Elias Hengst

Happy to tell you more....Both Tom in The Weekly Dish and Amanda at Metrocurean covered the basics: Jared and I are opening a gastropub dedicated to authentic Spanish tapas, cured meats, cheeses, and a handful of “media raciones” and “raciones” – or slightly larger dishes. The wine list will be dedicated to Spanish wines, as well as an extensive list of sherries and ports. Drew Trautmann will be the Executive Chef and Troy will oversee the FOH as well as the wine list. It's hard to think of anything more suited to their strengths and temperments. (If you've ever seen Drew's surly-chef look, with beer in hand, you may actually begin to think Drew was born in a stout-soaked-wood-floor gastropub somewhere). The origins? When I was 17, I decided to delay college a bit to work in a Madrid hotel, where I spent hours serving Spanish food, then eating more of it with staff, then going out to tapas bars. In fact, tapas bars were one of the few places in Madrid I could afford and I would go back to the same one day-after-day for calamari and a beer. Jared spent time studying and traveling in Spain – but, most importantly, working at a bar in Almeria, where he developed a passion for traditional tapas and Spanish wines and criss-crossed the country making notes of his favorite regional tapas. So I guess we're trying to bring our intrepretation of what we loved about our time working, eating and drinking in Spain to DC. As far as the name - La Pata Negra - we expected that people would get the insider’s reference to Jamon Iberico. And we also thought “The Black Hoof” (in translation) is a great gastropub name, and another insider reference to pionneer The Spotted Pig. We will share sister restaurants’ Sonoma and Mendocino Grille’s firm commitment to seasonal, and organic ingredients, working closely with local growers like Tuscarora Organic Growers Co-Op. We like 14th Street because it retains part of the essential DC character - Logan and Shaw being a couple of the last areas in Washington where people of different backgrounds - social, economic, and otherwise - still mix. We appreciate the way the neighborhood supports independent restaurants/retailers like Viridian, Sparky's, Pop, Pulp, as well as chefs, like Barton Seaver at St. Ex/Pilar , who work with Tuscarora and sustainable suppliers. Any Spaniard can tell you that these small neighborhood tapas places are about some very basic things that make us happy: killing hour after hour eating simple, flavorful food, while enjoying a bottle of wine or a few beers with your friends, kids, and neighbors. Our modest goal is to create that kind of place.

I think more owners and chefs "monitor" DR than actually let on! To your point: of course we occassionally have some 'misses,' but we usually hear about it from our staff or regulars immediately and work it out. While the pasta you weren't crazy about may have been a matter of personal taste, it could have been that we messed up - so let us know what you think next time. (Susantf - you can always PM me directly). I can't stress enough that if you don't like something - at ANY good restaurant - it helps to let someone know your impression. I'm always surprised when eating out with my non-industry friends that they will accept things cooked at the wrong temp, etc...just because they don't want to "bother" someone. If something isn't right, most places that care about what they do will try to get it right for you if you let them know. And you can let them know in an email, a note, an aside to the manager on your way out - or after your first bite. The flip side: if you send a clean plate back to the kitchen and then complain (or flame us on DR - and yes, restaurant people remember incidents pretty well) we you'll usually end up the subject of a kitchen conversation like: Server: "Table 30 didn't like their 18 oz steak." Chef: "What? They ate the whole thing." Manager: "I saw them pick up the plate and dribble the juice in their mouth before sponging it dry with their bread." Server: "Uh, yeah, but they didn't like it. They said it was better at X-restaurant, where they always go." Chef: unprintable Manager: unprintable Eli

Your points are all valid, Waitman, but I think you may want to read my post again. For clarity's sake:I think its pretty clear that I did not equivocate american small plates/mezzes/tapas with actual courses - but rather compared the portion size to single european or, say, japanese, courses. And how you jumped from my critique of the volume-feeding approach of Ruth's Chris, Capital Grille, and Clydes and applied it to the sensible and excellent cuisine at Firefly or Marcel's is just a little hard for me to follow. It appears by your last comment that we actually agree entirely....unless your pancetta/rabbit dish is refers to wrapping an entire rabbit in pancetta....

