darkstar965

It was a special occasion meal, so the price was not a concern. But if I am spending that kind of money, the (admittedly minor) concerns I had should not be present.

I'm definitely not telling people not to go, but IMO they are not (yet?) where they should be. If I went again in the near future, I would nibble at the bar instead of the dining room.

This is totally fair. Both on the expectation for the money (though we had no water refill issues either but one odd opening bit with a champagne cart as described; also minor). And, your "yet" is spot on. The menu has bern near-fully converted to his vision but they are still staffing up and training new hires in the kitchen.

We were more fortunate I guess on Friday. Loved every bit of the experience, including value as we spent less. But, operationally front and back of house, it will only get better with time. Can take that to the bank knowing a little about how Frank Ruta runs his kitchen.

Tom Boswell has a column in the WaPo today that speaks to all the issues. He lays out his case in precise detail and, of course, writes better than all of us put together:

Excellent piece and not just because I, too, am a Boswell fan. :-)

I like and could agree with his solution. HOF yes. Reinstatement No.

Still just local (when you have three restaurants doing over $10 million in revenue, there's no real need to expand geographically).

Oh, Don, never underestimate the power of greed. :-)

They also don't have an offensive superstar - their leading scorer only averages 11.1 PPG, and does it on only 38.9% shooting.

I'm a firm believe in defense winning games, so despite that people may have never even heard of some of their players, I suspect playing Kentucky is an absolute nightmare for other teams.

You know the old saying, "Dean Smith is the only person who could hold Michael Jordan to under 20 PPG."

It's also pretty scary that they were ahead of UCLA 24-0.

It's actually a somewhat analogous situation to the Miami Heat once LeBron and Chris Bosh joined Wade.

They may be heralded, but I and many would argue that the best teams of history were made up of stars, and many who were upperclassmen. This team lacks upperclassmen.

While current fans might argue that I think many would argue that the spread of one and done has seriously reduced the quality of the players, the teams and the overall level of competition.

I've been watching for decades now. (oh gawd....decades....way too long). I think the "stars" in college that entered the pros after 3 years, entered with generally far greater skills than the majority of "one-and-doners" that are so commonplace now. I believe that makes a tremendous difference.

But who can tell. This Kentucky team won't play the old UCLA teams, the old UNC or Duke or other legendary teams. They won't play the Florida Gators that won 2 National Championships in a row in the mid 2000's with teams primarily comprised of first Sophomores and then Juniors, two of whom, Noah and Horford, who are now NBA stars.

This Kentucky team has amazing height; 4 guys at 6-10 to 7 foot and they seem to play 2 of them at one time most of the time. They have a raft of high school all americans. How good are they all? I find it hard to tell. The team does get its players to blend without any showing amazing skills above all others. Their defense is excellent, and at least in what I watched of their game against Cincinnati they ran their offensive sets well, and were able to easily get shots, while Cincinnati played valiantly and hard but really struggled all the time against a team with superior talent and far more height.

Best ever??? I'd vote no. Too many players too young and not fully developed in my book.

I agree one-and-done has hurt competitiveness and thus "the game." The aggregation of so many of the best high schoolers on a small number of super teams led by rock star recruiters, like Calipari, has created a division of a few haves and legions of have nots in the college game. And, given the Wildcats' youth, it's definitionally correct to say they are "less developed" than teams with more upperclassmen and thus more years of experience, on paper.

But that's all separate and apart from the question of Kentucky and whether they may be "the best of all time."

To assess that, I'd think you need to consider team performance against the best rivals of the day. And, we're seeing them absolutely bulldoze the other programs day after day. Just a few games away from an undefeated season, an exceedingly rare thing assuming they pull it off as the oddsmakers clearly believe they will. Only 7 teams have ever accomplished that, with Indiana the last, nearly Forty Years Ago! Another good measure will surely be the number of players who go on to the NBA and they may well set an all-time record for that as well.

We may not like it; I don't. But, looking at it objectively to answer a subjective question, they have to be considered very much in the conversation. It's not an equal playing field. The great teams of the past (UCLA, UNC, Duke, even 'Nova in '88) simply couldn't, and thus didn't, stockpile the amount of talent Calipari has.

I think best ever has to be either UCLA (who, under John Wooden, finished undefeated 4 of those 7 instances) or this Kentucky team but depends very much on the criteria used.

P.S., Coach K surely has to be in the discussion (with likely winner Wooden) and Dean Smith, for Best Coach Ever. But, again, different thing from the best team, if assessed on a single-season basis.

Remember all the excitement about Kotobuki ten years ago? Well, it's not as exciting now - it hasn't changed much, and prices have doubled. Granted, they've pretty much doubled at most places, but going from $1 sushi to $2.25 sushi is particularly noticeable.

While still inexpensive, it's not the raging, no-brainer bargain it once was.

