DonRocks Posted February 11, 2013 Share Posted February 11, 2013 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 Link to comment Share on other sites More sharing options...
Joe H Posted February 11, 2013 Share Posted February 11, 2013 Four seats on a few nights a week. This will be the most difficult reservation in America. Serious. Link to comment Share on other sites More sharing options...
Joe H Posted February 12, 2013 Share Posted February 12, 2013 We go next week. "Duck stew" anyone? "adventurous spirits in food and drink" may be key. Link to comment Share on other sites More sharing options...
no1uno Posted February 15, 2013 Share Posted February 15, 2013 We'll be there Wednesday for the first one -- we're very excited and hopeful, having been there for the final Lab in 2006 (http://laboratorio.lukefisher.com). -- Monte Link to comment Share on other sites More sharing options...
darkstar965 Posted February 19, 2013 Share Posted February 19, 2013 We'll be there Wednesday for the first one -- we're very excited and hopeful, having been there for the final Lab in 2006 (http://laboratorio.lukefisher.com). -- Monte wow. that was an amazing menu. please let us know what you can after Wednesday. this new "Roberto's Four" menu is very intriguing given it's priced higher than Al Dente's typical menu but lower than the Labs and general G3 and G3 pricing for fixed tasting menus like this. New ground but ground paved by an exceptionally talented chef. I don't think there's ever been much debate about that. Link to comment Share on other sites More sharing options...
lekkerwijn Posted February 19, 2013 Share Posted February 19, 2013 We'll be there Wednesday for the first one -- we're very excited and hopeful, having been there for the final Lab in 2006 (http://laboratorio.lukefisher.com). -- Monte We'll be doing "Roberto's Four" menu on Thursday and will provide a detailed description. Our understanding is that we will be the second group to experience the special menu. When we confirmed our reservation they sent us a questionnaire- allergies, preferences on offal and foie gras, etc. Link to comment Share on other sites More sharing options...
no1uno Posted February 19, 2013 Share Posted February 19, 2013 We'll be doing "Roberto's Four" menu on Thursday and will provide a detailed description. Our understanding is that we will be the second group to experience the special menu. When we confirmed our reservation they sent us a questionnaire- allergies, preferences on offal and foie gras, etc. I believe Wednesday's menu will be all-offal -- dessert should be interesting! Link to comment Share on other sites More sharing options...
Joe H Posted February 20, 2013 Share Posted February 20, 2013 The lab always sent a qualifying e-mail to diners-I am sure this is similar.Carol and I will be there tomorrow night-I cannot tell you how excited we are. Link to comment Share on other sites More sharing options...
no1uno Posted February 21, 2013 Share Posted February 21, 2013 Wow. This was at least as good as the best Lab -- transcendent ambrosia. We are deliriously happy. My advice: book now. The price has to, and should, go up significantly. I took lotso pix, which I will post soonwise -- Monte Link to comment Share on other sites More sharing options...
Joe H Posted February 21, 2013 Share Posted February 21, 2013 Wow. This was at least as good as the best Lab -- transcendent ambrosia. We are deliriously happy. My advice: book now. The price has to, and should, go up significantly. I took lotso pix, which I will post soonwise -- Monte Eighteen courses and almost four hours for the four of us for an experience that reminded me of what a great chef Roberto is. He was at his best tonight-this was the equal of the "duck stew" blowout from '05. Years ago I encouraged reserving for table seven at Laboratorio. Tonight, we were closer, literally a few feet away on the other side of the counter from where he personally prepares every course. After Monte posts the photos and we compile our notes for the many courses there will be more. Simply, yes, Laboratorio is back. And, incredibly, it is better. There are even more tastes and you are closer, perhaps much closer to Chef. A memorable experience. With Alberto (former Laboratorio manager) presenting the courses and Fabio from Puglia (who moved here with his girl friend who also is in the room) assisting Roberto this is an experience from another side of the ocean. For all the world you could be in Piedmont instead of New Mexico avenue-if Piedmont had something this good. Or an experience this unique. One of the most amazing dining experiences we have had anywhere. D. C. is indeed fortunate. Roberto and the Lab are back. And even better. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted February 21, 2013 Share Posted February 21, 2013 A question for the participants on the first two evenings. Did you make "reservation" or were you invited to dine there by Donna? Link to comment Share on other sites More sharing options...
no1uno Posted February 21, 2013 Share Posted February 21, 2013 A question for the participants on the first two evenings. Did you make "reservation" or were you invited to dine there by Donna? No personal invitation for me -- I'm on Al Dente's email list, and I replied almost immediately to nail 2 of the seats -- Monte Link to comment Share on other sites More sharing options...
