Keithstg

Had you included a rant about GAR you could have hit two frequent comments in one post . I think that Founding Farmers will do very well in Tysons, as it is a seemingly more upscale version of Chef Geoff's (or Wildfire), both of which seem to be doing just fine - and development has finally come to that area of tysons now. And just to remember - Inox was a great restaurant. I still miss it.

Thanks Nick - exactly my point re: volume etc. I've been to Schneider's warehouse as well - it's very impressive. Not sure if they own the building, but I assume so. Of course, a newer store looking to run the same type of operation would have to pay an arm and a leg in storage costs in DC - to say nothing of the other startup costs.

So you don't think that Calvert-Woodley, MacArthur, or Schneider's buy significantly more say Bordeaux (pick a chateau/ importer), or say, pick an importer - than, say, Central? Ok... I agree with you re: stemware, but probably not on storage costs being significantly less, esp in a major metropolitan area. It's not like these shops are storing their wine in Glen Burnie or Waldorf or wherever - Schneider's storage is within a mile or two of their shop.

You could also try Toscana Cafe by Union Station. A bit of a walk, sure, but probably the same distance as Sonoma.

Count me as a fan of the Bistro Francais version.

For the farm to table bit, how about Blenheim NYC - for the fun, local vibe, how about Fedora?

PSA: The Capella is probably the best hotel of its type in DC. With Frank Ruta, it has now become a dining destination, and has more than just a great bar. What fantastic news!

As I am reading this in New York, I can't tell you how much I wish EZ had a place open in NY - like, right now. That said, thanks for a beautiful post which celebrates both all that was so special about Cityzen, and what we collectively love restaurants and this community in general. It's all about the people and the experience. [Don, feel free to delete, just thought that Waitman's words deserved more from me than the like button].

Pennsylvania is a big state (that I am not from) - a menu incorporating all these foods would be more of a county (or counties) specific restaurant than a state specific one, no?

Here is a quick guide to connecting a turntable to a laptop. And here is a link to my favorite record store/ turntable dealer ... lots of info here too.

Don, how do you figure this? I'm not in the wine biz, just a collector, but I'm having a hard time believing that a wine store like Schneiders, can't get significantly better pricing on wine from a distributor/ importer (due to volume) than your average corner bistro.

Not exactly - the "Big Hotel Chain" hotel you are cancelling at may in fact be an independently owned and operated hotel flying a "Big Hotel Chain" brand flag under a marketing or management agreement, and may have a lot more in common financially with a 10 room B&B.

Don, here is a set of data for you - as of last week, I had 69 hotel "stays", accounting for 222 nights year to date (last year I ended up with 164 nights, so more travel this year). In addition to those hotel nights, I have made at least 75 restaurant reservations via Open Table back through May (Open Table won't let me look back further than that). Of those 75 reservations, none were cancelled. Two were modified to change dates, three and four days out, respectively. I can see how from a restaurant's POV this is similar to a cancellation for that night, but I did end up dining in them at a later date (usually the next day). For hotel reservations, each of my reservations gives me the ability to cancel without penalty up until 8pm the day before check in. To date, I have cancelled two hotel reservations, based on changing travel requirements (e.g. I needed to be somewhere else). I think that hotel reservations are unique in that they have established cancellation thresholds - later than 8pm the day prior and I am charged one night's room and taxes, minimum. Ultimately if I called my Ambassador I could probably have any cancellation charges refunded due to the amount of business I do with one hotel chain, but I wouldn't dream of doing that. FWIW, I view hotel reservations and restaurant reservations as equal commitments. The size of the organization doesn't matter to me. I value the ease with which I can book restaurants online at Open Table (and via Resy every once and a while - there, I said it), but the ease of making a reservation doesn't absolve the commitment. Were I to invest in a restaurant, I would push the operator very hard to either require credit cards/ contracts at time of booking, or not to accept reservations at all.

