Enzo Fargione

Si, SI!

Don, Why do you always make me laugh? About time you come and see me Ciao

Don, Charge a dollar? I thought I was doing a very nice thing by charging only 0.29 cents per person for unlimited consumption of water. Can you imagine charging a whole dollar? At Elisir we stand behind our decision and we will offer purified flat and sparkling mineral water for free with a big smile on our faces as our mission is to make our guests happy, genuinely. Other establishments are currently charging up to $9 per bottle for the exact same water with the exact same water filtering machine by Vivreau.... I rest my peace...and I shut my mouth... Amen!!!

Watergate, it would appear, is over. http://www.washingto...ites/22164.html Could this be the end of it?

Mr. Davis, Please be so kind to send your resume`at corromolto@aol.com for evaluation Many thanks Regards

Elisir Restaurant offers the fine pleasure of hospitality through our staff and employees. It’s our belief to value and preserve individual talent by recruiting enthusiastic applicants who have a genuine passion to please people with the most respectful, friendly and committed attitude. If you possess the above qualities we would love to hear from you! For job availabilities and career opportunities please contact us Forcasting its opening in early October ELISIR is currently looking for qualified motivated individuals for the following positions: Please note that each applicant must have at least 5 years of professional experience with proper references Bar Manager/ Mixologist GM/ Dining Director Pastry Chef Chef de Cuisine Please leave contact information on this poster All applications will be screened and attentively selected. This is an equal opportunity employment post Enzo Fargione Chef/Owner www.elisirrestaurant.com Elisir Restaurant 427 11 Street NW 20004 Washington DC

hello, We have just published Elisir Restaurant website It is now up and running.......... Many updates to follow soon Thank you all very much elisirrestaurant.com

This is one of the reasons why you should always consult and communicate with your publicist before any interviews no matter how big or small the gigs might be Chefs often need help and direction in order to properly formulate a message before it's sent out there for everyone to read. In Washington DC It takes very little to be misunderstood or to ignite great debates with various views and opinions and it takes a life time in efforts to correct a problem. Given the benefit of the doubt I would imagine that a formal and public explaination is in the works, but if not I would sincerely hope for those who have recently made Washington their hometown to embrace, respect and love our city for the wonderful and great place that it really is.

Don, you have my cell #.....thanks Enzo

ELISIR Restaurant The upcoming Italian fine dining tasting menu restaurant, delivering the personalized vision and cooking interpretation of Chef Enzo Fargione located at 427 11th street NW is forecasting its opening in Summer of 2011 ELISIR is currently looking for qualified motivated individuals for the following positions: Please note that each applicant must have at least 5-8 years of professional experience with proper references Bar Manager/ Mixologist GM/ Dining Director Pastry chef Please leave contact information on this poster All applications will be screened, handled and attentively selected. This is an equal opportunity employment post Enzo Fargione Chef/Owner ELISIR Restaurant

Wendy, I would be very much interested to buy your cheese case However I will not be able to come and take a look or pick up untill Jan 8 or 9 as I am out of town If interested please do foward me details at corromolto@aol.com and leave your cell # along with specs and pics Where is the refrigerator located? Many Thanks Enzo

What you meant is FORGIONE and not FARGIONE Thank you

I know Marc well He is a very talented chef and the son of the Grandfather of American Food Larry Forgione. Last I saw him we were in Vail two years ago for the food and wine festival and people there got a kick out of both of our last names as they are very similar. He is a very focused and direct guy, but never once I saw him losing it in or out the professional environment I don't know if what he did was right or wrong, I was not there, but for sure in my kitchen I do not like unexpected or unannounced visits in the middle of service as both distracting and rude I would never throw anyone out or get as loud as he did, but for sure I would set forth rules and regulations to be enforced by my staff. Sometimes a little communication solves and prevents many things.

Mr Hunter, thanks for your interest, but for some reason the email address you have provided is not working Do you have a different one I could use? Many thanks

Even better in fresh pasta with roasted garlic, fresh parsley and basil, extravirgin olive oil , cracked black peppercorns, a touch of Sicilian ground spicy pepper and a quarter of filet of fresh anchovy dissolved in the oil while cooking to enrich and host the pungent taste of the Sea Urchin added to the mix at the last second with pasta cooking water ......Christmas time is Sea urchin time..........

Chef Enzo Febbraro cooking is always delicious especially when he cooks Neapolitan home style dishes Way to go Enzo!!!

