Mark Slater
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Everything posted by Mark Slater
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One way to ensure zero no shows is to confirm the reservations several times, receive written credit card authorization and then take pre-payment for the food.
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"How to enjoy wine and not look an...."
Mark Slater replied to Joe Riley's topic in Beer, Wine, and Cocktails
My 2¢: -I offer tastes of Champagne so the host can check the temperature. Some people want their Champagne served at 33° . -Why do I keep seeing people say not to smell the cork? I've seen serious wine writers say this, too. If the cork is rotten, it will smell rotten. The cork should smell like wine, not rotten cork. -
Signatures, Penn Quarter - Signed Off.
Mark Slater replied to babka's topic in Washington DC Restaurants and Dining
Ha! -
Forgot to add: Having Peking Duck delivered is the ultimate guilty pleasure.
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Meiwah is a block away from CB and they do carry-out and delivery.
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He also grows Tannat. When he told me that, I flippantly said "what about Xthinomavro?". He said "I bottled that last year"
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Look here where the chefs shop: Bragard
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New York Times yesterday:Standing Rib Roast by David Burke
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Your mileage may vary
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No, no! A Chinese restaurant called Wonton Desire. (I really saw this once in Rehoboth).
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A friend asked me for advice and I said I would turn to the great minds and quick wits at DR.com for the answer. Here's the question: "I guess you must know Dulles Airport fairly well ? I'm flying in there on Saturday March 25, arriving 3.25pm, and transferring to a flight to Myrtle Beach SC which departs at 9.40pm. That leaves me a large time window in which to have dinner, but where ? I assume that I'll be clear of immigration and customs by (say) 4.30pm but I guess I won't have time to check my luggage, get into the city, have dinner, and get back to the airport by 8.40. Or would I ? How long is a taxi ride each way at those times on Saturday ? If it's feasible without making it too hectic for me, I'd love to dine at Citronelle. Obviously I have to allow for flight delays too. Alternatively, dare I ask if there's a decent restaurant at the airport ? Or maybe one of the airport hotels ? I'd appreciate any advice ! Incidentally, I have a similar situation on my return on Saturday April 1. My flight from Myrtle Beach arrives at Dulles at 11.52am and my flight to London leaves at 6pm. That sounds like an opportunity for a long, relaxed lunch to me Again, any ideas would be most welcome." Thanks in advance!
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When your reservationist lists it as a no-show, the system sends them a scoldy type email.
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Take credit card numbers and establish a no-show policy.
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Beans on Alinea
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Yeah, but the person asked where to get steak tartare, not GOOD steak tartare.
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Marcel's Bistro Francais The Guards Bistrot du Coin
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Good point, Michael. I have to agree. Can I have a TV show now, too?
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Restaurant Week - January 9th-15th, 2006
Mark Slater replied to Demvtr's topic in Events and Gatherings
Dean, Please! It's Rockweillers. -
Restaurant Week - January 9th-15th, 2006
Mark Slater replied to Demvtr's topic in Events and Gatherings
DC Hospital Week: Tummy tuck and chin-lift for only $3006.00! -
Rox, You are the master of the carrot and the stick.
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but if you mix it with Red Bull.........
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Crackers, The menu always reffered to them as "white kidneys". They were an ingredient in J-L's chestnut soup. The soup was a puree of chestnuts, porcinis, foie gras with duck consomme and sometimes black truffles. The garnish in the bowl was the duck lights (poached and sliced) and chestnuts.
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The words "breast" and "legs" are conspicuously missing from the list of stew ingredients.
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Everything but the good part. Yum.......
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boo don
