DonRocks Posted January 28, 2013 Share Posted January 28, 2013 If you want hyper-organized and easy-to-follow, I count about 8,500 other threads on this website that meet those criteria. I know a good thing when I see it, and this organized chaos is a good thing. It is a thread to enjoy, start to finish - or - pick a photo, and go forward from there. Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 28, 2013 Share Posted January 28, 2013 I'm with Don, separate threads in a forum and restrictions on who can post when will take away the fun! If people just utilize the quote feature when giving their guess or comments (quote the original photo unless you are commenting on a specific post, in which case quote that post), it will be easier to follow imho. Link to comment Share on other sites More sharing options...
Simon Posted January 28, 2013 Share Posted January 28, 2013 Simon's ballotinerabbit roulade: Range (cheezepowder (Damn, girl!)) And now our plates, so to speak, have been cleared. Just to be clear, my dish wasn't technically a ballotine. I'm happy to reveal, or let people keep guessing. Link to comment Share on other sites More sharing options...
porcupine Posted January 28, 2013 Author Share Posted January 28, 2013 Next up: Link to comment Share on other sites More sharing options...
LauraB Posted January 28, 2013 Share Posted January 28, 2013 Next up: Poached egg Brussels sprouts Bacon, possibly another kind of pork? Mashed potatoes or polenta? Greens, possibly arugula Some kind of a sauce or gravy The biggest question: is that a wooden bowl or plate that it's sitting on? Link to comment Share on other sites More sharing options...
darkstar965 Posted January 28, 2013 Share Posted January 28, 2013 I'm with Don, separate threads in a forum and restrictions on who can post when will take away the fun! If people just utilize the quote feature when giving their guess or comments (quote the original photo unless you are commenting on a specific post, in which case quote that post), it will be easier to follow imho. Just to be clear, I'm not sure everyone who expressed a view on this was even arguing the same thing. Hillvalley proposed the separate forum idea. Like you, Choirgirl, I wasn't a fan of a separate forum/separate threads but had suggested a "two at one time" rule to keep things a bit simpler. A courtesy if nothing else to those who post pics. Rocks seemed to be against both the separate forum and simultaneous topics ideas but not clear since he mostly supported organized chaos, which, for the record, I like also. Just to be clear, my dish wasn't technically a ballotine. I'm happy to reveal, or let people keep guessing. I vote you reveal since the place was already guessed correctly. Link to comment Share on other sites More sharing options...
DonRocks Posted January 28, 2013 Share Posted January 28, 2013 Just to be clear, my dish wasn't technically a ballotine. I'm happy to reveal, or let people keep guessing. I vote you reveal since the place was already guessed correctly. Roulade. That should cover it. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 28, 2013 Share Posted January 28, 2013 Next up: Think it must be a bowl since it seems to have some depth and the surface area surrounding it is much bigger than the diameter of the circle enclosing the food. The rustic serving dish/bowl should help narrow this down significantly. The dish itself is more sophisticated than the bowl alone might imply. Woodberry Kitchen? Link to comment Share on other sites More sharing options...
JuneBacon Posted January 28, 2013 Share Posted January 28, 2013 Roulade. That should cover it. Porchetta ?! Link to comment Share on other sites More sharing options...
DonRocks Posted January 28, 2013 Share Posted January 28, 2013 Porchetta ?! My guess for the meat would be rabbit. I *guess* it could be veal, but it's so difficult to get large pieces of meat off a rabbit that it's often presented in mosaics, or roulades, etc., whereas veal is often done in bigger chunks. Link to comment Share on other sites More sharing options...
