TedE

Hank's is closed on Tuesdays.

So, is the obvious answer here that if are going to have a something to drink before you get behind the wheel make sure that you can blow between a .05 and .07?

This reminds me of those little magnetic collars you can get that supposedly perform the mellowing magic on the wine as it is poured (I've never personally been able to tell the difference), albeit on a much grander scale. Devices like these raise some very interesting philosophical and psychological issues. I think it's pretty clear that a sizeable chunk of the wine world is influenced heavily by tradition and prestige. Yes, there are certain wines, often retailing for exhorbitant sums, that are truly transporting; but there are many, many more that get by simply because they are supposed to be good (see Exhibit A). When someone comes around with technology that threatens to level the playing field a bit many will cry foul (I would bet my life savings that the community of those thoroughly opposed to electrolytic wine transformation would correlate highly to those opposed to the Stelvin cap). I personally don't see anything wrong with this. It's not sad; it's progress. This isn't something trying to "trick" you into believing you are drinking something that you are not. You are drinking a product whose flavor profile has been enhanced through something other than aging. Big whoop. Bring on the cybernetically-enhanced plonk! (I doubt this would even work on real plonk. From reading the article the original wine is going to need some backbone of its own to provide a foundation. I think of it as a time machine for unmatured wines, forgoing the concerns of proper storage.)

I always imagined the pole that sat smack dab in front of the stage was the lynchpin that would bring the entire structure down. I saw no other reason for it's existence, except to provide an entertaining sidebar during the show as people shoved each other to see around it. Or when the mosh pit started up and some poor schlub who didn't know better got sent flying headfirst into it. The padding usually didn't help all that much. But, yeah, the basement stench was often overpowewring.

For a couple years I was churning out my own liqueurs at a liver-withering rate. After moving I haven't unpacked all my gear, but this thread will make me do that this weekend. I want to put some limoncello and raspberry/lime up for holiday gifts as well as a high test cinnamon concoction that has drawn some rave reviews and created some wicked hangovers; it's basically Goldschlager, but amber brown (and no gold flakes. Yet). That one takes a few more weeks to mellow out. I also want to test out some lower sugar varieties. Sometimes they just turn out too syrupy. Some other simple homemade items in the freezer that seem to impress people: shrimp stock (for risotto) and various compound butters. The last one never ceases to amaze me. I could probably train my cat to make compound butter, but when folks see little flecks of parsley/sundried tomato/lemon rind their eyes light up like it was a freakin' miracle.

Sure, but I'm going to need your SSN and mother's maiden name to make sure everything goes through. Oh, and a list of your last three legal residences.

I don't regret missing the Taste, but I do kind of regret missing the Cap City Oktoberfest. At least there you can drown your drowned sorrows in good beer. I can stand being soaked if it serves a higher purpose

mktye has done a nice job of making the work seem exciting and glamorous, which it is. Really! OK, OK, how about challenging and satisfying? Cuz it really is. There's not much better than spending a day wielding various powerful and potentially dangerous tools in pursuit of carefully organized destruction. Although doing it this way would have been pretty sweet as well. May have resulted in more bruises . Seriously, if you are on the fence about heading out to lend a hand don't hesitate. Even a small team of people can make a serious dent in the greenhouse dismantling. And after a few weeks those serious dents could really add up!

I am definitely going with a group of friends. This will be my first time, but I've wanted to go for years. It will be my consolation for not being able to attend the oyster riot.

"I'll have a Bloody Mary, a steak sandwich, and ... a steak sandwich. Do you have any caviar?" "Yes, sir, but it is $80 a portion." "Well, better just make it two then"

Who says that, according to the general public, it won't be a smash hit? My bet is that these restaurants will not lack for customers.

That's where we get crabs when I go home to see my folks (they live near Lutherville). They are always hot, steamed to order, and sized as quoted. Plus we usually have a $5-10 off coupon from a mailer they send out in the summer. Sure we could save a couple bucks by driving elsewhere, but who needs the hassle? In my experience proximity to home is more important. The faster they go from the steamer to your table the better.

I'm actually looking forward to this one to see if it;s got some authenticity, but that's not likely considering your average movie goer would be baffled by all the restaurant lingo and obscure references. I'm expecting it to be way overblown, but I know that when I was working on the floor there were some days that would have provided the plot for a damn funny movie.