I think the term and pricing of "small plates" is much-abused. BUT.....where the ingredients and execution compare to that of any "entree" then it's a great step - after all, for most of the world, a 4-5 oz "small plate" is, yes, an ACTUAL course - even a main. The movement towards charcuterie plates, cheese courses, tapas, mezze, etc. illustrates the fact that diners are sick of being force-fed massive, artificially-raised, cold-by-the-fifth-bite, loosen-the-belt, no-post-meal-sex-too-stuffed-going to-sleep portions at DC's establishment steak houses, chain, and local-chain restaurants. Who ever said we had to eat that way? So instead, people have started instead sitting at the bar or lounge and creating their own "tasting menus;" I think restaurateurs seem to be [finally] obliging with more creative items than stock appetizers like fried-this or fried-that. In the long run, maybe this "trend" - which is actually how most of the world approaches food - will make its way back into our dining rooms in the form of more multi-course/tasting menus and the chance to experience more of a chef's range.

Given that Barry was at Mendocino's helm only 3 weeks when we were, um, "visited," we're happy with the flattering review of his skills and commitment to seasonal cuisine using naturally raised/ organic ingredients and local suppliers. While, as TS noted, Barry's pedigree is impressive, it's his combination of technical skill with a down-to-earth approach that excites us....like Sunday's "Swine and Wine" - Barry receives a fresh suckling pig from one of our Pennsylvania suppliers, prepares it for Sunday (only), the same night as our 1/2 price bottle night. It's an open neighborhood secret, and we hope you can make it over sometime.

On behalf of Drew and Sonoma, thanks for those very kind words! That's our mission in a nutshell - and we take your comments and feedback seriously - good or bad. Our web guy is out of town, but if you want an updated menu, Drew or I will email you the latest version personally.I wanted to take a second to let you all know about a really cool fundraiser next week that benefits young athletes in the area. Sonoma and Mendocino are active sponsors of two local racing teams - M Street Racing-Rockville Harley Davidson, and DC Velo - and next week, we're holding a special Tour de France Screening of the epic Alpe d'Huez State to support Junior cyclists in the area. Please forward to anyone with an interest in cycling, support junior athletes, the Tour de France, or just drinking on the cheap at Sonoma! Please see the links below for more details! Eli #### We encourage you to sign-up for and contribute to the NCVC / Team Snow Valley Juniors Tour de France fundraiser, to be held next Tuesday, July 18, at Sonoma restaurant in DC. We’ll be watching the exciting Alpe d’Huez stage of the tour on large screens, and enjoying great brew, food, prizes and more. For further information, including news on door prizes, see: http://www.sonomadc.com/alpe.pdf To purchase tickets and contribute to the Juniors program, please visit: https://www.bikereg.com/events/register.asp?eventid=3649 Funds from this event help: Buy, build and maintain bikes used by many Juniors. Defray the cost of Juniors’ participation in the international, and hugely popular Can-Am Challenge, held each spring in Sussex County, NJ. Help Juniors participate in USCF and NORBA National Championships. Provide the uniforms and equipment that stock many Juniors’ kits. Defray the cost of NCVC Juniors cycling camp (held this year in Durango, CO). Alpe d’Huez promises to be epic this year, with the Tour a free-for-all. We hope you can make it for both the entertainment and to support some potential up-and-coming TDF riders! ###

A slightly off-topic post to remind all soccer/football/futbol fans that Sonoma is showing EVERY World Cup game broadcast LIVE during business hours. The matches will be shown in Sonoma's 2nd floor Lounge, which easily accomodates 100+, and makes it easy to hide from your boss or non-soccer afflicted co-workers lunching downstairs.... Best, Eli

Sonoma will be ending lunch early so that its staff is able to attend the National Day of Action for Immigrant Justice, also known as "La Marcha," starting at Meridian Hill and ending on the Mall. We hope that readers of this forum realize that without the hard work of Latino, Asian, African, and other immigrants in the area, there would be very few, if any, places to eat in Washington, DC. Sincerely, Eli Hengst

Sonoma is quite close, at 223 Penn. We also partner with the Folger and provide a standing discount to subscribers who show their card. We have a sizeable early pre-theatre crowd, but, frankly, Fridays can be a little busy and noise levels higher than normal. If we're full - or even if we're not - I strongly recommend Montmarte (7th St) or Belga (Barracks Row). Both are well worth the extra couple minutes walking or driving. If you're coming from downtown or in a little rush, try Teaism in Penn Quarter - it's excellent and usually quieter in the evenings.

