Baccala

My wife and I had a first dinner at Central last night. We found the service to be excellent. We found the food to be good, not great. I like the food, the wine list and the space and would go back, however see no real reason to rush back or put into my rotation. We had the following; Mussel Chowder- Frisee & Lardon, poached egg salad Lobster burger Lamb shank with creamy corn polenta Kit-Kat bar

Opentable is accepting reservations starting on the 8th. I have a reservation on the 9th for 4.

I think Sorriso is worth an addition to the list.

Thanks for the link. The supplier has the recipe on their site. If anyone is interested. http://www.gamemeat.com/pdf/Tracys-Rib-Rack-recipe.pdf

I am looking for the non processed deli version. In NY there are many Italian stores that still make it.

The common question is asked to great chefs, time magazine has pictures and comments. http://www.time.com/time/photogallery/0,29...1465236,00.html What would your last meal be ?

Does anyone know a source for authentic Porchetta in the area ?

I personally never had it made like french toast. I returned from France a few weeks ago and ate Monsieu/ madam a lot, (I perfer Madam) and they look the same, as preapred at Belga.

My wife and I took a friend to Willow on Friday night to celebrate her Birthday. We have been there a few times and with each visit we like it more and more. I found both the food and service to be perfect. I was impressed with the special efforts they took for my friend’s birthday. They prepared a special menu and provided her with cookies in a bag, with the menu attached as we were leaving. The menu is creative and the food quality is excellent. This is an example of a place where the chef has a passion about food in my opinion. Apps: Willow “Fritto Misto” Platter with Smoky Paprika Sauce - Prosciutto Friters, Fried Chorizo Stuffed Olives and Blue Cheese Dates-Excellent flavor combinations and product quality. This was also perfectly fried to allow for the combinations to come through. This is an excellent dish to share with the table, but might be a bit much for one person. Shrimp Scampi Gratin -Creamy Fennel, Orzo Pasta, Lemon and Basil with grilled Cibatta Bread-Two plump perfectly cooked shrimp sitting atop a well prepared orzo and fennel mixture. Was a great combination of taste and textures. Smoked Onion and Sherry Soup Gruyere Cheese Gratin-A well prepared soup with a nice balance of taste. Salad Willow Caesar Salad Fried Croutons, Imported White Anchovies, Shaved Gouda and Lemon. This was a miss. I was looking forward to it when the plate arrived. The presentation was nice, a nice portion of romaine, a generous portion of cheese and white anchovies. The dressing suffered from to much lemon and the cheese lacked enough of a punch as did the croutons. Dinner Pepper Crusted Beef Rib Eye or Filet Mignon-Medallions $27 Potato & Smoked Gouda Tart, Red Wine Mushrooms, Crispy Onions and Beef Jus. Excellent all around, perfectly prepared and the meat was prepared as ordered. Everything worked. Sautéed Jumbo Day Boat Scallops -Squash Ravioli, Shiitake Mushrooms, Crispy Bacon and Smoky Tomato Sauce- Excellent plump/succulent scallops perfectly prepared. This was a great combination. Miniature Rack of Pork Stuffed with Housmade Sausage -Creamy Salsify, Cipolini Onions, Roasted Potatoes and Ham Hock Jus Three perfectly prepared chops delivered as ordered. The meat was flavorful and tender. The sausage was a perfect combination with the pork, full of flavors without detracting from the chop itself. The potatoes were diced I a cream sauce and put on a puff pastry. The creaminess of the potatoes and the buttery taste of the pastry were excellent. I loved the cipolini. Overall the dish was perfect and hope it stays around for a while.

Interesting article in Wine Business today about the Stelvin (screwcap). Worth a read for anyone that is interested in the topic. http://www.winebusiness.com/news/DailyNews...fm?dataid=51090

We have been to Belga a number of times and enjoy their brunch. Waffles, Crepes and Croque Monsieur/madame's, roasted mussels. The place is on the small side and can fill up quickly on Sat/Sunday, but in my opinion is worth the wait.

The Mrs. and I tried dinner at the new Restaurant 3 in Clarendon last week. Since it's only been open for a few weeks it deserves some slack, but we won't be rushing back. On the plus side, the service was very good, attentive but not overbearing, and the atmosphere is nice with the bar was packed by 7:00. Some of the food was good too. The calamari appetizer was tender and pleasantly spiced, if a tad greasy. The menu, however, is very limited--at least the entree choices--and what's printed might not exactly reflect what you get (lesson: ask the waiter to describe the dish). I ordered the cowboy cut ribeye, which came heavily--and I mean heavily--blacked with spicing overwhelming any taste of the meat, which looked to be high quality btw. If I had known the steak was blackened, I wouldn't have ordered it. Also, the side accompanying my steak was an odd combination of mushrooms, asparagus, artichokes and potatoes. The side was drowned in oil and lack any flavor. The combination is described on the menu as, Vegetable Ragout - Red Bliss Potatoes. In my opinion I do not think this combination would work well if is was prepared correctly.My wife's grouper sat a top some wonderful creamy grits, but also came swimming in cream sauce, which wasn't noted on the menu. She didn't like the combination, and the two really salty shrimp floating in the concoction didn't help. The restaurant might just need some time to get its legs, but I am holding off to return until I hear otherwise.

