Domino

OK see- Don is not to blame. Rasmus posted the information earlier than we agreed, so I was unable to make the announcement at the time and in the way that I would have preferred. I don't want to trash Rasmus too much as they are working for me, but they did goof.

We have indeed enjoyed really terrific support from this forum. If anyone of you come in in the next two weeks that I have not met, please do introduce yourselves but also please do me one small favor and do not set the stop watch when you sit down. It is nothing short of a miracle that any restaurant produces mulitple dishes at various times according to some special requests employing multiple languages under heat and steam while acting very, very cool about it.

Carolyn at restaurantkolumbia

Duly noted. Thanks for coming by.

Carolyn

September Bar Lunch as Follows:

Stachowski Brand Pastrami with Swiss on Pumpernickel with Best on K Fries

Baked Ziti with Natural Chicken

Rose Cream

Fish Taco Fresh Pollack, Cabbage Slaw, Pico de Gallo

Grilled Pizza Margarita or White

carolyn@restaurantkolumbia.com

I've just gotten used to Carolyn telling us. Where are yoooouuu?

Hi Jamie- I sorry- I am here in reality just not in spirit. After RW we will be singing "Kielbasa" which is to the tune of "Volare" so it goes something like this: "Kielbasa, whoa 0" as we rake in the see below

Unfortunately I don't think it was a fluke. I've been in a couple times on weekend evenings and the dining room was at best 1/4 full. To my mind RK has the largest disparity in food quality versus people showing up in the area. The last time I was in a couple weeks ago it gave me a chance to catch up with Carolynn and Jamie for a little while, but honestly I'd like to see them busier so they can rake in more cash :-)

Thanks Hon! Rake in more cash. Tee hee. I have started my book, in my spare time, which contains the chapter "Owning and Running a Restaurant: A Cautionary Tale"

RW menu on the website mind there is no $9 Lunch that week. If anyone would like to come and not get too abused I recommend RW dinnertime though check our new low, low prices on the regular dinner menu in our ever ongoing efforts to not be 1/4 full. (as opposed to 3/4 empty)

Choices for June

Lunch at the Bar

$9

White Pizza

Sauteed Onions, Fresh Herbs, Mozzarella, Fontina

Chopped Beef Burger

Blue Cheese, Herb Butter

With Best on K Fries

Farfalle Pasta Salad

Chopped Roasted Chicken, Snap Peas, Peppers, Olives, Italian Dressing

Artesanal Cheese Salad

Seasonal fruit and Organic Greens

Monday through Friday

11:30 a.m.- 2:30 p.m

1801 K Street NW Washington, DC 20006

www.restaurantkolumbia.com

202 331 5551

why eat junk?

Carolyn@restaurantkolumbia.com

Does anybody know what is on the $9 lunch menu for May? The website is still listing the April menu.

May $9 Lunch

Nicoise Pizza

Herb Butter Burger with All You Can Eat Saffron Aioli

Chopped Light and Dark Chicken Pears Endive Salad

Penne Pasta with Calories, Peas, Prociutto

All small crews are not by choice.

Also please do ask for more aioli if you like it- most customers don't touch it!

Duly noted request for Burgers-In-May!

Carolyn@restaurantkolumbia.com

Burgers and Pizza on the 9 dollar lunch at the Bar!

No time like Mid April to let all you good eaters to know about April's Bar Lunch:

Nicoise Pizza- This is a grilled crust pizza with artichokes, red bell pepper, goat cheese.

Burger- 8 oz stuffed with herb butter topped with grilled onion and blue cheese with some Best on K Fries

Fish and Chips-with some Best on K also

Penne Pasta Prociutto, Onions, Peas, Cream

The pizza is available at night at the bar and chances are that in May we will see variation on the pizza theme. pizza theme?

And

We are now buying our cheese from Artisanal in NYC where they practice the art of affinage or cave aging the cheeses that they souce from all around the face of the earth.

And finally we are indeed hatching a plot for a charcuterie class for sometime in June.

Carolyn@restaurantkolumbia.com

Chef and I were impressed with the enthusiasm 'round the sausages! Mucho Amor to All-

Carolyn

Greetings- Sorry I have just now gotten to this but:

We will do the regular happy hour: draft beer, wine, rail drinks as usual until 7 but will extend the other special drinkies for the duration.

Melbourne Cup $7

Belini Martini $7

Old Fashioned $7

Cremant. $8

The prixfixe is for the entire evening as well. See you soon- thanks!

Carolyn

I asked this question on the other thread, but when did the restaurant open?

May 2004

Review on dcist.com here.

Frankly, I'm amazed at some of the comments at the bottom. The sense of entitlement that is developing truly astounds me.

It is more than amazing as these two events are clear in my mind though they are both years and years old. The Valentine Day event was three years ago the other was a Restaurant Week in August 2005. I feel like I am being stalked.

RK rule, usually: open for Sunday Holidays and Close Monday Holidays.

Open Easter Sunday 11:30 a.m.- 7 p.m.

Carolyn

Happy Easter 2007!

