hillvalley

I agree with Jacques that both the food and the service were impeccable. It contained all the ingredients needed for a perfect evening: exquisite food, excellent service and the perfect dining companions who knew how to make a woman blush. On to the meal...... One thing Jacques forgot to mention about his cheese course was the waiter's failure to tell Jacques what the different cheese on the plate were. I am going to assume that it was an oversight, but I would have liked to know what he was offered. As Jacques mentioned I wish they had told us about the soufflé during the meal. It sounded divine and I would have ended my meal with it. I think my appetizer was the most disappointing dish of the meal. I had Wild Alaskan King salmon two ways. The presentation was beautiful. Ribbons of cured salmon on one side, a timbale of the salmon tartare on the other. The cured salmon was fine, but I have had much better. The curing process did little to bring out the flavor. I found the tartar incredibly salty. It was hard to taste anything else other than the salt and a slight hint of salmon. The other appetizer was a scallop tart. Thin slices of scallop topped a small tart like crust. On top of that was a nice sized diver scallop. The diver scallop was perfectly cooked although we preferred the slices underneath. For my entrée I had duck. This dish is a duck lovers dream showing off the three best ways to prepare this bird. It started with a layer of duck confit. The confit consisted of only duck meat, no crispy bits of skin which is my favorite. But as far as my palate could tell that was the only flaw. Topping the confit was breast, roasted to a perfect medium rare. The skin was crispy, the meat moist and tender. Perfect. Topping the dish was a piece of foie gras. Not much to say about foie gras other than I wish there was more. The other main was a roulade of snails and sweetbreads. I am told that it was not as good as on previous visits but it met Jacques and my expectations. The portion was generous and the plate licked clean. For dessert I had the ginger and pineapple soup. As much as I would have like the raspberry soufflé, this was an excellent end to my meal. The ginger stayed in the background, highlighting the pineapple's sweet base. In the soup were small chunks of pineapple and ginger ice cream. The dish was light and refreshing with just enough sweet to satisfy my taste buds. Finally, we had the raspberry cheesecake. My two dining companions declared that it was the best cheesecake they had ever tasted. It was everything cheesecake should be: creamy, sweet, light. What started out as just another Thursday night out for dinner turned into a brilliant, almost-as-perfect-as-could-be evening.

My thanks to Jacques for guiding me through my first Grill experience. We are eating well these days, aren't we My pork shoulder with rapini lived up to every expectation I had. The only thing I would add that hasn't been said is beware of the garlic. It's been two hours since lunch and I can still taste the garlic. Thanks goodness I don't have a date tonight

Craigslist is one of the sites I check on a daily basis for a new job (anyone want to hire a sped. teacher?) When my sister was managing a restaurant in New Jersey she used it all the time.

The only circular thing that needs discussing at CK are those donuts. Oh, those dounts.

That's because Don is Tom. Or is Tom Don?

The Smithsonian's Folk Life Festival, which begins today, focuses on Food Culture USA this year.

Are you talking about Gardeners' Gourmet? They are also at Dupont on Sundays.

Don't forget to spend the weekend working on those snarky questions for Tom's chat with us next Monday.

The last bowl for the season of chilled roasted asparagus soup and a plate of prosciutto, mozzarella balls and micro basil. I added a balsamic vinegar reduction and extra virgin after the pic.

Some of us like a few soggy ones in there

Aren't first impressions vital in this industry? What if it is a splurge for the diner(and remember one person's splurge is another's regular hangout) and they don't get to give a restaurant a second chance? When is it fair to criticize a restaurant on a forum such as this?

I am pleased to report that the chicken is back on the menu and smelled as decadent as ever. I took a friend tonight who has recently moved back to DC. I told her she was about to have the best hamburger around and she almost believed me. Until she took that first bite. She looked at me and said "It's a good thing I only live a block away." ps The lamb meatballs and penne are as brilliant as ever.

Anyone know the schedule this week?

