Jeff Orel
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Everything posted by Jeff Orel
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1)Ben's chili bowl chili dog at 3:00am 2)sticky buns from chinatown express 3)delerium tremens...a six pack 4)cafe piradiso pepperoni pie 5)Ribeye
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The everchanging VIRIDIAN...new ideas without understood direction...I agree with Antonio though, hopefully a band of outlaw pirates will rescue the vessel! I have moved on and am now in Florida for a brief stay here. I leave for France on the 7th of February for an undetermined period of time...my work visa has it's limits though. I guess when I grow tired of great wine and food, I'll come back to renew! I wish my ex kitchen staff the best of luck! Antonio, give me a call man! Hasta DC!
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It's not me rocks!
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I have a great candidate for you...when are you looking for this person to start?
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I could not have said it any bette and i agree with Antonio's reply...that this site is the perfect opportunity for a consumer to do their own critique of their own dining experience. Not every experience is the same and we do strive for consistency in our business. It also gives the consumer the opportunity to say what they truly believe and think. I think that this site is great for everyone and let the posts and replies keep coming, good or bad. Whew....thanx for stepping off of my toes Antonio, you are killing me here.....how about that Florida vs ohio game.....ouuuuuuuuuuuuuch! Payback for the Michigan upset. Call me sometime Ant.
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I do actively monitor the post of VIRIDIAN and like to hear what the word may be. This way I can see what diners may not be willing to say at the table and also make changes or take constructive criticism from patrons or other restauranteurs. I think that it is beneficial for VIRIDIAN as well as the patrons to have interaction with the chef. I will answer any and all replies to this post usually with in a day depending on how i feel once I come home after the day is finished. I extend a huge thank you to everyone that has taken and takes the time to let me know how their experience was at VIRIDIAN. Thank you and we will see you soon!
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We are not upcharging anything for restaurant week. the entire menu will be available under the cost of restaurant week which is $30.07. I look forward to seeing you there!
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New Valentines Day menu is ready and we are now taking reservations for that day. We are having two seatings with a five coarse menu with wine pairings available. I will post the new menu for Valentines Day on the website this week.
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I have rolled out a new bar menu. I have put some twists on bar food to make it more comtemporary as well as started "petite" versions of some of the best selling entrees for under $14. 50% off all bar menu items on Tuesdays and half priced wines m-t.
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Thank you for your input on the "played out" pan Asian approach. Antonio's style and mine were relatively similiar and we worked well together just for that reason. At least give me a chance before you give advice.
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VIRIDIAN ON 14TH STREET New Year’s Eve 2006 Please join us in welcoming the new year with a bountiful feast. 6:00 pm Three courses { $65 per person, plus tax and gratuity; $85 with wine pairings } 9:30 pm Five courses with midnight toast { $95 per person, plus tax and gratuity; $135 with wine pairings } Five-course tasting menu carrot puree gingered, with clovered pumpkin crème fraiche soy dashi with wakame and scallion essence baby arugula poached riviera pears, pecans, and cranberries watercress shaved grana, wildflower and toasted cashew vinaigrette salmon potato croquet smoked, with smoked caviar, truffled quail egg scallop rose-scented, slow poached, with vanilla butter and marcona almond ahi noire seared, with sake butter, allumette of daikon duet of duckling breast with pinot noir reduction and rillette with balsamic onion marmalade pork pairing tenderloin with cabernet essence and stuffed loin with pear jus lobster a la nage braised with vanilla and saffron, with caviar and scallop boudin blanc tournedos beef tenderloin & salmon cognac seared with roasted red pepper béarnaise pot au fue of venison, for two glazed baby carrots, golden potato tournee champagne fruit with cigarette russe cookies opera cake bourbon pecan ice cream PLEASE CALL (202) 234-1400 TO RESERVE, OR E-MAIL EAT@VIRIDIANRESTAURANT.COM VIRIDIAN NEW AMERICAN GREEN 1515 14TH STREET (BETWEEN P & Q) WASHINGTON, D.C. 20005 202.234.1400 eat@viridianrestaurant.com
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New Years Eve Menu: Ring in the New Year at VIRIDIAN ON 14TH STREET New Year’s Eve 2006 Please join us in welcoming the new year with a bountiful feast. 6:00 pm Three courses { $65 per person, plus tax and gratuity; $85 with wine pairings } 9:30 pm Five courses with midnight toast { $95 per person, plus tax and gratuity; $135 with wine pairings } Five-course tasting menu carrot puree gingered, with clovered pumpkin crème fraiche soy dashi with wakame and scallion essence baby arugula poached riviera pears, pecans, and cranberries watercress shaved grana, wildflower and toasted cashew vinaigrette salmon potato croquet smoked, with smoked caviar, truffled quail egg scallop rose-scented, slow poached, with vanilla butter and marcona almond ahi noire seared, with sake butter, allumette of daikon duet of duckling breast with pinot noir reduction and rillette with balsamic onion marmalade pork pairing tenderloin with cabernet essence and stuffed loin with pear jus lobster a la nage braised with vanilla and saffron, with caviar and scallop boudin blanc tournedos beef tenderloin & salmon cognac seared with roasted red pepper béarnaise pot au fue of venison, for two glazed baby carrots, golden potato tournee champagne fruit with cigarette russe cookies opera cake bourbon pecan ice cream PLEASE CALL (202) 234-1400 TO RESERVE, OR E-MAIL EAT@VIRIDIANRESTAURANT.COM VIRIDIAN NEW AMERICAN GREEN 1515 14TH STREET (BETWEEN P & Q) WASHINGTON, D.C. 20005 202.234.1400 eat@viridianrestaurant.com
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Thank you very much for your post and I have recently revised the bar menu and created "bar food" at bar prices. A more affordable approach to an upscale bar menu. I also have a few of our favorite dishes off of the dinner menu available only in the bar as "petite" versions. I am also revamping the brunch menu and bringing in some fun new dishes. I look forward to your return.
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I am happy to hear that your experience with VIRIDIAN proved to be a positive one. I look forward to having you as a guest for dinner someday. Thank you.
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I think that small plates are the way to go with a bar menu. I have inplemented the small plates theme at Viridian and it is well recieved. I too, like to order a little of everything and not have too much to eat and be comfortable.
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No hidden vegan concepts here however, I do have vegan dishes available for those who choose to go that route. I have a great pastry chef here and many items have changes since your prior visit. ALSO, the THANKSGIVING DAY BUFFET IS $45, adults and $15 for children under 12 years old. The menu is up on the website ViridianRestaurant.com
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new menu is up on Viridianrestaurant.com
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I agree
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Come join us for a cocktail after the theater at Viridian if you would like
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Another Wolverine....Michigan 2 - Ohio Zero
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The new menu isn't online as of yet but I expect to have it posted after the website construction is over. I have done American Contemporary with hints of Asian...looking forward to having you in.
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There is a new menu at VIRIDIAN as well as a new chef...I am not so excited about a 2 rating
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I have just relocated to the DC area from Denver and have accepted the Executive Chef position at VIRIDIAN on 14th Street. I have changed the menu to my twist on approachable American Contemporary. I am unvailing a new trendy bar menu next week as well as a new exciting upscale brunch menu. BUSY!!! My cooking styles are remniscent of the prior chef, Antonio Burrell,we cooked together for a month or so until he decided to move on, we both cook with French roots and fuse Asian flavors...the new menu was unveiled last Thursday and has gotten raves from the regular diners as well as all of the first timers. If you decide to come try us out, tell your server to notify me! See you soon! Antonio, Michigan is going to put a stompimg on Ohio so you can come pay me early before they play man