darkstar965

Hmmm, the every day pork sandwich sounds like it could be the beginning of a Galileo Grill resurrection or...maybe wishful thinking Thanks Chris (and Chef) for the updates and for the deals; will be sure to take advantage.

Had to take a 4-day trip to Boston that prompted me to look for--and find--the 'beyond DC' section to dr.com. A few brief reactions to spots visited in case helpful for others headed that way: Blue Ginger (Ming Tsai) in Wellesley : probably one of the most disappointing "heralded" places I've visited in years. The "signature" dish, a "butterfish" was small, overcooked and paired with a complicated noodle maki that represented much of what we had. It was much more about enticing menu description than it was about food quality, cooking skill or taste. Ming wasn't there. Maybe he's not often there; not sure. But we didn't have an item that came even close to feeling like a fair trade for the price. Service was indifferent. Clear Flour Bread in Allston : one of the best bakeries in the United States. Baguettes every bit the equal of those in Paris. Incredibly flaky and rich gruyere croissants. Memorably sweet, luscious and distinctive "morning buns." Oh, how I wished the DC market had something like this. We don't. This and Neptune are my two "must try"s from this trip. Neptune Oyster in North End . I've always felt the Boston irony of not being a great seafood town. That changes with Neptune. Simple menu with laser like focus on quality and simplicity in preparation. May be the best friend clams I've ever had. The warm lobster roll had me comparing to those I've had in Maine and even Kinkeads and the lobster truck in DC. Neptune wins hands down. Better selection and education around oysters than I've seen in a long time (though, nitpicking one thing, their take on a mignonette is weird and doesn't work well with the otherwise delicious and properly served oysters). Wish DC had a spot like this too. Though I enjoy places like Kinkeads, Blacksalt or even the lobster truck, Neptune is a level higher than all of them. Giacomos in North End . Over-rated. Yes, they make most (all?) of their pasta in house but that alone doesn't great pasta make. Theirs is heavy with sauces light on the featured protein. Fundamentally ordinary calimari. No real reason to go here. Craigie-on-Main . Really enjoyed brunch here. They seem to have a big following for their made-to-order donuts. They were very good but, for my money, Tabard Inn in DC is better. A haddock "hash" with brussel sprouts was great. Another "hash" with beef cheeks was just okay--overly sweet sauce that weighed the dish down some. Will be sure to try CoM for dinner when next in town. Love Tony Maw's philosophy on ingredient sourcing and menu design. Any chef that refuses to serve tomatoes out of season gets my attention quickly.

Same here on all the above but cut the quote after vibe because I go a different way than smokey, who liked it. Have been 2 or 3 times in the past few months. It does have a cool vibe. The charcuterie table out front is (or was) interesting. But, of course, most important is the food. Some of it approached good. Some was disappointing. I do recall the charcuterie being a bit disappointingly ordinary and undersized for the price and maybe a bit too much cleverness over flavor (one of the bigger sins with restaurants imho) Most was forgettable and I do remember feeling the portion sizes and three menu sections labeled differently than the standards of apps/starters/entree or main/second/etc all resulted in us leaving hungrier than the wallet lightness might normally indicate. Bummer--I fear it's another ok spot in a market where ok spots don't stand out, don't inspire the loyalty of other spots (even in CP) and then just fade away. Maybe will try it once more and post with some detail but those are the general recollections.

Had a booking here for last week we ended up having to cancel but will continue to monitor progress (or lack thereof) on dr.com for a possible reschedule. The above quote resonated with me. Just took a trip to Boston and visited a bunch of their star spots. Really interesting how most restaurants (maybe just my impression?) don't systematically monitor online feedback. I'm reminded of this when chefs and owners post here and also on the rare occasions that one receives a response to thoughtful and constructive feedback. Given the inconsistency cited here about Trummers, I'm guessing they don't monitor the key boards serving the DC area. Really a shame if true.

Does anyone know whether Chef is doing the first-week-of-January special he mentioned he might promote here the week prior a month or two ago? Also, any word on whether a new Galileo Grill may be in the offing? Have now been (and posted here) twice for lunch and dinner and thought it excellent though I'm having tough debates with others over whether this does (or is likely to) exceed Tosca atop the DC italian totem pole.

