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About dirtymartini
- Birthday 02/10/1970
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ventworm (59/123)
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Ah, for Christ sake. I'm a grandpa (and a new dad!). Kids these days, and all that! What I meant to relay is that Left Door will cater to a more refined palate, in a more refined setting. I've done some fun and whimsical bars, (NY Ave Beach Bar, Hogo) now I'd like to present something that reflects another side of the prism. There's a time and a place for a beer and a shot but, I'm feeling more champagne and caviar on this project.
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Maybe I could say the 5 deep and loud problems you describe are a testament to my goals being met?
- 77 replies
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the point of having no menu is to encourage people to trust the bartender to introduce them to new things. Far from being a cocktail snob or an elitist, my mission is to bring good cocktails to a broader audiance. Nothing makes me happier than the times someone comes to the bar and says' I usually drink vodka soda but, I heard you can make me something' . When they find the derivative of an aviation or another drink to be quite good, I know that we have turned one more peson from the darkside
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To Whom Are You Drinking Right Now?
dirtymartini replied to starfish's topic in Beer, Wine, and Cocktails
To the internet, happy 40th! To internet porn, happy 39 years, 364 days, 11 and a half hours! -
Oh Virginia wine, how I wanted to carry you at the Passenger(coming soon) but alas, tales of your greatness seem much exaggerated. Your hills are too fertile, the rain comes all fall, and your property values are so high. $30 for an over manipulated wine is no bargain.
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Unfortunatly tasting a cocktail before you add ice is a bit like tasting cookie dough before you bake it. Yes it can reveal some things but, until the mixing and dillution occur, you just don't know. Making a smaller version first might be the trick for the home mixologist or, drink the mistakes to learn from them PS I have declared cocktails as tasty when delivering but, only sincerly
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Slackers ehh? During our hiatus the owners will be replacing the kitchen floor, updating the wine selections, reviewing policies, and touching up paint and other odds and ends. Mean while the rest of the staff will be...slacking on the beach See ya'll Sept 2nd!
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Lucien Crotchet's Sancerre rose is a serious wine if you want that from a rose. An unexpected complexity in a medium body wine. A bit pricey but, worth it.
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Dropped by the bar last night to have some wine on the way to a movie, Pichon informed us the menu was available at the bar.... wine (2002 St. Romain a steal at 40 something) scallops and tuna were better than ever. The space is beautiful...truely a great addition to town!
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Hey ! that was vodka, it was no martini!
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What Are You Drinking Right Now?
dirtymartini replied to deangold's topic in Beer, Wine, and Cocktails
So much Murray McDavid Rosebank... I've seen heaven and they closed the good distilleries and opened resturants -
For fuck's sake, some guys have all the luck
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Mmmm, boar...with barbera....thanks for a great meal!
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So, really the proctologist says to his nurse, 'no, damn it! I said butt light!'.
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I think you can dine at RtC with perfect confidence that, as a restaurant group, the costs of such a generous charitable contribution are spread across the board. The kick-ass part is that you get to eat and drink like a king and feel good about it.
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