darkstar965

First visit to Eola tonight. We were drawn there due to a wine tasting upstairs and, amazingly, hadn't heard much about this place before despite...well, you know...the fact that they've gotten plenty of press including the current Washingtonian cover--duh. I appreciate Eola and what the Chef is doing. We had some things (below) that were really interesting, delicious or both. A couple of other things missed a bit but clear through it all is that this is a spot with real effort and passion behind it. Whether it rises toward the top of the crowded category of DC dinner spots where one can expect to pay $100 for a couple (without wine) is a different question. Specifics: - Amuse bouche was more interesting than knockout tasty but that's okay given the point. We were served pork heart with a small brandied cherry and I forget the third element. Definitely got us interested and looking forward to the meal so success there. - Starter #1: "Warm Salad of Suckling Pig" Really generous portion of tasty pig (maybe just a tad dry but that's splitting hairs) atop a bed of lentils, onion and, I think, mushroom. They'd pickled one or more of the bed elements which worked well. My dining companion loved this. - Starter #2: "Sunchoke & Almond Veloute" I ordered this and liked it; I'm a huge soup person. But, I think Cathal Armstrong has ruined me for anyone else's veloute. The veloute itself was nice, flavored well with the Jerusalem Artichokes (er, Sunchokes) but a bit thicker/heavier than Eve. Again, not fair to compare and I did really enjoy the contrasting crispy almonds and micro greens atop the soup. The almonds seemed to have been warmed or roasted separately--representative of the care taken with most of the dishes. - Entree #1: "VA Goat" Pretty good though here the decision to season the stew strongly with curry seemed to overwhelm the milder goat. - Entree #2: "Cedarbrook Farm's Tamworth Pork" We'd been gently "warned" by our server that this was jowl and more like pork belly so fattier than other parts of the pig. So warned, we enthusiastically said "bring it on" and were very glad we did. Chef cures this for some period of time (maybe 7 days?) and then smokes it. Both accentuate the saltiness but it was delicious and probably our favorite thing had all night. The saltiness and smokiness made it like a very thick and rich bacon--mmm, mmm good. Might have liked a 3rd piece to accompany the two included since, with the fat, not that much meat but, on balance, a very good dish. - Dessert: An "Almond Cake w/ Housemade Preserves". Just okay. We learned that Eola doesn't have a pastry chef (seemingly a function of trying to keep costs down for a smaller restaurant not always full as Tom Sietsema noted in his review last year). That's totally okay--is what it is--but the desserts may not be the standout they once were since I think they did have someone focused on pastry in early 2010. The almond cake itself was a bit mushy, the house preserves more like candied dried fruit (bit of an odd pairing) and then sugar-less creme fraiche and some caramel. It wasn't that coherent or especially successful unfortunately. - Server: We thought Jean Paul was truly excellent. Perfect balance of attentive without being intrusive. Knows the food and was happy to share his knowledge and answer the several questions we asked. One of the dishes came with a seasoning we hadn't expected and to which my companion was allergic. Jean Paul handled this with utter grace and professionalism. Super job. Tom S emphasized the venue as a reason to come here when he reviewed Eola last year. I'd have to agree. The music and noise level were perfect to allow comfortable conversation. The tables are amply sized and not packed together. Eola was good. We did enjoy it. And, again, we totally appreciate what the Chef is doing and the care with which he does it. But this probably won't become a habit for us given all the other spots in the area where one can drop similar money. It's just a crowded quality/price category with a good 5-10 others that probably offer more value at the same prices. This is #1 in the DR dining guide over Obelisk and Pesce for West Dupont/P Street. I'd probably have it third on that list though it's been awhile since my last Obelisk visit so may be out of date there.

