Audrey2025
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Dining Guide
Everything posted by Audrey2025
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Inspired by the last two Sietsema chats and a recent postings on DCist re: a Colorado Kitchen review, I'd like to start something of a Diner/Dining Staff Etiquette Guide. Just a few suggestions... For Diners: 1. Never move tables, chairs, or yourselves (to another table) without FIRST gaining permission to do so. 2. Notify the chef/managment of food allergies and special needs BEFORE you sit down to order. 3. If there is a problem...with the food, with the service, with the bill, whatever...speak up while you're still in the restaurant! If you can't for logistical or tempermental reasons, attempt to contact the restaurant before you take your complaint "public." For Dining Staff: 1. Don't play the disappearing server game! If there is a delay or a problem, keep your patrons up to speed. They'll appreciate the heads-up. 2. Stop posing as Joe Public on Tom's chats. It's embarassing, obvious, and turns savvy readers off. If you're going to plug, plug shamelessly! 3. I may be young and poor now, but I won't always be. And not all of my friends are. I'll remember the restaurants who treated me like royalty when I skipped a course or ordered water. My money's green, I'm a nice person, and I always talk up great restaurant experiences.
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Thanks to everyone who has posted and everyone who will.
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(I realize this is an "individual" question but I'm sure the group could benefit from the responses for future reference!) Metro Center. Lunch/brunch Sunday at 1 p.m. with a likewise-poor college friend. We're willing to spend a little more than usual if it's truly worth it: think more "value" than "bargain basement." Thanks!
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I'm sure this woman was absolutely out of line. But at the same time, a simple "Pardon me" or even a nod from the waiter and she would have had nothing to complain about.
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Harry Browne's.
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I like OT for the convenience...I always honor my reservations. I don't do it for the dining cheque, but I recently got one (for $10) and I'll use it in the future because...hey, $10 is $10. And of COURSE I will tip on the original total! I don't see what the problem would be for restaurants. I'll probably call ahead to make sure they accept them. I figure if restaurants didn't want people using OT and redeeming OT points, they wouldn't be an OT member, right?
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I'm going to throw Mezze out there. It's been a while since I've been there (don't remember exactly what I had), but I have a generally good impression and it's definitely got the "lively" part down.
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My fault for going despite many warnings not to, but I went to Mie N Yu during Restaurant Week for a friend's birthday...I had been told by a good friend that the food was great and the atmosphere was not to be missed; I trusted the flesh-and-blood opinion of this friend over the numerous yet anonymous voices in cyberspace. My mistake! I had duck, he had crab cakes...and while there was nothing wrong with the meal per se, the food was just so ho-hum that I was essentailly bored with the whole experience. The waiter was very friendly, the wine list was decent, the atmosphere certainly was beautiful (if a bit overdone)...it was just such blah food that I felt like a chump paying even the RW prices. I think I'll start trusting e-pinions, especially from this type of forum, more willingly now!
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Todd Kliman Becomes Washingtonian Dining Editor
Audrey2025 replied to DonRocks's topic in News and Media
Congratulations! Looking forward to reading the Washingtonian in the coming months. Cheers! -
Went to Tallula for brunch today and had a wonderful experience! My friend and I celebrated her birthday with mimosas. The eggs benedict = outstanding (I hope they add it to the menu...it was the special today) and our server, Derek, was so considerate and fun. I've only been to Tallula for dinner before but hope to go for brunch again soon!
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Since I occasionally work in Foggy Bottom, can I tag along? This place is a lunchtime wasteland.
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Wow...what a great post, JoeH! You've put into words some of the things I've been thinking and feeling for a long time. We have so many great chefs in this town, so many people who love good food and good wine in this town, and it's high time we start recognizing that. I read a really good profile in the Georgetowner of Phyllis Richman a while back...she seems like a smart lady with good taste who had a lot of great things to say about our local treasures. While we shouldn't "water down" our opinions or speak up when food, service, atmosphere, what have you are sub-par, we do need to do a better job in general of taking our place in the culinary scene...a place that has been EARNED by creative, capable chefs; delicious regional ingredients; beautiful locations and designs; hopefully IMPROVING service; and some great critics (like Richman) as well as some very good critics who are forging new ties with restaurateurs and the public (like Sietsema.) Let's celebrate and spread the word about our city! Bon apetit!
