brr Posted September 10, 2009 Share Posted September 10, 2009 Lunch this week featured a sublime butter poached lobster with pork belly. Definitely worth a try. Link to comment Share on other sites More sharing options...
RJ Cooper Posted September 10, 2009 Share Posted September 10, 2009 New Menus!!!!!!!!!!! Fun stuff for this early fall. appetizers cold cocoa nib cured cobia compressed melons, serrano chilies, key lime beads, coconut 14.00 jumbo lump crab and big eye tuna cucumber textures, whitefish roe, wild horseradish emulsion 16.50 snake hill wagyu beef carpaccio and tartare smoked bean curd, quail egg, porcini, tomato compote, mozzarella 15.50 hot sweet garlic velouté florida frog legs, wheat berries, parsley, preserved lemon 12.75 warm foie gras terrine plums, duck crackling-pecan gomasio, berry vinegar gelée 18.00 barcat oyster soup champagne, smoked caviar, celeri, oyster boudin, heirloom potatoes 15.50 entrées fish& crustaceans roasted alaskan halibut octopus, piquillo peppers, parsley root, rouille emulsion 31.50 atlantic spotted skate wing cauliflower, golden raisins, almonds, lime-brown butter 29.00 maine diver scallops globe artichoke purée, lemon arancini, basil sabayon 29.50 meat& poultry stuffed goat saddle panisse, goat’s milk panna cotta, eggplant, romesco 31.50 charles farm pekin duck wild rice, grape leaves, pickled grapes, heirloom beets 34.00 braised snake river wagyu short ribs marrow, field peas, leeks, chanterelle mushrooms, burgundy gelée 32.75 hand cut steaks and chops dry aged, prime steak and free range chop à la carte…priced daily (tasting menu…$15 supplement) market sides smoked matsutake mushrooms anson mills grits, smoked pine-bordelaise emuslion 16.00 vidalia’s succotash green chic peas, roasted peppers, cipolinni onions, fall corn 9.50 for the table butcher’s board charcuterie patés, terrines, cured meats, summer condiments 19.90 the signatures appetizers cold sweet onion-lobster tart fennel, caviar -lobster vinaigrette 16.50 hot five onion bouillon turnips, kale, duck confit, foie gras, onion jam 16.75 entrées fish and crustaceans shrimp and grits yellow corn grits, vidalia onions, shrimp chorizo 28.50 meat and poultry st. mary’s county stuffed pork loin sausage, kale, collards, macaroni croquette, apple butter rye jus 30.50 market vegetable menu appetizers grilled belgian endives blue cheese fondue, pecans, apple sauce fritters 12.50 smoked corn agnolotti pipérade, green onion emulsion 13.75 entrées eggplant parmesan heirloom eggplant, cherry tomatoes, parmesan 24.50 cauliflower panna cotta hen o’ the woods mushrooms, almond coulis, truffle sabayon 25.50 appetizers cocoa nib cured mid atlantic fluke compressed melons, serrano chilies, key lime beads, coconut 11.75 goat shoulder terrine fingerling sweet potatoes, bliss syrup, pistachio, onion jam 10.25 mercer farm hen egg emmer wheat risotto, sweet corn, chanterelle mushrooms 11.00 slanted lane farm field greens soft herbs, market vegetables, croutons, tomatoes, vidalia onions 10.75 lemon arancini globe artichoke purée, white anchovies, basil sabayon 11.50 five onion bouillon turnips, duck confit, kale, foie gras, onion jam 12.75 grilled belgian endives blue cheese fondue, pecans, apple sauce fritters 11.00 barcat oyster soup champagne, celeri, oyster boudin, heirloom potatoes 12.00 entrées shrimp and grits yellow corn grits, vidalia onions, shrimp chorizo 17.50 merguez spiced goat sausage field pea purée, arugula, tomato confit, verbena-yogurt emulsion 14.50 spotted skate wing cauliflower, golden raisin, almonds, lime-brown butter 16.50 frogmore stew shellfish, pee wee potatoes, sweet corn, pearl onions 18.50 southern fried young amish chicken whipped potatoes, bacon braised collard greens, black pepper gravy 18.00 carolina fingerling trout crayfish, okra, tasso, étouffée 15.50 braised beef cheeks red peas, marrow, chanterelles, red wine emulsion 16.50 vidalia’s blue plate four composed market inspired vegetable compositions 17.25 vidalia’s signature sandwiches and salads sandwiches served with potato chips, pickles heritage pork jowl blt heirloom tomatoes, romaine, duck egg, country bread 14.75 vidalia’s cuban sandwich house cured ham, pork belly, pickles, mustard 14.50 maine lobster salad pole beans, heirloom beets, pee wee potatoes, smoked cumin 19.90 appetizers hog jowl rillettes pickled okra, amish mustard, radishes 10.25 chilled cucumber soup heirloom cherry tomatoes, black olive croquant 9.75 entrées butter poached maine lobster sweet corn, smoked pork belly, parmesan emulsion 22.50 vidalia onion crepe heirloom tomato-goat cheese fondue, fried egg 15.50 market sides running springs farm bi color corn on the cob preserved white truffle butter, smoked sea salt 4.00 chicken fried chanterelle mushrooms our bacon, black pepper-chicken gravy 10.50 Link to comment Share on other sites More sharing options...
