hannnah

Maybe I'm just getting old, but I have real trouble seeing $2 PBR as a good deal, seeing as how a six-pack only costs around $4. And if their "regular" price is $4, that's approaching highway robbery. Now, $2 pints at Brewer's Art, or half-price Belgians - that's value for money. Along those lines, Busara in Tyson's does $1.75 domestic drafts/$2.50 imports (including, last time I was there, Duvel), along with $2.50 house wine/margaritas. Even if they don't do a discount on appetizers, the hae kuen (shrimp, chicken and water-chestnut dumplingish things wrapped in yuba bean curd) are very, very good and reasonably priced. I assume the specials are the same at the DC branch, since they don't make a distinction between the two on their website.

Maybe she has a secret hankerin' to guest star on South Park?

Washington Post Food Section Digest, June 16, 2004 OJ Gets Squeezed: The orange juice industry has taken a hit from those darn low-carb fanatics, so they're emphasizing the health benefits and working to produce low-carb blends. Berry Bonanza: Fresh berries are one of the best parts of summer - and they're increasingly being recognized as one of the best sources of antioxidants. The sidebar has suggestions on ways to incorporate more berries into your daily routine for when you get tired of eating them by themselves. Don't Mess With My Shortcake: Candy Sagon castigates an unnamed Reston pastry chef for presenting a "beige hockey puck" in place of a proper crumbly biscuity shortcake, then provides recipes for the right stuff. From the Kitchen, a Family Farewell for My Father: A Lebanese extended family comes together to say goodbye to one of its own, by "cooking their grief." A sidebar includes the recipe for roast chicken and hashwe (rice stuffing). Market Watch - American Ginseng: You can use it in salads, infusions, or various Asian dishes. Just make sure you buy it rather than going foraging in Shenandoah National Park, or you'll get arrested. Dinner in 40 Minutes: Summer minestrone, with fresh summer vegetables but not a tomato in sight. The weeks-with-minutes are gaining - current count is 7 without, 6 with. To Do: Wine dinners and outdoor festivals. Today's Tip: Avoid that ring of goo on the top of the bottle by decanting your dishwashing liquid. Lemme Do It: A survey of kids shows that they want to cook and want to do more to contribute to family meals. Book Report - A Man, a Can, a Microwave: 50 Tasty Meals You Can Nuke in No Time: Someone from Men's Health magazine has actually taken the time to outline tips for the classic Dad Dinner of opening random cans from the pantry. It also contains helpful tips about microwave-appropriate containers and oven wattage. Cheez-It Envy: Another taste test, this time of Cheez-It analogues without hydrogenated oils or artificial colors. Hot, Aren't They?: An improved spatula design features an increased offset in the handle for more efficient flipping. From a Guy Who Can Show You a Thing or Two: A recommendation for John Ash's Cooking One on One: Private Lessons in Simple, Contemporary Food From a Master Teacher. Using "flavor makers," techniques, and main ingredients, Ash demonstrates variations on commonly used recipes. A sample recipe for a "Sauce" of Roasted Peppers, Fried Eggs and Bread Crumbs is provided. Check Your Spice Drawer: Details of the Penzey's paprika recall. South African Success Story: Michael Franz celebrates his tenth anniversary as wine columnist by choosing the country whose wines have improved most in those 10 years - South Africa. This edition features his picks for "Cape Blend" reds. Baklava Fit for the Queen: A McLean restaurant features the special baklava recipe that captivated Betty II on a Turkish state visit in 1971. The Weekly Dish: Details on Osteria Galileo; other chefly comings and goings. Tom's chat: Matchbox good, Matchbox bad, lumpia, and waiters who stick the check down their pants. Grapevine chat: Where to find the South African recommendations, which books on wine are best (answer - anything by Jancis Robinson).

