collije

Made it out of the house today to fight cabin fever and was wandering around Penn Quarter. We walked by Cedar and I realized I didn't know much at all about the place. The menu in the window looked pretty tasty (limited choices, but some good-looking stuff for both brunch and dinner) and made me wonder if it was worth checking out. It's #93 in Washingtonian's newest Top 100 list, which is somewhat intriguing. The Pork Belly BLT sounded quite comforting.

Yup, Cedar's definitely a good place to visit when in the Chinatown / Penn Quarter area.

It's one of my personal go-to spots when watching a Gallery Place movie for a cheap but tasty bar meal, bar items are something like $6 each or package deal [like 3 for $15]. I've taken my group several times here with very positive results. Friendly service, same goes for the Bar staff, and flavorful dishes [warning, perhaps not the most healthiest lol ... butter is their friend here]. Go check it out

If you haven't tried Taylor's Pattison Avenue, you should. Don't take it from me, take it from Jane Black. It's a great roast pork hoagie with broccoli rabe and their fantastic aged sharp provolone with a touch of pan drippings sauce. A great spicy, sweet, savory, juicy combination. I never had the Galileo Grill version and I don't know the Philly original, but this is certainly the best sub I've had in many successful trips to Taylor.

I agree very strongly with this. I've been enjoying Taylor sandwiches since they've opened, but since trying the Pattison Avenue I've been unable to order anything else on the menu. I love broccoli rabe, and the hard roll they use stands up very well to the pan drippings. Must try for everyone.

A Roast Pork w/ Sharp Provolone & Broccoli Rabe is my 2nd favorite sandwich growing up from Philly [Chicken Cutlet was 3rd]. Used to eat this at Tony Luke's [Front & Oregon], the local standby place for sandwiches to bring into the sports stadiums [Phils, Eagles, Flyers]. Dammit now I have a hankering for the sammie & don't want to dredge outside today

Taylor's with the AWESOME Sarcone's rolls [eh, don't even try & say Amoroso is up there, they're OK but none of the best places I knew used them] does a fine job of bringing a taste of Philly nearby.

Went to dinner with a bunch of folks on Friday.

The space is definitely more spiffed-up. Still nice to have the jazz while conversing over pre-dinner drinks.

The food coming from Chef Longworth is something to explore. There's definitely an emphasis on seafood on the menu and for good reason. Some menu items folks enjoyed included the Seared Alaskan Halibut [w/ jasmine rice, carrot puree, tamarind, coconut], the Grilled Bronzino [w/ Spanish olives, potato confit, garlic aioli, Serrano ham, chardonnay vinegar], and most of all the appetizer special for the night the Grilled Octopus, good soft texture & flavor . The Octopus was plated with orzo w/ spanish green olives & grilled red onions, rice & red wine vinegar, potato confit dollop of green olive cream cheese. This was a highlight dish for many folks that tried it.

For myself I had their Seared Duck Breast [w/ Duck Confit, sweet potato, cranberry, sauteed spinach, orange-balsamic reduction] and LOVED it. Working off the calories today lol.

Another highlight for our group last night was our server [Lorien?]. She was fantastic, really knew the menu & her suggestions were appreciated. I had some friends in the group who are picky about server quality and made efforts to comment how pleased they were with her.

This sounds great, wish I could go.

I took a group of 9 here for Sunday dinner and the last official night of DC's Winter Restaurant Week.

Most folks were 1st-timers at Siroc, and the restaurant made some new fans that night. Some of the dishes were got the most compliments were the Agnolotti filled Braised Beef Short Ribs and Roasted Red Potatoes tossed in its braising liquid with Grated Montasio Cheese, Domestic Lamb Chops [w/ a Small tower of Potato Artichoke and Thyme with Sautéed Spinach and a Rosemary Sauce], Pan Seared Skate Wing on Zucchini Puree [w/ Sautéed Oyster Mushrooms, Roasted Fennel and a Sweet Red Pepper Sauce]. For dessert this RW period, their Ricotta and Chestnut Cheesecake [w/ Sautéed Apples in a Caramel Sauce with Candied Pecan] tasted great but didn't have the texture of a traditional or light cheesecake [more mousse-like].

Service was pleasant. All in all a good night!

Looking forward to Michael's next gig, someone can definitely use his talent.

Just wanted to say thanks for allowing a thread for these type of deals

Absolutely. I made the reservation for 20, and we've dropped to 18, so no problem at all.

Great! +1 is confirmed. Looking forward to seeing everyone.

This sounds fun, I'm in.

Gennaro, any chance of adding a +1 for me?

One approach is to buy a very moderately-priced premade website "template", and then customize / tweak from there [replace logo, etc]. You'll probably need someone who moderate website coding/design skills to modify the template to your liking.

These templates can be built using more basic coding standards [html, CSS] or more advanced / flashier ones like Flash. There are a # of online webstores that focused solely on these templates. Some sites to peruse [at least for ideas]:

• TemplateMonster [link directly to Cafe/Restaurant]
  
• Template Factory
  

Actually, the menu says that the Bistro menu has "limited availability on Saturdays and Sundays".

On Saturday, 3 Bistro hanger steak specials and 1 Hell Burger fed the four of us, and left enough for dinner the next night.

I actually thought the bisque was a bit off - crab was great, but the bisque was a little thin - but the clam chowder totally rocked. Hanger steaks were, of course, impeccable.

