Jeff Heineman
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Everything posted by Jeff Heineman
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Saltwater fishing Citation from the State of North Carolina for a 60 pound Wahoo I caught in the Outer Banks last year. Has nothing to do with the theme, or New England, but I am quite proud since I don't fish much (at all, really). Thanks for the kind words. eta - 60 pounds is still 124 pounds shy of the world record for Wahoo -
Congrats, Don.
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Exactly. We had to put a new epoxy coating on the bathroom tile, so we needed a day to let it dry. Seems Chris Cunningham refuses to work whenever the tilework is not to his standards. He comes from a long line of masons...
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Holy Cow! we appear to be open. Who knew
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We are putting the finishing touches on this place. The punch list should be done soon and the lobster tank is being installed, starting tomorrow. We hope to do friends and family dinners next week and then open to the public soon after. Chris Cunningham is indeed coming up with some great cocktails to compliment our Craft beer selections. And we have scheduled some lady named Gillian Clark to come in and make fried chicken on Wednesdays until she gets too busy with her own place. B. Flay recommended her to me. Thanks to everyone who has stopped by to offer support as we have struggled with the permitting/inspection process. It has truely helped. www.freddyslobster.com Jeff
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Resumes from bartenders without the aforementioned hunger will be shit canned
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Accepting resumes/C.Vs from cooks, counterhelp/servers, barpeople, prep help and assistant managers for our new New England style Clam/Lobster/Love Shack in Bethesda. Opening in a few weeks. I am really interested in talking with Bartender types with an affinity for Craft Beer, Vivacious servers and the like. Send your info to: freddyslobster@gmail.com.
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Don Has Sex With Paris Hilton!!!
Jeff Heineman replied to Michael Landrum's topic in Events and Gatherings
Congrats, Don. I am proud of you. God is with those who patiently persevere. -Quran (2:153) -
I bet Jim Cramer would be a good Yelper.
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We just got some beautiful Skrei Cod in from Norway. Fantastic fish from above the Artic Circle. It is only available as part of our tasting menu, but I will have it all weekend. FYI, it's quite tasty. and only occurs when the fish move out to spawn. They are only fished from the waters off one Norweigian Island. Petter Dass (1647 - 1708) in his prayer to the Lord: “And should You, Lord, foreshorten your hand and close the Skrei-cod and fish off from Land, We would then be made destitute.” It's good enough for poetry.
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Is it okay to ask what you had for breakfast? and , ummmm, who you had breakfast with?
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I will have a good idea of opening date after our plans get through the "Instant" permitting process in Rockville. It supposedly only takes 10 working days. Go figure
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I actually got ahold of a pier from a friend of mine in St Michaels that I was going to use for the deck. Unfortunately, the powers that be in the permitting office didn't seem so excited about the salt-spray smell I was going to bring to Bethesda
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Not a Chain. Freddy's is named after my Grandfather. I dug clams with him. He's dead. I made the sign myself. Stop by I can show you around Jeff
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So, wouldn't that be a "Steak Fries" restaurant?
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Bethesda Chevy Chase Restaurant Week
Jeff Heineman replied to Liam LaCivita's topic in Events and Gatherings
Bethesda's Winter Restaurant Week will be January 24th through 30th. 3 courses 30 bucks, you know the deal -
No Shit... it certainly seems that this line must be premanently etched on all restaurant press releases nowdays
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You might wanna grab some Harviestoun's Bitter and Twisted, it's real good, although Coniston Bluebird is the best.
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Is there a list somewhere of Shortest lived restaurants?
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You guys are good. When this thread started I was firmly in the "just let the restaurant know if something is wrong, and they will be happy to TRY and fix it" camp. But now I see, and agree with, that this is not always possible. I hadn't seen the light until going through this thread. We should all remember that, restaurants really do want to make you happy. So their saying, "just let us know while you are here" is indeed honest and heartfelt. Now that I realize why this can be problematic and undesirable from the diner's perspective, we just need to figure out a more discreet way of finding out about troubles. Maybe something like a Staples "Easy" button that people can tap when there is an issue.
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Seconded
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Hi everyone, Grapeseed will be hosting an IronChef style thingy on Friday night after Thanksgiving (11/26). It will feature Adam, our outgoing Sous Chef vs Steve, the incoming one. We will be giving them four secret ingredients on Friday morning and they have to come up with courses foreach by dinnertime. Guests will be served both versions of each course and asked to vote on their favorite. the winning chef gets a case of Four Loko (w/caffeine). After the event we will have a drawing among everyone who voted and a lucky guest will get a Chef's dinner for four, sometime in December. Includes booze, I make up the menu (it's a chef's dinner). All 8 dishes $65. Ernie will come will come up with wine pairings after we announce the foods and get a look at what Adam and Steve are cooking. We are only doing this via prepaid tickets, they are transferable, but not refundable. Call us at 301.986.9592. ask for ernie I figured it would something fun on a holiday Friday. Jeff
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Dining in New York City
Jeff Heineman replied to jparrott's topic in New York City Restaurants and Dining
I had Sunday business in the city so the wife and I drove up for the day. Blue Ribbon Sushi was certainly competent sushi but extremely pricey. For the most part well handled fish, and probably the best we could hope for at 3 pm on a Sunday. Keste for pizza was a fantastic pie. Margharita great pie, not soggy in the middle if you ate fast. The Mast’ Nicola was topped with Prosciutto a instead of the advertised Lardo, which made it too salty, but otherwise nicely done. Momofuku Ssam Bar was quite quiet by 9 pm on Sunday. The oldest dishes are the best, all of the newer ones didn't live up to the ones I had seen on the menu from two years ago. It must be hard to run more and more bigger and bigger restaurants.
