morela

Plus, IndE is abbr for industrial engineer.

WoW! Welcome to Egullet. Thanks for sharing. It works if you work it!

Missy, thanks for this post! I loved all the thoughtful detail and personality. I want to be better than I am too... $59!!? That would be one of the many benefits of drinking green tea.

Formula business http://www.newrules.org/retail/formula.html See why I like the west coast?

Cooperative for American Relief to Everywhere

Ok, that is one of the silliest things I have ever heard. So you mean even though a place has more than one outlet, if they "care" they are NOT A CHAIN?? What is you definition of "care"? No. You're right. There's no rationale... I'm grumpy.

Here: http://www.ciraonline.org/whatis.html What's ugly, though is when a independent restaurant starts to use its affiliation as PR. It's like saying 'organic, fresh and family-owned' one too many times. Chains are bad, but what's really bad is chains and no alternative. I'm looking forward to Ann Cashion's place in Silver Spring; it will probably take forever to actually open. It freaks me out the way chains can open in a matter of weeks. Need fungicide. By the way, what is our definition of chain? Jaleo isn't a chain because its people care...

Hey, Remember Silver Spring in the Good Old Days?

Cheese Wiz, it was egg-saucing looking over that menu... I was eggspecting to see Scott Cheggs, though. I like Scott Cheggs lots. Hope eggecution goes well in Silver Spring... I guess if India egg-sells so can we.

Vote for Palena!

Also, I much much rather well-behaved babies than techno in a cave. Closed-captioned CNN at Spices is fine by me...

See, Everyone says the Virginia one is good... I dunno.

I'm not really one to bash a place, but what the hell? The sushi there sucks, the calamari is a soggy fatty mess, the salads are weak, weak, weak and overpriced. Spring rolls aren't any better than 50 places who do the exact same thing. And as far as I'm concerned, service is no balancing act. What?! It's true! I'm sorry. I like Spices a whole lot better. I think * (one star) is right for this place. Beat me up. Go ahead and tear me to shreads!

The salvadorean street food/appetizer: two thick tortillas (2-3x thicker than a mexican one)' date=' sandwiched together with melted cheese in the middle. If you eat pork, try the pupusa [i']revueltas, which is cheese and little bits of pork. Served with a little salsa and salvadorean cole slaw I'm a huge fan of pupusas and propane on a 96 degree day. Nothing like that and a good nap on the sidewalk... Where are the best pupusas?

Or maybe Le Paradou for boudin blanc and more? Sure it may be pricey, but it's your birthday! Haven't even been, but it's on my own birthday-treat-myself list along with a massage at the Four Seasons.

NECTAR

Stretch, Your dog fucking rocks!

You know what? Before you set foot in Buca di Beppo or Timberflakes n' Floozies, consider Mimi's. That place is designed for groups and the food meets the expectation... It's happy gay!

This week Kliman pushes aside 'migrant workers that shuck, lightning bolts that struck, sewage workers wallowing in muck' and gringos that cluck, and reports on two real deal Mexican joints in PG County (La Sirenita in Hyattsville and El Tapatío in Bladensburg). "The chile relleno—a smoky, wonderfully firm poblano encased within a light batter and bedded atop a red sauce that intensifies the spiciness of the pepper without bringing any additional heat—has more depth of flavor, more lasting soul, than an entire punch card’s worth of visits to the McDonald’s-owned Chipotle could ever hope to deliver. " Klc and Rocks are right, The Devil can't win them all! Devil, take of your mask, you sodium divvying soulless bastard. Here it is: Mex Appeal

I'm like a gypsy with teeth and education...I've got soul. Mr. Rye, I believe I've met you before... I look just like Demi Moore stuffed with goose liver. (Don't worry, I'll never wave or come down to the kitchen)

I agree! Also, so many of the questions overlapped. Chefspeak: " Looking forward to seeing you this evening! Please wave at me! " Preemptive chefspeak in head: "awh shit, we're doing 190 tonight and that stranger from the internet won't leave alone..."

Are you a gambler? Ask: coloradokitchen@aol.com ...if that stuff ever appears on the menu. Virginia Ham & Gruyere Napoleon Ham & cheese stacked w/ puff pastry (dinner menu) reminded me that Virginia ham + CK biscuit = mmmmbetter

Mark, have you ever been to Meltville, USA?

he get bonus points for his cooking...

Fabio Trabocchi Chef de Cuisine, Maestro Restaurant, The Ritz-Carlton Thursday, May 20, 2004; 11:00 a.m. ET I like the librarian-chef look