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wine-o

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  1. wine-o
    A superior restaurant will put out superior food with or without the "Headliner" chef being present. I will personally go back to Rogue 24 while Chef R.J. recovers (quickly) from heart surgery. Just like changing a tire! It is important t support small restaurateurs that take high risks and put themselves on the line regardless of what the trend du jour seems to indicate!
  2. wine-o
    I completely agree. i had my birthday dinner and was blown away by the incredible FOOD and SERVICE at Rogue 24. AMAZING!
  3. wine-o
    Dear RJ: I will do pro-Bono work for you any time ...as long as Chef R.W. allows me. Your concept and cojones will go a long way in making DC a better dining destination unlike many of the tepid efforts put forth by other people. The media is the media, and a good story is a good story. Everyone is a critic and that is a good thing for all of us. As long as you are not ignored! Don't get mad at people giving you feedback. Just a little feed back from a friend! R.N.
  4. wine-o
    Chef Eric: you are one of a kind!
  5. wine-o
    Funny! You went on my day off.
  6. wine-o
    Thanks Don for the kind words. Sthitch, I am excited to return to the Wiedmaier group as the Beverage Director for all things Robert Wiedmaier. Come by and visit! Salud!
  7. wine-o
    To Marcel Lapierre! Love his Morgon.
  8. wine-o
    Is there really a need to be so darn dorky about wine? or anything else for that matter? Caveat: whenever someone tells you they know everything and can identify it with their eyes closed i.e.: wine, beer, spirits, pheromones, cheese et al.... They are full of manure. Everything is subjective! (or relative for that matter)! There maybe some dead giveaways in any blind taste or test. However, the variables ar inmense and NO ONE knows everything. My one wish is that we could all have a morsel of wonderfuly prepared food and a sip of a fermented grape juice that brings a smile to your face.... and feel the warmth of happiness. Salud!
  9. wine-o
    La Bernardin for blowout and Socarrat Paella Bar fro cool-casual!
  10. wine-o
    UNLESS YOU OWN THE PLACE, ADDRESS THE ISSUE FROM YOUR TABLE OR FRONT DOOR. NO ONE SHOULD EVER WALK INTO THE KITCHEN DURING SERVING HOURS!!! DANGEROUS AND INAPPROPRIATE!!! It is always best to talk to the management or just leave the establisment (any kind of business). If the establisment doesn't repect you: don't patronize them or write negatively about it. two hot headed guys: a lot of free publicity for Fargione.
  11. wine-o
    I am raising a single malt to the great Ted Kennedy.
  12. wine-o
    RJ: It all sounds sooo freaking good! Soused, rind, pickled stuff, liver, pig tail, trotters? No one dares to do that anymore (it takes some cojones)... Only you. It is time to get back to the carnivore hidding in all of us. We just have to embrace it, EAT!
  13. wine-o
    To my wife's pregnant belly... So excited... This one is going to be a foodie and a wine-o. Cheers everyone!!
  14. wine-o
    I can attest to the upward blip on the consumer side, hotel occupancy, The weather is awesome! People are starting to get confident/cocky. Staff in all restaurants are being challenged. LOVE IT!
  15. wine-o
    I am sooo in!
  16. wine-o
    Went to Vidalia tonight, after a long hiatus. It has always been a classic with chef Buben cracking the whip and R.J. being the muscle-enforcer-entertainer, and Mike not missing a beat on the floor. I have to release the disclaimer tha I have been a fan and a friend for a long time. However, with the new menu unveiled this week... they are a force to reckon with. If you can, or are allowed to eat pork... you will be in hog heaven, (or hell depending on your set of beliefs). Pork in every shape They also brought back some of the original southern style dishes that are so down to earth. The wine selections and execution of food-wine-and-timing was "muy suave-like butter". BTW, the cheese selection has always been on of the best in the city. Musky, stinky, ripe, tangy, and well... smelly. That's how I like it. I will go to bed a happy man.
  17. wine-o
    I couln't wait for the weather any longer. So, I popped a bottle of Domaine Tempier, Bandol Rose. YUMMY!
  18. wine-o
    To the Easter Bunny.
  19. wine-o
    Finally a team of real, local restaurateurs to Tyson's Corners rescue. I can't wait to try INOX.
  20. wine-o
    That seems right to me, but always looking for ways to improve. Feedback is always welcome.
  21. wine-o
    Hi everyone: I am Ramon, Wine Director at Adour Restaurant. This is my first blog ever. For real! I look forward to sharing with you
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