csirwillis

I serve a Curry Fried Chicken with a mango drizzle and collard greens and 3 cheese mac and cheese, and if you don't like it dinner is on me.

2 Amy's by a Sear's Tower...

BOP has good pizza after a night of drinking but I would not go there unless I was intoxicated. I remember those days going to Max's and then strolling over there and getting a peperoni pizza with ricotta... but I would rather go to 2 amy's in DC.

If you want a gallon of the filling Sysco carries it....

Calling all interns or culinary grads. Looking to hire cooks at POSH Restaurant and Supper Club please email me at chefchris@poshdc.com

They serve those wonderful fried doughnut holes at their other restaurants except there... Only on Sundays they told me last month.. Was Mikes the second one they opened?

Its even better the next day, the crispy skin keeps the chicken moist and its still crunchy.. those wings are the best I have ever had..

I was the Chef there in 2001 and the family knows there food... Try the Beef kabob also and spinach pie... We made the spinach pie from scratch every morning...its not from Sysco like others....

If you want authentic family greek food try Dimitri's International Grille in Catonsville outside of Baltimore (I think its on Frederick Rd right before you get to Ellicott City. The best Gyro and moussaka in town, also skordiya, taramaslata, grape leaves, saganaki, spinach and rice, and other favs.

Try the Fried Twinkies or the Fried Oreo's...

There is also one in Waldorf. The chicken has great flavor and the empanadas are amazing, the only thing is that the plaintains get really soggy when you take out.

POSH will be doing restaurant week till September 6th. you can either have 3 course of Al la carte.

POSH Restaurant is doing 85% for restaurant week and will be doing it from August 12-30th, and if you want some extra items it will be a $5.00 extra. If you would like to see the menu please visit our website www.poshdc.com

If you want good crabs.. go to Prices Seafood in Havre de Grace MD in Harford county (where I grew up). Its a crab shack but a family run place thats small and crabs are delivered daily from local fisherman.

I did not write the article, I just cut and paste this. I do not have any hatred to Mr. Seitsama but after the review I did change the menu,concept, and some staff because when you do open a restaurant you have high expectations and you do have to be cut down and I respect that. The food is a little less showey and go a bit more southern. Hope everyone enjoys the 4th and I will be open at 9:30 this friday for late night apps and drinks.

the story was on first dcnightliferaw.typepad.com/folder/2008/06/diamond-in-the.html.

Posh Restaurant & Supper Club: Diamond in the Rough We've seen it happen so many times. A restaurant opens it doors to the public with aspirations to revolutionize the city’s dining scene. Based on a skewed view of public expectation, it peppers its menu with grandeur visions of culinary fine dining. Before it has had time to find its niche, a major market critic capitalizing on the restaurant's novel appeal hastily reviews the new locale and slams it for not meeting his or her antiquated gastronomical standards. The venue subsequently acquires a less than favorable reputation, which - oftentimes - it never overcomes. Posh Restaurant & Supper Club, could be the poster child for this culinary adage. In late 2006, Posh emerged on the DC scene as the new "it" trend in dining experiences: a hybrid of the supper club theme then making its way through Los Angeles and New York hot spots and a nightlife destination. To support a fine dining reputation Posh flaunted progressive takes on nouveau riche cuisine with menu items, such as, shrimp cocktail presented in dry ice, Cornish game hen glazed with pomegranate sauce and snails in puff pastry. Less than five months after the Grand Opening, Washington Post restaurant critic Tom Sietesema bashed the restaurant with a 1/2 star review for cuisine not meeting his standards. Foregoing a debate of Mr. Sietesma’s journalistic merits - which are frequently and heavily criticized for being pretentiously "gay chic", not catering to the general public and containing obscenely low ratings for the sole purpose of grandstanding - one can agree that the restaurant’s Beta release should have avoided a Michelin star approach to dining. Posh, like so many other restaurants before it, fell victim to the classic industry misnomer - that the common diner’s interests are primarily reflected in the often elitist culinary views of the critics that review them. Since that time, however, Posh has certainly found its place in DC's dining scene: an upscale restaurant serving consistently excellent modern American fare with a backdrop of live entertainment. In finding its own, former private chef for novelist Tom Clancy, Christopher Willis (one of the most underrated chefs in the nation) streamlined Posh’s menu so that it now contains simple takes on classic American dining: perfectly grilled salmon with roasted sweet corn and wild rice pilaf, meaty jumbo lump crab cakes crisp with panko, and some of the best truffled French fries in the city. The highlight of Posh’s menu, however, may come as a surprise: the grilled black Angus filet. At a price almost $10 less than the same presentations at fine steak houses it is only surpassed by BLT Steak’s cut in our vote for the tastiest filet in the District. Not to mention, that it is accompanied by some of the best garlic mashed potatoes we’ve ever had. When dining out almost five nights a week, it is hard to find a restaurant that both appeals to the general public’s taste and delivers consistently outstanding quality in terms of food and value. Based on a baker’s dozen of visits over the past two years, in this respect - Posh has never disappointed.

Wanted to let everyone know that I will be open from 9:30pm-2am this July 4th for late night tapas and dancing. Christopher Willis Executive Chef

POSH Restaurant has Guava BBQ wings with a gorgonzola cole slaw..