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  1. Whenever I drive down Kalorama and pass 17th st, there is a big sign that mentions a new Harris Teeter and that the website is www.citadeldc.com. The website has info about sending letters & emails to the appropriate government peeps to make the store happen and says if its goes through it would open in the second quarter of 2006. I can't say that I've ever been to a Harris Teeter, but I live a few blocks away and would definitely be interested in another grocery store opening. Does anyone know anything about this, and whether or not its gonna happen?
  2. ARLnow reports (in a sponsored post) that Tupelo Honey Cafe will be opening at 2000 Clarendon Blvd* on June 1st. The post states they're hiring for a variety of positions. Tupelo Honey is a regional (NC, TN, FL, GA, and now VA) chain based in Asheville. According to their website "We serve fresh, scratch-made, Southern comfort food re-imagined." I haven't had the chance to try it out, but have several friends who are big fans. It'll be nice to have another dining option in Courthouse. * The info on the company website says 1616 N. Troy Street.
  3. Arlnow.com reporting this - so when will the parking garage be built there? I do not know the brand - is this a good thing? "Duck Donuts To Open Fairfax and Arlington Locations" by Tim Regan
  4. I just found out from Don that there's no topic for Red Hot and Blue, so I'm starting one. The reason is because I went there for dinner last night (1/13/10). I wanted barbecue and I didn't want to have to go a long way to get it. Since there's one in Fairfax, making it potentially the nearest barbecue place, we went there. Over the years, I've been to many, but not all, of the Northern Virginia locations of this restaurant. In fact, I had lunch at the original location in Arlington on the day it opened back when Lee Atwater was one of the owners. During this time, the quality of the barbecue has gone up and down, but it's normally been reliable enough that when the urge strikes and you need some pulled pork for carry-out, it'll do, and it's a lot faster than making it yourself. But not everything is at the same OK level as the pulled pork, which while never the best, is usually well, OK. It'll do. Last night, for example, I decided to have the sliced brisket. Now I realize that there was no chance that I was going to be impressed. It hasn't been that long since I last dined in Brisket Heaven, otherwise known as Lockhart, Texas. An evening with the brisket at Black's Barbecue is the sort of thing that spoils barbecue for other places. It's just that good. But even knowing this, the brisket at RH&B has reached a new low. It was dry, crumbly and nearly tasteless. The sauce puddle on top looked as if it had been dried in place by a heating table. Smoke flavor was not in evidence. In fact, it was so mediocre that the brisket at Blue Smoke in New York was better, and I didn't think that was possible. My wife told me that the pulled pork was also not up to its usual middling standard. One thing we've noticed about RH&B is that the quality of food varies quite a bit by location. The store in Manassas, for example, routinely has better barbecue of all types than the one in Fairfax. When the Fairfax store is up to full steam, it's OK. But don't make a special trip to Red Hot and Blue. There's a reasonable chance you'll be disappointed regardless of the depth of your expectations, and even at its best it's only OK. And this is all too bad. When the first restaurant opened, it was pretty good. Now I have to wonder how they're passing that brisket off to the stores in Texas. Those people carry six-shooters when they go out to eat after all. Wayne Rash
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