Washington Post Food Section Digest, June 9, 2004 (catching up from the last 3 weeks) Piece of Cake. Really - Four DC area pastry chefs work magic on a seven-inch white frosted layer cake from the local grocery store. The results: Rita Garruba from Butterfield 9 decorated her cake with chocolate shavings, chopped toffee bits and toasted almonds, along with a little coffee and a strawberry garnish. Glenn Walden of Stratford University's pastry program created a giant cicada out of chocolate and accessorized it with two chocolate-covered cicadas fresh from his back yard. B. Keith Ryder, Northern Virginia wedding cake specialist and occasional contributor to eGullet's Pastry forum, added a marbleized chocolate wrap to the outside of the cake to create a well for fresh berries, topped off with some Tootsie Roll roses. Huw Griffiths of Tabard Inn added his own layer of lemon/white chocolate icing, white chocolate curls, and fresh strawberries to create a seasonal summer dessert. In the sidebar, the four participants provide tips on how to dress up your own storebought cake - including using non-cake ingredients such as cookies and fruit; toasting coconut and nuts to improve flavor; decorating the sides of the cake; and sprinking colored sugars to create a pastel look. Cook Until Crisp: What to do with that leftover cooked pasta in the fridge? Create a different dish by refrying the pasta in olive oil until it's crisp. Potential toppings include green olive and lemon relish; artichokes and parmesan; sauteed asparagus; fresh tomatoes and basil; and wilted garlicky greens. The sidebar discusses brown rice pasta - it doesn't taste nearly as bad as the other wheat alternatives, and it works great when crisped. Chocolate By the Numbers: What those percentages on gourmet chocolate wrappers mean - that's cacao fat plus cacao solids. The higher the number, the darker and bitterer the chocolate. Dinner in 35 Minutes: Grilled chicken and asparagus salad. Minutes tally: 7 weeks without, 5 with. www.homefoodsafety.org - Sponsored by the American Dietetic Association and ConAgra Foods, this site discusses lesser known food safety issues such as raw sprouts, how long foods can safely sit at room temperature, and why you really shouldn't eat raw cookie dough even though it's very, very good. Today's Tip: Keep a bowl handy while peeling and chopping for the ends and discards to save yourself multiple trips to the trash. Try Them On...: Anton Kozlik's Canadian Mustards - tangy, grainy, and available at markets around the area. No Glugs: Speed pourers/pour spouts - they're not just for bartenders anymore. To Do: Wine dinners at 2941 and Tarara Winery, book signing for "Blood and Whiskey: The Life and Times of Jack Daniel." Book Report: "Meal By Meal - 365 Daily Meditations for Finding Balance Through Mindful Eating," by Donald Altman. The verdict: parts are treacly, but it's not complete hooey. AKA: Food names you didn't necessarily know - Swiss chard = spinach beet Jicama = Mexican potato Salsify = oyster plant Jerusalem artichoke = girasole Chanterelle = girolle Arugula = rocket Allspice = Jamaican pepper Star fruit = carambola Lima bean = Madagascar bean Thanks, But No Thanks: People keep sending the Post staff food, and they keep trying it so we don't have to. This week's installment: SnackWell's CarbWell Cookies. They might be low in carbs, but they're full of trans fats, chemical colors, and artificial sweeteners that may or may not "have a laxative effect." Mmm. Bargain Summer Whites: From Fume Blanc to Tocai Friulano, and even a Chardonnay - a roundup of reasonably priced whites. Foraging: Chirashi With a Smile - Korean style spicy chirashi, from Pusan Sushi inside the Super H Mart in Fairfax. The Weekly Dish: Straits of Malaya is back. Tom's chat: Diner (and reviewer) pet peeves, how often chefs wash their hands, softshell crabs, and flaming Greek cheese. Opa!

We drove by last week and noticed the sign for the space - it didn't look like a lot of the interior work had been done. Still, it's a long time until October.

Pardon my irascibility on the subject, but I used to work in Dublin around the corner from Davy Byrne's Pub. And welcome to eGullet.