We used to go all the time years ago but, sadly, have to agree with the above. The local market has passed them by, though they maybe facilitated that by also slowing their pace. Sakuna on P in DuPont near Pesce was another value sushi spot with value pricing but haven't been there in years either so can't say. Aren't Kotobuki and Makoto the same owners?

Darkstar: I think you're conflating Reston with Reston Town Center. I haven't been to Reston in at least 30 years, so I have no idea what it's like out there these days, but the original Reston development formed the vanguard of mid-20th-century planned communities, and was widely considered the best example of it in the U.S., if not the world, when it started taking shape in 1964. Columbia MD was a similar planned community that started being built slightly later. Reston Town Center is a commercial development that came along much later, sort of as a growth or perhaps tumor on Reston proper.

There may well be some excellent businesses in the Mosaic "District", and if they are excellent I wish them well. Maybe if I lived out that way I would patronize them. But the place itself doesn't tempt me to return from my Foggy Bottom headquarters.

You're correct about the conflation. I do tend to group RTC with Mosaic since both are planned outdoor malls of sorts, one higher end/better than the other.

Interesting that "excellent businesses" aren't enough to prompt your travel. For a 20 minute or so drive, I gladly make trips for great food or, in the case of Mosaic, a night out incorporating an excellent dinner and film, maybe with some gelato to,top things off. Of course, I'm also out that way on occasion for work or other reasons so not always a special trip to do a Mosaic stop.

Daniel,

FWIW, contrarianism is great in my book. Love the writeup however different in tone and bottom line than mine, A few questions/observations:

- where were you seated? Your take on the noise level being so different from mine, I'm just wondering. Alongside the canal window where we were, we weren't close to other tables. Maybe that location and my height helped.

- I assume you went to Palena many times when it was open so have that baseline with which to assess the experience here. Is that right?

- sounds like you ordered very differently from us except for the gnocchi, which I didn't personally try but my dining companion loved, and the desserts. You do seem to agree with Pool Boy on the porchetta and the suckling pig three ways fwiw.

- your bill was closer to Pool Boy's than ours. Neither here nor there but due to drinks and a couple of extra courses. Clearly the restaurant is expensive so had better wow to encourage repeat visits. While it did do that for me, totally understand why it didn't for you.

Once again, appreciate the report!

Really? Really? I can't imagine why you'd think that is among my best posts, but I will accept the compliment, as I have no other gracious course open to me. (I've already spent more time and care on this post than on the one you praise.)

Reston and Columbia are planned towns; they're not shopping malls masquerading as something else. The city of Washington is a planned town, which I love rather openly, to say the least.

I can't imagine that as your best post either. It's a fine post to be sure with a clear, strong and well written point of view but you do that consistently (very much more praise). Maybe Don just agreed particularly strongly with the view?

I'd respectfully disagree with your conclusion but not with your observations.

Agree it, and virtually all like it (including RTC) are developments designed to yield high financial returns to the developers and business owners by aggregating customers and enabling extensive cross selling of services and products. I also love DC, its character, its design, its history and its many and growing options for food, art, outdoor spaces, sport and all the rest.

Where I diverge is on the Mosaic. While I agree any "design" and the layout for cars and pedestrians seems, at best, an afterthought, it is a compelling collection of quality businesses and that, simply, is why I've probably been a dozen or more times.

There aren't enough theaters in the region showing interesting foreign and independent films and the Angelika is a huge, modern and comfortable cinema that does. Still not sure how I feel about Gypsy Soul but I am a fan of RJ's cooking talent and also quite like Four Sisters. Dolcezza is still one of the best gelato shops in the US and has an outpost there. Timothy Paul is one of the more interesting rug and furniture merchants in the region. His original shop on 14th preceded the somewhat unfortunate 14th St renaissance by several years. Jason Andelman's Artisan Chocolates. More examples to be sure but you get the point.

I dislike RTC intensely not because it's chaotic, crowded and poorly designed. Rather, I don't go there because, with just a couple of exceptions like Passionfish, the options there are mediocre and thoroughly uninteresting.

Maybe this is somewhat generational or, at least, reflective of different expectations for such commercial clusters?

- Delmonico steak seared in cast iron, finished in the oven to medium rare and served with sautéed onion and mixed wild mushrooms

- Crispy mixed-potato kimchee hash (also slow cooked in bacon fat)

- Sunday farmers market salad with fresh wild mushroom, torn bibb lettuce, red onion, chopped olives and a creamy garlic vinaigrette

- Leftover Malbec

- slices of airily light cake with blood orange cream from Patisserie Poupon

Not Earl's, incorrect on your assumption of not being a certain sandwich.

Hmmm. That helps narrow it down some but our horrn of all-cuisines plenty now means lots of spots that serve banh mi around. Fillings aren't visible not that that would help much. You're around Alexandria I think so....Caphe in Old Town?

