Jump to content

Giancarlo Buonarotti

Members
  • Posts

    69
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://www.oldtowndentist.com
  • ICQ
    0

Profile Information

  • Interests
    bulldogs,italian, italy, cooking, travel, entertaining, art, design, walking, collecting
  • Location
    Alexandria

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

Giancarlo Buonarotti's Achievements

You Wish

You Wish (40/123)

  1. Vermillion's new chef is quite good if you can tolerate the ambiance of the restaurant which desperately needs a serious makeover. The food he has prepared for my guests and me on. two different occasions was really excellent, I just don't frequent there because the dining rooms are so frumpy, old and worn out appearing. La Fromagerie is also quite good. Landini Bros has a nice dining room and a few good things on their menu, service is usually exceptional for Old Town but it is pricey for what you get I think. It can be a nice dining experience. Oak Steakhouse is a steakhouse, looks very nice, a plus for Old Town but very expensive formula style restaurant. A trip to Fiola would have been less and more enjoyable for me. Our waiter was excellent.
  2. Balo kitchen in Annandale at The Block has what I believe to be the best pho around. They also have a food truck called PhoWheels you can follow on instagram to know where they'll be for lunch or dinner. Their broth is delicious, not the typical salt bomb.
  3. They hauled the art out of it yesterday, It was sold, the new owner is re-opening as 219 with some changes to the menu, more later as it develops.
  4. This was a beautiful evening of fine dining, my favorites were the Risotto with black truffle, diver scallop, the maine lobster ravioli ginger bisque, the veal cheeks and tongue and the gorgonzola cotognata amarone, believe a nebbiolo was served with the kobe beef(very very flavorful -mine was not so tender though) that was very nice and the Taittinger Comtes de Champagne 1993 was , eventhough still a baby , superior. The size of the group taxed the wait staff but they performed flawlessly and were delightful (like most Italians are) I particularly enjoyed meeting several people who were quite charming and was happy that Sthich's favorite restaurants in town were mine too. Looking forward to another simialr event, perhaps at Marcel's
  5. I am looking forward to meeting everyone at this, my first DR event. I am also looking forward to dining at Maestro for the first time. I have signed up for several of Fabio's cooking classes both there and at the Casa D'Italia and have 3 up coming dinner reservations at Maestro in the next 2 months. See you this evening.
  6. Ditto on the Taberna tapas vs Jaleo. Same holds for the Mezze at 100 King, they are nicely portioned and most are beautifully prepared, obviously not the mass production of Zaytinia and Jaleo.
  7. Tuesday, March 7th, 2006 6:30 PM Ritz Carlton, West End www.ovariancancer.org
  8. Tony Chittum and Danny Rock! Another great meal and the New Italian King in DC! Anxious to return again asap! Will Tony be on the list of teachers with Fabio and others at the cooking school at the Casa D'Italia?
  9. My experiences at the Italian store have been all but wonderful. I have failed to find anything there that remotely resembles anything Italian with the exception of a decent wine selection. Their fare is gaffone italiano for americanos and they do that well. Otherwise the Italian Anti-defamation League might ask them to cease and desist use of the word Italian in any of their preparations.
  10. " For those of you who don't know, La Piazza is a small Italian restaurant across from the Braddock Road metro station. All of their pasta is made in house so it's always fresh. " La Piazza is a very nice little place and the people are lovely, I would say they serve "New Jersey Italian" with an authentic twist. They have even made more authentic sauces off the menu for us at times. They create exactly what they profess to do and do it well unlike so many others who profess to be one thing and are another. Their prices are excellent too and they know what al dente means. It's on my list for many reasons. Their bread is excellent too. I have never had their fresh pasta.
  11. I met the Chef the other night, he is Philipino-American or Hispanic American. He told me that he worked for Tom TPoer when he opened Corduroy I believe and was at Citronelle prior to that. He did put together a nice dinner for us too. CV
  12. I am addicted the the papparadelle and will be back for more, thanks to Danny, on Sat night. On Monday I took the cooking class at the Casa D'Italia at Holy Rosary RC Church. The director Olga apparently has been guilting great chefs in Washington and Baltimore to teach a class there for many years. Some of their past and current performers are Cesare from Tosca, Ricardo from Sotto Sopra in Baltimore, Roberto - Galileo, Fabio - Maestro and many more. If anyone sees Tony Chittum tell him I am going to turn in his name in to Olga to get him on their Spring Cirriculum. Heaven is just a meal away!
  13. Sotton Place bought Balducci's and then took their name. They have a new chef who I was told was "pretty good" but after an abysmal lunch for three I chose not to return for dinner. They had hired a Consultant who I was told ate everywhere in Old Town (poor bastards) and made a plethora of changes to their menu but still left some of the old standbys. The Bar went NON-SMOKING which is a big plus in Tobacco Country. The bar remains a favorite in town if the regulars can get over leaving their butts at home! They re-modeled the store and are very pleasant but the new Whole foods is going to give thema run for their money.
  14. The olive oil was like the nectar of the gods! Maybe we can get them to figureout a newway to get it into the country. Have youhad their "bone bread"? They make a very very nice foccacia, maybe we could send them up to Ray's the Steaks with some ofit-it has such a nice cell structure. They also do a dried, seasoned version that is awesome with Bouliabase or broken up in salads and soups. I'm getting hungry.
×
×
  • Create New...