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themeatguy

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Everything posted by themeatguy

  1. I love that in this time of sadness for SOME of us, there are people out there that would rather beat each other up. How Special! Truth is, JK’s, Business card from 2941 - said “OWNER” - and even though he wasn't - some might think that he was - cause it said so. So lets dispense with the “who’s got the biggest totem pole” back and forth and just agree that ……..no one really cares about that fight. The real heartache here, two guys, one wife and one very good friend, poured everything they had into this gem only to see it fall. Both of these guys, like most of you, have kids to feed and a mortgage payment to make. Today – IS A SAD DAY. As Many of you know from my previous posts – I fought for Inox. Both on this forum and others. I always felt that the critics would play if not a small role in their demise, a substantial one. I never imagined that it would happen this soon. Though the light seemed to get brighter over the last week or so with Tom’s review in the spring dining guide, but it came too late. I am so sorry today for my friends JK, J&JM, JW, NP & SM! You all deserved better from all of us. ALL OF US!
  2. Just have to say that I have enjoyed Orlando's food at many places. Columbia Firehouse, Mark & Orlando's and even at 701 restaurant when he was sous chef under Trent Conry..... I know him, so this may be bias, but he does some really great dishes and it shocks me that a group, such as Neighborhood, would let such a talent go. I hope to see Orlando again soon.....!
  3. I wouldn't call it the greatest BBQ in town, but Bluz Brothers BBQ in ashburn is good. They home smoke all of their meats and they make their sauces in house. The meat on the otherhand isn't as tender and juicy as Market Salamander.
  4. That is weird....I was at the Rockville location last tuesday for lunch before a business meeting and found it to be really good. I don't know why the locations would be different, unless they haven't gotten the smokers right. Urban BBQ I think is one of the better BBQ joints around.....But I haven't been to the Hillandale one. Is it bigger and is the menu the same?
  5. Chef, I agree with most of what you say. Interesting though isn't it that Modern Living (DC) gave Inox 4 stars out of 5? Not that they have been around for a long time, but again, they seem to get reviews pretty dead on most of the time. I think that it's interesting that Tom Sietsema gives Even Tide the same rating as Inox, yet doesn’t mention the economy once in the piece, and really hits home about the “experience”. Even Tide menu shows prices between $20-$30. Inox is between $22-$39 with a larger menu if you look at all of the savory dishes. So my question becomes this: With Inox having a better wine program offering a bible of choices, a larger ala carte menu, Offering a Tasting Menu (which Even Tide does not), Free Valet Parking (Even Tide suggests parking @ DHS a block away), and I might even venture to say, a more interesting menu, What Puts Inox at the same level as Even Tide. Don’t get me wrong! I have eaten at both and think that Even Tide is a 2.5 star, but I have to think that Inox is a little better than a 2.5 star, my personal opinion is a 3 star. But if you are going to review upscale establishments that contain good to great chefs, like Miles Vaden, Jon Krinn and J. Mathieson, I think that you need to keep the same level of vigilance that you did in the previous review. If you’re going to knock a guy for opening a fine dining restaurant during the economy, you had better continue that trend unless you want to look bias. TS did not do that. And again, you can see it in his writing. I think that it’s important for people with a public voice, to recognize that their voice speaks volumes. They do have the capacity to make or break a place. And going out and putting Inox at 2.5 Stars puts them on the same list at Blacks Bar and kitchen, Surf Side, Even Tide, Poste, Mio, Comet Ping Pong, Co Co Sala, and Sei. That is ridicules. Tom Sietsema – Even Tide Review “ Restaurants might think they're in the business of serving food, but they're actually peddling more than that: an experience. Eventide does such an admirable job of seeing to our comfort and making diners feel like neighbors that it could probably offer a menu half as good and still fill its seats. But that's not this restaurant's style, and thank goodness for that.”
  6. That could have been because two of those people in that party, were two of the most hated men in America. I know a couple SS agents, and they told me a few times how much harder it was of a job to protect Cheney because of the amount of threats that he got. Twice what Bush had. Had to be Cool though.
  7. Washingtonian magazine did an article about John Wabeck being the sommelier. I would again say, if your going to hype a crowd of people, talking about all of the fabulous wines that a restaurant is housing, Then Yes….I think they should be writing about the wine. Especially if the restaurant specializes in wine! Also, I think that with fine dining places, yeah, we should get a review of the wines. I mean, most people visiting a fine dining place drink wine, and it always sucks to go and find out that a place has a crappy selection of wine.