Have to add one more observation to this as I was at TG today (and did have a decent sandwich to be fair).: They've been super aggressive at marketing, not only giving interviews to a large number of local and national media outlets ranging from the NY Times, WashPost and QSR magazine to Dwell, Wash Biz Journal and even Travel & Leisure. Beyond giving those interviews enthusiastically and always--without fail--trumpeting their commitment to Philly roots and Philly (Sarcones) bread, they've actually framed all the print pieces and hung them on the walls in the shops, where they remain today. Virtually every one (there are more than 20) has Sarcone's as the centerpiece of their story and their main point of uniqueness. The most egregious one on their wall: a September, 2010 extensive article about locally focused food businesses that cited the DC Lobster Truck with its Maine roots and others. In that piece, there's actually a highlighted box with headline: "The Key to Success: Authenticity" and goes on to again cite TG, their wonderful Sarcones bread, etc, etc. Here's the link to the WBJ article from Sept: http://www.bizjournals.com/washington/stories/2010/09/13/focus1.html And here's the key excerpt from that same article titled "Growing popularity of hometown flavors is bringing new restaurants, food trucks and changing menus to D.C." | Washington Business Journal "Authenticity: Success’s secret ingredient Taylor Gourmet’s Casey Patten and his partner David Mazza knew the secret to a great Philly hoagie was in the bread, so they went to great lengths to get rolls shipped from Sarconne’s bakery in Philadelphia." Conversely, according to Reitz and City Paper, TG stopped sourcing bread from Sarcones that same September (excerpt from CP below). And, as of today, the printed menus in their stores STILL advertise the Sarcones link prominently. Seems pretty clear by any reasonable measure that they are knowingly and intentionally still trying to represent something so foundational that simply isn't true. If City Paper isn't accurate, then the TG founders should come clean and say so; tell their side. If it is accurate, they should come public and simply apologize and move on. Every day that passes with their stores still promoting Sarcones as they are...and with the owners still remaining silent...speaks loudly as to whether this was an "oversight" or something much more intentional and calculated. It really stinks of hypocrisy as no oversight could. Taylor Gourmet should have a higher standard than this for honesty and the "authenticity" they've promoted so very hard. That they don't is deeply disappointing. Yes, the sandwiches are better than Lost Dog and Pot Belly...clearly that's true though they'd be so much better still wtih better bread and more careful preparation. But when a place attracts customers by loudly and frequently promoting itself as something it isn't, is that just okay because, well, stuff happens and some might not be able to tell the difference in bread? That's tough to swallow. From Reitz's City Paper's Jan 14th article: "During my first interview with Patten, he described in detail the bread transportation arrangements. According to Patten, 500 to 1,000 rolls make the trip down Interstate 95 every day. And when I asked about future expansion plans, he told me that if his arrangement with Sarcone’s ever fell through, he had a back-up Philadelphia bread supplier. During a follow-up interview, Patten’s story changed significantly. I had pressed him for a ride on the bread-delivery van, to no avail. After several requests, Patten made a surprising admission: Taylor had stopped using Sarcone’s a few weeks earlier. He said capacity concerns forced him to switch to a Washington-area bakery as his business expanded. He declined to name his new supplier. I followed up with a call to Louis Sarcone Jr., a fourth-generation baker and vice president of the bakery. He confirmed Taylor no longer uses his bread. He told me they actually stopped purchasing the rolls back in September."

yep, and of course it did. best in town now imho.

Ah-ha! There's even a mac & cheese thread here! This is a great board! This is a serious topic; this mac & cheese thing. Have always thought Central was the best in DC. But, now, I think Birch & Barley may get the edge. I'm also quite sure Bourbon isn't top 20 though.

