SrtaJRosa

Bacon flow chart (click)

That's awesome. My only change would be the substitution of the words "pork belly" for "bacon." hmmmmm...pork belly (imagine homer simpson voice here)...drooooool.

Any other restaurant insiders care to chime in? Does this thread have any merit according to those working in the industry? I don't like to make generalizations, but I assume that (with a few additional gems of fine-dining choices) DC has acquired a few hundred more seats than were available a few months ago, and thus the "labor shortage."

(Edited for Clarification) My apologies if I was unclear; I was actually trying to avert from the "Millenials" piece and get back to the "labor shortage" in DC restaurants.

Triple Spacing, as we were reminded today...You should see the thread here. and I suggest reading it top to bottom. Or just skip to the end and peer over a summary of quotes. (I'm still a newbie too, but I think I got this spacing thing down.)

Way back somewhere on this board the fact that the spell checker doesn't work when using Safari on a Mac was discussed. Tonight, while writing another post I misspelled a word (shocker, I know) and a little red line appeared alerting me to this fact. While I am thrilled with this new turn of events, I can't figure out how to find the corrected version of the word. It doesn't just pop up like in Word. Help

Try holding the CTRL key down while clicking on the word in edit mode. I'm using Firefox on a Mac, and that works for me.

Honestly, management at Bebo (and many other places around town) just needs to put further effort into the interview process (hello...reference checks!), ongoing staff training and presence on the floor during service. Hanging out at the host stand is a cop out. It's a piss poor mistake to hang out up front with the hostesses and say "Hi" and "Bye" to people. Get your butts on the floor and be involved in service!

I can speak from front-of-house experience here. It's a no-brainer that management should be on the floor during service, schmoozing with guests, making sure service runs smoothly for every guest in the dining room of any restaurant. Not in the office, not by the host stand, but actively involved in service on the floor, at the bar, etc. That is one of the great rewards that comes with the business, the satisfaction of ensuring guests are having a wonderful time. Make personal connections with the guests to ensure you remember them the next time they drop in.

Yummy!! This is so simple, I learned it as a child...Take a bagel, toast it, then stick it in the toaster oven with some spaghetti sauce and mozzarella (or whatever other cheese you prefer.) This is a version of pizza that you can do even when...um...drunk. Can't go wrong, and I'm sure any schmo will have the ingredients in his fridge. And add whatever other toppings you like. Also can be done with an english muffin. Don't expect it to be as fabulous as Dan's homemade genuine pizza recipes as seen here, but tasty nonetheless.

Click!

but, but, but, but what if I wanted to mix this with a cup of hot tea and cream? sacrilege or still ok?

Now that the temperatures are nearing the freezing mark, I'm in search of a good beverage to keep me warm during these chilly months...::shivers:: it's cold outside!

Well, I have seen quite a few places that muddle cucumber slices and add Hendrick's gin. Different names for the same idea, that I've seen at Perbacco in San Fran. and saw something similar on the Hudson's drink menu. I prefer lemon juice to lime when mixing this concoction. My personal recipe calls 1 1/2 oz. Hendrick's, 3 thinly sliced cucumbers muddled, equal parts lemon juice and simple syrup served on ice with a splash or two of seltzer.

Apparently it's been a problem across the U.S.: restaurants selling lower-grade fish as the good stuff. Whether it's due to purveyor mistake or kitchen discrepancy. Anyway, DC did well according to this report...7 out of 8 were the genuine cannoli in our area.

Has anyone suspected this first-hand? I would think it would be easy enough to distinguish, but according to the report, most of us are easily duped into eating one type when we think it's another.

ETA the link

http://www.nbc4.com/consumer/14489326/deta...ml?dl=mainclick

I recall hearing of this position opening earlier...is it de ja vu or...? I swear I really heard this before...a few years ago...in the same space...

ESPNZone is one of those places I recommend to groups with a few kids in tow...kind of up there with Cactus Cantina and Chuck E Cheese's.

I'll disagree with your disagree. There's Shanghai Cafe in Potomac for Shanghainese. Bob's Noodle 66 and it's companion Bob's 88 Shabu Shabu turn out some excellent Taiwanese food. Peking Palace has Hunan cuisine. And I've had excellent Peking Duck at Spices in Cleveland Park, and Peking Cheers in Gaithersburg.

