Keithstg

On 10/26/2016 at 10:42 AM, Bart said:

As the chief pearl clutcher, I'm happy your reservations have gone off without a hitch,  but that's hardly reassuring   The whole point of making a reservation is that the night goes off without a hitch!  Now, suddenly it's a great success story that you made a reservation and actually got to keep it?!?!?   Is this the brave new word of the hospitality industry?!?  

I suppose you could claim victory at the fact the you made it through the entire meal without getting out bid during the evening. "I'm sorry sir but there's someone I the lobby who wants your table.  You can pony up another couple hundred dollars right now or I'm going to have to ask you to leave."  

Ok, that last comment was a little over the  top, but what happens when you make a regular reservation for Saturday night and someone comes in after you and makes a premium reservation?  Do you get a call saying you're SOL?  Do show up that night to find your table sold to the highest bidder?  Or do you get the call saying if you want to keep your table, there's going to be a 100% surcharge to your bill?

Oh brother. While I think that the entirety of your post is over the top, here are a couple things (that could easily be verified by either (a) using reserve, (b) taking a look at reserve's site or (c) me explaining better in prior posts):

- When I say went off without a hitch, I mean that although I did not elect to pay a premium I was always able to obtain the reservation I wanted, at the time I wanted it. In my experience, failing to bid over the menu price did not result in an inferior reservation time or table.

- Each restaurant has a finite number of tables in/ on reserve, and once allocated, they are gone. So in the hyperbolic example above, once a reservation is made and accepted the restaurant doesn't have the ability to boot another in favor of an increased bid, at least not how I understand Reserve to work, or have observed Reserve working.

- As to the notion of bidding in general, while I agree that the process could be more transparent (like Resy's system of paying for reservation times, for example) I see no reason why restaurants shouldn't explore it - especially during things like Inauguration week as you noted upthread.

Also, no affiliation with Reserve, but maybe I should have invested.

Anyhoo, Don - maybe time to move this discussion out of Fiola Mare's thread?

11 hours ago, reedm said:

This is important; to the best of my knowledge, the bidding feature is NOT in use in DC. 

Easy enough to call/email Fiola for reservations  

 

Out of curiosity - why is that important? The bidding feature that has inspired such pearl clutching is an optional feature - again, as someone who has actually used the app in question paying a premium is not necessary to request or make a reservation - at ANY reserve restaurant. For example, I've requested a reservation, been presented with the option to pay more for a table, and have declined each time. Each time my reservation and meal went off without a hitch.

If anything, I would rather restaurants be able to experiment with more dynamic and market driven pricing models (let's face it, an 8pm reservation at Fiola Mare on Saturday is more valuable than 8pm on a Wednesday) if it allows them to maxmize profit and therefore (a) survive, and potentially (b) expand staff benefits, hours etc etc.

45 minutes ago, reedm said:

I had read restaurants could use a feature that would allow diners to "bid" for popular dates/times, but I'm not sure if it is being used here.  The linked article is several months old, but this quote is from Reserve's currently posted terms of service:

• Optional Bid. If a reservation you request is in high demand, you may be given the option to offer to pay the Restaurant a certain percentage (between 10% and 100%) over its standard menu prices in order to increase the chances of securing your requested reservation (an “Optional Bid”). If a Restaurant accepts your Optional Bid and confirms your reservation request, you agree to pay (through the Services) the percentage over the Restaurant’s standard menu prices that you selected as your Optional Bid at the end of your meal, which will be based on the subtotal amount of your bill at the Restaurant.

https://www.washingtonpost.com/lifestyle/food/why-your-next-hot-restaurant-reservation-may-come-with-a-price/2016/04/04/c7919d86-d5bb-11e5-9823-02b905009f99_story.html

That is correct. There is a world of difference between having the option of paying a premium to obtain a reservation and needing to pay a premium for a reservation, however.

Having actually used the app in question I can confirm that there is no need to pay a premium. In fact, I was always a little fuzzy on how that would work. Currently you have the option of selecting a percentage above menu pricing that you are willing to pay.  What was unclear to me is how this works - just for food, or for wine as well? Who knows. Anyway, reserve operates as kind of a middle ground between open table and Resy. I'm a fan.

14 hours ago, reedm said:

It's also a reservation system that offers a guaranteed reservation, but at a premium. I've never used that feature, and I don't imagine I ever will.

I recommend you email them--that may allow you to forego the need to hold a table with a credit card.

