RissaP

This is just a courtesy reminder to everyone regarding the use of credit cards. I seem to notice a growing trend of people paying with credit cards at restaurants then the following day they check their accounts on-line disgruntled and in disarray. You will see that you’ve been charged twice! BUT PLEASE DO NOT PANIC! Unfortunately, restaurants do not have control over credit card processing companies' normal practice of stating 2 amounts. What this means is that it states a second and higher figure allowing restaurants to add 20% tip on top of the final check; this transaction doesn’t recognize whether the amount processed includes tip or not. All it takes is the final amount signed for then it automatically adds 20% to that final amount as leeway for restaurants for the “supposedly” tip amount. Hold your horses and read on… It's called a grace period that clears up to the final figure that is signed for in 7 to 10 business days.

We use Merchant Net, the company that processes credit card transactions for Corduroy. Of course, I do my research and demand details and answers from Merchant Net in case there is a discrepancy in billing; there could be a possibility of a mistake. There is nothing wrong about inquiring charges. That's understandable. But every single time I inquire I get the same answer. They look into the account and verify that indeed only the final amount signed for is charged to the account. They further explain that this is a normal process with ALL credit card transactions. This is especially true with Visa and MasterCard debit cards or check cards, thus allowing customers to view it on-line. The second amount with 20% allows restaurants room for “supposedly” the tip. This second amount indeed clears up in 7 to10 business days. Some people are pretty civil about the situation. But when it comes to a point when restaurants are being threatened and accused of doing “unethical practices”, it can be disheartening and unnecessary. I learned hard. I had a situation when a customer contacted me after 3 business days after dining at Corduroy. Even after inquiring with Merchant Net and explaining the situation, she literally forced me to give her a credit (refund) for a pending amount and in fury threatened to take her business elsewhere and tell everybody she knows to do the same; so I did. Of course Merchant Net verified the account holder was charged once and it did clear after the grace period. Now I have to charge that person again, not once but twice--one for her actual bill, the other for the credit given for the pending amount. And that person WILL indeed see 4 figures on-line for another 7 to 10 business days. Get the drift with the nightmare with paperwork if this is done for everyone!

I apologize if this sounds confusing, but as I have mentioned, restaurants do not have control over this process. It actually happens in any establishments every time and anytime credit cards are used. On the reverse, think making a deposit to a bank and asking for your balance; you do not see it included until the next day. Clearing up in 7 to 10 business days… Why? How? I do not have the answer to that and is really beyond the restaurant’s or any establishment’s control. It is the credit card company’s, NOT the restaurant’s, policy.

Mi Casa Es Su Casa—is how we like to treat our guests at Corduroy! It was actually fun breaking our usual routine. Great to meet new and old folks again!

A very sincere THANK YOU to mdt and Hillvalley for organizing and carefully planning this dinner with us and especially to Don Rockwell for making it possible for us to host a special and unusual 2-day DR Dinner. I’m glad almost everyone’s palate was challenged! We wanted to express our appreciation by showering back “The Love” (as Barbara, ScotteeM, crackers, Crescentfresh, logancircle and others have put it in the past) by adding some interesting treats at the dinner. Ferhat is now taking orders for those Turkish cookies! We hope everyone enjoyed it as much as we did. The entire staff was most enthusiastic about it all! Indeed the pleasure was ours.

Everyone toasted “To Rocks!” both nights.

The beat up WP Express with Don’s signature used for the raffle was hilarious and such a surprise! Congratulations MeMC!

A lot of times we all get busy and forget to thank the people who labor behind the scenes.  hillvalley has put in dozens of hours helping with the membership and the events here, and if it wasn't for her, this community wouldn't have been able to blossom like it has.

Some people have assumed that she's being paid for her efforts.  Here's my response to that:  "With what?"

I don't have much else to add except a sincere Thank You! to the engine that runs this machine.

Buy her a drink next time you see her!

Rocks

Sorry I missed you yesterday, Jenna. I'm glad Tom Power fulfilled the "least-we-could-do-and-well-deserved-buy-Jenna-a-drink-next-time-you-see-her"!

Thanks for the time, energy and effort you do and for putting up with your children (myself included) here at DonRockwell.com!

Just got this in an email: mayhaps this would make a suitable consolation dinner for those who didn't/don't get into the DR events here or at Maestro?

Thanks for posting this, Principia. However, I do apologize about the oversight on the day (that's what I get for sending it at 2am ). It's actually on Wednesday, February 8th.

I was asking this question myself recently.  There were a number of good answers given as to why menus are, in most cases, a surprise.  Perhaps the one that struck me the most was: "Chef will likely want to prepare the dishes using ingredients he/she finds to be the most perfect on that given day.  He/She won't know what that is now."

