Lori Gardner

My plan all along was to give Shaw Bijou some time to settle in before dining there.  Once I saw early reviews that were less than complimentary, I wasn't in a rush to spend the money.  This week's announcement of a price cut has me very enthused and I have plans to dine at Shaw Bijou very soon.  I know there are others like me who find $95 much more palatable compared to $185.  Assuming Kwame delivers on the food- and I am very hopeful that he will- my guess is that there is potential for Shaw Bijou to do well.  The initial price point wasn't sustainable based on the chef not having enough of a reputation to warrant it.  That combined with some early reviews that were less than glowing, and you have a need for the switcheroo.  I sincerely hope it works. I want Shaw Bijou to succeed.     

I ate here a week or so ago.  The food is mostly standard diner fare with a few items that are more creative i.e. lobster pop tarts.  I was excited about a chicken sandwich on a donut roll, but it really was a slightly sweet bun that fell apart quickly with over-cooked chicken.  The burger here however, is very, very good- as Daniel K. surmises.

The "Trading Places" theme is very subtle.  The Winthorpe and Valentine names appear on the plates and on the website- I don't remember if they are on the menu. There is a large mural on the back wall that features Dan Ackroyd and Eddie Murphy and various film quotes.

In general, I like the concept and the decor, and will try it again. More details are in my blog post: http://beenthereeatenthat.net/2016/12/community/

It's a puzzling list and I feel like some of the odd choices (i.e. Bidwell) results in a loss of credibility for the whole thing.  I am happy to see Maketto and Kyrisan on the list (although I'm not sure that it's really a Cheap Eats kind of place).  Red Hen and Thip Khao are great choices IMO.There are three restaurants on the list that I've never heard of (Chercher, Das and Lapis- but maybe that's just me.

Will be interesting to see how those stars play out.

I've been to Timber three times- partly because the owner is a close friend of my son-in-law- but I'm truly a big fan. The Munday is my favorite- the seasonal ingredients, the spicy honey, and crunch just can't be beat. The first couple of times I loved the toppings but found the crust a bit soggy in the middle.  They are now putting the pizza on a wire rack instead of a ceramic plate, and its improved the crispiness of the crust. 

I wrote about it here if you are interested in a few more details:

"Timber Pizza Co: Fired Up in Petworth" by Lori Gardner on beenthereeatenthat.net

I think Spero still has a couple more weeks at Cappy's Crabs, so I wonder if he is here now as well.   The article says he is coming on as  "culinary guru."  What does that mean?

On 8/7/2016 at 9:47 PM, pras said:

I actually had lunch here last Friday at a soft open.  It was actually very good.  

Thanks for the report.  I received an email about this place awhile back but forgot about it.  Now I'll be sure to give it a try!

was at Pineapple and Pearls a little over a week ago.  I sum it up in two words:  HOLY CRAP.  Honestly, I think the space, execution, and service are impeccable.  The distinguishing factor between this and other restaurants with high-end tasting menus is that P&P has a fun factor. In my mind, the cost is well worth it. Next time I will sit at the bar and forego all the alcohol- it was just too much for me.  But I loved sitting at the counter and watching the action for my first visit. My blog post has the rest of my impressions.

ha- make that 3 of us there on Tuesday night!  

I was with a group of 7 so we had an opportunity to sample a variety of dishes.  Our favorite dish was agnolotti with asparagus, mint, pecorino, and pistachios. This was a standout dish oozing with flavor and a welcome crunch. I agree with eatruneat about the eggplant- it was just ok- too dry.  We liked the pizza- had two orders of pizza with mushroom, truffle and fontina.  I would have liked more truffle flavor but the texture was crispy- just the way I like it.  Oddly, one pizza was covered with fresh parsley and the other had a light sprinkling of dried herbs.  We asked why they were different but didn't really receive an explanation that made sense.  It was fine as half of us preferred one and the other half of the group preferred the other.  We enjoyed cauliflower with crispy parmigiano and breadcrumbs. The portion size on the antipasta selections were generous and in some cases we couldn't finish a double portion.  On the other hand, the rockfish was a small piece of fish.  It was cooked well but not much flavor on its own. The accompanying rosemary, white beans, escarole and lemon added interest.