Reserve gives you the option of paying a premium to secure a reservation, but it isn't required. I've used reserve in New York, Boston and Washington without paying a premium for any reservation. Did pay the meal through my card on file with reserve though. In that respect its not much different than OpenTable's pay service now.

On 10/22/2016 at 8:31 AM, Rieux said:

Any suggestions on where I should spend New Year's eve in Paris?  Headed for about a week over New Year's.  Happy for other recent suggestions too.  Is lunch at Jules Verne worth it???

I've had lunch at Jules Verne a few times - most recently about 5 years ago, so take this with a grain of salt...the views are obviously incredible and food and wine list are very good. That said, if you want a michelin starred lunch and not just the view, I'd try one of the other classic one/ two stars - like Tour d'Argent (which also has its detractors) or Taillevent.

2 hours ago, silentbob said:

I tend to get my information from FlyerTalk and travel blogs first, but am also much more inclined to post and help folks out on this board.

Totally Agree.

Don, you may be able to transfer your points to Virgin America by transferring your Chase points to a hotel program, then transferring those points through to Elevate. Haven't ever done it though, and would be wary of any transfer fees...

On 10/5/2016 at 11:44 AM, dracisk said:

Thanks! I didn't know about The Whole Ox. I'm sure we'll stop in there, maybe for dinner provisions. I've been reading about Field and Main with interest, but we'll likely be in Marshall in the mid-afternoon. I'm also not sure if the 2.5-year-old is ready for Field and Main ... or if they're ready for her. :-)

Thanks again!

For what it's worth, Field & Main is VERY kid-friendly. They have housemade pla-dough and a wall with sheets of paper to write on, along with a considerable kid's menu.

The Whole Ox is the best butcher in Virginia, and personally I don't find it pricey at all. In addition, the "little" counter is now substantially larger and they are a full blown restaurant from Wed - Sat evenings.

To Arnold Palmer and Jose Fernandez. Two transcendent talents.

To Richard Keane and Bill Meehan.

Was there on Saturday evening, will be back this coming Saturday evening as well. Shocking that the restaurant had only had two "official" dinner services prior to our dinner - things ran extremely smoothly. Everyone in our party enjoyed their meals - and the four children in our party really enjoyed the thoughtful touches that Field & Main has included for little ones. I'm scant on notes since it was our first trip in (and am unabashedly biased  ) but hugely enjoyed our meal and look forward to heading there often. Also, for fans of the Ashby Inn - Bernie and Brian are among the Field and Main wait staff!

I believe it was the great Nate Diaz who said it best - "LOL, Mother*&$%#^ !".

Maybe I will be completely wrong but everything about this restaurant, from the marketing to the comments re: menu to the ridiculous wine "discussions" leads me to believe that one will be able to eat twice as well for half as much at any number of DC restaurants.

I both entertain for business frequently and enjoy going out to dinner with friends and have no issue spending to do so. That said, opening a first restaurant and pricing things squarely in P&P, Komi, Metier territory is going to invite some derision.

Will be very interesting a couple months after opening once the bloggers have come through and posted their pics, made the typical raves, etc etc to see what the real result is...

I took the 8pm Acela almost every Sunday for a year and a half - it was generally on time and I was in my hotel room by 11:30, same time that the bus (might) have been arriving at wherever the bus arrives - port authority or canal street? I'd gladly pay $100 for an additional hour late on a Sunday night when all is said and done - that is a significant time save.  That said, didn't think about the difference between getting to Union Station and to a garage in Tysons or Bethesda. Definitely some food for thought on bus re: regional train.

Some quick thoughts from the last month up here in Maine...

Northeast Harbor:

The Docksider has been totally redone, and now features a bar, whitewashed interior and new entry. Food is pretty much the same. Solid lobster stew and simply prepared seafood. Same prickly servers. Saw a woman complain that she had been waiting to order for 10 minutes. Promptly set my watch and watched her wait for another 12 minutes!

The Asticou restaurant has been taken over by Acadia Corp, as they lost the concession for the Jordan Pond house. Lunch here was fair, with popovers coming out lukewarm, although balanced out by a very solid lobster stew and perfectly fried fish sandwich. Very nice selection of local brews on tap and you can't beat the view.

The Tan Turtle is back in a new location in the Kimball Terrace Inn, and is just as bad as it was when it was at 151 main street. Unmitigated disaster.

The Colonel's continues to have the best donuts and is solid if unspectacular.

