deangold

Having made large batches of confit, I have had the plesures of eating a large amounto f non force fed duck liver. It just isn't the same. Great, but nothing like foie gras. Of course, Ankimo, monk fish liver, results without the feeding tube issues tho I dare say the angler fish himself (or herself) ain't so happy about THAT!

We raised over $1000.00 and out first Tuesday night open was a major success. Thanks to all who came ou to support us!

I will first admit to being a friend of Ariane Daughin at d'Artagnan and Jim Gilles at Sonoma Foie Gras.... The main issue of foie gras production in the US has to do with two isues: Gravage (forced feeding) and beak clipping. Ducks naturally gorge themselves in preparation for their migration. In the wild you will often find dead ducks with whole fish stuck in their throats. They will show the same injuries the animal rights folk ascribe to gravage. Gravage is the finishing process that actually enlarged the liver o the duck. A tube is inserted in the duck and the high fat feed is fed directly into the stomach. If you visit a duck farm, and I have, the ducks don't seem particularly perturbed by the process. Debeaking is another story altogether. Imaging having the tip of your tongue cut off and given no medical treatment for it. That is what happens when any fowl is debeaked. I think it a barbaric practice and I think it should be outlawed. It is one thing to farm animals for food, but torture is another. This is but one of the cruelties of factory farming and it does occur in the foie gras industry. But it also occurs in the egg industry as well.

We went to Notte Bianchi before seeing Brian Stokes Mitchell at the Kennedy Center. Off topic, but if you love good Broadway singing, run to see him tonight before he closes. The space is not much different than at Nectar. Simple, low ceiling. I found the music mix nice. We were in a rush so we just had a snack. Kay ordered the crostini and I had clams. The toppings were fine, especially the eggplant. The breads on the crostini were uneven, a flat bread under the squid a little tough and chewy, the bread under the eggplant a little more towards stale than crispy. The clams came in a buttery broth with rapini. The rapini was stellar, the broth very creamy. I thought the rapini overshadowed the clams. For our next course, Kay had the grilled octopus. 5 baby octopi grilled and served with a mound each of frisee salad and cannellini beans. I had 2 half pastas- half moons of braised short ribs in a rich reduction and squid ink pasta with crab meat. The octopus was the highlight of the meal, nicely charred and a bit crispy. The frisee was a perfect accompaniment. The beans were a bit rich to my taste. The half moons were unctuous and decadent, but I would have found a whole order too much for me in terms of richness. The crab meat pasta was fine, very delicate. For dessert I had summer berries with Zabaglione and Kay had gelato served in individual cookie cups. Quite fine indeed. Danny Boylen gave us a limoncello based dessert cocktail which I found a little on the dry side. Our wines were half glasses of Colosi Bianco from Sicily and Arneis Vietti for Kay, Montinore (?) Pinot Noir and 20 Rows zin syrah blend, a huge wine that was almost too big even for the meat pasta. The Colosi Bianco is superb, bone dry, earthy, funky, not a trace of fruit but all mineral and texture. The wine list was a little short, without enough range of choices in my opinion. My quibble is the following. If Notte Bianchi were called a French restaurant, or even a Japanese Fusion style restaurant, the food would have fit just as well. It is all highly competent food of good ingredients put together with thought and imagination (if a little richer than I prefer to eat regularly). It just ain't particularly Italian. Notte Bianchi is a celebration held in Rome of outdoor revelry and feasting. Roman food is lusty and straightforward. Tony C's food is not that. It is refined, subtle and slick. So my quibble is with the marketing of the restaurant and not the food itself. We were in and out in 1hour and 15 minutes (we had a 7pm curtain) and well taken care of. Danny was a great host. We are glad to have a place where we can eat well for about the same price as we would pay for the cafeteria crap offered at the KC Rooftop Dog Kennel, oooops I mean cafe. We will be back.

In actuallity, you can call a wine Napa Valley even if its made in Pope Valley which is a mountain range away. You can call a wine vinted in Napa Valley even if its was just bottled there because Vinted is a non regulated name. We, as a country, howl about intellectual property rights and want other countries to honor our patents and laws regarding the same. Yet we take name with a long history of protection and defense and make a free speach argument defending our degradation of the product name.

Our problem is hiring up. We would like to open ASAP but we need to find a lead lunch cook.