Simon Posted January 28, 2013 Share Posted January 28, 2013 My guess for the meat would be rabbit. I *guess* it could be veal, but it's so difficult to get large pieces of meat off a rabbit that it's often presented in mosaics, or roulades, etc., whereas veal is often done in bigger chunks. Right on all counts, sir. Rabbit roulade. It was delicious. Link to comment Share on other sites More sharing options...
porcupine Posted January 28, 2013 Author Share Posted January 28, 2013 Poached egg Brussels sprouts Bacon, possibly another kind of pork? Mashed potatoes or polenta? Greens, possibly arugula Some kind of a sauce or gravy The biggest question: is that a wooden bowl or plate that it's sitting on? Not bacon, but suckling pig. Polenta. It's a bowl. Think it must be a bowl since it seems to have some depth and the surface area surrounding it is much bigger than the diameter of the circle enclosing the food. The rustic serving dish/bowl should help narrow this down significantly. The dish itself is more sophisticated than the bowl alone might imply. Woodberry Kitchen? Not Woodberry Kitchen, but you're on the right track. Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 28, 2013 Share Posted January 28, 2013 Next up: Eola? Link to comment Share on other sites More sharing options...
darkstar965 Posted January 28, 2013 Share Posted January 28, 2013 Not bacon, but suckling pig. Polenta. It's a bowl. Not Woodberry Kitchen, but you're on the right track. Right track. Hmmm. Woodberry is basically farm-to-table on steroids (inclusive of the venue with plenty of reclaimed wood) so Porcupine means either that kind of place or something else up Baltimore way. Guessing it's the former. Half the spots in town now have pigs in their names or on signs. I may be going off track now. The Pig on 14th? or The Green Pig? Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 28, 2013 Share Posted January 28, 2013 Not bacon, but suckling pig. Polenta. It's a bowl. Not Woodberry Kitchen, but you're on the right track. Or if I'm wrong (assuming I am), right track because it's in Baltimore or right track emphasis on locally sourced? Link to comment Share on other sites More sharing options...
darkstar965 Posted January 28, 2013 Share Posted January 28, 2013 Not bacon, but suckling pig. Polenta. It's a bowl. Not Woodberry Kitchen, but you're on the right track. It's a wild card but one other idea that comes to mind given this is decently well put together but of relatively simple ingredients emphasizing local (as I think Porcupine meant with her kind-of-a-hint ): Seasonal Pantry Link to comment Share on other sites More sharing options...
porcupine Posted January 28, 2013 Author Share Posted January 28, 2013 This: ...rustic.... The dish itself is more sophisticated... Not Eola, The Pig, Green Pig, or Seasonal Pantry. Link to comment Share on other sites More sharing options...
LauraB Posted January 28, 2013 Share Posted January 28, 2013 Seasonal Pantry. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 29, 2013 Share Posted January 29, 2013 Seasonal Pantry. Seasonal Pantry? (just kidding) Your quasi hints, so far, are tough. If I put food quality/food innovation on top (as a numerator) and rusticity/lots of cool wood on bottom (as a denominator), I can't think of any place with as big a ratio that Woodberry would have. They're one of the truly best restaurants in the region irrespective of type. And no restaurant has reclaimed quite as much wood or cans and jars its own food quite as much as they do. So, feel like whatever this is will be down a notch or so from that. Sophisticated food. Would serve suckling pig. Maybe menu changes frequently. Lots of wood/rustic/reclaimed elements in venue design. Birch & Barley Link to comment Share on other sites More sharing options...
LauraB Posted January 29, 2013 Share Posted January 29, 2013 Whoops, I misread porcupine's last post. I thought she was saying that it was not Eola but was one of three which included Seasonal Pantry. Now that I look at it closer, I realize that she was saying that it was NONE of those. Shouldn't try to do this while also cooking dinner, or anything else, for that matter. Link to comment Share on other sites More sharing options...
AlexC Posted January 29, 2013 Share Posted January 29, 2013 Could the pork belly and egg be from Ripple? I had a dish with a similar soft egg-and-pork preparation there maybe nine months ago, but it certainly didn't come in such a cool bowl. Link to comment Share on other sites More sharing options...
porcupine Posted January 29, 2013 Author Share Posted January 29, 2013 As far as tableware goes, the bowl is a red herring. The overall setting, however, is indeed rustic. And it's some of the most sophisticated food in the area. I didn't think too many places would meet this criteria. Now I need to go try Seasonal Pantry. AlexC, I haven't been to Ripple in a while; sounds like I need to go there, too! Link to comment Share on other sites More sharing options...
