Vidalia, Restaurateur Jeff Buben's 20th and M Streets Southern-American Downtown on 20th and M Street - Chef Jayro Cruz Replaces Hamilton Johnson - Closed

[RJ Cooper]

Just saw pictures from the 1st 24. I could not bear to read or peruse that page in detail, but the food does look good. Can someone tell me how many beverages are served with this meal? I'm just wondering if we need a cab or a hotel room afterwards in the event we go.

Just to clarify - that's not my blog and I haven't the slightest idea who those people are. They sure luv photos though.

around 9 beverage pairings but Ed get creative as well and could be more. Some are non alcholoic.

[petercoolz]

Hello everybody,

We've been getting hits on our blog that have been linked from this forum, so I thought I'd say hi. Our corystyle.com blog is run by my girlfriend and I. I take the photos, while she does the write-ups. We're not a food-only blog, but are glad to contribute our food comments back to this community. I enjoy taking food photos and hope you've liked them. I get a lot of comments that my photos have helped foodies decide whether or not to eat at a certain venue.

At Vidalia, we really had a lot of fun listening to the chef talk about how he got started cooking. RJ, without the food, would be fun to listen to for four hours. When you add the yummy food, he's got a hit on his hands. With only 8 seats twice a week (Friday and Saturday), we'd recommend you check it out and hope you'll enjoy the chow and chatter as much as we did. Here's a link again to just our Vidalia 24

Oh, and, hey Chef!

-- Peter

[RJ Cooper]

samy k from 99.5 cbs news and metromix has done a video piece on 24 check it out at:

http://dc.metromix.com/restaurants/blog_post/the-scene-vidalia-24/1853342/content

[Dave Pressley]

samy k from 99.5 cbs news and metromix has done a video piece on 24 check it out at:

http://dc.metromix.com/restaurants/blog_post/the-scene-vidalia-24/1853342/content

Where did you find such attractive people to be in the video? Are they professional models? They gotta be!

[RWBooneJr]

Chef Cooper,

After a particularly tough week, Pork and Pinot sounded like a good idea. So I headed there tonight and, sadly, learned that it was not happpening. I could have cared less at that point. You and your staff treated me to some excellent German wine (for which I have a particular affinity -- a Riesling and a Rieslanar), and you have, possibly, the best bar snacks in the history of the genre. I have no complaints. I'll definitely be back. But people rely on your website, so please keep it up to date.

RWBooneJr.

[RJ Cooper]

Chef Cooper,

After a particularly tough week, Pork and Pinot sounded like a good idea. So I headed there tonight and, sadly, learned that it was not happpening. I could have cared less at that point. You and your staff treated me to some excellent German wine (for which I have a particular affinity -- a Riesling and a Rieslanar), and you have, possibly, the best bar snacks in the history of the genre. I have no complaints. I'll definitely be back. But people rely on your website, so please keep it up to date.

RWBooneJr.

Mr. Boone, I don't have any control over the web site, please become a fan of our facebook fan page. We stopped p&p for lent and will start it back up next Friday. I and the swine team will be practicing new recipes for Cochon 555 the month of April for the contest on May 5th.

See you soon.

[leleboo]

Earlier yesterday evening I encouraged a good friend, recently returned from deployment in Iraq, to try the pork belly reuben on the bar menu. He's been eating his way around town in an effort to make up for six months of wretched mess hall food and the impending culinary wasteland of what will be a three- to ten-year teaching stint in Colorado Springs.

His eyes got wide at his first bite, he looked at me, and said, "Oh. My." (pause) "This is fantastic."

you have, possibly, the best bar snacks in the history of the genre.

Yep.

[RWBooneJr]

facebook fan page....stopped p&p for lent

Both of these make perfect sense. I think I might be stupid.

[leleboo]

It seems Chef Cooper is going to be making dishes from Vidalia24 on Fox News tomorrow morning (April 7), from 7:40 a.m. onward.

(I'm thinking tuning in during my 8 a.m. conference call would be a terrible idea, but you never know. The cardiologists might approve. )

[1000yregg]

Went to Pig & Pinot friday night before seeing The Wedding Present at the Black Cat- it was so good. We ordered one of everything off the menu. RJ came by and asked us about our order and said "only one?"

We ended up with 4 orders of the blood sausage, hen egg and bearnaise.

