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mbucher

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ventworm

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  1. We are planning Mid to late October open .... fingers crossed ... 9 months waiting for a building permit from Montfomery County made it unusually tough
  2. Don. Well said. Palena is a DC treasure. Frank should shave his head get some tatoos. The guy is there day im and day out cooking up a storm and touching each dish himself.. A great chef. A true chef. He's not runnig around filming tv shows , or doing PR stunts. He's grinding It out. Be true to your chefs or they will be false to you......
  3. Sorry. Was late to the thread. Kudos to Dean for holding his ground , and to places like Houston's in Georgetown and Rockville who told landlords to take a hike when the rent went sky high upon renewals. An apparent greedy landlord will now sit with a vacancy and loose rent for a period of time and will never get what they think they can. The old saying a "bird in hand" rings true . I'm sorry to loose a great neighbor but glad DC gets to keep an icon. Bravo Dino! Well played sir ..
  4. Mer ci' . not a single change. Same vendors , same recipes and shockingly if you look closely many of the same faces working . Our secret sauce goes far beyond just "the sauce " Never a cut corner . No matter what beef prices do,no matter what butter prices do we ride it out. Steady as she goes. Thanks for coming by again ......... And as always thanks for the honest ,well written. and perceptive feedback....
  5. Thanks for stopping by. We obviously couldn't control the weather tonight and as a result of the rain we couldn't use 60 seats on the patio. Hope to see you again soon .
  6. Hi there.. So here's the chime in. In my opinion there's zero competition between barracks row and the two blocks up against the Capitol building at dinner. For lunch maybe. For dinner highly unlikely . But medium rare isn't open for lunch. As for the steak. I get it. It's hard for foodies to understand how can it be for the the price, any type of quality. It's certainly easy to speculate. But I suggest that (as one of the regions largest relationship guys with meat suppliers ) wouldnt you think I have some extraordinary relationships and that's why I'm centric around beef in particular ? That being said , we certainly don't fake what it's not as some high end steak houses do "prime filet"anyone ? Doesn't exisit.. No marbling... We consistently serve Certified Angus or higher .Nothing lower, never, won't happen here. So there you have it and again why this board trumps all others. Direct and complete transparency and a quick response . Now don't ask for the secret sauce recipe;)
  7. You know I've been reviewing waitmans prior postings and I don't really think any of the prior posts were ever really that good, they seem to be limp, without passion, lumpy with improper punctuation and notably poor spelling.. I hopefully made someone laugh this gorgeous afternoon ! Enjoy this great DC weather !
  8. Thx waitman for the feedback and the jab . Will definitely look into the items you mentioned and address anything that's awry. That being said as per our direct msg thread . Apologies and please come back and enjoy your next dinner on me and please report back the experience .
  9. So here's the point well made upstream .. It's not always about the food. A great "place" succeeds on lots of levels. Mainly because people want to "be there". It's atmosphere , vibe, decor, style, a feeling of coolness, belonging, hanging in the neighborhood .... great food ,even good enough food isn't enough anymore . you've got to stand above the crowd. Lots of well reviewed restaurants fail, probbably at an equal rate as poorly reviewed restaurants do. I dont think its the review.
  10. Well Hi! BGR still has great burgers and great people. Im still very passionate about burgers and have nothing but the same hopes and dreams for BGR as I had 7 years ago.
  11. Ashok and I had lunch yesterday as we came to wish Fabio well! I personally watched in amazement how its so early, so young, so new , yet smooth, purposeful, and all smiles! Another fine restaurant is born , making its mark in a great food city, full of a community of restauranteurs and passionate ,educated, committed foodies who route for success! Sounds like a counterpoint to a recent essay :)and there will be more ..... GO Fabio and team!!!
  12. We are targeting a mid August open, which is right around the corner. We are networking for really great people. Truly, extraordinary folks. We are not typical turn em and burn em operators we develop strong bonds with our people and we do what we say and say what we feel. We are also honest, transparent and play no games . Some feel its quite refreshing as there's no agenda other then a great place to work and create lasting memories for or new staff family and our guests . Our GM's and Asst. GM's don't work more then 45-50 hours and it's dinner only ( except Sunday) which creates a nice pattern for life outside of work. Send over folks who are seasoned veterans in the industry . Honesty, integrity, passion, natural leadership skills and a great smile are pre-requisites. The rest we can teach . Send your resumes over . Our best references are our employees past and present . Ask them ..
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