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Grapeseed, Cordell Avenue in Bethesda - Chef Jeff Heineman's Cafe and Wine Bar - Closed Jul 29, 2017 after 17 Years


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Good news, Starting tonight i will donate $5 to the Yellow Ribbon Fund for every tasting menu we sell each weekend! That means you don't have to take advantage of the DR.com discount in order for me to give money away. You can pay the regular $36 tasting menu price and still support our injured service men and women. or you can mention your dealings with this site and have it for $30.

here's the menu:

Amuse Bouche

Swordfish Scalloppini, Grilled Grapefruit,Israeli Couscous, Basil

Stachowski Brand Brat, Lemon-Thyme Potatoes, Mustard Sauce

Lamb Vindaloo, Sweet Potato, Crisp Shallot

Add any Dessert for $5 if you are still hungry

jeff

eta - Free charcuterie at the bar tonight till 6pm  to kick off our new Charcuterie Program. Just so you know

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We will do a Tasting Menu this week, and it shall contain Meat. $30 if you tell us you are part of the Donrockwell world and , we will Donate $5 per guest to the Yellow Ribbon Fund.

le Menu:

Choucroute Garnie, Satchchowski Brats, Meats and Kraut (as our Oktoberfest draws to a close)

Potato Gnocchi , Meat sauce, House made Ricotta

Roast Chicken, Wild Mushroom Bread Pudding, Thyme Broth

You can always add dessert for $5 if you are not full.

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This really makes me wish I lived closer- the DR dinner I had at Grapeseed was memorable- guess I'll just have to make do w/ Oktoberfest at Ft. Belvoir (w/ nameless sausages, but plenty of German beer, thank goodness). Thank you for supporting the Yellow Ribbon Fund, did anyone see the article in the WaPost about wheelchair lacrosse for wounded vets (9/25)? I thought it was interesting, my kids play, it's a pretty intense sport... I definitely couldn't play it.

Thank you, Jeff, for offering great food to DR members, & to supporting our veterans...

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After a bit of a hiatus I am bringing back a three course tasting menu this weekend. the break was due to putting a lot of new dishes on the menu so That's a good thing.

this weeks tasting menu will be made up of things that i am putting on the Lunch menu as we Start Lunch Next Tuesday

Mention DR.com and get this menu for $30 and i will also donate $5 to the Yellow Ribbon Fund, please make a reservation.

Also if you are in Bethesda next week Tue-Fri I will be giving 50% off the lunch entrees. No strings attached. It would be nice if you got an app, but you don't have to.

Le menu:

Calamari Salad, Olives, Roasted Tomatoes

Korean Spiced Grilled Shrimp, Kimchee

MaPo Tufu Burger, Fried Rice

Dessert is $5 if you add it

Peace

(Congress sucks)

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Mapo Tofu Burger? Be still my heart. Not sure if we can make it in this weekend, but seeing this on the menu has made my difficult week much better and has strengthened my resolve to visit shortly.  Incidentally, earlier this fall I broke the Yom Kipur fast with a tasting menu at Grapeseed and had a terrific meal!

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Le menu:

Calamari Salad, Olives, Roasted Tomatoes

Korean Spiced Grilled Shrimp, Kimchee

MaPo Tufu Burger, Fried Rice

It's not every day that Jeff Heineman personally cooks your dinner, but there he was on Saturday night, not just expediting but working the line, flipping our MaPo tofu burgers on the griddle.  Obviously, we were known to the house, having mentioned DonRocks when reserving our table, and Jeff was very gracious when bringing our food to the table.

That said, the food stood on its own merits, and the tasting menu was a fun way to experience three very different dishes.  The calamari salad, with a generous portion of squid, evoked pleasing Mediterranean flavors.  My mother, who is Korean, loved the authentic gochujang flavors in the grilled shrimp, which were well balanced with sweetness from brown sugar.

My favorite dish of the night was the MaPo tofu burger, which had real heat but also a subtlety and refinement from the ground mushrooms and bean sprouts one doesn't usually encounter in Chinese restaurant renditions.  I only wished for a softer bun for the "burger" and probably would have been just as happy with rice as an accompaniment.

A very enjoyable evening out.