Those two words (well, three, actually - corned beef and cabbage) are your number one indicator that the food served in a given Irish pub is NOT EFFING AUTHENTIC. Ahem. Nowhere in Ireland was corned beef and cabbage served together. Beef was expensive. They couldn't afford corned beef until they got to the States. The authentic dish is boiled bacon and cabbage, which is very good, and tastes nothing like corned beef. Ireland's Four Courts at Court House/Clarendon is the only place I've run across around here that goes to the trouble to get proper boiling bacon. And, while Murphy's does have decent pub grub, it ain't authentic. Neither is the Old Brogue's, although they do pour a good pint. (Note, this is not a rant. If you want a rant, mention the three offending words in the presence of my esteemed spouse. )

Ireland's Four Courts by Clarendon metro has authentic pub food (honest to god boiled bacon, proper chips and curry sauce, plus mushy peas), and pours a reasonable pint. Can't speak to the whiskey list, unfortunately.

Bear in mind that every single sushi restaurant, plus everywhere that sells carpaccio, ceviche, raw oysters, or any other form of raw meat or seafood product automatically gets a critical violation for serving undercooked food. That includes Maestro, Inn at Little Washington, and Tachibana, none of which could be accused of mishandling ingredients. Our previous go-to Thai, on the other hand, was cited for repeatedly thawing poultry in the sink overnight. Eww. We don't go there anymore. Also, lest anyone think that VA has only just started releasing these, the Post links to them every week from the restaurant inspection report in the Metro and local Extra sections - they've been online for over a year. And it's not just an Arlington county program, it's statewide.

I have a huge soft spot for canned comfort foods - Dinty Moore beef stew (heated, please; cold's a little bit too hardcore), Spaghetti-os with meatballs, Campbell's vegetarian vegetable soup. These were the foods I was allowed to make for myself when I was finally tall enough to see the top of the stove. I also have a thing for Hamburger Helper - specifically the Stroganoff flavor, but it has to have extra onions and extra sour cream added. But, my absolute favorite semi-processed food in the whole wide world is strawberry jello cake. White cake mix, a box of strawberry Jello, some frozen (or fresh when they're worth getting) strawberries for the cake and the icing, plus some powdered sugar and butter. My great-aunt Muriel used to make me one of these cakes every year from the time I was a year old for my birthday, or later on when I'd come home from college or for the holidays. My parents can't stand the stuff; my husband loves it. Aunt Muriel can't bake anymore, but she gave me her recipe, and it's a little taste of my childhood every time I make one.

We've still got a full chorus going on in the back yard - the outer NoVA cicadas hit at least a week later than MD/DC.

The Library of Congress cafeteria (open to the public) is pretty good - there's always a salad/fruit/make-your-own sandwich bar, various soups, and occasionally outstanding entrees. Thursday is fried chicken day, not to be missed; it's not quite Pollo Campero , but it's damn good. The pulled pork barbeque is also entirely acceptable. The cafeteria in the Longworth House Office Building is also open to the public once you're through security. Highlights are the salad bar (twice the size of the Library's, with real honest-to-goodness crumbled bacon for the bacon bits), and the House bean soup (same recipe as Senate bean soup, just on the other side of the Capitol). It's also got a food court setup with Asian and other options. The Longworth cafeteria also did not at any time have "freedom fries" - they were listed as Boardwalk fries. I think the anti-French bias was confined to Rayburn and Cannon. As far as the Labor department cafeteria, it is, and I quote my spouse who used to work down there, "overpriced and bland."

