Métier, Chef Eric Ziebold's Prix-Fixe, Fine Dining Restaurant in Mount Vernon Square

[Deborah Lee]

In my case, I was added as a second guest to a party of 2.  I called ahead to work it out with the restaurant to pay my deposit separately with my credit card.  I initially came across some trouble requiring a signed form with my credit card info even though I was calling in with my credit card info, but got approval from Celia Z to override the requirement for signed form this time, but it would be required for a future reservation.  At the night of our dinner, after completing our meal, my friend and I had to ask the server to redo the bill and have it split by what beverage options we ordered separately.  It was not an ideal way to end the meal with this confusion plus extra waiting time.  Metier should have known to have split the check appropriately before presenting our bill.  It took additional time for the server to work it out for which she provided her apology...some time had passed and it seemed the server had forgotten us.  This should not have happened.

At Pineapple and Pearls, your portion of the bill is automatically charged to your credit card on the day of your dinner with no bill to sign since beverage, gratuity and tax is all inclusive.  Upon completion of your dinner, you leave with menu, shortbread cookies and donuts in hand!  Much better way to end the meal!  Also, Pineapple and Pearls does this much better with an option to split the check with members of your party in advance when you book your reservation online and no signed form with credit card info required since it is done online.  (You register first before making your reservation). 

[DonRocks]

38 minutes ago, dslee said:

In my case, I was added as a second guest to a party of 2.  I called ahead to work it out with the restaurant to pay my deposit separately with my credit card.  I initially came across some trouble requiring a signed form with my credit card info, but got approval from Celia Z to override the requirement for signed form.  At the night of our dinner, after completing our meal, my friend and I had to ask the server to redo the bill and have it split by what beverage options we ordered separately.  It was not an ideal way to end the meal with this confusion.  Metier should have known to have split the check appropriately before presenting our bill.  

At Pineapple and Pearls, your portion of the bill is automatically charged to your credit card on the day of your dinner with no bill to sign since beverage, gratuity and tax is all inclusive.  Much better way to end the meal!  Also, Pineapple and Pearls does this much better with an option to split the check with members of your party in advance when you book your reservation online and no signed form with credit card info required since it is done online.  (You register first before making your reservation).

I think I'm missing something - how should Métier have known to split the check - not just "appropriately," but at all? Did you ask them to? 

If one of you ordered wine pairings, the other didn't, and you asked them to "split the check," then I think it would be correct for the server to seek clarification, because $100+ is a big discrepancy.

[Deborah Lee]

27 minutes ago, DonRocks said:

I think I'm missing something - how should Métier have known to split the check - not just "appropriately," but at all? Did you ask them to? 

If one of you ordered wine pairings, the other didn't, and you asked them to "split the check," then I think it would be correct for the server to seek clarification, because $100+ is a big discrepancy.

Up front Metier knew our party had 2 guests paying with 2 separate credit cards when we paid our deposit separately, because I made a point of calling the restaurant in advance with my credit card information.  Before the bill came, they should have done the calculations before presenting the bill to us separately.  The whole point of calling in my credit card was to inform the restaurant my desire is to pay my own way.  Can't think of any way to make this any clearer.  

It would be great if Metier and other high end restaurants requiring deposit in advance and payment upon delivery, take note that there are single diners who may dine together, but wish to pay their own way and be given a seamless process to do so like Pineapple and Pearls has clearly done.

[DanielK]

Menu from two weeks ago.

metier1.pdf

metier2.pdf

[DanielK]

And the wine pairings that were available that night. We talked with Kerstin for a bit - she was happy to pick a bottle that would have worked most of the way through the meal, but she was very satisfied with the pairings she'd created. I went with the first pairing, and she added a few splashes along the way.

metier3.pdf

[Simon]

The menu layout and font look almost exactly those from the Per Se menu.  Same designer?

[DonRocks]

16 minutes ago, Simon said:

The menu layout and font look almost exactly those from the Per Se menu.  Same designer?

Celia was Events Coordinator at Per Se for years, so quite possibly.

One thing I'm certain of is that top management will be reading all of these posts, and will be quite responsive to them. 

