UA 560 IAD SFO 1452 1750 739 3A was 1594 DCA IAH 1223 1454 73G 2A 1594 IAH SFO 1604 1825 320 2A I got to experience clubs both at DCA and IAD, in this wise: so everything was hunky-dory until boarding time for 1594, when at the gate we got the news that owing to a malfunction in the radar system we were going to be boarding, the gate agent estimated, 15 minutes late. He had already boarded a wheelchair passenger, but as one eagle-eyed person in our line pointed out, he'd then gone ahead and deboarded the person. Okay, my spider sense said go to the RCC and change my ticket; the helpful agent put me on the IAD nonstop, a loss of 400 qualifying miles, not that I need these, and gave me a voucher for taxi fare. Out back on the economy, where I found a pleasant Ethiopian guy who accepted the $77 voucher for an $85 fare (he got a decent tip). We spent a pleasant hour gabbing about the role of China in the African and American economies, and pretty soon I was back inside security with half an hour to taste the club's garden vegetable soup (based on a pretty tasty tomato broth) and an interesting new soybean and corn salad in a very garlicky Italian dressing. I wonder why the occasional United flight is stuck way far off from all its sister flights. Anyhow, that's the way it was, and by the time I'd limped over to D21, boarding was half done or more. Situated myself in my semi-comfy seat and tried to stay awake so I'd be sufficiently fatigued to sleep in coach on my longhaul. Warm nuts, mostly salty cashew shards and a few squeaky almonds. A salad with edamame and dried tomatoes, not bad. The meal. Shanghai noodles with vegetable pot stickers - the noodles were dreadful, gummy, sweet-salty, tasting of somewhat over the hill mixed veg. The dumplings, filled with cabbage, carrots, mushrooms, and tofu, were better but ruined by a sweet metallic sauce. The other choices were chicken with garlic polenta and salmon with rice. I neither saw nor smelled these, which meant that they couldn't have been worse than what I had attempted to eat. A cookie for afters. Service was very agreeable, and there were several opportunities for Courvoisier, some of which I took. The club at the 60s gates was very crowded. Soups were loaded baked potato and mushroom brie, both of which I've had suboptimal encounters with before. A tray of cheese cubes and another of mortadella and a kind of chorizo that was quite paprikaful and a bit putrid but in a good way.