Ferhat Yalcin

I am disappointed, as well, with the ingredients. Also, there are a ton of flavors now You should give a try to `gelato fiasco`. more expensive but better than what Talenti used to be.

I`d like to give a big shout out to Joel and his dedication to providing great coffee with great customer service. We started using his coffee here at Drift with french presses and the results are really really good. Thank you Joel,

Help needed! and we pay for it Open kitchens are fun and exciting to work in. You get to see the entire dining room and patrons see your hard work, better yet, they taste it. Hearing `ahhs` is the best music you can listen during the service. We are hiring for a full time and a part time kitchen position. Email: ferhat@drifton7th.com with a resume please.

FYI, their chef is the talented Sarah Biglan, for sometime now.

For the lovers of Soft Shell Crabs:, season has started and crabs are making their way up from Florida and Carolina`s. We have them here at Drift as a special all weekend long until we run out. Flash fried, served over Anson Mill`s white grits with sweet bell pepper sauce.

How about a place I can go for lunch tomorrow in DC?

I had no idea that people actually sous vide fish. Never heard of it. If anyone knows a restaurant please let me know I am very curious to try.

finally everything is corrected on google. I do appreciate everyone`s help and support about this crazy issue. We were also able to update the Drift webpage with the direct menu tab and pricing on the menu. Thanks again!

thank you all for the great help and support, especially DaveO! Google has been playing us, no question about that. Today I was able to get them on the phone, have the business show open again but as `Fishnet`. they will mail a verification code `the third one` and once that is put in, the whole thing will change to Drift. lets wait and see!

yes, free corkage for you and the group

JSnake & Daniel, We actually changed the seating layout and have only tables(no more booths) and bar seats. There is not a lot of room to push the tables together maybe only 2 of them can be combined. In addition, it would be really hard for me to serve a table of 8. I prefer that you all have a good experience and not suffer with delayed food. However, your enjoyment comes first. If you really like to sit together and don't mind the timing(some will be served some will be delayed at the same table) I`d be happy to do the table arrangement to your liking. Let me know please. thanks,

Joel, Much appreciated for the notice. I will get my manager to take care of this.

I literally just scrolled up and saw the dinner talks/plans. Let me know with date, how many of you and other details please.

Thats a great question. I understand the challenges about the newborn and I always welcome any babies/kids of any age. I am a proud dad, too. As you would understand, Fishnet was able to do a great amount of take outs due to the menu being mostly sandwiches. Drift`s menu can still do partially but I do not recommend some items. Such as mussel bowl, bouillabaisse, tuna tartare, ceviche and such foods are almost impossible to do as take out due to their presentation and the incapability. Again, that does not mean I ignore take outs. Other menu options are available for take out such as lobster roll, fish n chips ..etc. I hope this helps. BTW, before any of you make a trip to Drift, our building had a major drainage issue on Sunday that forced us to close. Our walls are damaged and some other stuff. I plan to re-open on Thursday or Friday if everything goes well. Thanks,

good luck finding a sandwich here!

I always appreciate and welcome constructive criticism and `NO` it is not your fault Fishnet closed. I hope to see all of you here at Drift someday. come drift with me

I witnessed this on multiple occasions. I think of it both sad and funny.

Time has come; Going Fishin' til the Fall; Fishnet SHAW/DC will be closing its doors on Sunday August 2, 2015.(with the last service being on Saturday evening) We'll be back in the Fall with a new accessible, approachable vacation-inspired brand that we're excited to unveil to our loyal following and new guests alike. Join us to toast Fishnet and our future on Friday and Saturday. Our entire menu including beer/wine will be half off, both on Friday and Saturday.(this also means when we run out, we are out of food or beer). Regards, Ferhat

Hyattsville has a huge bar with tvs

You are 100% right with your assessment and you are not being critical at all. I actually appreciate what you said about the lay out. My challenges here in Shaw is not a single thing but multiple issues. It is not only the Old Shaw opinions. There is a lot more than that. Everything seemed really good on the blueprints before the opening but in reality they were not. Lay out, wall colors, lights, bare walls are all issues. There is no connection in the restaurant. (I should have used that interior decorator). Top these off with inconsistent service and food, and you get a not so good restaurant which would result with `Im not returning to that place again`. We are working to change all the issues said above(and many more) and make the place more welcoming and relaxed with a flowing layout which would create energy. I will revamp the menu as well. Hoping to finish by early August. I will also pause FishNook for sometime. Please keep the comments/ideas coming, they are truly appreciated.