Islesford:

The Islesford Dock Restaurant is closing after 24 years and Cynthia and Dan are going out in style. Best meal I have ever had there, even back when I worked there (my first job was 24 summers ago in their snack bar), so if you are in the area get there before labor day. Highlights included paccheri pasta with a spicy lobster sauce (had to be 3/4 lb of lobster in there) and a great chicken dish with creamed corn and a pesto sauce that would not have been out of place at the Ashby Inn. I will miss this place like the dickens.

Southwest Harbor:

Red Sky continues to be the best restaurant in SW Harbor. Just a great spot.

Claremont continues to coast, although a nice setting for dressier dinner - great arctic char and grilled halibut. Less interesting appetizers though.

Bar Harbor:

Went to sweet peas only to find that they are no longer open for lunch. Total bummer, although my parents could have done me a solid and pointed that out or I could have checked online so no big deal and totally my fault, although would have been great to get there as I have heard great things from this season...

I can't imagine taking the bus to NY in any situation, even nicer options like the Sprinter Bus (http://royaltraveler.com/), although one of our board members took the sprinter from Tysons after the last Amtrak derailment and enjoyed the trip. I can't imagine that the bus (any bus) is faster than the train, even the regional. And, with heavy discounts available on the regional trains (AAA, AARP, student, etc) and 14 day advance purchases, probably not much cheaper.

Some quick updates from several recent trips to Boston:

First, No. 9 Park. Went for two visits, once for the tasting menu, once for the a la carte menu. In short, No. 9 continues to be my favorite restaurant in Boston. Intimate feel, staff who really "get it" and are very interested in the food and wine being served. Highlights from my visits were corn agnolotti and a really fantastic halibut dish, the details of which I've lost to time. Wine highlights were a Puffeney Poulsard, Paolo Bea Sagrantino, and a Monthelie for the a la carte dinner, producer forgotten. If you find yourself in Boston you could do much worse than booking a celebratory meal here.

Also hit Menton, Barbara Lynch's "other" flagship restaurant. Much larger than No. 9 and consequently less personal feeling - also a stellar wine list (had an Overnoy Trousseau) and service. Great meal, although I found the "Butter Soup" pretty shamelessly derivative of Keller's "Oysters and Pearls". Another great meal, although for the money I much prefer No. 9.

Sportello: Right next to Menton is another Barbara Lynch spot, Sportello. Sportello is a lunch counter set up that serves pasta and a few entrees and appetizers in more of a "quick serve fine dining" atmosphere. There is a $55 "Let us Cook for you" option - I highly suggest taking advantage of this. I had a full portion of pasta, one glass of rose and some bread and my bill, plus tip was around $55. I think letting them cook for me would have provided more value, though I did enjoy my bolognese with grilled peach. Of all the Lynch places, this will be an easy pass next time around, but was nice for a quick business lunch.

Bar Mezzana: This relatively new spot is in the relatively new Ink Block area, which seems like it may be Boston proper's Clarendon. Despite this, had a great meal - really reminded me of the late, great Bar Milano, which in between Gramercy and Murray Hill and run by the 'inoteca guys. Great casual feel and excellent, simple italian cuisine. This is a must for me the next couple times I am in Boston (note, they only use Reserve for reservations at present). Started with a grilled octopus app, with potato, salsa verde and pole bean. The octopus was prefectly charred, the salsa verde added a nice bite to the dish - i believe that there was also some lemon rind and celery added as well. Followed up with Paccheri pasta in a lobster cream sauce with some cherry tomatoes and green onion added in. The lobster was perfectly cooked and a generous portion. Truly enjoyed this lively spot, and they were great to a solo diner, giving me the option of eating at a table or at the bar. Can't wait to return.

Ocean Prime: Had a work dinner at this giant upscale chain restaurant in the seaport. Think Capital Grille applied to seafood. That said, our group enjoyed everything we ate and the place was filled to the gills at 6:45 on a Wednesday so clearly they are on to something. Worth a mention only for the sheer mediocrity of their wine list and the very professional service - if you'd like seafood in Boston there are many other places to seek out that are more unique.

On 8/18/2016 at 5:11 PM, Bart said:

My one "meal" at Citronelle was probably 20 years ago and that was just some happy hour apps of which I have no memory.  Is it possible to experience some classic Michel Richard dishes at Central?  I'm talking about the ones that leave you speechless just from looking at them and also the ones where the thing on your plate is actually disguised as some other thing.  Is it possible to still get some of that magic at Central?  If so, which dishes?

