April 3, 2007
K is for Kielbasa: Restaurant Kolumbia
This post from DCist contributor Jamie R. Liu
You can't help but want to root for Chef Jamie Stachowski and Restaurant Kolumbia. How can you not love a man who, when asked on the Today Show, “What if you don't have a larding needle?”, responded with a jovial, machismo-filled, “Well you better get one!” You love the great team he forms with his wife and general manager, Carolyn, who has applied her artist's eye to the fascinating decor. The cuisine itself is filled with personality as well - New American with French and Polish twists, a nod to Chef Stachowski's culinary training and heritage. All these little things make it hard to be objective.
For sure the bar at Restaurant Kolumbia has one of the best lunch deals downtown. Nine dollars gets you a choice from four different options, which change on a monthly basis. Some real winners have been the mussels frites with their delightful white wine sauce, as well as the turkey bob, a Thanksgiving-time sandwich with turkey, stuffing, cranberries and other goodies. It's a lot better than the usual post-Thanksgiving mashups. The mussel chowder, which at first thought would be a warm winter dish, tastes more of spring with its slightly crisp fennel and leeks.
Another great option, available at lunch and dinner, is the butcher's board, which is a selection of house-made charcuterie. There are nine types of meat – you can choose to get a set of three ($15), five ($21) or all nine ($39). The petite club is excellent, a combination of three different types of smoked fish, which is comparable to a tea sandwich on steroids – really, really good steroids. And don't neglect Chef Stachowski's nod to his Polish roots - order the kielbasa.
The menu is ambitious, but in an attempt to cover all the bases it can be challenging to remain consistent. On one trip, a tiger shrimp salad hit all the right notes with the full range of creamy, savory and acidic. But on another occasion, a crispy duck confit salad was on the salty side. It should be noted that Chef Stachowski will ask if something is wrong if you send a half-eaten plate back; you'll also see him come out of the kitchen in his whites and solicit feedback from all the diners.
Despite the occasional glitch, there is lot to bring diners to this restaurant. There's the excellent bar lunch and the fine charcuterie that includes the signature kielbasa. In the process you will also support a “mom and pop” operation whose owners put their hearts into all aspects of their restaurant.
The average price for entrees is $15-20 at lunch and $20-30 at dinner.
Restaurant Kolumbia
1801 K St., NW
202-331-5551
Metro: Farragut North, Farragut West
|
what a dreadful experience we had at this establishment. in addition to several server snafus (missing silverware, condiments, wrong dishes, empty water & bread, loooooong waits between items), 2 of the four entrees we were served still had pieces of plastic wrap still around them. not just a small piece, but one of them was a good 1/2 inch wide x 6 inches long. needless to say the dishes were returned to the kitchen. after waiting for an eternity as our companions finished their entrees, we didn't have much of an apetite left. we asked for the manager, hoping to get an apology of some kind (any gesture would have been a welcome change from the staff's indifference). her response when we pointed out all the issues was that she "would have to think about it". without much satisfaction we paid the bill & headed for the door. the topper of the evening was the chef coming outside onto the sidewalk as we were discussing our less than pleasant dinner. the manager was trying to pull him back inside the restaurant. we told him that we had a terrible meal/experience & would not be coming back. his parting words, verbatim, were to "come back when we were ready to play let's make a deal."
I think the highlight of my last meal at K had to be the suggested wine pairings, which I believe are selected by the chef's wife, Carolyn. The wines my dining companions and I had lovingly complimented the food, which is a lot more than one can say for a lot of other places.
Glad to see they're hanging in over there....
The idea of eating a meal on a butcher's board doesn’t sound appealing. Wood is quite porous. Since a butcher block cannot be sealed or varnished, bacteria from meats and foodstuff is absorbed and a great place to flourish. And with the quality of sanitation in the restaurant industry today, I will stick with good old fashion glass plates.
actor1: your story sounds a bit exagerrated.
charcuterie is often served on wood boards, as it is often cured and therefore, doesn't give off much juice. Overall, I'd be more worried about rat poop than meat juice in dc restaurants. just saying.
Speaking of rat poop, looks like DC's rat problem will make it to Inside Edition. Set your TiVos!