  8. Joe, in most cases, I agree with most of your posts, and I have read lots of your post over the years. I think that you are a great foodie with many important points. I do think that having went to Inox within the first two weeks of them opening, that you were bound to run into issues. You always will with new restaurants. I have dined 2 times at Inox and will be enjoying my 3rd Very Soon, and never have I had anything close to what the reviewers wrote about. That Said…If, the fish was overcooked, then they deserve to get knocked for it. I am sure that most restaurant owners take their fare share of lumps from the customer all the time, so what one little review might knock them, I would hope they learn from it and move on. But when you get into these reviews, both questioned the restaurant because of the Economy and not solely how the restaurant performed! Last night, I went to Macaroni grill….(DON’T HATE ME FOR IT) …… The Bartender and I started talking about food reviews, and before long he started talking about the Inox review in the Washington Post. “I didn’t get why it sounded like a good review of the restaurant and then the critic went into a long drawn out process of questioning the timing of the opening?” he said. I asked if he felt that the review was hampered by the economy and if the critic may have held back on the rating because of the economy, and his response was profound. “When a new restaurant opens, I think it is important to talk about the restaurant and its pros and cons. Not, what is going on outside of the restaurant walls. Knowing that these guys probably started planning this venture a year or two before this economy started tanking, you can’t knock them for what the economy is doing, but instead, what they are doing inside the walls of their restaurant to accommodate those guests coming in.”……….. I think that it is important to remember this: We are living in a historic time. Not since 1929 has the economy really ever been this bad. Where the separation of Rich and Poor is so drastic that the middle class continues to shrink because of the loss of jobs and homes. So we have never really seen reviews that have a spin on the economy like these two did. So because these are historic times economically, we should spend our time bashing them for opening a fine dining restaurant? So when two small business, big time talents like these two guys open a business, that creates jobs and brings competition to the market place, they should be bashed for their entrepreneurial spirit and for opening a white table class place? Hey, wakeup call…There are still people that enjoy eating out and spending money for good food. Ann Limpert did the same thing to Bourbon saying - “All of which might lead you to ask: Are Mina and the Four Seasons insane to open this place in a recession? And does Washington really need another steakhouse—a knockoff of the ones Mina runs in Scottsdale, Miami, and . . . Detroit?” Serious? A knock off? Is Ann Limpert a Business writer or a food writer and reviewer? When I read a review of a restaurant, I don’t want the reviewer to hold back from talking about the dishes, but to base a review what appears to be mainly on the economy is unprincipled and cruel! When you look at the Washington Post’s Review, one has to ask themselves whether or not the review was solely based on the restaurants performance or if the reviews knocked the restaurants for being what it is, in this economic environment also. We had the same economy that we did last month when TS did a review of Bourbon. Not One Mention of the recession or the economy in that review. Why? Because they are bigger and in a hotel? Or was it because Mina is a accomplished chef/owner? Oh wait, he called Inox Accomplished too! And the Washington Post, Bourbon review, got as someone said earlier in this blog, Bitch slapped much of their steaks? TS went on and on about the downs of Bourbon, then gave them 2.5 stars. He knocked two, maybe three things (the overcooked fish, the homemade pasta) at Inox, Talked about how bad the economy was and gave them 2.5 stars. So what does this say about Tom’s reviewing? Reading TS review of Inox, you could tell right off the bat where he was going. Title - “Hard Sell - Even a restaurant as accomplished as Inox might have trouble winning over diners in this economy” So they are accomplished but I am going to give 2.5 stars because of the economy? Wow… I really don’t know what to say about that. I don’t want to sound like a homer for Inox. I am not. I would go this route if they had done this to Three Sisters too, but the point is I just think that food editors and reviewers need to stick to what the facts are. Maybe the chatter on Toms Wednesday chat was right when they said it was time to do away with the Star system? But something needs to change. About Todd Kliman; I am sorry if it appeared that I was basting him for him not doing the review himself. After further thought, I guess how I said what I said, may have come out sounding pretentious and callous. I did not intend for that. I think Todd is a fantastic writer, but I do think that when it comes to important reviews, the ones people are looking forward too, and the ones that can make or break a restaurant, he needs to be the one to review. I went online last night after reading Todd’s reply and looked at how vocal he was about his father’s passing. I was stunned by his march 3rd post on his canceled chat. How his writing touched me I can’t deny. That he was able to talk about that, so soon after his passing is so touching. That said, since that post, it is clear that he continues to talk about it and mention it in his chats. If his sharing of that information, can’t be touched in thought, about perhaps the reason why Todd didn’t do the last 2 Reviews, then what would the reason be, that the one person we look to for outstanding reporting and reviews of the places we love to go to, didn’t do the last 2? As a subscriber of his publication I expect the most vibrant, truth packed articles available coming from the most seasoned veterans of the publication I am reading. All I am saying is that when semi public people (media types, reporters, professionals in the public eye) share personal stories about their family or personal life with the public, and are not seen for a few weeks, people might start putting things together like what I suggested. Did it come out wrong? Maybe, but it was an honest thought.
