JPW

Fine by me. If I had been in the restaurant, I would have paid extra to see that! Behavior that far out of line by adults who SHOULD know better deserves a smack-down. It's not like the owner should be worried about losing the business of these little ventworm nuts.

I'll second that, but change it to any of the "casual" chains. When you're in Midland MI (home of the Dow Chemical Corporation) in late November with a windchill below zero the cheesy chains look very good (especially when compared to eating at the Holiday Inn restaurant). WHen there is no other option, mediocrity can be a great reassurance.

Glad we got the same form letter Paul. My question to them mentioned allergies. I had glossed over the "essentially" part. It kind of makes you wonder.... Well, I'll solve the riddle by drinking GOOD beer and and leave the worrying about ingredients to how much much lead is in my lovely DC water.

Thanks to all on filling in some info on Chodorow. Upon further review, I agree that it was very classless to discuss the joint's finances in earshot of employees. BAD. Will be interested to learn more about how much money decision-making power was left to Rocco and how that affected Chodorow decision to wait 6 months to lower the boom. Of course, being the paranoid person I am, I'm willing to lay fair odds that Chodorow waited in order to guarantee that season 2 would have good ratings. To steal someone else's idea, I bet Rocco's is open as long as the series continues and closes for the last episode of the last season.

A little delayed, but wanted to report on the dinner at Red Dog Friday night. Just me and Mrs JPW. The space is pretty, bright almoest Provencal colors in a long narrow space with a pack of 10 tables up front, then about 10 more along the left side wall and the coffee/juice bar and open kitchen along the right side wall with brick oven in the back. All in all, a very friendly looking and welcoming place. The patio is about 10 tables on a pad in the parking lot. Service problems were openly obvious from the start. For the approximately 30 tables, they had 3 waitors, 1 not very energetic busboy, and John the owner trying to help out. No hostess. Several groups just walked out. They really need to work on their staffing levels. Hopefully, over the next month or so they will be able to iron out some of the opening month problems. Mrs JPW had the "trio of snackbreads" and the "baby mixed greens" salad. In addition to eating her food, I tried the sausage and pepperoni pizza. The most successful of the 3 was easily the trio of snackbreads. Just slightly sweet pieces of bread with slight toppings (for the sausage and onion and chicken and raddichio a little too slight). The caramelized tom with herbs was the best. The baby mixed greens salad was very solid although the goat cheese at times got lost in all the sweet ingredients. The pizza was probably closest to California-style. Thicker crust than true Neapolitan, not quite as loaded as NYC pie. Sauce was OK, cheese was very good, toppings were good although it could have used a better sausage-pep balance. I'd put it on the same level as Sette's pies but not near 2 Amys. Mrs JPW closed with a nicely done apple crisp. I had some really good iced tea and a decent glass of espresso. Liquor license is expected May 20. Huge menu of various fruit and veggie juice concoctions in addition to coffee "drinks". Despite the service problems (our waitress was trying her hardest, but when you get 5 tables sat in the space of 5 minutes you're just screwed) it was a pleasurable experience since we were in no hurry, especially for the price. There are some hints of a very good restaurant developing if they do well in correcting some of the opening month problems. A place that is sorely needed and welcome in SS. Like Malawry, I saw plenty of dishes that look to be worth investigating in the future.

Sorry that I misread. I guess that for JC's "blame" the question is how soon, how often and how closely should he be looking at the numbers? Should he have been keeping a closer eye on place? Not quite sure yet where I lie. Let you know at the end of the season.

By "HIS" I am guessing that you mean Rocco. I disagree. It is his fault. If the staff is ripping the restaurant off, or just being wasteful, the ultimate blame rides with Rocco, who is supposed to be in charge. He hasn't exactly set a sterling example of how to be thrifty. To wit -- 1)Giving bartender girl from Season 1 the Vespa 2) Not 1, but 2, assistants in his personal office in another building with some fairly nice computer equipment. (OK maybe the one kid was an intern) 3) The (at least to my mind) over the top business cards at $1.80 per.

Got this e-mail from Miller Brewing as to the contents of their beer

It may not be all of it, but go to the bottom of the page linked here (click me). Of course Rocco isn't much liked here either, I think, and that article dares to call him "likable", which seems like bullcrap to me. Thanks for the link. Unfortunately it's a little too "Cindy Adams"ish and doesn't really say much other than he spent time in jail (for the exact same thing they are putting Martha away for) and definately runs with an unsavoury crowd). But then again that tends to happen on the money side of things. However, I don't see any proof offered for the claim that he is "among the least agreeable people in food service." Frankly, if I found myself in business with either of them, I'd keep both hands on my wallet and my ass to the wall. I'd probably be less wary of Chowderow because his ambitions seem more naked, where Rocco is always covering up and looking for an angle to prove he's smarter than everyone else. I agree with mags, hopefully they'll keep the ambiguity as to who the "good" guy v. "bad" guy going as the season rolls on. My feeling from the first episode is that Rocco is definately starting off as the bad guy. All in all, I found it to be pretty good TV.