[Josh]

I agree with the general idea that they need to hone their reservation system.  I missed their call yesterday asking me to confirm my reservation, and the message requested that I call back to confirm.  When I called today, I sat through the dreaded recorded message waiting to hear which button to push for reservations (it's 1, but annoyingly that information is given after all the other options are listed).  I was then connected with a pleasant lady who informed me I did not have a reservation for tomorrow.  After a little while of hearing keyboard tapping, and a brief hold, she came back to say, "Oh, you didn't say it was for Metier. I was looking at Kinship."  (The first thing I said when I called was that I was calling to confirm for Metier for tomorrow evening.)

An interaction that gives me echoes of dealing with United Airlines is not really the best way to start a very expensive fine-dining meal.

That said, I'm incredibly excited to go tomorrow, and celebrate my last fine-dining meal in DC with my food from my favorite chef in DC (and maybe anywhere, for that matter).

[DanielK]

As a data point, I have had no difficulties confirming my Kinship (3) and Metier (1) tables, and all of them have been ridiculously perfect in service and food. 

[Josh]

This writeup is long overdue...thanks to Bart for nudging me to get it done.

My wife and I spent our 11th anniversary in the very capable hands of Chef Ziebold and Celia's team earlier this month.  The short version is this: We had a fantastic and luxurious evening from start to finish.  Metier is truly a spectacular fine-dining experience.  Congratulations are definitely in order to the Ziebolds for opening a place of this caliber in DC.

We were escorted to the lower level via a small elevator just behind the host stand of Kinship, arriving to a warm, softly lit salon with a fireplace.  Celia met us here, made sure we were comfortable, and brought flutes of champagne to enjoy as we were presented with a trio of amuse-bouches (falafel, lobster eclair, artichoke tea).  The lobster eclair was essentially a Maine style lobster roll, with the eclair pastry standing in for the buttered roll.  Excellent.  The artichoke tea was delicately flavored and poured from a teapot.  I know there was a garnish already in the tiny teacup, I think described as some sort of granita, but this far from the meal, the detail escapes me.

We were brought into the main dining room, an intimate space with fewer than 10 tables, and a large picture window revealing the kitchen.  Notably, the window is actually a window, with a pane of glass, so you have the opportunity to view the kitchen, but not the distraction of hearing the bustle and clinking of pans and plates.  We were given he option of perusing the menu to know what was coming, or just going with the flow and being surprised at each course and we opted for the latter.  We chose to go all in and got the higher level of the two wine pairings.  Our champagne cocktail (made with Remy XO, of course) accompanied our first course of Butter Braised La Ratte Potato with Ossetra caviar, creme fraiche, and topped shavings of katsuoboshi.  My god.  As chef later explained, this was his take on a "loaded baked potato."  Apparently the caviar was Celia's idea, and I'm glad he listened to her.  Next was a whimsically presented dish (Morel and King Trumpet Mushroom Salad) of mushroom fritters, morel mushrooms, shaved Darden ham, and juniper meringues made to look like white mushrooms, all served on a halved log.  Each component here stood well on its own, but the combo of the rich, salty ham and sharp, but still earthy pickled mushrooms killed me.  The perfectly cooked Poached Alaskan Halibut balanced sweetness from an Indonesian-style curry, and coconut rice, with the maritime funk of uni.  I was sorely tempted to lick the bowl clean, but maintained some dignity by using my bread to scrub every last bit of sauce.  The Palette of Kuroge Beef was 4 thin slices of astonishingly marbled beef served raw on a dish meant to mimic a painter's palate, with dollops of 4 different accompaniments: spring garlic tapenade, shiso chimichurri, horseradish mousse, and smoked beef butter (YES), all topped with freshly grated Bolivian pink salt.  I could have lingered all night on this dish.  The beef alone was perfection.  There were no losers among the sauces, but that beef butter will haunt me.  At this point in the pairing, we had a choice between a white Burgundy from Meursault, and a Californian pinot noir from the Santa Rita Hills (Wenzlau, 2012).  We split it up, obviously, and both were delicious pairings, though my preference is for the pinot, which had less fruit and more earthiness than I expected (a good thing).  Agneau Au Foin is a portion of lamb loin cooked in a bed of highly curated hay from around the region.  The hay ups the ante on the...lambiness of the lamb (sorry, running out of descriptors here), and is brought back from the barnyard and into the realm of the luxurious with a bit of mild goat cheese, and a wine sauce with minced green olives, tomatoes, and roasted red peppers.  There were two dessert courses (Tea and Shortcakes and Frozen S'more) which were great, but not being a huge sweets person, my descriptions wouldn't be very exciting.  What was exciting was the delicious Madeira that closed the meal (Blandy's 1988 Malmsey).