Washington Post Food Section digest, June 3, 2004 25 Years in the White House: Longtime White House pastry guru Roland Mesnier is retiring in July. From daily meals for the First Families, to showstopping centerpieces and desserts for state dinners and the truly massive holiday gingerbread houses, Mesnier and his staff have produced every sweet served in the White House in the White House. He's also been an influence in the community, helping start the pastry program at L'Academie de Cuisine. The Gentle Art of Poaching: Poaching's calm, Zenlike sub-boil brings mellow warmth to dishes like poached salmon salad with spring vegetables and poached tarragon chicken. And don't forget the eggs! So Saturated: The tastiest foods are generally full of saturated fats - but you can still eat them in moderation without endangering your health. The sidebar gives you the numbers on which foods contain the most saturated fats. Big Flavors, Little Fuss: A review of Ming Tsai's Simply Ming, the companion to his current PBS series. It's well-organized, well-written, simple enough for novice cooks but challenging enough for the more advanced. The review includes recipes for curry-ginger oil, three-vinegar syrup, and black bean-garlic sauce. Personal Watermelon: Cantaloupe-sized watermelons that don't take up the entire bottom shelf of your fridge. To Do: Two Greek festivals, Vintage Virginia wine festival, two cooking demos, and the Rammy Awards on Sunday. Today's Tip: Use a wet, upside-down spatula to get those pesky chicken breasts unstuck. Dinner in Minutes: Spice-crusted chicken breasts with raita, without minutes. 7 weeks without minutes, 5 with. Variability of the minutes this week depends on whether you're hand-whomping the spices or running them through a grinder. Abalone et al, au Courant: Check whether different types of fish or shellfish are safe, sustainably fished, or suspect with the Monterey Bay Aquarium's Seafood Watch. Yes, a Garlic Press: The latest in clove-smashing tools. Q. What's the surest way to get a beer up two flights of stairs without spilling a drop?: Use the dumbwaiter at Matchbox. And it was already part of the building! Lemons That Thrive in 400-Degree Heat: The first of a series in which Post food writers share their favorites. This week - roasted lemon salsa. Market Watch - Tomatillos: They're green, vaguely related to tomatoes, and have that interesting crunch. And they're perfect for the included salsa cruda recipe. Get Your Hot Bagels at Home: Instead of reheating already-cooked frozen bagels, you can now bake your own - they're preboiled for your convenience. Do You Believe in Magic?: Nebbiolo + the right kind of soil = the magic of Barolo. Weekly Dish: The saga of Nectar and the Very Expensive Umbrella, discussed in further detail here. No changes in the Food Staff Credits or Behind Every Recipe. Tom's chat: Restaurants where you can feel comfortable dressed to the nines; rhubarb pie with or without strawberries, cupcakes, and more on lawyers with umbrellas and the elk who love them. Grapevine chat: Discussion of the Supreme Court case on interstate wine shipment, roses, prosecco and cava, and Virginia winery tours.

Oh, yes. Tempura soft-shell stuffed with extra crabmeat - crunchy on the outside, crabvana on the inside. I can't remember if they were on the bar menu as well, or just the regular dinner menu.

Nectar's portions are too small to feed elk. Never mind that, Nectar's ceiling is too low for elk.

Nectar and Dish are both pretty close; Dish is probably better on the something-relatives-will-eat factor.

