TSchaad

I am ashamed to say that like Marty L., I did not post about my June dinner at the Shack because I was not as enamored of our meal as many of the other DR posters were. It was delicious, but the heat in the room (one small window air conditioner) and the almost 30 minute wait for each of our 3 courses took something away from our enjoyment of the experience. I'll happily go again, but with a different set of expectations. TSchaad

This just came over the wire - looking forward to a report on the visit later today. WH Pool Report #4 Motorcade came to a stop at 12:38 pm. Background, from the White House: The President and Secretary Duncan will be having lunch at FireFlies Restaurant in the Del Ray neighborhood of Alexandria, VA. The restaurant has been owned and operated by Marylisa Lichens and her husband since 2002. In March, Ms. Lichens wrote to the President and asked that he visit her restaurant to try the best burger around. TSchaad

I'm sorry, but I disagree with your comment on the reservations policy. Even with the available tables early in the evening on weeknights, the place still fills up every night. Rose's doesn't have to be the go to restaurant in D.C - that changes several times every year. It only has to be what the owner wants it to be, a place where you "Eat, go home, come back tomorrow". That is why the price point of the menu is where it is. Fiola Mare may be the current hotspot, but it is not somewhere I am particularly interested in going. Based on the menu prices, I can have two great (and completely different meals) at Rose's Luxury surrounded by other diners and a staff who are all having a great time for the price of one carefully curated ( ie. affordable ) meal there. Each has its place. Each will draw its own crowd. Each will be a success on its own terms. TSchaad

I think the current approach is a sound one for this restaurant at this time. Are the waits an inconvenience? Of course, especially on the weekends. But the other options you mention would only bring their own set of problems. What would higher prices accomplish? Keep out the riffraff so that only worthy connoisseurs who can appreciate the food can afford to dine there? That would go against everything this place stands for. Any formal reservation system they set up would be blown away by the current frenetic level of interest in the restaurant. As Aaron said in the Washington Post article on restaurants with a no reservation policy, this allows them to maximize the number of patrons they serve each night while not rushing those people who prefer to take a more leisurely approach to their meal. It also means they are not victimized by the current habit of some of our fellow diners of spamming reservations to multiple restaurants for the same night and then choosing one to be favored by their presence. With the relatively small size of the place and the price point they have established for the menu items, they need to try and make sure that they keep as many tables occupied with happy diners as possible each night. The only solution I have found that works in the current situation is to plan my trips to Roses Luxury for midweek and to make sure I go early - for me, the dining experience I have here is worth that effort. TSchaad

I stopped at Bakeshop last week to order a Birthday cake for Marianne. She specifically wanted one baked by Justin in memory of his heroic effort to get to the store and prepare a cake for her in the midst of the 2010 Snowmageddon. His car wouldn't start, so he had to get a ride from a friend, and was waiting for the cake layers to cool when we first stopped by that February 9th. We were able to get a nice Birthday lunch nearby and came back to pick up what I think was one of his first cakes made in the newly opened store. We don't live nearby, so we don't stop there for a bite as often as we would like, but when we do it's a special occasion. This last cake was terriffic - beautiful presentation, just the right amount of sweetness and a perfect ratio of frosting to white cake with a slight rum flavoring. It's been enjoyable watching Justin expand the range of offerings beyond the original cupcake focus thru the years. Now I have to decide between the cupcakes, cookies (Salted Oatmeal!), macarons and puddings when I stop by. I should also mention that he has flyers at the store announcing a 4th Anniversary celebration at Bakeshop on Saturday, February 15 (mentioning that it will continue until they "run out"). Sounds like a great way to taper off after a frantic Valentines Day on Friday. TSchaad

Your best bet is to go during the week. I went back last night (Moday), at 5:30. Easy to get in, and there were still a couple of two tops and a few of the stools at the chefs table available at 6:30. The fried oysters were a perfect start to the meal, and the spaghetti alla carbonara was an incredibly rich indulgence. They aren't about to rest on the success they have had since the opening. There was talk of creating a dish featuring chicken wings, but that has been put on hold until after the Super Bowl. It seems that in the run up to the big game, the price of wings goes up considerably. They are already discussing what to put on the menu in the spring, when the seasonal fruits and vegtables become available. TSchaad

I had the same experience on my first visit. The pasta with pesto was on the regular menu and the pasta with truffles (Wow) was a special. Although they will be closed this Tuesday thru Thursday for the holidays, you have something new to look forward to next weekend that has just arrived on the menu - go to http://instagram.com/p/iL-_E-zPm8/# to see it in all its glory.