As one would expect from a restaurant of this caliber, service was impeccable but friendly.  This is truly a star of a restaurant, not just in DC, but nationwide.  In the Pineapple and Pearls thread, there was some lighthearted talk of comparing the two.  They are both fantastic, but ultimately are aiming for completely different targets.  Yes, both are "special occasion" "fine dining" restaurants, but the similarities end there.  There is room in DC for both approaches, and we were lucky to have the chance to experience both before we make the long move down to Houston.

Edited May 28, 2016 by JoshNE
Remembered the third amuse-bouche!

[CapitalGourmand]

I want to do an extensive write up (with pictures) within the next two weeks. But for now, here are my initial thoughts.

 

Usually, I don't have too much trouble putting together a group for a meal at a restaurant like Métier. But it seemed that everyone was either was out of town for the weekend I made the reservation or not interested in going. Undeterred, my friend and frequent dining companion, Khoi, and I continued our search and were able to find a third person to join our party. He even paid the $150 deposit up front as a demonstration of his commitment. Unfortunately, he contacted me the week before the dinner to let me know that he would be unable to join us because of a wedding. I tried to modify my reservation online, but because all the two tops had already been reserved for that evening I kept getting a message that there was no availability. So we reached out to Célia and she put us in touch with her contact at Resy. They did some maneuvering on the back end and walked me through the process to modify the reservation with a phone call that only took 5 minutes.

 

With this settled, I imagined that the two of us would be sitting at a four top. So I was surprised when Célia escorted us to the table for two right in front of the kitchen window! It felt like having front row seats to the kitchen where we got to watch Ziebold and his chefs run the pass. It clear that the Kinship roast chicken was the most popular dish (justifiably so) as I saw it being prepared more than any other.

 

I wanted to point this all out because I really appreciated how Célia put forth the effort to make this all work out. Perhaps it was a small thing for her to accomplish on her end, I'm not sure. But it came across as a thoughtful gesture that went above and beyond.

 

We were one of the first parties to arrive, so the decibel level was understandably low at the beginning. It got much livelier about an hour and a half in, but never so much as to make conversation difficult. That said, I did notice a difference between the atmosphere of Métier and that of Kinship. Stepping off the elevator on the way out, I was struck by the difference of the Kinship dining room. It reminded me of the musical analogies Daniel Humm and Will Guidara used in comparing Eleven Madison Park to Miles Davis and NoMad to the Rolling Stones. I think a similar analogy would be fitting when comparing Kinship to Métier.

 

The food was next-level good and on par with the meals I've had at 3-Michelin star restaurants. It's probably the best meal I've had in DC to date. (Okay, well this and Suna. And P&P.). Compared to my other stellar tasting menu experience from about a month ago at Pineapple and Pearls, the food here was noticeably "French" while the food at P&P was "global". That shouldn't be too surprising given the backgrounds of the two chefs. To  echo  the point Josh made in his comments, these are two restaurants with different targets. The diners at Pineapple and Pearls were mostly younger and Millennial/hipster-ish while most of the clientele at Metier seemed older, at least on the evening I was there.

 

I really look forward to returning to Metier as the menu evolves. It's the kind of place where they make everyone feel like a VIP. That, more than anything else, is why I would recommend it.

[Pool Boy]

Having been to Kinship about two weeks prior, we decided to get to Metier soon. We went May 12th.

