genericeric

I've been to The Hamilton a few times since opening... Largely the usually Clydes formula with a few deviations - 24 hrs, live music, and most happily, a more extensive beer list plus the sushi counter. The bar at the 14th st entrance is about what you'd expect- massive but comfortable place to grab a libation. The bar in the middle of the restaurant was a bit less inviting, felt like a train station. Overall the food... Underwhelming. A chicken banh mi tasted off, as if their pate didn't work well with the sandwich. Cheeseburger sliders were good, but those are pretty standard. A fall gnocchi was good but had too heavy a hand. It's also a half step up in price from other Clydes places, including the Ebbitt. Want fries with that sandwich? 5$. For a side of fries with a burger. Going to drink? Ask the hostess for directions to The Loft - a quiet little bar tucked upstairs- in my opinion, the best part about this recent expansion.

Living in DC, I'm sure I'm not the only one that drives by the White House ten times a week and rarely looks over. But every once in awhile, you catch a glimpse and get that little shiver that we live here. I eat at Ray's, Ray's the Third, etc frequently, and always enjoy myself but have been lulled into the expectation that I'm going to get a really f**king good meal at a really affordable price (maybe that's why the original RTS is rarely discussed on this forum anymore). For some reason last night, I put a bit of my Steak Bertolucci (NY Strip with Roasted Bone Marrow, Served a la “Maria Schneider,” with Roasted Garlic and Persillade for 29.99) - cooked a perfect medium rare, topped with a clove of roasted garlic and a quivering chunk of marrow - into my mouth and got that little shiver when you taste a truly great bite of food. Two steaks, a cup of crab bisque, three beers, a wonderful glass of cabernet, and 2 dark chocolate mousses to go - less than $120. I've never had bad service at Ray's, never felt "rushed", never really had a bad experience. Every once in awhile, I'm reminded how glad I am to have Ray's down the street.

The SO and I tried Market Tavern for the first time last night. I never minded Harrys, but it was never on the top of my list, so I was enthusiastic to see what changes they had made. I was disappointed to re-read this thread this morning to see the restaurant is split into two concepts (it was spur of the moment last night or I would have done some advanced research). What I was hoping for was what the Market Tavern team, in the thread above, describes as the downstairs concept - small plates, sandwiches, etc. We walked in not knowing this, simply requested 2 for dinner, and were ushered upstairs without this explanation. With that in mind, please keep in mind that these comments refer to the upstairs "chophouse" only and apply to a newly opened restaurant. MTC (Market Tavern Chophouse) starts with something I hadn't seen before - a bread bar. We were a bit confused at first as the server's explanation wasn't clear, but there is a table on the side of the restaurant with 3-4 different types of breads, a vegetable mix, and olives for patrons to help themselves. The menu is set up with appetizers, salads (note: I didn't see what I would call an "entree" salad), standard proteins and seafood, the burger, and a few pasta/paella options. We started with the fried green tomatoes, and I take full responsibility for what came - anytime you order fried green tomatoes in December you are asking for pre-made frozen product. I would question why a restaurant would even have those on the menu at this time of year, but I ordered them, so I guess that explains that. There were three thin slices of fried tomato, with wedges of goat cheese in between, on a corn/tomato relish and a cream sauce of some sort ($11). I was glad we split these, as this was a very rich dish. We stuck to the left side of the menu for the rest of dinner - I got an unexciting mushroom soup and a chop salad that would have been nice were it not so overdressed. My +1 ordered a very pleasant salad of grilled asparagus spears, parmesan, green goddess dressing, and an over-easy egg on top. This was also overdressed, but the plating allowed the dressing to be discarded. As this restaurant is so new, I'll hold off on commenting about the service as I'm sure they're still working on some issues. Overall, it felt like a restaurant that wasn't ready for opening. From the signage outside that looked temporary, to communication issues with service (and the 2 menu concept) to the decor, nothing seemed quite... ready for prime time. It's hard not to compare MTC to Rays the 3rd. At Rays^3, I didn't find the spartan decor to be off-putting, as this seems to be what Rays is aiming for. At MTC, you get the sense they tried, but failed, to present a hip restaurant and instead it seems forced. The menus at the two restaurants are also very similar, with MTC coming in at about 5-10$ higher per entree. Unfortunately for MTC, the comparisons to R^3 are not kind in their favor. Now that I know that downstairs is what it is, I may swing back by to see what they offer. There are more than 20 beers on tap, with a pretty large selection of wines with several glass size options. I'd just be hesitant to make the trek up the stairs.

I have the opposite experience of having been to Ssam but not Noodle... Ssam Bar's food may be a bit more upscale, but the vibe is very relaxed. I've never had a problem getting a table within a few minutes for lunch, but I would expect to wait from 4pm-12am. If you get a chance to stop in Bar Bar (new from Momofuku, next door), be sure to let us know how it was!