My wife and I had the unfortunate experience of dining at Restaurant Kolumbia last night for Valentine's Day. Being in the restaurant industry myself, this was the first time I can remember where I wasn't working on V-day, so I figured I'd brave the typically "amateur night" status of the holiday and check out a "new" restaurant downtown. Unfortunately, the only thing amateurish about my experience was a direct result of how the staff treated me and my complaints. First off, we sit down and my wife is handed a rose, which was a nice touch. We take a few minutes to absorb the decor of the restaurant and are not too impressed with it. It's walls are painted an off-green color, striped, and on each wall are protruding red rectangular areas, with black rectangular recesses with 2 inch ledges, upon which candles and "nick nacks" were placed. Our table, a booth along the wall, had a little ledge next to it upon which sat a couple of manequin type dolls, which were posable...kind of like a poseable wooden voodoo doll, I guess they're used by artists...regardless, the chosen accents to the decor did little to improve the overall drab, dark, soulless vibe of the main dining room. The only music to be heard was drifting from the adjoining bar area, where the way too loud music of Whitney Houston and Boys to Men greeted us when we arrived. After a couple of minutes we were "greeted" by our server. I don't even recall a "hello", much less a "good evening, happy valentines day"...it was more along the line of "Can I get you something to drink?". I informed our waitress that we were going to be having the wine pairings with the 5 course, $90 meal that was the only choice avaialable that evening. The 5 course menu had two choices for each course, and I informed the waitress that we'd be getting one of each for the whole menu. It took her a moment to understand that, but finally she did, and then the BELOW MEDIOCRE circus known as Restaurant Kolumbia went into full swing. While the food was GOOD, nothing really impressed me all that much, ESPECIALLY for $90, but the food is less important in my review, than the horrible service and even worse response by the OWNERS. After four courses, my wife and I were completely dumbfounded as to how it was possible that not once the entire meal had our server come back to ask "how are you enjoying everything?" or anything remotely like that. In fact, the only time we actually saw her was when she was reaching across the table to reach my waterglass (mind you, without the simple courtesy of saying "excuse me" as she put her armpit in my face), and she did manage to bring one of the four courses out to our table. For each of the courses and each wine pairing, none of the service staff took the time to tell us what we were eating or drinking, they just plopped the food down without so much as a simple "ENOY!" So, after the third course, I decided that if, after the main course our waitress had not asked us how we were enjoying everything, I was going to complain to a manager. Mind you, as a career server in fine dining restaurants, I don't complain very often, and I'll always give the server the benefit of the doubt. I understand that if a restaurant is busy, it can be hard to check back after each course, but this restaurant was not busy. Aside from that, our server had the personality of one of the drably painted walls in the dining room, and I felt it was my obligation to voice my criticism of the service we received. So, I went to the front desk and asked the hostess if I could speak with a manager. A moment later, the manager approached me and I calmly, respectfully, sincerely told her about the problems I was having, described above. She then went on to tell me that she KNEW the server we had was having personal problems, "not that that is an excuse", but that she had noone else she could call in to work that night. She then asked me if I also had the wine pairings with my menu, and I said yes, so I figured she might have the professional courtesy, much less the hospitality industry common sense to comp at least one of the $25 wine pairings on our check. She thanked me for my comments "because so many people just leave and don't come back". I went back to the table for dessert, and as the waitress places our drinks in front of us, she says "I'm sorry about not checking back with you to see how you're enjoying everything. It's just I don't like to interrupt people when they're talking....and I'm also kind of having some personal problems". I was ASTONISHED that the server apologized about the complaints I had made to her manager...putting us in an uncomortable position. Then she mentions her PERSONAL problems. The last thing anyone going out to dinner at anytime, but especially v-day for $115 a head wants to hear about is their server's personal problems. I couldnt believe that her personal problems were made known to us...especially by her manager. And as far as her comment that she didn't like to interrupt people as they talked, that was ridiculous as well, considering my wife and I were purposely quiet when the food arrived just so we might hear something other than a grunt from her. So, here's where it gets ugly...the check is presented to me, and NOTHING is done as far as ANY comp, or consideration for the fact that I was NOT HAPPY AT ALL with our service. I walked up to the front again, and spoke with the same woman I told her I was extremely disappointed that nothing was done on the bill...her response was a snotty, sarchastic, eye-rolling "Oh....I didn't know it was one of THOSE