Sorry should have said "subject to availability" [got that from a live person lol]. So inventory-controlled for select items [like any restaurant for any item], some stuff is occasionally not-available [like the Crab Royale I tried to order a couple of weeks ago].

I have two real quick questions (I apologize in advanced if these have been answered before):

1. Does Ray's The Classics still offer the 23.95 bar area offer? If so, on what days/times?

Thanks

Until Michael comes along with the definitive answer, I've been able to get the "Bistro Special" on any day other than Friday/Saturday. And I bring my kids there all the time.

Was just in RTC and confirmed the Bistro Special deals are available fulltime. . There's another 3-course Bar special @ RTC with only a single entree option [a 10 oz Steak] offered for under $19. That's quite the deal.

This sounds fun, I'm in.

Awe, looks like no Dim Sum here on X-Mas per the twitter acct [still won't be open]

Hell, that's a concept Wiedmaier could pull off during REM sleep. I'm excited...so long as the frites are good

Lol so true. This place I'm looking forward to.

... I recommend Rowan Creek Burbon for the latter. May not help with the former if you are going out and about!

That's a winner! Rowan's Creek is good stuff.

Another fan of Chef Orlando, looking forward to stopping by here in January.

Stopped by recently to enjoy the clam pizza, it's been too long. A pleasant surprise is Pete's has Lagunitas Brown Shugga available to drink [love this seasonal beer].

At the risk of self promotion, we have some pretty amazing truffles this week. $39 on risotto, $24 as a supplement on any dish you choose. The price is going up, the sizes are smaller and the flavor is moving from the winey state to the more garlic like late season stage, signalling the winding up of the season.

Yum yum, truffle risotto! Dunno if I can make time this week to give 'em a try.

Congrats Michael, great expansion ideas. Looking forward to each of these!

So five months after asking about it, I finally dined at Adega, and in the chain-restaurant hell that Downtown Silver Spring is, it's now probably my favorite option for a quick meal in the area.

Two words: Eggplant. Fries. The food in general was good, but the fries were worth the trip. Deceptively light, not mushy like a lot of fried eggplant preparations are, and really ridiculously tasty. A nice variety of sandwiches and wraps, although I wasn't terribly fond of the amount of mozzarella on my sandwich (not that it was excessive, I'm just not the biggest fan of the texture - I shouldn't have ordered it in the first place). Started off with a mini Roma flatbread, which was perfect as a starter.

Oh, dessert also needs to be mentioned. Being the sucker for all things fried that I am, I ordered their funnel cake fries. Yes, fried funnel cake sticks. Better than the genuine article, if you'd believe it.

Those funnel cake fries are are quite addictive. Adega is on my extremely short list of go-to places in SS for a quick bite to eat [or when I'm in the mood for a quirky sweet treat like those fries]

-If you're in Philadelphia, ... Monk Cafe's famous bourbon mayonnaise for the french fries and the remoulade sauce for the blacken green beans are both incredible dippings sauces. Some sauce like that can really elevate french fries.

Monk's sauces kick butt [shout-out to Philly].

But back on topic, thanks for including fries to the menu Michael. I'm enjoying 'em.

Found in my email inbox tonight, looks like Jason has signed onto Hooked in Sterling:

PRESS RELEASE

November 13, 2009

For Immediate Release

============================================

Hooked Snags Award-Winning Executive Chef

Jason Tepper to Lead Expansion

STERLING, VIRGINIA- November 13, 2009 - Hooked is pleased to announce the hiring of Executive Chef Jason Tepper. For the past 7 years, Tepper has been the General Manager and Executive Chef of Bethesda, MD restaurant La Miche, voted "Most Romantic" and "Best French" Restaurant in Montgomery County. Chef Tepper was also nominated "Chef of the Year" by the Restaurant Association of Maryland.

Hooked Managing Partner Doug Palley said, "We're extremely fortunate to team up with Chef Tepper. His culinary skills and experience will help expand our menu and enhance our guests' dining experience".

Tepper began his career in the mid-90's as a student at the Culinary Institute of America in New York. While pursuing his degree, he worked summers on Long Island where he learned every aspect of preparing fresh seafood and had an externship at the famous New Orleans Bourbon Street restaurant Galatoire's. Upon graduation, his talents were quickly utilized at the world renowned Inn at Little Washington. His ascending career led him to positions with Bethesda Country Club, Legal Seafoods, and Sea Catch Restaurant. In the spring of 2000, Oceanaire Seafood Room hired him as the Executive Chef to open the downtown DC location. Within a year, the restaurant was voted "Best New Seafood Restaurant" by Washingtonian Magazine.

"Being an integral part of an opening is one of the most exciting aspects of working as an Executive Chef in this business. We've taken the best of the previous menu and expanded upon it that will deliver an unparalleled dining experience in the region".

Hooked has been consistently ranked the Best Seafood Restaurant in the DC Area by OpenTable.com Diners. Hooked offers traditional Japanese style sushi, and only the freshest prepared seafood that is flown in daily and butchered on site. Hooked relocated from a small restaurant in Sterling, VA to new facility in Sterling last month. The restaurant seats over 200, has two large chef tasting tables, an expanded sushi and raw bar, and outdoor dining for over 100.

# # #

What is the parking situation on weekdays? Valet? Garage? Street?

Valet parking is $7 validated with your meal. Metered street parking within a block or so isn't too bad to get & is the standard free after 6:30 p.m.

Had training classes last week in Rosslyn, and had a chance to grab some breakfast tacos w/ spicy chorizo. Very filling and tasty, espcially for $5!