Hmmm. The gnocchi critique is a tad concerning as that's one of several things I've always been certain is the best to be had for hundreds of miles (or further). Didn't have that tonight, as tempted as I always am, in order to try new things. Hopefully just an unusual aberration. Interesting you mention the turnip-potato gratin. I'd meant to comment on that in my full report post. I had it with the flat iron and was a bit torn. First off, the "gratin" is a taleggio; one of the world's (or at least Italy's) great cheeses that's widely available in my view. The heat and slight dryness (I actually quite liked it) is probably as much due to it being served in cast iron as due to new ovens. Love cast iron; nothing else is like it for heat retention and crisping. I wish it was used more in more kitchens. Maybe slightly less time in the oven since it cooks for awhile more once out. Maybe a slightly larger portion or smaller iron container to better retain moisture. Not sure. Crazy about the change? No but you and others should really come around on this; especially for those who haven't yet tried it since the expansion opened a couple of weeks ago. I'm with everyone who's commiserating about the rule about separation of menus but the reason for it does really make sense and is very much evident in the new cafe lineup. It was a tradeoff with keeping the old, more flexible system versus putting out even better food and more choices to more tables. The latter choice has to be the right one. I won't go on about this more--already have in a previous longer post.

Motivated by just posting on this thread a few hours ago, we went tonight. My four observations with report: 1. Separation of Cafe and Dining Room menus is a-ok. DR and Pool Boy are totally in the right on the quasi-controversial issue about separation of dining room from cafe menus. Kelli confirmed for us tonight what has already been written here. It was done to ensure focus and to maintain the quality of everything that comes out of the kitchen. Based on what we experienced tonight, this was the right decision--it's working in the biggest of ways. 2. How it works is why it works. My biggest concern, by far, with all of this, is that the quality would slip. After all, I'm vested. We moved to the area years ago in part because of Palena. We've been evangelists for it (more offline than on) for years, thinking Chef Ruta as good as any and better than most for the region. Quality hasn't slipped. If anything, it's gotten even better due to the focus. The new space is simply an extension of the Cafe. Same menu. Just more tables in new space. The open kitchen in the new space has two sections. The one visible is for the cafe. The one not visible (behind the other) cooks only for the dining room. Largely different chefs/cooks except, of course, for Chef Ruta, who was out on the Cafe side tonight. We made it a point to try things we hadn't had before to really test it. It'd be a crime to cram that into this point so... 3. Wow, everything is really pretty darn outstanding. Here's what we had: deviled eggs--to me, this simple $3 dish is a great proxy for everything Chef does. they're sophisticated without being pretentious. they're absolutely delicious. they're interesting and different from any deviled eggs I've had before. they might even be healthy, using a whole grain mustard, anchovy, chive, olive oil, and some seasoning to bind the yolk rather than mayonnaise. and, wow, the attention to detail. you'll notice right away that the eggs look visually different from most deviled eggs and that's because the whites have been carefully cut, leveled on bottom so they stand and shortened ever so slightly from a full half size. short ribs--really outstanding. these were slightly seasoned and sauced in the way any enhancements should be--to complement and enhance great ingredients and not overwhelm. the ribs were perfectly tender in fall-from-bone style and incredibly tasty. flat iron steak--probably the one thing, aside from the wine, that wouldn't compete with best-ever-had but, nevertheless, really good. while clearly a grass-fed flat iron, from a local farm the server of course knew, it was as much like a filet as any flat iron I've seen with a very smooth consistency and butter knife tenderness. great flavor and, of course, fired perfectly as requested. rose recommended by DR--DR was right, this does go with anything including the eggs and the heavier beef dishes we had. Light and nice flavor. brown butter apple tart w/ caramel ice cream--wow. this is a huge new milestone for Palena beyond the dish itself IMHO. If asked to identify any weakness at all with the restaurant over the past several years, I'd have cited desserts ever since Ann Amernick left. they were often very good but could be a bit inconsistent. As has already been written here, Agnes Chin is the real deal. the tart, with perfectly crispy, light yet rich pastry surrounding carefully chosen, thinly sliced, and carmelized apples is truly memorable. Paired with some bergamot caramel ice cream, this was probably the best dessert I've had at Palena in at least five years. milk almond cake with quince--also excellent. 4. Future Plans sound wonderful. We've always felt kind of brilliant for choosing to live near Palena but that feeling was never as strong as it is now. The new space has the casual, non pretentious feel that always characterized the restaurant. But, new things coming include: lunch! Starting in the next couple of weeks, Palena will begin serving lunch. Have always wished they'd do this and can't wait for it to start. And, brunch! I'm betting the Palena brunch (also hopefully to start before yearend) will fast become the city's best. Finally, the market seems on track to open within a few weeks too. Summing up, we couldn't have been more excited about what has been done...and what will be done...than what we experienced tonight. They have many new staff as would be expected given the more than doubling in size. And, the few new ones we met were every bit as fantastic as some of the all stars we missed. there's a new maitre d named Sean who joined a few weeks ago from Komi, as just one example. The new Palena is a fantastic thing for Cleveland Park, DC and the region. May it be incredibly successful while still not crazed enough to prevent me getting a table with short/no wait at least on weeknights.

