RJ Cooper
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Everything posted by RJ Cooper
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I am sorry you did not enjoy r24. What discussion are you trying to continue, a debate on value or more on your opinion. However I am offend that you picked us apart and determined value of products that are not marked up at all higher then other restaurants of our level. You commented that we serve a half glass pour, in fact the pours for the progression menu are 5 ounces. A full glass of wine. Which is the standard I was taught by the great Jeff Buben. I don't know what you do for a living, however if I were to publicly ridicule and determine value on your product and proceed to communicate a value of a product form research online you would be offend as well. The margins of restaurants are extremely slim, costs are high, if we raised prices to equal the cost of living in this country there would not be fine dining restaurants. We pride ourselves on value and service. I would hope that you would understand this. This is the problem with blogs and amateur reviewers. Your critique is an opinion on 1 visit, I extended ourselves to you for a second, gratis, so we can show you that your observations of our services you were provided are in fact no what we do. Its is extremely disappointing and offensive that we as chefs and restauranteurs have to be publicly scrutinized daily and when we extend ourselves to guests, we get the back of the handed. We work everyday on providing the best service and culinary journeys as we can. Respect our craft. My offer still stands. rj cooper -
I am sorry that we did not live up to your expectations that evening. Please call the restaurant or email me directly rjcooper@rogue24.com. We would like to invite you in next Saturday for the evening gratis. -chef-
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I do! I do! Our plans have been submitted. They have been sitting in limbo on a table at Fairfax County waiting for someone to look at them. They have been only approved by health. The communication that we received after our question of "why" was that they are back logged with the Tyson Project and it would be 10 weeks or more before someone looks at them. So if any of you all know the county commissioner tell them they are worse to deal with the DC and I am just watching money sit in idle. Its like wine collecting hopefully the maturity of the concept will pay off with big rewards
- 181 replies
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- Merrifield
- Mosaic District
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Leave it to James Beard Foundation Award-winning Chef RJ Cooper to shake up the dog days of August with a whole new take on prix-fixe dining deals. Ladies and gentlemen: Restaurant Week has gone rogue. From August 26 through August 31, Rogue 24 will offer a special 4-course menu* with signature dishes for $55 per person. *Please note the portions are larger than the normal servings of the Progression and Journey menus RWGR Menu - $55 pp First Course (Choose One) "¢ albacore/puffed rice/coconut/coriander "¢ lamb tartare/bibb/cucumber/yogurt "¢ artichoke/parmesan/lemon/olive oil/flowers "¢ tomatoes/lettuce emulsion/whey gelee/arugula Second Course (Choose One) "¢ farm egg/duck dumpling/garlic threads/onion broth "¢ sepia/whipped peanut potatoes/garlic/chives "¢ dry scallops/pinenut dashi/shore herbs "¢ mushroom/woodland textures Third Course (Choose One) "¢ swordfish/orange/olive/ink/sea bean/scale mortar "¢ lamb collar/cucumber/sesame/eggplant/pursalne "¢ smoked pasta/morels/aged gouda/truffle "¢ sweetbreads/corn/silk/chanterelles/vanilla "¢ wagyu beef/wild rice/caramelized béchamel/onions/wild spinach** Fourth Course (Choose One) "¢ cucumber/tapioca/pineapple/coconut "¢ blueberry/vanilla/pistachio "¢ strawberry/chocolate/balsamic "¢ goat curd/potato/steelhead roe/hazelnut/dill ** $25 supplemental charge Note: The wine and beverage pairing program, Progression menu and Journey menu are available throughout the week at regular prices. Peace!! and Good Eats!!