Scott Johnston Posted September 10, 2009 Share Posted September 10, 2009 Wow, Will (hopefully) be in for bar lunch tomorrow! Link to comment Share on other sites More sharing options...
leleboo Posted September 23, 2009 Share Posted September 23, 2009 Last night I met up with Dan and a coworker of his at the bar at Vidalia for some drinks and preprandial snacks. I had a glass of the Torrontes while I waited for Mr. Cole and nibbled on the complimentary marinated olives set out on the bar (I'm such a sucker for olives, and these are darn good). I was reading the bar menu with great interest, as always, when my companions arrived. Part of the reason for the meeting was for me to give Dan and his wife, who was joining us later, a gift of honey cake that I had made for the Jewish New Year, so I promptly plunked it onto the bar in front of him. What I hadn't counted on was Chef Cooper coming out to the bar to say hello, and, well, everyone got a little taste for a sweet New Year (RJ, Dan, Seth and Oliver behind the bar, there may have been others...). We even tried a little truffle honey, courtesy of Chef, on the cake. (Note to self: consider truffle honey for drizzling on next year's honey cake.) It was vaguely nerve-wracking, but everyone seemed to enjoy it -- or at least, no one did a spit-take. Once I could breathe again, we started in on the appetizers that Chef recommended. We had the rice balls with artichoke puree, anchovies, and mozzarella, the pickled shrimp, the pig-tail croquette, and the foie-gras mousse with cherry geleee. The rice balls were small -- possibly bite-sized but in the interest of equity we shared them, of course -- with a perfectly crisp exterior wonderfully complemented by the gooey cheese inside, the artichoke puree over the top, and a lovely bite of anchovy on the side. The mousse was ethereally light and the cherry lent it just enough sweetness to offset the rich foie flavor. Dan's coworker loved the pig-tail croquette, and since I was about to head home to make dinner, I actually left that entirely to the two of them...this time. But my favorite were the pickled shrimp. Incredibly clean, bright, and not overwhelmingly briny, the pickling only enhanced the natural sweet flavor of the shrimp. In the words of Homer Simpson, "I wish I was eating it right now..." Frankly, these shrimp were so good that the dish has inspired me to make a similar, favorite childhood dish for the fall picnic! Although to be fair, it will probably just make me sigh and want to go back to Vidalia for more. It's probably dangerous for my wallet that Vidalia lies smack-dab between my office and my friend's...Although the bar menu is so well-priced, it's almost a crime not to stop in for happy hour. Link to comment Share on other sites More sharing options...
DanCole42 Posted September 23, 2009 Share Posted September 23, 2009 The rice balls were small -- possibly bite-sized but in the interest of equity we shared them, of course -- with a perfectly crisp exterior wonderfully complemented by the gooey cheese inside, the artichoke puree over the top, and a lovely bite of anchovy on the side.It's probably dangerous for my wallet that Vidalia lies smack-dab between my office and my friend's...Although the bar menu is so well-priced, it's almost a crime not to stop in for happy hour. The rice balls also came with a side of tempura-ish fried artichoke leaves (petals?). As good as everything was, I thought that was the most "exciting" part of the dish.We also had two complimentary hors d'oeuvres: pig goodness on cornbread and bacon and eggs in a bite. Not sure what else to call them. Iced tea. Sazerac (my first). Gimlet. Beers. Etc. etc. etc. Tons of apps. I had the burger. The fact that you can feel stuffed on food and drink this good and pay barely over $25 per person is sickening. A word on the burger - I think I may have been too full to enjoy it properly, but holy cow. Even the bun was perfect. It was everything a burger bun should be. Soft, yet firm. It was classic: no weird rustic bread with a flaky crust. Just a hearty, supportive, BUN. The ketchup was a touch sweet, the mustard was perfection. Even the cheese was cut into a burger-sized circle. I like little touches like that. I am still ludicrously full. Plus, RJ gave me some good tips for my trip to Napa in October... Link to comment Share on other sites More sharing options...
leleboo Posted September 23, 2009 Share Posted September 23, 2009 The rice balls also came with a side of tempura-ish fried artichoke leaves (petals?). As good as everything was, I thought that was the most "exciting" part of the dish. Agreed -- the fried artichoke petals were lovely. It was hard to eat them in the same mouthful as everything else, though, which would be my only quibble...because everything else could work un-deconstructed. I am so not a Derrida fan. We also had two complimentary hors d'oeuvres: pig goodness on cornbread and bacon and eggs in a bite. Not sure what else to call them. Barbecue pork on cornbread with apple butter and wild-mushroom strudels with piquillo peppers (which we didn't try, as they remained at the other end of the bar) were complimentary hors d'oeuvres set out for happy hour, I believe, along with huge platters of the excellent pork rinds. And I can't believe I forgot the spoon of bacon and eggs, because it was, indeed, an amusing (and delicious, note-perfect) amuse-bouche, too! Link to comment Share on other sites More sharing options...
leleboo Posted October 7, 2009 Share Posted October 7, 2009 The grilled Belgian endives with blue cheese fondue, pecans, and apple sauce fritters, two fried Barcat oysters, and a glass (or two) of an awesome tempranillo -- although I can't wait for the fantastic southwestern French blend poured for a tasting earlier (from Marcillac? or I totally made that up) to hit the by-the-glass list (fingers crossed) -- while catching up with a friend over an hour at the bar last night? Swoon. Link to comment Share on other sites More sharing options...
Pat Posted October 7, 2009 Share Posted October 7, 2009 The grilled Belgian endives with blue cheese fondue, pecans, and apple sauce fritters, I have to get there while this is on the menu. I must. Link to comment Share on other sites More sharing options...
weinoo Posted October 8, 2009 Share Posted October 8, 2009 We had lunch here yesterday...evidently, the $20 or so 3-course lunch special used to have the whole menu available; now, it's limited to 3 or 4 choices for each of the first 2 courses; dessert is wide open. That endive app was one of the items we had on our table...since I was dining with 2 people I was meeting for the first time, along with my wife, there wasn't a heck of a lot of sharing going on, so I didn't get to taste it, but it looked fabulous. My potato ravioli with hen-of-the-woods mushrooms was quite good. For a main, I had the rustic pork sausage, served with red cabbage (which also had bits of bacony goodness in them). Great dish. Desserts were loved all around...mudpies and lemony things. The biggest surprise was how empty it was at lunch. With a deal like this, they should be packed. And we can't wait to try the after-work happy hour, which will be soon, I'm sure. Link to comment Share on other sites More sharing options...
leleboo Posted October 8, 2009 Share Posted October 8, 2009 And we can't wait to try the after-work happy hour, which will be soon, I'm sure. Happy hour is also criminally under-attended, especially given the pricing of the bar bites. It's a must. Link to comment Share on other sites More sharing options...
ed209 Posted October 23, 2009 Share Posted October 23, 2009 we are offering our second pig and pinot happy hour tonight from 5:30 -6:30. R.J. has a grate happy hour menu that includes shaved pork rubens, and pig tail croquettes. We will be offering two special glass pours tonight as well 06 daedalus cellars pinot from willamette, and 05 Gannoux Beaune. I hope to see people there Link to comment Share on other sites More sharing options...