The Clydes outposts vary so wildly in terms of quality and consistency its hard to treat them as one. I can't say that I've ever had a really good meal at the Clydes in Gallery Place. The Clydes in Chevy Chase, where I'm almost certain I was the most frequent customer at the bar for several years, has truly awful food. But the food at Tower Oaks consistently ranks for me as well above average, with a menu that is, at times, inventive. I hope Hamilton follows the Tower Oaks model, but the original idea for Hamilton was to have a place nearby to funnel the Ebbitt overflow.The sad part about the Ebbitt is that the chefs really can cook, and can cook well. I've seen and tasted a few off menu items the chefs prepare for themselves and other staff members. Unfortunately at a restaurant of this volume, Clydes has chosen to go with those dishes that sell best to the masses rather than relying on their talent to prove their menu with quality. Mike at the Oyster Bar is a pretty fantastic bar tender though...

I don't understand why the happy hour at Kellari isn't more popular - especially in a neighborhood without a lot of similar options. $4 Yuengling, 5$ wine, $7 cocktails, plus gratis olives and cheese/toast. They also have a small 'tapas' menu available in the bar area with a dozen options for around $10 or less. I think the Crispy Sea Bass Souvlaki may be one of the best and most surprising plates I've had recently. Crispy cubes of moist sea bass served over what's described as an almond-garlic mousse that was similar to soft mashed potatoes with a nice acidic tinge, surrounded by a beet sauce. This is $5.95. Jumbo shrimp brings several large, well-cooked pieces grilled on top of a smokey eggplant purée for 9.95. Not a large variety of oysters, but for $1.50 during happy hour, I like the ability to get as many or as few as I'm in the mood for - blue points seem to be the most common east coast choice. I also think the grilled calamari can make a believer out of those tired of getting fried rubber bands- a light char over tender squid with a splash of lemon. Kellari is certainly worth a visit for lunch/dinner, but from 4-7, seven days a week, it's a great happy hour stopover downtown.

This is definitely an establishment that could benefit by a small handout for first time customers. Maybe they have one and I just didn't see it in the epic chaos that is Eataly on a Saturday midday. Perhaps a layout and brief overview on seating policies on a small card with description of dining areas? Was here on Saturday around 11:30am - hoping the early time would facilitate being able to grab a seat without too much hassle. After reading this thread, I did my best to find someone, ANYONE who worked there as to not just squat in a seat and cut off a line system but this good intent was quickly replaced by frustration. Finally saw two seats at a bar which the staff behind confirmed was open seating, so we grabbed the spots. I didn't know it at the time, but we'd unintentionally placed our selves in the Le Verdure space - so a completely vegetarian menu. I had the special of the day - roasted fennel with parmesan over a tomato sauce. At 16$ for a small portion this wasn't a great value but was delicious. My SO had the fresh mozzerella with arugula, but since the tomato caper relish wasn't listed as a component on the menu, I was the beneficiary of her dislike of capers. She also had a wonderful bruschetta topped with a goat cheese spread and large chunks of fresh squash - easily our favorite dish of the day. With two glasses of wine, this light lunch came to 82$ including tip. Not exactly a bargain, but after we moved past the chaos and confusion, we both really enjoyed our lunch.

I'm normally hesitant to post about somewhere so well known, but since Don asked... I feel a small sense of guilt whenever I go to New York (a few times a year) and end up at the same restaurant each and every time I'm there. Sure, I branch out as well, but at least one meal (and frequently several) is had at CraftBar. I've tried Mesa in Union Square - it used to be really good, but for a few years I've felt like I'm paying for the name attached. Same can be said for the Batali restaurants I've tried lately. Momofuku Ssam is still a decent place to grab a pork bun if in the neighborhood, but David Chang seems focused on his more recent ventures. Daniel Boulud and Tom Colicchio are definitely ruling the celebrity chef roost at the moment (in my opinion) - and I just find myself attracted to CraftBar more often. There IS a certain initimidation factor to dining out in NYC, particularly for unadventurous. Amazing and affordable food can be found if you have a playful palate and are willing to wander more than a few blocks from Broadway. If you're willing to drop a months rent, or at least a car payment, change your outlook on food with Masa or Per Se. But for a relaxed Saturday evening, or the in-laws happen to be in town? CraftBar is almost always a guaranteed homerun. I, too, get frustrated at times by the simplicity (even if its near perfect simplicity) of the original Craft and (insert other ingredient focused, protein centric restaurant here). Sure, I love a GREAT and FRESH piece of fish, but if you're just going to poach and plate it, there is only so far that respect for ingredients and freshness can take you (other than to a triple digit check). I'm in the camp that I would like to see what a chef can do beyond cooking my protein to a ridiculously perfect temperature. So enter CraftBar. The Pecorino Risotto Balls with spicy tomato sauce are consistently on the menu and are downright addictive. Sure, they're just risotto balls, but they're the best I've tried. There is almost always a pate or similar meat concotion on the menu, and these better than a safe bet as well (in addition to the pickles they come with). I've tried sweetbread dishes at every Colicchio restaurant I've been to - my advice is if you see sweetbreads on one of his menus - order the dish. Sweetbreads sauteed with Kumquats is similar to the most amazing rendition of Orange Chicken you'll ever eat. Sweetbreads with a ramp puree brought a bit of spring into a dish I don't normally associate with warming weather. Pasta's are another strong point of CraftBar - I've never been sorry to have ordered a seasonal gnocchi. So obviously I'm a fan. But last trip, I was made a believer out of a special pork dish for 2. Three different parts of the pig (including belly and shoulder) were presented with three different preparations, along with sides in what was a piggy nirvana. Easily enough food for 3 people was demolished by 2. Throw in a relaxed atmosphere with professional service, a quality beer program and good wine list, and a price point that isn't going to bring tears to your eyes and the guilt for being a repeat customer in a city of so many good choices starts to abate.

