Jimmy Chandler
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Everything posted by Jimmy Chandler
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Um, since you obviously assume facts not in evidence, I think I should clarify. I did read the original complaint. The Chef did not fire only the female server in question -- he fired all the female servers. I did not accuse the Chef of illegal actions, I used the modifier "possibly." That means I don't know, but that it's possible. Again, I don't see myself as being cavalier. I am not an expert in labor law by any means. I don't know DC's laws so will not comment on DC's definition of and enforcement of "at will." But I do know one thing: employers, with a few exceptions, cannot discriminate in hiring or firing based on race, sex or religion. That is federal law. I am sure in this case some lawyer could at least make an argument that the employer's actions were illegal, since he fired only the female servers, three of whom by his own admission did nothing wrong. Whether or not that argument would hold up in court is beyond my mental powers to foresee or predict. And that is the last I will argue about legality. Even if Chef Smith's actions are completely legal, I believe they are wrong. And I wouldn't feel comfortable visiting his establishment. I would certainly not feel comfortable working for him.
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I've never been to PS7's, but it was high on my list of places to dine. Not any more. I find Chef Smith's actions despicable, possibly illegal (isn't it discrimination to fire people who haven't done anything wrong because they are female?). I did not find his response thoughtful, I found it deplorable. He wrote "When we were unable to determine which server was culpable, we met with all of our female servers together and explained that, unless someone stepped forward, we had no other choice but to dismiss all of them." This is not thoughtful, it shows he cares nothing about his employees. They are only a means to an end, for him to get glory and make money. I would love to ask the Chef how he would feel as an employee if he were fired because of someone else's actions, which he had no part of. If this post comes across as angry, it's because I am.
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I believe the bistro special is a. $25 and b. available Sun-Thrs.
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The wife and I visit Bethesda Raku every month or so. Haven't noticed any drop-off in food quality, and we've had better service as of late, which might be more due to the luck of which server we get than any overall improvement in management. Items we've liked on recent visits: - tuna tartare - Grilled Maine Scallop with Wild Mushroom Ragout - hamachi sashimi w/ponzu sauce - Wasabi Dynamite Roll - toro tartare (5 "rolls" wrapped in daikon instead of rice, w/spicy sauce and topped w/ assortment of caviar, salmon caviar and something else) - ocean spring roll - whatever sushi is on the specials that day - mussells - in summer, they have an excellent heirloom tomato salad
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Not to get too picky, but I think it was longer ago than that, maybe closer to 20 years ago. And like Rocks said, at least when they first opened the pastrami sandwich was exactly the same as the one in NYC.
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Today on WAMU Kojo hosted a discussion of Korean food and restaurants in Koreatown in Annandale. The website includes recipes and a google map of recommended Korean restaurants. http://thekojonnamdishow.org/shows/2009-10-14/local-restaurant-worldtour-korean-cuisine
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Del Merei Grille, Del Ray - Closed
Jimmy Chandler replied to CrescentFresh's topic in Washington DC Restaurants and Dining
You aren't seriously suggesting that diners are supposed to suggest to the restaurant how much salt/pepper they want on their steak? If a restaurant uses too much or too little seasoning, that's a legitimate critique in my book. -
I went today in the mood for the wonderful roast turkey, only to find Jackson's is closed. The website is still up, but the place didn't look like it was ever going to reopen.
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The wife and I went tonight and tried the Peking Duck ($24.95). Pretty good, almost as good as Mark's. But in a much nicer setting and friendly, efficient service (most of the servers at Mark's either ignore us or are curt or both). We'll go back to X.O soon.
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Kanpai, Japanese in Rosslyn
Jimmy Chandler replied to phoqueen's topic in Washington DC Restaurants and Dining
I'm now working near Rosslyn and am wondering if anyone has been here recently and can recommend it still. -
I know many locals like Oggi, but my one and only experience there was awful. Decent Italian food, but overpriced. Horrible service, and when we made a complaint about our waiter, the hostess told us our waiter was also the manager on duty that evening, so there was no one to escalate our complaints to. We basically were ignored so he could pay more attention to his regulars. Will never return and would never recommend.
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Ichiban has long been our go to for take out sushi, due to: a. convenience (it's on my way home form the office) b. friendly staff (they always greet me by name, since the second time I went there) c. decent sushi at a fair price I've never liked Tachibana much, though I've tried it a couple of times. IMHO, not worth the price. Favorite unusual rolls at Ichiban: - Crunchy lobster roll - Utah roll (so named because the guests who first requested it were from Utah, made of shrimp tempura and aovcado, topped by tuna and a spicy mayo)
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One last thought: Sono may not be worth a special trip from DC, but it's certainly worth a detour on your way back/to Baltimore. That's when I've been -- always for lunch -- on a drive home from Baltimore or north of Bmore. It's only like 10 minutes out of the way when traveling I-95. And a lunch time it's never been crowded in my experience.
