cajcaj
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Everything posted by cajcaj
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Ambitious sounding project opening next week in the old Borders space at 14th and F. If done well, could be really great.
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Tom's First Bite.
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Couldn't help but think of this thread when I read 2 recent items: first that the new BonMi will prepare all its proteins via sous vide machines and secondly that the meatballs at the soon to open Meatballs will be made off-site.
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Kitchen on K Street, Coming to NoMa, NoMo
cajcaj replied to youngfood's topic in Washington DC Restaurants and Dining
No longer - according to Prince of Petworth. -
Per Tom S., Rob Weland stepping in at Cork.
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More details - including a menu from the Washingtonian
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Just saw this from last week's Food Section chat - Edan MacQuaid working at Graffiato.
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Read a mention of this on Prince of Petworth
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Saw this linked on the Washingtonian site.. Funny because it's true
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There's also this. Not sure why they'd separate those out from the Best of.
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Colicchio's view.
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The Gillian Clark and Robin Smith YouTube Videos
cajcaj replied to ad.mich's topic in News and Media
I think Eric is asking if it is some "thing" he doesn't know about. It's a hipster thing.. some people have it as a tattoo -
Thinking of going here with an out of town guest in a couple of weeks. Is the dining room tasting menu only? From the menu on the website, it seems that the 7 course tasting is the only option - no a la carte?
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Hell if I know - Tom's instructions didn't get into seasonings..
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Tom clearly said in the episode that the T-Rex team would have available to them "meat and meat by-products such as eggs and diary only". Video here.
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Oh, I didn't know reservations were excepted - thanks, good to know! It will be our first time here and really looking forward to it..!
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So if we wanted to show up for dim sum on a Saturday, what time would you recommend to avoid a long wait?
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Were you looking at a take out menu? Maybe they don't offer it for take out.
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Mine came the other day addressed to "Mr." - I am not a Mister...
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My point was basically, asking if you had a point. Why bring up her swearing when it seems like a pretty common thing on the show from almost all the chefs. I didn't say cursing and getting sent home was a random event - but that your post was random.
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Um, and the others did? What a random thing to point out.
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I agree - I wondered where she'd bought it too. It was also kind of strange how at judge's table when Tom called Amanda out for having the budget for sherry, she made that face like "I dunno...oh oops" and the look Jacquline had on her face was like "yea, what the hell woman". Yet Jacqueline had never thought to challenge her on that during the buying process?
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I think I remeber Tamesha telling Amanda that she should really use tomato paste instead, but Amanda was so insistent on using the sherry.
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In general I get your sentiment and agree, to an extent. But at the same time, you can't deny that people who go to Table 21 are expecting a special experience (for whatever reason - celeb chef star fucking, great food, celebrating a special occassion, etc). It sounds like from the poster's submission to the chat that the chef was indeed in the restaurant that night, working the kitchen. I tend to agree with them that he could have at least said something to the group of Table 21 diners - a hello, a good evening, some sort of brief welcoming address. No he didn't have to shake each of their hands, no he didn't have to personally deliver and explain each course, but a little acknowledgment in that situation I think is to be expected and not out of line. Now, how upset the diner got is their own thing, can't say something like that would come close to ruining a dining experience for me, and I doubt I'd post/submit to chat about it, but I also can see why the guy might be irked.
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Having never been to Volt, is the fact that the person was at Table 21 warrant a different consideration though? Again, I don't know of the set up and all - from what I read here it sounds like Table 21 is kind of like a bar with a view of the kitchen.