fooddufus

I passed by tonight and there is a "For Rent" sign in the front window.

Bardia was a customer of mine for several years. His place is small but has lots of the Adams Morgan charm. He is almost always there serving or cooking in the back. The beignets are to die for. And here is the thing that makes him unique. He is THE most honest man that runs a restaurant in DC hands down. That does not make his place the best in Adams Morgan, it just makes him one of the best people. Once you make his acquaintance you'll have a friend for a long time. And his brunch kicks ass.

I live right around the corner too and would love to see this happen but beware. I wanted to open something in this spot but aside from being under-capitalized (the main issue for me) the county is a big problem. Codes, zoning, historic district, fire hazard (at least two that I know of) and basement ceilings that are very low. However it’s a VERY cool space, open back porch and a great location off the beaten path near the railroad tracks, kind of like the old Garret Park Café. I hope Ms. Clark can make this work away from the chain hell that is downtown Silver Spring.

It just so happens that I am somewhat of an expert on this because I often sell supplies as part of my income. Used restaurant supply houses are great for mostly equipment. Buying a new range, fryer, grill, reach in, etc. for a restaurant is a lot like buying a brand new car. It looks great but as soon as you drive it away you lose money. Some have used smallwares(pots, pans, tongs, knives etc) but since most of those items are so beat up in a commercial kitchen they are not worth buying used. Brand name items like All Clad are rarely used in restaurant kitchens because of the cost and the fact that they can easily disappear. If you do go to a supply house be very cautious of trying to retro-fit commercial grade equipment to home because they don’t usually work well together. Particularly the gas appliances.

George

I would like to chime in on the dry age issue. Most of the coolers used to dry age beef are designed for that purpose or modified walk-in coolers. The process involves a careful mix of time, temperature and humidity. One must remember that you are making the protein rot under controlled environments. Any primal cut can be dry aged but bone in product is thought to be the best. And of course the high price of product is directly related to the mystique of “Dry Age Beef” and the fact the there is a huge amount of waste. Some think that dry aged product tastes funky, while others just prefer wet ageing of about 21 days from kill date. Ultimately it’s about what type of flavor you prefer. I have always found it more about the quality of the product and who is preparing it.

George

Without doubt the my favorite method for softshells is to lightly marinade them with some olive oil and some fresh lime juice and old bay for about 10 minutes. Then place them on an oiled very hot grill bottom side down first for about 5 minutes and just a couple minutes on the tops. They turn that nice red color and get crispy. Much better than the fry method, but that's just me.

George

I have known Steve for quite a while and I have discussed his thoughts for Earl's at some length. He is absolutely hardcore about the quality of the ingredients for his products and it seems to be showing in his food. I was not sure he would succeeded in a world of corporate sandwich shops, but it just proves if you make a great product at a fair price people will come. Continued good luck to him and Earl's.

Rocklands BQQ catering office in located in Alexandria. I'm not sure about the price per head, but they can bring a smoker right to the site and it makes for a festive atmosphere. I think that the que there is better than most. Good luck.

George

Go to the REI on Rockville Pike. My wife uses the Merrells that have the mesh type uppers. She swears by them because they allow her feet to breath in a hot kitchen and they give great support just like the "pro" chef clogs.

Good Luck,

George

The guys at Chevy Chase Supermarket also really cut meat. And they have prime. But expect to pay for it.

George

Clearly profit margins are very small. Since I go in many different locations every day I get to see things from a different perspective. I have been amazed by restaurateurs and chefs that price out menus and specials based on other places and what they think a price should be. I'm not talking about the corner deli, but white tablecloth places. When I ask a chef what his food cost is for a particular menu item and the response back is "33%"(what is thought of as the industry standard) I pretty much know the chef has no idea what it costs to get something on a plate. It's amazing that a place that has spent so much on decor, build out, table top, back of the house equipment etc. can forget to do the math and get the cost right on the plate. It's a sensitive issue with me because when food costs are out of wack, the guy who sells the food gets the first phone call. There is not usually thought given to portion size, waste, theft in the back of the house etc. Just my opinion.

George

I first met Morou when he was working the line at Dean and Deluca in Georgetown. It was clear that he was a stud way back then. Very refreshing to meet someone who is talented and a truly nice person. It's not comon to find that in most "Chefs". I'm sure he will find his way into his own place very soon.

La Pasta makes some of the best fresh pasta in the area. Many restaurants use their products in the DC area. They are located in Fairfax.

I have a chef's choice and have never been very impressed by it. You have to be careful if you drop your knives off because often you never know the methods they use or the knowledge of the person using the sharpener. Using a regular stone works, but it takes lots of experience and you may ruin some knives in the process. My favorite method currently is using a clamp system that keeps stones on a constant angle to the knife blade. It's a weird looking system, but with a little patience if have been able to get a great edge on good quality knives. The one I have is made by Gatco but there are other brands on the web. I see several chefs on a daily basis and I have often sharpened their knives and they have been impressed, so something must be working right.

George