MelGold

On a whim, had an impromptu dinner at 2941's bar on Friday night. I practically live around the corner, but have never gone in to explore... High points: The ambiance - the jellies hanging from the ceiling are spectacular and the wall of windows added flare as the sun set in a very pink sky. I was surprised to see a man in shorts sipping a cocktail, but then again I wasn't dressed to the nines either. Bread basket - YUM! You won't find a better, fresher bread plate anywhere...and served with soft butter. Perfection. Steak Tartare - we received a very decent portion of tartare which had pieces of chopped pepper incorporated in the mix. Eaten alone the tartare was flavorful and smooth, but when paired with a bite of the buttered toast, quail yolk and housemade ketchup...simply heaven on a fork. Grilled Asparagus & Tempura Blossoms - this dish was easily the star of the night. White and green asparagus were served with a lemon, thyme, saffron hollandaise. I think I could have eaten two portions and gone to bed fully satisfied! Not so high points: Crab Cakes - huge pieces of juicy, flavorful jumbo lump crab served on a beautiful glass plate, but I tend to like my crab cakes cooked (fried, pan seared, baked...not too picky really). Much to my disappointment, this dish resembled a beautiful, light cold crab salad or dip. Not exactly what I was looking for as my main that night. Bar Service - One bartender for the entire bar AND the dining room? No wonder the man was sweating! Even though the full menu is available in the bar, I don't believe you get nearly the same dining experience you would at other comparable restaurants' bars. All in all, a lovely whim for a Friday night excursion. I'd love to experience the full impact though - next time I'm dressing up and sitting at a real table.

Who's going to be our tenor?

We're seriously lacking something relatively healthy (fruits & veggies)...perhaps bring something like that along?

Last call for anyone willing to brave the potential rain and head out to Wolf Trap with a small group of us tonight. Wine, cheese, meats/pate, and homemade desserts are already packed and ready to go... Anyone, anyone...Bueller...

Fantastic catch...Sorry! The beer dinner is August 8th. Passed apps and the first beer will be tasted starting around 6:30 PM with the seated dinner beginning at 7:00. On an aside, since there have been a few of you following up about the Firkin, Firkin Thursdays are the last Thursday of the month beginning at 6 PM.

Vermilion hosts a wine dinner each month - typically the first Monday of the month - however August will be a bit different. The restaurant is serving up a five course dinner paired with various beers from Dogfish Head Brewery in Delaware. Cost is reasonable at $60 inclusive of tax and tip. Menu Passed Appetizers and Tasting Crab Cigars, Curry Russian Dressing Goat Cheese Profiterole with Basil and Mint Grilled Bison Hanging Tenderloin Crostini, Horseradish Cream Dogfish Head Shelter Pale Ale First Course Prosciutto Wrapped Figs with Gorgonzola, Microgreens Dogfish Head Indian Brown Ale Second Course Arugula and Brie Cheese Salad, Dried Apricots, Pumpkin Seeds, Celery Root and Champagne Vinaigrette Dogfish Head Aprihop Third Course Baked Maryland Rockfish, Fingerling Potatoes, Wild Mushrooms, Green Beans, Rosemary Cream Sauce Dogfish Head 90 Minute IPA Fourth Course Grilled Bistro Filet Marinated in Chicory Stout, Orange and Soy, Grilled Summer Squash, Shitake Mushroom Glaze Dogfish Head Chicory Stout Final Course Assorted Truffles and Chocolates Dogfish Head Raison D’Etre Reservations can be made by calling the restaurant at 703.684.9669. These events typically fill up pretty quickly, so get in early! Cheers!

For all you beer lovers out there who are willing to cross the river into Old Town, tonight is Firkin Thursday at Vermilion. Long and short: During tonight's happy hour we are featuring a firkin of Dogfish Head's 90 Min India Pale Ale - described to me as extremely hoppy with a slight sweetness and smooth finish. I can't wait to pull a pint at 6 PM. Chef Beard is offering up two specials on the lounge menu to pair - beer battered fish "sticks" with chipotle coleslaw & a soft pretzel with spicy mustard. Tapping is at 6PM so I'll be there around then - PM me if you're coming. Cheers!

It's been a while since a restaurant's been put through the ringer. Sad day for Poste. Anyone been lately who can validate the rampant complaints?

Blueberry buckwheat pancakes cooked over an open fire somewhere out in the wild of Pennsylvania - served up with hot italian sausages and espresso from a little propane contraption or French pressed coffee. Camping has never been so good!

