chef4cook
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Everything posted by chef4cook
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Well, I hope he at least used salt and pepper
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Don, This is the best post that I have ever read by you. It seems, sometimes that, when a restaurant opens there are those out there that set out to see how badly they can bash it on opening night. I think this is unfair. What ever happened to a giving a place a chance to gain it's footing? Thank you for the insight into Adour. -
The Executive Chef/Owner/Partner had worked for Ark Restaurants(owners of Sequoia+three other restaurants in DC) for the past 15+ years with a lot of that time spent in NYC so I am told. Ark is a big "corporate" hospitality company. They open "Big" restaurants. That pretty much removes any comfy feeling from the equation. The prices are way too high for that strip of gallows road to begin with, But trying to fill those 300 seats with those menu prices is going to be next to impossible. I believe they are banking on new construction that will supposedly do away with the multi-plex theater to be replaced with more condos I'm told. The food is supposed to be "California" cuisine which, as almost anybody that has lived in DC for any length of time will tell you, doesn't fly in this town. The kitchen is decked out like a noahs ark. Front and back line. Dedicated walk-ins for dairy/produce, meat, seafood with corresponding sinks and work stations in front of each walk-in. There are no ticket machines online for orders. Orders are viewed on touch screens. brand new everything! 60 qt vari-mixer, combi-oven etc.etc,etc. This place cost somebody a lot of dollars. Not to mention a couple years of planning. Even in great economic times I think this place would face a monumental task trying to fill those seats. Imho!
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Ditto on both posts above!
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Sounds Cool!
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It appears the answer is obvious
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StephenB, what I am suggesting is that you inform the host/hostess that you have a physical issue that requires that you not walk a long distance to your table. Granted, it should have been obvious to the person seating you but guess what, it wasn't so you learn from that and speak up the next time and save yourself the hassle of being pissed off!
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I'm sure that if you explain your problem walking, that any restaurant would be more than happy to accommodate you.
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There was an Eddie Leonards Sandwich shop on Bladensburg rd. N.E across from Mount Olivet Cemetary. I ate there once.
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As a general rule entrees are pretty much planned to go out about 20 mins after apps.
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The Pub is located at the corner of N. Glebe road and Lee Hwy. About 1 block east of the Alpine restaurant in a little strip mall type thing.
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Congratulations! The only time I get carded is when I get pulled over for speeding!
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I have to agree with 'mojoman' and will also say that by injecting your personal feelings at that time would only serve to fuel an already nasty situation.
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No, his name was John. He also had a son from his second marriage named John as well that worked there as a busboy on weekends. Same menu notwithstanding, the food was inedible.
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My Grandfather actually cooked there part time in the mid-late 60's after he retired from a hotel in DC. I have eaten many a good meal at the Alpine when I was younger. However, on my last visit in late 1990 the food had slid way past anything acceptable and sadly I have never returned.
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You might check out "Rock Creek". I know the emphasis is on "Healthy" dining so they may be able to hook you up.
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Here are links to the specific podcast to listen yourself [hosted on WAMU]: * Windows Media format Puck Off! I really like that
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Yorktown Bistro, North Arlington - Closed
chef4cook replied to Baccala's topic in Washington DC Restaurants and Dining
Here's a little more info. The pizza dough will be bought frozen/pre-formed, consistency concerns were cited. Apparently the owner had the menu written because, and I qoute" I have had bad problems in the past with chefs writting menus". -
I prefer my fried calamari with fresh squeezed lemon
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I also wonder how this place manages to stay open!
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I read the article and feel that there is no way this guy could not have known about labeling rules and regs. And more importantly, how do I know that he is butchering his stock properly, handling it in accordance with local and federal health regulations. As a Chef I would not want to risk buying and selling meat not processed in a approved facility. The risk is too great.
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Stanley Hi! I'm interested to know if anyone has been to "Jordan Hollow Inn", Located in Stanley, Virginia? What are your comments? Thank you
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Hi! Has anyone been to this Inn/Restaurant in Stanley, Virginia. Please share your thoughts and opinions. Thanks!
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Chef, I have followed this chat since the start and I must agree with everyone else that your writing is delightful. I have quite a library of cookbooks and, I have read them not for the recipes but more for the history of the author, the restaurant or the ingredient. I have to say that I have had a very nice history lesson on Eat Place, Johnny's and Chef Ann Cashion. Thank you very much for the look into your world.
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Don, you missed one! "219" on King Street
