hmmboy

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).

Speaking of Mr. Monkton, wasn't there around a 10 point differential between him and spectator for the 01 Mordoree Reine des Bois CdP?

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.

2 days to go.

For me, the 2001 Mordoree Reine des Bois CDP thus far in the millenium.

Will a Kinky Friedman T Shirt suffice?

As long as you wear a Texas jersey.

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

I wrote that it appears that they specialize in "drearily insipid" not that all of their selections meet that description. But you are also arguing that two wines that are not on the menu do not match this description. The Tablas Creek that is listed on the website is the Cotes de Tablas a wine that I do find to be insipid in that it is monolithically dull. I had already written that I could find a few interesting wines on the list.

I have nothing against the place, but from the thought that they put into the sparkler selection and the total of six French and five Italian still wines does not make me hold out much hope for the quality of wine that are going to be poured.

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.

.

I have never found Tablas Creek wins to be the least bit interesting, I have found it more like an over-extracted version of a Rhone blend. Jaffurs Roussane, another pale imitation of wine that can be found far cheaper from Rhone, Lytton Springs great if you like Zin blends, I don't. I would agree that the Muscat is interesting, but not enough to get me to pay a visit.

But also the list lacks any vintages, what vintage of the Berthet-Rayne CDP should I assume they are pouring? The latest vintage? Or maybe they are going to try and pass-off some 2003 as something worth drinking.

But your point that there are some interesting choices is valid, but I would say that out of the 60+ wines by the glass I can count those on one hand.

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.

Everyone be sure and let me know how the $102 bottle of "domaine joblot '1er cru,' givry-chambertin, burgundy, france" is.

I'll comment more on the wines after this place opens, but I suspect I'll have a few things to say.

Cheers,

Rocks.

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.

I agree - this place hits the spot like nowhere else I've been in this area (which isn't saying too much, but still). The chicken soup is incredibly flavorful - just how I like it, enough salt and savory with a depth of chicken flavor. One big problem though - this was one of the worst matza balls I've ever had! I too like the big fluffy versions, but this tasted like straight up matza meal or something - it was grainy and cold in the middle and had no flavor. Luckily, this was the only low point for me - I had my usual, corned beef and chopped liver on fresh rye, with tomatoes, mustard and pickles, and with the first bite I was in heaven. I would certainly call this corned beef luscious, and the chopped liver was delicious. The right consistency - smooth but chunky, with a hint of sweet - perhaps cinnamon? Yum. Anyway, I'd recommend this place if you're looking for a jewish deli, and will absolutely be back again and again. Oh, and I was here on what I would've thought to be one of the busiest days of the year, and while the place was full, service was perfectly satisfactory, no qualms.

Happy healthy New Year to everyone!

Have you tried the Little Owl in the West Village? Tiny, but excellent. Fiamma - Fabio's new place - might be worth checking out.

going to NYC again soon, any advice for new places to check out? lunch too?

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.

Paula and I will be dining in the back room at Palena on Saturday night. What is the dress code for the back room? Also, are there any good wine "bargains" on the menu? Do they have a Sommelier?

That would be Derek Brown

I forget his name, but the guy at Komi is pretty good at pairings, too. So is (was?) Jeremy at Babbo in NYC.

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.

Is that *real* burrata on the menu? Really really??

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.

Review of Eleven Madison Park, August 31, 2007

Eleven Madison Park is simply sublime.

The meal began with a quartet of incredible amuses: big eye tuna, a greek pastry filled with sweetbreads, a foie gras mousse served between what seemed like little meringue cookies, and a fine goat cheese layered between thin wafers like a napoleon. I wish I could describe them more properly, but I can report that all were amazing and set the tone for the innovation and expertise that would follow. The tuna particularly was among the freshest I've tasted, and it made me wish at first that I had ordered for a first course the big eye tuna salad with duck proscuitto that is currently on the menu.

Another amuse followed -- chilled cucumber soups with smoked Maine trout, chilled yogurt and a garnish of caviar. Light, airy, and delicious. Each flavor stood on its own and yet combined elegantly in the mouth.

And the gougieres! No one does gougieres in DC, let alone ones like these perfect fluffly little round gougieres baked with aged cheddar. Who needs the tasty olive bread with these morsels to savor?

As I often do, I let the sommelier choose my wine pairings and she recommended a Crozes Hermitage Blanc (2006) for my first two courses. It was an inspired choice. My first course was the Maine diver scallop ceviche with lobster and clam, finished tableside with watermelon broth and meyer lemon oil. Any concerns I had about not ordering the tuna were instantly dashed by this original dish. The watermelon broth and lemon oil with tiny diced watermelon and tomato was the perfect touch of citrus and sweet to accompany the luxurious scallops.

Next, I enjoyed Chillean turbot cooked sous vide with ratatouille, saffron fumet, and tarragon. A small dish, I might have been disappointed if this were my main course, but as one of four, it was an ideal proportion, expertly cooked and bursting with the flavor of fresh vegetables.

