Friday Reading

Just some Friday diversions before a long holiday weekend.. in no particular order:

Service that makes a smile

Since I beat on servers and poor service a fair amount (with good justification for the most part), I should pass along a compliment when deserved.  Last evening I met a friend at the Back Door Lounge of CD Café for a pre dinner libation.  We were there shortly after opening to get in a drink (or so) before getting in line to have supper up front.  At that time there was only the barkeep there and between the bar and a few tables that were already occupied he was pretty busy.  With orders for food and drinks he was really hopping.  Readers will remember I have recently become enamored of “up”drinks for their esthetic qualities. So when he took our order I ordered an "up" Beefeater Martini, with a twist.  At this point he could have left, but despite being busy asked: “how dry would you like it?”.  How often do you hear that?  Check mark one.. I said about 4 to 1 and he said that’s fine.  Off he went. 

If you read or happen to see any drink related magazines, you may have noted that it is trendy now to serve such drinks in one of those conical little glasses that are about four inches high, with a little “foot” or blob on the bottom.  That is what my drink came in.  There are a lot of reasons that “up” drinks are  traditionally served in the classic stemmed glass we all associate with a martini.  First, as noted above, it is pleasing to the eye.  Secondly, since you hold it by the stem, the heat from your hand doesn’t hasten the warming of the drink.  I will give you that it is more easily tipped or spilled and therefore hard to handle as a server.  Anyway I did have some conversation like that along the way.  We ordered a hummus appetizer, and continued our chatting.  When the first drink (which was nicely made) disappeared we ordered a second round to help finish the Hummus (as good excuse as any).   Without asking, my second Beefeater was served in the classic up glass.   Check mark two! Kudos, go to the top of the class.  That is service.  Good place.  On the list. (at least if Michael is behind the bar).

Dinner up front was as always quite good, both my Shrimp Pasta and friend’s daily special trout were well received, nicely presented.  I also had a second to talk to Terry who has manned the burners there for ten years now.  Not bad for tenure the way things go in the culinary world.

Places

More changes

I guess since I saw it in the paper, everybody else did too, but the food scene in Leonardtown is changing..  First, it is noted that the long shuttered “Rustic River Grill” that has stood vacant will be resurrected in the form of a “Japanese Style Steakhouse” called Sakura Bar and Grill.  Kind of an incongruous name..  will feature Sushi as well as the other stuff.  Their wrinkle is that there won’t be a flat top in the middle of the table, so no flying shrimp.

The other change is that the Brewing Grounds will be changing hands and will be called BTB Coffee Bar, and will have a revised food menu and they have applied for a liquor license..

More Mexican

The recent post about Mexican food resulted in a note from a reader that he and several friends visited Los Primos, the little Mexican Market on Great Mills Road that also (now?) serves food.  I think I reported previously that I had heard good things about the place and this most recent review supported that.  Besides his comments he also sent along some pictures (thank you!)  Menus in English AND Spanish and their server had SOME English.  All the food was good, but did say it was “definitely spicy” which is a tiny flag for me, but will have to experience it first hand.  Besides Flautas their table included Tacos (you can specify the number),

Enchilada Verde

 which put me in mind of my go to Suiza dish.  Certainly unadorned!  Think maybe that’s good, food speaks for itself.  Anyway, as noted previously, it might be a potential “just right”.

More to the Point

This is a bit dated but we had dinner at Morris Point not long ago.  I don’t think I put it in the blog, but speaking of “just right” this is pretty close.  My analogy has always been it’s like going to somebody’s home for dinner.  Talk flows between dining spaces and kitchen, table to table, inside to outside, and so on.  You know the food is freshly prepared, you can watch it if you wish.  Usual waterfront fare, plus blackboard items reflecting catch of the day kind of thing.  Since the kitchen staff is comprised of one, occasionally it might take a bit but what the heck that only prolongs the fun.  And the food is worth it.

Speaking of Kitchen Staff

MFO prepared a pretty nice dish the other night.  I am recently in pursuit of a diet that includes more fish and less (not eliminate, mind you) red meat so we/she have been experimenting.  You might remember that quite a while ago I chronicled the fabrication of a salmon that was lathered in Mayo before baking.  MFO found a recipe in an October 2004(!) Everyday Food mostly the same thing applied to Red Snapper.  Called for the Mayo along with Kalamata Olives, tomatoes, lemon zest and juice, olive oil, and parmesan cheese.  How can you miss with that?  She further embellished it with some veggies from our neighbor.  Anyway I intruded for a couple of quick shots, pre  

 

 

 and post oven:

 

 

It was quite good; just nice every day food.  Nothing fancy.. and as we consumed it we of course were

DFD

 

Quick "to do" post script: Tomorrow the (7th Annual) Potomac River Waterfowl Show will be held at the Fairgrounds near Leonardtown.  There is a five dollar fee (over 12) but the money goes to the Community Foundation of Southern Maryland which does good things with it.  We plan on attending.. (10 - 4)