RJ Cooper

Melfi was my sous chef for almost 4 years at Vidalia. He lives by the credo: dedication determination focus and finesse. Proud of him. Those were some great years: John Melfi (italian stallion) Hamilton Johnson (hambone) John Engle (john the bull) Anne (anna banana) Ricky King (king dingling) Ed kwitowski (eddie the pol) Scott Clark (the bug) and many more

DINNER The American Table: Rustic and Refined Award Winner R.J. Cooper Rogue 24, Washington, D.C., and Gypsy Soul, Fairfax, VA JBF Award winner R.J. Cooper treats discerning D.C.-area diners to modernist American cuisine with fanciful 24-course menus at one of his restaurants and an intimate study of Mid-Atlantic farmland at the other. Join us at the Beard House for his elaborate Brandt Beef dégustation and the opportunity to taste both of his lauded concepts under one roof. MENU Hors d'OeuvreCorn Cob"“Smoked Hanger Steak Tartare with Black Garlic Aïoli, Quail Egg, Creamed Corn Sponge Bread, Corn Silk, and Puffed Corn Smut Bone Marrow with Catalina Island Sea Urchins, Soft-Scrambled Eggs, and Antler Mustard on Ink Toasts Pastrami-Cured Tongues with Fermented Collard Greens and Pickled Mustard Seeds on Marble Rye Biscuits Beef Heart Bresaola with Burrata Skin, White Truffle Jelly, Dehydrated Malted Sponge, and Preserved Meyer Lemons DinnerOxtail Fibers with Chawanmushi, Miro Shiitakes, White Soy, Black Truffles, and Wild Clover Beef Bone Broth with Lobster, Sea Grapes, Poached Coral, Smoked Tallow, and Fried Testicles Tendon en Gelée with Sprouted Lentils, Burrata, Tendon Puff, Concentrated Beef Juices, and Meadow Sorrel Almond Wood"“Grilled Rib-Eye Cap with Charred Onion Soubise, New Crop Onions, Leeks, and Romesco Yakitori-Grilled Naked Kagoshima Wagyu Beef Short Loin with J.Q. Dickinson Salt and Yuzu Barbecue Sauce Smoked Beef Heart Fat"“Caramel Panna Cotta with Porcini Sponge, Fig Jam, and Honey Cap Fat"“Infused Chocolate Crémeux with Sage Moss, Black Truffle Sorbet, and Branches Happy Endings A SELECTION OF FINE WINES WILL BE SERVED WITH THIS DINNER.

Why a smart phone is only as smart as its user......... the deal every monday through march.....lunch and dinner ballot sorry phones tries to out think me no ipa.....only champagne of beers special the winners get swag from patriot harley davidson

ALL RIGHT ROCKHEADS............YES DON I AM USING ALL CAPS SORRY............GYPSY SOUL WAS CHALLENGED BY THE FAIRFAX COUNTY FIRE DEPARTMENT TO A CHILI COOK OFF....WITH PROCEEDS TO GO TO THE WORLD FIRE FIGHTER GAMES........ 10 BUCKS FOR TWO BOWLS A BALLET AND 3 DOLLAR HIGH LIFES!

yes and yes............sourcing is easy now its in season and we get the raw roe cure it

Menu starts this weekend: Again only for DR.COM we offer our industry discount when you mention DR.com on your reservation. rose petal/violet/paper smoked gazpacho/hot oyster crema sour cream & beer yeast meringue/tennessee caviar tazmanian sea trout skin/smoked trout/little eggs/wild dill whipped pigs tail/dehydrated cabbage/mustard seeds marrow mousse/pickle puffs/apple skin powder rolled oat cracker/venison/wild blueberry preserves avocado/corn nuts/madai/finger lime/mezcal/sorrel/fresh wasabi romaine/white anchovy/reggiano/jicama/aerated caesar dressing kushi oysters/smoked cucumber pearls/yuzu-sake air chipped foie gras/quince/apple/cranberry/granola dover sole/grenabloise artichoke velouté/truffle sponge/parmesan/lemon coffee cured beef/capers/grass/buttermilk sponge/crustacean emulsion sea cucumber/bone marrow/cipollini/wild rice/buffalo butter nage monkfish/lardo/cepe mushrooms/nasturtiums/smoked hay-red wine jus duck liver agnolotti/pistachios/brown butter/old balsamic vinegar duck breast/leg bonito/beet/persimmon/beet green kimchee beef short rib/beluga lentils/syrah infused mascarpone/veal tendon rogue blue cheese/almond/raisins/verjus air lychee/coconut/lime banana/butterscotch/walnut coffee/hazelnut/chocolate Jaunt smoked gazpacho/hot oyster crema whipped pigs tail/dehydrated cabbage/mustard seeds avocado/corn nuts/madai/finer lime/mezcal/sorrel/fresh wasabi romaine/white anchovy/reggiano/jicama/aerated caesar dressing artichoke velouté/truffle sponge/parmesan/lemon monkfish/lardo/cepe mushrooms/nasturtiums/smoked hay-red wine jus duck liver agnolotti/pistachios/brown butter/old balsamic vinegar beef short rib/beluga lentils/syrah infused mascarpone/veal tendon rogue blue cheese/almond/raisins/verjus air banana/butterscotch/walnut coffee/hazelnut/chocolate happy endings Our 3 course and 5 course menus are posted here: http://www.rogue24.com/downloads/rogue24-menu_3course_5course.pdf Any questions? Please feel free to ask..........

