hmmboy
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Everything posted by hmmboy
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I happen to agree with you. So this hypothetical was real. We held the table, rejecting perhaps 10 other parties who called or walked in (it was a 9:30 reservation) and we got burned. Because of this, and my refusal to simply cancel an unconfirmed reservation, we are going to institute the dreaded credit card requirement for the future for all parties of 6 or more. It sucks but I'm not sure there are any other viable alternatives.
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Let me give you a hypothetical. Party calls and makes reservation for 8 people a week away and gives phone#. Reservation is for a Saturday nite which becomes fully booked early in the week. No credit card is taken. The day before the resevation 2 calls are placed to confirm and there is no answer or answering machine. The day of reservation another call is placed - still nothing. Should the restaurant hold the table and risk the loss of $500 - 1000 in revenue? Different answer if there are 6, 4, or 2 people?
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Any info on whether this is a good year for white truffles? -
Agreed - not sure why that is. I am looking forward to seeing what Mark Furstenburg does when his covenant not to compete runs out
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Returned last night from a long weekend in New Orleans. Pretty much 50 hours straight of drinking and eating. I ate at plenty of the French Quarter stalwarts - Po Boys at Acme and Coop's, burger at the Clover Grill ( delish!), great fried chicken at Fiorella's, and Muffaletta from the Central Grocery. Fancy eating was at August, my first visit. It was very good, but not amazing - certainly not the equal of Palena. I would not even rate it as highly as recent meals I've had at Le Paradou or Komi. Far and away the best food I ate all weekend was at Cochon. Mind boggling brisket, incredible home made spicy cajun sausage (had to order seconds), garlic-laden roasted oysters that were sublime - just a great place that I wish we had here or even in New York. It is also physically striking. Uniquely designed and beautifully detailed with unusual finishes in a very comfortable setting. Kudos to chef Donald Link (of Herbsaint fame) - its easy to see why he won the Beard this year as the South's best chef and why Cochon was nominated as one of the country's best new restaurants. Don't miss it!
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Having eaten at Veritas about ten times since it opened, I can say without equivocation that Scott Bryan can fill just about anyone's shoes on the planet. He's that good. It will be a treat, if only for a few months, but how I wish he was gonna be downtown. As for the permanent replacement - Cafe Boulud has not been the same since Andrew Carmellini left. My last 2 meals there have been good, but not mind blowing, as they often were under Carmellini's watch. Fun stuff. Don, you should look upon that perceived slight as a huge compliment.
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I have to admit that the bialys at Whole Foods (I go to the G'town location) are not bad. I mean they are not Kossar's (the world's best on Grand St. in NYC), but they are the closest thing to a true NY Bialy I've had in DC.
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The Kosher Restaurant Dilemma
hmmboy replied to alisa7's topic in Washington DC Restaurants and Dining
Shtroikel???? -
Words of Wisdom all around. Welcome Lion!
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Restaurant Kolumbia, Final Day Was Oct 27th.
hmmboy replied to ulysses's topic in Washington DC Restaurants and Dining
Totally agree - I'd have no problem bringing my law clients there. And they will love the food! -
I LOVED Provence - it was, for a long time, my favorite high end DC restaurant. To this day, Yannick's best. I also miss Yanyu - it was inconsistent but I enjoyed it. And (Sorry Ann/John) the old Johnny's HS - used to go regularly and have not been able to recapture whatever it was I loved in the new space.
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Totally agree about the fries Rocks - they are stellar, and, though different, not far behind the city's best (for me, Central, Palena, Buck's). I sneak down the block fairly frequently for a fry fix.
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My new favorite restaurant
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Peewee Herman?
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Penny Hardaway?
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We have the same issue - exactly 180ml (6.08 oz) every time, but in a 22 oz. glass. Generous pour but doesn't look it.
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AMEN! Screw the technique, so long as it is not unsafe - all I care about are the results!
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Marcels would have to be #1. After that, for other high end options Komi would also fill the bill, as would the tasting room at Restaurant Eve and Le Paradou. for a little less moolah, I think Asia Nora is a very romantic place - a bit exotic and very intimate lighting. And table 50 at Tosca - a 2 -top nestled in a corner of the restaurant that affords a couple more privacy than any table I'm familiar with in DC fine dining.
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I know - it was an inside joke, albeit no longer
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I agree with each to his own, but "vulgar and offensive?" C'mon Rocks - a bit harsh. It may not be your style, but that wine is extremely well made. It is undoubtedly a fruit bomb, but it has great spice, is VERY dry, super concentrated and has an enormous finish - one that is far from vulgar. A bad bottle perhaps? It ain't made for the long haul however, nor are many condrieu. Just for my own info, do you or Slater care for Yves Cuilleron's condrieus, particularly the les Chaillets.
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That figures - I love La Doriane. I don't find anything Chardonnay like about it or Alban's estate Viognier (among others)
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Mark is right about the vintages - it is a problem - but I'm guessing that will be corrected imminently. Also right about California Viognier vs Condrieu - same grape, yes, but it is not really fair to compare them - like comparing ermitage to shiraz. Also, you are hard pressed to find a decent Condrieu retailing for less than $40, and you can drink Alban's central coast viognier for half of that. Of course, some of us like California wines more than others - I happen to think there are several truly outstanding viogniers coming out of California. Moreover, I feel that Condrieu is unlikely to be an entry point into white Rhone varietals for most incipient wine drinkers - too obscure for the general population. But they might experiment with a glass of California or Virginia viognier and hopefully that will ultimately lead them to the holy grail of the grape.
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I was fascinated by this article in the New Yorker http://www.newyorker.com/reporting/2007/09...03fa_fact_keefe
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They must have seen you coming on upper Connecticut Rocks. The results for tonite may have been clear, but based on a lifetime of pizza eating Comet is not in the same league as Two Amys. Nor is Red Rock, though in my sole visit it showed better than any of my 3 visits to Comet. And then there is Sette Osteria (especially the Saisiccia a Cime di Rapa), the Rodney Dangerfield of DC pizza - in my view surpassed only by 2 Amys.
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No - same list. Considering the demographics, I think they did an admirable job of putting together the opening list. Plenty of things I'd love to drink on that list - and a couple of bottle bargains. We had a few tastes and then opened the tikal "patriota," which was just yummy! The management and staff seems to be very focused and on their game and I have no doubt they will adapt to their clientele as need be. Anxious to check out their cheese and charcuterie - we got there too late but the GM of one of DC's most popular restaurants had sampled some before we arrived and told me it was excellent. I think the place will be a big hit.