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Had an outstanding lunch this week, made doubly outstanding by the 50% off entrees deal.

We started with Jeff's "long researched" chili. While I still disagree with him about the appearance of the kidney beans, they were not plentiful and the chili (and grilled cornbread) were outstanding.

Jeff brought out a taste of the "ma po tofu burger". Outstanding flavor and texture - there's no tingle from sichuan peppers, and the heat level is certainly tamer than at Joe's or Jin River, but if I'm going to eat vegetarian I'm ordering this.

We split the moules frites and KFC (Korean Fried Chicken) sandwich. The mussels were perfectly cooked and plump, and the thai-style sauce called for a spoon when the shells were all gone. Loved the fries - crisp all the way through the meal, and salted just right. The KFC sandwich was basically Bon Chon on a bun. Again, I'd personally prefer a bit more kick in the spice, but there definitely was some heat there. A nicely dressed salad finished the plate.

Entrees ran about $10-$14 - very reasonable for what you get, and the portions are enough that you don't need an appetizer to fill up. Probably a good thing for my budget and waistline that I'm not right around the corner during the work week...

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In case anyone is staying in town this weekend Grapeseed will be celebrating Black Friday with a

Half Price Wine Weekend

Friday and Saturday all wines are 1/2 Price. Even at lunch on Friday

Bottle or Glass, doesn't matter.

This just cannot be combined with any other discounts.

Reservations would be nice but not required, we wont run out of wine.

If you are not in town, have a nice trip.

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Immense thanks to Jeff and the whole Grapeseed crew for the fantastic surprise dinner party we threw for my mom's 70th birthday this past weekend.

Cliff notes:  awesomeness, beg Jeff for the arancini if they aren't on the menu, go to Grapeseed now either way.  Lobster, oxtail and short ribs.  Brioche bookends.  Wine.

Details:  I asked Jeff to put together a tasting menu for 9 and here is what we had.  I don't know which of these are on the current menu but here you go"¦

1st course:  Lobster Slider, paired with Bouchaine Chardonnay.  One of the only pre-requests I made for the menu was a New England themed course, as this party was extended family with great memories of vacationing together in Maine.  The slider was a smaller version of a lobster roll, on a beautiful buttery brioche roll.  Anyone who has been to Freddy's knows chef kills it with lobster, so this was exceptional as expected.  Notable comments from around the table were "oooooh" and "just the right amount of mayo, I usually don't love lobster rolls because of the mayo" and "is there a little Old Bay in there? (IS THERE JEFF?)  I'm not a great lover of chardonnay but appreciate it when appropriately paired, and this one was.

2nd course:  Arancini w/ Braised Short Rib, Pecorino, paired with Pertinance Nebbiolo.  This dish was voted number one by the crowd.  We actually voted.  Some of us are nerds.  I don't know if it's on the menu but if it's not, it should be.  And if it is, you should go get it right now.  This was also my favorite wine, and pairing, of the night.  There were no sounds in the room--other than forks hitting/scraping plates--for the duration of this course.  Perfectly brown and crispy but not at all greasy outside crust and great depth of meaty flavor in the stuffing.  Fingers were used to scoop up the last smears of tomato sauce.  One partygoer noted that arancini is somewhat like kibbeh (form, not flavor) which is true but I had not considered.  I should note that there were two of these on each plate, and they were roughly the size of tennis balls.

3rd course: Choucroute Garnie w/Bacon, Ham, and Brats, paired with Scarbolo Cabernet Franc.  This was one of 2 courses I pre-approved, and I did so knowing that there might be some sauerkraut haters in my group.  Well, the fat parts of a pig changed minds once again, as this sauerkraut was spiked with bacon and ham, not to mention the big old Stachowski brat snuggled up to it with a couple of roasted potatoes.  The sauerkraut was cooked just right, a little bit of crunch left, and the multiple pork products were all top notch. The whole thing had a smokiness to it that worked well with the wine.  A couple of our group were starting to feel full and staring down at two more courses, so a lot of this went home in boxes (and reheated nicely I might add, as I swiped one of these from the lone sauerkraut-hater-holdout).  As my family's representative of the Clean Plate Club, I did my duty and savored every bite.