thetrain Posted January 29, 2013 Share Posted January 29, 2013 As far as tableware goes, the bowl is a red herring. The overall setting, however, is indeed rustic. And it's some of the most sophisticated food in the area. I didn't think too many places would meet this criteria. Now I need to go try Seasonal Pantry. AlexC, I haven't been to Ripple in a while; sounds like I need to go there, too! Palena? Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 29, 2013 Share Posted January 29, 2013 As far as tableware goes, the bowl is a red herring. The overall setting, however, is indeed rustic. And it's some of the most sophisticated food in the area. I didn't think too many places would meet this criteria. Now I need to go try Seasonal Pantry. AlexC, I haven't been to Ripple in a while; sounds like I need to go there, too! Well I was going to say this earlier on, but didn't think the plating was quite right, and the fact that you say the dish is a red herring leads me to think even more that it's wrong, but I have to make sure anyway that it's not Suna? Link to comment Share on other sites More sharing options...
darkstar965 Posted January 29, 2013 Share Posted January 29, 2013 Hmmm, most sophisticated in the area and I know Porcupine has a high bar. You didn't specifically axe Birch & Barley (which is somewhat rustic) but I'm guessing it's not since the food, while quite good, doesn't quite rise to that level. The most sophisticated/best places (truly topmost tier) are mostly (but clearly not entirely) fine-dining type venues that wouldn't be fairly described as "rustic." Also thinking this is wrong just because not "rustic" enough though the food would certainly fit the bill: Eve. And, if that isn't right, I'm going to step out of this one and let someone else get it. I know I'll have a head-knocking moment when this one is unveiled! Link to comment Share on other sites More sharing options...
B.A.R. Posted January 29, 2013 Share Posted January 29, 2013 What is that plate made of? The bottom right looks like wood, but the top right doesn't resemble wood at all. Looks like reptile skin (but I am sure it's not) Link to comment Share on other sites More sharing options...
cheezepowder Posted January 29, 2013 Share Posted January 29, 2013 Vermilion? Link to comment Share on other sites More sharing options...
DonRocks Posted January 29, 2013 Share Posted January 29, 2013 I know the answer, and after this morning's hint, you guys are going to smack yourselves on the forehead for missing this one. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 29, 2013 Share Posted January 29, 2013 As far as tableware goes, the bowl is a red herring. The overall setting, however, is indeed rustic. And it's some of the most sophisticated food in the area. I didn't think too many places would meet this criteria. Now I need to go try Seasonal Pantry. AlexC, I haven't been to Ripple in a while; sounds like I need to go there, too! Re: Ripple. Go soon. I think Logan Cox's departure is imminent if not in the next couple of days? And, if that isn't right, I'm going to step out of this one and let someone else get it. I know I'll have a head-knocking moment when this one is unveiled! I know the answer, and after this morning's hint, you guys are going to smack yourselves on the forehead for missing this one. Yep, I'm on record expecting a bruised forehead on this one. But that's okay, I think I have a good new one teed up. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 30, 2013 Share Posted January 30, 2013 Okay, something a little lower brow while others try to figure out Porcupine's higher-brow (but rustic) cuisine. Where did I dine? Link to comment Share on other sites More sharing options...
Choirgirl21 Posted January 30, 2013 Share Posted January 30, 2013 Re: Ripple. Go soon. I think Logan Cox's departure is imminent if not in the next couple of days? Yep, I'm on record expecting a bruised forehead on this one. But that's okay, I think I have a good new one teed up. Me too. I can't see your photo clearly Darkstar. It's huge and blurry when I open it. I can tell it's a burger, with jalapeno and some skin on fries, but that's about it. Aside, I wish people would start using something like Photobucket to upload and include photos, rather than attaching them. Would be so much nicer for several reasons. Just sayin'. 1 Link to comment Share on other sites More sharing options...