I don't want to know ahead of time that scallops are going to be on the menu and then the only scallops Tom Power can get his hands on that day happen to suck.  I'll thank him for passing them by.

In response to some concerns about our menu, CrescentFresh is absolutely correct about what ingredients we may get for any particular day. Chef Tom Power, as most people know, will only accept the freshest quality he could get. A lot of times he would order Sea Bass the night before, and lo and behold, he receives Fluke the following morning. If he receives Sea Scallops that are not up to par to his standards, he would actually and absolutely not serve it and return it to the fishmongers. Chef Tom works simplistic wonders by cooking and serving what’s available for the week, more often, for the day—that’s just his style. You can almost imagine him walking thru an open market and selecting only the freshest ingredients the season has to offer.

Any food issues or allergy concerns are taken seriously. As long as the staff is informed in advance or at the table and as long as it's available, we are usually flexible with offering an alternate solution. The only concern we have is when suddenly 30 guests may start requesting changes and it delays service. As long as guests can sit back, relax and enjoy the experience, we always try to accommodate everyone.

Thank you all, we are most appreciative and as enthusiastic as you are about this DR Dinner!

This is my most detailed recollection of my experience and I hope it helps you...

Just make your reservations as early as you can. Reservations are strongly suggested in most high-end places. It’s easier to cancel than to get one. I don’t know if it depends on the time of the year, but when I was there, I found that a lot of the destination restaurants were closed Saturdays and Sundays because I think a lot of people go out of town for the weekend. By Monday and Tuesday when they were back, it was so difficult to get reservations. Save those interesting mom and pop bistros and brasseries for desperate last-minute places to go, they’re everywhere and always open anyway. Also since it’s your first time (I didn’t know during my first visit), it helps to know that all restaurant bills in France include tax and 15% gratuity (extra 5% tip if you really like the experience).

Getting around: remember what I mentioned to you about hailing cabs, DON”T, I think it’s a sign of disrespect for them. They’ll just either look at you or even give you the finger! You’re better off waiting by the designated cabstands with a blue sign (just like a bus stand). If you rent a car, parking can be a big challenge. The smallest (and cutest) Smart Car is the way to go, but cost more than the bigger cars because of limited parking space everywhere. If you take the subway, they only operate until midnight. The underground system is CONFUSING AS HELL if you don’t know where you’re going and if you don't speak French. It’s like a maze down there with lots of confusing signs. If you ask for directions—Parisians will usually tell you “it’s very close, it's just around the corner, just go there” but they give you roundabout directions—REALLY! Before you know it, you’ve walked 5 miles and spent half a day finding your destination! Always carry a map with you.

The best shopping area is along rue St-Honore (for hard-to-find goods in a lot of mom ‘n pop shops) and rue de Rivoli (for all the modern shops) close to the Louvre. Of course the Champs-Elysees for more modern shops and around Place Vendome for the high-ends shops. Anywhere around Ile de la Cite and Ile Saint-Louis (my favorite place) surrounding Notre Dame would be a nice place for a quaint stroll and lots of mom ‘n pop shops and brasseries. In Ile St.-Louis is where you will find Berthillon, rue Saint Louis en L’ile (famous for their sorbets and glaces, but I found to be just ok). And Brasserie l’Isle Saint-Louis in the very corner of rue Jean du Bellay and rue Saint Louis en L’ile that bridges Notre Dame and the island is where you can enjoy a great cup of latte while people-watching. This is the brasserie used in a scene in the modern version movie of Sabrina.

Since I know what it’s like to have extremely limited time to want to try restaurants plus how expensive it is for fine dining (price is the same for lunch and dinner and you can easily spend 500 euros for two for lunch or dinner with wines), I tried to list what I remember by arrondissement to help you narrow your plans (worth it or not). Multiple tasting menus are the way to go, but be prepared to dine for 2-4 hours:

MARAIS DISTRICT

3rd Arrondissement

Chez Jenny (casual)-39 bld du Temple

They’re open Fri, Sat. until 1 am. 1930s Alsatian brasserie fare with decent food and oysters. They have deep-fried hocks that are very interesting, if you like this kind of stuff. I would save this for a desperate moment.

4th

Hiramatsu – 7 quai de Bourbon

In Ile St-Louis

Japanese, but I heard they’re not doing well.

QUARTIER LATIN

5th

Tour D’Argent (super fine dining)– 15-17 quai de la Tournelle

Old style institution famous for their numbered pressed duck and magnificent view of Notre-Dame and Seine River. Don’t waste your time and money on this one. It’s very expensive for what you get.

