Simon

Yes! I should write some thoughts on Bistro Provence in the thread here. The specials are generally what to get there -- any of the fish, esp. turbot or halibut, and the veal chop, beef tenderloin, or rack of lamb, or any of the duck preparations. Or, when he has it, the lobster with Sauternes sauce from Le Pavillon.

Yes, mostly right. Lamb with potato, sweet potato, and brussel sprouts. As for hints: a restaurant that doesn't get a lot of attention here. Chef made his name in the '80s at a fabled DC restaurant, now closed; is still in the kitchen every service at his new place.

Why are you using "barrel scores" for some restaurants, but not others?

Since my last submission was identified with such dispatch by Don, how about another one?

Likewise, and not great (b/c of the pre-cutting/wrapping). That's why I asked -- if you knew of a secret code to get the good stuff there.

It was pretty wonderful. The earthiness of the truffles brought everything together. Stuffing the Kobe with uni was perhaps gilding the lily, but oh so gloriously. On a previous visit, I had a Kobe presentation -- just by itself, raw and then lightly seared -- that was also great. It was part of the Omakase menu, which was $150/pp that night. Don't think this is on the regular menu.

Real Japanese Kobe. And, yes! Omakase bar at Sushi Taro. You have to go, some day, Don. (the "white fish" is poached lobster)

The stuffing is indeed uni. And what you see is a kind of beef, but not corned beef.

Alas, the only ingredient you correctly identified was the shaved truffle.

Elizabeth, Just discovering your map now. What cheese do you like to buy from Balducci's?

Where did I dine?

Some quick impressions from two recent visits. Fine service from a veteran server on my first visit (a slow Wednesday night), and disorganized but well-meaning service from a brand-new waiter on a busy Saturday night. Definitely some kinks to work through (unfamiliarity with which wines were available by the glass, confusion as to who ordered which dish, even on a two-top). But we did make it to our curtain at the Kennedy Center in plenty of time. I've found the cooking here quite old school. Best dish I've tried: the garganelli con porri e salsicca (with sausage, mushrooms, Parmesan, and cream) -- the pasta perfectly al dente, with a delicious cream sauce. The bucatini alla vongole (pictured in the where did I dine? thread) was straightforwardly satisfying. The grilled octopus appetizer had too little octopus, and too many accompaniments. The cacciucco (Ligurian seafood stew; ordered twice and prepared consistently) has a thick, spicy tomato-based broth and a melange of seafood (shrimp, squid, mussels, clams, fish) -- nice, not superlative. Most disappointing: the braised rabbit entree, which was dry and stodgy in presentation. I'll be interested, too, to see how this place evolves, and I'll definitely return (though how often? not sure), in large part b/c of its proximity to the Kennedy Center.

Is this place still owned by the Moonies?

Yes!

You, sir, are quite correct on all counts.

Bucatini with clams, yes, and fairly non-descript, except it's a place that has been getting a modicum of attention here, so I thought I'd post it.

Where did I dine? Apologies for the absence of flash.

I used to come here often with my family during the restaurant's glory days in the 1980's and early '90s. Particular favorites were the crispy beef, moo shi pork, and Peking duck. I used to request that the owner's son, John, personally carve my duck every time because the one time someone else did, I wasn't happy with the carving. I was like seven years old at the time, but I had standards. Good times.

This has been my experience, as well, the three or four times I've been to the omakase bar. It's not rigorously priced by what you eat but only, I think, if you cross a certain threshold of quantity. I've never crossed that threshold.

Based on my interaction with the restaurant today, I think it's more accurate to say they are booking through April.

Right on all counts, sir. Rabbit roulade. It was delicious.

Just to be clear, my dish wasn't technically a ballotine. I'm happy to reveal, or let people keep guessing.

You are correct!

Yes, more of the same. What's in the picture is entirely representative of the full dish. Of sort.

Where did I dine? Note that the dish was about 2/3 consumed by the time the photo was taken. Oops.