Keithstg

WineCommune is pretty awful, Joe - at least from a buyer's perspective. Nearly no attention paid to provenance, and there is an ocean of cooked wine shopped around on that site. Winebid is somewhat better, and they would likely be more interested in your bottles than one of the larger houses, who want more lots (e.g. Hart Davis Hart, Acker Merrall Condit, or Heritage). That said, I'd contact one or all of the three larger houses listed above - they will all handle shipping for you, and will ensure a smooth delivery. Acker, in particular, will give you a free appraisal. Alternatively, you might explore a private transaction via the commerce corner forums on either wineberserkers or ebob. You'll likely be offered a lower price than auction, but won't have to deal with fees, and might find a local buyer. Just a thought.

Probably not the most expensive in town, but within range - full portions of Mussels at Brasserie Beck range from $22-26....

As luck would have it, we went to District Kitchen on Saturday night, and had a different experience than porcupine and csjohns7 did. Ulitmately, this is a neighborhood restaurant that I wish was in my neighborhood, and we'll make the trek up to Woodley Park from the Hill more often as a result of District Kitchen's presence there. For starters, we had glasses of the Argyle Brut and the Horton sparkling viognier, along with the house made ricotta and an order of the club fries. The ricotta was excellent, but we really enjoyed the club fries - no complaints as to seasoning level or temperature served. Once our guests arrived, we ordered a sea snail special, grilled baby beets, and were sent some of the rabbit boudin. The sea snail was interesting - I've never had welk before, and texturally it's quite different from a burgundy snail, for instance. I enjoyed the snail, which was prepared in a more "classic" escargot-style manner, albeit with the welk chopped rather than whole. Given the emphasis of prior posters on seasoning, I should note that this dish, perhaps more than any other throughout the night, was seasoned perfectly. I did not get a chance to try the grilled baby beets, as those disappeared quickly. I did keep 3/4 of the rabbit boudin to myself - these were excellent, and reminded me of a much better version of my grandmother's croquettes (sorry, Nana). Our main courses were the market steak (NY Strip - at least on Saturday night), the mushroom french dip, a double order of the mussels, and the amish chicken. While I didn't get a taste of anything other than my entree (the steak) and a single mussel, what I had was excellent. My steak was cooked as requested (medium rare), and was seasoned well. The twice baked potato that accompanied it was fantastic as well. The rest of our group seemed to enjoy their entrees as well - particularly the mushroom french dip. Finally, we ended up splitting a cheese plate and a chocolate dessert, which disappeared before I was able to ascertain what it was, let alone get a bite of it! Service was excellent (didn't see anyone doing shots, FWIW) and the restaurant was full for the entirety of our meal, and Jawad made an excellent wine suggestion, satisfying both the old and new world biased palates among our group. The wine list as a whole is well-chosen - not a large list, but interesting bottlings across a wide range of varietals / price points. Somewhat off-topic - should parking become an issue for folks (this is a City, after all) - I should point out that the Woodley Park metro is about 500 feet from the restaurant (although was closed last weekend) - and we used Uber to get a ride from the Hill to the restaurant - I highly recommend checking that app out.

The only thing that could save this season would be a second finale including Hosea, Ilan, and the winner of this season - the winner wins the title "Best of the Worst"...

Ok, so not sure why a middling review of a well liked place necessitates pitched battle. I truly have no dog in this fight - I've found myself in Reston perhaps thrice over the past decade, and don't participate in restaurant week.Joe H, you're right, there are a lot of restaurants (and customers) that don't participate in restaurant week. Choosing to participate obligates the restaurant to try it's best, however. Appears that for these folks, on one night,Passionfish fell short. While you may not believe the poster, sounds like Passionfish produced bland soups and desserts and wasn't consistent with its portioning - these things happen, and the OP's comments were FAR from a hatchet job. The OP went so far as to say that PassionFish merits a second try off of RW - and he / she gets your response in return?! And if the purpose of RW is to allow folks to "experience the ambiance of the room not what they do best on a plate",why bother serving lunch or dinner? Just serve drinks and pass hors d'ouevres.

Giuseppe Quintarelli, RIP.

