hmmboy

Where captain?

Chef Karoum has finalized the menu for the DR dinner, which I have posted below. We will do our best to accomodate allergy and dietary restrictions and would appreciate advance warning of same. As my prior post indicated, if you are interested in signing up please call Proof and speak to (or leave a message for) Karen. Though the original 30 spaces are about filled we will make every effort to include any DR member who wishes to attend. If you plan to sign up I would appreciate you doing so by close of business Friday. Thanks for allowing us to kick off this dining series. Bites Gourgeres "PLT's" Lemongrass Grilled Shrimp with Avocado Foie Gras Torchon on Toast with Pickled Rhubarb & Pistachio Proof Charcuterie Board Veloute of Spring Garlic with Morels, Ramps & Veal Sweetbreads, OR Salad of Chilled Asparagus & House Smoked Duck with Black Radish & Parmesan Sautéed Soft Shell & Blue Crab Stuffed Red Lentil Crepe with Hearts of Palm Slaw. OR Lamb Loin & Spiced Lamb Sausage with Garbanzo, Eggplant, Mint & Feta Selection of Artisanal Cheeses with Accoutrements. OR Local Strawberries with Pink Peppercorn Shortcake & Vanilla Bean Ice Cream

I second the virtues of the softshell crab. I stopped by for a margarita after the gym Sunday and as I was leaving a softhell whisked by me. I immediately did a 180, ordered another margarita, and scarfed down the perfectly crisped softshell and the refreshing and tasty spring salad it sat upon. One of the best I've had this year.

I apologize for the mixed signals. The goal was to not have competing lists - which is how this started - but rather to have a central clearing house. At this point I am going to ask Don to forward all the attendees names to Proof's Operations Director, Karen Chan, and to publish that list on this thread. From this point forward anyone wishing to sign up should call the restaurant (202-737-7663) and speak to (or leave a message for) Karen Chan, who will be the keeper of the master list. You can leave Don and Walrus out of it - Karen will keep them apprised of all additions/deletions to the list. Though we have reserved confirmed space for 30 we will certainly make every effort to accomodate all DR members who wish to join the festivities. I don't feel the need to take advance payment or CC info from this group - I do ask, however, that if you decide to cancel you do so by close of business on the 9th. I am hoping to post the menu later today or tomorrow. Again, sorry for the confusion and any inconvenience it has caused. Thank you. Mark

Awesome. We've just opened a large patio in front - Mr. Slater, we could use another server who had a llittle wine knowledge Your subconscious obviously know Rocks quite well. Though the "broad smile" and happily ever after" parts seem a bit dubious.

Correct Rocks - we'll post a menu early next week.

Last night - perfectly matched with the sensational rack of lamb at Corduroy a 2003 Saxum Rocket Block Syrah. It was as good as any California syrah i have ever tasted - including the great Sine Qua Non and Alban Syrahs I have had throughout the years.

Dinner last night - and the space is as elegant as advertised. And great private dining space - a room for 21, another for 14, and they can be combined. Pretty clear that they are aiming at the highest level of luxe and service - the prix fixe pricing alluded to in an earlier post makes perfect sense. Outstanding food - a wonderful snapper bisque and a simple but fantastic asparagus salad were our openers and we shared an amazing rack of lamb for our main. The garlic creamed spinach served alongside the lamb forever changed the way I will think about creamed spinach. A strawberry tart/strawberry creamsicle dessert disappeared in 2 minutes - yum. Kudos to Chef Power and staff!

I visited Sunday afternoon with my daughter - a major critic - and we both had perfectly cooked, medium rare, well seasoned, delicious burgers. For the quality burger I had I have no problem paying $7.50 - 8.00. I look forward to returning often.

As an aside to this year's competition, I was asked by a partner of mine to make a wine recommendation at Solo - the new "it" kosher restaurant in NYC. Upon perusing the website I was shocked to see that the chef there is the beloved/despised Hung - winner of last year's competition.