Joe H Posted February 21, 2013 Share Posted February 21, 2013 A question for the participants on the first two evenings. Did you make "reservation" or were you invited to dine there by Donna? In post #63 above I said this 46 minutes after Don's initial announcement of Roberto's Four: "Four seats on a few nights a week. This will be the most difficult reservation in America. Serious." No, I was not invited nor did I know about it until I read it here. But before I typed the above comment, in the intervening 46 minutes, I called the restaurant and sent e-mails. I followed this up several hours later with an additional call and an additional e-mail. We were confirmed the next afternoon. For anyone reading this if you are interested in doing it I would attempt the reservations now. However difficult it is, it is going to be more difficult in the future. I should also note here that this is a spin on a Chef's Table similar to Volt's Table 21 and its original four counter seats which quickly built to a year's wait or the original MiniBar. The Inn has its own Chef Table (s) as do many restaurants around the U. S. All of these opened long after Roberto introduced the very first in 1989 at Galileo where he literally had a table in his kitchen. We actually were there for its first month of introduction literally lucking into it. Roberto had just started it believing it would be interesting to cook directly for passionate diners enjoying being able to share the dinner with them. I had sold a ride to Maple Leaf Village and was entertaining them during a trade show event in D. C. I had never met Roberto before but when our party was delayed for our table at Galileo they offered us the option of "dining in the kitchen." Nobody had ever heard of this before and the person who oversaw Maple Leaf Village also oversaw what then was considered Toronto's best restaurant. (This was York Hannover) He had never had an experience like this and thought enough that when he returned his Toronto restaurant started a Chef's Table, the first in Canada. There is no room at Al Dente for a table in the kitchen-but there is the end of the counter. Roberto's Four marries perfectly into this concept just as his small table at Galileo did in 1989. Link to comment Share on other sites More sharing options...
Joe H Posted February 21, 2013 Share Posted February 21, 2013 I counted wrong: there were eighteen courses. 18. Link to comment Share on other sites More sharing options...
no1uno Posted February 21, 2013 Share Posted February 21, 2013 Pix are up: http://lukefisher.com/robertos4.htm! It was very difficult to put this together without gushing about the individual dishes, but that way lies madness. Joe said it well. Link to comment Share on other sites More sharing options...
lekkerwijn Posted February 22, 2013 Share Posted February 22, 2013 A question for the participants on the first two evenings. Did you make "reservation" or were you invited to dine there by Donna? No invitation. Adam23 saw the posting and sent an email. We found friends to come with us and claimed all four seats and had a most enjoyable meal. Chef Enzo Fargione was sitting behind us the whole time. I hope taking notes on what his mentor was up to. Meal was great. You can read our tweets with pictures. 19 courses. Adam23 will share a full write up. They told us they are now booked up through April. Make a reservation now. Link to comment Share on other sites More sharing options...
Adam23 Posted February 22, 2013 Share Posted February 22, 2013 We were the second group to dine at "Robertos 4" with our friends this evening. Like JoeH and no1uno, we emailed the address to make our reservation. Talking to Roberto, he is planning to do this on Tuesdays and Wednesday's (sometimes Thursdays) only. No weekends. He is already booked through April. Our courses were more or less the same as no1uno's. Roberto says he isn't going to re-do the entire menu each night but will modify it a bit with significantly different menus each month. We had 18-19 courses - all very good to excellent, other than a Venison course, which had a very salty sauce. Highlights were the proscuitto wrapped around a donut of sorts with balsalmic; a sea urchin pasta (which I asked for seconds of and Roberto happily provided); a risotto with a stinky, strong norther italian cheese which was delicious; and the dessert a "pot of gianduja" which was a rich, delicious mousse of sorts. The sea scallop couse was excellent as was the duck/foies gras course (and I don't really like duck at all). Roberto cooks every single course in front of you. You leave stuffed. At $85 this is a steal. The space isn't ideal (it is a counter in a loud restaurant), but the service is good and the opportunity to watch Roberto cook is easily worth it (as is the opportunity to watch the line cooks make 5 entrees at a time - there is some seriously good looking food coming out of there - massive lamb shanks, lobster risotto and seafood pasta). There is no question Robertos 4 will increase in price in the future. This was probably the best food I have had in DC in quite a while. Link to comment Share on other sites More sharing options...
darkstar965 Posted February 22, 2013 Share Posted February 22, 2013 Maybe two wrong questions to ask but I'll ask 'em anyway. 1. Fiola didn't co-exist with any of the Galileos (though Maestro did) and I know I'm not alone in thinking Fiola is now the best Italian in our area. This seems more envelope-pushing and, of course, it's a tasting menu versus the more standard menu at Fiola. Clearly, based on the first reviews and with all we know about Fiola, both are exceptional. Is it even meaningful to ask for any comparisons that can be offered? 2. This isn't really even a question but I'd love any comments/reaction on the unusual setup for this. A Lab-like experience in the midst of a restaurant that has received very mixed reviews with food at a totally different level. The difference seems much more extreme than was true for the Lab versus Galileo that surrounded it. I understand that Robertos's 4 is something to be experienced and loved. I just find the venue and context interesting in a somewhat tangential way. And, thanks for posting the great photos, no1uno! Link to comment Share on other sites More sharing options...
DonRocks Posted February 22, 2013 Author Share Posted February 22, 2013 Maybe two wrong questions to ask but I'll ask 'em anyway. 1. Fiola didn't co-exist with any of the Galileos (though Maestro did) and I know I'm not alone in thinking Fiola is now the best Italian in our area. This seems more envelope-pushing and, of course, it's a tasting menu versus the more standard menu at Fiola. Clearly, based on the first reviews and with all we know about Fiola, both are exceptional. Is it even meaningful to ask for any comparisons that can be offered? The differences in presentation are obvious (personal chef vs. restaurant chef), but the differences in style between the two are legitimate and meaningful. 2. This isn't really even a question but I'd love any comments/reaction on the unusual setup for this. A Lab-like experience in the midst of a restaurant that has received very mixed reviews with food at a totally different level. The difference seems much more extreme than was true for the Lab versus Galileo that surrounded it. I understand that Robertos's 4 is something to be experienced and loved. I just find the venue and context interesting in a somewhat tangential way. And, thanks for posting the great photos, no1uno! This is more like RJ going "Rogue" while still at Vidalia and slinging shrimp and grits. Also, Roberto isn't always at Al Dente (which can be run by his fine and extremely capable sous chef). Link to comment Share on other sites More sharing options...
