DCMark

Heather: I have not memorized the little tents on each table which contain the 'rules'. However, I think I remember the gist of the two major 'rules': 1. Kids need to order off the menu as its written. The 'small plates' are especially appropriate for kids: Basically, this 'rule' states that the kitchen is not going to make grilled cheese sandwhiches, chicken nuggets (any shape) etc. Not sure what is wrong with this. CK is a small restaurant with limited staff and space. They do not advertise a kids menu so why should they start making stuff on the fly. Additionally, it can't hurt to have kids learn that they can't always get something special, food-wise. 2. The restaurant does not provide special placemats, crayons, etc and discourages kids from getting out of their chair, playing around, etc. The owners have a philosophy that kids should be part of the meal with their parents, engaged and interacting. Again, good on two levels. Practically, it sends notice to those parents (not you) who let their kids run around and bother everyone. Second, it espouses a philosophy that we need more of in the US: bringing kids into the discussion, into the meal and teaching them. Now I cannot see how either of these rules are cumbersome or offensive. Clearly, I did not experience whatever response you got from CK. However, I think its always best to test something for yourself, in-person, before making a judgement. Written with deep respect for all parents, of which I am not one (yet).

Today is shaping up to be a doozy! "You b**ch, bring me a cheese plate" Good to see that comments are going 100% (so far) for the restaurant.

Damm that goat looks good. I love it when food actually resembles what it once was. Carnivores unite.

I would suggest seeing for yourself before you judging a place. Too bad, because I have been there with kids and they are always perfectly welcome.

HOW CAN YOU SAY KIDS ARE NOT WELCOME AT CK? Just because the management will not serve them dinosaur shaped chicken nuggets and let them run around under the tables? Places like CK actually treat kids with more respect than so-called kid-friendly joints.

Its funny how people have the Cojones to slam a restaurant in a relatively anonymous forum. Yet, they can't seem to make a peep when they are at the actual restaurant, when the incident has just happened.

I hear you Bill, and appreciated your comment towards my questioning of Woodley about her criticism of CK. My response it that I think its ok to question the commentator when that person seems to have a personal issue/vendetta against a certain place. This does seem to pop up with certain restaurants.

I just wanted to say Mark and Roberto (our waiter) treated us like royalty last week for our two-year anniversary. Cintronelle was everything we expected. We shared the vichysoisse, cuttlefish, tuna napoleon, soft-shell crab stuffed with more crab, dorad, duck and too many desserts to remember. Everyone treated us like we were their only guests which is what makes great service stand out. Thank you Mark!

Mmmmm..Krusty's Rib-which anyone?

Do you have any idea what they give the chickens, cows, pigs, etc?

On the menu for today's bashing: Komi BdC

Yes, until today I never heard the name and I live nearby.

Hill Rag

I actually read your posts throughly already and agree you did not complain about the table-related controversies you observed. What I am asking is, why post it on the Internet? What is the point and what does it add to our understanding of the cuisine at CK? The difficulty in seating 2 persons at a table for 4 is ubiquitous in the industry.

Woodley, I know you feel attacked, but look at it from her perspective. People seem to make it a sport of slamming CK and its chef (disclaimer: I was no fan of dsSto name). It makes me wonder what is the motivation for the constant complaining? Are some of the criticisms deserved? Sure. But there seems to be a campaign of attacks on the little (in size) gem of a restaurant. So if I was the owner I would be protective of my business too. Really what is the point of writing about the controversey over the 2-top/4-top? Every restaurant has these issues, all the time!

Yo Chef, keep on keepin' on! My French in-laws proclaimed brunch at CK 'zee best ever'!

Its in very poor taste to leave us hanging like that!

I was terrified to post this but it seems I have company. Yes, in college I had a Monte Cristo from Bennigans and it was damm good!

Thanks to Don and Mark for ressurecting this. I had heard of a certain boucherie chevaline who did some side work in Virginia. Sadly I don't know that he is still horsing around in that trade. I also asked the two old French butchers in Georgetown (one worked at D&D) to no avail.

Heading there for my first meal in mid-June and can't wait.

Can one even replicate a pub? Is it possible to create that type of establishment outside of its home? Not that they are trying....

Sorry I missed the party but I ended up riding in the mountains of WVa. Sounds like a blast!

Hell yeah. Margarits are $9? Is this Tom S.? --- [it isn't - Tom S. is user "Tom Sietsema" and tends not to post on internet forums out of politeness since he has his own chat. Plus he's kind of busy. Cheers, Rocks.]

In a word...no. No a big white drinker myself. Red wine from Virginia is nicht gut. I read that the amount of clay in va soil is a problem.

Why can't we have good Pho in DC?