bioesq

Waitman said:

Ashby Inn seems too close to the city and perhaps too genteel.

We stay at the Ashby Inn on a regular basis, and were there last weekend. It is far more casual than genteel, although there's a bit of that in horse country. Sitting on the balcony and listening to the cows lowing will quickly convince you that the city is not too close. They recently changed chefs, and have, at least for the moment, shortened the menu because of decreased dinner traffic in this stuttering economy, but the food remains wonderful. I know that they have an eight ounce filet listed, but believe that's the only steak offered.

Note, too, that the Inn is quite close to the Sky Meadows State Park, which has very nice hiking trails and beautiful views. One of Paul Mellon's finest contributions to that part of the world.

Roy's Place has been in Gaithersburg since 1970, but has been in business since 1955. It moved from Rockville when they knocked down the central business district and built that ill-fated mall that resembled a rodent maze.

Look carefully at the beef slices-- they are rather artful, in a sense.

Anyone have thoughts on whether the CI low-oven / sear method is going to do anything for a hanger steak? They're only an inch thick, so I'm wondering if I'd be wasting my time with this.

For what it's worth, that's a waste of energy, flavor and time. I picked up a flat iron steak at Balducci's on Sunday that was about an inch thick, and grilled it over hardwood lump-- 3 1/2 minutes a side. It had a beautiful char, and was rare to medium rare. Although I have a cast iron grate insert for my Weber, and it cooks a bit faster than the standard grate, I would think that you wouldn't need more than an extra minute with hardwood.

Rockville

o Crisp & Juicy – Next to Penzey’s? (need actual address)

o Unknown Name – At 355 & Rt 28 near IHOP – next to a Latin restaurant (need name and address)

o El Pollo Primo - (Need Address)

o The Nibbler – by MoCo Airpark (Need address)

I believe that you're talking about La Limena, which is next door to El Mariachi in the Ritchie Center on the Rockville Pike. They have sensational rotisserie chicken and sides, and a lot of Peruvian customers.

We took my older son and his wife to Bar Stuzzichini on Saturday in New York's Flatiron district. Wonderful small plates and pasta, great electricity and a solid, reasonable wine list, mostly from Southern Italy. I would strongly recommend it.

Here's a quick take on Bobby's from new dad Todd Kliman. When is local crab season?

It starts in Virginia on Monday, and April 1st in Maryland.

You won't create any controversy by taking them to Clyde's or Da Domenico.

You might also consider Centro. Several of their hot and cold antipasti, salads and pasta dishes are vegetarian, and nicely done.

Can't really comment on Hofberg's in the 60's (too young) but in today's world, Attman's is the best deli hands down in the DC/Balt metroplex. Katz's in NYC is the best I've ever had but Attman's is the second best. Anyone else have an Attman's experience? Nothing in the DC area approaches its quality. I agree that the DC area needs even a good deli.

I've been going there since the Sixties, and agree with you that it's the best deli in the metroplex. Hofberg's, whose distant memory is not a blessing, never came close to the quality at Attman's, and ninety-three years of being in business on Corned Beef Row testifies to that. I am particularly a fan of their pastrami, especially after a few hours of prodding by the docs at Hopkins. It soothes the soul; Lipitor fixes the rest.

Karl Rove? Do they have menus in penitentiaries?

From your mouth to G-d's ear. Here's the Rovian bill of fair. I was trying to think of the menu at that beer garden on Fenton Street in Silver Spring in the 60s, but that would have been too good for him.

How would you compare it with Brooklyn's on the Darnestown Road?

Does anyone remember a Spanish restaurant, I think underground in a building just east of Dupont Circle - maybe on R St? - where the waiters did this silly drink of spouting wine from a bottle directly into your mouth? I loved that place.

I think that was El Bodegon on R between 16th and 17th. The one and only time that I tried that, they missed.

The Rays the Classics thread is closed, but I thought that all would like to know that the restaurant has reopened. I just called, and their hours tonight are six to ten pm. I believe that rumors of this were in the "Going Out Gurus" blog in the WP yesterday.

Questions for Anna Blume and any other Italophiles out there:

First, what simple meat dish would you serve as a second course after a ricotta-pesto lasagna? This lasagna isn't baked, but simply boiled fresh pasta sheets layered with a pesto made with a bit of ricotta.

Second, what simple pasta dish would you serve as a first course if the second course was pork sausages cooked in red cabbage?

Grazie.

With the lasagna, I'd suggest a veal piccata or scallopine with Marsala and mushrooms. To make it lighter, substitute chicken. For the pasta course with the pork, perhaps a fettuccine with arugula, garlic and Oyster mushrooms.

I'd very much appreciate any recommendations that you might have for Marrakesh. Many thanks.

The closest store to you downtown that I can think of would be Bell Liquor at 1821 M St NW, (202) 223-4727. It's old-line and very good.

Oops, I realize I wasn't clear enough. I don't eat shellfish (crab, lobster, clams, oysters, etc) but I do eat Chinese on Christmas if you know what i mean. I'm wondering if any of the other beef, meat, or fish (flounder, salmon, etc) or salads options are any better?

You might consider ordering two starters: Smoked salmon and the smoked trout. Both are ample, nicely plated and made, I believe, by Ducktrap Farms.

Venison tastes so good when there are juniper berries in the marinade.

It couldn't hurt. (Stop me from telling the bad joke about the chicken soup at the funeral.)

This was right on time. I was given two goose breasts (wild/with birdshot) and Grover and I didn't have any idea what to do with them. Now if someone would like to come up with a recipe for venison tenderloin and goosebreast, I can utilize all the game residing in the freezer.

For the tenderloin, I'd marinate it overnight in red wine and garlic, then cut it into one-inch sections, wrap each in bacon, and toss on a grill over hardwood charcoal for about two-two-and-a-half minutes a side for medium rare. This is a trusted Eastern Shore method, and it results in a wonderful flavor and texture.

Duck scallopine with cognac and dried cherries

Spinach with garlic and olive oil

Roasted Yukon Golds

Last of the cherries soaked in homebrew

2006 Rocheux Pinot Noir

Does anyone have any recommendations for restaurants in Casablanca, Fes or Rabat?

Cousin Ronnie's Harford County Black Angus beef in a stew with potatoes and root vegetables.

Biscuits

2004 Melanson Vineyard Syrah

Cherries soaked in moonshine.

We're in need of granite countertops and were wondering if any of the folks on here had places they'd like to recommend. We live in Arlington if that makes a difference.

If you don't mind crossing the river, consider ABKA in Rockville. Their selection was excellent, and the installers were first-rate. You will need to contract separately with a plumber, but that's all for the best.

Wood-grilled garlic and red wine-marinated flank steak

Asparagus

Roasted Yukon Gold potatoes

2001 Barolo Classico Riserva