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30 Restaurants in 30 Nights!
Tales from a Gastronomical Marathon
By Mimi Harrison

Night 14: Addie's
So this is Addie's. How many times had I passed the inviting little cottage on the hill, so out of place just beyond earshot of the hue and honk that is Rockville Pike? I park in back, walk up to the front, and, on this first sweet evening in weeks, feel as if I'm going to somebody's party. There are clusters of people on the lawn, a couple of picnic tables for waiting with a drink (Addie's does not take weekend reservations), and people already eating on a patio. Inside, it's humming — packed at 6:30. Tonight's company is my older brother and his girlfriend. We order a pitcher of sangria and are happy to study the menu.

The sangria is great. It's not my usual choice, but Addie's version is light, crisp and delicious, brightened with apple as well as orange. It goes down too fast and we order more. Just as the second pitcher comes, we're seated and have to commit: I want a steak, but I need the fish, the pork sounds luscious, but fried sweet potatoes sound downright dangerous at this point. The appetizers alone are irresistible. I finally decide on grilled calamari and shrimp with lentils, the rib eye, which comes with whipped potatoes and steamed spinach and that pile of onion I'm seeing everywhere. Later I opt for warm chocolate cake with vanilla bean ice cream. God bless her, this girl can eat.

While we wait for the check, Tammy, the hostess, stops by to chat. The owners, Jeff and Barbara Black, are also the owners of Black's in Bethesda. Addie is Jeff's grandma in Texas who has never been here, 'cause she doesn't fly. What a shame! I think she'd be downright proud. Jeff and Barbara met, Tammy says confidentially, at the CIA. I know my brother. From a bedroom full of Landmark Books as a kid to a town house packed with Tom Clancy and Len Deighton hardbacks, David is a masculine romantic. He thinks this detail is amazing. Tired of toil at the agency, Jeff and Barbara leave it all behind to season pork and bake up bread. He loves it. Should I tell him about the Culinary Institute of America? Nahhhhhhh.

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