Serious Eats - seriouseats.com

I generally agree with Wozniak et al. I think open container laws are pretty silly, and the behavior that's actually being targeted can probably be better addressed through other types of laws (e.g., disturbing the peace), but since it is on the books it has to be enforced equally. My softball team got a citation a couple years ago for drinking beer on the mall in DC, and after we argued for a few minutes, the cop made the exact same point about the fact that he couldn't let us off but ticket someone drinking a 40 in a poorer neighborhood. I realized immediately that he was absolutely right.

If you think the law stinks, lobby the mayor and city council to change it. Fighting your ticket over the definition of "public space" doesn't seem right to me (and IMO a stoop jutting out into the sidewalk is almost certainly a public space within the definition of the statute).

(I meant "KLA" of course...)

This review brings up an issue that I've been thinking about recently. Over the last 10 years a huge number of high quality neapolitan and neapolitan-style pizza places have opened around the country, and that's a great thing. But sometimes it seems like the pizza world has been divided into two camps: "gourmet" (usually made in wood burning ovens, small, made with high quality toppings) and cheapo delivery. In my area at least (DC), there aren't many family pizza restaurants, where you can sit down and order a large pizza or two for a group of people to share. There were a lot more places like that around when I was a kid in the 70s and early 80s (although it's possible that my memory is off). I'd love to see more sit down restaurants serving really, really good "bad" pizza. An 18" pie made in a deck oven and with basic mozz and tomato sauce, but made with fresh mushroom, good sausage, etc.

Great list overall, but you forgot the worst of all: SNO-CAPS! Ugh.

Mary Janes are good in theory, but the reality is always disappointing.

Good lord...stop whining. If you don't want to read this post, ignore it.

And I think some people are taking the "serious" in "Serious Eats" a little too literally (or seriously).

@gaffer @richg35

These are post hoc rationalizations. You have the benefit of seeing that he went on to create a very successful pizza place. The hiring manager didn't have that info. and had very little reason to consider him for the general manager position. Again, he should have had him come in to interview for an entry level or intern position, but I don't see how you can fault the hiring manager for not considering the application seriously. (and I agree with the above comment that it was a pretty nice rejection letter.)

Would You Hire This Man?

For a general manager position? Absolutely not. But I would have asked him to come in to interview for an entry level position. If he wanted to learn about the industry by working at another restaurant, he should have started at the bottom.

Autolyse.

I went the other day and thought it was excellent. Definitely a nice addition to Bethesda.

This may seem like a strange comment, but my one piece of advice is that they should make the pizzas a little smaller. My wife and I were fine with one pizza and a couple salads, so the meal was pretty inexpensive. Great for us, but I wonder if they can really make money that way.

@chanterelle -- I know, it's weird. I live in Bethesda, and I've found the food scene a little frustrating. I'm not complaining exactly -- there are a million restaurants, and a bunch of very good ones -- but given the level of income and location you'd think there's be a bunch of really interesting restaurants, high or low end. But instead it's just a lot of good but not exciting places.

Mia's is very good. Cava is good. Grapeseed is very good. There are a few others. I haven't been to Pizzeria da Marco, but it looks like an exception to the rule.

That place is great.

I don't see the downside if this type of meat is replacing a significant amount of factory farmed meat. The potential advantages for the environment and the animals of course are enormous. Plus, the use of this type of meat could greatly benefit small family farms focused on heritage breeds and sustainable farming if they're some of the only sources of traditional cuts.

I like Taylor's, but I don't love it. I agree with Joe C that the bread is too hard.