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Didn't see a thread on this place but recently read a review in The Gazette - anyone been. http://www.pdsolrestaurant.com/ -
Opened by a former Passage to India chef, this small, inexpensive, counter-service shop needs to be on the DR radar. Was running some errands in Bethesda and we decided to stop here after reading the review in the Weekend section of Friday's Post. I find samosas to be disappointing a lot of the time. The dough too thick and the filling bland, they are saved only by the chutneys. However, I could have eaten the samosas here on their own. The dough was light and crisp and the potato filling was nicely spiced. Some of the best I've had. The tandoori chicken wrap was excellent due to the moist, spicy chicken that seemed to be right out of the tandoor. Looking forward to trying some of the entrees on the menu. If I worked anywhere near Bethesda, I'd be all over that lunch special. -
We have a dear friend coming into town tomorrow, and we are meeting for dinner, venue still to be decided. The dilemma is that he will be up in Bethesda at the Naval Medical Center, and we will be in Alexandria city. He has a car, wants to drive to dinner, and will get out of his event at 5 PM. I know zero about traffic in Bethesda, having visited only by bicycle on the Crescent trail, so I don't know if it will be a pain for him to get downtown from there, or if the beltway will be a nightmare. Would it be better for us to head up that direction? He claims to eat anything, but they will need to be able to accommodate Mr. lperry's celiac. We'd also like a place with a quiet atmosphere so we can chat. Thoughts?
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Redwood Restaurant and Bar in conjunction with Boyd and Blair Vodka invites you to join us for a special vodka tasting event. Boyd and Blair Vodka has been named the best vodka in the world for the 3rd year in a row according to the Spirits Journal. With your $20 ticket you'll experience a meet and greet with the Boyd and Blair representative and our very own Beverage Manager Nate Mann. Hear how this potato vodka is made and how Boyd and Blair believe in creating a quality product over quantity. Also enjoy learning 3 new summer cocktails as Nate Mann mixes and prepares 3 new Body and Blair vodka cocktails that you'll get to taste first hand. Space is limited to the first 20 ticketholders! Reserve your spot today http://redwoodvodkataste.eventbrite.com/ Redwood is an independent, locally owned restaurant that showcases a seasonal menu featuring the best mid-Atlantic ingredients available. We are located at 7121 Bethesda Lane in Bethesda Row. For additional information please call (301)-656-5515
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Fitness Together is a personal training business where clients work one-on-one or in small groups of no more than 3/4 with a personal trainer. Studios are outfitted with state-of-the-art fitness equipment and highly-qualified trainers and, unlike your typical gym, everything is very personalized. FT is a franchise operation and there are FT locations all over the greater DC area. I have been a client of the Bethesda location for the past 18 months and I have been very pleased with my experience. The prices are typical for personal training but can be less expensive if you buy a package in advance that will cover 24 or 48 or more sessions. You are assigned to a specific trainer for each of your appointments and he/she comes to know your strengths/weaknesses and tailors workouts accordingly. I found the studio in Bethesda to be a very pleasant place and the staff to be very friendly and professional. Everyone on the staff is very good, but I want to highlight two: the Manager, Megan Broda, and my favorite trainer, Nick Sawaya. I can't praise these two highly enough. Finally, the building is located at the corner of Wisconsin and Bradley Blvd and there is free validated parking! Fitness Together 6708 Wisconsin Ave, Suite 301 Bethesda, MD 20815 301-656-3904 Laura Belden -
This Sunday I walked by a place called Himalayan Heritage in Adams Morgan. It says it serves indo-nepali food, and some of the things on the menu looked intriguing. Has anyone been? -
New place recently opened in the old Bubby's spot on Cordell Ave across the street from Freddy's. Has anyone been here yet? We have friends who want to try it out tonight. http://bricksidebethesda.com/