  9. Todd, First let me start off by saying that I had no slight in what I said. Never did I mean to plunge into your personal business in a negative manor, or claim to know you! I have never spoken to you or even emailed you on your chats! During a Chat that took place on Tuesday, a chatter said “Sorry about your father; being Vietnamese, I will definitely try Present to honor your last meal with your father”….. Knowing that these reviews must take some time to write, do multiple visits as you have all suggested in the past, I just assumed that with the tragedy in your family may have led to you not writing the review. Never did I mean to drop into a personal diatribe or attack you about you or your family….It was me trying to put two & two together and make an assumption. – Sorry I did that. That said Todd, I do think that the mistakes that were made, not just by Ann, but by TS also. It is hard for me to believe that a Food Editor at the Post or the Washingtonian, would let a staff food writer do a big review on someone like Citronelle or Citizen on their own. And as we saw in the reviews of most if not all of the 4 star reviews, you were involved. In most of the 3 Star reviews you were involved. In fact, in most cases where there is a restaurant that is opening that there is a big buzz around, you are involved somehow and your name tends to be on the Review…….Just like Inox, the review of Bourbon….It was not. Now, No offense, but these were the last two reviews, correct? So one, that might do his research might say, that because of the mentioning of your father passing, that perhaps she was given the task of review these restaurants because of the above reason. I understand if it is a personal matter, but you did talk about it on your chats, Right? So it might be natural for one to offer the thought, that perhaps, that is the reason why! Todd, Like I said, I don’t know you except for what you write and your chats on Tuesdays. But I do know this; If I was an owner of a restaurant like Inox, or Vidalia, or Citizen, or Citronelle / Central, or 2941, or Restaurant Eve, or one of the other BIG NAME CHEF, Restaurants…..I would want to know that the review that was going to be done on my establishment was going to be done by the most seasoned writer of the publisher that he works for! Especially when the Food editor does a review on so many other BIG names in the city, and lets be clear…..Jon Krinn, Jonathan Mathieson, John Wabeck…It’s a big story and lots of people were excited about it. Then this half looking review comes out and all the people that I have told it was great to, asked if my standard were that low. Are you kidding me? The Washingtonian did a best bites blog on Wabeck…..How do you not include the wine service in the Review Todd? As the Food Editor, how do you let that happen? Again, I don’t know them either….But I know that if your heating the crowd up for fantastic wines, then you say nothing about the wine service, You’re going to piss people off..! I don’t know the restaurant industry like you Mr. Klimann, I just like to eat at places that have good reputations for taking care of their customers, and serving the best dishes. Having imbibed twice at Inox, I can say I honestly disagree with Ann Limpert and her review. That is My Opinion, and that is what these message boards are for. So you may be upset with me for saying what I said, but in the end it all looks like that is a reasonable explanation. I didn’t see a response from you on the other blog where someone said “Perhaps Ann’s Father the editor of the Washingtonian, made Todd step away so his daughter could do the review”? Again I didn’t mean to offend you, just offering my own review of what I see as a troubling review of a restaurant I enjoy immensely. A guy who loves meat!
  10. Oh...your not refering to that second rate writer that decided to some sort of personal attack on Inox? Setting forth not one mention of the Wine Program or the fact that there are 2 chefs there! Ann limpert isn't a bad writer, but Todd should have written that review. He should have been there, and if family reasons prevented him from doing it.....he should have waited!
  11. I Totally agree.....Inox isn't out of line getting $93 for a tasting menu... Their food is going to be top notch and the service will be equally matched. Just think about what you have there to prove that. Two Great Chefs in the kitchen, one on the wine rack and another as service director...a secondary staff of sous who know whats going on.. Two of whom have been with the two Jons for YEARS and another having come from San Fran...... They are using high quality products......I think $93 is overly fair...Those that don't like it can skip it..
  12. My sources say next week is dry runs and soon there after they will open. It seems that all of the final finishing touches are carefully being put into place and are almost complete. I heard from the three jons that they are not rushing this, as they want the opening to be something that people will remember as a Good Opening and not one that they regret having been a part of. With all of their talent, I suspect that they will meet that task and we can all look forward to not just a solid opening, but a long and interesting future for JK, JM, JW & RP! Good Luck Boys! And Congrats Rissa
  13. WELL he did....But My sources just informed me that the Lever House just got light a chef.....I hear someone might be heading back toward the area....
  14. That is correct. What I know is that the owner of 2941 is going to open SEVERAL of these over the Washington Metropolitan area. One of the good things about it is that I understand Patrick Diess is overseeing the operation. Patrick was Jon Krinn's Executive Sous when he opened 2941. THE PIZZA SHOULD BE AWESOME.
  15. I took My wife and Brother-in-law there for dinner and had a wonderful time. I can't say that there was one thing....that we DIDN'T like. It was truly a great night. We tried all of the raw fish apps...all very good. I had the Arctic Char which had been cooked perfect and was accompanied with the right sides. My wife had the Wild King salmon and she for the first time in a long time finished her dinner...... The Chefs seemed very calm and concentrated. You can tell that Barton and Joshua have picked a great kitchen staff to support their cause. Again.....A great place...Should do well...I hear that their brunch is off the Chain good! Themeatguy
  16. I think that it is great for not only M.H. But really great for Viridian too. This young restaurant that has had Great Chefs, but no constant, will have yet another opportunity to shine and turn into a destination point. Congratulations to Viridian for making a Great Choice!
  17. My understanding from the Washington Business Journal and having inside knowledge is that the owner didn't pay his Federal or District taxes and was sued for it. After loosing in a hearing, the Dept of Taxation came in a closed it........Too bad. Mark had some good food.
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