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  1. Métier will be the higher-end tasting menu format restaurant. 30 seats, $150-ish. Parker House rolls TBD. The Ziebolds are shooting for a December opening for both of their restaurants, which will be in the same building...but you know how that goes. "Métier is the Name of Eric Ziebold's New Luxury Dining Room" by Becky Krystal on washingtonpost.com
  2. My girlfriend, friend and I checked out Unconventional Diner last Friday. They plan on serving breakfast and lunch soon, but for now are just serving dinner. The space itself was modern looking and bright--not "cozy" but more "clean" and "trendy". At 6:30, the place was only half-full (more on that later), but it filled up by the time we left. We were seated near the semi-open kitchen. The cocktail menu was okay. Like a lot of places, it leans toward the sweeter side, which is not my favorite taste. I don't remember which drink I ended up ordering, but it was good and fairly priced. As for starters, we ordered the following: chicken pot pie poppers -- the kitchen seemed to be churning these out. Think rillettes, but with chicken pot pie ingredients. Fun presentation and tasty (though not incredible). everything lox -- this is basically a deconstructed everything bagel with cream cheese and lox, which is one of my favorite foods. Unsurprisingly, I liked this a lot. The lox was tasty and a good portion, and I enjoyed the bagel bites that it came with. Chef Deshaies, who was expediting not too far from us, noticed us looking around for a serving spoon after this was dropped at our table and had a waiter grab one for us, without us having to ask. Then, he noticed us still having a bit of trouble serving it, he grabbed us another spoon himself to make it easier for us. We were impressed by his ability to do so many things at once. wheat berry & butternut squash salad -- none of us cared much for this. its dressing was too close to mayo. For entrees, I ordered the crab linguini with squid ink pasta in and crab bisque. This was decadent, with a good portion of crab and well-cooked pasta. My friend ordered the steak and eggs, medium rare, with chimichurri and sunny side up eggs. This was beautifully presented on a large plate (picture from the restaurant's website below) and tasted as good as it looks. My girlfriend ordered the fried chicken, which was a half-bird that came with a biscuit, gravy, cole slaw and homemade hot sauce. Even though it was only a half-chicken, this was a TON of food because the breading makes it look bigger. We loved this as well. Our only complaint was that the food came out too fast. We had all our appetizers within 10 minutes of ordering, and our entrees not too long after that. Next time, i'll ask them to pace it better. The GM and chef came to our table to ask how everything was during our meal, which was nice. On another note, I worry about how this place will do long term. I think many people will go thinking it's diner food at diner prices, which it is definitely not. Those looking for higher-end food probably are not interested in elevated diner food. Those interested in diner food don't want to pay $25+ an entrée for it. I hope they find an audience, because the food is good and Chef Deshaies is clearly quite a talent.
  3. The new name of the new fine dining restaurant from Aaron Silverman will be Pineapple and Pearls: "Rose's Luxury's Sister Restaurant Has a Name: 'Pineapple and Pearls'" by Jessica Sidman on washingtoncitypaper.com Café/coffee/sandwich shop in the mornings and fine dining (with reservations accepted!) in the evenings. They're only going to be open 4 nights a week and no weekends. A very bare bones website is up too: PineappleAndPearls.com
  4. The return of Eric Ziebold The short version - two dining rooms. Kinship will be a more casual mix and match menu concept with four different menus focusing on four different concept - ingredients, craft, history and decadence. 80 seats. The yet unnamed second space will be in the basement. A "jewel box" salon for fine dining $150 (or so) tasting menu format. 36 seats, dinner only. Parker House Rolls? A chef's gotta have some secrets. No doubt a lot more will be forthcoming in the months to come. 1015 Seventh St. NW
  5. I have a couple of questions. What's the difference between lunch and dinner other than the price? What's the difference between the 4 course and tasting menu (how many courses are served with the tasting menu)? lunch vs. dinner. 4 courses vs. tasting. They are closed on July 4th.
  6. I was at Albi this week, and they have the same fee.
  7. A colleague of mine, who is dating someone who works there, just informed me that Convivial is opening to the public tonight and their Facebook page seems to confirm this by stating that they are open at 5:30 this evening. The soft opening was this past Sunday and tonight they're ready for the public.
  8. Well, he's carefully weighing options, and open to hearing more, with the idea that he's looking for something that will have longer term successes, and a place to build relationships. Many people have reminisced about Palena, and I think he'd like to work towards achieving and earning that status ... for both employee and guest. Frank is actively seeking work, as well as talking to potential employers already - if you're a restaurateur, you should contact him (through me, if you'd like).
