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chefgunshow

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About chefgunshow

  • Birthday 05/26/1979

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  1. chefgunshow
    I’m pretty sure you can squeeze some gluten-free, paleo breakfast juice out of those Assateague Island horses. You know, for a cleanse.
  2. chefgunshow
    Sorry to disagree there Kev, but Ann Cashion is still one of the most influential chefs in DC. The dining crowd there should absolutely ‘give a shit’ if they know anything about food other than Thrillist’s Best Burger or Zaniest Brunch Specials.
  3. chefgunshow
    If I haven't said it before (pretty sure I have), wings at The Big Board on H are the best I've had in town.
  4. chefgunshow
    Now that's some good writing.
  5. chefgunshow
    (Softly says to himself) but, I like Sean Brock.
  6. chefgunshow
    It's a warm, pleasant evening here in Billings. I'm in the backyard with a glass of wine in plastic, and my two stupid hounds are fighting over a squeaky toy in the shadow of The Rims. Man, oh, man, am I glad to let you guys figure this whole mess out. Can one judge a restaurant before it opens? I want to say, 'Hell no. Give the poor bastard a chance.' But, my rational self disagrees. If you're not bright enough to get ahead of this cost controversy in the press, you're probably not bright enough to stage this coup on DC dining. The stakes were a lot higher in Turkey, and look how that turned out. Everyone is right; there are a shitload of viable options to spend your dining dollar, and this sticker price is high. Wasn't it Marco Pierre White that said (pararphrase) 'In the recession, everyone else lowered their prices. I raised mine.' You could say Chef Onwuachi is not Marco Pierre White, but how do you know? Maybe he is and we will be the ones happy to raise the banner when he succeeds. You could also say current DC is not late 1980's Britain, but why split hairs? That damn show is responsible for a ton of investment capital and an embarrassing amount of revenue in DC's dining scene. Which speaks to the real issue here. Why? What is the difference between Pineapple and Pearls, Citronelle, and Shaw Bijou? Experience of the chef? Diners don't care. Value? People honestly don't know what they're paying for. Location? Shaw is the new Barracks Row (but better), and arguably the Georgetown from days of yore. There's probably a racial component in this 'issue' that could be argued, that I, as an admitted coward, am only willing to acknowledge, and in no way address. I'm chock full of skepticism, but that's boring. Anyone that's seen my fantasy football lineup knows that I am an unrealistic optimist. More power to you Shaw Bijou. I hope you prove everyone wrong and blow it away (but I don't think you will).
  7. chefgunshow
    Haven't been, but my neighbors went and had a great time. They said it was a straight up crab shack experience. I'll have to get over there soon.
  8. chefgunshow
    Here's another ANXO sighting ... we're heading up this coming Friday. Mark your calendars: this Friday, Oct 23! Also Nov 13 and Dec 11:
  9. chefgunshow
    Hey everyone, we're doing another ANXO sighting at Colony Club this coming Friday. No tickets, just show up for cider and pintxos from 5 pm til 2 am. Check out this righteous poster my wife did!
  10. chefgunshow
    Hi everybody! I'm working with an awesome group of folks to open a Basque cider house and pintxo bar called ANXO (an-cho) down the road at 300 Florida NW. We are offering a preview of ANXO at Boundary Road on Monday, August 17. The last one we did at Dolcezza sold out super fast and these tickets are also going fast. The dinner will be a cocktail / pintxo hour and then four courses of Basque-inspired cuisine paired with fantastic ciders of varying origin. The tickets are $85, plus the eventbrite fee, which you can find here: https://www.eventbrite.com/e/anxo-sighting-cider-pairing-dinner-2-tickets-17996473938 Here's a recap of the last one: http://dolcezzagelato.com/anxosightingphotos/ I hope some of you can make it. We are having some serious fun with the food and drink and look forward to being the District's first cidery.
  11. chefgunshow
    Thanks Man!
  12. chefgunshow
    They also do Monday brunch, for those of us that recoil in horror from standard brunch times / experiences.
  13. chefgunshow
    Definitely worth it. You can't get the same texture with something from Macy's.
  14. chefgunshow
    Hey Pat, that's the current menu, but I'm getting ready to run out of the kid leg. We'll run the loin after on the same set up. Then, who knows? Maybe rabbit? Also, we have some interesting beverages. Lost Rhino Kolsch, that our current beverage director, Tim Prendergast, wrote the recipe for. And a couple of German wines: Dr. Loosen Reisling and Villa Wolf Gewí¼rztraminer that are not quite on the list but for definitely for sale. The Choucroute will be there, as will the Sauerbraten Short Ribs for the next few weeks. Say hi when you come by! Also, attention all Rockwellians! Tonight is the pre-release party for Green Hat Gin's Navy Strength. Starting at 5, until we run out. Hope to see you there!
  15. chefgunshow
    I think the mushroom burger at The Big Board is good. Especially on their Chicago Fire set up.
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