I can't seem to locate HillValley's note about the upcoming outing to WolfTrap... Next Friday, the 29th, my favorite movie of all time Wizard of Oz is being shown in the ampitheater with the National Symphony Orchestra offering musical accompaniment. Throw in a couple bottles of wine, some cheese & meat as complements, and some people who aren't too hard to be around, seems like the perfect Friday night outing (even if it isn't so "on a whim"). Who's in?

I think Rabbi's idea is one varietal, blind tasting, compare & contrast (kind of like your tomatoes, mdt). Food is optional/suggest - just in case anyone is a lightweight (like me) and needs to temper alcohol with some protein. Stems are optional.

Richard Slusser is the critic at Washington Times.

Happy Belated, Heather! I'm doing Thanksgiving at my house this year - last year after the big dinner at her house, my mother gave me a beautiful roasting pan and all the gadgets. Cooking for one means it's still in the box.

Small bit of clarification to the opening bit of news on the chat today: Evening Star Cafe, Vermilion & Tallula are all beginning a new reservation policy over the next week as we go online with Open Table. Tallula will begin taking online reservations this weekend with the other two restaurants following suit early next week. Some limitations will still apply depending on time and day. Cheers! Mel

The lobster was okay - wouldn't recommend it but probably wouldn't discourage sushi partners in the future from ordering it either. If you aren't opposed to mayonnaise in your sushi, you should be fine, but I thought it was a rather bland mixture. The large piece of nori holding it together and the chunks of wasabi floating in my soy sauce helped add flavor & dimension. The eel california roll and the scallop were the highlights of the feast for me - that and the extra salty edamame I started on while waiting for the boys to arrive! By the way, never drove slower in my life - thought the guy behind me going down MacArthur was going to blow a gasket!

Strike up the band for another Great American Restaurants rec! I vote for an on-a-whim outing to Carlyle Grand soon.

Tom - First, to echo the peanut gallery, thanks for taking the time with us to answer a few questions from inquiring minds. My question centers on your anonymity. What happens when you're in a social setting and you're chatting with someone who asks your name? Do you withhold your last name? If not, have you ever slipped up and introduced yourself to someone who works in the restaurant industry or a related field thus potentially blowing your cover?

If you don't mind being outside of the District, I really like Tallula's bar (I'd think so even if they didn't pay me to!).

I would be up for dinner tomorrow night - my last MacArthur Blvd. ticket was only $50. This will help end the day on a high note since I'll be starting it off getting a cavity filled...ouch!

Soft tacos filled with shrimp (pan seared with a bit of cayanne & garlic), avocado, cucumber and wasabi mayo.

If you (or someone you know/love/admire) are looking to work for a dynamic group that nurtures creativity and participation on all levels, search no further! The Neighborhood Restaurant Group is seeking talented professionals, including executive chefs, general managers, sous chefs, line cooks, managers (entry to mid-level), as well as other positions, to staff the Evening Star Cafe as well as the group’s newest venture scheduled to open later this year. Competitive salary and benefits. Send resume and cover letter to jobswithnrg@hotmail.com or fax to 703.549.8520.

The Arlington Farmers Market is presenting a monthly Chef in the Market Series. Saturday, June 18th from 10 - 11 AM, join Chef Nathan Anda (Tallula) as he shares his appreciation of sustainable and seasonal foods, making his way through the market with tips, hints and recipes about the offerings of farmers from MD, PA and VA. Market is located in the Arlington County Courthouse parking lot (orange line). About the chef — Nathan Anda received an undergraduate degree from the University of Nebraska in Lincoln and went on to attend culinary school at the New England Culinary Institute in Montpelier, VT. Nathan has worked with chef Todd Gray at Equinox Restaurant, as well as Jeff Tunks of Ceiba Restaurant. In 2004, Nathan was tapped as executive chef for the Neighborhood Restaurant Group's latest project, Tallula. Upcoming 2005 Chef in the Market Series Featuring: · Cathal Armstrong/Restaurant Eve July 9 · Joe Raffia/Majestic Café Aug. 20 · Jeff Buben/Vidalia Sept. 24

How about Tallula for brunch?

My friends and I enjoyed FIX at the Bellagio...quite affordable and service was excellent. I did the breakfast/lunch buffet at Bellagio and Paris - I'd go with Bellagio. If you don't want to waist calories, skip cocktail food if you're having drinks at the Eiffle Tower restaurant. Didn't stay for dinner, but the small plates we got with cocktails that last night in town were not up to par with spectacular reviews I'd heard. The view was great though!

Lobster Rolls at McD's?! Blech! Another favorite McD invention that should have stayed in the test kitchen - the McRib. I've never heard of an animal with a boneless rib cage!