problems". To which I responded, "what kind of problem did you THINK it was that I was taking the time to WALK UP TO THE HOST STAND to speak with you??" I told her that since she asked me if I was having the wine pairings that I thought she was asking so that show would know WHERE she could make an adjustment to the bill. She then asks me, "If I take the wine off, WHAT KIND OF TIP WILL YOU LEAVE THE SERVER?" I'll say that again....THE MANAGER OF RESTAURANT KOLUMBIA ASKED ME WHAT TIP I WOULD LEAVE THE SERVER!!!!!! FURIOUS, I went to take the check out of her hand, which she held onto and said "WAIT, I'll take care of it". She then went back into the kitchen, making us wait for about 10 minutes...then the chef came out to our table and I told him again what happened, including the fact that his manager just asked me what tip I would leave (which, I hope everyone reading realizes, is about the MOST UNPROFESSIONAL thing you could possibly do in that situation)...he replies with a "I can see you're very angry....YES this IS Washington (not some bumtown retaurant in the sticks)....please reflect your displeasure in the tip"....he places the EXACT SAME CHECK on the table! At this point I admit, my voice grew loud enough for everyone in the restaurant to hear it, which was my intention. I also used a few "choice" words, which I shouldn't have and do regret to some extent. I took the check and went to another management type and said "RUN THE CHECK NOW!!!", to which he stood there and I again repeated "NOW!!" So...he goes up to the bar, where I find the original manager I complained to supposedly on the phone with the police. She was calling the police on me! UNBELIEVABLE. HAPPY VALENTINES DAY
When I first moved to the Hill a decade ago I had my first run in with a chihuahua-sized rat while using the laundry machine in my building's basement. Shocked and grossed, I headed to the Irish Times to calm my nerves with a cocktail or eight. Recounting the story, I was told by a fellow Hill denizen there are two types of people on the Hill: those who have rats/mice and those that lie about it.
The idea of eating a meal on a butcher's board doesn’t sound appealing. Wood is quite porous. Since a butcher block cannot be sealed or varnished, bacteria from meats and foodstuff is absorbed and a great place to flourish.
RJ - Check out this article, about wood vs. plastic cutting boards. www.naturalhandyman.com/iip/infxtra/infcuttingboard.shtm
@3
Here's a link for a discussion of the cutting boards. I tend to agree that since they're probably not used for cutting, and just have cured meats on them, then they're probably not getting tons of bacteria on them.
www.hhp.ufl.edu/faculty/pbird/keepingfit/ARTICLE/BOARDS.HTM
GuinnessPhish,
I'm so confused.
Essentially, what that nearly incomprehensible, unstoppable rant boils down to is this:
You had an inattentive server who lacked personality.
And you went ballistic over it.
I'll be honest, I'd certainly expect better service than what you're describing. I may even mention it to the manager before leaving.
But it sounds like you had lackluster service, and thus went to the manager to DEMAND A COMP on a meal that was served correctly, if not pleasantly.
What is it with this business of demanding free shit every time something isn't perfect in a restaurant?
Had you been served poorly prepared food, or a dish with a big strip of saran wrap still stuck to it, I'd think you were deserving of a comp on that item, sure. But....you got what you ordered, and there was nothing wrong with it. Your server (who knows, maybe someone close to her had died? We don't know) wasn't of too much use, but that hardly justifies your getting free shit.
The fact that you're still harboring enough ire over this to write that million-word diatribe kind of makes me think your behavior in the restaurant might have made me call the cops too.
No, I don't work in the restaurant business. Just a concerned citizen.
The two complaints seem to be in the same vein. I also used to see these complaints when I regularly read Tom's chats.
Both complaints take a roundabout way (via some legitimate complaints) but ultimately arrive at the same gripe: no comp.
What's with the idea that if something is not perfect in a restaurant, there should be some sort of comp? Obviously, Restaurant Kolumbia does not believe in this. I know that personally from a very minor incident I had there. I won't describe in detail, but it was an incident that many restaurants would have comp'd something for. I didn't mind (and didn't complain) because I don't expect to get things for free.
And that's what it comes down to. Why is the restaurant business considered so different than other businesses that people expect to get shit for free?
I ask both negative commenters, and be honest: If you had been comp'd, would you have posted the same comment today?
Politburo and ? are right. Stop being such skinflints and just pay your F-ing tab already.
I have been eating at Restaurant Kolumbis for several years now having been directed to it on Thanksgiving from a nearby hotel. Every experience has been a pleasure and I have never had a problem of anytype at any visit. Carolyn has remembered me at every visit and makes a point of coming by (as well as Jamie) to make sure that everything was to my liking. I even had a private party there this past Christmas for 75 people and they were more than accomodating to our special needs and everyone left happy and having a great time. I whole-heartedly recommend Restaurant Kolumbia for a meal and especially for those special occasions!