I went to Rose's Luxury on Thursday night to cash in my thank-you from their Kickstarter fund raising effort, and then went back on Saturday just to make sure the first visit hadn't been some incredible hallucination - it wasn't. I can't say anything about the food that hasn't arleady been said better by others here and on other sites, so I'll focus on the atmosphere and staff at this wonderful dining destination. I can't imagine a better use of the building's floorplan. It has a total of five distinct dining areas (I include the second floor patio space that is currently closed for the winter), each one with a slightly different look and feel. My personal favorite is the Chef's Table, a long bar with stools facing the kitchen space, where you can see the staff prepare all the amazing dishes you are about to consume. On Thursday, I arrived at around 6pm as the resturant was just beginning to fill up. Chef Aaron Silverman was kind enough to stop by and say hello, and we had a few minutes to talk before the action in the kitchen started to ramp up. He said that the team is still working on the stations setup and that as lessons are learned they will continue making adjustments. From what my untrained eyes could see, there isn't much that needs tweaking - the kitchen staff were all working with precision, and I was impressed with how calm and relatively quiet the space was even as the orders started to come into the kitchen in larger numbers. This was especially apparent on my followup visit Saturday. I arrived at 5:30 and had to wait in line for a few minutes before I could be seated. The Kitchen was close to slammed within fifteen minutes, as almost all the tables were filled and orders were coming in fast. Still, no panic, no raised voices, just a team of professionals helping each other turn out great food to eager customers. That brings me to the rest of the staff. It's a tribute to Chef Silverman and General Manager Andy Erdmann that the entire team exudes a sense of pride and yes, joy in working here. When you are served by accomplished, happy people it makes a great meal a special experience. You might go the first time because you heard about the food - you'll come back again because besides the food, the space and the service make you feel welcome and at home. If you haven't already been, go soon - I was told Saturday that the Washingtonian had just finished an extensive photo shoot, and Sietsema's review will appear in the December 22nd issue of the Sunday Magazine. Once that happens, even weekday nights may be packed. TSchaad

It took some time for me to convince my wife Marianne to come with me for my first visit to Dino's, but we, along with my nephew arrived there early Saturday evening. I have been reading about the 8th anniversary menus on DR, and was determined to dine there this July. I have to say the meal was an unqualified success - both the Montalcino tasting menu and wine flight for me and the Eggplant Parmigiana specials topped with fresh tomatoes, ordered by Marianne and my nephew Bill. The tasting menu was a revelation for this Midwestern boy - fresh, inventive, and plentiful, served with care and just the right amount of information on what each dish contained by our server, Stefania (Grazi!). While all of the dishes were wonderful, I have to say there were some that stood out - the Pasta Alla Briciole (roasted garlic, herbs & breadcrumbs) was an education on how to use fresh, simple ingredients to produce a memorable dish. The Pork Roast "Jailer's Style" with bright green Broccoli Rabe and sublimely garlicky beans was beautifully presented and delicious. While I enjoyed my Ricotta mousse with balsamico & berries, my wife and nephew exclaimed over the Pesca la Forno - a fresh peach cobbler with a scoop of Cinnamon Vanilla Gelato. All I can say to DrXmus is "keep trying" - your wife will thank you by the end of the meal. TSchaad

After reading the above posts, I stopped by Oby Lee this morning. The owner was just getting his Sticky Buns out of the oven (thanks for the tip, Twinsdaddy!), so i ordered a raisin bun and a latte. Great coffee and an outstanding sticky bun. While I was there I saw beautiful breakfast crepes being prepared, and will be back to order one soon. The decor is white and red, with lots of window light and a layout that makes a modest space seem roomy. No one has mentioned this yet, but Oby Lee is closed on Mondays so they can custom roast all their coffees, which are also available for sale by the bag. There is a patio area that should get a lot of use this spring and summer, and a menu large enough to encourage a number of trips back to try out the various savory crepe combinations. The real suprise for me was seeing the 'wine fountain' on one side of the space. It's a circular freestanding station that allows you to self dispense about sixteen different wines from the enclosed bottles to a glass. There are three different volumes for each wine dispenser - you just press a button to choose between a tasting portion, a half or a full glass, with the price for each serving on the button itself. This looks to be a great casual dining addition to the neighborhood. TSchaad

