DonRocks Posted October 21, 2008 Share Posted October 21, 2008 Dear John Sinatra, However much you've paid your image consultant, it isn't enough. Whatever the amount is: Double it, and then put the person on retainer (and also pledge your firstborn to the photographer). Cheers, Rocks. Click. Link to comment Share on other sites More sharing options...
jpschust Posted October 21, 2008 Share Posted October 21, 2008 is it really possible to have this much talent in one place? Link to comment Share on other sites More sharing options...
Pete Posted October 22, 2008 Share Posted October 22, 2008 I can't wait for this place to open. Since I live and work 5 minutes away, it might be easier for me to just have my mail forwarded to the restaurant. Link to comment Share on other sites More sharing options...
Scott Johnston Posted October 22, 2008 Share Posted October 22, 2008 WOOT! A non-national chain resturant in my backyard! Link to comment Share on other sites More sharing options...
FunnyJohn Posted October 22, 2008 Share Posted October 22, 2008 Nice of him to give props to Liberty Tavern, since that is where his office has been for the last couple of months. I too have been preparing my liver -- er my tastebuds for Inox' opening. Link to comment Share on other sites More sharing options...
CajunJason Posted October 23, 2008 Share Posted October 23, 2008 So, where is the Lerner building? INOX will be located just underneath the Monterey Bay Fish Grotto, at Tysons Blvd and 123, just down the street from The Palm and The Ritz-Carlton. Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted November 10, 2008 Share Posted November 10, 2008 I'm now hearing it's under the PWC building in Tysons, a level below the seafood restaurant that's there. Interesting location, with plenty of nearby competition, including Gordon Ramsay at the Ritz. This is a tough market to be opening a high end restaurant, don't you think? Link to comment Share on other sites More sharing options...
mdt Posted November 10, 2008 Share Posted November 10, 2008 I'm now hearing it's under the PWC building in Tysons, a level below the seafood restaurant that's there. Interesting location, with plenty of nearby competition, including Gordon Ramsay at the Ritz. This is a tough market to be opening a high end restaurant, don't you think? Are you talking about Krinn's new place? Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted November 10, 2008 Share Posted November 10, 2008 Are you talking about Krinn's new place? Yes. I picked up that rumor today, along with the one about Ramsay at the Ritz -- apparently, the Ritz wants more than the Ramsay name, they want him in person, at least doing cameos. And I'm surprised Krinn chose this place in this market. I may have mentioned in a Chima's thread that a friend of mine on the Board at the Tower Club says that every Board meeting deals with the traffic in Tysons and how horrific it will be as they construct the Metro out there, and how no restaurant can survive the combination of traffic snarl and deep recession at the same time. Link to comment Share on other sites More sharing options...
DPop Posted November 10, 2008 Share Posted November 10, 2008 Kibbee Nayee, I'm not calling you out or anything, but I think it's a safe bet that Inox, traffic issues and competition withstanding, is most likely going to be one of the most successful new restaurants in the DC area. The talent alone will make this a destination that many people (myself included) will weather the economic storm to rush to whenever it opens. I would be more worried about trying to get a reservation here in the first 2 months it's open then it potentially not surviving! Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted November 10, 2008 Share Posted November 10, 2008 Kibbee Nayee,I'm not calling you out or anything, but I think it's a safe bet that Inox, traffic issues and competition withstanding, is most likely going to be one of the most successful new restaurants in the DC area. The talent alone will make this a destination that many people (myself included) will weather the economic storm to rush to whenever it opens. I would be more worried about trying to get a reservation here in the first 2 months it's open then it potentially not surviving! Let me just say for the record that I hope you're right, and I'll be in line for a reservation. I'm rooting for Krinn to succeed in this market. We need far fewer chains, and more Inox'es.....! Link to comment Share on other sites More sharing options...
jiveturk21 Posted November 10, 2008 Share Posted November 10, 2008 I don't really buy that high-end places can't succeed in Tysons. I worked there for years and places like the Palm and Capital Grille and Morton's are packed all of the time, although I can't say that I have been to any of these places recently. I just think that the people the work and live in Tysons need to decide to try someplace other than these steak joints. At the same time, I can't remember why Colvin Run Tavern failed in that space. Chima, on the other hand, is likely not doing well because it just isn't very good. Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted November 11, 2008 Share Posted November 11, 2008 Set aside the quality of fare for the moment -- the trending in Tysons is not good. The lunch crowd is largely driven by expense accounts, and the current market has whacked away at those expense accounts considerably. The dinner crowd is going to be affected by the traffic snarl, which I hear will be so bad that competition in McLean and Vienna will likely benefit as diners decide to detour out of it. By the way, one of the major benefactors of Chima has been Freddie Mac, usually with a large table or party in the back just about every day. That revenue is drying up for Chima. I'm rooting for Inox, but Gordon Ramsay will be next door and the ubiquitous beef-eating crowd has The Palm, Capital Grille and Morton's nearby, all with ostentatious martinis and cigar friendly bars. Link to comment Share on other sites More sharing options...