I should chime in here to provide a little more information about this article. While I do that I might romantise the whole situation because I am very much emotionally connected to Fishnet. I also appreciate the support from you people. you have been great, giving a lot of information, very much needed constructive criticism and your hard earned money. When I opened the doors in Shaw, I had the intention to serve the same high quality fish, mostly as a sandwich, simply prepared with homemade sauces and sides. I started with the same exact menu from Cpark, same prices and same counter service. I did not have much time to train my staff and some mistakes were inevitable. I probably offended some and am very sorry. However, what started as a very promising business, died down in a very fast pace. I'm talking about 130-150 people daily to 30-40 people, in a very short period of time. During that time I also experienced some of the worst comments and behaviors from some people. Sending food back to kitchen became a daily habit. Nobody liked the crab cakes I made(actually they were hated by most). Apparently if a catfish is fried, it had to be in corn meal. Using a tempura batter was a big sin. Many of the fried catfish was also sent back because it was not cooked enough for many. Charging $3 for a homemade coleslaw seemed offensive not to mention the $5 local tomato soup was a bigger offense. To top these, I personally had people came to the kitchen wishing me a 'I hope you fail and close your shop soon'. I still can't believe these but trust me all these happened. These were the offensive ones. I also had many people asking for plated fish items because not everybody wanted to eat bread and not many people wanted to pay more. Looking back in my life, I grew up eating this stuff. Somehow Shaw had a different idea than I did. (Gordon Ramsay would be furious if people told him how to make fish and chips). And when I say Shaw, that is the local people who had been living there for a long time. Many of these people have connected roots in south. That was the time I wasn't able to figure out on my own and started seeking professional help. I doubted my self and the identity of Fishnet. I had many talks with Tom Power and other professionals from the restaurant industry. They were helpful but did not remedy the situation so I emailed Todd Kliman. I did because he has been very supportive of college park Fishnet and gave good reviews. He was quick to respond and we had a phone conversation close to 2 hours. He in fact gave me thoughtful ideas and some other restaurant examples who had faced the very similar challenges. It was about bringing the neighborhood together and relaying the message starting from the kitchen, how I use high quality fish and local produce which at the end effected my prices. I never really advertised my local, sustainable, fresh, sometimes organic, seasonal produce/fish/homemade sauces..etc which highly effected my $12 fish sandwich. At the end of the conversation, Todd asked me to do a follow up with him to see how it effected the business. He was very interested and sincere and curious. I said I would update him. My investor had a different route in mind. She simply thought we needed more exposure and a PR person. She loved the food and the way I operated. When the PR person came on board she tried mostly everything on the menu and convinced us that we needed more exposure(what a shocker, right!). She is well connected and had a team of consultants. The problem was going to be solved with an addition of a bar, switching to table service and education of what we do, how we do the food. Maybe it did help a little but after 6 months of her work, we didn't see much of a business increase. I also started Fishnook in that time which created more confusion of the identity of who we are as Fishnet. So I, once again,very frustrated and stressed , started to look for help which lead me to find the current consulting company. We had few initial meetings and they started their assessment. It was a 30 page report. Which got me into a huge shock. It was clear that I lost the sight of what I wanted to do. Very next week after I had the report, I was in touch with Todd. I felt that he should know. The whole article started that way. I don't believe it was in his agenda to write this article. After reading the story online my emotions hit a new high level. I was a little confused, as well. After digesting for few days, I now think it couldn't have said or written better. Todd nailed how I felt and what I have been through. He was also very gentle so the article would not hurt the business. The story is, as he said, not about the bread and filling. it is what it means to local people in Shaw. So respectfully, I disagree when somebody thinks this story is not related to the neighborhood. Fishnet is in Shaw. I would have very much loved if I was able to connect with locals. I did in college park and the local community has a huge support of the restaurant. It is getting late as I try to type this on an iPad which I find it very difficult and I spent a lot of time thinking and writing. I did not mean to be disrespectful or hurtful to anybody. Personally or business wise. To sum it up, I will have a new operation with a new direction on the identity, in few months. It might be called Fishnet or the grill from somewhere on an unknown island. It may be more fish sandwiches or none on the menu. But it will not be a fine dining priced place. I would love to make it accessible to everybody. It is also very ironic, as I am finishing up, on the radio it is playing ' don't let me be misunderstood by Santa Esmeralda'.

Hi there, I have 2 seats opened up on May 19th, Tuesday. Please email fishnook@fishnetdc.com On this note, I am switching to an online reservation system(possibly starting next month) where you would see the available dates and seats for the upcoming months and purchase your tickets. This will save you(and me) a lot of time and email exchange. Thanks, Freddy`the machine gun` Ferhat

it wasn't cheese on top, what is it?

Thanks thistle, Bumping this up. Party is all day tomorrow, see you here!

I saw this place on TV in local news. Colorful(obviously) serving trays was a big eye catcher for me(and the rest of the people in the room). Have no idea what the name is