Mark Sommelier

Possible solutions: 1)Sell the frickin' doughnuts in boxes of 12 2)Install an ATM machine that dispenses fives 3)Get a larger bank in the cash register 4)Accept debit cards 5)Take checks 6)Post a discrete sign on the door requesting small denomination bills 7)Change the name to Amernick's Exact Change Bakery

Just last night I heard "Vogner" (viognier).

Citronelle uses the Palladin loaf from Breadline.

ctgm, Can you give an overall impression? I'm curious. I tasted 2003 Burgundies and was wowed.

Rocks, this is what I call "brain soup". Yummmmmm, or not. Fin is a hopelessly corporate thing, a cousin or sister of Paolos, Georgia Brown's, Neyla, Paolos, dah dah dah.

Nectar, Citronelle and many other restaurants in town have the database you mentioned. Look at http://www.opentable.com for a list of these restaurants.

Personally, I never liked watching him. I met him once and he was a pompous ass.

Personally, strip mall dining gives me indigestion.

Modest bunch, those Fireflies.

Citronelle is no longer open for lunch. The lobster burgers are available in the bar in the evening.

I was there this past Restaurant Week for lunch and they said the RW lunch special was likely going to be available all year. It included the excellent onglet that I'd like to have again. Is it the RW carry-over menu you had? Or was it a "grizzled restaurant veteran" special tasting menu? It was the latter.

My recommendation: Quatro Formaggio pizza with Italian sausage and pepperoni. Don't miss the chocolate connoli.

Everyone should go there. Doug, the wine guy, is totally charming. The food is solid. The place looks great. The winelist is serious. Go there!!

I live a half a block from Dish. That means that I live a block from Nectar and Marcel's. No contest. I had a great dinner at the bar at Marcel's last Monday.

The dog post was over the top. It had to be a joke post. Only idiots and children call each other dog. IMO.

I was there for lunch last week and it was as good as ever. Fine service. Brian, the chef, made us a tasty and thankfully short tasting menu finishing with the excellent onglet steak. Try to snag one of the window alcove tables.

Try Cashion's Eat Place on Columbia Road. Don't miss the tortelloni with Tuscan meat sauce and the Fritto Misto.

Irwin, you beat me to the punch. I would love to have lunch with Thomas Jefferson in Bordeaux. Lamproie a la Bordelaise, Daube de Boeuf, a good claret. Nixon used to eat cottage cheese and ketchup. Reagan liked the chili at Chasen's. Old George Bush dined frequently at Peking Gourmet on Leesburg Pike. I'm with TJ.

Does this mean that the lawsuit stuff between RD and JC that was in the papers last month is a publicity stunt for this new show?

Geeze! No one mentioned Blue Diamond. I live in delivery heaven. Foggy Bottom, near Georgetown. Every place that delivers is usually good for only a few things. Blue Diamond makes an awesome roast pork egg foo young and their soups are OK. Their best point is that they are FAST FAST FAST. Meiwah has some great things, too. I love being able to have Peking Duck delivered. They also have the meatiest, most substantial and tastiest BBQ spare ribs in Washington. Mr. Chen's rocks for one thing: Peking Duck rolls. Order 4 of them. Listrani's pizzas are OK, but they take forever to get delivered. I live a block from a Papa John's, and on the best nights they can be here in 15 minutes. I also cook occasionally.

Fred, Thanks for the great post. What else did you do in NYC? Any opera or ballet/theatre? One thing: sauce Gribiche has hard boiled eggs in it. Look here: http://www.dlc.fi/~marianna/gourmet/sa_gribi.htm

The Simpsons visit the new restaurant in Springfield with a 50's theme. The first item on the menu: POLIO BURGERS

Didn't mean to sound so harsh using the word "lame". Sorry about that, Tom. The volume of the best burger/burrito/romantic place/cheap eats questions get to me sometimes. Mark - "Grizzled restaurant veteran" (quote DonRocks)

Arbor Mist also makes some concoction called something like Blueberry Merlot.

I may have to re-think my whole sales strategy.