I'm not really wedded to gas OR charcoal at this point - either way, we are going to have to lug something heavy to/from the store when it's time for refills.  I want something that is easy enough to use that I'll actually, you know, USE it...but also something versatile enough that it offers the opportunity to try some new things.

Maybe gas then? No lugging of anything with these guys actually. Been using them for several years with no trouble. Their tag line should resonate with you: "Stop lugging that tank!" Or, in your case, don't start? :-)

https://www.propanetaxi.com

we were there last weekend too. I will be nowhere near as eloquent as pool boy or darkstar. But overall, it was outstanding. So the pricing for the dover sole is for an appetizer portion. We got both this and the gnocchi to start and had the chicken and the tuna for mains. The dover sole was excellent... just one of those dishes where the preparation on each of the ingredients would even just be good on its own and then when you put it all together, it hits that surreal level. I can't add anything beyond what has been said about the gnocchi. I never had the chicken at Palena, but if the Grill Room version is that, I definitely missed out at Palena especially when it was at a significantly lower price point. the flavor.... the juiciness. Bottle of sancerre.... want to say about $70.

Danielle was our server.... her descriptions of the dishes literally made our mouths water. We wanted her to describe a couple other dishes just to hear her delivery. As the others have said, it is definitely a very nice space with extremely comfortable chairs. A little loud in the room when full, but good spacing on the tables so you don't feel like you're hearing the next table's conversations. a little disappointed to have missed out on the tasting menu by a week now though

Thanks for this post, rbh! Great to get another perspective and yours is the first to actually report on the Grill Room incarnation of the chicken. Two thank you gifts herewith.

First, no doubt you're not alone in not having had The Chicken at Palena. Some, here lurking or reading, may not even understand what all the hullabaloo can be about such a pedestrian dish. For you, and for them, enjoy.

Second, now you have me thinking we dropped a ball not taking advantage of the tasting menu. For others interested in this, and because Fruday night's was different from the menu online, this is the tasting menu from two nights ago. I leave out only the oxtail consommé since I described that upthread.

"Tonight's Proposed Menu ($135)

Madai, Urchin and Apple Crudo with lime creme fraiche, pickled cauliflower

The heavenly consommé (my paraphrase there :-))

Atlantic Black Bass with Bouchot Mussels, Gulf Shrimp and Calamari; Pearl cous cous cooked with saffron

Muscovy Duck Leg and Hudson Foie Gras with the leg braised with Harissa and Gaeta Olives; Foie Grass grilled, crispy polenta, baby bok choi

Pipe Dreams Goat Cheese Blancmange with Grapefruit, Blood Orange, Yogurt, Black Pepper

If your report had mentioned the lobster and the oysters and the champagne-pernod sauce, I might have taken notice. And if you think I'm going to put La Perla ahead of the Grill Room you can think again, pal!

I see from rbh's report that the Dover sole extravaganza is an appetizer portion, so the mistake isn't the price but the placement on the menu (at least the one online).

Indeed we are in rbh's debt for solving that mystery since Pool Boy may still be sleeping off his adventure and you have, well, shall we say, reinterpreted your previously stated agreements. :-)

+1 to the insanely happy that consomme is appearing on the menu. I was a regular consumer of the steak, chicken, burger, and gnocchi at Palena Cafe ...

All those years of missed opportunity. You should have said hi! :-)

I was just poking around the Grill Room menu online, and there, under Fish, was "Dover Sole Stuffed with Cod and Lobster, Kumamoto Oysters, Spinach, Champagne-Pernod Sauce" -- for $21. That can't be right, can it? Especially since the grilled yellowfin tuna just below it is $36. Anyway, I want one.

I noted this in my report but buried it some to check if you'd really read it. :-). It was on the printed menu at the same price, $7 less than The Chicken and the least expensive main. We didn't order so can't confirm. Pool Boy did order this but may not remember since pretty clear he was in a frenzied stupor brought on by sauces and the like so memory may fail him.

Another research trip may be the only way to confirm or debunk this admittedly odd anomaly. And, being so close, you'd be just the man to do this...assuming you've gotten that other quite critical mission nearby accomplished?

The part of Paleo, not yet addressed on this thread, that has most confused me is the prohibition of legumes (beans). Robb Wolf is one of the leading advocates of Paleo and acknowledges Loren Cordain (a PhD and prolific author on faculty at Colorado State) as a founder and his mentor. Here is Cordain's take on the legume question.

I'm curious to know if any Paleo adherents here follow that aspect of it and, if so, why?

I've read a fair bit about the diet (e.g., Chris Kresser, Diane Sanfillipo, Robb Wolf, Loren Cordain, Gary Taubes) but haven't embraced it myself as a result of that research. Have always agreed that processed food avoidance and real/local/seasonal are good and healthy principles along with moderation. I've never been one to follow named diets but, if Michael Pollan started a "Pollan Diet," (I.e, fresh, wild, pastured, seasonal, cooking is good, perimeter of the grocery store better than the interior, big thumbs up on veggies) that might most closely align with what I do.

