Ferhat Yalcin

I understand your points and yes, make sense and I agree. However, my point is, these small mistakes can happen very easily at restaurants and shouldn`t be a big deal(dealer example is exaggerated with price). There is no reason for a customer to be jackass over these issues and the restaurant does not have to honor the wrong price. I just walked out to see my menu as I am typing this and I see `hake` is listed. I haven`t served hake in over a month! and I just noticed that. If someone comes in to order hake, guess what? I don`t have it. And if somebody wants to be a big a** about it or sue me, let them be but still no hake. I also believe that when there is a menu put outside, that is not an advertising. It is just a convenience for the walking customer to read the menu without going in to the restaurant.

If the outside price was $6000 higher than the actual inside price, would you pay that $6000 difference (because you already made up your mind anyway) ?

Driving down the street, at a car dealership, you see the advertised price on a specific car. However, when you go inside the actual price is $6000 more. At what price you would think the dealership is going to sell you the car? Outside advertised or the actual inside price?

yes it was additional inspiration. Fried conch is simply great and I will put it on the menu at some point. I need to get my sticky floors fixed first.

We need a part time person (couple full or half days) to work in our kitchen. You will be directly dealing with whole fish, doing prep and some other things. There is a growth opportunity here if you like our work(we need to like your work, too). Please send your resume to info@eatfishnet.com Thanks,

As we are all humans it is true that we all can have off days. After reading Drive by Critic`s post multiple times and gathering some intel from my staff and tasting all the food she had, it made more sense to me that somebody here!! had an off day!?! Drive by Critic, Thank you very much for coming to Fishnet for the first time. I am very sorry your visit was not up to your expectations. In your post I need to highlight some points. First of all you have your own palate and taste buds and decisions are yours. I have no defense if you do not like a specific type of food but I will say that I am sorry you did not like the lobster roll (I use fresh, live lobsters from Maine, cook them daily resulting 10-12 orders a day with homemade tarragon mayo covering the meat in the potato roll). I am sorry you did not like the spicy gazpacho ( I use a lot of fresh vegetables and spices, using a blender, resulting a pureed soup style gazpacho,not chunky at all, yes there is pureed gazpacho in United States and there is nothing wrong with it, in this case it will be very hard to define what kind of vegetables are in the gazpacho just by looking, however experienced palates can tell, before serving I add a touch of green apple balsamic vinegar from `ah love oil and vinegar` in your case it was forgotten and again I apologize for that) You also mentioned you were put off before you came in because there was an odd fried fish smell in the air. Unfortunate but I have no control over that smell and it is actually coming from the grill not fryer (I change my oil every 5 days using 100% pure canola oil and filter the oil after the third day, which is better than the usual restaurant standards) You would not smell that kind of a thing in the city because all the vents are going up in the sky 9 - 10 stories. Fishnet is only 1 story and I have a flat roof but my vent is towards the back of the building facing the street behind the restaurant. Think of this as your neighbors are having a barbecue party in their back yard and you get to smell the smoke. You already mentioned there was no smell indoors which is how it is supposed to be and a sign of a clean and careful restaurant. Noise level would be high because of my hardwood floors and there is no sound absorbing equipment. There were actually 4 kids in the restaurant at your time ( by looking from the camera recording) and this will bring some noise. My restaurant is kid friendly, a lot of families come here and I never claimed to be a quiet place. I am glad you liked the coleslaw. Your bill came up to $46 because of the 2 orders of lobster roll ($16 each) and I can not dictate the price on lobster at all, 2 sides, gazpacho and a drink. My system is, you bus your own table as I have no wait staff. Even if you do not bus your own table we still clean up after you and do not say anything negative after you or expect anything from you. In your case you did not quite bus your table, there were still napkins and cups on the table and we still cleaned up after you. While you believe you have all these valid points in your post, I believe that you took unnecessary jabs and making Fishnet look bad. I always welcome if a critisim is constructive but your post is not that. In this board it is almost always the point that when you go into a restaurant and if not happy, you should talk to a manager or the owner of the restaurant. I wish you did that while you were not happy with almost anything you had but you chose not to do so. Even Tom Sietsema always tells his chatters to speak up. If you do not tell me(or someone who works in here) how your food was, how am I suppose to correct it or serve you some other things from the menu??? By the way if you choose to visit Fishnet again and order the lobster roll and gazpacho, most likely they will taste the same because I was not able to discover anything wrong. As I said at the top of my post, somebody had an off day. I still believe that somebody was not Fishnet. Maybe you were having an off day and whatever experience you would have most likely to be negative. And I do not appreciate you saying my gazpacho looks like Herdez salsa verde (btw, I had no idea what that thing was until I googled it and yes my gazpacho looks like that crap but it is homemade and I am sure tastes much better) and I definitely do not appreciate paying $25 an hour to park my car in New York for couple of hours on my own, somebody needs to get me the valet for that price. I wrote this to defend my restaurant and express my feelings. I have no intention to disrespect Drive by Critic.

