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About Keithstg

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  • Birthday August 26

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    Paris, VA/ TriBeCa NYC/ Georgetown, DC/ GCI, ME

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  1. I've used Trevino Trucking ( to deliver vehicles ranging from a Grand Wagoneer to a Volvo P1800 to a 356 cabriolet. They do a great job - something to consider.
  2. Times like these I wish Etrusco was still open with George Vetsch behind the stove. Both i Ricci and La Perla are in decline - the former having had a good run, the latter not so much. More casual than you are thinking, but what about Al Tiramisu? Service is more laid back than "correct", but the food will be better. Assuming you don't need to be around the West End, I'd say Tosca. Still rock solid. I haven't been to Villa Mozart in years, but one perspective - were I to attend a professional group meeting in DC I would be FURIOUS if we had to drive to Fairfax City (or anywhere outside the city for that matter) for dinner.
  3. Great! I am a big fan of the winery, and have been buying since their second vintage. Of the single vineyards I typically buy a case of Farella, as coombsville cabs really seem to suit my palate more than the beckstoffer's. Of those, I prefer Dr. Crane. I typically do a case of farella and a half dozen dr's. No experience with the white wine or Houyi. That said, I do love the blends, and buy the Bard and Tempest in quantity each fall. To my palate they are ripe, but still remain lithe. Jammy and mouth-coating are not words I look for in wine (or anything really), and I think that Realm is a great example of walking the tightrope between correct (to me) and too ripe. The wines are built to age as well. Still drinking 04's and 05's which have a lot of life left. Haven't touched anything newer yet.
  4. Realm. Outpost. Copain. Failla. Harris Estate. ok, so more than one, but all different and worthy of consideration.
  5. Wow - what a shame. Unfortunately, I think we can expect several additional restaurant closures in this neighborhood in the near future. Betony was aces.
  6. Agreed. Right now the *only* things on the menu executed with any degree of consistency are the shepherd's pie, chicken pot pie and superfood salad. Any meat cooked to temperature is a challenge.
  7. Hunter's Head is in serious decline. While I have enjoyed going there for years, we now head to HH due to proximity as opposed to the expectation of a good meal. Consider this past Friday - of our group, two entrees were sent back - a lukewarm pot roast and a severely undercooked Rib Eye (blue as opposed to medium). While I have praised HH previously and repeatedly as a value and as a good dining option I can't do so any longer. Maybe ownership is distracted by Gentle Harvest's opening and eventual expansion, but Hunter's Head will be off our radar for at least a while now. Caveat emptor.
  8. Had a very nice meal at the Ashby Inn last night and seems like Chef Whitaker (Tom, not Patrick as I incorrectly stated above) is settling in well. The majority of the menu hasn't turned over yet, as he just started four days ago, but Chef Whitaker has high ambitions for the restaurant. Dinner will largely remain the same with a tasting menu option alongside typical a la carte menus, but lunch service will see the Inn adopting more of a Pub fare menu. Given how awful our meal was at Hunter's Head this Friday the pub menu will be a most welcome addition. Started off the meal with the rabbit en croute - basically a rabbit pot pie. As I've mentioned before, this is a standout appetizer and perfect for the winter months. While I know this is Patrick Robinson's dish it would be great if it stuck around on the menu for a while.This is a very generously portioned appetizer - one member of our group had it for an entree. Main course was a venison loin with potato puree and mushrooms in a red wine sauce. The venison was cooked to a perfect medium rare and the sauce was a great match for the venison and the earthiness of the mushrooms. I'd have liked one more slice of venison loin for the price, but a very well executed dish. My sense is that the entrees will gain some complexity as Chef Whitaker gets his bearings, but this was an excellent first impression. We finished by sharing apple beignets alongside popcorn ice cream. The beignets were excellent, however I now know why popcorn ice cream isn't available in every grocer's freezer section. The wine list remains strong - we had a couple bottles of '09 Donkey and Goat Syrah which paired well with the rabbit and venison.
  9. Had a thoroughly mediocre lunch at Passionfish in Reston this week. I can understand that business lunches are the rule on weekdays, and I was there for a business lunch as a matter of fact. That said, was it really necessary to push soups out a minute and a half (or less) after they were ordered. Crab and corn chowder was hot - but that was the defining characteristic. Little discernible crab flavor or nuance, and some odd bell pepper notes which really detracted from the corn flavor. Decided to double down on crab and order the crabcake sandwich - the "boardwalk" fries were great - perfectly fried and well seasoned with Old Bay. The crabcake was insipid. Again, little discernable crab flavor, and a lot of mayo used as a binder. Both sides of the crabcake were seared a bit too hard as well, making the whole thing a bit awkward as the top and bottom of the cake were leathery and the inbetween pretty soft. If this is the best Passionfish has to offer, and the best in Reston Town Center, I'll be looking elsewhere for lunch for the forseeable future.
  10. Wow - hard to believe more than a year since the last post in this thread! Patrick Robinson had been doing an excellent job at the Ashby - our last meal there was excellent, and my wife is dining there tonight. I say that Patrick HAD been doing an excellent job because effective 1/5/17 Patrick Whitaker will be taking over the kitchen, coming from Fearrington House Inn & Restaurant in North Carolina. Well worth a trip out to catch Chef Robinson in his last few weeks - the rabbit en croute is particularly good.
  11. Hey Squids - I was just at Kinship this Saturday for an early dinner pre-company holiday party. We ate in the bar area and didn't venture too far beyond what we had in our prior visit. Starters were Lobster French Toast and the Risotto with White Truffles. The Lobster French Toast was unchanged from our earlier trip and just as delicious. Risotto was also excellent, and it should be noted that the truffles are priced fairly gently relative to other places in town and in other cities this season. Great dish, but then again when is anything with enough white truffles on it bad? Main course was the roast chicken, which continues to be superb and an EXCELLENT deal. The two of us couldn't finish the chicken, accompanying salad and parker house rolls. The pommes rissolees were also fantastic. The chicken is different than the Palena/ Grill room bird from years and months past - if this bird is brined it is not assertively so, but is no less moist. The panade is excellent, and I had more of it this time than on my prior visit. The chicken could have easily served three, and potentially four, but not four with hearty appetities. Also totally possible that we received a bird on the small side as there were just two of us. Wines were a glass of champagne, a glass of Chateau Musar white, and the outstanding '08 Raffault Chinon "les Picasses". Can't recommend this Chinon enough - pure Cab Franc goodness, and very easy on the wallet. Great meal - looking forward to returning soon.
  12. Oof. I have enjoyed my meals at Nakazawa immensely. That said, I do agree with one part of Alessandro's comment - while we have one amazing sushi spot in DC proper, and several expensive omakase options, I do see a wide gulf between the quality sushi that can be had in DC vs. NY. Whether it makes any sense to compare a city of 650k with a city of >8M inhabitants is another matter.