ScotteeM

Rocks' article rocks! It is excellent, well-written, with positive suggestions to mitigate a potentially bad situation. Joe, I suggest you read it asap!

Pan-seared dry-aged ribeyes from WF in Clarendon, and Braised Fennel and Potatoes from the Gourmet that hit our mailbox yesterday.

Chef, what do you do when patrons bring their own steaks (like the spectacular Angus from Safeway) and their George Foreman grills? Do you provide a stable heat-resistant surface for the grill? What do you charge for this?

Hillvalley, You've done a great job of summarizing the discussion. I just want to add a few more cents to it. WRT your statement above, you are almost completely correct. Service Dogs are amazing creatures, and can provide assistance for a broad array of physical and psychiatric disabilities (I want to be clear that I consider psychiatric illnesses to actually be physical illnesses, as they are to do with brain chemistry and physical structure, not with character or will). Many of them do indeed wear a vest or a harness with a designation of some sort that identifies them. However, the ADA does not provide for any requirement that service animals be outfitted with any particular equipment or adornment or identification. There is also no "certification" of service animals required by the ADA. This can lead to abuse, but that is sometimes easy to spot--a dog that behaves in a disruptive or aggressive manner, for example. The ADA similarly does not require a PWD to carry documentation pertaining to his or her disability. The reasons for these non-requirements are very good ones, IMO, and have been discussed at great lengths on lists devoted to the topic. This all does come down to etiquette, disability or no. Having a disability does not excuse anyone from being polite (although sometimes constant pain can make one a bit irritable). A hostess in a restaurant should be able to politely say, excuse me, but might we park your Segway out of the path of the servers? Do you need it to get to your table? A Segway rider, whether disabled or not, should recognize the novelty of this mode of transport and be ready to politely explain that it is needed for mobility or that it can be parked out of the way, and to ensure that there is enough clearance in the traffic lanes for the Segway to move through. Someone in a power wheelchair wouldn't expect to motor into a restaurant without ensuring that it is indeed wheelchair accessible and there is enough clearance for the chair to move through the restaurant. The etiquette regarding Service Dogs is fairly simple. Obviously, in most jurisdictions in the US, pet dogs are not permitted in restaurants. A person entering a restaurant accompanied by a dog may be asked by a member of the staff, "Is this a service dog?" and/or "Do you have a disability?" If the patron with the dog answers yes to these questions, no further discussion of the subject should occur. When seating the PWDWSD, the host or hostess might ask if the table offered will accommodate the SD lying underneath. The SD, for its part, should not block traffic or beg for food or display aggression or soil the premises, and the PWD may be asked to remove the dog or mitigate the situation if any of those things do occur. Also, some states, like Virginia, accord equal rights of access to Service Dogs in training, when accompanied by a qualified trainer (the definition of which is intentionally vague). A dog in training should be no more disruptive than a trained SD.

Apparently a lot has changed! My husband is raving about his lunch, and he said the RW menu was presented to him first. No rush, good food, and a really great deal. He plans to return, even at regular prices.

Dungeness Crabs from the new WF, boiled new potatoes, and maybe some sauteed radishes and radish greens.

Joe, I'm glad you can walk. I'm also glad that you don't take that for granted. I wish I could walk like that. Mobility impairments are very isolating. But no how much one exercises, certain illnesses will take that away--exercise is not always protection or prevention.

Rocks, Anyone who calls you a loofa will have to deal with me!

But wait, it's not over yet! My husband asked me to find him a lunch reservation near his office (14th & Constitution) for Friday, and I found Butterfield 9 on Open Table. It's walking distance, which made him happy. The fact that they're extending RW through Sunday is a bonus, and the RW menu they have on their website is appealing. I made him promise to provide a report.

I've been dying to get into this thread all day! But my boss had this crazy idea that I should be doing, like, work, at work, and my husband wanted dinner when I got home. As someone with an invisible disability, I've enjoyed this discussion. We as a group have really covered a lot of ground, and pounded out a lot of the arguments on this topic. The bottom line is that the person with a disability [PWD] gets to select the best assistive device for his or her individual situation. The ADA requires that business owners make appropriate accommodations (unless the cost to make such accommodations would have a profound effect on the business). The ADA does not require that PWDs certify or justify their chosen assistive device (the issue of permits for parking spaces is separate). Often I can walk unaided. Sometimes I require assistance. I hate using a cane. I would really hate using a wheelchair, which would put other people's belt buckles at my eye level. Because standing is often no more painful for me than sitting (the problem is walking), I might well choose a Segway. My first choice of devices for mobility assistance would be a 90-lb Doberman Pinscher--trained, of course (I'm still waiting for mine to be born). They're easy to keep clean (short-haired, single-coated), fold up into small spaces, are extremely intelligent and easily trained, and are darned good company. They also give restaurant staff apoplexy, partly due to health code issues, and partly due to the potential reactions of other diners. The ADA supercedes health codes, so that's not an issue, but many is the time that PWDs employing Service Dogs have had to explain to the local constabulary, called by restaurant staff, their right to dine in a particular restaurant. The ADA also says that PWDs with Service Dogs do not have to provide documentation pertaining to their disability or to the dog's training to provide assistance. It does allow the business management to exclude Service Dogs that display aggressive behavior. Segways may or may not catch on as a popular mode of transport, regardless of the user's abilities or disabilities. Able-bodied users should find outdoor places to secure their Segways. PWDs using Segways will have to be accommodated by restaurants and other public places just as those using wheelchairs, motorized wheelchairs and carts, canes, and 90-lb Dobies or 200-lb Newfoundlands (and 20-lb Bostons like my first Service Dog, who was not trained for mobility assistance but for other assistance) must be. The ADA says that the establishment may ask if the device is being employed to mitigate a disability, but no certification or paperwork is required. Ask politely, and accommodate when necessary. Etiquette must always rule. I do my part, and I hope others will, too.