You head in the same doors as Kinship, but then take an (oddly long ride down) an elevator. You come out in to a warm and inviting (but kind of small) parlor. We were offered the opportunity to order an aperitif and opted for some nice cocktails. The seating in the parlor is very comfortable and would easily allow for a group of 4 to sit facing away from each other but easily sit slightly sideways as there are just pillows between the opposing sitting spaces. It would allow easy comfortable conversation.

We were then shown to our seats and had a great meal. Great service, good wine choices (but expensive) as we opted to not do the pairings. We did not take pictures and we did not take notes. Everything was good. Some was a little oddly presented (something was conveyed as mushroomy and involved serving us something on wood/a log), but all tasty. The standout dish we had, BY FAR, was an uni dish that I really just cannot describe. I have sat here, trying to put it in to words and I am at a loss. I have no idea what all of the elements are (we forgot to ask for a menu to take home with us when we left), but MAN ALIVE it was so good.  That was last meal you eat before you are electrocuted worthy (at least in the top running!).

You have a good view of the kitchen while you dine as there is a very large window for diners to peer though. The lighting is good and brightens the underground nature of this dining room (it's an odd choice to put this place downstairs and underground, but you do what you need to in order to make a business work, right?). At times, I think there was almost too much service staff buzzing about. I was not really interrupted or anything while dining, but there was an awful lot of people coming to the table to make sure I was set for the next course, water, etc and it got a little bit much is all. I mean do not get me wrong, I love great service, but this might be a smidge too much. Then again, this is just an initial impression and also they'd only been open for two weeks.

Lastly, the place is EXPENSIVE. I have spent more for a meal a number of times in my life, but not too many, and this was arguably better than a couple of them, but, as such, this is the kind of place you only will likely experience once in a blue moon.

For me, having been upstairs to Kinship a few weeks prior, I think I will prefer to go there to get my Eric Ziebold fix. I prefer picking my courses and tasting menus are not really my thing much any more (this being said, some of the courses we had at Metier that night were expectedly tasting menu sized, but others, like the uni dish, were more larger sized, so as to allow the diner to spend time with a dish and indulge their senses - kudos to Ziebold for making this tweak as a nod to diners like myself).

All in all, a great meal and evening. I will be back to Metier in the future, but it may just be a while due to the cost.

[Lxa1421]

On 6/4/2016 at 4:34 PM, Pool Boy said:

Having been to Kinship about two weeks prior, we decided to get to Metier soon. We went May 12th.

You head in the same doors as Kinship, but then take an (oddly long ride down) an elevator. You come out in to a warm and inviting (but kind of small) parlor. We were offered the opportunity to order an aperitif and opted for some nice cocktails. The seating in the parlor is very comfortable and would easily allow for a group of 4 to sit facing away from each other but easily sit slightly sideways as there are just pillows between the opposing sitting spaces. It would allow easy comfortable conversation.

We were then shown to our seats and had a great meal. Great service, good wine choices (but expensive) as we opted to not do the pairings. We did not take pictures and we did not take notes. Everything was good. Some was a little oddly presented (something was conveyed as mushroomy and involved serving us something on wood/a log), but all tasty. The standout dish we had, BY FAR, was an uni dish that I really just cannot describe. I have sat here, trying to put it in to words and I am at a loss. I have no idea what all of the elements are (we forgot to ask for a menu to take home with us when we left), but MAN ALIVE it was so good.  That was last meal you eat before you are electrocuted worthy (at least in the top running!).

You have a good view of the kitchen while you dine as there is a very large window for diners to peer though. The lighting is good and brightens the underground nature of this dining room (it's an odd choice to put this place downstairs and underground, but you do what you need to in order to make a business work, right?). At times, I think there was almost too much service staff buzzing about. I was not really interrupted or anything while dining, but there was an awful lot of people coming to the table to make sure I was set for the next course, water, etc and it got a little bit much is all. I mean do not get me wrong, I love great service, but this might be a smidge too much. Then again, this is just an initial impression and also they'd only been open for two weeks.

