Pizzaandbrew
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Everything posted by Pizzaandbrew
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Last night they had a valet stand working. Dining room is completely set up. Looks like they smartly added to the bar area
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The bartenders on the G'town waterfront produce far more profit. Not a comment on the product. Just a reality of the speed of pouring a draft beer for the masses v. making a craft cocktail for people who are truly interested.
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I don't think it was so much that the bartenders came up here as DC bartenders luck enough to get that gig could winter in Florida. Its not the only place in town to allow bartenders to hibernate for a few months a year.
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Looks like discounted 50% off each of the three entrees.
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We have no plans on Clarendon (or the surrounding area) at this time. We are stoked about being in Mosaic on the 12th!!
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I know Earl's get's attention here but I still think they are a hidden gem relative to the traffic in the area.
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Hiring for Positive Mental Attitude for our new location in the Mosaic District near Tysons Corner. Excited to be joining the likes of Red Apron, Taylor Gourmet, Cava at this killer destination. Attitude is everything so bring it!!! Apply on-site or send us an email at jobs@matchbox369.com.
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If the omission of an "h" is offensive to anyone it is a true sign the apocalypse is upon us. There is no pretension that this is the King's English. When you walk in the door, they are offering you a glimpse into the world of their youth. "Wit" is to South Philly vernacular what "hon" is to B'more. To who it does offend, I'd suggest any grammatically correct "steak and cheese" is far more offensive to the taste buds.
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Another is Chef Frank Morales. Pretty talented crew
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Exactly what I meant, Don. Thanks for trying to clarify.
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I don't speak knowledgeably but I don't think the Blacks group doubts the viability of the idea. Just don't think they liked the business deal. Smart seafood people backing out of a specific deal. Shouldn't scare anyone off IMHO
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The deal fell through (and that sucks) but if a very intelligent, successful group dealing largely in seafood felt it was viable, the specific deal itself shouldn't stop someone from trying
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There is a light at the end of the tunnel and the opening of the newest matchbox is within sight. John Donnelly, who is leading the opening team, is on-site daily M-F to sit down with any interested parties to talk about what you're looking for, what we're looking for and whether or not we might be a good fit together. Expecting a 11/1 opening! We'll get the right people trained up in our existing matchbox restaurants around town so they can hit the ground running when we open the doors! At the very least you should stop by the neighborhood to look at the awesome new mural they put up on the building across the street today. Killer http://dcmetrocentric.com/2012/10/signage-matchbox-at-14th/?e
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From the owner... Friends! I come to you at an increasingly difficult point in my life. While I may have been good at hiding it so far from most of you, I am coming face to face with the reality that my restaurant, Pound The Hill, may be forced to close. I've somehow managed to build a restaurant that serves the food I love from around the world and does it in a local, neighborhood bistro atmosphere on Capitol Hill with great micro-brews and boutique wines to accompany it. It's a restaurant that has received rave reviews from nearly all customers who've dined with us and yelp, cityeats, etc show that! But unfortunately, as I have learned more and more every month over the last two years, the restaurant business is really, really tough. Nearly impossible when you throw in what DC does to keep you from doing business. No matter how many thousands of hours you put in and no matter how much debt you take on or how good of a restaurant you've built, failure is often just a couple of slow weeks away. I want you to come experience what I've built and come enjoy an incredible meal with us! Unfortunately, our remaining time may be limited. Summer in DC is an awful time for restaurants and has been especially hard for our little startup concept. While I am doing everything I can to make sure we survive and eventually thrive, success can only be earned by getting customers in the door. So while I'm trying everything I can think of, I thought I would also reach out to you and ask a personal favor. Come and have a fantastic dinner with us, I'll give you 20% off of your meal to encourage you to get to the Hill, and in the long run, it may just save my little restaurant and get us through our most difficult times. So while this email is written with equal parts pride, excitement, embarrassment and humbleness, I hope you'll see it for what it truly is: an offer to come have a great meal at a great discount, and one that will personally help my restaurant survive long enough to make it through rough times. Whether it's for a date night dinner, a meal with friends or happy hour drinks with coworkers, I would absolutely love to have you join us. You can make reservations here: http://www.poundtheh...com/?page_id=75 and put in promo code karl20 to make sure my staff gets you your discount. FEEL FREE TO PASS ALONG THE PROMO CODE TO ANYONE AND EVERYONE YOU KNOW!! You can also see our tasty dinner menu here: http://www.poundtheh...com/?page_id=48 Putting all pride aside, please help me save my restaurant! With much admiration, Karl
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Have to agree completely. Nobody was willing to take accountability for the place while it was in business. Don't hold your breath waiting for someone to take responsibility after the fact.