From the Washingtonian's Young and Hungry Blog: Restaurateur Robert Wiedmaier will open his third Mussel Bar & Grille at 800 N. Glebe Road in Arlington this summer. The rock 'n' roll-themed gastropub already has locations in Bethesda and at the Revel Hotel in Atlantic City. Wiedmaier says the Arlington spot will be "bigger and nicer" than the Bethesda restaurant, but not as expensive at the one in Atlantic City. TSchaad

I stopped by yesterday afternoon to pick up a menu take home. I asked a waiter about the Happy Hour Specials,and he was a little vague - he said that beers and wines by the glass are half price, and some appetizers are also discounted. He also said you could take advantage of these price breaks at a table in the dining area as well as at the bar. TSchaad

I've been stopping by Twisted Vines every couple of weeks since it opened. I like what it has become - a great dining and drinking option along the Columbia Pike corridor with an authentic neighborhood hangout vibe. It has a comfortable and relaxing atmosphere that encourages conversations among friends over a few glasses of good wine and food. I was just sent an Email announcing that they are expanding their hours - offering Counter Culture coffee and breakfast pastries in the morning starting at 6am, and introducing a new lunch menu that includes fresh salads and hot sandwiches during the week. To celebrate the expanded hours of operation, they will serve free coffee and 1/2 price Espresso tomorrow from 6 to 11 am, and offer 1/2 priced Hot sandwiches from 11 - 3 pm. I might have to take them up on that offer! TSchaad

I was brousing on the Kickstarter website and noticed this DC chef attempting to raise funding for a new Capitol Hill neighborhood restaurant. Here is the link: http://www.kickstarter.com/projects/1021957720/roses-luxury?ref=category Still thinking about making a donation, TSchaad

My wife and I continue to go to Maruko regularly. When we can, we make a point of taking advantage of the weekday 'Bento Box' lunch specials, which have improved signifigantly under the new owner. I think this may be one of the best dining bargans in Arlington - a full bento lunch with Tea, Miso soup and a salad bar for under $8.00. The items served in the Bento lunch change weekly, and they always include items that are not on the regular lunch and dinner menus. TSchaad

How cool would it be to have best-of-breed local vendors at Nats Park? Qualia or Peregrine coffee? Birch & Barley beers? Stachowski sausages? Two Amy's pizza? Rays' burgers...or hellburgers...or too burgers...or whatever they're called this week? I know, I know, logistics, unattractive economics, approval hoops, quality control challenges, not worth the pain, etc, etc. One can dream. How about a fan driven contest? Create a list of some of our favorite local providers whose product line fits the Ballpark model (District Taco, anyone?), and then have fans at the park vote on who will get a concession the following year at the park! TSchaad

After reading goldenticket's posting I decided to take advantage of the Del Ray Cafe's soft opening to have a nice lunch out on Friday. I am happy to report I made a very good decision. The Cafe is created out of a former residential home that had also recently served as a retail space. The owners have created a parking lot at the back of the building, allowing for a significant amount of off street parking. As you enter across a sizable wraparound porch (which will soon be available for outdoor dining), you see a working kitchen on your right, and a bright, open casual dining area on your left. There are a number of two-tops tables in the room and a long dining shelf against the windows facing the front of the house where you can seat a number of individual diners or a family with small children. The upstairs is divided into two large dining areas, each with high ceilings and a number of skylights to let natural light in throughout the day. I was seated downstairs and started with a bowl of the carrot and ginger 'soup of the day'. I was served a bowl of pureed vegetables tasting as much of cream and butter as of carrots and ginger. There was just enough bread left to clean out the bowl when I was finished. While I was waiting for my entree, the ladies seated next to me were making short work of two servings of PEI Mussels Meunière with Saffron. One of them was so intent on consuming every bit of the broth that I thought she was going to start licking the pot the Mussels came in. I chose the Chatham Cod on Crushed New Potato for my main course (this was a very leisurely lunch). It was perfectly cooked, and was just the right amount for a midday meal. After I finished, I was told by staff that they were going to serve Brunch on Saturday, and then close for the rest of the weekend to take a look at what was working and what things needed to be addressed prior to the official opening on Monday, May 14. With that information in hand and a positive first impression for lunch, I decided to go back for the brunch first thing Saturday - another good idea. They had just opened the doors when I arrived and I was again seated in the first floor dining area . I had planned to try the French Toast that was listed on the Monday - Friday breakfast menu, but it was not listed for the weekend Brunch menu. I was delighted when they offered to prepare it anyway. What came out were two pieces of perfectly cooked brioche bread topped with warm, poached fresh fruit and a small mound of Creme Fraiche on the side of the plate. As with lunch, the portions were not the usual mountain of food that would guarantee a request for a take home container, but the civilized portions you would expect at a French country cafe. Again, I observed a couple at another table who were being served their orders of Eggs Benedict. The young lady took a first bite and just closed her eyes and tilted her head back in enjoyment - no words needed. I think this restaurant has a chance to establish itself as one of the best places to dine in Del Ray. The only problem I can foresee is too much popularity, too fast impacting the food service. The food is cooked with care and with an appreciation for the quality of its ingredients - which means it takes some time to reach the table. When I was there for lunch on Friday, some of the people arriving after 12:30 or so were told they would have to wait until some tables cleared if they wanted to be seated. I talked to the owner, Laurent Janowsky, after my breakfast. He is still working to bring aboard what he considers adequate waitstaff for the Cafe, and is still working out the reservations vs walk-in policies. If future customers will have a little patience and understanding while the additional service staff is brought aboard and ownership works out the inevitable kinks that occur with a new operation, they will be amply rewarded. By the way, after my conversation with Mr. Janowsky, he offered me a small croissant as I left. Now I have another reason to go back. TSchaad

