Chris Cunningham

Thanks Mark for the info...Ah ABRA and its info Let me rephrase myself....If one happens into Enology and just opens a bottle of wine and suddenly you get a call from Jack Bauer and you must depart...I would feel your pain and thus bag that open bottle so that you may enjoy it at a later time

I initially had the same question, but when I contacted ABRA , they said it appeared to be OK, as long as the bag was sealed and had the reciept in there. But then again..one never really knows in DC

Just wanted to say hi and thanks to all the regulars that have come up to visit at Enology. I'm glad you all have enjoyed yourselves and it is great to see you as well. I wanted to update everyone on a couple of things that are new and a few that are in development. This weekend we are rolling out a new cocktail list as well as a few new salads and amazing chocolates from J. Chocolatier. I will be teaching a cocktail class on Dec 6th that is limited to 20 people and will cost $50.00 per person. You and your friends will learn the history of the spirits that I choose and then learn the proper way to make the best drinks possible for entertaining friends or just yourself. You will get the chance to get behind the bar and "shake and make" your own drink. Then sit and enjoy apps served at the bar and recieve a gift bag including recipies as well. Our Pinot classes that we are giving on Sat are completly full, but we will be offering future classes alternating with mixology classes. We will have a TV in for Election night, so you all will be able to enjoy the wine and food along with the results!! I will be installing a grill and fryer in the next few weeks, so we will be able to offer some new, unique fare in addition to our current offerings. The plates will remain small and will pair well with our beverage offerings. I am working on the menu currently and as we offer only domestic products, parts of our future menu might revolve around regional specialties of our country. I am also tweaking our flatbreads a bit and hope that you will be pleased with the results. Catch you all later

Just wanted to tell all of the DR crowd that it has been a great pleasure meeting and serving many of you while I have been at Dino. Tonight is my last night and Scott and I will be working together tonite. The official changing of the guard . I hope many of you will stop by tonight and say hi. I'm also going to make a shamless plug for the Roasted Pekin Duck that we just added to the menu....it is to die for and they go very, very fast. Quite possibly one of the best things we've ever put on the menu!! Looking forward to seeing you at Dino and at Enology NUTMEG - 8 hrs and counting

Look!! Those who love what these guys are doing and the atmosphere that they have created ( I certainly do ) will continue to follow them and enjoy the amazing stuff that they are doing. Personally, if anyone ever asks me for a Red bull and Vodka or a LI Tea will be dispatched very quickly Press is press...good or bad..and these guys will roll with it, learn from it, and continue doing what they are doing. While there is always someone who comes along and spoils the party...the party will go on! I'm not pointing fingers at anyone or saying anyone did anything wrong....I fully support and believe in what they are doing- MAKING SOME OF THE BEST DRINKS IN TOWN, LIMITING THE CROWD, SHOWING PEOPLE THE PROPER WAY TO ENJOY A DRINK, AND LIMITING THE RIFF-RAFF Is H2M for everyone?.....NO and that is the way it should be. Goodnight and Godbless NUTMEGGGGGGGGGGGGG!!!!!!!!!!!

Looks like Sat October 4th will be my last night at Dino I have lots to do in both my current place and my new one, so I look forward to seeing many of you in my final weeks

As with the change in seasons, comes a change at Dino. It is with a heavy heart, but with new direction in mind, that I want to let you all know that I will be leaving Dino. I'm not going far- right up the street actually to Enology, where I will be the GM and be behind the bar as well. Its hard to leave a great place that you've had the opportunity to open, build and take ownership of. I feel it is time to challenge myself with another project and make life a bit more interesting. I want to thank Dean for the last 3 years and for adding to my wine knowledge immensly. A restaurant is defined not only by the food, but by the people who work there and the feeling of inviting you into our home for the time you spend there. I love what I do and the people I get to meet and show hospitality to. There is great satisfaction in making someone a fantastic drink, recommending a wine, or just making someone laugh. It is a very personal relationship that I could'nt imagine not doing. I will be making all my drinks and then some at Enology and I hope I will be seeing many of those that I know and those that I have yet to meet.