Save New York, I don't know of a better metro area for Chinese food on the East Coast.

I must say that Philadelphia has quite a few decent Chinese food places in the area of University City and CHINATOWN. Not to say better than the NYC, but definitely better than DC.

This is a fun exercise...one that I would be interested in getting others' perspectives. My ideal version of a restaurant would be one whose menu changes according to what is in season and reflects the chef's personal tastes. I also love when chefs take traditional dishes and tweak them into something new. The space would be modern and chic, but not cold and metal. Warm hues, comfy chairs, side-by side seating tables for two. There would be a community chef's table where single diners can walk in and sit down without reservations. An open kitchen would welcome guests to a walking tour of behind-the scenes, and servers would be encouraged to escort their guests around upon conclusion of the meal. The bar would serve authentically fresh cocktails, and nothing frozen, using fresh squeezed ingredients. Guests would always receive a taste of wine before being poured a glass. Upon leaving the establishment, guests' cars would be ready and waiting at the door...

Hi. My name is Julia. I speak fluent Spanish and am musically inclined, and I am from the city of brotherly love (now known as the city that loves you back and then some. Maybe they changed the name of Philly yet again. No, I did not grow up in the burbs, but in the heart of the city.) I share the pleasure of enjoying a delightful cocktail with others and occasionally trying my hand at one of my own. I used to be connected to Notti Bianche, although I have ventured otherwise in a year's time. Today I enjoy my time when Tabatha isn't waking me before it is time.

I read today in the Post that he will be speaking Nov. 7th at Lisner Auditorium. Tickets are $28 in advance. www.residentassociates.org for more info. Should be fun...

I saw a special a lil while ago that featured an underwater hotel, and a restaurant is being planned with it, currently being built in Dubai. http://www.designbuild-network.com/projects/Hydropolis/

Now that would be quite a view too!

My conversations as of late have stirred up some worthy discussions in my mind. No, they have nothing to do with my recent nightmares regarding octopus, but they are grounded in what to do when I just wanna have a good time.

Case in point:

I walk into a bar, following some early-goers pre the 5:30pm opening time (drizzling quite a bit.) They were very nice to admit us pre-dinner time!!!

Wonderful atmosphere, and I loved the bartender, soooooo nice and soooooo appealing despite my qualms with my first drink order...what a gem!!! He handled it beautifully, not like I complained but...he was sooooo good about it! Made a beautiful bellini instead!

Oh, the food, how wonderful!! (and beautifully posted here and elsewhere)

An additional case in point:

No names mentioned (of course) however the service was bad. To say the least. I walk in after phoning about questioning dress code and prices to entree plates (my aunt and uncle were in fashionable tourist attire) sat at a table, and basically left neglected. After ordering wine and apps, I know we are ordering cheese. And I say so explicitly to the server. Nasty tasting apps arrives, with no server in site... Do we complain? No, that is not in our nature...Finally I order cheese, and when they arrive...guess what?? My uncle and I are left to guess what the different cheeses are. (more to this but edited to spare you the horror) Beautiful, because the food-runner has still to tell us which is which. Where is said server???

Finally after telling my ordeal to so-called manager person, in a good-humored way...what do we get?? A 15% industry discount!! Wonderful! So what does that mean? Horrible food at a discounted price, and everyone who knows me knows how bad it was....so we deserved bad food at a discounted price cuz I'm in the industry??? Puleeze!! Be for real. Needless to say, my business card with a special note indicating my appreciation for the discount and best wishes for him were there with a 15% tip. Hopefully he gets it.

I happen to feel like a black sheep as of late when I want to go out. Do you know what I mean? After all, what else am I there for??? I just wanna have a good time with nothing else to worry about, especially when it comes to family.

It's funny...do others feel as if they can't go out unless others know who they are?? Tee-hee and ha-ha. I wish it were the opposite in my case...

So, be nice...I wish everyone could just be themselves...No threats, no "vendettas," just people who live and love the restaurant business. It's not about who you are or what you represent...it's about how you love what you do and how you love the people who provide a great time for you and yours...