I was just saying to myself. Chef. There isn't enough texture in the jaunt. I agree. We play with the jaunt to introduce the concept to our guests. Unlike minibar we let our guests have options. We change the menu often. The journey is our complete thoughts. It's like a great jam band show. If you only listen to half you only get half the effect. We try to assimilate it and make sure our guests are satisfied and somewhat full with the jaunt. Thanks for the post. Glad you all enjoyed.

Here is a link to the menus at rogue 24........we have started to do 24 menus of rogue 24 meaning the menu changes every other week. http://www.rogue24.com/downloads/rogue24-menu_3course_5course.pdf The alley, why can people walk down for a small3 dollar coffee, but the house next door is doing some of the best and most creative food int the city if not the east coast. Hmmmm and $44.00 for 4 drinks and 4 bites is a steal, again Bryan crafts cocktails that are above and beyond. He is so above the bar. (figuratively). Value? This is value. The new Journey menu in stars the Jaunt. pickled rose petal/violet powder/paper *smoked gazpacho/hot oyster crema sour cream & beer yeast meringue/tennessee caviar tazmanian sea trout skin/smoked trout/little eggs/wild dill *whipped pigs tail/dehydrated cabbage/mustard seeds marrow mousse/pickle puffs/apple skin powder rolled oat cracker/venison/wild blueberry preserves gin cocktail sea urchin/mango gazpacho/avocado/coconut/puffed rice *traviso/blood orange/beets/begonia/yogurt *kushi oysters/smoked cucumber pearls/yuzu-sake air sake foie gras custard/quince/apple/cranberry/granola cháteau doisy daní«/cru classe/sauterne/barsac/fr/'11 *dover sole/spinach/brown butter/lemon/croutons/capers *smoked cucumber/squid jerky/ice lettuces/apple/charred sepia broth sea cucumber/bone marrow/cipollini/wild rice/buffalo butter nage white burgundy coffee cured beef/clover/buttermilk sponge/crustacean emulsion *mascarpone-smoked potato agnolotti/mangalista ham broth/runny egg pinot *rich broth of squab/liver/truffle/dehydrated nasturtium & flowers squab/pine nut milk/lion's mane/soy nut/raisin/turnip tops *beef short rib/beluga lentils/syrah infused mascarpone/veal tendon Australian syrah *parmesan pudding/dehydrated black truffle sponge/artichokes *lemongrass/mint/basil banana/butterscotch/walnut/bourbon *chocolate/hazelnut/coffee part deux sineann/"the precious"/gewí¼rztraminer/newberg/or/'13 *happy endings/little things/small bites

We (R24) are adding some fantastic dining options and have decided that we (R24) don't want to be an elitist restaurant, that people believe it is just for special occasions. So starting next week, we will be enlisting new menus: 3 course menu with options to choose, a 5 course menu with options to choose with our Jaunt and Journey menus. 3 courses: 45.24 5 courses: 65.24 Let the games begin.

We (R24) have the ability to create individual menus around dietary and religious dietary restrictions. As well, the service has become genuine and comforting. Service in the suburbs still the arrow in my ass

rogue 24

Will be back on the menu next weekend. Funny thing, it must be in the stars. Bridgette, the older and smaller of our twin girls, said to me about an hour ago, " Papa, you have to put back on the pig head got it!" I replied "Oh, I didn't know you were the boss!" She said, "Really? the proper replay is 'Yes Chef, Got it!'" And so there is my day.