4th! course:  Filet Mignon, Oxtail Ragout, Horseradish Mashed Potatoes, paired with Saint Cosme Crozes-Hermitage.  Jeff put short rib and oxtail on this menu.  Psychic?  Lest you think this massive meal was getting too heavy, the mash was light and fluffy with just a touch of horseradish.  It acted as a second sauce; the perfect bite was getting all components on the fork at once.  I won't venture a guess as to what goes into the braise for the oxtail, but the result was strongly beefy flavor with a slight sweetness that would be good on almost anything"”a cracker,  a stale piece of wonderbread, just on my spoon"”but on top of a nice chunk of med rare filet?  Well that's a good fit too.  In fact I think filet should always have oxtail with it to make up for the lack of effort the loin performed in life.  I enjoyed the pairing

Dessert:  Brioche French Toast w/Vanilla Ice Cream & Balsamic Strawberries, paired with Big Cork Late Harvest Vidal Blanc.  Bookends of Brioche, nice.  Mercifully portioned!  Although stuffed, everyone destroyed this in three or four bites because it was so good.  Crispy and creamy and the strawberries providing the acid to cut the richness.  I am not a big dessert person but wish more were like this.

We were in the wine room, which is a really nice setting for a group this size, and gave us at least the illusion of privacy when we belted out a stirring rendition of Happy Birthday to You!

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Thanks for the kind words above, Dave. It was fun on my end, too.

In the For What it's Worth Department we are starting our New Butcher Block  menu tomorrow December 20th.

This is a new section of our menu that will feature A la carte steaks and similar fare at an accessible price. It will a tight little menu through this year and then really grow in 2014. Starting tomorrow I have Filet, Teres Major, A Kick ass 28 day Dry Aged New York Strip and a grilled Spatchcock Chicken for two. A Dry aged Pork Chop will be ready next week I am trying to bring a great steak Selection to Bethesda without people having to pay the stupid prices Steakhouses charge.

As we Kick this off we are pairing up some wines to go with these steaks for Half price this weekend. We have picked out a Cab Franc, a Carmenere, a Crozes hermitage and a Juicy California red,to offer for Half Price.

Also, for DR.com folks we will do the steaks for 20% off as well. No reservations or anything required. Just say "Hi" when you are here I will run these specials through Christmas Eve to start this program off right.

Jeff

*it is truly a joy to have Spatchcock on the menu at last, I hope it sells well

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Thanks for the kind words above, Dave. It was fun on my end, too.

In the For What it's Worth Department we are starting our New Butcher Block  menu tomorrow December 20th

This is a new section of our menu that will feature A la carte steaks and similar fare at an accessible price. It will a tight little menu through this year and then really grow in 2014. Starting tomorrow I have Filet, Teres Major, A Kick ass 28 day Dry Aged New York Strip and a grilled Spatchcock Chicken for two. A Dry aged Pork Chop will be ready next week I am trying to bring a great steak Selection to Bethesda without people having to pay the stupid prices Steakhouses charge.

As we Kick this off we are pairing up some wines to go with these steaks for Half price this weekend. We have picked out a Cab Franc, a Carmenere, a Crozes hermitage and a Juicy California red,to offer for Half Price.

Also, for DR.com folks we will do the steaks for 20% off as well. No reservations or anything required. Just say "Hi" when you are here I will run these specials through Christmas Eve to start this program off right.

Jeff

*it is truly a joy to have Spatchcock on the menu at last, I hope it sells well

This sounds like something I would be interested in

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Jeff has a great $10 lunch deal. Today was fish and chips (or Fish and veggies in my case). Just perfect, two generous portions of fried fish, veggies and a housemade sauce. I also the poached calamari salad ($8) that is simple, flavorful and wonderful.

Lunch is a great way to try Grapeseed out, then come back for dinner... Jeff Heineman is a very talented chef and a allaround great guy. Go say hi and introduce yourself.

