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why just the other day, I went to the Flying Biscuit in Cameron Village with my teenage daughter. There were 4 or 5 small tables right out in the open - some seated 2, some seated 4. So why did they walk us through the bar and back to a booth that would easily accomodate 4? I was about ready to complain, because I had to slide and reach over for the condiments.
In the DC area, there are tons of new openings. In my neighborhood, there is a lot of development. New restaurants open all the time. What I have learned is, wait at least a month or two for all the kinks to be worked out and management and staff have a chance to gel. If you try to go opening night or within a few weeks of opening, you should expect hiccups and even mediocre service.
Happens all the time to us. Then we go back after a few months and it is completely different. It also allows the hype to wear off and getting a table easier.
Thanks to everyone who suggested Saltwater Seafood on Capital ITB Raleigh as solid fishmonger (Corgi, Pierre, Cat...). I learned a lot today. They are blood related to Earps Seafood south of Downtown Raleigh (Mike Earp is the proprietor at Saltwater), and share the same, daily, fresh seafood wholesale trucks from the coast. It is a true family small business. They are super friendly and down to earth. They have literally the freshest selection you will find in the area, and a deep stock of fresh/frozen specialties as well. Looking for hard to find (these days) fresh grouper? They have it. And guess why it’s increasingly harder to find ( other than overfishing...)... the heat has kept them from feeding, instead of just seeking cooler waters further out. I paid market price, and knew exactly the where and why thanks to Mike. I also picked up some fresh frozen soft shell crabs and alligator tail for this next week (my folks gifted me a small deep frier from Aldi, and I’m itching to try it out.)
Tonight I made a buttery grilled Grouper with fresh garden majoram, Italian parsley, garlic, salt, pepper, and lemon, served over a tomato basil parsley orzo, with fresh steamed broccoli. It was delicious. DIY can work well with some time and planning, and I am fortunate to have some good wine to pair with it.
Tonight I made a buttery grilled Grouper with fresh garden majoram, Italian parsley, garlic, salt, pepper, and lemon, served over a tomato basil parsley orzo, with fresh steamed broccoli. It was delicious. DIY can work well with some time and planning, and I am fortunate to have some good wine to pair with it.
Thanks to everyone who suggested Saltwater Seafood on Capital ITB Raleigh as solid fishmonger (Corgi, Pierre, Cat...). I learned a lot today. They are blood related to Earps Seafood south of Downtown Raleigh (Mike Earp is the proprietor at Saltwater), and share the same, daily, fresh seafood wholesale trucks from the coast. It is a true family small business. They are super friendly and down to earth. They have literally the freshest selection you will find in the area, and a deep stock of fresh/frozen specialties as well. Looking for hard to find (these days) fresh grouper? They have it. And guess why it’s increasingly harder to find ( other than overfishing...)... the heat has kept them from feeding, instead of just seeking cooler waters further out. I paid market price, and knew exactly the where and why thanks to Mike. I also picked up some fresh frozen soft shell crabs and alligator tail for this next week (my folks gifted me a small deep frier from Aldi, and I’m itching to try it out.)
Tonight I made a buttery grilled Grouper with fresh garden majoram, Italian parsley, garlic, salt, pepper, and lemon, served over a tomato basil parsley orzo, with fresh steamed broccoli. It was delicious. DIY can work well with some time and planning, and I am fortunate to have some good wine to pair with it.
When I first visited Saltwater Seafood, I noticed a couple of trucks outside with Earp's logos. I asked the owner/manager if there was any relation to the Earp's market and he quickly said no, that they were totally separate companies. I picked up a business card and the owner was Earp. Sounds as if there may be some family disagreement? Either way, both places are really good.
When I first visited Saltwater Seafood, I noticed a couple of trucks outside with Earp's logos. I asked the owner/manager if there was any relation to the Earp's market and he quickly said no, that they were totally separate companies. I picked up a business card and the owner was Earp. Sounds as if there may be some family disagreement? Either way, both places are really good.
This thread has made me crave scallops... gotta go get some dry-packed ones from Saltwater and make them at home, sooooo good!!! nom nom nom
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