  9. We stay at the Ashby Inn on a regular basis, and were there last weekend. It is far more casual than genteel, although there's a bit of that in horse country. Sitting on the balcony and listening to the cows lowing will quickly convince you that the city is not too close. They recently changed chefs, and have, at least for the moment, shortened the menu because of decreased dinner traffic in this stuttering economy, but the food remains wonderful. I know that they have an eight ounce filet listed, but believe that's the only steak offered. Note, too, that the Inn is quite close to the Sky Meadows State Park, which has very nice hiking trails and beautiful views. One of Paul Mellon's finest contributions to that part of the world.
  10. The following two paragraphs are paraphrased from a detailed letter Amy sent me yesterday. I realize it sounds a touch "press-releasey," but since it's from the chef herself, it carries plenty of weight and significance. Congratulations on your new position, Chef Brandwein - we'll all be pulling for you! Cheers, Rocks. Amy will be the opening chef at Fyve, a new restaurant in the Ritz-Carlton Pentagon City, currently scheduled to open in early March, pending final construction. Decor will be vibrant red, orange, and cool patterns with hardwood floors and no tablecloths. There will be an intimate dining room with an adjacent lounge. The staff at the Ritz has given Amy total creative control over the menu, which will reflect modern-American cuisine. She'll be doing some traditional dishes such as ribs, pork belly, collard greens, baby chicken, but twisting them in a different way. There will be southern-Italian influences, but also some nods to Tunisia, Morocco, and Turkey. "Inclusive and diverse menus that will look towards how all of these countries are similar in their ingredients and techniques, but using them in different ways with different spicing," she told me. Ginger, curry, saffron, turmeric, and garlic will all be used in various dishes, which will be cooked with ingredients sourced locally and from small east-coast farms whenever possible.
  11. Had dinner last night with one of our visiting farm owners at the kitchen table at 2941. The four of us had brought eight or nine wines (allowed in private rooms in VA), and Chef Krinn tasted each one before sending out a dish against it. It was a brilliant meal in a setting that perfectly balances the voyeuristic and practical.
  12. So it seems Bonaroti might be getting something other than a Potbelly within skipping distance of it. I noticed this place taking over what used to be the storefront/restaurant of Wolftrap Catering, and it seems to have a nice concept in mind - even if the location might be lethal: Clarity Vienna Facebook Page @clarityvienna on Twitter The pedigree is certainly something to raise an eyebrow at, being owned by Jonathan Krinn, formerly of the 2941 Restaurant, and Jason Maddens, formerly of the Central Michel Richard in DC. Just from looks alone this appears to be something different from a simple Maple Ave. Restaurant clone, but there's no information on the menu or cuisine past guessing what a 'freestyle American bistro' would serve. Also, no one's posted about it yet from what I can see, so I figured I'd get the ball rolling.
  13. When I moved to D.C., I rented a 2 bedroom condo located at 3222 Cherry Hill Lane, in Georgetown. It’s a quiet alley with few disturbances. I would’ve been mad as hell to have a restaurant in that alley, but since I don’t live there anymore, I’m gonna go raise hell. So has anyone been? Recs? To be honest, the menu looks weak/boring.
  14. Sep 30, 2019 - "The Chef of Nina May Wants You To Scrap the Menu and Let Him Cook for You" by Laura Hayes on washingtoncitypaper.com Looks like Colin's moving on to his own thing! He's a talented chef and a legit good dude to boot.
