JPW

read carefully Bill. It said "wood GRAIN floors", not wood floors. Most likely a faux paint job over concrete and then a pile or two of polyurethane on top.

The Jamaican cook in my fraternity used to make REAL penicillan. He'd dry orange peels for you and then brew a *special* tea for you. Not quite sure what else he put in it. Man, that stuff was great.

Balmagowry, Yes, I love the one that has a slight curve from tip to tail - so that you can just roll a pea (but nothing bigger) under it when you place the ends flat on a counter. It's one of those things that I think is profoundly personal. Everytime I go into any store that has any cooking tools, from Williams-Sonoma to WalMart to my local hardware store I look to see if they have one that I like, but I just can't find the perfect fit.

I loved that place when I lived in Park Fairfax. Not only did they introduce me to the glories of Pyranees with pepper, but they were my regular port source. THey do take good care of their cheese (almost no prewrapping) as well as their charcuterie.

I suspect that some stoney-sided person has a little too much time on their hands. However, many other possibilities passed through my mind of the real hipster-foodie author of this. It's actually kind of scary how many of you I could think of that might have done it. Where's Hercule Poirot when you need him?

Thanks Jinmyo. With prices like that, they better be turning at least five times a night to meet the expenses. Another disconnect with good business that makes me wonder about the principals here.

I had wondered why the place always seemed to have more staff than customers. I feel for you on the tip pool. But I still wonder about the staffing structure. An extra waitor or bartender or two doesn't impact payroll nearly as much as having a more highly salaried series of manager-types around. My point was really that the "fine dining" structure of the FOH staff requires not just crowds, but also really large $$$ checks. Hence, I wonder about the prices being charged. Working from the assumption that the place is really losing as much money as the TV show makes it seem, I'm sure that this is only one of several cost factors that is out of whack.

Don't know if I would call the rather overwrought parable about struggle against a predator "cute". Only in France would a seemingly "child's story" show blood and guts and lupine predation so graphically. But the analogy is apt viewed from the link to the ovarian cancer foundation. Hence, Don's label on it -- "Fight against the Wolf"

You're kidding. Really? Where???? Really the same, completely flat, with the angled edge? I haven't seen a new one like that in at least 10 years. Lots of things that came close, but no actual cigar. I'm with you in terms of the wooden spatula. The only one that I like to use is one I "borrowed" from a former employer about 15 years ago. Mrs JPW brought 2 into the marriage (one of the many reasons I said yes!), but I hate them. They're just not quite right. I love the thinness of the end of mine, and the overall slight curve that makes it easier to use it to flip things and scrape down pot sides. I don't know what I will do when it gives up the ghost. Guard it well!

Was just thinking about costs, and what amazes me is the number of people in the front for a place that is supposed to be "fun" dining and not "fine" dining. Can't claim to have seen the menu prices, but unless he's charging $40 for a plate of mamma's meatballs the place is hilariously overstaffed. On floor, it seems that there is always Laurent, the floor manager, table captains, table waitors, food runners, and busboys. Add in at least 2 bartenders and a bar manager for a bar that is not all that busy and at least 1 hostess at all times. We've never seen a sommelier, but I'm sure they've got 3 or 4 tucked away somewhere. Until, the addition of the Italian guy, at least the kitchen looked somewhat reasonably staffed.

Silly me. FLipped through the issue when it came in the mail and said to myself "Cool!" without even looking to see who the author was. Doh! Monica, I promise to read it tonight and to show Mrs JPW.

Heather, I expect you to share!!! I could probably even be talked into buying you lunch at Giuseppe's.

What DC does best is views. So, my 2 cents is to take 495 East from 95 towards maryland, exit to go north on the GW Parkway. Go through old town and stop off at Trader Joe's (N St Asaph St.) for picnic supplies. Continue North on the GW Parkway and stop just north of the airport at Gravelly Point. Picnic with great views of the monuments and depending on wind direction, you'll be right under the airplanes taking off and landing. Which though it may be geeky, I think is so f'ing cool!. To get to 270, continue North on the GW to 495 (signs say Maryland). Once on 495 get in left lanes and follow signs to 270 north.

Following the Lodge instructions (somewhat), I coat it with a bit of canola oil (high smoke point and relatively flavorless) and pop it the oven at about 400 for 30 minutes. Take out, LET COOL, wipe out. I'm sure that there will be several different responses. The corn starch in tepid water slurry seems to work the best for me.

Actually, about that -- I was always under the impression that salting pasta water was A Bad Thing. Yes? No? A Your-mileage-may-vary thing? Salt good, oil BAD

heat up your Weber and stick the pot in there. Although charcoal gives better flavor for grilling, gotta love the ease of using the propane grill as an oven.

I haven't been too adventurous in my recent Whore Foods cheese shopping, but I've got to report that someone from Whole Paycheck is watching us. In light of my constant rants cursing the produce section at Whole Foods in SS, I generally keep an eye on it while passing through on my way to the meat counter with its Niman Ranch pork tenderloin and properly thick (if expensive) NY Strips and other meat products and byproducts. Lo and behold, what appears before my eyes but at least 5 different types of mushrooms in place of their usual 2! Oyster shrooms! Trumpets! Could it be a coincidence? I think not! Now, if those ventworms would only start stocking a full range of peppers ! Man, they might just be cooking with gas then!!!

2 words - lobster saltimbocca Aaaaahhhhhhh...

Likes? Dislikes? Price range? For cafes, check out the cafe in KramerBooks on Connecticut just north of the circle.

I'm with you Bilrus. Now that I have Red Dog Cafe a 5-10 minute drive from my house, I see visiting/ordering from them on a regular basis (esp. once they get a liquor license). With that nearby, I don't see myself making a special trip down to DuPont to go to Sette unless I really want the Salume board.

The little airplane bottles definitely distinguish SC bars. As fistfullaroux noted beer will infallably be macrobrew American served in cans only. Case in point, went to a lavish wedding at a very fancy Memphis country club. Gin? Tangueray only. Vodka? Absolut only. Beer? Bud and Bud Light in cans only.

The Weekend section of the Post reviews yet ANOTHER new pizza oven light Italian restaurant, Sorriso. How many more will open? Have we reached saturation level on these yet? Which will be the first to go under? How long will it take before one shuts its doors? Granted DC suffered for good pies until recently, but I really wonder how many people will leave behind their Domino's/Papa John's/Pizza Hut to provide these places all of the business they need.

Wrong, Jpw. Montgomery County is the only controlled COUNTY in the US. They do a truly shitty job. Uuh, Mark? Granted it's an old thread, but jparrot was the author, not me. The lovely Montgomery County money grub is why I buy most of my wine in VA or DC. That and the VA ABC is why I buy my booze in DC.

In the absence of a formal staff meal, the usual equation in my experience has always been -- Beer to cooks = food to you

Yeah, but that would have required Rocco to actually be there instead of in his room pouting!