Jeff Heineman

"All?!"

How many people split this order, that's what I want to know. The visual of a group of people opening this box is hilarious.

Curious: I've seen some wicked-tempting pictures of fried chicken on your Facebook page - what makes you order out?

There were 4 of us looking to try out/support the new neighbor. We thought we would be getting a bit more food for 15 bucks.

It was kinda like this:

There's also the fact that if the drumsticks are larger, and they cook them for the same 30 minutes they always have, not only would the extra meat be superfluous, but potentially undercooked as well.  Also - and I'm willing to grant this is baseless speculation - but isn't 'bigger' in the food industry usually just code for 'chemically-enhanced/hormone-juiced?'

if you are craving tiny drumsticks, rest assured, you can go to Momo Chicken + Jazz on Cordell Ave and get 5 measly wings , FOR $15.

We opened the box, looked into it slack-jawed and all felt violated.

When i worked in France my Jambon Beurre sandwich on market day in my tiny town was my finest weekly treat. So I hope he has some ham laying around.

A little shamelessness here. It's our anniversary! It's been 14 YEARS since we opened our doors.

We have had a lot of wonderful people come through our doors, both guests and staffwise. It is thanks to them I can still call myself a restaurant owner after 14 years.

It would be nice to have some visitors on such a momentous (the big one - four!) occasion,

So, since this place is only open today because of our fricassee and Filet dishes (and a few Pharmaceutical Companies)  Tonight only you can get our most popular appetizer & entrée at their original price. 

Wild Mushroom Friccasee, Truffled Polenta $8 (now $13)
Filet Mignon, Oxtail Ragout, Horseradish Mashed $26 (now $38).

34 bucks for a taste of Grapeseed circa 2000.

Starting today at lunch we present the Chacarero Sandwich. Those  who have had it in Downtown Crossing in Boston will recognize it immediately. I don't know much about the Chilean bread, so going from memory I made a bun using English Muffin dough. Pretty nice, It is now the burger bun, too. The sandwich has Carne Asada, Avocado, Muenster, Green Beans, Tomatoes and Hot Sauce, $7.50 at Lunch

My kids (ages 8,8 & 5) think XLerators are the freaking best. If I had the wherewithal to rewire the bathrooms i would put them in 

Apparently, people here on DR.com haven't seen some of our lunch specials. So, I will post for the folks who are in Bethesda Tues - Fridays.

The special is $10 each day (as is our burger, but that is another story). The Special changes each day.

Today is Fried Chicken.

did Michel do the Sauce?

It went well last night, so far so good

Thanks for the kind words above, Dave. It was fun on my end, too.

In the For What it's Worth Department we are starting our New Butcher Block  menu tomorrow December 20th.

This is a new section of our menu that will feature A la carte steaks and similar fare at an accessible price. It will a tight little menu through this year and then really grow in 2014. Starting tomorrow I have Filet, Teres Major, A Kick ass 28 day Dry Aged New York Strip and a grilled Spatchcock Chicken for two. A Dry aged Pork Chop will be ready next week I am trying to bring a great steak Selection to Bethesda without people having to pay the stupid prices Steakhouses charge.

As we Kick this off we are pairing up some wines to go with these steaks for Half price this weekend. We have picked out a Cab Franc, a Carmenere, a Crozes hermitage and a Juicy California red,to offer for Half Price.

Also, for DR.com folks we will do the steaks for 20% off as well. No reservations or anything required. Just say "Hi" when you are here I will run these specials through Christmas Eve to start this program off right.

Jeff

*it is truly a joy to have Spatchcock on the menu at last, I hope it sells well

This is all going to be a zero-sum game in the end.

Diners aren't going to pay any more.

Restaurateurs aren't going to make any less.

Servers aren't going to make any more.

The logical end-point (and quite frankly, the only outcome that I see as being possible) is going to a service charge-based system.

Don,

Please explain yourself. Given that wages are going up (not a bad thing on many levels), and your assertion that diners will not be paying more, how, pray tell, will restaurateurs not make less?

I am not an accountant but have a working knowledge of GAAP, and having seen a P&L a few times, and this is an impossible scenario. I feel it is much more likely that diners will indeed pay more. I don't think it will happen overnight, but you will likely see prices creep up over time. Restaurants have worked hard to not jack prices in the face of escalating food costs and any labor cost increases will eventually be passed on. No one may want to, but accountants, investors and bottom lines create some pretty strong arguments.

