deangold
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Everything posted by deangold
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Actually, he was in three times in total. He sat at a bar table on our second night open. I don't want to be inaccurate! -
As William Tecumseh Sherman once said, fame is "When you die, the press spells your name right in the morning." I cannot argue with Mr. Sietsema's opinion, that what he gets paid for. In fact, there are points we agree with in his review. We only had the crostata on the menu a week or so. The chicken we started sourcing from another supplier. What you do hope for is that a reviewer is consistent in his review. "Dean Gold says he wants his sunny new restaurant in Cleveland Park -- the eponymous Dino." -Tom Sietsema, Washington Post, Wednesday July 13 "and a perky color scheme that suggests Disney rather than rustic Italian." -Tom Sietsema, Washington Post Magazine October 2 Since we have not changed anything at all decor wise except adding a few copper coated wine buckets, how did "sunny" become "Disney-esque"? "Occasionally, a preparation better reflects its country of inspiration. Rotisserie-cooked lamb showcases meat of prime savor, and whole sea bass is prepared as it might be in Italy --- simply with lemon and olive oil. A side dish of grilled vegetables brings together velvety mushroom caps, tiny yellow squash and radicchio, seasoned just right to allow their flavors to shine. One day's catch --- swordfish arranged with green and yellow beans in a loose stack, and excited with an anchovy-laced vinaigrette --- produced a sublime treat." -Tom Sietsema, Washington Post Magazine October 2 "slapdash cooking" -Tom Sietsema, Washington Post Magazine October 2 Also, Mr. Sietsema has numerous times mentioned that he visits restaurants three times for a review in the Sunday Magazine. We know of two visits he made where, based on our examination of the checks afterwards, he tried everything he mentioned in his review. Another of my favorite sayings is "De gustibus non est disputatum*". *There is no arguing with taste
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Capogiro told us that they will be selling soon in Whole Foods. How lont that will be before you see it on a shelf is anyone's guess.
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If they want to take off all their clothes, his friends are welcome here!
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When I was at the Enoteca in Montalcino, they had Sassicaia 2001 on their cruvinet. The wine bar manager was practically embarassed to sell me a glass. In fact she gave me a glass of Casse Basse 99 Riserva Brunello (another overpriced, overmade wine in my mind) for free! Her coment ont he Sassicaia? "I don't get it." I agree.
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I love Jaleo down there. Since I have a secret addiction to Sangria, it makes for a relativly cheaper experience. I am not a fan of Cafe Atlantico but only went once. Zayatina is a puzzlement to me (Jeez I fell like Yul Bryner saying that!). I usually like about half of what we order and the other half seems to have no flavor.
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OK by me to name names usually, but in this case, I feel that there were several issues involved. I never saw the sommelier in the restaurant. My issue was with the waiters who so spoiled the evening for me. The restaurant is not to my taste in decor, service style or food, adding to my vow of not returning. And when we said we were treated rudely to the hostess at the front, she said "Well we're pretty busy tonight" . My reply was to quip then "I guess you don't need our business" to which she did not answer. No attempt was made to get a manager at any time during my complaint. I don't think it is a general lesson to be learned about this restaurant and its wine service from this incident.
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You guys are jut two too much four me. Of course, I eight the stuff. I hate to point out that we had 16 plates of dim sum today....
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It always amazes me that what a customer wants to spend is a measure of their need and/or desire for help. I have been to restauants in DC where I was snubbed for picking out one of the cheapest white wines on the list. I noted that it was from a favirote producer, that only a few cases of this wine were imported to the country, that I had only had the wine at a certain restauarnt in Venice Italy etc etc etc. Instead of being complemented by my choice and my obvious enthusiasm for the wine, I was treated like shit for the meal. Of course the table next to me, ordering bottle after bottle of Robert Mondavi Reserve this or that, a corporate made piece of crap bottle if ever there was one, was fawned over like thay knew what they were doing. Too bad! I will never spend my own money in this place ever again. If I can take a customer used to drinking the swill that passes for wine in most restaurants (like the Nicolas Pinot Noir bought for about $5.00 a bottle and sold for $7.00 a glass) and turn them on to a Castel Romitorio Morellino di Scansano for about the same price, and I see their eyes light up at how good it is, that is more rewarding than selling another bottle of high priced wine to someone jaded. Yet if I do get a high roller who I can turn on to something they have never had before, then my night is really made. Its just a drink to have with dinner and its just a part of the meal. Everyone who comes into my restaurant deserves our best effort wether it comes to food or to wine or anything else. If I dissapoint them, 9 times out of 10 I have not done my job as best as I could.
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I do know for a fact that DonRocks is a prosciutto consuming machine... And I want whatever he is on!
