figureitout26

I know it's a last minute posting considering that the next one is TOMORROW, but I'd figure if anyone was in the area and wanted to come over we'd love to have you...

We are hosting a wine tasting every third thursday of the month entitled "Taste and Mingle" starting at 5:30, late arrivals welcome, just let us know if you have additional questions so we can catch you up.

It fun, laid back and informative. We are focusing on specific regions and/or varietals. Last month was our first go at it, as we hit regions in Spain. Good times.

Tomorrow the tasting features Napa Valley, Sonoma, Paso Robles, and Santa Barbara. An assortment of tapas designed to accompany the wines are delivered throughout.

Last but not least, our overly hyperactive wine guro Ernie will lead the shindig.

Call for reservations 301.986.9592 or pop in and let us know you are taking part. Tasting is scheduled to ended around 7:30ish. $30 a person.

-Jeannine

WETA, channel 26 for me, is going to feature some of the cities favorite restaurants in an hour segment today, and I believe every following Sunday. Looks interesting...I'll DVR it.

I used to be an avid top chef watcher but the last few seasons I've just filled in when I can. Being that I haven't watched in a while -- during todays elimination it shocked me to see how resistant all chefs were of the criticism and shameless might i add.

Did I miss something?...it just seemed like prior chefs of previous seasons have been much more respectful and understanding to the criticisms of then panel. I was a little disturbed..tom put spike in his place but i felt that all three needed more of a reality check...at least andrews got his. I like it when the panel (Tom) cracks the whip ...he needs to do it more on panel with this pompous season (or at least from what I've picked up from the bottom three in todays episode).

This lively discussion has many good points and fair premonitions.

I understand the whole Cheers reference but I think the idea is not to always to go "where everyone knows your name" (even though being a regular has its perks) but to check out some different places that you may have heard about or had some interest in, but needed a nudge to get you to drive there. Trust me I can be nudged to go anywhere but if a place got involved in this program I may be that much more likely to go.

Additionally I feel as though any restauranteur that is enthused about joining into the program should welcome any kind of critisism--good or bad. I view it as a sort of mock-opening. In mock-openings you invite people you know and you may give them something in return for their honest feedback-- if any. So in this case (while very few are actual new restaurants I'm assuming) restauranteurs whom get involved want to hear what guests with distinguished palates and something noteworthy to say, chime in. At the end of the day the world revolves around honesty in this case guests and restaurants will benifit alike.

On a side note I'm sure whichever restaurant chooses to involve themselves in the program will have throughly reviewed it with their staff beforehand so that there are no uncomfortable (do you know who i am?!!--watch your back) situations. AND I'm sure the card (or whatever Don chooses to me the membership form) wont be some flashy, cheesy gismo that would embarass anyone.

I think it sounds exciting! Thanks Don --- speaking from both ends. Allowances only get you so far

Whew! Nine hours (including 3 hrs on the phone with our website dude), 2 red bulls, surpise chinese food, one fortune cookie (which said i was going in the right direction ) and a sparkling water later -- I have updated our website but I am still getting some new pictures up to better show the new Grapeseed which is twice the size as the former. This whole website updating is harder than reading hieroglyphics . I hope I get better at it, and kudos to all of you who can add that to your resume. In any case the Sunday Suppers menu is up and online. Please feel free to check it out and let me know if you have any suggestions!

Since it's a "family" meal, are there any plans to make entrees available that are more kid-friendly? I'm not asking for chicken nuggets, but a $40 plate of Sauteed Cod with Roasted Mushrooms is probably not a great deal for me to order for my 8-year-old.

Good question. It's more so family style in the style of plating and presentation. Bear in mind we do welcome kids and are willing concoct a meal for them from something that we have on hand if need be.

Can you provide more info on cost, course choices, etc.?

Even better, update the website with said information...

Your right it would be even better to update the website. Our elusive website configurator has been MIA. I will make sure it's fully updated in the coming days.

Heres the basic rundown for Sundays to come. The moment you sit down a variety of homemade bread and dips arrives Last Sunday we provided a liver pate, brandade, and roast. tomato w/ garlic.

First course to follow which is an antipasti course--last Sunday it consisted of Antipasti: Bruschetta – roasted garlic, tomato and basil, Asparagus grilled and chilled w/oregano lemon vinaigrette and a variety of meats and cheeses.

Pasta course is the next course which is completely homeade and moderately sized, unlike the daunting hubcap sized Bucca de Beppo portions most people equate with "family style" anything. Last Sunday it was Orchiette with chick peas & Gnocchi with meat ragout. These 2 courses, if much appreciated, can be reproduced upon request.

Entrees and desserts are served individually and the entree selected determines the per person cost. Last Sunday it was:

Salmon with faro salad ($40.00), Ribeye with escarole ($50.00),Roast chicken with panzanella ($35.00), and Sauteed Cod with roasted mushrooms ($40.00).

Look to the website in the upcoming days to see this weekends menu.

