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?

Any openings for experienced kitchen staff?

Thanks,

Matthew Davis

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

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

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

http://news.yahoo.com/s/yblog_localdc/20110512/ts_yblog_localdc/spike-mendelsohn-there-is-nothing-secondary-about-d-c

"he's got Free Hugs for everyone" What about a free burger.

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.

If so, contact me - I know of a couple that are now on the market, and are of high-quality.

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

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

If you know anyone who needs a good cheese case, I'm willing to let mine go for cheap! It's only a year old and in pristine condition.

6ft Wide, Stainless Steel $900 obo. I really just don't have a place to store it.

True TSID-72-3 Single Duty 3 Door Refrigerated Deli Case- stainless steel

The only stipulation is that you have to pick it up on Monday Jan 3rd.

I have a minor shelving project starting that day and I have to move it out of my way.

240-372-5030 or email wendy@screwtopwinebar.com ...for more details.

Here is a photo - http://www.facebook.com/?ref=home#!/photo.php?fbid=474526515162&set=a.159515785162.125710.117958665162

Thanks!

-Wendy

p.s. Don't worry "cheese lovers" I am buying a cool new vertical one! :-)

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

UNLESS YOU OWN THE PLACE, ADDRESS THE ISSUE FROM YOUR TABLE OR FRONT DOOR.

NO ONE SHOULD EVER WALK INTO THE KITCHEN DURING SERVING HOURS!!! DANGEROUS AND INAPPROPRIATE!!!

It is always best to talk to the management or just leave the establisment (any kind of business). If the establisment doesn't repect you: don't patronize them or write negatively about it.

two hot headed guys: a lot of free publicity for Fargione.

What you meant is FORGIONE and not FARGIONE

Thank you

Can't we just say that it's perhaps "outdated?" And really only by a few years?

I've said for awhile now that all it takes is one prick with a cell phone, and you're done for. Anonymity has its advantages, but it also has its disadvantages. One thing's for sure: it's a very tenuous thing to be pinning a career on nowadays.

Not that I consider myself a critic per se, but the way I treat this has remained unchanged over the years: I don't go out of my way to make myself known, but once I am, I don't care. What other realistic choice is there?

Also, the "farce" thing goes both ways. If a restaurant recognizes me, and acts like it doesn't, I think I'm aware of it 9 out of 10 times - I'd bet the majority of major critics can say the same thing.

Cheers,

Rocks

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.

Dear Chef Enzo, I would love to have the opportunity to speak with you about the General Manager/Sommelier position with your new restaurant Elisir.

Please contact me at kwhtr@comcast.com so I can send you my resume.

Sincerely,

Bill Hunter

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 with cream.

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..........

Bond 45 National Harbor has introduced a new menu. Executive Chef Enzo Febbraro is now cooking up dishes like “Guitar Pasta” with Jumbo Lump Crabmeat and Shrimp, 101 Layer Lasagna, and Seared Sea Scallops Piccata.

Bond 45 National Harbor

149 Waterfront Street

National Harbor, MD

(301) 839-1445

http://www.bond45.com/nh_home.html

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

Yes and yes. I do it all the time (I'm a notoriously slow eater), and have had a 100% success rate. I'll generally mention it early in the meal so that subsequent courses aren't prematurely fired. The only time I'd never ask is shortly before closing (I'm hypersensitive to employees wanting to get the hell home, but that's just me).

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

This ought to appeal to all of you Caps fans and Pittsburgh Penguin fans.

This forthcoming NHL Winter Classic is in Pittsburgh, January 1st, between the Caps and Penguins. Duckhorn has a commemorative bottle released with a cool, commemorative label.

It is $29.99/bottle

A perfect gift for that wine-loving hockey fan in your life

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

Chef, I have long believed that extraordinary experiences have "windows" that we should take advantage of as soon as they open up. There was a time in the '90's when Jean Louis was at the Watergate, in the 2000's Roberto was at his Lab and Fabio at Maestro, Michel at Citronelle then, most recently yourself at your Chef's Table. For the past several years you have provided one of the finest, most creative dining experiences anywhere-and you personally prepared and served it yourself!! A truly remarkable and extraordinary evening for those fortunate to visit you.

But now it is over. Also, Table 21 at Volt is now eight seats and has two seatings even on weeknights-the four hour dinner there with the 7 start time is history there, too.

Roberto returns with Galileo III and his Lab in early May. I look forward to your new restaurant Enzo. For those reading this we should not wait to go or to "hear how it is." We should find out. As soon as we are able. As soon as you open your new door. Unfortunately windows have a habit of closing, even for the absolute best.

Best of luck, Chef!

Thank you Joe

Your ever ending support is always appreciated

Enzo

I never sat at the chef's table, but I ate at the restaurant both before and while Chef Fargione was there. It was a terribly decorated space, set up in a decades-ago era of expense account silliness, that never modernized. The service and management always seemed disinterested when I was there. And the chef's table never bled into the dining room. It sounds like the chef's table was essentially it's own restaurant and now deserves to be. People, like me, will pay for that experience, we just won't if we're turned off by the place that houses it.

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