The demise of Cereal Bowl was totally inevitable. Like others, I feel sorry for the young franchisees simply because they were earnest and committed but just really off base with the concept. The problem wasn't the location IMO. It was a flawed concept, aimless strategy, ineffective marketing and silly pricing. One of the owners posted regularly to the local CP listserv desperately trying to make the case that it was about "more than cereal" and a place to get "great coffee" among other adult options. The tragedy of it is that they did have decent coffee, sourced from a southern roaster and definitely better than the big coffee chains. But, when you name a place for one product most appealing to kids and design the space to feature that product with flat screen tvs showing cartoons on weekends, well...it wasn't meant to be. Interestingly, this was a food-serving establishment that failed despite having people behind it with business experience (and having a totally uninteresting product mix). More common is the restaurant that fails because it has no business people behind it and can't get it's strategy, marketing and financials in order to ensure sustainable positive cash flow. The idea to have a DR sponsored board of experienced restaurant operators to help out first timers is a great one. But, maybe it'd be even greater with a few business people on it also.

We live in the area and moved here partly because of Palena--no joke. This was because of the amazing food and Chef Ruta's talent (of course) but also because we were floored by how a place that good could also be so laid back with allowing ordering from any menu in either part of the previous space (cafe or back formal dining room). We'd often dine in the Cafe and order things from the full menu. So, a few weeks ago, just before the new space opened, while dining in the Cafe, we saw the new, expanded Cafe menu and asked about it. We learned then that the restaurant menu would no longer be available in the Cafe and that it had to do with "rearranging the menus for better kitchen operations" with the new space opening imminently. Our initial reaction was one of real surprise and deep disappointment. But, DR makes a great point which is the one our server at the Cafe in early November was trying to make; but less clearly. I'd love to think that the kitchens and strong processes could figure out a way to still allow any customer to order anything but I also appreciate the logistical challenges with that with now more than double the space to cover. At the end of the day, we'll still frequent Palena so long as it does what it has always done: put fantastic, unpretentious food on the table at unpretentious prices. And, while we haven't yet tried the new space (sometime in the coming week to be sure), it sounds as if it is holding true to form. Change is always hard but often good. I have to agree with DR's view on this and the $3 bread charge: Palena should do whatever it needs to do to ensure integrity of the food. Chef Ruta has earned that kind of loyalty many times over for a long time IMHO. Looking forward to trying the new space and some of those devliled eggs, wines and brocolli "innards"!