In case anyone is staying in town this weekend Grapeseed will be celebrating Black Friday with a

Half Price Wine Weekend

Friday and Saturday all wines are 1/2 Price. Even at lunch on Friday

Bottle or Glass, doesn't matter.

This just cannot be combined with any other discounts.

Reservations would be nice but not required, we wont run out of wine.

If you are not in town, have a nice trip.

F**k. i thought I had invented the Pizookie. I knew I should have trademarked it. back to the drawing board

Tom, in the pastrami wars you better go big and scrap that 8 oz. shit.

I bought this at Stachowski today while picking up charcuterie. it reads 36.6 ounces BTW

I care that I can't get down there for it.

Sorry too late now. Lunch was well received, but is now just regular and fairly priced. If you come down and plead your case about being out of town or whatever, I might still have a deal. if you bring a sample wine, I will have a deal.

I loved when your Mom asked me which gochujang I was using, as if I can read Korean.

i use the one in the yellow tub with the picture on it

If anyone cares, we are now serving Lunch. And this week All Entrees are half price.

that is a really good deal, for what it's worth

I will send it to get online tomorrow. And yes, I will have my Long researched chili

Here to try and still your heart

After a bit of a hiatus I am bringing back a three course tasting menu this weekend. the break was due to putting a lot of new dishes on the menu so That's a good thing.

this weeks tasting menu will be made up of things that i am putting on the Lunch menu as we Start Lunch Next Tuesday

Mention DR.com and get this menu for $30 and i will also donate $5 to the Yellow Ribbon Fund, please make a reservation.

Also if you are in Bethesda next week Tue-Fri I will be giving 50% off the lunch entrees. No strings attached. It would be nice if you got an app, but you don't have to.

Le menu:

Calamari Salad, Olives, Roasted Tomatoes

Korean Spiced Grilled Shrimp, Kimchee

MaPo Tufu Burger, Fried Rice

Dessert is $5 if you add it

Peace

(Congress sucks)

Don, the dining public, on the whole, sure as hell tells you that mistakes are inexcusable. The membership here may be different, but ringing up a ticket wrong seems to demand a brow beating, a wine dinner for four and a leisurely back rub, at least for the unwashed masses.

We will do a Tasting Menu this week, and it shall contain Meat. $30 if you tell us you are part of the Donrockwell world and , we will Donate $5 per guest to the Yellow Ribbon Fund.

le Menu:

Choucroute Garnie, Satchchowski Brats, Meats and Kraut (as our Oktoberfest draws to a close)

Potato Gnocchi , Meat sauce, House made Ricotta

Roast Chicken, Wild Mushroom Bread Pudding, Thyme Broth

You can always add dessert for $5 if you are not full.

Can you start an "Everything Gastropod" forum, please? That is the most I have ever learned in 2 minutes that didn't involve electricity. And pain.

Good news, Starting tonight i will donate $5 to the Yellow Ribbon Fund for every tasting menu we sell each weekend! That means you don't have to take advantage of the DR.com discount in order for me to give money away. You can pay the regular $36 tasting menu price and still support our injured service men and women. or you can mention your dealings with this site and have it for $30.

here's the menu:

Amuse Bouche

Swordfish Scalloppini, Grilled Grapefruit,Israeli Couscous, Basil

Stachowski Brand Brat, Lemon-Thyme Potatoes, Mustard Sauce

Lamb Vindaloo, Sweet Potato, Crisp Shallot

Add any Dessert for $5 if you are still hungry

jeff

eta - Free charcuterie at the bar tonight till 6pm  to kick off our new Charcuterie Program. Just so you know

it should read Haricots Verts (thanks Don)

P.S.  PM me if you want the DcBrau menu

Obviously, no one on this site was interested in last week's Vegetarian Tasting Menu ( I really believe vegetarians are not as numerous as they would like omnivores to believe, but lack of protein makes them exponentially louder.)

So, this weeks menu features plenty of Seafood and Meat.

Again, The menu will be $30 for DR.com members, please mention it when you reserve. and I will send $5 per guest to the Yellow Ribbon Fund. If you want to add a dessert it will be $5, that's up to you. 301.986.9592

Amuse Bouche

Crabcake, Old Bay Aioli, Frisee Salad, Bacon

Grilled Shrimp Salad, Apricot "“Cucumber Salsa

Braised Lamb Shepherd's Pie, Horseradish, Haricots Verts

PS DcBrau dinner next Wednesday