pnut89

Indique will be open for New Year's Eve, regular menu. For reservations, call: 202-244-6600.

I could not agree more re: Deborah Madison. Other staples on my cookbook shelf: --Good Food Book, by Jane Brody. The first 286 pages are nutrition guidelines, guide to good carbs, eating your way to good health and weight control, and hints for wholesome cooking (including how to equip your kitchen, measurements, shopping efficiently, etc). Then there are over 350 really good, pretty simple recipes. --The Way to Cook, by Julia Child --Any of the Moosewood Restaurant books.

Indique in Cleveland Park will be open on Thanksgiving Day from 5-9 p.m., regular (fabulous) menu. To make a reservation, please call: 202-244-6600. As usual, we will also have carry-out. Have a great holiday!

I absolutely "second" that! Vace (pronounced Vah-chay) has the best fresh pasta, and a good pizza dough, as well. FYI: There is also a Vace in Bethesda. Speaking of good pizza dough, Trader Joe's carries several varieties, including whole wheat. Good stuff...

Another tip: Do not show up at a restaurant with more people than the number for which you made the reservation. PLEASE call ahead, and be prepared that you might not be able to be accommodated. If your reservation is for 3, coming in with 4 would usually never be an issue, as you are most likely assigned to a 4-top anyway, but making a reservation for 4 and showing up with five, six, TEN just won't do, people!! Just do everyone a favor (yourself and your party included) and call ahead. Recently, we had two 7:30 reservations for 10. One party called ahead and said they would be thirteen, so we scrambled and made it work. When they showed up, they had 15 in their party. The other "party of 10" showed up with 14 people. It was a mess; both parties were taking chairs from other tables, which left us really scrambling! We literally ran out of chairs. So, please, always try to make a reservation, and always call if the number in your party changes, or if you're going to be late...

The place was named after the owner; it is just a coincidence that he shares a name with the glassware. Using the word "was" is not by accident, as the place isn't reopening (per the chef).