Chef Jamie Stachowski

First Course Choice of:

Beef Borscht with Crème Fraiche

or

Spinach Salad: Avocado, Grapefruit, Radish, and Mushrooms

Second Course Served Family Style

Braised Fresh Kielbasa, Zsa Zsa Coddled Eggs,

Smoked Salmon, Pickled Herring, Pumpernickel Toast

Entrée Choice of:

Roasted Leg of Lamb with Creamy Scallop Potatoes,

Jumbo Asparagus

or

Sauteed Halibut, Braised Endive “Maltese”

Orange Hollandaise

or

Hand Carved Baked Maple Glazed Ham with Brioche French Toast, Pineapple Confit in Pan Drippings

or

Truffled Cabbage Pierogi Family Style Raisin Brown Sauce

Dessert Choice of:

Homemade Cottage Cheese Apricot Rhubarb Crisp

or

Angelfood Cake with Strawberries and Cream

or

Orange Almond Tart with Dark Chocolate Ice Cream

$48 per person

Children $24

This is me with my promoter hat on. Who wants to be on TV with me, the expert on love?

Fox TV will be here at Restaurant Kolumbia on Feb 13th at the crack.

I will be explaining to men what women want and to women what men want. (to eat)

Call me 202 331 5551 or stop by or email.

And if there are any psychologists Fox want an expert to weigh in.

Chef Jamie

February Lunch at the Bar

Apple Chutney,

Crème Fraiche, Fresh Slaw

Beef on Weck

Roast Beef on Kaiser Roll

Wild Mushroom Lasagna

Fontina, Braised Leeks

Chopped Chicken Salad

Roasted Chciken, Endive, Cucumber, Fontina, Pears

ALSO NEW on the Butcher Board- Chicken Liver Parfait as well as the "Clube de Pescador "

Restaurant Kolumbia's RW menu is on the website www.restaurantkolumbia.com as is the new $9 lunch but please note that during RW we do not offer the $9 lunch at the bar, all in the interest of best servicing the train wreck oops I mean people on the train.

Restaurant Kolumbia has the traditional Polish Christmas Kielbasa available for sale $8 a pound. Fresh this week, next week smoked.

Call 202 331 5551 to order!

A comment on the brining issue. The pan drippings can be salty from brining. One needs to be sure, that after brining the turkey it is rinsed for five to ten minutes to remove the excess brine.

At Restaurant Kolumbia we combat this by deboning the bird, and make a stock with the bones- reduce that for our sauce/gravy. During the reduction stage, periodically check the saltiness. You can then prevent oversaltiness by either stopping the reduction process or thickening the sauce/gravy.

What cooks me is an overcooked Turkey. Check the tempurature inside the thigh and remove at 145-150F. Allow to rest for 30 minutes to finish.

Save yourself the trouble. For Thanksgiving, the turkey at Restaurant Kolumbia will be prepared as a ballotin: the white meat is deboned and stuffed with a mixture of leg confit and mousse.

Chef Jamie

Thanks,again for the possitive posts, that should bring them out . We really get worked up over the tasting menu. Thats how JLs(Jean louis) taught me: grind it out stand on your head cooking. So I say to myself I have to hold to that level of effort. If you come by and want to hear more about the old days... Chef Jamie

Restaurant Kolumbia

From Carolyn: Sorry about the artic blast. The air conditioning unit requires a 40 (40) foot ladder- even service personel are unwilling to climb- so I resort to the naturelle air until chef has time to ascend.

Mucho Amor to all Don Rockwell participanting picnickers! Making a debut this week is an old favorite of mine, a fish terrine of seared monkfish loin surrounded by skate with smoked eel all bound with a soft lobster mousse, leeks and cabbage with mustard cream.

Tonight is our monthly Polish Dinner

Start the evening with homemade Sliwowica- homemade Plum Infused Brandy

We make a contemporary Barszcz (Borscht)

Everyone knows about my kielbasa tonight will be served with gravlax, family style.

Classic Veal Cutlet with Porcinni Mushroom Sauce, Delicate Pierogi with Truffed Parsnip Puree

Mazurek of Dates, Pistacio, and Candied Orange

It is a four course dinner for $55 inclusive- $80 with wine pairing.

Witamy!

Chef Jamie

Hello, Chef Jamie Stachowski here,

I welcome Newbies, Lurkers and "Regulars" Too!

Join me tomorrow evening during Happy Hour when I will feature:

WINE SPECIAL - $5 per glass

Chateau de Fregent Bordeaux 2004

(provided by Ed Addiss of Wine Traditions)

Mas Neuf Rose 2005

(provided by Kysela Pere Et Fils, LTD)

==========

Oh, and of course!

Come taste my "Chef Stachowski" Brand Charcuturie.

It is prepared all in-house!

I will provide, "gratis", butcher's board presentations of:

Venison Pepperoni

Fresh Kielbasa

Duck Salami

Boudin Rouge

And if you tell me you like my new haircut, I will throw in more of my charcuterie inspirations!

Looking Forward to the Happy Hour,

Chef Jamie!

Starting Wednesday April 26,2006

“Made in the house!”

Try Chef Stachowski’s Brand Butcher’s Board

Available Lunch, Dinner and in the Bar

3 for $13

5 for $18

a taste of all for $27

Venison Pepperoni

Fresh Kielbasa

Duck Salami

Rabbit and Foie Gras Terrine

Boudin Rouge

Smoked Lamb Shoulder

Vensison Bresaola

Tete de Veau Terrine

Backyard Smoked Trout and Salmon

Served with Mostarda, candied Mustard Fruits

Grilled Bread

Pickled Ramps

Olives

Homemade Pumpernickel