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I can get decent tacos at Bamba. Is there a high end interesting Mexican restaurant in DC (some place that isn't relying on fajitas, enchiladas, table side guac, or tacos to draw in business)? Some place that might actually draw non-gringos? -
[Posted on eGullet in July 2004...gee, almost a year ago...] One more voice in praise of Eve. Went with a friend last Saturday night. First, I have to say that getting a reservation is Hard Work - I honestly don't know many eateries here that you have to call on Tuesday to make sure you get in on a Saturday night in the middle of summer. But I sort of knew what I was in for, so no complaints from me! Now, I have to disclose that I work at the restaurant where Cathal ran the kitchen before he and Meshelle opened Eve, but in a very unimportant capacity (part-time hostess). I don't think this had any role in the quality of food, or the ambience, only in how we were treated First, I LOVED the decor. Very warm, homey but sophisticated, and soooo cozy. Bar is a bit crowded, but not in an annoying way. Unusual setup of bar with the counter and couches along the wall makes the place feel very social and home-like. Service was very nice. Now, I am not a high-maintenance diner and I generally like my servers as unnoticeable as possible - tell me about the special, deliver the food, answer a random question and bye-bye. Our guy was very good - on hand when I needed him (not often) and not hovering when I didn't. Now, the food. I understand now why legends of Cathal are still alive at places he used to work. It's awfully good. I have no claim to expertise in judging food except bits and pieces gleaned in the course of late-night tequila-shootin' with the sous, bu the man is seriously good. Appetizer was baby beets and goat cheese salad. Anyone who hails from Russia has ideas about beets, mainly about how to avoid it when mommy insists. But this dish was really very good, clean, great ingredients shining through with minimum fuss. I had my mind made up about entrees before going (I know I know..idle hands with Internet access...will have to think about something to put on timesheet) - pork belly for me. But the duck special sounded too good to pass, so I went for it. So good! Can one make duck medium rare and incredibly tender at the same time? Yes yes, that describes mine. Garnished with a very earthy, garlicky-tasting mushroom (something o'woods?) with no trace of garlick ON it, must be some clever basting technique at work. But now I have to come back for my pork! Dessert was chocolate mojito - brick-shaped thingie of mousse crossed with flourless cake structure encased in chocolate glaze with mint Jello scattered about. So good. My friend had a peach granita that was quite good, too, I am just not a white chocolate fan. I can't wait to try the tasting room! Meshelle told me they are going to start "Industry Nights" on Mondays in August - I am officially on a mission to get all kitchen folks from our place to go already. Oh, and she was so very gracious and wonderful to us - stopped by, like, three times in the middle of a Saturday night rush (I know what that's like!) Just a delight to be around. Face it, being cheerful can be very tiring when it's a part of your job description - we've all had these moments at the end of a busy night when you look at your guests and think, oh would y'all just go cluster!@#$ yourselves! But she was grace under pressure personified. Made for a great night for us. -
I hope this is the appropriate thread for the below post as Manresa is in Los Gatos. I believe the first time I heard of chef David Kinch was in the June 1996 Gourmet. In my opinion this was the first review were Gourmet did not just give a middle of the road description of a restaurant,but actually a review in the sense of the word. The first truly negative review they gave a restaurant was Atlas in NY, if I recall correctly. So this review of Sent Sovi [Reopened as Relish GastroLounge in 2016] sparked my interest in chef Kinch's work,and I recall calling the restaurant requesting a menu to review. Imagine my surprise when a few days later I found a whole press kit in my mailbox. This was almost ten years ago,and I have been reading all I can on the success of chef Kinch sense. So