Was lucky enough to have lunch at le paradou today. It was my first time and will be going back. After reading numerous reviews and heard first hand accounts about the stuffiness and rude wait staff I was a little concerned. In the beginning the waiter seemed pushy and kept circling waiting for us to order. Things calmed down after I spoke to the sommelier and placed our wine order. To start we had a Chablis 1st Cru and rolled into a beautiful Red Burgundy. I found the wine service to be excellent. There was a bit of an issue with the water at the table. There were some that ordered tap and others that ordered sparking. The waiter, specifically one guy, would come over to refill and put the sparking into the glasses that were filled with tap water. This happened about three times before he got the message. For Lunch I had: App: Lobster Purse, Carrot Ginger Sauce for the App-Everything we well prepared and flavorful. The lobster was succulent and moist. I would have like to have a little more flavor to balance. The sauce was a little short in that department. Entree: Rabbit ‘Estouffade’ with Olive and Rosemary as an entree The rabbit was perfect. Tender, moist and well balanced with the sauce accompanied by a few carrots and mushrooms. The residual sauce did not go to waste. The nice bread at the table helped with that process. Desert: Chocolate ‘Saveur’, Thyme Sauce, Hazelnut-Citron Confit Ice Cream Very good. I enjoyed the combination of flavors and textures. I also had a chance to sample a co-wokers Breast of Duck, Poultry Mousse, Turnips with Thyme, Carrots, Juniper Berry Sauce. I was impressed with the preparation of the breast, prepared perfectly rare, nice balance with the fat. I was also impressed with the Poultry Mousse. It was light and flavorful. One bite and I wanted more. We ordered off the Pre Fixe Menu, which cost $32 per person. I was impressed with the offerings on the menu and consider it a good value. If you do not have wine. Our wine bill exceed the food bill by a good amount.

Actually there is a developer putting together a deal that would include the garden store lot, that is owned by the true value hardstore guy. He is also working on the strip across the way including the Merchants tire and auto. Nothing firm, but the plans do include a restaurant. There was also discussion of that strip along lee highway, by George Mason. The issue there is they are Individualy owned. I can tell you the county is looking into blight and how states like Ohio addressed.

"Most merlots are rather insipid and bland, good for washing down pizza but not good enough to star on its own." That is one bold statment. I have not found a VA wine that is worth buying in anytype of quanity. I to beleive in shoping local and have explored local wineries. It was not for the lack of trying. Here are a few suggestions that may change your mind in my opinion about Merlots Clarendon Hills-clarendon brookman- 2005 Houge- Merlot Columbia Valley Reserve 2003 Shafer Merlot Napa Valley -2004, (I am a big Shafer Fan)

I have had the chance to poke around the kitchen and fridge, now that was a scary place.

Word is that the building is for sale. A cool 4 million.... Would be nice to see this relic leave and allow for new blood.....

Is it not time for a strange fire ? He has not remodled in years

I have eaten here a few times and find the space depressing and smells like mildew. My wife had the crabcake, which she liked and I had the steak. The steak was not prepared well, while the outside gave the apperence of being well prepared the inside was stone cold. It also tasted as if might not have been in the fridge a little longer the it should have been. While my wife really enjoyed the crabcake, we stopped going becuase of the quality issues and the issues with the space.

I like Calhoun's. They are in Culpeper. http://www.calhounhams.com/

My wife and I recently had lunch here and were pleasantly surprised. I find that all too often the promise of a decently prepared and balanced brick oven pizza or wood fired falls flat. I ordered the NY, with just cheese, and my wife had the Neapolitan, Margarita. I found both to be well prepared. The crust held up well throughout the meal. I found the cheese on both to be prefect in taste and amount. While mine was perfect I would recommend a touch of sea salt on the Margarita would make my wife’s pizza perfect I look forward to returning and exploring more.

I don't know if this was mentioned, but Mark's has new owners. They changed hands over a month ago. From what I understand most, if not all of the cooks stayed.

Interesting note about the dog being in the restaurant, I wish more would allow it. In fact I would say follow the French model, keep the kids out and allow more dogs.

I find that it is usally best not to accept the offers and send the message that it should not continue again. I am sure that we all know where it is easy to bitch about somthing and get somthing for free. I alos think it promotes the entitlemnt of the diner to expect things when they are not 100%. For me if it happens more then twice and are related, I simply do not go back.

Maybe it is just me but I would prefer that there be no situations that require special attention from the management. I have had issues at Dino's, and was offered a card for a bottle of wine for my next visit, which I refused.