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There was a stuffed bean curd roll, very servicable but again nothing special. The tripe was fairly good as well.
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I thought that Good Fortune has basically thrown in th towel... they are going down hill since the opening of Hollywood East on the Blvd. The palce was dirty and bedraggled. Iwas sitting on the edge of a tbale with about 2 or 3 inches of missing laminate and exposed particle board. The fried items were rather good from the point of view of lack of oil and crispness, but the over all effect was a big "big deal... its food". THe only thing I really loved was a shrimp and taro fritter that really made me take notice. THe other stuff ranged from OK to good. Kay and I have crossed it off our list for repeat visits. Too bad.
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We are currently using Baramundi from Australia. Not only is it good stuff taste wise, but the company that raises the fish is a leader in sustainable acquaculture. It great to have a product that not only tastes good but is also grown sustainably and priced competitively with conventional. I would love to have an all natural beef, for example, but right now it would cost twice as much forcing us to raise the price on our tagliata by about 50%. And the beef isn't as good tasting. We continue to search for an alternative that we can use and afford to use.
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3 shrimp, 13 to the pound or so, fresh never been frozen. Made with Unio Siruiana olive oil and lemon.
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Cheeses are 3/12 and 5/18 Pecorino Trio is 15 because of the truffle chutney Razza is 19 3 new primi are 16 arancini are 5.75 shrimp are 3 for 9 scallop crostini are 7 By the way you can have the 4 year parm as dessert with balsamico stravecchio. Yum! 20 year old stuff from Carrandini.
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RIght now we ahve to have our last sale of alcohol at 11pm. We seat till 10:15 sunday thru Thursday with the kitchen open till 10:30. Saturday and Sunday we seat till 10:30 and the kitchen closes at 11. We will, at some point, apply for later hours and se how the ANC and our neighbors take it. I would love to stay open till midnight and serve alcohol till 1am on Friday and Saturday. But we have the restrictions that Yanyu agreed to.
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Just got a new cheese shipment (My first after the Augosto suhutdown)... In addition to La Tur..... Cora Robiola- a mixed milk robiola aged in Cauliflower leaves, very creamy, very rich and a touch bitter. Guffanti 4 year old Reggiano- incomparable ith tiny calcite crystals that just melt on the tongue. Principe- a hugely strong sheep's milk blue Asiago Vecchio Raw Milk Grand Old Man Putuzulu - 15 month old pecorino from Pienza in a parmesan style. Perla Grigia- truffle cheese rubbed with hard spices. Three pecorino al tartufo- fresh, aged and blue sheep's milk cheese with red wine apple butter and truffle chutney In addition, we have some new items on the menu-- Razza- skate wing on creamy polenta with wild mushroom ragu Garganelli with sauusage and greens Mussels and Sieppi (cuttlefish) on grilled bread in a clam broth with fennel and San Marzano tomatoes Cheesey polenta with wild mushrooms Arancini Also this wekend- fresh head on shrimp as an appetiser and an entree special: veal chop on the grill
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I'll be there with our new fall menu part 1 and our new cheese list. Details to come later today...
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We have not "dined" at the rooftop terrace but have had many a meal, unfortunately, at The KC Cafe, the caffeteria down the hall. As a food professional, it embarasses me that some of the things they put out are as bad as they are! We only eat there when we are super pressed for time and my blood sugar situation won't let me enjoy the opera without a meal beforehand. I do so find going into a hypoglycimic induced coma interferes with the second act of Tosca! It usualy costs $40 to 60 for Kay and I to grab a bite there, without wine. Ohhh we do order something that comesin a wine glass and contains alcohol, but our $9.00 glass of beverage alcohol usually bears no resembelance at all to what I call wine.
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Kay and I will be there
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The irony of it all is that they are not great sellers. The number one chip by far is a local- Nana's. But the FL stuff has displaced some small producers who make good stuff.
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And that was after getting a trim! You should see my passport picture from '96! My nickname in those days was "His divine grace, Baba Dean Das Cheese"!
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I think it speaks volumes that their national VP of purchasing is a bean counter, that one of their regional VP's of purchasing, a great and talented guy, is a distribution guy. I cannot think of a single person in their upper level management structure with the exception of one regional president whi is a true foodie and is willing to put that foodie credentials on the line.
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Or if you're not. Seems to me we don't ahve to parse the statement very far. Two men asked for a specific table that was open, were told that its usually reserved for "couples". Seems pretty presumptuous on the hostess' part. I would hate to have that reaction in my restaurant. While that person would not necessarily be fired, they would be on final warning at a minimum.
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From my buyer days, Fiji water was pretty expensive stuff. Not sure of the situation now, but it was always pitched with a luxury attitude.
