brian robinson
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DGS will be open both lunch and dinner Friday, and dinner only on Saturday and Sunday this weekend
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Restaurants Open During Hurricane Sandy
brian robinson replied to DonRocks's topic in Events and Gatherings
Whitlow's will be closing at 5 today -
As always taste, is a matter of opinion, what's to salty/sweet to one.... Having eaten at GPB a number of times, i never felt that anything was out of whack. I have more issue with the reviews reference to the Chef De Cuisine as a sidekick. I find that to be patronizing, condescending and disrespectful. Say what you want about what you ate or how loud the room is, but treat the professionals who work there with a modicum of respect.
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5-Course Stachowski Brand Sausage & Beer Dinner Thursday, February 23rd at 7pm Featuring multiple breweries Hosted by Jamie Stachowski of Stachowski Brand Charcuterie We will be cooking up 5 delicious courses featuring Stachowski’s locally made spicy beef, andouille, kielbasa, and a specially made sausage using R3’s own house cured bacon. Each course will be paired with a beer from our extensive beer list. Jamie Stachowski will be on hand to discuss what he does best…make sausage. $50 per person (not including tax and gratuity) Reservations Required 703-524-4440 events@restaurantthree.com www.restaurantthree.com http://stachowskibrand.com
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Sausage lovers prepare to meet your maker! 5-Course Stachowski Brand Sausage & Beer Dinner Febuary 23rd at 7pm Featuring mutiple breweries Hosted by Jamie Stachowski of Stachowski Brand Charcuterie $50 per person (not including tax and gratuity) Reservations Required 703-524-4440 events@restaurantthree.com www.restaurantthree.com http://www.stachowskibrand.com
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as long as the bellies are firm to the touch, you should be fine to smoke. The curing takes place not in the liquid that comes out, but by the salt mix you rub on. 5 days is more than enough time to cure, especially with bellies of that size. Some people say to rinse them before hand, but we find just air drying for an hour works well, plus you havent washed off the flavor of the rub. Good luck, very interested in seeing the final results
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port_city_dinner_menu_new.pdf Tuesday November 15th 7PM Restaurant Three in Clarendon Join Port City Brewery Founder Bill Butcher for a 5 Course Beer Infused Tasting Menu with beer pairings $50.00 per person tax and gratuity not included Email: events@restaurantthree.com for reservations or call 703-524-4440 Featuring a previously unreleased beer!!!
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Everything on our menu is available to go
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if your going to go to the Reading Market, go to Dinic's for the roast pork sandwich
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we actually roast a pig on the 3rd thursday of every month, though pull pork sliders are available during bacon happy hour every thursday. The bacon, that you saw is now available for sale by the pound.
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Had dinner here on memorial day night, had the fried clams with belly and 2 lobster rolls, hot with butter. Everything was great, including the fries, which were hot and crispy. The lady friend, (born and bred in Maine) felt that everything was spot on. We certainly had a better time than the grumpy, old couple sitting behind us, though it was enjoyable listening to them. i truly like the diverse beer list, and both of us are looking forward to steamers. Well worth the drive from Falls Church.
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Today, starting at 4 pm, Restaurant Three will be having the first of our monthly pig roasts. 2 pigs, 8 bellies, and more shoulder than you can shake a stick at, plus cheap beer, and bacon on a stick. We will be doing this the third thursday of every month throughout the summer. This one will feature, the Hogettes, and 106.7, feel free to stop by, festivities start at 4, and last until the pig runs out
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Ate here on Monday and truly enjoyed it. Really like the fresh salsas, the guacamole was fantastic, the chips were light, salty and not greasy at all. Only had 2 tacos, wish I'd opted for 2 more, and added chorizo. Can't wait to go back and eat burritos.
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I worked at Anita's in high school as a dishwasher. Sure, the salsa is a bit watery, but i have an addiction to the #2 Bugerito smothered with Green Chile. Haven't been there in a while, but even months ago, it was the same as it was back then.
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Restaurant 3's Week of Bacon, Oct 14-21
brian robinson replied to brian robinson's topic in Events and Gatherings
It's for dinner only, starts at 5. Sorry about the confusion.
