darkstar965

HEADLINE I like it! But, not everyone will, as this is DC, different strokes and all that. BACKGROUND In full disclosure, I have biases like anyone that might predispose me to not like this place. I'm not a fan of cute or trendy for the sake of cuteness or trendiness. I tend to prefer focus in food-service businesses, smaller menus, those kinds of things. And, I'm much more interested in food quality and flavors that I am in any "artistry" or other adornments and experiments. So, I half expected to really not like Maketto before going this week for the first time. I was wrong. In two words, the reason why: it works. More detail below. THE CONCEPT The idea that this is a coffee shop, a bar, a restaurant and a fashion and accessory purveyor, along with opening delays very long even for DC, raised many eyebrows over the winter, including mine. But, entering Maketto, especially on a nice day, one is just flooded with light, calm and friendly people (yes, I was surprised too) that made it all very easy to like. The fashion and accessories part of the business, occupying part of both floors, probably isn't something I'll be a big customer of. But, I do appreciate that there are products on these shelves which are unique and stylish, as one sees more regularly in NYC or Portland (OR) or San Francisco and not so much here. Clearly targeting 20 (maybe 30) somethings but, by the looks of it, doing that rather well. I think it really understating this part of Maketto to characterize the retail mix as "Vans" and whatever else. It is fashionable. It is cool. And, if it was in SoHo, noone would have blinked. Finally, the buildout really suits what I think Erik Bruner-Yang was trying to do. It's modern, hip, light, airy, fashionable, comfortable and quite welcoming, all at once. One can recognize the design as cool and modern without sacrificing comfort and easy traffic flow and navigation once inside. MAIN, STREET-LEVEL, FLOOR The retail store occupies space at the front (H St NE) of the main and second floors. On the main floor, behind and south of the retail shelves, is the bar, which serves a very nice selection of quality pastries and croissants by day. You can buy a pastry here and then pay for it upstairs if you're here for coffee. There is also plenty of seating and, toward the back, a really lovely outdoor area fronting the glassed-in kitchen. I was told 15 or so seats can be had in that kitchen for dinner, which is only by walk-in. SECOND FLOOR More retail goods here along with the Vigilante Coffee bar. I'll post more about the coffee shop in the still-kinda-new Coffee Forum but, suffice to say, these guys are doing much right. For whatever reason, the baked goods are more limited upstairs though, so be sure to check the wider downstairs assortment before climbing the cool steps. At the back of this floor, more great outdoor space with more seating. SERVICE This strikes me as rather important here given most will need some assistance in navigating the space depending if they're there for dinner, coffee and a pastry, cocktails, to buy some cool magazines or a combination of aims. I've only been once so far so this perception will evolve but I sensed the same kind of casual yet professional and hospitable service on both floors"¦in all areas"¦here as we have at Rose's Luxury, Red Hen and other newer spots in town. As I browsed shelves, I was approached just once in a friendly way with an offer to help. As I asked downstairs how it worked in terms of coupling one of the pastries with coffee upstairs, the answer was swift and just sensible. I could choose a pastry, take it upstairs and pay there with the coffee. When I began asking questions about the coffee program with the barista upstairs, he was happy to engage and I learned a lot about what they're doing. LIkewise the server who brought me food (you order at either bar down or upstairs and they give you a number and find you wherever you decide to sit). While not super intuitive, the genuine friendliness of the staff made it easy and relaxing to enjoy. COFFEE Again here, I'll write more in the coffee forum about this but will say here this is a serious coffee shop with committed coffee people behind it. They're (one of?) the only shops in town to really use siphons and you can choose that or a pourer with typically two bean choices. I had an interesting Hawaian brew, just 4 days from when roasted. FOOD Can't say much here yet since haven't yet been for dinner, which is, by far, the most extensive food menu. But, can say the morning bun is very nice. And, enjoyed both the steamed pork boa and cambodian pork soup with just minor nits. On the former. maybe a bit bigger with more dough that I'd prefer but had plenty of pork filling. And, really enjoyed the soup with it's complex broth, bone-in chicken leg, gentle heat and noodle though maybe a little noodle overkill. BOTTOM LINE Maketto is an exciting new concept for the District. In my humblest of opinions, there can be something for everyone and anyone here if they're open to it. Prices are quite reasonable on food and market standard on coffee.

