sdelgato

Yeah, but there's not a primal cut category for "inside the chest cavity." Location-wise, it's closest to the breast/flank. So, getting back to the original point, it's highly unlikely that one could section out a carcass in such a manner that it wouldn't produce both flatiron and hanger steaks, unless you're sectioning the chuck for roasts or the flank/diaphragm for fajitas (neither of which are all that likely for Ray's). ← This makes no sense. Flat Iron is flat iron, hanger is hanger... Neither the two will meet even anatomically. Hanger steak is a flap of meat that hangs (get it) from the cavity of the animal. It is no where near the flank or breast it is inside amidships.

Actually that is not entirely accurate... Flat Iron is from the chuck and hanger is from the inside of the cow near the diaphram... Not even close to the same thing. ← Passable guide to possible cuts (broken down by primal sections) here. Flatiron, aka top blade steak, is listed under chuck, hanger is listed under breast and flank. ← having butchered many a cow, the hanger is one of the muscles that holds in the diaphram and not from the flank or breast. it is physically inside the cavity of the carcass. fyi...

Actually that is not entirely accurate... Flat Iron is from the chuck and hanger is from the inside of the cow near the diaphram... Not even close to the same thing.

nice write up in art culinaire this month!

Point Judith Seafood Company in Narragansset (sp?) sells squid under their own label. They say it is Rhode Island squid and it's good stuff too...

Slavin, Glebe rd. Arlington, smokingly fresh seafood...

I do not loathe it. But I do feel people do. I am not one of those. The point I was trying to make was after all of these posts, are there any other positives or negatives that really need airing? Probably not.

When is enough, enough? Some people love Ray's, others loathe it. To the people who love it, we all understand your loving it, no need to be redundant and repeat yourself over and over and over again. We get it... To the people who loathe it. Get over it and find something you like. Me personally I thought it was terribly average with a decible level that bordered on sadistic. Mock me if you will, I neither loved it or hated it. I thought the food was certainly fabulous but the rest of the package brings it down a few pegs. You can eat the greatest food on earth, but if you are eating it on the shoulder of the Beltway out of the trunk of your car (exagerated parallel to be sure) it misses just a little something. IMHO...

I totally disagree. I have eaten there the last three times I have been in NYC and each time it was better than the last. IMHO Boulud is one of the finest chefs working in the US today.

The Inn at Easton is pretty nice. Australian influenced menu. A tad pricey however especially the wine list. My two cents...

Shouldn't he just give a review and star it accordingly? Every review I read of his makes me wonder if this quantifying, "star label" is arbitrarily arrived at or maybe "Tom's Magic Star Dart Board" or even if there is a numeric scale that a restaurant has to hit to climb up the magic star ladder. He certainly writes well. Now if only the stars matched the reviews...

This may be one of the most pretentious things that I have heard all day. So I guess that Jaleo has no soul? Whatever ← The ONLY point I was trying to make was the further "Wal-Mart-ification" of the restaurant business will make us one day hanker for the independants. That's all.

I must agree. With an hour to turn out 5 dishes with an ingredient like scallops, it seemed to me he was there only to have a good time. It's a shame really.

One thing I have to ask Joe... What is a "legitimate chain"? All chains, regardless whether you find them legitimate or not, lack a soul. They are in it for one reason and one reason only, cash. It's not about the craft with them, it's about cramming as many people through their doors at a minimum cost, period. Just my opinion.

It's too bad. He is such a nice guy and a fabulous chef, but what a pooch screwing display that was. I do hope they give him another shot so he can show everyone what he is really all about and not how he seemed that night.

The Wine Seller in Herndon is a nice little shop.

I too am shocked at three stars... I had a similar, almost identical experience there two weeks ago. Ordered snapper, after several (tens of) minutes go by... No snapper, no apology, fine. Order an ok bowl of pasta, but just ok. Service indifferent at best. Managed to walk from my table to the front door without a single person even acknowledging my exiting, ho-hum. Three stars is a complete stretch. Unless they recognized him and crawled up his ass whilst he was there... Purely conjecture to be sure but it would explain alot. Just my opinion. It is certainly a good restaurant, but a three star, I totally disagree.

but grass fed beef is, well, flavorless. Lower in fat, but flavorless. Who said a cow shouldn't eat grain? Corn is only 12 percent digestable to anyone or any animal, cows are no different. No?

I know Wegman's carries an assortment of Sunnyside organic meats. The hanging tenderloins rule... Damn pricy shite I might add! Would "naturallly" (no hormone/anitbiotic) raised beef fit the bill??

It is just that I received the same confrontational treatment over a reservation I was attempting to make. I love the restaurant and will continue to go but it was a little off putting...

So why Mr. Pumerol, did you argue with him regarding his reservation... If there were so many cancellations, shouldn't you have said 'we will see you at (insert time here)'? Why the confrontation?

Joe, I thoroughly enjoy your posts. Have you ever thought about writing a book on your dining exploits? I must admit to agreeing with most of your experiences dining out in the area. Some of them are mirror images of my own experiences, like CityZen for instance. Keep up the fine work!

absolutely Slavin's on Glebe Rd. in Arlington.

While I respect Mr. Sietsema's palate, I just wished people would come to their own conclusions and not genuflect every time he has an iffy experience. Do yellow walls make your food taste any different (unless it chips and falls into what you are eating ) ? No. If you want to read what he has to say, by all means read, but don't form an opinion until you experience it for yourself. We are not a society of sheep...

you missed my point. It IS a great burger! But Kobe beef it is NOT. Sunnyside grows great beef. It is as great a source for the highest quality beef available today period. BUT, it is NOT Kobe beef, I'm sorry. Not by a longshot.