Though many restaurateurs I know who follow DR closely are fearful of posting it, the truth is that there is often a "mob" psychology that occurs when a small subgroup's favorite restaurant is criticized, with the commenter subsquently attacked by a dozen anonymous figures calling him/her an idiot, or in some cases, an asshole. Whether you agree or not with Tom S, Todd K, or Frank Bruni, the fact is that they are 100% accountable for their opinions. For the same reason, I don't write from behind a cartoon; it would be easy to snipe at other restaurants from behind a made-up name or picture. If you want to come punch me or flame me for my opinion, you know EXACTLY what I look like and where to find me. But the internet gives editorial parity to the anonymous writer-avatar whose knowledge or culinary prejudices are never disclosed. For example, someone posted a month or so ago on DR that my restaurant, Sonoma, had only 1 Sonoma County wine by the glass. Unless I correct it, it stands as written for thousands to read. For the record, the reviewer did not understand that Sonoma County wines, of which we have at least a dozen by-the-glass, is made up of areas like Russian River, etc. I watched and waited for a DR member to correct him, until I finally stepped in and did it myself. I write about this mob even as I have benefitted from DR members "sticking up" for my place. The fact remains that on this board and others, if you say something negative about a restaurant - like the guy who criticized Rays recently - you are quite literally beat down by a gang of that restaurant's devotees. God forbid you actually suggest that Ray's use far-fetched technology like a "reservation book" or "open table" - the legions of Rays, and ML will flame you anonymously, and relentlessly. Even my few words insisting on the courtesy and professionalism of most people in the service industry, in response to ML's 'asshole' commentary, was met with disdain and by people saying ML was somehow sticking up for his employees by being rude to guests. I was then cast as some on DR as the enemy of the service industry proletariat for suggesting we are here to serve others and not bitch about it publicly. That was before the 20+ posts were removed, btw. I think anyone who reads this site frequently recognizes this anonymous gang mentality is surely one of the more negative aspects of the "populist nature of the internet." The question then becomes, to whom are these faceless, nameless, address-less avatars responsible?

I think referring to any customer publicy - however anonymously - as an asshole reflects poorly on others in the industry and ultimately brings us down to the level of the unaccountable online voices we get angry with in the first place. Most of us operate establishments open to the public, no subjective personality tests required. Just so we're on the same page, the etymology of "service," since that IS our profession, is from the Latin "servire," to serve, or "to render habitual obedience to." Our choice - made freely - is to serve others; the burden is not for others to meet some subjective personal criteria of the perfect or even adequate customer before we deign to provide them attention. Coded, subjective requirements of owners, as we all know, were once pretext for declining "service" in many establishments. Adding 'asshole' to the criteria for diners sets a dangerous precedent: you can send away almost any person - or group of people - you don't like. The foundation of our industry is that everyone - barring the occasional obvious racist, misogynist, agressive drunk, etc. - is entitled to the same level of courtesy. We cannot control our guest's behavior, we can only control our reactions to that behavior. Calling customers names and whining is a waste of personal energy and time spent with family referenced above. Personally, I enjoy trying to turn a meal into something positive for even the most terrible guests - it's a challenge many of us enjoy without disparaging those that pay our bills in some anonymous, faceless, online forum. Oh, and when someone finds that "area" described above - the one without self important assholes who work too much - please let me know. I've heard it's called La La Land....but I don't know if its in/outside the Beltway.

Sunday nights feathure half-price bottles at both Mendocino (Georgetown) and Sonoma (Capitol Hill) off select lists...there are some definite jewels to be found at great prices. Both nights are more casual, mellower neighborhood oriented nights, but reservations are still recommended. Best, Eli

