Choirgirl21

Is there a substantive review that I missed? Why did people get camped food? This bothers me that people say they got comped food but don't say why, yet offer non substantive reviews.

??? The only people I saw that said their food was comped also stated that they were there for the soft opening (where food is often comped).

I'm eager to check this place out based on early reviews. I think we may regret our decision not to go this Saturday to give them time to work out kinks when next month we can't snag a reservation.

I'm gonna have lived on the Front Range for five years and have never been to any of the ski places. Oh well...

You really moved 5 years ago? What the...?!

Choirgirl, it wasn't a reply to you; I just happened to quote your post. My post was merely informational; not trying to make a point other than that all three of these brands may be of questionable quality.

Ah. Thanks for the clarification.

My good friend went to school at University of Wisconsin in Madison, had a keg delivered, was supposed to be Spechers beer. By the time they were ready to tap it, it was late and the store was closed. They delivered a keg of the root beer instead. Not a happy evening for them.

That would indeed be disappointing.

Don, I'm not getting the point of your reply to me. I've had all three, I commented about one of the other ones upthread. ???

You had me at "quality" then lost me on "good", so I'll defer to Inigo Montoya and maybe Jean Anthelme Brillat-Savarin.

It depends on what "quality" and the indifferent one-armed hug of hot air that "good" conjures. Putting Guy's famous Donkey sauce, any of many curries or truffled nönsense on a chicken isn't going to change the quality of the bird. Quality is different than taste and judging by America's collective cholesterol and waistband, what tastes good might not be the gold standard of overall excellence. I don't think anyone can give a definitive, absolute, guaranteed, clinical answer as to whether chickens (not cloned ones) of a certain provenance are always, without fail, better quality than others or if that quality can change by squeezing curried ketchup on it. I'll give it a shot.

1. Is a fancy, pampered western chicken invariably better quality than an Indian chicken that has been taking bird baths in the Ganges?

Probably.

2. Is a fancy, pampered western chicken invariably better quality than that Indian chicken after it has been given a spice treatment?

Same as above.

2a. Does the fancy one taste better than tikka cinderella?

That's apples to apple sauce comparison. The flavor might depend on the caliber of the spices and who is making it. There is delicious, awful and septic international food depending on your tolerance for spice/heat/flavors, who makes it and where/if they washed their hands. If there is a polluting child labor scourge in the lucknow fennel and dhania coriander industry, then I'll re-evaluate my spice rack with more conscionable reasonings behind the seasonings.

Again, chicken should elicit more than just isolated, singular taste. There are other variables. It is like those achingly dumb best restaurant lists which try to separate the wheat from the chaff using a weenie thumbs up/down Academy Awards method (the Gong Show does better merit calculus) which doesn't factor anything remotely tangible such how much they pay or exploit their staff, do they offer benefits, paid vacation, recycle, compost, donate to charity, etc"¦the kind of measurable under-the-hood-mechanics that actually make a restaurant function; sort of how one rates a car on fuel consumption and reliability in addition to how much the V8's purr makes yours and everyone else's genitals tingle. But most people have only so many shits to give, -whoever cooks the food is decidedly not one of them- and they rarely look beyond the mismatched estate-sale forks because it is *only* about the taste and food just comes out from behind a door shaped curtain, like pre-cut plastic-wrapped meat at the supermarket show and it's just easier that way.

In Steak R-evolution, heavyweight Parisian meat-wad Yves-Marie Le Bourdonnec sweats and slobbers so much over the porterhouse served at Peter Luger's steakhouse you'd think it was ortolan. He lauds their Angus' marbling and its tender juiciness, the payoff of a young animal's gluttonous diet (less collagen is best suited for Luger's crude and fashionably unskilled 800F grill) and goes globetrotting, visiting farmers who raise different breeds of blue-ribbon cattle with varying degrees of hayseed folklore, farmhand massages and premium husbandry. The liability of the Peter Luger's CAFO meat slabs however is the amount of commodity feed that needs to be purchased from so far away to fatten the things up and they make absolutely no mention of how (horribly) they are raised. The camera crew never went to go film those animals. Exceptional subjective taste, but the quality is not even debatable. So you are left with one of those 5 room/feedlot puzzles: how to raise animals on pasture to market weight in less than 2 years without having to buy too much environmentally nefarious feed or compromise the humanity of which they are raised "“provided those variables matter to you in the equation. If not, then why care? Eat up and enjoy because in 40 years you'll be eating chickens out of a test-tube.