SAINT-GERMAIN-DES-PRES

6th

Bouquinistes (casual) – 53 quai des Grands Augustins

A bistro owned by Guy Savoy, contemporary and modern, but nothing special.

LES INVALIDES

7th

Arpege (fine dining) – 84 rue de Varenne

The main floor dining room is better than the downstairs. Nice ambience, great service, style of food was just ok, expensive, good place if you’re vegetarian.

L’Atelier de Joel Robuchon – 5 rue Montalembert

They don’t take reservations but the wait is very long.

Voltaire (casual) – 27 quai Voltaire and rue de Beaune

Old Parisian institution, classic French cuisine, NOT TO MISS 1-POUND BRICK FOIE GRAS TERRINE APPETIZER they give you, if you’re ready to be foie gras(ed) out! The crab salad was excellent; don’t get the faux filet (nothing special cut of steak).

CHAMPS-ELYSEES

8th

Café Lenotre – 10 av des Champs-Elysees

I have not been, but this is where Chef Michel Richard came from before coming to the US.

Le Cinq (super fine dining in the Four Seasons Hotel George V) – 31 av George V

If you want to feel very pampered with great ambience, food, very professional and friendly staff.

Maison Blanche (very hip, modern) – 15 av Montaigne

A penthouse restaurant with a magnificent view of the Seine River, it’s better to dine in the evening with the view of the city lights. Dining is better in the lower level next to the wall-to-floor glass windows than on the upper level where the room looks unfinished and the flooring is all wood where you can hear every single footstep. Cool clubby music, very hip but food just ok with a lot of repetition with the use of ingredients.

Pierre Gagnaire (super fine dining) – 6 rue Balzac (a little hard to find, tucked inside the street off av des Champs-Elysees)

This is my absolute favorite where every dish is served with numerous accompaniments and every single thing went perfectly well together. Observing how the wait staff work is like watching ballet—flawless and amazing.

Spoon (casual, fusion) – 14 rue de Marignan (tucked in an alley-like street off av des Champs-Elysees)

A trendy Alain Ducasse restaurant, you choose your own mix ‘n match dishes. Don’t waste you time and money on this—our mix ‘n match experience tasted like medicine.

TROCADERO/MONCEAU

16th

L’Astrance-4 rue Beethoven

Reservations are very difficult, exactly 6 weeks in advance. I have not been, but Tom Sietsema always recommends this place.

Guy Savoy – 18 rue Troyon

Very expensive, but goes along the same line up there as Pierre Gagnaire.

MY 3 MOST ABSOLUTE, MUST-GO-PLACES-FOR-SPLURGING-IN-A-FINE-DINING-RESTAURANT AND FOR A PERFECT EXPERIENCE (cuisine, service and ambience) in this order:

PIERRE GAGNAIRE-I dream of going back there!

LE CINQ

GUY SAVOY

If you only have one week to spend in Paris and would like to try EVERYTHING, like myself, every single tip helps a lot! I wish I had someone to guide me during my very first visit, as I wasted a lot of time looking for places!

Au revoir!

...in a private dining area...

I remember a lot of holiday bookings recently. And though we very much try to be flexible and accommodating, we don't want to misinform about having a private dining room. No surprises but we always inform those who ask that we only have assigned reserved sections in the back of the dining room.

Oh—I’ll definitely be there, rain, snow or shine!

We’ll miss you much, laniloa, but it’s good to know we’ll still see you from time to time.

Congratulations Don! What an exciting adventure - writing about what you love! Not too many people get that chance. I look forward to reading the Washingtonian again.

Aside from each having their own great specialties and depending on what you’re in the mood for, these are my first impressions for each place (in random order):

Mandarin Hotel and 2941, open-air feel

Charlie Palmer, “power scene” (love that solo floating vase effect!)

Notti Bianche, very cozy atmosphere

Michel Richard’s Citronelle and Marcel’s for high-end, friendly cheers

Vermilion, “Friends-like” neighborhood bar, let’s-get-together and gather around those comfy couch

Poste and IndeBlue, modern and hip

Sushi-Ko for some serious sushi action

Makoto and Montmarte, something quaint

Palena for some serious good bar menu

Restaurant Eve, cozy ambience, great, creative cocktails

I still have yet to experience Firefly, Sonoma, and Circle One and I’m sure I’m missing a lot more…

FYI - Smoked sable is pretty commonly found at Jewish-style delis. Parkway in Silver Spring and Celebrity in Potomac usually have it, and I think it's pretty good in both places.

