RJ Cooper

How the hell do they keep passing on Marcel's.  

Hey Rocks, 

Could you update the thread caption for Marcels.  The team you have listed havent worked there in years. 

Kris is a Rogue 24 alum!!! Congrats to him.

1 hour ago, DonRocks said:

🤯

woops wrong kris .  sorry all . 

Starr power and the New York market.........peter wells loves that restaurant   Starr + NY market + Peter Wells = Winner Winner chicken dinner 

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 

On 1/15/2017 at 7:12 PM, franch said:

well then. 

When you go to bed with the devil l, you have to fuck or get fucked.  

yes she is at volt

And until next time, peace DC!

Chef, we had an amazing time last night, thanks so much for everything, and best of luck. Will you be streaming Panic again tonight? That was definitely a highlight of the evening, listening to them while having a great meal.

Of course l!!!

NYE SHOW ATLANTA FOX THEYBWONT BE GWTTING ODF THE STAGE.

We are opening our SpiritsBar seats for tonight. 5 courses $65.00. With cocktail pairing. $125.00.

No full change tomorrow and lots of special treats.

That's awesome. I loved working in restaurants and switched to a career in hotels after working pretty much the first year and a half of my 2 year old daughters life. No regrets.

You MAY lose a little bit in creativity, but you'll gain in stability and quality of life. Congratulations.

I have creative control, that is why they wanted me.

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                                   

Before I went to see Dead & Co. at the Verizon Center, I texted RJ (a known Deadhead) to see if he'd be there.  Nope, he said.  He was in Charlotte to see Grace Potter that night.  Yeah, to see Grace Potter.

I was there, I took in a show, i partied with a rockstar.  My last day of permanence will be New Years Eve!!!

BE READY FOR THE GREATEST JOURNEY ON EARTH THAT NIGHT!!!! TOTAL SENSORY OVERLOAD!!!

"Bar Agricole and Trou Normand Bring Back Tipping" by Stephanie Tuder on sf.eater.com

See the post?!!!

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

First of the season Alba white truffles landed at R24 yesterday really fragrant. We do a risotto with heirloom tomato-uni butter! At the bar for only $50.00 for 4 grams of truffle.

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.

See the pattern?!!!

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.

He is and we need to fill his bar every night......everyday he is the best i have seen since Bryan left.

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

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!