FunnyJohn

What's the Notti Bianche lunch crowd like?  I work at the Watergate and want to come by and check it out.  And I'll leave my Hyundai at the office.

Let's just put it this way -- you won't have a problem getting a lunch time table, at least during this period. Hopefull this will change when GW comes back into session. No harm in calling Danny up for a reservation just to make sure, though.

Dude -- Where's my restaurant?

Edited to add: Did you hear the one about the lost drunk who called up one of his buddies to ask directions? When the buddy asked the drunk where he was, he looked up and said, "I'm on the corner of Walk and Don't Walk."

Service was thoughtful and polite, despite the place being full (and it's a big place). I'll definitely return to Ceiba, but next time I think I'd just do a few apps at the bar.

When you return try the "Nirvana Nachos" -- rock shrimp. Highly addictive and goes great with one of the Spanish Whites they have on the wine list.

Although not quite up to Corduroy standards, the take at Bistro Bis on Coquille St Jacques is pretty darn good. Two large scallops served on a truffle-potato emulsion. Very tasty while sipping a cool rose on a hot summer night.

It has occurred to me as I review the restaurants that are most enjoyable and that get the most love on this board (including, of course, Eve) that they are chef-owned -- I'm thinking of Eve, Corduroy and Ray's the Steaks. Apart from the obvious reason that ownership imparts additional incentive to succeed, what else do you think accounts for this -- is it the ability to be in total control. Have you ever found that the business end detracts from the creative end of creating a really great restaurant?

I'm thinking about* dropping in to Bistro Bis for RW dinner at the bar tomorrow or Friday.  Anybody want to come?  Date and time flexible.

* After proper consultation, of course

I could consider joining up with you on Friday. Hmmm Bistro Bis during August recess -- probably won't be too cluttered up with high powered politicos so if there are enough of us interested in dinner we might even get a table. Is Nadya gonna be working then?

[i assure you it was 43, as Cathal was still in diapers 12 years ago.

This is a fascinating chat so far! (translation:  don't even think of going here)  ]

But of course. However I had to ask because this gives the lie to W's reputation as purely a BBQ and steak man. The First Lady is another matter as we know her to frequent both Mendocino and visit at least once Sonoma.

Edited to return to topic:

Cathal, the bio Rocks has provided is very interesting. I suppose you are familiar with Bourdain's description of his first food epiphany in France -- eating an oyster just plucked from somewhere around Normandy (I think). What was your first or most memorable food epiphany?

When he cooked a private dinner for President Bush, the First Lady and 14 of their closest friends and to hear, from the President himself, “So, when is your restaurant opening?”

Which one -- 41 or 43? And where, at the WH or elswhere?

I'd volunteer, but I have a day job

In addition to a purely informational dialog, by posting about your establishments, you industry folks can forge a more informal relationship with us -- your humble customers, critics, whiners and diners

As part of my effort to overcome my grief over the closing of Nectar, I decided to pay a visit to Notti Bianche today. The lunch menu is standard for an Italian establishment. First course, pannini and insalata, pasta and carne and pollo. It's not extensive but offers a good variety with something for everyone. The wine list is also modest but covers the essentials -- they apparently inherited some of Nectar's cellar .

I had the tagliatelle prepared in squid ink with rock shrimp and crab meat. A couple of my companions had the canollini stuffed with Amish chicken, and the others had pannini. We all thought our dishes were most excellent. Danny (Starfish) brought out a bowl of roasted house-select olives as a starter which were greatly savored and appreciated. We didn't stay for dessert and I saved the dessert menu for another day.

I strongly recommend paying a visit. They are not too busy at lunch time, but I didn't ask how they are doing for dinner. The price point is moderate (pasta dishes ranged from $11-$15 with half portions available). Wine is available from $6 a glass. Anyway, it's the slow season and I know that Chef and Danny would appreciate some support if you're in the mood for some fine Italian dining. You might also keep Notti Bianche in mind when you plan an evening at the Kennedy Center.

I am strongly considering making my maiden voyage to the Grill tomorrow. Totally slipped my mind on Wednesday until I was already seated with a coworker at Sign of the Whale. Pfft.

I thought the Grill was not going to be open until the return of Roberto. Did I miss something?

Edited to say I guess Roberto is back (just looked at the other thread)

Hey, is Dino's doing lunch yet? I got a teething baby here wants to check out how their tables taste.

I think Dean indicated that lunches would start in August. Why don't you PM him?

Tripoli, Libya is one place. But I think it's a dry country -- in more than one way

In all honesty, I have a big backload of longer length posts that I need to get up: Firefly cheese, corduroy, dino, tallula, dead yeast society, etc.

Well get on it bucko! Unless you are trying to pretend you have a real job.

Last week at Corduroy we came up with a solution to the how do new people find the DR.com'ers at Happy Hours problem.

From now on a "regular" will let the host/bar tender/manager know that we are there and they should send anyone who asks for the DonRockwell group our way.  That will keep people from having to toast to Don every half hour and allow new people a somewhat discrete way to figure out which group of winos they are looking for.

If a Happy Hour occurs at Firefly or Corduroy, where we are well known and usually liked, please do not hesitate to ask for the manager to point you in the right direction.

Hopefully this will make it easier for new people to find us.  Everyone is always welcome.  Please let me know if you have any other questions or suggestions.

I still like the idea of a secret handshake or some kind of high sign we could periodically emit -- something like pulling twice on our ear lobe or stroking our chin ostentatiously or touching the tip of our nose with the tip of our tongue...

Or you may just want to pretend that you don't know us.

Mendocino has a separate space that can accommodate up to sixteen I think and Sunday's they have a 1/2 price wine list.

If you want to populate the bar at Corduroy, just post what time you plan to be there. It's not difficult to convince a good cross section of Rockwellians to be in attendance there, given fair notice.

Rocks is right. The bar for cheese service was set by Nectar (RIP)

Edited to add -- Restaurant Eve has received favorable mention

I am not an authority on mojitos or most other "fancy pants" mixed drinks (apologies to Messrs. Brown and Thrasher -- no denigration of their fine talents intended), but I can say that at Ceiba they not only muddle in tons of mint into their mojitos, they also use freshly squeezed sugar cane as the sweetener.

At several establishments which I frequent regularly, generally seated at the bar, I am never charged the full amount for what I consume (drink) -- otherwise I could not afford it -- ask my wife. I am a very generous tipper though

JPW's post summed up the experience nicely. The veal chop was monstrous indeed, and I was quite impressed that when I looked over at mdt's plate only the bone was left. I had to take home most of mine in order to have room for dessert. This is a great deal at 1/2 price. The wine selections run from about $40 to the astronomical, but if you select from the $100 or so price point you won't be disappointed and the waiter (or was he the actual sommolier?) gave great advice -- just tell him how much you'd like to spend and leave it to him. I'm still stuffed...

Would someone be kind enough to inform Galileo newbies on dress code?  Jackets required?  Top hat and cane?  (Just dress like Mr. Peanut?).

I don't think there is a code. I paln to be "snappy casual" -- no jacket

Landrum on TV would be suicidal to any network that has him, no?

How about Roberto Donna starring in, "Hey, You Gonna Finish That?"

I don't know why Landrum would be that problematic -- they've already got Bourdain, and Flay -- why not another "bad boy" food star.

PS: Michael, if you're interested, I'll be happy to represent you in negotiations. PM me baby, we'll do lunch.