So many reports already but hey, that's what DR is about so I'll add a brief one that hopefully won't be entirely repetitive. We arranged a business lunch at G3 for last week to give it a "dry run" before a full Saturday night experience planned for a couple of weeks from now. Our booking was for noon and, like many of the other posters, we'd requested one of the two tables by the kitchen and had been told it was noted without a guarantee--totally understood and appreciated. When we arrived, the restaurant was about 2/3 full and we were shown to Table 23! Off to a great start! We tried only three dishes between the two of us but we were very happy with all of them as follows: Bread I'm not a nutty bread fan but did think the house made bread was as I'd have expected. Warm, fresh with the very nice, layered crunchy crust I remembered from the old Galileo and which can be found elsewhere in town....but not at most places :-) Branzino Crudo Truly excellent. I might have liked an additional slice of fish for the price ($16) but can't complain too much given the execution. Chef Donna has always been about excellence in ingredients and technique and, with a crudo like this, it's all about the fish and the olive oil. Both were outstanding. The fish was clean, flavorful, and served at a perfectly cool (not cold) temperature. It was enhanced and not overwhelmed by the wonderful Ligurian olive oil (score!) and light orange for the acid. The small stuffed cipollini and mini-tomato were very tasty accompaniments. On balance: light, refreshing, interesting and memorable. Risotto After such a break between Galileos and challenged by wanting to try so many new things, I succumbed to the call of the Chef Donna risotto I remembered. And, so relieved to find out it was as delicious as I remembered. The aged Canaroli rice Chef uses has such great body and flavor. I think (but didn't ask) that he's using a smoked variety of the Scamorza cheese which lends a bit more flavor and then little else (aside from the stock in which it's cooked of course) to get in the way. There's no better risotto in the region--perhaps in the country. Absolutely delicious and light. If ever a simple dish could prove that there is serious art and skill to most anything, this is it. Mezzelune This wasn't as much a standout as the two dishes above. For my taste, I think there may have been a bit too much going on inside the pasta with pecorino AND ricotta; thyme, basil AND mint. The tomato sauce was lovely but it's acidity and strong flavor conflicted with (or negated?) some of the flavors inside the pasta. In the end, it was more a pleasant and tasty ravioli than something truly nuanced and interesting. I was interested in this because I thought it might be somewhat similar to the dinner version with the now much written about tomato orange sauce. Not sure now whether to try that when we go for dinner. The lunch was expensive at just over $60 without any wine. While the food was mostly great and the service excellent, I'm not sure how often I'd go for lunch normally. Dinner is likely to be a different story though again there, will it feel worth the price relative to other high end spots in the city? Not sure but I'll find out soon enough. I'm especially excited about the Lab opening. As I remember that, it'll be even more expensive but feel like a great value if it's even 80% as outstanding as it was when Chef last operated it downtown in the early 00s. One final thought I mentioned to our waiter: does anyone here remember a special lunch that Chef did in the Lab at his old Galileo? He'd just do it 3 or 4 times per month and would notify people by email with a day or two notice. Service was just a couple of simple sandwiches (I especially remember a pork shoulder--wow), usually a soup and a dessert for some ridiculously low value price. I'd love it if he reinstated that and, of course, the bar menu also gives regulars a way to be even more regular without totally breaking the bank. I think some variable pricing options like these will be important so the restaurant can appeal to more segments and, this time, be around for the very long haul as I really hope it'll be. Thank you Chef Donna--for your generosity on this board and, for being back and better than ever!

Was kind of hoping noone would see that "Huge" article so Palena might not get overwhelmed and we wouldn't need to do too much scrambling for tables. But then again, glad to see the article since some marketing and exposure is a good thing with more than twice the original space now to fill. Palena's a real treasure. The Post got it exactly right. Dying to see what the new innovations will be when it reopens next month.