Opening a restaurant is very hard. Whether you use your own capital or with an investor. It is harder for owner chefs because this is a dream of their lifetime. There is a ton of emotions involved. Many nights without sleep, many days of planning how to make things work. After all the restaurant becomes your baby. You have to take care of it consistently, make changes, update the menu, make new drinks, back of the house stuff, dealing with employees, payroll...etc. There is a lot of things need to be done on a daily basis. Amount of work can not be compared to an office or a construction job. Hardest part of all these is to see your doors shut. Somehow you are dictated to stop. Whatever the reasons are. Very very depressing. Humiliating or a big embarrassment for some. Nobody wants to be known as a loser. Nobody would want to hear `that guy did not make it!!`. However, not everything is controlled by the chefs, owners or the employees. Todd and Nicole, You brought a great, lively restaurant to life. With a lot of attention to details and everything from scratch. I truly enjoyed my many meals at Radius. You made a restaurant very successful. I wish I could support you more often. I wish many people did support you more often. I do not believe the bad rumors that are online. I am very sure that you guys had a very very solid reason to close. There is no shame in here. I only believe you both should be proud. After all you put a lot of work and time for your restaurant and did not cheat anybody. Shame is for chefs/owners who consistently cheats on employees and government and comes back out like nothing happened. You both are my friends and will remain friends both in real life and on my webpage http://eatfishnet.com/index.php/about-us/friends . I wish you the best!!

forgive me as I do not know this, is diced lobster meat mean anything bad?

just to make everything more complicated, are shorts in casual dress code or nice and designer shorts are accepted in high end dress code?

cleveland park, tackle box replaced mcd

I had a dozen `whale soft shells` came in from SC last week. I am not able to get it again until next week because of the current weather conditions in SC, fishermen can not catch, I was told. So this can easily relate to the price. Size of the crabs looked fine to me, in my 4x4 ciabatta bread the crab fills up, legs and claws go way out the bread and people love it. Something I noticed is, some of the crabs shell was not soft enough (still very edible) but not what I expect from a soft shell. I guess this will change eventually. I serve it at $16 with red pepper sauce as a sandwich.

I think a lot of us, restaurant people, should write days like that or just normal days, it is very entertaining to read. Thanks Dean

As the demand and requests gets higher, I am happily forced to do this change which will make darkstar and tweaked happy as with the other people. Starting March 31st, Saturday, we will open at 11.30am, every Saturday. Closing is same at 9.30pm. And I personally do not want to live my life in here at the restaurant so the result is starting March 26th, Monday, we will be closed every Monday. I hope this will not be an inconvenience for people who work in the area. I will update the webpage sometime soon.

LOVE Outback`s `thunder from down under brownie`

Mike has grey, get your facts right please

Don`s main point is, Spike publishing himself as `I can do better food than many other chefs here` and telling this ignorantly while he doesnt have much of a background or a training long enough, under really good chefs. I don`t think Don cares much how Mike and Spike do their PR. When you say `you can do better` there is always a two sided argument. If somebody tells me they can drive better, I will say prove it and/or no you cant. So there is always a defense. I agree with Don, Spike is very ignorant and full of himself. However, I believe they have the right to do their PR any way they want.

I also want to congratulate Freddy`s and Chris for putting out a great beer list and nominated by RAM

I will be happy to share my excitement and happiness with you with these great news: - Sunday,March 4th, we are starting brunch. Brunch will be served only on Sundays(for now) between 9.00am and 2.00pm. Comes with that, there will not be any dinner service on Sundays. So Sundays are for brunch only and no more dinner. Other hours are remaining same so far. - I received a mail this afternoon and it got me very excited and thankful. Restaurant association of Maryland (RAM) has selected `Fishnet` as a finalist for the Maryland Favorite New Restaurant Award. The winner will be announced at the Annual Awards Gala on April 16th. Until that time, they encourage all the finalists to direct their supporters, friends, family to vote for them. So I would really appreciate if you take the time to vote for Fishnet. It only takes less than a minute. The link is http://www.marylandrestaurants.com/gala go to public voting and vote. After voting you need to leave your information so they will know it is coming from real people. If any of you are interested in this gala, you can purchase tickets from the webpage. It looks like there will be cocktail hour, 3 course dinner and dancing. Thank you again!!

it means you have to order antelope in your nice jeans:)

if the restaurant is good or great, whatever, `this place rocks` would be great. another sticker should be made `this place sucks` just so we know

the evening we arrived at my parents house my dad prepared this dish. Baked several hours in the oven in a clay pot. Top is covered with dough to make it air tight. I actually did not know my dad can cook but it was great.Beef, tomatoes, green peppers all combined.. a trip could not be completed without eating original `balik ekmek` and drinking pickled cabbage juice and cornishons is a classic my parents house is right at the beach. enjoying a relaxing day and Turkish coffee at its best with a great view I am hiding from my wife because I did not want to get on that plane My friends took me to few different places that they were new to me. Enjoyed the food so much and the company. I loved it very much that I am planning my next trip sometime again in this year.