Service was good and even as the restaurant filled it was easy to carry on a conversation.

Overall, I like Alta Strada but it's not a restaurant where I would go out of my way to dine.  A couple of my colleagues work or live nearby and are anxious to head back in the very near future.

Thanks Don!  Since I'm here, I'll share my most recent post about Clarity in Vienna. Chef Jonathan Krinn is doing some great things there- and at a reasonable price!

On 4/7/2016 at 8:41 PM, DonRocks said:

This is an important opening, and I predict great things for Tail Up Goat - congratulations to all who are involved with this fine restaurant which doesn't even blink when it comes to using fermentation, mild sweetness, and texture as integral parts of its cuisine.

Don- really enjoy your review- particularly since I'm headed back to Tail Up Goat soon.  and now I can't wait!

Our first bites of the lamb ribs were delicious. Great Mediterranean flavors in play. But as we ate it, there seemed to be a lot of fatty chunks still in the ribs. Perhaps that's just the nature of lamb ribs, but I would have liked these more, and felt better afterwards, if the ribs had been cooked a bit lower and slower.

wrote about Tail Up Goat a few weeks ago and will repost here.  To sum it up though- I think this is one of the most interesting restaurants to debut in DC recently- and there have been many.  I am anxious to go back for the lamb ribs- which I do think are fatty by nature. I absolutely loved the smoked rutabaga ravioli and would go back for that dish alone. There's much to explore here, and I agree it's an important and very welcome addition to DC dining.

Here's a link to my full post

Am very sorry to hear that Todd Kliman is leaving Washingtonian at the end of May. I respect his opinions on restaurants and particularly enjoyed his weekly chats.  Todd's voice on DC dining will be missed.  I read somewhere- I think on Tom Sietsema's chat- that they aren't replacing him.  I'm not sure what that means- I don't think they are abandoning restaurant reviews- but maybe reducing the focus?  I hope this isn't true. 

Any updates on this place? 

I was just talking about Range tonight with friends.  It certainly doesn't have any of the buzz it used to.  I went for brunch recently and it was good.  Nothing special, but good.

I wonder about dinner at this point.  would love to hear from anyone who has been lately.

I am so sad about this closing.  I've dined here a number of times, and had the best meal yet on Valentine's Day.  I already made a reservation for late March and may try to get there again in April.  Crane and Turtle is one of my favorite DC restaurants and I'll miss it.  There are some exciting newcomers on the scene, but this is such a special restaurant.

Well, she knows the final outcome, but she didn't know the final edits for the show before it aired.  She looked pretty close to a meltdown from what they aired that night.  Maybe she did actually lose her composure during the filming and she was nervous it would be shown in the final cut?  

I spoke to her about it and it was more about being genuinely upset to see a friend get eliminated.  I'm disappointed to see Kwame not make it a bit further.  It was clear when he chose the frozen waffles that he was a goner. His words to Tom Colicchio were so classy.  He surely gained the respect of viewers everywhere. Hopefully this will translate to success for his upcoming DC restaurant.  Chances are looking better and better for Marjorie to make it to the win.  I think she has a broader range of talent than the remaining competitors.

That was a nerve-wrecking episode for Marjorie fans. With two DC chefs in the final six, chances are good at least one (hopefully both) make the final four.

I was at Roofers Union Thursday night while the show aired and got to watch Marjorie as she watched the show.  She looked nervous towards the end, which made us nervous.  When Karen was eliminated, Marjorie was visibly upset.  Obviously she knows how this all  plays out, but its still hard for her to watch.  It's looking better and better for our DC chefs in the final four.  Fingers crossed!

Finally got a chance to collect my thoughts in a blog post.  I'm grateful anytime a chef of this caliber heads to the Maryland suburbs.  This place is worth visiting.  often. The pizza is terrific and the appetizers even better.  Save room for dessert.

