Thanks, Bill. No "reciprocal gravy" since then, not that I was expecting any. The owners remain friendly towards me, but I pay for every item I order. Curious about your usage "hellovan etc" however. Google didn't really clarify it for me--is it heard in Australia? Barry
On Thu, 11 Jul 2019 09:03:04 +1000, Bill Wootton <[log in to unmask]> wrote:
>That’s a hellovan etc, Barry and should earn you some reciprocal gravy form
>the establishment. Can’t see why it would be pulled. It is specific and
>insightful. Maybe lavish praise is just suspicious these days. Everybody’s
>looking for balance. So flat earthers and anti-vaxxers and climate change
>denialists get their moments in the sun on so much media. Perhaps you were
>expected to report a slightly unclean fork?
>
>Bill
>
>On Wed, 10 Jul 2019 at 10:42 am, Barry Alpert <
>[log in to unmask]> wrote:
>
>> Surprised to find this restaurant review visible today after it was
>> initially "disappeared" by YELP editors within their "reviews not currently
>> recommended" section. I think they thought it was an "inside job" or that I
>> was paid for it. YELP readers who sought it out clicked on the HTML images
>> for useful, funny, & cool. I gave this eatery the top rating of 5 stars.
>> The owners of Crown Bakery told me they were able to identify individuals
>> checking up on my review. I enjoyed rereading this piece of writing and
>> decided to revive it:
>>
>> "With the opening (on Easter Sunday 2012) of a second floor dining room
>> for a Sunday buffet from 11-4, Crown Bakery may have emerged as the best
>> Caribbean restaurant in the Wash DC metro area. For many years I've been
>> dropping by the first floor bakery for very distinctive savoury pastries
>> filled with salt cod, lentil, salmon, chicken, callaloo, & . . . Amongst
>> the sweets, I love their version of cassava pone. Because I usually end
>> up eating such items in my car on my way home, I rarely order side dishes &
>> entrees--though I fondly remember a roasted winter roots concoction I was
>> able to buy one Saturday. I arrived this past Sunday June 24 around 3PM,
>> ascended one flight of stairs into a comfortable & attractive space, and
>> was greeted warmly by an impressive, formally-dressed head waiter / maitre
>> d'. He was happy to provide background detail on the dishes with which I
>> had less familiarity. I enjoyed the stewed chicken with brown gravy, a
>> poached tilapia with pumpkin and orange peppers, and a salt-cod concoction
>> verging upon but not really a ceviche. Amongst the sides, the callaloo
>> served over pillow mounds of rice pleased me the most, its unusual
>> consistency having emerged in Trinidad from its historical existence as a
>> soup. I liked a pigeon pea dish and will be curious to learn how it was
>> made. Mac & cheese was served as a kind of very distinctive loaf. Two
>> styles of plantain. Both vegetable and fruit salad. Plus rum punch
>> (non-alcoholic), though I await the Sundays on which sorrel is served. The
>> owner informed me that special entrees and sides emerge each Sunday, so
>> it's unlikely you'll ever see exactly the same dishes. Seating for
>> approximately 40. I parked right in front of the restaurant and during
>> this time-period on Sunday, anyone should be able to park within one half
>> block of Crown Bakery. I've been eating Caribbean food for at least 40
>> years, starting in Toronto and San Francisco, & I can't recall a better
>> dining experience than that which I experienced at Crown Bakery this past
>> Sunday."
>>
>> Barry Alpert
>>
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