morela

I hate when people ask for plugs in the chats. THAT'S ANNOYING. Like, remind people to... (when it's in the Weekly Dish)...kinda of stuff.

There's nothing like a Japanese magnum in a Wendy!

So, what would you say are the most overrated restaurants in the area? How about the most underrated? Also, how many restaurants did you have to review for the City Paper's reader/rater/sporks guide? What about places that readers have reviewed already, but you have not, like, say, Nectar? Would they (CP web folks) wait until you review someplace like Nectar, and then post the hi-lights from your dynamite review? Or would you end up writing a short, very straight forward one in the style of a dining guide?

Maybe they saw that sign on your head that said, 'Go Away, It's Sunday'?

Hey -- Good luck with the South Beach. Just did my purgatory two weeks w/o wine last month. Actually went for almost three. After you get thru phase one, its not so bad and the weight does come off pretty quick. Friends, Everyone falls hard off of the South Beach diet. Look at King Abdullah... Run to Ray's.

That's a post 9-11 American Airlines mug shot. Well, at least AA seems to be getting you to France okay! Whatever, one meal at Ray's is good living...and the takeout travels well, even at high altitudes.

Girl, you gonna make me remember that far back. It was like two years ago; I was with one foodie and a couple of non-foodies, and we were all equally impressed with the whole package. I'd go again if I could. I had monkfish or something and drank some good beer on tap; friend had rib-eye, that might have been smoked there (both appear to have been overtaken on the menu)... I loved the way I felt in the room; ambiance and people. Irvington's a beautiful town. Nexis it if you have to...

Go To The Trick Dog Cafe

We like to call it an affair, rather than an event. Look it up... I usually go as the lifeguard, but I decided that this Sunday I should go out and drink with some of my AA friends.

I have to say, though, after giving it a look, I like the dewey decimal system. I actually think that GX 8.4 for Wabeck food is about right. I get about 4. 259678 and tossed on the fiction shelf.

Sister, I am on a low-carb diet so no problem there. In fact I may have meat with a side of meat Devilishly Good Eggs? It's worth a shot!

Hey, that exact message, along with some porn and something from a businessman in some village (re: ASSISTANCE), was in my spam box today!

If all of what you say is true... Why isn't your newborn son named Ray? Don't real chef name their restaurants after babies or pitted fruit? Where's your website with all the photos? Where's your limo with the "Ray2000" vanity plate?

Hey, I'm a cancer too! Does she know what you are making or is it a surprise? So, what does the finalized menu look like? Speaking of entertaining, do think people (like, old friends or whoever you might have over) have different expectations of your cooking, etc., now that you write about food and service detail for a living?

Dear Michel (pronounced meeeeee-shell): Thanks for taking your time to respond to my query. Linda Roth and I will be busy for months with this one, and to celebrate your craftmenship, I'm going to call the dealership today and have my Rolls Royce delivered. I've decided on Royal Blue. Don't make me laugh so hard, my Botox is coming out of my eyes. Why did you forget to use the words infusion and essence? That threw me off at first, because don't real chefs like to use those words too? Best wishes, Morela

What is your vision of this column over the coming year or two? I know that's really vague, but you can answer in any which way. What do the CP honchos have in mind? Will I regret saying this? There are a few more nice restaurant ads since you've been a regular feature... But that's not your success. What is success to you? You said something about freedom. What, extrinsically, has been your reinforcement? What (or who besides ridiculous me) tells you that what you're doing is unique and important?

You mention Maragret Cho a lot. Fine, I read three pieces of yours where you mention Cho. Even in an old book review of yours that I pulled up in Lexis Nexis... Is this because she's in the comedian minority (Korean, etc.) or have you always been a fan? By the way, it's hard for me to believe that there's not a deficit of funny white people. I think there is!

What biaes do you think you have as a writer? Maybe from your experinece at Howard or maybe from being a food columnist who is a writer/artist before a gourmand? What I'm getting at, is how do you think your experience has effected your style of writing, the writing we see each week? Maybe even the subjects on which you choose to focus... I'm down with the humor and sarcasm, by the way... it's always been my self-defense.

So Todd, how do you keep balance now with this gourmet lifestyle? Subsidized gym membership? Is there any food you can't eat or that your really prefer not eat, but that you find yourself eating anyway these days? And if you were to splurge on this very night, and take your wife to a dinner that she'd remember for the rest of her life, where you go? Or do you rather cook at home 'cause you've been out and about so much?

I was once a lifeguard, and by this time next month, I'll be an Arlington resident . This is a little off topic, but before you 'go away!' Michael... I'm doing a pretty scholarly analysis on deviled eggs in this city and how a bunch of different chefs approach this glorious wonder. I want to see how a meat and potato master would do deviled eggs. So, whenever this event takes place, I'll be down the road in the backyard, and we'll be waiting for you, all sweaty and beat by these eGulleteers; the wine keys will be in full swing, the Riedel glasses polished and waiting. And the eggs, the eggs, sitting on the counter looking at you. I'll pay $21 for a round of deviled eggs.

Rocks, What on earth are you talking about?: Thomas Head says: "Yannick Cam is back in DC--and at the top of his form. At Le Paradou, Cam's new downtown restaurant, the raw materials are very good, the flavors intense and clear, and the technique flawless" flawless, he said.

Todd, Obviously you've met with and interviewed a lot of chefs and RESTAURATEURS. Is there going to be a point where you go out dining in disguise? The big Phyllis Richman floppy hat kinda thing? If you could pick any name to have for a fake AMEX card, what would it be? I won't tell anyone.

Did you ever go to business lunches with Chris Rock? Where does he like to eat?

One might assume that since you're writing for a weekly local paper that your column is limited to the Metro area. On the other hand, there are so many reasons to talk about the rest of the world and other big restaurant cities (and history, which you clearly have). Are you ever going to be reporting from other cities (a weekend in NYC kind of thing or anywhere farther than Rehoboth Beach)? Is that not out of the question?

"It was designed, from the ground up, by the Rockwell Group, whose local work includes Stephen Starr's Striped Bass, Alma de Cuba, Pod and Washington Square. (The design "wow" happens to be a huge silk-screened Buddha.)" Hot Damn! Another design by Don's brother, Dave (and the Rockwell Group). I think I'll go to Nectar tonight.