What is so scandalous about using Hellman's? Americans eat more Hellman's than whatever constitutes salsa and the saintly Heinz's ketchup annually. Sure southerner contend Duke's taste better, but as far as a pasteurized product goes, it is consistent and very safe until someone mucks it up with truffle lube or sticks their fingers in it. If the CDC and consumers expects a national chain to make their own mayonnaise from whole eggs then they might want to print out some more egg safety brochures and stock up on Ipecac. If you are curious as to the quality of the chicken a restaurant uses, ask them: "what kind of chicken do you use?" Tell them you are and intern at the City Paper. They should be delighted by your curiosity would be even more delighted to brag about the quality of their ingredients.

This post is fantastic. And thank you for saving me the point about Hellman's.

I thought the Sprechers was disgusting. I couldn't drink it. I've also realized I'm just not into the hard sodas. I don't really drink soda much as it is and alcoholic drinks to me should be balanced between sweet, bitter, etc. Curious about the hard ginger beers, but if I want alcohol don't see why I wouldn't just make myself a dark and stormy.

I didn't post at the time, but I have been to the new spot. If you thought the old place was fancy, opulent is the only word to describe the new restaurant. It's not my taste, but it works for them and the food and service remain superb. Our wait time for the lunch buffet was shorter, but I don't know if that will last.

Turns out they are switching to a new reservation system (system, not policy from what I could tell), which was why I was having trouble online. I was able to secure a reservation via phone.

I was worried when a friend suggested 8407 for NYE dinner because of the staff changes, but wanted to go with the flow so despite the jacked up prices (an additional $1-4 per appetizer or entree) and a limited menu I agreed to go and was pleasantly surprised overall. It was pretty dead the entire evening so our party of 10 had no trouble getting cocktails at the bar (I had a really tasty whiskey cocktail from their "craft cocktail" list that I can't remember the name of) or being seated on time.

We ordered both appetizers for ourselves and apps to share so I got to taste a fair amount. The beef tartare I ordered was delicious after I requested and added a healthy dose of salt. Calamari was on point, tender with a light, crisp coating and a salsa verde dipping sauce. The chicken liver pate seemed to be the table favorite and was really outstanding - melt in your mouth smooth and well seasoned. Bone marrow was also well done, but in my opinion also helped by a touch of salt (not so glaringly underseasoned as the tartare though).

Entree choices were limited. None of us were interested in the surf and turf (filet and crabcake) or the salmon, and the scallops served over pasta didn't seem to appeal either. That left the table divided between the duck and steak dishes, with a few ordering the vegetarian gnocchi. The duck dish is on the current menu, a seared breast alongside a confited leg served over Burmese red rice, haricot verts and a butternut squash veloute. Aside from the dry leg (how can confit be dry? So sad), I enjoyed this dish. The breast was a perfect medium rare and frankly the rice was surprisingly delicious, possibly the star. I would happily order this dish again in the hopes that the confit was as it should be. The steak was a bit of a different story. It's the preparation currently on the menu - a pretty standard dish of mashed potatoes, asparagus, onion and red wine sauce - with ribeye subbed in for strip that night. The components of the dish were all well done. The problem was that these were the thinnest ribeyes I've encountered in a restaurant setting and the result was steaks that were cooked medium to medium well when they had been ordered medium rare. A real disappointment at $40 a plate and I was very glad I had decided on the duck. I didn't taste the gnocchi or hear anyone's feedback so can't report on that dish other than to say it was a generous portion.

I was pretty full, but wanted a mouthful of something sweet so I ordered the eggnog "sorbet" for dessert. The server swore up and down that it was sorbet, not gelato, but we were all mystified by how that would be possible. Easily confirmed on the Dolci gelati website after the fact that it was indeed gelato and not sorbet, which for someone who is sensitive to dairy isn't thrilling. Thankfully I wasn't that enamored with it so I didn't eat much.

Overall I really enjoyed the meal. Our service was good, but not great throughout. In particular he seemed troubled when we opted to order appetizers without also placing our entree orders. In retrospect, seeing how dead they were by the time we finished and the fact that they had shut down both bars by then, I suspect he wanted to get us out of there and get on with his NYE, but it was a bit off putting how he dealt with it. Other than that, having to flag him down for a drink order here or there, and the gelato issue things went smoothly. All in all an enjoyable evening with for the most part very well done food. I am happy that the food quality doesn't seem to have suffered, at least based on this one meal.

So I am planning to make my 3rd attempt to finally eat at Red Hen on my birthday this coming Monday. Since I only decided this right now, there appear to be no rez available though I will call to check. So my question to you is, what's the best plan of attack? I'd like to get our name in, have time for a drink at Boundary Stone (but preferably only one drink in my ideal world) then be able to be seated. And would your answer differ if it was a group of 2-4 versus 6 or even 8? I will be inviting people based on how it will affect my chances as I do not want a 3rd failed attempt.