bookluvingbabe Posted January 30, 2013 Share Posted January 30, 2013 Okay, something a little lower brow while others try to figure out Porcupine's higher-brow (but rustic) cuisine. Where did I dine? 4018099.jpeg One of the BGR Burger Joint locations? Link to comment Share on other sites More sharing options...
bookluvingbabe Posted January 30, 2013 Share Posted January 30, 2013 I know the answer, and after this morning's hint, you guys are going to smack yourselves on the forehead for missing this one. Going on the play of rustic-Rustico, I went and looked at their menu but I didn't see a good match... Link to comment Share on other sites More sharing options...
cheezepowder Posted January 30, 2013 Share Posted January 30, 2013 I'll try one more for Porcupine's photo: Society Fair? Link to comment Share on other sites More sharing options...
DonRocks Posted January 30, 2013 Share Posted January 30, 2013 One of the BRG Burger Joint locations? I think you just insulted BGR whose fries are never this greasy. I can't speak to the quality of the hamburger patty itself (because I can't see it), but if someone handed me this plate of food, for free, I wouldn't eat it unless I was starving. Those fries are *nasty*. Link to comment Share on other sites More sharing options...
thetrain Posted January 30, 2013 Share Posted January 30, 2013 I know the answer, and after this morning's hint, you guys are going to smack yourselves on the forehead for missing this one. One last go - Ashby Inn? Link to comment Share on other sites More sharing options...
darkstar965 Posted January 30, 2013 Share Posted January 30, 2013 On the burger photo: yes, the photo doesn't do it justice. Didn't have my camera and borrowed my dining companion's android. OT note: iphone camera better than android camera. Fries were the best part of the dish and I'm near certain anyone would agree if they'd been there or if I could have attached a couple of the actual fries. They look "greasy" for a slightly misleading/less-obvious reason. Not a burger chain. Burger was better than BGR's (imho). Link to comment Share on other sites More sharing options...
DonRocks Posted January 30, 2013 Share Posted January 30, 2013 On the burger photo: yes, the photo doesn't do it justice. Didn't have my camera and borrowed my dining companion's android. OT note: iphone camera better than android camera. Fries were the best part of the dish and I'm near certain anyone would agree if they'd been there or if I could have attached a couple of the actual fries. They look "greasy" for a slightly misleading/less-obvious reason. Not a burger chain. Burger was better than BGR's (imho). I'll be interested to see how (or if) this plays out, but I know I'm sure not going to guess it without a lot of hints. I'll try to make some observations: the one semi-unusual thing on the burger itself appears to be jalapeños (I assume that white thing on the left is a seed, so they aren't just pickles), and the white cheese could be jack, or who knows what. The ramekin looks like it contains ranch dressing, not mayo, because it's *so* white. The fries may have parsley as a topping, and appear to be house-cut, possibly fried in peanut oil (olive oil?). Your clue about the fries looking greasy for a less obvious reason is interesting, but unless you got a side order of grease, it's not obvious to me what it is. And with that said, as it stands right now, this burger looks like it could be served at any of 500 taverns in town, so I'm going to bow out of this one for now. The fact that you said it's not a burger chain makes it harder, not easier - at least to me. Good luck on this one guys! This could be anything from Wilson Tavern to Quarry House. Who knows, maybe one single hint will change everything, but I don't think I have a prayer here. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 30, 2013 Share Posted January 30, 2013 Because Don made me laugh (know he wasn't trying to ), I'll offer just a bit more for tonight. Yes, the fries are absolutely hand cut. In my experience that's somewhat rare in and around town as we've discussed on other threads. The cheese was a good quality white cheddar with better-than-average bite. The ramekin contained a decent aioli, also housemade. More here than meets the eye, and not just because the photo sucks. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted January 30, 2013 Share Posted January 30, 2013 Burger & fry pic: based on your hint, are they duck fat fries? Blue Duck Tavern? Link to comment Share on other sites More sharing options...