[DanCole42]

Few things make up for a bad day at work better than drifting off on the Vidalia couch with friends for a few hours. Quiet, relaxing, good food made with passion and fun.

I know most people extol the virtues of the burger, and rightly so, but for me the go-to sandwich is the Reuben ($15). Juicy, dripping, jowly mouthfuls of pork belly on a perfectly toasted piece of bread: all the right textures coming together in a wet and crunchy porkgasm. This is what a sandwich is supposed to be!

If you haven't been to the bar yet, you're missing out on one of the biggest steals in Washington.

[leleboo]

Last Friday, I went to Vidalia 24 with my aforementioned Air Force friend, KMango, and GennaroE.

It was, in a word, fantastic.

The only words that exist to describe how delicious and interesting the courses we tasted over three hours seem hackneyed and overused. Come up with a rave, and I would agree it applies to one if not many or most of the dishes Chef Cooper set before us tonight. I could have made a meal of the interpretation of caviar, the scallops, the lamb, and the bacon -- oh, and the foie gras -- but as much as I hated it when those dishes were gone, I was thrilled to discover what new masterpiece would take their places.

I've never eaten in Vidalia's dining room -- only the bar. In fact, that was where I took my Air Force friend before, who was so impressed with the bar food that he decided 24 had to be on his "must eat" list before he leaves DC for good. He's recently been to minibar, Komi, and Volt (although not Table 21), so Vidalia 24 came next in the line. Well, halfway through he was contemplating if he could get in again with friends from New Zealand.

Me? I was wondering why I'd not done anything like this before, and glad I was doing it at a place that feels probably too homey after a cruddy day at the office. Getting not only to see, but to participate in, the process of a chef and his staff orchestrating an event like this truly adds to the experience -- but the food was so far beyond what I could have anticipated that I don't even know how to demonstrate that.

I don't think of foam as food; while molecular gastronomy interests me academically, I'll take a burger over a "burger" any day. But 24 wasn't just about showing off; it was a pure synthesis of techniques both classical and creative, pairings both time-tested and innovative, and most tellingly, a joyous exploration on behalf of both those creating and those dining alike.

Part of the fun is that Chef Cooper really wants those seated at the table to let loose and have a blast. Ed Jenks and his seemingly endless perfect pairings definitely help with that, but honestly, the freedom to be as silly and over the top as we might want was a real pleasure. That freakin' bacon & bread dish so good you want to steal some off your friend's plate? Have a spoon war -- no one's judging! Playing with your napkin ring and naming the iron pig Fat Bastard Reuben? (Not that we did that. Ahem. ) All part of the experience. Part of being at 24 is creating the synaesthesia most of us don't actually ever experience; laughter and camaraderie woke up the taste buds, and let one -- or, anyway, let me -- experience combinations and depths of flavors I didn't know existed.

So in the vein of creativity, KMango and I decided to write our responses to the night as abstract but meaningful responses to the menu itself. (But, for those of you who find this utterly ridiculous, never fear -- GennaroE will have the more traditional write-up, and our combined pictures, shortly).

Without further ado, then, and on behalf of newly-minted auntie KMango, I give your our impressions of the highlights.

pink piggy / black linen / eat with your eyes first

beef liver jalapeno matsuhisa picked radish / unctuous umami / mmmmm

peas & carrots/ whispering whimsy / shouting of spring

scallop & avocado / smoke and flame / eyes-roll-back good

vegetable ash / "rocks" of potato and egg / earth wanting wind, seeking fire

mirabelle, grüner veltliner, pinot noir / lime, vodka, cucumber / aromatic fantastic

8 mile / 8 ball / bacon powder is the new cocaine

don't need no heaven / lamb, peanut, rye / more, please

pigeon, blood pudding, rhubarb / mineral symphony / 2005 mourvedre domaine du gros' noré

green garlic / oh baby / sturgeon sublime

palate fixer / test tube / mirepoix elixir

fancy chocolate crunchies / oooh melty ice cream / sweets for the sweet

riffing on riffing / want more detail? / see next post

[Flavortown]

more traditional write-up, and our combined pictures, shortly

Pictures as promised, and a brief write-up, including the courses that rose above great (which all 24 could be described as) and absolutely blew me out of the water:

http://www.flickr.com/photos/43309140@N08/sets/72157623819381221/show/with/4556950198/