That photo makes me want to spew chunks. It looks like something you'd eat at an old lady's house in Slovania.
"Would you like a little extra green slop with your gray meat?" she asks. "How are your pickles and triangular Spam substance? Oh honey you don't look so well."
That's one of the consequences of having "vibrant" neighborhoods flooded with overpriced tapas joints, steakhouses, and boutique restaurants. Affluent people spending more disposable income, forcing rents up, forcing higher prices for meals, forcing those same affluent people to demand more for their sloppy $40 plate of braised freerange armadillo pus with panther sweat coulis. The solution is simple: hire an on-site fluffer to help uptight customers rub one out and send them on their way.
Of course, this priveleged behavior isn't limited to the carriage trade. On the other end of the food scale, you have the schizo in the Jumbo Slice re-enacting that scene from Do The Right Thing.
Schizo: Yo, man, put some more cheese on that slice, shor-tay.
Pizza Guy: Extra cheese is a dollar.
Schizo: Yo, man, what's all this Arab s**t on tha walls, man? Y'all needs some pictures of Tupac and Huey P Newton.
Pizza Guy: Thank you. Come again.
And, yeah, that thing on the right looks like an open wound. And I think I used to date that thing in the bowl on the right.
ummm, no i never asked for a free anything. ok, i take that back. a simple apology is all i asked for. and got a sneer from the manager. and we paid our 'f'ing bill', hill rat. they could have comp'd the entire meal & it still would not have excused the lousy service/attitude & the priceless comments from the chef. he left his own kitchen to come outside to us & make his remarks, so no, i don't think a free dessert will make up for that.
In case anyone is wondering why GuinessPhish was just getting around to going out for Valentine's Day "last night", he just cut and pasted a rant that he had previously posted in the City Paper's restaurant section.
The idea that someone could get that outraged over the fact that their waiter didn't come around to ask how things were going is mind-boggling to me. The fact that this frothing-at-the-mouth vitriol comes from someone who claims to work "in the restaurant industry" himself is just depressing.
Wait, the picture looks like the local cuisine of Slovania? Vomit, next time you go there, please bring me along! Oh, wait a minute, you must have meant Slovakia (or possibly Slovenia?)....those aren't quite as exciting.
A few rules that will make people think your comment has any actual validity:
1. Use capital letters at the beginning of sentences.
2. One exclamation mark is plenty, unless you happen to be a twelve year old girl with tickets to NKOTB and ADHD.
3. Get your countries right.
4. Rant on your own time, in your own space.
Slovania, Slovenia, Slovakia, Slovenly...they're all the same.
Substitute any poor country in my comment and you get the same result: that food looks like something even my dog wouldn't eat. No way I'd pay $20+ for it unless I had a stomach pump handy. Even the egg looks like it's been sitting on a window sill for a few days.
BTW, this is my own time and my own space.
Funny how people, in an effort to embarrass a restaurant, succeed most in making themselves look bad.
Guinessphish, for example, is clearly a high-strung asshole with no regard for anyone but his own delicate self. (Did he mention that he was in the business, by the way? He's in the business. We can only hope that he'll give us more clues as to which unpleasant backwater of the business constitutes his section so that we can avoid it) I can onely hope that his reward for making life unpleasant for not only the server, not only the manager/owner, but every single person in the restaurant(because it is all about him) Valentines Day night because he felt that his balls were insufficiently licked is that they remained unlicked for the rest of the night -- of the month.
Vomit should move back to his Red State backwater burg or at least stop pretending he knows anything about food.
Sure, not everyone loves every restaurant, but criticisms are surely more illuminating when you take you face away from the mirror or your head out of your ass before writing them.
Red State? Well I've lived in Colorado, California, Washington (state), and Pennsylvania, so I guess that means I know nothing about food. I wasn't aware that politics affected your taste buds or your eyesight.
Speaking of which, do you need a culinary degree to recognize food that looks like hippo feces? Honestly, Orgasmo. I'd rather pay $20 to watch you eat that disgusting pile of dung.
Amazing. You've lived all those places and never learned to eat charcuterie or to write without reference to excrement. Were you telling the truth on the registration form when you checked the box saying you were over 13?