DonRocks Posted January 23, 2009 Author Share Posted January 23, 2009 Congratulations, Rissa. Link to comment Share on other sites More sharing options...
squidsdc Posted January 23, 2009 Share Posted January 23, 2009 Congratulations, Rissa. Congrats Rissa!!! Link to comment Share on other sites More sharing options...
Hannah Posted January 24, 2009 Share Posted January 24, 2009 What a marvelous choice - congratulations to all. Link to comment Share on other sites More sharing options...
agm Posted January 24, 2009 Share Posted January 24, 2009 Since 2941 was NQD's favorite restaurant, Inox was already near the top of our "must go" list. It's now #1 on the "hurry up and open, damn it!" list. Congratulations, Rissa! Link to comment Share on other sites More sharing options...
Michael Landrum Posted January 24, 2009 Share Posted January 24, 2009 The term "embarrassment of riches" immediately comes to mind. Why, one John Wabeck alone is enough to cause concern. But THIS much talent? A fearsome proposition indeed. Link to comment Share on other sites More sharing options...
jparrott Posted January 24, 2009 Share Posted January 24, 2009 A fearsome proposition indeed. As is the wine list. Lovers of oxidative Rioja and other delectable curiosities should immediately begin socking away a bit of cash to enjoy this list. And I have it on exceptionally good authority that the man in charge of mixing cocktails is more than qualified. Link to comment Share on other sites More sharing options...
Mark Slater Posted January 24, 2009 Share Posted January 24, 2009 The term "embarrassment of riches" immediately comes to mind. Why, one John Wabeck alone is enough to cause concern. But THIS much talent? A fearsome proposition indeed. Pity the poor customer who comes in and asks where the john is. Link to comment Share on other sites More sharing options...
alan7147 Posted January 24, 2009 Share Posted January 24, 2009 As is the wine list. Lovers of oxidative Rioja I love me some Lopez de Heredia, in fact I think I will have the 1998 Gravonia tonight if I don't go out. Phil at Bassin's recently got some 81 Bosconia Gran Reserva in. At $76 it is on my list to try. Link to comment Share on other sites More sharing options...
jparrott Posted January 24, 2009 Share Posted January 24, 2009 I love me some Lopez de Heredia, in fact I think I will have the 1998 Gravonia tonight if I don't go out. Phil at Bassin's recently got some 81 Bosconia Gran Reserva in. At $76 it is on my list to try. RLdH is well represented on the Inox list. Link to comment Share on other sites More sharing options...
Michael Landrum Posted January 24, 2009 Share Posted January 24, 2009 Pity the poor customer who comes in asks where the john is. Isn't that what they ask at the Mayflower? Link to comment Share on other sites More sharing options...
Pool Boy Posted January 24, 2009 Share Posted January 24, 2009 So when the heck does it open already? Link to comment Share on other sites More sharing options...
Ferhat Yalcin Posted January 25, 2009 Share Posted January 25, 2009 Congratulations, Rissa. I can`t think of a better person to run the FOH. Rissa, you Rock !! Link to comment Share on other sites More sharing options...
Scooter Posted January 25, 2009 Share Posted January 25, 2009 Congratulations, Rissa. Finally a reason for me to head to Tysons!!!! Congrats Rissa!!! Link to comment Share on other sites More sharing options...
Pete Posted January 26, 2009 Share Posted January 26, 2009 Congratulations, Rissa. Wow!!! That is awesome! Congrats, Rissa! Link to comment Share on other sites More sharing options...
RissaP Posted January 30, 2009 Share Posted January 30, 2009 This is a time of great euphoria: three Jon/Johns, four chefs, and one new home. Forces just came together and fell into place, so this will be a time of inspiration and originality. Together, we only have our hands to stretch out to you. I am thrilled to be a part of this passionate team. Thank you for being supportive and for your kind and good wishes. I look forward to seeing you all again soon. Link to comment Share on other sites More sharing options...
jpbloom Posted January 30, 2009 Share Posted January 30, 2009 Any update on opening? I've been looking forward to it for a long time. Link to comment Share on other sites More sharing options...