Like leleboo mentioned, what struck me was how well Chef Cooper and his team manages to take techniques that so often fall into the realm of "style over substance," and uses them to brilliant effect. The celery foam on that oyster shooter? I dare you to find a stick of celery that could more purely exemplify its own flavor. Peanut emulsion and gelee accompanying lamb? It was the most successful flavor combination of the night: I actually laughed when I ate it, the flavors and textures delivering ten-fold on what the plate's description promised, and possibly short-circuiting my brain. Pea glass offering not only another flavor dimension to an already fantastic dish, but also proving to be full of flavor in and of itself? Every component is good, and more importantly, it's all worthwhile: all the labor and thought going into these preparations actually results in elevated dishes that make you rethink what you're eating while also leaving you wanting more. Cooper plays with form but doesn't forget that the function of food is, in the end, to taste good; even when he screws with your mind by coating three unknown substances in vegetable ash, and waits to see if you can guess them, the stuff you're putting in your mouth is worth eating; not just regarding as an interesting experiment. And its important to note how integral Ed Jenks' drinks -- a cucumber cocktail so perfectly balanced and refreshing that I'll be looking for a dozen more this summer, and wine selections that kept even an avid beer drinker happily imbibing -- are to Vidalia 24. Combined with the food, I have a hard time thinking of a better -- or even similar -- meal and overall experience than what Vidalia 24 offers.

Top dishes of the night for me, in the order they appeared:

Scallop and Avocado: Torched Diver Scallop/Torched Avocado/ Espellette Rub/ Avocado Panna Cotta/Scallop Roe

Two rich components - avocado and the scallop roe -- married beautiful with the scallop and the brilliant espelette rub. Plus the mix of textures (a torched scallop, with hardly any cook on it; that cool avocado panna cotta; and the creamy roe) offered a complex, fantastic single bite.

Ricotta: House-made Jersey Cow Ricotta/Local Honeycomb/Grilled Country Bread/Black Pepper/Smoked Sea Salt

Pure simplicity, elevated by masterful attention to detail and selection of ingredients. That was by far the best ricotta I've ever had, the honeycomb as ideal foil to the cheese's creamy richness, the black pepper (a specific variety, but I failed to jot down the name...) scenting all the components, and all of it coming together on that country bread, grilled (not toasted) to retain moisture while gaining just a slight char.

Liquid Chicken: Gravy & Black Pepper Reduction/Morel Mushroom/Shaved Parmesan

We were 12 courses in, with 12 to go. I knew that half the dinner lay ahead of me, yet was asking for more of these. Imagine condensing an entire roasted chicken into a tablespoon, and then having that concentrated flavor hit your tongue in liquid form, after erupting from within a thin, fried shell of breading. Taking a component and molding its flavor into a different physical state (i.e. solid to liquid) in cooking is often kitschy or inane; here it was extraordinary.

Bread ‘n’ Bacon: Pan Perdu, Candied Bacon/Vidalia Onion & Bacon Ice Cream/Bacon Powder/Caramel

The most impressive sweet course of the night. All the promised flavors came through, and really worked. All the bacon components (bacon powder, candied bacon) were better than I even expected, and the taste of Vidalia Onion in the ice cream was surprisingly strong, yet perfectly in balance with everything else on the plate.

Lamb & Peanut: Elysian Fields Lamb Loin (Sous Vide and Seared)/Peanut Emulsion/Peanut Gelee/Peanut Butter/Mustard Spinach/Potato Pave/Rye

As mentioned above, the best course of the night. I would like to call Vidalia in advance, and request an entree portion for the next time I dine there. I had no idea how good of friends lamb and peanut were; this plate proved it, and did so while playing with textures, temperatures, and other balancing flavors (the mustard spinach) as well.

[fuzzy510]

I'm not sure why, but I was convinced to head out Monday night with Gennaro for burgers at Vidalia's bar, despite having eaten a really late (4:00) lunch. More on this later.

Anyways, Gennaro's said that the Vidalia burger is better than the Hell-Burger, and I was skeptical, but there's a lot of truth to that statement. The patty itself was immensely flavorful, and it was cooked perfectly to my desired medium-rare. I'm not sure that the fried onions and bacon are entirely necessary to the enjoyment of this burger, but I think to turn them down would cause my friends and family to question my sanity (for good reason).