My birthday meal, alone at the bar at Marcel's in January. Hands down one of the best experiences I've had in this area, food included and definitely my best meal in this area in 2015.

Was thinking of repeating it this year, but am afraid it can't live up to the expectations since it was so awesome last year.

On 1/5/2016 at 0:53 PM, squidsdc said:

Tom Sietsema reporting that Jackie's will be closing in March of this year.

I wonder if this means Sidebar as well?

Yes, you can absolutely taste the difference. I can also taste the difference between the chickens from different local farms (I believe taste varies most based on what they have eaten, but I'm sure there are other factors). I don't mind the meat from Polyface chickens, but really dislike the flavor of the skin and fat. The chickens from P.A. Bowen I adore. Ferguson Family falls somewhere in between.

Eggs also vary quite a bit, especially in yolk quality.

The age old question perhaps - is there anywhere worthy that is offering their full menu, not doing a special tasting menu on NYE? Bonus points if they might still be able to accommodate a larger group. Extra bonus points if they're in MD or easily accessible from the Greenbelt end of the green line (Shaw, etc).

I had hoped this might be my chance to finally get to Dino's Grotto, but it appears the a la carte menu is only at the bar.

Excited that both tuna tartare and ceviche will be on the menu. They have always been excellent when we've had them there.

And that porter float!

I will always have a place in my heart for canned green beans and peas as well. My grandmother always cooked them, and she'd put a spoonful of sugar in along with the butter. Delicious.

I like raisins in my Thanksgiving stuffing. Said no one ever.

I like this topic. It came up very recently on our way to NYC to eat at Per Se. One of my friends seemed horrified that I might actually request they substitute something in place of the lamb dish on the tasting menu. I don't see why not. I've given lamb many many many chances. I can eat a petite rack of lamb if it's cooked to the right temp and has a nice crust (I've even made and served it), but to me, that's like eating beef tenderloin. I can eat it because it doesn't taste so much of lamb. Why bother given how expensive it is? I can also eat other cuts that have been braised or slow cooked in some other way so that the "lambiness" has been cooked out of it, but again why bother. The bottom line is that lamb has a flavor - one I describe as gamey, but is not quite the same as a gamey piece of beef that I just don't enjoy. By the way, I tasted a bite of the lamb dish. The lamb flavor was mild and the meat was cooked perfectly and so tender. Had I not requested the substitution I could have eaten it and it would have been okay, but what they replaced it with, the calotte de beauf was one of the best dishes of the night so I'm so glad I did.

Other things I just cannot get on board with despite many many attempts - olives, anything with a strong organ taste and especially straight up liver (I enjoy milder pates and dishes that have organ that is well balanced with other ingredients especially if they're from smaller animals, chk or rabbit for instance), salmon and like Cheesepowder those things that taste strongly of the sea - oysters, sea urchin. I do like oysters cooked, and can do the really non-briny Rappahannocks. Anise - ick. I can tolerate a bit of it, tarragon is usually okay, fennel when it's not overbearing, but anything with a strong licorice taste, including some wines, no thanks.

In some cases I've given up, in others I keep trying because I don't think I've exhuasted my options. My motivation for continuing to try in those cases is so I'm not limited when I go out to dinner or am a guest in someone's home.

For those who dislike beets, I suggest trying them raw. They don't taste quite as earthy that way. I have a dish that I really like that sounds similar to what thistle described. It's shredded beets & carrots (I use the shredding disc on my food processor) along with raisins and pistachios and a vinaigrette of some sort. If anyone is interested, I can try to dig up specifics or the recipe if I can find it.

Per a statement posted on the FB page of one of the bands that plays regularly at the Zoo Bar, the bar is in the process of being sold and due to some unstated "legal issue" the bar is closed until further notice.

That's so strange. I just saw FB photos of a friend bartending there in the past week as he had just been hired.

We went last year, fulfilling a goal of mine from when I was a penniless med student in NYC. Aside from the sentimental attachments, I'd still say for you have the means, it's worth it. Is it the "best" meal in NYC? No, I don't think so...but the whole experience was fun. We did not do a wine pairing because there is no set price, and the sommelier puts something together for you. We opted to do half bottles, and did well. The wine list is crazy expensive, so I say if you have something that is special to you, that you want to enjoy at a special dinner, who cares what anyone might think. (They are also consummate professionals and wouldn't blink an eye if you brought in Yellowtail and a sixer of Yuengling as long as you paid the corkage.)