Charcuterie
THis is one trend I have been loving in the area. RK was one of the pioneers and does a great job. So does Tallula and many others. I agree it is not for everyone, just live every entrees is not for everyone. I have eated at RK a good 15-20 times and while I have not loved everything, have thought the food was well prepared, the service warm and inviting, and the management quick to aknowledge and comments. We must be in a full moon for some of the comments posted here that have nothing to do with RK. As to the others, vote with your feet, there are other establishments that want your business and I hope you will be happier with.
Hey schlub, pushing a button on the blender at Smoothie King doesn't make you "in the restaurant industry".
No, they didn't even offer a charcuterie eating class at my college, but my english teacher did encourage the use of poopy language.
Can you recommend a place in DC where I can learn to eat food that looks like the inside of a corpse? Or maybe I could take personal lessons from you, all knowing food master?
Let's rewind. My original comment stated that the food in the photo looks less than appetizing. I wasn't expecting to be criticized for my political views or my geography skills, or even accused of being 13.
I'm sticking to my guns though. I would only eat that food if I was being tortured in a dungeon by someone in Moldova.
Maybe whomever took the photo can enlighten us as to what the green fluid is on top of the grey matter on the left. If you find this stuff appetizing, more power to you. But some of us think this is what came out after the goatse picture was taken.
The meat on the left is lamb shoulder with pesto. The meat on the right is chicken liver butter parfait. In the rear is kielbasa. Underneath the egg is a sort of potato salad, and to the right of that whole grain mustard.
Fantastic! I love "sort of potato salad" and chicken liver butter parfait. Bon appétit!
Whoops, I used more than one exclamation point. Sorry.
Let's remember something here - food is extremely difficult to capture on film and make it look appetizing. Out of the food articles I've read on DCist, maybe 10% of the photos made the food look like something I would want to eat. Why do you think the chain burger joints use these fake burger constructions with super glue and duct tape (and non-real ingredients) rather than filming an actual burger? I can't think of a much less appetizing way to present lamb shoulder and pesto (and the wooden board thing is not really for me), but that doesn't mean it's not delicious in the restaurant.
Vomit:
Indeed, "let's rewind." This was your original post:
"That photo makes me want to spew chunks. It looks like something you'd eat at an old lady's house in Slovania.
"Would you like a little extra green slop with your gray meat?" she asks. "How are your pickles and triangular Spam substance? Oh honey you don't look so well."
It was juvenile and indicated a sub-standard knowledge of geography, photography (as pointed out by CDTRavel) and punctuation. And food.
Your subsequent posts have been no more illuminating.
A couple of suggestions: when criticizing in public, expect criticism in return. When being juvenile, expect to be called on it. And in Washington(DC)expect everything to come back to politics.
Orgasmo, when will you learn?
1) It's "substandard", not "sub-standard". Pot? Kettle? Black?
2) As for your geography argument, Slovania is legit (sk.wikipedia.org/wiki/Slovania) so put that in your gray meat and eat it.
3) As for knowledge of food, my comments have shed no light on whether or not I know anything about food, only that the photo on this post reminds me of hyena carcus. It was a simple observation really that I felt had to be said. If it was a fake Burger Kingesque photo I might have said, "Wow, chicken liver butter parfait has never looked so delicious!"
Your posts have not been illuminating, nor do they make any sense.
Let's try this: "The sky is cloudy today." How can that be related back to politics? Is that a red or a blue statement?
Twat.
I would like to point out that the comments by actor1 and GuinessPhish are simply recycled rants from apparently unsatisfied customers from TWO YEARS ago. I have seen these posts on other websites and blogs. Neither commentator has the integrity to point this out. They leave the impression that these experiences were recent. Just look at the posting dates on this site and take a look at the dates on other sites like the city paper or washington post. Commentator, actor1, even admits on another site that this incident happened during a past Restaurant Week.
I am not commenting on the legitimacy of the actual events. They may have happened the way the writers describe, but we all know there are two sides to a story.
These writers clearly have a chip on their shoulder and may even need counseling.
Come on folks LET IT GO! and stop wasting everyone's time with this rehashed stuff.
>>Slovania, Slovenia, Slovakia, Slovenly...they're all the same. ...Substitute any poor country
Ummm, Slovenia is not a poor country, and Slovakia has the fastest growth rate in Europe. Both are members of the EU.
