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Bebo Trattoria, Chef Claudio Sandri in Crystal City - Closed.


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The wife and I , along with a friend had dinner at Bebo last night. No issues getting a table, but there was a decent crowd. We had a few app's including a few meats and cheeses selection, meatballs, and mussels. The meats were good, not great, nice portion size. The cheeses included a gorgonzola and pecorino, again decent, nothing special. The gorgonzola was serverd very cold and did a lot better after it warmed up. Dino has set the benchmark for meat and cheese for me. A high standard to beat in my opinion. The meatballs and mussels were very good. For dinner we had the Duck Tagatelle, a pizza and lobster spaghetti. The friend had the pizza and said it was excellent, the best she has had in a long while. The pasta dished were good, but we both had the same comment about the amount of items, other the pasta in the dish. Both dishes had scant portions of duck and lobster. The flavors in both were excellent. The fresh pasta was good, as usual, however there were parts there were gummy and undercooked for me. There were no issues with service it was attentive and timely.

Overall a nice dinner and a decent bottle of wine with good service.

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Had dinner at Bebo last night and another good meal. The place was packed a couple of large crowds and service was not an issue. We had a Pizza Margarita and polenta with pancetta for apps. The pizza was the best we have had there and the best we have had in years. All aspects were perfect. The polenta was amazing. A dish of creamy polenta topped with pancetta with cheese underneath, don't remember the name of the cheese, but is was great. For dinner my wife had the gnocchi with smoked mozz and eggplant and I had the penne pasta with neapolitan ragù. Both dishes were perfectly prepared. The eggplant, in the gnocchi was well prepared and delicate. The pasta was al dente and the sauce was great. I generally am not a pasta lover, but I always order the pasta here. The cooking reminds me of my Grandmothers cooking, which is no easy task. The service was attentive and responsive, the food was excellent and the wonderful bottle of super tuscan made for a great evening out.

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After all the gnashing of teeth about Bebo (some of it perhaps deservedly) on this and other forums, they seem to be finally settling in nicely "under the radar"; RD was not their Friday night when we dined and every aspect was very good to excellent, from the escarole/veal meatball soup to the veal stew on polenta and pizza marinara (could have used anothe minute in the oven, but otherwise excellent). The key is the comfort food items, which they are doing very well at lately. No better pasta or pizza in NOVA, also, right now.

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Alas the lardo hasn't been on the menu for some time, but the guanciale (sourced from the excellent Salumeria Biellese) more than makes up for its absence. Although the fella at the bar who looked after us did have to check first if there was any available.

And I pronounce the pizza to be excellent. Gubeen's margherita was textbook where it counted - a super thin (but stable) crust, which looked like it couldn't support the tomato sauce but did. I'd like slightly more basil, but the flavor was right. I inquired about the smoked mozzarella and was told immediately that it was a special variation of the biancaneve, and they'd be happy to make one. And although I personally wouldn't have ranked it among my top five pizzas ever, it was still excellent, with the slight smokyness pulling your taste buds in one direction, and the sweetness of the ricotta and rosemary pulling you in the other.

The crust. If I were to nitpick, then maybe I'd say the hole structure could have been bigger and the cornicione could have sprung a bit more, and it didn't strike me as a totally lean dough, but to heck with that and the full list of VPN requirements: Bebo's pizza is delicious, and ours were beautifully baked. Just a bit of blistering on the bottom, and medium browning on the cheese topping the smoked mozz pizza. There was a third pizza in our party as well, and I'd have to say that all three showed consistent excellence in baking, at the hands of the anonymous cook manning the oven. In fact, this might be the most consistently good pizza in DC at the moment, even though I think that RedRocks' crust has more potential (awesome when they're spot-on, but tends to wander around in doneness and seems light on the toppings).

BTW, it's taken me this long to notice the "day of the dead" tile that still graces the corner post of the bar nearest the door. They really didn't alter the Oyamel interior that much, did they?

You can't find great pizza in every neighborhood yet, but at least DC is no longer a total wasteland. 2007 was a very good year for pizza lovers...let's hope this trend continues.

