CajunJason

http://www.pulcinellarestaurant.com/

I ordered a whole pie on my one visit too.

We tried at first to avoid the call button. Then, after increasing frustration, pressed the button. Then, pressed the button frequently. I wouldn't be surprised if it's just for show.

I had the worst restaurant/dining experience in my life at Yechon a few weekends ago, no exaggeration. I wanted to wait a couple weeks before posting this just to let emotions calm, so I wouldn't be as F'ing pissed when I typed this summary of my experience. A brief background, I have been a loyal customer of this restaurant for more than a decade. It has been the source of many late-night and prime-time Korean dinners through the entirety of my adult life, spanning three careers from when I used to pull up in my police cruiser, through my days in restaurant management to now. The food has always been decent and the service friendly. It was my Korean "go-to", and it was always busy- regardless of the hour. I arrived with 4 other dining companions on a Saturday night three weeks back. Knowing this is a popular dinner spot with the Annandale community, we waited until 10:30pm to let the rush die down before showing up with a 5 top. The restaurant was packed as always, no surprise, and we were seated promptly. We waited over 10 minutes to be greeted by a waiter and offered beverages, almost to the point where I felt ignored (it wasn't that busy.) When a server finally arrived, we gave our entire order, drinks- sushi & entrees. Four of us order the same thing (Kal-Bi), and the fifth ordered a chicken dish (she doesn't eat red meat.) After another long while, the Kal-Bi arrives, before the appetizers, and another server puts them on the hot grill at the table. Now typically, with all my experiences with Korean BBQ over the years, the meat cooking is supervised by a waiter or by what I call (please pardon the term) the BBQ Girls in ceremonial dress. Not the case on this particular evening. After explaining we prefer the meat a med-rare, the beef was left to burn, then blacken, then wither on one side. I tried to get the attention of a waiter desperately, and when I finally did, he flipped the meat just to let it burn on the other side. This process is repeated twice with the rest of the meat, even as I voice my concern to the server (the 3rd of the evening.) The chicken dish never arrived for our non-beef eater. After finishing whatever edible pieces of kal-bi we could, and eating all the banchan, I'm concerned that one of our party still hasn't been served her entree (she insisted we eat ours.) It's been 25-30 minutes since we were served. I try to flag down an employee as he rushed past, and he gave me the raised index finger "one second". Two minutes pass, and I try flag down the same employee a second time, still got the same finger "one second". At this point, I'm incredibly frustrated, and I walked to the service station and asked to speak with a manager. I'm directed to the same employee who blew me off moments before... great. I explain the situation with the lack of service (our drinks were empty the majority of the meal), burnt food, and that one member of our party still hasn't been served an entree, while the majority of the table is ready to leave. I also explained that I've been a regular customer for more than 10 years and that everything has been horrible tonight. His response: "What do you want?" My answer, how about the food that we ordered almost an hour ago, and service? His response: "What do you want me to do, does she still want her food, what do you want?" He said this as he looked at me like he was annoyed. At this point, we decided it wasn't worth it anymore, and just asked for the check. Five minutes later, a bus-boy delivers the check, with everything on it minus the chicken that was never received. And we all left angry, hungry and with the taste of burnt meat in our mouth. I understand a restaurant can have a misstep, bad food is excusable from time to time, especially when it's busy at the end of a dinner rush. But to be ignored, and then treated rudely by a hostile manager (for no reason), is inexcusable. I will never return, and make it a personal mission to tell everyone I can about this experience and get them to try one of the many other options in Annandale. F you, Yechon. I'll be at Honey Pig.

I'm always fascinated how worked up people get (myself included) over issues such as pizza slices. I suppose there's a lot of excitement that builds when driving the hot pie back home from the carryout, having the car fill with aroma of baked cheese & sauce. And the crushing disappointment when it's discovered, after the first bite, that the pizza blows. This was my experience with Flippin' Pizza. Perhaps it was an "off" night, or an "off" pie, it happens. I think I'm also probably turned off by the cheesy (sorry for the pun) marketing. An ideal pizza, for me, is one served by a smiling owner who prides himself with his family business, and doesn't resort to lame catchphrases and other "schtick" efforts. Regardless, I'll never return to Flippin' Pizza, mostly because I've moved a short distance away from The Italian Store. On a related note, has anyone tried Sal's Pizza in Ashburn? In the same shopping center with Bonefish & Original Steakhouse. This is what I look for in a pizzeria. The Owner, Sal, was at the register and was as gracious, hospitable & proud as any restaurant owner I've ever met. And the pizza was damn good too.

Second location opening in Adams Morgan? http://washington.bizjournals.com/washington/stories/2009/08/24/daily77.html?surround=lfn

I have a reservation for the Chef's Table on Friday. I can't remember the last time I was this excited about a meal

Congratulations Michael on a great review!

Congratulations to PassionFish on hiring Jim McGavin as their new Wed-Sat evening bartender. Jim was previously behind the bar at Clyde's of Reston for the past 15 years. Jim served me my first legal drink on my 21st birthday, and I've been a fan since. An amazingly friendly guy, and in my opinion, the best bartender Washington has to offer.

