Damian

I second the preference for the Goose. I've even come to like Grey Goose orange (GGO, soda and a twist - wonderful summer cocktail). For martinis, nothing better than Goose from the freezer (extra dry and extra olives please!).

I agree, Sandra, it would make a great place for an inexpensive yet delicious gathering. Thanks also for dutifully (and very accurately!) reporting on our convocation. It was a genuine pleasure meeting everyone there and to put some faces with the names seen on the boards. Thanks Suvir for being a cheerful guide and to Chuck for making comments about fish eyeballs and bait while I was trying to work my through the rose flavored falooda and to Suvir again for his helpful comparisons between the flavor of rose water and the scent of grandmother's boudoir. I hope our distinguished guest from Toronto (aka Degustation) will tell us how she enjoyed her weekend of premier dining and theater in NYC. That is if she is not curled up in a chile-induced coma after trying to keep a straight face in our presence for so long.

Bon voyage.

I can help with the latter having just been there (I forgot to add it). ACME is touristy and there was a line to get in when I was there at about 1:30 on Friday. Nonetheless, the food was pretty good - especially the oysters and the various overstuffed po boys. Of course, I was there with about eight old friends I hadn't seen for a while, so the food, beer and laughter made for a great time. It is very crowded and certainly "no frills," but I'd go back in a second.

Coco Lopez is the gold standard for coconut creme - at least that what all the best pina coladas I had for two years in Puerto Rico were made with. One interesting twist I had was the addition of Pisang Ambon, an Asian banana liqueur. Granted, this might mean you'd have to call it something other than a pina colada, but whatever it was it was fantastic. I'll also add a vote for dark rum, the stronger flavor adds to and is not overpowered by the coco.

Had a wonderful meal at Susan Spicer's HerbSaint over the weekend. Started out with very respectable charcuterie and had an intensely flavorful steak frites onglet with herb butter. Service and food comparative to the restaurants in New York where I've been going lately (Artisanal comes to mind because of the onglet) price was a bargain. Had a delightful wine from the list at the server's recommendation a Squaloc merlot from Sonoma (2000). All around, a wonderful dining experience in a bright, friendly room. Also did the tourist thing at Antoine's (not my idea) and it was predictably awful and outrageously priced. Had a muffaletta from Central Grocery - good, but I was not blown away, I was surprised that they are not made to order, and the bread was a bit past prime. Still, the olive salad was good enough to make me buy a jar convinced that I can make my own muffaletta and do a better job. Found some really cool bars - including Le Chat Noir, Lafite's Blacksmith and a place called DBA.

I know it's slightly off-topic, but would a beer at that Water Club place be a good idea or no? Am I better off at the S. Street zoo or somewhere in Brooklyn for a cocktail by the river? Don't know why but drinks and sitting (OK or standing or milling or whatever T has in mind) near water seem to go together for me.

I like the idea of removing the "nonedible" spices like cardamom pods, cloves, cinnamon sticks, and bay leaves. Otherwise it seems that one would be constantly checking each bite for fear of getting zapped by one. Maybe I would try to bag the others in kind of a mirepoix, but maybe leave the peppercorns and possibly the chiles.

Water Club sounds right. What's it like?

I was riding my bike up the path by the river on the East side,around mid-30's (maybe high 20's),and there is a restaurant right on the river with a deck. Looked like it might be a cool spot for a cocktail or two. Didn't catch the name as I was riding by and don't know anything else about it. Just thought, "hey - looks like a good place for a beer."

May 25 at noon should fit into my schedule as well, and I will certainly be looking forward to it! Who else will join us?