FunnyJohn Posted October 24, 2009 Share Posted October 24, 2009 we are offering our second pig and pinot happy hour tonight from 5:30 -6:30. R.J. has a grate happy hour menu that includes shaved pork rubens, and pig tail croquettes. We will be offering two special glass pours tonight as well 06 daedalus cellars pinot from willamette, and 05 Gannoux Beaune. I hope to see people there And we are glad you did. Thanks RJ and Ed. MORE PIG NEXT WEEK! Link to comment Share on other sites More sharing options...
Sableberg Posted October 24, 2009 Share Posted October 24, 2009 BF and I arrived after happy hour, but the country pate, pig tail croquettes with apple butter and quail egg, and shaved pork reuben off the pig and pinot bar menu were all divine. The reuben was the most amazing bites of silky fatty porky goodness either of us had every experienced. All that plus the burger (zomg!!!!) and a glass of pinot for me and a draught beer (can't remember which, but not the allagash) for him came out to something like $55. What a bargain for exquisite food in a lovely setting with warm and attentive service. Lucky for me I live three blocks away, so I'll see you guys again soon! In other neighborhood news, Ris Lacoste's new place on 23 and L is starting to look like a restaurant! Link to comment Share on other sites More sharing options...
leleboo Posted November 11, 2009 Share Posted November 11, 2009 Love the couch set-up in the lounge. Major thanks to RJ for making a friend new to the area -- whose job fell through while she was en route, moving here from LA -- feel welcome in DC. And even major-er thanks for the always awesome food and drinks ... the foie gras terrine and the cheese plate ... I am out of words; I leave them to the more eloquent KMango if she cares to elaborate. I will only say that whatever that washed-rind cheese was, I want more and I want more now. Link to comment Share on other sites More sharing options...
DanCole42 Posted November 11, 2009 Share Posted November 11, 2009 My best friend (since we were three) was in town from Philly with his wife this past weekend, and to celebrate his big 3-0 I took them out to dinner at Vidalia. After all the food RJ put out, I will be lucky to reach my own 30th birthday in February. My buddy's wife was filling up, so RJ took her into the kitchen to show her all the hard work they're putting in and how she damn well better keep eating! (at least that's what we assumed they were doing back there - if she has twins in nine months, I'll know for sure) Everything was exceptional. The sense of fun you get from RJ the man really comes through in the food of RJ the chef. Wagyu cheesesteak? How'd he know we were from Philly? So many dishes threw us into fits of giggles (and the occasional tears of joy). One big "holy shit" moment was the white truffle risotto. I don't mean "holy shit" as in, "holy shit, I can't believe how much fucking white truffle I just ate - I'm going to be shitting mushrooms for the next week." The thing with white truffles is that yes, they are sublime, and luxurious, and I'm sure RJ is proud of the supreme quality of the white truffles he was serving. But the thing is, I can put a dead weasel fetus in a jar, top it with white truffles, and end up with something that tastes pretty good. No big deal. For me the holy shit moment was in how well the risotto was prepared. It was perfect in every way: creamy all around, subtle texture with a hint of an al dente bite, seasoned just right, etc. Blew me right the fuck away. Culinary justice for the "risotto" I'd had at Teatro Goldoni. When you consider the beautiful (and copious) white truffles on top, you get the best dish I have ever eaten. Above anything I had at Komi. Top notch. Applause. Standing ovation. Kill me now. Woot. PWNSAUCE. Biscuits with ginger ice cream, squid stuffed with sausage, smoked fish custard with mushroom biscotti and gougeres, epic cheese plate, the risotto, the cheesesteak. My friend is a recently post-kosher Jew and in the past year has discovered all the wonders of pork, culminating in the exquisite shoat. I know my vague remembrances of the exact components of each dish and how they were prepared aren't really doing them justice, I'm just trying to get across the sheer volume of food and my inability to find fault with any of it. How they're able to consistently put out food of this caliber, given their size and demanding and ever changing menu, is beyond me. It is a travesty that they're not in the WaPo guide. Did RJ get Tom Sietsema's daughter pregnant or something? All my friend and his wife would talk about was how they couldn't wait to brag about the meal to their friends in Philly, and how it was by far the best meal they'd ever had in their lives. MY FRIEND: [My wife] and I just had dinner at 10 Arts the other week. I had this amazing scallop dish. Best scallop dish I ever had. Blah blah blah scallops. <eats RJ's smoked scallops with dill (I think)> MY FRIEND: ... ... ... These are way better. They're considering moving to DC now that they know they can get food like this for around $5 at the bar at Vidalia. (Of course, when I got my dinner bill, I realized how they're able to offer bar deals so cheaply - I kid) Thanks to RJ, Ed, the whole team. I have thoroughly impressed my friend and significantly raised the bar. I think he owes me a high class prostitute for my birthday now (or two, if one has some kind of disease). Link to comment Share on other sites More sharing options...
DonRocks Posted November 11, 2009 Share Posted November 11, 2009 One big "holy shit" moment was the white truffle risotto. I don't mean "holy shit" as in, "holy shit, I can't believe how much fucking white truffle I just ate - I'm going to be shitting mushrooms for the next week." The thing with white truffles is that yes, they are sublime, and luxurious, and I'm sure RJ is proud of the supreme quality of the white truffles he was serving. But the thing is, I can put a dead weasel fetus in a jar, top it with white truffles, and end up with something that tastes pretty good. No big deal. For me the holy shit moment was in how well the risotto was prepared. It was perfect in every way: creamy all around, subtle texture with a hint of an al dente bite, seasoned just right, etc. Blew me right the fuck away. Culinary justice for the "risotto" I'd had at Teatro Goldoni. When you consider the beautiful (and copious) white truffles on top, you get the best dish I have ever eaten. Above anything I had at Komi. Top notch. Applause. Standing ovation. Kill me now. Woot. PWNSAUCE. It's hard to overstate how much goes into making a proper risotto in a restaurant during a busy service - you're basically pulling a cook off the line, and getting 100% of that person's attention (maybe not during the early stages, but certainly during the last few, critical minutes). When well-executed, it should command a diner's maximum respect and appreciation, both for the cook, and for the restaurant for having the courage to offer such an unforgiving, time-sensitive dish. Cheers, Rocks. Link to comment Share on other sites More sharing options...
sphere777 Posted November 25, 2009 Share Posted November 25, 2009 Does anyone have a menu for Vidalia's Thanksgiving? I have a reservation but I can't find a menu on the website. Link to comment Share on other sites More sharing options...