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Starting today at lunch we present the Chacarero Sandwich. Those  who have had it in Downtown Crossing in Boston will recognize it immediately. I don't know much about the Chilean bread, so going from memory I made a bun using English Muffin dough. Pretty nice, It is now the burger bun, too. The sandwich has Carne Asada, Avocado, Muenster, Green Beans, Tomatoes and Hot Sauce, $7.50 at Lunch

post-2548-0-96138300-1395768591_thumb.jp

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The fried chicken (Thursday lunch special) is awesome.  When I had it, it was served with a sweet and peppery sauce on the side, a scoop of mashed potatoes and gravy, and a nice salad of asparagus, peppers, and pickled onions.  Excellent quality and quantity for only $10.  There were no other customers in the restaurant the whole time I was there.  :(

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The fish and chips (Friday lunch special) are awesome.  Both components perfectly fried.  Served with coleslaw and tartar sauce.  Excellent quality and quantity for only $10.  I would write "There were no other customers in the restaurant the whole time I was there", except there was one other - my husband.  Seriously, what's wrong with people?  Although Jeff did say he was slammed the two previous days.

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A little shamelessness here. It's our anniversary! It's been 14 YEARS since we opened our doors.

We have had a lot of wonderful people come through our doors, both guests and staffwise. It is thanks to them I can still call myself a restaurant owner after 14 years.

It would be nice to have some visitors on such a momentous (the big one - four!) occasion,

So, since this place is only open today because of our fricassee and Filet dishes (and a few Pharmaceutical Companies)  Tonight only you can get our most popular appetizer & entrée at their original price. 

Wild Mushroom Friccasee, Truffled Polenta $8 (now $13)
Filet Mignon, Oxtail Ragout, Horseradish Mashed $26 (now $38).

34 bucks for a taste of Grapeseed circa 2000.

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Hello, Jeff from Grapeseed here.

We will be having a fundraiser for the Oyster Recovery Partnership, this Saturday Sept 13th. from Noon to 3

Basically it is $30, all you can eat,

Oysters, Hush Puppies,

Clams Oreganata/Casino/Something else hot and bubbly in a clam shell,

Chesapeake Blue Catfish Po Boys,

Smoked Bluefish Spread,

and Everyone's Favorite...Chesapeake Cow Nose Ray.

Basically a lot of foods from the Chesapeake that should be eaten before they mess up the bay's ecosystem even more.

We are in partnership with Pacific Prime Wines and Evolution Craft beers, so we will have their products on special ($4 Evo Drafts and $6 Sauv blancs) $1 for each draft will go to ORP.

Also we will have a few Silent Auction Items with the profits going to ORP: Evolution Hats and shirts, A Magnum of Forrestt Riesling, And  A "Sustainable Chesapeake Happy Hour and Talk" with Dave Simpson of Congressional Seafood (food and Drink Included, Dave gets better as he drinks more)

The cost is $30 if you buy it at Tasteusa.com. Call us and tell us you heard about it here and we will sell you a ticket for $25. Ask for Patrick or Me. 301 986 9592

I hope to see you Saturday

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Hello, Jeff from Grapeseed here.

We will be having a fundraiser for the Oyster Recovery Partnership, this Saturday Sept 13th. from Noon to 3

Basically it is $30, all you can eat,

Oysters, Hush Puppies,

Clams Oreganata/Casino/Something else hot and bubbly in a clam shell,

Chesapeake Blue Catfish Po Boys,

Smoked Bluefish Spread,

and Everyone's Favorite...Chesapeake Cow Nose Ray.

Basically a lot of foods from the Chesapeake that should be eaten before they mess up the bay's ecosystem even more.

We are in partnership with Pacific Prime Wines and Evolution Craft beers, so we will have their products on special ($4 Evo Drafts and $6 Sauv blancs) $1 for each draft will go to ORP.

Also we will have a few Silent Auction Items with the profits going to ORP: Evolution Hats and shirts, A Magnum of Forrestt Riesling, And  A "Sustainable Chesapeake Happy Hour and Talk" with Dave Simpson of Congressional Seafood (food and Drink Included, Dave gets better as he drinks more)

The cost is $30 if you buy it at Tasteusa.com. Call us and tell us you heard about it here and we will sell you a ticket for $25. Ask for Patrick or Me. 301 986 9592

I hope to see you Saturday

You had me at all you can eat hush puppies. :)

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My wife and I went with our neighbors on NYE, with a  5 course prix fixe dinner featured.  The menu was well-conceived, and every course was very good to excellent.

