wlohmann

We can vouch for their customer service for sure -- went in last Wednesday needing a loaf of quickbread. They only had slices at the time but offered to bake some to order and had two loaves ready by 2 pm!

My family had a wonderful evening at Galileo III last night - - while the meal was not without blemishes, the overall experience was tasty and inspiring in equal measure. I must say that the primary inspiration came from Roberto himself, precisely as reported here lovingly (and seemingly joyously) attending to each dish, moving from station to station, interacting with his staff (many of whom I'm sure have stuck with him through thick and thin) and customers, waving happily out into the dining room. i don't know that I've ever dined anywhere where the mood in the dining room was so thoroughly dominated (in a good way) by the personality of the chef. Now to practical things- -all of our multiple servers were gracious and welcoming, even for a couple with three children (14-21) in tow. There were periods when, though the room was far from full, we felt the pace had lagged and had difficulty getting our server's attention, but when he returned his goodwill soon banished our concerns. Perhaps this is by design (I am no expert) but I was a bit put off by the lack of clear roles of the staff- -to this moment, I'm not totally sure who was wait-staff and who was sommelier, etc. My uncertainty about who was serving me what, or whether we had a single assigned server or multiple staff, caused a bit of confusion through the evening. Our server erred a couple of times, once by (enthusiastically) selling us a wine that was not available (then up-selling us to another) and once by giving us a bill that didn't reflect the DR special after we had discussed the special at length when we first arrived (be still my thumping heart at $89 per person rather than $55)- -the error was quickly corrected though and I am so appreciative of the opportunity to sample so many dishes at a reasonable price. And the dishes were wonderful, from a menu that, as promised, offered abundant options for the two vegetarians in our party. HIghlights for me (and I sampled a bit of everyone's) were: Among the starters, the Codechinoe and Budinodi, the former simply melting in my mouth bolstered by firmness of the green lentils, the latter well balanced and slick with burrata. Among the primi, the risotto, the taglierini neri and of course the agnolotti (I found the boar ragu on the Pappardelle just a bit cloyingly sweet). Among the secondi, the Filetto di Vitello and the Aragostae (special notice here for the cuttlefish strips which appear to the eye as a "side" to the lobster tail but announce themself as a real focus of the plate upon tasting - - this dish stood out). We were SO stuffed by dessert that it was a bit wasted on us but the Torta and the Gianduja were both very good. The wines (a brunello and a glass of the VERY good and well-priced Trentino (lots of inexpensive options on the list)) were professionally prepared and presented. Overall pacing, I have to say, at least for a family group, seemed a beat or two off. We were prepared to linger but, as we clocked past three hours we were ready to move on. I do worry a bit that, as demand increases, getting the dishes out of the kitchen could prove challenging (though I'd hate to sacrifice that wonderful personal attention from the chef). All in all, the perfect spot to celebrate my wife's birthday in a lovely setting with wonderful food and a proprietor and seasoned loyal staff anxious to please, and succeeding!

Quick Scallion-Chili Sauce update - - Halibut is off ("out of season" per the server) and Cod is on! (priced at lunch, I THINK, at $21 (feels too dear but is a steal compared to the $28 quoted above for the halibut). I tell you, even on second tasting, this sauce is well-worth the visit no matter WHAT they put it on. Another very pleasant thing about J&G (especially after a LOUD lunch at Siroc yesterday) is that, at least today with a pretty sparse crowd, you can converse with your lunch companion without having to shout.

Thank you so much- -see you tonight!

Thanks for the updates- -can't wait for tonight- -my only worry is I will be with my family which includes two vegetarians- - -i wonder if that disqualifies them for the special or if they can be accomodated- - -perhaps I will call.

Lunched today. Restaurant PACKED at 12:30 (about which more later). Very good (if sometimes disorienting) experience. Service very attentive, courteous and prompt. Foccacia in bread basket very good- -nice salty tang in the crust. Servied with olive oil. I ordered the "local flounder with zucchini sauce" which also came with roasted fennel and sliced tomatoes. Dish was BEAUTIFUL with two different sauces in concentric circles around little stack of the flounder meat surrounded by the fennel and tomatoes. Can't recall pricing but thinking $14-15 (well-priced for top tier lunch place). Great flavors just a nicely presented and prepared dish. Espresso afterward- -prompt and fresh. Great lunch- -only downside this visit was the noise level which was absolutely off the charts at "can't hear myself think" level - - I hadn't experienced that before at Siroc- -perhaps was being seated deep into the restaurant rather than up front- -reverberations seemed to be coming our way. Anyhow I continue to recommend Siroc for relatively quick and high quality business lunch at a surprisingly reasonable price point.

Let me pile on- -these are the real deal, after having sampled (and of course loved) La Duree and Pierre Herme in Paris, these are absolutely the closest to the 'real thing' I've experienced in this country. And let me (and I have zero affiliation) also put in a plug for how friendly and flexible Michel is- -I put in an order for a 24 piece assortment on Saturday morning, well after the "deadline" for a weekend order, only to get an email within minutes of placing it that my special request would not be a problem - - my macarons were ready for pickup at Artisan that afternoon and were a huge hit. The assortment of colors and the packaging make a huge hit but the texture and flavor of these babies seals the deal. I need to ask about a variegated (sp?) white and red cookie that was in my assortment today- -the filling seemed to be raspberry but not sure what the second flavor was. In any event, I can't recommend Michel highly enough. W

I googled Pizza Autentica while we were there having lunch yesterday and saw a Washington Biz Journal article about this new (and local) chain in which the owner is quoted as saying "Pizza is not exactly rocket science". My group's immediate reaction was, "well, GOOD pizza kind've IS rocket science" - - and this was not good pizza. I'll second Lola on the rubbery cheese and flavorless crust- -there's just nothing to recommend this stuff. Suggest SOMEone enroll in a Rocket Science program pronto.