PS...you never know who is sitting at your table, or the one next to yours.

Yours truly,

Julia

I'd just like to say that, in general...

The Philadelphia restaurant scene is catching on like wildfire. And BYOBs are very popular among restauranteurs. Perhaps because of PA's strict liquor laws?

There are streets that never had much of anything that are now CROWDED with restaurants. Makes for some good eatin'

And there are so many relatively new ones, I had never heard of, before making the drive there.

Alas, we still have yet to dine at Le Bec Fin...

However, Philly has its own Restaurant Week coming up in September.

My, how the world changes in just a few years...

I have a question:

What to do with unknown aged wine found in a freezer with the corks blown off completely?

I actually encountered this conundrum with two bottles pretty recently...

Worth saving for staff tasting? Just kidding, yeah I was the guinea pig, and yes, after thawing it tasted pretty much like an old stank refrigerator.

Wow. What a great night at Bob and Edith's, as always...

We frequent there many more times than we've posted...and tonight, well...

Of course, I ordered the usual (chzburger everything no pickle with ff), as did el Senor ("steak and cheese w/ff) and mayo on the side.

What was really cool, however, was meeting the grandson of the original founders. Although it was his "first day back," his service was outstanding. El Senor first noticed because we always seem to sit at the same small table, a little out of the way of the usual diner traffic, and right there in front of me are the photos of the family who make this restaurant run. Yes, the kid in the pictures actually waited on us, and it was a pleasant surprise being that we frequent B & E's a few times a week, have met his father and sister but today met him for the very first time.

In addition, this diner has no written record of our patronage, but somehow the regular staff "just know us," and are always working with a smile and a nod of recognition. So simple, yet so divine. This is something I strive for...just knowing a return guest by greeting them at the door.

On this particular Friday night, the music was blaring, I was enjoying my time, and of course, late night weekend nights are prime for social entertainment. Everyone goes to Bob and Edith's. How cool.

Kudos!

The only other point I'd make is...wouldn't you like to have your own long-term clients AND your predecessor's long-term clients, too? Julia's rambling apology/announcement/whathaveyou combined with the befuddlement suffered by ScotteeM doesn't sit too well with me.

As Julia noted, "the rules have changed but the game remains the same." I'd like to know specifically what rules and what game?

The rules may have changed, however the game remains the same.

The "game" I refer to is the business of the restaurant, and the enjoyment of all parties (guests and restauranteurs.) The "rules" I refer to are those specifically pertaining to the restaurant. I have others I must ask and get their opinion regarding special considerations, comps, or discounts that are not accounted for.

Personally, I have no qualms about doing special discounts for those who have earned my respect and trust. However, being that there are many others involved in the decision process, I have no authority to "OK" any exceptions to the rule. You may PM me, email me, call me, or if it pleases you, post to the NB thread with your comments.

I'm looking forward to my stint at Notti Bianche, and I will prolong my stay as long as possible. Sometimes, that means adhering to the rules.

And I wasn't trying to down anything ScotteeM had experienced or posted. In fact, I appreciate constructive criticism because it helps to improve our restaurant and the experiences of our guests. However, I would appreciate the opportunity to rectify any situation that may come up in the future as it pertains in the restaurant to me personally, and I will gladly resolve it in a kind manner.

We finally got there for dinner last night, for the first time. I'm just sorry we weren't able to do it while Danny was still there! We don't venture into DC often enough for dinner, although there are clearly some very good reasons to do so.

My husband disliked the space intensely, because it was "dark" (his description). He was cranky about that even before we sat down. In spite of his dislike of the physical space, the menu excited him, and the wine list did, too. Before we ever tasted a single bite, he was talking about what he'd like to try on future visits.

We started with those lovely bruschetta as we examined the menu and planned our order. He had the octopus, the special risotto (oven-roasted cherry tomatoes, a lovely slice of Buffalo mozzarela, and arugula pesto), and the branzino. I overheard another server describing the braised short-ribs raviolini with chanterelles, and requested that after the hearts of romaine salad, and before the hanger steak.

