After hearing a lot of buzz on facebook, Il finally tried Malones of Manassas. The food is contemporary American with a southern flair. The food was very good. Our group all had specials, so can't speak to the regular dinner menu, but the seafood pasta and duck were great. also liked the arugula salad and the warm brie salad. service was very good, which is very lacking in this area. A welcome addition to a relatively culinary wasteland.

not sure iif this the right board, but if not, please redirect me. we are building a new house and trying to decide on new applliances. Please weigh in on the following: Subzero, Wolf, Thermidor Viking. Please share your experiences with each- especially what you like/hate most about each and why, Thanks in advance for your help!

Canned Salmon, cream cheese, dill and finely diced onion rolled and sliced or spread across half the dough, folded over and cut into circles w/ small biscuit cutter. Mini pizza turnovers w/ favorite pizza toppings, cheese and tomato sauce folded into little triangles. Mini fruit turnovers w/ either home made fruit mixture or canned pie filling folded into triangles(just be sure to use a fork to seal the edges), brush w/ egg white and make a simple glaze w/ confectioners sugar and milk.

S'mores-graham crackers w/ warmed marshmallow creme and chocolate sandwiched in between. Could be nuked or wrapped in foil and put in oven for a few minutes to melt.

Dill cheese puffs. Mix softened cream cheese, dill and softened finely chopped sweet onion. Roll out a can of cresent rolls into a rectangle, pressing eges together. Spread mixture over 1/2 of rectangle and fold over. Cut into circles w/ a biscuit cutter(or just use a juice glass), brush w/ egg wash and bake a few minutes longer than on the can directions, until golden brown. You could also do this in pinwheel form. Always a crowd pleaser.

The Forge might suit your requirements. We vacationed in Miami this January and had a very good meal there. They have excellent steaks for the red meat lovers and many other choices. The green beans w/ chili oil was one of the best veggie dishes I have ever had and the apple pie sundae dessert was great and came w/ a carmel apple on the side, They have a great wine list. 1500 degrees at Eden Roc Hotel was also wonderful. If you can get the group to go for the tasting menu, they will not be sorry. Locally procured foods prepared very well w/ great wine pairings in a lovely but casual venue. We also ate at Hakassan and Scarpetta which were great, but can be found in NYC. The combo of food/service/value made 1500 our top choice, but you could not go wrong with any of these. Enjoy, and I hope you have as great a trip as we did!

Yes, I meant Heinz-sorry about that. I use panko crumbs as binder and let the meatball mixture sit in the fridge for an hour before forming them to allow the crumbs to absorb some of the meat juices and keep the meatballs from being dry, then form them and cook on a broiler pan, llining them up along the open slits on the pan, thus, allowing the grease to drip out and keeping them from getting greasy in the crock pot. The slow cooking leaves the jelly/chili sauce a nice sweet and tangy sauce. Not gross at all in my opinion. You could always change up the ratios to suit your tastes.

I grew up w/ the grape jelly and chili sauce recipe -50/50 jelly and kraft chili sauce(next to ketchup in the condiment aisle) slow cooked in the crock pot a least 6 hours. Perhaps "low brow", but never any leftovers.

we went to Table 10 on Christmas Eve 2012(4pm) prior to Jersey Boys show @ 6:30 -walked right in and got a table along w/ happy hour prices on apps and drinks. Food was great, esp. lobster spaghetti and ice cream sandwich dessert. Most Vegas diners seem to prefer later dinners, so early arrivals seem to have an easier time getting tables on the fly. Coming from the east coast,with the time changes, earlier worked better for us w/ the time change. Enjoy your visit!

We had wonderful tasting menus w/ wine pairings at Scarpetta in the Fontainbleu and 1500 degrees at Eden Roc on vacation this January. Highly recommend both.

At Scarpetta, would totally recommend indulging w/ the tasting menu. It highlights the best of the menu items. High notes for me were the polenta w/ mushrooms, braised short ribs, foie gras ravioli(one of the best things I ever tasted) and the duck. Unlike other tasting menus, most dishes are placed in the center of the table and each diner can take the quantity they desire. The pasta course featured the foie ravioli, the spaghetti and a third less memorable one. I threatened to fork my hubby's hand if he took the last ravioli-luckily he liked the other pastas enough not to take the risk of injury from my utensil.

I don't think you will regret your choice. Going by your prevoius posts, I have not had the opportunity to eat at as many wonderful places as you, but my meals at Le Cirque and Scarpetta rank among the top ones I have had the pleasure of experiencing.

I add a bit of cinnamon and some mashed carrots to add a bit of sweetness and cut the acidity of the tomatoes.

If it is the same preparation as the Miami location, I think the foie ravioli blows it away.

Ate at Scarpetta in Miami last month. The tasting menu had all those items and they were great. The foie gras ravioli was one of the best things I have ever tasted. Enjoy!

That Christmas dinner was my only visit. The menu was 5 courses + amuse and took 2 1/2 hours. I would hate to rush through a meal there-plus you need to allow time to get to the show, so really would only have about an hour.

Had it as part of their Christmas menu last year. It was outstanding. The tail was presented simply and the claws were served in a separate bowl layered w/ a lovely sauce.

Went to1500 last month when visiting for the Orange Bowl. Food was excellent as was the service-friendly and not at all pretentious. The tasting menu w/ wine pairing was $115.00 and well worth it. The pork belly tacos were especially amazing.

