Minister of Drink
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Posts posted by Minister of Drink
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Minister,
I'm pretty sure it was just something limey in the froth (also keep in mind this was just a test meal and that's what those comment cards they handed out were for, hint, hint).
You blitzed through quite a few dishes Monday night - what were some of your favorites? What did you think of the desserts?
Yes, you are correct -- it was something limey. I'm sure they'll figure it out in time... maybe even change the dish to chop the clam and combine with the ceviche marinade and lose the froth??? That being said, I did enjoy almost everything I tasted and the service was great. What stands out are the delicious ox-tail tacos, a black bean/mushroom type of soup (sorry I forget the menu name) and of course all of Steve's amazing desserts (will edit my post once I get home and consult my notes).
Overall, not bad at all for only having been open for a few days!!! I look forward to returning soon.
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That said, Minister, was it a cilantro thing? Or something really wrong with it?
No, it was not a cilantro issue. The clam ceviche was a clam sitting in its shell topped with a froth of clam juice and what had to be the ceviche marinade. It looked cool but tasted kinda off.
Edited for spelling
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Is it worth shlepping to NoVa?
It takes a very good reason for me to go on that side of the Potomac
Anything to avoid?
It's certainly worth the trip to VA. See Mark's suggestions on what to eat -- the ceviches (except for the clam
) and tacos are awesome!!!! -
Pity me. Since I sold my car about a week and a half ago, and haven't yet gotten the new one
Wouldn't be a problem at the Arlington Fools store -- it would take you longer to park than do you shopping. At least Giants and Safeways always have that going for them!!!!
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Throw in sum 15 round, pre-ban LE clips and weez in bidness! Word!
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Everyone:
I took one for the team today at Whole Fools. Yes, I was the one with 32 items in an 8 item line, buying vitamins and bottles of wine whose ups bar codes had not yet been entered into the system...and initially using an old SUNTRUST bank card that expired in 1997 to pay. Good times, good times. They love me.
All the customers that usually push me with their carts to get to the free snacks and the best heirloom tomato; the ones in a hurry. They paid today.
Good for you. You sound like you suffered a lot at the hands of these pushy, odd-toed ungulates -- it was time for some payback! The store should be called Whole Fools (for many of its clientele).
Was this at the Arlington store by chance? Because that place is getting out of hand from almost getting mowed down in the parking lot to having people drive their shopping carts through you in the store -- I myself use a grocery cart simply as a buffer to protect me from orthopaedic or internal organ injury.
Here's a little story from earlier this summer.... On a beautiful Sunday afternoon (much like today), I find myself in the Arlington Whole Fools at about 5:00 pm. I was shopping for the usual Sunday night wine boozing and random stupidity that occurs at the Ministry of Drink every weekend, when I came to the meat counter... There I witnessed an Arlington rube practically screaming at the guy behind the counter:
Rube: "WHAT DO YOU MEAN YOU ARE OUT OF FILET MIGNONS. HOW CAN THAT HAPPEN!"
Meat Counter guy: "Well sir, we were really really busy all day and just ran through everything we had. And we had plenty earlier. I am sorry."
Rube (now slamming his palms into that handlebar of his cart, shaking his head, and already walking away): "ARE YOU TRYING TO TELL ME THAT IT'S MY RESPONSIBILITY IF YOU RUN OUT AND I SHOULD HAVE COME EARLIER."
Minister of Drink: Laughing my ass off in disbelief.
All, I am not making this story up -- soon there will be gunplay at the Whole Fools in Arlington. Other Fools stores are still better but catching up to the Arlington insanity. I think the problem (especially in Arlington) is that these stores simply cannot handle the sharp increase in volume due to the increase in development as well as sophisticated tastes. I am sure they will figure it out sooner or later -- it's a balancing act and a learning curve. In the meantime, I'm wondering if one day I'll need kevlar gear and a Glock-19 just to buy a quart of that Horizon organic milk.
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Layalina definatly gets a thumbs up from me. The food at Lebanase taverna is okay but service is lacking. Why does it take 45 minutes before someone takes my order? Someone just gave me a $40 gift certificate to the place. Not sure if it will ever get used.
If you don't want to use it at the restaurant, why don't you see if they'll accept it at the Lebanese Taverna Market off Lee Hwy. in Arlington. You could get a roast chicken & a mezza to go -- the food is always fresh there -- better most of the time than the restaurants.
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Derek -- welcome, rezpektz and a Ali-G snap out to you.
John W.: Chen-qui
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Another one that comes to mind is the turkey club on French bread at a place in McLean called "Sweet Stuff" (corner of Old Dominion and Spring Hill Road next to the 7-11). Simply unfucking believable!!!!!!
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This past Saturday I laid waste to an Italian Store Capri sandwich -- one of my all time favorites (because it's generously layered with "gabagool" or coppa ham!
With South Beach and Atkins destoying venerable traditions such as Twinkies, it would be nice to give the really good sandwich the support it so deserves in this militant climate of political correctness. (Imagine, at my Fresh Fields today I overheard a rube refer to a baguette as "carbs", not bread! Needless to say, a savage mauling was in order!)
So, what other places make great sandwiches, heros, subs, etc.... just please don't say Quiznos or Subway!!!!
