Pizzaandbrew

Chains with deep pockets have failed over there too (Coyote Ugly, anyone?) At the end of the day , its supply and demand and how you are able to deliver... Had a group of kids from GW interview me over the weekend about business in the neighborhood. Was the neighborhood staying true to its ethnic roots? Great question. I was left thinking... what would the neighborhood be without Abe Pollin's vision? Haven't had a real conversation with a longterm resident of the neighborhood, but it would be an interesting sociological study

With Barton in Glover Park and Chef T back at Mendocino and Miles Vaden at Eventide, who is running the show at Mendocino?

If you want to try out the 8th Street location, they're slated to open for lunch this week. Might be a good time to get in and judge for yourself!

Somebody took us up on the offer... On a usual Friday the matchbox in Chinatown serves around 800-900 mini-burgers. Friday we had sold that many by 1 PM and when all was said and done, 3200 mini-burgers came off the grill before the doors were closed!

Due to the hop shortage, a usually very limited production was made even slighter this year. I've started stocking the basement now...

Gotta believe waiting however long it takes for a free cab is better than spending the night in jail

These guys were just listed in Jan-Feb issue of Imbibe (along with PX and 8 others) in article about speakeasies. Great name!

Was on draft at RFD earlier this wk - not a handle you see too frequently, so get it when you can...

Couple of answers/responses to the last few posts: 8 Track - Take-out? Absolutely. A couple of the owners live in the neighborhood and helping to fill the take-out void was definitely part of the decision to make Barracks Row our next location. Dave - Without being 100% certain, my guess is you saw Mark Neal's truck at the races. One of the partners, Mark is a bit of a gearhead who has his own airplane, loves cars and is also the in-house general contractor when construction is going on. Elyssa - Good to hear you're excited! We're going to spend most of December trying to make sure our staff is up to speed with dinner and brunch. You should be looking for lunch sometime after the 1st of Jan. When I know its coming, I'll keep you posted.

After a lot of blood, sweat and tears, matchbox Capitol Hill arrives this Friday. Here's the 411: Dinners only: with the exception of Brunches, for a period of 2-3 weeks or until we are comfortable with our food quality, staff and overall operation. We will make a follow-up announcement on this. Brunch: first Brunch will be served on Sunday, December 7 from 11-3. After this date, we will be open for Brunch on both Saturday and Sunday. We are also planning to have a jazz trio for brunch as well. Hours of Operation: Initially open at 5 pm for dinner. When we go to 7 days, lunch and dinner, we will be open at 11am with a last seating at 10:30PM, Monday thru Sunday. Reservations: No reservations at this point. We will be seating on a first come first served basis until we feel comfortable with our progress. Seating: 135 Seats initially, and in the spring and we will add an additional 24 seats outside. Bar Seating for up 15 guests with about 1/3 more area compared to our Chinatown location. New Menu items we rolled out in Chinatown recently with excellent response, and to be included for Cap. Hill launch: Appetizers: pan-fried bistro crab cake coconut red curry / pineapple tempura / frisee salad--$ 14 bacon wrapped shrimp & grits--$11 tillamook cheddar grits / chorizo Entrees crab cake sandwich lump crab / lettuce & tomato / tangy roasted pepper remolaude / toasted brioche roll / house-cut fries--$14 seared sea scallops --$22 herb risotto / wilted spinach / coconut red curry jonny mac’s market fish—mkt. ask your server about today’s presentation fried chicken two ways--$18 a leg stuffed with chicken pate and a crispy boneless thigh/macaroni & cheese / wilted frisee with bacon roasted tomato linguini--$14 ciabatta croutons / fresh mozzarella / fresh basil Desserts molten chocolate cake--8 vanilla gelato / crème anglaise / caramel / crispy chocolate wafer chocolate chip bread pudding--8 banana / rum caramel / fresh whipped cream trio dessert--15 molten chocolate cake / sorbet trio / house-made doughnuts gelato cookie sandwich--8 coffee gelato / chocolate ganache / crème anglaise chocolate chip waffle--8 almond gelato / chocolate ganache / crème anglaise / candied pecans coffee & doughnuts--8 house-made doughnuts / espresso kahlua crème New Brunch items: frisee lardon salad--9 poached eggs / apple wood smoked bacon vinaigrette / tomatoes / onions / garlic croutons prosciutto and gruyere waffle “sandwich”--13 fresh melon / maple honey-mustard bloody mary burger--12 fried egg / bloody mary mayo / cheddar / gouda / mixed greens / mustard vinaigrette fresh fruit waffle--11 strawberries / bananas / raspberry whipped cream / maple syrup New Features and Details: We stripped the building at 521 8th Street SE to its studs before we began putting it back together. It is vintage 1920’s, and originally housed an A&P grocery. It was last used as a vending machine warehouse. Customers will see new features such as exposed wood beams, backlit barn wood siding from a 1860’s Pennsylvania barn and 3 foot skylights. In addition, the bar top and pizza line are made from an abandoned oak shuffleboard table that we found when we first went into the space. We did procure some shuffleboard pucks and sand in case customers want to play a late night game. Another new feature is what we have christened the “match-box” or “ the see and be seen” booth is a finished, rough hewn oak box that can seat up to four guests and will have a views of the dining room as well as the bar. We have had some interesting reactions to this, mostly positive! We also see it as being a bit of sculpture… Familiar features: Mezzanine level Distressed metals and custom handrails painted matchbox red Pizza oven in the main dining room Cozy booths A 10 top communal table 2 top and 4 top seating Exposed vintage brick Oak Bar Inset matches in tables: (See our Orioles-Nats Table, NFC East Table Clint Eastwood and Hello Kitty table, among others J) Green: As part of our green effort, we have included more natural insulation from hay, straw and plaster on the walls, more plants to act as natural air purifiers, low-voc paint, barn wood siding and an enormous amount of recycled brick. In addition, we used original vintage wood from our demolition to trim out and box in pipes and windows. Our bathrooms are now equipped with high efficiency Dyson hand dryers and we have completely eliminated the use of paper towels. (If further questions, our consultant is Adrienne Spahr at www.greenlivingconsulting.com)., 202 557 1032) Finally—we will be updating our matchbox Capitol Hill portion very soon on the website. We do not have a contact number yet, although customers can access these updates at www.matchboxdc.com