Heather Posted November 25, 2009 Share Posted November 25, 2009 Does anyone have a menu for Vidalia's Thanksgiving? I have a reservation but I can't find a menu on the website. I called yesterday and they said it was still being worked on. Link to comment Share on other sites More sharing options...
RJ Cooper Posted November 25, 2009 Share Posted November 25, 2009 Does anyone have a menu for Vidalia's Thanksgiving? I have a reservation but I can't find a menu on the website. The menu is done: We are having problems with the IT....As you all call it. I have attached the menu here. chef’s featured thanksgiving menufor the table rappahannock river shellfish oysters (olde salt, stingray, rappahannock) 2.75 each, minimum of 3 clams (olde salt little neck) 1.50 each, minimum of 3 butcher’s board charcuterie patés, terrines, cured meats, condiments 19.90 appetizers cold alaskan king crab heirloom apples, cilantro, almonds 18.50 hot upland game consommé raviolini, hen o’ the woods, cocks combs, root vegetables 15.50 entrées fish and crustaceans point judith monkfish tête de shoat, creamed cabbage, mcintosh cider jus 31.50 north shore dover sole chef’s market inspired preparation mkt. price (pre fixe and tasting menu…25 supplement) meat & poultry maple lawn farm heritage turkey oyster-bacon dressing, brussel sprouts, whipped potatoes, giblet gravy 33.50 --- market vegetable menu appetizers path valley heirloom beets brad’s goat cheese, endive, apples, rye crumble 12.50 queensland blue squash soup chestnuts, mutsu apple, spiced egg sabayon 12.75 entrées heirloom pumpkin parfait quince, chestnuts, bliss syrup, cranberry gomasio 24.50 new crop marble potatoes black garlic soubise, hen egg, truffle 26.00 --- menu options à la carte three course pre fixe, appetizer, entrée and dessert…$62.00 five course tasting menu… $78.00 (entire table only) appetizers cold pamlico sound scallops orange, fennel pollen, grinnell pike caviar 15.50 sonoma foie gras terrine plums, pecan gomasio, brioche tuile, berry vinegar 18.00 red waddle pork jowl rillettes pickled radish, circus frisée, fried ears, cranberry mostarda 13.25 hot smoked hand cut pasta guanciale, apple, queensland pumpkin, chestnut 15.50 poached fowler creek duck egg soybeans, duck tongue, gizzards, burgundy truffles 16.75 stuffed point judith calamari linguisa, blue potato, avocado, romesco, cilantro 13.75 entrées fish & crustaceans potato wrapped rouget clams, celeri hearts, pearl onions, chowder nage 34.00 tasmanian sea trout lentils, headcheese croutons, honey mushrooms, syrah 32.00 shrimp and grits yellow grits, heirloom onions, shrimp chorizo 31.50 meat & poultry vidalia’s stuffed stolfus farm shoat sweet potatoes, brussels sprouts, apples, rye 35.00 marcho ranch veal brisket tongue, sweetbreads, sausage stuffed cabbage, sunchokes, spaetzle 33.00 van voreen farm ring neck pheasant cobbler potato-mushroom torte, black garlic soubise 37.00 hand cut steaks & chops prime steak, free range chops à la carte…priced daily (tasting menu…$15 supplement) gunma kuroge wagyu beef $30 per ounce with three ounce minimum (tasting menu...$35.00 supplement) signature sides beauregard sweet potato soufflé spiced pecans, bliss maple syrup, spiced meringue 8.75 vidalia’s baked macaroni amish cheddar, goat cheese, smoked ham 9.00 with shaved burgundy truffle…18.50 green bean casserole amish cheddar, crispy sweet onions, trumpet mushrooms 9.25 roasted brussels sprouts vidalia’s guanciale, dried cranberries 8.75 Link to comment Share on other sites More sharing options...
kturkey88 Posted November 25, 2009 Share Posted November 25, 2009 Any chance you're also making the turkey tonight? I would love to have some good turkey before going home for some bad turkey Link to comment Share on other sites More sharing options...
DonRocks Posted November 25, 2009 Share Posted November 25, 2009 [Formatting Fee: $20.] Link to comment Share on other sites More sharing options...
RJ Cooper Posted November 26, 2009 Share Posted November 26, 2009 [Formatting Fee: $20.] yeah yeah yeah i tried to attach it and got rejected said i wasnt allowed wtf is up with that Link to comment Share on other sites More sharing options...
RJ Cooper Posted November 26, 2009 Share Posted November 26, 2009 Any chance you're also making the turkey tonight? I would love to have some good turkey before going home for some bad turkey ask and you shall receive Link to comment Share on other sites More sharing options...
kturkey88 Posted November 26, 2009 Share Posted November 26, 2009 ask and you shall receive So I went, and I asked, and I received. Thank you again Chef - the turkey was awesome. And I loved that gravy - although, as you could see by my plate - if it were really 'game day', I'd have probably asked for more (it was just that good!). Happy Thanksgiving - and good luck today! Link to comment Share on other sites More sharing options...
ed209 Posted December 5, 2009 Share Posted December 5, 2009 Thanks to everyone who came to Pork and Pinot tonight. We all love cooking and pouring wine for you Ed Sommelier Vidalia Link to comment Share on other sites More sharing options...
