DonRocks

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About DonRocks

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  1. Yeah, I was only kidding - it looks like it could have been really good. Modern American with an Italian bent.
  2. "Of some sort," I'll give you that.
  3. Where did I dine? More specifically (and fairly, because I know of only one person here who might guess the restaurant), what is it, and how much did I pay for it? (To put things in perspective, note the size of the tongs on the fork.) PS - Don't worry about the price question; I mistakenly thought it had cost $10 more than it did, and I had smoke coming out of my nostrils.
  4. Right. One thing I meant to add is that we're pretty spoiled: When we talk about dining at Pineapple & Pearls, Métier, Fiola Mare, etc., we're talking about walking into a Ferrari dealership - this is, outside of places like New York City, Chicago, San Francisco, Europe, Tokyo, Hong Kong, etc., as expensive as dining gets, and the wealthiest people in DC (or visiting DC) make an effort to come here. We're a smart group, but let's face it: Most of us don't drive a Ferrari (I'm not saying we couldn't, but we don't), and we're discussing almost-cream-of-the-crop restaurants here. (I say "almost" because there are places that are one step higher - Masa, The French Laundry, a Michelin 3-Star in France, etc. - *those* are the Lamborghini and Bugatti dealerships. There's a good chance I dined at a top-5 most expensive restaurant-hotel in France last autumn, and I'd almost bet I was *the* least-wealthy person staying there (I had dinner-room-breakfast, and I felt so over-my-head that I was self-conscious the entire time - this was the type of place where you simply cannot tip enough).The prices of the à la carte courses were so outrageous you wouldn't believe it - a lot of patrons arrive here via helicopter or yacht (this is not a humble brag; I'm just telling it like it is). Incidentally, this might have been the only restaurant in 2016 that I would rate above Pinepple & Pearls (for me), but it was also the only French 3-star where I dined last year. What I'm trying to say is that we're (logically, and not incorrectly) mentioning $40 supplements, but we're dining alongside some *extremely* wealthy people - I suppose the Sultan of Brunei has his own cooks, so people like him don't dine at Pineapple and Pearls (although I heard from an AGM that some Saudi American princes dined at West End Bistro, and were throwing around multiple hundred dollar bills without even blinking). I've seen plenty of people with $10 million salaries dining in restaurants right next to me (I probably saw Steve Case at Citronelle two or three times, for example).
  5. Thanks, Sean. I also have some information about Sedona in this thread: "Arizona Trip - Eight Nights ...."
  6. This is the world of Michelin 2-star dining - real caviar is *very* expensive, and I just don't see the harm in having an option to order it (or not) - I'm quite certain they don't care. I see caviar and truffles as supplements all the time, and never order them, but they're generally in the $30-100 range as well, regardless of the price of the restaurant - same with wine pairings, which can run $100 or more. I generally agree with mtureck, but after the meal I had at Pineapple & Pearls for $150, there's no way I would expect a portion of caviar like that included. Upscale restaurants have $1,000+ bottles of wine listed all the time, but they don't expect you to order them - if someone walks in worth $50 million? They'd do it without batting an eye, so why not offer it to them? BTW, Pat, your review *was* fantastic. PS - I do think that perhaps their *approach* towards the caviar dish might have been a bit of a tease, and maybe they should rethink that. It's fine to have it offered, but I think they should mention the price as the very first thing. "Tonight we're also offering, for a $40 supplement, a decadent ...." and then close by saying something like "It's fine to split, and you'll also have the full experience without it - it's meant for a splurge" or something like that. Or maybe have a little postcard-thing on each table describing it, to be picked up if people don't mention it - that's a more passive approach. I have to stress, I really think we're in a bubble right now (even though Pineapple & Pearls is a *very good* value), and restaurants are going to keep pushing the envelope until we aren't.
  7. This thread was started about 5 months after the Great Recession started, and about 14 months before it ended - looking back, there is no question that we had entered into a bubble in late 2007. And I believe we've been in a second bubble during the past 2-3 years as well (which is already beginning to collapse, or certainly shrink - anyone who thinks otherwise should take a long look at the incredible piece of work that cheezepowder has done - yes, she's only one person, and no, she can't possibly account for every restaurant, but this is the best list out there, and a definite trend has been in place for quite awhile now). The recovery brought enormous supply into Washington, DC - much of it untrained and unfit to work in restaurants, and right now I'm very worried about that supply (and I'm talking about restaurant employees). The last time I said this was about 5-6 years ago, but I'm going to start saying it again: If you're in a stable, safe job, think *long and hard* before giving it up right now. And make doubly, triply sure that it's actually stable and safe. I'm not even going to go into how quickly housing prices rebounded after the "worst economic disaster since the Great Depression" (not my words). "A 10-Year History of DC's Housing Market in One Chart" by Jeff Clabaugh on wtop.com I'm pretty sure a 15-year or a 20-year chart would look a lot more worrisome, as housing was going up by double-digits for several years in a row before it peaked in 2007.
  8. Serious question: How does thinking something is a bad idea make you a "hater?" I'll say one thing for Groupon: Five years later, they still have a market cap of $2.5 billion - that is a *lot* of money. I don't follow Groupon anymore, so don't even know what they do, but I still don't see how what they were doing five years ago was anything different than the Entertainment books we used to buy in drug stores 30 years ago, getting evil scowls from restaurant workers when we pulled them out. From: "RIP LivingSocial: The Fast Rise and Slow Demise of a Daily Deals Company" by Steven Overly on washingtonpost.com “When you’re in the middle of a fad, you don’t always know you’re in the middle of a fad,” Bax said. “There were all kinds of haters out there with revisionist memories, but there was a two-year span where everything the haters wrote just didn’t happen.”
  9. Folks, this video is funny, but here's something very serious to think about: Anyone who's crazy enough to approach you in your car these days, is very likely to be carrying a gun. Evander Holyfield makes for a poignant (and funny) PSA, but even Holyfield is no match for a bullet, and neither are you, and I don't care if you bench press 400 pounds and are a grandmaster in your chosen field of combat. Thirty years ago, I kept a supply of pennies in my car, so I could loft them out my window at trucks who got on my ass (I also had a couple of used sparkplugs) - I never tossed out either, but they somehow made me feel "like I was tough" - I was 25 and a moron, never once thinking that somebody might pull a gun on me. I also had a blackjack in my car, which is equally useless against a gun. Don't do it. No matter how wrong the other person is, say, "I'm really sorry - I should have been more careful," reach out to shake his (her?) hand, and then move on: Your life is worth too much to give it up to some gun nut. If you have a dash-cam, so much the better - call 911 (make *very* sure to write the license plate, make, and model down), and let the police start the process of revoking this person's driver's license, instead of taking your chances against the unknown.
  10. Thomas, am I correct in extrapolating that you're talking about personal preference, rather than judgment? (Either is fine, btw, but I sort-of know your palate, and I think you're expressing a preference rather than making a negative statement.)
  11. Just a reminder to check your credit-card statements if you frequented Caffe Aficionado. Nov 1, 2016 - "More Victims Possible in Arlington Coffee Shop Credit Card Scam" by Cheryl Conner on wjla.com