  15. Thanks to Metrocurean, I saw that Art and Soul had opened yesterday, and so I bopped over for dinner last night. The common wisdom about restaurant openings is that you should "give them time to settle in." However, in my experiences, I often find that the food is as good as it will ever be the very first week a restaurant is open; it's the service that almost always needs to settle in. The two things I look for with opening service are a positive attitude, and a pleasant demeanor. Most technical issues usually get ironed out in a few weeks. Everyone at Art and Soul last night was genuinely nice, and service-wise, that's all that matters to me right now. And I'm happy to say that the food was across-the-board good, with no real misses at all. The menu features three "hoecakes," which are cornmeal pizzas, something like an oval-shaped johnny cake with an airy fluffiness in the dough. Land and Sea ($12) sounded like a big clash to me, with blue crab, braised beef, and brie. I was wrong, and the dish worked. This was primarily shredded, braised beef, with a few lumps of fin-meat, and only a gurgle of brie-based sauce, enough to moisten and accent the dish but not clash with it in any way. An appetizer of Shrimp ($14) was several medium-sized shrimp, grilled and wrapped in Smithfield ham, and came across as a bit salty only until eaten with the mild grits. Together, the two worked in balance, and a little chow chow lent a snap of acidity. A Rockfish entree ($26) was also Smithfield-wrapped, and was a relatively small portion, ever-so-slightly overcooked. But it came on top of some crab risotto which was remarkably good - firm, and smartly touched up with asparagus tips - and the tiny pool of brown butter at the bottom of the plate made an irresistible risotto-swab with some of the homemade griddle-bread brought out at the beginning of the meal. Pork Ribs ($12) are an appetizer marinated for several hours - little tiny riblets bathing in bbq sauce and served with a carrot-cabbage slaw that was crunchy and correctly not sweet (you don't want sweet slaw with this dish). It worked pretty well with a side order of Macaroni Casserole ($6) which was cavatappi-like pasta in a creamy cheese sauce, served in a cast-iron skillet. Yes, it was mac and cheese and a darned good one at that. The siren song: Sweet-Potato Bread Pudding with a whiskey-caramel sauce. This was a microcosm of the rest of the dishes - comforting, balanced, not too sweet, potentially heavy but executed with a light, elegant touch. A jovial but soft-spoken Art Smith was in for the opening and prowling the dining room, but the execution of the food last night was all Ryan Morgan. One of Smith's partners is also down from Chicago for the opening, and she said to come back in a month, or three months, "to see how we've grown." "Or how you've fallen apart," I joked. Fortunately, she laughed and joked right back. But the key to this restaurant's success will be putting out food six months, a year, two years from now that was just as good as they put out last night. If they can pull that off, they've got themselves a winner. A very quiet, soft, but successful opening last night for Art and Soul. Congratulations to Chef Morgan, and best wishes to the entire team at this promising new restaurant. Cheers, Rocks.
  16. Please define mid afternoon? Rustic Canyon Wine Bar is superb and one of the hottest restaurants in L. A. right now (#6 in Jonathan Gold's top 100 L. A. restaurants) but it does not open until 5:00PM. Ten minutes from LAX in Santa Monica-we went a month ago and loved it. On par wtih Red Hen or Rose's; extremely creative. Superb wine list heavy on Central Coast wines. If the time works it would be my first choice of any. Press reports on Rustic Canyon including LA Times and New York Times:
  17. Petworth Citizen is now open! Makoto Hamamura (x-Cityzen) is the chef. Kristy Green (x-Firefly) is the bar manager. Nick Pimentel (Room 11) did the design. 829 Upshur Street NW (Same Block as Domku) Open 7 days: 5pm-2am/3am
  18. There's not a lot of detail in either the email I received or the website, but there is a website and the place has a name. Field and Main
  19. Exposed to a flurry of press releases announcing the opening of Café Riggs, claiming that it is a destination restaurant and not "just" a hotel restaurant, we decided to give it a try for lunch. After all, there was CityZen 'in the good old days'. The room was very pleasant indeed, with high ceilings, comfortable seating, low noise level, pleasing table linen and tableware. Reception was friendly and efficient, serving staff professional. For one starter we had a cold crab, pickled celery and mustard salad on top of a crab-flavored custard, reminiscent of chawanmushi except that the custard was very rich indeed. It was spectacular. For the other starter, a broccoli salad with a sesame-garlic vinaigrette and toasted quinoa to add some crunch. It too was very good, and we would definitely order both dishes again. For a main course we had Arctic char which, blessedly, was not overcooked, with super-crisp skin, couscous, a slightly-saffron-flavored broth, and slivers of snow peas. Good, and we would get it again. And a vegetable main, crispy sunchokes on top of freekah with mustard greens. The sunchokes were excellent, however the freekah with mustard greens was a good concept that needed perhaps some acid insofar as it became tedious after a few bites. For dessert, their version of palet d'or, a chocolate-hazelnut confection. The traditional concept was good, of course; the components were good; but it was poorly presented with crumbling edges. French patisserie is really marred by sloppy presentation. A destination restaurant? Well, not now; perhaps in the future. We will return: we kept saying "my, that looks good" as servers brought dishes to other tables. There is nothing wrong with a great burger and crispy french fries.
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