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Everything posted by ulysses

  1. Hai Duong's Cha Ca Thang Long/La Vong is amazing. The Bahn Xeo there is imo the best in Eden Center. Mark K and Haidar walked me through the menus of almost every place there except for Hai Duong, we were on a mission to find a really good local version of Cha Ca La Vong. Imagine a 6'7" giant wandering into one of those kitchens with his phone in his hand pointing a picture of yellow fish, saying "can you make this", while Haidar and I looked straight down to the bottom of our Saigons at the table.
  2. Monday - Friday position.Salary/bonus/commission commensurate with experience. Send résumés to mark@proofdc.com.
  3. Do you need the cart? If you just need the block, the best way is to make one. Its easy, cost effective and the best way to get a custom size. You just need lumber: Maple or Walnut(both can be found at the hardwood section of HDespot, do not use oak:bacteria)glue, clamps, saw(you can have them cut it for you at the store), sandpaper 220grit and butchers block oil. Tons of tutorials online. I've assembled them in my apartment.
  4. Flamed? No. I will make an argument for it though. My mentor told me the trick to developing a good drink was creating something that a guest would order a second time around immediately after having the first. He taught me more about the business than anyone however I completely disagree with him on that point. I have had the BLT and considered it to be one of the 5 best drinks I've ever tasted. Would I order two back to back? No. It's not that type of drink. I would like to think that it served another purpose. While we obviously disagree on how we perceived the taste profile, I think it's important to realize that this drink and several others that they make challenge the idea of what we see as cocktails.
  5. I repeat this to my staff almost daily. What the OP did not mention is that the bartender that was working night was trying to give him a heads up on where the next available seat would be opening up and trying to direct him to that general area. OP also indicated that we didn't have a list because we don't want to "start any fights". That's not exactly what I said but I did indicate that sometimes it's more off-putting to remove someone from a chair that has secured it than it is to work with a guest who is trying to get one. Perception is reality. There was a two year period where I ate at 2 Amys once a week. In that time I only sat in the dining room once. Every other time I have dined at the bar . Scott, Debbie and Sarah all know me and what I do for a living but it gave me no competetive edge. They have never told a guest to move or that I have been waiting "longer" than them; they do let me know when someone is paying up or finishing dessert. That is hospitality. There is no sign that says "Check in with the person behind the bar" at their restaurant, so the expectation is: It's up to me to find a seat. I believe(and this is my own belief) that a waitlist at the bar is pretentious, having said that I do think that it is up to the bartender to do what they can to help the guest...without compromising any other experience in the restaurant.
  6. Gin Milk Punch is a crowd pleaser and unique enough that everyone will be wowed.
  7. Madeira is crucial, after that you can use either bourbon or rum to supplement the alcohol content.
  8. that's a steal. perfect size/price for punch bowls during the upcoming holidays.
  9. I absolutely agree. I've personally been taught by two of the top dogs in the industry that using Cointreau is paramount when making Sidecars, Cosmos and Margaritas. It has a viscosity that lends the drink body. Luxardo is good but very different. It's bright and a little thin. It's good for mixing but not if you are looking to make the classics as they were intended. Right again, the only rule is V.S. or older.
  10. Dave is absolutely correct on this. Sugar content is critical on this drink. As far as a sugar rim goes, Degroff suggests freezing the glass after rimming it.
  11. I'm guessing after you got booted of the My Little Pony forum it has been downhill since.
  12. michael...years of fine dining training down the tube. Never reach across. Elbow away, not against. I'm guessin' your going to lose a shift for that one.
  13. I probably shared my first visit waiting in line with you this afternoon. Historically on this board I've always done my best to be diplomatic or play by the Thumper rule; today I can't. Make a fist, now subtract your knuckles...and your thumb. If your MLK this is perfect, if your Happyguy subtract about 1/3 of the volume. Charge me 8(7 and change) dollars that I will never get back and that's good stuff.
  14. meh. been there. He just sits there and talks about Jerzi Grotowski the entire time. It's two hours that are hard to get back.
  15. Gibson has/had(I'm not sure if it's on the menu anymore) the single serving batavia arrack rum punch on the menu and I've been there when they've fired up the punch bowl in the back room. There was Owen doing punch service at Bourbon, Adam's Morgan. He had a couple of bowls at the end of the bar, serving up different punches for awhile. Dan Searing had Punch club, Gina makes a killer punch. Punch is back. Now if we could just have a bar here in DC that does a full punch service, where they bring you your own punch bowl and glasses and offered a full menu of different recipes.
  16. The main guy behind this is owner/moderator of WWSociety. One of the consultants is/was Brian Robinson(aka Shabba on WWS.com and one of the supplementary moderators) from here in the DC area. This coin has two sides: Absinthe made by the people who know and love it the most. Absinthe reviewed and made popular by the people who talk about it the most. I'll be curious to weigh it against it's competition.
  17. It's simple: Tyler Durden. He's on the board at 4 a.m. and 4 p.m., never not there. "Now, a question of etiquette - as I pass, do I give you the ass or the crotch? "
  18. 8:15 Bombay Government Punch 9:30 Fish House Punch 12:15 The Last Minute Stachowski-owski Punch Bowl
  19. Unless you work in restaurants.I think this whole thing is a bad idea, DC is asking for a lot of trouble.
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