This is a hidden sushi gem in a city crawling with sushi joints. You almost don't want to share it with friends because it could mean that in a restaurant that only seats around 25 you may not be able to get one. Where else can you find the best scallop around for a dollar a piece and toro for less than $2? One my first visit I asked if they had natto, fermented soy beans that many Japanese restaurants do not carry. On my third visit the waitress, who remembers me each time I go, mentioned that they had started carrying natto and would I like a roll? One of the highlights that makes this restaurant so special is the house made soy sauce. This is no Kikoman you are dipping your fish in. Keep in mind though that it is only available if you eat in. In addition to sushi they also serve eel, chicken and vegetable kamemashi, a Japanese hot pot rice dish served in an iron kettle. One a cold winter day, or cool summer evening, it is perfect. Along with the rice you are served a wonderful assortment of three side dishes, the likes of which you rarely see in a typical Japanese restaurant. For more information check out their web page.

Sunnyside hasn't had flat irons in weeks I asked about them a couple of weeks ago but couldn't get an answer as to why other than they didn't have any to sell. I talked with Jim, the owner of New Morning, yesterday and he said that with the exception of the past week they have had great weather up there and are expecting a really good crop this year.

Not to mention the rumarita, a brilliant use of run in stead of tequila in the perfect sometime drink. I too highly recommend the fish tacos. The fish was expertly fried in a beer batter without the hint of grease that is so common in other fish tacos around here. We also had the pork taquitos which were great and served as a perfect vehicle for guacamole. The braised shredded beef taco was fine, but not the highlight of the menu. My only complaint is that non of the salsas or the hot sauce on the table provided my heat which would have made my fish taco perfect.

I went market hopping this morning and came home with quite a bounty. Some of the highlights include the first cauliflowers of the season, two types of basil, the last of the asparagus, baby round carrotts and corn shoots. I found the carrots thanks to Mrs. & Mr. B over at Mt. Pleasant. The corn shoots, which I have never seen before, were from the herb lady and her husband at Arlington. She also has a wide variety of micro greens and herbs, plus the largest assortment of basil and mint I have found in the area. With the first bite the shoots are a bit bitter but then a wonderful corn sweetness takes over and lingers long after your last bite.

Let's just say that it is still finding it's sea legs and if there was something worth sharing I would have.

I had to ask for my crab, which the waitress brought out a few minutes later. Despite the fact that when the dish is plated properly the crab is right on top, neither she nor the chef noticed it was missing. She apologized once and that was it.

Ordering a bass and soft shell crab dish at a new restaurant (mentioned in today's Weekly Dish) and having the dish served without the softshell crab!!! Are you kidding me?

And then there is Vace for the rest of us Dinner tonight was chilled pea soup (Thank you Mrs. & Mr. B, they were better than you thought), spaghetti with a pureed asparagus and piave sauce and chilled strawberry soup with vanilla rum.

I've recieved some emails about why the price is so high so I thought I would break it down a bit for you. If the folks from Tallula want to chime in please do. Dinner is $70 including wine. $25 includes tax, tip and paypal fees. The tip is approximately 20%.

I am glad everyone enjoyed themselves. Jill and I are working out the fine details for another tasting in July. Thanks to everyone who came, but especially to the new members. We had more new members at this event than old times which was great. I hope we didn't scare you too much and will see you at another event.

I am pleased to announce the A Day At The Beach Wine Dinner at Tallula on Tuesday, July 19th @ 7:30. The dinner will consist of a four-course meal with wine pairings plus a selection of the Amuse Yourself items from the regular menu. We have room for 12 people. The cost is $95.00 which covers everything - dinner, tax, tip and paypal fees. Prepayment will be required. Please email me if you are interested or have any questions. The menu for A Day At The Beach Wine Dinner includes: Starter Shrimp Broil - Carolina shrimp, baby corn, and fingerling potatoes seasoned with Sierra Nevada and Old Bay paired with a 2004 Domaine d'Eole Rose Second Course Duo of Chesapeake Crab - Jumbo lump crabcake and tempura softshell crab paired with a 2003 Dr. Konstantin Frank Riesling Main Course Grilled Maine Lobster with lemongrass risotto and basil hollandaise paired with a 2004 Brampton Viognier Dessert Funnel Cake with fresh fruit and vanilla ice cream paired with a wine selected by our staff

Booked until 8:00 That's a great sign for them that on a hot Monday with the threat of thunderstorms they are full. Unfortunately the dinning companion de jour doesn't sit at the bar. I think Hill residents should get seating preference