hmmboy

Ah, found it. Hadn't realized someone asked the same question last week!

FWIW, Cork is closed on Mondays and I'm not a big fan of Ethiopian food, so still looking for options.

I second Pilar - great food - Vinoeca on 11th and U has worked for me. And I really like Marvin as well. Enjoy the show.

Roger Federer and Rafael Nadal! WOW!

One more time! What a match!

I join the chorus of Vace fans - their mushroom and cheese pizzas rock. I prefer their pies over Pete's. Are they as good as 2 Amys on most days, or Comet or Sette at their best - probably not. But for the price, and for pies to take home, freeze and reheat - they are very hard to beat in the DC area.

Gina definitely makes cocktails that complement and heighten the food flavors as any good wine should do, making her a great mixomelier* in my book. size]

You heard it here first - Gina is the "Mixtress"

Are you guys closed in the afternoon between lunch and dinner? I have a pre-inaugural reception on Monday at the Grand Hyatt until 2, and was looking for a place to kick back for an hour or two before heading back to the burbs...

We are closed between lunch and dinner for a couple of hours - you would normally be fine having a drink b/t 2 and 3, but Monday we have a lunch buyout. Sorry Daniel.

The preceding line is: "Because I've got the flow where I grab my..." You going to the show on Monday?

I think "oh my god, that's the funky shit" would be perfect on a Proof t-shirt. I'd even buy one. You've got a very cool place there, Mark.

Thank you very much Heather - we appreciate that .

No Beasties for me Monday. The great jazz vocalist, Melody Gardot, is playing at Proof that night. I will, however, get to see part of the Monday night's 930 club inaugural lineup when Citizen Cope warms up at Proof Monday afternoon.

Originally from the Beastie Boys' song "Root Down", and later sampled by the Prodigy for their song "Funky Shit."

That's F'in impressive - if I had any balls I'd put it on our waiters' tee shirts.

And if you had any you'd print the line that precedes it on Root Down.

Heading there next week and wondering if anyone has had any outstanding dining experiences.

I understand last night was the soft opening. Looking forward to trying it.....

"SEI Restaurant Opening Soon ... Real Soon (444 7th St NW)" by pqresident on pqliving.com

I really want to like this place, but after Thursday night's experience, I don't know if I will return. I'll start with the good. My swordfish was particularly juicy and fresh. My mother in law enjoyed her pasta dish. The fry plate was crisp and I liked the extra touch of fried lemon slices. The only disappointing item was the burger. The meat was obviously top notch, however the bun was oversized and too dry. The condiment and cheese also didn't add any moisture to the burger. I heard amazing things about Palena burgers, but I have to say Ray's beats Palena by a large margin.

The service on the other hand was terrible. When we arrived around 6:50 PM, there were two empty tables of two, but they weren't adjacent to each other, so they couldn't put the tables together. I was told it was going to be a 40 min wait and they'll probably give us one of the booth since the people sitting there have already received their food. There were no place to stand near the front door, so they had us waiting toward the back, right by the server station. It was just tacky. We waited, waited, and waited. Meanwhile we got at least three "your table will be ready soon" from various hostesses. Fastward, we waited for a total of 90 minutes and didn't end up getting a booth. They scooted two tables together and sat us. All the parties from the booth lounged for over an hour after they finished eating (I never lounge and I can really appreciate Ray's put their no lounging rule right by the front door ). It was really a misjudgement on the hostess part and we could have gotten our table alot sooner if they decided to put together two tables from the start. We didn't get anything complimentary or an apology from the management.

The server was also unpleasant. She spoke with a heavy accent which made it very hard for us to understand. She couldn't make any cocktail recommendations when I told her that I don't want anything too sweet or bitter. When I inquire about getting something not on the cocktail menu, she said "no, we don't make anything else". The worse was when she try to sell us salads after we already ordered. She slipped "would you like to start with some salads?" after we already placed our order. The salad she was refering to was not a starter at all. It was an $11 cafe salad that comes on a large plate, so we declined except for my mother in law who probably thought it was a small salad that couldn't have cost more than $5 or $6. She only finished half of it. The lack of clarity and the effort to up-sell was just tacky.

I am not a picky girl. I am happy as long as the food is delicious and the service is prompt and efficient. What I can not stand is when a place pretends to be fancy (multiple sets of silverwares, pretty decorations and lighting, trendy geometric plates, or dressed up hostesses) but still treats customers badly.

Well I was there Thursday night as well, but did not share your experience. Admittedly, I have been there over 100 times - not that such patronage curries special favors at Palena - an attitude I have come to appreciate over the years. It was totally jammed when we walked in at 8 and we waited a good 45 minutes before being seated - something I'm thrilled to see in this economy. I spotted your group of 4 near the server station as I lingered at the bar waiting for some seats.

