Dino, Dean Gold and Kay Zimmerman's Italian Enoteca in Cleveland Park with Beverage Director Fabian Malone - Closed

[deangold]

BRING IT BACK, DEAN!  <please?>

On our next menu reprint, the Asiago will be back. Bad owner! Bad owner! Bad!!

[ScotteeM]

On our next menu reprint, the Asiago will be back.  Bad owner! Bad owner!  Bad!!

Whoa, JLK--what power you wield!

[reverbbrad]

I had the chance to go to Dino last night. While we were there for dinner, I had already had a large lunch as part of a going away lunch for a coworker, so I was keeping it on the light side, and for some reason, I was especially in the mood for comfort food.

To start, ordered the apple, baby spinach, and goat cheese salad, which is similar to a salad we make at home quite often. They did a nice job with it (everything was fresh), and I loved the bits of black truffle in the salad. I'm stealing that for the home recipe! (Although, I did think the candied hazelnuts were one sweet bit too many with the apples and the dressing. Or maybe I am just too used to toasted hazelnuts)

For my main, I had a half order of the polenta and mushroom, which really is one of my ultimate comforts. I'm not sure why this dish is so hard to find well prepared (maybe it is too pedestrian?), but Dino did it right. Good, creamy consistency, mushroom sauce that worked well, although a bit more mild in character than the menu suggests. Perfect for my mood, though.

I did get to try a bit of my dining companion's prosciutto, and I'd make the trip back for that alone. Soft, thin shaved, melt-in-your-mouth prosciutto. Good stuff!

[sstamour]

I made my first trip to Dino on Friday. Dean sat us immediately when we walked in, and we managed to stay until the place closed.

Going in, I had expected the wine selection to be excellent, but based on reviews and this board, I didn't have too high of expectations for the food.

The wine certainly lived up to the billing...I would disclose the bottle we ordered, but the menu warned us that Dean is trying to keep the only case he gets for himself, so I won't. But it was excellent, and I enjoyed the chance to discuss some of the wines off the list with him, as he's clearly very knowledgeable about his selections.

The food, without question, surpassed all my expectations. We started with the crostini, and the dried cod with olio is amazing. We also ordered 3 cheeses, letting Dean pick the ones to pair best with the wine. I don't eat blue cheese, but my dining companion said the blue on the plate was the best he ever had. As for entrees, he ordered the pork osso bucco, and I had the lasagna. The pork was very good, but the lasagna was amazing. It's not a typical lasagna, using fonduta instead of tomato sauce, and incorporating veal, pork, and veal bacon, but I thought it was some of the best lasagna I've eaten.

I was way too full to do anything else, but I definitely want a return trip to try the olive oil tasting and the vanilla gelato with balsamic vinegar.

[bookluvingbabe]

Faced with a choice between cooking (and going to the grocery store) or going to Dino, the decision was obvious.

A little wine, some wonderful cheese, the procussutio.

The pork osso buco ALMOST made me wish that we were at the start of braising season instead of at the end.

The gorganzola pasta was suitably blue for Mr. BLB, I made faces at the one bite I tried.

The cannoli was a lovely finish although a bit misleading when we asked about the size were told it was three cannolis. It's one cannoli cut into three sections.

Dean was a kind and gracious host as always.

I'm glad it's in the neighborhood.

Jennifer

[Pool Boy]

I am going to dine here Saturday night with a dozen or so of my fellow wine-os. What's on the currnt menu that is a must not miss? I'll eat virtually anything everything. TIA!

[deangold]

I'm pretty partial to the pork osso bucco and the gorgonzola pasta.

[jm chen]

The gorgonzola pasta is tender and rich and delicious, and a friend of mine who was there this weekend raved about the fried oysters.

[Pool Boy]

Porkobuco...heh heh heh. Sounds good. Grazie!

[DonRocks]

Hot off the presses, Daniel Amaya takes over for Johnny Nielson.

Executive Chef Daniel Amaya to Take Helm at Dino in Cleveland Park

Washington, D.C. (April 11, 2006) - Owners Dean Gold and Kay Zimmerman, and General Manager Michael De Angelis, of Dino in Cleveland Park are pleased to announce the appointment of Daniel Amaya as the new executive chef of their 104-seat neighborhood rustic Italian restaurant, located at 3435 Connecticut Avenue, NW. Renowned for its artisan cheese and salumi platters, natural meats, succulent pastas and its impressive Italian wine and spirits lists, Amaya plans to keep Dino's straightforward approach to traditional Italian cuisine in tact while emphasizing a greater use fresh produce and reformatting the menu to include even more small plates for guests to enjoy.