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I never stated Sono the equal of Yasuda, but it is very good. And while I'm not defending the original statement that started this discussion, I do think it's silly for people to diss a restaurant without having been there. And there are multiple people who have written very kindly of Sono on this thread and elsewhere, so I think the skepticism isn't warranted. As far as pricing is concerned, the last I heard Masa cost $350 per person and up. Is this still not the case?
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My question for you is have you been to Sushi Sono? While GtownFoodie may have gone overboard in his praise, I have eaten at Sono a few times and it's very very good IMO. They have some inventive and tasty rolls which are not listed on the menu (make sure to ask your server). It's a pleasant space and decently priced. I couldn't care less where the chef is from, and I doubt you could tell he isn't Japanese by tasting his food. BUT, I understand the general sentiment, just as I tend to avoid eating sushi in Korean establishments. I basically concur with DanielK - though I think the quality of the sushi may be as good as SushiKo's, we're probably splitting hairs here. But Masa is not a sushi joint that 99.9% of people could ever afford (me included). A more accurate statement might be that Sushi Yasuda is among the best, if not the best, sushi restaurants in NYC at a non-insane price. :-) Admittedly, I'm going mostly on reputation, but I have eaten at Yasuda and the quality of the sushi is as good as any I've ever eaten. And I love the design of the space.
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2. They have both traditional 5-course and tasting menu (I think 9 or 10 course) options. 3. There are several places to stay in Washington. We've twice stayed at Fairlea Farm B&B -- decent lodging, 10-minute walk to the Inn for dinner, wonderful breakfast: http://www.fairleafarm.com/. A google search should find you other places to stay nearby.
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Actually, The Next Food Network Star (TNFNS) debuted in 2005, Top Chef in 2006. I've always felt Top Chef was a much better show, withe much better chefs and personalities, but TNFNS was not on the Top Chef bandwagon. More like the general, reality/competition show bandwagon.
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I'm quite sure Michael is referring specifically to the NY Strip. Many places around offer cuts larger than 12 oz, including every bone-in-ribeye I've ever seen/eaten. Michael -- What I understand from your posts is that butchering steaks is a time-intensive process to do properly, and it's too costly to butcher NY Strip steaks greater than 12 oz. without charging a premium price, so only high-end steakhouses do this. Is this because a NY Strip greater than 12 oz would limit the number of steaks that could be derived per cow? Michael -- would you care to elaborate about this any further? I'm fascinated by why your business model is almost unheard of in this country, given how fabulously successful your restaurant continues to be, at least in terms I can evaluate (quality, service, how busy Ray's is; I have no idea of your finances obviously). I'm soooooo hungry for a Ray's steak right now. Gotta get back there soon.
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I should have written my sentence more carefully -- I meant to ask if the two Rakus are still owned by the same people. I thought I had heard a while ago that the two were no longer under the same ownership. I ask because I have friends who won't go to Bethesda Raku because of the shabby treatment received at Dupont Raku.
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Does anyone know if the Bethsda Raku is owned by the same people/company that owns the Dupont Raku?
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Since we live less than 2 blocks away, the wife and I stopped by last night for dinner. The burger was not very good, definitely overpriced, the pepperoni pizzeta was decent. Service was friendly (you order at the cashier and they bring you your food at your table), though the cashier seemed confused with some basic questions. We'll probably stop by once in a while since its so close, but its not worth a trip for anyone. I do have to admit that I did get quite a laugh when I read the description of my pizzeta with its "pomodoro tomato" sauce. That sauce must use a lot of tomatoes!
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Unfortunately, I won't be able to make it on the 17th, so please remove me from the list. I hope everyone enjoys this, and maybe Don will do it again sometime in the future.
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That does not match the restaurant I have been to about half-a-dozen times over the years, the last time maybe two years ago. First, $350-400 for two has as much to do with the wine as the food. Maybe it's because my wife and I don't drink as much or spend as much on wine, but you could easily get out of there for around $200. Not cheap, mind you, but nowhere near what you spent. Secondly, I just can't believe anything that comes out of their kitchen was "nearly abominable." I understand many on this board think Chez Francois is overrated or overpriced, but I just don't buy what you're selling. I also know the establishment well enough that if you raised any concerns to management, you would have been taken care of just fine. This raises a point that maybe belongs in another thread, but how do people deal with reports of a restaurant, any restaurant, that does not match their own experience, so different that it seems to lack credibility? I'm not saying you lack credibility, but that's my initial reaction to your report. For example, I work with someone who claims that Ray's served mediocre steak and that Michael was rude to him. That does not match my reality at all, so I discount it. Should I? Should I believe that Chez Francois ever serves food that is "nearly abominable?"
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So what exactly was the problem?
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dr.com Charcuterie-fest at PS 7's
Jimmy Chandler replied to DonRocks's topic in Events and Gatherings
I should be able to make it.