RJ Cooper
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Everything posted by RJ Cooper
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It took me 1 hour and 20 minutes to get fro my house in McLean to WTF where my gym is today. Going to Reston I wouldn't have hair left, or a new Harley!! -
GypsySoul is in the process of construction, opening when the summer winds blow.
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It is to bad that your judging our craft and what our experience is by a debate. We take great pride in what we do and the experience we give. Constructive criticism is much more acceptable when adjatives of meh are not used. Give feedback with respect and dignity. All we want to do is give our guests the best possible experience and with proper feedback we can learn from it makes the experience we give better. "Rogue 24 exceeded all expectations! I went for my wife's birthday. It was an amazing experience! The decor, the attention to detail, and the staff were impeccable! They even called before our reservation to research my food restrictions. They catered my half of the menu around my very strict diet, and made my experience just as memorable as my wife's. Thank you for making our night so perfect!" What other degustation formats do this?
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I made a terrible mistake on the pricing of this dinner. It is actually $100.00 per person without tax and gratuity.
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THURSDAY MARCH 27TH, 2014 7:00PM Sanguis Wine Dinner at Rogue 24 Chef RJ Cooper and the team of Rogue 24 invite you to our inaugural vintners dinner. We welcome one of the teams favorite winemakers, German-born Matthias Pippig. He is the vinegrower, winemaker, and creator of the labels of Sanguis Wines from Santa Barbera, California. Prior to loosing his head completely and deciding to make wine, he was EVP of sales, marketing and business development for the country's leading artisan bread maker, La Brea Bakery and was previously involved with Campanile, and several other Los Angeles-based restaurants, as well as West Coast importer of the Marc DeGrazia Selections, Estate Wines Ltd. Matthias remains active in the food manufacturing world, helping companies develop and market new food products. Wines that are singular, compelling and beautiful rely on great vineyards and proper farming in union with a healthy dose of confidence, determination and style. Like great food, they can not exist without superior "raw materials", the land where those are grown, or with out a steady hand to shape them. Please join us for this collaborative meal featuring craft and passion. $225.00 per person all-inclusive see post below! For reservations and ticket information please email gorogue@rogue24.com or 202.408.9724. --- Menu for the Evening post card from morocco 2010 rogue 24 tapas style canapés spring 2014 loner chardonnay 2012 red king crab/ginger/chawanmushi loner pinot noir 2011 swordfish/olive components/sea grasses mule 2011 hare/morels from the vineyards/huckleberries levity 2009 japanese wagyu short rib/foraged roots/weeds wines left in the bottles chocolate & cheese compositions
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Thank you from the R24 team. We worked hard last night making the experience the best we could. The highlight for me last evening was the kiss on the cheek from one of your dining companions.
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Restaurant Week Gone Rogue!!! Please join us for our semi annual Restaurant Week Gone Rogue! We will be featuring two menus The Jaunt and the Journey. Reservations can be made online at rogue24.com,http://www.opentable.com/rogue-24 or call 202.408.9724 Please limit dietary restrictions to allergies only, the culinary team will have vegetarian menus. A credit card must be provided to make reservations and our cancelation policy will be in affect. Dates: Tuesday January 14th through Sunday January 19th The Jaunt: 5 courses $64.14 tax and service charges not included The Journey: 24 courses $114.14 tax and service charges not included Beverage pairings will be available for an additional fee. 4x4 for 44: Join Chef-Tender Bryan Tetorakis for 4 sips and 4 bites for $44.00 at our 4 stool beverage station. Sample mixes from classics to modern interpretations with 4 paired bites from the culinary team. Seating is limited and reservations are encouraged. Reservation can be made only by calling R24 at 202.408.9724.
