Chris Cunningham

I too enjoy their burger and lobster rolls. BTW..... If you'd like to have one of the Top 3 burgers you've ever had, I would love for you to stop by Willow and have ours . It will change your life

^{OPEN UP ON A SUNDAY!!!!!!!!!!!!!!!!}

How hard is it to craft decent mustard , onions and Kraut??? I think the current trend of Chefs lending their names to brands without actually cooking is kinda BS. Regardless of who they are or think they are. Get in the kitchen and actually cook or at least supervise. But at least be present Absentee Chefism is rampant but I'm sure there will be an award for it given out by some half assed publication or group

All they brought were 2 racks???? Were they selling the ribs individually ?? ....

I disagree.  I've stopped (years ago) getting the peking duck from Peking Gourment Inn (PGI) because it didn't come close to the version served at Peking Duck on Rt. 1.  Your tastebuds my vary!  Same goes for their dumplings.  I don't think PGI comes close to the dumplings at Peking Duck.

Besides the duck and dumplings another favorite of mine is their Chicken with Black Velvet.  It's a chicken dish in a brown sauce served with a really wonderful, meaty (velvety) eggplant.  You can get a vegeterian version too.  Their sizzling platter dishes are very good too.  Hell, I love damn near every dish at this place!

It's a great neighborhood place.  The service and decor can't compete with downtown DC, but for what it is, it's a hit.

maybe the Rt 1 location is better than the Annandale location, becuase the one I had at the Annadale location was sub par..and a corpse would agree.  I think its time for a Duck throwdown

Lol..... Of course sir

Usually I am there Tuesday - Saturday, starting about 4 pm each night. I will not be there this Wednesday due to a Martini Contest I'm in ... Other than that, I should be there for you

Two things people might not know about Peking Duck:

1) It's owned by Peter Chang - but not the Peter Chang you're thinking of.

2) Mr. Chang also owns Duck Chang's in Annandale.

Yes.... He is the son of the famous Duck Chang that started his business in Annandale. I remember going there on occasion as a kid, and the one on Rt1 is actually pretty decent. I had duck from the Annandale location last week... Sadly it was just passable No one in the area can really touch Peking Gourmet Inn for their duck

With all this talk of burgers on the board and the plethora of burger places....I'm going to challenge all of you to a Burger Throw Down!!!! If you want to try one of the Top 3 burgers you've ever had....YEA..Thats Right..and BOLD...Then you need to come to Willow and have our burger. It is available on our Nosh menu and only available at the bar or in my half of the restaurant there called Nosh. Its one of the best kept secrets or unknown gem of Willow. It shames every burger in town If you have to ask for it past Medium....Order Chicken, cause I wont serve it to you

Our Willow burger is $14 with hand cut fries. Its a double, House smoked Angus Beef and Homeade Bun.

For our Rammy nomination, I personally created a special burger for the next 2 weeks that can be had for $10. Its the same double patty, but with Smoked ham, American cheese, Fried egg and BBQ sauce. Its not only an incredible deal, but its an incredible burger, and you will no longer have to ask yourself where THE BEST Burger is in this area......If Obama had only gone the extra mile

I'll be waiting

All DR members...Ask to See Jeff's Hoagie scar and recieve another 5% off your bill.....touch it and pay the house $2

Freddy's is similar to Culver's which is similar to the best of all, Kopp's in Milwaukee. http://www.kopps.com/ http://brookfield-wi.patch.com/listings/kopps-frozen-custard If I had never been to Kopp's I would have both Culver's and Freddy's near the top of a list for fast food burgers and custard.

The local mini chain, "Milwaukee Frozen Custard," has little in common with the standard, Kopp's. Neilson's in Vienna would be closer; still Kopp's frozen custard is 16% butterfat which is unheard of for scooped custard. I believe Milwaukee is around 13% or so with similar low overrun. For all of those who love the Dairy Godmother and Carl's in Fredericksburg (original Electro Freeze machine from the early '50's) I would seriously suggest that Neilson's is among the best frozen custard in America. Still second to Kopp's but a serious Saturday night indulgence.

Neilson's also makes a concrete which I believe is better than the original at Ted Drewes.

Now that I have retired one of my claims to fame is having had lunch at Kopp's in West Milwaukee and dinner at Ted Drewes and Imo's in St. Louis.

Worth every calorie and every mile.

About Freddy's: it started in 2002 in Wichita. From Wikipedia:

"Freddy's Frozen Custard & Steakburgers is a Wichita, Kansas-based restaurant, famous for cooked-to-order Steakburgers and specialty Hot Dogs served with piping hot shoestring Fries. Custard is churned fresh all day in each store for Freddy's Tasty Treats. The first restaurant opened in Wichita, Kansas in 2002 and began franchising in 2004."

I represented a Wichita company from the mid '80's and have stopped there every year since. Prior to Freddy's opening Wichita had Walt's Hamburgers and Takhoma Burger although White Castle started there in the '20's. Wichita was not a big frozen custard town although Culver's was/is one of the fastest growing chains in America. Spangles was the local fast food company of note. I've just never thought of Freddy's in the way that I did Kopp's, In-n-Out or several others.

In-n-Out: it's not just spread but the way that grilled onions melt into long grilled cheese and this in combination with the spread and, frankly, a greasy/juicy hamburger and a toasted bun puts them over the top. "Fries animal style" has melted cheese, grilled onions and spread all on top of french fries made from fresh potatoes.

I would probably be more excited if Whataburger opened in Fairfax; neither Kopp's nor In-n-Out will happen in my lifetime, In the meantime Neilson's in Vienna for frozen custard and Ray's is still a benchmark for a hamburger.