ELISIR Restaurant The upcoming Italian fine dining tasting menu restaurant, delivering the personalized vision and cooking interpretation of Chef Enzo Fargione located at 427 11th street NW is forecasting its opening in the early Spring of 2011 ELISIR is currently looking for qualified motivated individuals for the following positions: Please note that each applicant must have at least 5-8 years of professional experience with proper references Bar Manager Sommellier General Manager Dining Director Line cooks Pastry chef Please leave contact information on this poster All applications will be screened, handled and attentively selected. This is an equal opportunity employment post

A good dining experience is often cutomized by your own needs. Chefs and restauranteurs often speed or slow down the multi course procession depending on the nature of the table's gathering. It is very important to read the table and their guests. Don is someone who loves and enjoy his evening, his food, he ponders and reflects. Others are eager to learn what comes next at a faster pace There is a difference between eating and dining Both experiences are fine as in the end the customer has to be happy and satisfied with the whole experience and not just with the quality of the food, the service or the wine list selection Do not forget, however that a dining experience is often based on the restaurant 's personal interpretation of how the food should be consumed and to the quality of service and the details offered in order to deliver a memory repecting the restaurant's concept in the first place. This should be always respected by any customer, but if by making small changes makes my guest happier without compromising either the quality of the food or the message I am trying to send then I guess the old saying is correct: The customer is always right

The wine is absolutely excellent!!! I had it in varioue occasions and it never let me down! It is also affordable enough not to be considered for special occasions only. Elegant, earthy powerful, but round.....a satisfying velvety finish of ripe cherries and chocolate/a touch of tobacco and leather that reminds me at times a good bottle of Brunello di Montalcino Definitely a winner! I love the Caps, but if I have to chose I go with the wine............

I am definitely interested in learning more for obvious near future reasons................

Just a quick response for those who keep asking and calling with the same question: NO I am not associated with Teatro Goldoni anymore. They do have a new website who states I am onboard: how convenient! They are still displaying pictures of me, all articles and accolades featuring my work of what once was the Chef's Table I find highly disturbing the fact they refuse to take down website postings with my name and picture so that they can financially benefit while sending a wrong message to their customers and trick them into a fake dining scenario This shows how unfair and how unjust this situation is as I see it as a lose lose situation for all : myself, the customers, Teatro It would be so much easier to been able to sit down and work out differences other then spending useless piles of money in lawsuits!! The search for a location for my restaurant continues............ Thank you all Enzo Fargione

Thank you Joe Your ever ending support is always appreciated Enzo

Somehow, you just nailed it!!! I wish I had cooked for you at the Chef'sTable. Hopefully I will have the pleasure to have you in my new place once opened. Enzo Fargione

To all friends and foodies: The Chef Table at Teatro Goldoni is going through a major face lift and reorganization process. It is my personal and humble goal to create one of the most memorable culinary experiences in one of the most classy and charismatic settings where the chef is able not only to cook, but also to interact with the guests, discuss each course and give a personal input about food and wine The new chef table will be called "Enzo Fargione's Chef Table" and it will make its debut in approximately 2 weeks. The new chef table has been upgraded with brand new china, silverware, glassware and every possible first class tool in order to offer polished service in a luxurious setting I am personally involved with the selection and creation of the new table top and of course new dishes to complement the upcoming Fall/Winter season The price will remain the same at $125.00 per person with the additional option of wine pairing at $45.00 per person Because the removal of kitchen equipment the new chef table now seats 8 people comfortably. Reservations for larger parties can be made and served up to 12 guests in the room next to the kitchen called "Rigoletto" As usual the menu will feature anywhere from 15 to 20 course and reservations are required. The only 2 times to reserve the Chef Table are 7pm or 7:30 pm My publicist Janet Donovan will provide more detailed information once we're near with the opening and inauguration. I thank you all for taking the time to read this and for your continuous support Chef Enzo Fargione

To all friends and foodies: The Chef Table at Teatro Goldoni is going through a major face lift and reorganization process. It is my personal and humble goal to create one of the most memorable culinary experiences in one of the most classy and charismatic settings where the chef is able not only to cook, but also to interact with the guests, discuss each course and give a personal input about food and wine The new chef table will be called “Enzo Fargione’s Chef Table” and it will make its debut in approximately 2 weeks. The new chef table has been upgraded with brand new china, silverware, glassware and every possible first class tool in order to offer polished service in a luxurious setting I am personally involved with the selection and creation of the new table top and of course new dishes to complement the upcoming Fall/Winter season The price will remain the same at $125.00 per person with the additional option of wine pairing at $45.00 per person Because the removal of kitchen equipment the new chef table now seats 8 people comfortably. Reservations for larger parties can be made and served up to 12 guests in the room next to the kitchen called “Rigoletto” As usual the menu will feature anywhere from 15 to 20 course and reservations are required. The only 2 times to reserve the Chef Table are 7pm or 7:30 pm My publicist Janet Donovan will provide more detailed information once we‘re near with the opening and inauguration. I thank you all for taking the time to read this and for your continuous support Chef Enzo Fargione