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What!!!!!!! You all were asking what Rogue24 is up to this summer? Well, as you know we have the smallest bar in the city with a great Chef-Tender Bryan Tetorakis. He is shaking up and stirring incredible cocktails, pushing creativity with the utmost respect on the classics. No we aren't opening a bottle to pout you a cocktail. We are crafting libations that will amaze you palates and make your mind spin. So a couple ways to do this: Make a reservation at the SpiritsBar, we have an offering of 3 drinks paired with 3 plates for $45.00 per person. So that equals $7.50 per drink and plate, hell of a summer deal!! Come down the alley anytime and sit in the salon with a group or by yourself (a great place for a hot date) and have our bubbly host team take care of you. And in the Dining Room we are going to start our summer menu (below) great source products pushing our creativity into overdrive. How do you get to enjoy the craft? Well the journey and progression menus are available in the dining room and we offer the entire menu a la carte in the salon and at the SpiritsBar. The 4 (really 7) course prefix menu is available Tuesday through Thursday evenings for $75.00 per person and a captains pairing is $45.00 per person. Come in and enjoy our craft. Summer Menu: potted/radishes/hemp butter/garden soil doughnut/hog belly/apple/smoked maple macaroon/chicken liver/cepe/xo vinegar puff/prawn/whitefish/ossetra/dill poutine/foie gras/potato o r eo/tomato/parmesan water/tomato/basil resurrection/barr hill gin/cocchi americano/cucumber/saffron hamachi/avocado/cocoa nib/oatmeal/onion/seaweed/fennel tomato/whey/lettuce/curd/bacon peas/vines/pods/liquid/veal fibers cantina di clara c/fiori rosé/brut/valdobbiadene/it/nv ayu/bones/oyster/seaweed celeriac/ramps/porcini nasturtium/gooseneck barnacles/horseradish/bacon/oyster root/ash bodegas zerran/garnatxa blanca/montsant/sp/’11 lamb collar/yogurt/broccoli/za’atar/ beet roots/apple/nettles/moss powder pork rib/sour cherry/caraway spätzle/crackings/24 spice soda great lakes brewing/rye india pale ale/cleveland/oh egg/duck dumpling/onion broth/aussie truffle mushrooms/spring forage wagyu/eggplant/romesco/shiitake tournon/”mathilda”/shiraz/victoria/au/’10 r24 goat curd/potato/steelhead roe/dill cucumber/tapioca/pineapple/coconut lime/marshmallow/ginger biscuit/vanilla cream chocolate/honeycomb/rosemary jorge ordoñez/victoria #2/moscatel dulce/malaga/sp/’11 happy endings/little things/small bites
- 518 replies
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- Mount Vernon Square
- Convention Center
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Rogue 24 is hiring cooks that want to push the boundaries of where food can go. work@rogue24.com
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Rockheads!!!!! The GypsySoul run at Hogo will be over this Saturday. I have bounced back and forth from Rogue 24 (you all remember this restaurant?) where we are 2 weeks into the spring menu. We changed the Hogo menu last week to keep it fun and fresh. snacks: country ham-vidalia onion mousse fava bean-pistachio puree, tomato hearts, mint, olive bread catalina island sea urchin, miso butter, sea weed jam, ink bread, mustard seeds oyster soup, virginia bubbles, chard, artichokes chix liver parfait, vidalia onion marmalade, rye local asparagus, hazel nuts, pumpernickel, aracona egg belly clams, meyer lemon, seaweed tartar sauce bay crab cake, wild ramp aioli chicken fried quail, fat back braised beans, potato mousse line, morel gravy......its shouldn't be thin like above fried apple pie vidalia-bacon ice cream peanut butter and jelly
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Please please please, all of you give respect to those who are there and have put their souls into Suna. Stop speculating on the whys and morn the loss.
- 169 replies
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- Capitol Hill
- Eastern Market
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Thank you for such nice words. We have a goal and a philosphy to create better then the day before and better ourselves as well. We strive for excelence and continue to have a craving for creativity.
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vidalia
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yes the iphone addition has not been launched as of yet
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please let me know which browser you are working with
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After a long creative build the Rogue 24 website created by insomniacs is finally live! http://www.rogue24.com/welcome.php
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we have everyone taking pictures everynight we are open here.....cant fight society. although we dont allow flash.
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cant be rogue unless i missed something....we dont allow for pictures....lol....
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Inaugeration: Chef RJ Cooper for $75.00 Upon arrival, guests will have the option to upgrade to an eight-course menu for an addiontal charge The restaurant will offer various beverage pairing options for an additional charge, or guests can order drinks a la carte, or wines by the bottle if they'd prefer The Menu First Course (choose one) beef heart/red cabbage/tendon/suet/mustard uni/dashi/cucumber/nasturtium/prawn scallop/pinenut/lemon/malt/sea grass Second Course (choose one) steelhead/the creek bed mushroom/accents/textures cuttlefish/lardo/ink/brioche/sea grapes/broth Third Course (choose one) fowl/potato/herb/black garlic/calamancy/chic weed lamb collar/yogurt/eggplant/broccoli beef heart/beet roots/tarragon/onion Fourth Course (choose one) satsuma/cardamom/yuzu/pomegranate chocolate/soft/crunchy/blood orange hudson flower/pumpkin/honey/bread service
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At R24 we do Vegan Journey and Progression menus with one week notice. To date we have done 28 vegan Journey menus.
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Our allocation has arrived. Pappy Van Winkle
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I am one who would never criticize or speak badly about any restaurant venture. I was with people this morning and asked for an ice cold pastry to be warmed and was told the following, "No, we don't reheat our pastries because they are baked everyday but not on the premises." Holly customer service good thing you don't work for me you would be escorted off the planet. And wtf does it matter? Do you have an oven? oui?