Ohhhh jeez, another wanker commemt from that jerkhead..... oops I meant thatnks for the suggestions.

In actuality, while I do like the good posts, I also like the critical posts. A couple of posters here posted things that they didn't like and it cause me to look at their issues. We have a new lamb supplier, a new chicken supplier, we retrained our grill guy on how to use the rotisserie, we changed out a few crostini all because of this board and the comments recieved here. Consistency is the hardest thing to do in a business. We think we figure out a problem and then three weeks later its back. You only get one chance to impress someone on their first visit. If you blow it then you will probably never get them back. Let people complain, but please di it in real time, with detail about what was wrong. Saying our menu is "unappetizing" or that our "kitchen doesn't know what it is doing" is just an attack. I have been told both (via postings elsewhere) and I cannot respond to that. But dry chicken or a hostess being not friendly or a woatier forgetting to fire a tables entrees so they wind up waiting an hour I can deal with.

I have been debating whether to recount this story or not, and your humorous addition had made me do it.... A few weeks after we opened, we experienced a mechanical problem at the restaurant. The result was that the dining room was hot and smokey. Kay and I made sure we visited every table to appologize for the conditions. We explained that we had a mecanical problem with our ventilation system, that the restaurant was not up to its usual standards etc. We told waiters that we would comp anything for any customer who complained, no questions asked. Over the time affected, we in fact did comp several tables and a huge number of desserts etc. A couple of days after the problem was resolved, I recieved an e-mail. The customer was livid. He described my wife having gone to the table and asked how everything was as if everything was normal. He said in light of a mechanical breakdown, we should have not just acted as if everything was normal. He made threatening noises about how he would tell people how badly he was treated. He told me he was in the customer service industry and how important word of mouth was. I sent him an appology letter offering him a gift certificate on his next visit. About an hour later, a similar e-mail came in with some of the details changed, and again I gave away a gift certificate. What was funny about the situation is that I could tell exactly which table this was. He had given me anough detail in theletter to identify it. Not only did my wife come to his table, but I did too. He know we were haivng mecanical problems. He used the exact phrase I used in talking to him. So we did not come to the table as if "nothing was wrong". I explicitly told him that we were trying to deal with the situation. He said that there was no problem. He said in fact that his party had not really noticed the smokiness. And in fact he was sitting in a portion of the restaurant that was least affected (we have 5 AC units in our restaurant so air quality varies from spot to spot). Of course, none of this was mentioned in his e-mail. The second e-mail had none of the detail but was almost identical to the first. I really suspect it was from a firend of his who had not been at the restaurant but I am not sure. The situation was not anonymous, but it shows how some customers just will not speak up. If the customer had said half of what he said in the e-mail while in the restaurant, we would have comped his entire meal! Customers, please speak up while you are in the restaurant. That is why I visit every table when I am in the restaurant. I do want to know!

I wanted to make a separate reply... Having been in the natural food business for a long time, I would make a few contrarian points on organic/sustainability: Wild vs Farmed seafood--- I would rather have a farmed fish, one grown in a sensitive manner with no antibiotics than a wild fish from an overfished fishery. Each case has to be taken on its own merits, one does not always trump the other. Local wines- Winemaking can be a very detrimental to the environment practive. It supports mono culture when practiced on a large scale, especially in the US. I am not sure that local winemaking is better or worse in this respect. Yes, buying a local wine will reduce the pollution component of shipping. But if the winery in question uses a lot of chemicals to fight the harsher weather locally than in a more distant winery, the advantage may be outweighed. Organic wines--- while there are some wines made from certified organic grapes, there is a huge subset of wines made from grapes grown in non certified organic fashion, or grown organically but not claimed on the lable. In fact, almost all grapes used by Clos du Bois are organically grown, yet they do not specify it on the label, reserving the ability to use chemicals if necesary to avert a disaster to their vineyards. I would not serve Clos du Bois as it pollutes my tastebuds, however, it is sustainably grown. Organic Wines part 2- Gallo is a large holder of organicaly grown vineyards in Sonoma County. When they developed the vineyards, they basically came in and destroyed the ecosystem. The rerouted drainage, they took down vast areas of scrub that would ahve served as windbreaks and habitat for beneficial preditors. Yet they qualify as Organic and use it in promotional pieces. Here is a case of organic not being sustainable. Having been a VP of purchasing for Whole Foods, I have a pretty deep insight into what is good and bad about the organic and sustainable movement. It certainly ain't all good. If we could get the entire commercial farming movement to abandon a small part of their most harmful practices, the farming industry in the US would be so much more clean and sustainable than if we double the size of the organic sector.