You have now hit upon the real reason McDonald's is open late-night or 24hrs-

Single Malts in general are aged in either used bourbon barrels or sherry casks primarily. In the US, a bourbon barrel can only be used once. We then sell those barrels to the French, Mexicans, and the Scots for aging their Cognac, Tequila and Single malts respectively.

This one is currently using a sherry cask

Points are something you get on your drivers license.....just drink the wine and say gooooood or baaaaaaaaaaaaaad!

Gotta be honest....you answered your own question, by showing up to a place that just got reviewed. OF COURSE its going to be busy!! Especially today, everyone and their brother were outside. I went for a motocycle ride and made the mistake of TRYING to go though old town. If the wrapping is part of their signature, then I think its a nice touch..eventhough we all do just rip the paper and whatnot away to get to the goodies I want to try one someday, but I have no earthly reason ever to go to Gtown

I can see it now---" Slushy2000 drank 6 glasses of wine and then tipped only $5..then got in his car and drove off...by the way- why does slushy2000 always wear the same sweater...spends all his money on booze...definately not clothing and tips I agree that a general description of the incident is sufficient...names, unless its a compliment do not need to be mentioned. At least I know if I want a WATERY DRINK at Central-I know who to go to

Angus and I were in a competition last year at Harvard's Food & Wine Society. We both consult and make concoctions for Macchu Pisco. He is a great guy and fellow bartender.

The deviled eggs with shrimp are great as is the crab cake with is about 95% crab and 5% filler

Slades used to have a great house salad-mixed lettuce, bacon, egg, corn, cheese and then topped with a piece of cheese toast- with the blue cheese dressing-HEAVEN. I miss that salad

Michaels place...Michaels Rules Like Sinatra said "i'll do it my Way" and that is the way it should be done. Now everyone be quiet..go eat steak and drink wine!

Went to Wildfire last night for dinner and have mixed reviews. First of all, there are 2 entrances to the restaurant, one from inside the mall and the other, from outside, using an elevator. I entered from inside the mall and it is abit confusing upon entering. Basically, you walk right into a seating area and end up standing there, awkwardly, for a few moments until a staffer informs you to walk all the way to the otherside of the restaurant, to the host stand. This causes alot of traffic past many dining tables, that I recommend not sitting in. Then you arrive at the host stand and then should make a U-Turn so as to get into line and try to figure out which of the 4-5 staffers behind the podium will halp you. The same applies when entering from the elevator entrance. My date ended up waiting in that area for a few minutes, until she saw the small host light suspeneded from the ceiling, on the other side of the bar. So we wait at the bar for about 15 minutes and have a drink, until the "bomb" goes off. The bomb being a flashing/vibrating disk that can pull double duty as both an Epileptic Seizure triggering device and as a great replacement to the Eben"s Hard Shake method Interior is big and dark with clubby seating, open kitchen, and a flurry of activity. The menu is fairly expansive, with apps ranging from $6 - $12, and entrees from $13-$40. There are about 8 Filet Mignon options, 3 cuts ot Prime Rib, 6 Steak offerings, a small seafood section, and then a chicken and rib section. I will applaud them on their cooking temp notations offering Blue to Well done, with well done saying we are not responsible for quality/taste of this if you order it!!!! Which is much more polite than what I usually tell the moron who orders it this way So we started with the spinach and artichoke dip with toast points--a bit soupy and nothing special Then had the chopped onion, lettuce, tomato, blue cheese salad--decent, but everything is really "chopped" and by this I meaned diced into very small bits so it is very salsa like. I personally like to do the cutting and dicing myself, so this did not work for me We had the Prime rib and the Chicken/rib combo for our mains. Both were extremely good. The Prime rib was dead-on and great, and the chicken/ribs were very moist and flavorful. Sides we had were FFries, apple sauce, and coleslaw-served with the chicken and she had baked pot and creamed spinach with hers. Overall pretty good. The deserts are brought out on a tray and each one is individually presented for a viewing and explanation. Each one is offered as a half or whole portion, so that is quite nice. Overall, I will be going back at times when I'm at that mall or in the area. The service was decent, with our server being a bit timid and has a bit of a script, but very pleasent and saw to our needs as necessary. It will do well and will be in my "Tysons" rotation. Now JLK has another option in hers as well

OKAY...Mexico Sure, right around the corner. No one is comparing this except you... Why don't you give him a call and offer him a lesson?? Or at least tell the Pastry Chef how it should be done Sorry for the criticism but again..would have been interesting to see what life would be like if we lost WW II...If I had just bought Microsoft stock...... Seriously, why the comparisons to all the other places??? Is it that difficult to keep the comments focused on just WESTEND BISTRO, without all the speculation?