Joe...I have to challenge you and everyone on this board to come into Willow and eat our burger and not agree that it is one of the the top three burgers youve ever had!!!!!

It's way to early to speculate that Range is a success.... Lets be honest here ... It's only been open a few months. It's going to take a while for it to be profitable and time will tell if it lasts. I'm looking forward to eating there at some point I wish I had eaten at Suna, but never made it. We can speculate all day but at the end of it, but all of that is just filler. This restaurant world that we work in and you all dine in is a crazy mixture of too many variables that can come into play at any time and propel or kill a business. This business has margins thinner than the underwear on a Victorias Secret model. Lets just hope the spirit and drive of the Suna peeps takes shape again somewhere else on the future. Until then, I suggest you all go to that restaurant that you've been meaning to try but haven't. Cause tomorrow may not come.

Thanks for the kind words above. I'd like to point out that I am NOT related to jaltman, as far as I know. We have a lot of people who work hard at Grapeseed and they care, for the restaurant and our guests. I am very lucky.

Two of them, Jason and Steve, wrote this week's Tasting Menu, (last week's too BTW)

The usual deal will apply, $25 off for DR.com members, half price wine pairings. please mention that you are DR.com and doing the menu when you reserve.

301-986-9592

Amuse Bouche

Scallop & Shrimp Ceviche

Granbazan – Rias Baixs, Spain (Alariño)

Chioggia Beet Salad Cherry Glen Farm Goat Cheese, Baby Greens

Left Coast Cellars Cali’s Cuvee – Willamette, Oregon (Pinot Noir)

Grilled Lobster Truffled Mac & Cheese, Pimenton De La Vera

Hartford Court – Russian River Valley, California (Chardonnay)

Housemade Ice Cream, Sugar Cookie

WTF??????????? Where's the Hoagie??? Can I substitute something for the Lobster......cause I never want to see Loobster ever again!!!!!

As long as I have you two on the line, what do you think of this place, Co., in Chelsea?

A little bird told me about this place and I sent my girlfriends parents there and bought them dinner.... They loved it. Both were born in NYC and spent the last 16 years living here.

Ironically ... You people know that this place ranks on the top 5 highest grossing restaurants in the US right???? That further buttresses my argument that this country is doomed

Anytime I've stopped at the Belle Haven, Rt 1 or the Rt 7 Leesburg Roy's , the burgers and fries have always been great.....nostalgic and good.... The only complaint being that after I finish my holster of fries... That the holster really doesn't fit my Glock that well

2 Amy's pizza is either perfect or a soggy mess... Never in between, so at least consistent between the two. And the lighting is always so bright , it's like eating in a bathroom. But the children do rule the roost

Willow will be open all day

Regardless of $5 million in wages/ sales or locations, your business is thriving and Rays Hell burger 3 was just named in Zagats top 20 burger places in the USA. I know how you don't worry/ care about reviews but Congrats.... You've earned it and I'm sure it will continue wether you have 1 place or 100

I've not yet had his food due to his Houdini affliction but 10-1 says his layover will last 7-12 weeks ... If he exists at all

Hope their Fire Insurance is paid up.....his places are quite flammable

This thread is seriously getting out of control... It's a soda machine..... One that I'm surprised Herr Bloomberg hasn't tried to have outlawed yet . That Pibb Zero is some good stuff though

Way back in the day at Seven Corners.... The inn of the 8 Immortals rocked and I had my first shrimp toast there

And Action.....Ok, so made the trip to Richmond and realized just how long it had been since I've been there. I remember going there with my Grandmother to shop at Thalheimers and get some of their famous cake...yum. Had made a reservation to be on the safe side for 2:30, but upon enterning, there were several open tables and only 2 people at the bar. Got a parking space just around the corner and really noticed just how charming yet barren that whole are is. It's definitly going to be a long revitilization, within the 10 block area. I did notice Doug Jemal owns a few propertys down there as well, so who knows.

The space used to be a luggage shop in its glory days, and is sparsely decorated with reclaimed wood. other wise the space is uber industrial, with wood tables and a stone bar. Open kitvhen in the back, staffed by heavily bearded men Its def a hipster central vibe and the bartender has more than the required amount of tattoos on display whilst flipping his knife and torching up cocktails in progress. While we were dining, a pick up pulled up and out got a family that then unloaded a cord or two of wood that the place uses in their oven....then thay sat at the bar and dined..could be the owners..not sure.

I started off with a pretty darn good, fresh squeezed Bloody mary that had an orange color to it...I had 4 ..Then proceeded to order the following:

12 oysters on the half shell..3 differnet types $24

Local Fluke Ceviche or Servich as TS likes to say...$10

Trout caviar and American Sturgeon Caviar...$10 and $30 per 1/2 oz

Barcat Oyster chowder with Benton bacon...$7

Steamed Carolina SHrimp....$12 1/2 pound

Grilled Pork Belly Sandwich..$14

total for me and my buddy was $190 plus tip

All in all, the food was excellent and the service was crisp and I like the feel of the place. WOuld def go back and look forward to dining there again

I will be in Richmond on Sunday for the Gun Show....so will def stop by and have lunch there...looking forward to it

I'd just like to add that Willow has a great lunch and I will also make the bold statement that we have, hands down , THE BEST Burger around!!!!! I stand by that statement and will buy it back if you don't agree. It's only available at the Bar and my Nosh Area....it's a double burger, Virginia raised beef, smoked in house and on a homeade roll and served with hand cut fries... I challenge anyone to not agree