Ok, now that the weekend's over and I finally have time to sit down and post... (warning, this one's going to be long) We went to Citronelle for dinner on Friday evening. It was busy, as expected on a holiday weekend, and there was a fairly high elderly-gentlemen-with-medals quotient, also as expected. I didn't take notes, so details won't be perfect, but it was a fabulous dinner. After we sat down, at a particularly nice table with both a view of the kitchen and the rest of the dining room, we were greeted with a glass of one of the small producer Blanc de Blancs (Pierre Peters). I'd read the Terry Theise catalog that talked about this particular producer, so it was a real pleasure to get to try one of the wines at last. Lovely and dry, without being so dry it evaporated before you could really taste it, or left that sour after-whang. And since Dave was driving, I got to drink most of it. Yay! Amuse: Asparagus in eggshell, vitello tonnato, eggplant tart. All three good; I think my favorite was probably the eggplant tart, but the asparagus, which was a cold preparation of tiny baby asparagus in asparagus aspic, was surprisingly un-asparagusy - if I had to pick one word to describe the taste, it'd be "green." And I feel really sorry for whichever poor bastard on the kitchen staff has the job of splitting the eggshells in two - the cuts are incredibly precise, and I suspect there are a lot of oopses before they get enough done for service. First courses: Dave had foie gras three ways, I had the Irish coffee. The foie came with a shot glass of foie gras/lentil soup, a foie gras mousse topped with a foie gras tuile, and a roulade of foie gras and what looked like mushroom. I'm assured it was all very tasty, but the winner was apparently the roulade. There's been a lot of talk about the Irish coffee, but very little about how fantastically amazingly wonderful the potato is. Quite possibly the best mashed potato I've ever had - it's not a foam, really, but just loose enough to be slurped through a straw, and it's clearly made that way with oodles of butter and cream. And the little grilled mushroom-and-Gruyere sandwiches on the side were a nice touch. (Along about this time, another couple were seated next to us - middle-aged guy with one of those unfortunate blue-sleeves-white-collar-and-cuffs shirts, accompanied by middle-aged woman who was skinny enough to wear an Hermes scarf as a full shawl. This will become important later.) Second course: Dave had soft-shell crab tempura, stuffed with crabmeat, in chili sauce; and I had the virtual fettucini. Mark said someone had described the soft-shell as a Macy's Thanksgiving Day parade crab balloon, and I can see why - it was delightfully puffy with crabmeat, and the chili sauce was just spicy enough to complement it without overwhelming. The fettucini was amazing. I knew I was eating cuttlefish. The menu said I was eating cuttlefish. It just didn't feel like cuttlefish - it felt and tasted like pasta al dente. And the sauce, made with crab and fresh corn, was gorgeous; not that it's easy to screw up crab or corn at this time of year, but it was texturally light enough not to overpower the "pasta," and let through plenty of the flavor of both the crab and the corn. I could eat this every day - it was that good. I got a glass of Chassagne-Montrachet, of which vintage or vineyard I have no idea, for this and the next course. Since I can't drink reds, I tend to go for whites with oomph - this one fit my oomph requirements very well. (At this point, the next table has gotten through a round of cocktails and is being overly fussy about their wine choices. Hemming, hawing, lots of "well, do you recommend the x or the y?" not because they were that indecisive but because they wanted to look like they knew what they were talking about. You know the type.) Entrees: Dave got the duck, which came in a variety of preparations; aiguillette served medium rare, so much so that it could easily have recovered given a little cossetting; boudin blanc, a cepe and leg confit ragout, accompanied by tiny brussels sprouts. He reckons it's the best duck he's ever had; I didn't try it, but it did smell fantastic. I got the veal "tongue 'n cheek pie, osso bucco." If you order this expecting actual osso bucco, you missed the pun - there's not much resemblance except in ingredients. What I got was two meltingly fabulous pieces of veal cheek and one piece of veal tongue in a "bone" made of pastry, accompanied by simmered baby carrots and onions and a sauce of diced tomato. I tried to make myself try the tongue, but I just couldn't do it - food that tastes me back is right out. I still can't decide whether I liked the veal cheek or the little simmered onions better, but they were both good. Dessert: I adore sorbets, so that's what I got. Dave ordered the "Breakfast at Citronelle," about which much has already been written. One thing that hasn't been mentioned is that the "bacon" has almost the same texture as turkey bacon. My sorbet (coconut, guava, and raspberry) came with the Happy Birthday marzipan thingy - good marzipan. We also got a plate of petits fours, which were outstanding - the highlight being a tiny pastry square with a baby peach on top. Tasted just like a peach, except it was the size of a blueberry! The others were a super-dark-chocolate opera cake, raspberry and almond tuiles, and a passionfruit couscous pudding bite. At this point, we're just sitting and letting things digest, when the next table decides it's time for dessert - except that instead of dessert, they wanted cheese. And not just any cheese, either. They first quizzed Mark's assistant about what sort of cheese it was, and then grilled the poor waiter about what kind of cheese it was and where it was from and what temperature it was served at. Apparently his answers were Just Not Acceptable, and they got progressively nastier to him. It bugs me when people are rude to waitstaff who are obviously trying their best; it's even worse when they suck up to the people they perceive to be in a position of authority (like the assistant sommelier) and crap on the others. Finally they asked to see a manager, and at this point we slipped out to the main entrance, having pretty much lost the ability to keep from laughing at this point. We did gather that the woman had "just come back from Paris (!)" where apparently she was followed around the entire time by enormous cheese trolleys oozing with raw milk funk everywhere she went, and was offended that the same was not in the offing here. We wanted to make sure before we left that Pablo (the poor waiter who'd been dealing with these people all night) wasn't blamed for any of the things they were obviously preparing to say about him. Of course, he wasn't - everyone was well aware what horses' asses they'd been all night. We were immensely impressed with how well the entire staff handled these people despite how obnoxious they were being. They got their check and left. We got a tour of the wine cellar. All's well that ends well. And we'll definitely be going back, hopefully sooner rather than later. Our thanks to Mark and to the entire staff for a wonderful evening.