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We went to Bebo's last night. No food report...I have always thought it was good. Service though was pretty nice. Courses were spaced correctly, wine was poured in a timely manner. There was actually a miscommunication where the server thought we wanted the chef, the manager was at our table within seconds. It was all good. We had a great wine, can't remember the name, luck of the draw.... Do they have a someiller?

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We also went last night to the bar...better than usual service with excellent spacing between courses....great as usual pizza marinara and excellent Gnocci with eggplant, smoked mozz and tomato sauce (huge portion at $19.95 which we split easily).

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I just returned from a comically bad meal at Bebo with a friend of mine. To begin with, after being escorted to our table by the pleasant hostess, we were left unattended for 15 minutes (at 7 pm on a Thursday in a 2/3 empty restaurant). The busboy then came over and poured our water, and then we had another 5 minutes with no attention until the waiter finally came over. On a number of previous visits to Bebo, we had ordered as an appetizer a number of the cured meats which had their own menu. This menu was nowhere to be found, and when we asked the waiter, he said in broken English "it's no more" but that he could bring us "some." We then tried to order beer but were told they only had bud, bud light and miller light (maybe those are the beers they always have, I didn't recall; but they were all draft beers so it seemed like an incredibly odd selection for an upscale italian trattoria). After a few minutes our cured meats were brought--mortadella and salami--with no explanation of why those were chosen or what they were (I assume that the cured means menu is no longer being served but who knows). The meats were ok. I should actually add at this point that the bread was excellent. Next, our pizzas came, and high comedy began. I had ordered sausage, mushroom and onion and my friend had ordered sausage and mushroom. The pizzas that were brought to our table had pepperoni (salami, technically) instead of sausage. Ok, mistakes happen. We told the person who brought the pizzas about the mistake, and he said he would fix it. Our waiter then came over and asked us if they could just add the sausage on top of the pizza instead of bringing us a new pizza with our ordered toppings! After we politely told him no, he slinked off. Finally, our correct (sort of) pizzas were brough, except they each had sausage and mushrooms, not the toppings we had ordered. Not wanting to tempt our fate further, we ate them. On the bill, we were charged for the missing toppings, but we had had enough by that point and paid and left.

All in all a terrible experience service-wise and I can't figure out why there is no longer a cured meats menu. That being said, the pizzas we finally got were good--I thought they were very good, but not as good as Comet which I had last week; my friend thought it was excellent, and better than Comet. Interestingly, my friend, who is not a major reader of these boards or of restaurant literature and whose only prior experience with Roberto Donna was in a number of meals at Galileo, was stunned that he would let his name be associated with Bebo given the problems.

Would I go back there again? On a casual weekend lunch, perhaps, but never for dinner and never with anyone I did not know well.

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I would find it -very- difficult to believe that the cured meats are gone and that the only beers they are serving are bud, bud light, and miller light. I guess it's possible but that just seems counter to everything that Bebo seems to be about. Maybe the waiter really worked at Oyamel and no one told him that the restaurant moved? :-)

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I would find it -very- difficult to believe that the cured meats are gone and that the only beers they are serving are bud, bud light, and miller light. I guess it's possible but that just seems counter to everything that Bebo seems to be about. Maybe the waiter really worked at Oyamel and no one told him that the restaurant moved? :-)

Beer list here has always sucked. Not many taps and bud, bud light and miller light has always been the most of them. I do think I saw Sierra Christmas Ale recently, but next to bud and bud light it didn't look quite so good...

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Beer list here has always sucked. Not many taps and bud, bud light and miller light has always been the most of them. I do think I saw Sierra Christmas Ale recently, but next to bud and bud light it didn't look quite so good...

Man I love Crystal City.

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Next, our pizzas came, and high comedy began. I had ordered sausage, mushroom and onion and my friend had ordered sausage and mushroom. The pizzas that were brought to our table had pepperoni (salami, technically) instead of sausage. Ok, mistakes happen. We told the person who brought the pizzas about the mistake, and he said he would fix it. Our waiter then came over and asked us if they could just add the sausage on top of the pizza instead of bringing us a new pizza with our ordered toppings! After we politely told him no, he slinked off. Finally, our correct (sort of) pizzas were brough, except they each had sausage and mushrooms, not the toppings we had ordered. Not wanting to tempt our fate further, we ate them. On the bill, we were charged for the missing toppings, but we had had enough by that point and paid and left.
I think I'm missing something here, because the only missing topping would seem to be onions on one of the pizzas. :mellow:
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Interestingly, my friend, who is not a major reader of these boards or of restaurant literature and whose only prior experience with Roberto Donna was in a number of meals at Galileo, was stunned that he would let his name be associated with Bebo given the problems.

