Ferhat Yalcin
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Posts
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Joined
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Days Won
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Profiles
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Dining Guide
Everything posted by Ferhat Yalcin
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I`d like to get everybodys attention to Eola. My first visit was last night (with my wife) and it was awesome. We had the tasting menu which is 6 courses and asked if they can do 2 different menus for us so we sample more of the food and they did. I noticed some of the food on the menu but most of them was created by Chef Daniel Singhofen on the spot. Overall we had a very nice, calm and relaxed dinner. The best course for me was a `sous vide rabbit` and apple sorbet was excellent. The rest of the meal was very good as well. From a tiny kitchen Chef can put out great food. Service was excellent provided by Dan. I believe once they settle in more they will have a very successful restaurant.
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I used to race on the streets and highways of Istanbul when I was younger. Since I`ve been living here I now drive like `Ms Daisy` which sucks for me.
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Very good to hear you are safe.
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We will be closed for our summer break between August 23rd - September 8th. We are back on September 9th. FYI Thanks,
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He actually is very down to earth person besides his `rock star` like looks. Few years ago when he was the executive chef at Bastide in LA (now closed) I had the chance to dine there and his food was amazing. Everytime I was in I had long chats with him and he is really a nice person.
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Dining in St. Michaels
Ferhat Yalcin replied to Ferhat Yalcin's topic in Baltimore and Annapolis Restaurants and Dining
5 minute bike ride from 208 Talbot to the water side and there are 7-8 crab restaurants next to each other. I tried one without knowing anything about them and was very satisfied. They use the old bay seasoning very generously. -
in addition to the crabs you should definitely try `208 Talbot`
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Fearless Critic Washington DC Area Restaurant Guide
Ferhat Yalcin replied to DonRocks's topic in News and Media
hard to beat the chicken and waffle -
Crab and Squid Ink Pasta Crispy Soft Shell Crab with 40 Year old Vinegar Sauce
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Todd Wiss (former executive chef of Black`s) and his wife Nichole, recently took the ownership and re-opened last week after some decoration was done. Menu used to be a massive one but now it is much smaller with a lot of attention. Everything in the kitchen is done by Todd and Nichole is running the front. Homemade pasta dishes, mussels and pizza are all great and very reasonably priced. They still do delivery. It is a great spot if you are in the neighborhood. Congratulations to both of you!
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Morey St Denis, Michel Magnien, 2000, 1er cru
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A beautiful and historic city in Turkey. Also known as `Sanliurfa`.
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Sea Urchin Pasta at Corduroy. Come, eat, enjoy and take a deep breath.
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When all those `individuals` come together, luck is not needed. Congrats to all of you.
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I can`t think of a better person to run the FOH. Rissa, you Rock !!
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New Year`s Eve Menu First Course Parsnip Soup with Tarragon Cream Island Creek Oysters with Apple Champagne Mignonette Roast Tail of Maine Lobster with Two Egg Linguine Blue Crab Blintz with Chayote Slaw Truffled Duck Egg and Leg Salad Second Course Peppered Rare Big Eye Tuna with Sushi Rice and Hijiki Seared Sea Scallops with Black Truffle Maitake Rice Porridge Whole Roast Baby Chicken with Arugula and Shallots Snake River Farm Wagyu Beef Striploin with Rutabaga Gratin and Garlic Cream Spinach Venison Loin with Chestnut Puree Dessert Pineapple Tart Tatin with Pistachio Ice Cream Hazelnut Bread Pudding Chocolate Tart with Caramelized Banana Baked Chocolate Sabayon Selection of Homemade Sorbets Happy New Year to everybody from Corduroy Family: Dan, Katt, Audrey, Carole, Maureen, Peter, Pichan, Meagan, Felix, Paul, Blanca, Lady, Avelino, Victor, Sandra, Daniel, Erin, Tom, Ferhat
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Waterless urinal
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I am really really not that old to be called `Mr`
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Starting Tuesday 11th - November, Corduroy will be switching to a 3 course price fixed menu instead of a la carte menu at lunch time only. The menu will be our full menu including appetizers, main courses and desserts. Price is $25. Lunch is served between Tuesday-Friday Noon to 2.00pm. Bar will not be open anytime soon for lunch.
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Thanksgiving Menu is as followed: First Course: Rouge Vif D`Temps Soup Blue Crab Blintz with Chayote Slaw Le Bocage Baby Greens Seared Bernaget Light Sea Scallops with Turnip Nage Main Course: Crispy Black Grouper with Clam Sauce Peppered Rare Tuna with Sushi Rice and Hijiki Roast Free-Range Turkey with Sausage Stuffing, Giblet Gravy, Green Beans, Cranberry Sauce and Mashed Potato Vande Rose Farms Beef Striploin with Lyonnaisse Potato and Meaux Mustard Sauce Dessert: Kabocha Squash Tart with Ginger Ice Cream Licorice Root Creme Brulee Michel`s Chocolate Hazelnut Bars Selection of Homemade Ice Creams
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Corduroy will be hosting a 5 course dinner featuring 8 different wines selected by Danny Haas of `Vineyard Brands`. The date is November 3, 2008 Monday. Dinner will start promptly at 7.00 pm. Cost of the dinner is $100 per guest, excluding tax and service. Please call Corduroy directly at 202 589 0699 for reservations. All the reservations must be confirmed with a credit card. Menu and wines are as followed: First Course: Blue Crab Salad with Hojiblanca Olive Oil - Domaine des Berthiers Pouilly-Fume Cuvee d`Eve Vieilles Vignes 2005 - Vincent & Jean-Yves Delaporte Sancerre Cuvee Maxime Vieilles Vignes 2007 Second Course: Crispy Black Grouper with Maitake Rice Porridge - Etienne Sauzet Puligny-Montrachet Premier Cru Champ Gain 2006 - Bernard Morey Puligny-Montrachet Premier Cru la Truffiere 1999 Third Course: Roast Muscovy Duck with Fig Sauce - Thierry & Pascale Matrot Blagny la Piece Sous le Bois 2005 - Rossignol-Trapet Latricieres-Chambertin Grand Cru 1993 Fourth Course: Grilled Shenandoah Lamb Loin with Bean Sauce -Chateau de Beaucastel Chateauneuf-du-Pape 1999 Fifth Course: Chocolate Macadamia Nut Tart with Banyuls Ice Cream - Domaine du Mas Blanc Banyuls Rimage 2005
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Thanksgiving at Corduroy: On November 27th Thursday, Chef Power will be serving a 3 course prix fixed Thanskgiving menu. Each course will have 4 different items to choose from. $55 for adults and $30 for kids 12 and under. Reservations are required and must be confirmed with a credit card information. Thanksgiving menu will be served between 1pm - 8pm. Please call 202 589 0699 for reservations.
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In addition to our wine and cheese happy hour, we now offer a great bar menu with some of the old favorites (springrolls, soups etc) and new entrees like faux ribeye, duroc pork chops etc. under $20. Bar menu is available in the evenings monday-saturday. this is a self promotion*
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they finally tied the knot. Congratulations to you both.
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Attention, Corduroy is not participating in Restaurant Week.