WASHINGTON D.C. AT A GLANCE:     BARS: RECOMMENDED PLACES in ADAM'S MORGAN: " the week ends are too crazy - enter at own risk - save for the week nights if possible" Cafe Rumba (good mojitos and patagones,  or arranchera) (this place is simple and good, eat outside on the week nights)  http://www.rumbacafe.com/home.html BOSSA: bar with some varied music including brazilian etc., nice art on the walls http://bossaproject.com/ pharmacy bar - (very 'gold star' like): 2337 18th St NW, Washington, DC 20009 BARS OUTSIDE ADAM'S MORGAN: Cafe Saint-Ex - 14th/T St NW DC - go to the bar down stairs -  funky, small and fun - http://www.saint-ex.com/home.html Bar Pilar - 2 doors down from st ex. :   http://www.barpilar.com/location.html BLACK CAT - CLASSIC:  1811 14th St. NW  http://www.blackcatdc.com/ rock and roll hotel:  1353 H Street NE, between 12th and 13th streets http://www.rockandrollhoteldc.com/portal/ science club: 1136 19th Street NW http://www.scienceclubdc.com/ Eighteenth Street Lounge  1212 18th St NW, Washington, DC 20036 Tabard Inn  - rest / bar by ESL - mellow - good hang on a week end night - not too many yahoos, good place for drinks and / or food. http://www.tabardinn.com/ RESTAURANTS: KOMI - 1509 17th st. between p and q   http://www.komirestaurant.com/ P S 7 - 777 I Street, NW in the Chinatown/Penn Quarter http://www.ps7restaurant.com/profiles.html Local 16 : 1602 U Street NW http://www.local16dc.com/ Blue Duck Tavern:  http://www.opentable.com/rest_profile.aspx?rid=1517 BLT Steak on Eye street (  http://www.bltsteak.com/  ) and Brasserie Beck (  http://www.beckdc.com/  ) .

CHICAGO AT A GLANCE:   BEST CLUB NIGHT IN TOWN: "Braziliance" a night of Brazilan music @ Sonotheque  1444 w. Chicago ave   CHICAGO RESTAURANTS: Mas Restaurant:  South American inspired: 1670 W Division St http://www.masrestaurant.com/ Try anything. (Frank's favorite Chef, John Manion) Avec Restaurant: Spain, Portugal, Italy & France... http://www.avecrestaurant.com/new/sparkling.php Bob San Restaurant: Sushi : 1805 W Division St http://www.bob-san.com/ - try the hamachi with jalepeno and house salad. Tizi Melloul: French Morrocan: 531 N Wells St http://www.tizimelloul.com/ Le bouchon: French bistro: 1958 N Damen Ave http://www.lebouchonofchicago.com/ Cafe Iberico: Spanish Tapas : 739 n, LaSalle http://www.cafeiberico.com/ Hai yen: Vietnamese food: 1055 W. Argyle Street Song do  : Korean B.B.Q. : 4918 N Lincoln Ave La Pasadita: The best steak Tacos: 1141 N. Ashland Ave BEST WINE BAR IN CHICAGO: Juicy Wine Company: 694 N Milwaukee Ave http://www.juicywine.com/ BEST COCKTAIL BAR IN CHICAGO: The Violet Hour: A proper cocktail bar, swank and delicious, come as you are.. 1520 N Damen Ave   BEST STREET BARS: Gold Star bar: 1755 W Division S Danny's bar: 1951 W Dickens Av THIS IS JUST A START: THERE ARE MANY MORE TO ADD TO THIS...

Recipes:   Tarragon Salmon Sauce: Throw a little olive oil in the pan, some chopped garlic and shallots,  (onions are good, shallots are better). Cut open a jalepeno and,  * this is the trick *  - take the seeds out, because most of the heat is in the seeds, and the heat distracts you from the flavor. Chop up the jalepeno and add it to the pan.    * (Cook's note: if you fall into love-making after dinner make     sure you wash your hands after handling jalapeno seeds...     - trust me on this!  Other wise someone's gonna get hurt)*. Now... Chop a leek up, toss it in. When the shallots and garlic get glassy, add some smoked salmon (lox). Let it bubble low. Then add some pasta to boiling water. Then add a little olive oil to help the pasta not stick together. Return to the sauce pan, add a bit of heavy cream to give it grip, a tiny bit of lemon juice, and a chopped tomato (or two).  Now... this is an important step.... grab some fresh (not dried!) tarragon, chives, parsley and dill, chop 'um up, toss 'um in the sauce & turn off the heat. Return to the pasta, Drain & add a bit of salt, pepper & butter / or olive oil. Split the pasta into bowls or plates, top with the tarragon salmon sauce.

Simple Roasted Chicken: Coat roasting pan with olive oil, Place chicken thighs in pan 'skin up' so the fat drips down into the meat when cooking. Crush lots of garlic, chopped shallots, whole jalepeno pepper, portabello mushrooms, basil and sage... layer it all on top of the chicken so the flavors soak in. Sprinkle with olive oil, salt and pepper on top. Cook in pre-heated oven (350) for about 1 hour. For a wine try "Mas de Gourgonnier"- a simple French red table wine - (perfectly good and "barn yard" to go with the bird). You can add salad and bread if you want... but you won't need um.