Pizzaandbrew
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Everything posted by Pizzaandbrew
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The incredible irony of this is the industry's collective perception of themselves. Few work harder for their money and yet fewer (on a "pound per pound" basis) are more reticent to honor or acknowledge the value of the service they provide.
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My wife and I have hit Marcel's before Kennedy Center curtain times and have had no problem. They pull it off seamlessly. The offered "limo" service can be a little reminiscent of the college clown car-taxi cab ride on Friday nights to Georgetown but anything inside of the 4 walls of the restaurant is gold.
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My wife and I went for our anniversary earlier this month for the first time. Worth every penny from beginning to end. We went with the 3 course option and my wife was interested in the soup (which featured shrimp which is an allergy for my wife). The spot on server, Nicole, said she would check with the Chef (and Chef Ziebold was very prominent) who didn't hesitate to sub lobster for the shrimp so as not to compromise the dish. Wasn't overwhelmed with the asparagus roti I ap I ordered but baby morels ruled the menu and were amazing. Both entrees simply put smiles on our faces and left us excited to share. Complimentary dessert wine was a nice touch. I don't have a sweet tooth so the cheese cart was an absolutely mind blowing finish to dinner. The space from top to bottom is completely relaxing. Cityzen, Blue Duck, Eventide... these places remind you why you should treat yourself (and your significant other). Awesome.
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My apologies for misconstruing. Shannon was actually a bartender for me a long time ago. I admire what she does in the kitchen and I think my protective instincts kicked in.
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Point taken. Thanks for the perspective.
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Not to be argumentative, but you mention you knew after the first bite that the ravioli was overpeppered and had to reach for your drink. Yet when asked after a couple of bites you chose not to mention this. At what point are diners responsible for their own satisfaction?
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Don't know that you'll be able to find any as it was a spring seasonal, but look for 21st Amendment's Bitter American. Also Victory's relative newcomer Headwaters Pale. Both closer to 5% abv and very sessionable! Chris
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I have encouraged anyone who's ear I can bend to find a way to involve DC chefs inspired by beer. The encouragement isn't falling on deaf ears but the reality of the logistics is proving to be quite the challenge. The improvements this year I believe are testament to the desire to make this a killer event. The peripheral events are getting better and better though, truly making this a notable celebration. Flying Dog had an amazing thing on Thursday with Bryan Voltagio's involvement with speakers ranging from a local farmer and AU professor speaking to hop sustainability to the brewery owners, brewers and even a European importer. Additionally, while this week is Utopia for many of us, its pre-season for many of the folks involved (Philly Beer Week next week is the true season opener followed by a relentless stream of like-minded events all over the country all summer and fall long).
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Avery Dios - brewed with bacon wrapped dates (I believe) and aged in Cabernet Sauvignon barrels. Insane goodness The folks behind the event truly stepped up the food this year (kudos Teddy Folkman and anyone else involved). The parting gift of Jim Koch and Sam Calagione's Savor Flowers Beer awesome.
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Its so hidden I parked steps from the elevator door on a Saturday night at 7 PM. Take advantage of it while you can!
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Hey Eric - From my time at Rustico, I can tell you unless your dough is prepared in a separate kitchen and cooked in a seperate oven, its not possible to guarantee someone they won't have a reaction. While we received mostly praise for the chickpea crust, I responded to more than a few phone calls and letters from people who said they didn't feel right the next day. We started to coach the employees ("we do offer the gluten free crust. While we don't want to scare any one off, if you are very sensitive to gluten, your best bet is to avoid pizza altogether as we can't guarantee cross-contamination blah blah blah..." Since moving to matchbox, the inquiries about a gf crust here are non-stop. I've found when I choose to explain why we don't offer it, I get thanked for looking out for their interests. Still looking to try out your new digs...
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I might be biased as a former employee of NRG, but I agree completely with the last poster. When BUZZ opened, the owners (parents of more than a half dozen kids under 10) had all kinds of amazingly cool kids kitchen toys etc. You would walk in on any given morning tripping over kids while their moms were having a book club meeting with possibly 5-6 coffees purchased for a ridiculous amount of the available square footage being used. The whole place was packed and it was completely uninviting for non-parents (and it should be noted I do not fall in this category). I can count the number of experiences where I have walked into Paneras on one hand, but I am not exagerating to say in every single one I have been amazed to see people with computers without any discernible Panerra product in front of them. In multiple instances, this has occurred while I'm struggling to find a table for my wife and child to eat the food we've purchased.
