ScotteeM

Thank you for all of your wonderful advice about how to obtain a table at RTS. You are such givers! Actually, though, I hoped to avoid second class service, so I opted not to follow your advice. We arrived in the parking lot at about 5:26, parked, and walked right into the restaurant. There were a few other people standing around, but we took and passed the simple test administered to all patrons tonight, and were the first ones seated. The test was kind of lame, I thought. They claimed that their credit card machine had been struck by lightning last night, so they would only be able to accept cash for dinner tonight. We played along, and they let us stay for dinner. I loved my crab bisque, and I also loved my husband's onion soup very much. I might have to order that next time. We had glasses of a Spanish sparkling wine to start (I didn't see the name). The Chateaubriand for two is a huge amount of food! It was all very delicious, and I found that Mr. Landrum was right: I usually prefer my steak about medium-rare, but because of my husband's preference we ordered it rare tonight, and I loved it! With the beast and all of its accompaniments, we enjoyed a bottle of Castell del Remei Gotim Bru 2002. It is a Temperanillo, Merlot, and Cabernet blend, and went very well with the food. Unfortunately, our cover was blown, and we were found out as Rockweilers, which caused our treatment to devolve to second class, involving small-talk and desserts on the house. We were pushing the envelope on our stay at our table, having been seated at 5:30, so we departed at about 6:45, well-fed and happy, lugging heavy containers of leftovers as we went. Thank you, Michael, for a delightful dinner! I can see why so many people love your establishment, and why nearly all of the tables were filled by 6:05. I look forward to dining there again.

My husband and I are planning to make our first visit to RTS tonight. We like to eat early when we eat out, so we're aiming to get there around 5:30 so we can have one of the first tables. Are we deluding ourselves on our chances of being seated? Do we need to arrive earlier than 5:30?

I had a good experience today at the Clarendon WF. (Should I ask for live soft-shells as an act of protest every time I go in?) It was PM rush when I left there, and it took me an hour to get home to Burke from there (OK, there was a brief stop at Grand Mart at 7 corners, but I didn't find what I wanted there). When I unloaded my groceries, I had everything but my 4 ears of corn that were destined for corn pudding tomorrow. Too far to go back. Oh well. At least they weren't very expensive. But bummer.

I've been a few times for lunch and I've really enjoyed it. Their lunch prices are really reasonable, IMO. I haven't tried the Peking Duck, but I have had the chicken with garlic that they grow themselves. I've been to Full Kee once, and I really liked Peking Gourmet Inn better.

I'll be lunching Lickety Split, probably at around 11:35.

I scored some fresh fiddleheads at Wegmans the weenend before last. I served them steamed, with a "Chesapeake Hollandaise" alongside my crabcakes. They were delicious! I remember finding them at my local Giant about 10+ years ago--maybe even longer ago than that. I don't even remember how we figured out what to do with them, but we sauteed them in butter with garlic, as I recall. I always buy them when I see them, as long as they're fresh. I haven't seen ramps at all this year, but I guess I haven't been shopping in the right places.

For Mother's Day, in memory of my mother-in-law, we had her specialty: crab cakes. Last night, another of her favorites: Soft shell crabs with Lemon Butter Sauce Pan-seared shrimp marinated in garlic, shallots, pepper flakes, parsley, olive oil & lemon juice Risotto alla Milanese Asparagus roasted with parmesan & lemon peel 2004 Chateau Bellevue la Foret 1996 Comaine Moreau & Fils Chablis Grand Cru Les Close

Mr. S went out yesterday in search of softshells. He returned, triumphant, with 4 beautiful, fresh and declicious crabs from Slavin's. They were $5.00 each, and he had the 10% off coupon from the Wednesday Post. He reported that he'd been to another place, where some of the softshells in the display case looked like they were no longer alive. At Slavin, there were a few in the case, not looking their best, but when he asked if there were fresher ones, the four he then purchased were brought from the back.

No, not Fleming's. That's on Chain Bridge Rd. The Steak House is a restaurant in the Ritz Carlton Hotel, off of the main lobby, across from Maestro. I've never been, because I can't seem to get my feet to go anywhere but into Maestro when I'm there. I was just curious about it.

Who you callin' "peculiar"?

Has anyone been to the steak restaurant in the Ritz Carlton Tysons Corner? It's across from Maestro. I haven't been, but it looks like a nice place when I walk by.

I ate there for the first time this past Saturday, and I recognize the above-mentioned items from the menu. It certainly does not give the appearance of a special menu created to accompany the cognacs.

