Chris Cunningham

Extra Virgin has been open for over 10 months, and it is still pretty bad, so I don't think this place is ever going to be reviewed by him, but perhaps Auto Trader might run a review of this place.

COKE ZERO--god i'm addicted to this shit since giving up regular coke

Not to downplay Agraria's cocktail list and quality of product, but there are few places around town that take their drinks seriously, so who do sleep with behind the bar?

Anyone for scrapple! mmmmmmmm

Luckily, you are only 3 miles from the best Peking Duck in the area Peking Gourmet Inn, however they don't deliver, and to be honest, Peking Duck is best eaten just been sliced off the carcass. Go--Run to Peking Gourmet...enjoy Also you are only a mile away from Valentino's and Duke House of Kabab both at intersection of Beauregard street and Duke street- two other great places for carry out.

Strega is in stock at Cleveland park liquors and as I stated earlier Winebow brings in the Luxardo line for the DC area. You can call ron brooks at 703-867-1395 and he will see that your local liquor store, or at least one of the better ones will have it for you. Old Potrero is made by Anchor Brewing in San Fransisco and is brought in by Bacchus wine importers. Again, Cleveland Park carries this/will order it for you. Enjoy the mixing!

Screw caps scare many people beacause they are new(actually been arounfsd for years) and different. Will it diminish the quality of your wine experience? NO, unless you have already made up your mind that it will and things must be done the old way. Sometimes, change is good, and I think cork sucks. It serves it purpose, but it is more trouble than its worth. With the Stelvin(screw cap)closure you have less chance for spoiled wine and broken corks. But Hey, what about aging my wine? Well you know, that's a crapshoot anyway! Most wine is meant to be drunk now. Yes, yes I know many a wine ages well and changes and that's half the fun, but really, do you know if your number is going to be up on Tuesday? I'd rather drink that special wine now than wonder if I'm going to be around 15 years down the road. Life is too short, drink whatever wine you can financially enjoy, forget about the fucking pretense of GOD Forbid a Screw Cap on My Brunello/Pommerol/Dal Forno/Margeaux...etc its just grape juice...albeit good, grape juice. And yes there should be quality stemware to drink from, but please don't get me started on the bullshit of the specific glass for each varietal....

I have to add that I've been going here for 20 years and I think it is the best in the area. It only took me 11 years to get my picture on the wall Actually my mom and I have a tradition of having Christmas dinner there for the last 17 years. Their Peking Duck is unrivaled, hands down the best in the area. Their basic white rice has the nice little addition off egg and peas, simple yet good. they also have a great Shrimp dish called Jeo-yen-shrimp which I recommend you try. Service is always pleasent and professional and the food is always good. The carry-out is the best in the area, hand- down. It's no hole in the wall like most chines places in the area, and the prices reflect the quality. Peking Duck is $36.00/Kung Pao Shrimp is $16.95/Pork Peking Style-awesome shedded pork,bamboo shoots,spicy garlic sauce,-$12.95 But I believe that you get what you pay for. I love this place and Peter Chang will not be coming here any time soon

No, They are now independent bars,by different owners. The Park Bench Pub is now called Uptown Tavern and only the downstairs is open as he cannot legally open the outside structure due to zoning laws. My understanding is that he must rebuild the existing structure completely and attach it to the existing building, as the original permit did not allow a free standing structure, which it is now. The landlord, evidently,will not pay for this, and they are going round and round with regars to this. I'm not sure how he can survive given the limited business he has with only the downstairs open. Food is offered, but I've never been game.

For added flavor, I recommend that you rim one side of the glass with sugar and the other half with cinnamon, this gives the drink a bit of zest and sweet-spice-aromatic-balance that cannot be beat

Stop by Dino at your leisure and I'll be happy to make you one. I have always carried Maraschino liqueur and I carry some great gins such as Hendricks, Citadelle, Brokers, Juipero, and I just picked up #209. #209 is made in San Fransisco and differs from European gins in that it is made from corn as opposed to barley and wheat, which is required by european gin laws. I think this is one of my new favorite gins! I've also put together a new cocktail called Cucumber & Thyme that is made with 209 Gin and is quite refreshing. So please stop by to sample this and some of my new spring creations: Wild Berry Mojito Cable Car Blood and Sand Green Tea Martini Very Sexy Cocktail Blood Orange Cosmopolitan Summertime Splash Nero's Passion I've always been a fan of the classic cocktails,especially when they are made well, and look for ways to update them with unique spirits and ingredients. This is my passion and profession, so if you ask, I'll be more than happy to try to accomodate anyone's drink requests.

Hey, since this thread is going south fast, might I add that at least their Onion Bread is pretty good. Morton's is a chain steak house that delivers a predictable meal at all of their locations. It's not the worst I've eaten and it's easily not the best, but it works for the occasion at times.