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Thanks for the kind words about the beers, Choirgirl 21. If your tastes are more in-line with the Schwartzbier, you may want to try to make it to Chinatown on Monday night for our Great Lakes Glassware Giveaway. We're gonna pair some of our menu items with a few beers from Great Lakes (and they really know how to use their malts). We're featuring the Christmas Ale (they hid some of this holiday favorite specifically for this event), Conways Irish Ale, The Edmund Fitzgerald Porter and the Commodore Perry Pale Ale. Every guest who tries a Great Lakes Brew will leave with a piece of Great Lakes glassware (while supplies last).
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How Vermilion stays under the radar is a mystery to me.
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Don't think the sub-moniker of the area's largest tap list still applies.
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The Big Cheese, DC and VA Food Truck
Pizzaandbrew replied to jasonc's topic in Washington DC Restaurants and Dining
Patrick is a great guy with years of industry experience. I envy his gumption to go it alone. He is figuring things out as he goes (e.g. I know he's looking for help) and may find Arlington to be a narrow demographic, but as I watch this segment of the industry get more and more attention in D.C and beyond, if he figures it out, there is no reason it can't be a home run. -
Thought this also might be helpful: http://www.matchboxrockville.com/index.php/locations
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My apologies for not responding! Not intentional but with 3 restaurant openings in the last 6 months things have been a littel crazy. Not a great excuse - simply the truth. Phone number for rockville is 301 816 0369. To my knowledge, it may not be operational yet. Thanks for your patience folks. Looking forward to a great opening. Chris
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All inspections have been passed. Training is going on round the clock, the ovens are roaring and we're planning on Saturday night after a private practice on Friday.
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Targeted date is Tuesday, December 7th. Employees are being trained, contractors are rocking and rolling. Looking good!
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Matchbox is expecting to open our newest location in Rockville, Maryland before the end of the year. It is our biggest project to date residing in the busiest retail corridor in the United States. The success of this project, like all of our others, hinges on the quality of our people. Our multi-concept company is looking for leaders of people who expect nothing but the best from themselves and those with whom they work with and for. Candidates should have no fear of working a line when necessary but more importantly have the ability to inspire those who work for them. You can currently apply in person at matchbox rockville (look for the small construction trailer in the parking lot) Mon-Sat from 11-7 or forward your resume to me at chris.schaller@matchbox369.com.
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Lackadaisi - I am sincerely sorry about the welcome (or lack there of) you received with your family. This is a challenge we have been dealing with as long as the restaurant has been open and while I do believe we are getting better, I know we are still far from perfect. As a parent of a 18 month old, I wouldn't be comfortable putting my child in that configuration of high chairs. Please know our host staff will be educated to seat those with little ones in an area more high chair friendly. With regard to your pizza, please know it is absolutely impossible for us to premake pizzas and let them sit. If we sent out an inferior product, I am sincerely sorry and would like to make it up to you. I'd encourage you to message me through Donrockwell.com so I might have the opportunity to remove the bitter taste from your mouth. I'd enjoy the opportunity to welcome you back and show you why matchbox might be worthy of your time (and money). Sincerely Chris
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Del Merei Grille, Del Ray - Closed
Pizzaandbrew replied to CrescentFresh's topic in Washington DC Restaurants and Dining
Del Merei lets the diner choose how they would like to "dress" their steak, so if you aren't happy with how its seasoned (but it is cooked as you requested), does not some of the blame fall on yourself? As an operator, when you offer this service to your guests, you can't season every steak the same. Its been a few months since we've been, but I recall pepper grinders and salt shakers on the table. To paraphrase Michael Landrum, "don't criticize us for what we don't do (or don't offer), criticize us for what we offer and don't live up to". Great wine list, strong beer offerings, an eclectic menu and food cooked the way you ask... $ for $, Del Merei is a hidden gem in a neighborhood (Del Ray, Alexandria) full of them. -
My wife and I have been regulars for 10 years and couldn't be happier that they are in the hood. The food at either location is consistent if not overwhelming. To your husband's point (and my heart) the variety is a huge addition to the neighborhood. The drafts are a nice offering of things off the beaten path (although as a "hop head" there wasn't an American Pale Ale that would have me popping me head in regularly). It is awesome though to order a pie for delivery and get a six of CAs Nectar Pale Ale or MIs Bell's Two Hearted. A Woodchuck cider was on draft though along with Blue Point's Blueberry (haven't seen it too frequently) with some other offerings as well.
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Frank didn't exactly have a resume teeming with beer concepts when he came to Rustico. He was incredibly open-minded though and came to appreciate its versatility not just as a drink to pair with food but also as a wonderful flavor component to create with. Both Rustico and Birch & Barley offer open-ended adult playground-like platforms for a like-minded individual.