First the food. We shared a half order of the fry plate at the bar - always sensational. Alongside we each had a cocktail - Scott is an underated mixologist - the Manhattan he made for me was the best I have had in a long while. When we sat, my date had the burger - as awesome as ever. I won't draw specific comparisons to other top burgers in DC other than to say it is outstanding (and I adore the homemade brioche bun and pickles), though clearly reasonable palates can differ on such things. She also ordered the consomme, which is the finest consomme I have ever had anywhere in the world. We shared the pork loin tonatto as an intermezzo, and for Frank fans who have not had this dish you should not miss it. I ordered the cafe salad, hardly too much as a starter, and my beloved chicken - again the finest I have ever had anywhere.

As for service, ours was crisp. I can understand your frustration at the 90 minute wait, and at the faulty estimate by the hostesses, but there was some serious lingering going on at the bar (where I prefer to sit) and at the booths. That stuff sometimes happens and it really is not the restaurant's fault. Palena, like most restaurants, does not have a no lingering rule - and though it pains me sometimes as a guest (and restaurant owner) I personally agree with that policy. But how can you blame the hostesses for not anticipating people hanging out at their tables for an hour after paying their bill? I saw your waitress and can confirm that she is a newbie, so perhaps that explains her lack of familiarity with the cocktail program. You are a frequent restaurant patron. Having been told they make no cocktails other than what was on the list - which obviously should have seemed like an error to even the most neophyte of restaurant patrons - did it not occur to you to ask for a manager? Kelly, the GM, was in the front room, and less than 10 feet from your table, most of the night.

A few other comments. First, your "tacky" comments. I dont understand how it is "tacky" for a restaurant not to have a comfortable waiting are. You could have taken a walk (as another 4 top did), or waited 2 deep at the bar as 6-8 of us had. Instead, a few of you actually had seats while waiting. This criticism seems really unfair to me. Next your comment that "the lack of clarity and effort to upsell was just tacky." The cafe salad is definitely not an entree, except perhaps for the anorexic models that Rocks brings there. The price of the salad is clearly displayed on the menu - so why in god's name would you or your mother in law have "thought it was a small salad that couldn't have cost more than $5 or $6." Being asked if you would like to start with salads, especially on a busy evening when it might take a while to get hot entrees fired, hardly seems like the horrible blatant upselling you characterize it as. I have never had this waitress, but can assure you that since the day Palena opened I have never once been upsold, and your comment, which makes it seem like a course of conduct by the restaurant, is truly unfair. Finally, I am bewildered by your comment that Palena "pretends to be fancy." That is just absurd. The cafe menu has only items in the $10-$14 range. The cafe is hardly sumptuous or fancy, neither in its decor, nor in the dress of those who frequent it. The hostesses are not dressed in fancy duds - just professionally. Yes, they use Rosenthal china - which I love - and they change out silverware between courses - which everyone should love, but all of that is irrelevant to whether Palena "treats customers badly." No place, not even a diner or bar, should do so, and in my experience and that of countless others, Palena does nothing of the sort. You can claim that you are "not a picky girl," and you can claim to "really want to like this place" but when I read your post it sounds like one from a woman who is searching for reasons to be critical of one of DC's great restaurants.

I had always heard that DC law limited the amount of corkage that a restaurant could charge, but I had never been able to find the law. This morning I was reading Tom Sietsema's article in this Sunday's WP Magazine and he quoted someone from the DC AG's office as saying that Title 23, Chapter 7 of the DC municipal regulations regarding alcohol state that "the holder of an on-premises retailer's license shall be permitted to charge a corking fee not to exceed twenty five dollars ($25)."

The article went on to say that diners who find restaurants charging fees in excess of $25 can submit complaints to the chief investigator of enforcement, Johnnie Jackson, at johnnie.jackson@dc.gov.

Well, well, I know a couple of high end places that have quoted me corkage charges that exceed $25.

Now let us be clear, I have no problem with restaurants that decide they do not want to charge corkage, but if they do decide to do so, they should follow the law.

Be careful there sheriff. I have known about this law, and the $25 statutory limit, for years. My guess is that if the authorities came down on the high end restaurants that charge in excess of $25, those restaurants will not lower their corkage fee, but rather will prohibit you from bringing in wine at all - which is perfectly permissible.

The '04 season in the Veneto IS THE GREATEST EVER FOR AMARONE (source: Romano Dal Forno who expects his '04 amarone to be his first 100 point wine ((96 amarone was 99 from Parker and '97 was 98)) along with his '03 recioto just released and also his greatest ever (again, his words). Little of the Dal Forno '04 will come to the states; most will go to Russia, China, India, Dubai, Japan, Europe-it will all see for inflated priced there as THE cult wine from Italy. Alternatively, the '04 TB Amarone from Bussola is also his greatest ever. Probably $150 or so, which is quite a bit less than $550+ for the Dal Forno. Absolute steal of the year will be the TB '04 Valpolicella which will blow away most lesser amarones at about $35.

Anyway, all of this is truly great wine. And, it all needs a year or two or more in the bottle.

