hmmboy
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Everything posted by hmmboy
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Your Biggest Wines Of Each Decade
hmmboy replied to Wine Guy 23's topic in Beer, Wine, and Cocktails
Its funny, when I called out the '90 Rayas at 3 this morning I was torn between that and Chave's uber '90 Ermitage (which, by the way, I believe is "Cathelin" - and the straight cuvee is not far behind). 2000 Angelus is amazing and still relatively cheap as bordeaux pricing goes. Surprised to hear about '89 Cheval. Own some but have not tasted in years and don't recall ever being wowed - at least not as compared to the Haut Brion boys and even the '89 Angelus. I am going to stand a bottle up soon. Never had the honor of tasting '62 Dom, but the Champagne and cave experience sound ridiculously cool. -
Your Biggest Wines Of Each Decade
hmmboy replied to Wine Guy 23's topic in Beer, Wine, and Cocktails
Not sure what the Spectator gave the wine, nor do I care. Think Tanzer scored it in the mid 90s, but regardless, I've had it 3 times and every time it has been pure perfection. That said, Mordoree's ultra rare 2003 Plume du Peintre is probably as good, at least based on my single and glorious tasting of that elixir (at the IALW 2 months ago where they are selling it for less than it's current auction price). -
Went to the pre opening tonite. The place rocks - intimate, comfortable, well designed, hip - just a great feel. And I think they have done an admirable job on their opening wine list - glass and bottle.
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Your Biggest Wines Of Each Decade
hmmboy replied to Wine Guy 23's topic in Beer, Wine, and Cocktails
For me, the 2001 Mordoree Reine des Bois CDP thus far in the millenium. -
Will a Kinky Friedman T Shirt suffice?
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I'm not gonna debate this further - I suggest we settle this like men. We meet at Veritas after they open and see which one of us can consume more of the 62 offerings before crying uncle. I realize that considering your low opinion of these offerings I have a distinct advantage in this contest, but that's how I roll
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With all respect, your palate doesn't necessarily translate to the masses. I think Tablas Creek's wines are an excellent entry point for the Chardonnay/Cabernet set to find their way to the Rhone Valley. I drink Rhone Valley wines at least 5 nights a week, but I also think that Tablas Creek's Esprit de Beaucastel and their Roussanne are "interesting" wines, and a far cry from "drearily insipid." Like I said before - give 'em a chance to do well before rushing to trash 'em. .
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You guys are brutal - give them a break. They haven't even opened. There are gonna be early missteps and errors while they try to get their game together, figure out their market, etc. , and I see no reason to be piling it on (pricing complaints and typos??) before they have an opportunity to do so.
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I enjoyed this thread, which I'd never seen - as a Jewish, native New Yorker I take my deli very seriously. Don recalls good things about the Carnegie in Tysons Corner 15-20 years ago. I have to disagree. I was so excited when I learned it was opening, but it really was not very good at all - nothing resembling its NYC namesake. Not as good as Parkway, which is okay but certainly not great. There is the Broadway Deli - New York on Parklawn Drive in Rockville. Have not been in several years but it used to be about as good as Parkway. That's pretty much it. Atman's in Baltimore is the closest thing we have, or have had in the past 20 years, to a NY Jewish-style deli, and is far better than anything in the DC Metro area. The best corned beef sandwich I've ever had in the DC area is at Central - it rocks. But nothing in the world compares to Katz's - it is NY's finest - and anyone who mentions Langers (Los Angeles) or Schwartz's (Montreal) in the same breath as Katz's is crazy.
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Have you tried the Little Owl in the West Village? Tiny, but excellent. Fiamma - Fabio's new place - might be worth checking out.
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No dress code that I'm aware of though you will likely be surrounded by people dressed well - many of the gents in jackets. But I wore jeans in the back last Saturday and a nice sports shirt and felt fine. No sommelier, but Kelly, the general manager, is responsible for the list and does a very nice job with it - plenty of reasonably priced good wines.
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That would be Derek Brown
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Yes its "real," albeit domestic. When we have it, which isn't every day, it is from the Gioia Cheese company in El Monte, California - same as that served at A16 in San Francisco and Mozza in Los Angeles.
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Thanks for the great post JR. I first tasted Chef Humm's cooking at Campton Place in SF in October 2004 and was completely blown away by what was clearly my finest meal of the year. The following November, after Danny Meyer had signed him to head the kitchen at 11 Madison, I saw Danny at Tabla and told him what a coup he had engineered by bringing this brilliant young chef to NY. The 5-6 meals I've had there since have only reinforced that view (though I will admit that none of those meals have topped that evening at Campton Place). If I want a great sitdown dinner in NY, the first two places I think of are 11 Madison and Chef Andrew Carmellini's equally sublime, but more casual, A Voce, just 2 blocks further uptown (on 26th and Madison). In my opinion these are the 2 best young chefs cooking in Gotham today.
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I'll take the field against Hung for anyone who wants to bet even up....
