morela
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Posts posted by morela
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I've believe the BIG chef club has even been known to go on bicycle rides together. Can anyone confirm this?
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Actually, I bet a lot of people have their own pretend or observed V-Day, which means maybe it won't be as bad as you think. Like when everyone thinks the traffic will be really bad so they pick some alternative route, but then it turns out that a lot of people are picking the alternative route as well...
Bistro du Coin is for non-lovers, but it may be for lovers if they open a Clarendon store.
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Nooshi/Spices?
City Lights of China?
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On the subject of kids, and bringing this back to 2 Amys, I noticed today that they've almost run out of space in the back to store the literally dozens of highchairs and boosters they need for the kiddie lunch crowd. Soon, they may have to change their name to Franco E. Formaggi's.
These kids just don't get it.
When I was little they fed me Shakey's Pizza or popped McCain Ellio's in the oven (if ever). I was just barely aware that school lunch pizza wasn't very good.
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Desserts were trio of creme brulee and peanut butter something-or-other pie. I am an absolute sucker for peanut butter something-or-other pies. It was devoured.
The bread puddin' and the tiramisu are even better!
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Authentic. Doesn't that usually mean there's a picture of an old person or a fat lady wearing an apron on the box?
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You could do pizza at Sette, which is at the corner of Conn. Ave. and R Street in Dupont...
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Not to threadjack too hard, but is Sinplicity still open? I went by there at 3:30 today for coffee and they were closed. I know they keep weird hours, but 3:30 on a Saturday? Think they might have switched to a catering-only operation.
To me it sounds like the place has gone catering-style (if they haven't always been). I think Sutton Place (or current establishment) sells their packaged sorbets...
Nonetheless, the sorbet I ate was nice and rich, without being being too icy and I liked it very much. It was almost gooey, but not in a ghetto emulsifier way.
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Yum! Don't miss the $3.95 fish tacos (Beer battered fried mahi mahi w/ Mexican slaw & crema pico de gallo on soft corn tortilla) at Taqueria el Poblano in DelRay (Right next to the busty and brillaint cheese place!). The most delicious thing I've had in the $4-20 range in quite sometime. And for dessert, even though it might not be on the menu all the time, ask for the chocolate sorbet (made by Simplicity) with the tequila and lime zest. Sounds gross, but it's like eating a box of truffles half-naked on the playa or something without getting fat or thirsty. Not bad.
(edited for tequila spelling)
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One interesting thing about the wine list on of about 10 different bottles of red they sell is Opus One for $185 (or pretty close to that). Very odd choice if you ask me. I wonder how many of those they keep in stock.
Bet Ted has something to do with that. Maybe it's for when he comes to visit...
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I wonder how much money was raised.
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Archibald's: Last stop on the Bi-Polar Express.
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I seem to recall a thread about a news report of someone finding a condom in their soup.
That was at McCormick and Schmick's in another city, and the lady put it in there herself. She put an unpackaged condom in clam chowder and tried to get rich...
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Oh yes, I meant Archibalds. How could I mangle that?
The Archbishop patrons would get free cashews and hot chocolate, and of course, a complimentary Bible.
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This is my least favorite part because it makes my salivary glands water in the bad way...
Other creative specialty cocktails include the Star
of India, made with rum, orange liquor, passion fruit juice, Sambuca, a
splash of sprite and organic rose petals ...
If the drink's any good,
shouldn't Sambuca just be a secret ingredient like Krusty's Non Narkotik Kough Syrup is in a Flaming Moe?
Ick.
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You boys and your chemistry sets...
So, what's in the Rockwell Mocktail?
Do you still have blue cocktails?
P. Diddy's Lemony Lick?
George W's Wagon-Wrecker?
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I'm sad to say the catfish sandwich has departed the Colorado Kitchen Friday lunch menu.
I'm happy to say it has been replaced with a fried shrimp po' boy that, well, I strongly urge you to eat for yourself. Aarrgghh. The remoulade alone is right up there with the notorious narcotic tartar sauce.
Thanks for the report stretch. I'm really hungry for psychotropic substances, particularly those that go well with fish.
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Forgot to mention, at the end of the meal we were each given the hot chocolate. Does that make me a bad person?
The bad people usually get cashews instead of hot chocolate.
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Sometimes Michael even wears a black Grand Marnier polo shirt in the dinning room, under his apron. Cry wolf about that everyone...
All that product placement a Ray's; the Remy-Martin people are livid.
I mean, even though Ray's doesn't have liquor for sale, let's get really up in arms about his favoritism of that cognac. God, Ray. I'm telling Tom.
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What about too much comping?
After factoring that tip, you'll always spend more money if you're a conscious human being. If you're a "food writer" too. And what do you do then when your beginning to feel like a fattie, you vowed not to be out long or eat too that much that night...and POW WOW. Mo' food, mo' booze. You're eatin' my friend, and you're tipping 49%...
In my case, though, not so much to worry about. The hot chocolate at Ray's is a nice touch. Why not for everyone? Maybe he ran out.
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Yes, I would find it demeaning to be described merely as "a poster on a certain message board" (had I been one of the recipients of the comped hot chocolate), when we are now a society devoted to upholding the culinary virtues, and therefore worthy of whatever that gets us wherever.
Well, I ain't that poster child...
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My question to Tom revealed his review for this week:
U St. Washington, D.C.: Have you dined at, or heard anything about Opera, the place that replaced Kuna? Thanks
Tom Sietsema: Your timing couldn't be better. My review of Opera hits the news stands this Sunday.
Rock on L. Pavarotti!
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I find it astonishing that one restaurant, Ray's the Steaks, is constantly singled out for criticism week after week. He ought to just stop taking questions about Ray's.
DC Chef's Club.
in D.C. & DelMarVa: Dining
Posted
James Beard puts his seal of approval on that one.