Actually I meant to say that the consensus seems to be the langoustine as the favorite at the 2941 dinner.

But thank you so much for the tip. I will definitely seek this smoked sable in the places you recommended.

Diners who order minimal should have the option to dine in the dining room or bar. And certainly do not deserve to receive less attention.

I had a fabulous DonRockwell Dinner at 2941. These are my favorites:

I’ve never had Sablefish before. Maybe I’m the only one, but this became my number 1 favorite (buttery, milky-white and meaty flakes, glistening-in–the-middle, so fresh and perfectly cooked). Like the foie gras version of fish that melts in your mouth! I love the hint of miso marinade. The wild boar rack and venison loin were delicious, also perfectly cooked to my liking. The wild boar, as if cooked only by smoking, had a pleasant apple wood smoke taste, perfectly accompanied by forest mushrooms and salsify. Amuse Bouché: Basil Escargot Bouché was served with a delicate pâte choux; I can easily pop several of these in my mouth. And the Mishima tartare had an interesting bright red color (I thought it was tossed in a little beet juice). Chef Krinn mentioned that this is typical of the type of beef, Mishima. The Scottish Langoustine with creamy grits and interesting pickled ramps was like comfort food served elegantly in this miniature Le Creuset-like pot. Of course, the grape cotton candy is a nice and comforting touch that they do there. It brought back a lot of fond memories. The waterfall—simply breath-taking!

Caterina, the sommelier, was delightful and informative as well. The wines were complementary to each dish. She did mention that if you are interested in obtaining the complete list of wines, you could email her at Caterina.Abbruzzetti@2941.com.

Thank you Chef Krinn, Caterina and the entire staff for a wonderful experience! I will definitely be back to experience your dining room.

Special thanks to Don Rocks for giving us the opportunity to try 2941, to Hillvalley for passionately working hard and to mktye for being such a lovely hostess to this elegant event. And to my fellow Rockwellians—WOW--thanks for a most memorable experience! It was such a pleasure meeting old and new faces, as always!

Yeah, but damn good.  I think we may have found the official DonRockwell.com cocktail.

I know I will expect it, along with your butt, at our next event Jacques. 

Count my vote in.

“Cease the day!”—Or should I say, “Cease the food!” What a wonderful and pleasant day yesterday (I ended up playing “hooky” for a while longer)! So much food, such a tiny stomach I have! I regret not being able to try everything. I tried to do the fashionable way of eating in multiple courses: meat, vegetable, starch course, followed by fruit and cheese course, dessert course, extra olive oil tasting course, then back to meat, vegetable, starch course, followed by fruit and cheese course, dessert course, more olive oil tasting (this time the high-end stuff elegantly boxed), until I gave up! We decided to conduct our olive oil tasting by rating the vintage, appellation, color (from light straw color to deeper olive green), smell, taste (mild, bitter, straw, grass, strong olive taste, fruity, truffle), body (light, medium, heavy, waxy?) By then our tongues were heavily coated, try swirling it in your mouth. It was quite fun and informative.

Thank you hillvalley, mktye, Jacques Gastreaux, table sitters and ALL for making it possible.

It was GREAT the second time around!

For a moment, we brush aside our own needs to help others…

Thank you all to those who attended Corduroy’s effort to donate to Share Our Strength Hurricane Katrina Relief Fund Tuesday and Thursday last week. It is greatly appreciated.

Hey Corduroy people, rumor has it you are coming?

(woo hoo, modern technology at work )

Count me in. Last time was so much fun! I have to work that day, but I will drop by for a couple of hours and enjoy the company of fellow Rockwellians—how can I resist that?

WOW! I can't believe I actually missed this! I envy you guys who attended.

I cannot find any specific info on this.  Can you provide the details.

Actually in an effort to provide relief to Hurricane Katrina victims, we are involved in 2 events. Both events’ portion of the sales with be donated to Share Our Strength Hurricane Katrina Relief Fund:

September 27, Tuesday – Restaurant for Relief in conjunction with OpenTable, Share Our Strength and Windows of Hope, a list of restaurants will donate a portion of their dinner sales

September 29, Thursday – R. Stuart Oregon Pinot Noir Wine Dinner

Thursday, September 29, 2005 6:30 pm Reception 7:00 pm Dinner

25% of the cost of the dinner will be donated

Passed Hors d’Oeuvres

Sunset Beach Oysters on the Half Shell with

Champagne Mignonette

Filipino Style Spring Rolls with Dipping Sauce

Rillettes of Duck Leg

R. Stuart, Brut Rosé, NV

First Course

Vidalia Onion Soubise

Big Fire, Pinot Gris, 2004

Second Course

Peppered Rare Tuna with Kabocha Squash Baghi

Big Fire, Pinot Noir, 2003

Third Course

Roast Ballotine of Sunnyside Farms Chicken and Local Shiitake Mushrooms, Foie Gras Sauce