"When he first cooked for me, I was reminded of meals at Anice Stellato in Venice and Bosco della Spina in Lumpompesi, just north of Montalcino," said Gold. "Daniel has a magnificent ability to execute traditional dishes with a modern hand, lighter and bolder than the 'classic' versions. His flavorful cooking is not dependent upon butter or cream; instead, he relies on a few exotic ingredients, not for their shock value, but to emphasize their natural flavors. His food is wine friendly, to boot!"

Amaya's love for fresh, classic ingredients permeates his cooking. Most recently the executive chef of the Blackhawk Grille in Danville, CA, Amaya is a self-taught chef who worked his way up from a line cook to executive chef, with stints at Ondine's, the classic Sausalito institution, Gary Danko in San Francisco and Foti's in Culpepper, Va.

"As Daniel pointed out, salt, capers, anchovies, soy sauce and fish sauce are all just different forms of salt. While they might not have been used traditionally in certain regional cooking practices, it doesn't mean they would not have been used if cooks could have gotten their hands on them," said Gold.

Amaya's cooking is defined by bold flavors, generated from his use of spices and condiments from many cultures, which happens to be a Venetian tradition since the city's days as the world's foremost spice trading town. He places great importance on balance in cooking - between simplicity and complexity, dressings and sauces, and most importantly, textures in general. For this reasons, Dino's guests can expect to see new menu items that reflect Amaya's fusion of techniques and textures, including asparagus with prosciutto, garlic and leeks; seared tuna with shaved vegetables; and steak with wild mushrooms and gorgonzola.

(For Immediate Release Contact: Heather Freeman (800) 987-9806 Amber Pfau (703) 379-7027 Heather@Heatherfreeman.com Amber@Heatherfreeman.com)

[JeffC]

Just got home, after having an incredible meal to Dino. Early returns--as measured by mine and my dining partners' palates--are indicating that Daniel Amaya will be a wonderful addition to the DC eating scene. Congratulations, Dean!

We really ate and drank far more than most would consider wise, but we enjoyed every drop and morsel.

(And as an added treat, we met Rocks for the first time. It was definitely our pleasure.)

[Barbara]

(And as an added treat, we met Rocks for the first time.  It was definitely our pleasure.)

So, our Fearless Leader was at Dino while a group of us were celebrating the 1st Anniversary of DR.com at Corduroy!!!!!!!!!!!!

I'm almost tempted to TRIPLE SPACE!

[MeMc]

Wait. I was at Dino in the corner with a big table. I wish I had met him! (:

[DonRocks]

So, our Fearless Leader was at Dino while a group of us were celebrating the 1st Anniversary of DR.com at Corduroy!!!!!!!!!!!!

I'm almost tempted to TRIPLE SPACE!       

I got a late start this evening, and was heading to Corduroy (thinking you guys would be long since gone, by the way) and then detoured onto Rock Creek Parkway because of heavy Constitution Avenue traffic, and ended up in Cleveland Park almost randomly.

Melissa, I saw you on the outside of that big table but didn't want to bother you guys.

[deangold]

We have our new menu with about 40% to 50% of it being Chef Amaya's new items. It will be on the website within a few days. Wine Madness continues Monday thru Wednesday... 33% off all wines over $50 a bottle. The patio is open!

[JLK]

When you go to Dino, don't miss Chef Amaya's new chocolate souffle. WOW! Rich and delicious.

The other night (pre-introduction of most of the new menu), the lasagnette was just as good as always, as were my beloved salsa asiago crostini. I also had a few glasses of a wonderful Bonny Doon white wine (Chris, can you fill in the blank here?), an Italian varietal.

[Chris Cunningham]

When you go to Dino, don't miss Chef Amaya's new chocolate souffle.  WOW!  Rich and delicious. 

The other night (pre-introduction of most of the new menu), the lasagnette was just as good as always, as were my beloved salsa asiago crostini.  I also had a few glasses of a wonderful Bonny Doon white wine (Chris, can you fill in the blank here?), an Italian varietal.