DonRocks Posted January 30, 2013 Share Posted January 30, 2013 Burger & fry pic: based on your hint, are they duck fat fries? Blue Duck Tavern? Blue Duck Tavern wouldn't dare serve that lettuce and tomato, but your comment about the duck fat fries may be correct. I also don't think it's BourbonSteak. It can't be. However, for porcupine's picture, I went so far as to write Blue Duck Tavern several days ago and ask if it was their dish (it wasn't). In Googling Blue Duck's burger and fries, I found a very funny picture (unrelated to any of this). Link to comment Share on other sites More sharing options...
porcupine Posted January 30, 2013 Author Share Posted January 30, 2013 One last go - Ashby Inn? ding ding ding! Link to comment Share on other sites More sharing options...
thetrain Posted January 30, 2013 Share Posted January 30, 2013 On the burger photo: yes, the photo doesn't do it justice. Didn't have my camera and borrowed my dining companion's android. OT note: iphone camera better than android camera. Fries were the best part of the dish and I'm near certain anyone would agree if they'd been there or if I could have attached a couple of the actual fries. They look "greasy" for a slightly misleading/less-obvious reason. Not a burger chain. Burger was better than BGR's (imho). Are they the malted fries at Rustico? Link to comment Share on other sites More sharing options...
darkstar965 Posted January 30, 2013 Share Posted January 30, 2013 More burger hints:- No jalapenos as a few have guessed. Pickles but pickles pickled in house (bit of a trend emerging?)- No on blue duck. No on wilson tavern. No on quarry house. Good guess on Rustico/malted fries but, alas, no there also.- Yes on them being duck fat fries. The duck fat and the closeness of the fries to the camera is why they appear greasy. They weren't. They were very good.- This is a place with a history. has been reviewed extensively on all the relevant websites and by the pro food critics. Mildly interesting, not-that-well-known history but, suffice to say, reviews have spiked upward after a few years getting their sea legs. Link to comment Share on other sites More sharing options...
DonRocks Posted January 30, 2013 Share Posted January 30, 2013 More burger hints: - No jalapenos as a few have guessed. Pickles but pickles pickled in house (bit of a trend emerging?) - No on blue duck. No on wilson tavern. No on quarry house. Good guess on Rustico/malted fries but, alas, no there also. - Yes on them being duck fat fries. The duck fat and the closeness of the fries to the camera is why they appear greasy. They weren't. They were very good. - This is a place with a history. has been reviewed extensively on all the relevant websites and by the pro food critics. Mildly interesting, not-that-well-known history but, suffice to say, reviews have spiked upward after a few years getting their sea legs. 8407 Kitchen Bar? Link to comment Share on other sites More sharing options...
Josh Radigan Posted January 30, 2013 Share Posted January 30, 2013 bun looks like Brioche....hmmmm, housemade pickles and aioli. Eat Bar Link to comment Share on other sites More sharing options...
darkstar965 Posted January 30, 2013 Share Posted January 30, 2013 Still on burger (the only active contest right now I think?): 8407 Kitchen Bar and Eat Bar are very good guesses. Better than the initial guesses before the wave of hints. And, kudos especially to Josh Radigan, first to comment on the bun. While not brioche, you're on the right path there that it is a non-standard bun like most everything on the plate. Sorry, no on 8407 and Eat Bar. Lots of clues above now on this. Surely someone will get this. They should. It's not patently obvious but nor is it absurdly obscure. Important balance for WDID, no? Link to comment Share on other sites More sharing options...
darkstar965 Posted January 30, 2013 Share Posted January 30, 2013 I know the answer, and after this morning's hint, you guys are going to smack yourselves on the forehead for missing this one. One last go - Ashby Inn? ding ding ding! Dang--was just there a few weeks ago but we didn't see a plate like that. Click. Link to comment Share on other sites More sharing options...
Josh Radigan Posted January 30, 2013 Share Posted January 30, 2013 hmmm, sea legs as well seems to be a clue, Urbanna? Link to comment Share on other sites More sharing options...
Josh Radigan Posted January 30, 2013 Share Posted January 30, 2013 or Cedar? Being a vegetarian Hamburger questions are a tough one, as well as a no dairy diet for the next 3 weeks. Link to comment Share on other sites More sharing options...
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