They had fried chicken on the menu in the restaurant as of Sunday night

They may have gotten it up over the weekend, as the Web site does now have Rays the third hours and info - http://raystothethird.com/ - which caused me to pop in for the first time last night. Overall really enjoyed the fried oysters, lobster bisque, and a small salad (though the later was substantially overdressed). What surprised me was how much I enjoyed watching football while eating in the bar area - which was very quiet on a Sunday evening at 6:30.

Saturday morning, I was surprised to be able to get a reservation for either 7 or 8 that night for three people for my first visit. After asking to turn down the heat (it was to the point we would have had to leave had they not), which they happily obliged, we dove into the drink list, with the warning that the drink menu changes frequently so some items may be gone, with others not on the list having been added. I really enjoyed that they had a robust beverage program, both for wine AND beer, but unfortunately I couldn't tell you what we drank is none of it was on the printed menu. The menu is certainly is definitely in full fall mode, with Braised Short Ribs, Beef Stew, a rich Lobster Ragout, and pumpkin soup all on the menu. The details (as best as I can recall, the menu on the web is a bit outdated) for the food - started with the Brussel Sprouts, braised with bacon and served with dried apricot, a combination that worked surprisingly well together - there wasn't a bite left on the plate. The braised short ribs with pickled celery were the low point for me - the beef was fattier than I'm used to, even with short ribs, and the flavor wasn't as deep as I was expecting from slow roasted meat. The beef stew DID have that depth of flavor, with merepoix and a veal stock sauce. The meat was lean but tender, and the portion 'just right' - not ridiculous, but a filling entree. The appetizer of the seared scallops was pleasant if unremarkable, and the pumpkin soup was a rich, thick pumpkin broth with a chipotle crouton and small bits of dried apple - a great fall dish. Overall I liked the restaurant in a way that I would go back if in the neighborhood again, but probably not drive across town for. Except for those brussel sprouts. Those were money.

Part of the success of Chipotle must be that it's almost impossible to make a truly "bad" burrito with the ingredients offered. While there are certainly better and more authentic options available for a good burrito, Chipotle's ingredients all offer a similar flavor profile, put into any combination, they won't clash with each other. Last night on my first visit to Shop House, the menu puts more responsibility on the customer to not order items that won't go well together. I can't imagine that spicy steak with eggplant, the "vinaigrette" sauce, pickled vegetables and fried garlic would be a combination that would taste great... My combination of steak, brown rice, red curry, pickled vegetables, long beans was good if a bit odd (I didn't think the steak, curry and pickled veggies combo worked great together), and my SO's combo of chicken, broccoli, papaya slaw and vinaigrette sauce tasted a bit... off. Nothing was bad per se, but I wonder if one result of this "concept" location will be to at least offer "Recommended" bowls/combinations, if not tweak the ingredients to make them more "user proof" to match the success of Chiptole. I do like to experiment and try these different combos, but I imagine after a few bowls of "hmmm, thats odd" reactions, I'd give up. Side note- last night at 6:45, there was not a single person in line.