We headed to Elisir this past weekend with two other couples and had a fantastic time. The space is very attractive, and it was a pleasure to see Chef Fargione at the front of his open kitchen. Highlights were: CARPACCIO DI BRANZINO AFFUMICATO NELLA SCATOLA DEL SIGARO AL TAVOLO - I remember a similar preparation from Goldoni, and I was lucky to steal a bite of this from my wife. The branzino was excellent, and the blood oranges balanced out the smoke perfectly. POLPO AL BURRO E POLENTA CRUDA - Almost any octopus dish will draw my interest - this version was excellent. A baby octopus in four portions, spread along an incredible raw polenta sauce. As we opted not to try a tasting menu, we had a few orders of the risotto for a pasta course. RISOTTO ALLO ZAFFERANO CON GUANCIE DI VITELLO BRASATE AL PORTO - Wonderfully rich with veal cheeks and shot through with saffron, this is easily the best risotto I have had in the past year. The entire table loved this dish, and I would happily order it as a main course on any given night. Mains for my wife and I were another pasta, and another branzino: AGNOLOTTO GIGANTE DI RICOTTA E SPINACI CON L’UOVO CHE CORRE - Giant is an understatement - an enormous angolotto, which disappeared from my wife's plate before I could ask for a bite. BRANZINO DEL CILE AL FORNO, STUDIO DI FINOCCHIO AL BRODETTO DI ZAFFERANO - While the fish was cooked perfectly, the "aromatic broth" was the star of this dish. Absolutely incredible aromas of fennel and anise contrasted by the very lightly smoked potatoes. Elisir has not been open very long, but if our meal is any indication - the restaurant has already found its form and is moving full speed ahead. Next time we will opt for the tasting menu (if you want three courses a la carte, there is really no reason not to opt for the 7 course tasting, price-wise). Service was friendly and extremely knowledgeable with both the menu and the wines, particularly wrt a spot on chenin blanc suggestion later in our meal. Two VERY small suggestions: for a restaurant with some more formal flourishes (each purse had a footstool), shaving the truffles over the risotto tableside would be a nice touch, and both magnums and half bottles on the wine list would be appreciated. I know our group of six would have loved both options. All in all, a wonderful evening. We can't wait to return.

Having been to all of the above, I'd say either Fiola or Adour. Given the objection to a surcharge for being "pampered", I'm guessing that some of the Inn may fall flat for you. I think that Adour is extremely underrated. Fiola will be louder and busier than all of the above, but is an incredible restaurant. One caveat - on our last visit we asked Fabio to cook for us, and received that night's tasting menu - which was excellent, but if you want Fabio to go off menu as Joe H describes, best to call ahead I think.Also, I'd add that while the Inn is not guaranteed to be "there forever", it's been what, 20+ years? Seems like a pretty solid run, especially making it through the internal changes in the past few years. No restaurant on this list is likely to be "there forever", so I'd head to the place that most excites you. Finally, I'm unabashed in my desire to leave the district only when absolutely necessary (Eve and the Inn making that list), which may color my recs somewhat. Happy Birthday!

Congratulations Chef! Looking forward to coming in.

'96 Pol Roger Rose '90 Mongeard Mugneret Richebourg '05 Realm The Absurd '86 Dunn Howell '86 Montrose Thanks for these great wines, Dad. 2011 was great. Happy New Year to all, and best wishes for 2012.

I saw that article and the first thing I thought was "I bet Joe H is going to be thrilled".

Not now, but this evening, to Bruce Boudreau. Wish it worked out differently, Gabby.

WHOA. Incredible - thank you for sharing.

No argument here, except to note that some of this "dumbing down" may be due to 2941's unfortunate location. Take the restaurant out of the surburban office park and put it in Penn Quarter or somewhere else in DC and I think a different outcome is possible. How many "fine dining" places have tried to make a go of it in the greater Tyson's area and couldn't for one reason or another? Inox is a prime example of this (and was a fantastic restaurant). While not as many as in prior periods, there are several enterants into the higher end dining scene in DC since 2008/9, despite the economy. Plume, Fiola, Rogue 24, soon to be Elisir - etc. Fine Dining, however defined, is still out here (DC), just not so much out there (MD and NOVA 'burbs). Interestingly, the exurbs seem to have more going on fine dining-wise than Tysons does now. All this said, I've enjoyed my meals at 2941 in the past, and we have our firm's holiday party there this year - ahead of the "dumbing down".

Agreed.