Lastly, the place is EXPENSIVE. I have spent more for a meal a number of times in my life, but not too many, and this was arguably better than a couple of them, but, as such, this is the kind of place you only will likely experience once in a blue moon.

For me, having been upstairs to Kinship a few weeks prior, I think I will prefer to go there to get my Eric Ziebold fix. I prefer picking my courses and tasting menus are not really my thing much any more (this being said, some of the courses we had at Metier that night were expectedly tasting menu sized, but others, like the uni dish, were more larger sized, so as to allow the diner to spend time with a dish and indulge their senses - kudos to Ziebold for making this tweak as a nod to diners like myself).

All in all, a great meal and evening. I will be back to Metier in the future, but it may just be a while due to the cost.

You may be thinking of the poached Alaskan halibut dish with an uni butter and Swarnadwipa (Indonesian curry) that was served in a black bowl with spikes (representing an urchin). If so, completely agreed. The concept was unique and perfectly executed - simultaneously thought provoking and incredibly viscerally pleasurable...the single best dish I've had in DC.

[Pool Boy]

10 hours ago, Lxa1421 said:

You may be thinking of the poached Alaskan halibut dish with an uni butter and Swarnadwipa (Indonesian curry) that was served in a black bowl with spikes (representing an urchin). If so, completely agreed. The concept was unique and perfectly executed - simultaneously thought provoking and incredibly viscerally pleasurable...the single best dish I've had in DC.

It was a truly spectacular dish.

[Bart]

Thanks for the note about the bowl. I wouldn't have made he connection with a sea urchin if you didn't mention it 

(i was going post photos but I can't because they're too large  and I can't figure out how to shrink them on the phone ) 

 

[CapitalGourmand]

Not for the first time, Sietsema and I see things a little differently . . .

Washington Post Metier Review: Eric Ziebold’s newest attraction tickles more than it transports

[Kev29]

On 6/22/2016 at 11:57 AM, CapitalGourmand said:

Not for the first time, Sietsema and I see things a little differently . . .

Washington Post Metier Review: Eric Ziebold’s newest attraction tickles more than it transports

Oh were you not "tickled"?

[CapitalGourmand]

6 hours ago, Kev29 said:

Oh were you not "tickled"?

Ha! Actually, I really liked Metier. A lot. I just liked it a lot more than Sietsema did.

[DanielK]

Received this email from Celia a week before last night's dinner:

"Eric and I wanted to see if you wanted him to design a new menu for you. We have not switched over just yet into the fall menu at Métier so welcome the opportunity to design something new for you as you already experienced the menu back in May."

I'm no dummy, so of course the answer was YES, and we had another perfect evening at Metier. Yes, it's expensive, and twice in one year was a treat, but 50th birthdays only come once, and the opportunity to have Eric cook for us should never be passed up.

[DanielK]

Can't believe nobody else has posted in the last 6 months. Unfortunately, this is a big year for household expenses for us, so I doubt we'll make it in soon, but here's the new Metier menu that I just received in email.

Price remains at $200pp, including service but not tax. Not cheap, but at 7 courses plus hors d'ouevres, that's basically $20/course before tax/tip. In my several visits to CityZen the year it closed, and now 2 to Metier, I've never had a course that wasn't worth at least $20.

RAPPAHANOCK RIVER OYSTER GRATIN
Roasted Tofu, Sunchoke and Yuzu Kosho Sorbet
__
SALADE DE POMMES DE TERRE AUX TRUFFES NOIRES
Pommes Maxim's, Périgord Truffles and Baby Mâche
__
WARM CURED SKUNA BAY SALMON
Marinated Shaved Beets, Celery Tapenade, Celery Root Cure,
Salmon Roe Tempura and Béarnaise Aioli 
__
SAUTEED BROKEN ARROW RANCH QUAIL
Caramelized Brussels Sprouts, Quince Marmalade, Foie Gras Pierogi
and Consommé de Volaille
___
MISO RUBBED JAPANESE KUROGE BEEF
Grilled on Chestnut Leaf
with Leek Tataki, Virginia Chestnuts, Mochi Tuile and Miso Emulsion
__
 NEW ENGLAND APPLE PIE
Candied Honeycrisp Apple, Aged Dutch Gouda, Flaky Pie Dough
and Spiced Cider Sorbet
__
WINTER LANDSCAPE
Chocolate Roulade with Pistachio Mousseline, Yuzu, Cranberry,
Chocolate and Smoked Cinnamon

[Pool Boy]

I'd rather spend my time upstairs at Kinship personally. Nothing bad at all to say about Metier, though. I loved my one meal there.