when I had the opportunity to visit the Napa Valley last weekend, I just had to fit in a visit to Manresa. The hours before our reservation were really kind of comical and for awhile seemed it was straight out of a sitcom. The ride down from Yountville went well as I never have seen a seven lane highway before. Something the east coast should consider. But we arrived a few hours early with some time to kill and dressed in shorts. And not knowing what kind of dress code Manresa had we were debating where we could change. Luckily we found a secluded parking lot at the edge of town were we attempted to change. Kind of gave the wife a wink and made a comment about being twenty years younger. We still had some time to waste so we walked around town a little bit. And I mentioned to my wife there seems something out of place here that I could not put my finger on. Like out of a Twilight Zone episode. After awhile I stopped in my tracks,looked at her and said I got it. There are no fat people here. All I saw was muscles and boobs! So I pulled in my gut and headed to the restaurant. I went in knowing I was going to enjoy this meal but after the first few courses I knew my expectations were exceeded. Chef Kinch's cuisine is bold and in your face, and makes you stop to take notice. I just love the dining room with it's well spaced tables and comfortable chairs. If there was one down fall in the evening it was we were pushed for time as we had to catch the Redeye out of SF airport. As each course was sat down, we likely finished it within minutes. And as I watched the dining room fill up I could not help but have a vision of chef Kinch yelling fire the next three courses for that S.O.B!! Maybe if I didn't work in kitchens all my life this would not have bothered me but I tend to work myself up as I know the efffort that must have been taken to keep the courses coming as smoothly as they did on a busy Saturday night. This is the menu we had: Amuses Petits fours red pepper-black olive Radis au beurre Santa rosa plum with hibiscus and strawberry Corn cromesquis Cioppino jelly Broccoli and foie gras royale Marinated fluke, local olive oil Strawberry gazpacho Crenshaw melon soup, almond tofu Dirty girl salad Rouget, anchovy and tomato sofrigit, lemon basil Abalone with pigs feet Cepes en papillote, slow egg Cranberry bean bouillon, foie gras, old rioja vinegar Sweetbreads, braised lettuce with corn pudding Roast farm poularde, delta crawfish Prime beef roasted in its own fat, foie gras Strawberries, raw cream, 30 year old balsamico Pain perdu, roast apricots and corn ice cream Chocolate marquis, condensed milk ice cream Petits fours chocolate-strawberry Again we had a wine pairing and again I failed to take notes. We started with a lovely champagne that my wife and I both felt was the best we tasted on our trip. Regarding the menu,there was not one dud in the entire dinner and I would be hard pressed to pick my favorites. But if I had to chose the roll back your eyes courses, it would have to be the Santa rosa plum with hibiscus and strawberry. Hands down the best amuse I ever had. A burst of flavor that just wakes up the palate. I looked at my wife and said I guess I never had plums before. They were also in the Dirty girl salad. Just wonderful!! The Rouget surrounded the table with a wonderful aroma the moment it was sat on the table. A terrific dish. The abalone with pigs feet was rich and succulent,and I was tempted to tell my wife halfway threw what it was and hope she would give me hers. The pain perdu was a wonderful dessert course. In closing, I wish I lived closer to this restaurant,as I know I would visit it regularly. I wish the best for chef Kinch and I truly think that if he was in the Napa Valley and not in a town with muscles and boobs it would have a two month waiting list. I met chef Kinch at the end of the meal and had a brief kitchen tour and conversation. And walking away I not only got the impression that he is immensely talented but also a down to earth great guy. The type of person that you are glad stepped into your life and entered your world -
"L’Atelier de Joël Robuchon may be the world’s most expensive restaurant chain." Ouch. I don't know what stings more - that line or the two star rating. "A New Link in the World's Most Expensive Restaurant Chain" by Pete Wells on nytimes.com -