Thanks for the kind and even-handed words from our more frequent DR guests. While I don't like to respond to individual posts, unfortunately Mr. Buonarotti's writings contain several factual errors. This lead me to question whether he was pre-disposed to write from a certain angle or was unaware of what Sonoma is about. As anyone can see, the clear majority reviews of Sonoma on this list and other media (new and old...) have been positive. I have personally contacted Mr. B - to no avail - to discuss his impressions, and to invite him and his party back at my expense. We value reasonable feedback - why do you think we keep this page bookmarked? - but it troubles me that Mr. B's post contains several observations on wine and food at Sonoma which are clearly innacurate. For example, he states that "the wine list was weak as I had expected a long list of the Sonoma County wines and there were just a few." Mr. B's somehow failed to recognize that we have 19 Sonoma County wines available by the bottle, and over a dozen Sonoma County wines by the glass. It is possible, I suppose, that he is unaware that the Russian River Valley, Carneros, Alexander Valley, are all appelations WITHIN Sonoma County. So obviously, he didn't come for the Sonoma wines he "expected." more info: http://www.sonomavineyardland.com/Vineyard...php?Submit=Maps Second, he describes the venison as in some way discolored by heat lamps. This is strange, as this is a venison carpaccio, and is never near the heat, but is served at room temperature or slightly cooler. It is thinly sliced, and in the center is pink. Perhaps he was unaware that carpaccio usually refers to a raw preparation, and thus would never be near "lights" providing heat. On a more general note, I think it is improper to write of any restaurant's guests in such a sweepingly deragotory manner, as he did when he that Sonoma "attracts a crowd that doesn't know much about food." Perhaps Mr. Buonarotti would care to explain how he knows so much more about food than our frequent guests and DR members, our entire staff, and the thousands that eat at Sonoma each month. I am sure that Banco, Fun J., Tom S., and others would be amused to find themselves on the culinary equivalent of the short yellow school bus. Finally, Mr. B - and a couple other posters - failed to follow Rule #1 of the discerning/demanding guest: if you do not like something, immediately ask for a manager or sommelier to have them fix or replace it. It makes no sense to hold a complaint deep inside like some secret. Our goal of superb service and cuisine is a personal one, and we never want to let a guest leave unhappy. Sonoma's mission is to bring moderately-priced organic, seasonal cuisine together with 40 carefully selected wines by-the-glass in a bustling, lively, and personal setting. It's a simple one. We have been striving to improve since our crazy day one. If you have a problem or question with how we are fulfilling the above, I'm always around... Sincerely

Thanks for the kind words Danny, and best of luck during RW. For anyone interested, here's the info on the cherries we use at Mendocino: Les Parisiennes (Product of France) - wild cherries, sugar, kirsch. Address: Toques de France, 24200 Sarlat Local Vendor: International Gourmet Warning! These things are GOOD and you might quickly devour a handful or more...

Thanks for asking about our plans. Mendocino is a Restaurant Week participant, but unlike many establishments, we offer our complete menu with 'supplemental' charges on some higher-cost items. You can stay within the restaurant week price parameters if you're budget conscious, but if you want to spend a few extra dollars, you can 'upgrade' your selection at little cost. Here is the link to the mostly current menu: http://www.mendocinodc.com/dinner.pdf Please keep in mind that Mendocino is open for dinner only. A quick thanks to Exec Chef Drew Trautmann and GM Troy Bock, as this will be our first RW as a Washingtonian "100 Very Best" restaurant since our acquisition 2 years ago. Sonoma is NOT participating simply because our typical check average is BELOW restaurant week pricing. We tried to make it work over the summer, but for the most part, a combination of 3 items at our regular prices, was the same as the RW week promotion. As consolation, I'll offer a complimentary glass of wine at Sonoma during RW to any registered DR members - just shoot me an email offline and I'll send you an email to present to the manager. Best, Eli

Thanks to a, um, "reminder," from a DR member, our current menu is up on our website. Subject to constant change and specials! http://www.sonomadc.com/menu.pdf Check out our updated wine list, too. http://www.sonomadc.com/wine.htm And, yes, ALL our our 35+ wines-by-the-glass are stored/served from a Cruvinet/Winekeeper which preserves the wine with the proper temp and nitrogen....

One issue that has gone overlooked is the fact that many of our beloved local restaurants, big and small, support massive "chains", ie. national food distributors like SYSCO and US Foodservice. http://www.sysco.com/ http://www.usfoodservice.com/ SYSCO is a main line vendor that supplies thousands of restaurants with standardized, homogenized, mediocre produce, meats, dairy, etc. It has the same effect on local farmers and suppliers that chain restaurants do...only exponentially, because they supply the thousands of restaurants that feed YOU. Some use of large distributors is occassionally necessary - for staples like pre-packaged table sugar, paper goods ,etc - but if you really want to get at the root of the chain problem, you cannot avoid discussing companies like SYSCO. SYSCO standardizes production and quality, and then passes it (sorry, sells it!) to you. Think SYSCO only supplies big restaurants? I think many would be surprised if they hung around the alleys or back door of restaurants during delivery time. A big white refrigerated 18 wheeler is a tip off that your favorite place isn't using "local" suppliers. I am always surprised that diners and critics alike spend so much time talking about a wine's terroir, age, and their favorite vintner's artistry - but express little curiosity about where their steak or tomato comes from. Companies like SYSCO, and restaurants that rely on them exclusively, are an integral part of the problem.

