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samsonsizzler

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Everything posted by samsonsizzler

  1. samsonsizzler
    Jonathan, thank you soooooooo much for clarifying! This easily was the highest point of my life, not serving Thomas Keller, Michel Roux, and Heston Blumenthal at the same time, not being invited to cook at the James Beard House, and certainly not losing my virginity. Sacking Michael Vick. Twice. Surpasses all of these by far!! -I can't wait to prank call your purveyors from the west coast. When you receive 10 cases of bananas, you'll know who to thank. Don, thank you so much for the kind words. It's hard to leave DC but I believe that an opportunity where I can drive across this awesome country, stage and eat in some of it's best restaurants on the way and then spend a summer working in wilderness lodge (that doesn't have a road leading to it) foraging from the sea and land, harvesting oysters from the bay it's connected to, and receiving fish the day it is caught- is a very rare opportunity. Especially when it's for a max of 16 people! Thank all of you for your continued support and passion for food, this website/message board is always a great read especially because it's so focused on cuisine and what the actual diners think of it! LOVE TO ALL THE DONROCKWELLIANS! p.s. remember when my Dad posted on here a few years back, man that was weird!
  2. samsonsizzler
    I wish I could remember a greasy sandwich that I had that required me to complain? Isn't that supposed to be a good thing? Especially for that notably innovative and delicious french-o-fied sandwich which apparently wasn't even on the menu then? I would hate to read the chat reviews of Geno's or Pat's in Philly...
  3. samsonsizzler
    this is the time where I say " Geez Dad! Come on, Stop embarrassing me in front of my friends!!" But last time I checked this is a free site which allows any user to (post/blog/boast/support/comment/declare war upon/ message/hug) about or against any place they choose. Don't get me wrong, my father might be a little biased(im not exactly sure why because he is an extremely handsome bearded man that happens too look a lot like me) but he's speaking his mind about dc dining. I'm sure we all, at certain times have done this; maybe about a place where a good relationship with a bar tender or server or owner of a restaurant had been established? Or maybe about a restaurant that wasn't getting the recognition that we thought it deserved. I'm pretty sure the most uncomfortable person this makes is me although this is what donrockwell.com is all about a place to speak your mind about restaurants. Miami Danny if this ruffled your feathers I do apologize. I do not consider it to be anything like the "yelp and extortion" thread as no payment was received(especially on my end and as far as I know my father's). We all see plugs for personal interest on this site all the time. If you're interested to either come in to dine or see what were doing on the menu there is a blog. www.logancoxatnewheights.blogspot.com other than that all I can say is Greg Cox is the man... and i know this from personal experience.
  4. samsonsizzler
    stopped in there about a week ago to check out the old watering hole formerly known as "Aroma" I used to visit several years ago and was surprised to see an old coworker manning the bar! Quentin! He made some very tasty cocktails. Flames on a few of the drinks but everything was great tasting all around. You guys should check it out!
  5. samsonsizzler
    went to NYC over Memorial Day weekend and ate at 6 places in two days.. Ippudo was by far the highlight of the trip, you must check this place out.
  6. samsonsizzler
    I tried this last night and felt like I had to let you know about this drink that Jason has concocted... Cilantro and Cucumber infused Vodka with Tomato Water... I've tried all of his cocktails but this thing was the best thing he has made. You gotta come try this thing... So good. I think he's calling it the 'Maryland Tom'
  7. samsonsizzler
    Sorry for the boast of my dear friend Chef Tarver King old boss and forever lasting friend. He has departed from the Goodstone Inn and become chef of the long respected Ashby Inn located in Paris, VA. Not a far drive from the city I'm sure most of the passionate "DonRockwellians" saw the Washington Post review a few months ago; but Tarver has started a blog that you should check out as well! www.ashbyinn.blogspot.com He's doing a lot of the similar stuff be was doing at the Goodstone with the same Sommelier Neal Warva, I know I'm excited to check it out, thought you all might be too. -Logan
  8. samsonsizzler
    The price does include a special wine pairing with each course as well as a cocktail you can choose to sip on while everyone enjoys (hopefully!) the hor's deurves. Hope to see you there!
  9. samsonsizzler
    Fellow DonRockwellians: New Heights' Bar (only the bar) will be open!!! Come in and have Jason (the best bartender in town in my humble opinion) serve you up some adult beverages and exquisite libations! We just got an amazing Tequila delivery today, no one else in the city has these!! We will also be offering cookies, cheeses, and housemade charcuterie. Please come on by!