My issue wasn't and isn't any kind of "malfeasance" or legal transgression. Have no idea about that. I just wrote that I found it pretty disappointing. It's about their intent from the day they switched bread suppliers 'till today and likely tomorrow. Absolutely true that many places (restaurant and otherwise) don't update customers on various changes or have out of date websites or materials. That's to be expected, excused and understood. Usually, it doesn't matter since the business is about what customers are buying anyway. I don't care about a supplier being changed. I just care about what I'm buying. What got my attention here wasn't simply that they changed a supplier and were slow to update their materials. It was four things: -1) the fact that, if the City Paper piece is accurate (more on that below), they knowingly and intentionally tried to persuade customers they were doing X when really they were doing Y -2) that even after they'd been outed and given a chance by the reporter to explain, apologize, take responsibility, something, they didn't (as the article makes clear) -3) that this wasn't just any supplier that was changed--it was arguably their single most significant supplier fundamental to their brand and value if one considers the Sarcones name was the one they chose to trumpet at the top of their menu boards, on their menus, on their website and in many interviews with outlets like Washington Biz Journal, WashPost, QSR Magazine or blogs. Here's a link to the QSR piece as just one recent (post bread vendor switch) example: http://www.qsrmagazine.com/articles/ones_to_watch/141/taylorgourmet-1.phtml and, here's another link to a blog entry with which TG seems to have cooperated. This from fall, 2010 after the time when they allegedly stopped sourcing from Sarcones. http://bethesdafoodie.blogspot.com/2010/09/taylor-gourmet-welcome-to-our-hood.html there are many more you can google but all make a big deal about just one ingredient: Sarcones bread. And, that's becasue Sarcones IS Philadelphia and TG's whole positioning is Philly sandwiches in DC. -4) finally, and this is maybe the most important thing, I think they totally deserve to be cut some slack...if they'd just freakin' own up to this or apologize for it in a simple, straightforward and honest way. In doing so, they could correct any record about the City Paper reporting. They could explain as necessary. Most important though, they could just own the mistake. That's easy to do but, as with many businesses that become scandalized, they're slow to own a mistake until the clamor becomes overwhelming or the business begins to suffer. TG could do this easily by posting on a few well-subscribed blogs like DR, by working with the City Paper reporter, or even through their own platforms like: http://www.taylorgourmet.com http://taylorgourmet.wordpress.com/ My view: even with the less good bread that I wish they hadn't switched to, they make a pretty good sandwich. Nothing like something like Bunk (Portland, OR and probably my favorite sandwich place in America) but, as Rocks pointed out, can't put them lower than Lost Dog or the other chain sandwich spots in the dining guide on a food quality basis. They're better than that. And that's what makes this so very disappointing. If was another sandwich chain X, one might say, "well who the hell cares, X puts out crap anyway" but TG is better than that. And with being better and having big aspirations should come more respect for their customers. They lied to their customers and then they tried to ignore it and hope it'd just go away. And maybe, even in spite of City Paper and the current buzz around this, it will. But it'd be super refreshing and cool if one or both of the owners simply took the opportunity to say: We're sorry. We learned something valuable from this. We remain committed to quality and deliciousness. oh, and 10% off to anyone who mentions DR.com for February Other posters here shouldn't have to defend or explain their actions. They're perfectly capable of doing that themselves and it'd make all the difference in the world while saying a lot about how they plan to grow their business and how they value their customers. That wouldn't cost them a thing. And I bet it'd drive trial (new customers) and loyalty (repeat customers) even higher than it was before. They should do that. And they should do it asap.

I'd guess that Sarcones would need to be the one to bring a legal action since it was and is their brand that could be proven "harmed" but I wasn't thinking of it that way. TG didn't just misrepresent (aka lie). They then took the City Paper writer (and all their customers) for fools with the excuses offered when outed. Then, on top of all that, they basically thumb their noses at their customers by still not removing the Sarcones name from all materials and by still not coming clean with a public apology...or something. They could reinstate the Sarcones relationship and raise prices 10% or whatever if they need to. But, my sense is they'll do none of that. I weight food quality much more than ambiance and even service so long as it's adequate. It's all about the food. But, something about this seems to rise above that in a stinking-fish sort of way.

