SrtaJRosa

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 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.

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.

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

I support others' comments on this one. It's great for the servers when repeat guests request their section, but I would go so far as to say that many of our regulars know and are recognized by all of our staff.

Last week, I had the opportunity to dine at Blue Duck for lunch. Amazing!! My husband had the pea soup with chanterrelles and a poached egg, then enjoyed the trout for main course. I must say, trout in itself, doesn't have much flavor, but the way this was prepared was exquisite! It was sweet and delectable (did I make up yet another word?) I started with an heirloom tomato salad and was very pleased with both my first course and 2nd course (the 1/2 portion crabcake.) The crabmeat was hardly breaded, gently fell to my plate as I cut into it with my fork. This was a delicacy, yummy! We also shared an order of the leeks, recommended by our server, and it went splendidly well with our main courses. The iced green tea was unique and refreshing and a pleasant beverage accompaniment to our meals. I was delightedly surprised by all the flavor and color of cuisine for all our dishes, and upon asking the server, he shared that the foodstuffs are purchased directly from the farmers themselves, giving all their dishes a "fresher appeal." We will definitely be back. Kudos to everyone who made our meal at Blue Duck one to rave about!

Legacy Libations Lives On!!! Notti Bianche warmly invites the community of Don Rockwell to continuein our own legacy in honoring a monthly tradition, celebrated the last Friday of every month. After all, the more we celebrate in the spirit of great food and fine wine, the more we will get better acquainted We proudly strive in our commitment to providing exquisite cuisine equally paired by our everlasting service to our guests. Please join us in our celebration of a continuing tradition. Friday July 28th. Same time, same place as always. Thank you to all of our guests for your support and understanding while we are in transition. Yours truly, The Notti Bianche Family

Alright, well, I'll put my two cents in on the cheez whiz debate here...I guess the question in point is which came first, the cheez or the whiz. I'd have to say that melted american, provolone, swiss or whatever you prefer is the original cheesesteak. The cheese gently melts on the steaming steak and perhaps this is where the idea of whiz evolved. Thankfully, the cheese I order doesn't come out of a can. And my best steak has always been Jim's on South St. No matter what the cheese, I like mine always with sauteed onions, mushrooms and ketchup. And yes it is possible to chow down on the sidewalk. As part of a group of teen hooligans, we would take the best seat for people watching on the entire strip, seated indian style on the sidewalk in the shade.

Grew up on the stuff in the phila., so far I've only seen it on the menu at Bob & Edith's. Know anyplace else that serves it up?

I plan on making tomorrow night (July 3rd) a night for ol' ebbitt oyster happy hour. plan on bringin a few friends too. I'll probably still be wearin a suit with a bunch of restaurant folk hoodlums. hope they will be open, someone pm me if it's gotta be somewhere else...

So right you are, a little scam I suppose, done by the parking garage owners. I was able to shimmy my way since I hadn't left Foggy Bottom before 5pm when I arrived at Agraria seated at the bar after 4:56pm (???) But now getting to the good part... I was able to get away for a Saturday evening (!!!), and took some much needed recluse at the bar at Agraria. The space is HUGE! There are endless rooms, secret passages, and much more behind the scenes than one can imagine at a restaurant! Tom was a gem at the bar, I have to admit it was awesome seeing him in his element. Cocktails were delicious, in addition to pan seared sea scallops served with caviar! Derek had a moment to give me the tour, and boy was I surprised! First one who reserves one of those private dining rooms or lounge or Derek's spectacular wine room, please invite me!!! OK, maybe a little bit overboard with the smiley icons, but hey!

Looking forward to seeing everyone tonight, and for some, meeting you for the very first time!

Speaking of miscellaneous sides...Oh, yeah...did I mention they have SCRAPPLE? That's right, scrapple! Maybe it's a regional thing, but I love it!!! Yeah, very good with pancakes and syrup!! Yummy! Could this be the only place near the district that serves such a delight? PS edited to replace "in" the district with "near" the district. Clearly, as an arlingtonian I still think of DC as home turf, but my favorite diner is in VA. Still close enough to call DC my hometown, specially bein a city girl and all.

Well, I'll tell you what... I may be a "newbie" as a "foodie," however... My husband and I dined this evening at your restaurant, and we were very pleased with both the exquisite cuisine and the fantabulous service. (did I make up yet another word?) My favorite plate was the quail with figs and house-made corn polenta (so delicious!!!) All the plates were absolutely devine! The front of house staff took extra good care of us and ensured a perfect romantic evening that ended all too soon. You work magic at Circle Bistro, Brendan! Kudos!!

Searching for a thread about Bob & Edith's or just diners in general... Growing up in Philadelphia, I have always loved the diner experience. There is something genuinely American about diners... I loved the Melrose diner in South Philly (they had the best hot apple pie with warm vanilla sauce!), and now I live for Bob & Edith's in Arlington. It is literally two steps from my doorstep...it's where to eat in VA at all hours of the night. And it's also a great neighborhood hangout. Sometimes it's a little crazy, and most weekend late-night hours it's a free-for-all. My standard order? Cheeseburger everything no pickle with french fries, side of mayo, and a hot tea with cream and honey. Whenever I'm jonesin (did I just make up a word?) for a bite to eat, Bob and Edith are always there for me.

The other day, my mother came to town from Philadelphia, and after reading so many fabulous posts about Palena...I had to try it out. We were very pleased. Even with her request for light/no salt, the kitchen was very accomodating. I loved my beet and lobster salad. Yummy! This is one place I will definitely visit again!

Greetings and salutations! My name is Julia, I work with Danny at our lovely italian trattoria down in foggy bottom. I had heard some buzz about this board through various friends in the industry, and decided it was time to join after teaming with Danny at Notti Bianche. I am bilingual and speak fluent Spanish, a talent I hope to utilize in the restaurant. I look forward to meeting everyone, though I doubt I'll get much of a chance. You know how much of a slavedriver Danny is. In any case, you're more than welcome to stop in and say hi. I love to meet others who are as fond of cuisine and the art of the restaurant business as I am. Gracias.

In little Putnam CT there is a neat modern restaurant that oddly seems out of place in the town called 85 Main. Never thought I could get fresh oysters in the middle of nowhere cow country CT. The tiling in the bar was so cool, small blue and white tiles, although an eclectic painting of topless mermaids seemed a bit odd for a fine dining experience. This phenomenon has always been a curiosity of mine. Is it just easier to use the location name than create one anew? Or is it so Washingtonians can find their way to the restaurant and don't miss it? I know, silly, of course, but it seems to be a national trend as well. Thoughts? Comments?

I'd have to say I love those places that play all the music everyone knows the words to. Somehow everyone singing obnoxiously to a good ol' tune bonds the entire bar crowds. The only downside to these types of venues, however, can be the weekend college crowds, but hey, sometimes navigating your way through them can be half the fun. Front Page (Dupont Circle) Sign of the Whale (19th/M) Madhatter (19th/M) Cheers!