I waited a couple of days to post, in that I did not want my emotions to override the overall good experience we had.  Fortunately, we and our neighbors can carry on a conversation for quite some time.

However, even after a couple of days, I can't help but think that we would have had a much better time had it not taken three full hours to experience our 5 course meal.  While I appreciate not being rushed out from our 7:00 reservation on a busy night, we sat for many fractions of hours in between courses, seemingly needlessly.  They seemed to be a little short on staff, but it seemed more that the kitchen was in the weeds most of the night.  The place was pretty full, but I have to believe that they were counting on that, and probably should have been better prepared.

This place is out of our way, generally, as we came in from the Virginia suburbs.  I would like to go back under less stressful conditions, but coming in from the 'burbs, it is going to take a considerable amount of energy to pull the trigger on this.

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How would you describe the atmosphere of the restaurant? My parent's want something different to celebrate their 60th wedding anniversary...and it needs to be someplace that they wouldn't normally frequent. My father mentioned Iron Gate, but since it's only a tasting menu I think that is not a good option. I have never been to Grapeseed but Daniel's love for the restaurant put it on my radar for this event.

I'm not getting a whole lot of info from the website to help me, unfortunately.

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How would you describe the atmosphere of the restaurant? My parent's want something different to celebrate their 60th wedding anniversary...and it needs to be someplace that they wouldn't normally frequent. My father mentioned Iron Gate, but since it's only a tasting menu I think that is not a good option. I have never been to Grapeseed but Daniel's love for the restaurant put it on my radar for this event.

I'm not getting a whole lot of info from the website to help me, unfortunately.

This is the bar area: grapeseed-interior.jpg

And behind the partition on the right side of that photo, there is this slightly more upscale dining area: photo-saturdaynightfever6.jpg

I'd say it's on a par with, or a bit more casual than, the old Corduroy on K Street. Grapeseed is not a dressy restaurant, but if I were in a suit, I wouldn't feel out of place because it's in Bethesda with its after-work diners.

BTW, when Jeff used to make tasting menus, they were surprisingly good (I say "surprisingly" because when you meet Jeff, you don't immediately think, "refined cook.") :)

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Have done business dinners and smaller-scale celebrations at Grapeseed, always with excellent results over the years. Jeff's a big guy; played football long ago, I think? (Don's observation) More importantly, his heart and talent are real and his experience extensive. Great chef. Great host. I'm a fan and definitely recommend.

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I was at Grapeseed Saturday night, my wife and i giving my son his final dinner before he left to go back to college on Saturday.  I had Porgy, my wife has Scallops and son destroyed the NY strip.  If fact the food was so good we all cleared our plates. Alsong with some great salads and a a shared appetizer of fried oysters we had no room for dessert.  The fried Oysters were great, my son who never had one was sad when they were gone.

Service was not so good.  We ordered a bottle of wine and my son ordered a beer.  Wine was served and beer forgotton.  When we reminded server, she was more interested in taking our order then getting the beer!  They may have been down some staff as it seemed like out server was buried trying to serve all the table in the front.

We'll be back as Grapeseed is alsways good.  Jeff was in the kitchen and you could see him making sure each dish came out properly prepared.

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Yes, your server was just supposed to be the bartender but, due to a funeral, she was impressed into the whole front section and the bar. Short two people on a Sat night can be a bit problematic. Thanks for bearing with us.

No problems Jeff.  We noticed she wasnt dressed in uniform but my son wasnt complaining!! :)

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Lunch is a great way to try Grapeseed out, then come back for dinner... Jeff Heineman is a very talented chef and a allaround great guy. Go say hi and introduce yourself.

Big ditto on the above. Met a friend who lives close to Grapeseed today so we walked over for lunch. A mushroom fricassee and fish tacos were great. But it was a new item that really prompts this post.

I vaguely remembered a year or two ago when Jeff was researching chili. There was some discussion of it here on the site. I remember at the time wondering what Jeff was up to as he seemed a tad obsessed with perfecting a fundamentally regional and always personal and controversial simple dish.

Today, we had generous tastes of the result, which will be on Grapeseed's menu starting next week.

