acquamatta

hello. i don;t know if you found a source but in case you didn't, i have a lead for you. a couple of pastry chefs just started their own business and they are catering to needs like your. the company name is paisley fig, call lizzie evelyn at 202.425.0525 mobile.

cheers...doug

we're moving into our busy season and find we need at least 1 solid cook to join us. we're a bar with a great vibe and our food is honest, creative and of high integrity. we're not looking to be fine dining and we're happy with our place in the "really good casual" segment of dc dining. we are an excellent place to work so if you have the skills and the interest to make a difference than we're ready to see what you've got.

contact doug at dbsingco@yahoo.com

thaks for the scoop. anymore info out there? i'll share my thoughts after i try it. thanks again.

I don't know about new ownership, but the original chef left some time back to go to the Morrison Clark Inn, and in my opinion, Red Dog has declined since then. At its best, they put out very good pizzas, and I also greatly enjoyed their salads. Both have been disappointing in several recent visits.

i heard that the red dog cafe on grubb rd is under new ownership. has anybody heard or tried it lately? i am curious to try it and thought the food community might have some scoop?

cheers...doug

Greetings all,

I don't know if any of you had yet dined at the above but I went last night and it was not as I had hoped. While there were plenty of tables open we were kept waiting for 15+ minutes for our table. Our server was excellent as was the amuse of chicken liver with grilled bread and our salads. Had we stopped there the meal would have been perfect. The oysters were meek. Our steaks, which we were told were prime, definitely were not. My rib eye was cooked to mid rare but was tough and chewy. The hanger steak was far better. The wine list was broad and well represented but very very pricey. As we were leaving, we went to give our coat check claim to the young lady at the host(ess)/manager stand who happened to be on the phone (no biggie, I'm sure for a legit reason) while her two associates were too busy chatting with each other to be bothered with us. Sometimes it's the little things that make a difference.

I guess the hunt for DC's best steak house is still on.

Cheers!

We are a great place to work. Nice people, excellent customers and great food. Need a person who loves food, is high energy and likes to get things done. We are always suprising our customers with how good our food is and now we need you to help us pave the way for more success.

Please reach me at dbsingco@yahoo.com and attach your resume. I will contact you directly.

Thank you & Cheers!

We will have an opening Mid March for someone to work a combination of daytime prep, night time line cook and weekend brunch cook. Our food is fab! And so our our people, it's a great place to work.

Please reply to dbsingco@yahoo.com and attach your resume. I will contact you directly.

Cheers!

A cool opportunity! We are looking for someone who loves food, has kitchen management experience and won't settle for being second best. We surprise people all the time with the quality of our food and need a high energy go getter to help continue to pave the way for more success. Must have solid cooking experience, be thorough and good with people. This is an opportunity to run your own kitchen with direction from our executive chef. We look forward to hearing from you. Thank you and Cheers!

Reach me at dbsingco@yahoo.com and attach your resume. I will contact you directly.

Hi,

I would be interested in speaking with your friend. While I do not need a full time baker I may be able to offer him a free lance position in several of my kitchens. If he's interested in speaking further you can reach me at dbsingco@yahoo.com.

Thanks...Doug

My friend is seeking a bread baking job starting in April. He is an French Culinary Institute trained artisanal bread baker. He is looking to work in either a restaurant or bakery in the metro DC area. Please contact me if you know of any openings. Thanks!

Has anyone tried Ray's The Classic since Michael H. departed? I really liked the food and atmosphere but I'm wondering how the food is with the change in the kitchen. BTW, they make the district's best Manhattan.

Thanks...

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have you tried temperance hall in petworth? the wings are quite good.