TMFIII Posted December 7, 2009 Share Posted December 7, 2009 Saturday night a group of us went to Vidalia for dinner prior to the Repeal Day Ball. We started with drinks at the bar and had a chance to talk to RJ who suggested a tasting menu. I'm so happy to say that this was a fantastic meal. Everything was delicious and built to an amazing dessert course where we all had something different and the plates were passed around like a church collection. After about the third or fourth course I realized I forgot to write down any of the dishes or take photos, but the joy of the food and company made this a fleeting disappointment. RJ, Ed and Mike were wonderful hosts and really got our night off on the right foot. Just wanted to give a public thanks and express how good everything was. Cheers! Link to comment Share on other sites More sharing options...
RJ Cooper Posted December 7, 2009 Share Posted December 7, 2009 Saturday night a group of us went to Vidalia for dinner prior to the Repeal Day Ball. We started with drinks at the bar and had a chance to talk to RJ who suggested a tasting menu. I'm so happy to say that this was a fantastic meal. Everything was delicious and built to an amazing dessert course where we all had something different and the plates were passed around like a church collection. After about the third or fourth course I realized I forgot to write down any of the dishes or take photos, but the joy of the food and company made this a fleeting disappointment. RJ, Ed and Mike were wonderful hosts and really got our night off on the right foot. Just wanted to give a public thanks and express how good everything was. Cheers! --sunchoke parfait, espelette oil --leek truffle amish cheddar mornay gougeres --dehydrated shiitake biscotti --calotte beef tartare, quail egg, truffle, garlic crisp, syrah sorbet, brioche --our clam chowder, razor clams, blue potatoes, celery, bacon, creamy clam broth --wreckfish, cauliflower, matsutake mushrooms, red wine bearnaise --shoat, linguisa, smoked sweet potatoes, brussels sprouts, rye --muscovy duck, emmer wheat stir fry of duck egg, confit leg, cranberries, scallions, bourbon bbq ***all i can remember sorry Link to comment Share on other sites More sharing options...
TMFIII Posted December 7, 2009 Share Posted December 7, 2009 Awesome! Thanks! The duck was the best duck dish I've ever had. And the Tartar with the quail egg puts me in a happy place. Link to comment Share on other sites More sharing options...
RJ Cooper Posted December 10, 2009 Share Posted December 10, 2009 I have been at Vidalia for five plus years, Jeff, Mike from day one of course. We have all worked with great cooks, servers ect. that have made Vidalia the success it is and will be from years on end. Vidalia has produce some exciting cooks that have gone on to be really successful. I have had the pleasure of working with great cooks like Harper Mclure, John the bull Engle, Eddy the Pol now chef de cuisine of Ris. I have a special place in my soul for Sara Siegal. My pastry chef will be leaving after two years thursday night. She came to Vidalia from Babo in NYC a hardcore chic who worked three years as a savory cook in that kitchen, worked savory for me, she then met her boyfriend Lucas Sousa who was the meat chef then sous chef. She took over pastry with no experince and kicked some serious ass. She is one of the most talented cooks I have ever met. She is the optitimy of dedication determination focus and finesse. One day I hope I will have the pleasure of working with her again. Wherever she ends in the next couple months they are lucky to have her. Remeber her name she will be one of the top five pastry chefs in this country in the next couple years Link to comment Share on other sites More sharing options...
chefharpist Posted December 11, 2009 Share Posted December 11, 2009 I have been at Vidalia for five plus years, Jeff, Mike from day one of course. We have all worked with great cooks, servers ect. that have made Vidalia the success it is and will be from years on end. Vidalia has produce some exciting cooks that have gone on to be really successful. I have had the pleasure of working with great cooks like Harper Mclure, John the bull Engle, Eddy the Pol now chef de cuisine of Ris. I have a special place in my soul for Sara Siegal. My pastry chef will be leaving after two years thursday night. She came to Vidalia from Babo in NYC a hardcore chic who worked three years as a savory cook in that kitchen, worked savory for me, she then met her boyfriend Lucas Sousa who was the meat chef then sous chef. She took over pastry with no experince and kicked some serious ass. She is one of the most talented cooks I have ever met. She is the optitimy of dedication determination focus and finesse. One day I hope I will have the pleasure of working with her again. Wherever she ends in the next couple months they are lucky to have her. Remeber her name she will be one of the top five pastry chefs in this country in the next couple years Best Of Luck to you Sara!!! I know you will be great wherever you end up...hope to see you all soon! Link to comment Share on other sites More sharing options...
Miami Danny Posted December 12, 2009 Share Posted December 12, 2009 'Pig and Pinot' Fridays has become a regular stop (although I prefer gin to Pinot-call it Pig and Plymouth), and the pig dishes I had here yesterday were outstanding. The pig ear taco ($6) was one of the best tacos and also one of the best ear dishes of any kind I've had in a while. I also ordered the peanut-bacon-chocolate bark ($2.75), and broke some off into the taco for an extra-special taste. Seriously, try each separately, but also together. I also had the ham, which is reasonably priced at $5. It is hand-sliced somewhat thick and chewy, in a good way, so you need to rip off small pieces before you shove it in your mouth-the pickled vegetables that came with it were great, unusually spiced, but this ham did not need any of the otherwise delicious mustards. Semi-highlight...there was a big jar of pickled/preserved okra on the bar, and I slipped one or two into my gin martini. Yee-HA. Bartender Alex makes you feel at home, and the crowd was relaxed and friendly (well it was Friday happy hour). It was also nice to see the chef wandering around the lounge with his camera, chatting with friends. I guess he was having a good happy hour too. Link to comment Share on other sites More sharing options...
Sableberg Posted January 11, 2010 Share Posted January 11, 2010 Going to Vidalia tonight for RW with four girlfriends. I ate at the bar a couple of months ago, but haven't sat down to a regular dinner there in over a year. Any recent diners care to offer recommendations? I'm leaning toward the tartare app and the veal or duck entree. I think I had something with veal cheeks or tete de veau last time and it was divine. thanks! Link to comment Share on other sites More sharing options...
fuzzy510 Posted January 12, 2010 Share Posted January 12, 2010 I'd actually like some recommendations as well, but I am heading tomorrow for lunch, not dinner. Link to comment Share on other sites More sharing options...