I'm not sure that I would order this burger more often than the Hell-Burger, but that's more of a function of cost and accessibility. Seeing as how I can nearly get two Hell-Burgers for the price of one at Vidalia, and that the bistro at RTC is much easier for me to get to than Vidalia is, I'm going to find myself there more often, I'm certain. With that said, taking those factors out of the equation, I'm much more of a fan of what Chef Cooper is serving right now.

I'm also somewhat disappointed to say that the Vidalia burger was too much for this person to eat in one sitting, especially having had lunch as late as I did. Naturally, I was ridiculed by our bartender (lovingly) and Gennaro (much less so), but the joke's on them! Leftover Vidalia burger, while not close to being as good as it was Monday night, still beat the pants off anything else I could have pulled from my fridge. Suckers!

Chatting at the bar caused me to become hungry enough to consider dessert, and I went with a slice of the lemon chess pie. It was as sweet as a lemon chess pie should be, but eaten with the tart blueberry compote, the sweetness was cut enough to make this a really strong dessert.

Also, Gennaro is better than me at identifying the ingredients of fruit compotes. Damn.

All in all, a fantastic meal at the bar. I'm anxiously awaiting an excuse to return.

EDIT: That's a hella long post about a burger.

[Michael Landrum]

Anyways, Gennaro's said that the Vidalia burger is better than the Hell-Burger...

So does Michael Landrum, somewhere up-thread.

[fuzzy510]

So does Michael Landrum, somewhere up-thread.

Well, yeah, but you didn't eat dinner with me on Monday night, Michael......

[DanCole42]

It seems that Vidalia will now be delivering lunches. From Facebook:

Can't come to us? No problem, we will come to you! Vidalia will begin delivering lunch on June 1, 2010! Delivery service will run 11:30am-2:30pm Monday - Friday in the area pictured below. Menu & details to be posted soon!

There' s just one problem...

[tentimesodds]

It seems that Vidalia will now be delivering lunches. From Facebook:

There' s just one problem...

Argh. My office moved from 20th and M to 21st and K last year. The wrong side of K.

[DanielK]

It seems that Vidalia will now be delivering lunches. From Facebook:

There' s just one problem...

So give your address as the lobby of the building across the street, and meet the guy there when he comes.

Or place a big enough order, and I'm sure they'll cross the street.

[Michael Landrum]

I just have to say how disappointed I am with my most recent experience at Vidalia. I arrived at 2:50, only a mere 20 minutes after they finished their lunch service. Imagine my surprise when RJ refused to serve me his much-touted 24 menu, despite my feverish demands, at lunch just for me. If that is not bad enough, he even had the gall to refuse to deliver each course, one at a time and personally himself, as I asked, to where I had my office set up that day, like most days, at the corner table at Camelot.

Is it really too much to have that be a part of their stated delivery zone, even if the chef has to bring it over personally himself?

If that is not bad enough, the ice in my so-called "Iced Tea" was regrettably less than square.

I am just so sick of these celebrity TV chefs who refuse to give me the attention I deserve.

And I hate that RJ's burger is better than mine. Damn you.

[RJ Cooper]

I just have to say how disappointed I am with my most recent experience at Vidalia. I arrived at 2:50, only a mere 20 minutes after they finished their lunch service. Imagine my surprise when RJ refused to serve me his much-touted 24 menu, despite my feverish demands, at lunch just for me. If that is not bad enough, he even had the gall to refuse to deliver each course, one at a time and personally himself, as I asked, to where I had my office set up that day, like most days, at the corner table at Camelot.

Is it really too much to have that be a part of their stated delivery zone, even if the chef has to bring it over personally himself?

If that is not bad enough, the ice in my so-called "Iced Tea" was regrettably less than square.

I am just so sick of these celebrity TV chefs who refuse to give me the attention I deserve.

And I hate that RJ's burger is better than mine. Damn you.

How delighted I was to see the Prince of Media Spin today, his presence bigger then the Top Chef Chef Colicchio, I would have rolled the red carpet down the stairs if for an instant I would have known your presence was near.

You shall have 24 one day in your office desk, the distractions will not help but hinder the focus.So instead of eating we should watch 24 of the finest dancers prance around us as we drink an overpriced cocktail.

