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Banco

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Everything posted by Banco

  1. Banco
    Yes, I also detected the distinct lack of a "spanking machine" (not that I'm into that kind of thing).
  2. Banco
    Thanks for the detailed post. Sounds like they've changed their menu since I was there last--must get back. (Re service issues, Tom's chat of today mentions them as well. I have the impression the dinner crew is a bit less polished than the lunch crew. I hope they get a handle on this.)
  3. Banco
    I live a block away from it. I can't tell you how many people on our street alone would flock to the place if it were decent; problem is, it would have to be pretty kid-friendly, as there are many families with kids around here who take advantage of Lincoln Park. (Actually, given the parking situation, I'm not sure the location is as attractive from a business standpoint as it might look.) Maybe we should organize a DR exploration of Hill restaurants that are worth the trouble, say lunch at Sonoma one day, dinner at Belga the next, lunch at Montmartre as a Gran Finale. Perhaps Bistro Bis and an ethnic place like Siam as well. Just a thought...
  4. Banco
    Well that's for sure. What's even more unfortunate than a bad old place like Park Cafe is the spate of bad new places that have moved into the revived 8th street corridor (Starfish Cafe, Ugly Mug, various pseudo Irish-pub-sports-bar monstrosities, etc.). Old Siam, the new Thai Place, I think is an exception, as is Belga; I've enjoyed my meals at these places. Then of course there is Montmartre and Sonoma. Overall the Hill has made a quantum leap in the past year alone. But it is still fighting a rearguard battle against a long tradition of bad food.
  5. Banco
    It has a thread here. There have been a few posts recently, but it's true that it deserves more activity.
  6. Banco
    Agreed. We could call it the lickety-spit lunch.
  7. Banco
    I ate there some time ago as well and had a similar flawless experience. Their pre-theater menu with limousine service to the KC is a great way to begin a theater or concert evening. The boudin blanc is most definitely one of those "not to miss" dishes in DC.
  8. Banco
    Thanks for joining us Tom. My question relates to food "culture" and the future of good eating in this country. On one hand, in the past few decades Americans' sense of taste and discernment in what they eat seems to have grown by leaps and bounds. We all know the profound effect that Julia Child and others have had on the way this nation eats, drinks, and cooks compared to fifty years ago. On the other hand, we are the fattest nation in the world, due largely to the sugary drinks and junk food on which Americans continue to graze like no one else. (Not too long ago, a patrician politician from New England had to say he ate pork rinds to persuade people of his electability.) How do you see these trends? Are they both natural aspects of expanding economic growth and opportunity? Or is the dichotomy between good eating and bad eating simply a matter of class and education? If so, what is the future of higher-level cuisine in a country where a broad culinary "underclass" continues to eat poorly prepared and unhealthful foods?
  9. Banco
    I see that Don posted his letter before the requisite 2-day incubation period. He must have run into an especially virulent strain.
  10. Banco
    Here Maybe we should also start a separate one on compulsive eye-rolling.
  11. Banco
    Aw come on. As they say in Germany, "Now that you've clucked, you gotta lay!"
  12. Banco
    Oooooo! Deliciously snarky!
  13. Banco
    Thanks, Mr. Batista, for a great summary of everything that seemed to have gone wrong in the CP debacle. I bet managers could use your analysis as a basic text in training classes for their staff.
  14. Banco
    ...her tuchas?
  15. Banco
    For future reference, little Miss Muffet should stick that in her tuffet.
  16. Banco
    Indeed. Not knowing what medium-rare is, not leaving a tip, and then rattling the chain of command--clueless and classless. Though I think the restaurant is not entirely without fault either. As one poster said, eye rolling and challenging the tip amount, no matter how "justified" in this case, can never reflect well on a restaurant.
  17. Banco
    I think part of the problem here--both generally and in relation to the CK posts--is that people have different views on what blogs like egullet and DR are for. Are they forums for reasoned criticism in the broad sense of the term, which includes negative as well as positive assessments of restaurants? Are they places to vent bad experiences while the good ones are not considered "newsworthy" ("if it bleeds it leads")? Are they forums for neighborhood- or restaurant-specific cheerleading, in which case criticism is branded "negativity"? I think it's possible to detect all these purposes operating on sites like this at any given time, and a person might even switch from one to the other occasionally. In any case, this ambivalence of purpose can lead to crossed wires and therefore controversy; my first posts on egullet taught me that lesson early on. I'm not suggesting this problem can or should be resolved, but it should be kept in mind. Whatever tack one chooses, however, it seems to me that two things must always be avoided: unsubstantiated trashing of a restaurant ("drive-by's") and snide or ad hominem comments designed to rob another poster's comments of reason or legitimacy. It is the latter fault that has bothered me in reading some of chef's posts in the CK thread.