Another night of excess - this time a post race dinner for 10 at my home - an annual Preakness tradition. The wines (and food) 2003 Aubert Ritchie and Lauren Chardonnay (out of Magnum) with assorted Hors Doeuvres 1983 D'yquem - stunning as always, with torchon garnished w/ pickled rhubard and pistachio butter 1983 Domaine Leflaive Chevalier Montrachet, 1998 Kistler Cuvee Cathleen and 1998 Marcassin Marcassin - the 83 was wonderful but fading ever so slightly and the Kistler shockingly good - served with Jumbo Lump crab and hearts of palm salad 1978 Giacosa Barolo Rocche di Castiglione, 1988 Guigal La Mouline, and 1998 Pingus - my god that La Mouline is an amazing Cote Rotie - served with creamy polenta topped w/a wild mushroom ragout 1968 Freemark Abby Cab, 1983 Grace family Cab, 1983 Palmer, and 1988 Lafleur served with grilled filet, grilled asparagus and ramps, and roasted sunchokes - the Lafleur, a baby, nosed out the Mouline for my wine of the night. 1998 Greenock Creek Roennfeldt Road Shiraz, 1998 Bussola Amarone TB, with cheese. No wine in the world has the nose or flavor profile of Chris Ringland's Roennfeldt Road - what an amazing behemoth of a wine! 1998 Zind Humbrecht Tokay Pinot Gris Vendange Tardive with strawberry/blueberry shortcake - it tasted great considering it was 1:30 AM! This wine will taste great in 50 years. 18 empty bottles this morning and everyone got home safely. Big Brown put on an awesome performance - but he really was running against what was probably the worst Preakness field I've seen in 25 years.

Stopped at Attman's yesterday on the way back to DC from B'more. After a 20 - 25 minute wait on a line filled with colorful characters I got a delicious knockwurst to eat on the road and 6 sandwiches to go (2 corned beef, 2 pastrami, a brisket and a tongue) and some pickled plum tomatoes for lunch for the crew at Proof. Sampled everything and it was all delicious !!! Just as well we don't have this in DC - I'd go way to often.

I had a yummy lunch here yesterday with my daughter. We ordered the lobster roll, fried shrimp, bacon cheese burger, corn, fries, asparagus, mac and cheese. The fried shrimp were my favorite and I am anxious to try the oysters and scallops. The burger was also quite juicy and the fries nice and crispy! I, too, am an early fan.

Though I have fond memories of my dad taking me to Little Italy stalwarts Umberto's and Vincent's for fried shrimp/scallops/scungilli with medium sauce (which was pretty fiery for a 12 year old), the best fried shellfish I've had in recent years was at this little shack in Menemsha (Martha's Vineyard) called "The Bite" and the best lobster roll about 300 yards away at Larsen's Fish Market. Can't wait to try Barton's take on these - DC has long needed a joint like this!

Ditto. I had a late dinner in the cafe last night. Though I toyed with ordering what looked to be a yummy Mixed Grill I did what I always do and ordered the chicken - it was sublime as always. The Spring veggie consomme was truly exquisite, as was my dining companion's antipasto, which featured Italian Mozzarella wrapped in house smoked salmon over a bed of asparagus and fava beans. Chef Ruta gets my nod for the finest cook in DC and one of the best in the universe.

A silly night of excess hosting a friend who owns a so-called California cult winery, and joined by Sebastian and our respective S/Os. Started with the always delicious 2003 Aubert Quarry Vineyard Chardonnay. From there it was a bottle of 1998 Marcassin Pinot Noir Marcassin Vineyard - still fine but IMO on the decline. That was followed by the 1997 Guigal Cote Rotie La Turque - the first in a string of wow wines - peaking right now but not going anywhere. The 1990 L'Angelus is a magnificent St. Fmillion and it may well be as good as the sensational 1989 - one of the great wines of that vintage. We ended the evening with 2 California cabs, and what cabs they were - the 2001 Colgin Herb Lamb vineyard was sensational but clearly eclipsed by the 2002 Sloan - as good a Cabernet as I've ever tasted from my favorite recent vintage.

