bioesq

I had a few decent meals at the short-lived RD venture, Dolcetto, but the neighborhood just didn't support it.

I agree with you and The Hersch about its utility as a decent beer and burger joint, especially given the paucity of choices in that neighborhood. Compared to Melio's and De Carlos, it was fine.

as Cafe Burgundy involved in sponsoring race cars? I managed to avoid it, opting instead, for whatever reason, to take my chances with the bartenders at the Royal Warrant and the Round Table. Always a roll of the proverbial dice.

aybe that's why Quigley's was always so crowded. It surely wasn't because of the food.

that's where Napoleon's was - in a townhouse on that side of the street. I haven't driven past there in a few years, so I don't know if that building survives. Nor do I recall the other French restaurant you mention south of Calvert, but those were the years when it seemed like one was opening every month. The Thai Room was where I experienced my first stuffed chicken leg and the joys of small, fiery chilies and lemongrass. In the late 1970s, it was a unique adventure, especially given the banal Chinese-American joints that dotted that part of upper Northwest.

I remember a La Nicoise on the east side of Wisconsin, just north of R, where the waiters were on roller skates and there were two lions in the front. As for Napoleon, that was up towards Woodley, on the east side of Connecticut, down from the Wardman Towers, and called itself "La Maison du Filet Mignon."

We grow all of our herbs and tomato plants in containers on the back deck, and they thrive there. Our rosemary easily survived the winter, and we'll do Greek oregano, garlic chives, Genoa basil, Thai basil, tarragon and thyme this year in addition to Santa F1 and yellow plum tomatoes. We've also had good results with laurel, sorrel and cilantro.

It's too bad that it's locked. That was a thoughtful, lovely piece of writing about the way that it was in this area, and I would have enjoyed discussing some of those old places that seemed so magical. Hopefully there will be another opportunity.

Mayorga's owner is expanding the business, and recently received concessions in the Pittsburgh airport. Notwithstanding, he offers an outstanding local product worthy of support. I've been buying his Cafe Cubano, and it's a beautifully well-balanced dark roast that makes the early morning hours almost tolerable.

"The food that we expected to be spicy (as in hot) and robust was instead muted and subdued. It was all well executed and good, and I'd eat there again. But I was not blown away." I'm wondering if it's the location rather than the skills of the chef? Bethesda has never really catered to a diverse ethnic dining population, and I think that's reflected in the dishes served. I've found that further up-county the spices are more pronounced, and the cooking more attuned to native rather than American tastes.

As of this morning, the WF in the Kentlands had a variety of Peet's on the shelf.

Sitting in front of the fireplace on a snowy afternoon with a single malt is the stuff of Currier and Ives. The food has been wretched for decades, but I have wonderful memories that date back to the Sixties. Not that I'm sentimental or anything.

Old Anglers Inn

How was it?

Michael Chiarello's site has some great stuff. http://www.napastyle.com/kitchen/recipes/recipes.jsp

Thank you for the reply. I'm going to make it this weekend as you describe.

How long did you cook it?

I second Mr. Gastreaux. Who is carrying these?

Thank you for the suggestion. It was wonderful. I substituted roasted red peppers for the tomatoes.

Fast tapenade-- Into a food processor put: two cups of pitted Kalamata olives two or three cloves of garlic one tablespoon of capers a few grinds of black pepper one tablespoon of fresh thyme or, alternatively, oregano one tablespoon of lemon juice a two-count of good olive oil (tradition calls for anchovies, or anchovy paste, but I find that it detracts from the olive flavor.) Pulse until you have it to the consistency that you want.

You might enjoy Wagshal's Market in Spring Valley. They cater to a very discriminating neighborhood, and have been doing so for about sixty-five years. http://www.wagshals.com/

"Where can one get pork belly around here?" Just about every Asian market carries it.

Here's a Mario Batali recipe for Oxtail alla Vaccinara that is remarkably good: http://www.foodnetwork.com/food/recipes/re...6_13776,00.html

Well, to paraphrase Churchill, it's a modest place with much to be modest about. Frankly, you'd be better off buying a case of Chef Boyardee beef ravioli and a nice Chianti.