mbucher
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Everything posted by mbucher
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Chef Geoff's downtown by metro center has a private room too
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graciously offerred by alaskan fisheries I pressume
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Go to Central, Go to Central, Go to Central. Sit at the bar, order the fried chicken, and be ready to never view it the same again. Or even better , go to Citronelle, sit at the bar and order the "fried chicken" and see what comes out of the kitchen, complete mind meld........
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but free rent and a free buildout will lore someone who will price it right and make it a destination. folks will "get there" if there's value and quality. Think about it in this way, if houstons was there it would be mobbed.... word is the palm is looking at it, not exactly "value".....
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i ran into the new manager for the clarendon location yesterday in old town, indeed they open next week...
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David Craig, St. Elmo Avenue in Bethesda - Closed.
mbucher replied to qwertyy's topic in Washington DC Restaurants and Dining
Last I heard he no longer lives in the area -
HAPPY VALENTINES DAY!!! Here's some good news for a change... In celebration of Valentines Day, all of the ladies will get a free long stemmed rose today at BGR! Enjoy the day and Happy Valentines day to all!
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KAZ! sit at the back bar and just let em send out surprises!
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Nothing like giving them a "heads up'.. Hopefully you got a satisfying Naan and slice of the good life! Haandi's great!
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Bring back Facia Luna, and Germaines!!!! Anyone remember Germaines?
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I went on Sat night. The visit for me was "unexpected", meaning I didnt expect: -The Four Seasons renovation to be very cool -The bar scene was close to the one at Cafe Milano in the early days in a good way - Old school mixology - The restaurant build out is incredible (note the leather panels on the bar ceiling.... BLING) and what a nod to dc, for an "outta towner" ( although Im sure Four Seasons paid for most of it) to go long and deep with our dining scene, -Wolff Blitzer, Dick Rubin, and Rahm Emanuel dining in tables next to me ( The Palm must have been empty on Sat night:) -Almost all of the servers and bartenders ( except for a few dc'rs) have all been recruited here from NYC or Vegas. Since when do NYC'rs move to DC for a "cool/Hip job? Is it the best food in DC? You be the judge. Treat yourself and hang out at the bar. It will make you feel good and take you to another place much calmer and cooler then day to day dc politics.
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clue #1: it's good pizza: They use real deck ovens, not impingers (conveyors) clue #2: Fresh dough made daily clue #4: frsh cheese (sliced not shredded) clue #3: same guy making the pies for almost 20 years try your own hand and buy some dough and make it at home....
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Had the pleasure of sampling Babbo's tasting menu last night. -Babbo Culatello with Ramps and Pecorino Riesling “Montiggl,” St. Michael Eppan 2006 -BONUS: Duck breast with, parmesan flan -Pappardelle with Porcini and Thyme Aglianico “Donnaluna,” De Conciliis 2005 -Duck Tortelli with “Sugo Finto” Rosso di Torgiano “Rubesco,” Lungarotti 2004 -Hanger Steak with Balsamic Reduction Lessona, Proprieta Sperino 2004 -Coach Farm’s Finest with Fennel Honey Franciacorta Extra Brut, La Montina NV -Pumpkin “Bônet” “Arzimo,” La Cappuccina 2004 -Chocolate “Tartufino” Vin Santo di Chianti Classico, La Sala 2000 -Venetian Apple Cake with Cinnamon Gelato Moscato di Noto, Planeta 2006 There's reason why this place is booked SOLID in this economy to midnight even on Mondays! Skilled hands in the kitchen with tastes and textures that defy the senses! 50 seats and great vibe. The Pomegranite Belini's at the bar are killer.
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Ahhh. Harold's.. story goes, that Harold was the original GM of the Carnegie deli in NY. Decided to go to NJ, pay less rent, offer even bigger portions (20 egg omlette) etc..... Make sure you only go to the Edison one. There are two others same name , but not the same. He makes everythng, but the bread and the pickles in house.
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Amici Miei, Traditional Italian in Rockomac
mbucher replied to porcupine's topic in Washington DC Restaurants and Dining
Get the Lasagne, drink 3-4 glasses of wine so you can get by the hit or miss service. The food/pasta dishes are very .....very good. and you'll be sleeping in tomorrow till noon..... sounds like a great plan! -
Lets count the "dudes in the blue suits" secret service detail... I see 3. anyone see others?
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What memories, we used to trek all the way over to Manouche from AU. I hadnt been in years, but at lest 5 years had passed, and I strolled back and indeed he remembered my order. A DC institution. To bad Tower Records closed, ruined the vibe a bit. I never heard about the "extra relish" credo, boy had I known then, what I know now!!!
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Trader Joes also does a decent job. Frozen of course. But once it hits the hot oil, who cares........
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At retail it's tough....balthazar is by far my favorite restaurant/bakery. I feel your pain. They key is obviously "fresh" out of the oven all day long. balthazar's high volume forces them to have warm bread all day long. The closest i've come is the bread at Central and at whole foods farifax location only. Panorama bakers in VA makes all the variations. im fairly certain if you call them, you can make arrangements to pick some up. Also call balthazar, with a little begging they might ship it to you...
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May you all have a Happy and Healthy Holiday season. As a little cold weather fun, we're opening up idea submissions for the "On the Rock's" Burger for February. So if you have any ideas, email them to me. ALB keep em coming!
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Hank is geoffTracy's son's name. This is a venture that he and his brother are working together on
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Dupont Tequila - Opening in Dupont Circle?
mbucher replied to chiefdc's topic in Washington DC Restaurants and Dining
Sorry to throw cold water on it. I love the idea, however from my understanding, Dupont Circle and surrounding ANC neighborhoods have a moratorium on liquor licenses. No new ones and transfers are unlikely to be approved by the neighbors. -
Persimmon, the lounge area at Ruth's Chris ( trust me its diffeent then the dining room), Olazzo ( a favorite), Green Papaya , or at last.........positano ( but only if mama is cooking)
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www.fiveleaf.com. its where the big chefs get em from... sous-vide.....
