DCcook

Has anyone been by here yet? I'm making a reservation for mid-may, and honestly, I can't wait to go. If you've taken a look at his blog (http://goodstoneblog.blogspot.com/) You can see that there's some pretty insane food being put out there, and seems to follow the same edge cuisine tenants demonstrated at places like Alinea or L20 in Chicago, and WD-50 in NYC, all with the same sensibility of locality and sustainability one would expect to find at Blue Hill at Stone Barns, Chez Panisse, or Manresa. I'm stoked about it and if anyone's been since chef King took over I'd love to hear about it.

That's what I said! Did you know truffles, foie gras, caviar all taste horrible when the dow jones is under 10k? And on a related note, the taste of Petrus is directly tied to the Nasdaq's performance.

Mwahahaha, Called it!

This is why I read the New York Times

Am I the only one who finds it odd that In the three star category we've got Palena, Obelisk, Central, Marcel's...and Hong Que...? One of these things is not like the other....

Random thought: wouldn't the best type of sustainable seafood restaurant be...a steakhouse?

I gotta cast my vote for Ray's Hell Burger, a damn good burger, a damn good price, and bone marrow; Mr.Landrum, thou art awesome. PS. Burger at Westend Bistro, not the best in the area. I don't know what grub street was thinking, if I'm going to a fine dining place for a burger, it's Central or Palena, though I will splurge on the DB burger if/when Boloud opens up down here. 50 bucks for a burger with foie and truffles? why the hell not?

I went in about 2 weeks ago for an exceptional meal. Myself and a friend went for the tasting menu, and while everything we had was good, two exceptional aspects of the meal were the tuna tartare with chipotle gelee, and for a guy who's had waaaaay too many tuna tartare's, It was finally a refreshing preparation. One cool aspect is that it's not necessarily a tartare in the traditional sense (not a bunch of meat scooped off the bones, but rather the flesh is rolled then sliced, making for an artful, cleaner presentation), it maintains an very nice balance of clean flavors. The other great dish was a striped bass I'm a big fan of. The licorice vinaigrette and sweet peas make for an extremely fresh dish, and everything just jumps out on the palate. Everything else was good, a respectable butternut squash risotto with balsamic and spiced "condiment" (though I wonder how necessary the condiment was) an earthy, sweet beet salad with a marvelous blue cheese (I think it was fourme d'ambert, but don't quote me on that), and a few other dishes that got lost in my rather high blood alcohol content. Kudos chef, I can't wait to go back!