Glad to. Just bake your potatoes as usual-the microwave is fine for this. While they're cooking, fry up some bacon and reserve drippings. When potatoes are done, cut into 4 pieces lengthwise. scoop out most of the insides(reserve for hash browns,etc). Fry the quarters a few minutes on each side(in the drippings or canola oil or a combo of both) until crisp, drain, then put in baking dish. salt and pepper to taste, then add a combo of grated cheddar, monterrey jack and colby cheeses, top w/ bacon and bake @ 350 until cheese is melted. I serve w/ a mixture of 1/2 sour cream and 1/2 ranch dressing. So much better than most restos because you can control the level of crispiness(I like the inside crispier than you usually are served) as well as the quantities of cheese and bacon.

FYI- the sweettarts lollipops can be found at Walgreens. They are tart and not sweet which is why I love them.

Love the sweettarts heart shaped lollipop. Bought 4 bags after Valentine's Daylast year @75% off. Still have one left.

as a kid, we made snow ice cream. Just add vanilla, sugar and milk to taste to a large container of snow(many recipes on google). Or you could just add the makings for margaritas, etc. and enjoy a lovely frozen drink without breaking out the blender :)

Highly recommend getting the tasting menu w/ wine pairings. Was there last Fri. and food and paired wines were excellent.

Scarpetta at Fontainbleu and 1500degrees at Eden ROC both have tasting menus which are excellent. Just got back this sat. from Miami beach where we ate at both and stayed at Eden Roc. Food @ 1500 degrees was very good and lunch at the outdoor Cabana resto good also-try the fish tacos. Scarpetta also good, although twice the price(both were w/ the wine pairings.) For amazing Chinese-Hakasan @ Fontainbleu. The two hotels are next to each other in the 40's as some recommended.

Although I didn't post specifically for resto requests, I trolled the board and got some great suggestions. Here are som highlights from our recent trip.
Sun-Hakasan-fried soft shell crabs(great), pastry wrapped shrimp in hot & sour sauce(better when some of the pastry was removed., lobster w/ chinese chive (delicious).
Mon- The Forge-both stone crab claws and alaskan king crab legs(good but we prefer melted butter to the mustard sauce..and I must admit I am still partial the the Chesapeake Bay blue crab, but glad I had the chance to try the stone crab. Entree-bone in filet-yummy and very tender. Dessert was apple pie crisp sundae w/ homemade caramel sauce and a caramel apple on the side-sundae was delicious but we were too full to eat the caramel apple so they wrapped it to go. That went to our favorite waitress at the outside bar at the hotel.
Tues-tried to go to Prime one twelve but it was fully booked. Wandered down the street to a place called mini. Food decent, but the 50% off coupon they offered made it just fine. Don't really remember the details of the meal other than that I had the fettucine alfredo w/ shrimp and hubby had a fish dish w/ a tasty white sauce and the mojitos were good, perhaps because of the alcohol haze.
Wed-tailgating and stadium food at the Orange Bowl (Go Mountaineers!)
Thurs-tasting menu @ Scarpetta. Standouts were the polenta w/ mushrooms and braised short rib, foie gras ravioli and the duck, although the entire meal was delicious and in the top ten of meals we have ever had. The wine pairings were excellent but made my memory a bit fuzzy.
Fri-1500 degrees tasting menu. All around, our favorite meal of the trip. Standouts were the ceviche, and especially the pork belly tacos. Other courses were 21 day dry aged steak, warm pear and gorgonzola salad and an assortment of six desserts, the best of which was the espresso creme brulee. The wine pairing was excellent as well. The resto wasn't crowded, so we had amazing service which also contributed to our enjoyment. The chef was so pleased w/ our obvious enjoyment of the meal, he sent out a few extra amuses as well as extra wing pairings to accompany them. We were also celebrating our anniversary during this trip, so much more wine was consumed than we ordinarily would, so sorry if details are sketchy. Plus, I didn't want to distract from the meals by taking notes.
Just wanted to thank all on this board that contributed to one of the best weeks of eating we have ever had.

I, too use the grape jelly/ heinz chili sauce. It is usually located next to the ketchup at the grocery store.

exactly. I actually got the idea from an emeril lagasse recipe on the food network web site. never had any complaints. the early reducing of the liquids lends a deep flavor to the jus.i'd provide a link, but am hopelessly inept w/ such things.

I keep it simple-2 parts beef stock(the boxed kind is fine,just make sure it is stock and not broth) to one part red wine. The roast is on a rack in the pan, so the liquid reduces nicely. Replenish liquid a couple of times as it reduces. The meat juices and a bit of salt and pepper from the rub flavors it nicely.

I have done them w/ Kraft Spicy Honey BBQ sauce, but the favorite for my crowd is 1/2 grape jelly, 1/2 Heinz chili sauce(usually located next to the ketchup at the store). I generally add a little more chili sauce just to cut the sweet a bit more.

Crabcakes are easy to make ahead and freeze and cook the day of the party. For a shortcut, thaw out frozen cooked, peeled shrimp. Put red leaf lettuce or curly parsley on a platter and place shrimp in circles. Hollow out a yellow, green or orange pepper and fill w/ cocktail sauce and put in middle of platter. garnish w/ lemon rind twists. A crock pot of meatballs always goes over well. Do grape jelly w/ Heinz chili sauce or marinara sauce and serve w/ little center cut rolls and mozzarella for mini subs. Also, lunchmeat platters are easy and just put the condiments again in the middle of tray in hollowed out veggies or pretty cups. serve w/ rolls. cheese trays are always popular. Make the table look more festive by wrapping sturdy empty boxes and place some trays on those so everything is not flat on the table. Fruit skewers are easy, esp. if you use whole fruits like grapes, strawberries so no slicing necesssary. Chicken skewers on a platter w/ sliced pineapple and marischino cherries is also easy and festive. Serve a dipping sauce if desired.