hmmboy

Outstanding fried shrimp roll for lunch today - I'll be back!

I tried my best.

And I am among the few who actually remember those halcyon days in the late 90s.

Enjoy with a 2005 Torbreck "The Laird."

your misplaced hatred for SS is so predictable, but this is so nasty it makes me believe something more is amiss - wiener on the fritz again mate? I readily concede that I enjoy SS's crispy frozen fries and Red Hook Lobster's Maine roll to the anal juices of several of this city's toques which you so frequently savor, typically washed down with (and I quote your boy Parker) "some teeth enamel removing wine with acid levels close to toxic, made by some sheep farmer on the north side of his 4,000-foot foot elevation vineyard picked two months before ripeness, and made from a grape better fed to wild boar than the human species." Cheers

I guess I'm in a small minority on this board, but I LOVE the Shake Shack burgers. At the burger bash at the South Beach Food and Wine fest this past February, there were 29 restaurants offering burgers. I tasted 26 of them, and while Shake Shack's did not approach those offered by Michael White or Michael Symon or Marc Murphy (my 3 faves), they were certainly in my next favorite grouping. They are infinitely better than Five Guys or In and Out. They will not make you forsake Ray's, Palena, and the like, but they are, for me, the very best of their genre. The crinkle cut fries, though not as much to my liking as the fries at Five Guys or Central, were good. I did not expect to like them much, but they were crispy and tasty. And I also enjoyed the Chicago dog - no, its not Wieners Circle, Flukys, Hot Dougs, etc., but it was as good as any Chicago style dog I have tasted in DC. The space is lovely - great workmanship, materials and attention to detail. Hey, I won't wait 10 minutes for a Red Hook lobster roll, which is as good as any I have ever had, so I won't stand on line at Shake Shack for any extended period. But there will be times when there is no long line and at those times I will be grateful to have it as an option.

Michael's Genuine is, in my opinion, Miami's best restaurant. Signing is tonight from 6:30-7:30, Chef Karoum will prepare complimentary Hors D'oeuvres from Chef Schwartz's new cookbook.

http://thegenuinekitchen.com/2011/04/15/next-week-a-little-305-action-in-the-202/#more-6793

I too have missed Fabio's creativity, which makes me hope that the Thrillist menu posted is not actually what is going to be served. Braised short ribs? Tuna tartare? Gnocchi with cherry tomatoes and Tuscan potato fries? Say it ain't so.

I might be alone here but I think 'grappa risotto' and 'stinging nettle pasta' when I think Fabio Trabocchi and was hoping that would be more along the lines of the fare he would be serving at Fiola.

Fear not David. You won't be disappointed by lack of creativity, and certainly not by any lack of execution and flavor. I loved Maestro but it was a once every six months kind of place for me. I yearned for a Fabio cooking on a more downscale and rustic basis. Someplace I could pop into every 2-3 weeks to sit at the bar for simple rustic fare with pristine ingredients and stunning flavor profiles at a reasonable cost. Think of the great Andrew Carmellini - Cafe Boulud was awesome, but as he became progressively more rustic, first at A Voce and ultimately at the wonderful Locanda Verde, my visits multiplied.

Based on the spectacular mock service meal I had last night, that is the direction Fabio is heading, and my guess David is that you and most other fans will be VERY pleased with it. The place looks great - the bar is stunning and the wall behind the bar was torn down, opening and energizing the entire room. Also, the basement like back room is gone, now leveled with the main dining room and thereby adding to the overall energy of the space. Fabulous outdoor patio that will seat 50+, I see myself spending a LOT of time at this restaurant. As for the timing - scheduled opening is the 18th but reservations accepted (and limited) starting this friday for "soft opening" during which period guests will receive a 10% discount.

I'm confident that the curse of this space is a thing of the past and that upon opening Fiola will be the best and most popular Italian restaurant in the city.

Funny enough, I too had lunch there last week, ordered the same bento box and had a similar reaction as you. What struck me, however, was the shabby and unkempt appearance. From the entrance way littered with garbage to the carpeting, which seemed to have been installed in the Carter administration, it was an unpleasant welcome. I realize the quality of fish served is top notch but I must say I was taken aback by the environs.

Three words: Spicy Scallop Rolls

Bump.

I need new places people. Tired of BdC.

Restaurant Eve's is my favorite in the area.

Congrats Mark, Haidar, Adam, Sebby, Max, et al!

Gracias David - but you omitted Justin Guthrie, who is more reponsible for our success than anyone other than chef, and Chef Ruffino Bautista, Chef Karoum's longtime sous who is doing a smashing job as Estadio's Chef de Cuisine.

people should stop whining about the decor, 'cause its perfectly fine for what it is. And the second thought is that people should stop whining about the menu because the food is great.

A - f'in - MEN!!!

I think the place looks lovely (it's so nice to see the Wizard at work). The food is better than ever.

