re: Kalurah Street Grill - A short review

I get what you're saying , but I honestly don't think it matters at all. Chelsea's did just fine, and from what I can tell, K Street is killing it. Parking is the same at DiGiulio's, Pinetta's, Rama, and Merchant unless you get lucky - but they all stay on a wait.

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This. I've never seen 5+ scallops served at any restaurant before. This must have been his first time ordering scallops.

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It wasn't the amount of scallops I wasn't pleased with. It was the lack of anything else with them

Not so much. Freezer boats stay out for several weeks at a time. They have the capacity to brine freeze shrimp, normally in onion sacks. They add sodium bisulfite to help prevent the shells from turning black. Once the vessel is back and sells the shrimp is when more chemicals can be ,usually are, added. The processor thaws then grades the shrimp to size. They are them treated with sodium tripolyphosphate..(STP).. to rehydrate the meat) then packaged into 5 lb boxes and frozen. This is the process for shell on shrimp.
For the smaller peeled shrimp it is different. The shrimp normally are caught on days boats that only stay out for a few days and don't have the capacity to freeze shrimp on board. This shrimp is sold head-on. Once the processor gets the shrimp it is mechanically peeled and graded. It is then soaked with a solution of STP. This shrimp is meat only and absorbs the chemical much easier then shell-on and it is (in my opinion) ruins th3e cooling ability of store bought peeled shrimp. They come out rubbery with no flavor...in my opinion.
This is a simplification...but fairly accurate...of what goes on in the domestic shrimp industry. Sad but true.