[DonRocks]

3 minutes ago, Pool Boy said:

I'd rather spend my time upstairs at Kinship personally. Nothing bad at all to say about Metier, though. I loved my one meal there.

Thomas, am I correct in extrapolating that you're talking about personal preference, rather than judgment?

(Either is fine, btw, but I sort-of know your palate, and I think you're expressing a preference rather than making a negative statement.)

[Pool Boy]

On 2/23/2017 at 9:26 PM, DonRocks said:

Thomas, am I correct in extrapolating that you're talking about personal preference, rather than judgment?

(Either is fine, btw, but I sort-of know your palate, and I think you're expressing a preference rather than making a negative statement.)

Correct. I thought Metier was quite delicious, but a little stuffy, and slightly odd with no windows and all. While you cannot really see windows in Kinship either (unless you are in the bar), it seems lighter and more playful, jovial and laid back than Metier and that fits me right now.

[DonRocks]

1 hour ago, DanielK said:

They are different restaurants, but there's something of a parallel between Kinship/Metier and Rose's Luxury/Pineapple and Pearls. I know that the Silverman pair gets the media attention, but having eaten at Rose's just a couple of weeks ago, given the choice, I'd go to Kinship every time.

I would too, *but* my meal at P&P was my favorite meal I had in the U.S. in 2016 (I didn't go to Métier) - any thoughts on that comparison?

[DanielK]

3 hours ago, DonRocks said:

I would too, *but* my meal at P&P was my favorite meal I had in the U.S. in 2016 (I didn't go to Métier) - any thoughts on that comparison?

I'm the opposite of you - I've been to Métier, but not P&P, so I also don't feel qualified to compare.

[Bart]

http://outlier-mag.com/eric-ziebold/

[reedm]

Has anyone been to Métier recently? If all goes according to plan, we will celebrate our anniversary there next Thursday. Thank you. 

[youngfood]

21 hours ago, reedm said:

Has anyone been to Métier recently? If all goes according to plan, we will celebrate our anniversary there next Thursday. Thank you. 

We went last year and had a wonderful time.  The food didn't wow me more than my many wonderful meals at Kinship have, but the ambiance and service were both special and memorable.  Have a happy anniversary (and post after you go)!  

[reedm]

We enjoyed an exceptional evening at Métier last week. From start to finish, everyone we encountered was wonderfully hospitable, and the service was flawless. Celia greeted us in the lounge--she is wonderfully charming. Michael Chesser, the Captain and Sommelier, was engaging and informative, and led our service.

For my budget, it's a special occasion restaurant, and even though it was very expensive, it was money well spent. 

The dining room is relatively small, but spacious. The kitchen is visible, but we couldn't hear any sounds. 

If I had one quibble, it would be that three desserts was one too much for me. (Signs of age, I suppose)

Instead of providing my own descriptions, I'll include a photo the menu notes. The restaurant was quite accommodating, and changed a couple of dishes to better suit my wife's preferences. For the wine aficionados and experts here, I'd be interested to get your thoughts on the wines used for pairings. I enjoyed each pairing immensely.

Toro with hummus and lavash crackers served in the lounge, accompanied by a burnt cinnamon cocktail. 

Seared Bluefin Toro

Puree of Savoy Cabbage soup with Rye Bread and Cured Foie Gras Crostini

Crispy Skin Filet of Virginia Black Bass

Scallops. (They prepared this instead of lobster for my wife)

Confit of Maine Lobster. 

Pan Roasted Martin Farms Beef

Poached Pineapple Upside Down Cake. (My favorite dessert)

Métier Candy Bar

Dessert number three. I honesty forgot the description, but it's a play on cinnamon rolls, accompanied by a hot buttered rum drink.