At Dino we do the following... We support TOC and Eco Farms as well as try to buy organic product from other suppliers. We are passionate about using seasonal produce. We buy mostly but not all natural meats. We are new and trying to move in the all natural direction, but are not there yet on meats. We support family farming and winemaking. We support traditional methods of production and artisan produced product.

I think it should have a prosciutto garnish...

Absolutely. And no one you know will be there to see you!

Please remember that we are donating 25% of revenues tonight to the Amerian Red Cross.

Please remember our 25% donation to the Red Cross Tuesday night for disaster relief. Our staff is pitching in and donating 25% of their gratuities which really makes me feel good about them!

I can only speak for myself... I prefer a word from a customer in person in real time. This gives me the best shot to take care of the problem and to be able to get all the facts. Just because a customer complains doesn't mean they are right. But a customer feeling that they are nbot having their expectations merits a reaction on my part. Second to that is a post or an email after the fact where I can communicate with the customer. I prefer non anonymous ones because it is easy for people to take pot shots at competitors etc when anonymous. Last but not lease is an anonymous comment. It is better than nothing but, often when given in anger, don't have a lot of constructive content. I have recieved a lot of good constructive criticism on this board and on other forums. I accept all of it so I can get better at what I do. As a result of negative comments on Don Rockwell, we have changed several recipes, changed our chicken supplier, changed our lamb supplier. Also as a result

I forgot about their pretty nice selection of cold dishes beyond just the cold noodles. While not in the class of Joe's or of A& J, it is noce to be able to have good cold dishes with a whole fish to follow.

We used to go here a lot when Kay and I both worked in Rockville. Now it is overshadowed by Joe's or Greenfield (Caprinhia mmmmmmmmmm) on our infrequent trips to the city on the Pike. I recall something served on a hot pot/flame contraption with tofu that was wonderfous as well as fresh in shell scallops that were superb. Sesame sauce noodles were also quite fine. Whole fish, lots of great shellfish, great place. I am not sure that it is any better or lesser than Hollywood East, which is about 20 minutes closer to home.

Take this with a grain of salt.... My managers might suggest a very large grain of the sel gris even! I think the quote of the day is "You can be an a**hole but we love you"

What would my chef eat?

Just tried Ruan Thai for the first time. Nice homey effort, a curtry thing with auteed greens off the lunch specials. Great to find as Supporn has fallen off a clif as far as I am concerned. The last two times we went to Supporn we walked out after 20 minutes or so and no visable service what so ever. But B54 seems to be in a different category altogether. More sophisticated and daring menu. Still waiting for Audrey to get us a menu for the Joe's dinner adn then I will pass it to Jenna (HillValley) for posting and details etc.

Off topic to be sure.... but on my first date with Kay, perhaps 24 or so years ago... we went to a Jazz club to see my favorite Chicago area big band. Kay had set up a "Chance meeting" with a friend in case I turned out to be a weirdo. The friend found out I was from LA and proceeded to trash LA and everyone who ever lived there. Kay fell asleep and, in general, showed a disdain for jazz. She ordered her hamburger well done. Post date, I shared a recap with my best friend in LA, Lorin. Lorin said to me "You hate LA too so what's the big deal? I don't like jazz and you would marry me if I let you. But do you really want to go thru life with someone who eats her hamburgers well done?!?!? Good thing I was too smitten. These days Kay loves to eat Fiorentina served a sangue!

At a rare make at home dinner, chopped fresh tomatoes out of te garden on pasta with olive oil, basil and garlic with a bottle of Costanti Rosso di Montalcino 2001 out of the cellar.

I have been several times to NF. My issue there has always been service and not the food. I do like cart service during the week so that is a plus in their fvor. But HE is on my way to and from work (nothing like a 1am bowl of shrimp dumpling soup) and NF is way Way WAY out of my way.

We used to be regulars at Good Fortune adn then were won over by Hollywood East. Hollywood East fell into some bad habbits right after opening and we almost switched back. But our last three times at Hollywood East have been pretty fabulous. I mean scallops in the shell with cremed corn and mayonese or pork meatballs steamed in a clam shell are pretty wild stuff!