WOW, you eat fresh all the time? To be so lucky...

Wow, never realized you never bought pre-packaged sauce before.

I think you and I have different interpretations of what she was trying to say. I interpreted her statement as saying Eve is trying to be like Bayona..at least that is what she wrote. I am not lashing out at people for their opinions and totally agree that they have every right to critique all aspects of the dining experience that we provide, or at times, fail to provide, to our guests. We are in business to service our guests and I look forward to comments-good or bad. However, it was that specific generalization regarding Eve's "concept", that got my goat, if you will. And I have no stake in Eve whatsoever. I am just a bit tired of people making "generalized" or "miss informed" assumptions regarding restaurants. It's like me saying that you try to emulate Bobby Flay when you cook. Now, I have have not met you or had the pleasure to eat at your restaurant, but you might hate Bobby flay and find that an insult/or you Tivo all his shows I had a Kodak moment with that statement, so let's move on to a better place. Let's have drinks on me

Let me add for what it's worth, that I think you have every right to question or be frustrated with whatever "lacked" in your dining experience at Eve or anywhere else for that matter, that is what this board is for. The bar has been set for Eve and I'm sure that they will continue to strive even higher. I also hope that you had the opportunity to inform management of your service/food issues. My only peeve was with your "Bayona Theory". I find that while you can't stop it, people outside the food industry always make baseless assumptions regarding what drives a restaurant. Now, I may be wrong in assuming that your not in the industry, but I'll bet I'm not. How in the world do you know what Eve is trying to be like? I found that statement a bit arrogant and I will concede that that could just be my interpretation. You have alot of posts and seem to enjoy food at quality restaurants. Why can't people just enjoy a concept/restaurant for what it is, rather than what it appears it is trying to be? Obviously, we compare many things, especially food, with an array of criteria. What really got me going besides this theory was the Washington DC comparison to NYC/New Orleans/Paris/Los Angeles/ANYWHERE-BUT-HERE. This weekends Washington Post restaurant review Starts literally....my companion looks around approvingly "it's like we're in new York at a cool little nonthreatening neighborhood place down in the Village"... New York is not all that! Folks This is DC Can no one accept that fact, and be happy about it? Obviously this is something I want to start on a new thread just for shits and giggles to vent on and this not the thread to do it on.

"Bayona, a restaurant in New Orleans, appears to be what Eve is trying to be" as quoted by NCpinDC.... Obviously, everyone is entitled to an opinion, but why does everyone think or have the audacity to assume that one restaurant is trying to be like another? This is a pretty ridiculous statement in my humble opinion, and it is really rubbing me the wrong way because I feel people should just eat the food, drink the wine, enjoy the experience, and DITCH the Want-to-be-chef/food critic/restauranteur/analyze this moment OPINION at the door once in awhile! I've eaten at Eve twice and enjoyed each meal. I think Cathal and team are doing a fantastic job and are doing something that many independant restaurants strive to do-unique foods, fresh ingredients, supporting local farmers, and creating a true dining experience. I will tell you that this does cost money and you will pay more for it, but I think it it usually worth it. Each restaurant or Chef may borrow an idea or concept from another cusine or country and the good ones will expand upon it and try to make their own little niche. So I think Eve is trying to be Eve and no one else.

Actually it has been open only 13 years. As I have an inside source at Balducci's, It was the owner, who decided it was time to shut the restaurant, as it was not in keeping with the direction the stores wanted to go in. On a side note, Balducci's in general is going through a major reorganization/cutting of non essential service staff and non profitable areas of spending. The Old Town store is being hit especially hard due to Whole Foods, and the New Mexico store's longeveity is in question. The openinn of the Penn Quarter/7th street store is still green lighted(been wanted to use that term for a while)

Just an FYI for those of you who might be in the area for Cinco De Mayo, We will be offering the following Margarita specialty Drinks on Friday: De La Dino- Our Basic, best you've ever had house margarita with Oro Azul Blanco Tequila, Fresh Lime Sour, Damiana Liqueur Cello Rita- Oro Azul Reposado Tequila, Lemoncello liqueur, Fresh Lime Sour El Diablo- Don Eduardo Silver Tequila, Citronge Orange Liqueur, Fresh Lime Sour, Topped with Del Maguey Chinchicapa Mezcal Tuscan Sunset-Oro Azul Blanco Tequila, Fresh Lime Sour, Blood Orange Puree El Gran Gringo-Don Eduardo Anejo Tequila, Gran Marnier 100 yr, Fresh OJ, Fresh Lime Sour I have also introduced my new summer drink menu, so I invite you all to stop by and hope it is to your liking, as well as the Chef's new menu items. Looking forward to aiding in your Friday night debauchery