  10. samsonsizzler
    Hello All DR members and posters, We at the restaurant wanted to share our New Years Eve Menu with everyone! Here's what's going to be served... New Year’s Eve 2009 First Course veloute of celery and black truffle caraway crusted hen egg salad of jerusalem artichokes, smoked grapes & hazelnuts buttermilk, chive juice crispy duck confit rutabaga mousse, parsley-radish salad Second Course ravioli of parsnips, vanilla & swiss chard carrot puree, duck consomme squid ink risotto dried cranberries, apples, pine nut crumble house made cotechino sausage crispy brussel sprout leaves, braised radish, lentils, sage Main Course pan seared arctic char grilled octopus, kale, candied lemon, piperade roasted guinea hen breast smoked apple butter, crispy polenta, foie gras emulsion braised lamb shank pickled beets, walnut custard, mustard greens, bitter cocoa grilled vande rosse farm sirloin crispy marrow, barley salad, parsley coulis black trumpet-madeira “pudding” roasted cauliflower, swiss chard, puffed wild rice, almonds Dessert Course bittersweet chocolate tart with passionfruit meringue nougat glace with candied kumquats rosewater sponge cake with raspberry caviar jasmine tea mousse with sauterne glazed mango (3 course dinner-60 dollars) (4 course dinner-70 dollars) Executive Chef: Logan Cox Pastry Chef: Yasmine Sandhu www.newheightsrestaurant.com The menu will be offered A la Carte from 5:30 to 7 and tastings will only be available after 7 for the rest of the evening. There is a special for DR members; if you feel like dining in several different places that night or just want to grab a quick bite we'll be offering A la Carte menu at the bar for DR Members only! Hope you see you there and Thanks! Logan
  11. samsonsizzler
    New Heights restaurant seeks a sous chef. we are a kitchen that prides itself on making as much of the food in house as possible (i.e. cured meats, breads, whole animal butchery, vinegars) we are a fine dining restaurant with a small staff so the candidate needs to be the right fit. Any and all creative input is appreciated in any form. If you're interested please email me your resume and contact information. Logan Cox logan.m.cox@gmail.com time is of the essence!
  12. samsonsizzler
    Tarver the chef is one of my greatest friends... the owner is up in arms about what exactly he's going to do.. no real decision has been made yet. I heard the same thing and jumped on my only chance to "stage" and dine there. This meal was easily one of the best I have ever had in my entire life. If Tarver leaves this area because of a concept change. It would be a huge shame to this area. I know I'm friends with the chef but the meal I had last sunday.. 20 times better than the meal I had at the French Laundry 4 years ago... better than the meal I had at 3 michelin starred Vissani in Baschi Italy. absolutely true respect to the flavors of the original ingredients.. before the dinner I was helping the cooks pull the vegetables out of the ground for service, it really doesn't get any fresher than this.. do yourself a favor and don't think about the wallet for one day... make a reservation at the 28 seat dining room at the goodstone and have one of the best meals you will ever have anywhere in the country... do it soon before he's gone because I can honestly say you'll regret it if you don't.
  13. samsonsizzler
    Hi sheldman and thanks a lot for coming in to eat and drink... I gotta tell ya getting a compliment that compares the food to Palena's is one of the best I've ever gotten. I consider Frank Ruta a good friend and an even better chef/cook... that being said as soon as I get a day off I'm heading one metro stop up to have dinner at palena. Easily the best place to eat in the city.
  14. samsonsizzler
    the pug is one of my favorite bars in dc... the place is dark, has a cool theme, drinks are cheap, powers whiskey flows heavily, and the owner is always there to deliver a quick "FUCK YOU!" if you're not acting right... nice neighborhood place for a good beer with no loud 'trance' blasting in the backround... I highly recommend it!
  15. samsonsizzler
    not sure if anyone saw the city paper today... Chris Newsome was the focus of the "top chef-esque" hiring business... won and got fired... It's too bad, I worked with him at Colvin Run Tavern when he was the chef, one of the best cooks and motivators I ever worked for. He has a passion for the craft that is extremely hard to find... Chris just moved back to the area and has yet to find a job; A great talent with no where to go and I feel that this article might make his job search next to impossible... It painted a picture of a condescending jerk which is far from the truth... He's a great cook, great chef, great leader... hope someone picks this guy up! They won't regret it.