  18. Banco
    Just returned from lunch with Sonoma's Wagyu burger, which is the best burger I've had in years: Deep red tomatoes, deep green greens, with grilled onions, taleggio and pancetta. I like a burger medium but always order medium-rare to compensate for the invariable tendency in most kitchens to overcook them. Not necessary here. Medium came out medium. The chocolate butter cream was everything the name implies, though I would have preferred a bit more airiness to it. The simplicity and honesty of Sonoma's deeply flavorful food continue to impress. I'm going to have to get a life and stay away for a while so I can continue to appreciate it.
  19. Banco
    Was in for dinner for the first time early last night. Diver scallops with chanterelle were tender, aromatic, and well--very Sonoma. The scamorza ravioli in shallot broth continues to blow me away. And the bartender made an immaculate martini. I've gone through most of Sonoma's menu by now and haven't found a weak link on it. I met Eli for the first time, and he gave me a tour of the evolving space upstairs and let me sample a few wines. The computer for the charge cards was down, so I now have an IOU to the house. Just a welcome excuse to get back ASAP--today for lunch, I should think.
  20. Banco
    Was in again for lunch today and it was slammed. Charcuterie was excellent, with bread that had been charred on the grill to great effect. Apple salad was fresh, crisp, tasty--didn't look like it came out of such a busy kitchen. The wine steeped figs were a real treat. I agree with some of the service quibbles raised above, and that they'll be resolved in good time.
  21. Banco
    These were my thoughts exactly when I had the salmon. But I haven't tried it a second time. Maybe they've made adjustments since then. Good to hear they are so busy. (In a perfect world, they would turn the upstairs into a private space for Hill residents only.)
  22. Banco
    Yes, Laura Bush was sitting discreetly at the end of one of the banquettes, with a group of frosted hairdos. Her presence was a hopeful sign of taste in the WH. Sonoma, of course, has plenty to spare. Gnocchi with botarga and tomato ragu was another one of those dishes that transports one to the Italian countryside: deeply aromatic and complex, making you pause to appreciate the aromas before you taste, yet not fussy in any way. The charred venison carpaccio sounded heavy on the menu, but was breathtaking in reality. The slices of meat were translucently thin, and the micro-greens that garnished it were so fresh and peppery they looked and tasted as if they had just been snipped from the garden; I could have devoured another serving of this dish on the spot. I finished with a cheese platter of four carefully selected samples, presented at the ideal temperature and condition. All the while, Troy plied me with whatever wine he thought best, and they were all delightful--especially a Sicilian red that had an herbal overtone that has kept me thinking since. The staff were cool despite their important guest and people waiting at the door. After Laura Bush left with her detail her table was given to a heat-tired young couple and their (very well-behaved) toddler. That's really what the Hill has always needed: a place that serves high-level but unfussy cuisine while welcoming the diverse clientele that make up this neighborhood.
  23. Banco
    The stories about awful FOH treatment at Black Salt really surpised me. My experience there (admittedly limited) was good from start to finish. Maybe they weren't quite prepared for their own success?
  24. Banco
    I agree the place is not always pleasant. But the peppered beef with asparagus is really, really tasty. Its' also sometimes fun to have a martini while watching drunk female office-types being seduced by swarthy muscle men smoking hookahs.
  25. Banco
    Since my lunch at Sonoma a couple weeks ago (cf my post) I had wandered forlornly in front of the space during lunch hour, timidly peering into the windows like Julie Andrews in "Victor Victoria," wondering when I could repeat the experience. Today I discovered they were finally open for lunch again, and the intention of having a light lunch again turned into a four-course exploration of Sonoma's menu. The interior has made progress; the custom-made communal tables have arrived, and it is evolving into a sleek but comfortable space. The salad of watercress and wood-grilled apples was my starter. It was carefully prepared, but it struck me as not quite as rich and roundly flavored as I remember it from the last time. Maybe this is just the difference between first and second impressions, or perhaps it says something about the difficulties of being committed to organic and local ingredients while still ensuring the consistency of a dish. Next came beef polpette with chard and polenta: understated but rich, with nice texture contrasts between the small meatballs, chard, and creamy polenta. I found myself admiring the brunoise of carrot in the sauce for its shape and al dente tenderness. Comfort food at a high level. Scamorzi ravioli in shallot broth was a revelation. As soon as it was placed on the table its aroma commanded my attention. Tasting this little dish grabbed hold of my olfactory memory centers and transported me back to grad school in Bologna. The flavors were deep, slow, and melded. Here's a tip: pair this with the Italian Barbera by the glass currently on offer and you will taste what Sonoma can really do. At this point I couldn't help trying one more course: the flank steak with poached garlic and rosemary potatoes. It was a perfect medium rare and nicely flavored with the garlic and a pan reduction. Troy paired it with a Montepulciano that was almost as good a complement as the Barbera was to the ravioli. I have yet to dry desserts at Sonoma; I finished with an espresso. One thing I forgot to mention in my last post is that Sonoma is one of the very few places in Washington that serves espresso properly, with a sliver of lemon peel. To think we have a place like Sonoma on the Hill. The mind boggles..
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