I expected a little more enlightenment from nerdy, internationalist DC.
For your homework, what can you tell me about the economy of Molvania?
I like the "orgasmo" thing, and am pleased that you trotted it out.
1) My Chicago Manual of Style (yeah, I have one for work, which I don't feel like doing -- arguing with you is more fun -- and, PS, I thought the other guy was actually the real wanker of the crew, but you'll do) accepts both hyphenated and un-hyphenated forms of the word that means less-than-standard. So do the wizards behind Grammacheck in Word. Re-read your own posts before you go grammarian with me. (Though I am bad about typos).
And, if we're going to get picky, please try to remember to capitalize the "e" in "English teacher." It will make her happy to think that you remembered to do so.
2) Yes, you're right. "Slovenia" (or did you mean "Slovakia?") is spelled different in the Slavic language in which the Wikipedia article you refer to is written. In English, though, it's not really a real place. Don't you click on these things after you Google them? Or shall we just begin referring to all nations by their names in other languages. Deutschland for Germany and Suomi for Finland and so on. (Are you foreign-born? I've always struggled with languages and am willing to cut you some slack if you're carrying a passport from Latvia -- or, as they say in Riga, Latvijas Republika).
3) I confess. In my experience, people who decide to comment publicly on a subject usually claim some modest expertise in it. The fact that you were commenting on a restaurant review led me to suspect that you were bringing some morsel of wisdom to the debate. I should have paid more attention; I would have realized that you don't know a damn thing about food.
The sky is cloudy today, by the way, because global warming is causing extreme weather patterns, from 70-degree January days in Washington to ridiculous blizzards in Buffalo (New York, if you're hunting it up on a map). Thus the unexpected cold front sweeping in from Canada and the Midwest, with clouds and drizzle, is a product of the Red State Morons that elected George Bush.
(Six degrees from Kevin Bacon).
What's a carcus, Vomit? Is it anything like a caucus? Because that might be bringing it back to politics, right?
Wow, homework?! Thanks Economy Dork!
I don't know about Movania's economy, but I found this to be VERY interesting:
"The Molvanîan national flag, the 'Molvanîan Trikolor', is unique in that it has only two colours. After the fall of the Iron Curtain, Molvanîa was the only ex-Soviet state to retain the hammer and sickle. So enamoured were they with the symbols of workers' unity, they added a third tool -- the trowel."
Un - f'ing - believable. The trowel! Who would have thought? Maybe that's what you use to eat the slop that is in this post's photograph.
GuinnessPhish,
You sound like a stalker.
You requested your free meal over two years ago. I am sorry you could not impress your wife with a free meal by legitimately working your industry contacts. You are a career server right?
Instead you tried to extort a free meal by making a scene in the restaurant in front of other patrons. Then you have managed to launch a two year campaign, whining about the fact that you didn't get a free meal.
Why don't you get some balls and reveal who you are. Oh wait, you have spent two years blabbering to whoever would listen, and have revealed yourself to be GREGORY PRIOR.
Last I heard you were server extraordinaire at Vidalia. But you may have moved on to some other
restaurant in the last two years.
Write me an email, I got some Happy Meal coupons for you.!
"Can you recommend a place in DC where I can learn to eat food that looks like the inside of a corpse?"
Actually, vomit, that is where meat comes from.
actor1,
You say you never asked for anything for free?
Refer back to your comments in AUGUST 2005
at local.yahoo.com/details?id=12392063
you say
"...In their defense, I will say that they - very begrudgingly - didn't charge us for a bottle of wine.....":
So you got your free shit.
But yet you keep whining two years down the road.
I got some Happy Meal coupons for you too!
Keep yapping, like GuinessPhish, so I can find out who you are and mail them to you.
According to the same review posted by actor1 at citypaper, the two restaurants that he thinks places downtown should aspire to be like are The Old Ebbitt, and The Red Sage. He wouldn't know good food if it bit him in the a$$.
Dude, I understand you are clearly upset about something, but was listing someone's real name really necessary? What on earth could have pissed you off so much that you would do such an incredibly obnoxious thing? So what if GuinessPhish had a bad experience and posted? Isn't that the purpose of blogs, to rant? If you're going to reveal someone else's name, perhaps you should even the playing field and do the same for yourself. Otherwise, have some decency and stick to the topic and trash away, but stop trying to ruin someone's life. Remember they're happy meals, not angry meals.