Jeff Orel
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Posts posted by Jeff Orel
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Yes, I'm intrigued... Care to explain??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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Ruh Ro
It's not me rocks!
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Seeking Executive Chef
Candidate will be in charge of everything related to the kitchen including menu development, personnel management and business aspects.
The Executive Chef is a member of the management team and is responsible for maintaining and executing our culinary integrity. She/He reports directly to the restaurant ownership.
Our neighborhood restaurant and bar will open in early 2007 and feature simple and rustic American cuisine. Our culinary priorities include fresh, quality ingredients that are seasonal and found locally when possible. The restaurant features a large galley kitchen, as well as an area with seperate entrance designed specifically for take-out food preparation.
This is an excellent career opportunity for a highly motivated individual and will provide the right candidate with a high-profile forum for which to display their expertise.
Compensation commensurate with experience.
I have a great candidate for you...when are you looking for this person to start?
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I'll post this here and Don can feel free to move it....I monitor the threads because it gives me the opportunity to get feedback, both positive and negative from the consumers. Feedback I might not otherwise get. Let's be honest folks, diners are not very forthcoming with feedback when they are in the restaurants themselves. I don't know why, but you seem to feel put on the spot
. However, the same person who had a 'fab' time may post about what a horrible meal it was and blah blah....The point is that this is a forum to discuss what you enjoyed or didn't about a certain restaurant and how your experience compared to someone elses. Sure, consistency is what we all strive for but it's hard to achieve. So I use your feedback, again good or bad, to help me see how the real world percieves our consitency level, our food, our service etc. I don't think that the chefs here like Micheal, Brendan,Jaime S, Jamie L or I (or others) have actively pursued to sway your opinions by our involvement. I think that we are like you guys and just love to talk about food and restaurants, ours in particular 
As for the comment on it seeming like advertisement....I use it as an opportunity to keep you guys involved in what is happening in the restaurant. I have had people say at the Farmer Markets that they saw I was doing a demo at the market and wanted to stop by and I like that interaction. Bottom line, be fair and be truthful in your reports, that's my opinion. Now I'll get off Jeff's toes.... 
editied to add, I still don't know how to use the quote button...sue me
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. -
Todd Kliman did a short mention in his weekly "chog" on Dec. 19th:
Last week Tom Siestsema did the same in his weekly chat.
At the risk of this all being removed to the Criticizing Restaurants thread, I think we can all agree that the active presence of and monitoring by restauranteurs of their own threads of course influences the tenor of the posts on that thread, and silences more than a few criticisms. Having said that...please report back!
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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I went to Viridian last year for restaurant week and the had the whole menu, no upcharges at all. Are they doing the same this year?
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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what happened to Antonio. Why was it time to go. It was less then a year was it not? I thought he was pretty good so I am curious about the sudden departure. I liked his honest approach withoput the asian spin everyone tries to put on things. Unless you trained in Asia you may want to leave it alone as it is very played out. So Antonio, where are you?
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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My wife and I decided to go to brunch this past Sunday with my sister and her boyfriend. We hadn't been back to Viridian in quite a while because we went a few times over the last year and it just wasn't a good experience. After the last time, I vowed not to go back.
Happily, brunch was really good. The menu and the food were beyond expectation, and the service was nice, too. My wife and I finally feel like we have a neighborhood place to go get a nice breakfast without spending $70 per person. We'll definitely be back for dinner now...
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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Overall, we left stuffed and happy--just what you want for Thanksgiving. It was nice to see a trendy-looking restaurant pull off a downhome concept so well.
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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The pork duo and lamb loin under "Major Works" both sound tempting. I find the online menu hard to read though - seems a bit garbled to me. I was a bit scarred by the desserts at Viridian when the restaurant first opened, but if you promise me there's no hidden vegan concept, I'll give it another go.
What is the price of the Thanksgiving buffet?
Good luck with it!
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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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.
new menu is up on Viridianrestaurant.com
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Ladies and Gents of the board,
Please make sure to tip you bartender an extra buck and drink an extra pint on December 5th in celebration of the repeal of the stupidest and most backward legislation to every be inacted in these great States, Prohibition.
Thank God we came to our senses, or I'd be mixing avocado and balsamico in an attempt to make the perfect aperitif--yuck! Check out mixiologist JeffreyMorgenthaler's post on his blog: http://www.jeffreymorgenthaler.com.
Cheers!
I agree
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Welcome Jeff. Look forward to checking out the new menu. In fact! I just tried to make a reservation for Wed. night and you have nothing available on the earlier -side, as I have tickets to the Studio Theatre at 8 pm. Goes to show - looks like you are catching on! Look forward to the cooking.
Come join us for a cocktail after the theater at Viridian if you would like
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Welcome, Jeff.
And...
Go Blue!!!!
Another Wolverine....Michigan 2 - Ohio Zero
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Welcome to the neighborhood Is the new menu online yet? Looking forward to stopping by soon!
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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May 28 Ardeo: 2.5
May 21 Lima: 2
May 14 [No review]
May 7 [No review]
April 30 Viridian: 2
April 23 Willard Room: 1.5
April 16 Simply Home: 2
April 9 Birreria Paradiso: 2
April 2 100 King: 2.5
March 26 [Out of town restaurants-no stars given]
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
Stranded On A Desert Island
in Shopping and Cooking
Posted
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