brian

Dunno if it's in reference to this space or another, but from an interview with designer Shawn Hausman last month...

We’re about to start a working-class, French-inspired restaurant with Stephen Starr in Washington, D.C.

http://eater.com/archives/2011/04/15/shawn-hausman-dining-designing.php

Last I heard, permits for Rogue were for April. We all know how quickly and assiduously DC moves on those permits, but still, could be soon(ish) ... Q2 at least.

Demo permits are in hand and RJ's ready to swing a sledgehammer, I'm ready to call 911 shortly thereafter. Actual building permits are very close behind.

I'm just glad to not have to go as far as NY for good ramen again!

But do they have the secret to L’Entrecôte's sauce?

"So am I the only person ever to walk here from Nationals Park?" I asked.

He looked somewhat sad, and said, "Yeah, I think so."

Bullshit! I had a lengthy conversation with Carlton after walking to CityZen with my dad following the last Strasburg home game.

And I was skeptical, but I think the new Arena Stage is looking great.

brian, on 19 August 2008 - 06:05 PM, said:

Countdown to trite: the (nature/f&b noun) and (nature/f&b noun) restaurant/cafe name, with Alexandria's Grape + Bean soon getting joined by Tap and Vine in Arlington and Birch & Barley in Logan Circle, all joining SF's Bourbon & Branch and NYC's Sundaes and Cones, Fig & Olive, and Grape and Grain.

brian, on 23 December 2008 - 04:18 PM, said:

adding bread & brew

brian, on 14 July 2009 - 07:00 PM, said:

adding Cork & Fork

adding Virtue Feed & Grain, and not forgetting Farmers & Fishers in Georgetown.

Does anyone know where I can find the Laird's bonded Applejack?

I've seen a few different bottlings of Laird's at Central Liquor in the past year - not sure of their current inventory.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

77. Do not disappear.

uh-huh.

That's funny. Had the exact same thing happen when they served entrees. They managed to put the wrong dish in front of all four of us. Being a statistics buff, I was tempted to calculate the odds of that happening if dishes were set down randomly.

25%

Countdown to trite: the (nature/f&b noun) and (nature/f&b noun) restaurant/cafe name, with Alexandria's Grape + Bean soon getting joined by Tap and Vine in Arlington and Birch & Barley in Logan Circle, all joining SF's Bourbon & Branch and NYC's Sundaes and Cones, Fig & Olive, and Grape and Grain.

adding bread & brew

adding Cork & Fork (link to Metrocurean story)

Surely you're not saying that the pretty people are wrong?

There are probably better targets for celebrity food taste sarcasm than the couple who ate at Komi last week.

might be good to pair with a reading of this http://foodethics.wordpress.com/reviewers-guidelines/

That's the location that's really been doomed. I think 3 restaurants have been in the space in the 5+ years I've been living in DC. Although I think all closed for different reasons.

BeDuCi, 21P, and Cafe Trope all closed for the same reason - they sucked.

I live on that stretch of P St, and aside from the ones you mentioned (Pesce, Uni, Al Tiramisu, Cafe Japone), Pizzeria Paradiso, Urbana, Sala Thai, Obelisk, and Sakana seem to be doing quite well, as are the plethora of more casual places. I don't think there's a higher percentage of failed restaurants here than in any other part of town, but the extremely high density of places skews the numbers.

There is no dress code.

The patio will be open later this month - there's a retractable canopy getting installed, furniture coming in, and the patio menu is being finalized.

The window on this property has a reasonably new decal advertising restaurant space with a realtor name, number, and Web site. I guess the deal fell through?

Not necessarily - the announcement was based on a letter of intent, which is often more distant than it seems from a completed lease. The deal could have fallen through, or they could still be negotiating.

Restaurateurs, never announce a place before the lease has been signed - you're just giving the building owner more leverage.

What is special about it?

it's $2 cheaper on the bar menu at dinner than on the lunch menu ($16.50)!

I had lunch at the bar two weeks ago and was pleased to see the buckwheat tagliatelle w/ swiss chard, fontina, and potato was back on the menu - it's a very dense dish that had gone missing in warmer weather but it was unbeatable in January. The chard is just bitter enough to lift the funky heaviness of the fontina and buckwheat, and much like the porcini ravioli in pistachio sauce it's worth leaving a substantial amount of sauce in the bowl for dipping bread.

Vegetarians can eat very well here - by my count there are ten suitable dishes on the lunch menu, half of them excellent and interesting pastas.

I always thought they'd close due to the mediocre (at best) food, high prices, and uncaring service. I guess the economy was the straw that broke the camel's back.

Countdown to trite: the (nature/f&b noun) and (nature/f&b noun) restaurant/cafe name, with Alexandria's Grape + Bean soon getting joined by Tap and Vine in Arlington and Birch & Barley in Logan Circle, all joining SF's Bourbon & Branch and NYC's Sundaes and Cones, Fig & Olive, and Grape and Grain.

adding bread & brew

gosh, we're not really trying to keep it a secret, guys.

http://www.washingtonpost.com/gog/bars-clu...on,1154361.html

the Gibson

2009 14th St. NW

Washington, DC 20009

202-232-2156

open Wednesday-Sunday at 6pm

--------------------

Brian

designer, the Gibson

I'd like to thank Mr. Wilson for putting some local content in his Spirits column, since we hadn't seen any since August 6th. If he'd like to do more locally focused stories in the same style I'd suggest the following ledes:

Citronelle doesn't allow corkage and requires jackets. Naturally, the first thing I did when I walked in wearing a tank top was present a bottle of Screaming Eagle...

The Black Cat only takes cash. Needless to say, I ordered a round for everyone and handed the bartender my AmEx...

Ray's Hell-Burger has a sign that states shoes and shirts are required. Of course, I removed my sneakers and t-shirt before heading in...

Komi doesn't take reservations for parties larger than four persons. So I showed up Saturday night with ten people...

This is a serious restaurant that immediately establishes Tom Powers as one of the best chefs in our city; perhaps one of the best chefs in America.

THIS RESTAURANT HAS NOTHING IN COMMON WITH THE EARLIER K STREET INCARNATION. Nothing.

This is true. The chef at the old restaurant was named Tom Power.

No credibility for the response - it still shows that WS didn't actually confirm the restaurant's existence or list and clearly didn't check the reserve list (a small percentage, but clearly an important component for an award of excellence).

And it's making people who didn't already know aware that WS doesn't visit the restaurants it gives awards to - there's no consideration of stemware, serving temperatures, staff knowledge, etc.

They're still unscrupulous idiots, and all the response shows is that someone went to a fair amount of effort to prove it.

Countdown to trite: the (nature/f&b noun) and (nature/f&b noun) restaurant/cafe name, with Alexandria's Grape + Bean soon getting joined by Tap and Vine in Arlington and Birch & Barley in Logan Circle, all joining SF's Bourbon & Branch and NYC's Sundaes and Cones, Fig & Olive, and Grape and Grain.