I served you the Bonny Doon Il Circo-Erbaluce di Caluso "La Funambula" 2004. It is not currently on the list as of yet, but I am glad you enjoyed it. I always have 1 or 2 wines that I do a verbal on at the bar that are not on the list. Also wanted to take a moment to plug the Robert Pecota Syrah I just put on by the glass. This is one incredible glass of ripe fruit, deep berry flavors, smoke, and a touch of bacon fat that really complements Chef Amaya's new Lamb, Pork Loin, and our new 2 1/2 lb Rib Steak for 2 on the bone. Now back to the laboratory to work on my new cocktail menu for next week--thank you for allowing me this moment for self promotion

[Chris W]

our new 2 1/2 lb Rib Steak for 2 on the bone.

I have to take some Lipitor just after reading that!

[dinwiddie]

I have to take some Lipitor just after reading that!

Hey Fred, with the amount of wine coursing thru your veins, the coloresteral doesn't have a chance to stick to an artery wall.

[deangold]

Hey Fred, with the amount of wine coursing thru your veins, the coloresteral doesn't have a chance to stick to an artery wall.

Brunello I trust... or at the very lease Valpolicella. Or Amarone.

[Chris W]

Brunello I trust... or at the very lease Valpolicella.  Or Amarone.

Brunello is the slipperyest of all the italian varietals! Perfect for coating artery walls. It's about that time isn't it?

[Baccala]

Based on the comments on this board and the shameless self promotion by Il Capo Di Tutti Capi I thought I would give Dino a shot. Overall I was less then impressed with the food and the service. Appetizers included an order of the meatballs and a cheese and meat tray. The meatballs were underwhelming, falling apart and were semi tasteless. The sauce was good; however I think that they need to be served with something else, maybe polenta. In my opinion they are not worth $5.75. The meat and cheese tray was ok, not the best, actually think Sette Bello has a better meat selection. The cheese on the other hand was very good.

For dinner we had the Polenta Al Ragu Di Funghi and the Osso buco, The Polenta was very good, and was enjoyed by my wife. The Osso buco was a grayish brown and almost seemed par boiled. It was definitely not braised for a very long time. I was not pleased. The wine selection was nice and the waiter was very helpful. The busing on the other hand was not good at all. Maybe a pet peeve but I hate it when they come to the table and ask who ordered what. There was not one course where we were not asked to identify where the food goes.

I am sure I need to go back and try other things on the menu, but the first time left me disappointed.

[jm chen]

Dropped by Dino on Sunday to check out the new menu. The seared tuna appetizer is out of this world -- and very elegantly plated, with a dab of harissa near the center of the plate, a teeny tower of veggies in one corner, and in another, two (fiercely flavored) caperberries, their stems neatly crossed.

I felt virtuous for choosing such a light and healthy dish, so immediately killed that feeling with another glass of wine and a crazy-rich Dolce Firenze (now with golden raisins and, I believe, a caramel sauce.)

B steered me toward some lovely wines, a dry moscato and a syrah. Entertainment was provided by fellow bar patrons, especially the ones who bought a round for the rest of us, due to generosity and/or tipsiness.

[mdt]

I too dined at Dino last night. Started with an order of the grilled calamari (good) and plate of proscuitto (very good). I enjoyed the pickled cipollini that were served with it.

For entrees we had the whole grilled fish and the roasted pork loin. The grilled fish continues to be very good, but the pork loin (small portion for an entree) was merely OK. The pork was on the dry side and the glaze tasted of orange and was very sweet. I thought the menu stated that is was rubbed with coriander and fennel seed, but that is not what I tasted.

Finished up by splitting the bread pudding that jm chen mentioned above, so we left on a good note.

2 apps, 2 entrees, 2 glasses of wine, 2 coffees, and one dessert and the total came to $105 before tip.

[DonRocks]

For entrees we had the whole grilled fish and the roasted pork loin.  The grilled fish continues to be very good, but the pork loin (small serving) was merely OK.  The pork was on the dry side and  the glaze tasted of orange and was very sweet.  I thought the menu stated that is was rubbed with coriander and fennel seed, but that is not what I tasted.

Interesting - the pork loin I got was a big, generous portion. How many slices did you get, and how thick were they?

Cheers,

Rocks.

[mdt]

Interesting - the pork loin I got was a big, generous portion.  How many slices did you get, and how thick were they?

Cheers,

Rocks.

4 slices that ranged from 1/8" to maybe 1/4" thick. It was a pretty small serving for a $21 entree.

[deangold]

4 slices that ranged from 1/8" to maybe 1/4" thick.  It was a pretty small serving for a $21 entree.

That is definitely not the right sized serving. Sunday was Chef Amaya's day off and it sounds like someone didn't put out the food properly. In any case, we are going to change the pork to a double rib chop done on the ritisserie as soon as the loin is finished, probably tomorrow.