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Redwood is pleased to announce an exclusive, ticketed event in its bar and lounge on Tuesday, March 12 from 6:00 p.m. until 9:00 p.m. Twenty wines will be available to sample from wineries such as Tangent, Indaba, Suavia, Terredora di Paolo, Familia Zuccardi and more. This event is in celebration of Chef Antonio Burrell’s new bar menu and Redwood’s newest promotions—half-price wines by the glass on Sundays and Mondays, a new and improved happy hour Monday through Saturday from 4:00 p.m. to 7:00 p.m., and live music by Taylor Carson every Tuesday evening. Your $20 ticket gives you access to the wine tasting, a preview of our new bar menu, and half-price on all wines available by the glass for that evening. The new bar menu includes small plate comfort foods like pimento cheese & Surryano ham biscuits, hush puppies, North Carolina style BBQ wings, garlic fried pickles, and more. Award-winning artist Taylor Carson will be preforming live in the bar and lounge area to set the mood for a fun-filled evening. I'm posting this here first so dr.com members can get tickets before we open it up to public. Click the link below to buy tickets. If you have questions, post them in the thread or pm me. If you're at the party, please ask for me or look for the really tall guy with shaggy hair http://20for20redwood.eventbrite.com Colin- 12 replies
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Please transform this topic into a post elsewhere if there is an established general thread about new places and transformations. However, last night I noticed copies of an application for a liquor license posted in the window of the McDonald's that closed some time ago, i.e. across from the Uptown, down a bit from an Italian restaurant on the corner whose logo is a winged lion. Does anyone know what's up at this location? -
Another BBQ place coming to Bethesda on Cordell Ave. http://smokebbqbethesda.com/
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I tweeted this yesterday afternoon, having a terrible craving for raw seafood - raw bar or sashimi - yesterday at around 3:15 PM. I really tried: Makoto, closed Kotobuki, closed Murasaki, closed Yosaku, closed Blacksalt, closed Black's Bar & Kitchen, closed Clyde's, open but no raw bar (!) I was shocked to walk in and find this out Sushi-Ko, closed Hinata, closed Satsuma, not answering their phone with weird recording on it Freddy's, closed Kanpai, closed Tako Grill, closed I mean, that is *really* trying - I tried *all* of these places, to no avail. Giving up, I saw Maki Maki on my right, heading northbound on Wisconsin, and it was OPEN! :) I walked into a completely empty restaurant, ordered a Pot of Green Tea ($1.99), and gratefully placed an order for sashimi. You simply have no idea how grateful I was to have found this restaurant open - can you imagine having gone through all that rigmarole? I ordered 3 orders of sashimi, and a maki roll: Salmon, Yellowtail, Octopus ($4.50 for 3 incredibly generously cut pieces for each order) and an Alaska Roll ($4.50) which was salmon and avocado. The plate came with standard ginger, powdered wasabi, and the fish was sitting atop shredded daikon radish (a guilty pleasure of mine is dunking this in a little soy sauce and enjoying it, rather than treating it simply as a backdrop). As I was finishing my shocking good sushi (all three items were above-average in quality, and only $1.50 per thick slice), I ordered a fourth order of sashimi, Red Clam ($4.50) to have before I finished my maki roll. The fish was no doubt frozen - in fact, one of the gentlemen brought out a plastic-wrapped cylinder of octopus that was as hard as a brick, in order to let it thaw for the upcoming dinner hour. So I bear no illusions in terms of freshness, but I don't care - the octopus, salmon, and yellowtail were all *very* good, and only the red clam was mediocre (and stingily portioned). The maki roll was okay, but not as good as the first three orders of sashimi. With tax, I got out for $25.95, and considering how strong my craving was, I was happy to pay it. I've never before worked so hard to find raw seafood. Maki Maki is worth knowing about, especially on Monday afternoons at 3:30 PM. Thank you, my friends, for being open. Note the delivery options, and with the takeout menu, they have $5 off of dinner delivery with a minimum order of $50. I'd load up on sashimi, although I suspect that with a mass order, you won't get near the same thick cuts that I was fortunate enough to receive. They also advertise that they serve brown rice, although I don't see that as a particular asset. Cheers, Rocks -
It is tragic, to me, that the very first post on Tragara announces its closing. I am proud to have written this review in the summer of 2011, and I stand by every word I wrote. I ask that you read it out of respect for the institution, for Mr. Amsellem, and for Chef Laudier. Tragara is being retired in Italic in the Dining Guide. Along with Rock Creek, it is only the second restaurant ever to be retired in Italic in all of Bethesda, where it was a Top 3 restaurant. Tragara was a warm, welcoming place for senior citizens to enjoy a civilized meal, and it's a shame that our local press didn't recognize it for the excellent and important restaurant that it was. Every time I become complacent, and decide that I couldn't care less if I'm powerful and influential, something like this happens to jolt me into realizing that I need to have more influence - if I had, then Tragara would not have closed. Thank you, Mr. Amsellem and Chef Laudier, for maintaining such a fine restaurant to enjoy a civilized meal.