I believe that I will likely never again have pork as good as this. I've certainly not had it as delicious before. My third course was Vermont suckling pig confit, topped with a crispy layer of skin and accompanied by a puree of cippolini onions, pork cardamon jus, apricot chutney, and a braised leek. Paired with a glass of Domaine de la Côte de l'Ange, Châteauneuf-du-Pape, Rhone Valley, France 2000, this was a course I will remember for a very long time.

Another course that will linger in memory was desert -- a new addition to their menu is the golden pinapple souffle with pecorino and lemon-thyme ice cream. The pecorino rounds out the souffle, transforming it on first bite into something not quite savory, not quite sweet. The tart spice of the lemon-tyme ice-cream, served on a block of ice, was delightful complement. A muscat paired well with this dish.

I savored the final mignardise with a French press of Graffeo coffee from San Francisco, which is now my new favorite coffee.

Everything I tasted was superbly executed, artfully presented. And I felt incredibly well taken care of by the restaurant staff, many of them young, engaging, helpful, and very observant. I don't get to NY often, and I like to try new places when I do, but Eleven Madison Park is one to which I must return. It was an extraordinary meal worthy of the accolades Chef Daniel Humm and his staff have received.

I'll take the field against Hung for anyone who wants to bet even up....

It's Hung's to lose.

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

Thought I'd throw this one out there for all you out of towners... if you know another resource on the web that would help, I'll take that as well. I need to order a deli tray for a family whose father passed away, and I'll need to call in the next hour. We just found out the address, which is in Jamaica NY. Any recs for delis to call? Any and all suggestions are welcome. TIA

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

Looks pretty good, but the entrees are all $25-$30 - out of our price range.

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!

Interesting. This is very definitely not what we were told a couple of weeks ago at dinner. Our server was unsure of what would be happening, but clearly expected the restaurant to stay open and expected the sous chef and others in the kitchen to stay on.

The Addie's mussels are a must - from the day they opened it has been my favorite item on the menu.

Has anyone been here lately? I am supposed to go tonight - Any suggestions

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

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.

After two meals at Proof (including one during mock service), these are my initial takeaways:

1. Make the portions a little larger. Please? On Friday night, my two friends and I ordered what we thought was a lot of food, but an hour later, I was hungry.

2. Somehow I have managed to miss out on both the cheese selections AND the Champagne cart. I need to be more focused and assertive on my next trip, speaking up about both of these matters.

3. Damn it's a popular place! I booked our table for three at 8:30 on a Friday two weeks in advance. While I wish the restaurant tremendous success (note: my friend Mark is the owner), I do hope it gets easier to get a table.

What we ate: salumi tasting, gnocchi with sweet corn and mushrooms (always order gnocchi! never share!), two baskets of the delicious housemade crackers with garlic spread, those three tremendous meatballs spaced by two rich and delicious goat cheese agnolotti...surely I'm forgetting something. I would order any of these things again; I just regret having to share the dishes because just a bite or two isn't enough for me.

For entrees, we had the sablefish, pork tenderloin and hanger steak. As many of you know, I'm not a seafood lover, but I did try the sablefish and it was good. I was surprised by its mild flavor and tender, yet firm, flesh. The pork tenderloin had good flavor, but wasn't as tender as I would have hoped. My hangar steak, ordered medium rare, was closer to rare in a few spots, but the flavor was wonderful so I had no issue with the temperature. I ate every last bite of the buttery greens and crisp, salted potato sticks too.

Desserts at meal #2 were really delectable. I went for the blueberry cobbler and just loved it. I also tasted my friend's goat cheesecake and it was a wonderful combination of tangy/tart goat cheese and sweet crumb topping.

We drank wine, oodles of wine. Mark would have to remind me of the details of what we drank because I left feeling somewhat sloshed.

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.

Did you happen to sample the Ramey Chard (Hyde?) that was offered to two naive young ladies next to me for $30 (they were told that it should have been $40) a glass?

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.

Thanks for clearing that up Mark. So this sounds similar to the (excellent) system used at Sonoma. For me, the most important thing about this isn't the push-button pours; it's that the reds tend to be served at the proper temperature. Also, the bottle isn't repeatedly tilted so any fine sediment remains at the bottom, right?

Cheers,

Rocks.

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.

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.

I stopped eating at David Greggory when myself and 2 colleagues fell ill after eating lunch there (we all had a seared tuna salad special). When I called to let them know that 3 people who ate the same thing were sick, and that they should strongly consider pulling the special from the menu for the rest of the day, the person on the other end of the line asked me "are you the person who called earlier?". I wasn't. That was definitely the wrong thing to say and I haven't been back since.

Sorry to hear that, but I eat lunch there regularly and have never had a problem. If there s a better BLT (actually BAT as chef Gregory uses arugula) in the city I've not had it.