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About FranklinDubya

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  1. At least on the Resy app you can sort by Lunch and then Early/Late/Prime for Dinner (maybe on non mobile they don't have this which would be crappy). I agree on the multiple searches thing but it's gotten to the point where I feel like Resy has more of the places I want to eat overall and less of ones that I don't. Often times now I just go the website of places I like then follow the reservations link to wherever it happens to take me (Kinship recently switched to Tock from OT, and Tail Up Goat recently switched to Resy from something random for instance).
  2. *Getting a little off topic here but I vastly prefer Resy to OpenTable from a user experience standpoint plus it seems to be better for the restaurants themselves money wise AND the selection of restaurants is more curated than OpenTable.
  3. I did a week-long trip to SF entirely for eating purposes with a focus on hitting a bunch of the notable tasting menus. Ate at Manresa, Quince, Californios, and Benu. Some general observations / thoughts as someone visiting from DC. The produce to me really stands out compared to the east coast. I felt like I better understand when people talk about a disparity between US versus Europe in terms of what Michelin stars mean because I definitely felt something similar just comparing SF to DC (and even a lot of the food I've had in NY). All 3 of the 3 stars completely outclassed Inn at Little Washington and the two star (Californios) I thought was better than any of the DC tasting menus. I'm not sure I could've more thoroughly enjoyed myself. All of those meals were very expensive - one thing I'd be interested to see if have some of the more wine knowledgeable people weight in on how much the wine pairings (which I did at every place listed above) is worth the value. *As a non expert I thought they all featured some incredible wines but I certainly don't know enough to comment on value in this case.
  4. I'm thinking of going to 2Amys for dinner tomorrow night (Saturday) for the first time and since a lot of y'all seem to have eaten here a lot I wanted to ask a few questions: It seems like almost everything is good but for a first time patron what would be the must orders? *Seems like anchovies for sure from this thread, specials generally seem strong and I definitely want to try two pies. Does it make a difference sitting at the wine bar versus the main dining area? How long is the wait typically on a Saturday? I'm thinking of going on the earlier side and maybe having a drink nearby while waiting.
  5. Also totally fair. I haven't posted in this thread but I've had overall great experiences at Bresca but I will say the experience tends to be more of like 3 or 4 out of 5 dishes are great with 1/2 being underwhelming, but the highs for me have been superlative (the various foie dishes, duck a la presse, chestnut agnolotti on the original menu, beef tartarlets come to mind) which makes up for the lows (for me) especially since they're very creative. However I'd definitely be a little more "whelmed" on the whole if the dud dishes were entrees, which is always unfortunate.
  6. Worth noting - head chef Ryan Ratino is currently off on a research trip in Japan which could certainly contribute to that.
  7. @Reedm How much was the wine pairing? I would never call myself an expert but those look nice to me (much better than the Inn's wine pairings at least). The one thing that caught my eye on there was the Chateauneuf-du-Pape being third on there because if I follow correctly that means it would've been paired with the black bass course. If that is correct I'd be interested in hearing what the Sommelier's reasoning was for that one (my guess is maybe it goes super well the harissa but not sure). Anyway thank you for the super detailed post (again)!
  8. I was about to write up a post but I realized I got the exact same order as Rovers ^ and had mostly the same opinion of everything. I'd note that I thought the beef tartare with the oyster sauce was great but if you got too much of the black garlic sauce in a bite it overwhelmed everything else. The only difference was we got a burger to split after the amazing duck - we were starving going into dinner and both have big appetites so this was somehow feasible fullness wise. This was the best burger I've had in a while - the beef patty is made from trimmings from the aged dairy cow ribeye used in their large format steak course so it had a ton of flavor on it's own, and it was really well balanced with the quality cheddar, miso brined pickles and whatever the special sauce was (was a little tipsy at this point). The duck would be my most recommended item but I enjoyed everything I tasted minus the mushrooms which weren't bad but underwhelming. Will add my Instagram post pictures once I have that ready.
  9. I ordered Prince's "Hot" level the first time I was in Nashville. Personally thought it tasted amazing the level of euphoria I experienced from the heat was beyond anything I'd ever felt before... less enjoyable was the rest of the day, I went to a nice restaurant for dinner but didn't really get to enjoy it and was instead busy googling "foods that help with acid reflux". It's worth it to me provided you are able to clear out a whole day. Certainly interested in trying this place out (and ordering something around whatever medium is).
  10. The tortilla price at $150 seems pretty insane to me - I guess partially because Uni is not something I'd wanna pay extra for even though I really like it in certain specific contexts. I'd get it more if it came with a bunch of caviar but the online menu says paddlefish roe which is still tasty but hard to justify the price to me *as someone who tends to not overly care about most DC restaurant prices. I do really wanna go and get the duck though as that's one of my favorite things to order. Would like to see how it compares to Bresca's amazing Duck a la presse.
  11. Reedm : thank you for the super detailed post! One question about the above - how many different menus did they have available? On their website they show the "classics", gastronauts, and good earth menus but this is the first I've heard of the seafood menu. *I'm headed here in two weeks and trying to get a lay of the menu situation since the online ones aren't updated regularly.
  12. Went to Rice Paper last Thursday night for the first time and was really impressed with the duck curry soup special I got. They actually had a number of duck dishes on special that evening which I would be interested in trying if they're available again. We also got spring rolls which were good but I'm generally indifferent towards as an appetizer and then the "Imperial Autumn Roll" which on the menu is described as: "Crispy rice thread wrapper filled with marinated minced prawn, crab, taro, and yam combined with added spices and wrapped into rolls" which I really liked. Next time I'd definitely like to try the quails which I saw come out and looked beautiful.
  13. Last week I attended the special "Dairy Cow Dinner" Tail up Goat hosted where every course featured beef from dairy cow/cows from "Earth n Eats". As with the other Tail up Goat event dinners I've been to this awesome, with the main featured giant steak brought out reminding me a Komi final meat course meets (meats) a high end steak house. Was certainly stuffed by the end from the courses plus the wine pairings but no complaints on my end. Pictures and further descriptions from my IG:
  14. I'm happy it's moving to a better location. I had a really good meal there this fall - not perfect but the best dishes I thought were truly excellent along with some other very good ones. The tuna crudo and the branzino were genuinely fantastic. The interior though definitely felt a bit hotel-y and unbefitting of a lot of the creative cooking that's on the menu. I'll be excited to see it in a new space - hopefully that plus the Michelin star will equate to it being more popular.
  15. Pictures I took from the innaugural brunch service at TuG on 12/2 (thank you window lighting). Really enjoyed the meal and at only $40 a person for 3 courses a pretty damn good deal all things considered to try the awesome cooking here. I managed to get NYE reservations here which I'm extremely excited for.
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