So I did not see this (Voltaggio Brothers Steakhouse) listing and figured it may help those when planning a visit to the area. Reservations here non-existent two weeks out so we did the next best thing and got there about 4:45 (they open at 5 PM), and scored a table in the bar area. If you are OK eating in a "lounge" type environment it is fine; chairs are cushy and tables are low. The wait staff was attentive, but not overbearing and knowledgeable. My only gripe was it took about 30 minutes to get our drinks (mixed and wine, so nothing complicated) when we got there, but after that the food from salad and apps to dinner was timed properly without issue. Caesar Salad (interesting twist with the anchovy hushpuppies) Beefsteak Tomato Heart Salad Oysters Rockefeller - Since they were green the presentation was inspiring, but flavor was excellent) Parker House Rolls and Cheddar Biscuits - if you remember the Parker House rolls from CitiZen, they are not that good, but good in their own right. Filets - Wagyu beef was very flavorful. Scalloped Potatos We did not have dessert as we were catching a show and ran short on time. I would go back, when we have more time - plan on spending ~$100/person with a drink.-
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For $30 pp, Geranio has a 4 course menu offering right now. I recieved a notice via mail, but the dates are confllicting, so I'd call to be sure if you're going after August. The notice states on one side, that the 4 course fixed price menu will be offered throughout the month of August. On the other side it says it's available Aug. 1 thru Sept. 30. Choice of: Loster Bisque with Tarragon Fried Calamari with Lemon Caper Sauce Choice of: Salad of Vine Ripened Tomato and Mozzerella with Prosciutto and Field Greens Field Greens with Herb Mustard Vinaigrette, Gorgonzola and Walnuts Choice of: Veal Scaloppini with Braised Mushrooms, Roasted Garlic Fingerling Potatoes and Marsala Reduction Grilled Atlantic Salmon with Mashed Potatoes, Pancetta and Roasted Garlic and Shallots, Red Wine Sauce Choice of: Tiramisu Homemade Ice Creams and Sherberts http://www.geranio.net -
I guess you could call it hallowed ground, that space at 239 West Broadway, where some 30 years ago Drew Nieporent, along with a youthful (weren't we all?) David Bouley, opened Montrachet, their ode to fine French cuisine and, of course, fine wine. At the time, I was living in the San Francisco Bay area, toiling away in Silicon Valley, barbecuing and grilling in my backyard, and heading to Jeremiah Tower's Stars and Berkeley's gourmet ghetto whenever I got the chance. Montrachet had a fine run, followed in the same space by Corton, with its esteemed chef Paul Liebrandt. When PL left (after 5 years) to open The Elm in Williamsburg last summer, Nieporent was cagey about what would happen next with this space that has been a destination for 30 years. Fast forward to May, 2014 and now we know; happily, Significant Eater and I got a taste of it this past weekend. Along with co-conspirators John Winterman (late of Daniel) and Chef Markus Glocker (late of Gordon Ramsey at The London), Drew and the rest of his team appear to have another winner on their hands. My wet Plymouth Martini was well made and served in a beautiful (though unchilled) glass - I hope the $17 tariff will cover breakage, and Sig Eater's Aviation was just right. Menus are offered in 2, 3 or 4 courses... And surprise, surprise...this kitchen can actually figure out how to parse your order, unlike (too) many places that open these days, where the dishes come out of the kitchen when they're ready, not you. You want 3 savory courses? No problem. One of you wants to order 3 courses and one wants 4? They can do that - I know because that's what we did; they handled it well, but then again these guys are pros. Sig Eater's first course was the English pea soup... Simple, right? And just about perfect; the creamy texture of the soup makes those crispy, organ-y sweetbreads even better. Tiny pea tendrils and a salsify crumble add bite and crunch. Lobster and asparagus make a fine combo, no? Indeed, here they do, with the chunks of delicate lobster accompanied by stuffed zucchini blossoms and an expertly fried quail egg. The kitchen was kind enough (and once