Joe H Posted February 22, 2013 Share Posted February 22, 2013 "the midst of a restaurant that has received very mixed reviews with food at a totally different level." I could not disagree with that statement more strongly. When you go to Roberto's Four you will sit there for three and a half hours and will see every single dish that is prepared and comes out of the kitchen. When you leave you will want to return to try many of them. Anything in a black cast iron skillet (and there are a half dozen different of these), lobster risotto (the live lobster is split three feet from you with the risotto on the burner seven feet away), rockfish puttenesca, any pasta-I could go on and on and on. Roberto's Four is different but Fabio from Puglia (who I mentioned above) is a young, passionate and extremely talented chef who has a real future here. He also bakes one of the best cakes I have ever tasted in my life. I have been quite sincere in my opinions about Al Dente. For anyone reading this who is going to Roberto's Four: take a look at what his kitchen is putting out when you sit at the counter. Also bear in mind that John Mariani in Esquire called him the chef of the year for the United States. For Al Dente. Al Dente has also been cited in several publications as one of the best new restaurants in America. Al Dente was not conceived as an indulgently luxurious restaurant. Rather a neighborhood restaurant where locals could go once or more a week. Much of what is on the table would do justice to 21st street. On Wednesday night the restaurant was full. This is an enormously popular successful restaurant that draws perhaps as many from downtown and the suburbs as it does from the neighborhood. Fiola is an entirely different restaurant in an entirely different setting and at a different price point. I am a huge fan of Fabio and Maria also. Enzo who is mentioned several posts above is also a gift to us. Right now this city-as when the Laboratorio and Maestro were open-is as strong for Italian as any city in America, New York included. I thought/think enough of Fabio Trabocchi's cooking that my wife and I went to New York for her anniversary just to experience his genuis once again. There is no one on this or any board who is a greater fan of his. Fiola now approaches the multi starred excellence of Maestro-yet its own ambience is as different from the Ritz Carlton palace as is it from Al Dente's. Just as Torino and Rimini are different so are Foxhall road and Pennsylvania avenue. It will be interesting to hear your opinions after sitting almost in the middle of the kitchen for much of the evening with the dining room's entrees whiffing past you. Adam23 noted a few posts above: "- there is some seriously good looking food coming out of there - massive lamb shanks, lobster risotto and seafood pasta..." Link to comment Share on other sites More sharing options...
Rovers2000 Posted February 22, 2013 Share Posted February 22, 2013 Clearly, the focus above has really been on the foods...I take it the wine pairings were also a part of your meal? I'll be heading there in the next month (and as someone who never experienced the lab or Gallileo) and was curious as to this piece of the experience. Link to comment Share on other sites More sharing options...
Roberto Donna Posted February 22, 2013 Share Posted February 22, 2013 Thank you all. Just one word about Fiola and Al Dente and Roberto's 4. Fiola is a great restaurant at a different price point, and a totally diferent style of cooking from Al Dente (and I think this is a great thing for all the restaurant customers that love italian food). I think is not fair to compare the three. Three different ways to dine and spend your money. Roberto's 4 is again a different experience from the other two. Roberto's 4 is a place where the chef (me) when it is possible cooks a dinner for 4 people serving them a meal he would like to eat himself that day. There is not any pretence to be the best or incredible, but just good solid food that makes people happy and makes them feel like they're in Italy for that evening. It's not an elegant, fancy, quiet place. It is a table in the kitchen, and a busy one! Not really a romantic place, but a place to eat real italian food. We all work to make it a fun place to eat and the last two nights were the first and we look on improving it every week. I love all your comments, but I suggest and agree with some of you that wrote before me that those 3 restaurants are not to be compared, but you should use them and enjoy the food that they produce. Thank for all the years of support that some of you gave me and keep doing. I will follow the trend from now on. Don please spell-check for me. [Done.] Ciao to all! Link to comment Share on other sites More sharing options...
