Choirgirl21

I sadly hadn't been back since my last post, but headed there today for the lunch buffet. This is honestly the best indian food I've had in this area, by a lot. A nice selection of options, including a chicken dish I had never encountered before that I loved (name is failing me of course). Someone making fresh dosa. In addition to the typical rice pudding, a delicious warm carrot halwa dessert. Sweet chai tea included with the buffet and in keeping with the excellent service while you can help yourself to it, they keep bringing fresh cups to your table at your request. There was a line when we got there around noon and an even longer one by the time we left, for good reason. Unfortunately, as much as I enjoy Curry Leaf's buffet, I think this ruined it for me.

I only disregarded it as an option because of the dietary restrictions so there you go.

Oh, I forgot Beuchert's. Again, not going to be a fine dining experience, but the tasting menu at the bar seats 4, you're watching the chef prepare your food and interacting and the cool thing about Beuchert's is that you can dictate what he cooks, as few or as many restrictions as you like. So you could easily ask for a pescetarian menu with no mushrooms, etc. He also sources his food locally as much as possible, if that's your thing.

Marcel's came to mind immediately as well given the flexibility of their multi-course menus. I just had an incredible meal there and think the service can't be beat. Restaurant Eve is the only other place in the city where I've had a similarly good experience (I also loved Rogue 24 but that won't work in this situation). Given that they will eat fish, you might consider Fishnook at the Shaw Fishnet location. It would be more casual than what you're considering, there are no fancy outlandish wine lists, but it's a unique, fun and personal experience and the food is really good. Congratulations to your brother and his new partner!

Not only had those 2 seats not been snatched up but the other 2 opened up as well so 4 of us headed to Fishnook this past Monday for another great meal. We started off with the thyme waffle chips and some bubbly, which frankly has become a favorite way of mine to start a meal (at home I do store bought chips sadly and whatever cocktail I happen to be drinking) followed by a scallop ceviche plated beautifully in the scallop shell. I think I have a slight preference for the tuna ceviche, but this was also very very good. And the homemade tortilla chips are so good alongside. We followed that with the soup, this time I was thrilled to see it was local sunchoke soup with dried (I believe shiitake) mushroom. Again, Vitamix for the win (seriously, Ferhat knows how to make a good soup)! Some of the seafood hadn't arrived as it was supposed to so Ferhat was left to plan on the fly so our next course was actually a pasta course, cacio e pepe. I was impressed at how much of a sauce you can get using water and just slowly cooking the pasta in the pan. Our next course was a braised and grilled octopus in a "green sauce" (with tomatillos as the base). The octopus was simmered slowly via stovetop in advance, then just hit with the grill to warm it up and get a good char. One of my top 2 dishes of the night - I don't think I've ever had octopus so tender and the bright green sauce was a lovely compliment to the char of the seafood. Our final savory course was a Turkish stew. Ferhat had made the tomato based stew ahead of time. He then put cubes of local Rockfish and cooked blue potato into clay ramekins, ladled the stew on top and heated them through until the fish was cooked. Another top dish of the night, hearty, with some caramelization from the clay pots and just a ton of flavor. Then a course that wasn't on our menu - buffalo mozzarella fresh from Wisconsin with olive oil, s&p and a little micro green salad. I adored the freshness of this mozzarella with a center that resembled cottage cheese. For desserts we were treated to a small ramekin of a lavendar creme brulee that was absolutely delicious and an apple galette made from scratch. Word on the street is that you should just buy your puff pastry as it takes far too much time and work to make from scratch, which people won't appreciate, but I dare say I did appreciate it. This simple dish of homemade pastry, braeburn apple and turbinado sugar was the perfect finale to the meal. In addition to orders not coming in, Ferhat was also facing some challenges in the kitchen with an oven on the fritz so at one point he worried that the galette wasn't going to work out - bonus for us as we were treated to some nutella cocoa that he whipped up on the fly while we waited on the galette. Again, delicious food all around and generous wine pairings to boot. The dishes are often "simple" in terms of number of ingredients, but Ferhat knows how to finesse them to bring out maximum flavor and I am always picking up tips to take home with me. This time we even had a little fun doing a sea salt tasting (did you know that some salts can be salty for salt? ) and honestly, interacting with Ferhat has become my favorite part of the Fishnook experience.

