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samsonsizzler

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About samsonsizzler

  • Birthday 02/11/1980

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    bassfunkmaestro@aol.com
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  • Interests
    Cooking, reading about, trying food..<br />bass.<br />poodles.<br />
  • Location
    NE H st.

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  1. Jonathan, thank you soooooooo much for clarifying! This easily was the highest point of my life, not serving Thomas Keller, Michel Roux, and Heston Blumenthal at the same time, not being invited to cook at the James Beard House, and certainly not losing my virginity. Sacking Michael Vick. Twice. Surpasses all of these by far!! -I can't wait to prank call your purveyors from the west coast. When you receive 10 cases of bananas, you'll know who to thank. Don, thank you so much for the kind words. It's hard to leave DC but I believe that an opportunity where I can drive across this awesome country, stage and eat in some of it's best restaurants on the way and then spend a summer working in wilderness lodge (that doesn't have a road leading to it) foraging from the sea and land, harvesting oysters from the bay it's connected to, and receiving fish the day it is caught- is a very rare opportunity. Especially when it's for a max of 16 people! Thank all of you for your continued support and passion for food, this website/message board is always a great read especially because it's so focused on cuisine and what the actual diners think of it! LOVE TO ALL THE DONROCKWELLIANS! p.s. remember when my Dad posted on here a few years back, man that was weird!
  2. I wish I could remember a greasy sandwich that I had that required me to complain? Isn't that supposed to be a good thing? Especially for that notably innovative and delicious french-o-fied sandwich which apparently wasn't even on the menu then? I would hate to read the chat reviews of Geno's or Pat's in Philly...
  3. this is the time where I say " Geez Dad! Come on, Stop embarrassing me in front of my friends!!" But last time I checked this is a free site which allows any user to (post/blog/boast/support/comment/declare war upon/ message/hug) about or against any place they choose. Don't get me wrong, my father might be a little biased(im not exactly sure why because he is an extremely handsome bearded man that happens too look a lot like me) but he's speaking his mind about dc dining. I'm sure we all, at certain times have done this; maybe about a place where a good relationship with a bar tender or server or owner of a restaurant had been established? Or maybe about a restaurant that wasn't getting the recognition that we thought it deserved. I'm pretty sure the most uncomfortable person this makes is me although this is what donrockwell.com is all about a place to speak your mind about restaurants. Miami Danny if this ruffled your feathers I do apologize. I do not consider it to be anything like the "yelp and extortion" thread as no payment was received(especially on my end and as far as I know my father's). We all see plugs for personal interest on this site all the time. If you're interested to either come in to dine or see what were doing on the menu there is a blog. www.logancoxatnewheights.blogspot.com other than that all I can say is Greg Cox is the man... and i know this from personal experience.
  4. stopped in there about a week ago to check out the old watering hole formerly known as "Aroma" I used to visit several years ago and was surprised to see an old coworker manning the bar! Quentin! He made some very tasty cocktails. Flames on a few of the drinks but everything was great tasting all around. You guys should check it out!
  5. went to NYC over Memorial Day weekend and ate at 6 places in two days.. Ippudo was by far the highlight of the trip, you must check this place out.
  6. I tried this last night and felt like I had to let you know about this drink that Jason has concocted... Cilantro and Cucumber infused Vodka with Tomato Water... I've tried all of his cocktails but this thing was the best thing he has made. You gotta come try this thing... So good. I think he's calling it the 'Maryland Tom'
  7. Sorry for the boast of my dear friend Chef Tarver King old boss and forever lasting friend. He has departed from the Goodstone Inn and become chef of the long respected Ashby Inn located in Paris, VA. Not a far drive from the city I'm sure most of the passionate "DonRockwellians" saw the Washington Post review a few months ago; but Tarver has started a blog that you should check out as well! www.ashbyinn.blogspot.com He's doing a lot of the similar stuff be was doing at the Goodstone with the same Sommelier Neal Warva, I know I'm excited to check it out, thought you all might be too. -Logan
  8. The price does include a special wine pairing with each course as well as a cocktail you can choose to sip on while everyone enjoys (hopefully!) the hor's deurves. Hope to see you there!
