Ferhat Yalcin

Happy Birthday Jenna ,

(keepin` simple)

oatmeal with slices of peaches , great taste but boring

agree with Nadya , opentable rsvp`s doesnt mean you get the worst table possible , the traniee server or the 2 month old dessert from the kitchen.

The person who posted that he doesnt treat equal to those 2 , he must be either drunk or high.

Mike , do you count Rissa and me as a guest or ... what ?

I`ll be extra happy to do this on a sunday morning. Im extra interested . This will be very unique.

I dont like it when people bring their bad attitude and arrogancy into the restaurant.

(I dont mean to relate this to segways , this is totally another opinion of mine that shouldnt be brought to the restaurants)

I would take it for a test drive back in the alley since Im very into cars and anything moving with an engine. check the tires and handling&gripping at the corners , see if I can drive on single tire , who knows maybe Rissa will let me serve on a segway in the future

[Nobody in town is happier RW is over than I am.  Cheers, Rocks]

there is me and Nadya

I can have this tomato marmalade and basil tart dessert for breakfast, lunch , dinner and late night snack . it is that good.

If I had any tables to give away , I`d auction them in here and make money out of the tables. or try ebay

We have never served kool-aid before but Im sure if Chef makes it , it will kick butt.

We had some of those breastfeeding guests at Corduroy. some of them our regulars. we usually try to seat those people away from the other tables.but you know what , instead of me serving them I always ask a waitress to take the table. and the problem is solved from the both sides.

Question:  when a glass of wine is sent back to the kitchen, is it ever actually drunk?  Is it poured down the drain?  Left out for the cleanup crew?  What actually happens to that glass which is so magnanimously and ceremoniously sent back "to the chef" compliments of Vinny Maggotino?

the Chefs I know do not drink when they are running in the kitchen but of course they like to try the wine as a sip or a glass after their shift is done or close to the closing.

if it is for chef I always save that glass and make sure he drinks it.

Eduardo at Oyamel

Im sure Dean is joking with his message

Hey Don... How about a private topic for restaurants to post no shows with names and phone numbers?

I vote for that

Im really sick of this idea people have.
You beg for a reservation and dont show up.
I understand the excuses (real ones) but do you not have the guts at least for a phone call to cancel the reservation ?
Im sure alot of people in this business will agree with me.
Dont wanna come , reach the phone.

Im gonna carry a pocket size video recorder all week long to shoot the weird situations right on time

Colvin Run is 20 minutes away

Happily, I was able to secure a NYE reservation at Corduroy via OpenTable.com.  I was asked, though, to provide a credit card to secure it.  I understand it in principle, HOWEVER the site doesn't tell you what you're agreeing to vis a vis the card (e.g., deposit will be applied to the card now, etc.). 

I don't have any interest in losing this res or canceling it, but I did think it would be nice to know the score (I plan to call Corduroy for info, unless the fine staff would like to post info).

Happy Holidays!

here is what we do for NYE :

we serve a la carte menu but it will be a little different than our usual menu.

we ask CC info to confirm your RSVP , but when you give us that info we dont make any charge right away , rather we wait. we wait untill the RSVP night.

If you dont show up for your RSVP we charge 40$ per person. If you need to cancel your RSVP , you need to do it in advance of 2 days by 5pm of your RSVP. later than that day we charge you 40$ again.

When you do show up , we serve you one of the best meals in town with the best service we can provide.

Further info ? please let me know

Examples:

because they look like the expense account types and will probably drop huge coinage.

I respectfully disagree on that at leats to my side. Those expense account people usually spend less money than the usual they spend. I know it shouldnt be that way but thats what I`ve been seeing.

Oh, the gluttony...

Mon, lunch, David Greggory. Dinner, Corduroy.

Tues, lunch, Rasika. Dinner, Galileo.

Weds, dinner, Vidalia.

Thu, lunch, Kinkead's. Dinner, Notti Bianche.

Fri, lunch, Atlantico. Dinner, Galileo.

Sat, dinner, 1789.

Sun, dinner, IndeBleu.

here is where I`ll be ;

Monday lunch Corduroy , dinner Corduroy

Tuesday lunch Corduroy , dinner Corduroy

Wednesday lunch Corduroy, dinner Corduroy

Thursday lunch Corduroy , dinner Corduroy

Friday lunch Corduroy , dinner Corduroy

Saturday all Corduroy

Sunday Corduroy

Monday Inova Alexandria Hospital.

Do we get any discount since we are in the business ?

Chef Power is usually using chicken stock in the soups. Ths squash soup has also foie gras in it (besides the chix stock).

But we`ve been accomodating our vegeterian guests as well. Some of the appetizers are vegeterian and as the main course we serve a great combination of mixed seasonal vegetables. But be careful because other people in your party might try to steal those from your plate.

I say you should give another try. I`ve been there 3 times now and their shakes rock. especially banana and oreo cookie. I like the fries way better than 5 guys and I know for sure that the meat Im eating is very high quality and tastes good.