[deangold]

How is this diner's problem that your chef had a day off?  Should we plan of visits around the Chef's schedule ? As a person who goes to your restaurant frequently I find this excuse a cop out.  There should be another level of quality control or someone else in the kitchen that is in line with the mission and upholds the quality expected.

Consistency is high on my list of what makes a great restaurant,

I am sorry you feel that my response was a cop out. It is not the diner's problem. You shouldn't have to arrange your schedule to when the chef is there. But my response on the board was just intended to be factual.

I resolved the issue with Mike thru a PM. I don't usually handle issues with a speicfic diner here on the board. Had he brought the matter to Michael's attnetion that night (or mine of I was there) the dish would have been comped on the spot and replaced. We should turn out each dish the same weather Chef is there or not. Any diner who is unhappy with any dish at Dino will get a quick resolution of their unhappiness when they bring it to our attention.

In my reply, I said it was a mistake. Someone did not do their job. One of Chef Amaya's most important tasks is to improv the consistency of our cooking. That he has not done so to perfection in the 12 days he has been there is not surprising. We know from the feedback we are getting that Chef Amaya has made great strides in this area, but that we are not there yet. And when we get "there", we will be shooting for someplace even higher.

Finally, as a restauranteur who is always trying to make sure my guests have a great time, please let us know, let any restaurant know, when something is not up to your standards. We would only love to fix the problem in real time. But the best fix is when we don't make any mistakes int he first place.

[jrichstar]

I have not eaten at Dino yet but after reading deangold's last post, I REALLY want to go. What an honest, classy response to a sticky situation. Well done!

[mdt]

How is this diner's problem that your chef had a day off?  Should we plan our visits around the Chef's schedule ? As a person who goes to your restaurant frequently I find this excuse a cop out.  There should be another level of quality control or someone else in the kitchen that is in line with the mission and upholds the quality expected.

Consistency is high on my list of what makes a great restaurant,

Wow! Why did this small (pun intended ) issue get so crazy?

I thought the serving was smaller than other entrees that I have had at Dino in the past. At the time I thought that is what they wanted to serve, which is why I just made a side comment in my post. I wanted to let others know. I only provided specifics when asked by Don.

As for portion size, how can you complain about this? Unless there is an amazingly small portion, this is a difficult thing to complain about. Well at least it is to me.

Anyway, Dean contacted me by PM, as he noted, and posted here and admitted a mistake was made. They have a new chef and are getting things figured out in the kitchen, which 'excuses' the mistake to me. This world is not perfect and I eat out enough to know that things like this can happen.

[deangold]

the first one where it was stated that it was the "Chef's day off"

In all fariness, this is what I wrote:

Sunday was Chef Amaya's day off and it sounds like someone didn't put out the food properly.

I thought that made the point that we made a mistake. We did not put out the food properly.

I would rather have a good consentient meal rather then be comped because they had a bad day.

So would I.

[DonRocks]

Which one are you saying was "honest, classy" the first one where it was stated that it was the "Chef's day off" or the more detailed one provoked by my comments? .... I would rather have a good consentient meal rather then be comped because they had a bad day.

[Piling on. 15-yard penalty.]

[Chris W]

[Piling on.  15-yard penalty.]

You forgot the....automatic first down.

[deangold]

Our new menu is up on our website. We ahve klept a lot of old favorites and now feature a number of Chef Daniel's specialties.

Menu

Here is our Mother's day menu (this link will open a PDF)

Mother's Day

Rmember that May 5 is Margarita night at Dino with Chris Cunningham bringing out an array of specialty Matgaritas- including the CelloRita made with Limoncello.

[Dental_FlossTycoon]

Mmm, Mother's day menu looks amazing, as expected.

Wish Mom lived closer.

[Demetrius]

The menu looks wonderful!! I can't wait to finally visit and enjoy its wonderful food.

[deangold]

In recognition of the National Boycott, Dino will be closed May 1.