Dined at Blue Hill last night and had a wonderful meal. We actually called for a reservation around noon yesterday and were lucky that they had room for us at 9:30. We arrived early and had a glass of wine at the bar.The bartender was busy, but friendly. I can't remember the wine we had at the bar, but it was a light, dry red, an excellent aperitif. We were seated promptly in the Garden Room which is a stylish enclosed patio behind the kitchen. Initially disappointed that we weren't in the main room, we were pleasantly surpirsed to find the patio very comfortable and quieter than the main room. On the way to the patio, we passed by the kitchen entrance and exchanged a smile and nod with the chef who seemed relaxed amid the chaos of his busy line. We ordered the tasting menu at $65 per person and a bottle of Hirsch Gruner-Veltliner 2000 and some Pellegrino. Our server was relaxed and friendly and answered all questions easily and thoughtfully. Amuse was a shot of chilled asparagus soup with a tiny float of pistachio oil and the very tip of a mint leaf. It was actually closer to room temperature, and would have been better if slightly colder. Creamy texture and the little surprise of mint made it memorable. The wine arrived just after the amuse and was barely sweet with light oak and a citrus nose. Well worth the $33 tab. Next was maine crabmeat arranged, but not cooked, in a cake. Served cold with a sauce of vanilla and pineapple and a cap of microgreens and thinly sliced water chestnuts for texture. This was wonderful; light and refreshing and was the dish that went best with the wine. Every bite was ambrosia. To follow was a small filet of White King Salmon served with baby morels and pickled ramps with a green ramp sauce. I'd never had white salmon before and it was pure silk, the morels and ramps adding tangy tenor and woodsy bass. Also wonderful, this may have been the best dish of the night, if I was forced to choose. To follow was sliced duck breast, with a creamy layer of fat, served with asparagus tips and the tiniest fiddleheads. Also included was a crisp duck leg with meat falling off the bone. The dish was toothsome and succulent. The asparagus and fiddleheads had a nice snap to them. The crispy chewy mini-baguettes were perfect for mopping up the simple gravy. A cold rhubarb soup served with rhubarb compote and a scoop of fromage blanc sorbet was an excellent palate cleanser with the sweetly-sharp, slightly astringent, rhubarb balanced by the broad flavor of the cheese ice. A glass of dessert wine (separately ordered) arrived suggested by the server to accompany dessert. Forgive me for not remembering the name, I want to say "Banjools," but that is phonetic (I never saw the bottle nor the menu). It was a fortified granache with chocolate cherry and prune/raisin flavors. The wine was like fireworks when paired with the chocolate bread pudding served with vanilla ice cream and chocolate sorbet and a dark chocolate sauce. Rich velvet luxury. Toasted almonds coated in cocoa powder served as farewell petit-fours. A bracing check ($194 including tax and wine, pre-gratuity), but a wonderful, relaxed meal of excellent quality, and friendly efficient service without even a hint of pretense. Blue Hill could be our new favorite. Thanks egulleters (Bux, this means you) for turning us on to this one. I've been somewhat lax in reporting a few of the other venues visited since our arrival in NYC (Artisanal, Cafe Boulud, 11 Madison among them), but am always grateful for the insights and suggestions to be found on this board. Next up is probably Jean-Georges or Daniel for an anniversary celebration this month.

Not to rehash or reopen this debate, just to move this thread near the top to make it easier to find and reference (I couldn't get it to appear upon doing a search for it) for those who might be interested in what has gone before in light of Plotnicki's recent excursion and excellent post.

Holly, I assume you're being facetious in comparing DC's ever so convenient grid to the nightmarish tangle that is Boston. 1st St. NE is one block off of N. Capitol Street, the 1000 number puts it at K (OK, OK not having a "J" Street is weird, but "j" and "i" were the same letter in Latin and thus redundant to the classical-minded L'Enfant). This puts the Hardees in question over by the Trailways Bus station not far from Union Station - an area also known to those who bother to contest parking tickets for having the parking adjudication center. DC is easy, 4 quadrants, letters and numbers, then two syllable names in alphabetical, then three syllable names in alphabetical. States = diagonal avenues. Even the occasional irregularities are usually close in alphabetical to where they would otherwise go. What could be simpler? Try negotiating the wilds of Northern Virginia sometime!

Not sure whether this belongs on this or the NY thread, but after "chatting" with Suvir, I thought it might be fun to get a group to go for chaat at Dimple Chaat House on a weekend afternoon for a quick bite of some Indian treats and to meet people who have kept the India thread alive and interesting. What do others think? When would be a good time to go?

Great post Steve. Amazing that you were recognized by name - although perhaps not so amazing given the amount of time and energy dedicated to discussions of Craft's concept and execution on these boards by yourself and others already. I have yet to go, having only spent time looking at the menu posted outside once when we happened to be nearby. However, after reading this post I am more resolved than ever to give it a go myself soon, intimidation factor of "crafting" my own meal aside.