Don-as someone representative of the 'haven't-ever-met-you' group, I'd be game to support whatever's decided on this simply because you've created and worked incredibly hard to build something pretty damn unique and incredibly valuable without asking much (anything?) for it. I'd echo what another poster said in that it'd be an honor to even be asked to attend. is it okay to ask for a bit more of the story behind DR.com's founding as related to Therese? I'd just be curious to know more; maybe it's on a board here somewhere already. Only as easy/fast to do or can blow off--not urgent at all. Given this is a big deal for you, I hope it'll be a very big deal for most of the members here. THANK YOU, Don!

Went today and thought it solidly okay for what it is. Not a destination for sure. But a reasonable spot to stop for a lunch if in the area. Phos looked okay but couldn't bring myself to order that since this is a "chinese, thai and vietnamese" concept owned by Thais and my fave pho spots are all across the river in VA. First ordered a kanom jeeb (shrimp and chicken dumplings) to start. These were surprisingly good. A bit thinner (and decidedly fresher) dumpling wrapper than found elsewhere. Likewise even the side shredded cabbage, carrot and sprout salad was crisp, nicely dressed and fresh. The sauce needs to be thicker and more generously applied but that's a minor point relative to the overall quality of the dish. Then had a yellow sauce shrimp curry. Again pretty nice. This sauce was rich, flavorful and had a bit of heat--not too much. Only five smaller shrimp (maybe 30-35 per lb sized); the highlight of this dish, appropriately, was the noodles. They claim to make their noodles in house and I can't be sure whether that was true or not but the vermicelli were definitely fresh, firm and held up to the sauce nicely. Total bill was around $20 with a cup of tea not including tip. Not a great value but not obscene. I'd probably head a bit west to Chinatown for a big bowl of even better, more value priced noodle or dumpling soup the next time but Noodles gets an OK.

I don't know. Have been a TG fan since they opened on Cap Hill but did notice a change in the roll for the worse without being able to put my finger on it until the City Paper piece came out. Really and utterly disappointed by all this. Agree with all the "throwing together" comments on the board in recent months--really just ruins sandwiches that might otherwise be special. And, I've had that experience too many times when it wasn't very busy. The "scandal" seems like something to care about to me. On one hand, sure I understand why they did it: to goose profits by saving money. That in itself is a fine objective if the market is maintained. But they were still heavily promoting the Sarcones link for weeks after the City Paper expose came out. Even now in Bethesda, they've finally put some tape over the Sarcone's shout out that was at the top of their menu boards over the register but the printed paper menus still claim the bread is what we now know it isn't. Shouldn't honesty (or at least a lack of blatant hypocrisy) matter even a bit? This place made its name by putting together really nice sandwiches Philly style with the bread a cornerstone of that. They screamed the Philly link and its authenticity through every channel (web, print menus, board menus) and with every interview they gave. Then they not only stopped trying too hard on the sandwiches but also outright lied to every customer that came through their doors. No apology. No acknowledgement of being outed as they were. No promise to learn from this and make it up to the customers who made them successful. Just plans to keep expanding a now flawed model. Sorry, have seen this movie before and it almost never ends well. How can we be sure what other substitutions or misrepresentations they're making and will make? What a colossal bummer.

Many thanks Brett. Really appreciate the guidance and will follow it on a second visit soon!

I'm really surprised Wagshals doesn't seem to have ever been mentioned in this thread? It's the best matzoh ball soup I've had in this area, the place has been around forever and served most every dignitary ever to come through DC and the sandwiches (corned beef, brisket, etc.) are all pretty damn good.

I guess that makes as much sense as anything but, given that restaurants have to deal with different numbers of courses in larger (more than 2) parties all the time irrespective of tasting menus--some get apps, some don't; some have big appetites (like me) and get four courses when the rest of the normal folks get 2--seems like the principle of doing what the people want (so long as it doesn't totally make life difficult for the kitchen) is the better and more revenue-maximizing policy. They could also just set expectations at the front end--'we'll try to time course but since the number varies by diner it won't be exactly coordinated'--something like that? Totally realize I may be missing the plot here, as I'm just an avid goer/eater and not an expert of the industry, and would love to hear from any actual restauranteurs on the board who have this policy.