New Foodie Posted January 12, 2010 Share Posted January 12, 2010 I'd actually like some recommendations as well, but I am heading tomorrow for lunch, not dinner. I'm not sure what's on the menu these days or what's available for RW, but I highly recommend the lemon chess pie for dessert. Deeeeeelicious. Crabcakes and shrimp and grits are quite popular as well. Link to comment Share on other sites More sharing options...
Sableberg Posted January 13, 2010 Share Posted January 13, 2010 I'm not sure what's on the menu these days or what's available for RW, but I highly recommend the lemon chess pie for dessert. Deeeeeelicious. Crabcakes and shrimp and grits are quite popular as well. The RW menu is on the website under "other menus". I believe its almost the full menu and they're also offering a five course dinner for 47.10, but only if the entire table agrees to it (same rules as their regular tasting). I had the ribeye steak tartare appetized, veal entree, and the peanut butter crunch dessert. The tartare was really really impressive. I loved the contrast between the rich beef, quail egg, and bearnaise and the cool syrah sorbet. The other three diners in my party all got the mushroom risotto but I was so absorbed in my plate that I forgot to ask for a taste. They all liked it though. I'm sorry to say that I didn't love the veal dish. The brisket was tough and stringy and it was difficult to cut with the butter knife I'd been given. I'm a fan of a good [beef] tongue sandwich, so I was excited to try veal tongue and it did not disappoint! The two very small tongues were tender and flavorful. I also liked the spaetzle on the plate and the braised cabbage was like a very strongly flavored saurkraut. Cute idea, but not my favorite Vidalia dish. The peanut butter crunch was a candy bar reimagined, like the richard kit kat, I suppose. It was rich but not to sweet. Great job. I agree that the lemon chess pie is also a great choice, especially if you want a slightly lighter dessert. Overall, I felt like our courses were rushed and the service wasn't quite as attentive as my other experiences at Vidalia. But perhaps that's the nature of RW or dining on a Monday... It was still an exceptional value and a wonderful night. I live nearby and love eating at the bar, so I'll be back soon. Link to comment Share on other sites More sharing options...
squidsdc Posted January 13, 2010 Share Posted January 13, 2010 I can definitely recommend the sea trout w/ sabayon app, and Mr. S said the duck breast was delicious. It looked incredible. I had the mountain trout, and I can't say that it was visually appealing but I've been dreaming about going back to get this again. I need to find out how it was prepared as I'm not a "fish person" and was initially turned off by the skin-up, monotone presentation. It was amazing however, and the first time I have ever eaten the skin on a fish and liked it.. Scratch that....loved it. Whoppers were exceptional, but need a bigger serving Peanut Butter dessert was deemed delicious by Mr. S Don't skip the coffee or decaf as it is not an afterthought here--Also the ginger beer. They were out of the spicy version, but the mild is still worth it. Link to comment Share on other sites More sharing options...
sphere777 Posted January 13, 2010 Share Posted January 13, 2010 Don't skip the coffee or decaf as it is not an afterthought here--Also the ginger beer. They were out of the spicy version, but the mild is still worth it. Which reminds me, I would recommend their iced tea. I had it on Thanksgiving and it was great! I do not sweeten my tea, by the by.... Rob Link to comment Share on other sites More sharing options...
jigones Posted January 17, 2010 Share Posted January 17, 2010 It has taken me some time to write about our experience at Vidalia (two months ago) but we have a nine month old (I think that is a decent excuse). This is our new go to place when we have people are in town/new friends decide to move down. Not only do they have great food, but also great service. Anyways, Chef Cooper saw us coming in with the baby and brought us in through the back using the elevator (thanks!). He even brought the little guy some small delights for him to enjoy. The whole staff was great with him! I can't say enough. Just wanted to give them a shout out. Link to comment Share on other sites More sharing options...
RJ Cooper Posted February 9, 2010 Share Posted February 9, 2010 Oh well the weather outside looks more like Anchorage when I left the beautiful stat of Alaska in 1999. The difference is that the gov. doesnt know how to deal with it. Cant the mayor and governors call them and ask for freaking advise. Because no one can drive meaning we cant get product we are close again and will remain closed until thursday dinner. We will not have a pig and pinot happy hour this friday as well. I will be in the shits!!!!! Have fun in the show all. Link to comment Share on other sites More sharing options...
RJ Cooper Posted March 7, 2010 Share Posted March 7, 2010 The Countdown has begun… Saturday March 13, debuts the 2010 mecca food experience of Vidalia “24”. Chef RJ Cooper and the Vidalia team create the first twenty-four course tasting (yes, that is 24) menu fusing delectable market ingredients with international flavors. Seated on the communal table in Vidalia’s Wine Bar, six guests will experience Chef Cooper and Vidalia’s “24.” Not for the faint of heart, the mysterious courses are a surprise to the guest, produced and personally served by Chef Cooper and his agents. Courses such as a crepe with hen egg and sterling caviar or foie gras with pistachio, orange and mole will be planned while others will be created spontaneously for an explosion of modern meets classic cuisine. Sommelier Ed Jenks will tantalize with creative cocktail, beverage and wine pairings to enhance this unique dining experience. The communal seatings are Friday and Saturday evenings at 7:30 pm. Reservations may be made for up to six people. Cost is $150.00 per person including beverage pairing. To make a reservation , call Vidalia at 202.659.1990. A credit card is required to guarantee the reservation. Cancellations must be made 24 hours in advance. Dietary restrictions should be discussed upon making the reservation. Link to comment Share on other sites More sharing options...
DonRocks Posted March 7, 2010 Share Posted March 7, 2010 Sommelier Ed Jenks will tantalize with creative cocktail, beverage and wine pairings to enhance this unique dining experience. I'll bet my right testicle this was ghost-written. Link to comment Share on other sites More sharing options...
