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Enzo Fargione

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  1. Enzo Fargione
    Hello Lizzie.........just saw this........ Without a restaurant I am obviously getting a little bored. I was curious to learn if this couple is still looking for a part time personal chef....? Let me know if you think I could help Regards Enzo
  2. Enzo Fargione
    Congratz!!!! Please be aware this is not an ordinary cook book filled with glossy pictures meant to adorn your coffee table. Enjoy this unusual read and I am sure you will relate to things you have heard or food you have ate over the years here in DC Enzo
  3. Enzo Fargione
    Here it is.....The magic number is 24 I am sure the lucky winner will enjoy the book. Get ready to laugh out loud and to ponder while remembering great chefs that have given so much to our wonderful Washington over the past 30 years. One of my favorite chapters is the one about food critics: Chapter 13 Criticism, Opinions and Judgments: The Heavy Hand of the Press where I was able to interview a few food critics and to really understand how they rate restaurants, why they write what they write, how etc etc etc.........quite surprising, as well as Tails of Culinary Road Trips where some of the stories will make you drop your jaw in surprise and amusement. Enjoy your reading and for any of you whom would like to have a copy signed just send me an email and we can definitely accommodate your request. Thanks Don for your support......as always! Enzo Fargione
  4. Enzo Fargione
    Theakston I am very sorry to hear that. This is indeed news, bad news to me and I am indeed very sorry. I can assure you that, if what happened to you is correct it must have been a simple merchant problem and is very possible (I hope) something we can still fix Please contact me here in private message and give me the opportunity to look into it and correct the problem if we still can I have no idea what has happend, but my guess is it was a technical problem with the merchant company. However and whatever this is I would like to know and learn about it as I have worked very hard 30 years in DC and across the US and built a reputation of honest and respectable professional to have anything like this to stain my name. I thank you for bringing this to my attention Chef Enzo Fargione
  5. Enzo Fargione
    After more then 2 years we decided to call it quits! Elisir and Osteria Elisir have made many people happy and will continue to live in the hearts of those who had supported us and appreciated us Thank you to all of you Washingtonians. Our restaurant is now officially closed for good. I'll see you soon......... Enzo Fargione
  6. Enzo Fargione
    You should really visit the original in Turin...it's fantastic
  7. Enzo Fargione
    RD is that you?
  8. Enzo Fargione
    Following the great article on the Washington Post by Tim Carman about Cured Guanciale http://www.washingtonpost.com/lifestyle/food/guanciale-made-at-home-a-cure-for-the-winter-blues/2013/09/30/ef500768-2244-11e3-b73c-aab60bf735d0_story.html Osteria Elisir will offer FREE tastings of Cavatelli with Lamb Ragu` all week for Lunch or Dinner complimentary with your reservation upon request by mentioning the article from Wednesday October 2nd 2013 http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/10/01/guanciale-extra-osteria-elisir-to-offer-free-tastings-of-lamb-ragu/ Now......who's craving braised Lamb Ragu` dear Donrockwell.com afficionados? Also available for home use in take home sizes of 12 Oz (feeds 3-4 diners) and 24 Oz (feeds 6-8 diners) for $12 and $24 Hope to see many of you soon at Osteria Elisir Enzo
  9. Enzo Fargione
    OSTERIA ELISIR is looking for a Chef de cuisine to run the kitchen in the most professional, quality oriented and dedicated way. Please send resumes and qualifications at contact@elisirrestaurant.com
  10. Enzo Fargione
    Definitely NOT Fast cash, booze and fast women appears to be the predominant concept for this place It is unfortunate as when the owners pitched me the idea for it, some 4 years ago it was all about good authentic Italian food. That is what got me very excited at the time Do they even cook food there now? I set foot in Cities once only and walked out after 6 minutes wait to be seated It's too bad as it is a nice space in a great location
  11. Enzo Fargione
    Sad to announce we had a few cancellations for this weekend! For those who still have no plans and would like to spend a couple of hours with us at Osteria Elisir make your reservation now for Friday and Saturday OOOPPPPPSSSS!! almost forgot : we are also open on Sunday for dinner this year!! 202 546 0088
  12. Enzo Fargione
    Perfect!! Looking forward to see you again!!
