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Jonathan

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About Jonathan

  • Rank
    ventworm
  • Birthday 02/27/1975

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  • Gender
    Male
  • Interests
    Reading
    Eating with friends
    Sports
    Wine
    Outdoors
    Movies
  • Location
    Washington, DC

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  1. How cool. My favorite spot to grab food in Brooklyn is Yunnan Flavor Garden. The cuisine is just so delicious and bordering on Thai/Vietnamese in its flavor profile. I’ll have to check out this place when I’m in town next.
  2. As someone who no longer lives in DC but comes back “home” to visit quite a bit...I agree 100% with all of this. Seylou was the only place I wanted to/cared to/and did visit upon my last trip home. The bread, the pastries, everything was top notch. And their passion, talent and commitment are worthy of our support.
  3. Many people make a restaurant what it ultimately becomes. The owner. The chef. The folks that come and go as employees and the folks who come and go as guests and customers. Palena lost a special one last week: Noel Sanchez. He was one of Palena’s first employees and he worked there until it’s final day. His wife worked at Amernick Bakery down the street. Noel also worked at Ghibellina, Posto and DACOR Bacon House. He plated desserts (all those cookie plates), made caramels, spun ice creams, did most of the fry plates that flew out of the kitchen and always did it with a smile and a joke. Noel and his wife Dinora have three kids and have worked their tails off like the many immigrants before them who came to America to make a better life for them and their kids and their future generations. Here’s what Frank had to say about Noel when we all found out he passed away Thursday (the first day of Spring): “Noel was one of Palena’s first employees, starting out as a part time prep cook/dishwasher Saturday mornings. He was intelligent, keen and he caught on quick. His attitude and personality brought light and effervescence. He soon became a pillar that we all could count on. If there was ever a problem, glitch or if someone needed help of any kind, he was always among the first to take a step forward to help. That's how we knew him as a co- worker. But more importantly we all know, and Jonny and Adam also said, Noel was just a flat out terrific human being. A special person. Sarah said in a text, it's brutal and unfair, and this is just an example of how brutal, unfair and heartbreaking life can be. Very sad.” Rest In Peace Noel Sanchez
  4. Different strokes for different folks. I’ve tried stuff from East Village; Brooklyn and DC and find it all to be pre-made, mass produced junk food/stoner food rather than something delicious or extraordinary.
  5. While I’m sure these dishes were all good (if not delicious); I just don’t understand how this is a cohesive meal? So many different ethnicities and flavor profiles...call me old fashioned but this just isn’t how I love to eat.
  6. I don’t know where this is, but people should cook more at home. This looks mediocre at best and probably cost you $50 minimum (more with drinks and tip).
  7. As a graduate not as esteemed as Aggie Chin or Aaron Silverman, I’m quite sad to hear the news. It’s all so strange that they would close it so suddenly. But I’m sure we will know the details soon enough.
  8. I just wish it was like 59,000 square feet and there were more choices and perhaps a Shaw Bijou too. There aren’t enough choices for me...
  9. That's like saying people venerate Jean Georges, Daniel Boloud or Gunther Seeger too much. it might be true. But he, and they, are deserving. Having had the pleasure of working for Frank for 6 years, his technique, flavors, attention to detail and work ethic are second to none. From his simple Oxtail Vaccinara or little pork head cheese croquettes to his more sophisticated Lobster and Oyster Navarin with Sauternes...his food is unlike any I've encountered in my travels or in my work with other chefs. i still dream of his stollen. His bread and tomato soup. His brandade. His bolognese. (I could go on).
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