Not only did we have no complaints about the food, we both felt that the risotto and the raviolini were "home runs," and loved every bite. I revisted my leftover steak and potatoes for lunch today, bringing back happy memories.

While the food was spectacular, the service was tentative at times and slow at others. The staff were friendly and gracious, but it was several minutes before our server made his first approach to ask about drinks. The air-conditioning seemed to be malfunctioning, and it was very warm in the room, but a large glass of ice we requested for our water mitigated that issue. Possibly also because of the heat outside, we had to hunt around for the parking valet when we were ready to leave--we finally found him in the hotel lobby.

Seeing the corkage policy upthread, we took a nice Chablis with us to have with our appetizers (we bought glasses of wine for our later courses). Unfortunately, this policy seems to no longer be in effect, as neither our server nor the hostess was at all familiar with it (or Rockwell, for that matter). No problem, we paid the $20 corkage fee. I was a little surprised that our server didn't discuss the corkage fee at the beginning of the meal (nor did the hostess, when we showed up with the bottle), as the few other restaurants where we have taken wine usually do so, and we try to be familiar with corkage policies ahead of time. I thought the information on this thread would suffice, and I did write in the comments section in my Open Table reservation (initiated from the restaurant's website) fulfilled the request for advance notice.

I'm already dreaming of our next dinner there! In spite of my complaints above, the food was good enough to overcome all of it. I also like the flexibility of the menu, with half-portions of pastas and risotto, allowing for lots of creative combinations. I can't wait!

Greetings. Allow me to introduce myself. Being that this is a public forum, I will treat it as such.

My name is Julia, and I am the assistant general manager of Notti Bianche. I worked with Danny Boylen, and have since continued my position as of his departure. I am happy to say that I personally continue his legacy at the restaurant to the best of my ability.

Our goal as a restaurant has always been, and will continue to be, to constantly strive for providing innovative cuisine in conjunction with our commitment to superlative service. To that end, we value your comments and are always working to improve as a staff. After all, what is dr.com but an avenue to which consumers and restauranteurs can gather and make everyone's experience enjoyable and rewarding?

Please also understand that with new management, there may be a few changes, and that this is to expected with any restaurant. As I understand it, the waiving of the corkage fee (normally $20 per bottle) was a personal decision made by the general manager at the time for his friends (IE anyone who reads DR.com) I would go so far as to ask whether this courtesy will follow Danny Boylen to his future endeavors, or if this is strictly a Notti Bianche tradition.

Thank you for your comments concerning the valet wait-time. We are already implementing a plan to streamline the wait guests have for the valet and wish this were brought to our attention earlier. Yes, we do share the valet with the George Washington University Inn, hence where some of the confusion may lie.

Unfortunately, I was not present during the dinner Saturday evening due to a personal medical emergency. (Normally, I make it a point to be present most evenings during dinner service, and I would have made it a point to be present during dinner Saturday evenings as I do every weekend.)

The current general manager was not aware of any promises made in the past by former management concerning the waiving of corkage fees as implied on dr.com in previous posts.

The rules may have changed, however, the game remains the same. We do not encourage any practices that are unfair to any of our guests. IE how would one feel if they knew they were not being waived corkage simply because no one informed them of the dr.com forum. I, for one, promote a just cause, and the ideation that one is priveleged simply because of a website forum seems absurd, especially since that privelege carries certain courtesies, be them exceptions to the rule or whatever. This is simply unfair, and to hold the current management team to an exception that was implied by the previous management is unreasonable.

I sincerely apologize for not ensuring a memorable and delightful experience for member ScotteeM, and we welcome her return for a visit in the near future where we will go above and beyond the call for superb service.

For any further questions or comments you may contact me directly at manager@nottibianche.com. In fact, I encourage you to do so, and look forward to hearing from you.

Yours truly,

Julia Rose Wolfe

One word: Yuengling, or what sometimes can be:

"Ying-A-Ling-A-Ling." Hm. (there should be an emoticon almost like "the thinker" sculpture.) Picture that.

If my three year old daughter eats it, it is a fruit. Everything else is a vegetable.

Too cute.

I had a discussion the other day regarding Herbs vs. Spices. Penny for your thoughts anyone??