Albert Hofmann - who discovered lysergic acid diethylamide - but for you my college years would not have been nearly as much fun.

Everyone has their own opinion of what makes a good cupcake. But IMHO the cupcakes at Baked and Wired on Thomas Jefferson St. in G'town blow Magnolia's away and are, again IMHO, far and away the city's best.

I can't speak to Washington, but in NYC I have been to Nobu, Montrachet, Tabla and 11 Madison Park for weekend buyout events, and in LA have been to Chinois and Spago for weekend buyout events. I see no difference between a weekend and a weekday. The restaurant, as Ulysses noted, charges a significant premium over their usual take to compensate for the good will hit from diners like Joe, but it certainly is an acceptable and widespread practice among even the finest restaurants.

New Chef at Hudson http://www.pamelaspunch.com/

Last night a bottle of 2005 Chasseur Chardonnay Green Acres Hill. This wine is stupendous! It is not cheap - just short of $50 - but is in the same league as Mark Aubert's brilliant Chardonnays (which for me are the best made in California at the moment) for a fraction of the price. Did not think these wines were distributed locally but I noticed on WineSearcher that Calvert Woodley is selling the wine. If you feel like splurging on a sensational California Chardonnay from an spectacular vintage do not miss this one.

Last night an amazing bottle of 1994 Dominus. The wine - at its peak right now - is freakishly Bordeaux- like. Only that slight pop of sweet fruit on the finish hints of anything California. The nose - tobacco and cedar and a touch of Rhone funk. It is simply astounding to me that a wine like this can be produced in Napa. Also a bottle of 1998 Greenock Creek Roennfeldt Road Shiraz with the cheese course. This wine ain't for you elegant, refined, old worlders, but it is a singular expression of Syrah, made by Aussie master Chris Ringland, the likes of which I have never before encountered . Somewhat reminiscent of a great port but completely dry, it is an intensely concentrated masterpiece, albeit a controversial one.

I second that - one of my 2 or 3 best meals of 2007 . and I went for lunch!! And for the nice meal I found Donald Link's other (and more upscale) restaurant, Herbsaint, to be considerably more exciting than August.

The general tsao's chicken wings at the Source Lounge are sensational

Had a sensational meal last night upstairs at the Source. Started out with the best sliders I've ever eaten and those amazing General Tsao's chicken wings. Then the 3 of us shared the tuna tartare cones and the lobster daikon roll - both very light and tasty. Next Chef Drewno sent out an asparagus soup garnished with lobster and wild mushrooms. It was as good a soup as I have had this year - not on the menu but apparently it is sometimes served at lunch and I was told the chef regularly changes up the garnishes he uses. I am usually skeptical of restaurants that serve asparagus out of season, but I cannot imagine this soup being any better in early May. That was followed by another bite size treat from the kitchen - a sensational slice of tender roast duck breast on a tiny bed of roasted Asian veggies - not on any menu I have seen but worth seeking out when you are there. For entrees I had the wok fried whole sea bass with thai chili sauce and a small pan of brown and white rice. This preparation was reminiscent of the legendary whole catfish served at Chinois in LA and every bit as enjoyable. I have been wanting to try the whole fish since the Source opened but I usually end up ordering the superb pan roasted (actually fried) organic chicken. Glad I changed up last evening. One off my dining companions had the lacquered duck (served with chow fun), which I have enjoyed in the past and which she proclaimed to be the best duck she has ever eaten. The other had some very tender and tasty grilled lamb chops accompanied by a delicious small pan of Hunan eggplant. For dessert the chef sent out a terrific house made cookie plate that I suspect Ann Amernick would have been proud of. For liquid refreshments we shared a bottle of the 2002 Aubert Ritchie Chard and another Mark Aubert gem, the 1997 Peter Michael Les Pavots. As good as those wines were, on this evening they took a back seat to Chef Drewno's wonderful cooking!