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outsideshot

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    Oak Hill, VA

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  1. If the Nest is the semicircular "booth'" in the back left corner, my spouse and I enjoyed a memorable tasting menu with wine pairings a number of years ago. It is definitely the number one seed for best table we have had in DC.
  2. We had the Dover sole at Fiola Mare last night. Simply grilled, carved table-side accompanied by a lemon. There are several other selections: e.g. branzino, tuna, marlin. Expensive, but so good.
  3. Went to Chase on Saturday around 7:30pm for a carryout. Ordered the Steak and Cheese (spouse enjoyed). I had the pork and pickles. Very good, like an Asian inspired barbecue, without sauce but the pickles gave a great crunchy texture.
  4. We popped in to the (former) pop-up last night. In summary...excellent. Opted for the small plates. A glass of a Gamay Beaujolais for me and refreshing Pimms (with a dark rum base) for my spouse. Started with the eggplant ratatouille crostini, followed by a really, really good beef carpaccio (potato crisps for crunch and with cornichons). The duck leg, while good, was more difficult to share. The heirloom carrots were standouts for all the textures and the presentation. Don't miss the desserts.. I had the rhubarb pastry with sorbet, but the clear knockout winner was spouse's profiteroles. A series of delightful dough balls, alternating with scoops of brown butter ice cream and topped with caramel sauce. Service was good and the FOH manager engaged us with discussions of the next 2 projects (waterfront DC and part of the Isabella Tysons Galleria combinations of eateries). As we left , spouse said "When are we coming back and we will order the same things except swap out the duck leg for the skirt steak." Looks like we will return soon...very soon!
  5. My bad, damned by the rule of unintended consequences. I hope the one day heads up will be seen as a "(DR) Community Service" but appreciate the views otherwise.
  6. I got this email yesterday: Dear Guest, Thank you for sending us your email information in anticipation of Métier's opening. It is with great enthusiasm that we are reaching out to you as we will begin to accept reservations for the restaurant next week. Reservations will become available as of April 14 but we are giving you the initial opportunity to reserve as early as Wednesday April 13, ahead of the general public. The restaurant is tentatively scheduled to open on April 26. Métier is an intimate restaurant, with 12 tables only. Reservations are not guaranteed and will be available on a first come, first serve basis. A few other details about what to expect: Reservations at Métier can be made via our website at www.metierdc.com up to a month in advance of the calendar date. Please click on the link "Make a Reservation" to check availability for a specific date. The restaurant accepts reservations for parties of up to 6 guests, Tuesday through Saturday for dinner.Dinner at Métier revolves around a chef-driven experience, with a selection of hors d'oeuvres to begin in our salon, followed by a creative seven course tasting menu priced at $200 per guest including service. Tax and beverages are not included. Please allow two and a half hours on average for dinner. "¨All reservations require a $150 per guest deposit that will be charged upon making the reservation. The balance of your dinner will be charged on the night of your reservation. "¨Cancellations with full refund of the deposit are acceptable up to two days prior to your reservation. If the cancellation occurs within 48 hours of the reservation date, the deposit will not be refunded. "¨Kindly note that we do ask for gentlemen to wear jackets while dining at the restaurant."¨Should you not be able to reserve at your preferred time, we look forward to seeing you in the future. Best regards, Eric Ziebold & Célia Laurent
  7. There is also a Mon Ami Gabi in Bethesda and a Community Canteen on Sunset Hills in Reston MAG is a consistent favorite for a relatively inexpensive mid-tier meal (especially for Sat/Sun Brunch and with $15 LEYE birthday awards for card member and spouse). Although very expensive (especially if you spring for the Stone crabs which my spouse always does), our 2 times at Joe's were very enjoyable with great service an a nice menu variety. Las Vegas Joe's also very good, but we have never been to the Miami flagship.
  8. We had a very enjoyable first experience at Clarity Saturday evening. Our party of 4 all started with the gazpacho (no variety in our group!). it was delicious, with crab and grapes in a rich yellow tomato liquid...minor quibble is that a little more of the liquid would have been nice to cover the ingredients). Mains were the burger, scallops (over a really tasty fennel puree) and the monkfish (which I loved because it was perfectly prepared and not the least bit "chewy"). Poached pear dessert was very light and good way to end. Our dining companions brought wine and corkage was only $10. It was predictably slammed on Saturday night. Here is wishing much success to exactly the kind of place we need in the Vienna area.
  9. Add one more to the memory book. In the early 1970's our group of guys would regularly make the trek from our Lee Highway apartment to what we called "Route 50 ice cream". A print of the old place adorns my office wall.
  10. Braved the crowds and ventured to Passion Fish for the $35 Restaurant Week dinner. We were very impressed. The deal is choose from a select group of apps and desserts and then anything else on the regular menu (except a $10 upcharge for the lobster pot or the filet mignon). We had lobster gazpacho and seafood gumbo apps...both good to good+. The mains were exceptional. Champagne snapper (with beurre blanc) for me with a side of fresh peas and 2 excellent mostly lump crab cakes for my wife,with an enormous side of sweet potato fries. Desserts we both chose were a peach/blackberry crisp with ice cream. Lots of food, and a crab cake came home with us. Service was predictably slow for a slammed Reston Town Center/Restaurant Week. This is a great value when the crab cakes alone are $32 (and worth it). We really like it when the RW menu is not dumbed down for the masses.
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