I would be interested but how will you obtain them? The reason I ask is because I recently had a wine that seemed really high in alcohol compared to previous vintages. By chance I spoke with the winemaker and he told me the actual percent which was 1% higher than the label. I have heard the labels are printed in advance and you will never see the actual number maybe that is handled in the phrase "by volume"??

I could not believe how much a difference 1% made! I don't normally get buzzed off a single glass of wine but my face was instantly flushed and could just fill the effects right away.

Federal law allows a 1.5% tolerance on the label for wines below 14% and a 1% tolerance for wines at 14% or over. Dave, this is a very helpful link on label basics: http://www.winepros.org/consumerism/labels.htm

I have a bone to pick with Wiedmaier: the Marcel's website devotes paragraphs of purple and awkwardly-worded* gush to Executive Chef Paul Stearman in the "about us" section, but not a word to Maitre d' Adnane Kebaier, whose talents include making three-times-a-year visitors feel like high-rolling regulars, even when he's doing double duty on a Sunday night -- bartender and host.

From the "great to see you again" when we walked in to having Marcel's driver take us home, Adnane spun a service experience that matched and even, perhaps, exceeded the excellent meal the kitchen churned out.

Charles, this is a great and deserved shout out for Adnane - a guy who has for years delivered consistently outstanding service. The true mark of his performance is that Marcel's stellar hospitality and service did not falter on iota when the equally wonderful Ramon Navarez left Marcel's to open Adour. And now, of course, Ramon is back heading up the wine program for Chef Wiedmaier's ever growing empire. It is always a pleasure to walk into Marcel's.

I think the first 4 items you list are critical - and I think the remaining items are unnecessary for the list. If a guest wants that info they can certainly ask to see the bottle before committing to it. When identifying the producer, if a winery offers a wine from the estate (Domaine) and as a negociant (Maison) that distinction should be noted as they are not the same wines. This is normally only an issue in Burgundy, but you have a similar situation for old Bordeaux that were bottled both by the estate and by trusted negociants . In that case it is the same wine, but different bottlers can have a qualitative difference. The only other item of info I have frequently seen on lists is the rating from the Wine Advocate and/or the International Wine Cellar and Wine Spectator. This can be very helpful to consumers, particularly when ordering wines from regions and varietals that they don't have an exhaustive knowledge of. I know some of the ipad lists have applications that allow you to access the full reviews of wines on the list.

.

I'd like to pose a question to the wine lovers in this forum: How do YOU read a wine label? What is the relevant information you look for when deciding whether to buy a particular bottle? And what is the fluff you look beyond? I'm considering a column on this topic, and while I know what I respond to on a wine label, I'd like to hear your perspectives.

Obviously, the following are relevant, if not crucial:

* The producer (Winery, chateau, etc., although this sometimes blurs into "brand" ... )

* Grape variety

* Place of origin (Country, state, appellation, district, vineyard name, etc)

* Vintage year - perhaps less relevant for $5 "California" wines, but more so for high-end bottlings.

But what about some other information:

* Pretty picture/artwork (critters)

* Importer's name

* Alcohol content

* Back label blurbs

* Government warning(s)

* Ingredient labeling (if there - if not, should it be? By this I mean disclosure of additives, fining agents, oak chips, flavoring or barrels, etc.)

What other things do you look for when sizing up a bottle on the store shelf?

* Screwcap vs. cork? (No way to tell if it's a natural cork until too late, of course.)

* Bottle weight?

We have a keg of Hopslam on tap at Spider Kelly's as of yesterday. Tasty...

I'm gonna have to get over there. Ended my night with a bottle of the just released Hopslam at Estadio last night and it was stunning.

Even Sacred Cows can have an off night.

No one has the exact same experience anywhere.

The piling on is a little intense here...

Honestly, this has nothing to do with sacred cows or having an off night. Every restaurant - even the very best - screw up and are legitimate targets for valid criticism. Nor is it my intent to "pile on" and I do I think I did so. Frankly, in my position it is bad business to even make a post like this, as it likely means a lost customer. But sometimes I can't constrain myself.

It is not piling on to point out that kmm is simply wrong about the uniqueness of Eve's wine service and is also wrong about its pricing policy.

It is not piling on to defend a sommelier who is severely criticized (throwing back a 1/2 glass of kmm's wine) when I know that person to be a dedicated professional and who I believe, based on my frequent experience, is the victim of exaggeration. Can I say it didn't happen? - no. Is it reasonable to cast doubt when someone's professional reputation and livelihood are on the line - I think so.

And it is not piling on to simply inquire what the wine preferences are of a poster who criticizes a deep and thoughtful list. I suppose someone can create a preference profile that Eve's list could not satisfy, but its gonna be a doozie of a profile and I am interested, professionally, in knowing exactly what it is.

Not an exaggeration hence the reason I am writing it.

This is the only place ever in world wide travels that I have encountered to do this.

Well I am not sure where in your world wide travels you have eaten but I can assure you this practice is widespread at fine dining establishments throughout the world. Moreover, at several restaurants i have been to in the U.S. and the Europe, including, for example, the French Laundry, Eleven Madison Park, and Per Se, they will not even leave the bottle on the table after opening it (away from the table), instead returning with the bottle or decanter to fill your glass as the need arises.

