About the Writer
Counter Intelligence serves up eclectic, savory fare from Washington, DC.
The site has been featured in Gourmet’s Epi-Log, The LA Times, Washingtonian’s Best Bites, Wonkette, The List, the Washington Flyer, and the Washington Post.
Check out my articles in The Washington Post, Washington Post Express , Washington City Paper, Washingtonian, and DC Modern Luxury. Have a suggestion for a post? Feel free to drop a line. MelissaMcCart@gmail.com.
Chris McBride said
Hi Melissa,
I was reading your blog today and saw that you’ve linked to our web site, Savory New York, on your list of links. Many thanks!
We hope you enjoy using the site and welcome any feedback you have. We’ll be launching Savory San Francisco in a couple of weeks. Let me know if you’d like me to send you a preview link next week.
Cheers,
Chris
strategicalliance said
Great site. God bless.
simon said
Hi Melissa,
Great blog name and really nicely written posts. Next time you are up in NY please let me know – and thanks for the link to my blog.
Cheers,
Simon
AKA PlateOfTheDay
Caroline said
Was drawn in by your blog name… very clever and fun.
Thanks for all the food thoughts.
Peter said
Hi Melissa,
Will told me about your success with the blog. little did we know!
sorry to miss you guys over the holiday here.
lots of love,
peter, edie, and sophie jackson
Bettina Stern said
Since you are an avid collector of recipes, we thought you might like to see our super-easy way to keep things in order:
http://loulies.com/kitchen_organization
Happy New Year from Bettina and Suzanne
Monica Bhide said
Hey there, Melissa – I love this new format! It makes it much easier to read. Keep it up.. I enjoy your posts very much.
With relish,
Monica
Leah. Evans - Abraham said
would it be possible to use a picture from this website as io need it for my GCSE which will only be seen by the examiner and teachers at my school.
can you get back to me ASAP
thank you
Leah
Cyrus said
Hey – Just read your article on pies in the post – thought you’d like one I came up with:
White Pizza with Brie & Asparagus
Par boil/steam some young asparagus – about 12 spears. Then hit your rolled out dough with plenty of good olive, gray salt & cracked black pepper. Fan out the aspargus around the center and add sliced brie strategicly. One of those standard brie wedges should be enough. You can top with parsley after cooking if you’ve got it.
Simple but delicious and brie on pizza is a new concept – well atleast in my book.
Raymond K. Seo said
Hi Melissa,
Our comnay, named ‘LOTTE PLAZA’, just opened(Mar.6th, 2009) a new Asian and international market in Chantilly Virginia.
There were a lot of customers last weekend, variety of ethnic groups ; Chinese, Vietnamese, Asian Indian, Pakistani, Hispanic, Filipino, and Korean, etc.
Could you visit our hoge market og 75,000 sq.ft. in the near future? I am sure you can collect useful and exotic stories in our store.
Address : 13955 Metrotech Dr. Chantilly, VA 20151
Contact Person : Raymond K. Seo(443-812-1893)
Thank you for your time.
RestaurantZoom said
Hi Melissa, We are just finding your blog. Must say we are enjoying your style and look forward to seeing more from you in the future. Best of luck from all of us:-)