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The Doctor

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About The Doctor

  • Birthday December 5

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  1. I'd like to go on record with a follow-up to my original comment. I returned a few weeks ago and there was a night-and-day difference in the service. It was up to the standards I expected. This time I sat in the downstairs area, which seemed a bit more lively than the upstairs.
  2. It sounds like the service has improved? I went opening week and it was the slowest, most inattentive service I've ever had in a high-end DC restaurant. (I am a huge fan of The Dabney, so maybe my expectations were too high.) I was forgiving for it being opening week, but for a restaurant of this caliber, I expected to at least be checked on even if the kitchen is running behind. A friend went a month later and said things hadn't improved. The food was excellent, though, but pricey.
  3. If you want to treat someone to an entertaining (but pricy) dessert, I've gone twice to sit at the bar and order their Tiramisu flambe. A plate arrives with a chocolate shell sphere, onto which they pour a blue flame until the shell melts away, revealing the tiramisu. Their Negroni Fumo cocktail is also interesting, accompanied by smoke and a negroni jello shot molded to an orange rind.
  4. Thanks! Of those, I've only done Metier. It had the advantage of a nice space that made you feel separated from the outside world. And the food was of comparable quality, but Komi provided way more over a greater period of time, and with more engagement with the servers. If I had the Komi experience in the Metier space, it would have been amazing.
  5. Is there any high-end place in the city that currently makes you feel like the expense was worth it? Of all the extravagant meals I've had in DC, Komi left me the most satisfied -- both in terms of the length of the meal and the amount of food offered. It's been 14 years, but I can't forget how the meal never seemed to end. After the series of small tasting courses, the pasta was served, which nearly put me over the top. Then they come out and say, "Here's your suckling pig..."
  6. Does anyone have any recommendations for the food court at the Fairfax location? Northern Virginia Magazine had a short write up about it. Thanks!
  7. Hanumanh is more of a bar than their other restaurants. As the linked review says, "The majority of the seating involves stools and high tables." There is a patio out back with regular tables but I'm not sure if they're using it at this time of year. I only went once, last summer before they had to close/relocate for several months. Edit: I originally pasted text from their website that said they have a waitlist when full. This page was found through google and is not accessible when you actually visit their website.
  8. Is the Capitol Hill location still worth going to? And if so, do I need to look out for anything? That is, should I only go on nights a particular chef is there, or do omikase only?
  9. So I arrived on a cold and slightly rainy Friday afternoon in December at 4:15 and I was third in line. On this particular evening, one could have arrived at 5 p.m. and still gotten in to the first seating. Unfortunately my companion arrived late, so I had to put us down for a second seating. (The Iron Gate is a great nearby place for a cocktail to pass the time.) At 6:47, I got the text that they were ready to seat us. This was my third visit, but I hadn't been in at least five years. The overall experience is still great, but the food this time had probably the highest average level of spiciness. The pacing of the meal doesn't leave you much time to recover from the last spicy dish before proceeding to the next.
  10. Reviewers saying they would have licked the plate clean.
  11. Me too! Is there a corner at the bar? Just wondering how it worked with your group of four, if you were all seated next to one another or something else.
  12. To my dear friend Greg O’Neill, a kind-hearted, even-tempered optimist who passed away September 5. He was possibly known to some in this community as the founder of Greg’s List DC. The site serves as a curated social events calendar, through which he brought many people together, often for charitable causes. He also was quite accomplished in the field of gerontology, working to improve the lives of people as they age. (Don, you met him at least once, when we did that sandwich tasting at BONMi a number of years ago.)
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