Interesting saga. It never would have occurred to me to try Vidalia for takeout ham biscuits. Kudos for original thinking and kudos to Vidalia for accomodating (as best they could anyway). I've said it before, but the best ham biscuits I've had in DC are from Wagshal's gourmet deli on Massachusetts Avenue in Spring Valley (just before you get to Westmoreland Circle on the way out of DC - go to the deli not the market, thought the market is good too). Wagshal's is a neighborhood treasure in many ways - it is also a great place to get frozen prepared meals to tuck away for nights when one doesn't want to cook. Their ham biscuits are great and are a cocktail party staple. Edit: BTW, lovely description of that Fran's place, Malawry, makes me want to go!

Jaybee - funny you mention the Islays. I have lately been drinking Lagavulin and Laphroig, two headstrong Islays (both very different however) and I concur that they are particularly good with water or ice to open them. Your comparison to armagnac is also interesting, and I think apt, if you meant that both armagnac and strong whiskeys can burn or seem harsh and unflavorful on the first sips, then mellow and become more complex as one continues and one's sense of smell and taste become attuned to the subtleties.

Miguel, I was fortunate to have made some good friends almost immediately upon my arrival with some Sanjuaneros, who with a warmth I find typical of most Puerto Ricans and the culture in general, quickly included me in their circle of friends. They really unlocked the city and the island for me. I still get back there at least once a year for a long weekend if nothing more and am still in touch with the people I know there. I love it there. Damian

I may be a vulgarian, but I like single malts over ice. The first sip is strong and unopened, but as the ice melts, the whiskey changes and you experience a full range of flavors as it goes from a greater concentration of whiskey to a greater concentration of water. One of life's great pleasures, in fact, is sucking on an scotch flavored cube at the end of a satisfying cocktail. I can just as easily sip straight or with a bit of water as the mood strikes, and often do; but single malts (or a quality blend) over ice consistently give me the most pleasure.

Suvir, I just want to say that I find your writing to be evocative and beautiful. I have little to no experience with India other than several American friends of Indian and Sri Lankan descent. I have some familiarity with, and love for, Indian food, but only through restaurants in America and London. The way you write about India, its people, and its cuisine has truly stirred my curiousity and everytime I read your posts about life there I make a new resolution to go. I don't post in this forum because I have little to contribute to a discussion of Indian cuisine; however, I never fail to check in here for your wonderful writing and insights into the cuisine and culture of your native land. Bravo.

Oh yeah, I'd add Pizzaiolo to Miguel's list of good pizza spots. I concur that Danny's is a favorite and La Cueva del Chicken Inn is also first-rate despite the wacky name (for some reason the dining room always smells like industrial cleanser, however). Pizzaiolo is a Brazilian pizza joint with a dense crust and a very tangy and light sauce - They also have good caipirinhas, not that I'd drink one of those with pizza unless I had a serious ph problem and needed an instant acid fix.

If its not too late, for cheap eats in San Juan... I'd add to Miguel's knowledgable list by including Panaderia Espana (across the highway from Isla Verde - get the caldo gallego or anything with jamon serrano). I'd also add Picoteo for tapas in the Hotel El Convento (not cheap but can be if you aren't too hungry). El Jibarito in Old San Juan for great downhome cooking "comidas criollas" (creole meals). Go to the Plaza del Mercado in Santurce for incredible produce, great cafe con leche and batidas (fruit shakes), or go for Friday happy hour for a street party with great empanadillas and other street food and $1 beers. (El Pescador for seafood is also right there). La Bombonera in Old San Juan for coffee and simple, but excellent meals. Amadeus in Old San Juan. Casita Blanca in Barrio Obrero (don't walk around there at night). One of my all-time favorites for moderately priced food is Metropol (any of their three branches is fine)(order the churrasco (skirt steak) or the gallinita rellena (stuffed guinea fowl) or lechon (roast pork). Many, many others.

Kung Pao Chicken...or Gong Bao...or however it appears on their menu. That's a big one. Check out Shaw's review on Fat Guy's Site for the inside track. Enjoy!

Malawry's got it right. Plenty of bed and breakfast options in and around Washington VA. Cab rides back and forth to DC are not viable.