[Chris Cunningham]

Just an FYI for those of you who might be in the area for Cinco De Mayo, We will be offering the following Margarita specialty Drinks on Friday:

De La Dino- Our Basic, best you've ever had house margarita with Oro Azul Blanco Tequila, Fresh Lime Sour, Damiana Liqueur

Cello Rita- Oro Azul Reposado Tequila, Lemoncello liqueur, Fresh Lime Sour

El Diablo- Don Eduardo Silver Tequila, Citronge Orange Liqueur, Fresh Lime Sour, Topped with Del Maguey Chinchicapa Mezcal

Tuscan Sunset-Oro Azul Blanco Tequila, Fresh Lime Sour, Blood Orange Puree

El Gran Gringo-Don Eduardo Anejo Tequila, Gran Marnier 100 yr, Fresh OJ, Fresh Lime Sour

I have also introduced my new summer drink menu, so I invite you all to stop by and hope it is to your liking, as well as the Chef's new menu items. Looking forward to aiding in your Friday night debauchery

[wahoooob]

Tuscan Sunset-Oro Azul Blanco Tequila, Fresh Lime Sour, Blood Orange Puree

That sounds gooooooooooooooooood!

[MrPorcupine]

So, porcupine and LydiaR and I dined this evening at Dino. We had the cheese plate (among almost everything else!). I don't remember the name of the cheese, but there was a blue on the list that was described as screamingly sharp.

The description was very, very accurate. The sharpness felt like it kept building for minutes after I'd finished each bite. Holy crap!

It was pretty tasty, I must say... If you go there and have the cheese plate, and like screamingly sharp cheese, you should give it a try. And the 7-year-old Parmigiano was quite tasty (and sharp) as well.

[crackers]

Yea! First post for MrPorcupine - see - painless, right?

[Lydia R]

So, porcupine and LydiaR and I dined this evening at Dino. We had the cheese plate (among almost everything else!). I don't remember the name of the cheese, but there was a blue on the list that was described as screamingly sharp.

The description was very, very accurate. The sharpness felt like it kept building for minutes after I'd finished each bite. Holy crap!

It was pretty tasty, I must say... If you go there and have the cheese plate, and like screamingly sharp cheese, you should give it a try. And the 7-year-old Parmigiano was quite tasty (and sharp) as well.

Thank you for decloaking or really just shifting down from warp speed Mr. Porcupine.

He's correct about the Guffanti Eborinati Di Pecorino. The menu states: "Screamingly strong, cave aged blue served with honey." Be sure there's honey on the plate or the screaming will be all you. Even with the honey, this pecorino will command your full attention and wipe any other thoughts that may be bouncing in your head.

The two goat cheeses we had were really solid. The Buche has a white mold skin and snappy taste- you know it's goat. The Brunet is described as being "not unlike a double cream brie." It was soft, velvety and more like brie for grown-ups.

The Reggiano is about to be seven years old and has been a good little cheese. It definitely deserves a birthday party (May 11th).

This was my first visit to Dino and it lived up to the expectation driven by posts on the board. Mr. Porcupine was polite and didn't inventory the Cinco de Mayo potent potables, the Tonno (seared tuna), Funghi e Gorgonzola (mushrooms/blue cheese), Fettuna (sounds like more tuna - but it's grilled garlic bread), Polenta con Salsiccia e Angello (polenta with sausage and artichoke), the Strozapretti Gorgonzola e Peperoni Rossi (strozapretti is a relaxed, gemelli-esque pasta), desserts, and most dreamy Asparagi e Prosciutto (no translation necessary).

Thankfully, the food and company were comforting enough to cushion the loss of one of my big foodie crushes - he looks nothing like he sounds...and the drumbeat thumps got slower and then faded to silence.

[Alex]

Thanks for the report, Lydia & MrP. I'll be in DC this weekend visiting cousins, and they left the picking of a Friday night restaurant more or less up to me. We had a terrific meal at Dino last year, and so after seeing the new menu on line, it was an easy choice. A bonus is that my cousins' house is only about a 20-minute walk from Dino, which if the weather holds will save us from the Friday-nightmare Cleveland Park parking

[bookluvingbabe]

We went to Dino last night for a little wine and cheese. The Brunet was wonderful cheese. I can't remember the other two we had but there were distant seconds and thirds in my heart.

The new dipping sauce for the calamari fritti is good though the calamari are still a bit over-salted.

But the best news was the arrival of a traditional tiramisu! Finally!

We had a lovely, unhurried meal and as always left happy.

Thanks!

[LolaDC]

Had a glorious dinner at Dino on Saturday, made even better by Dean's company. Our party of six started with the classic antipasto plate, chef's selection of cheeses, grilled calamari, fried calamari, saltimbocca and crostini selection. Everything was top-notch, as we have come to expect, but I particularly liked the crostini. The celery root & roasted garlic was perfectly balanced, and the mushroom & prosciutto was wonderfully rich.

