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RJ Cooper

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Everything posted by RJ Cooper

  1. Do you all remember back in the day when I put chix fried steak on the Vidalia lunch menu!!! chix fried steak + robuchon potatoes + wild mushroom gravy + sunny side egg I would run it during truffle season and shaved more blacks during lunch then dinner. peace from music city
  2. If I may: Executing a multi course tasting menu takes an extreme amount of knowledge, skill of technique and humbleness for the craft. This is an extreme undertaking, that with youthful vigor and bravery does not have fear for "failure". Why so? There isn't enough experience to understand the successes and pitfalls. This does not mean there isn't talent, it merrily means there isn't enough life experience. Is failure forthcoming? No, remember all a young 26 year old opened Komi, and it blossomed to the extraordinary. However, Johnny learned from the experience and started moderate and grew; smart move. What we are experiencing is the multi media hype to swell the public minds of the extraordinary, when what it is is just youth and will see many growing pains. Media promoting youth to me more giant then reality: Remember DC we had RG3, high priced, and where did it lead! Wish the team, the chef and the investors good luck. We all have a choice to dine or not. Just like tomorrow. Peace from the south. rj
  3. Wow that is incredibly insulting. However I can laugh them off because you have no idea the facts or the real story. Quality of life is now an important factor in my life. Watching at a distance as my twins grow without being a major factor ineeds to change. 9 years their father has been absent and married to restaurants. This is their Christmas present. A papa.
  4. THIS IS IT!!! NYE!!! SEATINGS WE HAVE 12 SEATS LEFT FOR THE FIRST SEATING, 6 FOR THE SECOND. cocktail snacks mochi/sake/togarashi/cricket paste lamb shiguku oyster/cucumber caviar/gin gel/miso butter/sake air kibbeh/rootbeer leaf/yogurt oats/pigtails/apple snails/spinach puree/rose salt/rosemary roes american ossetra caviar/kelp chawanmushi/caper gelee/little brioche smoked salmon roe/cauliflower/botarga/crystal lettuce catalina island sea urchin/ink sponge/ tomato jam crustaceans spiny lobster/olive oil-meyer lemon emulsion/watercress bull's blood beet/avocado-horseradish gelato/crab roe dust stone crab/braised in fermented mustard butter vegetation & truffle white onion/hen egg/puffed barley/date/perigord black truffle brassicas/white beans/black truffle bouillon/dehydrated pork skin potatoes/porcini mushroom/wild spinach/potato gelato/oxtail/alba truffle water tasmanian sea trout on the embers/shiraz infused crème fraiche bluenose bass/parsley puree/syrah/sunchoke land squab/persimmon/gourd/fermented barley butter/quatre-epices ox cheek/parsley root/black trumpet mushroom/ravigotte miyazaki beef/maitake mushrooms/umami emulsion/daikon transition robiola/parsnip cream/almond brittle/white truffle honey sweet trippin at the cider mill caramel/fig/porcini mushroom/honey chocolate/peanut butter/coffee happy endings little things/small bites chef rj cooper - cook with soul
  5. "Bar Agricole and Trou Normand Bring Back Tipping" by Stephanie Tuder on sf.eater.com
  6. Great post! One thought is that the boxes suck in residents with low interest rates on high priced townhouses and rents that are above their real means=HOUSE POOR
  7. It amazes me daily that a restaurant of this caliber and talent that we may see 1 or two Rock heads here every 6 months. At the SpiritsBar we have a 3 course menu for $45.00 guest a cocktail and bites tasting for $44.00 per guest and our cocktails are $9.22 a la carte. I drink I am out the average cocktail is now $13.00. Help us understand? First of the season Alba white truffles landed at R24 yesterday really fragrant. What do we do a risotto with heirloom tomato-uni butter! At the bar for only $50.00 for 4 grams of truffle.