Back at Batard this Wednesday evening. Once again a fantastic meal, and a bargain, given the quality of the ingredients. The place was absolutely packed, however the room remained quiet enough for easy conversation. We Started off with a bottle of '06 Parent "Les Epenots", figuring that the more robust pommard would stand up to a variety of courses - it was signing nearly off the bat, and many thanks to the sommilier for steering us away from a Gaunoux Corton-Renardes that he didn't think was what it should be ('95 vintage, so maybe not terribly surprising). Canadian Lobster (carrot fondue, salsify, chervil): Classic flavors, beautifully presented. I didn't understand the "fondue" portion of the dish, as it seemed more like a sauce, but worked well with the lobster. Didn't get much chervil taste in here - it has been powdered and placed on the plate, so it may be that I didn't drag the lobster through it enough. Duck Breast (persimmon, mushroom crepe, duck liver mousse) may well have been the best duck dish I have had - at least in recent memory. Paired perfectly with the burgundy. A very generous portion of duck, cooked perfectly, along with a crisp mushroom crepe (almost more like a spring roll, actually), and the duck liver mousse, which provided a different textural component to the dish. Our waiter chose four cheeses as a final course, which I had along with a saussignac from chateau la peyral that was an excellent accompaniment, and pretty herbaceous for a dessert wine. A quick meal in that I would have opted for a four or 5 course were my dining companion up for it, so next time I guess. Outside of the wine, two courses was $55/ person, cheese extra. Hard to imagine anywhere in NYC delivering more bank for your buck in this category right now.

I would respectfully suggest that your impressions of VA wine might not be current. Maybe it's just me, but I have no issue adding to the VA wines in my cellar at around that price point and finding value. I'm not going to have an all VA cellar, but in the cab blend category the best of VA stands up to similarly priced wines in the new world.

