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Everything posted by Keithstg

  1. FYI, the Mache Bistro team now operates CIAO, which was very good, but will now do an occasional pop-up throughout late summer/ fall. They are on a kind of hiatus. Tea House 278 is closed now, sadly, and the building is for sale.
  2. Stopped updating this thread, but here are some thoughts over the past month: Bar Harbor: Masks, masks, everywhere. Awesome display by local government and restaurants to mandate masks and compliance is around 99%. Mt. Desert Ice Cream: Open on Firefly lane, across from the green - location on Main Street is closed. Takeout only, same as it ever was. Blaze: Best restaurant in Bar Harbor, for what that's worth. Wood oven/ hearth and a wide menu encompassing sandwiches, etc through composed dishes. No beer brewed on site, but Blaze beers are brought in from their brewery in B
  3. wow. Sad news. Joe was a legend and among the first, if not the first, to see H Street NE's potential.
  4. Without talking (too much) out of school, the founders who left early made out well, and subsequent events made this outcome sadly inevitable.
  5. The comment section is even worse than the article...though this is likely true for any article with a comment section.
  6. Thanks! We're staying at Farmington, so takeout is an option, just not a super-desirable one. Could work for lunch though. Thanks again.
  7. Sure - I'll take recent as anything from 2019 - just pre-covid.
  8. Any recent Charlottesville recommendations?
  9. Always kind of reminded me of the Willard room, or the University Club dining room. For classic club dining rooms, hard to beat the MC or Cosmos.
  10. Small private club in rural Loudoun County seeks Executive Chef. Responsibilities include: - Menu design and execution for Lunch Service, Tues-Friday, Dinner Service Tues- Friday, Brunch Saturday - Sunday - Inventory purchasing and control - Design and execution of special events - Management of food service & bar staff - Accountability for food/ beverage budget goals, overall culinary P&L - Development of special events/ coordination with tennis events Requirements: The Board of Directors seeks an experienced che
  11. I'm amazed that this concept didn't take - either in Tysons or DC. I'm sure COVID didn't help any, but seemed like a good concept and restaurant group for both locations.
  12. I dined indoors last night. Waiters were wearing masks and gloves, and we were wearing masks when not eating. My experience was that regulations were being adhered to by staff and customers. While I personally do not feel that dining indoors is a high risk activity for me/ my family, I completely understand those who feel differently and respect their decisions. We felt as safe as one can feel in this environment and the food (Auberge Provencal) was as good as it's ever been.
  13. Headed to Maine in a month, as restrictions on those of us from away have lifted a bit (our selectmen did wait until after property tax payments were due to send a note to the summer population telling us we were unwelcome - I got a good laugh out of that), though we will have to quarantine at our house for 14 days, which seems totally reasonable to me. Planning on heading to Zermatt between Christmas and New Year's this year (using travel credits from cancelled spring break trips)...doubt we will have the whole family on a plane before then. I truly miss travel.
  14. 🙄 The Ashby will be at peak porch for the next month or so, easy. Please note that seating is limited and if the inn is filled with overnight guests there is little/ no reservation room - and no walk-ins.
  15. Jonathan Leonard remains at the Ashby, where we had an actual restaurant meal last night. The patio seats are very well-spaced apart, and significant precautions were taken to ensure safety, IMO. Our visit was more about supporting a restaurant than the food itself, but our food was excellent. Asparagus Bisque X2: Well prepared - sour cream and a bit of truffle salt here. Garden Salad: Our Daughter enjoyed the salad, which featured blackberries, radish, and an onion vinaigrette Filet X2: Well prepared filet from Martin's in the plains. Served with demi-glace (not specified beef
  16. Dave is a good guy who genuinely cares for his people. I know it's cool to hate out of town chefs (unless they sell ice cream), but the derision that Dave inspires is truly misplaced - especially since he's from VA.
  17. FWIW, picked up some wonderful wines and snapper bisque at Corduroy yesterday. Very easy to purchase, and excellent pricing! Truly looking forward to being back in person soon. And picking up some more wine in the coming weeks...
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