Let his name be associated? He opened the place himself. Amazing to see that things still have not been corrected.

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Despite advertising on both the internet and the front door that it opens at 11:30 for brunch, the doors were locked and there was nary a person to be seen at 11:45 today. Only unbussed tables from last night. Ended up at Jaleo (meh) as the baby was not prepared to go further - what a waste!

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Despite advertising on both the internet and the front door that it opens at 11:30 for brunch, the doors were locked and there was nary a person to be seen at 11:45 today. Only unbussed tables from last night. Ended up at Jaleo (meh) as the baby was not prepared to go further - what a waste!

On top of the chaos I experienced the other day, I'm not sure what that says about the future of this restaurant.

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The other night, Bebo was a completely different restaurant than the one that opened last fall, with only a few people at the bar and a couple tables of patrons scattered around the dining room. It was so quiet I think I heard a death rattle....

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Chef update from Bebo..."Our new Chef is Claudio. He and Roberto have been friends for years. They went to school together and they used to work together at

Galileo..."

I heard from Roberto last night, and want to set the official record straight about Bebo. Paraphrasing his own words:

There was no announcement about Claudio Sandri (the new Chef de Cuisine), because Roberto wanted to give him a chance to acclimate himself.

Claudio and Roberto went to the same cooking school together in Torino, and Claudio worked at the Laboratorio for three years before leaving to start his own restaurant (which never came to fruition).

Amy's departure is a result of her having received a good offer - a chance to go out on her own. Roberto is happy about it, supports her in her endeavor, and the two are still on the best of terms. "She's a great woman and a great cook," he told me.

Claudio will be continuing the same type of kitchen work at Bebo which, Donna proudly noted, served 200 covers for dinner on the day of the primaries and the ice storm.

Cheers,

Rocks.

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Thanks Don...I get concerned when I hear "death rattle" in a post here...My impression is that Bebo may not be drawing the crowds it did after opening, but that the quality of food and pizza has reached a good level of consistency tha past three months..and the service is atl east competent now (aside from the experience of danfishe). We have always liked the place and been treated very well by Chef Donna and the staff.

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I heard from Roberto last night, and want to set the official record straight about Bebo. Paraphrasing his own words:

There was no announcement about Claudio Sandri (the new Chef de Cuisine), because Roberto wanted to give him a chance to acclimate himself.

Claudio and Roberto went to the same cooking school together in Torino, and Claudio worked at the Laboratorio for three years before leaving to start his own restaurant (which never came to fruition).

Amy's departure is a result of her having received a good offer - a chance to go out on her own. Roberto is happy about it, supports her in her endeavor, and the two are still on the best of terms. "She's a great woman and a great cook," he told me.

Claudio will be continuing the same type of kitchen work at Bebo which, Donna proudly noted, served 200 covers for dinner on the day of the primaries and the ice storm.

Cheers,

Rocks.

Just wanted to chime in to Don’s post. Roberto and I have worked together for close to eight years. It was an incredible time for me and he is an incredible chef. He is also the kind of chef that loves the profession and cooking and understands that after a certain period of time, there's a need to do something different. We have mutual respect and admiration for each other and our friendship and relationship will continue regardless of where I am.

Bebo has great food and will continue to have great food because of Roberto Donna and I am looking forward to coming in to eat!

Best,

Amy

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Wife and I had a fine meal at Bebo last night..the place was packed as we have ever seen it...service at the bar was topnotch...great steamed mussels, nice pizza marinara and a very good Veal Milanese....RD was manning the oven...the crust coming out of this oven now is amongst the best in the area IMHO. Considering the crowds, things looked like they were running smoothly.

