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j.whiteguy

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Everything posted by j.whiteguy

  1. 70$ 5 course tasting. Tuesday Night. Chef cooking (our food) in the kitchen. Excellent wine pairing by our captain. Having had a few other more pricy tasting menus in the area recently, I was absolutely blown away by not only the food and the finesse, but the value offered as well. Go. Now. I can't stop telling people. In a city where $60 or $70 can buy you a nice dinner at Uncle Julio's, this place is just otherworldly.
  2. The pork belly/mussel flatbread with gruyere is a revelation. I dare anyone to approach the bar, order a beer and one of those, and tell me otherwise.
  3. No, there's more than enough food. The challenge is getting a picture with Bourdain. Just bought the rents two tickets as early Christmas gifts, and damn proud of the decision.
  4. Chef Clark, I apologize if I was incorrect in my statement. It was presumptuous of me to assume that I know what goes on in your kitchen, rather than you. I should have written previously about what I had seen only, as opposed to trying to connect dots that I could not see. If you do fire chicken to order, then of course I do believe you, as I have much respect for your well-known intolerance for mickey-mouse bs. So again I apologize. And to the other poster, yes I realize what I was (outrageously?) asking; to have fresh out of the fryer chicken might seem ridiculous,but I suppose that I expected it more so because of the hour and that there were only a few other patrons in the store.
  5. Went to the General Store a few weeks ago for my second visit, the first being shortly after they opened. Arrived around 1 pm on Tue. or Wed., not entirely sure which. Chef(s) Gillian and Robin were in residence. The flavor and tenderness of the chicken were fantastic, as were the sides of mac and cheese. I'd had the mac and cheese take-out my first time, and I now realize the folly of my ways. I also thoroughly enjoyed my artisanal soda. However I was extremely unhappy to realize upon receiving my chicken (the bill for myself and a friend totalled almost $50) this was the half-sheet tray of chicken that I had seen shoved back into the oven upon my arrival. While extremely tasty, the chix was soggy and obviously reheated, something I could forgive during a busy service, but not in the almost empty dining room we happened to be sitting in. This is not to say that this is the norm, nor to say that the chef(s) lack talent. I have lived in the Kensington area for 15 years and wholeheartedly laud the coming of real, passionate cooking. I just hope next time I come in for Chef Clark's famous chicken, I get it the first time around, not the second. Short Amendment; the bill was almost $50 after tip and also splitting a chicken/tarragon salad sandwich, which was also fantastic.
  6. These two are both very talented. It is easy to imagine great things...
  7. Good pasta? For the money I've yet to have a better pasta or risotto in DC than Cesare can swing on any given night, sans pomp and circumstance. I wish him the best of luck.
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