Mark Slater Posted January 30, 2009 Share Posted January 30, 2009 Any update on opening? I've been looking forward to it for a long time. soon Link to comment Share on other sites More sharing options...
themeatguy Posted January 31, 2009 Share Posted January 31, 2009 Any update on opening? I've been looking forward to it for a long time. My sources say next week is dry runs and soon there after they will open. It seems that all of the final finishing touches are carefully being put into place and are almost complete. I heard from the three jons that they are not rushing this, as they want the opening to be something that people will remember as a Good Opening and not one that they regret having been a part of. With all of their talent, I suspect that they will meet that task and we can all look forward to not just a solid opening, but a long and interesting future for JK, JM, JW & RP! Good Luck Boys! And Congrats Rissa Link to comment Share on other sites More sharing options...
DPop Posted February 2, 2009 Share Posted February 2, 2009 Anyone been able to get a reservation yet? I e-mailed the address on the website and got no response. Link to comment Share on other sites More sharing options...
DonRocks Posted February 5, 2009 Author Share Posted February 5, 2009 Anyone been able to get a reservation yet? I e-mailed the address on the website and got no response. Tonight is opening night at Inox. Link to comment Share on other sites More sharing options...
jpbloom Posted February 5, 2009 Share Posted February 5, 2009 It's showing on Open Table for tonight but the phone message says reservations are being accepted starting tomorrow. Is tonight a soft opening? Link to comment Share on other sites More sharing options...
hmmboy Posted February 5, 2009 Share Posted February 5, 2009 It's showing on Open Table for tonight but the phone message says reservations are being accepted starting tomorrow. Is tonight a soft opening? Don knows better than some taped message! (I'm assuming it was taped yesterday) Link to comment Share on other sites More sharing options...
paula Posted February 5, 2009 Share Posted February 5, 2009 I just got a lunch invitation for next week and they are trying to get a reservation at INOX. I hope they are open for lunch next week! Of course as soon as Pete saw they were opening he went on open table and got us a dinner reservation for next Friday. We have been waiting for this place to open. Hope to see you there Rissa! Link to comment Share on other sites More sharing options...
goodeats Posted February 5, 2009 Share Posted February 5, 2009 I just got a lunch invitation for next week and they are trying to get a reservation at INOX. I hope they are open for lunch next week!They will be open for lunch as of Monday, Feb. 16. Link to comment Share on other sites More sharing options...
agm Posted February 5, 2009 Share Posted February 5, 2009 Just got reservations for tomorrow night. Woohoo! Link to comment Share on other sites More sharing options...
wine-o Posted February 5, 2009 Share Posted February 5, 2009 Finally a team of real, local restaurateurs to Tyson's Corners rescue. I can't wait to try INOX. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 6, 2009 Share Posted February 6, 2009 I had prior dinner plans in the neighborhood, so despite being stuffed to the gills I stopped by the bar afterwards to have a cocktail and take a look around. Valet parking is gratis for now. Looking past the bold signage out front, the interior is a handsome space without being self-consciously excessive, particularly the side of the bar facing the patrons, which is fashioned from two slabs of walnut cut from a single trunk. A brief glance at the menu suggests that fans of the Jon^2 show will feel right at home. There's also a tasting menu option which opens with two seafood items, then moves through fowl and venison, then to an intriguing elderflower soup, and closing with two dessert courses, for a total of seven courses priced at $93. About that cocktail: the Inox Club ($11, as are all of the cocktails), the house signature drink, is a riff on the silver gin fizz, kicked up with Domaine de Canton and a ginger/honey infusion. It's tasty without being a he-man drink, and rumored to have been concocted with a bit of advice from the indispensible Derek Brown. Congratulations to the Inox crew on opening the doors...now let's see that food! Link to comment Share on other sites More sharing options...
jandres374 Posted February 6, 2009 Share Posted February 6, 2009 There's also a tasting menu option which opens with two seafood items, then moves through fowl and venison, then to an intriguing elderflower soup, and closing with two dessert courses for a total of seven courses, priced at $93. Wow - seems a little steep granted without knowing much about the details of the menu. By comparison: CityZen - $110/5 course Komi - $125 This would put the cooking in the price range with some exceptional company. I look forward to trying it out soon. Wish them all the best on the opening. Link to comment Share on other sites More sharing options...