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You should have said hello :mellow: I was there on Friday night too, but the veal Milanese didn't wow me. It didn't have a whole lot of flavor, while the "Mixed Salad" had too much raddichio in it and made it bitter. Barbara's gnocchi with meat sauce was OK, but the gnocchi seemed too uniform to have been house made and for $20 was a bit expensive. Price creep has been settling in on the dishes from the kitchen. I guess that's why I'm fussy, with $23 veal and $20 gnocchi, I sort of expect a little higher standard. Also, they aren't doing the bar menu of small plates anymore.

Given the pizzas that I saw coming out of the pizza oven, I wish I had ordered one of those. They looked good, and at $13-15 a better deal with Roberto himself making them.

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Went for dinner tonight and I was suprised to say the least....................paper napkin roll ups, very small menu and not too busy. Pizza seemed to be the hit of the night and the kitchen was almost dismal in terms of activity.

We all love Roberto and this place seems loved, service needs attention. I hate to dump on the service but the food is pretty rock solid. With all the different menus and formats, I asked numberous times for suggestions and simply received the old "Everything is good" answer. I'd like somewhat of a menu guide to walk me through what is good, popular or missed attempts.

I want this place to succeed but I'm not sure what is going to happen. The menu is dummied down so that it is affordable to the tourists and lunch crowd, so it will continue to thrive but I do not think that it will be a force to reckon with. IMHO

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Our meals the past month have been very good to outstanding..the pizza has been the star, but mussels have been very good as well as the veal ravioli with sage butter...Chef Donna informed us that a new pasta "maker" (human) from Italy is now on his staff. I think the new menu is more focused than the past format; it now changes daily for both lunch and dinner. We were there last Friday evening and the place was full and they seem to do a solid lunch trade. BTW...most tourists to CC don't make it past 23rd St RR. or Legal seafoods/Chili's. but I am sure that Spring aleays brings and uptick for Bebo and Jaleo, who do get "spillover" business.

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Had the prosciutto and riccatta pizza last night and was sorry that I had missed this earlier. Rolls of prosciutto with riccatta cheese inside that when bitten into have a gushy, creamy texture (but thankfully not so hot as to feel like molten lava). It really hit the spot last night. For those keeping track, Donna was manning the oven.

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Went today for lunch. The pizzas here really have gotten good! I loved my capri pizza and my wife raved about her mushroom pizza. Our salads were perfectly dressed and arrived at room temp, rather than chilled--a fact that was much appreciated.

The table service was inattentive at best. I'll just have to make it a habit to sit at the bar in the future.

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Mixed lunch review....the good (or great): tried the Bebo hamburger (12oz) for the first time...fantastic...cooked medium rare as requested and seasoned like what you might find in a Turkish or Lebanese ground meat mixture..served on a great crusty ciabata (Sp) roll with a side of good parmesan fries..great deal for $9.95 and truly a distinctive burger..also had the endive/arugula salad with the spinach fritta which was very good. Now the bad...for whatever reason, the pizza oven was not up to temperature today..our olive and eggplant pie was not cooked to the point where the crust had risen to appex, and is both crispy/crackly and chewy...no blister marks and the underside was not done...I could sense that the oven was not up to its usual heat level (more cooking would not have solved the problem)..other pies I observed coming out also looked like they had the same problem..this past Saturday at lunch, we had two excellent pies with the requisit crispy/chewy crust and blistering..hopefully this was a one-time logistical thing with the oven..the sauce and toppings remain first rate, however and service was fine.

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Back to Bebo for lunch today and the pizza was back to its superb self...had the rolled ham with ricotta pie and it was perfect in every way..we also had the simple and very fresh tasting shrimp with orachiette (SP?) pasta...the shrimp pieces were very tasty, the pasta perfectly done, and the spicy tomato sauce excellent..a simple and well-executed trattoria dish. A new waitress, Zana, has added energy to the service staff. Yesterday was indeed an aberation for the pizza oven. Bebo is putting out some of the best pies in the DC area and the best pie (IMHO) in NOVA. The new chef Claudio is transitioning nicely from Amy.

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Ate lunch there yesterday. Had the burger, just so I could compare it with my favorites in town.