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I've been hearing about this insanely expensive, insanely good, juice-smoothie bar next to Equinox gym in Bethesda, but didn't get around to trying it until this morning. Jake Parrott recently told me, about New York Avenue Beach Bar, "It's not about lowering your expectations; it's about changing them." I haven't yet been to New York Avenue Beach Bar, but I cannot imagine there is much overlap in clientele. In fact, I cannot imagine two more polar opposite houses of beverage. And when you see the prices at Purée, you'll change your expectations right quick, too. I walked in today and was hit by an overwhelming whiff of freshly cut wheatgrass - it was everywhere. Pints of juice *start* at $9, and go up from there when you add supplements. Dare I say that for a splurge, it's worth it? This is the change of expectations I was talking about. A pint of coconut water was $9, and with tax plus tip was $12.71! But. It came in a remarkable screwtop glass container (which I suspect you can reuse there), and, if you've only had Vita Coco or Zico, was almost unrecognizable as the same product. *This* is what I envision fresh, unpasteurized, coconut juice tasting like - straight from the coconut and chilled. It was so sweet, and so good, that I almost couldn't believe it. So what is worth more: a $10 16-ounce hand-crafted smoothie here, or a $10 8-ounce frozen margarita from the swirling machine at New York Avenue Beach Bar? No question in my mind. As Terry Theise says, "I like truffles and I like tortilla chips, but I’m not confused about which flavor is more beautiful." Price aside, I cannot imagine anyone in the world not liking this place. If I had unlimited wealth, I would spend $50 a day here for the rest of my life.
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Chef Jeff Heineman announced HERE what must be about the most ridiculously priced donrockwell.com special meal to come along in years. A four-course, mushroom-themed, tasting menu with LAMB CHOP and POMPANO, and FULL WINE PAIRINGS for the insane price of $30. Thirty Dollars! That's $7.50 a course will full wine pairings! For the click-challenged, here are Jeff's details, copied from his announcement. It's this Friday and Saturday night only, and you must call for reservations, and request the "donrockwell.com special." Note that if there is interest, but only if there is interest, he will be running a special each week, so let's throw out support behind this one, my friends! This would be, by far, my number one choice for dining out in the Washington, DC area this weekend. Like Tom Power's recent Corduroy special, the beauty of this is that there's no "event" per se; you and your family or friends can just go to Grapeseed whenever you'd like this weekend, and order it. No specific time, no dining with people you've never met, no awkward conversations with strangers; just raw savings. Please tip well? Dr.com members, please tweet this and tell your friends on Facebook - we need to support Grapeseed for extending this generosity. ------------------------------------------------------------------------------------------------- Okay, Let's see if anybody actually reads this and/or cares about dining out this week. Here is our tasting menu for the week with a DR.com special at the bottom. We will run this menu on Friday and Saturday only. Mushroom Wonderland Menu Amuse Bouche Grilled Portobello Mushroom, Arugula, Prosciutto-Truffle Vinaigrette Sauteed Pompano, Lobster Mushrooms, Maine Lobster Cream Grilled Australian Lamb Chops, Chanterelles, Malbec Reduction Homemade Pumpkin Ice Cream, Dulce de Leche, Oatmeal Cookies We have wine pairings for this, of course. It is $55. If you mention that you heard about it on Donrockwell.com I will only charge $30. Sounds like a deal. Free upgrade from Tastes of wine to Glasses as well. reservations are at 301.986.9592. if there is interest I will run a DR.com special each week
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Uptown Deli is Bethesda's first authentic Jewish New York Style deli. We are committed to bring you the finest foods and service available. We prepare fresh food every day including cooking our own corned beef, brisket,t urkey breast, chicken soup, salads, and other fine delicacies. Some of our products are brought in from NYC including our smoked fish,cheesecake and bialies to name a few. We are open for breakfast and lunch and provide all kinds of catering services. We will go out of our way to please you. We are located at the corner of Norfolk Ave and St. Elmo Ave in downtown Bethesda. There are nearby parking garages available within a block's walk as well as on street metered parking. Our complete menu is available for takeout. Most menu items can be prepared to special dietary needs. Ess and Enjoy! We are waiting for our use and occupancy permit from Montg. County. We can't wait to service everyone. Howard "the Deli Maven" (Email me)
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Ha, I thought it was just me! Possibly the worst initial impression from any restaurant I've ever eaten ate came from the chips at Tia Queda. -
We would like to welcome you to Central Farm Markets! I have seen some posts about our markets so I thought I would take this opportunity to give you a place to chat and give us feedback. We have four markets, Bethesda Central Sundays, 9-1pm, Pike Central, Thursdays 11-3 pm and Saturdays 9-2pm and Northwest Central, Fridays from 2-6pm. We have over 54 wonderful vendors, including the best fish monger in town and artisan food producers. We are community oriented, love dogs and children and have many activities and special events, such as our 3rd Annual "Bake Bethesda a Pie Contest" Sunday, September 2nd. For lots more information please visit us at www.centralfarmmarkets.com. Let's get the conversation going and welcome to the Markets. Debra Moser, Marketing & Special Events
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We tried this place Saturday night and have a couple of nice things to say about it. The skirt steak was well seasoned, juicy, and with a pleasant amount of charring, and the service staff was sincerely apologetic about not bringing out the appetizer we ordered. Unfortunately, the rest of our meal didn't live up to the steak. The lamb sausage wrap with harissa was a real disappointment. The sausage resembled microwaved breakfast links and didn't have much flavor at all. The tuscan potatoes were dry and bland, and looked the kind of home fries you'd get at an office breakfast cafe downtown. The decor was interesting and novel at first, but its design (cross between Hogwarts and Vegas) didn't make up for the fact that its couches were uncomfortable and better suited to lounging and drinking than eating a meal. -
Has anyone been yet? I have friends in NYC who rave about this place.
