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Giving acclaim to three of Jeff & Barbara Black's four restaurants in his Top 100 isn't exactly an insult...but I see where you're coming from. no matter the critics' opinino, each of their concepts supremely suit their neighborhoods and their dining style, which is what I love about them. (Granted, after this summer, I have proudly "drank the BRG kool-aid" (its delicious with hangar vodka), so perhaps I'm biased.) (**Barbara told me last week that Black Market Bistro is now taking reservations! Get thee a beautiful Bistro Burger whenever you'd like!) Overall, I thought it was a fair and thorough assessment from Todd and crew. A few notable surprises (Johnny's still needs some work. Some of the new kids were ranked higher than I would expect. Hanks is underrated! Capitol Hill - my neighborhood - got some top-notch credit - God bless Montmarte). I'm the first to understand that its all a matter of taste, and to each palette his/her own. On another posting note, I would love someone to put the Readers Poll winners next to the Critics Top 100 list. It's always amusing. I'm hopeful that the latest concepts coming to DC will please the palettes of all shapes and sizes - they're coming fast!

I had a pavlovian response to reading your answers. Between mock service dinners, those exciting times when I eat for leisure purposes and my travels this year, I'm excited to respond. Best dishes of 2006: anything that came with the barbecue sweet corn grits from Blue Duck Tavern. Those grits are like crack. Who needs a main entree! practically swimming selection of fresh fish carpaccio at D'acqua (yup - mock service last week go go go - order osso bucco or fresh fish) duck breast w/wild mushroom fondue at Black's Bar & Kitchen Rum-soaked marlin tacos at Delacosta (Chicago) Wild Mushroom ravioli with champagne cream sauce at Il Mulino (Chicago) Buffalo sliders & Polenta Fries at Aspen (NYC) Braised short ribs covered in hudson valley fg at The Odeon (NYC) and just yesterday...My mom's homemade rockfish stew, made with fish caught that morning by my dad, with a side of Smithfield Ham biscuits (Portsmouth, VA) Happy New Year everyone and cheers to great dining in 2007!

i would arrrrrgue that this is the best chat on the entire drrrrrrrrrr.com website (for the moment). next up - Talk Like the MoviePhone Guy Day -- that would be marrrrrrrrrrrvelous. hilarrrrrious indeed.

A couple of F&B friends and I headed to a late lunch at Blue Duck last Friday. Being that it was late, we were the only active table and what was supposed to be attentive service was somewhat menacing. (When staring at a table of guests, be sure to smile...otherwise its quite Dawn of the Dead creepy.) But why focus on that...the service was indeed impeccable and friendly...not sure how comfortable the staff is in their 3 piece navy suits in summer. Bygones -- the food, presentation and gorgeous view were the phenomenal dynamics that made the experience such a cherished one. The silver serving spoons and dishes are a class act and the option for "everything family style" was a warm & cozy affect. I'd like a side of Chef McBride's Carolina Corn Grits with every meal for the rest of my life. I'm not sure if its the butter, the cream, or the butter/cream mix, but they were heavenly. (perhaps the touch of barbecue sauce that gave it so much zest.) Those grits have replaced Matchbox mini-burgers as my latest sinful treat - to be eaten on rare important occasions when i've actually made it to the gym 4x a week. Simple olive oil-tickled scallops were an excellent choice - most loved by my guests. Herb Roasted chicken (delicate like cornish hen) was seasoned like my southern Grandma's - divine. The Cheesecake -- looked like a soft stick of butter and tasted rich and creamy - was a grand finally. At 3pm, as if they heard what i was thinking, the shades electronically came down and blocked out the summer sun. Chef McBride gave us a tour of his new oven (or should i say island of heat), which is gorgeous. I'm in love with the new design and excited that the food and menu are very approachable. This will be a top choice for out of town guests and special comfort-food occasions. Have a great weekend!

Great to hear the positive response, Joe H!! Our friends at Black's have really outdone themselves with the new Black's Bar & Kitchen. Slack-jawed is exactly what you'll be when you see the new design! For all the raves and compliments offered to Jeff, who is no doubt a phenomenal chef, restaurateur and visionary, the menu at Black's Bar & Kitchen was designed by Chef Mallory Buford, most recently of Addie's. Mallory has worked with an outstanding montage of chefs, including Tom Colicchio, Eric Ripert, Jean Louis Palladin, Sam Mason, Yannick Cam and Bob Kinkead (he and Jeff met when working together at Kinkead's in the early 90's.) The menu at Black's is Chef Mallory first collaboration and an excellent one at that. He's definitely someone to keep an eye on as a rising star. The boudin blanc Black's Corn Dogs and the Crispy Whole Fish in orange-coriander sauce "had me at hello," as did the Blackberry Strudel w/Sweet Corn Ice Cream by Pastry Chef Janelle Birdsall, who jeff always raves about as "CRAZY-TALENTED!" Granted, I'm a promoter at heart and by trade, but nonetheless, I'm heartily and personally overwhelmed with excitement for Jeff & Barbara's new venture in Bethesda. James Beard here we come! YEAH!