no1uno
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Everything posted by no1uno
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Pix are up: http://lukefisher.com/robertos4.htm! It was very difficult to put this together without gushing about the individual dishes, but that way lies madness. Joe said it well. -
No personal invitation for me -- I'm on Al Dente's email list, and I replied almost immediately to nail 2 of the seats -- Monte
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Wow. This was at least as good as the best Lab -- transcendent ambrosia. We are deliriously happy. My advice: book now. The price has to, and should, go up significantly. I took lotso pix, which I will post soonwise -- Monte
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I believe Wednesday's menu will be all-offal -- dessert should be interesting!
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We'll be there Wednesday for the first one -- we're very excited and hopeful, having been there for the final Lab in 2006 (http://laboratorio.lukefisher.com). -- Monte
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Is Island Pride what used to be Caribbean Feast in Rockville? I can't find anything for a current CF in R'ville, and at least some folks on yelp think IP used to be CP -- and there are many raves about the curry goat.... Thanks everyone for the replies -- since I live in Rockville and work in Ballston, I'll be trying those first!
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I like hot food. I grow red savina habaneros and love them. I've grown bhut jolokias, but I don't like their taste -- it's not just about the heat. Restaurants tend to be hot-adverse. I've ordered Thai all over, specifying extreme heat, and have always been disappointed. Except at Little Serow -- their hottest dish is genuinely hot -- not as hot as I'd like (no tears; it's not really hot if you're not crying), but certainly hotter than my companions have been able to tolerate (actually convenient for me, since I get to finish their leftovers...). So, my question is: is there any place in the local DC Metro-accessible area that will prepare actually hot food? I'd especially love to find hot Mexican, but anything would be great! And, has anyone asked Little Serow to really let the heat out? I'm pondering doing that next time.... Thanks!
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Wow, this has become a dry thread -- possibly because it's hard to constructively gushily add to the previous gushes -- what to add? We indeed went on March 25th -- and again last Friday, June 17th -- as non-rich folks, this fell exactly on Friday-month after receiving our tax refund and my job's bonus -- this is a hard meal to afford! March (our 3rd visit), the new high point was the new half-smoke, served with IPA -- it was SO great! There was an egg-yolk-filled pasta, which was amazingly tasty, as well as, duh, impossible -- I implored the waitperson for a clue, but he was, duh, evasive. And Johnny himself brought out a smoky martini that was such bliss (and alas we failed to note details of the incredients)! Everything else seemed similar to before -- which, was extaordinarily exquisite -- and we had the pig again, which is SO yummy! (Especially the cracking, which my wonderful wife doesn't care for, so I get more!) Last Friday -- woah! TWO Johnny cocktails! A "Hemingway daiquiri" which was lovely, and later a WONDERFUL orangy delight with burnt orange pieces in it (we ate them all), which the waitperson told us was made with an orange liqueur we'd never heard of and do not remember (we were doing the wine pairing, and Kat was in form!) And that cocktail had a large cubical ice cube, all sides flat, which is not possible -- but this time, with this cocktail's cubes and the raw-egg-filled pasta, I decided: this Johnny is clearly a genius, we're in utter bliss enjoying his work, we should just relax about the how.... So, we relaxed, and damn did we enjoy. Oh, he's tweaked the relish/marmalade on the half-smoke -- we both liked it alot more. This time we tried the fish -- salt-encrusted roasted sea bass -- it was, shall we say, really really amazingly good -- we'd order it next time without doubt, except we heard for the first time that Johnny is now doing STEAK, and she was pretty effusive about it! So, we'll likely try that next time, but damn that bass was good. It's so nice to be able to thank Johnny personally for the delights he bestows! And I do it again here. Kat was a delight as always (and the wines perfect -- if she were to leave Komi, we'd go wherever she goes!), tho a little hoarse -- and she left early, turned out she was ill; we couldn't tell from her demeanor -- get better soon!
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I hate to repeat myself, but in the olden days we were fairly entranced with The Lab (as were lots of folks) -- is it back, anyone tried it?
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Does anyone have info on the Lab?
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Is the G3 Lab open? The G3 site now says "The restaurant also features ... fine dining in the famous Laboratorio open on specific evenings highlighting a decadent tasting dinner menu consisting of multiple courses prepared by Chef Donna."
