curiouskitkatt

Oh my, move over Seaver, I have a new crush. Speaking of Darlington House, has anyone attended any of their Tasting Journal Dinners? I smell DR gathering.... PM me if anyone is interested in organizing a dinner.

I had the opportunity to attend the book discussion last evening. I was surprised that the event was marked as being "sold out", considering there was room for many more to attend. Ruhlman was moderating the discussion. It was a rare opportunity to see both Ziebold and Keller discussing the new book, Under Pressure: Cook Sous Vide with Thomas Keller. I can not recall his name, but the gentleman responsible for originating sous vide cooking was there as well last evening. Unfortunately, I am a bit disappointed to report that the event ran below my expectations. At one point during the presentation, Ruhlman shouted," Quiet everyone, Chef is speaking." I found the crowd of overzealous fans to be a bit inconsiderate. I admit I am a huge fan of Thomas Keller, but I was more interested in hearing what he had to say than listening to all the attendees talk about their trips to any one of Keller's restaurants, or whether or not anyone was going to have the opportunity to personally fawn over Keller. As far as under promotion of this event, I completely agree. I found about this event through Metrocurean, and later on Rulhman's own blog. I am happy I was able to meet Keller. Perhaps the next event I am to attend, the fans will be a bit more respectful.

I would like to raise my glass and toast to the engagement of Scott Johnston and cucas87. I remembering meeting cucas87 for the first time at a DR dinner held at Corduroy. She was so sweet, and was a bit nervous about attending an event in which she did not know anyone. Needless to say, she had a wonderful time. And since then she has come to Corduroy to celebrate on several occasions. I also know that she met Scott through this board as well. Its hard to say whether their paths would have crossed otherwise. I was honored, as well, to be a part of your engagement. To much of cucas87 surprise, she thought going out to dinner was just to celebrate her birthday. Boy, was she in for a surprise. Good job, Scott, for maintaining your cool throughout dinner. I am so happy for the both of you.

I cant recall the name of the restaurant. I think maybe it is Myammar. I think it is a Malaysian restaurant. I recall there being many selections that happen to be vegan, but there were many carniverous selections as well. And its location is in Silver Spring. Too bad SunFlower vegetarian restaurant isnt an ideal location for you. That place rocks.

On a lighter note.... a follow up on my neverending crush on < allow me to EMPHASIZE THIS> the creative director of West End Bistro, Eric Ripert. A few weeks back I had the pleasure to sit down with someone who has a direct hand in creating the menu at WestEnd. The passion and commitment she has with the Le Bernadin group was both noteworthy and commendable. I respect the opinion of patrons at all times. Being that I work on the service side of restaurants, I certainly have had my fair share of guests informing me of how they would improve what the chef does, and how he or she would execute it better. There are a banquet of choices in this town. Not all of them are going to be 5 star experiences. And to compare Westend to Source is not a fair comparision. I ve been to Source, and had an unbelievable meal, not to mention star treatment. But, I know WestEnd will be more in my rotation. The notion that I am warmly greeted by kind staff and former boss, is reason enough for me to return. Regardless if there caramel ice cream does not contain enough Heavy cream to my liking. And of course, the chance to be greeted by most debonair Monsieur Ripert

Count me in. PM me whatever details you have

I am unsure of if chicken fried steak is available on the menu, but I am sure your friends will find something they will enjoy on there southern inspired menu. Chicken fried steak or something with slow cooked grits shall please your guests.

He is a total rockstar. I have no shame is saying that I gladly call myself a Ripert fan.<borderline fanatic>. I love the idea of that a well known chef from NYC, Le Bernadin, is lending his name and idea to this restaurant in the district. Whatever the capacity he will be contributing, I think it will be amazing. If anyone would like to join me and ogling at the rockstar himself...It would be my pleasure.

I am sure the time that the time I am posting should reflect the absurdity of this post- but I have to say.. as far as I am concerned ... Eric Ripert could serve chowder crackers for all I care. I will be first in line to see him break a sweat in that kitchen..

There are many people that you meet through life. Brent, or as I would often call him BOSS, made such an indellible mark on everyone he met. Everything about Brent was larger than life. From the mischievious twinkle in his eyes, to the raucous laugh that we always teased him about. I dont think I had met anyone that had giggle as much as I did. I will you miss you Big Boy.

Its your birthday..its your birthday..... HAPPY BIRTHDAY!!!!! FERHAT I'd also like to wish a Happy Birthday to Roo as well

For the first time, since my employment at Corduroy, I will be having a meal in the dining room . I am very exicted. I have no doubt I will share in the joy and satisfaction that all have posted on this board. I would also like to add to Ferhat's post. From my first day at Corduroy, I have looked up to Ferhat. Words cannot express my gratitude for what he has taught me. When he came in for dinner, one of my guests had asked me if Ferhat was a celebrity. The attention he was receiving from the staff made her think that Ferhat had to have been famous. Perhaps not famous, but someone who is greatly missed.

