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akeller96

Member
  • Content Count

    9
  • Joined

  • Last visited

About akeller96

  • Rank
    Ted Williams

Profile Information

  • Gender
    Male
  • Interests
    Wine dork, food lover.
  • Location
    Washington, DC
  1. I've only been once, but it was a really excellent lunch. The puntarelle salad was exceptional and the braised lamb was really beautifully seasoned. They are very much worth the visit.
  2. Not sure about MD cheesemongers but that cheese can be ordered from Murray's Cheese: http://www.murrayscheese.com/cheddar-montgomery-s_2
  3. We've been once so far, (live around the corner) and really enjoyed it. I really like the seafood bucket with crabs, shrimp, clams, & a side. It was a perfect size for two to share. I'm looking forward to trying the sandwiches they have as well. They also do a Tiki Night on Tuesdays with a rotating cast of guest bartenders. We were in on a Tuesday night when Dan Searing was guest bartender and we had a really great time.
  4. It's been a few years since I've been there (note to self, rectify this) but I always had a great meal. The two things that stick out in my mind were the goat stew and the bread service w/spicy mustard (?).
  5. If I am not mistaken Virginia still has a monopoly on liquor sales meaning that the state purchases and sells all liquor in state through Virginia ABC stores. Because of this their stores/buyers can sometime be a bit behind trends and won't necessarily always carry the hot new spirit of the moment. Or in this case they haven't anticipated the recent surge in popularity of rye whiskeys generally or Rittenhouse in particular. That coupled with the fact that demand is outstripping supply nationwide can lead to certain spirits being much more difficult to come across in the commonwealth. Also, serious eats had a piece recently about several bottled-in-bond whiskeys that's an interesting read.
  6. Keep in mind that at many restaurants servers are specifically instructed to make sure that it is they who pour the wine and can potentially get in trouble if a manager sees a guest pouring their own wine. Also, there is a large group out their that is easily discontented if they are reduced to pouring their wine. At any rate, in most cases if you express your preference in the beginning chances are the staff will respond accordingly.
  7. I've done this several times, and never had a problem getting a seat, usually fairly quickly, on a weeknight. Weekends could be another story though.
  8. Maple restaurant in Columbia Heights is expanding and we are looking to hire a new chef/kitchen manager. We expect to finish our expansion in the next 4-6 weeks and will be expanding from about 40 seats to 120 seats. Our focus is on simple, well executed, Italian inspired cuisine. Responsibilities would include: - Inventory management & ordering - Scheduling BoH employees - Maintaining labor and food costs - Maintaining sanitation and hygiene standards - Menu development - Hiring and training cooks We are looking for someone that has preferably 2+ years of experience as either a kitchen manager or sous chef. We ideally want someone that has solid experience but is looking to make his or her mark on a restaurant, someone that has a passion for food and service and a desire to take charge of a kitchen. Compensation depends on experience but would include healthcare. Please contact me with a resume at aaron@dc-maple.com Aaron Keller Maple 202-588-7442
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