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Found 5 results

  1. Rehoboth Eve Zibart's take on Espuma. It's one of the few restaurants in the beach town that I haven't yet visited. This is due to the fact that I'm usually in Rehoboth with my meat and potatoes eatin' parents.
  2. Not to be too divergent but there is a GREAT hamburger in Wilmington, DE at the original Charcoal Pit on the Concord Pike, route 202. This is a 1/2 pound hamburger where they grind their own chuck in the back room and grill it on a charcoal pit that has been there since the early 1950's. The place is a local institution, actually almost a local legend. But I am ONLY TALKING ABOUT THE original location on 202-not one of their several outposts which are NOT as good. The Charcoal Pit's 1/2 lb burger is similar to some of the bar burgers here in that you do not really want anything on it. Maybe just a slice of cheese, maybe onion and pickle, even bacon. But no lettuce, no tomato, no "spread" or mayonnaise-none of that which makes In 'n Out and others so good. This is an "honest" hamburger that just tastes really damned good. D. C. has had a lot of Charcoal Inns/Rooms/Grilles/House, etc. over the years. I think I've been to all of them from Silver Spring to Alexandria to Leesburg. None were as good as the Wilmington Charcoal Pit. Actually not nearly as good. The Charcoal Pit also has a 1/4 lb burger but it's the 1/2 burger that is awesome: when you take your first bite the juice just explodes in your mouth!! They also make a hot fudge ice cream cake IDENTICAL to Hot Shoppes. And an orange freeze, too. Somebody needs to open a Charcoal Pit here.
  3. Note Domaine Hudson's "Pastrami Carrots" dish, very similar to Rose's Luxury's. Note also their "About-Team" webpage, which highlights all the individuals responsible for the restaurant's success. This is a viable option on the way from Washington, DC to Philadelphia, PA, or to Princeton, NJ. Thank you for existing, Domaine Hudson!
  4. I was just hit with a gut punch. Randomly searching for an old friend, just in case he one day stumbled across this post, I just stumbled across this one. I am so sad right now it is unbelievable. I'm at a loss for words. I'll write this later. Bill ended the 2013 season as the #2-ranked player in the MATA (Mid-Atlantic Tennis Association) Men's 55-and-over and 60-and-over divisions. MATA runs the tournaments that players play when "ratings" (such as 4.0, 4.5, etc.) mean less than "rankings" (#2 in MATA, etc.) - playing MATA tournaments is another step up than playing in USTA leagues (although at the very highest level of USTA leagues (5.0 and 5.5), there is some overlap). The national championships (there are four in each age division each year: indoors, outdoor hard court, grass, and clay) are sanctioned by the USTA (United States Tennis Association), and MATA is a region within the USTA - this is the absolute top level that a tennis player competes in once professional careers are over. The last time I spoke with Bill was about fifteen years ago (when I moved to Virginia in the mid-90s we kind of lost touch) - I remember saying to him, "I've been following your results from a distance." He replied, "Yeah, I've been following yours too." There are some people you just don't imagine outliving - Bill Moldoch is one of those people for me. I just cannot imagine that he's no longer here. He was so fit - he didn't smoke, he didn't drink (that I know of), and he was on the tennis court for many hours each day giving lessons. Tennis was his life, and it was an honorable profession for an honorable man - not once have I ever seen Bill Moldoch angry. And there's another, equally tragic, perhaps even more tragic, player's passing I'm going to be writing about as well. Kevin, you're on-deck.
  5. Any hope for something good to eat in Dover? Near Dover? On the way to/from Dover?
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