Buzz

I noticed that there were surveyors active at the intersection of Shady Mile and 235 yesterday. No doubt part of the inexorable march to pave the Park, and bring that long awaited Olive Garden into the milieu. It would seem that in the current climate of restaurants trying to be inventive to put people in seats that throwing three or four more mid-range chains in here wouldn’t be too smart.

As further evidence of the lag in going out, I am hearing that the venerable Dry Dock has “re-vamped” its menu for spring/summer, with lower priced meals, offering “something for everyone”. They also have a daily "2 dollar off drinks" happy hour from 4:30 to 6:30. They used to have reasonable sized libations, so it might be a good deal. While the Dry Dock once boasted (?) some of the highest prices in the area, the new menu seems more in line with other venues. There is a $20 chicken entrée (“Samurai Chicken” – with Udon noodles, shiitakes onions and a Dashi broth), $21 for bay scallops, and the lone item exceeding thirty dollars (by one) is the surf and turf. Their “secret recipe” crab cakes are $28 which aligns pretty well with others in the area. They also are “recommending” a wine with each entrée in case you can’t figure it out yourself. I think the “steak/lobster/meat loaf” nights, will be relegated to the winter. Sounds like an opportunity for the feeder to check it out!

In another “I’m not so stupid” light, here's the lead question in the “ask the foodist” column of the most recent Bon Appétit: “Isn’t the whole “local and organic” thing on restaurant menus getting overplayed? Shouldn’t that be assumed of a good restaurant?” The response from the “foodist” (where did they get that term, anyhow?) actually contains some pretty good thoughts. He says that putting a source of every ingredient (e.g., Eagle Rock Farm Cilantro, Skogly Fields butter beans) makes for costly menus and gives one pause for thought that if there isn’t a name associated with an ingredient, it implies that it comes from a food service truck. He mentions with approval that in lieu of the names, more and more places are putting a little note somewhere on the menu that says something like: “we take pride in using only the freshest and highest-quality locally and organically farmed produce, meats, and seafood”. I’m sure you have seen that yourself. But, he also advises patrons to hold the restaurateur accountable, by seeing if the menu changes seasonally, or to inquire why they are serving sweet corn in March, or Fava Beans in January. Good thoughts, methinks.. Always question! Be alert!

Lastly a random quote from the “pinching pennies" section of my pithy little tome “1,001 Secrets of Great Cooks”: “Save the nutrient rich cooking water from beans to use in soups and stews”. I’ll bet we all do that!! I have a refrigerator full of bean water..

Nice game, Caps..

DFD