After the misticana salad, which was again perfectly balanced, I had the wild boar pasta, which everyone rightfully raves about. The boar was so tender and flavorful, the noodles nice and thin. Others at the table ordered the gorgonzola pasta, the lasagnette, the sausage polenta and the potato and pesto pasta. Everyone was thrilled with their choices. I do have to say that while I loved the pasta, I look forward to going back and concentrating more on the small dishes. I love the variation of several smaller plates.

Kudos to Chef Amaya and thank you to Dean for a great night!

[Escoffier]

Grover and I and a friend of ours, Angie were at Dino on Saturday night as well. Angie (very Italian and very food concious) came away with big smiles and was very satisfied. I'm going to list the dishes we had because every one of the dishes was tried by the three of us and every one met our friends expectations. Chef Amaya is a find.

For starters:

1. Roasted Whole Garlic with Gorgonzola and Tomato Mostardo - I was luck to get one small bite. Grover and our friend demolished this.

2. Grilled Shrimp-garlic, oregano and olive oil...I didn't want to share this.

3. Asparagus and Prosciutto on grilled bread , with shaved grana. The asparagus was lightly grilled and very tasty.

4. Sausage Trio of Venison, Rabbit and Wild Boar. Angie absolutely raved about the wild boar sausage.

Entrees:

The entrees were pasta dishes. I think people who weren't satisfied with Dino's pasta before are in for a wonderful surprise. These three dishes are well worth ordering and we will be ordering them again.

Spaghettini Al Pesto was a very interesting dish. Most people don't think about having potatoes and pasta. Italians however, do it often. Very comforting, very filling and very soft and flavorful.

Handrolled and twisted pasta in a gorgonzola cream with veggies, a red pepper coulis and pine nuts. I was the lucky recipient of this pasta dish and I wasn't very happy about sharing. The gorgonzola in combination with the red pepper coulis was a very nice combination.

Whole-wheat Pasta with anchovy, onions, capers, garlic and herbs made Grover smile. Koreans use anchovies in a number of dishes so this was familiar and different at the same time. Grover shared but I don't think her heart was in it.

And then the mains:

What can I say? Whole roasted Orata, a fish from the Venitian area of Italy. White flaky flesh, roasted properly and then crisped. It was served with toasted garlic, lemon, chives and capers. The only thing left was bones.

and the second main: 2 1/2 lb of full bone cut Ribeye. It was roasted and then grilled to a perfect medium rare. The three of us just sat there and looked at this. We each had a section and there was still more to go. We had to quit because Dean came with the dish to end the evening.

Dino's cheese plate. What can I say that hasn't been said a hundred times before? Three cheeses, two soft and one very hard. The two soft cheeses were actually variations on one theme. The Cora Ciabot was very creamy and pungent.

The Cora Robiola was aged in grape leaves. This gave this creamy cheese a bit of sweetness from the grape leaves. This was a very dense cheese and very flavorful.

The Guffanti Reggiano was aged 7 years. A very firm cheese similar to aged Parmesan but with a distinctive crunch from calcium crystals. The calcium crystals sort of exploded in the mouth and then faded away to be replaced by a very distinct, pleasant taste. I think I could have had all of this cheese and been very happy.

Naturally Dean selected wines for every course and I couldn't even begin to tell you what they were. I think when you dine at Dino you should just ask Dean to bring wines and sit back and enjoy.

A most pleasant and enjoyable dinner and our friend Angie is already asking when we plan on returning.

[deangold]

We have a couple of new things of note:

We are on OpenTable.

We are now serving brunch on Saturdays as well as Sundays. I cannot post the menu to the website right now because my webmistress is on vacation. But it is Chef Amaya's menu. It will be posted in our window today.

[deangold]

We are going to have a Steak and Chop for Father's Day weekend. In addition to our 2-1/2 lb Rib Eye, we will also have a 2" T Bone, a New York, A Fillet with Truffles, Rack of Lamb etc.

[Escoffier]

We are going to have a Steak and Chop for Father's Day weekend. In addition to our 2-1/2 lb Rib Eye, we will also have a 2" T Bone, a New York, A Fillet with Truffles, Rack of Lamb etc.

and let me tell you, that 2-1/2 lb Rib Eye is enough food for 3 people.

[deangold]

At the risk of self promotion.... a special whimmish invitation to all Rockwilers, Ventworms and other folk who see this...

A special wine madness for Don Rockwell.com

All wines $50 and over are 33% off Saturday, Sunday and Monday May 27-29 at Dino. Just say "Rocks sent me!"

Also posted in the Whim thread...