Joe - you were right. I have had Bussola'a 2004 Amarone TB Vigneto Alto 3 times in the past 20 days (this is the cuvee that goes for the $150+ - the straight TB 1/2 of that and the BG 1/2 of that). I have returned to it to consume larger quantities - mostly to validate my previous impression. It is the greatest Amarone I have ever tasted. I have tasted many vintages of Quinterelli and Dal Forno ( but not their 2004s) and most of Bussolas wines - but this is the finest ever. Good call.

I'm working on a mock business plan for a restaurant in D.C. and part of my unique selling point is to have communal dining. I'm sure most of you know what that is, but in case anyone doesn't, I think the best way to describe it is where there are long, extended tables with a lot of chairs on both sides, and people who aren't necessarily in the same party end up sitting together. My concept is still casual fine-dining, so it wouldn't be like sitting at long picnic tables or anything. If you want an idea of the type of setting I had in mind, Buddakan has some good pictures of their communal table on their website.. I just wanted to hear everyone's opinion about communal dining (comfort levels, good idea/bad idea, etc.) and see if it might actually work in D.C. Thanks guys!

- Peter

It already exists in DC - Hook has one as does the just opened Posto, to name 2. Both, however, are adjacent to the bar area. They seemed popular when I have visited these restaurants. I'm sure there are others.

Zuni Cafe. The restaurant really shines in the winter months. Braising, root vegetables and roasting are what makes this place so awesome.

Good choice Justin - A16 would also do you well.

going to boulud brasserie tonight at the wynn!! gotta get the foie burger fix!! anyone else been?

there a few weeks ago - kind of disappointing to be honest. It ain't no Michelin 3 star and my meal was nowhere near as good as the one I had at L'Atelier the next night

Pho Hot. Annandale.

Headed over tonite - 16 minutes from Glen Echo. I do not pretend to be a pho connoisseur but the #3 I had tonite was the best bowl of pho I've ever tasted. Opening with some yummy summer rolls and crispy wings, this was simply a perfect meal. Can't wait to return.

I wouldn't want to cook for the health freak.

Charles, I'm confident you have nothing to worry about

Had a chance to eat at several restaurants in Philly last week (Vetri, Osteria, Radicchio and Mercato). Obviously that cuts across a wide band of price tags but the one I am most anxious to return to is Mercato. On the 1200 block of Spruce a block away from Vetri. Adorable , small, trattoria, open kitchen (reminded me a little of Gotham's Del Anima and Casa Mono in feel) and delicious and cheap Italian food. Also stopped by Parc, the newest Starr restaurant. Great looking design - similar to Balthazar but even nicer. Did not eat there but plan to on my next visit.

I have also been pleasantly surprised by their salads and pastas.

I LOVE the Bolognese sauce - another case where they are following grandma's recipe.

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

They gave you incorrect info - shocking! Here is a link to the RAMW website containing a FAQ on point.

http://www.ramw.org/Legislation/Issues-Was...y-Bags-FAQ.html

More importantly, the language of the legislation is clear. Click on the link for Bill#: B17-0528 on this link to read the statute.

http://www.ramw.org/Legislation/Issues-Washington-DC/

Of course, enforcement is a different subject.

As a bonus to any guest that likes any of our wines, and may want to give a bottle to a friend, or have it for dinner on another night, I am offering the ability to purchase a bottle at 25% off and seal it unopened for your future consumption.

Thanks Chris - great post. But I wanted to point out that the new "doggy bag law" permits only a "partially consumed bottle" to be removed from a restaurant. I'm not 100% certain (though perhaps Dean Gold or Mark Slater or someone else on the board is) but I don't believe existing DC ABC laws allow an unopened bottle to be removed from a restaurant, bagged or otherwise.

I'm not sure the H Street Vapiano is proceeding. The front is all sealed up again, no permits displayed and no workers present.

I'm told there has been a slowdown on the base building construction due to funding problems - no shock there.

Dinner tonite at the bar - sublime as always. I won't regale you with how perfect my chicken and my date's burger were - that's understood - they are DC's best. I started with the beet and lobster salad - it rivals Adour's lobster salad for top honors. But the real showstopper was a dish of tender, plump mussels with broccollini, tomato, and broccollini stuffed ravioli in a delicate broth - just amazing! We ended with a delicious chocolate coconut layer cake served with coconut sorbet. For me, there is no better cook - here or anywhere - than Chef Ruta.

Has anyone had brunch here?

Just returned from a yummy brunch with my daughter and girlfriend. Everything was spot on. We started by sharing the donuts - more aptly called donut holes, with the consistency of a really good beignet. I had the breakfast sandwich - 2 buttery muffins with fluffy scrambled eggs, a touch of gruyere, and what I'm guessing was applewood smoked bacon. Daughter had 3 humongous, fluffy, delicious pancakes with pecan syrup and a side of that tasty bacon. GF had the wild mushroom frittata. It was omelet thin, very flavoful and balanced. A side of crispy hash browns completed a great first experience with Redwood's brunch menu. On a day like today the patio was filling up but we opted to escape stroller land and sit inside alongside the large open windows. Really lovely - I'll be back.