Yes, That is what it was. We sorted it out. Thanks

Could you please tell me the name of your server. As well, we don't flour our fries. So I cannot imagine what you have tasted. Please expand on that for me so we can better the product. We don't do specials because we change our menu daily. And we were not out of tea. Why I need to know who the server is. We brew our iced tea, they should have let you try it, I apologize for that, it shouldn't have happened. And we do have a coat closet, don't know what they were thinking. please email me directly chefrj@gmial.com thanks chef

Yes ma'am it does. We have a fantastic bar team. All are craftspeople and are extremely entertaining. -chef-

I first met Eric Ziebold years ago at the Laundry, briefly over a beer and playing pool at a near by bar after service. I then was reintroduced to him when he moved to town. I was just hired to be the chef de cuisine at Vidalia and he was in the final process of opening CityZen. I as a cook have great memories of us growing in the same chef generation, he quietly led us to the growth of small farmers with connection to what we were doing as cooks in a fine dining atmosphere. Eric is not dead, nor his passion and drive for excellence, however his stage must be changed. Here here to a great cook now starting on a new path. My your growth be fulfilled with success.

Thanks to the football gods that the Lions are playing the Bears, cause the bears suck and we should get a win. That the Michigan Wolverines will get destroyed by the damn buckeyes and we will have another coach next year.......a few prayers for Jim Haurbaugh. That my cooks can finally get their stations set and ready to feed 200 of my closets friends....... Happy Turkey Day

This is a simple recipe. Medium heirloom carrots we peel them. Toss with orange infused oil thyme Rosemary roast at 400 until tender. When the are done. We drizzle with burnt orange infused honey. Simply caramelize oranges that have been cut in half and dipped lightly in honey place onto a hot cast iron skillet or grill. Mince caramel used. Squeeze the juice into the honey and mince the zest to toss on the carrots.

