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Eric Reid

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Everything posted by Eric Reid

  1. I've spent many a night in a kitchen, particularly this one. I would say that it was an off night based on my experiences. Not sure what happened, but somewhere along the lines, a dish was able to slip through the cracks. I know he recently lost his sous whom had been with him for years. He was one of those "lifers" who follows the chef to any restaurant he goes to.
  2. I would definitely recommend you take advantage of the gift card and return. Chef Jonathan is putting out some of the best food in the area, IMO.
  3. Thank you so much for coming in! You are correct about the pimento cheese. Some people get geeked out about softies, so I added the cheese to familiarize guests. Whenever I have them in please feel free to ask about a sandwich the way you would like it. I’ve got no problem making that happen. Eric
  4. Thanks for the kind words, Jim. We are in fact reopened. I am changing the menu every week, be it one or two or three items. The dishes are meant for sharing. I recommend 2 per person. Never been a fan of doggy bags or food comas. Look for the pineapple, see it, come in. See y'all soon! Eric ps. reopened August 23 1.17.pdf
  5. Hope to see y'all on Thursday. "Alexandria Restaurants Rally around Al's Steak House after Opening Day Fire" by Rebecca Cooper on bizjournals.com
  6. In order to keep up with the outstanding support the Del Ray community has shown us, The Reserve will be closing its current door at 2216 Mt. Vernon Avenue for a brief hiatus while we relocate. Come see us for a final meal in our first home before October 24th. After that, look for the skillet along The Avenue, or follow us on twitter to find out when & where our new home will open up to Del Ray!
  7. Carlos and I started at the same time at Evening Star Cafe under Chef Brian Hooyenga. I'm very excited for Carlos! Congratulations homie!
  8. "Del Ray Pizzeria and Sports Bar is probably good with Eric Reid at the helm." Thanks Don, a few words. I don't know shit about pizza, I know that I put 110% into what I do and I'll stand by it. I've never liked the idea of running a "pizzeria", everyone always has an opinion, "this isn't NY style", "I'm from Chicago", "I grew up in Italy, I know what pizza is" blah blah blah. This is my style pizza, I offer thin and pan. You'll find some of my old dishes from DMG on the menu. It's hard to sell them sometimes. When you go to a "pizzeria" you already know what you're going to order. It's lik
  9. Molson Ice, haven't had one of those since I was 17. Great list by the way.
  10. I have responded to Escoffier. What's been said has been said, what's been done has been done. Ready to move along.
  11. It's funny you should mention that. When we first opened I had opted against to go food in fear of certain items not traveling well, steaks being overcooked in the togo containers and items becoming soggy. Mary on the otherhand, wanted carryout due to the popularity of togo items at Monroes. Obviously she won that arguement. No excuses, but the items you ordered do not travel well. Thanks for chiming in.
  12. Don R: I just fucked you on the internet Sent: Mon, Dec 8 10:00 PM
  13. Jack's Place, 222 N. Lee St.25-35 different sammys, if you get there early enough they do a great breakfast aswell.
  14. Thanks for your kind words, in regards to the different steak options, we had to with what the most popular items were. Buffalo sold alright, elk ehh, venison every now and then. If we have guests request a special meat, I have no problems bringing it in to run as a feature.The new menu Don is talking about debuted on Tuesday, it is available at dinner all week long. We are also now selling the Chili Dogs in the dining room as well as chicken pot pie, fried chicken breast, burgers and our Beef BBQ Sliders that were also featured on Art on the Avenue this past weekend. We're real excited about
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