"Inferno Pizzeria Napolitana: Chef Tosses Aside Fine Dining For Pizza" by Lori Gardner on beenthereeatenthat.net

I made my second visit to Convivial last week, and it is now one of my favorite DC restaurants.  I restrained myself from ordering the chicken as I was trying to keep things on the lighter side.  I did this with the wonderful boudin blanc and a very good bouillabaisse. Keeping it light meant there was room for dessert- milk chocolate creme brulee- which was just the thing for my gluten-free daughter-in-law.  We both loved it.

I wrote a blog post about Convivial in December, and feel just as passionate about this restaurant now. Next up, I hope to try it for brunch.

Has the entire list shown up electronically yet?

I tried to get the actual magazine after the online version said it was in stores, but my local Safeway still had the previous version out (but that was right before the storm)

I haven't checked but they usually don't post the entire list for awhile- they are hoping you'll subscribe. The Minibar drop to #21 and the Rose's drop to #22 both seem harsh to me. I really wish Todd Kliman's online chat would return - if not with him than with one of the other staffers- so we could hear more about the reasoning. The copy for Rose's states that "a once-airtight menu of knockout dishes now yields the occasional dud."  Is there a restaurant in the top 20 that doesn't put out a clunker every now and then?

really enjoying this season with chefs Kwame & Marjorie. I had an opportunity to eat their food at a collaborative dinner at Ripple earlier this week. Kwame is really quite talented and I'm hoping his performance in the last two episodes is just a blip. This week Tom Colicchio tells Marjie she is the best baker who's been on the show, after she makes milk bread.  Great comment and it looked delicious, but what exactly is milk bread?

This week's challenge was quite odd- with judges' expectations not explained until it was too late to meet them, and an unexplained appearance by Colin Hanks.

Still it's fun to watch.  I look forward to what's ahead for Marjorie at Ripple and Smoked & Stacked and Kwame's upcoming Shaw Bijou due to open in the spring.

I can share the top 20.  The rest are in the print version - which I don't have yet- or in the digital version for subscribers.

So write your own list.

I was hoping we could use this board to discuss the list- what we agree with and what we don't. Simply disregarding the list in its entirety doesn't accomplish anything.

Don- I would love to see your list as well- at least a top 10 or 20!

Do you think Yelp is fun to pick apart? I think you're better than wasting your time on such things, Lori.

This list is a compilation of opinions from a group of critics, whose opinions I value, although I may not always agree with them.  I can't say the same for Yelp because I never use it.  I utilize lists compiled by Washingtonian and Washington Post critics and writers- as well as some local blogs- to help inform my decisions on where to dine.  I don't agree with the entire Washingtonian list- that was my point in the first place.

I'm not seeing The Grill Room in the top 100.  only have digital issue right now, so maybe I missed it?

I don't feel right criticizing Todd right now - he went through hell when he lost his dad, and he's going through hell again.

 

I couldn't be happier for Cedric, whom I consider to be a dear friend (who recently did a favor for another dear friend). I have Convivial as my #2 restaurant opening of 2015 behind Kinship and ahead of Masseria (I was at Garrison last week, and there were chinks in the armor, and The Dabney didn't even come close to living up to its ridiculous advance billing). I completely understand what Cedric did what that fried chicken coq au vin - it's a tribute dish - and if I'm the only person in DC who doesn't love it, then I wear that as a badge of honor, because the sticky reduction sauce clashes with the heavy breading, and if I'm the only one who sees that, then so be it.

 

This list has a long history of absurdity and capriciousness, and it sounds like it's continuing. As boring as it may sound, these restaurants simply don't change that much unless something drastic happens. When Todd is back in fighting mode - and that may not happen for quite awhile - I would very much like to interview him about this Top 100 list, and its history over the years - a live interview; not written. Until then, there are more important things in life.

I am aware and sensitive to what Todd is going through- trust me.  I am not criticizing him.  This is not his list alone.  Again- I'm just dismayed that the group that put it together feels that Rose's doesn't deserve a top 20 spot.  I do wish Todd's chat was back and active, as it is always interesting to hear more about the process and rationale for some of the decisions.

I too am thrilled for Cedric.  I think Convivial deserves its spot near the top.  The list is subjective- obviously- and it is fun to pick it apart~