brian robinson
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Everything posted by 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. -
Our second annual week of bacon starts tomorrow. Dates- Thursday October 14 through October 21. Featuring: A three course bacon dinner menu -$30 (all items are available ala carte) Bacon making class- Saturday Oct. 16th at 2pm Space is limited, please register in advance, call or email us to sign up Bacon Happy Hour at the bar with bacon drink specials, bacon on a stick and the bacon explosion. You can find the menu and all your unanswered questions at www.restaurantthree.com
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Although my thoughts on yelp have appeared earlier in this forum. It seems that the earlier complaint didn't stem from how the review was listed, but that it had a current date, even though the review was obviously from a much earlier time. Also, it seems you are the only ardent and consistent defender of Yelp here on this board, which begs the question, are u affiliated with the site in any way? I wish some of the people i have worked with in my life were as passionate.
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got a quick tour of the interior today. It is a beautiful spot, marble flooring, pressed tin ceilings, distressed brick and big booths in the back. The front room will be a mini bakery/pastry shop. Hi-lighted by a walk up window to the outside for milk shakes. They are hoping to open with-in the next two months. Can't wait to see the finished product
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sorry, add a little panko, with the corn meal and, if you want, dried oregano in the marinade
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300 to 325 is the best temp, add a little cornmeal to your dredging mix. and put a tsp of adobo in there as well, It's magic stuff
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Not really sure how to do this, it's a cut and paste job, sorry about the double spaces AMERICAN CRAFT BEER DINNER T h u r s d a y, Fe b 1 8 t h 2 0 1 0 $40 pp (gratuity not included) 7pm Reservations required RSVP to events@restaurantthree.com or speak w/ a manager Course 1: Fish and Chips- beer battered pollock with steak fries and a malt vinegar mayo Course 2: “Chili” dog- puffed pastry stuffed with beer boiled brauts, covered in a chili sauce made with beer and served with a side of housemade mustard. Course 3: 3’s Meatloaf- ground beef and pork, over mash, served with a brown ale gravy Dessert: Bacon Chocolate Stout Cake 3 Bar & Grill • 2950 Clarendon Blvd • Arlington VA 22201 • (703) 524-4440
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Restaurants Open Friday Night, February 5th
brian robinson replied to rojo's topic in Events and Gatherings
Just a heads up for those of you venturing out this weekend 3 will be open tonight until the weather gets really bad Sat 6th- Open by 5 pm (closed for lunch) Sun 7th- Open for Brunch from 11am-3pm 7-524-4440 also..... Whitlow's is open tonight under the same premise as above Sat 6th- opening around 11 am for the duration Sun 7th-opening at 9am for the duration. Have fun and be safe ! 7-276-9693 -
Hidden Gems for a Date
brian robinson replied to sklarithy's topic in Baltimore and Annapolis Restaurants and Dining
I have a friend in Baltimore who swears by the Annabel lee tavern in the Canton neighborhood, you can check out the menu online. -
great, now we will never close during a blizzard. just kidding of course
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For me it's not so much about reviews disapperaring. It's more upsetting that I can tell when the owner has declined an advertising offer, because random crappy "reviews" pop up. Case in point, our latest craptastic review that mentions a cheese plate that hasn't been on our menu since early July. This review stayed at the top of our site even after decent reviews were posted after it. Yes, you can contact yelpers privately with the owner feature, but, less than a third respond. Most prefer to remain anonymous and post with no responsibilty or accountability for their actions Quite honestly it's a f@&ing joke.
