mdt

Peanut butter and Fluff sandwich on whole wheat bread with a glass of cold milk.

What did they prepare and how did it work in that space?

Stopped into Ted's Montana Grill today for lunch since it is close to where I am now working. It is near the Hoffman 22 theaters on Eisenhower Ave. in Alexandria. Large place that was packed to the gills when I arrived at around 12:15p. After a short wait we were seated and started to review the rather large menu. Normal items for this type of place, chicken, burgers, steaks, meatloaf, pot roast, salads, soups, etc. Our server told us that every item is made fresh. All the beef items come with an option to get bison instead, which inreases the price by a couple or so dollars. I had a burger for lunch and it was very crumbly (seemed liked the meat was ground to finely) which made it hard to eat. The fries were crisp and tasty. Overall average, but not bad for the location. 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.

I think there should have been a ...

Finally made it back to Colorado Kitchen today for their brunch. Since I have been wanting to try the catfish sandwich I was very happy to see that the brunch menu listed fried catfish as an option, unfortunately our waitress informed us that they had run out as it was a busy morning. To start we had the 3 assorted donuts (honey toasted almond, chocolate, and sugar) which were a great way to start the meal with a cup of coffee. My favorite was the nut covered one. I could have eat a dozen of them. For our main plates we had the eggs benedict with hashbrowns and french toast. While the poached eggs were not runny as I would have liked, but the tangy hollandaise more than made up for that. The frech toast is made from thick slices of brioche that are soaked in an orange flavored batter. The batter makes a nice crispy crust that surrounds each slice of bread. Topped with the powdered sugar and maple syrup and you have a sweet and wonderful meal. Of course the meal would not have been complete without an order of biscuits and they were delicious as ever. Service was friendly and attentive and I am going to have to find more reasons to venture up there from my home across the river.

I will, but not until I have someone smoochworthy in my life. ← You could try finding someone here.

Shouldn't it be <Mr. Howell Accent>We are part of The Society. Where is my hot chocolate. </Mr. Howell Accent>

The sauces (chutneys - please pardon my ignorance) really lived up what might otherwise be ordinary fried potatoes. ← What were the sauces?

For those curious about the cost, it is $58 per adult. Details are here.

Finally got to BlackSalt last night for dinner (9 pm res) and had an enjoyable meal. The restaurant was bustling when we arrived and we started with a nice glass of wine at the bar while our table was being prepared. We decided to order 2 small plates and 2 apps while we decided what to have for our main course. We asked our waiter if this would be a problem, and he said it was fine and that the 2 small plates would arrive first and then the apps. Well the apps came out first, followed a little bit later by our small plates. Not a huge problem, but I would have been happier without having all 4 plates on the table at once. Also our waiter told us that everything on the menu was wonderful and that all of our selections were perfect. Overall the service was acceptable and what I expected. The small plates that we ordered were the white anchovy and baby octopus. The appetizers were the rock fish cheeks and foie gras and a market special tuna ceviche with lime aioli and avocado. The anchovies, as previously mentioned were wonderful and by far the best of the 4 plates. The rock fish and foie gras combined well with the pureed and crispy potato that they were served with. The next 2 dishes were disappointing. The baby octopus was on the tough side and tasted predominately of lemon zest. I do not recall the exact preparation at this time, but remember looking back at the menu to see what else this dish was supposed to be in the dish as I could not taste much of anything else. The tuna ceviche was not what I expected and I dubbed this dish, tuna nachos. On the plate were 3 corn tortilla chips, resting on some greens, which were topped with avocado, lime aioli, a piece of tuna, and finally a piece of pink grapefruit. The wonderfully fresh tuna, which I sampled a piece of by itself, was completely overwhelmed by the lime aioli. I felt like I was eating a chips and dip. For our entrees I had the herb crusted long fin tuna with mushroom risotto while my friend had the bourride. The tuna was cooked on the rare side of the medium rare that I ordered it and was delicious. The spices on the fish, the earthy taste and creamy texture of the mushroom risotto complimented each other wonderfully. The tuna was also served with some greens and topped with pieces of pink grapefruit and some black olives, which seem to be a favorite condiment. The dish was also served with I braved the potential scallop health hazard and tried of piece of fish (that was far away from the scallop ) from the bourride. I really enjoyed the delicate licorice flavor and creamy texture with the piece of fish. For dessert we shared a piece of the chocolate peanut crunch cake (or something closely fitting that description), that we were told was the pastry chef’s signature dish. It was a wonderful way to finish the meal and I recommend trying it. The total bill for dinner with 2 glasses of wine and tea was $132 and I was pleased with my meal and look forward to returning and trying some more of the dishes on the menu. I still think it has a little way to go before it can be compared to the top restaurants in the area.

Really? Where? The hope the society does not see this...

I could go for that. What time? ← I plan on being there around 545p

I will be heading to Firefly for a HH glass of wine tonight before dinner. Anyone else?

I stopped by David Greggory last night for dinner at the bar and did the RW menu. The selections are a good subset of the regular menu. For my appetizer I had the Moroccan Shrimp Sticks. The 3 shrimp were spiced, grilled, and served with harissa remoulade and a spicy apple chutney. The condiments made this dish as they provided a nice kick to the shrimp. For my main I had the Braised Lamb Shank which was very good. The lamb was served with root vegetable puree and some wilted greens. The lamb was just about melting off the bone and was only made better by the rich wine sauce and veggie puree. Dessert was the Dried Cherry Bread Pudding that was too dry and heavy. It did not seem that they were that busy, full but not packed, but the bartenders were a bit frazzled. Despite that the service was acceptable and was pleased with my dinner.

Here is one, but it's probably not exactly what Chipolte serves, but interesting...

This seems especially true for larger tables as they have so few. They have let me know about this in the past and I had no problems with a relaxing meal.

Grill open Wed. and Thur. this week.

Since many of the dishwashing liquids also contain an antibacterial do you really need to 'sterilize' in the dishwaher?

Regardless of the amount of wine we had, that meal was way too good to forget what I ate. What I really want is a list of all the wines that we tried.

Scroll up this thread or click here.

The only plans I have right now are Cafe Mozu on Friday.

They are also at the DuPont market on Sunday mornings.

Finally got to Komi last night for dinner and had a terrific tasting menu (details later as I am still trying to remember everything). Thank you Chef Monis for a great meal and to you too Sebastian for the wonderful wine pairings. All I can say is, if you have not been, GO! In addition to the items mentioned by hillvalley below we also had the following. Please excuse any errors or omissions as I am doing this from memory. Jumbo lump crabmeat with sea urchin, avocado, and red grapefruit. Pickled and deviled quail egg with Serrano ham and grilled frisse. An interesting take on ham and eggs that worked very well together. Foie gras mousse with shaved black truffles, apples, and phyllo crisp. The next two courses were absolutely wonderful. The first was a piece of white tuna wrapped in speck that was served on a bed of a orzo, peppers (I think), and garlic. The next course was a piece of pork belly and pork loin served with brussel sprouts and huckleberry reduction. This was probably my favorite course of the entire meal. The cheese course was a wonderful assortment of cheeses that I wish I would have written down. Dessert was the perfectly cooked sugar covered donuts and a piece of chocolate cashew cake with candied kumquats. The donuts are served with a delicious hot chocolate for dunking. Edited to add the details of the dinner.

Wow, seems like a much different machine than the 7qt machine that I have!

Salsify Celery Root