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  1. Here is a press release describing Dino which will open in July in the old Yanyu space. Presently there are signs in the window advertising that they're hiring for all positions.
  2. Google "underpriced wines."
  3. Last night, I had a great meal at Charlie Palmer Steak. The menu had just been updated for spring/summer to add some seasonal elements. There's a chilled corn chowder with lobster and avocado, for example, as well as buffalo mozzarella and heirloom tomato "composed salad." I had been to CPS before and liked the whole experience, the food, etc. but this time, I came away loving the place. Everything about our meal was more personal which added to the experience, IMO, greatly. The visit didn't start off all that auspiciously. I found that our bartender wasn't very friendly, but she made my mother a rave-worthy vodka martini so...whatever. Not long after we arrived a drunk and loud rowdy crew (in jeans, no less) rolled in and caused a little commotion in the bar area. Some members of the party seemed to know the other (male) bartender and I could see that he was uncomfortable. They were seated in a quiet part of the restaurant quickly in order to get them out of the way. About our food: IMO, the bread service could be improved. I like having options (ciabatta or kalamata olive last night), but the bread is served almost cold and with unsalted butter. Olive oil and balsamic vinegar came later, but was probably intended for the salads. Warm bread makes a big difference, I think. Mom had the romaine salad with fried pancetta and blue cheese. I had some of the crisp bacon and it was delicious. Dad had the mixed greens. My friend and I shared the buffalo mozzarella. It was fine (my friend really liked it), but I've had some really excellent buffalo mozzarella lately and this just wasn't on par with the best of that lot. Perhaps it was bland? Maybe. Mom and Dad both had the CPS surf & turf, filet mignon with butter poached lobster and loved it. I tried the lobster - unusual for me, yes I know - and really enjoyed it. I had the marinated hangar steak (at $29, it's one of the lower priced entrees) and had zero regrets. It was SO GOOD, a cut of beef I pretty much always enjoy cooked a perfect medium rare and full of flavor. My friend had the lobster, also butter poached, and ate every last bit of it. Our sides were great - the most buttery (buttery-est?) mashed potatoes, asparagus and a new-to-the-menu creamed corn. When I was last at CPS, I had the bittersweet chocolate dessert and wasn't crazy about it, but I remembered enjoying my companion's sorbet a lot; I steered the group in that direction. Instead of the mix of ice creams and sorbets we had last time, we were served six little scoops - two each of mango, blueberry and rasperry. So delicious and perfect for summer. At the end of the night, we asked the wonderful host Martin if we could see the view from the roof deck (used only for private events). Upon exiting the elevator, you have a lovely view of the Capitol, brightly lit against the night sky. I suspected it would be a very enjoyable experience for my visiting parents, which is why I made the request to go up there, and I am so happy I did. It was an enjoyable end to a special night.
  4. I know, I know - but a truly dear friend is dealing with a serious health issue and is now on a med that forbids drinking any alcohol, of any kind. And she adores wine. Is there such a thing as a palatable nonalcoholic facsimile of wine? It cannot have any alcohol in it at all.
  5. Jonathan Gold's review makes me want to hop a plane and go *right* *now* to Dudley Market: "In Venice Beach, the Place to Eat is Dudley Market, and the Dish to Try is Uni-Topped Black Risotto" by Jonathan Gold on latimes.com
  6. I am pleased to announce the A Day At The Beach Wine Dinner at Tallula on Tuesday, July 19th @ 7:30. The dinner will consist of a four-course meal with wine pairings plus a selection of the Amuse Yourself items from the regular menu. We have room for 12 people. The cost is $95.00 which covers everything - dinner, tax, tip and paypal fees. Prepayment will be required. Please email me if you are interested or have any questions. The menu for A Day At The Beach Wine Dinner includes: Starter Shrimp Broil - Carolina shrimp, baby corn, and fingerling potatoes seasoned with Sierra Nevada and Old Bay paired with a 2004 Domaine d'Eole Rose Second Course Duo of Chesapeake Crab - Jumbo lump crabcake and tempura softshell crab paired with a 2003 Dr. Konstantin Frank Riesling Main Course Grilled Maine Lobster with lemongrass risotto and basil hollandaise paired with a 2004 Brampton Viognier Dessert Funnel Cake with fresh fruit and vanilla ice cream paired with a wine selected by our staff
  7. Leave it to me to write about a place I am yet to visit. But I plan to change that soon. Patrick Capiello of Gilt fame has redesigned the wine list here, and my goodness, just take a look at this collection of gems: Pearl and Ash's wine list There is something interesting, food friendly and affordable in every section, be it red, white or pink, Jura, Rhone or Germany. I've also been told there are older vintages, not listed on the website. According to very reliable sources, the food is excellent. I hope to follow up with an actual report, but if you are traveling to NYC, it sounds like you can't go wrong here.
