MarkS

I am sure L'academie would offer one if you could coordinate enough people. And I would think quite a few on this board would be interested. Costs could be high, depending on how much meat is butchered.

Yes-I meant good.

They try to hard with the food in my opinion. It is a large dining space and I think they would do much better if they had a beer friendly menu.

Master one or more techniques. Understanding a technique such as braise, brown, saute or sweat can be applied to many dishes. Take a few begining classes at lacademie de Cuisine, they gave some great beginer series where you'll make an enture meal in 1+ hours. After the class try to replicate it at home. You'll then appreciate the prep and discipline that goes into good cooking.

My wife thinks I am nuts when I cook as I'll prep most of the ingrediants so that when it comes time to cook, it is all technique. It's the little thing like dicing garlic, onions or cubing potatos that take a while. Watch Emeril, his prep is great and so is his techniques.

Good luck and there a few failures.

The beers are go but go elsewhere to eat.

The dining menu is trying to hard to be pretentious, the service is lousy and it is still a brew pub. I had to convince them on an empty night to let my 2 teenage boys order budgers from the Bar menu. Those same two boys recognized lousy service when they wanted me to go up to the bar and get the beer i ordered 10 minutes ago. The dining room only had 10 tables yet the server managed to drop an entree when him and the bartender collided.

Anyone have thoughts on whether the CI low-oven / sear method is going to do anything for a hanger steak? They're only an inch thick, so I'm wondering if I'd be wasting my time with this.

Wasting your time. This method is an urban myth. Do you think Michael at Rays uses it. My steak is spectacular when I fire up the weber for 45 minutes before using it. Give time for the wine to breath and me to drink a glass., 2nd glass is consumed between each side on the grill.. If The steaks are think I put tin foil over steaks to keep heat down low, probably gets over 1000 degrees that way.

There is no way any reputable steak house does the low over sear. And I have assisted at L'academie for over 10 years and they don't use that method either.

Rub yes. Marinade yes.. Drink wine while grilling yes.. Low over..no

My son's high school graduation is at DAR Contituiton hall in June. We will be 6 including 2 sons who only eat pizza, chiplote, burgers and steaks as well as adventerous parents.

My top choice so far is to rush to the car and head to Ray's in Silver Spring..Hope they take reservation. Most of the other steak places downtown will cost be double I.E. the Capital Grille or more(and I need to pay for college)

Any recommendations?

They do Saturdays and Sundays starting at noon.

Dan

Why don't you open the next branch in the area. You can combine your pizza skills with your passion for the place.

I went and like all events there, it was good. When you consider the food, entertainment and fun factor it was a great deal for the price. Sure the food they served us was not amazing but it was very good and some of it was amazing. Watching the chefs work was sweet, I did pick up a few techniques just watching.

Peter Smith was amazing. He worked hard and fast which showed in both his dishes and the sweat pouring from him. This was his 4th consecutive win.

Do they serve beer?

Cook the pizza on the Gas Grill Outside. Either directly on the grates or heat a stone in there for 20 minutes before cooking on the stone.

Call Joel Olson at http://hemmachef.com/ Joel teaches classes at lacademie and is exactly what you are looking for. If he is not available I suggest calling Lacademie and asking them as many of their instructors are personal chefs.

I too am looking for suggestions of where to go. I will be in Vegas for business March 8-11th and may possibly have one or more evenings to dine alone.

I am looking to eat at bars of great places where I can enjoy the experience..or a great sushi bar.

Prefer a great selection of wine by the glass.

Doesn't have to be over the top. AKA an extra $200 for the foie gras isn't worth it..But 35 for a glass of good champagne is.

Thanks

Bageltowne in the Traville shopping center(Rockville) has some of the best belly lox around. Nova just doesn't do it for a true New Yorker, it has to be belly.

Bagel City on Rockville Pike had very good bagels. I haven't been there in a while but authentic and good.

My comment was that the prices seem high for the Atmosphere. I think the prices for a glass of wine seemed steep if I recall and there was no side salad option only a 7 or $8 entree salad. When I make crab cakes at home mine are about the same size except that I serve two per portion. The 5 oz one was a tease.

The place will do well but this is certainly not Ray's with the cowboy steak.

An issue is pricing. My son's hamburger was $11, the large crab cake was like 4 bites, etc. I do not see the attraction and why it was packed. Mt wife and son ate there last Friday for like $60 with no Alcohol... The portions were tiny and some folks kept opening the door to create a draft.

Sounds Amazing.

I work around the corner..Need to stop by soon

Folks..Get a life

Speculating on what Michael does, means and will say tells me you need a life.. Go make 100 PB&J sandwiches for the homeless and come back.

To me..This board is about the dining experience which equate to food+service+atmosphere+circumstance and a whole lot more.

The steaks are great and so are the sides..The wine list works as well. The last time I was there Micheal waited on my family, went back to cut and cook the steaks and then served then. Who can ask for more.

If I had the free time I'd volunteer as an aprentice just like I used to do at L'academie

Possibly the only fault I hav ewith the place is that I can't BYOB...Maybe someday I can befriend Michael and make that happen.

Bottom line is he's busy creating great food and a great experience.. and He can do what he wants without everyone on this board putting him under a microscope.

Harvey-The Restaurant of Presidents

Both on K street and in Rockville(I believe)

When I went once the menu siad "free bar pour" I realized what this was when I ordered a Vodka Tonic and they brought me a glass full of vodka and Ice and a bottle of tonic water. Truely the one drink limit.

Does Bobby's have beer or wine.

It's my birthday Friday and Bobby's may be a safe bet for my two teenage boys my wife and myself Their diet is burgers, steaks, Pizza and Chipolte. Since they both finish playing ice hockey at 5:30, it might be wise to grab food at Bobby's before heading home.

Mark

Went there Friday night with my family between each of my sons hockey Games.

Yes the wings were very good. I lived in Buffalo for 4 years and worked next to the anchor bar. These are not true Buffalo wings but there were very good and I would order them again.

Peanuts.. Urban Bar B Que has then so does 5 Guys

Burgers..Just OK...Nothing to write home about. I'd go back but 5 guys wins with my family

Sides..French Fries and Mac n Cheese were just OK..

My 17 year old son enjoyed Rays the Classics for his birthday. I would recommened either Rays. It helped that Michael took our order and then went in the back to cook the steaks. Clean plate club for everyone.

Matchbox has become my go to place when I go to the verizon center for Hockey and Concerts.

Cava-Close to home

Skewers-Close to Cava, take home

Home Mostly-Hard to go out plus my wine cellar needs pruning

I'm in. Maybe they make us real happy and let us help dminish their wine cellar. I didn't see the wine as part of the auction.

Garret Park Bistro- one of the Black family that is quaint and has a nice bar. This is one of my go to places when I'd like to eat at a bar, have a glass or two of wine and not have to wait an hour for a table.

Good food too

I'll have to agree that the prices are in line. Geez there are some places that charge close to 20 for a martini.

Even on a low priced bottle, it is a product that will spoil. So there is spoilage. A good place will offer larger pours when they know that the bottle has been open for a while.

Stemware-What are they using? Good stemware breaks and this has to be figured into the price. My everyday Speigalu red stem usually costs me $50 for 6..and they don't last forever.