  16. samsonsizzler
    Hello DonRockwellians- My name is Logan Cox... long time reader of the site but have posted just a few times... Figure it was time to come out of the anonymity. I am the executive chef of New Heights restaurant in Woodley Park, DC. This is the first site I read when I get home from work every night... can't get enough, one of the best food sites around. Thanks Don and all righteous posters out there!
  17. samsonsizzler
    burned crust...? that's the whole reason to go... slight bitterness, if I wanted a pizza without black burned bubbles I'd go to some place that finds that unacceptable(i.e. any other non authentic pizza chain across the wide span of america) the black bits are what makes it good! GRANTED! i know I wasn't there and didn't sample the same pizza but at the same time; the restaurant is an original. One that dares to serve "suckling pig head salad" and doesn't think twice about it. that's why the restaurant is so damn booked, they do what they want and it's damn good every time I've been there, 40 plus times... this place isn't a fine dining establishment, you're getting a deal and a real italian pizza. no matter what backyard pizza was made in childhood... In italy it tastes pretty much like this. (at least when I lived and worked there)... I eat there as much as I possibly can because the food is so great and unpretentious. Where else can I get real dry cured meat that hangs out next the bar?? they do it there man!!! that's what's so awesome! charcuterie aged in house right next to your face! not to knock; but haven't had a bad experience yet. I could be a little tickled by this place but I honestly think everyone should... They bring a true slice of not only italy, but european way of dining to the dc dining scene. A gem. one of my favorites and will be for a long time...
  18. samsonsizzler
    This summer Tom Sietsema reviewed this place and tore it to shreds. Since then they've replaced the old chef with a much younger and more innovative one. His name is Tarver King and he comes from The Woodlands resort and Inn, in Summerville, SC. Looks like he's doing some interesting stuff. The place raises it's own cows, chickens, and the majority of the produce... (including sorrel and elderflowers that grow wild on the property!) there is a blog of the food and property started... www.goodstoneblog.blogspot.com His stuff looks pretty modern but completely local... check it out for an interesting read! their regular website.. www.goodstone.com the place is gorgeous and only about an hour outside of the city!
  19. samsonsizzler
    I used to live and work in Boone, NC which is about 20 minutes away from Asheville. Everyone used to talk about Richmond Hill Inn... The restaurant there is supposed to be great, if you're willing to spend that money or are planning a special night out. good luck
  20. samsonsizzler
    Saying something off of Frank Ruta's menu is inedible is like telling Beethoven, "he really shouldn't have put those notes there it just doesn't work for my ears..." I'm sure that "terrible" lobster bisque is the same one he's been serving for years and is loved by not only me but all of my collegues. Inedible and terrible??? really? I mean was the soup rancid? was there mold on the lemons that made them physically inedible? that's seems a little harsh, don't you think?
  21. samsonsizzler
    I live in right around the corner from sticky rice and was excited to eat at a local place that is walkable... My girlfriend and I went to eat there and had..... Hands down the worst dining experience/meal I have ever had in my life... We sat at the bar this is a Sunday at 8:30. Ordered a first course of fried tofu, 1 bottle of unfiltered sake later... nothing... we asked the bartender about the appetizer she said 10-15 minutes, but then brought some of the nigri sushi that I ordered and a bowl of mongolian beef(our entrees)... the sushi rice was basically raw-crunchy and the fish slimy... My girlfriend on the other hand had the mongolian beef it included Snow peas, that had black spots over all of them... Im an executive chef of a restaurant and my girlfriend has cooked in 3-michelin restaurants in Paris and Burgundy, we know what an old diseased snow pea looks like. The manager/owner came and talked to us to see if everything was ok, we told him of the rotten food that was served to us, his explaination, "Oh yeah, that's black pepper. It's charred into the snow peas" This after he asked if the snow peas were edamame. So the guy lied to my face and didn't even know what the damn vegetable was. Lindsay one of the servers that apparently came up from the richmond location to "fix things up" tried to help and was very excellent, if you eat there ask for her section. So if you go to Sticky Rice ask for the owner and if you can see his face past the blindingly florescent polo shirt he's more than likely wearing, throw your drink in his lying face. 60 bucks later with no compensation... absolutely ridiculous, we should have gone with our original choice "Horace and Dickies Fried Seafood" at least I know they care about the food they serve to the paying customers, and it's damn good. extremely frustrated... -Logan
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