I enjoyed it, it was really quite good. Looked dry as a piece of leather, but it wasn't, it was incredibly juicy. Not QUITE up to Central or Circle Bistro, but I'd grade it a strong A-. Trust me, there are a lot worse burgers in this area. The house-made ketchup was also terrific with my frites.

The bad news is the service. Just lousy. Couldn't get a simple beer order straight, and served my friend and I our beer in bottles (!!!) Okay, restaurant beer service 101 says that you ALWAYS serve beer in glasses, because simple physics are your friend - beer out of a bottle goes right into the diner's stomach and makes them feel more full, so they might not order more food or beer as a result. Beer in a glass allows the gas to dissipate MUCH faster, so the diner doesn't feel as full. How difficult a concept is that to master at this level? Sad.

The worst part of the service was, my friend and I got our lunch and we weren't given napkins or silverware (!!!) ;) WTF? We were forced to scavenge our own silverware and napkins from a nearby table. Inexcusable.

The staff looked like they were infected with a fatal case of ennui or malaise. Granted, it was just a Wednesday lunch, but still, no energy, no customer interest?

First time I can recall leaving less than a 20% tip in I-don't-know-how-long.

I'll go back, perhaps for dinner. The menu looked too good to let service completely torpedo the efforts of the kitchen, but I might bring along my own utensils and napkin, just in case.

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I continue to eat at Bebo once every couple of weeks or so. I haven't sat at a table since a couple months after they opened. Maybe if I were dining with more than one other person I'd consider a table, but otherwise I ALWAYS go for the bar at Bebo... the service isn't stellar but it's at least mediocre at the bar.

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I was there with Joe. We were at the bar.

At one point, from our vantage point, we could see at least three staff members talking on their cell phones, including one in the dining room. The bartender took our order on a crumpled Post-it note and rang it up in the dining room.

Pork shoulder panini was not as well endowed as the ones from the old grill, but the same delicious bread and accoutrements. Maybe they should go to the back-room grill system and just use the dining room for seating from that.

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I was there with Joe. We were at the bar.

Just think of how bad it would have been had you been sitting at the tables :-) Now that you mention it though I have had my food delivered to me a time or two at the bar while I didn't have utensils or napkin. Typically when I shove my whole face into the plate they come over to ask me what's up :-)

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The burger is a "real sleeper"..maybe not Central or Palena level but at $9.99 with parmesan fries and home ketshup it is a great value...It is juicy, on a good-to-great roll, and is distinctively seasoned. Hopefully more people will try it.

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Hello everyone here is our special menu for easter sunday

EASTER SUNDAY

April 23, 2008

(4:00 P.M. – 9:00 P.M.)

$35.00 Per Person (exclusive of tax & gratuity)

ANTIPASTI

Sautéed Asparagus topped with a Soft Poached Egg

and Fontina Cheese with a Buttery Brown Sauce

PASTE

Home Made Raviolone filled with Ricotta Cheese and Spinach

Tossed in a Butter and Sage Sauce topped with Prosciutto

PIETANZE

Roasted Boneless Leg of Lamb filled with Sausage and Fresh Herbs

Served with a Potato Purée and a Rosemary Sauce

*** For Reservations, Please Call 703-412-5077 ***

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Very nice lunch at Bebo today at the bar....the pizza with arugula was as good as most of the best pies we have had here...the crust was lighter and "airier" than usual but still crisp..maybe the best tasting crust we have had, in fact. The toppings were applied with care and there was no "wetness". The orchiette with shrimp and spicy tomato sauce was exceptional this week..many more shrimp than the last time we had it several weeks ago, when it was still very tasty. The portion size was quite generous and and excellent split for two persons. Service at the bar was better than average...Our Saturday lunch experience at Bebo these days has been very good, the staff is not overstressed and you can have a very relaxed casual lunch. IMHO...best pizza of its style in NOVA right now and we have had many, many pies with only one misstep.

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For some reason, I continue to bang my head against the wall here. I keep thinking that other people seem to be able to dine at Bebo and not have the problems I keep encountering, so perhaps it's me?

