jeffruss

We ate at the new place the second week in August. Very sad. Almost "fun food"; a steak covered in some cheese (no indication on the menu that I saw to alert that a 'blackened' preparation would be covered in cheese) and HUGELY salted. The plate strewn over with randomly dropped asparagus spears. The staff is very nice, (unlike my earlier experiences with the old Nicaro, which seemed to verge on snooty) but the food-- uh-uh and uh-oh.

Hi there. I heard about this site from a waiter in French American Brasserie (A/K/A 'FAB') in Atlanta, where I had lunch last week. Excellent mussells, nice pate de compagne made in house. He had spent 8 or 9 years in DC, working at some places on U Street and Adams Morgan. Brought the chef out and learned that he's curing his own hams at home, to be ready in a couple of months. Makes his own boudin blanc and boudin noir. When I mentioned that Jeff Biedermeir at Marcel's makes a wonderful boudin blanc, they figured I might be interested in this site. I am not in the business-- I am an Administrative Law Judge in the DC government (and no, we are not all idiots like the pant suit guy) who loves food, cooking and dining. I hope to learn about all these from you folks, so again, thanks for letting me join.