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!

I completely agree. i had my birthday dinner and was blown away by the incredible FOOD and SERVICE at Rogue 24. AMAZING!

All I just want to say this: Lets just have a fun time!!!!! We made a hell of a lot of people happy tonight!!!

And Yes Matt Carroll has decided to leave. The Media blows shit way out of wack.

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.

and I have a glass of champagne for you as well

Chef Eric: you are one of a kind!

While you wrote this, I was returning home after swilling Récoltant Manipulant Champagnes at the flagship.

Funny!

You went on my day off.

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!

To Marcel Lapierre! Love his Morgon.

One of my favorite books is Godel, Escher, Bach which has a discussion of maps in our minds vs "real" maps. If you asked me how to get somewhere in LA, the map in my mind would work for me if I was in LA, but you might very well wind up someplace very different. I can be looking at a real map of NOVA and still get lost. But I am pretty good at directing people thru Montalcino or how to get from Florence to Lucca or how to walk to a huge number of restaurants in Venice. In fact, my mental map of Venice is probably more useful to a first time visitor to Venice than a real map.

However, we are led to believe by wine writters, that they have a map in their mind that is better than anyone elses map of every city in the world!

I have a customer who loves wine. We never argue about wine. But we always argue about Verdi {his favorite} vs Puccini {my favorite} and we both use the same argument... they both sound like themselves and repeat themselves over their career. And we both are right. Of course, I am righter than he is!

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!

I ahven't been to either Per Se or Le Bernardin since 2009, so things may have changed, but I would seriously consider having your blowout dinner at Le Bernardin, and trying a less opulent dinner at the lounge at Per Se, if they are still seating for a la carte meals there and you don't mind eating early or late. Alternatively, since you enjoy Austrian food, how about Wallse?

La Bernardin for blowout and Socarrat Paella Bar fro cool-casual!

I think if you read the entire post, you may come away with a different conclusion. The blog writer seems to be saying that he knew what he was doing was wrong (especially walking into the kitchen). And of course his actions were not viewed as justified by the chef, who also felt the writer was being dismissive and patronizing towards him. In any event, barging into a busy professional kitchen is never a good idea; but it does show that this writer thinks he can just act out however he wants (they teach that sort of entitlement at the Times?). Since when is a chef yelling at an employee an opportunity to insert yourself into his kitchen? The writer is lucky to be alive.

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.

I am raising a single malt to the great Ted Kennedy.

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!

OMG! You're listed in IMDB . Cool.

To my wife's pregnant belly... So excited... This one is going to be a foodie and a wine-o. Cheers everyone!!

I went this past Tuesday, and make the mistake of thinking I could walk in at 8 PM. The restaurant was full, and so was the bar - we took a table and sipped a drink while waiting for something to open up, but fifteen minutes went by, and ... nothing. Nobody was moving from the bar, and the low-lying tables in the lounge are not my cup of tea for dining, but our delightful server went over and secured us a table in the main dining room, which opened up at about 8:30. In the general case, the crowds at Bourbon Steak have not let up since the week it opened.

As an aside, I'm beginning to think the worst days of the economy might be behind us, restaurant-wise. Perhaps it's an upward blip in an overall downward trend, I don't know, but it's clearly an upward blip at the minimum. I'm sensing consumer confidence beginning to wax, not only in the press, but also amongst both diners and staff in my little world.

Cheers,

Rocks.

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!

Michael, Michael, Michael. Being a sore loser does not become you.

I am sooo in!

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.

I couln't wait for the weather any longer. So, I popped a bottle of Domaine Tempier, Bandol Rose. YUMMY!

To the Easter Bunny.

Finally a team of real, local restaurateurs to Tyson's Corners rescue. I can't wait to try INOX.

That seems right to me, but always looking for ways to improve. Feedback is always welcome.

For having Top 20 food in the area on a bad day ...

For having Top 5 food in the area on a good day ...

For having Top 5 service in the area ...

For having a Top 5 dessert course in the area (*) ...

For having a Top 5 dining room in the area (*) ...

For having Top 5 linens and glassware in the area (*) ...

For having a Top 5 wine program in the area (*, **) ...

For having a Top 5 bread service in the area (*) ...

For being one of only 3-4 restaurants in the area that could conceivably get two Michelin stars in France ...

I'm comfortably raising Adour to bold in the Dining Guide.

Cheers,

Rocks.

(*) With a credible case able to be made for Top 3

(**) Wine, of course, often comprising 50% of the total fine-dining bill.

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

i know that we all think of ourselves as an affable and approachable lot, however, i have heard from more than a few people that one’s first post can be a little intimidating to write. i think that it would come easier after an introduction.

since i have a few friends who have recently joined the board, i have been thinking about this a bit recently. therefore, i am nominating this thread as the place to say hello. all of you lurkers, members without a post, etc, feel free to drop a line or two here. say hello. i swear it gets easier after your first one.

still not sure? ok, i'll start...

good day to everyone. i am new to the board. i am danny, i manage a little italian restaurant in foggy bottom. i found this board after a friend mentioned it to me, and am very happy to be here. i hope to be an active part of this community.

thanks, don and everyone else for letting me play in your sandbox.