Bart
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Everything posted by Bart
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I saw that too and wondered why he even bothered posting it. And talk about a pointless complaint. I would have liked to see examples of how he is prissy, prententious and has no clue about food. Instead he basically said "you're old and you suck".
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I was poking around their website today, which I must say is horrible, and I found this: "Chef Tom Power has one of the best and most versatile medium-size lists in town, a good by the glass program, and interesting, small production digestifs." --Don Rockwell, The Washingtonian What gives? Don - did you ever work for the Washingtonian? Or is it another website problem? What's wrong with the website?..........There is no actual description of the place! I was trying to find out if they had a bar you could have a happy hour drink at, and I found no information at all! So I did the next best thing and called them on the phone from the number listed on the website..........FAX machine! My ear is still ringing! I don't need a high frills website, but a couple photos of the place and some very basic information would be appreciated! Thank you, rant over. (PS, I can't turn the italics off. Sorry, I tired) -
YES! They've been re-airing them nightly on HBO so I've been getting my fix that way. I think they're nearing the end of the series and with any luck, they'll start from the beginning again. That's probably too much to ask, but if they do, it would be an easy for people to play along at (providing they have HBO of course). Either way, I'm always up for a Sopranos chat. One word of advice, if you do decide to watch, you should try to watch each episode (at least) twice. I know that's a big commitment, but this is one of those shows where you catch tons of additional details the second time around, not to mention the great acting.
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Thanks Don! We have a French drain (put in by previous owners) which helps I'm sure, but is not getting it all done. We recently bumped out the kitchen wall and the contractors tried to regrade the backyard to help the water drain off, but it actually made things a little worse. So now we're left with a small depression between the house the edge of the yard. it slopes off the the east for a bit, but then the ground slopes up a little so the water gets "stuck". My unprofessional opinion is that I need some fill dirt to level off the sunken area, and then I need a little grading to channel the drainage around the house and out to the front (which is downhill from the backyard)
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I liked you more when you talked about listening to the Grateful Dead, but I'll take Widespread over Dave Mathews any day of the week! Anyhow, I just booked a table for your Sanguis Wine Dinner. Sounds great, can't wait!
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Thanks Joe - I get that about Linden, but my real question was about your thoughts on the Gov's Cup. I'm not sure I understand the point you're making. A cut and paste from above: <<<< Are you saying that the fix is in and the Governor's Cup hands out prizes to C-ville and Richmond for political or tourism reasons? Or is it something else? Surely they can't award RdV or Linden or any other NoVA vineyard the top prize if they don't enter. >>>
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The chef has recently left, and I don't know if they still have it, but the Westend Bistro has an "At The Pass" table/counter. We had a wonderful meal with tons of interaction with the headliner chef as well as the guys working the stoves. Great value too.
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Thanks for all the info and insight Joe, but I don't think I understand it!!! Are you saying that the fix is in and the Governor's Cup hands out prizes to C-ville and Richmond for political or tourism reasons? Or is it something else? Surely they can't award RdV or Linden or any other NoVA vineyard the top prize if they don't enter. And as a possibly related aside, I find the Linden situation hilarious (in a good way). They've always limited the number of guests ("no buses, no limos, no parties larger than 6"), and a few years ago they only let "case club" members drink our on their deck, but more recently they've disappeared from the "Virginia Wine World". And by that I mean the state vineyard map (an actual paper folding map) and the state winery web site. I have an old VA winery map from maybe 5 years ago and Linden was on it, but on the last couple, it has vanished!! Same thing for the VA state winery website.........Linden used to be on it, but now they're not.
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Has anyone been here in the last 4 and a half years?!!?!? I'm meeting a friend there tonight and the lack of action on this thread makes me nervous. Anyone have any recent feedback?
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Not me! I like it right where it is. I'm a little confused though. Is current location (which will be renamed) going to keep the same menu? Will the new location (with the current name) have a different menu? I know nothing of the restaurant business or marketing, but wouldn't be easier to keep the current successful restaurant where it is and with the same name, and open a new place in a new location with a new name?