Mark Furstenberg's baguettes, levain and other breads definitely aren't Paleo but I'm a big fan of those. Likewise Aggie Chin's and Ann Amernick's desserts, Frank Ruta's pastas, Fabio Trabiocchi's lobster ravioli, Robb Duncan's gelatos, Jon Copeland's pizza, Roberto Donna's risotto, Mary Beall's bagels, and Wagshal's or DGS' matzo ball soup. And, so on. All very much in moderation though.

Most seriously, I am a strong believer in the different strokes idea that most everyone on this thread seems to support.

For someone who hasn't followed this season as closely as they would have liked, is Kentucky *that* good? Are they being heralded as the best college team ever? I saw highlight clips, and I seriously doubt they could consistently beat any NBA team, but who knows?

"Best college team ever?" Many would agree and a pragmatic look at the roster and backgrounds would support that since it wasn't really possible to compose a team like this until fairly recently.

"...could consistently beat any NBA team..."? No one with any credibility is saying or believes that.

What was wrong with it? Did you go to the weekend lunches?

No. Would have been weekday lunch or dinner as best I can recall. Reminded me some of Buca de Bepo. Loud, industrial Sysco type food in way-too-large portions in a somewhat bizarre venue targeting students and tourists. But, again, that was at least a decade ago. Will be quite interested in your take. If you rave about the food (as distinct from the tipping policy), I'll give it another try.

I agree, and if you look at both their $20.95 Saturday Italian Buffet Lunch and their $31.95 Sunday Buffet Brunch , both are all-inclusive (include soft drinks, tax, and gratuity, i.e. no tipping). I'd be willing to give these both a try.

My office was once in Georgetown years ago. Went here once or twice then at someone else's suggestion. Haven't been back in more than a decade. Good luck. Places can change. Will be very interested in your take here.

On 3/16/2015 at 6:15 PM, Choirgirl21 said:

Bottom line, it's not for me right now because of how I eat. If they starting offering a primal or even better paleo option (the meals seem to always have a dairy component), I would definitely use it on weeks where I knew I wouldn't have much time or energy for cooking....

Have you ever tried Power Supply? Popular at cF boxes.

 

Speaking of Kerrygold, I was at the P Street WF a couple of hours ago and they have Kerrygold on sale: $3.19 instead of $3.69.  I assume this is not specific to the P St location, but I'm not certain.

TJs usually has the lowest prices we've found on KerryGold. Costco is lower but only sells the salted version so no-go for us.

I think there's a rabbit thread somewhere, and this probably belongs there, but I went to Harvey's Market at Union Market and bought a fresh rabbit today. It cost every bit as much as a D'Artagnan rabbit. My first time at Union Market, which was very interesting. I haven't cooked the rabbit, which I'll probably do tomorrow.

Impressions of Union Market? Why interesting? Have been there many times but curious to get your reaction as a first-timer. Congrats BTW...or something.

IMG_1841.JPG

Where did I dine?

The sriracha is throwing me off a bit but it doesn't look so much like a banh mi so...Earl's?

Wasn't 'Bread & Water' the stereotypical threat made to bad kids in the olden days to discourage bad behavior;  claiming that's what they fed to prisoners?  

Nice report! CONSOMME! Yesssssssssssssssssssssssss! And I am glad, though hardly surprised, that the Cod dish was exceptional. I was kind of kicking myself for not ordering it. I mean, normally we bring a bottle of red and a bottle of white and decide which to open based on what's on the menu and which way we are leaning that evening. And the description of Aggie's dessert was awesome. Loved it.

I am weak when it comes to ordering when it is Frank and Aggie doing their thing. I wish I could dial 1-800-rent-a-stomach to try the whole menu. Hence why my tab ends up being higher. I just can't help myself. Ah, I need to plan my return again soon.

One clarification point - You are allowed to order items off of the tasting menu (if you are otherwise ordering off the regular menu), right? That's great! I wonder if he'll allow insertings in to the tasting menu/proposed meal, too. Hmmm.

And now I really want to go to the bar for a burger. Glad to hear there are two-tops there. A weeknight foray cannot be impossible then!

Literallly Laughed Out Loud at this.  On the bolded part, yes.

John Oliver on the absurdity of the NCAA.

Best piece Oliver has ever done...hands down.  "Soybean Wind"  "Wanna stadium across from your stadium?  How 'bout a rocket?"     

Great, great stuff.  Thanks for sharing, Al Dente. Had missed this.

No way.  The best parts all come after Werner.

Either Oliver or Tina Fey has to replace Stewart.  It can't really work any other way.