onefishtwofish

'twas Kismet that, in the summer of 2001 and shortly out of college, I moved into the Summit Village apartments (now the lovely Rosslyn Heights). First I found Pho 75 (because of my wallet) and was thrilled. Then came Guajillo (again, the wallet) and their magic mole. I avoided Ray's for about 6 months because a shotgun restaurant in an Arlington strip mall with prices of $19.95 for a 14oz (I think it was 14) strip topped with sauteed garlic and inclusive of mashed potatoes and creamed spinach was obviously serving horse and passing it off as cow. I don't personally care much about the philosophical reasons for Michael's choices. I just love outstanding food and he makes the best steaks around. It used to matter to me that they were a helluva bargain as well - it doesn't anymore, and now I live downtown. I will still go to Arlington before I go to 19th st because his food is better. Married to my high school sweetheart and with a beautiful baby girl and a good job, I have few regrets in my life...save those 6 months of avoiding Ray's.

I can't even imagine how difficult it is to be an independent restaurateur and how challenging it is to find high quality staff who care as much as the proprietor/chef under the financial constraints they have. Totally agree that this is the goal for the chef, and inconsistency is inexcusable at a larger/more expensive/chain restaurant. For places like Circle Bistro, Mark and Orlando's, Dino, et al, however, I am willing to take on the burden of reserving judgement for those nights when the chef is in the kitchen or owner is in the house. Maybe I'm wrong to give a bit of a pass, but a quick call ahead will allow me to support the independent folks and still get the good meal I know they can deliver.

Disappointing night at Circle Bistro last night with the wife and two friends - we live a couple of blocks away and usually go in every month or two. I don't think full detail is important, but all of the dishes were somewhat off in the execution (flaccid skin on the chicken, sea bass that might've spent too much time on land) and there was a rubber band (yes, a rubber band) in my appetizer salad - frisee, lardon, poached egg. I asked if Brendan was in the kitchen and was told he was not - we will absolutely go back as Circle Bistro is a great restaurant, but I did not realize how dependent their performance could be on Brendan's presence and we will call ahead before popping in next time to be sure he is at the wheel. Much to their credit, the wait-staff was flawless and comped my appetizer and entree after the rubber band incident (which I thought was too much, but which they insisted on doing). The explanation for the rubber band was that the greens are local and organic, not pre-washed, so the prep folks rubber band them for easier cleaning.

Not a "chef's table" exactly but the kitchen is wide open and there are three tables pretty directly in front of it (a 4-top and two 6-tops I think).