Joe H Posted February 6, 2009 Share Posted February 6, 2009 Wow - seems a little steep granted without knowing much about the details of the menu. By comparison:CityZen - $110/5 course Komi - $125 This would put the cooking in the price range with some exceptional company. I look forward to trying it out soon. Wish them all the best on the opening. Maestro, one hundred yards away when it was open, started at $95 in its first year and when it closed in August of '07 was $159 prix fixe. I would also add that Maestro was subsidized by the hotel for its first few years along with the belief that it would help book hotel rooms. Inox has to stand and turn a profit on its own. I have not been to it yet but my initial reaction is that this is a very fair price for this level of dining. It is also an option. I wish them the absolute best of luck. Link to comment Share on other sites More sharing options...
Ferhat Yalcin Posted February 6, 2009 Share Posted February 6, 2009 When all those `individuals` come together, luck is not needed. Congrats to all of you. Link to comment Share on other sites More sharing options...
jpbloom Posted February 6, 2009 Share Posted February 6, 2009 Okay, so having anxiously waited for over a year, my wife and I had to go to Inox last night for what turned out to be a very soft opening, with the number of tables intentionally very limited. All I can say is WOW! With surprisingly few glitches for opening night, the meal was excellent from start to finish. There were a number of jokes throughout the evening about the restaurant still having the new car smell and the pages of the wine list still being warm having just come off the printer, but things appeared to be running very smoothly already. Very nice modern decor, limited only by the view (but what can you expect on the ground floor in a Tysons office park). Comfortable seating with a decently sized two-top. The windowed kitchen is down stairs from the dining room but in easy view. We of course had to have the tasting menu (while $93 is steep, it was reasonable for what was delivered), although there were a lot of interesting things on the a la carte menu I regretted passing up. I didn't take notes, so excuse the lack of detail on some of the courses. The amuse started things off well, artichoke three ways. Quite a lot of flavor in two small bites. This was followed by a smoked diver scallop cut in half with foie gras in the middle. Not very smoky, but everything blended together well and it was not nearly as rich as I anticipated (which is a good thing to me). Next was black cod in a vegetable broth (sorry, I don't remember the primary ingredient) with pieces of lobster. I don't know when black cod started getting so popular, but it's a trend I support. I had asked about the preparation of an escargot tortellini, which is a side to the grouper on the a la carte menu, so they next brought out a tasting menu size portion (apparently you get one with the grouper). I had know idea what to expect, but this was unlike any escargot preparation I've ever had. Flavorful and tender, it was so good I recommended this become a tasting menu course on its own, rather than a side to something else. The breast and leg of quail that followed was the stunner of the evening for me. Served with a black truffle on truffled noodles, it had a rich slightly gamey flavor that I love. To the frequent embarrassment of my wife, I tend to nibble on the bones of small game birds at restaurants, but this was so tender and well prepared, every bit of meat came off the bone easily so there was no need for that. The venison was the only slight disappointment, but that had nothing to do with the preparation. While very tasty, I've noted here before that I continue to be unsatisfied with the venison that now fills the market. It doesn't ever seem to have the gamey flavor that makes venison venison. While this was better than some I've had lately, it still to me seemed like just a nicely prepared piece of red meat. The elderflower and blueberry "soup" with buttermilk ice cream was an interesting dessert appetizer. More gel than soup, an intriguing mix of flavors. I'm not normally a dessert guy, but last night's was one I could easily go for again. A soft chocolate bar with a chocolate crunchy substance inside accompanied by Earl Grey ice cream was a joy. I love Earl Grey tea but have never had it as ice cream, and now I'd love to try to make it on my own. A couple of words about the bread. Served by the slice, rather than in a basket, which I prefer. At 2941, I always ate too much of the bread or felt guilty leaving this woderful bread to go to waste. As expected, it was wonderful. Last night's choices were olive (yum), rye and French. One suggestion - while we were offered out choice on the first serving, when replaced the servers apparently just pulled slices randomly ( I had to stop one to get another slice of the olive). Since I would expect diners to want to try each of the offerings at some point in the evening, a choice should be offered each go round. I don't know if there is the intention down the road to give diners a loaf to go (a la 2941), but one was not offered last night, and I miss that (although we did dart out pretty quickly after paying our bill). The wine list is quite large, diverse and very well selected. There also seems to be gennuine enthusiasm about the wines and a willingness to discuss them. Good choices at various price points. If I can get a bottle and a half of good wine for $100, that's a good list in my opinion. I loved the food at 2941, so if you did not, YMMV. One concern I had over the years at 2941 was the pacing of the meal. Last night it was perfect, even with the unplanned course thrown in, but there were very few tables filled. I hope they can keep up that level as the restaurant gets crowded. At these prices, this is not the kind of place I can go to every week, but as you can no doubt guess, we'll be back frequently. Particularly since Maestro is gone, it's so nice to have a top notch restaurant this close to home (and so nice to have something in Tysons other than steak and inferior fish restaurants). Link to comment Share on other sites More sharing options...
