Ericandblueboy

Trying to convince my wife to come. She's not overly fond of dim sum (she'll try anything once, and usually just once) and she just got into Bikram yoga so I'm not sure if she's coming or not. Her yoga studio smells like sweatng feet, so at least dim sum will smell better.

Oh, how do I spot you foodies (not having met any of you before)? To say that I'm Chinese probably isn't going to help in this situation.

Actually, I think we're set at 11:30 am at HEOTB. Can't wait!

You folks don't mind me gnawing on chicken feet, do you? It happens to be my favorite dim sum dish.

I can't do the 14th or 21st, but I can do the 28th.

28th works for me. How does this generally work? People order whatever they want and everyone is welcome to share? We split the bill at the end?

It's probably still the best French restaurant in the area.....I wonder why we don't have better restaurants in McLean/Tysons (other than steakhouses).

As noted above I enjoyed the Pot Au Feu, which was completely different that Eric's post. I thought the broth was absolutely wonderful.

BTW Eric, did you mention it to the server as there may have been some sort of problem as what I had in no way resembled what you tasted.

I didn't mention it to the server. As far as I know, there's nothing wrong with the soup. It may not be to my personal liking but maybe some people love it.

Just out of curiousity, do you think the pot au feu was better than the pho soup you can get get a good Vietnamese shop? I just didn't think the flavor of the oxtail was in the soup.

Went to Palena last night and one major disappointment was their pot au feu. The soup was watery and sour, with no hint of the oxtail having been stewed in it. It tasted like some pre-stewed oxtail meat was thrown into a thin watery broth. BTW, I don't like Thai soups. I've tasted stronger tea than this soup.

My favorite part of eating at McDonalds is that its really fast. Like 3 courses in 5 minutes fast.

How can you possibly eat 3 courses in 5 minutes? Are you able to taste the food?

When I'm in foreign countries, I look for McDonald's just to see what's on their menu that's not available in the U.S. For example, in the French caribbean, they have the McHomard, some kind of lobster sandwich. I was most disappointed not to see McKebab in Morocco. Chances are, they are mobbed and I have plans to dine elsewhere so I never get to try these outrageous products.

Have you gone? How was it?

We went and it was quite good. We had the 5 course tasting menu. With the amuse and bread, it was definitely plenty of food. The day we went they had boudin noir as an appetizer and tripe parmesean as an entree. The boudin noir was really delicious. I'm used to stomaching them at French restaurants in french territories because that's what they eat. Cathal made me want to try more boudin noir. The tripe parmesean was just creative. Never would I have thought tripe would be served other than in some stewed fashion. He breaded it, fried it, and dressed it like veal parmesean (presumably after stewing it for some time) and it was wonderful. Unfortunately my wife's poached lobster was tough. With the supplements for foie gras and lobster, the meal gets expensive quickly. It deserves being one of the best restaurants in town in terms of food but not so much in terms of value. As for much of the whinging that went on before, the meal was served in just over 2 hrs.

doh, I'm actually not going to be available until September 14 (Sunday)....golfing this Sunday and then we go on vacation. We're going to Peru and I've heard they have dim sum in Lima. Might have to check it out.

Just found this thread. I can't get enough dim sum and I need to venture out of VA.

I have a hard time supporting a chef who calls his competitor with more talent a "little bitch" and all he's got to show for it is a burger joint. Hellooo. I rather go to McDonald's.

The seville burger is delicious. Question, can you make the foie gras cover the burger in every bite? In Chicago, they have the sausage wheel. Maybe you can do the foie gras wheel....I don't mind paying.

Quick question, why is it that some soups require you to season it with salt yourself? What is the sign that tells you the soup isn't already salted? The salt that they bring out with your soup?

You did a full tasting at Komi in less than 2.5 hours? That's impressive.

It was right around 2.5 hrs. Given that it was about 15 courses, I didn't really notice it took 2.5 hrs. I did a 10 course tasting at Citronelle and that was easily under 2 hrs. I guess the amount of time should be commensurate with the numbr of courses. The one thing that I've heard that's somewhat discouraging is that Eve is on the slow side.

5 or 9 courses? If 5, what are the highlights on the current menu? Anyone been recently?

Chicken

Chicken

Chicken

Not particularly interested in the chicken or the burger. More interested in items off the backroom menu. Highlights of what is on the current menu would be greatly appreciated.

Anyone been there recently who can comment on what's extraordinarily good (other than the burger)?

I'm Eric, residing around Tysons Corner. Now that I'm engaged and soon to be married, I have a captive audience for fine dining. I'm systematically (rather than sporadically as I did in the past) going through all the top restaurants in DC. First up will be Citronelle, CityZen, Komi, Eve, and Minibar. I'm not affiliated with any restaurant or blog. I have two passions in life: golf and food.