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

This is one word I thought I'd never see you type.

Why a smart phone is only as smart as its user.........

OK, I am probably in, but need some further DEETS.  (is that term still used outside of the bug spray world?)

When? (I assume the where is at Gypsy Soul, but maybe not)

Would I get a ballet or a ballot? (or maybe I misunderstood entirely)

Can you do a $5 IPA in lieu of the Champagne of Bottled Beers?

Sounds like a great challenge!

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.

It was our first time. I did really like it and would go back in a heartbeat. We both thought it was really good value and really liked it. I just thought it could be a little better- just a little and then it would be in one of our very top top meals.

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.

RJ, Choirgirl24 thinks it won't work in this situation - why do you think it would?

As an aside, Rogue 24 remains consistently underrated amongst people who should know better.

We (R24) have the ability to create individual menus around dietary and religious dietary restrictions. As well, the service has become genuine and comforting.

Big agree with the "aside."  I'd like to see Gypsy Soul approach R24s level (adjusting for the obvious differences in menu) but still new so working things out.

 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-

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

I bet Gypsy Soul would do a great Thanksgiving (they appear to be open and have reservation availability on Opentable); the Southern-inspired menu seems like it would translate well to a hearty holiday meal. (I'm going to attempt to recreate their delicious honey-orange glazed carrots for my own Thanksgiving!)

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.

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

Tonight was my third visit to Gypsy Soul.

First visit: Somewhere around early October.  My wife and I, and a longtime friend of ours back home from California.  (the three of us each grew up less than two miles from what is now the Mosaic District).  We got the pimento cheese dip and chicken skins for starters, both of which were very good.  I may be in the minority, but being on blood pressure and cholesterol medicine, for the chicken skins, the juice may not be worth the squeeze.  Main courses were crabcake, rabbit, and, for me, the GS burger.  Sides of corn and mac and cheese (plain).  Reports were good on the crabcake and rabbit, and my burger was one of the best I have had in a long time.  Service was handled mostly by a floor manager, as our server seemed pretty clueless.  In fact, I had to talk our friend into going here, invoking RJ's reputation as a chef, because she had read a number of reviews on Yelp complaining about the service.  We might have been in that boat were it not for an attentive manager.

Second visit:  Just me, about a week later, back for the GS burger.  I sat at the bar, and had a very attentive bartender, even though the bar was pretty much full and he was painstakingly making those fancy cocktails.  The burger was once again great.  I ordered it without onions, and Chef RJ overheard me, and said that the bun had onions in it.  I noted that I was aware of that from my previous visit, and that whatever amount was in the bun would be fine.  (I am not allergic, I just don't like them, and on the first visit, I pretty much ate the burger without the bun due to having ordered apps and sides).  He tried to talk me into trying the onions, but I resisted.  He still had a small plate of them sent out with my burger, which I tasted, but opted out of.  I can see, however, that an onion lover would probably go nuts over these.

Third visit:  Just me, tonight, with the GS burger as a backup plan, and thinking I would try something different.  I sat at the bar again, and was greeted reasonably promptly by the bartender, who provided a menu, water and a place mat.  My sip of water was pretty good.  That was as far as it went.  I sat for about 10 minutes, which seemed longer because I was the only person at my half of the bar (and there were only four people at the other half of the bar, which was manned by another bartender), watching my bartender meticulously attend to matters other than waiting on me.  He did some work on a couple of checks and carefully studied his work product while standing no more than five feet in front of me.  I had meanwhile studied the menu, was ready to order, and had my hands together resting on top of the menu.  Without even looking up, he moved over to mid-bar, where the food is run to the tables.  He reviewed the checks he was holding for a little while longer, and then went up into the table area.  After waiting a couple of more minutes for him to return, I decided that I had chosen the wrong night to eat here, and got up and left.  If it had been crowded and had it looked like he had a lot of balls to juggle, I would have hung in there at least for some additional amount of time.  Did I mention that I was the only one seated at his half of the bar?  Oh, yes, I did

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.