[Photo]
Get it? It’s juicy.
New to the scene
Cassis’ late night scene happened. I had spies, and I know it was well received as an alternative to the long line behind the velvet rope across the street. I walked by on Saturday and saw every bar seat filled– and yes, even a Connect Four set. That bar is beautiful, have we said that yet? It’s true, a “downtown oy” and “cvillain” martini are in print on the drink menu. It is really exciting to see support from local restaurants. (Boheme’s lilith, delicious!) I’m trying not to let this go straight to my head, just straight to my lips…
The new black
OXO is doing its late night scene on Thursday with DJ Payne, and it was crowded. It’s more low-key than what we see on the weekends, with the same cool vibe. Thursdays are usually fairly dead on the mall, so I’ll be interested to see if Thursday becomes the new Wednesday, which is the new Tuesday. (Obviously.)
Unfashionably late
I arrived a bit late for the Girlfriend in a Coma show at Gravity Lounge– close to 10– during the set break, in fact. Or so I thought. If you want to ID me, I was the one setting up camp at a great seat waiting for the band to come back out, only to find out that I’d missed the whole thing! A good general rule I learned that night: go to Gravity Lounge concerts on time, because they’re typically not long. I’m still glad I went, though, if only to catch up with 106.1 DJs Tad and Jeff!
Grounded
I thought the management of Escafe had put an end to the dancing on elevated surfaces (and this post was published with my incorrect assumption, see comment 2!), and seriously, I still can’t believe it’s happening at all. (Dancing on bars, see: Things that seem less outrageous when you’ve had a few.) On Friday, DJ ESC was spinning in the room to the left of the bar, straight ahead when you walk in. Tables are cleared out, and you can still sit on the bench along the wall. It’s going to take some getting used to, displacing the ass-shakage by 20 feet, but loyal fans weren’t deterred. And the silver lining: more room to dance. Again, see comment 2, the Wednesday set-up will be the same. Disco set-up? Let’s speculate!
Related posts:
- Week O’ Restaurant Gossip – Monday
- Gravity Lounge Shut Down… Officially
- Cassis – The New OXO? A Cover is Cool?
no more elevated dancing? I don’t know what to say. Did some jerk get dirt in his drink Wednesday night?
the management of Escafe has put an end to the dancing on elevated surfaces
Absolutely incorrect. Wednesdays I will be as always, up front – and you can, and are in fact encouraged, to get up on any surface and boogie. Fridays I will be placed in the side room with the larger dance floor, which supposedly will be gaining a few disco amenities soon. The music from the decks is piped through the house sound system as well as the PA. You could in fact dance upon high on friday too, but I think everyone is just confused and doesn’t know what to do. I am pretty sure there is some relief to have a less thumpy side to recreate. Still, it gets a little lonely over there on off nights.
I go where they put me, but it is not to put an end to anything. It is merely to expand and improve because the weekend competition is so fierce these days now that every bar has seen the light of the dj night. OG’s represent.
Thank you! I think I should fold that into my original entry…
Damn crickets.
I wish i could say you missed something great, lilith. Girlfriend in a Coma were aggressively mediocre, but not so bad that I’ll remember them at all (other than the singer’s odd choice of ill-fitting blazer). As forgettable as Coupland’s book with the same title. The canned keyboard effects were pretty shameful.
oh, thank goodness. Up is up, down is down and all is right with the world.
New topic: favorite discotheque installations. It’s close, between the disco ball and the smoke machine, but I’ve got to go with smoke machine. Bubbles are overrated– I get sticky hair and foam parties make me want to vom. This is assuming we can’t install floors that light up from below.
/Rollergirl
Foam -lots and lots of Ibiza late night, euro-trash enveloping foam
Oooo. “Saturday Night Fever” -esque, lit from below floors would be awesome. I really do wish those were an option.
@7, VIP sections, better for makeouttage.
@7 copious amounts of perscription painkillers and folks who believe that sharing is a virtue
@11 – You are wise beyond your years
@11, 12 – Hell is being allergic to almost all of them. At least, the fun ones. But I’d share, if I could.
I need a plumber. Can anyone recommend a good plumber? Inexpensive but competent.
What about an upholsterer?
We should have a listing of villain approved service people or a referrel line or something
I was thinking about recommendations too. I need to find a fanciful frock for a spring black tie event and wondering where the stylish women of cvillain recommend shopping these days.
On the internet.
@ 14 – OK, I know I’m new here, so you can’t be sure of my creds as an unbiased “recommender” (See Bush New English Dictionary; Volume Four), but I know a great plumber. A one man operation called Real’s Plumbing. The guy makes plumbing look like an art form. Reasonable, and conscientious as you could ever hope for (if not slightly eccentric, but what good artists among us aren’t?). He’s done a several of the newer restaurants and bars in town over the last couple of years.. Mas & Maya come to mind. Not sure if I’ll get spanked for this, but here is his # 434-760-1369
BTW, I was at Cassis for dinner (at the bar) before the late night kicked in on Sat., and I agree with what you have all been saying.. Sarah is the feel-good bartender experience here in town. We ordered a bottle of wine, so I’ll have to check out her tasty cocktails on the next visit, but she is top-notch, and filled us in on what they were “trying out” later in the evening. We would have stayed, but we were feeling frisky after the shared bottle of Sancerre (my date and I, not Sarah and we… :::sigh::: ), so we headed home by 9:30. Looking forward to hearing what everyone thinks of it.