Yes, it's the Washington Post Food Section digest for May 26, 2004 - no eGullet mentions this week, unfortunately. Slower Lower Delaware: A tour of restaurants in Rehoboth Beach that offer traditional Southern Delaware specialties - including chicken and dumplings, shrimp boils, oyster stew, lima bean soup, and homemade coleslaw. Places mentioned in the article are listed here. The DC/Delmarva Rehoboth Beach thread is available for discussion of these and other restaurants in the area. Cherries Already: A bumper crop in the Northwest and a warm California spring brings us a bounty of little round fruit. Dig Right In and Do the Clams: Clams have a reputation for being difficult to cook at home, but it's undeserved. Recipes include grilled clams with sparkling wine and pancetta, pasta with clams, and Vietnamese black bean clams. The sidebar tells you how to buy, store, clean, and steam your choice of clams. A Tale of Two Fishes: Robert Wolke discusses sardines and anchovies, in cans and fresh, including the eternal question "what IS a sardine, anyway?" For You, Such a Match: Cherries and salami, salty and sweet all at once. To Do: Wine dinner at Signatures, plus a twofer of cooking demos by Tosca chef Cesare Lanfranconi. In Half The Time: The average time spent by a consumer in the grocery store has dropped from 25 to 12 minutes per visit, with a whopping 12 seconds per item average selection time. Clearly, the average shopper does not live near a Wegman's. Slurp It Up...: Spiffy Cosmopolitan, apple martini and margarita mixers. ...With Panache: Booze-soaked olives for your garnishing pleasure. Dinner in Minutes: Steak with Olive Relish. Again, too variable to put minutes on, but the current count is 5 weeks with minutes, 6 without. So Zen: Slightly more durable than paper plates and super-renewable - it's the bamboo plate. Food Tip: Rest grilled or seared steaks on a cooling rack to keep from having soggy steaks. Market Watch - Galangal: It looks like ginger, but it's not. Country Barbecue in Emmitsburg: Chubby's Southern Style Barbeque. Weekly Dish: A third outpost of the Black's Bar/Addie's empire comes to NW DC, College Park's Mandalay loses its lease but is moving to Silver Spring. Rethink Pink: Good rosés are your friends, and the 2003s are particularly friendly indeed. Tom's chat: Citronelle's exec. chef moves on, Zaytinya's cicadas get aggressive, everything's good at Palena, people are still whining about tables at Tosca, and one of the owners of the new Tallula asks for feedback on waitstaff dress and whether "Hi, I'm your server!" is good or bad.