I have eaten at Eve many times and observed Mr. Thrasher and both his assistant soms at work. Like Todd, they follow the routine of presenting the bottle, opening within view of the table, tasting to confirm that it is without defect, seasoning the glasses, and serving. I was not there with you so I have no choice but to take what you say at face value. But I wish there was a video because sight unseen I would bet my $1000 to your $100 that the assistant som poured closer to 1 ounce than the 3 ounces you claim.

Eve has an extensive list - one of the best in the the DC area, and the best I have seen in Virginia this side of the Inn at Little Washington. So when you say there is not a single wine on their list you can drink I am wondering exactly what varietals and regions appeal to your palate. Please share with the group - I think after so damning a criticism we are entitled to know specifically what it is that you do drink.

Your pricing analysis is also off base. You assert that Eve is marking wine up 3.5X (62/18). That is wrong. I am very familiar with wholesale prices and in my experience Eve's markup is in the 2.5X range. And your local store, facing competition from Total Wine and the web, is likely working on a 20-25% mark up, not the 60+% you claim . Eve's list is quite fairly priced, especially when compared to area restaurants of its caliber. Though in point of fact there are only one or two area restaurants that actually are of Eve's caliber.

Last Friday night, for the second time in a month, I picked my wife up at DCA and sped down to Restaurant Eve. And once again we were lucky, after a short wait, to snag two seats at the lovely bar. I absolutely adore eating here and would likely eat here as often as I do at Palena (by far the restaurant I frequent most besides my own) were it not for the shlep from Cabin John and my penchant for libation overindulgement during dinner. But if I am anywhere near Alexandria I'm gonna find my way to Eve. I don't believe there is a restaurant that does it better, at every level - food, drink, atmosphere, hospitality - than Restaurant Eve. There is no place in this area I would rather be to celebrate a special evening than the Tasting Room, and no place I would rather be for a casual bite than Eve's warm and welcoming bar (save for my beloved Palena). This particular night we started, as I normally do, with Chef Armstrong's steak tartare (Pineland Farm) - the best preparation of this classic that I have ever eaten. We followed this with the deviled eggs - also the best I have ever had. Then 2 exquisite mini lobster rolls, prepared without a trace of mayo. For our main course we passed on what looked to be a sensational prep of sturgeon for a bowl of creamy risotto with the first white truffles of the season, applied generously by the great Todd Thrasher (see photo attached). Though I was told Chef Armstrong was in Disneyland, I never would have known it as the kitchen did not miss a beat. No isolated experience, this visit mirrored the perfection of our dinner 3 weeks earlier and virtually every other visit here. We washed these delights down with a sublime Thrasher concoction and a bottle of 01 Muga Rioja Prado Enea from Eve's sensational wine list, which is suprisingly rich with Spanish gems. Simply spectacular - the residents of Alexandria are extraordinarily fortunate to have such a comforting world class restaurant in their backyard.

Can you tell I'm unimpressed with these page-per-click lists? What really sets me ablaze is when every fifth page invokes a pop-up ad.

Heck, you should be used to that from the porn sites.

http://www.epicurious.com/articlesguides/bestof/toplists/bestrestaurants_nobu_nyc

Not that I'm a huge fan, but the absence of the French Laundry seems particularly debatable.

The last time I was "intellectually stimulated" by a restaurant was at Burn Brae Dinner Theater when I was 12.

And "physically stimulated" (not self induced) ??

I found this piece today amusing and interesting.

http://dinersjournal.blogs.nytimes.com/2010/09/16/when-food-is-exciting-and-you-are-bored-to-death/?src=twt&twt=nytimesdining

Wonderful dinner last night in the elegant dining room. Highlights for me: the lamb salad special (some lightly braised spinach adorned with 2 slices of perfectly cooked loin and 2 slices of lamb sausage I could eat every day), the lobster salad (yummy lobster carpaccio beside a mound of sublime lobster salad that could be part of the best lobster roll in the city if Chef Power so chose), and a perfectly cooked crispy red snapper that I inhaled. Speaking of inhaling, Chef Karoum and i had polished off the stunning 05 Usseglio Deux Freres CDP I brought before the lamb salad was done so we ordered a delicious bottle of the 01 Remelluri Rioja from Corduroy's sensational wine list (this wine list has to be one of the best in DC, and it is incredibly well priced at every level). It was their first night back after a 2 week August break and the dining room was humming with guests and an energetic and gracious staff. I adore this place and Chef Power's work.

Check out the rockfish tartare - clean, unique and simply delicious!!

Great piece by Tim Carman today (with a nice add by the Rocks) on the passing of Ren's - hopefully temporary - and other favorites. I love Ren's and cannot believe that a place this good can't thrive in this city.

http://www.washingtoncitypaper.com/articles/39637/rens-ramen-and-remembering-the-dining-spots-dcs-lost