  8. Fall menus starting 10/02/2015 journey mochi/cricket paste/sake-malt vinegar/togarashi salmon roe/gin jelly/cucumber/yuzu/rosewaterhibiscus/onion flowers sardine/kelp aioli lamb kibbeh/rootbeer leaf/whipped white garlic pumpkin/fermented barley butter/roasted hops pig tails/white bean crisp/red wine apple butter/green apple skin powder cured-dried scallop/cauliflower/botarga/crystal lettuce bull's blood beet/avocado-horseradish gelato/crab roe emulsion/soy nuts/leaves pickled horse mackerel/dill-parsley juice/cabbage/verbena air venison tartare/cured hen egg/chokeberry/caramelized onion/spruce sponge smoked trout/watercress/roe/puffs artichoke veloute/black malt sponge/meyer lemon/parmesan pudding brussels sprout leaves/flagrano beans/lobster broth/lobster roe foie gras/asian pear/szechuan pepper/vanilla/raw macadamia nut leek/veal brain/apples/leek veloute snails/juniper wood/rose salt/rosemary squab/smoked yogurt/fermented salsify/tamarind/bitter melon beef broth custard/cured beef heart/shiitake mushroom juice/nasturtium marble potatoes/porcini pudding/spinach/veal fibers/oxtail juice bavette/bok choy/smoked potato/tendon-marrow crumble/bordelaise blue cheese/salt roasted celery root/honey/walnut passion fruit/mango/black sesame strawberry/balsamic/pink peppercorn chocolate/rosemary/ blood orange/sage happy endings/little things/small bites jaunt mochi/cricket paste/sake-malt vinegar/togarashi sardine/kelp aioli lamb kibbeh/rootbeer leaf/whipped white garlic cured-dried scallop/cauliflower/botarga/crystal lettuce bull's blood beet/avocado-horseradish gelato/crab roe emulsion/soy nuts/leaves pickled horse mackerel/dill-parsley juice/cabbage/verbena air artichoke veloute/black malt sponge/meyer lemon/parmesan pudding brussels sprout leaves/flagrano beans/lobster broth/lobster roe snails/juniper wood/rose salt/rosemary beef broth custard/cured beef heart/shiitake mushroom juice/nasturtium marble potatoes/porcini pudding/spinach/veal fibers/oxtail juice bavette/bok choy/smoked parsley root/tendon-marrow crumble/bordelaise blue cheese/salt roasted celery root/honey/walnut passion fruit/mango/black sesame chocolate/rosemary/ blood orange/sage happy endings/little things/small bites ROGUE 24 offers 2 multi-course tasting menus nightly that are dictated by what is the best quality products from the markets. Our team, under the creative vision of James Beard Award Winner Chef/Owner RJ Cooper, works tirelessly daily to craft a menu for our guests enjoyment. Journey Menu~ $135.00 per person Jaunt Menu~ $85.00 per person Beverage pairings curated by Certified Sommelier Ralph Villar. premium pairing of 12 beverages~$125.00 per person rogue pairing of 7 beverages~$70.0 per person celebration of bubbles~$80.00 per person SpiritsBar is a 4 seat interactive craft cocktail showcase, led by "CraftTender" Jason Swaringen. The 4x4~4 drinks & 4 bites $44.00 per person 3 course prefix dinner menu $45.00 per person SpiritBar reservations are only available by email at gorogue@rogue24.com or by phone 202.408.9724.