Tried Cava Mezze last week for the first time. Liked it but think it's also a spot with clear potential as yet unrealized. Largely because I hadn't checked DR.com prior, I neglected to get the three mini pitas to better sample--will do next time. I had a lentil soup with one of the rice bowls with chopped beef which the DBtC (dude behind the counter) suggested over the other proteins. Liked: - that everyone was super friendly and flexible. No real constraints on what toppings/sauces so we ordered a few different ones to at least try those. - the simplicity and value pricing - the concept - the dijon vinaigrette that came with my dining companion's salad bowl. this was the sauce/topping with the most flavor and I ended up asking for a second one for my rice bowl even though it wasn't intended for that. Would have liked better if: - sauces and toppings had more flavor. esp the tzatziki, hummus, harissa, eggplant/pepper and even the hummus. all were ok but all were blander than I'd prefer - likewise on both the rice and beef. both fine. both underseasoned. maybe I should have gotten the lamb? will try that next time. Very reasonable prices, efficient and friendly service. Will definitely go back and maybe ask for more guidance given the above.

First visit to B&B this weekend before a show. We were four and hadn't been able to book a table despite trying a week prior. When we'd tried, we were told that usually one four top was kept available for walk-ins and they opened at 5:30pm. So, we got there at 5, got a buzzer, headed upstairs to Church Key to wait and got our table without any trouble at 5:30 when downstairs opened. Very good experience. Agree with others on the board about the arctic char tartare. I suppose a bit unusual a fish choice but it was light, very crisp and interesting integrated with celery root and apple and, most importantly, quite good. The parsnip chips served with it were a great accompaniment; especially given they were baked rather than fried. Others at our table started with a beet salad that used stems, leaves, the main vegetable and creamy goat cheese and raved about it. We all tried a fig and onion flatbread--excellent; crispy with distinct but nicely complementary flavors also including prosciutto and gorgonzola in generous portions atop the flatbread. Three of us had the roasted lamb with beans and duck sausage (don't think they were fava but maybe I'm wrong) and this was great. Perfectly cooked to medium rare and very flavorful. Had to also order a side of the mac & cheese since I do this anywhere and have a fairly high m&c bar (Bourbon Steak disappointed hugely on theirs recently). B&B gets a definite m&c thumbs up. I need to ask about this the next time since I'd like to know what the crispy topping was and what cheeses were used. Whatever they were, this worked. One of the better m&c dishes in the city imho. Not as much a beer fanatic but hefeweizen, belgian whites and a local stout were all super. My only pick at B&B is their policy, shared by other restaurants admittedly, that the tasting menu can only be ordered if the entire table gets it. Not sure I get this. 2 or 3 of us would have ordered it but not everyone wanted it so none of us did. There is no minimum table size so what difference does it make? Had we been a table of two, both could have ordered it. But, as a table of four with only three wanting in, no go. Can't be a process or efficiency thing. Maybe a revenue strategy but at $55/person it's far from certain a la carte ordering yields an average ticket at or greater than that level? Not sure. But overall, really enjoyed B&B.

