Ferhat Yalcin

Our meal (December 2nd) was excellent as well. From start to finish with personal touches from Chef Ziebold. 

Curried halibut was the highlight of the meal for me. All the desserts were great including the mignardises.

I really loved the downstairs lounge where we had drinks and appetizers. There was a Hungarian bread with some sort of paste and that bread was amazing. 

you haven't experienced much, yet. This is a rookie level  

Tom Power and I are cooking together to benefit the victims of the earthquake in Turkey. This was the disaster of the century for Turkey as the death toll is closing to 50,000.

Each ticket sold is a donation and Tom generously offered to donate 100% of the benefits. It is on Eventbrite and here is the link: https://www.eventbrite.com/e/benefit-for-turkeys-earthquake-victims-at-baby-wale-march-7th-tickets-552311146507

Dined here last week and loved it. I am surprised I haven't been here before since I moved to Baltimore.

Between me and wife we did a 5 course tasting menu, ordered 10 different food. Mostly it was great except the octopus and sweet breads. Both of them were average. Also desserts can use a little bit more of imagination. Apple galette and creme brûlée seemed a bit of ordinary for this caliber of a restaurant.

Service was great. Loved all the porcelain plates. Briefly spoke with Chef Cindy.

that plate looks super sad with beef and other thing on it. it could be some college kids house

Eric, did you ever get back the remaining $25? 

I also find it amusing the way they worded your refund `complimentary discount` because they are doing you the favor

We had dinner as a family last night(2 kids, 2 adults)

Lobster bisque, tuna tartare, lobster salad, salmon terrine for the apps

Tuna with sushi rice, Faroe island salmon and prime beef strip for main

Chocolate sabayon, chocolate tart, pistachio bread pudding and hazelnut bars for dessert

Food is as great as ever as the service.

I admire Chef Tom Power because after all these years he is still cooking every night. He is the most consistent chef I know. I know many people say he doesn't change the menu often but the tuna I had last night is the exact same tuna I had 15 years ago in terms of quality, flavor, texture etc. Show me another chef who does that. 

I'll wait..

I've been following this truck on my instagram and finally sampled last June in LA. I had a great conversation with the owner, Joe Nicchi. He is a great guy overall with a huge sense of humor. Great soft serve, better humor and the best truck design. Definitely worth a trip in you are around LAX

We enjoyed our 2 visits to this place(2 adults, 2 kids) as we live very close. Most of the dishes are really good maybe a couple misses. Im surprised not to see a bouillabaisse both times. When I asked the servers actually didn't know what a bouillabaisse is but hey nobody is perfect. My kids didn't like the smoked sweet corn ice cream but as a dad I finished the bowl. Dad duties :)

Attila Kan, owner(actually he is Turkish not Lebanese) still keeps the recipe of the hummus as a secret and he is the only one making it

couple weeks ago I was in Richmond and had the tea smoked duck. It was amazing. crispy skin, tender and so flavorful meat. wife was not happy as I didnt share much

Monsanto; FUCK YOU! 

my regards,

Island creek oyster bar and Mare oyster bar(I think its in little italy) were the 2 best spots for me.

21 hours ago, curiouskitkatt said:

Permanent home is now at Mt Vernon Marketplace!

Thank you, Kat! We opened last night at Mount Vernon Marketplace with a smaller menu because that kitchen is super tiny.  I am still waiting for some equipment. Grand opening is on May 31st.

 It is ironic to see all the white assholes and they almost all have black jackets

I am sad to see they are gone and still haven't figured out what the secret was? 

We have half priced bottle wines on Wednesdays at Drift. All night long.

On December 22, 2016 at 9:58 AM, DonRocks said:

DC is not a big steak city; it's a big *chain* steak city. Other than Ray's the Steaks, what do we have? One local steakhouse does not a steak city make. 

Does anyone even remember how *good* Ray's the Steaks was when it had Landrum, Hartzer, and Slipp in one small restaurant? Granted, that was a temporary situation while Michael was prepping to expand, but it still lasted about a year. I may have even raised Ray's the Steaks to Bold for a period of time, because the side orders had gotten so strong; those days are gone, I'm sorry to say.

I was just discussing this with a friend the other day: We trail New York, Chicago, Dallas, Houston, Atlanta, Los Angeles, and Las Vegas for sure, and maybe some other cities, too - I think it would be a badge of honor to be considered "a steakhouse town" if it was organic product; this overpriced chain stuff is no more impressive than Seasons 52.

I remember having lunch at the Hell Burger followed by dinner at Ray`s on the same day. It was a great day

Hi there,

There are 2 seats still available for this Monday. Please call 202 350 4350 to take the seats.

Rest of the month and some September dates are booked.

thanks,

19 hours ago, jca76 said:

Will you be able to accommodate dietary restrictions if given in advance?  We're pescatarian (but no octopus), which hopefully isn't too difficult . . . .

I would do just that. 

14 minutes ago, mr food said:

We really enjoyed this intimate experience for a birthday celebration a couple of years ago. Will you allow corkage?

Anything for you Jay  you were both a delight to have

Daniel, still 4 seats.

Thanks Don,

This time we are requiring credit cards and the reservations are over the phone until my IT person decides to take the time to finish the online ticketing system.

Price is changed to $65 for 5 course menu, $35 for beverage pairings.

On 12/10/2015 at 0:40 PM, DPop said:

Come back to us Ferhat!

It`s back!

Starting August 1st and 2nd, Mondays and Tuesdays. 

Please call 202 350 4350 to RSVP.

10 hours ago, funkyfood said:

How are they being prepared?

Lunch time we serve them as a sandwich with fries and sriracha aioli, flash fried for 30 seconds. Dinner time they are sitting on Anson Mills grits. 

Arrived this morning at Drift