csirwillis

Not getting into the healthy vs. unhealthy discussion about coal- vs. wood-fired pizzas, but thought I'd mention that Tagolio was decent on my visit, although I didn't remember seeing any coal burning, and the Fairfax Piero's Corner was not good (at least, pizza-wise), when I went (good luck reading the review), and I definitely saw wood, not coal, burning there. I loved my pizza at Joe Squared in Baltimore, but honestly, I don't remember what was burning inside the oven on my visit. Off the top of my head, these are the only three supposed "coal-burning" oven pizzerias I've been to in this area, but I don't recall ever seeing a piece of coal burning. Joe Squared was the big winner of the three, pizza wise - forgetting anything at all pertaining to coal, the pizza had character.

I'm pretty sure they weren't using coal, but I could be mistaken. I thought the only 3 coal burning pizza shops close to here was in New York City at Grimaldi's (under the Brooklyn Bridge) and Lombardi's, because they were grandfathered in when they stop coal ovens. I could be mistaken though..

Coal oven pizza is the best from the texture to the taste.

So who is the heir to the Bobby's throne? That is, who is serving crabcakes that are very similar to those that were served at Bobby's?

And I can't help but notice that Chris Willis is back on the scene at Grist Mill, yet no one's made any comments here or in the restaurant's thread. Is it worth a trip? What I'm looking for here is a dish that is pretty much all jumbo lump crab, like the old Bobby's Crabcakes or even the crab royale at Ray's.

Come on in, Grist Mill is a smaller place but the crab cakes are always the same and yes I still use all jumbo Lump You can also try my shrimp and grits and if you don't like them I will glady pay for them . I am in the Hilton Garden Inn on 14th so we don't have any reservations but come in anytime..come in and try our lounge and Bar.

website

I hope they get a good editor to look at the whole menu before it goes to print...there are a lot of mistakes throughout the entire thing. My wife is an editor and does freelance work! Just sayin'.

Yes My wife as well.

Someone just asked me, 'Don, if you were to buy steamed crabs around these parts, where would you go?' I didn't have an answer, and then it dawned on me ... there's this website called dr.com. Anyone have any ideas?

Somewhere on Maine Avenue? Seafood In The Buff?

come down to my neck of the woods..Waldorf and Laplata plenty of crab trucks and wholesellers

just had 2 half smokes that peter brought me and I have to say they were Glorius....

I may be getting old lol but I still have it!!

next time I will send over 10 valley girls, then we'll see if you still have it

I don't want to be cynical about this, but lots of new places think they'll remain open late-night; in many instances, reality sets in after just a few months - I hope Graffiato can be one that stays the course. Late-night dining is an obvious "next step" in the Big-Cityfication of Little Washington.

Cheers,

Rocks

The best pizza joint that stays open until the am is BOP pizza in fells point, after hitting all the bars its a great place to soak up the alcohol, but I still have never tried it sober...

I hope it works out in the late night cause there are tons of people out and about but its mostly club and bar hoppers..

According to their website, the Rockville location has closed. I really hoped this place would succeed, but I guess it just wasn't a great location. It wasn't as visable as some of the other restaurants, and just got lost in the endless strip malls on the Pike. Even that new Five Guys that opened a few doors down seems to be struggling...

wow..so sad.. I still love the one on 11th st for my black pudding..

we do two different meat, usually pork and beef. I don't want to do beef anymore so I'm sliding the fried chicken in there instead. think of it as commonwealth sunday roast, but better cause I get to cook what I want ;-)

Antonio wanted to let you know that I sent 5 awesome looking women over there tonight for drinks and music, I told them to ask for you..

Tickets purchased! Looking forward to it. Not very many tickets left as seen on the web site posted above.

yup none left but I'm trying to pull some strings..hopefully there will be some available..

Big Company looking for Banquet chef in Wilmington Delaware at the new World cafe

Please email me with resume

Maybe you can take a deep breath and decompress now.

http://news.yahoo.com/s/yblog_localdc/20110512/ts_yblog_localdc/spike-mendelsohn-there-is-nothing-secondary-about-d-c

"he's got Free Hugs for everyone" What about a free burger.

I have an opening for a full time breakfast server from 6am-12pm 5 days a week with benifits/vacation/and 401k. Please email me at chris.willis@hilton.com

$8 a glass? Seriously?

Ruh-roh! We're rolling out a lot of new beers and wines here, and sometimes we make a mistake. I would change the price lower today, but we sold out of our only keg in three days, and apparently demand has outstripped supply, and we cannot get any more for "a while".