I second B.A.R. on the donations idea. This is just too good an idea to let pass because of cost concerns. TSchaad

So who has the time, money and determination to make a reservation for each week? TSchaad

This isn't a 'professional' forum, it is a community of people enthusiastic about food. Sometimes we kid, occasionally we step over the line and Don has to pull us back. If Michael is cool with this particular header, I have no problem following along. I enjoy R^3 and this is where I go to tell others what I think about it. TSchaad

Hellburger II did serve the same 10 oz size for the standard meat blend. The other burger options (like the bison burger) seemed smaller. The change here is you can decide which size burger you want rather than accepting a one size fits all approach. I've seen some customers (not many) leaving with the portion of the burger they couldn't finish. This approach lets people like my wife order something they like in a portion size they can finish (thank you Michael). And no - there is no way you could possibly confuse a single patty All American Burger at R^3 with a Five Guys burger.

On a hunch, I went to R^3 for lunch after reading on ArlNow.com that Hellburger II had closed. Sure enough, there on the lunch menu were Hellburgers - with a twist. The menu lists an 'All-American" burger made with the same mix of ground beef at Hellburger and cooked the way you like it. Included are many of the standard toppings we have all come to love, and each burger order comes with the pom frites that accompany the steaks at R^3 in the evening. The twist is you have the option of ordering one,two or three of of the 5 ounce hamburger pattys for your burger. Prices start at $6 for one patty up to $14 for a total of 15 ounces of ground beef goodness. My wife and I each had a single patty, and it was perfection. Just the right amount of food for us, and just as well prepared - juicy and tender - as at Hellburger, with a properly sized bun for the patty and plenty of hot fries. Also on the menu are fried chicken and hell chicken sandwiches, with a choice of fries or slaw as a side. There are also Oyster, Shrimp and Catfish "Not-So-Po'Boy" sandwiches listed, along with all of the beers, wines and milkshakes you find at dinner. A great selection in a roomy space (mostly empty at 12:30 today) with food at an insanely good price point. The Michael Landrum empire justs keeps getting bigger and better! TSchaad

At about 5 pm I went by after work (Foggy Bottom Metro commute) and the staff were all standing around behind the counter, with the doors locked. A sign posted on the door said they were closed for a short time in order to grind more meat for the burgers. I assume they opened later that evening. Looks like they will be open today, using this weekend as an opportunity to work on any remaining kinks before the official opening next week. I would think that things are looking up if your biggest problem is not having enough ground beef on hand to meet the demand for your burgers. TSchaad

Perhaps the staffing issue is part of the opening of Virtue Feed & Grain. You have to think that some of the lead service staff came from other EatGoodFood operations to insure a smoother start there. TSchaad

Went to the game with my wife to celebrate my birthday Thursday night. We arrived early, while it was still raining. I insisted we go up to the new Union Square section to take a look at all the offerings. The Shake Shack section of the new space jumps out at you - it's big and obviously designed to process a large number of fans during a game. After taking a quick look at all the offerings (Box Frites looked good, but the price point needs some serious tweaking), I decided to order the ribs from Blue Smoke. It was a good decision - the four big ribs in the box were tender , meaty and full of flavor. When you consider the average price of a hot dog at the ball park these days, the cost - $10.50 for the box - is now one of the best values at the park. I'm happy to say the meal wasn't my only satisfying experience at the park last night - a combined 7 home runs on the field and a Nats extra innings win. I will be back for more! TSchaad