The tip is indeed split with many others. How many different ways depends on how many back servers are present. Some restaurants may have food runners, expediter, bussers, and of course the bartenders. I dont recall ever tipping out the hostess, unless she or he contributed significantly toward the service in my tables. It is standard that the server tips out 25% of their tips to back servers.

Simply delicious. I was able to sneak away from work to enjoy a late dinner. I was warmly greeted by the most polite bartender. I like very much that he addressed me as maam and not mademoiselle. I feel sometimes in ethnic restaurants you are greeted in the language that is reflective of the cuisine, I dont know. Perhaps I am rambling. Back to my point. I started with one of the daily specials- charcuterie. Divine. If anyone loves pate- being of duck or pork origin, you must visit this place. I proceded to enjoy an incredible portion of Angus tenderloin with frites. Unbelievable reasonable at only 17.95. Anyone curious about this place must pay it a visit. The menu is moderate in price. All entrees under 22- appetizers under 10, I think. The decor is charming.Cerntainly not chic by anyones definition. If you are shopping for chic, perhaps you should walk a few more steps over to Zola. But I dont recall hearing any comments about their cuisine. Bistrot D'Oc is certainly worth a second look by anyone who has not been there recently. I cerntainly have added it my favorites after only one trip.

Count me in boys.... I have heard great things. I would love to join you if the date works out.

Check out www.recipesource.com, this site has a wealth or recipes.

I feel better now. I think a growl here and there doesn't hurt. Much to your chagrin, I recently I've been declawed.

Thank you so much for acknowleging this topic. Where is it written or assumed by patrons that a birthday automatically means "free dessert". I am aware that often when guests make reservations on Open Table or call in to make a reservation and mention that a birthday is being celebrated there is an expectation that the restaurant provide something to the guest. This may be simply in the form of a candle or possibly a plate inscribe with appropriate message. Anything beyond this is to the discretion of the restaurant. I have had instances where guest have repeatedly "mention" it was their friends birthday, and more recently a guest rolled her eyes at me when I presented dessert menus. She expected that a free dessert was being delivered since she had mentioned emphatically that it was her friends birthday. I understand that certain restaurants may acknowledge birthdays with a free dessert, but ALL restaurants do not. Nor are they obligated to.If an establishments chooses to offer something, whatever it may be, politely accept it and move on.

Among all the restaurants that I dine at, I often tip generously to reflect how much I appreciate the service and food. Working in the industry I tip well over the standard but I have been wondering for a bit what is the etiquette for tipping at Japanese restaurants, particularly the sushi chef. And what about other restaurants? Is it out of line to tip the chef at any other restaurants if I have an outstanding experience. I welcome all responses especially from chefs.

The best burger I have had has been at 29 Diner located in Fairfax on Lee Highway. I think this diner is a staple in the Fairfax area. Ive had burgers at many places ranging in all prices. But to me simpler is always best. And at $1.95, the burger is very tasty. Add an order of crispy french fries and a soda and it still costs less than a happy meal. The decor is very charming as well. The "Tasty 29" as is often referred is certainly worth the trip, especially if you have a late night craving or just for the heck of it.

Another great book to check out would be Karen MacNiel's The Wine Bible. This book is entertainting and chuck full of great information for a novice to begin to learn more about wine. I used to be a bit "snobby" about drinking white wines. After exploring French burgundy I know now that my palette is drawn to both red and white. The book has several gastronomic references that I found very helpful as well. It provides a backgroud in paring wines with regional foods.

If you enjoy Thai food, there is a great restaurant in the same strip mall as Fat Tuesdays. I cant recall what the restaurant is called but it is the only Thai restaurant in the location. Last year I went to see the Beastie Boys at the Patriot Center and the table next to us were attending the same show.The food was great and afterwards walked over the Patriot Center.

A most gracious thank you to both Hillvalley and Donrocks for putting together a delicious outing. All the anticipation of waiting for this date was met by all my expectations. Much thanks to Mr. Landrum and his staff for tending to us on a day that they normally would be off. The entire meal, from the crab bisque to the outrageously yummy Key lime pie were all met with equal appreciation and delight.This was my 1st time attending a DR event, and I know for sure it wont be the last. I hope that the people I met this evening will become wonderful friends. Good friends. Good food. Good wine. What more could you ask for? Thank you for a superb evening.

What better way to celebrate having a day off then treating myself to a perfectly served meal at Palena. I had recently picked this month's issue of Washingtonian- and could not resist making a trip to see for myself what makes this place a soft spot for DC's foodies. I was greeted with the warmest smile from the hostess that cleared room for me at the bar and then so graciously honered my request for a table for one.The bar was a bit too bustling for me to enjoy reading the rest of my magazine.- My original plan was to try the cafe menu, but as soon as I got a glimpse of the tasting menu my mind was made up. I had to try the latter. What more can I say- I am hooked only after the 1st sumptious bite. I will certainly be back.

Ill be taking metro as well...perhaps we could metro-pool. What stop do you board?