Does $8 for a beer really shock anybody anymore? ....We're totally not stupid for paying that. Totally not stupid.

We are supposed to get our first order today. Burger and a brew or a "Giusepp" Lezzone {Messy Joe} chopped brisket, agridolce, pickled onions & horseradish with a DC Brau, a Port City or one of our other craft brews for the price of a sixer at the package shop. The brisket is local beef and dry aged, the burger is local beef and a mix of fresh and dry aged trim cuts.The Panino & a brew are for $12 is available tonight and tomorrow in the abr area or one the patio if the weather is nice. If you get swept away in a tornado {nb you mustrt be carried out of DC to wine!}, the Panino & a brew is on the house! We will bring back Panino & a brew next week Sunday thru Thursday as well!

We got it here $8 bucks a glass at grist Mill... Will will be running it the thru May

Bar opens at 4pm..Go Caps

Tragic, but not surprising.

Restaurant owners and management have been able to get away with pilfering money out of their employees' pockets for too long. Fortunately now it's much rarer than it used to be, but those dishonest people and companies are being brought more and more to light in the internet age. If a company is screwing over their workers monetarily, it's just a matter of time before someone blows the whistle.

I remember when I started working in miami and Blatimore I was under paid also, I wonder if i can sue my old employeers and Overtime..I remember they laughed at you when you asked for OT..

Does anyone have any leads on 3000 - 4000 sq ft of restaurant space for lease in NW?

Thanks

on the corner of 6th and H, I drive by it everyday to work and there is a sign for lease..

I have a friend in Chicago looking for a chef for 3 months and maybe even longer..$1800 a week. email me with resume if anyone is interested.

chris.willis@hilton.com

Of all the reasons that caused the booing of the Mayor, raising the liquor tax was so far down the list as to be invisible. Heck, I thought the tax was 10% all along and mentally added that amount to my purchases.

They could cut some of their DC Govt salaries..and the DC govt employee cars, they have Escalades...Why can't they drive a Focus...

I agree Popeye's has better chicken, but I love the spice on Bo's and the biscuits are much better, too. Plus, eating there takes me back to my days at Clemson when my roommate and I would run (screaming "Bo-yangles, Bo-yangles") the half mile to buy a dozen biscuits and maybe some chicken to soothe the savage munchies. Good times...good times.

 
Bojangles, yes better biscuits but Popeye's rule on everything else from the spicy mash potato to the dirty rice..Spicy chicken there rules..

My comment was in the spirit of zoramargolis' comment, not trying to comment on kitchen technique. Posh's transition to Mad to Chicken was probably their honorable effort to get a needed cash flow going for the business. I'm a big fan of Central, but how do you explain a recent James Beard winner all of a sudden doing carryout bucket 'o chicken?

something different and new.. Its actually a cool idea..it is also probally generating money.

There has always been a fine line between avante-garde and utter bullshit -- how many writers and artists were hanging in those dada cafes in 1919 and how many would you care about today if you weren't doing a thesis? -- and this little exercise appears to be walking that line. On the one hand, who wants to throw away good money on bad food and bombast? On the other hand, who wants to be one of those people who starts posts with lines like "I hadn't been to the same place I always go in over a week, and I was worried that the same stuff that I always eat wouldn't taste the same as always...?" Wandering around without a GPS is a good thing. And gin makes everything OK.

But, before a friend talks me into shelling out for this event, I wondered if there was anyone with at least a little inside skinny on the operation.

Save for a gang of websites who make a point of avoiding any actual judgment, lest advertisers and free meals go away, there seems to be little on the web. Though this Going Out Gurus piece does pencil in a little detail, including Chef (?) Brown's modest but respectable resume.

Another Chef doing the molecular gastronomy way, this is becoming the 90's infused oil era.

PS7 could take us. thanks for the suggestion.

Great Choice, Peter's short rib is the best in the city..

Hope it does well, reminds me of Mad for Chicken.

The concept of Mad for chicken is based on the sauce and frying technique, I don't think Michel is cooking his chicken the way the Korean fried chicken concepts are.

Hi Chris -- my colleagues and I are really looking forward to your new restaurant as a new lunch option in the area. I am sure you are well aware of the paucity of moderately priced lunch options in the McPherson Sq-Franklin Sq area. So please, put out some good food and the customers will find their way to your door!

We will be open for Breakfast and dinner, we are currently closed for lunch but I will open it up in the future to see what kind of lunch crowd I get. Thanks for the info and be sure to check us out for a nice comfort breakfast and a nice dinner. I will be posting the dinner menu shortly.