beauxgoris commented 10 years ago

Thanks everyone. I know there are other threads on this - but some were old so I just wanted to see if there was any place new. I think I'm going to try Sushi Taro, already love Sushi-Ko and will have to try Kaz next.

beauxgoris commented 10 years ago

Any other reviews? Good thai or ethnic?

beauxgoris commented 10 years ago

Is this the Gifford's that recently closed?

beauxgoris commented 11 years ago

Any D.C. area sightings yet?

beauxgoris commented 11 years ago

I'm excited too. Wish they were opening even earlier.

beauxgoris commented 11 years ago

bump - I'm interested to know too.

beauxgoris commented 11 years ago

Does anyone know when shake shack is supposed to open?

beauxgoris commented 11 years ago

You beat me to it. Tabard Inn for sure.

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Tabard Inn
1739 N St NW, Washington, DC 20036

beauxgoris commented 11 years ago

I eat there a great deal - never noticed the difference. Still a sandwich that's unlike any other you can get in this city.

beauxgoris commented 11 years ago

Sounds interesting. Will Richard be doing that menu too - or a new chef?

beauxgoris commented 11 years ago

If we asked the server directly what happened to the complimentary sides and he LIED in order to get us to spend more money on our sides - then wow I'm pissed. Unprofessional staff - yet another reason to stay away. I'll be calling this week to find out what's going on.

beauxgoris commented 11 years ago

^^Nope, not gratis anymore. They are now on a sides menu. We ordered the usual sides are were charged $12.00 ea. for them - so $24.00 for our sides total. We even asked the waiter about it since we were used to the gratis sides. He said that their policy had changed and they no longer provided sides - they must be ordered and paid for separately. We went at the very end of December 2010, i.e. a little over two weeks ago - so maybe things have changed since the last time you were there.

beauxgoris commented 11 years ago

I agree with above post. I have both LC and Staub and found their enamel to be VERY different. I posted the reasons why above. HTH!

beauxgoris commented 11 years ago

So sad - I guess Gifford's is gone. I drove by the old store in friendship heights and there was a for rent sign on it.

beauxgoris commented 11 years ago

We dined last year at the Inn and opted to stay nearby instead of at the Inn to save some money. On a friend's recommendation we stayed at the Gay Street Inn - which is 3 blocks away. Very charming and well run Inn with the most delicious breakfast served the next day. It was nice to have a place to stay nearby after such a feasting experience, but it also felt good to save some money and have a nice place to stay too. We'll do the same the next time we go out there from D.C. to dine.

beauxgoris commented 11 years ago

Bump. Any new suggestions?

beauxgoris commented 11 years ago

Wow - still not opened?

beauxgoris commented 11 years ago

Oops! Yes typo! My surface of my classic LC became more and more sticky or tacky over time. No burning or abuse to surface - it just became more stained and not as "slick" as it was when it was new if that makes sense. I know it's not manufactured as a "non stick" surface like teflon (obviously) but really it shouldn't degrade like that. I guess that's why LC came out with this "heritage" line to showcase their improved new interior enamel?

beauxgoris commented 11 years ago

What a sad tale. Beloved ice cream gone forever....

http://www.washingtonpost.com/wp-dyn/...

beauxgoris commented 11 years ago

uwsgrazer - Thank you for the article and link. I guess I was right! That was *not* the same Giffords I had and loved for years. So sad though to think I'll never have that ice cream again. Why do people always have cut corners (or cheat and lie) and ruin a great product.

beauxgoris commented 11 years ago

You should give it a shot - really! It's too great a piece of cookware not to be used. My Staub's are for soups, stews, gumbo and pot roasts or roast chickens. They sear beautifully and they cook gently with a super tight seal plus the spikes that allow for basting. Simply amazing. Don't let that gorgeous cookware go to waste, put it though it's paces! ; )

beauxgoris commented 11 years ago

ITA with hot wings comment. The best thing Comet has by far. Pizza is okay - but hot wings are the reason I go.

beauxgoris commented 11 years ago

Hopefully this line does better for them and lives up to it's claims. The staining of the interior and also the melting handles were a turn off for a lot of consumers. It will be interesting to see. For LC it's always classic Flame for me imo - but I'm pretty set for life with cast iron.

beauxgoris commented 11 years ago

I'll have to check out my next WS catalog - every one I've received so far has been heavy with Staub pushing (in a good way) - and pretty much no layouts or new infor about le creuset. I just checked out the "signature" le creuset line online and I don't see anything new about it other than the black handle is slightly different. Am I missing something? Not that I need ANY more enameled cast iron. I have a ton which I use and love.

beauxgoris commented 11 years ago

^^Wow, great buy. I don't know if you noticed - but this Fall all of the WS catalogs I've received are all featuring Staub, Le Creuset only gets two pages to list what they have - but all the recipes and featured items are all Staub. I guess WS is jumping in with both feet to sell Staub this year. I always thought they were partial to LC, but I guess not. It's nice to see Staub getting into the mainstream market.