I have to admit, when I read JoshNE's review my thought was, I'm about to pay upwards of $500 for a meal and it's not the best in NYC? The "experience" isn't going to make up for that. But I am happy to say that I was wrong. Really his review nails it. Dishes ranged from very good to mind blowing, but there is something about the service here that will knock your socks off. I had a feeling I was going to be happy from the moment I sat down and took a sip from the delicate water glass and I was not wrong. I won't bore you with a play by play of the whole meal, but will give you a few highlights that really made this meal stand out:

• The best gin & tonic I've tasted. It ain't cheap at $25, but damn if it wasn't good.
• The ease with which my lamb course was replaced with a culotte de boeuf dish that was easily one of my favorites of the night
• The fact that when the smoked salmon ice cream cone amuse was delivered to our table I was given one made of beets because a server had noticed in my request to replace the beef dish that "there weren't many things I didn't enjoy, but lamb and salmon were the two I didn't" (I had no idea there would be salmon in the amuse, I just mentioned that in passing)
• The wine service - the sommelier never batted an eye when I asked for us to stay at the lower end of the price range and he did an excellent job of finding wines that worked with our dishes and that made everyone happy (we ended up each doing a cocktail or glass of wine on our own, then sharing a bottle each of white and red amongst the table). Add to that that we weren't always timing our requests for wine well as we hadn't thought out what we wanted to do in advance, but I never sat there with food getting cold while we waited for the wine to arrive. Their speed in delivering it was almost ninja-like at one point.
• Oysters and pearls, enough said
• The vanilla and salted chocolate ice creams, oh, and those donuts
• The ability of the staff to perfectly settle on a balance of attentive, but not overbearing

The only thing I would change if I could - less dessert. Things really slowed down at that point in terms of delivery, and it was too much - although that was in part probably because we were celebrating a birthday and I believe had an extra course. This isn't a complaint, it was just, for me who doesn't have much of a sweet tooth, too much. I would have been happy with a trio of ice creams and a couple of donuts, though the pumpkin dessert was really good. The cheese course however you would have to pry out of my cold dead hands. Not that it was the best course of the night, it's just that I really enjoy a savory cheese course nicely balanced with a touch of sweet and they did that quite well (and the cheese itself was delicious).

In the end, the cost was "only" a little over $400 each and that included a couple of people doing the foie gras upcharge. I felt like we had an appropriate amount of alcohol, enough to pair with the courses without leaving me fuzzing on the details later in the evening so I was happy. I'm really glad we went and look forward to the day when I have a sugar daddy or have won the lottery and can eat there again.

The Jailbreak beer dinner at Barrel & Crow on Wednesday night was delicious. I didn't take photos outside of one quick photo of our first course, a charcuterie board that had a really rich, unctuous pate along with some nice cured meats, cheeses, spiced nuts, cornichons and charred bread alongside one of my favorite brews, the Big Punisher IPA:

The charcuterie was served with the Big Punisher IPA, one of my favorites.

Every aspect of the meal was really great, but 2 dishes were standouts. A dish of scallops and foie gras, both perfectly seasoned and seared served on top of butternut squash, red pepper and a rich, buttery sauce was probably the favorite of the table. A close second was the beef two ways. A short rib preparation with chanterelles, cipollini, & a burgundy truffle glaze alongside a strip with a potato & bacon rosti and a peppercorn sauce.

I am already a fan of Jailbreak's beers though not every beer they make is a style I enjoy. The best pairing for me was the Ryemin & Stealin, a spiced rye ale that I've enjoyed at the brewery, but found improved when paired with the food. Also happy to be able to have the Van Dammit belgian strong ale, which just won a Gold medal at the Great American Beer Festival.

At $59/person for 5 courses with generous beer pairings I thought this was a good value (and I did leave stuffed). Jen, from Jailbreak was also fantastic and did a great job representing the brewery. I really hope they will do it again.

Beer dinner with Jailbreak brewery tonight. I thinks I saw there are still spaces left. https://www.facebook.com/events/976685969039267/

Pretty excited for this one.

Victoria's Gastropub has a delicious poutine, though it is not traditional. I also haven't had it in a couple of years so again, grain of salt.

If anyone is ever in the Finger Lakes, poutine from FLX Wienery is something of a must. Fresh herbs on top = the bomb.

When I saw your mention of "denim" I thought of jeans which seemed inappropriate for a dinner that realisitically would be $1,000 per couple. Now "Miami Vice" is a different matter: that would be appropriate. More than appropriate, I would applaud! Especially if I could lose a few pounds and look good dressed like this.

Sorry: before there was Don Johnson there was Davey Crockett. I really am old!

Toogs is lucky he has friends who can advise when a shirt gets left behind. I spared him the humiliation of gray pants, a brown polo, and a black jacket and he rocked his "older gentleman" outfit.

Indeed it was worth it. I will try to post more details later, but JoshNE I think you kind of nailed it. There were dishes that weren't as exciting as others, but overall it was an outstanding experience. I was pleasantly surprised.