Our view of the kitchen. Eric was visible throughout most of the evening, but the table was occupied and I didn't want to intrude on diners' privacy by taking a picture while they were present. 

Menu

Menu notes

Menu notes

Wine pairings

 

 

[FranklinDubya]

@Reedm

How much was the wine pairing?  I would never call myself an expert but those look nice to me (much better than the Inn's wine pairings at least).  The one thing that caught my eye on there was the Chateauneuf-du-Pape being third on there because if I follow correctly that means it would've been paired with the black bass course.  If that is correct I'd be interested in hearing what the Sommelier's reasoning was for that one (my guess is maybe it goes super well the harissa but not sure).

Anyway thank you for the super detailed post (again)!

[reedm]

15 minutes ago, FranklinDubya said:

@Reedm

How much was the wine pairing?  I would never call myself an expert but those look nice to me (much better than the Inn's wine pairings at least).  The one thing that caught my eye on there was the Chateauneuf-du-Pape being third on there because if I follow correctly that means it would've been paired with the black bass course.  If that is correct I'd be interested in hearing what the Sommelier's reasoning was for that one (my guess is maybe it goes super well the harissa but not sure).

Anyway thank you for the super detailed post (again)!

Great questions. The pairing was $145, service included, but tax was additional. I believe I heard Michael explain the pairings equated to three glasses total, which sounded about right. 

I'm afraid my memory escapes  me, but Michael provided thorough explanations for each pairing, and he expanded my wine knowledge, albeit very briefly. I was intrigued by the pairing of a red wine with bass, but it was a great match. I suspect you are right about the harissa.

[reedm]

Just now, reedm said:

Great questions. The pairing was $145, service included, but tax was additional. I believe I heard Michael explain the pairings equated to three glasses total, which sounded about right. 

I'm afraid my memory escapes  me, but Michael provided thorough explanations for each pairing, and he expanded my wine knowledge, albeit very briefly. I was intrigued by the pairing of a red wine with bass, but it was a great match. I suspect you are right about the harissa.

And the complete wine experience at Metier far exceeded the pairing experience at the Inn. I think the Inn's was $175, not including service or tax. A poor value, in my opinion.

[Ericandblueboy]

Both Steve and I went to Metier for the first time last Friday.  It's the best meal I've had in over 1 year - even though I just came back from NYC and ate at Michelin 1 star restaurants 3 nights in a row (Marea, Tempura Matsui, Wallsé).  In fact, Metier blew them out of the water; nevertheless, I will proceed to point out things that could perhaps improve.  

1.  Bluefin toro sashimi (potato croquette under the tuna, avocado purée, and passionfruit-tamari emulsion).  The weakness in this dish is that the texture and flavor of the croquette competed with the star of the dish, which is the bluefin toro.  Neither of us really enjoyed the combo.  I should've just left the potato alone.

2.  Softshell crab from Chesapeake Bay.  I think this is the best softshell crab I've ever had.  The batter is well seasoned, light, and greatly enhanced the natural deliciousness of the crab.  

3.  Garlic chive tagliatelle (foie gras enriched breadcrumbs).  I didn't really detect much foie gras flavor but I really enjoyed the pasta dish.  May not have been the best pasta dish ever but thoroughly delicious.

4.  Veal sweetbread and crawfish with puff pastry.  Everything was cooked beautifully.  The sweetbread had a nice crunchy exterior but still very tender.  

5.  Grilled Australian Wagyu with grilled tofu.  I was getting full at this point.  I think grilled steak at fine dining restaurant is a tad boring.  But I really enjoyed the sesame crusted tofu.

Price now is $200 pp excluding tax and tip.  The deposit was $175 pp, which I paid.  They then refunded the deposit upon request and split the bill evenly.  

 

[zgast]

10 hours ago, Ericandblueboy said:

4.  Veal sweetbread and crawfish with puff pastry.  Everything was cooked beautifully.  The sweetbread had a nice crunchy exterior but still very tender.  