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Rogue 24 Restaurant Week, 5-Course and 24-Course Menu Options
RJ Cooper replied to RJ Cooper's topic in Events and Gatherings
Restaurant Week Gone Rogue!!! Please join us for our semi annual Restaurant Week Gone Rogue! We will be featuring two menus The Jaunt and the Journey. Reservations can be made online at rogue24.com,http://www.opentable.com/rogue-24 or call 202.408.9724 Please limit dietary restrictions to allergies only, the culinary team will have vegetarian menus. A credit card must be provided to make reservations and our cancelation policy will be in affect. Dates: Tuesday January 14th through Sunday January 19th The Jaunt: 5 courses $64.14 tax and service charges not included The Journey: 24 courses $114.14 tax and service charges not included Beverage pairings will be available for an additional fee. 4x4 for 44: Join Chef-Tender Bryan Tetorakis for 4 sips and 4 bites for $44.00 at our 4 stool beverage station. Sample mixes from classics to modern interpretations with 4 paired bites from the culinary team. Seating is limited and reservations are encouraged. Reservation can be made only by calling R24 at 202.408.9724. -
At this point Brother its over beaten like a piallrde of veal. Its been cooked over cooked and time to let it go"¦..Later! And always RESPECT THE CRAFT! And thank you MDT we did change a system. Thats how we grange and grow with great communication from our guests! Why we don't read YELP! I am a Widespread Panic freak. When I listen to their shows, some of the rhythms are off at some point but I know they will always get it back on track.
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All take my advice drop your pants and slide on the ice
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RESPECT THE CRAFT!!! MEH. COMMUNICATE AND WE WILL BEND OVER BACKWARDS FOR OUR GUESTS. YEAH ROCKWELL ALL CAPS. AND IT SHOULD STAY THIS WAY. WE WANT TO GIVE AND MAKE GUESTS HAPPY. WE WANT TO LEARN FROM OUR MISTAKES AND GROW. WE WANT TO STRIVE AND BE THE BEST. IM sitting at a diner a vary popular well branded local Chain with two beautiful 7 year olds. Ava did not like her eggs she ordered them soft 2 eggs and sausage. They came out hard with 1 sausage. Oh and the pancakes didn't make it as well. However as a 7 year old she communicated and they fixed the problem. It's hospitality and we want to give it. From a 7 year old to anyone who walks in our door. My only real bitch is the fact of no real fat to grasp on what we did with the food. I get the wine we changed that immediately after 2 plus years in business. Thanks MDT we will now look and change that language. PEACE. THIS IS NOW DONE! ENJOY THE HOLIDAYS.
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Oh and by the way. Look up Mugaritz to see the bar of soup. If you don't try and fail you won't succeed.
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Defense of ones craft is not Nobel? We just want to learn from our mistakes. Honorably.
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Again we used his criticism as a tool and change a policy the rest is opinion and ambiguous meh? why? what part? give me some depth of thought. Never mind you all enjoy have a fun weekend. We relish criticism and learn from the good and the bad. Ambiguity is not a learning tool.
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True however he initiated the "dialog" right of wrong. The idea of a critique is to give information. WIFE THOUGHT IT WAS OK. MEH ect is not information. It's ambiguous commentary. BIG DIFFERENCE. Enough. Thanks all enjoy your turkeys.
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Because MDT we my team at rogue want to better ourselves. We already changed out description policy with your comments. Maybe we could know what else so we can be what your expectations were. I'd like to know, for consistency purposes and if I wasn't there what happened. It's called knowledgable criticism. I am sure when you were in school and got a disparaging grade you wanted to know why? And okay and meh would not have been good enough.
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Funny MDT I only responded this way because the lack of information you provided. Enjoy your life. I don't have friends on this board. I'll end it by saying eat well and enjoy life. Your comments are noted and valued however if you would provide real information it would help us. In the future you may want to help instead of antagonize. MR Rockwell. This will be the end. There will be more information provided to this site by rogue24 or gypsy soul. MDT. Attack my character. Thanks.
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Now what I'm hung up is on the fact you day you say you give criticism, did not know meh was that. And you hide behind a screen name. Lovely debate. I have better things to do with my energy and time. Like make our guests feel comfortable and give them them beat we can. We have many and many on this board. You can post that rogue 24 suck donkey shit because: but please give precise criticism not "ok" "meh". Or this price of bottle was x. I guarantee that your captain asked you thorough out your evening if everything was fine and you said yes. Because if you did not. We would be having a discussion about how we fixed the problem. Communicate on the spot and the problem would have been fixed. How many refills did you have through out your progressive menu?
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MDT, I would encourage constrictive criticism as it helps us grow as crafts people. What you wrote was no better then the shit I find on yelp. Thanks.
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We are hung up the bureaucracy call Fairfax County. We have a meeting scheduled for December 2nd to finalize and get our permits stamped. Construction has begun. We will start the usual network pages for folks to follow. Teaser: Southern Ground Modern Interpretations of Regional Cooking
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don you have stooped to an all time low"¦.thanks remove me from a members only private site.
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You finally hit the nail on the head!!!! Holly Shit!!!! It is a matter of opinion and we take the opinions and the comments from all of our guests with a great deal of respect and it has influenced and changed the restaurant over the course of the last 3 seasons. Good job you proved my point. Thanks. We value all our guests, and again if your experience was not up to my standards (I don't know if I was there) then we would want to make up for that hard earned money you spent.
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Of course I did not! What I said there is a line that has been crossed and crossed numerous times in many blogs and sites that people should have an opinion whether good or bad, but should not look to be a critic. Help us get better, leave the other shit to the critics. I would never invite TS or TK gratis after the wrote about Rogue (if you remember TK didn't enjoy us) however the general public whom spend their hard earned dollars, I would invite in because they deserve to pay for their expectations. And when we don't live up to those expectations we want to provide for the guests. You all are members of a dining wed site, which I respect vary much, and members should express their thoughts, however, when you start nickeling and dimming a restaurant for selling their goods at X or Y price what is the point? I can go to random restaurant and buy a bottle of wine (you choose) and go on line and find the price to be 60 to 70% cheaper then what it is sold for at random restaurant. Is that criticism, no, if you know the business like you all say you do, you know restaurant Y buys wines by the glass bottles for x price and the price is usually the cost of bottle for the glass. Its a business not a club. You are right and you are wrong. Look at it in this way: Is it criticism if there is no depth of explanation then "it was okay", "meh" how can we know what we did wrong with no true explanation of the critique? It turns into opinion. Im no lawyer but if you went into litigation with no explanation of though but Okay or Meh you would not win. I am not upset with the fact that we did not live up to the expectations of the food, I am because of the perceived value was analyzed by random web retail stores. . Big Difference!!!! Example: I was in San Diego all week at their annual Food & Wine event. Stayed at a fantastic hotel that was vary generous to all the participants: I had poached eggs with smoked salmon and mixed salad for breakfast everyday. Retail menu price of $22.00"¦..Okay I get it an egg is $.24 each good salmon $12.95 per lb and salad greens are on the high side 9 bucks a pound"¦"¦okay so 50 cents for the eggs, $2.50 for the salmon maybe 2.50 for the greens, another 20 cents for the vinaigrette"¦"¦total of $5.70 menu price was $22.00 Food Cost of 25.9%"¦okay now take another 30% for labor cost another 25% for operating cost and 10% for miscellaneous. Now you can start to understand prices of restaurants and this was a hotel with room rates over 300 per night. Was there value in the 22.00 egg and salmon dish? Or was it understood that the total package is the value? I will not make another comment about this again. But I will again say my off still stands.
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Really Don of course. If I were to do research on whatever service he provides and marks up, he would be as well offended as well"¦"¦I do you one better Don, take it down, If members are to post opinions, then mine should stand as well. And to be honest, he was talking value, and value that we did not give? Well then please by all means if you spent your hard earned money at Rogue and didn't get the value that was expected please let us make up for that. I don't know MDT or many people on your site. I don't know his background, but when it comes to VALUE Don, I make up for that. You think we exaggerated the press on our web? Funny I could say the same about many restaurants and chefs all over the world. Opinions and critiques? Professional or Amateur? Now thats a debate that should be on this site.