RJ Cooper Posted March 9, 2010 Share Posted March 9, 2010 The Countdown has begun… Saturday March 13, debuts the 2010 mecca food experience of Vidalia “24”. Chef RJ Cooper and the Vidalia team create the first twenty-four course tasting (yes, that is 24) menu fusing delectable market ingredients with international flavors. Seated on the communal table in Vidalia’s Wine Bar, six guests will experience Chef Cooper and Vidalia’s “24.” Not for the faint of heart, the mysterious courses are a surprise to the guest, produced and personally served by Chef Cooper and his agents. Courses such as a crepe with hen egg and sterling caviar or foie gras with pistachio, orange and mole will be planned while others will be created spontaneously for an explosion of modern meets classic cuisine. Sommelier Ed Jenks will tantalize with creative cocktail, beverage and wine pairings to enhance this unique dining experience. The communal seatings are Friday and Saturday evenings at 7:30 pm. Reservations may be made for up to six people. Cost is $150.00 per person including beverage pairing. To make a reservation , call Vidalia at 202.659.1990. A credit card is required to guarantee the reservation. Cancellations must be made 24 hours in advance. Dietary restrictions should be discussed upon making the reservation. March 13th tasting is sold out!!!!!!!!! Thank you all. We are opening up reservations for friday the 12th we have 4 seats available. Rocks you loose your left nut!!! Link to comment Share on other sites More sharing options...
leleboo Posted March 9, 2010 Share Posted March 9, 2010 I'll bet my right testicle this was ghost-written. Rocks you loose your left nut!!! too easy Link to comment Share on other sites More sharing options...
bettyjoan Posted March 12, 2010 Share Posted March 12, 2010 Had a really nice meal at the bar at Vidalia while I was in town last week. From the regular menu, I tried the olive-oil poached monkfish cheeks and the free-form lobster ravioli - the former was surprisingly light and refreshing, and the latter was totally decadent and absolutely chock-full of lobster. From the bar menu, I tried the "Korean BBQ" pork belly with kimchee, served on a pancake. The pork was INSANE good - terrific flavor and texture. I started off disliking the kimchee (I've never been a huge fan), but it grew on me, especially as I ate it WITH the pork. Also had a great white wine from the Basque country - and service was beautiful, as always. Thanks to Chef Cooper for coming out and saying hello - the evening was a great start to a very successful (culinarily AND professionally) week in DC. Link to comment Share on other sites More sharing options...
Flavortown Posted March 20, 2010 Share Posted March 20, 2010 Dinner at the bar this past Wednesday, while not even vaguely related to St. Patrick's Day fare, was fantastic, and completely satisfying. I undoubtedly over-ordered, yet somehow managed to clean each of the three plates that was put in front of me. The Free Form Lobster Ravioli that Bettyjoan had last week is now on the bar menu, and at $10, it is worth every penny. When she wrote that it was "chock-full of lobster," she wasn't kidding: under a thin shroud of delicate pasta -- just barely enough to remind one that he or she is eating a ravioli, and not just a plate of succulent lobster -- there was at least one full claw as well as a significant amount of tail meat. The sauce, a rich, creamy bisque, spiked (I think) with cognac, but primarily dominated by the pure flavor of lobster, was simply addicting. It clung readily to the lobster, and was just the right complement for it, magnifying its sweetness rather than tampering with it unnecessarily. Additionally, the slivers of leek present in the sauce were there for more than show: they added notable texture and depth that rounded the dish out. This first course was accompanied by one of Vidalia's Soft Pretzels ($3), served with an "onion-ale infused mustard." Although this dish inspired me to post about soft pretzels in the trite food thread, I sure as hell don't want it to go anywhere. Served nice and hot, the outside had a wonderful texture: just enough crispness to differentiate itself from the fluffy, chewy interior. Buttery, and lightly sprinkled with coarse salt, it was delicious on its own; but the accompanying mustard, which was thick/dry enough to hold in a quenelle, and thus more of a spread than a dip, was a welcome addition. Its base appeared to be whole grain mustard (rough in texture, and normally quite astringent), but the infusion of onion and ale (presumably reduced over a long period of time to to reach that thick consistency) added both a touch of sweetness and an undertone of darkness that really tamed what could have been an overly abrasive flavor. And then came the main course, even though I would have been wholly satisfied ending my meal by sopping up the last of that lobster sauce with a chunk of my monstrous pretzel. Vidalia's Burger foie gras mustard, onions, cheddar ($16.50) is glorious, and without a doubt the best I've ever had. Running the risk of starting some sort of an all out war (yet recognizing that they exist at clearly different price points), I have to say that it beats a Hell-burger any day. And it flat-out crushes Palena's. What I admire so much about it is that it takes a slew of components -- so many that they could easily overwhelm the meat, and make the a mess both corporeally and in terms of flavors -- and balances them perfectly. Ordered medium, it was cooked exactly as desired, and the meat was not only juicier than any other burger I've had the chance to try elsewhere, but also had that ideal texture: holding together, without being overly packed and tough. The bun showed the same exacting level of design, built exactly for its job: rather than having that egg-washed sheen present on many brioche/fancy burger buns, the outside had a coarser texture that failed to get slippery or to disintegrate. Similarly, the interior was just as soft as any other bun, yet slightly denser (without being dry); it readily absorbed the juices coming from the meat, but didn't lose its structural integrity as a result. Instead, it just held onto all that flavor, making sure it went straight to my mouth and nowhere else. The layer of cheddar was fully melted, yet not oozing off of the burger, and was topped off with a few strips of bacon (benton's I'm assuming?) that was neither crisp enough to disrupt one's ravaging of the burger as a whole, nor fatty and chewy. Similarly, the shaved and fried onions that finished it off were ideal: crispy enough to add texture, yet not so brittle that closing up the burger caused them to shatter. Finally, the accompanying spreads (a thin layer of presumably house-made ketchup on the top half of the bun, as well as the foie gras mustard) added a touch of sweetness, as well as a combination of creamy decadence and mustardy bite, respectively. Taken as a the perfectly packaged whole that it is, this burger is just a masterpiece, and the light, crisp potato chip at its side provide just enough incentive to pause momentarily, put it down, and contemplate this mastery, rather than simply inhaling it in under a minute. If bacon is the gateway meat for vegetarians, I imagine that this burger is more of a black hole, capable of sucking anyone into the life of an unabashed carnivore. But whether or not you have a vegetarian who needs convincing -- a veritable offer they can't refuse, as Don (Corleone) might put it -- get to Vidalia ASAP to give it, and the rest of the new bar menu, a try. Link to comment Share on other sites More sharing options...