again, pro enough) to split my second savory onto two plates, so we didn't have to battle each other for that last spoonful of the insanely rich Parmesan risotto. Beware - if you order and eat a whole portion of this, your appetite will wane, even with the nettles, ramps and sunchokes doing their best to help ward off the gout. Sig Eater decided to have beef for her main course... The tender strip was fine, but the braised cheek really brought the beef. Served with a cauliflower puree, baumkuchen (go ahead, look it up), and Romanesco, this ought to satisfy one's cow craving for a while. And my main? Rabbit, "Flavors of Bouillabaisse," of course. I had already heard about how good the rabbit was, but I still was knocked out by the tenderness of the bunny. And the fabulous saffron ravioli didn't hurt either. Take a look at the little ribs served along with the chunks of rabbit... Just a fabulous dish. Dessert, or rather cheese, beckoned, and we shared our order of Époisses, because eating a whole order would have been, well, decadent. And then, since the kitchen was out of the Key Lime pie, we were comped the Black Forest, which satisfied Sig Eater's chocolate craving (for the night, at least). I ordered the poached stone fruits, which was fine to counter my guilt for eating like a pig, though you'd really have to convince me to order lemon thyme ice cream if any other flavors are available. And what to drink with all this food? Well, I'm a wine neophyte, but the by the glass list seems to go along with a broad swath of the menu... A pet peeve? Sure. When I asked which wine might go nicely with the lobster, I was poured the most expensive glass of white, and then again with my rabbit. And when Sig Eater asked the same question about her beef, you got it - the most expensive red got poured. And then the 2nd most expensive red for a second glass. So be aware - our wine bill was $111, and the 2 cocktails added another $31. It's not a complaint, just a pet peeve - and a caveat emptor - because I could've just as easily ordered a glass by name. I did that with the risotto course, and enjoyed my choice of the New York Riesling with the rich rice. As I've mentioned in some previous blog posts, Sig Eater and I are celebrating some big-deal birthdays this year, and we're treating ourselves well. But even if it wasn't a big birthday year, we'll happily return to Bátard. For a one-week old restaurant, and a first visit, the food and service were fine indeed. Bátard 239 West Broadway, NYC (212) 219-2777
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Introducing Roberto's 4 Challenge your palate with 12 or more of Chef's imaginative samplings "Roberto's 4" are four coveted seats at Al Dente Restaurant next to Chef Roberto Donna. He will create a 12+ course tasting menu for those with adventurous spirits in food and drink. It will be offered for $85 with a $45 Wine Pairing. This menu will be available to four guests on evenings designated by Chef, beginning February 20, 2013. There will be one seating at 7:00PM Reservation requests can be made through -
So I'm sitting at Teatro Goldoni the other evening, watching someone eat the largest cheeseburger I've ever seen, and in walk couple-about-town Fellato Riminovich and Putana Harlotski. They ordered some bruschetta, wolfed it down hungrily, blew some air kisses, and then disappeared into the night. And I thought about a conversation I once had. "You're too much of a foodie," my friend once told me, shortly before heading to her shift at Cafe Milano. "I am not," I protested. "I just don't like things that suck." "Cafe Milano doesn't suck." "It does suck." "You need to understand: bars and restaurants aren't always about food." "How can a restaurant not be about food?" "It's no Tosca, but people enjoy it." "People enjoy Cheesecake Factory too." <glare> "Look: the customers at Cafe Milano might not know anything about food, but they know what they like." And I sat there, blinking. Then I came back into the moment, my thoughts turning toward the pizza in front of me at Teatro Goldoni, the uneaten pizza, the undercooked piece of dough with harsh dried herbs sprayed on top of it, seemingly from a firehose, and wondering to myself if I should just try and enjoy the pizza for what it was. And then I left and went to Palena.
