Gary Tanigawa

I hope that Cathal keeps the deviled quail eggs as one of the amuse !

Enjoyed the warm CiderCar last night. Linguine and clams offered fresh flavors which contrasted nicely with each other. Shreds of braised oxtail topped with a generous piece of sheared tuna was written about in the Washington Post this past Wednesday. The richness of the toffee pudding (pistachio ice cream on the side) needed to be balanced by the bitterness of a pot of french press coffee.

Welcome alexisg. If they are still there on the bistro menu, I would recommend the shortribs and the pork belly. Comfort food as the weather cools.

Thanks to Tom Power and his helpers in the kitchen, fero style (wonderful Turkish dessert) and the other servers, mdt for "herding cats" and Don Rocks for the calvados (first, but not the last, time drinking apple brandy). Having spoken to a few of the local chefs in the last year, I'm still impressed by their humility and dedication to the craft.

Jeffrey Steingarten has a chapter on turducken in "It Must've Been Something I Ate"

I'm looking forward to it. I've sent you a PM. Good idea.

Me! I will email you.

NY strip, a "cowboy" steak, filet, chateaubriand (for 2), entrecote (recommended by Michael if you ask for well done) are other cuts. The strip is served au poivre and/or with bleu cheese (Michael's version of black & blue). I think there are blackened and diablo versions of many of the cuts. You can also choose to have different sauces (never had them) and sauteed garlic. No cocktails. You could go next door and sit at the bar. Key lime pie is good.

Correct, Sunday hours are shorter: 6:00 PM to 8:30 PM. It might be too late for next weekend, but call and see what Michael can do. Say eGullet sent you

Sunday, October 17

FYI, Ron Siegel has moved from Masa to the Dining Room at the Ritz-Carlton.

If you are considering visits to shops, you might also want to go to Arrowine and ask for Aldo to help you. He is excited about cheese and interacting with those who share that interest.

That's been my mistake in the past - So, if I identify myself as an eGulleteer, will I be allowed to order the (off menu) deviled eggs?

I'm in for one, depending on scheduling.

Michael, based on the several occasions I have eaten at your place, I find it hard to believe that your staff treats anyone as second class . It can be busy at times so some may become impatient, but service has always been cordial and generous (even if the masses were clamoring at your entrance for tables!).

Isn't the October issue the one that Gourmet uses to announce the restaurants it picks as "best of" different cities?

TrishCT, you're right that it was probably because people felt you wanted to stay near your hotel. But it is easy to get to by Metro: from the Rosslyn station, go to Wilson Blvd. and walk up the hill (five blocks?). 1725 Wilson Blvd. Arlington, VA 703-841-7297

I've probably had slightly better than a 50% chance of getting seated within 15 min as a walk-in at about 9 PM on a weekday. Good luck!

I believe I was there for the first (and, so far, only) time almost a year ago. For me, it's time to return. The menu on the website looks like the "signature" dishes have been kept (e.g., mojito spritz, foie gras in chocolate or cotton candy, meat & potatoes, tomato/basil cone, jicama wraps, lobster on a pipet, deconstructed clam chowder) as well as some significant turnover of the rest of the menu. Personally, most of my enjoyment was the discovery and surprise of eating at the miniBar. It would not be the same if I ate there monthly. The factsheet on the website lists two sous chefs. Are they the replacements for Kats' assistants from last year?

Hi Chef, I've enjoyed your soup and fish dishes. In particular, I remember a fried whole sea bass from awhile ago and a crispy black grouper from last week. Do you have any guides or goals in what you want to accomplish with fish? Thanks.

Max's is at 2319 University Blvd., Wheaton, MD 20902 (301-949-6297) in the corner of a strip mall. Note that it and the adjoining market are both closed early on Friday and all day on Saturday.

Another positive review in The Washington Times.

Dalwhinnie is a good one for peat (if my memory serves) and is usually easy to find. In contrast Lagavulin was difficult to obtain for awhile and its price has increased. Speaking of aging in used port and sherry casks, I also like Balvenie Double Wood.

Those are two good ones to start with, HP is my personal favorite. Try Laphraoig, people seem to either love it or hate it because of its medicinal quality. Smoked salmon would be good to serve.

Although it's been several years and I never ordered the ramen, Honmura An would be worth a visit. When I lived in Manhattan, I enjoyed its noodle dishes. I ate soba and udon, not ramen. Pretty expensive for noodles but worth the experience (imho). Lots of atmosphere (there was a glass window which separated the diners from a person making noodles by hand). The address is 170 Mercer St. and the phone number is (212) 334-5253. You could ask them to fax you a copy of the menu. edited to add: I did a search and found an online menu for Honmura An (unfortunately, I could not add a link to it). The menu did NOT list ramen.