mnebergall

I wonder what kind of direct marketing hell would be visited on me if I signed up for the $50 Ruth's Chris certificate advertised at the top of the eGullet site today?

Soapstone prices depend on thickness. It ranges from about $73 for 3/4" to about $95 for 2 1/2". There are prices on that website that I linked to above.

Have you considered soapstone countertops?

Ray's the Steaks, if you can get in? I would call ASAP if that suits your fancy.

All of the dishes we ordered, with the exception of the lamb trio, which was special that night, but seems to be a frequent guest, came off of the 5-course tasting menu. As to the dinner, the food was spectacular, the service impeccable, the wine pairing amazing, and the company warm. Bravo to Chef Cathal and his staff for a memory that I will take to the grave. Those who opt for the Eve "tasting room" are well advised to put themselves in Todd Thrashers capable hand and choose the wine pairing.

Stretch, Chef Shogun and I are hitting the bar at Firefly after work for a quick pop or two before we head to Old Town for the Restaurant Eve dinner.

One other thing I forgot to mention. For those of you who are driving to Eve this evening, there is a public parking garage directly across the street from the restaurant. It only costs $1 or $2 to park there. It's owned by the city. And when you get to the restaurant, you will more fully understand my "crime scene" reference above.

Here is the final attendance list for this evening's event. Those attending are encouraged to bring a digital camera in order to provide physical evidence for the crime scene investigators. mnebergall Busboy Mrs. Busboy iamthestretch SanFran88 edemuth Chef Shogun mdt Tripewriter Walrus Gary Tanigawa BilRus

The Eve Bar at 7:00. CiderCars. Edited to add: There still is space for one more.

Frigidaire also makes an 18" dishwasher.

If you are in to thick sliced bacon, ckeck youy Wright's bacon available at Sam's Club. That stuff is real hard to beat.

QUOTE(NulloModo @ Nov 14 2004, 12:15 PM) I'm reccomend investing in actual pro appliances (as opposed to pro-looking consumer appliances, which cost a bit more. Screw building codes, unless you live in an area with an anal inspector, or are expecting to sell your home soon). I would be very careful about that one. In most areas, even unincorporated, that will at the very least get your insurance canceled.

I promises to be an interesting evening next Tuesday. The Chef has asked if we would like for him to create a menu for our dinner.

Or try to hunt up a taco truck!!!!

Tune Inn.

I can't do happy hour today, but I could do lunch. Oyamel?

I would check out Southside 815 in Old Town Alexandria. 815 South Washington Street.

I would check out Southside 815 in Old Town Alexandria. 815 South Washington Street.

V. mysterious. I can't for the life of me think how chestnuts roasted, boiled or steamed and dry-cured ham could even hint of anchovies. Maybe it was the rockfish. Once again, leaving me to wonder "how do they do it?" Eating out in cool places (which I don't do often) is often spoiled for me, since all I do is sit and quietly wonder how they do this, what technique they use for that... ← How about the salt from the country ham mimicking the saltiness of the anchovies????

I guess we have a fundamental disagreement then.

I think many people address "quality of service" issues via the gratuity. It should be management's job to police the quality of service and not left to the customers to do it for them. If there is poor service going on, then that means the manager is not doing his/her job and a complaint to the manager is just as much a reflection on the manager's performance as it is on the server's.

We still have a space or two available if anyone else is interested.

Stuff does stick to the enamel. Whenever I'm cooking onions or browning meat, I always wind up with crud on the bottom. Most, but not all, of it comes off during the deglazing process. However, cleanup does not seem ot be that much of a problem. I let it soak overnight or I use the degreaser which works great. I use the LC cleanser once in a while to bring the inside back to "like new" condition. Sometimes I'll cook my onions or brown the meat in something else and transfer it to the LC. There is nothing like braising in one of those babies.

Just to satisfy my own curiousity, what might the "rat" be up to? Is this just piling on and score settling? I don't understand what might be gained by leaking the news other than not allowing the owners to control the release themselves? Same with the post in the chat, which seemed not only nastily gratuitous, but almost laughably planted by someone with a serious ax to grind. ← I wonder who the landlord is. The landlord would be the prime candidate for "rat" here. After all, the landlord now has to go find a new restaurant to go in, the hotel has no room service for now, there probably will be remodeling costs, no rent while it's vacant. As deep throat so famouslly observed: Follow the money.

This from today's chat smells to me like the same guy who was bashing Ray's last week: Thankfully, Tom came to Ray's defense this time. And, I don't think the prices have gone up recently at Ray's. Tom is right that a comparable dinner at Harry's Tap Room would be double.