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Colorado Kitchen - Vailed.
Audrey2025 replied to hillvalley's topic in Washington DC Restaurants and Dining
I'd like to thank Chef Clark for responding to a query I submitted to her through this forum. She was very generous with information about one of my favorite dishes. I think it's great that this forum opens up the dialogue between local chefs, managers, staff members, etc., and the public. I love her restaurant and I look forward to my next visit! -
Tough crowd! I promise I'll be more detailed in the future.
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I really like the chocolate cupcakes with lime icing. I'm sure I've had (and made) tastier cupcakes before, but it's the whole package: his personality, the presentation, the unusual flavors...I've just felt treated and comforted every time I've gotten Cake Love. I have a friend who works at nearby Arena Stage, and she says he's very active in the community and gives freely of his time and resources.
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I love Tom, but more and more I think he's falling into a trap of presenting a comment (his or someone else's) and letting the chatters respond and respond and respond--pretty soon, we're not talking about food anymore. I'm all about presenting "The Other Side," as he puts it, but that shouldn't come at the expense of the rest of our questions. I really do love Tom, though, and I think it's great that he takes the time and energy to do the weekly chat.
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The bacon was burned (and trust me, I don't mind crispy bacon--I do mind charred bacon that masks the flavor) and--though it wasn't toasted--the bread was burned as well (as in black crust). I don't know how that happened. Overall, just wasn't a happy camper. And I was really excited to try this place! I think I'll give it another go in the fall.
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Caucus Room was my first "fine dining" experience in DC after I moved here from Indiana three years ago. (Try St. Elmo's if you're ever in Indianapolis and don't leave the state without Lowrey's chocolates in Muncie.) Fresh out of college, my best friend was treating me to a birthday dinner. Our server could not have been more attentive and gracious--he guided us expertly through the menu and surprised us with a beautiful berry cheesecake (with candle) for dessert. It was a lovely entree to dining in this city--I wish every upscale restaurant would treat younger diners with the same respect. (Not every twentysomething is an appletini-swilling low-tipper!)
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I've been there three times, all for lunch, the last time during Summer 2005 Restaurant Week. (Which I know is not as "legit" as a normal-season visit.) Hits: The pistachio-crusted salmon with fried fennel. In a word, "Yum." Very, very good. The oso buco ravioli (maybe just a RW dish) was flavorful and served at the perfect temperature-and also not too soft. The chocolate-hazlenut dacquoise, beautifully presented with gold leaf, actually TASTED as good as it looked. Creamy, not too sweet, high-grade chocolate. Adequate: The atmosphere, the service, the clam chowder (I was expecting to be blown away, but it was a bit watery and forgettable.) The crab and shrimp papusa--where was the crab? I couldn't find it...though the shrimp was delectable. Misses: The dry, rock-hard bread! It was inedible. A shame that this is a first impression of the restaurant. I'll visit again, I'm sure, but hopefully on my boss's dime and not my own.
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I have been to Tallula twice and while it wasn't perfect either time, there's always a lot to enjoy. Cocktails: I'd skip the Wimbledon, which is fun for the Pop Rocks rim but otherwise disappointing. They whipped up good mint juleps for us on Derby day even though they aren't usually served. Amuse/apps: Love the halibut, love the mini corn dogs, I think the fried green tomatoes could use a little more flavor and power. Dessert: Not much selection, but I do enjoy the creme brulee. Overall, I think it will improve with time and I always walk out happy.
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I WANT to like Breadline as much as everyone else seems to like Breadline...I usually find praise on this site to be spot-on. But my $7 BLT on wheat was BURNED, soggy with mayo, haphazardly slapped together, and not worth my time or my money!