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Posts posted by deangold
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whatever Argentinean Malbec they're serving by the glass
Jael
The wonderful Tera Rosa Malbec made by Patrick Campbell and Company at Laurel Glen.
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A few answes to some points raised so far...
Pinci and Pici are both spelling we have seen in Toscana. Pici is more likely the way its spelled in Siena. We ahve been struggling with our pinci making and have run out each night. THeservers are supposed to inform the guest when we have to make a switch. IF this is not happening, its a good thing for me to know.
On the tomato front... we will be introducing our "Al Mercato" page to the menu in a week or so. It will be where we show off our daily vegetables, fresh fish etc. Without it when we run out of something it leaves a big hole in the menu. We decided to wait to bring it out as we wanted to focus on the regular menu and keep the quality high. The one and a half nights we were out of heirlooms, the supplier told us we would be getting them. RIght now it will be day to day, as the locals are not yet in. In a week or two, we should be awash in local heirlooms. Yum!
The prosecco is finally on its way. We forgot to order it. We ahve 3 cases in tomorrow and tonight we are serving it by the flute only as we have a few bottles on hand.
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Is this the same reliable source that told people int he neighborhood that we were going to be a "family style restaurant like Bucca di Beppo?"
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Doesn't a certain DR.com favorite right up the street already do something very similar to this?
Hey... I have no problem being accused of theft! As a lover of that great mathematician and philosoper, Tom Leher, I live by the quote that "to steal from one is plagerism, to steal from many is research!"
However, honesty among theives dictates that credit be given where it is due. My love of Hendricks Gin and the idea of the Caperberry Martini came from my research at Esca a few years back. Antonio had this new gin and I needed a martini and we had this plate of raw fish (pink snapper with pink salt as I recall) with a caperberry garnish.... -
Kendrick's?
Kaven't keard of it.
I kan honestly say that spelling and proofreading have never been my strong points!
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To add....
Received an e-mail from the eponymous Dean that said they are opening July 6.
Hi all
I just found out about your board recently, and hope to be an active participant once I get time to breathe. However, I would love to address any questions you might have about the restaurant.
As to the main question at hand, our wine pricing, here is our policy. For any current vintage wine available from the distributor, we will charge retail plus $10.00 a bottle. Once we start aging wines for our reserve list, we will charge to reflect the cost of holding the wine well past the time its available from the distributor. So far, with over 200 wines on our reserve list, the only exception to the $10.00 rule is Dal Forno Romano Valpolicella. I have 6 bottles of this wine and it is no longer available from the distriubtor (and has not been since September of last year). Everything else I have so far is retail plus $10.00.
While we open July 6, the reserve list will roll out July 13. We want to have time to get things organized before rolling out the first 200 selection or so on the reserve list. Our "everyday" list will consist of 95 wines so you won't have to go thirsty!
Hope this clears up the question.
Dino, Dean Gold and Kay Zimmerman's Italian Enoteca in Cleveland Park with Beverage Director Fabian Malone - Closed
in Washington DC Restaurants and Dining
Posted · Edited by deangold
Yep.
Dinner only Wednesday thru Monday. Lunch begins sometime in August.