Agree here with others that have already replied. I've been to Palena at least 60-70 times over the years. Chef Ruta was way ahead of any downscale cafe "trend" as the lower priced cafe menu was well entrenched long before spots like Central or even Eve's Lickety Split started. I think part of the whole deal with the Chef is that he's not so trend driven. He's creative and will experiment but having his food over time long ago persuaded me that he's about quality, taste and deliciousness first and always. No way, in my humble opinion, his "heart" is any less or more with one part of the restaurant or the other. If anything, I think the fact that he created the cafe years ago, before it was trendy, shows that he has always worked to make his food available to more people irrespective of budget. Super point, MDT. I'm guilty of posting about the burger and chicken too much despite regularly having whatever is new and rotating. Part of the reason I've done that, though, is that those two dishes have been on his menu a long time and both demonstrate his gift of combining ingredients creatively (i.e., with burger, the pickles and cheese show this well) and using skills that most chefs probably don't have to the same degree (i.e., I'm not sure it's ever been proven how he makes the chicken--brining, searing, roasting probably but more specifically....). Couldn't agree more on the "21 other items" though. With the possible exception of the cod cakes, I haven't had a misfire since the new space opened. Geez-don't say that ("new hottest"), Rocks! Its popularity is growing super fast as it is. Pretty soon, we're going to have 60-90 min waits to get tables! Just kidding--kind of. Of course, big congrats to the Chef and best wishes for greater success. As for that list of diners, I'm not sure how that wouldn't convince anyone to either try Palena or give it a 2nd chance using whatever advice gleaned from this board. That sounds like a judging panel for some Bravo or Food Network all star show. Thanks for this. Hadn't yet had this but will make it a point to now that I have some first-hand feedback. Sounds great. Oh man. Wasn't planning to eat there again this week but now will have to. This has already been answered well but, as someone who lives close enough to walk, I'll just say moving to Cleveland Park is the best way to deal with the parking situation. And, with Two Amys on our western border, Dino, Indique, Sorriso and soon Medium Rare all here, along with DC housing market resiliency, there's a case to be made here for anyone more impassioned by food than cars.

Lickety Split is my personal best value in restaurants anywhere in MD, DC or VA that I've tried. And, Eve is probably one of my top 3 restaurants here, along with Palena and I'd have to think more to ID the third. Chefs Ruta and Armstrong both bring innovation and near obsession with ingredient quality with amazing consistency. From LS' bread and iced tea to the soups (oh, those veloutes) and different pork sandwiches (usually on homemade potato buns), it's always a sure thing. And, while I partly agree with Porcupine that LS has become more discovered in recent years, my own experience on an at-least monthly basis is that it is very possible to get a seat there with usually no wait. I've also been able to be in and out in under 45 minutes when I regrettably needed to. Eve and the Armstrongs are regional treasures. Likewise on Eammon's for fish & chips: hands down best available anywhere around here and I don't think I've had better in the US.

Totally agree. I dare say she rocks.

Had dinner here with four friends this weekend for a first visit. Absent a nicer way to say this, I'd have to call the experience the biggest ripoff I've experienced in the DC area in a long time. We expected it to be hugely expensive...and it was. We also expected it to be truly great and memorable...it wasn't even close. The bone-in ribeye at $49 was ridiculously thin and underseasoned. Was so disappointed to have a ribeye so low on flavor and maybe an inch thick if it was that. Mac and cheese was close in to the boxed variety. Simple elbows with a watery, single cheese sauce. Centrals and many others in town are much better. A venison special was oddly bland...odd as in it was tough for us to understand how they could take a normally naturally highly flavored meat and dull it down The regularly ribeye at 59 or 69 (can't recall) had just a tad more flavor than the one with the bone Our waiter couldn't explain the provenance of the beef (huh?) but went to the kitchen to ask after guessing a "yes" in response to my question of whether they were sourcing from a single provider. He came back and said they were sourcing from a variety of farms in NY state (why not closer with the many good options nearer?) and all beef was "Prime". I suppose I shouldn't be surprised. This is another celebrity chef with way too many restaurants spread across the county to be focused on quality anymore...if he ever was.

Ditto. Maybe not every week but at least every other week for me. Defining "properly made:" Neptune in Boston is the best I've had in a few years. Kinkeads is the best I've had here in the DC area. Can it be? Consistently whole-bellied Ipswich clams with light seasoned breading that complements the clam...and not the other way around...with toasted bun? A great clam roll in Bethesda would be a huge deal. Ditto again.