This isn't any run-of-the-mill football chili. I'm not big on hyperbole but this is surely one of (and maybe The) best chili I've ever had and, having lived in the South and West, I've had a few (thousand).

It had a very rich base with slow-cooked tomato, onion, and the perfect cut of beef (what was it? Not the usual chuck?) with just the right amount of marbling and unctuousness. Finally, the use of ancho and chipotle gave it a smoky, subtle heat while not being especially hot or spicy. Cumin? Not sure but I think so. Topped with a small dollop of sour cream and some fresh herb, this is an almost elegant interpretation of chili. But, damn is it good. Get this. No question it's something unique and special. Likewise the delicate, homemade and grilled corn bread served with it. Wow.

Now I'm wondering if that Thursday fried chicken special is still going? And whether those awesome Heineman clam or lobster rolls may make an appearance here come Spring? Hint, hint. ;-)

With the absolute tsunami of great new restaurants in and around DC, sometimes a spot with amazingly consistent and wonderful food can be overlooked when it has been clicking for more than 14 years. Scott's right. Jeff is a seriously talented Chef. Grapeseed is the best restaurant in Bethesda now imho.

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Can I just say....Bethesda doesn't deserve Grapeseed. It should be right in the middle of DC. And I know all my esteemed fellow members up in MoCo will balk at that thought. I don't care. There you have it.

Back today for lunch since That Chili is now on the menu. If there is a better chili anywhere in this region, I'd love to know where. And that's no joke. Seriously, where? The one real knock on this chili is the cornbread, which is really something special but maybe not fully appreciated by some who'll be understandably entranced by the stew.

I dined with a friend who has been working for ten years a few blocks from Grapeseed but had Never Been. I couldn't believe it when we planned the lunch. He couldn't believe it as he picked up a card at the register on the way out.

And, today's little experiment we were damn lucky to taste? The Heineman take on a Ma Po Tofu. Wow! Let me repeat that....Wow! Like the chili, this new item was a project, the result of research, shopping tenacity and the kind of passion for food that every chef should have but only a minority probably do. Very complex, replete with fermented beans, a bit of smoke and the only nod to really pushing any traditional boundaries: duck in place of the more typical pork or beef. Some heat that builds as you savor a first few forkfuls. The guy who makes this is about as un-Asian as humanly possible. It's just not fair. Think this may be going on menu sometime soon.

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Can I just say....Bethesda doesn't deserve Grapeseed. It should be right in the middle of DC. And I know all my esteemed fellow members up in MoCo will balk at that thought. I don't care. There you have it.

Back today for lunch since That Chili is now on the menu. If there is a better chili anywhere in this region, I'd love to know where. And that's no joke. Seriously, where? The one real knock on this chili is the cornbread, which is really something special but maybe not fully appreciated by some who'll be understandably entranced by the stew.

I dined with a friend who has been working for ten years a few blocks from Grapeseed but had Never Been. I couldn't believe it when we planned the lunch. He couldn't believe it as he picked up a card at the register on the way out.

And, today's little experiment we were damn lucky to taste? The Heineman take on a Ma Po Tofu. Wow! Let me repeat that....Wow! Like the chili, this new item was a project, the result of research, shopping tenacity and the kind of passion for food that every chef should have but only a minority probably do. Very complex, replete with fermented beans, a bit of smoke and the only nod to really pushing any traditional boundaries: duck in place of the more typical pork or beef. Some heat that builds as you savor a first few forkfuls. The guy who makes this is about as un-Asian as humanly possible. It's just not fair. Think this may be going on menu sometime soon.

I work maybe 4 blocks from there and I rarely go. Nobody at my office goes out for decent lunches. <sigh>  Well, that and I rarely go out for lunch period as I am a slave to my company but that is an entirely different issue. I need to go and try that chili though!

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I work maybe 4 blocks from there and I rarely go. Nobody at my office goes out for decent lunches. <sigh> Well, that and I rarely go out for lunch period as I am a slave to my company but that is an entirely different issue. I need to go and try that chili though!

Hmmm. Now I'm wondering if you're in the same office as my friend who discovered the place today? Not likely but that would be freakish.

We should do a lunch there one day. You're a Ruta fan so I know you have your head on straight :-).

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