At the risk of sounding totally lazy, I have been eating around NYC for a few months without a post, but the thought of separating these into additional threads seemed daunting, so I am more or less dumping the lot here "“ my apologies. Peasant (Soho): Probably best in winter "“ very rustic room and wood-fired cuisine. Absolutely incredible octopus appetizer "“ roasted with piquillo peppers. I've stopped in multiple times just for this and a glass of wine at the bar. The room can be loud, but there is a small, well chosen wine list and excellent roast leg of lamb with polenta to make up for it. American Cut (Tribeca): This place is the most garishly B&T styled restaurant I have been to in a while. No surprise that the second location of this spot is (or was) in Atlantic City. Décor aside, the service is excellent, and the somewhat typical steakhouse fare is better than what you'll find at other financial district or tribeca steak spots, save Dylan Prime. Our server was pleasant and knowledgeable, and brought out a complimentary side of sweet corn when our group was torn between a few different sides to order. Estancia 460 "“ formerly Sosa Borella (Tribeca): Basic Argentian/ Italian bistro fare. Decent option if you are either in the neighborhood or need delivery. Serviceable chicken Milanese and grilled calamari, but nothing you can't find at any one of 1000 similar establishments in NY. Artisanal (Murray Hill): Artisanal continues to be a rock-solid bistro. Good food, fair prices, nearly always busy. Not my favorite bistro in NYC (Orsay on the UES is), but if you need a place close-ish to Grand Central (or close-ish to Penn Station for that matter), Artisanal will more than fit the bill. My six year old is a particular fan of the mussels. Carbone (Soho): Best meal I have had in 2014. Carbone somehow manages to transport you to a 60s-70s NJ Italian-American supper club without having to sacrifice food quality or head to NJ (thank God). Everything I had was a hit, from the complimentary charcuterie to begin, and followed by an excellent and very refined penne ala vodka and scallops francaise. I was stuffed so skipped dessert, but went back a week or so later and had the bass oreganata, which was fantastic. My client ordered the porterhouse "“ our server graciously offered to prepare the filet as a tartare "“ hadn't seen this offered before and the tartare was excellent. All in all a very fun spot "“ the wait staff really has their shtick down pat, and while the restaurant is elegant, I wouldn't call it formal. Can be a tough reservation, but well worth it. Tocqueville (Union Square): Perhaps the polar opposite of Carbone "“ totally serene dining room, restaurant utterly devoid of hype and still doing an excellent job a couple decades in. I'd describe the restaurant as modern American fine dining, similar in style to the late Chanterelle. I don't know why this style of dining seems so out of fashion these days "“ my meal was exemplary "“ nothing groundbreaking but excellent nonetheless. I started with grilled octopus with some baby potatoes, arugula, and smoked vinaigrette. Lots of grilled octopus available in the city now, but this was an excellent version, as the arugula and vinaigrette playing pretty well with the Octopus, which liberally seasoned with paprika. I followed that up with the seared scallop and foie gras, which seems to be the house speciality. There was a sort of cider vinegar sauce that did an excellent job of cutting through the richness of the foie and the sweetness of the scallops. Very nice wine list, and several excellent by the glass choices. This was a great escape as a solo diner after a hectic day "“ I will be back when in need of some more serenity. Sant Ambroeus (Soho): The second NYC branch of a long-tenured restaurant in Italy. Fun and lively bar scence, and great people watching, or chatting (ended up sitting next Tim and Nina Zagat "“ nice folks). Veal Milanese was good, as expected. I think that the restaurant may suffer a bit from its proximity to Osteria Morini, which does similar food at a higher level, at least in my opinion. Bobby Van's "“ Broad Street: Across from the stock exchange, this is a decent place for a quick client lunch if you are downtown "“ you can also eat in the old bank vault downstairs if that's your thing. Good veal chop, excellent creamed spinach "“ overpriced wine list "“ the usual steakhouse. Not worth the trip. Honestly, Reserve Cut is across the street in the Setai and is better (and Glatt Kosher). Lure New York (Soho): A very neat space "“ set up like the inside of a boat, which does an excellent job masking the restaurant's subterranean location. I had the crispy calamari "“ which was a well-fried and greaseless heap of tentacles and rings with a smoked chili glaze. The chili glaze was vastly more interesting than the usual calamari accompaniment, and I would gladly order it again. My main was a grilled whole Dourade, whose flavor was punched up a bit by agrodolce, and marred by some undercooked baby carrots. Carrots aside, this was a pleasant meal, with some decent (if expensive) wines by the glass. Well worth a trip if you are in Soho. Marc Forgione (Tribeca): I went to Forgione with some trepidation, fearing similar décor to American Cut. I was pleasantly surprised to see a much more rustic, homey restaurant. I enjoyed the chili lobster on texas toast as an appetizer "“ I am told this is a signature appetizer of sorts. The chili didn't overpower the lobster, but aside from that I wasn't wowed by the dish. I am a sucker for Dover Sole (and would love a good rendition in DC "“ haven't had a great one since the jockey club was filleting them tableside in, oh 2008 or so), so I was very happy with Forgione's version, which was a bit different than the traditional preparation as it was sauced with a lobster mousse, kaffir lime, and truffle. While the mousse and kaffir lime were excellent, I thought that the truffle (which was an oil) could have easily overpowered the dish were it not used so judiciously. There were also a few brussel sprouts on the plate, which struck me as a bit odd as a garnish, but no matter. The wine list is fairly varied and not horribly priced "“ all in all Forgione was excellent and a reminder not to pre-judge places based on the chef or his or her other restaurants. Union Square Café (Union Square): I love everything about USC. Wonderful food, excellent wine list, and superior service in a comfortable setting. I'll be so disappointed when they move out and this location becomes a Benneton or whatever "“ they are certainly firing on all cylinders now. Michael Scaffidi is the wine director for Union Sq Hospitality group now "“ if you remember him from Plume, you'll notice that the selection of Maderias has gone up a notch at USC, and all of the staff is well educated on the wine list. This was my birthday dinner and things got a bit hazy, but I can say that the experience was more than the sum of its parts. Morandi (East Village): The lone Italian restaurant in Keith McNally's empire, Morandi still packs them in. Similar in food and mission to Sant Ambroeus and Osteria Morini. Grey Lady (Bowery): Hipster seafood restaurant. Large, open room "“ great beer selection. Menu highlighted wood grilled lobster so I gave it a shot "“ bad idea, as it was severely undercooked. Sending it back led to an interesting conversation with the table next to me, which was full of Mainers (I am a summer resident, but am "from away"). We had a great time chatting, checking out the interesting beer list, and toasting a recent real estate transaction that deepens our Maine roots. Second time around the lobster was quite good "“ although I'd stick to the shellfish platters and happy hour next time, and maybe try to grow some facial hair so I fit in better. Maloney and Porcelli (Midtown East): Some of my clients are very restaurant savvy, and some are more, well, basic, when it comes to food. Guess which type of client had us out at Maloney and Porcelli? This restaurant is a part of the Smith and Wollensky Restaurant Group, and it's menu has a pretty large overlap with S&W. Fun trivia: there used to be a Maloney & Porcelli in DC "“ can anyone guess where it was? This is a serviceable steakhouse on most levels, but it does have a $70 special which includes unlimited wine. You start off with a prosecco, then have a choice of a chardonnay (some cakebread related label, I believe) or a white Bordeaux. For reds there is a village Bordeaux and the Decoy series of wines from Duckhorn. This $70 gets you anything off the menu in addition to the wine, save lobster. I had a scallop starter and a ribeye, which were both fine. Not the best I have had in the city, but not the worst, and with the wine included, passes for a deal here in NY. (The DC Maloney and Porcelli was in the Fiola location. So Maloney & Porcelli > Le Paradou > Fiola) Le Perigord (Sutton Place): One of the famous Le/ La restaurants that used to dominate fine dining in NY in my grandparent's day "“ still hanging on, along with La Grenouille. Formal service, with waiters in tuxedos, and a menu preserved in time. I was probably the youngest person eating there by a couple decades, and ended up sitting next to IM Pei, who was likely the oldest by a decade or so. Anyway, there is an excellent wine list if you are into older French wines at somewhat gentle mark-ups. I had the lobster bisque, which was excellent "“ a lighter cream based soup, if that makes any sense, and the dover sole. The sole was prepared about as classically as one could wish for, with the fish filleted and deboned tableside, and the sauce done tableside as well. The fish/ sauce were the stars here "“ it was accompanied by some rather indifferently cooked vegetables and mashed potatoes. Dessert was served from a large pastry trolley that makes laps around the room "“ I had a lemon tart, but was free to choose anything else in addition to the tart "“ which I thought was a nice touch. The owners of Le Perigord own the building, which likely explains why the restaurant is still open, along with a loyal (if aging) crowd. I went in search of a time-warp in terms of well-prepared old school food, and got that for the most part. I'll be back.