Disco eh? two tic tacs and a sweet & low… delish. oh yeah and a cryogenic machine is ALWAYS nice… a disco ball is required.
and lasers….
Oops.. Not to take anything away from Ted… I still crack up every time I hear him introduce himself to a new patron, saying “Ted.. Like Ted Nugent, as he tousles his hair. He is one of the very FEW bartenders I have come across here in the ‘Ville that compares to the caliber of service I used to know in my NY clubbin’ days. A real pro.
Oh great!… Already off topic the very first time I post!
JP, a HUGE welcome to the party! Help yourself to more Sancerre and truffle oil and lasers.
Eduardo, lasers, YES! Glow sticks were a nice substitute that time…
Why, thank you Lillith… Feeling all warm and fuzzy already. Will try to keep up with the fine company. Have been enjoying cVillain for a few weeks now, off and on between (and during) travels, and thought it was time for me to finally chime in.
Um, Lil, that was a special party Thursday, not a regular thing. Would you guys actually go to OXO on Thursdays if they decided to do Late Night?
a little more lychee a little less raz and lime. XO
I have been CRAVING sweatbreads… who does them? and who does them well?
ThatGrrl and I have had the best intentions of going out to Duner’s for sweetbreads. I’ve only had them on travels. Cassis has done them before, and I heard (can someone confirm?) so has Petit Pois/Fleurie. I’m sure a fair number of places have done specials.
We should do The Great Cvillain Sweetbread-Off, Lilith! Just motor around town, one night, testing and comparing. Someone needs to throw themselves on that particular set of tracks. I nominate us.
Fleurie has sweetbreads on occasion too.. when I worked there, they got rave reviews
Sweetbreads are great, but there’s a little mental hump to get over for me. I did have them at Cassis once upon a time, and I recall them being incredible. My favorite way was in an Asian peanut sauce in California, and they were very good.
I’d be more excited about any food at all if I haven’t been eating so many boxes lately! (From the Box!) Stand by, review will come.
C&O sweetbreads Rule!
OXO used to do them nice and cinnamon-crusted on parsnip purée I think…
Best sweetbreads are Mama Zu in Richmond, but l’etoile consitenetly does a very good job when they are on the menu.
Google is suggesting these sweetbreads are a far cry from the “breads that are sweet” that I was imagining. Oh me, oh my.
ain’t sweet, ain’t bread……….but mmmmmmmmmmmm sure are good……..Mas has them now and then,too.
Good to know! Gosh they are good. Look at this…
http://www.thekua.com/rant/wp-content/uploads/2006/09/Lamb%20Sweetbreads.jpg
oh delicious link! I heard the Star does really good thymus as well… I am craving it! hmm maybe dinner Thursday…
I wonder which places use the pancreas around here? hmmm…
totally off topic, but Brett Farve is retiring… the end of an era…kind of sad….
first KIKI, now this.
This is what they look like raw. Meat is so gross.
http://i63.photobucket.com/albums/h138/singmeathong/sweetbreads-raw.jpg
Looks like chicken!
Tastes like murder!
Why the hell are they called sweetbreads anyway?
Some experts date it back to the late 1500s, and say that the word “bread” was used interchangeably as the word “morsel” and perhaps that’s where it originated.
So relieved I didn’t just write a draft up of a “Bite Me” about sweetbreads! But wanago if you want to do the honors, go for it!
Other information is scant on the origin of the phrase and if you like sweetbreads now if might be wise not to see how they are prepared. But the same could be true for a visit to a slaughterhouse but I digress.
They are essential offal; (no not awful)meaning the “off-fall” or off-cuts from the carcass; many call these items “variety meats.”
Sweetbreads are the thymus glands of veal, young beef, lamb and pork. There are two glands–an elongated lobe in the throat and a larger, rounder gland near the heart. They’re very perishable and should be prepared within 24 hours of purchase. Before being cooked, sweetbreads must be soaked in several changes of acidulated water and their outer membrane removed. Sweetbreads can be accompanied by either a white or a brown sauce. Classical white sauces for sweetbreads are usually based on veloute sauce(white stock thickened with roux). Two popular variations of veloute sauce are supreme or allemande sauce. The most popular brown sauces are Madeira sauce and truffle sauce (sauce Perigeaux) .
However sweetbreads are prepared, their delicate flavor and rich texture make them the elegant highlight of any meal. They have been on the menu at the C&O for years and other area eateries have featured them from time to time.
Not to get you all off your delirious discussion of the stomach linings of bovines or anything, but it seems this is the right thread to post this.
Also, got a big one coming up at the café on the 21st. Details as the date approacheth.
Fine. Back to meat parts.
Bon appetite!
*throwing up in her mouth*