We're there almost every other week. I'm convinced that property values in Cleveland Park are a bit higher, a bit more resilient to downturn because locals can walk to Palena. Amazingly, so many real estate sellers' agents choose to merely promote "shops and restaurants" in their for-sale listings without calling this place out. Better for those of us there regularly. In addition to the chicken and burger, my two additions for most-sublime at Palena would be the gnocchi (though I have yet to compare to Proof, which some claim is its equal) and the caesar salad (especially when garnished with preserved lemon (always), reggiano (always), soft egg (nearly always), and fresh anchovy (sometimes). If there's a better caesar salad in DC, I'd love to know where. The staff and service are amazingly consistent (Ben, Courtney, Ann and Brian are all treasures). The casual elegance of the cafe. The familiarity and authenticity of the bar where you can just grab a great cocktail and dinner, wearing jeans! The total lack of any pretentiousness is a wonderful thing when you have a product this much better than most everyone else. The place couldn't be more non-descript...next to the gas station for chrissakes! The only thing I can really critique are the desserts. They're very good. But, what Chef Ruta is to the food, Chef Amernick (http://annamernick.com/) was to the desserts. When she turned over the pastry duties last year, it yielded the only crack in the armor. That said, the coconut chocolate and german chocolate cakes are wonderful.

Well, alright then--thanks. Two favorite root beer sites: #1 simply for comprehensiveness: http://www.root-beer.org/ and #2 for it's quirky simplicity and passionate scribe: http://www.rootbeerreviews.com/brews/brewmain.html

Fair point on the other Eden Center offerings. I probably overstepped with that opinion if only because it is dated. We'll make sure to re-assess next time out, using the other favorites noted here. Thanks.

As a new poster making my way through many of these strings for the first time, have to weigh in here. This is one of our "what are your everyday places to eat" places. Have been there at least 30 times on trips to/from dulles or for destination. - I wouldn't recommend working your way around the entire Eden Center restaurant offerings. We've done that. Four Sisters is the best hands down and some are pretty bad. - crispy pork rolls, carmelized fish in clay pot, nearly anything with black bean sauce, peppered beef (inside cover on the menu, comes with their DIY lime, salt and pepper dip which must be used), minced clams...all can't go wrongs - don't go here for pho. it's not their thing as others have pointed out. pho 75 and others are better - the family is wonderful. make it a point to meet at least one of the sisters. you can pick them out by referencing the painting to the left of the kitchen doors - o'connell, james webb, lots of Vietnamese, yes, good crowd - I've never had a ding or car issue while there but, yes, have to be especially careful maneuvering and parking - great value if you order correctly. I'm happy for them that the business has grown enough to make Merrifield possible. Hoping it doesn't change 'em. don't worry about the slipping date. it'll likely slip more and this place will never be in fuller, more authentic glory than it is right now. nothing in DC or NoVa compares.

Also not fond of Red, Hot and Blue but, on the topic of great Q within 30 minutes of downtown DC, Rocklands, right? have believed for a long time that's as good as it gets here unless time for a longer drive down into the VA heartland and states beyond. Unless I've missed something along the way?

We went to hell several days ago and loved it. But, not wanting to pile on with all the deserved written drooling, I'll try something different in recalling our experience. All burgers aren't alike. of course, that's obvious but I don't mean to cite difference in terms of good/bad. Rather, there's fast food burgers (the In N Out religion debate I'll avoid also), 'grab, drip and inhale' burgers (a group to which Ray's belongs) and then, for lack of a better phrase, guess I'll call the final type 'gourmet.' What does the guy in the white house sometimes say when in spin mode? "good folks can disagree" Sure, thanks. but applies here. IMHO, gourmet beats fast/grab in the same sense as paper covers rock. Big reason: bread simply has to matter. A burger is a sandwich and no sandwich gets my highest rating without bread that is the equal of the contents. How can anyone take a pass on bread?! Okay, I'm better now Best burger in the area? Palena. All that aside, love the place too. What a value! Everything well covered here: the cheeses, the beef quality, the toppings...check, check and check. If someone posted on the root beer already, apologies I missed it but that could be a candidate for upgrade also. Root beer is one of about a hundred foods/drinks I have especially strong feelings about. While Rays' did hit the spot and was credible, at least 3 others commercially available are superior. I'm not sure about the dr policy on embedding links to 3rd party sites so won't here but, if you share deep passion for root beer, google it and you'll find a couple of especially great sites devoted to the drink and maintained by clear obsessive compulsives. go to hell

it was our first time there so we weren't sure what the norm on bread was. the waiter did explain the housemade crackers (think he used a different term but can't remember). you'd have been in good company at my table on the wagyu carpaccio!