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Right. Clam chowder. Forgot about that one.
RTS is now a legit restaurant as it has a bar. How long before the apple martinis are flowing like water?
Michael.... are there plans to expand your liquor license (to include spirits)? If so, then how about the RTS dirty martini made with steak drippings instead of olive juice?
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How did you make those burgers again?
Michael, thank you so much for taking the time to make us those burgers from those very specially selected cuts of 50-50 sirloin which you finely chopped by hand. My withdrawal symptoms began the moment I walked out the door.
MoD
P.S. The clam-chowder is phat! Da bomb!!!!!! It will be a regular staple of my future RTS campaigns especially with colder weather!
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This is a perfect example of two similar restaurants. One has soul - one doesn't. It might have at one time, but it doesn't lately. Go to Layalina to see what I mean.
The food at Layalina is definately prepared with a lot of soul and care. On a previous visit I was able to taste Lebenese/Syrian meatloaf (as a special) that the owner had actually made for her family... All I can say is that meatloaf with ground lamb is the bomb!
I do agree that the desserts were weak the last time I was there -- but that shouldn't stop anyone from going there!!!!
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This place is sooo off my list... See the Service in the Capital thread.
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Stick to Peugot.... at home and in the restaurants They are the best and come in all sizes.
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what about Maestro? Those dudes are really, really high touch.
I forgot to mention Maestro as a place to go. I've heard nothing but great things in terms of service and food from the people in EG and outside of cyberspace. However, the experience will give your wallet a beast-raping... But it sounds totally worth it.
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Hi Michael,
Any chance of ever bringing back those sirloin tip/spear appetizers you provided to Hooligan, John W. and your arms-dealer patron several months ago????
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Both Tom's review of Le Paradou And Todd's of Galileo were highly critical (and rightfully so) of the level of service given at what should be benchmark establishments.
Based on those two reviews and until I hear otherwise from enough people, these establishments are off my list -- and I don't care how f***ing ethereal the food is! The best product should come with great (if not the best) service... It's as simple as that! No excuses! It's up to the owners & management to inspire their staff and teach them good service.
There exist a good number of other places with ass-kicking service (even though some might argue that the food is not on the same level as Galileo and Le Paradou -- who cares!) where I would rather shit out my hard earned dollar. Examples: Nectar (of course!), Palena, 1789 Restaurant, Rays the Steaks, and even the carry out sandwich place by my office -- Where my business is appreciated!!!
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I just think it's a little more thoughtful to wait a moment before offering pepper. Doesn't hurt anyone and only slows things down for a moment.
I see your point... I am more concerned with that fresh ground pepper is even offered at all!!!! Plus you can always call a server back.
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I'm in agreement with all that a small pepper grinder on every table scores huge points. My mother often asks why I frequently put pepper on my food before I taste it. The answer is easy: because I know it needs it.
I agree!!!! Not only because the food sometimes needs it, but also becasue fresh pepper just tastes great!!!!!!!
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Other than a hamburger had eons ago in Moscow that tasted like a plastic-wrapped vending machine version (I think I found a seed in it), the gold medal for me would have to go to Rainforest Cafe in Tysons Corner. It was like eating a box of Kleenex except drier. I'm trying to think how it could have been worse and maybe if it had a moldy bun.
What on earth brought you to that hell-hole??? The smell emanating from that faux jungle should have kept you at bay.
The lamest excuse for a local hamburger I recently attempted to eat was at The Front Page in Ballston -- a rectangular, thin patty kneaded up of the finest institutional grizzle and probably lips, ears and hoofs as well!
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I didn't mean to make it seem like the restaurant bought cheap grinders. They may have but I don't know that. The "duh" referred to me. It seems I've always like the pepper at whatever setting they were at so I never realized that you can adjust it.
Some are slightly adjustable (to the size of the grain). Once you've had a Peugot (and some of the other better ones out there) you'll be able to easily recognize a bad one.
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I love fresh ground pepper on many dishes. It doesn't matter much to me if it's on the table or if the server brings it. But they need to have to have it SOMEWHERE.
You’re right… they do need to have it somewhere. But it’s just a nice gesture and extra good service if the server offers to grind it for you.
All it took was one turn to mess it up. Adjustable? They're adjustable? Duh.
Then that restaurant went out of its way to purchase the crappiest peppermills money can buy.... If you ever want to check, look on the bottom of the peppermill to see the manufacturer -- if it's Peugot you've got the best!!! I have one that's more than 25 years old and still grinds like champ!
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Last week at a business lunch at Jean Michel in Rockville/Bethesda, I was offered fresh ground pepper with my salad. I remember being pleasantly surprised by this gesture because more often that not I have had to ask at various other places (from the average to the very good).
Am I just being picky when I think that restaurants should always offer fresh ground pepper for salad courses and other dishes? Obviously I could care less about the TGI Fridays or similar places…
Oyster Bars
in D.C. & DelMarVa: Dining
Posted
The Old Ebbitt happy hour deal is a great bet. I've been slurping their oysters for over 10 years and they have always been top-notch fresh fresh fresh. I went there last Friday with a friend & think I may just leave work early one day this week to smash out a Walrus Platter and some appropriate drink(s)!!!!!!!!!!!!!!