csirwillis

Our opening date has been moved to Mid February, the kitchen equipment that we ordered came in but it was damaged so we had to refuse shipment. Finally the insurance was resolved for this and now we have to wait till they fix it and send back....which is in Atlanta and with their snowfall and that they only have 7 snow plows in the whole state its a waiting game..

Ok now its moved to March sometime.. One thing I wanted to point out that we have a breakfast buffet for $12.95 All you can eat and its open to the public. This won't last Long, because it will go up to $14.95 very soon so if your in the area from 6:30-10am and looking for a great deal on great food come in for breakfast and coffee Also on Saturday and Sunday its from 7am-11am

Well then it can be only 2 others that i know are looking to do something which I cannot devuldge on this website because I don't want to blow there spot..

don I will let you know if I'm right when it comes out.. I like the idea but don't know if it could work long term..

Well I was off....

I can always tell when someone works at a restaurant when they say "what are you going to do this weekend," and it's Saturday night at 7 PM. My response is usually something like, umm ... it's half over?

Funny... I just asked a customer that and they said well its almost over now...

Grist Mill will be opening in early January on 14th Street NW (between H and I), and will feature the return of Chris Willis. Although it's in the Hilton Garden Inn (not traditionally known as a dining Mecca), Grist Mill will be a chef-driven restaurant featuring comfort food (think: Beef Stroganoff, Mac and Cheese, etc.), and entrees in the $15-20 range. The focus will be on fresh ingredients, affordability, and simplicity, and the beverage program will emphasize local and regional beer and wine offerings (many of the hotel's guests will be dining here, and they're going to want a sense of local exploration (incidentally, this is the busiest Hilton Garden Inn in the United States)). The intent is for the wines to be offered at a flat price (10 selections each at $20, $30, and $40), and I'm liking the names of the importers I'm hearing.

Says Chris, "Comfort food to me is so liberating; and being freed from the pretensions of fine dining is liberating! We've tried out dozens of ideas these past few months, and you know what people have loved? Beef Stroganoff! Now, it is a pretty kick-ass beef stroganoff, but I had no idea people would react so positively. It makes people smile."

(Very nice, and I don't know of any other restaurant in town that does a good one, but don't be insulted if I order your crab cakes (which, to me, were the best in DC when you were at Posh) on my first visit.)

Congratulations both to Chris and also to our own B.A.R., and we'll look forward to seeing you in January!

Cheers

Rocks

Our opening date has been moved to Mid February, the kitchen equipment that we ordered came in but it was damaged so we had to refuse shipment. Finally the insurance was resolved for this and now we have to wait till they fix it and send back....which is in Atlanta and with their snowfall and that they only have 7 snow plows in the whole state its a waiting game..

Well, that didn't take long.

I don't usually cook sous-vide but when you portion fish and meat it helps with your food cost, but I have also had a great short rib sous vide..I would only use it with meats that have a lot of fat or pork..

When you click on "private parties" and then click on the small photo of what appears to be the dining room this comes up: http://www.citieswashington.com/sites/default/files/cities_sales_kit.pdf

Dining room must be set up like a fuse box....or an electrical box...

No.

Well then it can be only 2 others that i know are looking to do something which I cannot devuldge on this website because I don't want to blow there spot..

don I will let you know if I'm right when it comes out.. I like the idea but don't know if it could work long term..

From the 28th:

Any guesses?

Ashok....I bet..

Chef Enzo Febbraro cooking is always delicious especially when he cooks Neapolitan home style dishes

Way to go Enzo!!!

2 thumbs up Enzo...and you too Enzo

I would say that most of DC is fairly lacking in good pizza and casual Italian, and Penn Quarter/Chinatown area specifically. The only decent pizza I can think of in that area is Matchbox, and I am sure that these will be a completely different style.

I wish DC law would allow someone to open a Coal Oven Pizza Place..

Just got an email that this restaurant is opening up in DC on September 17th. Anyone been to any of their other locations, Orlando or Atlantic City? What did you think? The press release on it sounds good. I miss me some Nuevo Latino Cuban, I hope they live up to their hype.

All I want is a great Cuban Sandwich...:

Devon & Blakely (qwertyy)

Do they charge that ridiculous "environmental fee" like they do at the burger place?

Pizza Mart in Adams Morgan has a slice for 5 bucks and its like 3 slices into one..and its foldable..but if he wants NY Stye pizza then he needs to get tap water from the NY city to make the dough.

Looking for Cooks at the National Harbor for Bond 45. Go and apply

There are a lot of people on this board who run restaurants, and a lot more who eat at them, and a lot more who have educated opinions about things like this. A thought has been banging around in my addled brain, and before I just throw back another Maker's Mark and chalk it up to another hair-brained bad idea, I thought I would toss it out there for others to chew on (chew on....get it?) and see what develops....or not.

I live close to a BRAC location. Base Realignment and Closure (BRAC) is what happens when the military wants to consolidate infrastructure and supposedly save money. A sizable BRAC project is going in the area between Rolling Road and Fullerton in Springfield, where a somewhat captive audience of 8500 people will be working by early next year. Aside from what will undoubtedly be a mediocre government cafeteria, there is, within a reasonable lunchtime distance, little more than Bozzelli Deli, Saratoga Pizzeria, Costco and precious little else. Farther up Backlick there are some possibilities like Delia's and El Sabor Boliviano, so that direction presents some options. But closer to the actual building, there is not much.

So the thought goes....snag up a nice piece of property and provide some good food. Either a sandwich place -- my role model is Buckhorn Grill in the SF Bay area, with succulent tri-tip on a sourdough bun for $7.99. Or maybe a chicken place -- like an outpost of El Pollo Rico. Or maybe a real NY deli....something that will be known for good food, and will draw 500 or so of those hungry people for lunch service and carry out, and about half of that for dinner service or carry out.