First ever post to dr.com on, why not, Proof, where a group of us went tonight for the first time despite it being open over a year now. Have lived in DC for years and, while pretty active on restaurant visitation, was admittedly remiss in not getting here sooner. Real quickly on dr.com: wow! this is a great board. read the entire proof string back to pre-open last spring and there was so much more useful, substantive info than I've seen anywhere else. So big thumbs up for the blog/board based only on using it for this one visit so far. I'm sure noone reading this needed to be told that! Anyway, Proof. Having read everything in advance and having gotten prods from foodie friends for months, we went in with high (correctly set?) expectations. Overall: everything everyone has raved about was evident though we didn't have the experience that I'm sure is more typical. And, big caveat in full disclosure: when we booked, we were told the earliest table available for tonight (Sunday) was 8 due to a Coldplay concert at MCI. So, we got there just as the Coldplayers were clearing out. Our waiter was nice but seemed a bit exhausted and checked out. He let us know the restaurant had been "slammed" thanks to the concert. On the one hand totally understandable but, on the other, Proof is right next to MCI so this must be something they're used to by now? Waited a long time to order despite the restaurant (or at least the patio) being more empty than full with the concert underway. Waiter delivered the check before coffees we'd ordered and then forgot to bring an espresso at the end. Those very small things but put it all together and I'd have to call the service somewhat disapppointing given everything we'd read. I'll check to make sure there's not a big event at MCI next time we try it but...should we have to? Not sure. We were told at the outset that they were out of several things including: - gnocchi (tragic: I was totally primed to order this and compare to Palena, the best in DC so far in my book) - bread (c'mon!? out of bread for the table? at 8pm? I know, I know. Coldplay...) - the chocolate cake (yep, the dessert we'd decided to order before arriving...sigh) - 3-4 other things that didn't impact us as much since they weren't on the brain as much as the things above So, dinner, starting with starters: - tuna tartare: a friend we ran into in the bar on arrival recommended this to us and it was very good. Maybe a bit too peppery but that's splitting hairs and not everyone at my table would agree. thought the tuna tartare at the defunct Galileo was better but this is probably as good as we've had in DC otherwise. it was a generous portion at $14 and layered between two dark green nacho things that I think were...seaweed? Whatever it was was really good. - meatballs: again very good and different from others we like in DC (e.g., Dino) with delicate but delicious goat cheese raviolis - wagyu carpaccio: didn't try it myself but everyone else at the table seemed to really enjoy it. One person thought it, like the tuna, maybe a bit too peppered. Perhaps a different chef in the kitchen since a Sunday with a heavier hand on the pepper? - heirloom tomato salad: this is on the menu of every better restaurant in the area now since they're in season. This one, at $10, was a great value in my view. Very generous pile of perfect tomato wedges/slices lightly seasoned and with a light reggiano sprinkling. Mains: - sablefish: really good and the winner at our table after an informal poll. But, you know what? I had the black cod at Rasika just a few days ago and thought this very similar in quality and taste. Doesn't diminish it at all. Just putting it in context. - halibut: good. enjoyed. didn't earn raves but not sure why. - salmon: two of us ordered this and, while they did finish it, it was a bit disappointing. Slightly overcooked and just less interesting than other choices we made. To be fair on this, the waiter did tell us they routinely prepare it medium versus rare. And, I imagine we could have requested it rare, which we didn't do, opting to go with the standard preparation. - side of broccoli: simple but surprisingly good and popular with our group We didn't really partake of the wine due to the fact that we'd already had quite a lot today at lunch but the one glass of Malbec I ordered was good. I know Malbecs a bit, didn't recognize this vineyard but did enjoy it. We never saw a trolley of any kind and, at no time, did anyone approach to talk with us about the wine or the cheeses. Not sure they normally would on the patio where we were and we certainly did see the lists of both in the different menus. next time. big part of the proof experience I know that we won't skip again. We experienced enough to recognize and validate many of the things so many have raved about and to guarantee a return trip to see if we can get the full experience that fell a bit short this time. And I used to like Coldplay! :-) -