5.  Grilled Australian Wagyu with grilled tofu.  I was getting full at this point.  I think grilled steak at fine dining restaurant is a tad boring.  But I really enjoyed the sesame crusted tofu.

That sweetbread dish looks absolutely gorgeous.  Stunning.

I also wouldn't tend to order steak at a fine dining place. What's the green under the tofu and steak, though?

[Bart]

Great photos as usual Eric!  Are you just using your phone?  Do you tweak them with some app after the fact?

[Ericandblueboy]

Asparagus, kohlrabi, and orange vierge sauce, according to the menu.

I took them with my iPhone and cropped them.  I don't claim to know anything about photography.

[ktmoomau]

On 6/8/2021 at 8:52 AM, Ericandblueboy said:

Asparagus, kohlrabi, and orange vierge sauce, according to the menu.

I took them with my iPhone and cropped them.  I don't claim to know anything about photography.

Thanks for the pictures, I was trying to decide between a couple nice restaurants for my birthday.  I just really wanted somewhere that felt like  a fancy experience at this point, this sealed the deal.

[ktmoomau]

We had a really nice meal at Metier. 

I will voice one slight complaint... you go down in their basement and then they have a QR code for the drink menu.  There was no guest wifi provided, and no cell phone service on our phones.  We had to borrow our friends phone to see the wine list and wine pairings.  I found this frustrating, AND you have to go back and forth between multiple pages for wine list, wine pairing list, glass list, bottle list, one a phone in a dimly lit space which wasn't conducive to actually being able to see anything or have service.  I get that it's covid, but then they handed us regular menus with the dinner menu for the evening.  Honestly, just provide regular wine menus.  There were like 3 tables there when we were there, if you need to have one for each table that gets wiped down, it doesn't have to be the prettiest wine list, it can have plastic pages to be wiped down, I would far prefer that than a QR code that I then have to navigate like 5 different tiny screens.

Other than that small glitch, the evening was really lovely, we got the wine pairings.  The highlights for me were an uni dish, a really fantastic halibut with lentils that were just perfect, mini little parker house rolls that I would honestly go back in the kitchen find a couple pans of and pour in my purse and run out like a banshee for, a really good white chocolate and caramel dessert, and then of course the little cart of desserts.  The wine pairings were really nice, as well.  I thought they were all nicely planned out.  It was lovely to have an evening of white tablecloths and incredible service. It was a really nice place to have special dinner with people we really enjoy the company of, where we could talk and enjoy the evening.  

[DonRocks]

On 6/7/2021 at 8:04 PM, Ericandblueboy said:

Both Steve and I went to Metier for the first time last Friday.  It's the best meal I've had in over 1 year - even though I just came back from NYC and ate at Michelin 1 star restaurants 3 nights in a row (Marea, Tempura Matsui, Wallsé).  In fact, Metier blew them out of the water; nevertheless, I will proceed to point out things that could perhaps improve.

Before Dec 23, the best meal I’d had in 2023 was at Albi.

Now, it’s Metier, and it really isn’t that close.

Metier is on another level than Kinship.

[lotus125]

Thanks Don.  I'd love to hear more detail about your meal there. 

[Ferhat Yalcin]

Our meal (December 2nd) was excellent as well. From start to finish with personal touches from Chef Ziebold. 

Curried halibut was the highlight of the meal for me. All the desserts were great including the mignardises.

I really loved the downstairs lounge where we had drinks and appetizers. There was a Hungarian bread with some sort of paste and that bread was amazing. 

 

[DPop]

Did anyone attend the NYE dinner?  The menu sounded amazing.

[squidsdc]

We attended the “Home for the Holidays” dinner on Dec 17 and it was wonderful. Only downside for me was minimal; I am more of a traditionalist with Prime Rib and the outside seasoning was not. Didn’t keep me from enjoying it however! (It was a LOT of food!)

[DonRocks]

On 12/28/2023 at 11:04 AM, lotus125 said:

Thanks Don.  I'd love to hear more detail about your meal there. 

Hope these pictures are each worth a thousand words: