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RJ Cooper

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  1. RJ Cooper
    There is a vary easy solution for this. We experienced this at Gypsy when we first opened. Two tops are much easier to fill on weekends by walkins when guests dont show. We allow 15 minutes. After that, the twos will be filled with walk in guests. Four tops and larger, we now take a credit card to hold the table with a $25.00 no show fee, not a cancelation fee but a no show fee, per how many guests that have made the reservation for. As the same as a doctor, hotel, psychologist, or any other service, you show once you have to pay if you miss. We now have 1% no shows.
  2. RJ Cooper
    It is really shocking that we can't get but a few to walk down the alley and experience some of the most exciting food and beverage in the city. Dara Jimenez has indeed taken the service to new levels. Bryan has some of the best cocktails in the area. journey menu for 125 bucks. $5.21 per course.......hmmmm math this is old math simple division not this new math that the twins are learning. The jaunt menu 70 bucks per person 12 courses. That $5.83 per course.... The SpiritsBar is 44 bucks for 4 drinks and 4 bites. That is just over 5 bucks for a hand crafted cocktail and a tasting plate. So here is the fall menu. If you all make a reservation though the website or call. And mention your a member of the Rockwell gang. We or I will institute the 10% industry discount on the menus. 1. smoked preserved tomato ice/pickled green tomato/jalapeno/sea urchin 2. kelp laver 3. beer yeast meringue/crème fraiche/ossetra caviar 4. celeriac/apple skin/meadow sorrel/coriander bouillon 5. whipped pigs tail/dehydrated cabbage/mustard seeds 6. marrow mousse/pickled turnip/celery leaves 7. rolled oat cracker/venison/wild blueberry preserves 8. scallop/dashi/finger lime 9. raw goat/spiced pumpkin/indian lime 10. yogurt/black sesame/shisho/preserved plum 11. smoked cucumber/baby lettuces/charred sepia bouillon 12. wild brook trout roe/forbidden rice/turnip 13. basil snail/potato/garlic 14. foie gras/black walnut/quince/spicy herbs 15. squab/persimmon/beet/pistachio/spice bush 16. bouillon of pastured animals/smoked beef fat/lobster legs 17. beluga lentils/vealtendon/mascarpone 18. abalone/path valley beans/mashua/black vinegar 19. charred coulotte/many onions 20. goat's cheese/tiny radish/pumpernickel 21. coconut/yuzu/basil/lime 22. caramel/fig/porcini/honey 23. chocolate/cinnamon/malt/coffee 24. happy endings Hope to see you all soon
  3. RJ Cooper
    It is really shocking that we can't get but a few to walk down the alley and experience some of the most exciting food and beverage in the city. Dara Jimenez has indeed taken the service to new levels. Bryan has some of the best cocktails in the area. journey menu for 125 bucks. $5.21 per course.......hmmmm math this is old math simple division not this new math that the twins are learning. The jaunt menu 70 bucks per person 12 courses. That $5.83 per course.... The SpiritsBar is 44 bucks for 4 drinks and 4 bites. That is just over 5 bucks for a hand crafted cocktail and a tasting plate. So here is the fall menu. If you all make a reservation though the website or call. And mention your a member of the Rockwell gang. We or I will institute the 10% industry discount on the menus. 1. smoked preserved tomato ice/pickled green tomato/jalapeno/sea urchin 2. kelp laver 3. beer yeast meringue/crème fraiche/ossetra caviar 4. celeriac/apple skin/meadow sorrel/coriander bouillon 5. whipped pigs tail/dehydrated cabbage/mustard seeds 6. marrow mousse/pickled turnip/celery leaves 7. rolled oat cracker/venison/wild blueberry preserves 8. scallop/dashi/finger lime 9. raw goat/spiced pumpkin/indian lime 10. yogurt/black sesame/shisho/preserved plum 11. smoked cucumber/baby lettuces/charred sepia bouillon 12. wild brook trout roe/forbidden rice/turnip 13. basil snail/potato/garlic 14. foie gras/black walnut/quince/spicy herbs 15. squab/persimmon/beet/pistachio/spice bush 16. bouillon of pastured animals/smoked beef fat/lobster legs 17. beluga lentils/vealtendon/mascarpone 18. abalone/path valley beans/mashua/black vinegar 19. charred coulotte/many onions 20. goat's cheese/tiny radish/pumpernickel 21. coconut/yuzu/basil/lime 22. caramel/fig/porcini/honey 23. chocolate/cinnamon/malt/coffee 24. happy endings Hope to see you all soon
  4. RJ Cooper
    All thank you for your support. As Don has already added one of my truly talented sous chefs back in the onion days is back home. Chef de Cuisine John "The Bull" Engle, was with the crew of Harper McClure, John Melfi, Hamilton "Hambone" Johnson, Ricky "Ding-a-ling" King and many more. It was a great time at the onion back then, more shit talking the shit stirring. He will be there with Jenna, Chao, Jeff and David so I can play some more at Rogue. (FYI new menu coming next week, I guarantee it will blow away many many in this area and country. Not to sound like a d*ck) The crab mac, is special because we get three sisters crab from the bay. This will be gone soon all, crab meat is getting to the $30.00 per pound mark. We will be doing Thanks Giving Dinner a la carte from 1 pm to 8 pm that day. Come get it.
  5. RJ Cooper
    Justin, We are not. The contractors will (so they say) being finishing up the punch lists.
  6. RJ Cooper
    Here is the new lunch menu we started yesterday breads: basket of 4 onion-rosemary focaccia "¢ lard-sage biscuts "¢ callah "¢ cornbread 6 fresh churned infused butter & smoked sea salt beginnings & soups miller farm smoked gazpacho/whipped avocado/olive bread 10 martin's ranch beef tartare/grilled romains/black garlic/anchovy/parmesan* 12 pimento cheese/scallions/lavash 12 smoked albacore dip/lavash 9 deviled eggs/rural/ham/togarashi 6 gypsy chips/vidalia onion-scallion dip 8 leaves & things detroit greek salad/ruby onion/beets/cucumber/romaine/feta 10 bibb/pear/shallot/tarragon/bacon/rogue blue 12 24 hour chopped salad/country ham/green goddess dressing 12 additional proteins to add to salads: pulled chicken salad 6 cured country ham 8 grilled fish of the day* 10 grilled beef of the day* 12 wild shrimp in pickling brine 12 breakfast for lunch: arcana eggs from path valley farms biker's breakfast/3 eggs/pencil cob grits/collard greens/sausage* 16 bandera texas hill country fried steak/robuchon potatoes/mushroom gravy* 18 sandwich entrées: gypsy chips & cole slaw "red neck" cheesesteak, pork belly/LTO/cheddar 14 pulled chicken salad/bacon/LTO/tarragon mayonaisse/challah 12 gypsy soul burger/grassfed beef/LTO/cheddar/onion-potato roll* 14 entrees: with southern & regional influences carolina shrimp/anson mills grits/onion-tasso gravy 19 chicken fried bobwhite quail/ anson mills grits/greens/gizzard gravy 16 old spot pork belly/tsire/field peas/okra/apples** 18 grilled vegetables from our farm partners/carolina gold risotto 16 chesapeake jumbo lump crab/gypsy chips/cole slaw/preserved lemon aioli 18/34 lunch crush 15 for a quick lunch only at our bar featuring 3 dishes composed daily heirloom grains & tubers farrow piccolo/brined tomatoes/basil/mascarpone 9 anson mills grits/foraged mushrooms/preserved truffle 14 first dug potatoes/roasted garlic/rosemary 9 farm vegetable smotherd greens/bacon/vidalia onions/hot vinegar 6 pv okra stew/tomatoes/cinnamon 6 pv carrots/orange-caraway-honey 9 silver queen corn creamed 7 macaroni & cheese: cave age cheddar/goat cheese baked/ritz style cracker crust 8 country ham 10 bay crab/bay spice 14 Desserts peanut butter mousse/milk chocolate/concord grape jelly** 8 milk chocolate pudding/caramelized banana/rosemary/peanuts** 9 meyer lemon poundcake/blackberry compote/goat cheese ice cream 9 caramel cremeux/bourbon jelly/candied pecans 9 peach-honey-brandy crisp for two/sour cream ice cream 14 cucumber sorbet/gin gel 6 chocolate/chocolate mint ice cream
  7. RJ Cooper
    So we are going to have the inaugural collaboration dinner on September 21st Sunday Night Chef Jam dinner. chefs: Katsuya Fukushima-Daikaya John Mooney--Bell, Book & Candle NYC, Bidwell DC Spike Gjerde--Woodberry Kitchen, Parts & Labor etc., Baltimore Lee Gregory---The Roosevelt, Richmond VA Ian Boden--The Shack, Stauton VA RJ--Gypsy Soul, Rogue 24 Giane--Rogue 24, Gypsy Soul Details will be announced soon. Save the date.
  8. RJ Cooper
    Sneak Peak of this weekends brunch menu......reservations start at 11 am Saturday brunch buzz: our creations & classics 9 in the works fresh juices: from our farm partners & organics citrus 6 watermelon-chocolate mint texas ruby grapefruit cara cara orange heirloom tomato green-hippie jam morning breads: basket of 4 cornbread "¢ sage-lard biscuit "¢ zucchini apple sauce "¢ pumpkin-ginger doughnut 6 fresh churned butter "¢ gypsy soul jams & jellies pantry snacks pimento cheese/bread crackers 6 deviled eggs/country ham/togarashi 6 pickled partridge eggs/pearl onions 8 beginnings pecan-roof top honey bun 8 gypsy soul sheep yogurt/granola/roof top honey 8 detroit greek/beets/heirloom feta/tomatoes/cucumber/romaine 10 chicken fried chicken skins/roof top honey/snake oil 9 smoked albacore dip/flat bread smith's fields farm pole beans/65° degree aracana egg/caraway crumble 12 eggs: pasture raised scrambled eggs/ sea urchin/lemon/kelp infused crème fraiche/arugula salad 22 63° aracana eggs/cocoa biscuits/mustards/crawfish-tasso blanquette 18 foragers omelet/mushrooms/smoked gouda/truffle/dandelion 19 67° aracana eggs/chesapeake bay crab/maque choux 20 biker's breakfast/3 egg over easy/grits/collard greens/sausage 18 southern specialties buttermilk-blueberry flap jacks/gypsy granola/path valley maple syrup 14 chicken fried chicken livers/waffles/little onions/black pepper gravy 16 carolina shrimp/anson mill's pencil cobb grits/alliums/tasso 22 confit shoat/red wine pear butter/candied cabbage/coush coush 18 chicken fried steak/robuchon potatoes/fried egg/mushroom gravy 20 morning meats 6 nueske's bacon/applewood smoked/wittenberg, wi benton's smoky mountain bacon/hickory smoked/madisonville, tn timber creek farm "pan rabbit"/amish recipe/apple butter gypsy soul spicy breakfast sausage gizzard-pork-black pepper gravy/sage biscuit 10 farm vegetables smothered greens/bacon/vidalia onions/hot vinegar 6 pv okra stew/tomatoes/cinnamon 6 pv farms baby carrots/orange/caraway 8 heirloom grains & tubers first dug potatoes/roasted garlic/rosemary 9 pencil cob grits/foraged mushrooms/truffle emulsion 14 macaroni & cheese: cave age cheddar/goat cheese plain/baked/ritz cracker topping 8 country ham 10 chesapeake jumbo lump crab meat/bay spice 12 Desserts milk chocolate pudding/caramelized banana/rosemary/peanuts** 9 meyer lemon-poppyseed pound cake/blackberry compote/goat cheese ice cream 9 caramel cremeux/bourbon jelly/candied pecans 9 peach-ginger crisp for 2/sour cream ice cream 14 cucumber sorbet/gin tapioca 6 chocolate/chocolate mint 6
  9. RJ Cooper
    what do you wanna eat for brunch?
  10. RJ Cooper
    Thanks for the feedback. It has been 3 years since I have designed a menu that isnt based on 28 to 90 gram portions. I did however look at the cost of Chesapeake Maryland Jumbo Lump Crab at $28.00 per pound (I wont use imported) and the menu prices. So what I did was increased the portion sized of the cake to 110 grams each. As far as the lemon pledge which is vary accurate in the description. This was from the heavy hand of preserved lemon, which is in the aioli as well as the mix of the meat itself. I am usually the crab cake mixer and did not this time around. We have since trained the person to make them how I do. As well with this information, we have scaled back the preserved lemon. Of course on sunday after I read this I had to eat 1 (actually 3) to make sure this was accurate, which in retrospect was spot on. I learned to make crab cakes from an old crabber and water fowl hunter. mayo mustard cayenne lemon juice lemon zest salt pepper chives saltines fold mold Training is everything. We keep training and keep working hard. Again thanks for the feedback. Next time please send them back to me during service. RJ
  11. RJ Cooper
    This is amazing topic. I have been making and using ash for years, not only in developing different layers of flavor, also as a focal point in many dishes with wild and foraged products. I have never seen a thread that is like this, I can name old and new school chefs who use this technique. However the ash element can be extremely assertive and overpowering if not used with finesse and mastery. Now my question. Was the use heavy? Or was it finessed? The culinary world is not one of new its one of old that has been redeveloped.
  12. RJ Cooper
    Of course Don. Although today bike is sleeping undercover, she doesn't like rain.
  13. RJ Cooper
    Thank you all for coming out last night. I really appreciate the support. Breadcrumbs: its a brand new pos system with bugs that we are working out with the techs......its been one big pain in the ass for the foh managers, however the system for what it is, it will rock. AC: Like most construction, they get to the "oh I'm done" and then they forget that the air needs to be balanced. Something I have been asking for now two weeks. I didn't know this was such a specialty, I will probably have an easier time getting a reservation at NOMA then them out next week. Menu: We couldn't start out of the gate with the vision of the menu, we needed to start small and evaluate the skill set then add to the menus. Note: Brunch the weekend after Labor Day. With lunch soon to follow. Timing: The POS system threw off the timing and rhythm of the kitchen. The longest time was 25 minutes to roast a rabbit last night which wasn't bad. However the course structures had a bug that was fixed last night. (Note: The FOH managers are working their asses off and have combated all the bugs that have come up. They are true worriers.) Wine List: We didn't really understand VA. But the list will start to grow in the next couple weeks. Yes I did tell someone to get the fuck away from me, after several of his mental mistakes of ringing in the same table three times. All in all I have opened many restaurants. This has been, on a mental level, one of the easiest I have had. On a physical level, I haven't stopped moving since we got the health inspection. I will be here most nights, the harley will be out front. Thanks again for the feedback. RJ
  14. RJ Cooper
    Can't run before you crawl!
  15. RJ Cooper
    OPEN FOR BUSINESS RESERVATIONS ON OPENTABLE.
  16. RJ Cooper
    We are shooting for the 23rd of July. Of course that depends on Fairfax County bureaucracy. Opentable is being installed as I type. -chef-
  17. RJ Cooper
    Yes the roof deck is still hung up in the great Fairfax bureaucracy. We will be finishing it in the second phase. rj
  18. RJ Cooper
    Did you know, Rogue 24 has the second smallest bar in America. A bar dedicated to those enthusiastic about the craft of cocktail making. Chef-Tender Bryan Tetorakis, is a cook, a damn good cook, but his libations are crafted better then the food he cooks. Our spirits philosophies are the same as our food......no boundaries, create infinity. With that our 4x4 for $44 is worth the try. Four cocktails and four bites.......We create food to be paired with the cocktail. WOW what an approach not just sliced meats, olives, bar junk or cheese. Its creative its a deal.
  19. RJ Cooper
    Or rogue24 don. We haven't seen you in two years
  20. RJ Cooper
    ITS BULL SHIT!!!!!!! IM TRYING TO GET SOME BOOTLEGGED IN!!!! FUCK PAPPY THIS IS THE BOMB!!!
  21. RJ Cooper
    Frank Ruta and I share an incredible career milestone together of the 2007 James Beard Award for MidAtlantic. Chef is the extremely talented percussionist in a Jam band that has been kicking out great beats for years and years. He has inspired so many cooks, me included in this region and country without high visibility. Thank you for your craft and service to our art. It takes a leader to teach dedication, it takes a master craftsman to teach finesse, it takes loyalty to teach determination, you have shared it all. Chef my kitchen is always open to you and yes we do make stocks. Enjoy a much needed break, we have a table for you and your family at Rogue 24 anytime.
  22. RJ Cooper
    Go to LaColombe next to Rogue 24 best coffee in the city.....no frills no hipsters no bull shit
  23. RJ Cooper
    I don't read Alan Richman, nor do I remember meeting him or even cooking for him in the past. I find him to be extremely biased based on public relation firms lobbing him for their clients which is not based on any real credibility on food, dining or the crafts. What I do find extremely insulting and even more on point, it this article on egotarian cuisine . Im not a scholar, nor can I write a paper on methodology however I do know the craft of cooking. When I stand at the center island of Rogue 24 I cook with my teams to create an experience. This is not out of ego, its out of the passion for the craft. I would not have been able to do this at 27 I did not have the skill set nor the maturity or what is most important the experience of mastering the craft to create what we do. However calling what I do egotarian cuisine slaps my face when I spend 80 to 100 hours a week, creating the experience. Unlike the "master chef" down the street, I am there everyday. When I started this lifestyle of a cook, there was a path that was carved out of tradition from the Careme days. From the commis de cuisine to the chef de cuisine, there was a time when a chef, the leader was a grumpy man with a starch white jacket. This was the prize after your reached the end of the long path of learning. You worked hard to achieve the next level. You sacrificed for the craft not for the media attention. Is what he did to change the organization and the methods of cooking egotistical? Big grandiose banquets that would last for days? To have the guest call out for him on a regular bases and shower him with champagne and praises. We work and sacrifice for the craft. I and others whom create these kind of experiences out of our years of learning are not looking for the praise as the chefs whom kick start their careers on prime time. We work on: sourcing balance flavors creation And to try and build the perfect and elusive dish.
  24. RJ Cooper
    Charles as you know I just go with the jam.......let the music never stop......concepts are cliches made up for media so they can catagorize
  25. RJ Cooper
    Since its late I am waiting for a reduction of huckleberry vinegar and wild hare cuison to redux for the wine dinner for tomorrow evening. Some quick facts about GS: 135 seat on the main floor dining room 18 to 20 bar stools around an open chef-tender curated bar the bar frames the open kitchen and chefs island hand crafted spirits only with classic and modern cocktails (yeah no absolute) we will have beer with flavor however we will have land shark (everyone who knows me knows i don't like beer with flavor would be much happier with a land shark then some craft something or other) there will be NO reclaimed lumber there will be NO edison lights there will be NO exposed brick the building was built in 2012 the food will be SOUTHERN GROUND MODERN INTERPRETATIONS OF REGIONAL COOKING we will have a somm driven wine program there is a roof deck this is for DINING not dude lets go do shots and drink beer 70 seats or so food to be determined but only cooked in on or around a wood hearth cocktails will be picnic tiki and outside focused Gypsy-the traveler to find food stuffs (me) Soul-the soul of the community (food, dining) And throwing around ideas for bluegrass brunches on the deck PEACE
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