ledervin

One of my favorite sandwiches....but I swithc it up and call it a BAT; Bacon, Avocado, Tomato....mmmmmhhhh when i feel like getting a bit more fancy I toss in some nicoise olives, shallots, and lemon rind!

After too much deliverance and advice from the above threads I've decided to purchase the reiedel chainti and a set of Spieglau's. question is which Spieglau's are good all around red wine drinking glasses in that match the riedel chiantis. I'm buying both to do the comparison. Will feedback results to the forum!!!! just had a first child 2 days ago and wife is asking me to take care of newborn....got to go!

Crater Lake is the best Vodka I've ever tasted bar none. When I first had it in Seattle, I drank it warm and straight out of the bottle (I recieved it as a groomsmen gift). I just found this thread, because my bottle is dwindeling and I was researching where I could find it. I would say the texture is almost creamy, the flavor almost sweet and superior to Ciroc (Have one of those on hand also, but not touching it due to the presence of my Crater), Grey goose, VOX, etc... I only drink it straight, no ice, no nothing. hmmmmmmmhhhhh.. anyone know where I can buy in the DC area?

i like it 'bleu' as they say in french..almost blue from the cold in the inside

I helped open Citronelle 11 1/2 years ago. Palena and Nectar are young compared. Just naming a few examples of high end nouveau style resto's....no offense there Mark S. But while where on the topic, how about who's the oldest high end nouveau cuisine restaurant in town?

if there's room, I'm in... I tried to PM you but the system was down. Let me know. Thanks,

In regards to the difference between europe and the states: We pay a lot for the marketing, shipping, 4 middle men, and the old "the neighboor charged an arm and leg, we will also" of the wines we drink here. There are no local vineyards cranking out good wine at a reasonable costs, due to land and labor costs and no historical properties (where land and tools have been mostly paid for already) I totaly agree with you Mmerill, in Europe, whether your in a high end restauarant of not, there is a choice of wine ranging from $10 to infinity. In dc, your lucky to find a bottle under $25. It's rediculous. The restaurant owners know you'll pay for it, so they charge it. Also, there's definately a trend among the wise (Nectar's a great example, they have an interesting and extremely fun list) of presenting consumers with wines they've never heard of; where the price becomes almost arbitrary. The same can be said about grocery stores in europe, good luck finding a bottle above $10. The choice is....should i spend $4.35 or $4.64 euros on this?? LOVE IT>....take me home to drink some wine baby. salut :)~

Killer scoop Donrocks! So Old Angler's Inn takes the cake.... since old Ebbitt was down for a while... A few add on discussions: 1. Has the test of time proven these to be among the most tasty restaurants in town. Or simply, since they've been there so long, they don't owe rent, and are more easy to sustain? 2. What's to say of new swank restaurants, the Palena's, Nectar, Citronelle's of DC. Cater to what's hot right now and will be out of business in 10 years guaranteed? Or, have captured the trend and a few of the strong will proliferate? 2. What restaurant has the longest same family legacy in DC?

Ate at Old Europe last night. No citronelle, but a fun different ambience with decent German food (kind of a contradiction). Had thier Wiener Schnitzel special surprise, which was tasty. Usual Wiener Schnitzel with a creamy topping, tomatoes and scrambled eggs on top. It was a fun dinner and I was shocked to hear the place had been there for over 25 years; granted two seperate owners, but both maintaining the same theme. There are always discussions of the newest and fanciest restaurants in town; So my question to all you egulleters out there: Which restaurants have been in DC & Surrounding areas for the longest time, and who has been here more than 25 years?

I brewed beer a few times in college. I have begun again and this time I am force carbonating the beer into a homemade kegerator system. Draft beer is so much easier than cleaning all those bottles. The last couple of batches I made (english pale ale, american pale ale) have been lackluster in results. It just doesn't taste as crisp and hoppy as I am used to in say a Sierra Nevada Pale Ale. Any suggestions on what I could be doing wrong. I purchased kits with liquid yeast from http://www.morebeer.com Please Help!

I went there again two nights ago and the same sampler that Tom Sietsema spoke about was available. He says "and a crackery pane of Parmesan cheese speckled with black sesame seeds. " I believe he didn't have his bifocals on because they were cleary poppy seeds...had no flavor or shape similair to sesame seeds. Of course unless they change that daily, but I asked the waiter and he said no. I agree with Maureen...the homemade Pate is awesome, the assiette de Charcuterie I could eat as a dinner in itself, and I usually order one as an appetizer to share with whoever I am going with. Where else in town is there a French restaurant with an affordable menu that serves food as good? Let's here some suggestions.

What's the matter with you people...i can't believe you went there to EAT!!!! Let's get it straight, its a BAR. Don't go there for a dinner, go there around 10 or later to enjoy the pretty people, the outside bar in the summer is one of the best when not too crowed. Going to local 16 to eat good food, is like going to a Football game and ordering a Filet Mignon.

Are you talking about the place just south of Congressional Plaza? If so, it may have closed while that whole dumpy shopping center is renovated. India Grill, also in that same strip, is closed too. That's where it used to be for the laset 30 years, but they moved closer to the courthouse I believe. Haven't been to the new one yet

Momo taro the best sushi!!!! http://www.momotarosushi.com/ all have hit the big ones but here's my picks in no order: Grosvenor Market: Killer inexpensive sandwhiches...nothing particualry different, just good all around sandwich on their homemade bread. Located off Tuckerman, off Grovesnor place, in the bottom of a building. Mike's Sub Shop: on Randolph crossing parklawn next to seven eleven, a dump with arguably the best steak n cheese in the city! Ambrosia: a mountain of gyro!! benjarong addies tony lin's tara thai momo taro: sushi deluxe lebanese taverna Chez la lu: my house mama lucia: super cheap on mondays taste of saigon california burrito: courthouse and cabin john mall sutton place gourmet: sandwiches and anything else you got $$$ for houstons that's it for now......go eat...and report back.. Let's hear some deap cuts

The filet will be seared served with a creamy mustard sauce with sauteed shallots and mushrooms. The lobster will be served straight up with a dipping option of butter and creamy tarragon style remoulade. I would definately want a big bordeaux for under $100.... anyone tried a Pichon Lalande or a Domaine de Chevalier

I am planning on having a cozy dinner with another couple for New Years Eve. In its the simplest form the menu looks like this: Filet Mignon Lobster My friend and I are ready to spend a little money on some good red. We were thinking a big Bordeaux for under $100 was our goal. The problem is that it won't be so hot with the lobster. Suggestions? How can this meal be presented to avoid a clash in flavors, the only thing I thought was to do a 3 course meal. going, Lobster, steak, dessert; red bordeaux, white, and some bubbly or sauternes. Looking for suggestions.....help~

My sister and I are taking care of dinner for 17 of us for Christmas...she wants to have steak and potatoes, and I want a bunch of finger food....any recipe theme ideas?

Given your location: There is a Thai market on University right next to Georgia that's been there for 25 years, for a good reason. Good selection and prices and a take out section. Whole fish is good from the Korean Korner, and Lotte Fillet of fish for me I have to buy from Sutton Place Gourmet or Whole Foods. Though expensive, its the freshest fish you can buy. I know the guy who sells the fish to Sutton and says most of it is day old! as opposed to previously frozen or 3 day fresh~@#% Fruits and vegetables, during the season; Grosvesnor Market is a hidden treasure near the corner of Tuckerman and 355, they are in the bottom of a high rise and get all their produce from Lewis Orchard (Dickerson, MD), a 100 year old farm with the best tomatoes, peaches, and corn EVER!, among other things. They also have good meats and will order anything you want. No real butcher shops to speak of, which is sad, but that's what happens in the world of KMARTS. Again Sutton Place does have awesome meats, though so Expensive. I am still on the hunt for a great baguette, and an edible croissant....can anyone help! I don't know what it is, maybe it's the American fear of butter/fat, but every time I try a croissant some where it is reminiscent of cardboard. Croissant PLEASE FIND ME!!!!!~ J'ai Faim!

what's up with a recipe from Charlie Trotter's using the "teriyaki" sauce in the recipe? Do they just buy that from the store like the rest of the US or don't they make their own? and if so, what would be the recipe?

I just ate at Yuck's last night and I was amazed at how every dish that we tasted was borderline bad! The sausage was dry and bland. The bbq duck was tender however drenched in a vinaigrette reduction that was not fully reduced. The menu is limited and difficult to read. The ambience was nice, it seems as Yuck's has good ideas that unfortunately all miss the mark. The waiter described the ice box cake as "light, not too sweet" it was dark, heavy, decadent, a step away from fudge.....which was nice...just the wrong description from our knowledgeless waiter. Though the owners were welcoming and courteous, maybe they should have been spending their time in the kitchen as opposed to the bar!

It is a neccesity due to the demand! Farm-raised salmon now outnumber wild fish nearly 85 to one. As wild stocks dwindle, this legendary sport fish has become the veritable chicken of the sea. according to national geographic http://magma.nationalgeographic.com/ngm/03...ure5/index.html in Scotland—as in many North Atlantic countries—farmed salmon outnumber wild salmon by 300 or 400 to one.

I went into an allegedly self proclaimed beer store in D.C. the other day and saw for the first time beer with vintages that were meant to be aged. Never heard of this and was skeptikal to purchase a 1998 English 333ml beer for $10. How can the aging help if there is no cork to allow for air to move through?

Love Chestnuts! Puree with some water and a little sugar and mix with Sour cream for a tasty dessert treat. accompany with any fowl baking! Eat as a sid itself Puree, then add red wine, reduce, s & p , a little thyme and your on your way to a tastee sauce!

I think it depends on your audience....if you have serious wine connaiseurs than your descriptions are good....if you have medium level interest, I'd want to make sure to include the varietal and if you have anyone else in America...red or white will probably suffice. Have a great feast!

ate there once at lunch...maybe I'm confused about the style of restaurant it is...I thought it was a sushi house so that's what i ordered. And I felt the sushi was nothing to rave about...the ambience and service on the other hand were terrific. So is Makato a sushi restaurant or a Japanese restaurant that oh by the way serves sushi?