My thought exactly, but somebody else beat me to the punch in pointing that out in the chat. I mean, fer real? I'm wondering how many of these "why won't you answer my question, Tom?" queries are people who are truly helpless/dense/ignorant vs. those whose egos are so fragile that they get some perverse pleasure in the thought that Tom personally answered their question out of the hundreds he receives. And that they are personally offended when that doesn't happen!

We went there last Friday night and had a great meal. I agree with the service comments above; we may have had the same server, but I honestly don't remember her name. The food: we had the crostini and shrimp/calamari-on-a-stick for starters. Crostini were great (from my dim memory: anchovy/cheese, ragu(?), squash(?); ah, hell, I really don't remember). I'll pass on the shrimp/calamari next time. I've definitely had better. Two specials for entrees: housemade scallop ravioli and venison chop. Ravioli were fantastic. Venison chops themselves were excellent mid-rare as ordered, as was the sauce (red wine reduction of some variety), but I felt the broccolini that they were served over clashed with the rest of the dish. Dessert was a passable tiramisu. I should have gone with a cheese plate. Now the prices. Entrees typically $13-20 for pastas/mains. That night I was distracted and broke my cardinal rule about asking for specials prices when they are not offered. Ravioli special was $18, in line with the regular meny items. Venison chops (and I assume the veal chops offered that evening)? $30 . We dropped $130 for the two of us including tax, 2-3 drinks a piece (I really liked the wine-by-the-glass offerings BTW), and a generous tip for said excellent service. Since it's in the 'hood we will definitely be back often to the bar for snacks and wine. I wouldn't put it in the same class as Dino, though. I don't think the food reaches quite to the same level.

Oh, please, do tell! My candy bar eating days are behind me, but I can't resist a good insect n' chocolate story.

That's actually a big one, but more from a which-server-do-we-want-to-kill-tonight aspect. Picture a packed house middle of the dinner rush, everything is humming along nicely but at a frantic pace, bar service station gets an ice delivery but someone forgets to take out the scoop before dumping in the new ice. Some a-hole comes by and not wanting to take the time to dig around for the scoop grabs a pint glass from the bar to fill their glasses. Oops. Glass breaks in the ice, have to spend the next 15 minutes scooping out the whole thing, running hot water through to melt the remainder, then picking out the shards that didn't go down the drain one by one. All this time the bartender(s) are running on one ice bin (or, depending on the bar set-up, none) while the line is 3 deep at the rail and getting mroe impatient by the minute and orders from the printer are stacking up. It's just one of the little things that can turn an otherwise smooth operation into Weedtown.

FYI, from what I know there are attempting to create "replica" pubs for the one in Rehoboth, right down the the decor. No on-site brewing though; kegs delivered from the mothership. Early word was the first one opening in Silver Spring, but I guess that fell through.

Man, complainers are out in force today! RE: the Hank's Chairgate: This opening statement is the most surefire predictor that what follows will be in complete contradiction You are sitting outside on a beautiful night in a restaurant that hasn't stopped jumpin' since they opened, lucky to get a 4 top for a deuce, and you have chairs reserved for you hypothetical future coffee drinker and your handbag?!? (And just for fun I'm trying to picture this poster in my mind's eye and am imagining that this bag costs more than my monthly rent) Tissue paper thin. Butterfly wing thin. Film-on-a-soap-bubble thin. And I apologize it this was any of you fine Rockwellians, but I'm having a crappy start to the day and knowing that people like this are out there makes me feel better about myself ...

Cozy Cafe will do just fine if you are in the area, especially on a hot summer day. Beats the hell out of some crappy faux coffee smoothie

I'm assuming this one from the Snap thread qualifies : Any other off-premise, open air strolls to the loo that could match that one?

'Tis indeed an excellent sandwich (shrimp). Got there at 11:30 and there were only a handful of follks waiting. Looks like many were putting in big orders which is a good sign. Get thee down for a po' boy post haste!

In my experience this has been the anguished, pleading cry of a restaurant in its death throes. Has anybody been recently? Didn't they just "re-model"?

We'll be 5-6, so hopefully we'll be able to snag some bar seats. Depending on timing and groupmood we may just sit down for a light dinner. I take it the Brunello is still available?

Going the Dino for the first time tonight (finally!) with a group of friends. The idea is to get there 6:00 or 6:30ish for snacks and vino at the bar. How crowded has it been early on recently?