I think all the arguments pro and con have already been put forth, so I won't respond individually, but I do appreciate opinions contrary to my own. I thought I'd let you in on how one restaurant group arrived at the decision.....we do NOT pretend to tell others how to run their businesses, only that this worked for us. In some strange way, I'm somewhat bothered that this bill will eliminate what my biz partner Jared and I currently see as a HUGE competitive advantage: smoking establishments literally "give" us their guests. Thanks - now I'll shut up!

We've been smoke free at Mendocino Grille and Sonoma for quite some time and are glad to see DC finally moving in the direction of large cosmpolitan cities and states (NYC and CA), as well as countries. Our decision to go smoke free was based on public health concerns, economics, and finally, the oft-mentioned contradiction between serving seasonal, organic food and excellent wines, and an activity which dulls one's senses to both. Especially for those who experience smoke second-hand. There were passionate arguments on both sides before we made our decision. I, personally, quite firmly believed that it would hurt our business. And as one of the co-founders of Tryst, I felt there was something just "right" about enjoying espresso, or a drink, and smoking; it seemed awfully puritan to cut out yet another sensual pleasure from our carb and fat obsessed culture. But I also recall changing our first art exhibit - behind each large frame was the original wall color, protected from the smoke. Around the now-empty frame spaces were the darkly discolored and yellowed walls. To think we had spend significant sums painting the place was depressing. Last year I performed a large email survey of fellow independent restaurateurs - including many of the most well-known in the city/area. The survey actually confirmed the opposite of my "business" argument: those that had gone smoke-free had seen no decrease in business, and usually were showered with gratitude and new diners, ESPECIALLY families. Once my personal and business arguments were demolished - to say nothing of the public health ramifications - I realized that there was really no reason to allow it. It had truly become a situation in which a very small, vocal minority was determining every other guest's experience. In the weeks before opening Sonoma, we were besieged with requests to remain smoke-free, and word on the pub and smoke-heavy Hill spread quickly once we opened, with guests coming specifically for that reason. In short, there is really no longer any debate on the issue. Smoking at this point is a liablity to the independent restaurant in many ways - most diners do NOT smoke - and I'm glad we'll no longer have to "defend" being smoke free at Mendocino and Sonoma and future restaurants. Best, Eli

Ouch! Working on updating the website menu : ) RE: Banco's comments First, glad you like the boar! We're finding that our guests on the Hill actually have pretty adventurous palates, and that we can put things on that might not fly in other parts of town.... Second, we'd love to find a local artist to show their work in our first floor space. Of course, for every guest that feels that the space should be somehow filled or warmed up, another expresses their appreciation for the minimalist aesthetic....so far it's a tie. The truth is that the lighted wood shelves that run the length of the right side of restaurant were to be lined with wine bottles to produce a red and yellow "glow," but they ended up blocking too much light and ruining the effect. Kind of sucked to discover that.

I think if you're doing what you love the rest often - not always, but often - takes care of itself. I believe many people idealize restaurant life; personally, I do experience the occasional cynical streak when dealing with a paticularly tough/rude guest or when I see thousands in credit card fees sucked out of my operating account each month.... But those moments are quickly forgotten when the restaurant is busy, the lighting is warm and perfect, the music fits the moment, and I look down a row of tables to see dozens of candlelit faces enjoying each other's company, forgetting the restaurant and staff that makes that moment possible.... (...and thanks for the welcomes!)

You shouldn't assume that the owner-operator is included in that labor cost. Small business owners often pay themselves only after paying their staffs - restaurateurs are no exception. The real "bottom line?" To be a successful restaurant owner - one will be around for years to take care of his/her guests - you must first be a good businessperson. After all, why would so many mediocre restaurants and chains thrive, while restaurants with excellent food and wine fail....?