Not in NoVA, but how about Bibiana?

How about either the Whole Ox (in The Plains) or Martin's Angus Beef (also in the Plains, but may deliver depending on their restaurant delivery schedule)? Closer to DC, how about The Organic Butcher in McLean. Or maybe somewhere in Union Market? I know that Union Meats in Eastern Market will have marrow bones, but not sure whether they are grass-fed or organic - I would assume not.

I'm not an Arlington mom, but I would avoid Bray & Scarff like the plague. We ordered a large number of appliances from them about two years ago. Aside from the very genial and proactive salesperson, dealing with everything from delivery to customer service was an absolute nightmare. Every appliance we purchased from them has already had multiple repairs, and in the case of a standalone freezer, numerous complaints to the BBB had to be made in order to rectify a simple situation. We will never use them again, and deeply regret giving them the business in the first place.

Mark, I have a WhisperKool 8000ti. It has a similar shelf life, but is serviceable. No frost on the unit at all, and it occassionally runs, although about half the time I feel that it's regulating humidity as opposed to cooling. Have you checked the seals around the door or the cooling unit? The constant running makes me think that there might be an issue with insulation...

Last night at Sparks - 1/2 bottle of '04 Chasse Spleen. It was fine, as were the veal chop and creamed spincah.

Honestly, I have to agree with Joe here. Although I have upgraded to a in home cellar room, I would want the eurocaves professionally installed. Costco really does stand behind their products, particularly electronics, but in this case I'd personally pay extra for pro set-up. Also, Joe and others, you may want to consider a standalone insurance policy for your wine. Fireman's Fund and Chubb offer policies, as does insureyourwine.com - no affiliations, just a thought.

"New Michelin Guide Has New York Star-Studded" by Florence Fabricant on nytimes.com Daniel loses a star, Batard and Betony both debut with one star. Between that and the NYT review, good luck getting into Batard now - hopefully you listened to weinoo and I and went this summer!

Had to correct that typo. Was really, really, really bothering me.

To this I would add that the compressor should have no shakes at all - the better units (U-Line, Eurocave, Sub-Z, etc) will all have compressors/ housings that minimize vibration, which is the principal functional reason for their higher prices (the other reason is branding).