As one of the more enthusiastic Palena bulls on this board, just checked back for the few weeks of posts I'd not yet read since I went for dinner last night (Saturday). First, we had a typically great experience because: - though the place was packed, we were able to get a table in less than 10 minutes - deviled eggs were delicious and innovative (mustard instead of mayo with seasoning and herbs) as they were the last couple of times I'd had them - my friend's roast chicken was as great as ever but I'll comment on this more specifically below - the gnocchi was Chef's great gnocchi in every way: light, fluffy with delicious castelmagno and light tomato sauce (I'd been concerned about this since a post several weeks ago) - cod cakes; hadn't had this before so tried it. not my favorite and probably wouldn't order it again but it was well executed - thought the brodetto with vermicelli (from a previous lunch about which I didn't post) was really outstanding - not sure I'd compare Agnes Chin to Ann Amernick yet but I've now had 4 or 5 of her desserts and thought them all very delicious and thoughtfully prepared. I think she's a real and growing talent. - the caesar salad doesn't seem to get a lot of props or critiques here but I order it regularly and think it also better than most any other in this region. Always perfectly fresh romaine, crisped capers, delicious egg cooked somewhere between soft and hard boiled and the wonderful, light, citrusy and cheesy dressing. And, Palena always willingly divides this two separate portions for us with no hassle or extra charge. - our server did a great job. wish i didn't forget his name but he was younger with longer brown hair and took very good care of us despite the crowd As an FYI, we were told last night that the front market/coffee space is now expected by end of Feb. I didn't ask what was causing the delay but will next time if someone else doesn't post on it here first. And, responding to just two of my fellow posters who had less satisfying experiences: I guess the different opinions we all bring enrich the discussion but I just don't understand the comment about the burger. It's a housemade cheeseburger with a housemade bun, housemade pickles and housemade ketchup (how many places do all that?!). to me, it's always freakin' delicious and very much remarkable. And, "bland" chicken? The chicken we had last night was as large a portion as I've ever had in many years. The skin was totally crisped and seasoned. Meat was moist and exceptionally flavorful. All the attributes that have made this the "famous roast chicken." I always laugh that servers are trained to warn customers that its preparation requires 45 minutes and then nearly always deliver it to table in less than 30. Not sure about "sacred cow"s and I appreciate qwerty and everyone's constructive views here however aligned with or different from my own. Not everything Palena does is exceptional (for example, the cod cakes above) but Chef Ruta always has--and very much still is--putting out food that is so thoughtful and carefully prepared and, most of all, delicious with plenty of wow's. I don't think it over priced given the ingredients, quality and expertise in the kitchen. Maybe the poster had an off lunch--that can happen anywhere--but, having had 2 or 3 lunches and about 4 dinners at Palena since the new space opened, I continue to find the food to be generally exceptional and reasonably priced given that standard...and a new pastry chef, who for the first time in years, is producing desserts the equal of Chef Ruta's food.

Many thanks. It sounds like the communication wasn't that good for me with the assistant but, more important, the market is in good hands. And, can now also say the fish I picked up and made tonight was excellent. I'll look forward to meeting MJ the next time. Did Scott end up landing somewhere that you know?

Does anyone know from whom Blacksalt Seafood Market is sourcing these days? Like many here, I remember Scott fondly, thought he was the real deal in terms of knowledge and passion for the product, and had heard he'd left roughly a year ago but hadn't had opportunity to get back to the market until this week. When I called on the phone, an asst manager remarked that Scott was a "bum" when I asked if they knew where he'd gone and then asserted they'd "upped the bar" significantly since he left. Needless to say, this made me very concerned about what I'd find when I got down there. And, hadn't yet checked this board which would have been somewhat reassuring. The case did look as impressive as ever and the asst manager (Sergio) asserted they are carrying many new and better things since Scott left. Prices are as high as ever but to be expected if the quality remains what it was. Sergio was a bit more contrite in his comments about Scott in person but, again, made me nervous about the the state of the market. MJ wasn't in so I wasn't able to meet him. My biggest concern came when I asked Sergio whether the market was still sourcing from Martin's. He told me they aren't and that they were now working with a provider that was "much better." Needless to say, that really made me wonder since Martin's is used by some of the area's best restaurants including Mark at Proof. When Sergio then refused to reveal who their provider was, I left -- with some nice looking fish but really wondering what changes were made and whether they were more about quality or boosting profit from the market. Any insight welcome...thanks!