I understand the entire subject here and want to say: what if it is the diner`s first time in that restaurant? Wouldn`t the tasting menu be new to them anyways? so why ask for something off the menu?

During my vacation of about 2 weeks in Turkey, while I visited my family, I also traveled for 3 days to southeast part of Turkey to these cities: Antep (Gaziantep), Urfa (Sanliurfa), Mardin and Diyarbakir. I was there with my friends who I grow up with, their families, kids and of course my wife. Our main and only purpose of this travel was food and to eat a lot of it. These cities are full of history. Because of their strategic locations, they were homes to many empires so the structures, homes and current museums tell the stories. Our first day we arrived in Antep at 8am by plane. From the airport a midi bus was waiting for us and the rest of the trip was done with the midi bus and the local driver who knew a ton about this part of the country. First thing we did was checking in the boutique hotel on downtown Antep. The hotel is the extended part of Antep castle. Everybody was hungry to eat breakfast after checking in so here is the breakfast table : Specialty in Antep and it has to be eaten at breakfast is called `Katmer` which is actually a dessert. Layers of homemade phyllo dough filled with local pistachios (by the way Antep is known for its pistachio) and cheese: From the breakfast table we wandered in the city and the local copper bazaar copper pans, plates and pots are handmade right in front of you here. At our break times when relaxing at a cafe, besides the traditional Turkish coffee we also had Menengic(pistachio coffee) and it is wonderful. I had pistachios raw, roasted, milkshakes and dessert but having a pistachio coffee was first. It takes longer time to make and brew it but there is nothing like it I can describe. and I didn't get a picture. For the dinner we went to the only fine dining of the city `Imam Cagdas`. Many of Istanbul residents get their desserts shipped from Antep. The desserts are truly, incredibley delish. Of course eating lahmacun and kebab is inevitable. and I just saved me a bunch of time eating them together another great dish is called `Ali Nazik` which is pureed eggplant with garlic yogurt and topped with a kebab me after eating for almost `3 people` We spent the night at the hotel. My friend pointed me out that there is a place 2 blocks down from the hotel and open only between 6am and 9am. And all they cook is liver. How could I miss that. I was there at 6.30am to get my liver wrap white pieces are lamb fat. Next morning we went to my friend`s small village house to have home cooked breakfast. From butter to yogurt and cream and bread all were homemade that morning for us. couscous this is where they cooked the bread My friend`s family own a huge but huge piece of pistachio land right by the Syria border. We took a tour and went all the way down to the barbwires. Behind the wires is the landmine field and of course, Syria. After the breakfast we started heading to Urfa. We stayed at a much modern hotel in downtown. Went to the spice bazaar and I got myself awesome sumac and Isot. Only time we had to eat in Urfa was at a tiny kebab place which only had 6 tables and the cooking was done outside on the sidewalk on a charcoal grill. I don`t know what it was but I could swear by it that it was the best kebab I had in my entire life. So I ordered 4 portions and stuffed myself I was just thinking that I had no more room to eat or breathe this awesome `Kunefe` showed up in the size of a car wheel. yes I ate as much as I can. After the breakfast at the hotel we started moving and next stop was Mardin. We had lunch at `Rido Usta Kebapcisi`. Meat is grinded with cleavers and they use more fat than usual. It was very good but not as good as Urfa kebab. gotto have those grilled peppers and tomatoes. We did not stay in Mardin and started driving to Diyarbakir as we had an evening flight back to Istanbul. In Diyarbakir planned dinner was to eat lamb ribs. Long cooking time and spices made this dish very tasty. It was very fatty as well. there was also lamb intestines stuffud with heart, liver and rice. Yes, I ate all of it and enjoyed it. Next to the intestines is `icli kofte` bulgur stuffed with ground meat, rice and other spices. We had dessert somewhere else and I have pictures of them but this post is getting long and I am tired now. If anybody is interested I can email them. Any questions are welcome. I truly enjoyed this 3 day trip with lots of food. If any of you are going to Turkey, make extra time and go visit this side of the country. I highly recommend and you will be so glad you did.

it is `isot`. homemade, dried on the roof of who ever is making it. It is from Urfa. There are few different isot peppers. The one I use is specifically to make cigkofte.

both positions are filled. thank you for the interest.