Anybody want to go in with me? Or am I, as I suspect, completely nuts?

http://buckhorngrill.com/

Buckhorn site attached for reference.

No your not nuts.. Take a risk and see if it works.. think small then build.. Where you make the money is the rent or lease, if its to high you won't make it but if you get a deal snag it. We are all risk takers in this buisness but the people who fail are the people who don't do their home work. Go to your property and stay and count how many people walk by, look at the traffic, all of these things matters. My favorite lunch concept is Potbellys (as a buisness) low cost, short menu, low labor, luch meat and very small. The one thing I want is a gourmet Hot dogs place with different pickles..home made hotdogs..

My experience with JJs is like that of Ulterior Epicure - I lived off those sandwiches when I was studying for my prelims. There's a veggie sub with avocado that I always got, and now I'm thinking I need one for lunch today.

I am pretty sure that they are at every Big School.. At WVU I ate there almost after a night of drinking..the goood ole times..

I was there with a group last June and the food was atrocious.

I have to say the best dinner there now is Aldo's...Expensive though..I just seems to me that Little Italy in baltimore has gone more comercial and they need to get back to old day's

Went to Sabotino's this past Sunday and I can't understand what happen to this traditional Itailan restaurant. This was the best food in little Italy 20 yrs ago and had a great spot, now the food taste like leftovers. I took my Mother there for her birthday (she has been going there for the past 20 yrs) and she was so dissapointed. I am writing this so that somehow the owners will see this and get it back to where it was before. My family had a lot of great meals and memoirs here and we want it to get back on track, the only thing that was good was the service and the Garlic bread, the food tasted like Olive Garden.

I NEED HELP! I am looking for a company or caterer who will come to my house (Montgomery County) and do burgers/ribs/chicken for a Saturday afternoon party in September. There will be about 30 kids and 40 adults. Looking for something casual and fun... Thoughts? Suggestions?

Thank you!

Scott

If you want I do Smoking on the side Chicken and Ribs or Pulled Pork. I have a commercial smoker and I do side gigs. Let me know.

We were lucky to have a table with a view (most of the restaurant is blocked by McCormick). And we ordered conservatively so Mother's Day turned out well. We started with the salumi misti - a platter of prosciutto di parma, mortadella, sopressata, and bresaola ($19 or $20). At the same time, we tried their handmade orecchiette with broccoli rabe ($14). Both were very good - I just wish we had some Italian bread to go with the cold cuts (bread service involved rolls that did not look particularly appetizing). Our entrees were clams cioppino ($18 or so) and 14 oz NY Strip ($45) with porcini foie gras butter ($3). The steak was quite good - nice char on the outside, plenty of marbling, and cooked around medium rare - but we thought the steak is better at Ray's. The clams were plump and plentiful. Although we don't live too far away, we went with a tourist mindset, i.e., get ready to be ripped off by less than stellar food. So everything met our expectation and I can foresee going back (just don't know when, no rush).

Yea the bread was not the highlight of my dinner also.. I think it was olive bread..I had a side of foie gras ($15) with my steak but I did not see the porcini foie gras butter.

Going for the location (i.e. in National Harbor) and the view. Not concerned about price (my wife's a first time mama so I can't gyp her yet). So steak is good. Anything else? How does the "cicchetti" bar work?

Just make sure you ask for scenery then, I was in a tall private booth looking at dark wood. They do have a great meatball though... I didn't experience the bar, but when I went it was packed.

I was going to suck some ventworm nuts for Mother's Day but Rosa Mexicana is booked all day long. Incidentally, McCormick is also booked but I never thought to eat there. So we decided to go with Bond 45. Any recs? What are Roman style chopped chicken liver (how's it different from Dean's mama's chopped chicken liver)?

Save your money....Service was horrible and steak were good but not worth 50 bucks

Chef needed for hotel property in Rockville MD. please email me at chris.willis@hilton.com

The others did justice to the delicious grub that was had at Againn last night but I have to add one thing...

Rachel made me the best Old Fashioned I've ever had. Bar none. Unbelievable in every way. Go there and try one if you love (or even like) bourbon cocktails. Even if the food weren't fantastic I would go back just for this drink.

I had a really good lunch there last week..2 orders of the crunchy brussel sprouts and the Chicken confit sandwich..I would just skip the fries and have more brussel sprouts..ohh and make sure you have a shot of Middleton Whiskey. This would have to be one of the best Irish inspired places to eat.

I hope you and the rest of the staff are able to land softly. Upon notifying one of my coworkers of the sad news he replied:

If you have questions about Mad for Chicken Please contact dereklnewton@aol.com..

Posh closed today - got the following email. Damn, I didn't get to try the chicken.

To All of our Valued Patrons,

It is with deep regret that we must inform you that Posh Restaurant & Supper Club will be closing its doors effective today February 22, 2010.

Over the years, we have had the pleasure of entertaining patrons from all around the world with jazz music, karaoke, and the music of DC’s best local DJ's, Bands and Performer's. We have been host to hundreds of events from bachelorette parties to movie premieres to company gatherings.

It has been an honor to be a part of these important events providing savory American cuisine and entertainment. We are also extremely proud of having been named Diner’s Choice Winner by Opentable in 2009.

We thank you, our staff, and all of the people of DC, Virginia, & Maryland who made this award possible. As our patron, you have made our experience at Posh a memorable one and we hope we have done the same for you.

Sincerely,

Posh Management

The Mad for Chicken may Pop up somewhere???I will let you know...