R. Stuart, Pinot Noir, 2003

Fourth Course

Niman Ranch Pork Belly with Savoy Cabbage

R. Stuart, Pinot Noir, Brunker Hall Vineyard, 2002

Fifth Course

Epoisses with Burgundy Truffle and Figs

Special Cellar Selection

$100.00 inclusive of gratuity, plus tax

For more information, please contact Rissa or David Batista

Thanks to everyone for your support--no matter which establishment or event you participate.

and a thermos of martian pig slop from hell (and I may include a special ingredient sourced from Corduroy).

Jacques Gastreaux,

You mean those pretty red berries that burned your tongue last night? We have plenty available.

Oregon Pinot Noir Dinner at Corduroy

Thursday, September 29, 2005

Reception 6:30 pm Dinner 7:00 pm

R. Stuart Wine Dinner to support those affected by Hurricane Katrina

25% of the cost of the dinner will be donated to Share Our Strength Hurricane Katrina Relief Fund.

thought I'd inform you about this "hilarious" and unusual event. Chef/Owner Tom Power of Corduroy is hosting a wine dinner on Tuesday, September 13, with AIWF and guest Executive Chef/Owner Tom Power and his Pastry Chef of Fat Canary in Williamsburg, Virginia. Information and menu follows:

"The Powers That Be"

Enjoy the evening with a 5-course dinner prepared by two extraordinary talents, Executive Chef/Owner Tom Power of Corduroy and guest Executive Chef/Owner Tom Power of Fat Canary in Williamsburg.  The two chefs will prepare a variety of dishes that celebrate the bounty of summer.  Fat Canary's Pastry Chef, Kelly Bailey, who worked under Marcel Desaulniers, the inventor of the ever famous 'Death by Chocolate', will prepare one of her creations for a spectacular ending to the meal.  The evening will include a selection of great wines to pair with each course.  6:30 pm Reception.  7:00 pm Dinner.  Corduroy, 1201 K Street, NW, Washington, D.C.  $125 per person, all inclusive.  For more information, contact Lisa Espada at 301.980.0985.

MENU
Passed Hors D'oeuvres
Chilled Turnip Soup
Salmon Skin Chips
Duck Leg and Foie Gras Rillettes

Dinner
1st Course
Tempura Morels with Tatsoi, Vidalia Onions and Spicy Miso Vinaigrette
2nd Course
Scallop Tartare, Shoyu Roe and Mizuna
Tuna Tartare with Oyster Mousse
3rd Course
Crispy Soft Shell Crab
with Corn, Scallion and Poblano Chili Salad
4th Course
Roast Sunnyside Farm Organic Wagyu Beef Strip Loin
with Roof-Dried Tomato and Marrow
5th Course
Assortment of Homemade Ice Cream Sandwiches

If anyone knows some place around here that prepares a scallop like this, PLEASE let me know, I've only been fortunate enough to encounter the like at Striped Bass in Phili.

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We buy the scallops from Striped Bass’ fish buyer. Chef Tom Power became friends with him when he used to be the chef at Citronelle in Philly a block away.

I tried the "Ron Jeremy" spring rolls for the first time a couple weeks ago.  They are lip-smackin' good.  And what?  Only $4 a plate at happy hour?  I was told by others that the recipe is from GM Rissa P.'s family.  Rissa, can I come over for dinner sometime? 

But of course, Crescentfresh, you are welcome anytime.

Our very first DR.com picnic! What a fun day! Great meeting everyone! Great weather! And great food---lots of food (too many to list)! What more could you ask for? We could have continued on the following day. Although by the time I saw bkeith’s truly one-of-a-kind deconstructed “ventworm cake”, I agree it’s the winner. The tower of chocolate cake was meant to be for Old Dente’s (23rd) birthday (I did bring a birthday candle). Oh well, we just raised glasses for you. Thanks for the bread, mktye! I shall devour it!

Unfortunately, we didn’t have enough athletes to compete for the DR.com rugby.

Peanut is a cutie!

Thanks everyone, especially to Hillvalley for organizing it and for Jacques Gastreaux for literally tying down “the fort” with yellow rope from the night before! You picked the best spot!

And where was our “Godfather”? We should do it again sometime—when will our pontoon party be?

...good to know that we'll see it at Corduroy! Can't wait for our next excursion