Crostini

You first met me at the late Etrusco in Dupont Circle, neighbors to Darlington House. That was my first head chef position, unfortunately Etrusco's last service was New Year's Eve of that same year, 2008. Vince MacDonald was a very passionate restauranteur, I still mourn the loss of that restaurant.

That is tough to answer. I am proud of all of the dishes that we have added to the menu over the last few months. I am also proud of the consistency in which we put out the classics of the Mintwood repertoire. I recently had trouble stopping myself from eating all of the Tagliatelle that we serve with Tomato-Braised Lamb and Pea Shoots; I had promised half of it to my sous chef. For Valentine's Day weekend we did a couple of duck dishes that looked to China for inspiration, to tie in to celebrating the Lunar New Year this week. One was Five Spice Roasted Foie Gras with Verjus Gastrique, which we finished with smoked chestnuts cooked in caramel with spices. The other was Muscovy Duck Breast with Goat Cheese Crepe & Red Plum. The crepe was also stuffed with rillette made from a confit of leg from the same Muscovy ducks. The plum was served both as a glaze under the crepe as well as raw with the breast, the plate finished with a traditional Bordelaise sauce steeped with some Chinese spices. We try and maintain a balance of new dishes as well as consistent output of the classics people have been coming to Mintwood Place for over the last few years. But I honestly feel that whatever one were to order coming in to Mintwood Place, if it sounds good to them, they will love it. If it is on the menu and leaving the kitchen, that is because we believe it to be delicious, satisfying, and comforting. I encourage all members to come in to Mintwood Place; they can throw a dart or they can come up to the kitchen and ask us about what we are excited about that day. A dr.com dinner would also be more than welcome, I am sure something could be arranged.

I know you're fair Don, it was just surprising to see. I was not aware you were a fan of mine, but that means a lot to me. Seriously. I have been good. My wife and 2 kids keep me occupied the few hours I am not at Mintwood. After 16 years in the kitchen, I have never been happier cooking than I am right now at Mintwood. Great support from Cedric and Saied as well as an amazing staff. I look forward to when you are able to come in. I am sure that Tail Up Goat will be a nice experience as well.

Number one restaurant in Adams Morgan....in the blind.....really?

The One Lounge website made me very, very sad.

Barrio and Local 16 are under the same ownership.

At Don's recommendation, I am starting a thread on Barrio. I was previously the chef at Etrusco, and I am currently the chef at Local 16. We will be opening in Columbia Heights in the coming months. I do not have an exact opening date, but I am hoping it will happen before tomato season begins. Barrio will be a Spanish restaurant, but in a broad sense. The menu will be rooted in the food traditions of Spain and Latin America. The beverage program, which will be taken seriously at Barrio, will follow suit, but will also highlight well made American beers, wines, and spirits. The restaurant will be small, 30 seats including bar stools. I think that the wood burning grill will be the soul of our menu. I'm looking forward to smelling like wood smoke all summer. Eric McKamey

I am seeking someone for a Chef de Cuisine position. Our current kitchen will be remodeled with a brand new wood burning oven soon, and I need someone with experience in making pizza. I want someone who appreciates the traditions of food, and the value of doing something simply and honestly. We will be using great stuff in the kitchen, just as I do now. Anything that can possibly be sourced locally, will be. Meats, produce, dairy, even wood for the oven. Please respond only if you truly love what you do. Thank you. Eric