Whatever happens with this season, last night's game was one of the five best in the history of the team. And, that's no exaggeration. Besides being their biggest comeback ever (8 runs)...and being behind by that number twice...and the very-light-hitting backup catcher being the second most productive bat...and it being in the best place imaginable (Turner Field)...it is exceedingly rare that a redemption story like Dan Uggla's plays out in real life and not on the silver screen. Last night, it did. If you're a fan of baseball, you must watch this game. It's available in archives with an MLB.com subscription. You have to watch the whole thing because, unless you go through the utter hopelessness of the first four innings, you can't fully appreciate the miracle of the latter five. As delightful a baseball game as you'll ever see with so many great subplots.

Found in DC. Tried to inquire about the provenance of these but could only glean they come from a "New York wholesaler." Not cheap but the real deal.

This is a wonderful market. And, look what I found this week!

All tinnitus cases are not alike. :-)

Much tougher call for me. Not at all familiar with the place so no guilt there I need to slough off on someone else. Maybe someone else here can give you a hand with that? TH, hopefully blindingly clear this is all in jest?

This was very cool. With the Nats playing like absolute c++p! we flipped over to this in the 2nd period. So glad we did, just as a sports fan.

The Nats so need a Paul Pierce type figure. It's the biggest thing lacking on that roster.

Think Kelli's presence here was discussed awhile back on one of the threads; maybe Grill Room or Ghibellina. As big a reason as the great reports on the food to go. Up in our queue as well!

Cool! I hand the baton to you then. It's your fault Meskerem has closed. I was wracked with guilt but no more. :-)

Has anyone been in the past two years that can comment? Since Chef Burrell left? Recently? This place has had so much churn and turmoil over since opening it's very tough to keep track of what's going on and whether worthwhile to visit. Help please. Muchas gracias. :-)

Agree with turbogrrl. Satsuma is pleasant, fine, like several spots in Bethesda. Ren's is better in terms of what's in the bowl.

Hmmm. Now wondering if we have a current Ethiopian thread somewhere, with the operative word being current? A thread where DanielK the more seasoned dad might have commented or where 14th St denizens reported on newer places? May be unrealistic? We haven't gone for Ethiopian in over a year. My way of taking full blame for Meskerem I guess. But, looking to redeem ourselves. It's a great cuisine.

Kind is always good. Need more of that up in Baltimore right now.

To ALL the people of Baltimore. Orioles game has been canceled, people have been hurt and businesses destroyed and looted. May it stop.

You're more than welcome, TH. And, thank you for the reference on Leberkase. Love learning things like this. I've been to Germany many times but wasn't familiar with that dish. Checking some online sites for photos, I think it likely that was what was ordered at our table. The description of it on Wikipedia is consistent. I'd normally have asked and learned what it was but was distracted by other goings-on at the table; most of all ensuring the guest of honor was having a good time! The person who ordered it just called it "meatloaf" and it must have been an off-menu special. I didn't try it but she did enjoy it quite a bit.

Really, no apology needed, Gadarene! I really appreciated (and appreciate) the recc! Part of the disappointment was my own fault for not better using my own knowledge of my Uncle's prefs in making the choice. That had nothing to do with you. And, part of it was just bad luck given the menu that night. Had it been different as described, it might have been much more successful. Just want you to know I really appreciate your and everyone else's help. We had a fair bit of success with the other choice. And, Obelisk wasn't disastrous when considering all the members of our party. And, if the sharing of experiences here helps even one or two people down the road then, well, that's the whole point of the website, right? Thanks again. You rock, truly!