It was on the menu. Adnane had recommended it, but before making my final decisions I decided to ask him about it. I am honestly not a fan of sea urchin. It's too briney for me, as are most raw oysters (aside from the Rappahannock oysters, which I find sweet and mild) - something I would love to get past but just can't seem to. He told me the flavor was subtle and so I was leaning toward going for it anyway when he suddenly stopped and exclaimed that when he made recommendations he had forgot to mention the langoustine and sweetbread dish was his favorite and he ate it almost every night. That one had already caught my eye so when he said that my decision was made. Having said that, someone else who ate at the bar ordered it and seemed to really enjoy it. Based on the good reviews all around I would go for it. If I go back, there is a good chance I will get it if it's still on the menu. Thank you, I really appreciate that. I didn't, but it was for a Sunday night so I can't speak to other nights. I was actually the only person when I arrived. One gentleman popped in not too long after to have a drink, but had to head back to Richmond. Then another female diner from SF came in, along with an ambassador who is a regular. And that was it for the evening, but we managed to have a good time with some nice conversation. What I found was not only is the clientele quite worldly and well educated, but so is the staff. "Even" a young busboy from West Africa spoke 4 languages. One of the many reasons I enjoyed my experience. Fascinating people all around to chat with.

I don't even know where to begin. I don't feel I have the writing skills to do justice to my experience at Marcel's last night. First off, the food wowed me. The seared ahi tuna with togarashi, the revered skate dish, and the infamous boudin blanc were flawless. The muscadet paired with the skate was my favorite pairing of the night and the bordeaux that Adnane chose for the boudin blanc a close second. The langostine and sweetbread dish was excellent as well - those perfectly crispy on the outside, melt in your mouth on the inside sweetbreads are something I could eat daily although I wasn't sure about the cook on one of the pieces of langoustine. I only wish the white burgundy paired with it would have been a bit warmer, but I have a bit of a pet peeve about the temps at which most restaurants serve their white wines, especially chardonnays (and I did not feel this way about the muscadet). The venison satisfied my craving to finish off the meal with red meat. Unfortunately the cube of sausage on the side of the dish was dry and heavily salted (I mean to the point that I found it inedible and I like salt) but the rest of the dish was excellent. Too often lately I've had beautifully plated, well executed dishes, that while I could find no flaws with them left me feeling less than enthused (my recent meal at Cityzen comes to mind). These dishes were not that. They were of course beautifully plated and well executed, but they were also generous, packed big flavor punches and really took me to a place where I was happy to sit quietly and relish every incredible bite. These dishes were, for the most part, more than the sum of their parts. But where I really want to give praise is Adnane. Waitman was right earlier to point out that he deserves high praise. I walked in and was immediately greeted by name and led to my seat at the bar, where there was a place setting already waiting for me despite the bar being empty (I had called earlier to check whether I needed to be concerned about getting a seat since the dining room was booked). That's just one of many little touches that add up to an exceptional experience. Throughout the night, I only needed to glance up and Adnane was there asking what I needed. I wanted to start the night off with a sparkling rose, but when I realized there wasn't one on the by the glass list anymore, I said no worries, just something bubbly. Adnane wouldn't settle for that and a bottle of brut rose was found and popped open. When I mentioned that I used to be a part of a blind tasting group, Adnane poured me a taste of a special wine to put my skills to the test. Later in the evening when he found out it was my birthday (I was purposely keeping that to myself as I didn't want special treatment) I was of course treated to a little dessert with "Happy birthday Jen" written across the plate. There were touches like this all evening, right up until I went to leave and I got a warm hug as if Adnane and I had been friends for years. And I think that's really where the exceptional experience comes from - that Adnane treats each guest like an old friend and has an amazing ability to read people and figure out what they need, when they want to engage, when they want to be left to their food, when something is off. The service too is more than the sum of its parts. And it's both of those things that leave me looking at my budget, trying to figure out how soon I can return.

So I will reserve most of my comments for a proper review in the Marcel's thread in the next couple of days, but The Hersch, I wanted to thank you for suggesting Marcel's and Don, I'd like to thank you as well for reinforcing the suggestion. It was not even on my radar and wasn't in the least what I was envisioning when I started this thread, but for some reason the recommendation stuck with me and I had an outstanding evening. I'd love to meet the 2 of you there sometime and treat you to a drink as thanks.

Don, am I supposed to know who Dr. Hall is? I posted in the Marcel's thread as well, but any can't miss items (other than the boudin blanc) from the current menu? I don't know if what is online is accurate, but it's missing the other dishes I've seen heavily recommended. I am going to have a difficult time choosing regardless!

Has anyone been recently that can recommend any "can't miss" items from the menu? I know the boudin blanc is a definite, but the other things I've seen mentioned frequently like the skate and the lobster bisque aren't on the online menu (I realize what's online may be different). Just based on what is posted, I'm going to have a very difficult time deciding on my courses! I am definitely committed to skipping cheese and dessert and going all savory though.