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New on Cordell - They look like a chain but the website is showing only one location, so maybe an attempt at a knockoff. Tried a burger for lunch - Dry, overcooked flavorless hockey puck with poor bun. It was cheap for Bethesda ($4.99 + cheese). Fries - Limp not crispy. They do have an all you can eat wings 4-7pm M-F (9.99) with varied sauces. Will probably try that one afternoon but not holding out great hopes. They have only been open for about a month, anyone else been? -
NEWTON'S TABLE, one of the most celebrated new restaurants in the DC area (Washingtonian Top 100, Bethesda "Entree of the Year, " Urbanspoon "Top 250 Hottest Restaurants in the Country"), is hiring IMMEDIATELY for Servers and Bartenders/Mixologists. BEFORE READING ANY FURTHER: FOR SERVER POSITIONS, YOU MUST POSSESS MINIMUM TWO YEARS FINE DINING EXPERIENCE for all positions. Do not waste our time or yours if you do not have this. To be clear, fast-food, grocery stores, snack bars, coffee shops and fast-casual and mid-casual are NOT THE SAME THING as fine dining. We ONLY want the best of the best. We also have a complete expectation and demand of personal accountability, pride in your work, and a very strong performance ethic. Do not respond if you are simply looking for a "job." We have set a standard here of something completely different, and will not lower those standards. We want people who are going to invest in us for the long-haul, and we shall do the same. In a culture of bare minimums becoming acceptable, we seek excellence and pride in performance. REQUIREMENTS: --All must be polished, engaging, personable, and possess excellent English skills; strong tableside manner, passion about hospitality, solid and ever-growing food and wine knowledge and a focus on teamwork are a must. --Servers/Bartenders: Strong food and wine knowledge, command of briliant tableside service, and wildly passionate about your craft. Multitasking and a deep-seted pride in hospitality are essential. Must be hard-working, self-reliant, and a team player. Know that this is an environment where everyone does everything, and teamwork is critical to what we do. Be prepared to work in an environment of endless possibility and immediate reward/accountability. For bartenders, must have extremely strong cocktail knowledge, organizational and multi-tasking skills, and a terrific, engaging personality. Experience in managing a beverage program a plus. Full flexibility of schedules and a long-term investment with us expected and required for all positions. Give strong consideration before replying if you are the right person, as we are only considering the cream of the crop. Interviews and guest stages will be scheduled immediately. We seek someone looking to make a long-term investment with us, as there is the potential for advancement as our company grows. Please respond with a resume, no phone-calls or walk-ins, please. Interviews, stage sessions, and hiring will be immediate. -
I've always preferred Green Papaya for Viet food in that neighborhood. Fair warning -- the service can be somewhat, shall we say, abrupt. -
Just realized today there wasn't a topic for Quartermaine, one of the area's oldest coffee shops. I've gone to Quartermaine semi-regularly over the years mostly because it was convenient and because I usually felt it better than the chains. They do have local ownership and roast in Rockville. Their founders were involved in Starbuck's early years. They are a bit of an institution. The Bethesda Row location, in particular, is the kind of worn, quirky, quasily comfortable coffee shop of a different era. And that's because it is of a different era. I appreciate Quartermaine. At the same time, it feels like a business in real need of an updating. Contrast this with the Apple store just down the block, now closed for a week for updating when it didn't seem like it needed it. Quartermaine's coffee can be highly variable and that's partly due to the turnover they seem to experience. Just in the past couple of months, it seemed as if they did a near-total changeout of their more tenured staff/managers (again). Espresso drinks, drip coffee and french press coffees all range from pretty good to, well, not so good depending on all the usual factors. At it's best, the flavors can be memorable and pleasing. At worst, different drinks can be bitter, burnt and muddy tasting. They do carry a good variety of beans from all the continents but don't label or communicate their sources in a transparent way. Staff usually can't or won't answer questions about it. I don't know that this is due to any desire to be secretive but, as with many things about Quartermaine, it seems just a result of the business feeling like it's still locked in the late 80s/early 90s when fewer people knew or cared about single origin coffee, roasting