I'm aiming to Lickety Split my lunch today, shooting for 11:35.

The Washington Post today reported that Whole Foods has halted sales of live soft shell crabs, opting instead to sell frozen pre-dressed soft shells, "in keeping with its commitment to the ethical treatment of animals." What a load of crap! Folks who don't eat soft shells have complained that they don't want to see live crabs cleaned and dressed. So those of us who do eat soft shells lose one more source. Yeah, they were expensive, but--hey--they were live. Now folks who shop at Whole Foods don't have to acknowledge that live crabs are killed so that some of us may enjoy them, but nothing changes for the crabs. They're still killed and dressed, but now out of sight of sensitive Whole Foods customers. The story also said they're thinking about not carrying live lobsters or live bivalves as well. Carrying already dead and frozen shellfish does not ensure that said shellfish are treated any more humanely at the processing plant. It just removes consumers one step further from the actual source of their food. This story just yanked my chain!

Huh? Not sure I understand what you mean by this.

I don't know about them faxing their winelist. Mr. S and I always just leave the libations up to Vincent. He's brilliant with the pairings! He would be more than happy to discuss the winelist with you when you're there, of course. Wondering why you want it before the fact.

My brother-in-law was for 15 years an executive chef in a fine-dining restaurant in Pennsylvania. He had a client who loved to try the most unusual foods available. My B-I-L loved this because it challenged his cooking skills. One day he asked his game purveyor what the most exotic thing he had available that day, and was told "Lion." He asked where in the world the purveyor had gotten it, and was told that it was a euthanized zoo lion. B-I-L said no way he was going to touch that, and client had to settle for rattlesnake or alligator or something else. I'm not suggesting that the lion that wound up in Chef Krinn's kitchen was of similar origin, but I have to wonder where it came from, how it was raised and cared for, etc. Besides: eeewww!

Yes, especially if the ones they get right are our local heroes. Seriously, Bill, your point is well-taken, but I think that we can and should acknowledge the deserving nominees and winners. I suppose that at any given time there will be sentimental favorites or individuals whose reputation exceeds their own grasp, but maybe we can look forward to more local (deserving) nominees and winners, and the healthy competition created will benefit us all as diners.

Tomorrow I'll be initiating a dear friend in the ways of the Lickety-Split Lunch. We'll be at Restaurant Eve at about noonish. I will teach her the rules of Lickety-Split Lunch Club. . . . (Must be why there's so much room in the bar at lunchtime.)

Hi Dan (Welcome, BTW). My one experience mirrored yours, but it happened so long before I joined DR.com that I didn't write about it. So count me one of the silent ones. I know others have had wonderful experiences there, so I don't know what the difference is. I've had enough great experiences elsewhere to know it's not me, and I don't worry about it.

Congratulations, Chef! This award is well-deserved and overdue! You continue to produce outstanding food and create a phenomenal dining experience. Bravo!

I don't mean to seem like I'm jumping on you. And I do hope you'll give Eve another chance sometime. I've not had the birthday cake, but I did see it served at lunch a couple of weeks ago: personal-sized pink-iced cake with sprinkles. Just goes to show what a value the Lickety-Split Lunch is. The sum of the parts is greater than the total cost.

I have indulged in the Lickety Split lunch for the past five consecutive Thursdays. I've enjoyed some amazing food: nettle soup, clams, salads with rabbit, lamb, and duck confit, and risotto. I can count on one hand the number of other folks who have lunched there when I have been there, including one regular who eats there almost every day. Where the heck is everybody? This place should be packed at lunch time! They're offering amazing food at an amazing price! Maybe more people come in after I leave at 12:45? Service at the bar has been top notch and attentive. Now that I've been there a few times, I am handed a menu right away when I sit down, but I may have had to ask for it the first time--I can't recall, because it's blotted out in a haze of decliousness. Regarding a recently previous posting, I think it is a mistake to assume that two completely unrelated, independent establishments in different cities will operate similarly. The bar at Restaurant Eve is a bar. If you want to order food, it's a good idea to tell the bartender as soon as he or she approaches to take your drink order. Also, I've only sat at the bar, but the low tables look like they'd be awkward for consuming more than fingerfood. I really recommend sitting at the bar if you're going to order a meal.

I remember getting that in a delivery order from China Star way back when. The crumb topping was very much hotter than that on the ribs, but I found it quite addictive. I refuse to admit that I have no taste. I say, to each her own (and more for me if you don't like something that I do).

"oven thing"???? You mean that storage area under the stove?