I will ask and post more details once I have them. I wonder if it's like the whole duck feast at Fork in Philadelphia where they present the whole duck to your table, then whisk it away only to return with dishes from the various parts.

This is what the menu says: WHOLE HOGVIEW MENU Start with housemade clafoutis de légumes and grilled kale with sweet potatoes, pickled crosnes and a buttermilk dressing, then dig in to our Pennsylvania Green Village Farms slow-roasted suckling pig. It's stuffed with pork loin, onion, chestnuts, wild mushrooms, and swiss chard served alongside fingerling potatoes, and brussels sprouts. Finish the evening off with our flaming Baked Alaska flambéed with chartreuse! RESERVE We require 72 hours notice & serve only ONE piggy each night! Reserve yours NOW by calling 202 695 7660. I called to ask about it and was told that you have to reserve through a manager so I'm waiting for a call back. She did tell me it's meant to serve 8.

There were actually spots left when I looked earlier today. This Sunday seems to be slow, maybe post holidays people are recovering. But, the bar would allow for human interaction should I want to have it so probably not a bad idea. I've just never done such a fine dining meal at a bar. I tend to hunker down at the bar for more casual (or medium casual ) meals, but on the rare occasions when I do fine dining alone, I've always done the table. I kind of appreciate sitting there and just totally focusing on my food. I dunno. I'm apparently not in a decisive mood at the moment.

So if you disregarded my earlier comments, where would you recommend sitting? Bar, lounge, or dining room? Do you feel the service would be equal regardless?

Has anyone done the "Whole Hog" (suckling pig) here?

I've never been to Marcel's. The current menu online certainly has me drooling... I've been thinking fondly of my meal at Le Pigeon, sitting at the bar watching the chef prepare my food and pass it to me and hoping more for something along those lines. I've done the tasting menu at Beuchert's already, which is the reason that isn't on my list. I realize I may not be able to get exactly what I want though and Marcel's menu does call to me...

I swear I've seen ongoing threads on both of these topics, but can't locate them so apologize if I'm in repeats. If one wanted to dine solo on a Sunday, where would you recommend? A place where you'd actually be made to feel well taken care of dining solo would I think be my only requirement. Bonus points if you could bring your own bottle of champagne for a reasonable corkage fee. Additional bonus points (I know I'm reaching here) if you could sit at an open kitchen type of arrangement like the 4x4 bar seats at Rogue 24 or the tasting menu option at Beuchert's. Oh, by Sunday I mean this Sunday so rez needed well in advance won't work. I'm not asking too much, am I?

I'm assuming these have already been snatched up, but if not, wondering how much the menu has changed? I've noticed changes in what folks have been posting since we were there, but not drastic changes.

Did you end up going and if so, can you report back on any dining experiences? Anyone else have any recent experiences to share. I will be staying there for a week over the Christmas holiday and am looking for somewhere to eat on Christmas Day. Lot 12 is closed that day although I may try to convince my mom to go there on another night if it still holds up as worth making the effort for. Thanks. ETA: Hmm, appears everything is closed on Christmas Eve/Day. Except for the restaurant in the Capacon Resort lodge, which I assume is crap.

Yeah, Top Chef won me back a good bit last night. Mainly because Chef Pagonis is back, but also because they had some interesting twists with the way they brought a chef back and the judges shopping for the contestants (just fun). I honestly don't see how Gregory won't win, but I have high hopes that George will make it far this time around.

Contemplating a quick overnight trip to NYC to celebrate my birthday mid-January. I did this once before and enjoyed an amazing multi-course lunch at Le Berdardin and another great meal at Momofuku Ssam the following day. Specifically looking for a new place for dinner on a Saturday night, moderately priced (i.e. not Per Se or even Le Bernardin prices, but doesn't have to be cheap). Something with a focus on locally sourced food. Aside from that and price, not many constraints (although I'd probably prefer to not do Italian since I try not to eat much in the way of grains). Also would love suggestions for the rest of the trip. Maybe a quick, lighter bite on Saturday and a lunch place on Sunday or vice versa (also trying to work in a showing of Constellations, but haven't figured out the best schedule for all of this yet!). Thanks!

I would err on the side of slightly dressier. I just went on Friday and I would so most diners were on the dressed up side, jacket and tie for men, dresses for women. A little update on the status of both Ziebold's new place and the hotel restaurant - we were told by our server that as of now the plan is to close the restaurant in the hotel. She stated that they hadn't found a chef of the caliber they wanted yet to replace Ziebold. Also, she said the timeline on his new place is 1 year out. I have no idea how reliable any of this info is.