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Thanks! Couldn't open it at work, but I'll try at home.
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Alexandria, down near Mt. Vernon. Can you post the link or company names? Thanks!
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I'm looking for someone to fix the drainage problem I have in the back yard. This is different from the "bad drainage, muddy yard and want to grow grass" thread in here somewhere. I have grass, but when it rains long and hard, or when a lot of snow melts, we get a lake back there. And if it's not a lake, it's usually soft and soggy for days. The previous owners put in a french drain which might have worked way back when, but doesn't anymore. Has anyone successfully dealt with this kind of thing? Who'd you use? Thanks!
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I think this goes directly to your point about everyone's time being over scheduled and free time being in short supply. Someone might be able to handle a 10, 20, 30 minute wait on hold every day until you get a minibar reservation. The up front work guarantees them a seat at the table which can be scheduled and blocked off. But the same person might not be able to risk a 3 hour wait on the chance they get into the hot, new, no reservations place.
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Jacques is on (Bourdain's) "The Taste" tonight
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Yeah I know, but let's just say I work for a "company" that employs A LOT of people in this town. If all of them can't see the menu, it may be bad for business. Not yet obviously!
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The "no reservations" question came up on the Washingtonian chat yesterday. It sounds like it was initiated by the same grumpy person who posted on chowhound last week about Rose's "lack of respect for the customer"
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Funny. My wife and I were there (our first time) last Wednesday too. We got there a little before six and there were only 2 bar seats and a couple of tables left. We also loved the pork-lychee salad. It was our favorite dish by far for being so tasty and so weird (in a good way) and so different than anything we've had before. This was a server recommendation that we probaby wouldn't have chosen on our own. Take their advice!! The only thing we didn't love was the langoustine special. There was nothing wrong with it other than the size-to-price ratio. For 19 bucks we got 3 half langoustines. Each one had less meat in them than average sized shrimp. They tasted fine but the price seemed way too high and out of line with other, better and more filling options. The only other thing I'll note (in case anyone from Rose's is reading this) is my that work computer won't let me access the menu. I can get to the site, but when I click the "menu" tab, a new window opens up and I get this message: Your request http://rosesluxury.com/the-menu/ was denied because of its content categorization: "Restaurants/Dining/Food;Suspicious" I don't recall having that problem with any other restaurant. The other frustrating thing is that when I open the menu on my iphone, I can't "stretch" (enlarge) the menu graphic and it's so small that it's unreadable. If they could fix one or both, that'd be great! PS - I do have pictures I can post, but I don't want to offend anyone (Don!) from the other thread
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Yep! Just up the hill from the flea market. Very strange
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The Apprentice is a great book! If you have any interest at all in Jacques, read this book! It's a quick read. If you know nothing about Jacques, reading this book will make you think he's the coolest guy in the world. If you know a ton about Jacques, reading this book will confirm that he's the coolest guy in the world.
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I was going to make IALW's "Tuna Masquerading as Fillet Mignon". The foie gras is not a required component so I'll do without this time. This link looks like a word for word copy of the cookbook: http://www.delish.com/recipefinder/filet-mignon-rare-tuna-recipe
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Thanks! I just found these: http://www.dartagnan.com/Foie-Gras-Cubes/ZDUFG008-1,default,pd.html?dwvar_ZDUFG008-1_freshFrozenWeight=Frozen%20%2f%201%20lb&cgid=Fresh_Foie_Gras#start=4 1 lb of irregular cuts for $31. This would be perfect for my dish.
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Thanks! Maybe someday, but not today! The foie was more of an extra for the recipe so I'll probably just skip it.
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Not sure if this belongs here or in "Help Needed", but anyway, I'm trying to recreate an Inn At Little Washington dish that calls for seared foie gras and have no idea if you can get it around here. Is there anyplace that sell it in a non-mousse form?
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This is from Todd Kliman's chat today in response to someone who commented that none of Voltagio's restaurants (Volt, Range, Family Meal) made the top 100:
