wranglerguy

Restaurant Week we will be offering the following:

THREE COURSE LUNCH: $20.06

Appetizer

Chilled Garden Heirloom Tomato Gazpacho, OR Tomato Bruchetta, OR Arugula Salad with Sherry Vinaigrette

Entree

B.L.T with Heirloom Tomato and Neuske Bacon, OR Seared YellowFin Tuna Salad, OR Grilled Chicken Cobb

Dessert

Weaving Run farms Cherry Cobbler, OR Lemon and Buttermilk Panna Cotta, OR Chocolate Pot de Creme

THREE COURSE DINNER: $30.06

Appetizer

Chilled Garden Heirloom Tomato Gazpacho, OR Tomato Bruchetta, OR Arugula Salad with Sherry Vinaigrette

Entree

Steak Frites, OR Crispy Skin Wild Striped Bass, OR Sheep's Milk Ricotta and Nettle Ravioli

Dessert

Weaving Run farms Cherry Cobbler, OR Lemon and Buttermilk Panna Cotta, OR Chocolate Pot de Creme

What's your RW menu going to be like? I'm thinking of coming by with a new foodie friend for lunch on Saturday 19th as she wants to do the touristy thing and hit the museums...

We had a nice turn out last Thursday evening for Market to Market with Chef Weland and we will continue to offer it to you all summer long. Space is limited so please all the restaurant and ask to speak with Bredan Carey at extention 162!

As A Reminder, There is still room for Chef Robert Weland's "Market to Market" dinner tomorrow evening.

As A Reminder, There is still room for Chef Robert Weland's "Market to Market" dinner tomorrow evening.

I am sorry that you had an experience that did not exceed your expectations. Poste has gone through a lot of change in the past month, including bringing me on board as part of new management. Chef Weland has done a new menu and is rolling out some fantastic ideas for our guests. We would love to have you back as we are all aware of our recent downfalls that have cause us to change in a positive direction. We, as a Kimpton property, will always try to improve our standards. There are of course other restaurants affiliated with Poste that I aslo invite you to try such as Bistro Bis, Firefly and the lounge at Hotel Helix, Rouge, Topaz.

I had a disappointing lunch at Poste a few weeks ago. My fish was overcooked and swimming in oil, and the steak tartare didn't have much flavor. None of my companions was thrilled either - I haven't been able to get anyone to go back, even for a business lunch where the firm would pick up the tab.

"TO MARKET, TO MARKET TO BUY A ......."

Things certainly have come a long way for Poste at the Hotel Monaco. Chef Robert Weland is offering Market to Market every Thursday throughout the summer. Lucky guests (those that make a reservation in advance for the Market to Market dinner) go shopping for fresh produce with Chef at the 8th Street Farmer's Market which is held every Thursday. After choosing delicious, fresh items at the market, guests are brought back to the Hotel Monaco's outside patio and seated amongst the Chef's own grown herb garden. Guest are then treated with a personalized dinner with the fresh produce and meats from which they choose from the market, only $60 per person (excludes tax and gratuity)....Cool eh???!!!! Check it out by giving the restaurant a call see what we're all about.

Poste Brasserie

555 8th Street, NW

Inside the Hotel Monaco

Good food.

Poste Brasserie at the Hotel Monaco is offering a plethora of Rose by the glass....i.e. 1+1=3, Vinum Cellars, "Rose,It's Okay!", Saint Andre de Figuiere, and Jen-Luc Columbo!!!

Come check out our patio and bar.....best kept secret in DC

Michael DeAngelis

AGA Poste Brasserie

I have used as a general manager the OpenTable system for the past 5 years. The truth of the matter regarding Tom's chat today, is that it is a seating and tracking tool used for the restaurant. Besides being able to "make reservations," it is used to track regulars, concierge patrons for freebies, guest birthdays, special requests, what your favorite drink is, if you were in with your mistress or your wife the last visit, etc. It is a fantastic tool for all restaurants. Let it be known that when you make a reservation with a restaurant, through Opentable or over the phone, YOU ARE JUST ANOTHER RESERVATION!!!! You will not be judged and given the worse table in the restaurant because you used Opentable. Come on people. We in the industry are just trying to do our jobs.....and that is to feed you.

Well here it is 12 days later and your still talking about your experience....I firmly believe that the server was being attentive. Geed servers are trained to keep a careful eye on tables to ensure everything goes smoothly. Perhaps the server picked up that you were UNHAPPY at the time of the delivery of the wine.... If you were the last table in the restaurant, should that have been a HUGH clue that it was time to leave???

I suppose one can never be certain about what's in someone else's mind. But we were the only table in the area, and while continually walking all the way over, she didn't actually ever fill up our (empty) waters.

This is a small, tiny complaint though--most likely unnoticeable had the rest gone more smoothly.

Well Barbara the man needs to have his time off like most of us do

See what happens when you leave town?