chef4cook

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!

Ditto on both posts above!

Sounds Cool!

It appears the answer is obvious

As for the suggestion that I should have made my situation clear before we were assigned a table, no, that doesn't work. Tony, do people at your place know precisely where they're going when someone says, "This way, please"? My walking stick does all the explaining that's needed. And by the way, for those who are interested, I'm hoping to correct the impediment surgically next month. If I'm lucky, this particular gripe will be off the table.

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!

They put me at the far end because they wanted to see me hobble. I can't think of another reason. And after the marathon, all I could see from that placement was a service station, a blank wall and the smiling faces of my companions.

To Washingtonians of un age certain, THIS will take you back. Follow the link to the jingle, half-way down.

I never ate at one of these places, nor even to my recollection laid eyes on any of them. I have no idea where they were, but there were, apparently, nine of them "all around the town". I wish I knew who the radio guy at the end of the audio was. The jingle was utterly inescapable on top-forty radio in Washington back in the day, along with "Mario's Pizza House in Arlington Town" and, for a non-cuisine-related one, "Herson's, Herson's 8th and O".

There was an Eddie Leonards Sandwich shop on Bladensburg rd. N.E across from Mount Olivet Cemetary. I ate there once.

QUOTE(dwt @ Jun 11 2008, 03:14 PM) *

Apps came quickly, but mains took longer than expected (maybe 20 minutes after the apps...)

As a general rule entrees are pretty much planned to go out about 20 mins after apps.

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.

Oh, you mean I forgot to mention that I got CARDED?

----------------> I GOT CARDED! <------------------

IGotCardedIGotCardedIGotCardedIGotCardedIGotCardedIGotCardedIGotCarded !!!!!!!!!!!!!!!!!!!!!!!!!!!!

A Poem

Dedicated to the WONDERFUL server at TGIFriday's who CARDED me last night!

The last time that it happened

was a good ten years ago

An elderly Chinese man

in a seedy liquor sto

And you, my friend, are likely

blind, but I don't want to know

Because you CARDED ME! and

now I'm happy and aglow

By the way, I got carded last night.

I GOT CARDED!

Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes !!!!!!!!!!!!!!!!!!!!!

WWWWWWWHHHHHHHHHHEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE!

Congratulations! The only time I get carded is when I get pulled over for speeding!

We love, love, love Komi too. And we have always had great service there so I totally believe that they handled these a$$holes well. Regarding the incident you witnessed, FWIW, I don't think trying to raise the spirits of the servers following some jerkwad customer behavior is your job. I only think you should communicate with your server about your experience with them.

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.

Was your Grandfather's name Gino?

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.

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.

You might check out "Rock Creek". I know the emphasis is on "Healthy" dining so they may be able to hook you up.

Here are links to the specific podcast to listen yourself [hosted on WAMU]:

* Windows Media format

Puck Off! I really like that

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

I question how this places stays open. The money people must have no one to answer to. The service is beyond bad and the food is blah.

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.

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

Hi!

Has anyone been to this Inn/Restaurant in Stanley, Virginia. Please share your thoughts and opinions.

Thanks!

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.

Hunan Number One

Two Quail

Lucky Three

Four Sisters

Five Guys

Bob's Noodle Sixty Six

Pier Seven

Jordan's 8

Butterfield 9

Ten Penh

Eleventh Street Lounge

Lot 12 Public House (*)

Restaurant Two Thirteen (*)

14K

15 RIA

Local 16

17th Street Bar and Grill

18th Street Lounge

Croc's 19th Street Bistro (*)

Four and Twenty Blackbirds

Twenty-One Federal

Twenty-two minutes of my life wasted.

(*) Day trip

Don, you missed one! "219" on King Street

Currently cooking for immediate consumption: Whole roasted Organic Chicken, Wild Rice cooked in chicken stock and Frisee salad with oil cured olives and smoked mozzarella.