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russ and daughters - 212-475-4880 for the best smoked fish platter on the planet. Katz's is down the block if you're looking for deli meats. Not sure either goes to Jamaica
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2 miles and a 6 minute cab ride to Barbara Lynch's fab restaurant/wine bar - the Butcher Shop. Reasonable pricing for high quality casual eats
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We had a brilliant meal last night at Fabio's DC swan song. Everything was sensational, though the kobe beef tartare w/quail egg and summer truffles was my favorite. I was told by Emanuelle that wagyu was used in the weeks leading up to the close but actual kobe from Japan was brought in for the last night. The lobster ravioli/bisque was mind blowing as was the oyster shooter with 4 small plump oysters (like oyster bon bons - yum!). Also, Fabio did a consomme with an artichoke stuffed with foie gras and coated in a mixture of pistachios and poached chicken. Unusual and very special. I'll stop there on the food though everything else was also world class. As for future plans, Fabio heads to NYC today. Fiamma is closing for a couple of weeks for some FOH and BOH changes and will reopen in early September, first for a few weeks of friends/family and "preview" service. Fabio takes with him 9 of the 11 people in the kitchen, including his sous chef. Maestro is targeted for an October 2nd reopening provided that a new executive chef is on board. I was told negotiations are in progress with someone but no deal has been finalized. If a chef is not hired by then the reopening will be delayed. No final decision on whether the name will be retained. Pretty clear that Emanuelle and Vincent would like to keep the name but the new chef will obviously have a say in that decision. It was a great farewell dinner. There were several standiing ovations for the chef between 10PM and 1AM and he was quite gracious in making his way around the room to thank many of his loyal patrons, some of whom had visited the restaurant 100+ times in Fabio's 7 year tenure!
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The Addie's mussels are a must - from the day they opened it has been my favorite item on the menu.
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Have not seen any DR posts on this. I had a chance to chat with Chef Drewno last week. He seems like a great guy and he is clearly very excited to be opening this new restaurant in the soon to open Newseum at 6th and Pennsylvania Ave. The chef said he expects the restaurant to open as early as September. I'm looking forward to it even if there won't be foie gras on the menu P.S. There was a short piece last week in the Washington Times on the Source's opening: http://washingtontimes.com/article/2007072...0014/0/NATION06
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Jen, you must have been sloshed because the complete cheese selections appear on the regular menu and again on the dessert menu, Our waitstaff is instructed to ask whether you would like the trolley to visit your table immediately after greeting the table - obviously they failed to do so and I apologize for that. Next time I promise that Sebastian or Ben will wheel over the trolley without prompting. We very much appreciate your comments though I can't say I share your hope that tables prove easier to come by.
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It was actually the 2003 Ramey Ritchie Vineyard Chard (95 RP and stellar) - our cost is $65. They preferred a style different than the Montelena we were pouring by the glass (which they had just consumed) and I offered to open a bottle from the list even though they were only going to drink a glass apiece. I described the wine, cleared the price with them, and poured 1/2 the bottle in those 2 glasses. Naive or not, they were not taken advantage of in the least.
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Had a very impressive meal here tonight. The oysters and crudo were very clean and fresh, and creatively and deliciously garnished. The country ham tasting plate was enjoyable, with yummy biscuits and the perfect fixins. The grilled squid was good - my buddy thought it outstanding. The star of the night for me was the calamari black risotto. Really flavorful and beautifully presented. I inhaled it. My friend's main - the wahoo (served w/asparagus and a flawless mint puree) was perfectly cooked and also very tasty. Kudos to Chef Seaver. And to pastry Chef Chittum - the desserts were also delish. We had the donut holes - warm with a great texture, the fab strawberry sampler, and a pineapple carpaccio accompanied by the best basil ice cream we've ever tasted. Hook's design is sleek and contemporary, but comfortably casual. Stylish lighting throughout, a chic bar area and a dining room where you can have a conversation with your friend but see everyone eating and also see the kitchen. Its a pretty intimate place, but you feel the buzz - which I like. We had above average service as well. Parking in Georgetown sucks, but I'm thrilled to have this restaurant in DC and looking forward to returning often.
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You are correct on all counts Don. Don't hold me to this but I believe Sonoma uses a "Winekeeper" preservation system. That and the very similar "Cruvinet" are both excellent systems made in the States and, along with the "Verre de Vin" (a supercharged commercial version of the VacuVin), they dominate the wine preservation/dispenser market. Enomatic is an Italian made system, and is patterned after the Winekeeper and Cruvinet. Besides the Italian styling and somewhat more advanced mechanical fittings, the main difference is that it does not work off of a spigot, but rather can be programmed for up to 3 premeasured push button pours. The system was introduced in the U.S by a wine store in the Bay Area called Vino Venue, and I'm familiar with other "retail" installations at the Union Square wine shop in NYC and at a few Whole Foods, including the one in Fair Lakes - in each of those they do use a fare card.
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I am the owner of Proof. There is no farecard access to the enomatic wine system. All wine will be dispensed from the enomatic in premeasured tasting and full glass portions by the bartender.