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I noticed that Le Tire Bouchon has closed and has been replaced with Villa Mozart. -
Recently, I had a very bad experience with a professional group dinner at Ristorante La Perla of Washington. Despite repeated attempts to address the issues during dinner, there was poor to simply inadequate service. We had pre-set menus. In theory, everything should have been seamless. However, it was miserable! Some people received salads; some people didn't. A bread basket was placed on only one side of a very large table when there should have been one bread basket on each side of a round table. Servers were surly at best and seemed as though our party was an after thought despite the fact that our dinner had been planned months in advance. Oh, and the worst of all, a guest at one of our tables was a mindful eater. Rather than ask if the guest was finished with their plate, the server picked up the guest's plate - still half full of food - and promptly placed another plate on top mashing the food down. This act prevented the guest from asking for a 'doggie bag'. The first time my organization had a group dinner at Ristorante La Perla of Washington, all aspects of the dinner from service to food were outstanding. Therefore, we made plans to return a few months later. Needless to say, we will not be booking a group dinner at Ristorante La Perla again and will definitely advise others not to think of dining there. Does anyone know if there is a problem between the FOH and the Chef/Owner? It seems as though there are signs of a major calamity in progress. The decline in service, in less than 6 months time, is stunning. There are many other options, but we like to develop a rapport with restaurants and become regular customers. The location of La Perla is very convenient, but we will travel to experience good service and food. Washington has plenty of Italian restaurants to choose from and we are giving up on this old guard restaurant. Does anyone have recommendations for Italian restaurants in DC where group dining is a wonderful experience? Thanks for all recommendations. -
My husband and I were recently in Houston and made our second trip to Da Marco with his parents. This is exceptional non-traditional Italian. I started with the artichoke alla giudia, a whole roasted artichoke. I was a little surprised because basically its presented whole, with a sweet sauce (maybe pineapple? its been a while). I think I would have preferred a more savory sauce. My husband had the very tasty mozzarella di bufala with roasted cherry tomatoes, drizzled with a wonderful extra virgin olive oil. My father-in-law had the oyster special, basically a plate of three oysters, which he said he wasn't the best he's ever had, since it was kind of late in year for Houston. We also split an order of corn ravioli served with bits of lobster on the side. The ravioli was good, but quite frankly, I think I would have preferred a lobster-stuffed ravioli. For our entrees, my mother-in-law chose the garganelli mmmmmm. I can't remember what it was, unfortunately, but she enjoyed it very much. My husband and his dad split the 48 oz porterhouse, which they loved (I think they actually got this a previous time). I got the chianti-braised short ribs with gremolata. At the first bite, I swooned. And I finished it all, without sharing. Well, maybe my husband stole a few bites, but I didn't really offer any. We also had a side of polenta for the table. Very rich and creamy. We were too full to have dessert, but they looked delicious. Da Marco only serves wine, no hard alcohol or even beer as far I could discern. We split two bottles of wine, both in the $50 range. I would highly recommend this restaurant for anyone visiting Houston. -
RW Update: Last night had a great dinner at 1789 -- scallop ceviche "margarita," mussels, softshells, and more scallops for the lady as an entree. I told the waiter it was her birthday (which it was -- thank you, RW gods!), and her dessert (warm choco cake with the mintiest mint choco chip ice cream you'll ever have the fortune to come across) arrived with a candle and a birthday card from the staff. Lunch at Oceanaire yesterday -- Surprise! The RW menu is dinner only (damn you, RW gods!). I just don't get the appeal of this place, unless you like feeling like you're on a loud, overcrowded ship -- if I need seafood again and can't make it to O'Learys in Annapolis, I'm heading to Kinkead's. Strike one: the oyster po' boy looked like a package of van de camps fish nuggets dumped onto two giant pieces of puffy bread. Strike two: the following conversation -- Me: "Where do you get your crab meat from?" Waiter: [eyes dart side to side, shuffles a bit...] "They're a Chesapeake Bay Style crab cake, one of our most popular choices." Lady: "They're huge! And full of meat." Me: "Yes, but where do you get the crabs?" Waiter: "We get them from Philips; they provide most of the crabmeat in the region." Me: "Which is from Indonesia." Waiter: "Yes, but it's a very large crabcake." (Fortunately, the waiter went back to the kitchen to check and that day for some reason they had Marlyand blue crab.) Strike three: I still didn't like the crabcake. Too much breadcrumbs and parsley edging out the crab. With such a fat stomach and thin wallet, I decided to cancel my lunch at Vidalia tomorrow and go back to Breadline for the heirloom tomato salad and some chocolate + marscapone cookies, at half the price of a RW lunch (and no tips!). -
Stable, corporate environment - $70K range - write me if you're interested. Rocks
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I had the great pleasure of dining at Cyrus last week. Based on my experience, I'd say this is a well-deserved recognition, as is Chef Keane's place on Food and Wine's 2006 Best New Chef's list. (will post details about the meal and others in the Napa, or maybe a new Russian River Valley, thread soon.) -
The best-kept secret in town, but not for long - unconfirmed opening date is August 25th, with a soft opening before that. I'll let others fill in the details, but this sounds like a fairly ambitious effort. At the Jefferson Hotel on 16th and M Streets: Plume. Here is a press release from March. Cheers, Rocks.