The new location, on the parking lot side of the newly-revamped Chevy Chase Center, is big - twice the seating of the original - arranged as a series of three rooms following the building's inner arc, each with a distinct character. The coziest room, to the left of the entrance hallway and windowless, contains a series of booths of dark-stained wood with a beige leatherette seatcushion, beneath a gargantuan abstract ink painting. The main dining room, in the center, is an airy space that should please the lunch crowd from the office tower above. At the far end is an intermediate-sized room whose arched windows lend it an almost chapel-like feel. With the obligatory stylish lighting, and a curved sushi bar tying about half of the space together, it's a pretty swanky build-out.

But hey, how was the food? Not bad. They were out of four of the starters, so after a couple of redirects, we started with a well-composed age tofu, dressed with those impossibly tiny mushroom caps and some really zesty fresh-grated ginger. Perfect temperature, too...still hot from the frying, but no longer burn-your-mouth hot. A salmon ceviche came as a composition of thin onion slices and roe over salmon sashimi, in a yuzu-ponzu marinade...very tasty (see below), even if it was more of a crudo than a ceviche. The lobster-and-scallop small plate went over well - the scallops had a nice sear on them and great flavor but could perhaps have been a touch less "done", but there were no complaints about the American lobster half-tail, resting on a small bed of wilted spinach(?) and enoki mushrooms, on a temari sauce.

I didn't recognize either of the two sushi chefs working tonight, and watching the staff interacting circulating around we felt that it was too early to test any omakase, as everybody still seemed to be working on finding their rhythm. The deluxe sashimi assortment ($25) turned out to be thoroughly unadventurous, consisting mainly of several pieces each of very good maguro, salmon, yellowtail, plus two new-world fish - cobia, and an unfamiliar member of the mackerel family whose name I've forgotten. I forgot to ask if fresh wasabi was available; the default is a typical reconstituted wasabi. A shiso leaf is included as a garnish. I wasn't too fond of the cobia, which had a very firm white flesh and a somewhat undistinct flavor. The mackerel variant was served un-marinated and just quickly torch seared on the skin-on side, but apart from appearance it really didn't have many of the characteristics that I love about mackerel. The general texture of the meat was there, but it was surprisingly non-oily and almost dry.

However, the yellowtail and salmon almost made up for that. Unusually good pieces of fish, both very tender without any hint of mealyness, and excellent flavor. I'm certain the same salmon was used for the "ceviche", but in any case it was the best piece of salmon I've had in DC, and ditto for the yellowtail. Next time, I'd skip the assortments and go a-la-carte on the sushi.

Dave,

Thanks for the info. I've been meaning to get over to the new Sushi-Ko, and thanks to your post I can have somewhat of a battleplan. I used to go out for sushi all the time with a former flame and he'd always order a bevy of items I had no clue about. Now, with no flame(s), I feel kinda lost when it comes down to ordering but your informative review was great. Thanks!

Hello everyone it's Jeannine Hurtado, GM of Grapeseed in Bethesda. It's been a while since I've been on the site but that will change. We've been pretty busy since we remodeled last November. We just kicked off this new 4 course (first 2 courses family style and you can ask for more) Sunday dinner extravaganza this past sunday...its actually entitled "Grapeseed Sunday Suppers" and it went really well. We had tons of friends and family come in to try it out.

Basically we serve the first two courses, antipasti & pasta, family style and then guests choose their entrees and desserts. I asked for feedback from people and reviews were glowing -- the only complaint I heard is that it was too much food. Not the worst complaint since it was the first time we attempted a feat like this.

Sorry to sign on after a few months only to mention Grapeseed, but I figure it really went well as it passed the family/friends and real diners test so people should know about it.

I'm going to get back to perusing other topics and see if I can interject with anything insightful or mildly entertaining.

Happy Earth Day- Week!!!

Hi I'm Jeannine the newest newbie.

I found out about this site from some some friends and co-workers. I am the manager at Grapeseed Bistro in Bethesda. Right now we are closed for expansion and I'm just waiting in the backround to find out about when these inspectors will approve our site. I am both nervous and excited about the new dig but I have utmost confidence that in a few weeks time we'll have everything down to a science...or so I say.

In any case, these days I spend a lot of time trying to master my Grandmothers recipies...my latest project was empanadas. Yumm. I'm honing my cooking abilities as we speak but I have lightyears to go. For now I'm just having fun with it and trying to develop a few "go-to" recipies for different types of cuisines that I like.

Food and wine facinates me and I look forward to getting downtown more often to check out all the aforementioned places.

I love the trend of modern asian-inspired cuisine and the joys that classical french cooking offer. Trying new restaurants and food is one of the greatest pleasures I've experienced, next to scoring goals in soccer (hasn't happened in a yr+), and traveling abroad.

Things I love: The smell of grass & rain, hot chocolate w/marshmellows, soy cappuchinos, cheese w/wine, REM sleep, Uefa Champions League.

Things I don't like: Bad drivers, over-priced food, 2 checkout lanes open out of 20 at the grocery, poor customer service, single-ply toilet paper, and warm wine.

Thanks for having me...I look forward to reading more amusing and educational posts.