But when we are done and are slurring our words, remember that we both damn each other.

Great to see you today!!!!!

[RJ Cooper]

Have you sat at the hottest chef's table in DC? If not, what are you waiting for? Chef Cooper has DC turned on its palate! We have openings for Vidalia 24 on the following dates: 6/4 for 4, 6/12 for 6, 6/18 for 2, 6/19 for 6, 6/25 for 5, 6/26 for 6.

[Sthitch]

Have you sat at the hottest chef's table in DC? If not, what are you waiting for? Chef Cooper has DC turned on its palate! We have openings for Vidalia 24 on the following dates: 6/4 for 4, 6/12 for 6, 6/18 for 2, 6/19 for 6, 6/25 for 5, 6/26 for 6.

Pick wisely or you may end up sitting across from (or worse next to) me.

[beefnchedda]

Have you sat at the hottest chef's table in DC? If not, what are you waiting for? Chef Cooper has DC turned on its palate! We have openings for Vidalia 24 on the following dates: 6/4 for 4, 6/12 for 6, 6/18 for 2, 6/19 for 6, 6/25 for 5, 6/26 for 6.

I have already made a reservation for one of the dates and am looking forward to what will surely be an outstanding meal!

[TheMatt]

You know, after chefrjdc provided me with an amazing vegetarian meal I had at a DR.com dinner a couple years ago, man, I'd leap on a vegetarian 24. That said, I am trying to convince my brain that a meat-ful 24 just might be worth it...

[bettyjoan]

Have you sat at the hottest chef's table in DC? If not, what are you waiting for? Chef Cooper has DC turned on its palate! We have openings for Vidalia 24 on the following dates: 6/4 for 4, 6/12 for 6, 6/18 for 2, 6/19 for 6, 6/25 for 5, 6/26 for 6.

I'll be there on 6/18...cannot WAIT!

[kirite]

I'll be there on 6/18...cannot WAIT!

We are going to dinner on Saturday but not to the Chef's Table. We have never been, so some advice would be appreciated. If we each ordered two appetizers and no entrees, would we be satisfied? Neither of us consume large portions. Plus, the appetizers look more inventive. Thanks.

[RJ Cooper]

We are going to dinner on Saturday but not to the Chef's Table. We have never been, so some advice would be appreciated. If we each ordered two appetizers and no entrees, would we be satisfied? Neither of us consume large portions. Plus, the appetizers look more inventive. Thanks.

If you checked the menu online its way out of date:

lots of cool fun foods on the menu

i would attach the menu but I dont know how...if you email dining@vidaliadc.com we will email you the latest menu!!!

think!!!!!!!!!!!!! Catalina island sea urchin panini with squid ink toast, guanciale, smoked chili-tomato fondue

[porcupine]

We are going to dinner on Saturday but not to the Chef's Table. We have never been, so some advice would be appreciated. If we each ordered two appetizers and no entrees, would we be satisfied? Neither of us consume large portions. Plus, the appetizers look more inventive. Thanks.

I'm a little hesitant to answer this, because it's so objective and I haven't been in several months, but I'm going to say no. The portions are pretty small. (For calibration purposes: a typical dinner out for MrP and me in many restaurants would have 2 appetizers, a shared main course, and one or two desserts.)

You could probably order a second course of food after you'd had appetizers, if the first course wasn't enough.

[DanCole42]

I'm a little hesitant to answer this, because it's so objective and I haven't been in several months, but I'm going to say no. The portions are pretty small. (For calibration purposes: a typical dinner out for MrP and me in many restaurants would have 2 appetizers, a shared main course, and one or two desserts.)

You could probably order a second course of food after you'd had appetizers, if the first course wasn't enough.

If you're at the bar, you can always fill up on the various lagniappes... not sure what they have out currently, but usually some deliciously crunchy pickled vegetable.

[kirite]

If you're at the bar, you can always fill up on the various lagniappes... not sure what they have out currently, but usually some deliciously crunchy pickled vegetable.

Thank you for you recs. I guess the sensible thing to do would be to ask the server if two appetizers and a side would be satisfying. We have an early reservation, followed by an NSO concert, followed by smoked salmon at home after the concert.

[kirite]

Thank you for you recs. I guess the sensible thing to do would be to ask the server if two appetizers and a side would be satisfying. We have an early reservation, followed by an NSO concert, followed by smoked salmon at home after the concert.