  9. He is and we need to fill his bar every night......everyday he is the best i have seen since Bryan left.
  10. Please call or email us at gorogue@rogue24.com or tweet to rogue24dc (I think thats what it is called) or pop in for the salon
  11. As we move into the fall, I want to introduce our new cocktail guru: To introduce Jason to R24, we will be featuring all of our cocktails on our list for $9.22. We are still offering the 4x4 4 bites and 4 drinks for $44.00. Jason Swaringen: From an early age Jason Swaringen realized he was meant to create and inspire. Born into a military family he spent his early life traveling between the United States and South East Asia. Jason's life of travel constantly immersed him in the world of the service industry enforcing a passion for being able to provide a memorable experience, a loved journey, and a connection with what you drink and eat. After returning to the DMV in 2005 Jason immediately began working in the hospitality industry, working his way up from host to bartender in both casual and fine dining atmospheres. This upcoming craft bartender is self-taught, never having had a mentor he has relied solely on his personal and professional experiences, continuous research and his passion for the craft. Having worked in some of the finest restaurants and hotels in the DMV including The Hamilton, Fiola Mare and Quill at The Jefferson; Jason often found himself looking towards the kitchen for inspiration. After eight years of bartending it seemed only natural to work alongside chef RJ Cooper and cheftender Bryan Tetorakis at both Gypsy Soul and Rogue 24. Jason's approach to bartending is about the all-encompassing experience. He is driven by providing the best experience for the guest, sharing his diverse approach to bartending, pulling from his own cultural exposure while still being classically inspired. The dichotomy of tradition and innovation is how Jason challenges the DMV bar culture and invites guests to reach beyond their own boundaries. Best deal in the alley!
  12. I believe it was a famous chef from the midwest that said "the rules have changed" when Brooklyn Fare was awarded 3 stars
  13. Tired of the usual dining in DC. Kids are back in school. Summer is almost over and Rogue 24 starts its 5th season. Food + Beverages + Taxes + Tip = ROGUE24 SEASON 5 All inclusive pricing "” one set price for your dining experience 10 Course Menu - $100 per person 24 Course Menu - $185 per person SpiritsBar 3 Course Menu (bar only) - $60 per person Cocktails from the SpiritsBar Menu-$9.22 crafted by our new "Craft-Tender" Jason Journey Menu vichyssoise/scallion bubbles mochi/sake-malt vinegar/togarashi sardine/kelp aioli kimchee puff/salmon roe compressed watermelon/pickled rind/american ossetra caviar grilled strawberries/parsnip milk/blue crab/black garlic cucumber/avocado/smoked tomato ice/crème fraiche/coriander cured fluke/citrus dashi/radish/sea grass little tomatoes/grilled zucchini-wheat grass puree/marigolds smoked river trout/watercress/roe/puffs pickled mackerel/charred cabbage/dill-parsley juice/potato-verbena air foie gras/grilled peach/pickled green peach/mints poularde liver/leg/preserved truffle/porcini powder musk melon/bottarga/mustard flowers/ham consommé princess melon/crispy pork/salted shisho lamb kibbeh/rootbeer leaf/whipped white garlic "elote" warm beef stock custard/shigoku oyster/nasturtiums blue potato cooked in its earth/variations of spinach/oxtail juice walnuts/celery root-blue cheese/honey crisp/honey suckle passion fruit/mango/black sesame strawberry/balsamic/pink peppercorn chocolate/rosemary/ blood orange/sage happy endings/little things/small bites Jason's Bio: From an early age Jason Swaringen realized he was meant to create and inspire. Born into a military family he spent his early life traveling between the United States and South East Asia. Jason's life of travel constantly immersed him in the world of the service industry enforcing a passion for being able to provide a memorable experience, a loved journey, and a connection with what you drink and eat. After returning to the DMV in 2005 Jason immediately began working in the hospitality industry, working his way up from host to bartender in both casual and fine dining atmospheres. This upcoming craft bartender is self-taught, never having had a mentor he has relied solely on his personal and professional experiences, continuous research and his passion for the craft. Having worked in some of the finest restaurants and hotels in the DMV including The Hamilton, Fiola Mare and Quill at The Jefferson; Jason often found himself looking towards the kitchen for inspiration. After eight years of bartending it seemed only natural to work alongside chef RJ Cooper and cheftender Bryan Tetorakis at both Gypsy Soul and Rogue 24. Jason's approach to bartending is about the all-encompassing experience. He is driven by providing the best experience for the guest, sharing his diverse approach to bartending, pulling from his own cultural exposure while still being classically inspired. The dichotomy of tradition and innovation is how Jason challenges the DMV bar culture and invites guests to reach beyond their own boundaries.
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