Okay, My day started out great-got on motorcycle, ran errands, sent flowers to a hottie, test drove an Escalade(screw gas prices)then started to drive to Winchester for appointment with my tattoo artist. Hit interstate 66 and went downhill from there Took me 2 hours to go 4.2 miles. Coming back from Winchester, the Paving Gods decided to pave route 50 outside Middleburg, by closing one lane for 12 minutes each way. Finally see lights of Fairfax at 9:25 and for some ungodly reason China Gourmet comes to mind, but don't remember exactly where it is, just as I'm barreling down 29 about to dial 411, I pass it, pull a u-turn, pull into an empty lot. Walk in not really knowing what to expect after reading all these reviews. Dean had warned me about the regular menu versus the special menu and gave me some hints on items he had ordered. There are plenty of things we don't always agree on, but he was on the money on this. I learned the hard way with TemptAsian...Fool me once... First impression-Staff...let's just say quite an interesting mix of characters..I am greeted by older madam, and I ask while trying not to laugh(because I have no idea where the name came from) if this was the restaurant that was also known as Schezuan Boy? Seriously people, Sezchuan Boy!!!! She then replies "I'm sorry, Szechuan boy is not here, he called away on family emergency, but we have other chef in kitchen, who is good". I ask about the Special menu, and even drop Pandahugga's name eventhough I don't know the guy, and mention that I am on the Rockwell site, not knowing what to expect. She then tells me that the special menu is all out, so basically I'm stuck with basic Chinese. I'm hungry, it's late and I'm game, knowing there is a good chance it could be mediocre to crap. Finally place the order: Wonton soup fried dumpling moo goo gai pan shrimp with snow peas Yes people, all boring, bland shit, but comforting at the same time. I just wanted a little variety, and no I did not eat all of it-I like to graze. And for those of you who have asked, I have lost 57 lbs since Jan 1, Thank you. I feel great Okay - Madam then comes back to tell me that they are out of snow peas, and baby corn. Would I like Broccoli or Cabbage? I'm like elder Bush, no fucking Broccoli. Extra mushrooms, I say! 8 minutes later and I'm out the door. Get home, unpack, plate the food, and realize it looks like SHIT. The Wonton Soup was EEH, ok, The dumplings were fried in some weird non-tempura looking casing and were horrible. The Moo goo gai pan was chicken----broth---and chicken, I guess they ran out of the other veggies as well. The Shrimp with Nopeas had cabbage and my mushrooms were nowhere to be found. All for the low price of $29.00 Obviously, this man Peter(on the run)Chang or Szechuan Boy as he is known to those who have actually eaten an edible meal in his presence is no longer in the area, so it's safe to tell all to stay away.

Again, it matters if you prefer your Margarita up or on the rocks. A wine glass has a stem as well, and can be spilled just as easily, but some of those birdbath margarita glasses are a bit over the top..literally!. I prefer Margaritas on the rocks in a medium sized highball glass. It's easier to hold, allows for ice, which is an essential component to the drink, and is simply easier to drink from.

I served you the Bonny Doon Il Circo-Erbaluce di Caluso "La Funambula" 2004. It is not currently on the list as of yet, but I am glad you enjoyed it. I always have 1 or 2 wines that I do a verbal on at the bar that are not on the list. Also wanted to take a moment to plug the Robert Pecota Syrah I just put on by the glass. This is one incredible glass of ripe fruit, deep berry flavors, smoke, and a touch of bacon fat that really complements Chef Amaya's new Lamb, Pork Loin, and our new 2 1/2 lb Rib Steak for 2 on the bone. Now back to the laboratory to work on my new cocktail menu for next week--thank you for allowing me this moment for self promotion

I use Luxardo products at the restaurant in my drinks. I order it from Winebow, who is the local distibutor for Luxardo. Cleveland Park Liquors sometimes has it in stock or will/can order it for you. You can also contact my sales rep at winebow-Ron Brooks at 703-867-1395 and ask him about other stores that he could deliver it to for you. Please mention my name when calling him, as to make sure I get my "piece of the action"

Hot Damn, I am in for this event. I sold my Harley Roadking 3 years ago and have been in withdrawl since. I just bought my friends Yamaha Road Star so I am ready to ride. Any cute, single girls wishing to attend, let me know

Thank you very much-you will drink for free That's not a bad idea regarding Cinco de Mayo...Why not! Yes, I will prepare a special limited margarita selection for the day, which is on a Friday. I'll see if the Chef can prepare something Italian, yet that goes with the Margaritas. Just when I thought I had escaped margaritas, they pull me back in Well on to the bar to prepare some specialty margs for that day. Margaritas, Proscutto and the patio what a combo.Hope to see you all there.