Mark Slater

I can't believe this thread has gone on so long, and in so many directions.

Rocks, Can you re-name this thread Mt. Molehill ?

OpenTable is a cool thing. I can't tell you how many same sex couples book on OT and indicate "anniversary" on their reservations. Big shrug. Who could possibly care?

Meredith wrote:"It is important to know where you food comes from, and what sort of provenance it has, for lack of a better term. I considered that part of being an informed consumer, but when it comes to the point where you can only call something parmigiana or balsamic if it's produced in a certain region, it's going to far. I don't object to consumers being informed, I object to a common food term being denied to other producers and consumers. If you're making the exact same product in the same way, but you're not allowed to use the word because you're not in the right country? I consider that wrong. " I will address the wine issue since that is what I do for a living. First of all, Champagne is a place, not a thing. The wine made in Champagne can be called Champagne. To call sparkling wine made in California Champagne is plainly misleading. "Sherry" is a place (Jerez de la Frontera), not a thing. If California producers want to make a sparkling wine and call it "Champagne Style", that's fine, but Champagne is a specific region in France, not America, Canada, Spain or Russia. The flip side of informed consumers are the woefully un-informed consumers. I can't tell you how many times people have said to me "Oh, there's white Burgundy, too?", because their only reference point is the plonky garbage called Gallo Hearty Burgundy (which doesn't have a drop of pinot noir in it!). This is the practice the EU has objected to for more than 30 years.

In Wednesday's New York Times, there was an article in the food section about the Sustainable Iceland promotion going on in DC RIGHT NOW. Citronelle is one of the participating restaurants. Whole Foods Markets are promoting the products. The spring lamb and the gin and tonic marinated gravlax are awesome.

The stairs at Timberlake's are considered a Rite of Passage in some circles.

I am all for freedom of expression, praise and condemnation. However, Frank Ruta is not just some hack cook in a greasy spoon diner. He deserves respect. It is one thing to say "I didn't care for the texture of this dish", or, "the spicing was out of balance" (all of which can be transmitted to the server/manager in a non-confrontational way). "Gerber baby food fried in bread crumbs" is laying it on a bit thick, IMO, and I objected to it.

Sorry, MD, but that is just plain wrong. Problems can be addressed, and are (at least where I work), as soon as you open your mouth. Sitting there fuming silently and then going home mad helps no one- not you, and certainly not the business.

I went by last week and it was still being renovated.

My first visit to China Garden this afternoon was most pleasant. We actually had food on the table within 3 minutes of sitting down! The standout dishes were the steamed pork and shrimp dumplings, clams in black bean sauce and the corn pancakes. The room is quite large and was bustling. The service was quick, efficient and personable. 3 of us gorged ourselves on so many tasty things and the bill came to a whopping $42! I'll be going back for sure.

I, personally, am tired of getting blasted by anonymous complainers. If stuff is so bad, can't you speak up while it's happening instead of posting it the next day anonymously on the interernet where NOTHING CAN BE DONE ABOUT IT? Rant over.

Did you bother to transmit this to either the server or the manager at the time? Next day, on the internet, anonymously, is kind of lame. This is a small community. Just my opinion. Pojarski is a classic dish. It might even be in Repertoire de la Cuisine. "Meat flavored Gerber" is kind of rude and insulting, IMHO. EDITED TO ADD: ROCKS, THIS SHOULD BE A REAL NAME SITE, NOT LAME ANONYMOUS TAGS.

Answer: You don't! The business is run out of New York.

I spoke with Chris Clime, the Chef, last week. He was excited about getting the perfect Po' boy rolls from NO. This whole situation is sad.

Selling bottled water is not a scam. Waiters opening endless amounts of bottled water without asking is a scam. Ordering cocktails is not a scam. Ordering generic cocktails and being brought a $14 top shelf martini is a scam. Seeing "Market Price" on a menu is an invitation to scam. Selling after dinner drinks without presenting a menu is a scam.

Le Baron de Brane, Margaux 2000 (Second wine of Chateau Brane Cantenac)

The kitchen or the service staff get slammed if the reservations are not taken carefully. Reservations are a convenience for the guest, but they are also the only means of traffic control the restaurant has. Each restaurant has its own system. In the restaurant I work in, we take 6 tables every half hour. By 7 :30 the restaurant is full. The next reservations are at 8:30, which gives the kitchen and staff time to deal with every table in a calm manner. When the reservationist tells you on the phone that 7:30 is not available, it means that 6 other tables booked before you. This is why, if you arrive at 6:30, you will see empty tables. On the opposite extreme, imagine going to dine at Outback Steak House. No reservations. The restaurant sits empty till 7. All of sudden, 300 people show up within minutes of each other and there's a line out the door by 7:30. The result: CHAOS. The scenario that Nadya refers to happens like this: the 6:30 reservations all show up late. The 7:00 reservations all show up on time. The 7:30 reservations all show up early. This is the recipe for disaster without skillful help at the front door. My 2¢

That's like the old joke Tom mentioned: Leaded or Un-Leaded?

It wasn't him. It was the ROXBOT.

Yes. He's done so many times; and he's relentless. If he visits this restaurant, his prose will be purple. Trust me.

I nominate Rocks to investigate. I would LOVE to hear his take on this place. <evil grin>

You have the right idea, Scottee. I'd pay someone else to eat my haggis too.

Rocks, This is the real cooking monkey: Cooking with Monkey

Barbara, Just curious, what business are you in? Do the books in your business stay open indefinitely?

2 options in Georgetown: 4 Seasons Hotel for the best service, menu and decor Billy Martin's tavern for straight forward breakfast and atmosphere.