  13. Enzo Fargione
    Check out the link.... Want to know the secrets of the culinary trips with fellows celebrity chefs? Want to know how food critics really grade a restaurant and how Washington has changed gastronomically from the past 25 years? About all of those who are interested in opening a restaurant : do you really know what it takes to do it? what happens behind the curtains? The sacrifices people go through in order to make a living? And what about all the practical jokes played on co workers, customers and bosses? The sex, the fights, the alcohol abuse, the drugs and the theft that make the restaurant business a love or die industry? VISUAL EATS A behind the scenes look at modern Italian cooking......and of course mouth water recipes and pics. http://dc.eater.com/archives/2013/07/11/check-out-the-cover-of-enzo-fargiones-cookbook.php
  14. Enzo Fargione
    OUR RESTAURANT WEEK MENUS Make your reservations while seats are still available!! August 19 to 25 LUNCH and DINNER http://elisirrestaurant.com/menus/
  15. Enzo Fargione
    Dcandohio, Thanks for your post and for the nice words Glad you enjoyed the food and concept The happy hour bar menu was designed for those who either want to taste a variety of different foods at modest prices or for those who like to jump- start their appetites right before dinner Obviously, there is so much to chose from the bar menu to tantalize almost everyone. Pastas tend to be the comfort food of choice: they're abundant, filling and they come in various forms with different sauces while taking advantage of the season In your case the Linguine with soft shell crabs. Soft shells availability and quality is slowing down as the season has taken a turn for the worst this year much earlier then anticipated. It does happen that at times a soft shell can be softer or tougher others. Unfortunately we have no control over it, but I assure you we strive to dedicate the same amount of love , professionalism and care to each and every dish we prepare regardless of occasional hick ups related to the quality of the main ingredients. I would suggest for you to come back and to try that dish again in a near future to properly compare the quality difference. There are also many more options for you to choose from: Spinach Tortelli filled with Eggplant Parmigiana and served over a creamy Mascarpone cheese sauce Basil Spaghettini in a sauce of marinated yellow tomatoes with roasted Maine Lobster Paccheri with a traditional Roman Amatriciana Sauce with pork jowl, tomato and Pecorino cheese Try the Garganelli with a rich, but very delicate duck ragu` with porcini mushrooms or if you come with the family indulge in the Lasagne Stuffed to share: they are always a sure winner Whole in whole we want to make sure that next time you come you'll be 100% satisfied and mostly happy!! Thanks for your constructive criticism and come and see us for Restaurant Week from August 19 to 25
  16. Enzo Fargione
    Just started a brand new Summer menu Soft shell crabs tempura Grilled watermelon and fennel salad Lasagne Bolognese stuffed for 2 and lots more check out our new menu at www.elisirrestaurant.com/menus/
  17. Enzo Fargione
    Don, Thank you my dear friend, but did you ever catch me in a lie in the past 6 years? Drinks are on me Enzo
  18. Enzo Fargione
    http://www.washingto...ir.php#comments Read my response below this article in the comment section for everyone to remember how unpredictable our industry really is these days..................... Have a very Happy New Year everyone Enzo
  19. Enzo Fargione
    The team of Elisir will be going to the James beard House in New York to cook a fantastic 6 courses dinner for one night only on Tuesday July 24 We are doing a partnership with CityEats to promote the very same menu at Elisir for one week only to give everyone the opportunity to sample it Log on for details on Menu to http://www.jamesbear...-italian-072412 Reservations open after Wednesday July 25 2012
  20. Enzo Fargione
    Elisir is looking for one energetic full time Sous Chef and foe a Part Time line cook for Dinner only Excellent pay and benefits commesurated with experience. Only serious inquiries by experienced candidates. Position available immediately for the right applicant Please send your resume and references to corromolto@aol.com
  21. Enzo Fargione
    More....
  22. Enzo Fargione
    From new Tasting Menus and New A la Carte Dinner Menu.................................
  23. Enzo Fargione
    Kicking off a new series of BI Weekly Hands On COOKING CLASSES Starting Saturday February 19 at 10 am to 2 pm Tuscan Secrets and Country Cooking at Elisir Restaurant 427 11th Street NW Washington DC $129 per person includes 5 COURSES LUNCH WINE and BEVERAGES Elisir Restaurant 202 546-0088 or www.elisirrestaurant.com
  24. Enzo Fargione
    Great place for comfort food . One of my personal favorite Chinese restaurant
  25. Enzo Fargione
    The new Grilled Rib Eye steak on the A la Carte Menu : Port wine reduction, Spinach foam, Potato gruviere cream stack, Sous Vide aromatic Porcini mushroom, Vidalia crisps.......
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