pesenti
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Posts posted by pesenti
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What you describe sounds fairly typical for a restaurant with eight locations in four states. It appears that management knows what they're doing, and that the DC branch will likely be as good as the New York ones.
I agree, running eight restaurants out of a small office in New York takes hard work from a strong team. But I think their efforts are misguided and they misrepresent the product they give the public. Being in that office was like being in the control room of The Truman Show.
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Just a few notes on Fig and Olive.
First, all meats, fish and some vegetables are prepared in a commissary in New York and shipped to each location. Also prepared in New York are all the sauces, soups and the tapenades. An employee took me into the walk in freezer, so not too be seen, to tell me this. They claim its to maintain consistency, but think they have no confidence in the available work force. They do not have a chef, more like a kitchen manager.
When you call to make a reservation, you will talk to one of two operators who are in New York. They have no confidence that the on hand staff can handle these tasks.
Only if you ask to speak to someone at the location you're trying to reach will they transfer you. These operators sit in front of multiple open table computers taking reservations. They decide when to take tables not the location.
Everyone is aware of the impact of social media on restaurants. Smartly they have a person who is dedicated to keeping a close eye on this, But instead of responding to negative reviews they reward positive reviews. Say something nice on yelp and they will send you a gift certificate, which they hope you will write about with a high rating. So their aim is to artificially inflate their score, not addressing problems.
As for the oils, they intentionally give you small pieces of flavorless bread to showcase them so you will buy them to take home. If they wanted you to enjoy bread with dinner they could provide a crusty sour dough, but since almost nothing is made in house, this would be impossible.
As for the wine list, the young gentleman who selects the wines has a thing for wines grouped in threes. See if you can spot them. All wines are chosen in New York. You might notice wine regions but not the producers. They direct import a lot of their own wines so they can charge what they want without you having a frame of reference to know if you are over paying. Their budgeted wine cost is 18%!
I learned this while spending a day at their offices and in their restaurants while interviewing for the AGM position for the Washington location. I was appalled by what I saw and what I tasted that day and the arrogance they showed fully expecting to take Washington by storm.
They run a well packaged slick operation, but I hope that Washingtonians will see through this and choose to spend their money at local restaurants.
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Doesn't a victory for RJ set him up for an IRS audit for tax fraud?
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They have had at least 10 posts on Craigslist for numerous positions including GM in the last 3 weeks. I hope nobody left a job to go work there.
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Two Great Wine Dinners
Featuring Chateau Pontet-Canet and Benziger!
We asked you to "Save the Date" a few weeks ago and now we're proud to present to you the menus for two of our upcoming wine dinners. Both dinners will take place at the Ronald Reagan Building & International Trade Center on Pennsylvania Avenue. In all these years we have never done a wine dinner there but had heard good things, so we decided to look into it a little more. After seeing the gorgeous facilities and meeting with Executive Chef Xavier DeShayes, and his partner Todd Gray of Equinox fame, we were duly impressed. The "trial dinner" only served to re-confirm what we already suspected — that their food, service, and overall attention to detail is nothing short of outstanding.
Mike Benziger will be our Guest of Honor on April 18th as we pair his Benziger Family Winery wines with a wonderfully fresh menu, and Alfred Tesseron, owner of Chateau Pontet-Canet, will be our Guest of Honor on April 30th as we excitedly work our way through the last ten vintages of Pontet-Canet, featuring the 2009, recent recipient of 100 points from Robert Parker in The Wine Advocate.
Details for each dinner are below. Please take a moment to sign up online for one or both of these dinners by clicking here, or call us at 202-966-0445.