Adam23 Posted February 22, 2013 Share Posted February 22, 2013 Here was our menu with quick comments: Pizzetta - Taleggio Cheese - Black Truffles - Small pizza with some taleggio cheese in the center, topped with a quail egg and truffles. Served in a small pizza box. Rather tasty way to start. San Daniele Prosciutto - Gnocco Fritto - Aceto Balsamico Tradizionale - Served on a wood for, this was a fried dough ball covered in prosciutto slices and drizzled with balsamic. Very good. Crocchetta Black Cerignola Olives - Mortadella Mayo - A delicious, airy, olive croquette, fried crisp and then served with mortadella "toothpaste" to top it. Excellent. Diver Sea Scallop Crudo - Caviar - Ligurian Olive Oil - A beautiful slice of scallop drizzled with olive oil and caviar. Wonderful flavor and saltiness. Excellent. Salmon cured in house - blood orange - Great presentation - Smoke in house and served on a plate covered with a glass bowl with smoke in it. Excellent - wonderful smoky flavor in the salmon. Oysters - Passion Fruit - Olive Oil - Wonderful oyster in a passion fruit sauce - served in a shot-glass of sorts. Fried head-on Shrimp and Shrimp Sauce - A large shrimp perfectly fried. Wonderful. One of my favorites. I could have eaten a plate of these. Frascatelli - Manila Clams - Pancetta - Frascatelli is this tiny crumbly pasta - what Roberto called "Italian Couscous". Hand made my him and then cooked with clams and pancetta. This was wonderful. Loved the noodle's texture. Chitarra Spaghetti - Sea Urchin - Pomodorini - I loved this. Sea urchin, pasta, red sauce - I got seconds. So good (I love sea urchin) Gnocchi - Lobster - Red Pepper - Wonderful soft gnocchi with pieces of lobster tail - Had a nice kick from the red pepper. The lobster was slightly overcooked but the gnocchi were wonderful. Duck raviolo - Pioppini Mushrooms - Wonderful duck filled ravioli topped with a mushroom sauce - Very good - I think this must have been a special - I saw several similar plates going out that night. Risotto - La Tur Cheese - Hazelnuts - So good. Rick, creamy, stinky, cheese with risotto - Loved it. Squab - Chestnuts - Duck Liver - This is how it was described on our menu. I don't think it was actually squad - I think we had a wonderful duck breast and a piece of foie. Also a grilled duck liver. Very good. I don't like duck but the foie was perfectly cooked and the duck was nice, tender and not gamey. Venison - Sour Cherries - Sunchokes - The miss of the evening. Had hints of chocolate but the sauce was very salty. Pecorino Di Fossa and Saba - Nice piece of cheese with some lettuces. Vanilla Gelato - Spices - Clementine - Nice gelato with cardamom and other spices. Good creaminess but the gelato did have ice crystals. Gianduia Jar - So good. Basically chocolate mousse in a jar. I could eat 5 of these. Bicerin - Basically hot chocolate. Delicious. Bombolini - Wonderful little doughnuts that somehow found their way into the Bicerin. Overall, as noted before, great meal. We didn't get wine pairings - it was offered at $45. Our friends brought wine along. The set up is interesting. It isn't high end particularly. The plating and such is cute but this isn't like Minibar or something that is designed around a tasting menu. The plating was no where like the plating at Suna we had last weekend, for instance, which was intricate and perfect. This is in the back of a neighborhood restaurant, it is loud. But it is very enjoyable. I agree with JoeH - seeing the food coming out and watching the line cooks make it, it is great to see and made us want to come back again to try things in their normal menu. As compared to Fiola - it is different. I like Fiola very much and have been there a half dozen or so times but it is a different style of food and is hard to compare. I've eaten at a lot of Italian restaurants around DC and elsewhere and this was really really quite good and a fun experience to see Roberto cook the entire meal. At $85 this is a steal - best tasting menu value in DC, no question. Link to comment Share on other sites More sharing options...
Roberto Donna Posted February 22, 2013 Share Posted February 22, 2013 Thank you very much for the report,very helpful . Sorry for the salt in the sauce ,I must have it reduce too much. The squab was squab no duck ,but I think is a good thing that you like it. The ice crystal in the ice cream are the spices in orange juice .Like I said before is very helpful because from now on I will people know about before they eat,thank you very much and it was fun to cook for the 4 of you last night,come back again for all new dishes next time. Ciao Roberto Link to comment Share on other sites More sharing options...
sandynva Posted February 22, 2013 Share Posted February 22, 2013 btw, i emailed them and asked if it was possible to do the tastings if you were vegetarian (i'm lacto-ovo, meaning eggs and dairy are ok, but seafood isnt). they said the chef was hoping to do a special veg tasting in may. i'm really excited!! Link to comment Share on other sites More sharing options...
darkstar965 Posted February 22, 2013 Share Posted February 22, 2013 I'm irrationally excited about the bicerin. On Mr. Donna's recommendation many years ago, I went to the cafe in Turin where the drink originated...great experience. Can't wait to try one again! This is great. I've traveled in Italy but not to Turin and had to look up "bicerin." Of course, many other drinks of the "mocha genus" share the ingredients nominally. But, here, aside from the specific sources and varieties of the ingredients, the layering seems to be a main point of differentiation. Very interesting. Just when you (I) think you've (I've) pretty much learned every coffee or espresso drink known to man (and woman), you (I) realize not even close! Link to comment Share on other sites More sharing options...
Simon Posted February 23, 2013 Share Posted February 23, 2013 They told us they are now booked up through April. Make a reservation now. Based on my interaction with the restaurant today, I think it's more accurate to say they are booking through April. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted February 23, 2013 Share Posted February 23, 2013 Based on my interaction with the restaurant today, I think it's more accurate to say they are booking through April. We got in next week. Link to comment Share on other sites More sharing options...
