Tweaked

woo hoo, I just made a reservation for Nov 13. will report back on the 14th :)

Sadly, I can't say that I have ever found the cuisine there at all inspiring. But it's always crowded, so people must like it. I go just for the burgers...never eaten anything else there but the burgers.

I'd like to throw Mr. Henry's on Pennsylvania Ave SE and 6th(ish) into the Quality Burger Ring. The only down side is the fries which are more like potato rounds then fries and you usually find more than a couple that are undercooked.

Then perhaps a place like Teaism...or dare I say Cosi...ummm that cosi bread.

Won't help us this weekend - doesn't appear to be anything big going on footie-wise. Nothing big going on footie-wise?!?!?!?!? Try Sunday afternoon DC United v. Columbus, with a DC win or tie meaning a return to the playoffs for the first time in four years! Nothing big of course that's not going to shorten the lines at Pollo Campero. Which reminds me at the DC United v. El Salvador game they had the Pollo Campero chicken mascot running around and all the gringos were like what's up with the funny chicken...now I know!

vengroff, you certainly have a way with photos!

I'd have to agree that Indique and Heritage Indian are basically serving high level quality traditional Indian, pulling in some dishes from other areas of India and perhaps taking a new twist on a couple dishes. I love eating and cooking Indian food. If I was asked to pick one cuisine that I could only eat for the rest of my life it would probably be Indian. I wish it had a broader reach in America. However, M65, what are is your take on Contemporary Indian...taking Indian spices/flavors and applying them to other foods...using techniques of Indian cooking and applying to to other foods...or updating traditional recipes... As a side note, I think in Memphis, TN there is a chef who does Indian/French fusion...apparently she's won a James Beard Award...anyway, I've always wanted to roadtrip to Memphis to try her restaurant, and perhaps a bit of BBQ ;)

Thanks, has been added to list of places to try soon.

Can anyone help me out with an approximate price range and/or a website for Nectar with a sample menu...thanks

Malawry, so say I work for a non-profit (not food related at all) but have a letter of tax-exemption could I still use that to get into the Restaurant Depot?

CF Folks does a decent job with their sandwiches. They are a little small, so I would suggest the NYC cut if you what a decent amount of pastrami (but still not mile high by any deli standards)...unfortuantely they are only open during the week and from 11-3...but worth a drop by if you can swing it. It's right next to the Palm on 19th. But in general, DC deli's/corner sandwich shops are pretty poor in comparison to say NYC or Philly.

It's not open yet, but on 8th SE near Penn. a new Indian restaurant will be opening soon.

I posted this on the "other board" rather PR driven article but gives an overview of what's going into Ceiba http://www.simonesez.com/dc-boysbrazil.shtml

Wegman's like other Upstate NY grocery chains (such as Tops) are the ultimate grocery stores in this section of the country. I mean what else is there to do when there is 5 feet of snow on the ground, but eat! Huge produce sections (both regular and organic), miles of grocery selves, in store bakeries, take out food, and about 50 check outs all fully manned with both clerks and baggers. The Tops international in Buffalo has an entire aisle dedicated to Indian food equal to most Indian grocery stores. While not super specialized like some ultra gourmet stores, like say Dean and Deluca or say the Italian section in Philly or the store mentioned by Joe above, Wegman's is going to demolish Giant, Safeway, and Fresh Fields.

Malawry, were you/are you enrolled in the professional program at L'Academie or was this some other class you took. If in the professional program, how do you like it? Thanks I actually just e-mailed you with the same question to your yahoo account. Thanks

Thanks, I decided to check out this side. seems to be alot more DC chefs posting here. tell your wife to go for it! also when you call for a reservation, they e-mail you a confirmation form that you have to sign, which includes a section for dietary restrictions and foods you won't eat. So your wife could put down the food items she absolutely won't eat.

I ate for the first time at Laboratorio last Thursday and had a grand time. Here's a run down of what was served Tempura Fried Oyster wrapped in Basil and Mint with Aioli Sauce. Duck Liver Custard topped with Peaches Carrot Soup with Herbed Cream Tortelloni of Turnip in a Parmesan Cheese Sauce Potato Dumpling with Sausage Ragu Risotto with diced Red Pepper and Yellow Pepper Foam Steamed Turbot with Potato Puree, Baby White Asparagus and Zucchini Muscovy Duck with Figs, Fig Sauce, Sauteed Hen of the Woods Mushrooms, Tomato Confit and Haircot Vert Cheese Trolley Bra Duro O Tenero Dop Stassionatadi Capra Gorgonzola Bruss Spicy Watermelon Tomato Sorbet with Basil Oil Baba al Rum with Vanilla Whipped Cream and Peach Carpaccio with Verbana Sauce Bombolini everything was really good, except perhaps the carrot soup, didn't really do much for me, but to be fair it did have a wonderfully bright carrot flavor. Stand out dishes included the oysters, duck custard, Turbot, roast duck, and the sorbet. of the cheese course the Bra Duro and Gorganzola were both awesome.