mnebergall

I kind of like the Tune Inn's burgers. A nice double cheese. You bite into it and the juice runs down your chin.

I find it odd that a burger in a place such as the Rainforest Cafe would be dried out, what with all the humidity. Perhaps they need to let them sit out a little longer so they can absorb more moisture from the air. I can understand mold on the bun though.

The hanger steak is a regular item on the menu. But don't overlook the flat iron steak, it is very good as well.

I would definitely look into Ray's the Steaks for steaks, or, Restaurant Eve. There are threads on both. As for indiginous DC food, good luck. The only thing that comes close is the half-smoke (a big hot dog), and I don't think it originated in DC. We have nothing similar to Philadelphia's famous cheesesteaks.

Does this mean that your dog does not like Chef Geoff's either?

At Ray's, the only nights the chef is not is the house is Mondays, when they are closed.

The answer to the first question is "no." edited to add: But the bone in rib-eye steak is cut from a whole prime standing rib roast. I know, because I saw him trimming one up last week. Gorgeous looking picece of meat.

What's the deal with ice in the urinals in the mens' rooms at some upscale restaurants.

The steaks range from $18-$31. On wine, I would ask the chef to recommend something in your price range. He will be happy to give you some suggestions. And the key lime pie is really really good.

For a seafood focused establishment, I would investigate Oceanair. A knotch above McCormick & Schmick's

My ETA is between 5:30 and 5:45. I heard there will be a whole bevy of 36EEE all natural Italian beauties at the bar this evening.

Grill 50% Firefly 100%

I see them off and on, at home. I had a whole dozen of them one time. There seems to be more of them if you use jumbo eggs.

I've eaten there 3-4 times and I don't get the feeling that they are "corporate." And I like the food. Fairly extensive hot and cold tapas menu and some decent entrees.

Panache at Conn. Ave. and Desales has outdoor dining, and well starched tablecloths.

I might mosey over to Firefly for a glass of wine after work tomorrow.

Thanks for starting this thread, Nadya. I think there is a range of impacts that the food one is exposed to in the early years can have on later food choices. Some who grow up with a repetition of a limited range of of what I will call average food choices will stick with that range once they leave the fold. Others will have a different reaction once exposed to a wider ranges of food choices. My mother is a country/farm girl and, frankly, was competent enough in the kitchen to put roast beef with mashed potatoes and gravy on the table on Sundays and spaghetti with chef boy-r-dee meat sauce every Tuesday. Lamb was never served at my mom's table and the only fish we had we caught ourselves (crappie, catfish or the occasional walleye). The cooks at the Sigma Chi house weren't much better. Many people, once they get out of school and start their first jobs, don't have the resources to do a whole lot of fine dining, or the culinary experience to do it themselves. My eyes were seriously opened when I married into a family where both my mother in-law and father in-law (now ex) were great cooks and I learned a lot from them. Now there are very few things I don't like and when I go to a nice restaurant, I tend to order things that I have not had before. I also thoroughly branching out in my own kitchen. I can't speak for those who grew up with parents who provided a wide range of above average food choices. Suffice to say, I strive to give my kids the widest food exposure that I can. It gives me great joy when I ask then what they would like for me to fix them for dinner and the fight is over Hungarian goulash or carbonnade with spaetzle.

I think the eGullet copyright police will let you post the list of ingredients without fear of a violation. Once you get into the desciption of how you put it together, you are on somewhat softer ground. But I think the folks who frequent eGullet will know what to do with a list of ingredients if it is for chili.

I think if you have access to Verizon's Boradband access product, you don't need a "hot spot." So long as you can get a cell phone signal, you should be able to pick up their wireless internet service as well. Thus, you could go to almost any "pub" in town.

And just who did I run into at the bar last night at Restaurant Eve? None other than that sultan of steak, pounder of meat, lion of sirloin, the ruminant regent, Michael Landrum of Ray's the Steaks. Michael, you sure do clean up. And an attractive date I might add.

If you put opossum on the menu, count me out.

Meow Meow Meow Meow [sound of cats being herded]

I, too, would prefer during the week rather than on the weekend.

Wait 'till you hear about my upcoming dinner for 30 with 15 on the waiting list.

I had diner at Eve Friday evening with my daughter; we were celebrating her 16th birthday. What a memorable experience. It started with the table; they installed a special little round table next to the fireplace and put in a couple of candles to provide some ambiance. My daughter started with the game bird terrine and I had the rillets of porks. Both outstanding. My daughter said it was the first time she was confused by food; she couldn't figure out how to attack the terrine. We had agreed to trade appetizers half way through and after the trade, she wanted to trade back, she like the terrine better than the rillets. Chef Cathal sent us an order of the scallops with pear tart from the tasting room. What an achievement. Maine diver scallops with their roe atop a small pear tart. When I cut into it the aroma transported me to the Penobscot Bay; they were so fresh. My daughter and I both had the lamb special described by SanFran above. to supplement the description, the three separate pieces of lamb all had their own accompaniments: sliced roasted potatoes under one, a black olive mixture under another, and sautéed swiss chard under the last. Excellent presentation; and wonderful, especially with the glass of '95 Domaine de Pegau CDP provided from the chef's personal collection. My daughter soaked up the remaining juices with her bread. The chocolate mojito came with the obligatory candle. I had the cheese course, superb. Thanks to Chef Cathal and the staff at Eve for making the evening so memorable.