Sthitch Posted February 28, 2013 Share Posted February 28, 2013 This was only the third time that they had done Roberto’s 4 and I suspect that it will only get better with time. While there were a few missteps, I thought that with one exception each of the dishes were all well executed. This is basically a one man show and Roberto is not working with a brigade of highly trained cooks dedicated to producing just one or two tasting menus. When I think of the one dish that failed last night I put it into this context and remember that even with a cook dedicated to just cooking fish The French Laundry recently sent me out a piece of fish that would have been sent back at the Red Lobster, Roberto’s salmon did not fail on that level. This just being one man with the occasional help of his line cooks I think that the meal was spectacular, and is the best culinary bargain in the city. With that here is what I thought about the dishes: Pizzetta – The egg was superfluous to this dish, the reason is that the cheese not only overpowered its flavor, but also the texture of the melted Taleggio had the same texture of the slightly congealed yolk. As for the truffles they were visible but otherwise lent nothing to the dish. I did find the crust to be excellent. Gnocco Fritto – I am not sure what Roberto’s goals were with this dish, if it was to highlight the flavor of gnocco I think it failed because the lightly flavored gnocco was overpowered by the prosciutto and parmesan. If his goal was to highlight the texture I think he hit it out of the park, the chewiness of the gnocco meant that it took a while to chew and allowed the flavor of the prosciutto to fully develop in your mouth as you chewed and chewed. Black Cerignola Olives Croquette – I liked the texture of the dish and the croquette was nicely fried, however it had a very sharp olive brine flavor to it, I know some people love that flavor but I am not one of them. While this dish did not work for me, I know a number of people that would have loved it. Diver Sea Scallop Crudo – this was a simple dish that lives and dies on the flavor of the scallop, these were perfectly fresh. I would have liked a little less acid on as it masked the sweetness of the scallop; I also wished the scallops had been thinly sliced instead of just bisected. Quibbles aside, it was a very good dish. Salmon cured in house – this was the miss of the evening for me. The salmon was too salty and the texture too gummy. Once the smoke dissipated it was not present in the dish and the blood orange sauce did not convey much in the way of an orange flavor. I believe that the texture and the lack of smoke could be mitigated by slicing the salmon instead of keeping it as a solid piece. Oysters with Passion Fruit – this was a rather strange combination of flavors but I thought that the passion fruit’s exotic flavor and acid worked quite well with the brininess of the oyster. Fried head-on Shrimp and Shrimp Sauce – if this was on the menu I would make a regular drive from Arlington just to eat it. The batter was quite thick and on smaller shrimp I have a feeling that the batter would not have worked as well, but the extra cooking time that these mammoth shrimp needed made certain that the coating was fried through with only a hint of grease. The accompanying shrimp sauce was a bit too spicy for my taste, but was otherwise had a pleasing shrimp flavor. If there is one thing that I would change about this dish it was the plating, each shrimp is placed in a pronged contraption that was to hold the shrimp above the plate – mine was the only one that stayed in it. Frascatelli with Manila Clams – Both components were excellent, the pasta was less like couscous and more like a well-made spetzle and the clams were quite flavorful and perfectly cooked. The problem is that this was two very good dishes in one, I would have loved to open a meal with those clams and have the frascatelli as my pasta dish. The pasta sauce was dominated by olive oil and pancetta but if you removed the two manila clams you would not have known that they were part of the dish as there was nothing that tied the clams and pasta together. If there had also been chopped clams mixed with the pasta I think that it would have brought this together as a cohesive. Chitarra Spaghetti with squid ink – they did not have sea urchin last night so he made the dish with squid ink instead. This was by far the dish with the boldest flavor and was the dish of the night for me. The dough had obviously been abused enough to develop a good amount of glutton which produced the perfect amount of chew in the pasta – few restaurants work their dough enough and you end up with pasta that is too soft. I can see some people objecting to the sauce, it was an assault on the palette, but squid ink is generally the salt lick of the sea, Roberto did a nice job of balancing that saltiness and producing a wonderfully flavored sauce. The tender pieces of squid that were in the dish were superfluous as their flavor was overpowered by the sauce and the texture lost to the pasta – they were not bad, just not needed. Gnocchi with Lobster – the gnocchi was well executed and not a bit of gumminess and the lobster was perfectly cooked. I suspect that the sauce was made with lobster shells, and it had a great lobster and redpepper flavor, but it also had a gritty texture. Meat Stuffed Pappardelle – This was the least successful pasta dish. Like the spaghetti the pasta itself was perfect, but the fault was with the stuffing. I cannot remember what they said it was stuffed with, but it was a braised meat that was quite flavorful, but it was a bit dry and needed the help of the sauce. La Tur Risotto Cheese with Hazelnuts – Roberto is a master at making risotto and this was cooked perfectly, however, it was far too rich and the cheese was overpowering. I would have preferred some of the lobster risotto that we watched being prepared. Squab and Duck Liver – I really liked the non-fattened liver in this here, the gamier flavor and soft texture matched well with the squab and at his point in the meal the added richness of foie gras would have been too much. My only issue with the dish is that my squab was cold in the center. Venison with Sour Cherries and Sunchokes – I am not sure if I would call this dish a miss, the venison was a bit dry (though unless cooked very rare it always seems to be that way) and had the venison been a bit more gamey the cherries would have been a perfect foil for it, but farmed venison does not have the gaminess that is needed for such an aggressive sauce. I don’t like sunchokes in general so I will not comment on that component. Pecorino with Saba and Fig – Nice simple cheese course, the only issue is that staying with the red in the wine pairing was a mistake, it clashed with every component of this dish. Vanilla Gelato – The gelato suffered from a lack of sugar – my dining companion does not care much for sweets and even he mentioned that it needed a bit more. I think that more sugar would have also helped to eliminate the ice crystals in the gelato. Gianduia Jar – one glaring problem with this, the jar was way too small... We were served the Bicerin and Bombolini, these are served communally so we were talking to the other diners and did not pay all that much attention to them. 1 Link to comment Share on other sites More sharing options...