Seriously, is it me? Do I have unreasonable expectations and it's only here and at no other restaurant that they show?

I gave Bebo a call at 6 on Saturday and asked if they could accomodate 2. She said as long as we got there "before 7:15", we should be fine. Okay, so right off, I was going in wihtout a reservation on a Saturday night and would not have been offput if we needed to wait for a table. We arrived shortly before 6:30, but still, I expected to wait.

What I did not expect was to be sent to the bar "for five or so minutes while we set up a table" (there were plenty of empty tables, but perhaps they were all for reservations, so I didn't think much of it), and to stay there for 20+. From the bar I noticed something really odd: everyone, from the manager to the servers to the bartenders was running around like they had been in the weeds all night. It's 6:30 and the place isn't very full, mind you. Again, not really a problem, although it does take ten minutes to get a glass of wine (remember, no big crowd. We're seated and there is no swarm at the bar). We watched as the bartender fussed with the glasses and did all kinds of stuff right under our noses before making eye contact so we could ask to order drinks. It's been well over five minutes, but I didn't want to be one of those annoying guests who keeps asking the host if it was our turn yet, "you didn't forget us, did you?" and all that stuff. So at the 20 minute mark, my date went to check. Turns out that although he directed us to wait at the bar, he didn't check the bar when our table was ready. He pointed to a table that we should seat ourselves at after we settled the bar tab. Took another long time to get a bill for the glass of wine, which was odd, since we had already told the bartender that we were going to have dinner at a table, so it's not like he expected us to stay all night and asking for a bill was an unexpected move. We scrounged for cash since we didn't want our table to disappear while we waited for a card to be run.

We wandered over to the appointed table, which had been cleared, but had nothing on it (napkin, silverware, cutlery, bread plates). No menus either. After a good 15 minutes, we get menus, but nothing else (have to ask for silverware and bread plates when the bread arrived. Apparently since we didn't ask for water glasses we weren't going to get them, so on the next pass we asked for water glasses). The guy who is our server keeps passing our table, but won't so much as acknowledge that we are there with an "I'll be with you in a minute" or something else. Attempts to make eye contact (I simply refuse to get up and wave or otherwise make a spectacle of myself to get noticed by a server) were fruitless. So by the time our order was taken, we had been sitting at the table for a l-o-n-g time

The food, as usual, was delish.

We decided to have dessert, but after sitting looking at our empty plates for an extended stay before they were bussed, and then we paused another significant period for the server to come back to our table, we decided that perhaps we should skip it.

We got there at 6:30. We left a little before 9. There were only two of us and we only ordered one course.

So you tell me - is it me? I mean, I dine out at all kinds of nice places pretty often (it's my vice), and I rarely get the feeling that a place is hopeless form a service point of view. I'm usually good at focusing any service problems on the person causing the problem, and am loathe to blame a whole establishment. I do note that a good number of the servers I observed were familiar to me from previous visits, so it seems that the problem is not one of new staff.

The coda? I have friends who have been dying to go there, so I'm headed back tonight. Luckily, it's a group I can talk to at length, and I plan on having a snack before I go, so that when it takes forever to get through the seating and ordering process I'm not crabby from low blood sugar.

But someone - anyone! Tell me what I can do differently so as to have the kind of experience that others have had there. We thought about ordering at the bar, but didn't feel it would be much help, since the bartender seemed too busy to really be expected to give any attention.

Any hints?

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For some reason, I continue to bang my head against the wall here.

I can't help you: The last THREE times I've gone to Bebo, I left without eating.

First time, I sat all alone at the bar for 10 minutes without any acknowledgment - I didn't even see a bartender working. I gave up, left, and went to Argonaut Tavern.

Second time was 6:30 PM on a Wednesday. Matt was starving, and when we walked by the windows, the place was jam packed and I saw hardly any servers working the floor; we bee-lined it to Cafe Pizzaiolo to be safe.

Third time was late on a weeknight, and it had such a creepy vault-like emptiness that I didn't make it past the host stand. This may have been the night I ended up - very happily, I will add - at Ardeo.

But the funny thing is, despite these little catastrophes (which were largely self-induced), I look forward to returning.

Cheers,

Rocks.

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