qwertyy Posted March 21, 2010 Share Posted March 21, 2010 My brother, once again, gave me too short notice for his visit. Yet I was surprised that with two weeks' notice I still went 0 for 3 on reservations at Eve Tasting Room, Komi, and Rasika (though, to be fair, we could have gotten into Rasika at 10:30pm. But come ON). Anyway, he being from San Francisco, I wanted to show him something of Washington that he couldn't get at home. Vidalia was the obvious choice. And it did the trick. We got the tasting menu, which was very good. The standouts were the raw hamachi starter, the potato garlic soup, the fish with panko (this was actually the dish of the night, crisp and gorgeous and flavorful, but it's not on their online menu, so I can't recall exactly what it was),* the shoat, and the cheese. My brother, with all his good taste, kept saying, "what are these other places you were going to take me to because this is excellent?" Unfortunately there were a few little problems. The biggest one was that his main of pork loin was very overcooked; he only ate the edges--and, surprisingly, no one mentioned it or asked him about it. I say "surprisingly" because our server is one of the best I've ever had in this city. Grace knew absolutely everything about every dish--including every single freaking cheese on that cart--even forcibly serving us one because it would go so beautifully with our wine and meal. (And it did! It was amazing!!) Truly, she could not have been more hospitable, informative, or gracious. I want to take her with me everywhere I dine. One other little thing: the host was really sullen, from our greeting to our goodnight. Not a big deal, I guess, but it was striking compared to the exceptional service we had at the bar and at our table. And it became moreso later on when she, more than once during the night, cussed about other customers in close earshot of our table. Listen. I've served. And I've cussed about customers. But I've generally done so in the alley, well out of earshot of the other customers. Here I was surprised to not only have been greeted by someone so seemingly out of sync with the rest of Vidalia's service, but then to have my meal punctuated by her bitching about the table next to us. And don't get me wrong! We were aware--not even five minutes in!--that this table was a nightmare (we're restaurant folks and their requests were stoopid), but as a customer... maybe I don't need to hear about it. Entertaining? YES. Hearing that kind of uncensored corporate complaint considering we paid for a tasting menu? Weeelllll... Anyway. Very small point, but surprising. And one of the few things that made us (or rather ME because I was the host) regret those lost reservations. *I really regret that I don't remember more details about this dish because it was spot-on, delicious, perfect, excellent, I-wish-I-could-eat-it-every-meal kind of quality. Link to comment Share on other sites More sharing options...
Cary Nelson Posted March 25, 2010 Share Posted March 25, 2010 I don't usually take a tasting menu option for dinner, but it was great fun at Vidalia--in part because the numerous small glasses of wine gave the meal wonderful variety. cary Link to comment Share on other sites More sharing options...
Heather Posted March 25, 2010 Share Posted March 25, 2010 Vidalia's Burger foie gras mustard, onions, cheddar ($16.50) is glorious, and without a doubt the best I've ever had. Running the risk of starting some sort of an all out war (yet recognizing that they exist at clearly different price points), I have to say that it beats a Hell-burger any day. And it flat-out crushes Palena's. I agree. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 25, 2010 Share Posted March 25, 2010 We joined a friend here for dinner last night, before taking in the Terra Cotta Warriors show. J and I had cocktails, our friend announced that she had given up alcohol for Lent, though she is Jewish--she is doing it to support a Catholic friend. J's mint julep was weak, watery and too sweet, so he asked that another shot of bourbon be added, which helped a lot. I ordered an apricot sour (rum, apricot brandy, ginger liqueur, sour mix), which was absolutely delicious and not too sweet, which is a quality I dislike about many cocktails. J got the three-course tasting meal, so that we could share a dessert. As a first course, J had the deconstructed lobster ravioli, which was lobster meat and pasta squares in a lobster bisque, which was outstanding, the best dish of the night IMO. I ordered the charcuterie board with what I thought was an agreement that the three of us would share it. It was only after it was delivered, that our friend revealed that she was no longer eating meat, not just for Lent. <sigh> So I ended up sharing it just with J, and both of us ate more of it than we should have. I especially liked the bresaola and the lamb terrine. I didn't care for the lardo, which was cut rather too thick to chew enjoyably. I got a small taste of J's main dish, the trio of shoat, which had remarkable depth of pork flavor. My sweetbreads with fiddlehead ferns and morels was tasty--but a little bit heavy-handed with the bacon, which threatened to overwhelm the delicate sweetbreads. With our friend not drinking, we decided against ordering a bottle of wine, and I have to say that I wasn't bowled over by the wine-by-the-glass choices. I ordered a glass of a 2006 French red burgundy (can't recall the maker) that was close enough to a tannic glass of vinegar that after one sip, the waiter could tell that I wasn't happy. He offered to replace it with something else, but I opted to stick with water and have a few sips of J's cotes du rhone, which was good. For dessert, J and I shared a piece of lemon chess pie, which is usually as fine a piece of pie as one could want. The filling was silky, rich and lemony. The edge of the crust was a bit on the tough side, though, and we left it on the plate. Service was fine. The maitre d' (whose name I unfortunately don't know--he was wearing a red blazer last night) was particularly friendly and charming. The museum show at National Geographic was impressive. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted March 29, 2010 Share Posted March 29, 2010 Just saw pictures from the 1st 24. I could not bear to read or peruse that page in detail, but the food does look good. Can someone tell me how many beverages are served with this meal? I'm just wondering if we need a cab or a hotel room afterwards in the event we go. Just to clarify - that's not my blog and I haven't the slightest idea who those people are. They sure luv photos though. Link to comment Share on other sites More sharing options...
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