Ericandblueboy Posted February 28, 2013 Share Posted February 28, 2013 We were the 3rd group to do the "4" last night and we shared the counter with the owner of the restaurant and his guest. A word about wine pairing - I don't know if this will always hold true but last night we all did the wine pairing so between the 4 of us, we killed every bottle. Unlike normal wine pairing where you get a glass of each wine, we had refills until we killed the bottle (except the glass of dessert wine). I too thought the seppia ink pasta was the best dish. The taste of the ink in the sauce is very distinctive and the pasta was perfectly cooked. The meat stuffed pasta dish is stuffed with duck - the same dish that's described as duck raviolo previously (but with parpardelle). And there was no squab, it was duck breast and duck liver (and mine was cooked perfectly). I don't know if the price will go up. They all know the market can bear a higher price but I think the owner intends to keep the price at the current level. I will post pics tonight. I passed out immediately upon arriving home last night (and our dinner is only 3 hrs, started at 7 and finished around 10 - the pacing was prefect). We saw many lobsters butchered in front of us that went into a risotto pan. I have a picture of this delicious looking dish... Link to comment Share on other sites More sharing options...
Gadarene Posted February 28, 2013 Share Posted February 28, 2013 Just booked for late next month. Can't wait. Link to comment Share on other sites More sharing options...
Roberto Donna Posted February 28, 2013 Share Posted February 28, 2013 EricaandBlueboy and Sthitch I had fun cooking for you last night.Thank you for sharing your points very much appriciate . Too bad that me and Alberto did not have the chance to thank you and say good night when you left. Ciao Roberto Link to comment Share on other sites More sharing options...
DanielK Posted February 28, 2013 Share Posted February 28, 2013 Thanks for the review, guys. My +1 is taking me for my birthday on the 13th next month, and now I'm even more excited! Link to comment Share on other sites More sharing options...
Ericandblueboy Posted March 1, 2013 Share Posted March 1, 2013 In the order set forth above (the last one was the lobster risotto that looked good). Sorry, no pics of dessert. 1 Link to comment Share on other sites More sharing options...
darkstar965 Posted March 1, 2013 Share Posted March 1, 2013 This was only the third time that they had done Roberto’s 4 and I suspect that it will only get better with time... Hopefully okay to ask a kind of obvious question, Sthitch. How much did you enjoy Roberto's4? And did you, like most others, think it a wonderful value at $85? I ask just because, while I loved the detail and balance of your writeup, you did seem to find some faults with nearly every dish going through what you wrote line by line. Thanks! Link to comment Share on other sites More sharing options...
Joe H Posted March 1, 2013 Share Posted March 1, 2013 La Tur Risotto Cheese with Hazelnuts – Roberto is a master at making risotto and this was cooked perfectly, however, it was far too rich and the cheese was overpowering. I would have preferred some of the lobster risotto that we watched being prepared The La Tur risotto is made the same as his gorgonzola dolce risotto-it is suppose to be very rich. I believe this is one of the best risottos he makes. La Tur is an extremely rich cheese which some may not prefer. The lobster risotto is another matter: it is on their regular menu and looked incredible. One thing you will not see sitting in the dining room is the preparation of that risotto. Suffice it to say the lobster is fresh... Fried head-on Shrimp and Shrimp Sauce – if this was on the menu I would make a regular drive from Arlington just to eat it. The batter was quite thick and on smaller shrimp I have a feeling that the batter would not have worked as well, but the extra cooking time that these mammoth shrimp needed made certain that the coating was fried through with only a hint of grease. The accompanying shrimp sauce was a bit too spicy for my taste, but was otherwise had a pleasing shrimp flavor. If there is one thing that I would change about this dish it was the plating, each shrimp is placed in a pronged contraption that was to hold the shrimp above the plate – mine was the only one that stayed in it. This is a spectacular presentation that was one of the showstoppers of the night; for us all four shrimp survived the five, six feet from the assembly area to the adjacent table. I would not change it. I actually have it as wallpaper on my laptop. We return in two weeks with friends and hope to have the exact same dinner shown above. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted March 1, 2013 Share Posted March 1, 2013 "Fried head-on Shrimp and Shrimp Sauce – if this was on the menu I would make a regular drive from Arlington just to eat it. The batter was quite thick and on smaller shrimp I have a feeling that the batter would not have worked as well, but the extra cooking time that these mammoth shrimp needed made certain that the coating was fried through with only a hint of grease. The accompanying shrimp sauce was a bit too spicy for my taste, but was otherwise had a pleasing shrimp flavor. If there is one thing that I would change about this dish it was the plating, each shrimp is placed in a pronged contraption that was to hold the shrimp above the plate – mine was the only one that stayed in it." This is a spectacular presentation that was one of the showstoppers of the night; for us all four shrimp survived the five, six feet from the assembly area to the adjacent table. I would not change it. I actually have it as wallpaper on my laptop. The presentation of the shrimp was inverted between the two meals. You guys had the tail down, we had the head down. Link to comment Share on other sites More sharing options...
Sthitch Posted March 1, 2013 Share Posted March 1, 2013 @Joe - My friend we are going to have to disagree on those two points. I thought that the risotto was far too rich for the 12th course of a meal - I did not mean to say that it should be replaced by the lobster risotto only that at that moment it looked more appealing than the overly rich dish that we were served. As for the shrimp, food as architecture has not wowed me since the 90's. I thought that it would have been more effective to serve it on a piece of paper – similar to how they serve tempura in Japan or Fritto Misto in Italy. @Darkstar – I greatly enjoyed the meal. Just because I have an issue with a dish does not mean that I do not like it, in this case I enjoyed all but one dish I was served. Link to comment Share on other sites More sharing options...