Washington Post Food Section digest for May 18, 2004 - the All eGullet, All The Time edition (Late again, I know. This time, blame 2 congressmen, an agency administrator, and a nasty stomach virus.) Here Comes Dinner: A quartet of Springfield families get together to form the "Springfield Moms Against Cooking" coop. Sometimes it works for everyone, sometimes it "reeks." And why don't the dads do any cooking? These recipes apparently didn't reek. Building a Better Biscuit: They're supposed to be light and fluffy, but sometimes they come out dense and rock-hard. The solution? Watch your leaveners, handle them gently, and cook 'em quick. Leaveners are discussed in the sidebar. Dandy Greens to Me: Instead of weed and feed, try boil and eat! Dandelion greens can make a tasty salad or savory side. The sidebar explains where to look for them (in your yard, perhaps?), how to gather, and why they're good for you. Eat Less, Live Longer? The truth about calorie restriction - it may not matter which diet you're on, studies are showing that eating less is good for you. The sidebar includes tips on how to work some of the health benefits of calorie restriction into your everyday routine. The Indian Wedding Feast, a Modern Marvel: Monica Bhide describes a fantastic week-long wedding feast, starting with a prayer ceremony for the bride (complete with appropriate dinner), traveling through pasta, potatoes, biryanis, breads, to the wedding feast and reception. Discuss it here. Go on, just try and read this without getting hungry. Dinner in Minutes: Stir-fried Chicken with Red Onion and Basil. Minutes variable, depending on how long you let it sit once it's done. 5 weeks with minutes, 5 without. Chiffonade: defined. Book Report: Candy Freak, by Steve Almond. A lifetime love affair with candy and his friends' requests to stop talking about it already produced this sweet book. She Said It: Notable quotes. To Do: The week's events. As If We Needed A Reason: The intrepid Food staff takes one for the team and tries trans-fat-free Triscuits. Verdict? Still crunchy, salty goodness. Pretty Slick: A crumb and assorted-ick catcher for the bottom of your oven. And it's decorative, too! Hometownfavorites.com: This Virginia Beach purveyor of childhood comfort foods is now selling through Amazon's Gourmet Food section. Today's Tip: Nonstick skillets + high heat = bad. Market Watch - Artichokes: After a pruning job, they're remarkably versatile. Party Like It's 1996: The '96 vintage European whites were fantastic - and now it's time for the '96 vintage Champagnes. For Cooks with Special Needs: The eGullet Culinary Institute's course on Cooking with Disabilities is featured. Join in the well-deserved praise here. The Weekly Dish: Tooth-shatteringly sweet birthday cake at Restaurant Eve, Whitey's in Arlington becomes Tallula. James Beard Cookbook Winners No changes in the Nutritional Analysis or Food Staff Credits. Tom's Chat: Someone's gushing over our very own forum host DonRocks, Tom recommends Zaytinya again several times (as he should!), and there's discussion about Le Paradou and doofus hostesses. Grapevine chat: More about the fabulous '96 champagnes (and where not to find them - Montgomery County), what to serve with barbeque and cicadas.

Schrodinger's cat - from whatis.com. This is the point at which science intersects philosophy (eg, if a tree falls in the forest with no one there to hear does it make a sound?) and it all gets really weird. My first impression was that a dish involving both radioactive isotopes and cyanide would certainly get the chef arrested. I think a "quantum meal" with food (or no food) under covers might be interesting. However, it's not something I'd pay to experience.

I'd be extra impressed by a dish reflecting Schrödinger's cat if it managed not to get the chef arrested.

If you're expecting innovative, L'Auberge Chez Francois isn't for you. That being said, I've never had a bad meal there. It's particularly nice in summer - they grow a lot of their own heirloom vegetables on site, and their tomato salad is particularly good. They've got plenty of classics on the menu like lobster in Sauternes, choucroute garni, and chateaubriand, but they'll occasionally throw in an unusual special like antelope which is worth ordering. Service is excellent, and they're very good at making someone feel appreciated on special occasions without being embarrassing. They've also got seating in the garden, which is lovely - that might be a nice choice if the weather looks like it'll cooperate.

Rather than sticking to the franchised wasteland that is the Inner Harbor development, see the previous threads on Baltimore eating... "Eats" around downtown Baltimore. Baltimore dining on someone else's dime (or nickel as the case may be).

The premiere only got 6.5 million viewers (less than a third of the audience for Survivor or The Apprentice), and it's all been downhill from there.

Pain? I always look at it as a free day off that just happens to coincide with my birthday. Sure, some stuff's closed, but the whole not-having-to-go-to-work thing is a big plus.