Also, there's a difference in serving alcoholic beverages and preparing them. For example in Virginia, a server who is 18 can deliver a prepared drink to a table to include bottled beer and wine and mixed drinks. However, they would be unable to mix the drink themselves. Interesting system.

He will definitely need to wait until he's 21 to start pouring alcohol. While different jurisdictions have different laws regarding the service of alcohol (or even the presence alone of a minor in the bar), the following is true regardless of location. Most good bartenders, like most chefs, need to taste their creations to be familiar with the product they are serving. By default, it will be illegal for him to do so. Perhaps he can find a job as a waiter,backwaiter or host in the interim. It will be a good opportunity to familiarize himself with the operations of the restaurant industry. An experience that everyone should have at least once in their lives.

A few weeks ago, I had the pleasure of moving from Reston to the Courthouse area of Arlington. With a relocation to a new & unfamiliar area, I was excited at the chance to sample my new neighbor restaurants and develop my go-to list. Aside from Rays & The Italian Store, I knew absolutely nothing about the non-chain scene here. Decided to try Yaku last week. The meal, and the experience as a whole was simply fabulous. First, the decor. The local operating company, Latin Concepts, is known for blending dining spaces with chic lounge & nightlife space. A concept that hasn't worked so well with other similar ideas in the city (nightlife/dining combo.) Yaku is definitely more food-focused, and the bar is secondary, a contrast to their other properties such as Gazuza & Maté. The design is modern & elegant with an open 2-level room, walls of glass & dramatic pendant lights. The bar area is off to the side with the obligatory flat-screen, but along the rear wall of the bar area is an 18 bottle (at least) by-the-glass "Cruvinet" wine system. Membership cards are available, and you swipe your card at the machine- your account is debited for your choosing of a 1, 3, or 6 ounce pour. Kinda gimmicky, but cool none-the-less. There's also a huge patio at the front which I can imagine will be host to a lot of my summer happy hours. The food is a trendy latin-asian "fusion." A word that has become cliche, but it's well executed here and quite delicious. I had the tuna tartar with cucumber & a soy-lime drizzle, and the "Lomo Saltado" as an entree. Medallions of beef tenderloin with rice and red onion & cherry tomatoes cooked in a soy/vinegar sauce. The meat was perfectly cooked and seasoned and the sauce was amazing with the rice. I'll be back for this dish alone if nothing else. All of the entrees range from $16-$18 dollars, which is a surprisingly good value considering the ambiance, environment & service. I cannot stand when restaurants overprice their food to compensate for other financial "moments of poor judgment". About the service, friendly & attentive- although the restaurant was fairly empty when we were there on a Thursday night. The staff is attractive and well... sexy. It's not the most formal service, and it's where the company's nightlife roots are apparent. However, non-formal doesn't = non-efficient, I felt well taken care of. The manager, casually dressed, came by twice to check on us. I feel like after writing a review like this, I should disclose that I am not an employee of this restaurant or company, and I don't have any friends who work there either. This restaurant's location is tucked between the busy areas of Courthouse (where Rays & everything else is) and Rosslyn, and can easily go overlooked. It's worth a trip over-the-bridge, and will definitely be on my regular list here in Arlington.

You might want to check out Rocks' Dining Guide in this forum. There's a section for Penn Quarter, and all the discussions of those restaurants on this board.

http://www.huffingtonpost.com/2009/05/02/o...t_n_195248.html

Opening by the end of the summer in the old B9 space, confirmed. http://www.washingtonian.com/blogarticles/...ites/12207.html

I tried Flippin' Pizza a few weeks ago out of curiosity. I won't be back, it was quite horrendous. The interior of the restaurant is riddled with signage of stereotypical New York "wiseguy" schtick, example "You wanna piece of of me?" [pizza] or "I'm gonna make you a pizza you can't refuse." sigh. The pizza is bland & dry, the crust tastes like the dough is probably frozen- very poor quality ingredients. Dominoes is better, although I'd much rather drive to Tony's in Fair Lakes or Church Street in Vienna.

Skip Gould: Former head corporate bartender of the Great American Restaurant (Artie's) group for over a decade, most recently of Vinifera at the Westin at Reston Heights- passed away earlier today. A wonderful and kind person.

I was driving through the South Lakes Shopping Center earlier tonight, and noticed that Seafoodie has closed. In it's place is now "Flippin' Pizza" (complete with image of tossed pizza dough in mid air), which offers "A Slice of New York" according to the sign. Doubt it's as good as Tony's in Fair Lakes, or Church St in Vienna. Anybody been yet?

INOX will be located just underneath the Monterey Bay Fish Grotto, at Tysons Blvd and 123, just down the street from The Palm and The Ritz-Carlton.

I hear the official opening with be this Wednesday. Featuring lobster mac n cheese, duck burgers, sushi- interesting menu.

Has anyone heard anything? I know most of the new restaurants are opening in the Sept-Oct range.

Has anyone ever been? I'm being forced there tonight due to a friends birthday, and I'm being cautiously pessimistic. Website

Has anyone been yet? I've been waiting for this restaurant to open for over a year now. It looks huge.

The Park at 14th is having a Super Tuesday party, with CNN and Fox News Channel broadcasting live from the venue. It's going to be tough to get in however. www.TheParkat14th.com -j

Cooley High! Motown Philly back again!