I haven't eaten dinner at the Goodstone Inn since Tarver King left, but a group of friends and I rent the manor house at Goodstone for a couple long weekends a year. The Goodstone is the best hotel / inn / b&b in the Middleburg area - by a mile. What you could do is stay at the Goodstone, and have dinner at the Ashby Inn, where Chef King is currently working (and seems to be doing great - see recent comments by DanCole42). I'd secure a ride to / from though.EDIT: I should add that accomodation prices at Goodstone will range from slightly below to far above the Middleton Inn's rate, depending on room preference.

This is a plug-in law to some extent - for example, many clothiers cut and nearly fully produce garmets in China or India, then send to Italy for "assembly", allowing them to utilize a "Made in Italy" label, although precious little work was performed in Italy other than sewing on said label...

Thirded, in spite of my other suggestions - not sure why this didn't spring to mind. Aside from the food, Copain does a special pinot bottling for them (goutte d'art) that is well worth investigating. It's also a bit less formal than my other suggestions (save atelier).

Atelier de Joel Robuchon? - although the half mile may be is pushing it. Or LeBernardin? Or closer, Adour? When I have a work dinner in NYC, which is less frequently now that I am stuck in Baltimore most days, I always choose Eleven Madison Park. Out of your way, but well worth it.

To piggy-back on BettyJoan's initial questions, I find myself up in Baltimore at a client four days a week, and will continue through January. The client is in the inner harbor complex, and I'm staying at the Moncao until the new hotel opens in Harbor East in November (Note on Baltimore hotels - the Intercontinental is awful - left there for the Monaco). Aside from Cindy Wolf's places, I know little about the Baltimore food scene. I was dismayed to see that Corks has radically trimmed its wine list and is now a steakhouse, though. Where should I head for dinners - apart from the great suggestions above? Generally a party of one, usually getting out around 9 each night. Have a car, but don't want to travel too far. Open to anything unique and delicious.

PM'd.

Excellent. How about NE Harbor instead of Bar Harbor, he said selfishly...

This would presumably be Eataly without the wine store portion - can't imagine that working in MoCo.

As we were walking in to Rouge 24 last Saturday night, I thought I saw Joe H (based on Waitman's David Nivven description) standing outside - so I figured I'd wait and reply to Joe's review....Anyway, we were a table of six, and really enjoyed our experience. Two of the flights of three dishes were phenomenal: razor clam (apple, fennel, potato) fried rice special #2 (duck, veg, scallion) sea floor (urchin, squid ink, seaweed, cilantro) - served with a holland house cocktail Chef's take on fried rice was familiar, but more refined and focused than any dish I have had like it, and the razor clam dish was incredible - of all of the dishes that night, three of our six people thought it the best. I really enjoyed how front and center the fennel was in the dish. hail buben (shrimp n' grits) fowl play hog jowl (bread/onion/caramel puffs) - seebrich reisling-spatlese trocken This flight of courses was perfectly matched with the reisling. Just a wonderful pairing overall. The shrimp and grits was my favorite from this flight. Other highlights were: fried chicken 2011 (one perfect bite of fried liquefied chicken) what's up doc (excellent rabbit dish - somewhat larger sized than the others, but perfectly executed and balanced shabu shabu lamb neck All in all, only one dish among the 24 was considered a miss from our group - the bull's blood beet, which was a beet served cold along with smoked char roe, fennel pollen, and yogurt. Just didn't do it for us. Similarly, the garnacha served wasn't a group favorite - despite being described as similar to bordeaux (why? just serve a bordeaux), the wine somehow showed neither like bordeaux, nor garnacha. Again, when contrasted with the 7 other beverages in the pairings it stood out, but overall the pairings were strong, particularly among the white wines. Service was excellent, across the board - the only minor quibble we had was the handling of the beverage pairings - they sometimes arrived either far in advance or just after the flight of courses arrived, which sometimes left glasses empty by the third item in any given flight. Pour size also varied widely across our table, but then again this restaurant has only been open for six weeks, and these are small issues. This isn't a short dinner, but the vibrancy of both the cuisine and atmosphere made the time fly by very quickly. Chef RJ was nice enough to stop by a couple times and it's obvious how much fun he is having in this new space. We loved Rogue 24, and look forward to returning soon.

The restaurant at the Goodstone Inn?