PS - In his tweet storm/tribute, Todd Kliman talking about people being blown away or in awe or maybe in shock when they saw what some of his dishes looked like.  Would they still be as mind blowing in 2016 or has the rest of the world caught up/copied that style of presentation?

Hey Bart, I guess from my perspective the short answer is that it's not really possible to have any of the classic Citronelle dishes at Central, but I'd argue that some of the Central dishes are Michel Richard classics (fried chicken and lobster burger), just in a different vein. Not as groundbreaking and no trompe l'oeil like at Citronelle, but fun just the same and representative of his thought process.

WRT Citronelle in 2016 it's hard to tell. I'd assume that the restaurant would have continued to evolve, but you never know. There was some serious talent in house. 

If you like the studio albums, check out "The Final Tour" - released posthumously. It's fantastic, and Strange Conversation is on it as well.

What a huge loss. Citronelle was one of the first restaurants I went to (and could be considered a "regular" at)where I always left feeling that the cuisine really embodied who the chef was as a person.

Rest in Peace, Michel.

I stopped ordering from PC in 2012 or 2013, based pretty much solely off of scuttlebutt on Wineberserkers. They filled most of my orders, though took a LONG time to credit me back for cancelled ones.

Grey market sites like PC are high risk, high reward. I don't know of many who were so aggressive with pre arrivals though. My guess is that more schemes like PC are out there though - caveat emptor.

Hey Don, if you had wines on hold with them you likely would have received a notice from their bankruptcy trustee. Hopefully you are in the clear.

Wineberserkers has an exhaustive thread on this mess.

So sorry to hear - what a wonderful man. Will keep Michel in my thoughts.

Quill, then Plume? Both are quiet, if expensive.

On 9/15/2014 at 2:00 PM, NolaCaine said:

DO NOT GO TO ABEL's

 

This place sucks, is about 4 times the price of other places; has rude service and is as slow as molasses on a cold maine morning. I hate that I've been 3 times in my life. 

 

Abel's is hit or miss - the hits coming mainly if you are a long-time regular - shouldn't be that way, but that's the way things go. While it is expensive, it's the closest "nicer" lobster pound to NE Harbor. For what it's worth, I've been going there for at least 30 years and haven't had bad service.

Next time try the Docksider in NE Harbor for great lobster stew.

As to takeaway lobsters, I buy direct from the guys in our harbor, but if they are short, Beal's is a good bet, as is the fisherman's co-op on Islesford.

Sweet Pea's remains fantastic. I haven't been yet this year, but my parents have and really enjoyed the meal especially the crab risotto. While I (selfishly) wish that Edan and Co were still on the Southwest Harbor waterfront, I look forward to getting there a bunch of times between the end of this month and labor day.

On 7/7/2016 at 1:37 PM, DaveO said:

This excellent article references AV as part of an attempt to determine the area's first pizza.  The article tracks and  acknowledges AV couldn't have been the first but give it a place in the town's long pizza history stretching back to the earlier part of the 20th century.   I know I met the owners in the early 80's.  My work colleagues included 2-3 who were among the premier land brokers of downtown sites for future development.  That was 20+ years before AV ultimately sold, but one of my colleagues had an encyclopedia type reference of every single parcel in the downtown from N Capitol to the West End.  Occasionally I was out with him when he met with owners.  From my perspective it was a nice way to get acquainted with a reasonably good Italian restaurant in a city starving for good Italian. 

I vaguely recall hearing that ex staff from AV ultimately opened up all the Pines of Italian restaurants in the suburbs.  True or not...I'm not sure..but its a nice tale.  The Pines' in Bethesda and Northern Va had similar menus and sauces to AV.    Over the decades I'd dine for traditional Italian food or pizza; AV had a sturdy and traditional rendition of either if not spectacular but at least very moderately priced.  I vaguely knew the owners and resuscitated that old meeting when the bar school in my sig would periodically staff the restaurant with someone, one of whom I know lasted several years.  After being reacquainted I'd periodically ask about the market.  From what I heard they kept getting inquiries about selling in the 2000's and kept holding off for a better and better price to sell the site.  It took about 20+ years from the period when downtown land became tremendously valuable, but ultimately the market came to them.   Good for them.  It took decades of pizza and pasta to finally pay off.   

Damn, I feel like sipping a  lambrusco!!!!

Definitely good for them! I went once to AV, and it was well past its prime.