DonRocks Posted March 2, 2013 Author Share Posted March 2, 2013 @Joe - My friend we are going to have to disagree on those two points. I thought that the risotto was far too rich for the 12th course of a meal - I did not mean to say that it should be replaced by the lobster risotto only that at that moment it looked more appealing than the overly rich dish that we were served. As for the shrimp, food as architecture has not wowed me since the 90's. I thought that it would have been more effective to serve it on a piece of paper – similar to how they serve tempura in Japan or Fritto Misto in Italy. Would it be possible to think of this as a cheese course rather than as a risotto course? --- Answering my own question: no, since you had two rich meat courses afterwards, and *then* a cheese course. Yikes! Link to comment Share on other sites More sharing options...
Roberto Donna Posted March 2, 2013 Share Posted March 2, 2013 Here is my reason why I put La Tur risotto in that menu. Yes is very rich but is almost at the end of the savory meal , squab with duck liver follow it ( even richer then risotto ) but the venison start the acid part that is suppost to clean the fat from your palate.And the next course of cheese is not softh and rich but hard and acid ( pecorino di fossa ) with a hint of sweet ( fig marmellate and saba ) get you ready for dessert. that is my reason. And I realy appreciate the comment from the ones that had the meal ,very interesting for me to understand how peoples read my food . I would love to seat and have a dinner cook by you guys. Yes I would love it and it will be super interesting to understand how and why you think in a certain way about Italian food and love to discuss about it. I understood that in this life I learn every day from every body and that is why I love to share. I realy thank you for taking so much time out of your life to taste my food,talk about it and I hope you will keep doing it. Without you costumers I will not be able to share what I love to do the most in my life cook Italian food. Love and peace Roberto Link to comment Share on other sites More sharing options...
brr Posted March 21, 2013 Share Posted March 21, 2013 If anyone is interested in seats for Roberto's Four, there are 4 seats available Thursday April 4. I want to thank Roberto and Al Dente for their flexibility in allowing us change our reservation due to changing circumstances on our end. Niall Link to comment Share on other sites More sharing options...
DanielK Posted March 21, 2013 Share Posted March 21, 2013 If anyone is interested in seats for Roberto's Four, there are 4 seats available Thursday April 4. I want to thank Roberto and Al Dente for their flexibility in allowing us change our reservation due to changing circumstances on our end. Niall I still owe a writeup from my dinner last Wednesday. The headline: a bargain for $85 - we totaled 20 courses, and not a dud among them. Link to comment Share on other sites More sharing options...
darkstar965 Posted March 21, 2013 Share Posted March 21, 2013 I still owe a writeup from my dinner last Wednesday. The headline: a bargain for $85 - we totaled 20 courses, and not a dud among them. You and I both, Daniel. We went night before last. Our headline: Really outstanding with all the quality, talent and wonderful hospitality that characterized the best of the Galileo/Laboratorio days. A few newer dishes. Something like 17 courses for the dinner promoted as "12+". And, big agree on the value. More to follow; with some photos. Link to comment Share on other sites More sharing options...
Rovers2000 Posted March 22, 2013 Share Posted March 22, 2013 Did Roberto's 4 last night and our group really enjoyed ourselves. Let me preface my thoughts by saying that this was the first time I've ever had Chef Donna's food. I also won't go into the detail that some others went into b/c there was some overlap. Below is what we had: -Pizzetta - Robiola Cheese - Black Truffles -San Daniele Proscuitto - Gnocco Fritto - Aceto Balsamico Tradizionale -Crocchetta Black Cerignola Olives - Mortadella Mayo -Diver Sea Scallops Crudo - Caviar - Ligurian Olive Oil -Norwegian Salmon Cured In-House - Yogurt - Cucumber - Sicilian Olive Oil -Fried Head-On Shrimp - Saffron Sauce -Chantarelles Mushrooms - Asparagus - Shallots -Scrambled Egg - Pioppini - Burrata Cheese -Frascatelli - Clams - Speck -Chitarra Spaghetti - Cuttlefish - Black Ink Sauce -Raviolo Del Plin - Potato - Leeks - Butter Sage Sauce -Risotto - "La Tur" Cheese - Alba Hazelnuts -Squab - Chestnuts Duck Liver -Cervena Venison - Sour Cherries - Sunchokes -Pecorino Di Fossa Cheese - Saba - Dry Fig Puree -Panna Cotta - Raspbeery - Blood Orange Granita - Candy Zest -Gianduia Jar -Bicerin -Bombolini First, this was a TON of food for 85 bucks. From a pure value perspective, I don't know if I've had a a better meal in recent memory. My personal favorites were probably the Scrambled Egg, served in a shell topped with the burrata, the Ravioli Del Plin, and the Squab with Duck Liver but there was not a single dish I didn't like. I also have to call out the texture of the Panna Cotta as being a textbook example of what the dish should be like. Delicious. By the end our group was groaning we were so full, but everyone demolished each dish that came out. Its certainly an interesting setting for this type of meal, when we got there at 7 it was definitely loud, I actually thought it was refreshing to have this type of experience in an environment that wasn't particularly stuffy. We also did the wine pairings which matched the food well. If I were to do it again, I'd probably bring some bottles of my own, but this isn't a knock on the pairings (of which they are very generous with the pours for 45 dollars). All in all I really enjoyed the experience and it lived up to my expectations based on JoeH's posts and many of the others in this thread. Its not often I'd say that a weeknight meal that crested the 300 mark for 2 was a great value, but this was. I would highly recommend the experience for anyone who is currently sitting on the fence. 1 Link to comment Share on other sites More sharing options...