I'm sure I'm one of many people who have fond memories of Colonel Brooks for reasons not related to the food. When I first moved to DC, I lived at Catholic as an intern. This being just weeks after the multiple homicide occurred there, it was impressive how the community rallied around this place (and were relieved when the crime was solved years later). Having said that, I'd agree that the burgers and sandwiches are the best bet - I really enjoyed the Reuben on repeat visits, and also thought the Monte Carlo burger (with canadian bacon, turkey, cheese, and russian dressing) was good toward end of the night (though maybe the kind of thing you can only get away with eating in college)

Dinner at the new Tysons location last night. All-in-all, pretty smooth for the third day it was open, but I guess that's easier done with a chain. The waiter was explaining that the company has a set menu that each branch opens with, and then after a few weeks of stretching its legs, the restaurant will transition to more of the traditional seasonal menu they offer. My Farmers Market Vegetable Plate ($13) was a nice plate of vegetables for the price, though some inconsistencies in cooking (one carrot was raw while the rest were mushy, some items were cold while should have been hot), the +1's Barbeque Chicken Salad (I believe also $13) was a better choice. I do wish the design of the restaurant had been able to make me forget that I was in a mall a little more than it did. The one growing pain I did notice was their opening service. They must bring in veteran Seasons 52 waiters from other locations to 'shadow' the new location waiters. Unfortunately the trainer and trainee didn't communicate much after the initial greeting, so we essentially had two waiters. Not a big deal, but one of them was probably at our table every two or three minutes. It could have been that people don't know its open yet, or the holiday weekend, but there was plenty of room in the bar last night if anyone wanted to try it out this weekend. Pleasant piano player and wine selection made a decent place to grab a drink.

I ate at the Chinatown location last night and shared a few 'jugs' of sangria (the 7.95 happy hour special) with my tablemates. The fruit has definately been marinating in something strong, and for longer, than the wine/sprite mixture that is made when you order the drink. While they may certainly use fruit that is starting to turn, but if its marinated in a wine/liquor mixture that is often found in sangria, that could also explain this fermented taste.

Unfortunately, the hostesses at Sou'Wester WILL tell you that some of the menu in the lounge comes from the Sou'Wester kitchen, which we were disappointed to learn was not true when we sat down. Having been in a LOT of upscale hotel bars lately while wedding venue shopping, the Empress Lounge has one of the better bar snack options, with both a snack/nut mix and a half decent olive mix.

I can't help but think that if I were management, I would have really appreciated you bringing this to my attention - not just to remedy your batch, but because if they had a shipment that was generally sub-par, it may be worthwhile to pull the whole lot, or at least check the rest more carefully. Even responsible places can at times just run into a bad shipment (I will NEVER forget the rancid oyster I had once at Old Ebbitt - and say what you want about Ebbitt but the oysters are generally spot on). If shellfish is going bad, you could be saving other customers more than just a bad taste in their mouth.

I go for lunch a few times a week - I can't compare to years past as I recently moved jobs to downtown from the hill, but it's still one of the better carry out lunch places in the area that I've found. The spicy chicken sandwich (special) with a peanut sauce and fried plantains is one of the better sandwiches I've had recently, and a lamb flatbread has a good balance of lamb flavor and spice. The softshell crab is a decent-sized softshell - I just find the sandwich to be overwhelming (too much fried+bread+creamy sauce) The soups often look more appealing than they taste... I've tried G Street foods a few times in the past month and find myself sticking with Breadline. It isn't something I'd drive across town for, but a reliable option when in the neighborhood.

This may also be a result of his theme of comparing these places to their former selves (not that it makes it ok, I agree with your point). The reviews of places that used to be a higher star level read more harsh across the board in this guide - he seems to spend a lot of time justifying the reduction in stars. In the future it may be more accurate to have a second reviewer take a look with fresh perspective rather than defending what may be an adjustment to his previous opinion.

Sietsema's Spring dining guide is now online: http://www.washingtonpost.com/entertainment/then-and-again/2011/05/11/AFVgEEpG_story.html

The Vernon Inn on the southeast side of town is the closest thing I've found to reliably good, non-chain food in Eastern Iowa. While it may be far from fine dining, it's a place you can comfortably take family or business clients, and has outdoor dining for nice weather. It seems like Iowa City has become more chain-centric in the last three to four years, I certainly can't think of anything downtown that is worth the 30 minute drive. And I would love to hear if anyone has ever visited the Ced-Rel Supper Club located around 10 miles west of Cedar Rapids. Odd location, run down motel next door, but this place has been consistently packed every Friday and Saturday night for at least 15 years (and judging by the appearance, I'm guessing considerably longer)

The Columbia location seems to be a bit of the bastard child of the chain... not that any of the Clydes are exactly fine dining, but this location is routinely more dirty with worse service and inconsistent food than the rest. Only redeeming quality is the 4th of July on the patio...

I had a positive experience at the Atlanta location last year. Yeah, they won't be at the top of the area's fine dining choices, but it's nice to have a restaurant that focuses on some more healthy options with reasonable portions.

In addition to the great gin selection, the bartender there is pretty creative with his own cocktails. Last time I was there he had a fantastic watermelon cooler with a touch of salt that was perfect for a warm day, and I'm intrigued by his bourbon bacon concoction.

We sat at the table next to the kitchen and had a pretty good view. I don't specifically remember where exactly the view stopped and the wall started (as in, can you see the counter space, etc) but did have a good sightline into what was going on in the kitchen.