Jacques Gastreaux

When do you people work?  

You know, he really didn't classify what kind of shrimp we are.  Are the heads on or off?  Sweet ebi or the kind you eat in shrimp cocktail?  yummmm.

And is he an American grouper or those monsters you find in Japan?  Does he consider himself sashimi or broiled with a little lemon buttah?

Where's laniloa when we need her.

Chef Cathal has been on vacation in Ireland for a week or so. I have it on good authority that the Bistro menu will be changing after he returns. I understand that the only items that will return are the pork belly confit, the bouillabaisse and the steak. I'm anxioous to start exploring his new offerings.

I received this email today from the staff at Galileo:

Yesterday Roberto worked on a new item for the Grill this week... HOT DOGS! He's making his own rolls, ketchup and sauerkraut.

He is also changing the PIZZA, it will now be round with thin crust. Tomorrow he's planning to make it with tomato, cheese and broccoli rabe.

The grill will be open this Wednesday the 20th and Thursday the 21st at 11:45 a.m. until everything is gone (approximately 1:15 p.m.).

For pre-orders call 202-293-7191 - PREORDERS WILL BE TAKEN UNTIL NOON.

Outdoor seating will be available in our courtyard and inside the weather's iffy.

We look forward to seeing you this week!

MENU

Hot Dogs $3.50

Sandwiches and Ribs  $5

Pizza  $5

Meatballs  $6

Soup of the Day  $3

Sodas  $1

Sweet Ricotta Cannoli  $2.50

Italian Country Bread  $3



Add to your sandwich:

Provolone $1

Broccoli Rabe    $2



Other Sandwich Toppings:

Green Peppers and Onions

Mustard

Green Sauce

BBQ Sauce

Lettuce

Homemade Ketchup

Sauerkraut

I could do something this evening, but I'm out Friday (turkey and mushroom hunting season). Vidalia has the Tuesday wiine tasting and I think there is an event at Mendocino. If Stephanie has to be at Komi at 7, Vidalia would be better than Mendocino. Or someplace else? I still can't figure out what is going on with the Bis discussion above.