Glad to hear the consistency of the food was up to snuff... Sorry about the timing of everything else. Hard to believe two years ago we weren't even open on Sundays! Now, its the third busiest day of the week!! We've added a second bartender at the main bar and are getting ready to bring a bartender in just for making the drinks for the dining rooms so the folks at the main bar can focus on you. I'd appreciate it if you kept me posted on future experiences!!

Jennifer - Thanks for the kind words on the food. Glad we've maybe gained a new customer or 3 for Sunday brunch! As we prepare for the opening of Capitol Hill, we've added a few more talented culinary types who are helping Chef Jon raise the bar for a menu that goes way beyond pizza and miniburgers (not that there is anything wrong with the classics though). We've known for a while about our need to improve the host stand and I think we now have a staff that is ready and willing for the challenge. Our staff is young, eager and willing to please. They have reminded us to hire for attitude and train them properly and we'll get the results we (and you) are looking for. I hope that you might keep me posted about any future interactions with our staff (good or bad). We do try to get better every time we come in the building! Next time you're in, please ask for me so I might be able to put a face with the name and thank you in person.

Bravesjade - Sorry to hear about your experience!! Wish I had a valid excuse for you but I don't.... Would like to offer some perspective though - The part of the restaurant where you were seating was "dead" because two of the three servers in the atrium by the kitchen did not arrive until 5:30. Due to the Caps game at 7 that night, the rest of our restaurant was completely full. We were also dealing with a computer system failure which stopped food orders from getting from our servers to the kitchen. Again, our issues should not be your problems but communicating them to you might makes our performance issues a little easier to understand. Computer issues have nothing to do with surly service though. If you're interested, I'd like to have you and your boyfriend in for another pizza on us so I might be able to hear the rest of your story, put a face with the name, one way or another address the service issue and maybe have the chance to win you over as a customer. If you are ever in the restaurant and have difficulties, please let me or someone on my management staff know so we might have the opportunity to address the issue! Sincerely, Chris

How do you have an issue featuring desserts focusing on "adult beverages" and not even mention the area's own Frank Morales, the guy who gave the whole concept national attention with brew pops? Even Washingtonian picked up on the buzz last year. Weird

DCDeac - BECAUSE you frequent Rustico, we count on you for your feedback even more than the customer in for the occasional visit. I'd much rather have the opportunity to fix a mistake and have you leave happy than to have you leave hungry and disappointed. While I want any customer to offer me their honest opinion - good or bad, the words of those we see regularly truly resonates with an even greater sense of importance. Please know with regards to the pricing of the mosaics, as the last Rockwell contributor pointed out, we have over 60 menu items - trying to appeal to a large dining room and a just-as-large bar. The increase in pricing for mixing and matching is an effort to keep at bay the chaos that would ensue when trying to translate and expedite this process through multiple languages when trying to feed in excess of 300 customers on any given evening. It certainly isn't meant as a punishment. I hope this may offer some perspective if not a valid explanation.

Your impression was correct Melissa! Consider the beer to be a food ingredient, not the focal point, in Chef's Brew Pops. Fresh fruit is mixed with the beer and a couple other secret ingredients, and through the cooking process, the excess water and alcohol are removed to render a frozen treat with an intense Fruit flavor that is perfect during these hot and humid days of summer. Bring your ID though... we are only serving these to "kids" 21 and over!

Grab a Dogfish Head Festina Peche when and where you see it. We'll be featuring it at Rustico (probably later this weekend). Peach is subtle with a pleasant tartness that finishes easy. Early word is (like many DFH offerings) demand will far outweigh supply.