Definitely a different dish. Ours was an entire bird so all parts but a leaner bird spatchcocked, all of which probably meant a higher heat-to-mass ratio and, not being brined, more straightforward in flavor. There likely is some difference in experience with such limited menu choices that do change from night to night. Because we were celebrating the 80th birthday, I understood, but was disappointed, that they didn't have the veal chop on the menu. Might have been game changing for us but what can you do? Thanks for the additional detail, MC. Helpful for me and, hopefully, for others who use these threads to inform their choices.

Interesting, MC. You had fairly different (and, dare I say, more interesting?) menu options. I'd have been interested in the suckling pig, the red snapper, the fried sardines and the arugula salad but none of those were on menu when we went.I'd be curious to hear more about the chicken you ordered, especially since you compare it to the Palena chicken. Ours was described as "Tuscan brick" or something like that. It was cooked under a brick. I'm sure of that. Ours was much leaner than the Palena chicken. And, because it was leaner and maybe cooked at higher heat (not sure), it wasn't as succulent or substantive as the Palena chicken. Further, the Palena chicken,for me, was much more savory due to the brining that ensured great flavor throughout. Don't think the Obelisk chicken we had was that involved in preparation, Another attribute of Chef Ruta's version ours at Obelisk didn't share was the skin. At Obelisk, it was fine and golden brown but had nowhere near the same seasoning and crispness of the one at Palena, in the latter's heyday. Just a bit more detail there on why I called ithe Obelisk bird more "ordinary." It wasn't bad and we finished it but no wow factor on it. Maybe you had a different chicken dish though? Ours was only available for two if that helps distinguish it? May be we just had different takes on the chicken but curious since not sure we're commenting on the same dish?

Totally reasonable question, bllb! But, I vote no. Here's my reasoning. In 2013, they got off to a horrendous start, fizzled out and were pretty much cooked by early summer. In 2014, the start was similarly awful and they ended up in postseason with the best record in MLB. So, too early to say. But, check this space in a month. If they're even around .500 and middle of the NL East pack, another month may tell the tale. If they're in the cellar, 10 or more games below .500 and 15 or more back of whichever team is kneading, might be time to shift focus competitive hotdog eating contests and preseason football.

I just have to say, as a dog owner, that this new forum or sub forum crosses some kind of not-terrible line for this esteemed DC Food Website. I know it is meant seriously but, probably just due to my own quirks, laughed very hard when I saw this area devoted to...pets. Donrockwell.com: Lookout Wikipedia! Give it a decade or so and you'll be toast! Or, catnip! :-)

So, I have now put this question to a very credible expert. One whose credentials no one here would impugn but hopefully you'll take my word for it since I can't identify this expert more specifically without permission that I do not have. My expert laments the abysmal state (my paraphrase) of Kosher options in the District with "worse in the suburbs" and just a few "further out" in "Rockville, Wheaton" and the like. This more or less aligns with the specifics posted upthread. In DC proper, my expert identified only two: "- CharBar ( http://charbardc.com/ ) on L Street "” a kosher, so-so meat-heavy place that really doesn't do breakfast, and opens at 11am. More for burgers, steaks, etc. Not great, but that's the story of kosher in DC. - The "Silver Crust" dairy pizza place now operating in the lobby (how's THAT for ambiance?!) of the DCJCC on 16th Street. ( http://washingtondcjcc.org/jspaces/cafe/homepage.html )"

RIP Janiece Kent

Wanted to do a separate post for this. We learned when we were here a few nights ago that Ms. Kent passed away a year or two ago. Very sad. They do have a new pianist who I think only plays on Friday and Saturday nights. Polka music.

Answered this on the Old Europe thread, TH. Guessing that's what Don would have wanted. LOL. Absolutely on the kitsch/enjoyment correlation, which I'm still finding highly amusing since never really considered that in maybe 15 or more visits over the years until this one.