Yep, both Sat and Sun. I don't think to post in here, but I continue to go for the lunch buffet regularly and I am astonished that I am STILL discovering new items each time I go. There are some dishes that are always constant (the soups are always generally the same, there's always tandoori chicken and chicken tikka masala, etc.), but many change and it's not often that I see repeats until after several visits. The food continues to be delicious and the service is attentive. I love that this place is so close (although my waistline does not).

I have one to add, although it's possible I missed it because it's a LONG list. Speaking loudly and clearly enough for the customer to hear you when you're describing their food or wine.

When the chef asks for constructive feedback at the end of the meal and the best you can come up with is "charge more", you know the meal has been a success. Our first course was a red snapper ceviche with corn & avocado. Chunks of snapper with avocado & just barely blanched Georgia corn, marinated for only about 30 minutes but with a pleasant abundance of acidity that was balanced by a touch of sweetness from a drizzle of cream of balsamic. The second course was a parsnip soup with shitake mushrooms, the former of which was poured "tableside". As I dug in the questions started forming. First, what kind of stock did he use (a friend had noted a "meaty" flavor but I argued that was coming from a mushroom stock - the answer was dashi, aha). How did he manage such a smooth consistency to the soup? The answer, which became a sort of inside joke for the evening - a Vitamix. Honestly, this was one of the best soups I've ever had. The parsnips gave the soup a sweet but earthy flavor and the consistency was heavenly, incredibly smooth and creamy, but airy and light. Third course was a large scallop, perfectly seared and served over squash puree and baby bok choy. The squash puree was pure concentrated squash flavor, again with an amazing consistency and the dish was finished with basil oil, which brightened the dish and lent a nice contrast to the sweetness of the squash Fourth course was a risotto with Maine lobster, peas and parmesan cheese. There was a long wait for this course, but frankly it was needed as the meal in its entirety is a lot food. The risotto was well worth the wait. Not much for me to say about it except that it was excellent. Final savory course was a salt baked dorado - even in his experiments, Ferhat excels (this was the first time he had tried salt baking the filets, rather than the whole fish and he let us know there was a back up if it didn't work out, but the back up wasn't needed). There is some tinkering to make this dish as flawless as the rest, but the fish, once extricated from its salt casing was perfectly cooked - moist and flaky - and seasoned well with the dill, garlic and lemon and served on top of a turnip (I believe) puree with cubes of kohlrabi and daikon that while leaving the dish lacking in color created a lovely contrast in flavor. Dessert was a home made tiramisu. A delicious end to the meal, but with the major caveat that I am not a big dessert person, something that probably won't remain in my memory for long (I was also quite full at this point). We like others also had a few courses not listed on the menu. We started with homemade waffle chips with local thyme. While waiting for the risotto we had the aforementioned shrimp on top of garlic mashed potatoes. The shrimp, which tasted of the ocean, was seared on a salt block and then seasoned to perfection (who knew a salt block wouldn't actually lend a salty flavor to the food cooked on it). We also had a pre-dessert - a beer float. Mocha ice cream floating in Port City porter with a drizzle of Nutella on top. Honestly, heaven in a cup and as with all of the savory dishes I found myself scrambling to empty out every last bit. I plan to make this at home, with any porter or stout I can get my hands on and some Talenti salted caramel gelato. We all opted for the wine pairings, which went well and were generous. I was happy to start the night off with a glass of bubby. This was followed by an Albarino from the Rias Biaxas region of spain, a sauvignon blanc from France and a pinot noir from CA. Ferhat has a nice little list of scotch and bourbon available after dinner along with coffee and while I probably should have skipped it, I couldn't and ordered the Balvenie Doublewood 12 year. A relaxingly paced dinner along with the after dinner drink took close to 3 hours. At the end of the meal, Ferhat also asked what our favorite courses were. Again, a testament to how good the meal was that I honestly couldn't pick. This is a long ass post, with probably too much superfluous description. The bottom line is that I was scraping every last bit of each course from the plate or bowl and if there hadn't been a photographer from a local magazine there I probably would have been licking the plates clean. If you don't already have the pleasure of knowing Ferhat, he is warm, engaging and has a great sense of humor to boot and is happy to answer all of your questions. Add to all of that that the dinner is only $55 and as DanielK already said, if you aren't trying to get a reservation right now, you're making a huge mistake. Go. Now. Just don't make your reservations for the night I want to go back.