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themattstone

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About themattstone

  • Birthday 09/19/1978

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    mattstone87
  • Website URL
    http://www.meander.net
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    mattstone87

Profile Information

  • Interests
    Hmmmmm.....food?
  • Location
    Annandale, VA & Warrenton, VA

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themattstone's Achievements

Brooks Robinson

Brooks Robinson (6/123)

  1. As long as you stick to what you believe in, have integrity and take pride in what you do....you'll never be wrong. The truth could be hard to say or hear, but it's better than the alternative. Cause you're keepin' it real.
  2. Yeah that Barry, he can cook a mean....well anything really. Perhaps a 7-Layer Smoke Salmon Dip or Spring Vegetables en Pappioltte (spl?) But what can he do with....KOI FISH I wonder....Perhaps a few will get the references, maybe more.
  3. Yeah there just wasn't enough lunch business for him to be open, not to mention since he's the only one in the kitchen doing double shifts everyday for six days a week is far too much work for any one person, no matter how young or how talented
  4. Viva La France, or something like that. lol He's from a part of france near normandy I believe, I don't know where his wife is from in france, but she's french as well. I talked to him for about 10 minutes after our meal. Such a nice guy, which can be hard to find in a chef, let alone a french chef. He's 50 but I wouldn't have put him a day over 35. He owned two restaurants in france back in the 80's and 90's I believe. Been in the states for 6 years where he worked front of the house for various restaurants and this is the first cooking he's done in the states, but certainly not his first chef's position. Thanks for the welcome, you'll be hearing a lot more from me in the future, don't worry
  5. Just wanted to let everyone know about my dinner last night at a relatively new restaurant in Kentlands Shopping Center, which is located in Gaithersburg, MD. The restaurant was apparently written up recently in either The Washington Post or The Washingtonian. I know it was mentioned in the 100 best restaurant magazine for one particular dish. The restaurant is small and you will more than likely need reservations, espeically once word of this place gets out and it becomes busier. Their number is 301-947-4051 and they're located at 304 Main Street. There are something around 28-30 seats and the night we were there (monday) there was a total of six people, a four top and my girlfriend and I. The have two employees basically, the chef and his wife, they each run half of the restaurant basically. Apparaently their son comes in and helps on busy nights, but that's it. Anyways, they have a prix-fix menu consisting of either 2, 3, or 6 courses. We ended up getting a 3 course meal (48 bucks) but I would have loved to get the six with was in the middle to upper 70's, very reasonable considering the quality of food we got. We both have very refined palates, me being a cook at Maestro in the Ritz-Carlton Tyson's Corner and formerly a cook at 2941 has introduced me to some of the best food in town. I can say this was one of the best meals I can remember. My gf's dinner consisted of a smoked salmon plate with goat cheese and chives, designed like a butterfly (cute and tasty), sauteed calamari tubes with green olives and garlic, Duck Pot au feu (spl?) with cabbage/potatoes and a mustard/tarragon sauce. My dinner consisted of sauteed escargot with puffy pastry "shell", seared foie gras over poached pear and sauterne sauce (big portion and perfectly cooked), and squab stuffed with chestnuts and prunes with a light roasting jus. The service was great, we received an amuse of a salmon roulade. We got a cheese plate for our dessert which I had a glass of Cote du Rhone with which was very nice and my gf had one of the largest glasses of sauterne I've ever seen, the stem itself being a good 7 inches I'll bet. After the check we both got a chocolate and grand marnier truffle coated in cocoa powder. I really can't say enough good things about the place and would recommend it to anyone looking to have a great meal in a cozy french restaurant. He changes it often, but also keeps some of the favorites around all the time which is normal for any chef. Call them up and go for dinner, as they are only open for dinner, mon-sat, closed on sundays.
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