  8. Another bombshell in that piece is that Gabriel Kreuther is leaving The Modern around the end of the year - he was the opening chef, and has been there since 2004.
  9. I visited The Breslin because I needed an early brunch, and it's open early for weekend brunch (7am according to their website, though I visited around 9am). I had the savouries pastry, which is a brioche bun sandwich filled with cheese custard and slices of bacon. Served warm. Really delicious. I also had the baked eggs with spiced tomato and chorizo (which came with two long slices of toasted bread). The tomato component had the consistency and concentration of tomato paste. The chorizo was in the form of slices, like pepperoni, laid under the eggs/tomato paste and also on top. A bit salty, but I also enjoyed this dish. It's a dark space. I found the suggested gratuity amounts at the bottom of the check to be very interesting. You know how the bill at some places automatically calculate the exact amounts for 15%, 18% and 20%? The suggested gratuity calculations on this check were 18%, 20%, and 22%. (Is 18%-22% now the accepted range?)
  10. Saw this on the Washingtonian Best Bites Blog. Opened in Cleveland Park at 3714 Macomb Street (appears to actually be at Macomb and Wisconsin) David Ashwell and John Warner come from the Robert Wiedmaier empire. Washingtonian Website
  11. I had dinner here yesterday evening, and I'm strongly initiating coverage of Chef Harper McClure's "The Federalist" in Italic in the DC Dining Guide (members only). I had a wonderful shaken traditional Gimlet, the restorative (if a touch salty) old-school Turtle Soup, and a simply lovely Stuffed Pork Chop with a glass of Côtes Du Rhône. There is fine, old-school work going on in this kitchen, with fully reduced sauces rooted solidly in French technique. A wonderful addition to our city's dining scene, both for a potentially vibrant bar area, and also for a romantic or business dinner. Well done, Chef McClure, well done. Cheers, Rocks
  12. I didn't see a topic on Zola, so since Rockwell has indicated he wants a thread on all the restaurants in DC (that's quite a goal) I thought I'd start one. Had a restaurant week dinner at Zola last night. Everything on the menu was available with no upcharges. I started with the appetizer of mussels in a broth of sage, garlic, and white anchovies -- very nice, and a huge portion for an appetizer. For an entree I again went the shellfish route and had scallops served on a bed of corn and applewood bacon. The scallops were perfectly cooked, but the entree was slightly undersalted (the bacon helped, but only a little). Dessert was their "flight" of butterscotches. I was hoping for less butter and more scotch, but it was still good, I guess. Dessert, again lost on me. The drinks (as they always are at Zola) were fabulous. But I'm really leaving out the best part. I really hope someone involved with the operation of Zola is reading this: We were an 8 top of the most annoying kind -- guests arriving staggered, some pretty late. We were all young. Some weren't exactly well dressed. It would have been easy for any server to look at serving our table as a chore. But our waiter -- whose name, I unfortunately, have forgotten? He was fantastic. A-triple plus. At the bar after the meal, I polled the rest of our merry band on how they felt about the meal. The standard quote: "The food was good, I liked it, but the service was awesome!" Zola manager/owner/whoever: Find the waiter serving the 8 top that was to have been seated at 6 PM, 8/3/05. And tell him that he was easily one of the best waiters I've ever had in DC. Thank you. And yes, we left appropriate compensation.
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