Rustico Restaurant Presents A Special Evening with Alan De Laet, owner of the Huyghe Brewery (makers of Delirium, Floris) Chef Frank Morales’ pairs his food with beers from the Huyghe portfolio Monday June 4, 2007 Three Course Dinner $58 (tax and gratuity included) Reservations available throughout the evening From 6:30 to 9:30 First Course Louisiana Crawfish Saucisse Spiced Summer Squash Delirium Nocturnum Second Course Roasted Pork Loin Bundles of Green and Yellow Beans Colorado Clover-Honey Brown Butter Delirium Tremens Third Course American Artisanal Cheeses from Chapel Creamery, Easton, MD Everona Dairy, Rapahana, VA Coach Farms, Hudson Valley, NY Floris Wit-Blanche

Here's the latest can't miss event at EatBar: Rustico-sponsored Beer Dinner Series at EatBar 2761 Washington Blvd, Arlington, VA 22201 Featuring vintage Beers of the Stone Brewing Company With Special Guest Stone Brewing Co. Vice-President and Brewmaster Steve Wagner Tuesday June 5, 2007 $100/person (includes tax and gratuity) Dinner starts at 7:30 PM For information and reservations please call Chris Schaller at Rustico 703 224 5051 '05 Vertical Epic BBQ'd Halibut Cheeks with Heirloom Potatoes and Dill Ruination IPA Whole Spice Roasted Venison Saddle with Sherried Onions and Bearnaise 10th Anniversary Braised Beef Cheek Tacos, with Napa Cabbage and Mint '05 Double Bastard Duck Confit and Parmesan Croquette with Cinnamon Cured Guanciale and Tomatoes '07 Imperial Stout Brioche French Toast with Nutella and Caramelized Bananas '04 Old Gaurdian Gorgonzola Dolce with "Pan" Cherry Jam and Wild Cress

Here's the latest Rustico-sponsored beer dinner set for EatBar (2761 Washington Blvd) on Tuesday, May 8th at 7:30. Rob Tod, brewer/owner of Allagash will be joining us. He'll also be at Rustico the following night for a glassware giveaway. $85/person covers tax and gratuity. If you're interested, call Chris at Rustico 703 224 5051 Allagash Hugh Malone TBD Allagash White House Preserved Tuna with Curly Endive, Arbequina Olives, Coddled Egg Allagash Tripel Allagash Tripel Welsh Rarebit, Asparagus, Baby Greens Allagash Four Braised Pork Belly, Smoked Scallops, Creamy Corn Allagash Curieux Butter Poached Pineland Farms Sirloin, Ricotta & Mascarpone Ravioli Allagash Interlude Hudson Valley Foie Gras with Strawberries Three Ways

We currently are serving 2 Hearted (and yes it is one of Larry Bell's beers) on cask as well as on draft. 2 Hearted 2 Ways!!

Chef's spring menu debuted this week. New mosaics include calzones!!! Spring pizza features asparagus, English peas, ramps and boursin. We've got the latest in our beer dinner series at Tallula's EatBar on Tuesday, May 8th with Allagash brewer/president Rob Tod. Rob will be joining us at Rustico the following night for a glassware giveaway Currently on the beer engine - Victory Hop Wallop, on deck - Victory Hop Devil, in the hole - Bell's Two Hearted, Brooklyn East India Pale Ale

This is what you SHOULD be drinking (and eating) on Tuesday May 8th Rustico-Sponsored Beer Dinner Series at EatBar 2761 Washington Blvd, Arlington, VA Allagash Beer Dinner With Allagash Brewer/President Rob Tod Tuesday May 8, 2007 7:30 PM $85 (includes tax and gratuity) For reservations, Call Chris Schaller at Rustico 703 224 5051 Allagash Hugh Malone TBD Allagash White House Preserved Tuna with Curly Endive, Arbequina Olives, Coddled Egg Allagash Tripel Allagash Tripel Welsh Rarebit, Asparagus, Baby Greens Allagash Four Braised Pork Belly, Smoked Scallops, Creamy Corn Allagash Curieux Butter Poached Pineland Farms Sirloin, Ricotta & Mascarpone Ravioli Allagash Interlude Hudson Valley Foie Gras with Strawberries Three Ways

Depending on what might be on their calendars, Evening Star Cafe in Del Ray and Tallula in Clarendon both have rooms that are great for private events.

For the beer drinkers out there... The latest in our "Rustico-sponsored" beer dinner series is this Tuesday Victory Beer Dinner With Special Guest Brew master and Founder Bill Covaleski Tuesday, March 6 7:30 PM $80/person includes tax and tip Course 1 “Popcorn” Lobster trio of sauces Served with Prima Pils Course 2 Seared Diver Scallop coriander, beets, paddlefish roe Served with Golden Monkey Course 3 Roasted Squab Breast confit leg, fig puree, foie gras reduction Served with Victorious Dopplebock Course 4 House Made Pastrami split peas, sauerkraut, cabernet-black pepper sauce Served with Hop Devil Course 5 Roasted Duroc Pork Loin fennel pollen, poached egg ravioli, orange-chile gastrique Served with Hop Wollop Course 6 Deep Fried Chocolate bruleed banana, Loretta ice cream Served with Storm King Stout If you're interested, contact me at Rustico, 703 224 5051. Chris