That would be Kenny's Pit Barbecue. Kenny sold it a few years ago, and while they still have all the traditional pit barbecue items, they also do some Korean barbecue, which I haven't tried. I've only eaten there once or twice since it changed hands, but I enjoyed it.

I raise my glass to the fabulous Hillvalley and say, "Hear, hear!" This group is very special and wonderful because of all of her efforts. (And, Hillvalley, thank you for being so patient with me when I couldn't figure out the Paypal thing for the 2941 dinner. )

Although I'm sure the new Duke Street Whole Foods is a wonder to behold, and I will shop there from time to time, I hate losing the Braddock/236 location. That leaves me with the Springfield location as my nearest local WF. It's OK, but not the most comprehensive location. Does anyone know if there are plans to update the Springfield location? Any chance WF could be persuaded back into the Annandale or Fairfax City area? The future location in Fairfax seems too far from me in Burke for frequent trips. I got spoiled by easy access! I used to be able to stop at WF every day after work, if I wanted to, and it has become my primary grocery source. I have a Safeway and 2 Giants within less than a mile of my house, but I rarely shop there. Guess I have to change my ways.

Last night, chicken braised with pears and rosemary, over mashed potatoes. Tonight, pan-seared loin lamb chops, creamy pumpkin polenta with toasted pepitas, and steamed baby bok choy.

I made the ancho/coffee short ribs last weekend. I had about 4 lbs of ribs, and made the whole sauce. I thought it was delicious, but spicier than I consider "comfort food." I freely admit that I am a Scoville wimp. I will probably make it again, but will use another liquid instead of the chile soaking liquid. I think I'd like a little more coffee flavor, too.

I've eaten at the Ikea cafeteria in Potomac Mills. I like their cured salmon plate. I've heard the meatballs are good, too, but I haven't tried them. Can't beat the price!

I have to agree with CrescentFresh. Aldo, at Arrowwine, formerly of Dean & Deluca, is a fantastic cheesemonger, who has never steered us wrong. He knows his cheeses, knows when they're ready, and learns what his customers like. I am personally less familiar with Cheesetique, but I was very impressed with the quality of Jill's products and the care she takes with the cheeses. She's also very committed to educating people about cheese, evidenced by her classes and tastings. I shop regularly at Wegmans in Fairfax. Although many of their cheeses are precut and wrapped in plastic , they have a nice counter where they do cut to order, and they have labels on the cheeses in the glass case that tell whether they're ready eat now or when they will be. They also offer "flights" of cheese, which are really little cheese plates of nicely matched varieties that are ready to eat, and can be taken home on a festive cheese platter. I shop more often at Whole Foods, but rarely buy cheese there, except for hunks of parmesan for grating. Their cheeses are all precut and wrapped in plastic, and I don't think they're stored at a good temperature--I think they're too cold to ripen properly. Balducci's (the store formerly known as Sutton Place) also precuts their cheeses, and I have not been impressed by the knowledge of the folks behind the counter when I've asked for help (like, when I ask about soft-ripened cheese and I'm steered exclusively to brie). As far as restaurants, I will be interested to know where they source their cheeses. I'm told that Maestro gets at least some of theirs from Artisinal in NY.

Last night: pumpkin risotto with toasted pepitas and duck confit

Thank you, Chef Pangaud, I will save this and try it!

I had veal cheek at Maestro Saturday night, and the earth moved when I ate it! I don't see any recipes for cheeks specifically in Molly Stevens' book, but I think a nice, slow, low braise would be just the thing. Um, maybe Chef Pangaud would shed light on this on his thread.

Well, cheeks ain't arse and butt ain't arse. Cheeks is facial muscles and butt is shoulder muscle. Go figure.

Tonight is short ribs braised in coffee ancho chile sauce (Gourmet, January 2006), creamy polenta, sauteed artichoke hearts and roasted corn kernels, and a warm baguette. I braised the short ribs on Saturday.

My husband's official birthday dinner: Rack of lamb, coated with dijon mustard/garlick and then panko breadcrumbs stirred with olive oil. Butternut squash ravioli (frozen organic) with a brown butter/balsamic vinegar sauce and toasted hazelnuts. Frozen peas sauteed in butter with a little dried tarragon. Before dinner we drank Adriano Adami Bosco di Giea Prosecco Brut. With the lamb we drank Vosne-Romanee "Les Beaux Monts" 1er Cru 1993.

Thank you for that tip--I just placed an order!

I'm very interested in the NoVa Dim Sum Sundays. Don't know if I can persuade my +1, but maybe so. What places are under consideration?