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Perry's, Charlie Palmer's, The Big Hunt, The Reef, The W - Rooftops are far from new or popular. Due to zoning, structural concerns etc, they just aren't easily done.
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"Unfortunately with the constant struggle of the DC cliental not understanding our concept" this from Eaters post today. As a restauranteur, I get not wanting to compromise your values. You should have some concept of whether or not they work with you target demographic before you move in though. Very emblematic of many of the restaurant failures recently reported. Silly.
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CONGRATS TO DAVE AND EVERYBODY AT THE LIGHTHORSE FOR THIS POST. MAYBE IT WAS DAVE'S WIFE OR DAUGHTER BUT STILL HAPPY TO READ IT DAVE PRESLEY I am biased, I admit. The former GM at Eventide leaves (along with the bar manager, Steve) and things go south quickly. (I know, I've been back a few times since they left and things just aren't the same. In fact, the place is truly beautiful but the food and service lack.) Dave moves to the Light Horse and I haven't seen any news about it. He has really done wonders with the menu and the service there. He's a great guy and I truly believe that Eventide desserves what it got with your demotion since they lost Steve and Dave and that the Light Horse needs to get some of your attention. (I'd shamelessly plug for Steve too but I have no idea where he is working. Wherever you are Steve, please let us know!! Your cocktails and YOU are unmatched here. godihopehereadsthis...) GO Light Horse! Permalink A. TOM SIETSEMA : Dave Pressley was among the original cast members that made Eventide, at its launch, a great place to dine. Since his and the original chef's departure, the place has not been as delicious. It remains a lovely space to spend a few hours, however. I went to Light Horse shortly after Pressley arrived and felt as though he hadn't had time to make necessary changes. There's a new chef in the kitchen, a detail that prompts my interest anew. – May 23, 2012 11:07 AM
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Nothing mentioned on their website and you can still get reservations on OT.
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We're adding three stores in the next 12 months and are looking for great people. Our chefs and managers are self-motivated individuals who lead by example. Positive Mental Attitude is an absolute necessity. We expect to hit the ground running and need people who are ready to roll up their sleeves and jump in the mix of our young, progressive, organized group. Send me a resume if you think you might have what it takes.
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New GM is Jon Bentley. Jon is a great guy. Worked the last few years at Rustico for NRG. Before that was a key team member of Eric Reid and Mary Abraham's squad at DelMerei Grille and a long time cog at Evening Star before Will ever graced the kitchen there. Sounds like they are getting the band back together...
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We need hard-working good people for our next restaurant. Situated in a booming neighborhood, we need to hit the ground running. We'd like to get the right people trained and working in our existing restaurants. If you're interested, send me an email and/or resume to chris.schaller@matchbox369.com.
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I've got some connections with higher ups... there is no Wawa in Poland. Let's keep our collective fingers crossed for the DMV though!!!
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Evidently, not new news but came across it after I thought I was having difficulty with their company website (lists a bunch of concepts but you can only connect with one restaurant's website (Againn). Interesting http://blogs.sfweekl...is_whisk_gr.php
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I think you should appreciate any group is trying to get better at what they do regardless of what that is. I know what you're saying but I think as we raise the bar collectively we challenge everyone to raise their game. Don't look down on Applebee's for trying to get better. Understand they are paying attention.