Quick question for those in the know. There seems to be a lot of personal antipathy towards Chowderow on the board. The show doesn't portray him in a flattering light, but I tend to see his point of view. Is the hatred/disdain expressed towards Chowderow because he really is an ass, or is it a general dislike of the money-men and their interference in how a chef wants to run a restaurant?

Rocco and Jamie Oliver - same hair or just separated at birth?

Ah, I missed that earlier piece. Thanks for making the connection for me.

Now it's all starting to become painfully clear. Why Ann hates the donuts that is. If Chef Ruta is the one making them, I can begin to see why Mme. Amernick does not like selling them in her shop.

Jen, I think you have a ways to go before you can catch up to Bilrus. Perhaps if 4 or 5 of us teamed up we could become a multiheaded "OpenTableVIP" at his level.

Some resources here

1 word, 5 letters D R O O L. Now I remember what I loved about living in France. I think that food shopping is improving in the states, but that boulangerie is absolutely mind boggling. As the son of a physicist, I know how they can often live in a different dimension. It can be difficult to communicate with them, but they are a fascinating species. Back to review all of those delicious photos. Thanks, bleu!

Jim Fixx's family had a history of heart problems (incredible cholesterol build-ups). I'll be a little off on the ages here, but his granddad was only about 35 when he died, his father was about the same age. For Fixx to make it to 52 with the DNA against him was rather miraculous -- and most likely a tribute to his extremely strong (in all other senses) cardio-vascular system. Not getting on a soapbox, but the way and location in which Mr. Cataloupo passed is extremely ironic.

So only pregnant women are invited? I'll be sure to send down Mrs JPW with plenty of pickels and chocolate.

Not much of great interest. They have a centrist president who is not up for election until 2006. The Finnish president is not as strong as the French President, but is much stronger than most Presidents in other parliamentary systems (eg Israel, Germany). The parliamentary elections were last year (4 year term) and, as has been the case for most of the last hundred years, there is a coalition government of the "Center Party" (agrarian, center-right) and the Social Democrats, with minority participation from the Swedish People's Party (leftish-liberal ethnic party) that represents the interests of the Swedish minority living within Finnish borders. While Finland, like all the Nordic countries has been hurt by weak timber prices, they have had the economic blow cushioned by being at the forefront of the telecomm rev (see Nokia). To get back to food, as it is just my wife and I currently, we mainly talk about pregnancy induced gastrointestinal problems, so I would say, no, there is no topic unfit for discussion at our table.

But how? Share the secret with the rest of us garlic-burners - please? If only I knew for sure how I did it Anna. But seriously, 1)for the first time I made sure that I had my eyes and nose on the garlic every second. 2) After getting the oil very hot, I turned down the heat on the burner and then turned back up when I inserted the veggies 3) I put the veggies in about 20-30 seconds before I typically do Theoretically, the water from the veggies cools the concoction enough to keep the garlic from burning. My thinking was that it's not instantaneous, that there is some carry over time of continuing heating before the liquids start releasing. Therefore, if you let the garlic cook until you judge it "done" and then put in the other ingredients, you're screwed. It burns before the cooling takes over. While I think that I have the general prinicples of the above explanation right, I'm sure my details are severely flawed and would welcome correction.

As fellow yinzer i have to take exception to your mention of the lack of ethnic cuisine in the 'burgh. You can have Italian, Polish, Ukrainian, German - just about anything - as long as it's Central or Eastern European My experiences with food in Old Town have generally been rather ordinary with the exception of the french places (I used to live in the next neighborhood north). If you are really looking for "ethnic " food then please take Al_Dente's suggestion and jump on the metro to DC proper. 2 alternatives in case you don't want to take that long a trip, jump in a cab for a 5 minute ride to Taqueria Poblano (Mt. Vernon Ave. in Del Ray) for burritos and kick-ass margaritas, or a just a little further (5 more minutes) up Mt. Vernon Ave to Bombay Curry Company for some excellent Indian. Al - you really like Taverna Cretekou? I always thought that it was a little too pricey. I preferred the greek place in Crystal City.

Son of a motherless goat! I f*&%^&%* did it again last night!!!!!! SUCCESS!!! I won the culinary battle against my garlic last night, however I am quite sure that I have not yet won the war. "Let loose the kitchen clogs of war!" edited for fta fngires

To paraphrase the esteemed DonRocks, the Produce section at the SS Whole Paycheck sucks ducks, pucks, bucks, and monster trucks. Their butchers are usually quite helpful and will attempt to fill any request. If you establish a relationship, I'm sure that they would special order for you. However, for a real butcher you need to go to Eastern Market, or Baltimore.

If it's any closer, there are a couple of different kosher markets up Georgia Ave in Wheaton interspersed with all the Korean markets. Kosher kim chee anyone?