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Ferhat Yalcin

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Everything posted by Ferhat Yalcin

  1. Ferhat Yalcin
    pouring the soup table side also keeps the edges of the bowl/cup clean and makes the soup look like not coming from a roller coaster.
  2. Ferhat Yalcin
    Alexandria location of this locksmith is my go to store. I have used their service and products in the past year more multiple times and I am very happy and satisfied. Every person who works in this store is super knowledgeable and explain small details. They will come and do a survey where you would need the service. They will tell you if you are overdoing it or the right choices are made. They call, email and come and do the service always on time. Product line is great enough for me where I can go in the store check out the locks and ask questions. Since safety is very important they will make you feel safe even with the answers they provide. Compared to other locksmiths the price is about the same. That of course changes with the product you purchase. However, the service and information they provide is unparalleled. Ferhat Yalcin
  3. Ferhat Yalcin
    Tell them you are vegeterian, they will unfriend you.
  4. Ferhat Yalcin
    Corduroy's second floor comes to my mind. Has a great bar and enough room for a buffet style food
  5. Ferhat Yalcin
    I did not see much attraction here so far. Very few people and maybe 4 different farms. Anybody have more info? I know it is every saturday between 7am and noon.
  6. Ferhat Yalcin
    This doesn't explain why he lives in a huge chateau but I agree, that story would be very interesting. maybe a CSI about G3
  7. Ferhat Yalcin
    It looks like opening is delayed, as expected, by few weeks. I am hoping to open doors in september
  8. Ferhat Yalcin
    not only that but you are truly great and lovely couple.
  9. Ferhat Yalcin
    We are getting ready to open late August. We do need some talent and sharp knife skills in the kitchen. You have to follow directions as well. If you have good experience with seafood (mainly fish) and know how to cut, clean, portion and cook it, you are welcome to get on board. Job will probably start 3rd week of August. Depending on your experience we can talk about your hourly rate. I have great respect for my staff and I expect the same from you as my employee. If you are not honest and like to be late to the shifts, please do not apply. Please email/PM your resumes or any questions. Do not respond here on the board. All employees get free parking. Thanks, info@eatfishnet.com www.eatfishnet.com 5010 Berwyn Road, College Park, MD, 20740
  10. Ferhat Yalcin
    I know Tom Power does. And guess what he answers when they ask the reservationist`s name: `Ron Jeremy`
  11. Ferhat Yalcin
    in 2001 I got a parking ticket in Blacksburg, at Virginia Tech. My friends assured me if I don`t pay nothing will happen because the school is taking the money, Of course I did n`t pay and changed my license plate 3 or 4 times until I get a mail stating that ticket in 2001, if not paid in full it would be deducted from my tax return. That happened to me in 2007. After 6 years and few license plates later. I could not believe it. And yes, I paid it in full with the penalties, after 6 years.
  12. Ferhat Yalcin
    Alex is the guy to talk at the truck. Good sandwich.
  13. Ferhat Yalcin
    the cover is very cool. Congrats!!
  14. Ferhat Yalcin
    why don`t you use Burger Joint? I am sure 50 is piece of cake for them.
  15. Ferhat Yalcin
    www.eatfishnet.com I also have outdoor seating.
  16. Ferhat Yalcin
    How about you open your own place ?
  17. Ferhat Yalcin
    super cold lobster meat, rubbery bread, invisible mayo mix.. yeah, I made that mistake.
  18. Ferhat Yalcin
    damn, those deep fried whole shrimps are gooood..
  19. Ferhat Yalcin
    It really does not make any sense if the entire restaurant is slow and the tables are available. They should have seated the party no matter what. The hostess should have taken the charge without asking the manager`s permission. Now after what happened to jiveturk21, it costs more money to the restaurant because they lost a potential customer who will not be going back and spending money. For every restaurant the rules are made to protect and benefit them. However, since human beings are enforcing the rules they should be able to bend and/or customize them with each customer`s need.
  20. Ferhat Yalcin
    This is the place where we had dinner after a long day at the beach. Twin Brothers I had the grouper fingers and my wife had the deep fried conch. They were both great, no grease, super fresh and moist. The portions were huge as well for a small price. This place is in Nassau.
  21. Ferhat Yalcin
    those `crystals` are acid turned into crystals after the aging process. the gouda you had from the grocery stores are just sh** and taste horrible, IMO. I made the mistake of trying once from safeway. You should try cows milk gouda from Netherlands. I think they make the best of them. prima donna and roomano are some of the top.
  22. Ferhat Yalcin
    Donna is a pro, Brock is a rookie. That is the difference my few dinners were quite tasty.
  23. Ferhat Yalcin
    You should consider getting Laphroaig for a peaty one. Bunnahabhain is another great choice.
  24. Ferhat Yalcin
    where do you find the time to do all this online research?
  25. Ferhat Yalcin
    This is a common practice at the fine dining restaurants. The person in charge of the wine, presents the bottle for the customer`s approval, goes in the back and opens it( this really helps if the cork breaks and for the decanting the sediments or if the cork is a tight one), pours a sip to taste and smell the wine to check if the wine is corked or simply a bad wine( by the way, I know the training at Eve, nobody pours a half glass it is only a sip, I assume this is just an exaggeration you mentioned) and brings it back to the table for the customer`s taste approval. There are many restaurants do this kind of service and I believe it is the way it should be done at the high end/fine dining restaurants. Just to mention few restaurants who do this besides Restaurant Eve, Corduroy, Per SE in NYC, Charlie Trotter`s in Chicago, Melisse and Patina in LA are few. I am sure Mark Slater would know more of this. So you shouldn't be worried about the wine service you had at Eve, It is a great way to do it. Just try to get used to it.
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