morela
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Posts posted by morela
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Awh, man. I save not-so good Asian and goopy Mexican for my palate-blind friends. Try dating a non-foodie. Pizza, Mexican, Chinese.
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David Engel of La La Land has better bartender hair than Todd Thrasher. If you missed it, you missed.
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So, like, were the Devilishly Good Eggs in your dream, Bill? I bet they were served in a little Tonka Truck that Michael pushed from the kitchen, down a funky ramp and in the background there was circus music.
That's how I dream.
I was supposed to be at Eve tonight, but it's next Monday instead. Maybe I'll have Pho 75 tonight.
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SELECTAR NECTAR!!
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Ginger Reef and Ginger Cover are the descendants of Hibiscus (used to be in G'town, on K), right?
Affirmative. Same family.
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Reading that article, my heart couldn't help going out to the current restaurant staff working for their low hourly wages, who likely have had taxes witheld from their checks all along, servers who have had tips witheld and used for other purposes, staff who are just hoping they'll still get a paycheck next week let alone in December so they can pay their own bills. Rather than select that quote from an admitted "Roberto groupie" like Joe, I wish the reporter found space to mention the staff behind this "culinary star" with a $2.4 million debt--the dishwashers, servers, line cooks, the (perhaps) 50 or 60+ people most directly affected by this, who now have to face and fear an increasing likelihood that their paychecks could stop on any day.
Celebrity and talent are, of course, interesting to assess and certainly much easier to worship than business-sense, a litany of past failed restaurants and by now countless lost jobs, loyalty to staff and the intertwined responsibilities all these represent. Professional cooking is still largely feudal, so let's keep the serfs foremost in our minds. My hope is Donna comes through for his most important resource, which is not the $500,000 wine cellar, but his current staff--his professional family.
It is "such a shame," as Joe says, and also "sad," just on other, much more immediate and personal levels than the article by Griff Witte, or the quotes he selected, imply.
You are wise. I talked to servers who knew what was going on way before any of us, or at least in a legal sense...and I remember thinking how awful it would be to waiting for a paycheck that techinically didn't exist. Not taking a hit on the treasured establishment. Just know the feeling of being dependent on what you think you have.
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I had to make a trip to the Eastern Shore this afternoon to drop my dog off at the trainers.
Pitty. My dog is fully trained.
I ate crab balls in Clarendon (like I said); drank drinks with umbrellas in 'em, even got laied. Spookarama. Talked to some real estate agent for three hours about property in McLean. What a fool he was!
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My goodness, for a change I'm drinking cheap booze in Clarendon at a friend's birthday party.
I'll be in a courtyard, and there might be something nuts going on like a band or Scaryoki. A very bad man I know, initials MoD, will be at Firefly with a friend.
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Plus, you have to factor in the cost (pain and suffering) of dealing with a bunch of raunchy purveyors.
PS: I'm kidding
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See what happens when you involve the lawyers.
Yep.
Lawyers know it all.
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Kliman's back this week!
A gratifying piece on James Tan's funky-fresh business plan.
"To say that Uni is not the place to order up plate after plate of salmon, yellowtail, and tuna nigiri, or to load up on sashimi, is not to say that Tan’s fish isn’t fresh and firm. And I applaud him for delivering some very good mackerel even in the heart of the off-season. But, on balance, it’s better to save the urge for raw fish in its pristine form for those places where freshness is the be-all, end-all—and command prices that reflect that priority."
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According to the email I got yesterday, this year is L'Auberge Chez Francois' 50th anniversary. Some of that's got to include the time they were open downtown.
Chez François was originally in a building at the space now occupied by the Oval Room.
Actually, it was where Equinox is...
Same difference, tho.
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Rocks, does it have to be so morbid? Food sustains us and the meal started at home, but selling out isn't death. There are so many more evil things, so many more. What about the dudes that are smarter than the dude you encountered tonight?
Plus, if everything were as it should be, I wouldn't be drinking. yoyoyo, keep it real.
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Me thinks you are most creative. A true original.
By the way, have any of you paid attention to the Google-served ads? Just now, there of the four were babka-themed (including one for babkaman.com).
somfin else to fink 'bout Google...
I be down wiv a little IPO in da house. Why not it be OPP?
Me is heading westside now to be ambient and look at da telly.
If me is on Bobby Parker site, why no egullet?
http://fora.erobertparker.com/cgi-bin/ulti...=3;t=001875;p=0
yo, yo, yo. keep it real.
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I've learned my lesson. No more long nice posts from me. I Promise!
So thanks, again, Morela. I don't know who complained about your long post, but I thought it was wonderful to read and now appreciate it even more that I've tried Pesce. I will be going back soon and I look forward to reading more from you.
I don't think she meant someone complained. Instead, she took the time to post a long, thoughtful post...and no one responded. I've been there.
hear me now,
To be pacific, the pooter was on me nerves and me crew told me dat I be doin' PR for bobbi, when for real, I be tellin' da truth. They aggro me. innit a bit thick?
Booyakasha - Professor G indahouse aiii
fanks for lookin' afta me.
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Well, Old Ebbitt's second happy hour (11 p.m.-1 a.m.) is pretty family-friendly.
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If you build it, they will come...
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As we speak, debate is taking place. Two grown men, DonRocks and John W., both boasting about four hour of sleep and hiccuping too...
They're arguing about how good Sushi-Ko is. What the pho? Don't delete this Rocks!
Edited for content and more.
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Welcome, zoramargolis. I'm glad you like Palena and Frank as much as I do.
Cheers!
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Tonight I went to Sushi-Ko again, but for a change dined upstairs at table with some family members... and I'm happy to report that the experience, in a packed house, was as good as any. I needn't be repetitive, but I will say this:
it was a birthday celebration and there was a requisite for desserts, each and everyone of them , and holy toro, they were sublime. I had the espresso panna cotta, which was as velvety on the tonuge as the big-eye fatty tuna; it begged to be eaten in greedy bites. It was light on syrups and coffee it seemed, a perfect closer for such a clean meal. And I'm a sucker for coconut ice cream (it had to have been homemade)...and tempura battered bananas with a generous portion of mango sorbet, served the right temperature and not overly acidic. I didn't expect such a nice sober end. I didn't expect dessets without green tea or jasmine in them. That's dinner with the fam.
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Mssr. Wabeck,
I'm not sure how you escaped the preliminary "this or that" questioning, but it has become standard for getting to know our respondents on the Q&A . So, please...
Dis or Dat
Izod Lacoste or Polo Ralph Lauren?
Dr. Elliot Kupferberg or Dr. Jennifer Melfi?
Argyle or plaid?
Scoop-neck or V-neck?
Hellman's or homemade?
Computer or Sex?
Izod. But old school sweaters. No golf shirts.
Dr. Melfi. Kupferberg is her mentor right?
Argyle.
V-Neck. (what is this, a fashion show?)
Hellman's. I'd have to charge you a buck for homemade.
What?
What I meant was:
Lois Lane or Cat Woman?
Sorry 'bout dat.
Oyamel Cocina Mexicana in Penn Quarter
in D.C. & DelMarVa: Dining
Posted · Edited by morela (log)
This gives more of a clue what's going on in CC. Two way streets and everything!
Dining
Wow.
First it was Bethesda Row, then Silver Spring, then Crystal City then Leesburg, then...
It all amazes me; I talk like a grandma and I'm 25. I remember when the Bethesda Food Co-op was on Bethesda Avenue, and that's about all that was there...