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My wife and I live in the Washington DC area, but her family lives in Philadelphia. We were visiting over the Passover/Easter weekend and because we were staying in Chestnut Hill, decided to try Mica, a small BYOB restaurant a few blocks from our hotel. We are used to fine dining and to be honest, found that Mica could hold its own with some of the best here in DC Chef driven, the restaurant only has about 32 seats. The services was superb, and the food outstanding. We started with a smoked trout salad with marinated fennel that was described as "a taste", but actually a small appetizer. Next came Albacore Tuna Tartar with smoked jalapeno and carrots and a house salad. We shared all three. My wife ordered the arctic char and declared that it melted in her mouth. The vegs that came with it were perfectly cooked and were so flavorful that she wondered if she could order just a dish of them next time. I had the roasted sirloin of beef with smoked potatoes. Cooked perfectly (rare side of medium rare) and the potatoes were so good that I asked how they were done. (Boiled, smoked, fried, then dried) Dessert was a chocolate mousse with caramel and sea salt and a sour cream pana cotta. I brought a 2013 Radio Coteau Savoy Vineyard Pinot Noir with me and it went perfectly with the meal. And the glassware was perfect (not the cheap jellyglass stuff many BYOs give you) We enjoyed our meal so much that I have already made a reservation for when we are back in Phila next week to visit her parents. -
Other than second-hand information from a hotel employee, I don't have much detail to add, but Frank Ruta is apparently going to be the chef at the Cappella Hotel at 1050 31st St. NW in Georgetown. I doubt "The Grill Room" will keep its name if that's the case, but for now that's all I know - I'm waiting to hear back from Frank.
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Faryab in Bethesda. After a very, very, very bad day, Mr P was kind enough to bring me carryout kadu and quabili pallow for dinner. Not only are the flavor combinations in these dishes fantastic (pumpkin with yogurt and meat sauce; spiced lamb under brown rice, carrots, and raisins), the execution is always perfect. And they travel well. edited to add: I knew Rocks would move this post from the "never discussed" thread. -
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. -
The Post favorably reviewed Metropolitan, a new addition to the Annapolis dining scene. Kudos to Lee Blackwood! -
My wedding anniversary is coming up in August...after going back and forth whether to go to Maestro or Citronelle...I got reservations at Per Se in New York. I hope Per Se lives up to its reputation. I still have reservations for Maestro that I have not cancelled yet...I shouldn't forgo the Per Se experience, right? -
Dumpster diving - Cesco moved a year or two ago to the old McCormick and Schmick's place vacating their old space for an expanded California Tortilla. Anyone been since they moved? Is it worth a look for before/after a movie at the Landmark Bethesda? -
I am taking 3 or 4 people out to dinner. Last time I took one of them to a very nice place, and expensive (Marcel's). It was great but he commented on the price saying something like it must be nice to be in my business (health non-profit...funding from for-profits). Anyway, ignoring the fact that he DOES work for a for-profit, I want to take him and some others from his industry out to dinner to talk about a difficult topic. What's good, quite, near downtown, open on Monday, has good service but is not "expensive". How expensive is Corduroy. I would love to go back there. Or, someplace that will give menus without prices and just take my credit card. Must serve alcohol. -
Europa is now open in Herndon, seven days a week for lunch and dinner.
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