So, in full disclosure, I'm firmly in the 2Amys is best camp. Partly because it's convenient but mostly because it's great. But, of course there are downsides including prices, crowds, noise and really variable service. OK--context there. With all the raves here about Pupatella, drove all the way out there this week solely to give it a try. Two big thumbs up. On quality and deliciousness only, 2Amys still gets my number 1 vote but I'm pretty firmly aligned with what ironstomach (something like that; should have quoted him but on the previous page and didn't want to mess with it) said: generally very positive but not hyperbolic. Pupatella's 'za is very good. I like the size (bit smaller) and dough better at 2Amys but it's close. Nitpicking, I'd like a bit more height to the crust with lighter, more airy dough and a bit more crispiness to the perimeter (not to the pie, which must be wet, fresh and soft as this was). Love the obsessive focus on San Marzanos and the imported bufala. Was a tad disappointed with the sausage but maybe was an off day? It LOOKED awesome, grilled and sliced into half-dollar sized medallions. But mine weren't very flavorful. More about the visual and texture than taste. But, all in, an excellent pie. What I most liked about this place was it's total lack of pretentiousness, model simplicity and clear focus on managing costs to survive and thrive...except when it comes to ingredients. Heard another diner bitching about cheaper furniture--whatever. Limited menu. Bus your own tables. Lower prices than 2Amys. Outsourced gelato. LOVE all those decisions because they speak to owners that are building a business the right way--with great product and to last. It's an honest place--what you see is what you get. If only more places were like that. Really good pizza. Great place. Liked it as soon as I went in and saw Enzo with hat and shades prepping pies. Totally different vibe than 2Amys---a better vibe. And pies almost as good. A top 5 for me to be sure.

An excellent annual ritual. half dozen here and half dozen away that come to mind without a ton of thought: DC: fish and chips @ Eammon's (Alexandria) tofu pots @ Lighthouse Tofu in Rockville chicken, gnocchi and caesar salad @ Palena Cafe lobster roll @ DC lobster truck risotto @ G3 sablefish @ proof Outside DC: hamachi tartare @ Redd in Yountville, CA lobster roll and ipswich fried clams @ Neptune Oyster in North End, Boston baguette, morning buns and gruyere croissant @ Clear Flour Bread in Allston, MA ramen @ daikokuya, LA fried chicken and waffles @ Le Pigeon, Portland, OR pork belly cubano @ Bunk, Portland, OR (this may be America's best sandwich shop)

Adding a plug in this thread for Lighthouse Tofu/Vit Goel in Annandale and on Twinbrook Pkwy in Rockville. Love this place. It's not a full scale Korean like many of the spots in Annandale already cited but it does what it does very well. For example, they don't offer bibimbap. Signature items are the tofu pots can be had with 4 levels of heat and with different protein combinations (beef, pork, seafood, etc.). Wonderful, cast iron pots with whichever protein(s) and perfectly fresh silky soft tofu in generous quantities. Always served bubbling hot so you can add the raw egg on arrival. Serious--and delicious--korean soul food. Kalbi (ribs) is excellent--again like most dishes well seasoned, generously portioned and inexpensive. Served with tongs and scissors perfectly in tune with the authentic and casual spirit of the place. Cast iron grilled pancakes are also very good. We usually get seafood but they also have vegetable, oyster, etc. Bulgogi is very good but there's better at some of the other spots already cited in this topic. All in though, Vit Goel is a great local spot with amazing consistency and usually full of Asians. Oh, and agreeing with prior posters who argued that the kimchee is the right litmus test, these guys pass easily. The classic baechu, cucumber and less heated sprout are all standouts.