  9. Fellow DonRockwellians: New Heights' Bar (only the bar) will be open!!! Come in and have Jason (the best bartender in town in my humble opinion) serve you up some adult beverages and exquisite libations! We just got an amazing Tequila delivery today, no one else in the city has these!! We will also be offering cookies, cheeses, and housemade charcuterie. Please come on by!
  10. Hello All DR members and posters, We at the restaurant wanted to share our New Years Eve Menu with everyone! Here's what's going to be served... New Year’s Eve 2009 First Course veloute of celery and black truffle caraway crusted hen egg salad of jerusalem artichokes, smoked grapes & hazelnuts buttermilk, chive juice crispy duck confit rutabaga mousse, parsley-radish salad Second Course ravioli of parsnips, vanilla & swiss chard carrot puree, duck consomme squid ink risotto dried cranberries, apples, pine nut crumble house made cotechino sausage crispy brussel sprout leaves, braised radish, lentils, sage Main Course pan seared arctic char grilled octopus, kale, candied lemon, piperade roasted guinea hen breast smoked apple butter, crispy polenta, foie gras emulsion braised lamb shank pickled beets, walnut custard, mustard greens, bitter cocoa grilled vande rosse farm sirloin crispy marrow, barley salad, parsley coulis black trumpet-madeira “pudding” roasted cauliflower, swiss chard, puffed wild rice, almonds Dessert Course bittersweet chocolate tart with passionfruit meringue nougat glace with candied kumquats rosewater sponge cake with raspberry caviar jasmine tea mousse with sauterne glazed mango (3 course dinner-60 dollars) (4 course dinner-70 dollars) Executive Chef: Logan Cox Pastry Chef: Yasmine Sandhu www.newheightsrestaurant.com The menu will be offered A la Carte from 5:30 to 7 and tastings will only be available after 7 for the rest of the evening. There is a special for DR members; if you feel like dining in several different places that night or just want to grab a quick bite we'll be offering A la Carte menu at the bar for DR Members only! Hope you see you there and Thanks! Logan
  11. New Heights restaurant seeks a sous chef. we are a kitchen that prides itself on making as much of the food in house as possible (i.e. cured meats, breads, whole animal butchery, vinegars) we are a fine dining restaurant with a small staff so the candidate needs to be the right fit. Any and all creative input is appreciated in any form. If you're interested please email me your resume and contact information. Logan Cox logan.m.cox@gmail.com time is of the essence!
  12. Tarver the chef is one of my greatest friends... the owner is up in arms about what exactly he's going to do.. no real decision has been made yet. I heard the same thing and jumped on my only chance to "stage" and dine there. This meal was easily one of the best I have ever had in my entire life. If Tarver leaves this area because of a concept change. It would be a huge shame to this area. I know I'm friends with the chef but the meal I had last sunday.. 20 times better than the meal I had at the French Laundry 4 years ago... better than the meal I had at 3 michelin starred Vissani in Baschi Italy. absolutely true respect to the flavors of the original ingredients.. before the dinner I was helping the cooks pull the vegetables out of the ground for service, it really doesn't get any fresher than this.. do yourself a favor and don't think about the wallet for one day... make a reservation at the 28 seat dining room at the goodstone and have one of the best meals you will ever have anywhere in the country... do it soon before he's gone because I can honestly say you'll regret it if you don't.
  13. Hi sheldman and thanks a lot for coming in to eat and drink... I gotta tell ya getting a compliment that compares the food to Palena's is one of the best I've ever gotten. I consider Frank Ruta a good friend and an even better chef/cook... that being said as soon as I get a day off I'm heading one metro stop up to have dinner at palena. Easily the best place to eat in the city.
  14. the pug is one of my favorite bars in dc... the place is dark, has a cool theme, drinks are cheap, powers whiskey flows heavily, and the owner is always there to deliver a quick "FUCK YOU!" if you're not acting right... nice neighborhood place for a good beer with no loud 'trance' blasting in the backround... I highly recommend it!
  15. not sure if anyone saw the city paper today... Chris Newsome was the focus of the "top chef-esque" hiring business... won and got fired... It's too bad, I worked with him at Colvin Run Tavern when he was the chef, one of the best cooks and motivators I ever worked for. He has a passion for the craft that is extremely hard to find... Chris just moved back to the area and has yet to find a job; A great talent with no where to go and I feel that this article might make his job search next to impossible... It painted a picture of a condescending jerk which is far from the truth... He's a great cook, great chef, great leader... hope someone picks this guy up! They won't regret it.
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