DC will never be on par with New York with regards to the restaurant scene...THANKFULLY New York is it's own identity, just as Dc is.. Guess why I live here??? Because NY is a fun place to visit, but I prefer living with less attitude and nicer people. What is all this Tier stuff.. Some people are never satisfied with what they have. We have some excellent restaurants in DC and we should be very proud and happy. I am so tired of comparisons to NY, LA, Paris, ITALY....the location and people are what makes each of those places unique. That cannot be replicated, nor should it be..that is the reason for traveling and exploring. I welcome any Celebrity Chef that wants to open a place here, for it will allow many to try the food and the "celebrity" for lack of a better word of that individual and their tastes. Variety is the spice of life. The sad fact is that most restaurants, whether driven by a Celebrity Chef or just a mom and pop, will not last longer than 5 years. It is just the nature of the beast and of the changes in peoples erratic eating fads and behavior. There seems to be such a fever to slam Wolfgang, or Ramsey, or whomever might open a restaurant that has a name. It is also a sad part of human nature to build someone up and then want to tear them down or comment on their downfall. So whether it's Ramsey, Rachel Ray, Emeril, or todays "hot" chef stop being jealous of their success and bashing them. If you think you can do it better, go for it. But they bring a buzz and OPTIONS, which one can decide for themselves if they like or not. Eating TWO AMY"S Pizza is great...Looking out onto Wisconsin ave, or at the nailsalon acroos the street..not so great. Eating pizza in Naples watching that street scene....Priceless..BEACUASE IT IS OUT OF YOUR DAILY NORM.. Just think, right now there is someone in NY wishing a Bens Chili Bowl would open up... You cant always get what you want..so be happy of what you do have access to and enjoy that. Travel more and experience that, and if your still not happy, go to CHINATOWN, HOP ON A DEATHBUS FOR $35 ONEWAY to NYC and stay there. that will be one less annoyance in my city: DC

Ravi is always good...and you can always get a Taxi afterwords

This explains why I light up a cigarrette and put on sunglasses everytime I finish eating there...and I don't even smoke

Don were you injured or in a traumatic State??? Landmark Mall is the biggest pit on earth next to Springfield Mall..My God Man..Save yourself Here is my personal opinions on a few on this strip of real estate: Shooter Mgees-safe for a good burger and beer La Casa- simple, decent, deli style affordabl fare Mango Mike's- Crap-anyway you look at it, Crap Tempo- lived here my whole life an never been in Fudruckrs-Great Bread and a burger Valantino's-Across from MIA CHangs old stomping ground-Very good Pizza, lots of options, some of which are a bit too much for me, but the best pizza in a 4 mile radius from there Duke KABOB- ALWAYS A WINNER Cafe Monti- yes Austria was there 10 years ago, but great bread, decent pizza, and simple but tasty Rigatoni and spaghetti-which one could do better at home, but let them do it for the 8 bucks and less hassle Generous Georges- you should go at least once a year to keep a bit of Variety in the book, Decent pizza all other stuff avoid Table Talk- Excellent for Breakfast, Scrapple that Rocks,

Rocklands is so inconsistent that I really never care if I go back again. The only rdeeming option they have is that some of them carry Berger Chocolate Cookies from Baltimore....SO Frikin Good

A novice or uninformed person could say the same about Ray's the Steaks, especially regarding price. This company puts out some very good products that are quite popular and satisfying to the palate, family and pocketbook. I'm looking forward to it's opening especially since I hit the Grooming Lounge next door every 3 weeks for a mini-me-vacation getaway. I like variety in all of my dining options, and am confident this will satisfy the "safe and filling" option whenever I want to meet some friends for a meal at the mall.