Well we asked our very attentive server, and he suggested two appetizers each. Great suggestion. With the amuse bouche and bread, it was just right. R.J. swung by to inquire about dishes we had ordered from his revamped and very interesting new menu. Kudos all around.

[Heather]

RJ has left Vidalia, according to Sietsema on Twitter. "Sudden, but amicable."

Edited for clarity.

[Sthitch]

RJ is leaving Vidalia, according to Sietsema on Twitter. "Sudden, but amicable."

I heard that rumor last night, I wish him and team Vidalia well.

[Ericandblueboy]

The tweet says he's left, not leaving. So what does that mean for those of us who have reservation for 24?

[1000yregg]

I have a reservation for this saturday- just called them up.

The table 24 chef will be RJ's sous chef, and they told me that it will likely be different.

I'm not sure what I will do right now.

[DonRocks]

"Sudden, but amicable."

Never believe what you read on Twitter.

(I was asked to hold off on this until tomorrow night, because RJ has two more events left under the Vidalia umbrella, but I guess once the news is out there, it's out there.)

[Heather]

Never believe what you read on Twitter.

(I was asked to hold off on this until tomorrow night, because RJ has two more events left under the Vidalia umbrella, but I guess once the news is out there, it's out there.)

So, is Tom Sietsema incorrect?

[DonRocks]

So, is Tom Sietsema incorrect?

Tom is indeed correct with the news that RJ will not be returning to Vidalia.

[fuzzy510]

Crap.

He who hesitates......

[DPop]

[beefnchedda]

Hmm...I had reservations for Vidalia 24 for this coming Saturday and was so incredibly excited. Now I am not so sure. Is anyone planning on keeping their reservations?

Really sucks since this meal was to be my anniversary gift to my girlfriend. Decisions, decisions, decisions.....

[mdt]

Hmm...I had reservations for Vidalia 24 for this coming Saturday and was so incredibly excited. Now I am not so sure. Is anyone planning on keeping their reservations?

Really sucks since this meal was to be my anniversary gift to my girlfriend. Decisions, decisions, decisions.....

I had reservations for later this month. Not anymore... Bummer.

[kirite]

I had reservations for later this month. Not anymore... Bummer.

We ate there last Saturday just as it was opening at 5:30. RJ was unveiling several new dishes that night and was eager to get the opinions of the diners. He seemed very happy.

[kirite]

We ate there last Saturday just as it was opening at 5:30. RJ was unveiling several new dishes that night and was eager to get the opinions of the diners. He seemed very happy.

Just as a follow up Y&H has a story about his departure and plans.

[schulju]

Just as a follow up Y&H has a story about his departure and plans.

Link please? I went to the website, but couldn't find the story.

[leleboo]

Link please? I went to the website, but couldn't find the story.

From yesterday.

[FunnyJohn]

From yesterday.

Damn! Glad I decided to book our 25th Anny Dinner at Eventide next week, instead of Vidalia. But I sure hope RJ is able to get his own place open quickly. Such a great talent. Look forward to hearing the details about his new venture when he feels like sharing.

[brr]

wow, just wow

I talked to directly to RJ on Monday afternoon to make a 24 reservation for July 19......oh well

[RJ Cooper]

On Wednesday, June 9th I stepped down as chef de cuisine of Vidalia after serving at the downtown destination for six successful years. I am moving on to focus on a number of different projects, including a neighborhood restaurant named Pigtails.

I want to thank Jeffrey and Sallie Buben, owners of Vidalia and Bistro Bis, for their long-time support and providing me the opportunity to work at their esteemed restaurant. Additionally, I credit General Manager Michael Nevarez and the entire Vidalia staff for their continued encouragement during this transition.

I have been preparing for the departure for the past several months and am excited to open my first independent venture. Pigtails’ overall concept will reflect an urban-fine dining cuisine. My interactive 24-course tasting menu that debuted at Vidalia in the spring of 2010 will continue we are currently looking for an independent space. The restaurants will be based in Washington, DC and its name Pigtails pays homage to my favorite ingredient and my four-year old twin daughters. The name for 24 will be Rogue 24.

Any enquires please feel free to email me.

Thank all of you from the DR society for all the support.

RJ Cooper