Antonio Burrell

It is finally open. Walked by today (April 1, 2009) and no this is not an April Fool's Joke! I hope to try it tonight and report back!

Went today for lunch. I've been eagerly anticipating the opening of this place, cause really, I NEED a place like this near where I spend almost all of my awake hours. Unfortunately, the pho isn't much better than pho 79 in CP. Unlike 79 however, the noodles weren't mushy and that makes a big diff to me. They also serve bun and bahn mi, the latter clocks in at $8-9 on platters. They also serve a great iced coffee, very sweet and very strong, just like I like my crack...er..coffee. The coffee was free today because of the opening, so that made up for the middling broth of the soup. For me pho is all about the broth, and having pho 75 as a bench mark, most fall short....Gonna try the other stuff soon. Owing to the fact that it is three minutes from my kitchen to theirs, I'm sure I'll become a regular for something.

They seem to have completely given up on cask ale here. It's a shame.

But the food is still totally yummy. No more black pudding so I got head cheese with my english breakfast. Fried olives, scotch eggs, chips, everything delicious.

Haven't given up, unfortunately the tap system that we bought is a different system than most of the purveyors in DC carry casks for, something about the keg tap ring and the fact that it only holds certain size kegs also, so long story short, we are having difficulty getting the casks but not for a lack of trying.

Ohhh Ohhh I love it when good things happen all around for everyone. Congrats to all!

NC Pork BBQ and Texas Brisket tonight at CW. Served with creamy coleslaw and chips at the great price of $11 each. Come and Get It!!!

right now.....i'm wrapping house made bacon around milky way nuggets, battering them in beer batter and frying them...how about you

I don't talk alot about what we do at the restaurant very much, but I thought it might be nice to let you guys in on a little secret, we're opening on mondays starting tomorrow, and to celebrate that fact, I will be serving fried chicken on mondays only.....just thought you guys might like to know.

It's not often that I eat something and it makes me rethink a fundamental technique, but tasting the Wood Pigeon Consume made me rethink what soup can be. I love how something so simple in appearance can attain such oneness; such depth. And to appear as nothing more than a bowl of soup....wow, just wow! Everything in that bowl completed the other, like a set of dominos......when you combine that with the great pastas, the chicken and fries, the gracious service, the wonderful calamari, olives and drinks we had at Dino beforehand, I had a wonderful early birthday dinner.

Went tonight to the Rockville branch. Had pork dumplings, beef dumplings, steam dumplings, short ribs in rice powder, cuke salad, pickled cabbage, smoked chicken, steamed pork hock and pork chop on rice....oh and scallion pancake. Everything was delicious as usual, however the pork hock was simply transcendent. It was seasoned with the usual flavors (star anise, ginger etc) but besides the wonderful gelatinous texture of the skin, the tender meat, the most wonderful part was the bowl of steaming liquid that it is served in. It is full of the flavors of the spices yet is perfectly clear, belying the fact that it is, when mixed with the shredded meat and skin from the hock, the most ethereal expression of pork I have ever enjoyed in soup form. The stock was sooooo full of gelatin that it literally made my lips and fingers stick together and napkin scraps to adhere to my fingers as it dried. The beef dumpling is as enjoyable as ever, full of hot soupy gushing goodness. What a great meal

Does anyone mind if I bring fried chicken? Maybe more than last time, and collard greens?

Chicken fried pumpkin....hummmmmm

And everyone keeps going on and on about cheerwine, root beer floats...all good, but come on, they have Grape Nehi! You too can relive your favorite Radar O'Reilly M.A.S.H. moment...

Nehi, Nehi, Nehi, yea, yea, yea!!!!

Looks like I'm heading to Joe's tonight. Question: what is the name of the dish that comes out of the kitchen in a big clear glass bowl? It looks kinda like a Pyrex mixing bowl full of a reddish stew-like substance.

I meant to ask someone on the staff last time but i done forgot.

it could be a number of things, but it probably was their ma la tofu or the imfamous h20, both are great but the fish is the real winner of the two.

I noticed a big sign in the window Sunday that indicated a Mexican restaurant will be coming to the space: "opening soon."

I was just driving by and now can't remember the name.

I belive it called Las Canteras or something similar, i see it everynight on he way home and I always think, 'hummmm, fine dining mexican...' I don't have any idea who ownes it or who is opening it but I wish them luck, the tables look set the other night, like they migh be getting close to opening

there will be a haggis, presented with all due ceremony. Yes, bagpipes and kilts will be involved.

Dude, I'll rock haggis with you but you're on your own with the kilt, i'll bring the tatties and nips (giggle giggle giggle i said nips)

forever 12

Having sat across from Jake, I recieved an entire lesson on "head... boy that was.... good head!

nice !! eta: slight editing licence on my part ;-)

Tonight's clam pizza was easily the best one i've had since the very first. I'd have to say, this is the best clam pizza in town right now.

I just wanted to say that we had a great time. Good food, good drink shared with new friends. To me, this signifies what I feel this whole board is about, People with the same interest sharing the joy that is food. To everyone that helped set up/ coordinate this effort, many thanks.

ps: i think we had enough water.....

Got take out from here again tonight, the kids were craving pizza. Me..I was craving spaghetti pompadoro with meatballs. Pizzas had much more char this time and were spot on. Boys loved their pepperoni and sausage and mushroom. Nida loved the clam. Just as a note, the spaghetti was angel hair tonight, possibly a supply problem, oh well, still good

Am I the only one who can't figure out what time the picnic is taking place??

It starts when the food arrives and ends when it's gone

Matt's on Cedar for a great stuffed burger, Vincent's for French, Solera [closed Jan, 2015] for contemp Med, D'Amico Cucina for upscale Italian, La Belle Vie, Brenda's [closed Nov, 2009] for veggie....good restaurants all of em. I heartily endorse Heartland, Lenny Russo is a great chef and was/is at the forefront of slow and local in Minneapolis. If you happen to be in St. Paul late one night, stop by Mickey's Diner. It's an old style dining car, where they make your food right there in front of you and does good eggs. Al's Breakfast is a Minneapolis tradition, many late nights turned into early mornings at Al's....THE BEST PANCAKES EVA!!! Go Gophers!!!

Justin rocks!! Go...eat there....enjoy. Adam is also a badass mixer of drinks.

I'll be attending +3, Will bring either Fried Chicken and Mac and Cheese and maybe a cobbler or some pate or some pulled pork or some collard greens or or or or somesing. Having never attended an event, I look forward to meeting those of you who will be there.

Why, what would he be doing at 14th and Irving?

Cause I like pizza.....

We ate here tonight. I like the fact that they sell the pizzas by the slice also. We had clam pizza, artichoke and olive pizza, spaghetti and meatballs, cesar and a sorbrillo. The crust is thin, slightly crisp, chewy, but no char. I like the clam at 2amys and Comet more. The clams were chopped and overpowered by the garlic and cheese. The art and olive was very good. The spaghetti was very good, thicker chewy noodles with very flavorful meatballs. The manager said the meatballs use natural beef and pork. I particularly liked the fact the pasta was perfectly cooked and not drowned in sauce. The sorbillo is a square of dough filled salami and pepperoni and garlicky ricotta, folded in half, topped with sauce and baked. I really, really liked this. All and all I like this place alot, bonus points for slices, and open till eleven on the weekends.

I'm looking for someone who has either been a sous chef or is looking to take that step to running a kitchen. Duties include scheduling, purchasing and other sous chef type duties. Please pm me for details.

Thank You