jpschust Posted February 6, 2009 Share Posted February 6, 2009 Wow - seems a little steep granted without knowing much about the details of the menu. By comparison:CityZen - $110/5 course Komi - $125 This would put the cooking in the price range with some exceptional company. I look forward to trying it out soon. Wish them all the best on the opening. Just as a note, I wouldn't expect any restaurant to get its pricing exactly right on its open. I spend a lot of my day looking at pricing of various things from CPG's to securities, and it's extremely rare that in goods and services that touch consumers that new businesses or new offerings get it right on the first shot, so I wouldn't hold too much stock in anyone's pricing when they open. Link to comment Share on other sites More sharing options...
themeatguy Posted February 6, 2009 Share Posted February 6, 2009 Maestro, one hundred yards away when it was open, started at $95 in its first year and when it closed in August of '07 was $159 prix fixe. I would also add that Maestro was subsidized by the hotel for its first few years along with the belief that it would help book hotel rooms. Inox has to stand and turn a profit on its own. I have not been to it yet but my initial reaction is that this is a very fair price for this level of dining. It is also an option. I wish them the absolute best of luck. I Totally agree.....Inox isn't out of line getting $93 for a tasting menu... Their food is going to be top notch and the service will be equally matched. Just think about what you have there to prove that. Two Great Chefs in the kitchen, one on the wine rack and another as service director...a secondary staff of sous who know whats going on.. Two of whom have been with the two Jons for YEARS and another having come from San Fran...... They are using high quality products......I think $93 is overly fair...Those that don't like it can skip it.. Link to comment Share on other sites More sharing options...
Walrus Posted February 6, 2009 Share Posted February 6, 2009 Man, of all the luck! We're going to be out of town and not going to be able to make it until March 13! Save some food for us, ok? Link to comment Share on other sites More sharing options...
Hannah Posted February 7, 2009 Share Posted February 7, 2009 If I'd walked in off the street not knowing this was Inox's second night of service, nothing I ate or drank would have given me that impression. There are some really interesting dishes on the menu, including the grouper with escargot tortellini mentioned downthread, and an appetizer of pumpkin pierogi in onion bouillon that was far more savory and meaty than I'd expected. The seared duck breast entree is excellent as well, and the table next to ours had entrees of Wagyu steak and salmon that also looked very promising. Desserts are just right - the pastry chef (first name Scot - I can't recall his last name) came over from 2941, so a lot of the desserts have the wonderful ice creams and sorbets that were a feature there. We tried a milk chocolate bread pudding with fleur de sel and olive oil ice cream, and a warm pineapple mousse with pineapple sorbet. I remember seeing a banana-cardamom ice cream on the menu as well, but don't remember what it accompanied. The wine list is (of course) solid, the space is lovely, and while things are obviously still ramping up capacity-wise, I think we're looking at a winner here. Link to comment Share on other sites More sharing options...
alan7147 Posted February 7, 2009 Share Posted February 7, 2009 I have a reservation for two @ 8PM tonight that I need to cancel. PM me before noon if you are interested in taking it before I cancel. Thanks. Link to comment Share on other sites More sharing options...
agm Posted February 7, 2009 Share Posted February 7, 2009 NQD and I had the tasting menu last night. I had the wine pairings, she didn't. JPBloom got it right, so I'm not going to bother with redundant descriptions. Minor notes: The scallop was unlike any scallop either of us has ever had (in a good way). As for the venison, I don't particularly like the strong gaminess the wild stuff can have, so I'm quite happy with the farm-raised, milder version. Our dessert was different, some delicious concoction of quince, lychee, crepes & sorbet. I had far too much wine at that point to remember the details, and can't seem to find my copy of the menu, which I may have left behind. That's regrettable, because it had the excellent wine pairings on it, along with the name of something NQD had (thanks to the very well-dressed John Wabeck) that worked beautifully with both the quail and venison. Service was excellent, which I guess should be expected when Rissa is out front. There were at worst very tiny, minor glitches in timing, probably unnoticeable in a lesser restaurant. Nothing I would call mistakes or errors, and certainly nothing to complain about, but just enough to separate "excellent" from "flawless". Considering it was the second night of service, that's very impressive. Give them a week or so of working together and that should work itself out. And yes, the bread really is that good. Link to comment Share on other sites More sharing options...
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