Serious Eats - seriouseats.com

It is so nice to see Richmond finally represented on the national stage for being the phenomenal food scene that it is. There are far too many excellent restaurants and food happenings to even begin to count in the area.

One of the writers on here seriously needs to head out to Belmont Butchery and check out their homemade charcuterie and sausages. Easily one of the best places on the east coast...

Very nice compact explanation of the style... but it should be noted that barleywines age exceptionally well. One year makes a huge difference for some (i.e. SN Bigfoot), and others can easily age for 15-20+ years and only get better with time (Avery's Samael's Ale, Thomas Hardy, etc). Fresh barleywine is excellent, aged barleywine is even better, and a vertical tasting (i.e. having the same beer from 2011, 2010, 2009, 2008... etc) is an incredible thing, and one hell of a fun learning experience.

While Joe may plan on touching on this at a later date, I find that a notable thing to mention is the quality of water used. I think that my tap water tastes rather great in general... that being said, when we switched from tap to bottled water, we found an outstanding difference in flavor, and far fewer infections in the final beer. Cleaner water, and less chlorine to kill the yeast was possibly an even better evolution in our brewing than making the jump to all grain.

Sounds like a great combination of ingredients for a sandwich, and the bread looks amazing! That being said, as an Italian, it almost hurts to see prosciutto being heated. I'm hoping that you heated it to the point that everything was warm except the prosciutto in the center... but if not, I won't hold it against you :-).

Fantastic article! I think I know what I'm doing for the rest of the day now....

One question though, I'm assuming that you used the basic Russet potato... right?

I've never been kicked out, but I have walked out...

I was at a relatively new restaurant a couple years ago, with two other people. Between the 3 of us, we had three appetizers, 3 main courses, 2 bottles of wine, a few cocktails, 3 desserts, and 3 cups of coffee. After the waitress dropped off the check, and I paid, we were all still finishing our dessert and coffee, when the waitress comes up to us and says "Um, we have a few people waiting, can you please leave now?"

I Instantly took the check, spoke to the manager, and called my credit card company to stop payment on the bill. I don't care how busy you are, or how many people are waiting.... I am a paying customer (~$100 per person, all on me), and I'm going to enjoy my coffee. Don't pressure me to leave once I've already left you a very generous tip. After complaining to the waitress and manager, and being given a $100 gift certificate, I still haven't been back. Friends of mine have had similar experiences much later on. It's not like I'm in NY at some trendy restaurant, and there is absolutely no excuse for that behavior.