These are the same laws we live by at both GS & R24 service is a lifestyle not a job. 1. Not acknowledging guests with eye contact and a smile within 30 seconds. First impressions count! 2. Not thanking the guests as they leave. Last impression! 3. Not remembering the guests' likes and dislikes! 4. Not opening the front door for guests. 5. Silverware set askew on the tables. 6. Tabletop that isn't picture perfect. 7. Forks with bent tines. 8. Unevenly folded napkins. 9. Chipped glassware. 10. Tables not completely set when guests are being seated. 11. Dead or wilted flowers on the tables. 12. Tables that are not leveled. 13. Salt and pepper shakers that are half empty. 14. Salt or sugar crusted inside the shakers. 15. Carelessly placed items on the tables. 16. Table linen with small holes, rips or burns. 17. Clutter or junk. Watch the trays, gueridons [small tables], etc. 18. Pictures on walls not leveled. 19. Tables not properly cleared. 20. Burned-out lightbulbs. 21. Clattering dishes. Be quiet! 22. Dropping china, silverware or glassware. 23. Murky or smelly water in flower vases. 24. Wobbly tables or chairs. 25. Broken chairs. 26. Needing to be center of attention. Give the ego a break! 27. An "I'm doing you a favor" attitude. 28. Socializing with certain guests while ignoring others!!!!!!!!!!!!!!!!!!!! 29. Being too familiar or excessively chatty. 30. Having a visible reaction to the amount of the tip. 31. Ignoring obvious attempts to get attention. 32. Making light of a guest's complaint. 33. No sense of humor. 34. Orders that arrive incomplete. 35. Not acknowledging guests as soon as they're seated. 36. Not providing service to tables in order of their arrival. 37. Wrong pacing: meal service too fast or too slow. 38. Not providing a place for meal debris -- e.g., shells! 39. Food sitting visible on gueridon [small table]. 40. Necessary condiments that don't arrive with food. 41. Lack of eye contact. 42. Talking to the order pad. 43. Not repeating each item as the guest orders. 44. Not naming each item as you serve. 45. Addressing the woman as "the lady." (Times are changing!) 46. Thumbs on the plate during service. 47. Stacking or scraping dishes in front of guests. 48. Approaching a table with another table's dirty dishes. 49. Entering the guests' conversation without invitation. 50. Interrupting or asking questions while a guest's mouth is full. 51. Handling silverware by the eating surfaces. 52. Holding glasses by the bowl or rim. 53. Language that is too formal or casual. 54. Asking men for their orders before asking women. 55. Not having total focus when at the table. 56. Giving guests the feeling of being "processed." 57. Not really listening when spoken to. 58. Being too hurried to be attentive. 59. Not establishing rapport with the guests. 60. Appearing stressed or out of control. 61. Not bringing something the guest requests. 62. Providing inconsistent service. (Dig down, you can do it.) 63. Not bringing a replacement (sugar, butter, etc.) before taking the empty one away. 64. Not removing extra place settings. 65. Inability to answer basic menu questions. 66. Not knowing what brands are carried at the bar. 67. Placing a cocktail napkin askew or upside down. 68. Not warning about hot plates or beverages. 69. Dropping plates instead of presenting them. 70. Not bringing all the serviceware needed for the menu item. 71. Serving with an elbow in the guest's face. 72. Inconsistent service methods. 73. Not refilling water or coffee. 74. Not moving with the "speed of the room." 75. Not checking back within a few minutes of serving the course. 76. Not visually checking on each table regularly. 77. Not clearing one course completely before serving the next (e.g., toast, finger bowls). 78. Removing plates before all guests are finished. 79. Clearing plates without permission. 80. Not clearing plates promptly. 81. Vanishing waiters. 82. Not continuing to service the table once you have presented the check. 83. Watching while the guest completes the credit card slip. 84. Dribbling wine on the table while pouring. 85. Resting the wine bottle on the rim of the glass. 86. Spilling food or beverage. 87. Wet, stained, or incorrectly added checks. 88. Poor personal sanitation practices (touching, scratching, etc.). 89. Standing around doing nothing. 90. Using poor grammar when addressing a guest. 91. Pointing in the dining room. 92. Rattling pocket change. 93. Walking past items dropped on the floor!!!!!!!!!!!!!!! 94. Answering a question with a question. 95. Soiled or ill-fitting uniforms. 96. Filthy footwear. 97. Slouching or poor posture. 98. Distracting accessories. 99. Obvious hangovers. 100. Bandages on hand. 101. Smelling like cigarettes. 102. Excuses for anything -- anytime. 103. Personal conversations loud enough for guests to hear. 104. Whining or complaining. 105. Arguments or displayed anger. 106. Flirting with guests. 107. Speaking in incomplete sentences. 108. Not serving hot food hot. 109. Cold bread or rolls stale around the edges. 110. Incomplete orders. 111. Improperly chilled wine or beer. 112. Drinks without a stirrer or straw. 113. Improper glassware. 114. Dried-out or slimy fruit garnish. 115. Lukewarm coffee. 116. Overly strong or weak iced tea. 117. No fresh glass with a fresh drink. 118. Water, iced tea or coffee not promptly refilled. 119. Coffee in the saucer!!!!!!!!!!!!!!!!!!! 120. Pouring anything from a stained container. 121. Awkward, improper or inept wine service. 122. Popping a champagne cork. 123. Pouring regular coffee into a cup instead of decaf. 124. Not getting the order right the first time. 125. Serving the wrong drink. 126. Not serving wine promptly. 127. Dirty or spotted flatware. 128. Crumbs on chairs. 129. To be continued ...

The bartender in question has not been terminated. However he will be in the dish room for the next 10 days.

Thank you again JBag57, I have found out who this was, now there has been some significant changes in his employment. Please let me know when you would like to join us again I will certainly make sure you will have a great dining experience. Please email me directly chefrj@gmail.com

I'm in San Diego cooking at wine and food festival, this is not what I want to read when i wake in the morning. Can you please email me or even here and tell me who the bartender was, or even describe him. I just looked at the schedule and say we had 3 bartenders on last night. This should and will not happen again. I guarantee by the time the day has ended there will be major changes with this persons employment.

He was the chef of Ubuntu, on of the best vegetarian meals I have ever had in my life. Back in the day in Napa. Yoga studio and restaurant. He change my thoughts on vegetables and cooking with vegetables.

Yes Joe I agree with you completely. As for our policy at Rogue24. We take reservations 1 month in advance and with any private party a 50% deposit must be made to hold the date. If the party cancels within 1 month they loose there deposit. If a party wants rogue the day we have reservations, and we have to cancel the reservation,, the party pays for their experience at any future date. With all upgrades involved. Standing on a street for a table at a restaurant, I just don't get. Like begging for them to cook for you. Takes the hospitality out of hospitality.