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Just got back from our first (but not last) meal at Range during their soft opening. In fact, we had the honor of being their first customers. Anyway, the space is huge and from the outside looks as if it would be impersonal and overwhelming. In truth, it felt more intimate than I expected. The tables are a nice distance from one another and they have clearly taken measures to try to keep the noise levels down. The seating is comfortable and encourages you to hang around longer than you might usually (we normally eat and split and spent a lot more time here than we would normally). There are both tables and counter space seating around the various stations (and no, you don't move around the stations, the food comes to you). From where we sat we could see both into the "core" main kitchen and several of the stations preparing food. Even though it was a soft opening everyone was very much on their toes and seemed to have a good grip of the menu (clearly they have put a lot of effort into training). The private dining spaces and rooms are absolutely lovely. We tried tried the tasting of terrines (potted foie gras, country pork in pastry, liver pudding, garlic sausage with pistachio, and a couple of other sausage-type meats). All in all, everything was very solid although I did pine for a pinch of Malvern salt on my potted foie gras. The only complaint we had with the yellowfin tuna was that there wasn't enough of it. The whole rabbit served hunter style was my favorite thing of the night. They deboned the rabbit, stuffed it with meat and herbs and rolled it before roasting it. Wonderfully moist and full of flavor, it will be hard not to get stuck on that dish and order it every time. We tried the ciabatta bread from the bakery station, but then second guessed our choice when we saw the other wonderful-looking breads being served at tables around us. Given the amount of wine on display around the restaurant I would have liked to see more wines available by the glass, but it is entirely possible that they had an abridged wine list until they officially open on the 18th. There was so much on the menu that we wanted to try, given the high standards tonight we can't wait to go back for a pork and lamb night at Range, although that rabbit sure was good.....

We hadn't been there in a while (places come and go from our orbit), but we went a couple of times recently and although the food hasn't changed a bit (there is something to be said for consistency, right?) the service was a bit "off". On the first visit we were served by a young girl who had trouble with the order. Brought the food, everything good. However, no spare/clean plate. The two dishes that DH and I ordered were placed in front of us on their serving plates. Previously we have been given our own clean plate and the orders were placed in the center of the table so that we could share. Not this time. We thought it was a fluke and didn't want to give anyone a hard time so just picked off one another's plates for the duration of the meal. Second time there, same thing happens! Different server so I have to think this is now their policy. Is this some green measure to save on washing up plates or something? Is this a trend I am missing?

Fabio used to have the lobster ravioli on the menu at Maestro's in Tysons also. For me, they are THE way to eat lobster. I sometimes wish he would take them off the menu because then I would be forced to try something else, but while he keeps serving them I will keep eating them.

I eat at Michael's about once a week. As a creature of habit I always order some combination of the beef soup, Shanghai noodles, double cooked pork, or salt and pepper white fish. I love this place for the pure simple pleasure of the comfort food that they serve and their always welcoming and gracious staff. Tonight, on a whim, I ordered their salt and pepper duck. It was delicious and quite the bargain at $12 and some change for a whole duck. The meat itself was just how duck should be: crispy on the outside and moist on the inside. Despite the fact that the mall surrounding Michael's appears to be somewhat in a decline, I am encouraged that this restaurant always seems to be well patronized with regulars. If you haven't been to Michael's in a while, it might be worth another look.

I never had a bad meal there, although I have to admit we didn't eat there often. Just not the kind of food we eat all the time which may be what caused their demise. I'll miss their pretzels and mustard the most!

I'm a big fan of anything Dino's I just wish they were closer so that I could eat there more often. Whatever happened with the rumor that they were moving/opening another restraurant in the MD burbs?

For me, Bistro Provence is very close to tops. My last meal there was one of the best I've had in a very long time. The baby squid is out of this world, as were the sea scallops. There is a subtlety and refinement to the food at Provence that is just quintessentially French to me. It's not overdone or Americanized beyond recognition.

Be careful when you buy from D&D. I splurged a couple of weeks ago and thankfully my husband was with me. I hadn't noticed that the counter server hadn't set the tare weight on the scale to account for the three sheets of paper that he was weighing with the truffle. When my husband asked him to pick up the truffle and weigh the paper, turns out we would have paid $44 for the paper! Wonder how many people they have caught this way!

I ate there recently and I would not consider it a kid-friendly restaurant. I don't believe they even have a kids menu (although I didn't actually look for one). The tables are very close together and it's a small, intimate space so unless your kids are exceptionally well behaved and quiet they would be conspicuous and I'm guessing not particularly appreciated by other patrons. The majority of the people eating around us were more mature couples and the restaurant has a far more upscale and formal feel to it than the word "bistro" would suggest. BTW we had a really great meal there, just excellent. The only criticism was that our waitress openly admitted that she didn't know anything about the food or wine (and it showed).

Had the opportunity to enjoy a meal at Grapeseed recently and on the whole enjoyed it thoroughly. The wine suggestions accompanying the meal were excellent went a long way towards enhancing the overall experience. On the downside, however, I found that despite several reports/reviews indicating that Grapeseed has a history of undercooking their meat this problem frustratingly persists. Two of the diners at my table ordered the filet mignon "medium-rare". Both arrived very, very blue. Although I don't usually object to a little over, or even a little under the temperature I have requested my meat to be cooked to, there is a substantial difference between a medium-rare steak and a steak that a good vet could have back on it's feet with little effort. The quality of the meat was clearly excellent, and everything else about the meal was of a quality I would expect for the price. Now my dilemma is that if I ever return and order the steak again, should I ask them to cook it "well" (assuming they will undercook it to a perfect medium-rare) or risk getting another raw steak? Yes, I know the offending steaks could have been returned at the time, but it was a celebration dinner and neither party wanted to disturb the flow of the meal by returning their meal or risk the even worse situation of other people feeling like they need to wait for you before they can eat. It just frustrates me that what is clearly a very good restaurant would make such a rookie error over something like consistency with food temperatures.

Love CAVA but got to say I am nervous about more than one location. I have been the sad witness of more than one really good local restaurant in Rockville going down hill after ambitous expansion. I don't even want to think about what I will do without my Friday Metro and Lamb Chop!