Ericandblueboy Posted April 9, 2013 Share Posted April 9, 2013 The single best meal I've had thus far this year is a restaurant within a restaurant tweet from Tom, accompanied by this article. I assume it'll be booked for a year now as Joe surmised. Link to comment Share on other sites More sharing options...
Joe H Posted April 10, 2013 Share Posted April 10, 2013 Eighteen courses and almost four hours for the four of us for an experience that reminded me of what a great chef Roberto is. He was at his best tonight-this was the equal of the "duck stew" blowout from '05. Years ago I encouraged reserving for table seven at Laboratorio. Tonight, we were closer, literally a few feet away on the other side of the counter from where he personally prepares every course. After Monte posts the photos and we compile our notes for the many courses there will be more. Simply, yes, Laboratorio is back. And, incredibly, it is better. There are even more tastes and you are closer, perhaps much closer to Chef. A memorable experience. With Alberto (former Laboratorio manager) presenting the courses and Fabio from Puglia (who moved here with his girl friend who also is in the room) assisting Roberto this is an experience from another side of the ocean. For all the world you could be in Piedmont instead of New Mexico avenue-if Piedmont had something this good. Or an experience this unique. One of the most amazing dining experiences we have had anywhere. D. C. is indeed fortunate. Roberto and the Lab are back. And even better. From Tom Sietsema's review in the Post: "it resurrects the enormous talent of the Washington chef who took home the James Beard award for best Mid-Atlantic chef in 1996: Roberto Donna....Roberto’s 4 left at least one patron with more goose bumps than a whole season of eating elsewhere in town." We returned tonight. Remarkably Roberto is up to 20 courses from the original 18 we experienced on opening night. Almost every one was different! My guess is that after the Post review appears on Wednesday you won't be able to get near Roberto's Four. For that matter I think it's just a matter of time until Obama stakes out his four seats. Still, we appreciate the wonderful memories which brought back the absolute best of the Lab. Thank you, Chef. Link to comment Share on other sites More sharing options...
Roberto Donna Posted April 10, 2013 Share Posted April 10, 2013 Thank you DR for all the support on Roberto's 4! You have been of great help to me during the first steps of this little baby. Ciao Roberto Link to comment Share on other sites More sharing options...
sandynva Posted June 20, 2013 Share Posted June 20, 2013 A couple of weeks ago i had an amazing dinner at Roberto's 4. The chef was kind enough to do a vegetarian menu and it was fabulous, and so much food (19 courses!) i didn't eat again till the next evening. there was so much, and so many of the dishes that were so good, i can't go into detail on them, but the takeaway is--GO. and hope he makes the cauliflower panna cotta for you. the 19 course menu was: (starter glass of prosecco) pizetta with robiola, truffles, quail egg cauliflower panna cotta with sweet peppers (this was so, so delicious. a rich, creamy, sublimation of cauliflower) panelle (chickpea bread) with carrot tops and crispy kale eggplant puree, bufala mozzarella, tomatoes, basil, smoke fonduta with swiss chard 2 ways stuffed zucchini flower--usually i don't appreciate fried zucchini blossoms but this one was perfectly fried, the zucchini flavor definitely present, and lightened with lemon eggs with pioppini mushrooms and straccitella cheese handmade frascateli with peas, fava beans, and artichokes chitarra spaghetti with chanterelles and asparagus olive oil raviolo with cream, parmesan and black olives (quite unusual) saffron risotto a layered cake or tian of porcini mushrooms, potato, turnips, rosemary and cream--amazing dish, the flavors changed with each bite vidalia onion with gorgonzola and brussel sprout leaves a mini cheese plate of pecorino, roasted yellow tomato, fig jam, honey and hazelnuts blood orange granita panna cotta with caramel a Gianduia cake with zabaglione bicerin bombolini with dark chocolate sauce overall, a wonderful, wonderful meal. (the only thing i would change is maybe giving the diners the menu at the start of the meal, or at least an idea of how many dishes are coming out and pace themselves accordingly). thank you chef. Link to comment Share on other sites More sharing options...
brr Posted August 1, 2013 Share Posted August 1, 2013 (finally) had a wonderful meal at Roberto's 4 last night - great food, delightful service Link to comment Share on other sites More sharing options...
no1uno Posted August 10, 2013 Share Posted August 10, 2013 Last Thursday we returned to Roberto's 4 (after attending the first one in February), and the Chef continues to amaze -- see pix at http://lukefisher.com/robertos4.htm, with a few animated gifs! There were just a few repeat items, many wonderful new seasonal dishes. We always thought the only (relative) weakness at the Lab was the desserts -- NOT so any more, in our opinion. He said they're hoping to expand the restaurant, and there may then be a slightly larger Roberto's 4, maybe 8, but nothing on the scale of the Lab. Since we were celebrating our 30th anniversary, we indulged in Komi on the 2nd and Roberto's 4 on the 8th. I thought about posting about a "Komi vs Roberto's 4 Smackdown", but, no -- our feeling afterward is, golly, we wish we could afford to go to both more often.... (As wonderful as Komi was, this was the first time we've been that there was no pasta dish, which I missed -- Chef Donna more than made up for that!) (A clue for newbies: try for the left-most seat, you can much better see the prep.) Link to comment Share on other sites More sharing options...
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