Benziger Dinner Menu
Amuse Bouche
Sautéed Duck Foie Gras
with Orange Organic Quinoa, Kumquat Sauce
Benziger Carneros Chardonnay 2009
First Course
Warm Snail Flamiche Tart
with Wild Watercress, Basil Emulsion
Benziger Pinot Noir 2009
Second Course
Pan Roasted Sturgeon Fillet
with Coconut Mango Red Himalaya Rice Pilaf,
Braised Baby Bok Choy, Cabernet Sauvignon Sauce
Benziger Cabernet Sauvignon 2008
Third Course
Pan Seared Wagyu Beef Tenderloin
with Celery Root Mash and
Pencil Asparagus Fricassee,
Black Mission Fig Sauce
Benziger Family Tribute 2007
Dessert
A Trio of Chocolate Crème Brulée
Warm Almond and Plum Tart, Sea Salt Caramel Sauce
Candied Buddha Hand, Citrus Olive Oil Sorbet, Port Wine Sauce
Taylor Fladgate LBV Port
*********************
Where:
International Trade Center
1300 Pennsylvania Ave NW
Washington, DC 20004
When:
Wednesday, April 18, 2012
7:00pm Dinner
Cost:
$95 per person
(inclusive of tax, gratuity,
and parking)
********************** Pontet-Canet Dinner Menu
Reception
Passed Hors d ’Oeuvres
Ricotta Beignets with Pancetta and Truffle
Tartare of Kobe Beef with Salsify Chips
Warm Oyster with Caviar Hollandaise
Pan Seared Duck Liver, Caramelized Onion and Fig Chutney
Champagne
Amuse Bouche
Mustard Cavatelli Pasta with Maine Lobster,
Black Trumpet Mushrooms and Hazelnut Veloute
Château Pontet-Canet 2009
First Course
Pan Roasted Monkfish Loin
with Veal Bolognese, Calypso Beans
and Braised Celery
Château Pontet-Canet 2007
Château Pontet-Canet 2002
Second Course
Seared Duck Breast
with Fennel Sausage, Sweetbreads
and Nicoise Olive Chicken Jus
Château Pontet-Canet 2008
Château Pontet-Canet 2004
Third Course
Pan Seared Beef Tenderloin
with Bell Pepper Piperade,
Roasted Fingerling Potatoes, Bordelaise Sauce
Château Pontet-Canet 2006
Château Pontet-Canet 2003
Fourth Course
Persiallade Crusted Loin of Lamb
Flageolet Beans, Porcini Mushrooms,
Tomato "Charcuterie" Sauce
Château Pontet-Canet 2005
Château Pontet-Canet 2000
Cheese Course
Chef's selection of cheeses
Château Pontet-Canet 2001
*********************
Where:
International Trade Center
1300 Pennsylvania Ave NW
Washington, DC 20004
When:
Monday, April 30, 2012
6:30pm Reception
7:00pm Dinner
Cost:
$169 per person
(inclusive of tax, gratuity,
and parking)
**********************
Sign up online right now by clicking here
and selecting "Sign-up Now"
Dinner Cancellation Requests Not Received
72 Hours in Advance Will Be Charged
if Seats Cannot Be Filled
Please alert us if you have any
special seating requests
or food allergies
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Just because it's a polished well laid out website doesn't scream corporate. The pictures they post are definitely not corporate like.
Try the food, meet the people, then decide if you like it or not.
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I went to the Fatty Crab in St Johns, had an incredible time. The GM told me they were looking at the DC market as a possible location.
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To me it's not the cost of Mark West Pinot, but how does a fine dining restaurant dare serve Mark West. There are so many better wines that wholesale for under $10 a bottle that are available, even in Montgomery county, that you can put on your list. They either don't think their clientele will know the difference or they don't care.
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Yeah we did. Unfortunately after all of their fees and deposits and their hourly rates, it's too expensive for a small start up to afford. We're trying to do this with our own money and without investors. I know Open Kitchen is trying to fill a niche but it's not an affordable one.
Have you tried this website?
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I have a client that wants us to cater a Seder for 50 and needs to have a spot where they can hold the meal. Any ideas?
Obviously the location has to allow outside food to be brought in.
I have had several events at the Cranford House. They even have a full kitchen off the dining room.
Cranford House also hosts business meetings, corporate receptions, civic events & non-profit workshops.
For more information contact our Club Manager at
(202) 332-6770
or via Email: anwclub@comcast.ne
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Sorry for the error, it should be kwhtr@comcast.net
Thank you for the quick reply.
Bill Hunter
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Dear Chef Enzo, I would love to have the opportunity to speak with you about the General Manager/Sommelier position with your new restaurant Elisir.
Please contact me at kwhtr@comcast.com so I can send you my resume.
Sincerely,
Bill Hunter
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Does anyone know of a DC liquor store that stocks Casa Noble tequila? I recently tried it at Oyamel, and it bowled me over. I've been keeping an eye out for it ever since, but have had little luck.
PAULS LIQUORS
5205 Wisconsin Ave NW
District of Columbia, DC 20015
Distance 1.4mi
SHERRYS WINE & LIQUOR
2315 Calvert St NW
District of Columbia, DC 20008
Distance 1.6mi
1 W DUPONT CIRCLE WINE &
2012 NW P ST
District of Columbia, DC 20008
Distance 2.5mi
DICKSON WINE
903 U St NW
District of Columbia, DC 20001
Distance 2.8mi
BEST IN LIQUOR
1450 P St NW
District of Columbia, DC 20005
Distance 2.9mi
BARREL HOUSE LIQUOR
1341 14th St NW
District of Columbia, DC 20005
Distance 3mi
SCHNEIDERS LIQUORS
300 Massachusetts Ave NE
District of Columbia, DC 20002
Distance 4.8mi
CHAT'S LIQUOR
503 8th St SE
District of Columbia, DC 20003
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Check out www.baconunwrapped.com for all your bacon needs!
Fig & Olive - A New York Chain, Based on Simple, Olive Oil-Based Mediterranean Cuisine - Palmer Alley in CityCenterDC
in Washington DC Restaurants and Dining
Posted
They do prep the zucchini for the zucchini carpaccio in New York. Maybe they used the same mandolin that had been used to slice cucumbers