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Giancarlo Buonarotti

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  1. Giancarlo Buonarotti
    Thai Square in Arlington
  2. Giancarlo Buonarotti
    And where was this?
  3. Giancarlo Buonarotti
    THe papparadelle Rule and the Gnocchi were a dream come true, We asked the right person when we asked Danny for help choosing a 2000 Damilano Barolo, his knowledge of the wines on their list was impressive. Three cheers for Tony for his passion, enthusiasm and mentors. Their Top 100 was well deserved. Thank you all for another memorable dining experience.
  4. Giancarlo Buonarotti
    Typically a bouillabaisse is served over crusty bread also.
  5. Giancarlo Buonarotti
    Punishing is a major compliment!
  6. Giancarlo Buonarotti
    Had a nice dinner at Ceiba last night, excellent black bean soup, Peruvian Parihuela listed as a boullabaisse but not really one, more iof a fish stew but very flavorful leaving one to have to decide if the prefer it to boullabaisse. The almond crusted halibut was moist and flavorful in a tangy sauce but paled compared to the othe rdishes on the table. The pork shank with collard greens was delicious and very rustic and stewy with red pepper condiments it rocked. desserts were just ok, over all the food was very good the waiter blah, the place is lacking the sole of a proprieter on thepremisis type restaurant, serving the massses but worht the occasional visit. Do they have bread in Peru?
  7. Giancarlo Buonarotti
    "Hell, I'd be willing to say that you caught a bad deal because you went out during restaurant week which, as far as I'm concerned, is just as much amateur week as Valentine's Day is amateur night." Sonoma was not participating in Restaurant week, that was one reason we chose it. Perhaps they were having an off night, I had read so many kind reviews and was expecting much more than what we got. There were 2 rissotto's brought to our table, both were inferior products, sorry. Two of my friends ordered a rib eye, one was 60%fat the other only 10 or 20%, the waiter laughed it off and said it "sometimes there's alot of fat". We enjoyed the physical plant and the pistascio ice cream was memorable, perhaps I will give it another try edited to include quote
  8. Giancarlo Buonarotti
    Went to Palette for dinner on Monday night of Restaurant Week. The meal I had was exceptional and the chef delightful. Our server was excellent and we really enjoyed our meals. Of particular interest were the crab cake appetizers that you could actually taste and see the crab meat, the cauliflower/lobster bisque was punishing and the chicken moist and succulent. My friends had the short ribs which were tasty and tender. It was a nice meal for the value at a very nice restaurant
  9. Giancarlo Buonarotti
    Dined at Sonoma last night, over-all not impressed. the gnochi were tough and stuck to my teeth , the risotto was packed higher than mashed potatoes and starchy as hell. The scallops were not memorable, I had the venison which I doled out to my table mates as it had apparently been laying under the lights waiting for the rest of the order to be prepared-to the point it was discolored. I thought the wine list was weak as I had expected a long list of the Sonoma County wines and there were just a few. The physical plant is very hip and attracts a crowd that just does not know much about food and it's preparation. Won't be back.
  10. Giancarlo Buonarotti
    I had dinner there this past Thurs and Dinner at Zaytinya on Sat, I believe the food at 100 King to be far superior and have a lot more soul. The portions are nicely sized and just delicious. Their mussels punish, their scallops are delectible and thegreek and fatoush salads make you yearn for more! They seem to be getting busier and busier too. Give them a shot, you will not be disappointed.
  11. Giancarlo Buonarotti
    I had another wonderful meal with friends at the Westlawn Inn. John Kozic did a fantastic job as usual with some splendid appetizers, veal cheeks, fried grren tomatoes and gnochi that were pure punishment! i was happy to hear from him that he is leaving the Westlawn Inn and coming up to La Paradou I hope he can get all of you over to try it once again as i am certain he will bring a lot to the table so to speak.
  12. Giancarlo Buonarotti
    Misha's in Old Town is excellent!
  13. Giancarlo Buonarotti
    Everyone deservs an excellent meal, especially babies.
  14. Giancarlo Buonarotti
    I hear they are starting 3 new chefs and re-vamping their kitchen. It sounds like Chef Cam is taking the reins again and going to give it his all. Will find out in late Jan, if anyone else goes please let me know how the food and dining experience were. Thanks
  15. Giancarlo Buonarotti
    I really liked the issue, it was right on the money in most areas, one could get fussy but we all have some different tastes. The new format was much nicer than the old one and made for an easy read. It was a turning point for restaurant reviews in this magazine and a good one. Don Rocwell's article was well done too.(who'd a thought?)
  16. Giancarlo Buonarotti
    Ristorante Cost-a(bundle) Capital Still 100 Lebanese Return to Sender Bilbo Bag It! La Parachute The Cheapskate Factory Rats the Steaks Cafe Putano
  17. Giancarlo Buonarotti
    Five Guys burger is missing one thing FLAVOR
  18. Giancarlo Buonarotti
    it's what it is, not trying to be something else just delivering their promise, no high horses just facts
  19. Giancarlo Buonarotti
    the beet salad at corduroy the arugula salad at marcel's the radicchio salad at tosca the sata fe chicken salad at the cheesecake factory
  20. Giancarlo Buonarotti
    I read something about La Paradou sometime ago and was curious if anyone had tried it. It has not been on my radar. Could you tell me a little about the history and the quality of the restaurant, chef and staff? Thanks.
  21. Giancarlo Buonarotti
    I was invited to the "soft opening" and it was quite good. The scallops were exceptional as was the filet. They did a very nice mussel dish which improved a great deal from one night to the next at the urging of a guest. The people there were delightful and I really did not know many of them before arriving. They had been working hard on the service as it is a group waitering concept that I imagen some transferrees for LT were not accustomed to. Their HR person was there and was most informative and gentile as the Italians say. It seems the decor is geared for a younger more hip crowd than I am but I was comfortable there. As far as the small plates, they were not so small! We also had a red snapper with sauteed spinach that was perfectly prepared. Ther was homus and their own breads, some Arabian others Italian. (the mediteranian is big) I hope they break the curse of the location as they were truly very very warm people who seem to really want to deliver a quality product in a hip setting. The bar looked nice too and is non-smoking! Yippee! They toured us upstairs where they plan to serve a more traditional fare for the not so hip-but not so-they are planning a lighted ceiling"light show" that will be visable from the outdoors. Someone wrote previously about a good food nice people theme, I think you may have gotten your wish.. Grand opening is this weekend, tonight is their first night I believe. Enjoy.
  22. Giancarlo Buonarotti
    Thanks for the warning.
  23. Giancarlo Buonarotti
    Anything locally?
  24. Giancarlo Buonarotti
    Try T.H.A.I in Shirlington. Their Pad Thai is usually consistantly good as is my other favorite Kow Ka Pow Gai Sub. Ask for Nat, Pam or Tim on a Fri or Sat night.
  25. Giancarlo Buonarotti
    I hear they are trying a new roll? Would a newbutcher be in order?
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