pastramionrye

I really enjoy Cashion's for Sunday Brunch....good liesurely atmosphere, prices are very good, excellent coffee and an excellent pastry basket with one of the best croissants I have ever had. I also second the eastern market/montmarte suggestion.

i did not like the sushi at all when i went there. everything else i had was decent.

What is your favorite part about being a chef? and your least favorite part? What do you miss most about just being a plain ole line cook?

I feel the same way; i love going to the cafes and grabbing a swarma or shish tawook. but the main restaurants were overpriced...and therefore made the food not taste as good.

the meal i had was expensive; but anyone who goes to one of these places and complains about the prices is somewhat foolish. you should know what to expect. our food was beautifully plated. refined. minimalist. and it tasted wonderful. foodie girl our tasting menu was based off of the regular menu. the chef just sent courses out to the table. we never even looked at the menu.

Hello people of the NW... I am from the other Washington....the one with too many Bushes. Anyways, made it out to Seattle and Bainbridge for a great friend's wedding. Before we headed over to the island, me and 3 others had a fantastic meal at lampreia. 8 courses, great wines and a leisurely and memorable meal. OUr service was excellent too. I had head so much about lampreia, being in the restaurant business myself, and my expectations were not disappointed. Wonder if any of you have had more recent experiences at this Belltown jewel? Also....recap. other meals while in Seattle....lunch in the park adjacent to Pike Place market, eating cheeses, mortadella, a spanish chorizo, a nice red wine and a sauternes that we picked up from the italian market (delavonti's????). very beautiful sunday. also, a disappointment of sorts was my Seattle sushi experience at Maneki. The pieces of fish on the rice was way too big. the rolls were ok...

i started that thread a long time ago...and the funny thing was we didnt end up going to tosca...my gf back then is now my fiance...and we couldnt find any parking...got into a fight, threatended to not go out anywhere, and then stopped by palena (before i ever started working there) on our way home. funny stuff. anyways i made it to tosca many months later and had a great lunch. Cesare knows his pastas. Its good to know you can grab them at the bar in smaller portions, because it makes it a more feasable option.

its a last resort place to go at 2 or 3 am when drunk...nothing less, nothing more. the actual hot dogs they serve are no better than your average stadium hot dog; the chili they serve with it is not good. the locale and history behind it are sadly so much better than the food. tastee diner in silver spring/bethesda is far superior. so are the most other late night dining options.

nothing really new to add, other than i concur with the remarks most of you all have made. i treated myself to a solo lunch this afternoon at restaurant eve bistro. first off, i love the room itself with the verneer and skylighted ceiling. the food was delicious and i look forward to going back again for a dinner, i dare say. started with a terrine of wild birds (duck, quail, pheasant, and my most favorite bird....pork) served with poached, dried apricots and brioche batons... had a very homey potato crusted cod with a stew of tomatoes, olives, garlic and artichokes, served with an aioli...i am ashamed to say i licked my bowl clean. very flavorful, and clean dish. drank a nice riesling from alsace during the two courses and finished with some coffee.

that was comedy...you big lug.

What is your least favorite part of being an executive chef? what is the thing you miss most about being a line cook? thanks.

yeah, my woman knows how to boil pasta....thats it. i cook exclusively. i also do my laundry, but she folds it andirons it...i hate folding my clothes.

another solid night at ray's...very stuffed; and with my first doggy bag to boot. penfolds shiraz/cab mixed greens shrimp app ribeye more wine... choc. mousse coffee nibbles. thank you ray/mike for being in my neighborhood. p.s. nice article morela posted...some people just can't help being good people. mike seems to be one of them.

i am shocked my comment about her calling herself CHEF got so much play....blushes. but someone had it right...when they equated it to a dcotor calling himself, simply, doctor. but i guess it just is a nickname. anyway, miss gillian... the chat was very interesting to read. i ate there for my birthday in february, with my folks, and i gorged. i had somesort of salad, a fish entree AND a hamburger!!! plus i think i had a dessert somewhere in there too.

Sounds like a swell night. I have 2 bottles of cachaca at home my gf's friend brought us when she visited from Brazil. We have been imbibing many caipawhatevahs.

I think this guy Giliberti owes me 5 minutes of my life back...

What's a vegetarian?

I just got back from the Indian Spices, Gifts and Appliances Store on WIlson Blvd. in Arlington....no joke, thats the name of the store...i bought decent size bags (they have all sizes from small to huge) of fennel seeds, cumin seeds, star anise, anise seeds, all spice berries etc....for $1 and change each....this is an unbelievable deal, as far as i know.... pplus you can get all your indian foodstuffs too.

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what take-out? i thought it was poor manners to leave left-overs on your plate....

you ate there at 5?

looks like we had an egullet event their last night...i was a walk in around 8:15 with my fiance... i saw the venerable john w. walk in with his posse... i pointed him out to my fiance...she was quite taken aback; i was jealous the rest of the night. but i had a nice flat iron.

this little discussion should have been had in private...i think.

pork bbq. friends. in that order.

Old Ebbitt's happy hour definitely picks up late nightt...i used to go after work quite a bit.they serve food until 1am...and while the rest of the menu is totally average; the raw bar is quality...and at half price, quite the bargain.