particulars and barista technique. They seem to be inventory challenged much more than most other shops in the area and will run out of numerous beans for weeks at a time. Baked goods are just okay with some worse than that. It'd be great for Quartermaine's owners to update most everthing about the shops IMHO. Layout, coffee sourcing/quality, barista training, technology. The website is a good proxy for the in-store experience; not so current (e.g., their most current newsletter is from 2009) but simple enough. They're on facebook but with virtually no activity, avatar, posts or followers there either. The Bethesda Row location in particular is in one of the best foot-traffic locations in the area. Can't help but think Quartermaine could close some of the product and experience quality gap with the newer, artisan shops that have opened in recent years if they chose to. Also can't help but think such a "relaunch" could be great for the business given the total lack of great coffee in Bethesda*. * With the one exception of Dolcezza, which does have excellent coffee (Intelligentsia, MadCap, Ritual, Ceremony, etc) but, in Bethesda, is a very small shop mostly dominated by their amazing gelato. -
NEWTON'S TABLE, one of the most celebrated new restaurants in the DC area (Washingtonian Top 100, Bethesda "Entree of the Year"), is hiring IMMEDIATELY for Servers, Hosts, Backservers (Bussers/Food Runners), as well as a Head Server/Captain/Assistant Manager. BEFORE READING ANY FURTHER: YOU MUST POSSESS MINIMUM TWO YEARS FINE DINING EXPERIENCE for all positions. Do not waste our time or yours if you do not have this. To be clear, fast-food, grocery stores, snack bars, coffee shops and fast-casual and mid-casual are NOT THE SAME THING as fine dining. We ONLY want the best of the best. We also have a complete expectation and demand of personal accountability, pride in your work, and a very strong performance ethic. Do not respond if you are simply looking for a "job." We have set a standard here of something completely different, and will not lower those standards. We want people who are going to invest in us for the long-haul, and we shall do the same. REQUIREMENTS: --All must be polished, engaging, personable, and possess excellent English skills; strong tableside manner, passion about hospitality, solid and ever-growing food and wine knowledge and a focus on teamwork are a must. --Servers, Bussers, Runners: strong food and wine knowledge, command of briliant tableside service, and wildly passionate about your craft. Multitasking and a deep-seted pride in hospitality are essential. Must be hard-working, self-reliant, and a team player. Know that this is an environment where everyone does everything, and teamwork is critical to what we do. --Hosts: outgoing, magnetic personalities and smiles in your voices, driven, intelligent and public-sales-minded multitaskers sought. Must be polished, intelligent, creative, professional, mature, and driven. Must also posses brilliant organization and problem-solving skills. Strong Open Table experience preferred. We are also seeking a Head Server/Captain/Assistant Manager. This person must possess at least five years high-end fine dining experience. Strong advantage given to those who have held this role before, or been in a management position. Preference is for someone with sommelier level training, or equivalent knowledge. Will play a critical role in the oversight and leadership of service, training, scheduling, and food and wine education. Full flexibility of schedules and a long-term investment with us expected and required for all positions. Give strong consideration before replying if you are the right person, as we are only considering the cream of the crop. Interviews and guest stages will be scheduled immediately. We seek someone looking to make a long-term investment with us, as there is the potential for advancement as our company grows. Please respond with a resume to robert@newtonstable.com, no phone-calls or walk-ins, please. Interviews, stage sessions, and hiring will be immediate.
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If you are or if you know some Good Cooks that want to work in Bethesda making everything from scratch, and occassionally getting slammed so bad you kind of spin around in circles, send me your resume. I will pay you to work. if you suck and don't actually want to work, but want to just stand around AT work, then don't send me your resume. I don't want to pay you. If you think you can be in charge of a bunch of people who work, but still do work yourself, let me know too, I might want you as well. Again, if you want to actually work, and use your brain and hands as well as your mouth I need some good people, and will pay them to work. Do a good job and I will pay you more. send resume to: freddyslobster@gmail.com Jeff Freddy's Lobster and Clams