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Introduction to our new Chef de Cuisine from Vue de monde in Melbourne. Mark has joined the team at Rogue 24 after 12 years experience in kitchens around the world. Beginning in the industry at 17, he has always enjoyed the camaraderie of the kitchen and restaurant. After completing a high school work experience, Mark fell into the passion of cooking, continuing on to work in some of the best kitchens around the globe. After finishing his apprenticeship in some of Dublin’s top restaurants, Mark moved from Ireland to London to work for the renowned Tom Aikens restaurant, which at the time had just been voted #8 in the World’s Top 50. Working with some of the most creative minds and premium produce, Mark gained a respect for reaping the rewards of a hard day’s work—a lesson that continues with him still. After a year in London, Mark returned to Dublin to help with the opening of Mint restaurant by Dylan Mc Grath. After spending a year at Mint, Mark took an opportunity to build his management skills as the Sous Chef at the 5 star, Dylan Hotel. After spending 2 years at the Dylan Hotel, the travelling bug kicked-in and Mark backpacked South America for 6 months. The trip led him through the flavors, colors, and cultures of Peru, Bolivia, Ecuador and Colombia. From there he moved down under to Melbourne, Australia. He took a position at Shannon Bennett’s Vue de Monde where he progressed to Sous Chef. His Australian adventure lasted two years before moving here to Washington D.C. Mark looks forward to working with RJ to help push the creativity of the Rogue 24 team from its amazing beginnings and to help implement the Chef’s ideas and work ethic in the kitchen at Rogue 24.
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Don, Thanks........just saying your doing a great job. Happy Holidays.
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New menu was written today and a New chef de cuisine from a 2 star in Australia now has the keys to the car. He is a bad ass. vegetable soups/complex & simple kimchee/crispy/bulgogi urchin/ink/bread/clamato/sea grass sunchoke/black olive dip caesar/anchovy/romaine/lemon steelehead/roe/creek bottom potato/squab/leek/calamancy blood macaroon/chicken liver/onion/cepe scallop/pinenut/buddah’s hand/sea grass/malt foie gras/bánh mi/pickles razor clam/chowder textures ham hock/brussel sprout/potato/ears skate wing/red cabbage/mustard/rye pig rib/smoked bacon/marrow bean ox tail/celery root/celery/onionsmushroom bark/accents & textures hare in 3 compositions rillettes/cranberry/quinoa bouillon/parsnip/black truffle loin/fig/endives brad’s goat cheese/olive textures quince/dolce de leche/walnut/honey peppermint/not paddy chocolate/soft/crunchy/blood orange happy endings/little things/small bites Does anyone on the board know about RogueSpirits? Well, its the four stools in front of the chef tender Bryan. For $55 bucks you can enjoy 3 hand crafted cocktails with 3 culinary pairings. Make a reservation and see how a great cook incorporates spirits.
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Oh gosh no astrid, wasn't offended what so ever. Just pointing out the facts..John is an amazing Talent and I believe he should be down here not in Philly. He would be appreciated much more. And thanks all we try hard every day....New menu was written today and a New chef de cuisine from a 2 star in Australia now has the keys to the car. He is a bad ass. vegetable soups/complex & simple kimchee/crispy/bulgogi urchin/ink/bread/clamato/sea grass sunchoke/black olive dip caesar/anchovy/romaine/lemon steelehead/roe/creek bottom potato/squab/leek/calamancy blood macaroon/chicken liver/onion/cepe scallop/pinenut/buddah’s hand/sea grass/malt foie gras/bánh mi/pickles razor clam/chowder textures ham hock/brussel sprout/potato/ears skate wing/red cabbage/mustard/rye pig rib/smoked bacon/marrow bean ox tail/celery root/celery/onionsmushroom bark/accents & textures hare in 3 compositions rillettes/cranberry/quinoa bouillon/parsnip/black truffle loin/fig/endives brad’s goat cheese/olive textures quince/dolce de leche/walnut/honey peppermint/not paddy chocolate/soft/crunchy/blood orange happy endings/little things/small bites Does anyone on the board know about RogueSpirits? Well, its the four stools in front of the chef tender Bryan. For $55 bucks you can enjoy 3 hand crafted cocktails with 3 culinary pairings. Make a reservation and see how a great cook incorporates spirits.
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And food cost, labor cost, rent, ect. ect. ect. And we don't like to be compared to any other restaurant. You have to enjoy us and the others as what the are. Individual journeys.