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We went last Thursday, and too were thrilled with the food and grace -- and it was so wonderful to see the Chef back in his element. We didn't seem to have just one waiter, which may have led to the confusion of nobody taking a wine order, even after we asked. It was also a bit disappointing at the start that the waiters could not tell us what drinks were available from the bar (we arrived on time and our table was ready, and the bar was full, so no chance or need to linger there), so we went with what we knew -- the dry Bombay Sapphire martinis were perfect, but we were hoping to start with a little adventure.... Since there were 4 of us and we ordered a variety of dishes, and shared, I was able to sample most of the menu. Appetizers: Carne Cruda All' Albese and Tonna Delle Isole were all truly extradordinary, Budino Di Parmigiano and Porcini were really good. Risotto & Pasta: Taglierini Neri All' Aragosta was really really extraordinary (I pondered changing my 4th dish to have more of this!), Raviolini Del Plin very good -- our Risotto with gorgonzola & pistachio was hot and perfectly cooked, but as noted above utterly overwhelmed by the gorgonzola (I wish they'd had the risotto listed on the online menu, "quail, porcini mushrooms, pork sausage topped with sautéed quail breast & quail jus" -- that sounds amazing....). Main courses: Tagliata Di Manzo and Filetto Di Vitello were extradordinary, the Rombo was really good, and the Branzino boring (very cool table-side presentation, but eh taste, alas). Desserts were all amazing: Torta di Cioccolato, Gianduja Semi Freddo, Crostata di Mele, and Budino All’ Olio D’Oliva -- the last surprised me, because olive oil cake sounded odd, but that was my adventurous choice and it was well worth it. A wonderful meal, and an astonishing deal, thank you Chef! And as others have noted, they seem to be an instant hit -- we arrived at 6pm, and the place was packed in half an hour and stayed busy. Also, the Chef told me the new Lab will open in a month or so, and I hope to be there!
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We're on for Thursday! (I requested but they can't guarantee table 22 or 23....) We're so psyched! -- Monte
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Not to quibble, this sounds wonderful -- but previous posts (especially the pix here) made it sound as though this donrockwell-special was ending up being many many courses, an almost unbelievable deal -- not so, or variable, or...?
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Yes please! My mother-in-law and sister-in-law are arriving tomorrow night, each of whom we treated in years past to blissful Laboratorios -- the new Lab not yet being available, we'd love to at least show them G3! -- Monte
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If we can set aside the legal etc issues about Chef Donna, can anyone please report on the food at G3? (I'm a huge fan of the Chef@Laboratorio, and am looking forward really reallllllly hopefully to trying that, but the restaurant is (according to its website) functioning, not yet with the Lab, so: anyone tried it?)
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(Apparently -- I mentioned that I'd read that she'd left, and I was happy to see that wasn't so -- her response seemed vague to me, and I didn't press.)
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We went last night, and our butts too feel very presidential and first ladyish! It was fun to watch through the window -- and even better to eat! Kat's wines were wonderful, and she's such fun. Since we had the goat last time, we tried the pig, and it was amazing. And even better for me, my wife didn't so much appreciate the crackling, so I got most of that -- bliss! The fish sounds and looks amazing too, so: next time! Both Kat and the waiter (whose name I feel bad about not catching) genuinely seemed to remember us, tho we've been there only once before, pretty much exactly 1 year ago, which was sweet -- and our wonderful waiter took us back to meet the Chef afterward, which topped off a perfect evening.
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I was downtown last week and went there and peered in the windows around noonish -- nobody was working inside. Sigh....
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My wife & I love avidly watching the process, certainly w/o neglecting each other while consuming and rapturously enjoying -- which may be partially why Chef Donna invited us to be his guests a the final Laboratorio....
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Thanks! Anyone else with like experince remember more specifics? We're fairly inexperienced, hardcore-foodie-wise, having done Komi once, the minibar once, and the Laboratorio 12 times, the Lab getting us accustomed to watching the Chef at work -- so we'd like to get as close as we can to seeing that with Maestro Chef Monis: is the table at the window at the back the best (only?) way to do this?
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Called yesterday at noon-on-the-dot, and 67 re-dials later I nailed our reservation for 18 June -- woohoo! When we went to Komi last year, our first time, I noticed the window to the kitchen in the back and thought it'd be cool to sit at the table next to it, to be able to watch the magic happening -- so I requested that table when I made the reservation, but now I'm wondering whether the window is low enough for one to see the kitchen activity while seated -- is it? Thanks! -- Monte
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What is the latest on this? In December Chef Donna said January, but 2 days ago Joe H posted in another thread that "Roberto returns with Galileo III and his Lab in early May"! I'm familiar with construction delays, but this seems excessive!
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Any new news on the new Roberto Donna Laboratorio??? No interest in Galileo, or any/all angst about Galileo or Bebo -- just actual specific factual info about whether there's going to be a new Chef Donna place that really truly has a Laboratorio in it, and WHEN?
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Please add me to that waiting list! -- Monte