Excited to be booked next Wednesday and can't wait to try the special menu. Have been hyping the restaurant with co-workers and dominant response has been "but they aren't OPEN yet, are they??". This is a fair comment and something I've been thinking about- -with the glazed glass along the front of the restaurant along 14th Street, there is no sign of a welcoming, or even functioning, business inside- -it still appears to be under construction. Not sure what can be done to present a warmer, more welcoming or at least living BREATHING face to passersby but I can attest to the fact that I've gotten some odd looks from people when I've told them I'm booked for dinner next week.

Had my first Pupatella experience last night and, while not without quibbles, it was very satisfying. Ordered by phone on the way in and was received very graciously and told 20 minutes. I got there about 25 minutes later and it was probably another 10 before I got my pies so the time estimate was a bit off. What a fun atmosphere to wait those few minutes though- -everyone friendly and the little waiting area comfortable and funky. You truly feel like you're in a cool and special place. And the view of the embers (and occasional flames!) inside the big red over was spectacular. As the FAQ promised, the pizzas were in and out of the oven in a minute (how does that happen!) and I was out the door and off to Alexandria moments later. The drive was just a moment or two too long and the the pies had cooled off a smidge but not beyond being REALLY special and enjoyable. I've heard about tinkering with the dough- - -if so, the tinkering paid off because it was just delicious soft and pillowy while not distracting from the main event of simple sauce and toppings- -we did the chorizo, the real margherita and the spinach. I wasn't so fond of the latter though my wife loved it- -I found the pecorino cheese a bit overwhelming and the garlic (while clearly fresh) a little heavy (and I'm a garlic fan). The chorizo pie was sooo flavorful - - - just a feast in every bite - - - maybe a touch saltier (the sausage I think) than I might've preferred but that is a SMALL quibble- -that pizza just disappeared from the box. Best for last, the real margherita - - - a simple unspoiled balanced pure delight - - - beautiful to look at, even more beautiful to taste. Overall a really great experience and I will go back in a heartbeat (I noticed after I'd ordered the special pie with sausage and rapini that I bet is to die for. Thanks Enzo!

Wondering about Poste or Zola right in the same neighborhood? I think each does a burger and I have to think it would be better than Biersch's.....I'd almost just do Old Ebbitt before Biersch and their burger is terrific and in your range, I think. Up 14th maybe St. Ex, which also has a great burger.

Thanks Adam, and everyone!! This is going to be a meal-packed two days but a memorable one!

Having worked in the neighborhood for 23 years, I have always had this vision of the Round Robin a wonderful little off-the-track spot for a cocktail (always a cocktail, not a beer, not wine-by-the-glass, an honest to goodness cocktail) with friends....that's not to say it's always lived up to this vision.....I've seen it in the "disheveled" state some posters speak of....I've seen it overrun with conventioneers....I've sat at one of the side-tables and been ignored.....I've experienced the indifferent and over-priced food....but those experiences are the exception rather than the rule and they don't distance the place from my heart.....I must admit I didn't even know who Jim was or that he was legendary......I do recall enjoying the bartender when I've been in.....there just is something about this little cozy circular green barroom that i'm sure has "seen" all sorts of things over the years that makes it feel just right to be sitting in there sharing confidences or triumphs or troubles while nursing a perfect martini.....here's to the Round Robin!

Chris this looks great- -I work just upstairs and lots of my co-workers have been very anxious to come in- -the special menu might just do the trick!

Todd just checked out menu for Radius online- -looks just awesome- -I work not far (down at 14th and G) and will certainly be up for a meal soon!

Todd, thanks for both!! I was actually just checking to see if I could book at Comptoir (as I've seen recommendations that one must book well in advance (i.e., months). Will look up Helene Darroze too. Thanks again!

Thanks! Will check it out. The Ile St. Louis is so pretty.

There is a grocery in Alexandria, on Duke Street just east of Landmark shopping center that is, I believe, Bangladeshi-owned, but which has always had everything I needed for my Indian recipes. I think honestly it may just be called "Indian Grocery" but I can't recall the name- -you can't miss it though (although be careful not to mistakenly walk into the Jamaican grocery on the same block!!). Very friendly people and extremely helpful as I fumbled through my list of spices.

What a wonderful set of recommendations, thanks Audrey!! Will definitely check out Petit St-Benoit and/or Le Chartier. I've walked by "L'Atelier" many times (I actually stayed in the adjoining Hotel Montalembert once) but have not been in- -it always looks bustle-y and buzz-y- - -must try. La Duree definitely a must as well as their competitor Pierre Herme'!

Thanks so much, will check it out (and apologies to all for creating new Forum rather than posting this in the pre-existing "Traveler" thread). I'm still learning! W

Hey all, I'm Walt, one of many new members drawn by the Post article. Please bear with us as we learn the ways of this community! My wife and I have been in Washington Area (Alexandria) for the last 24 years and I've always been interested in the restaurant business, but it's only the last few in which I've become very interested in cooking, wines, local food sourcing, etc. So this group just seems made to order. Thanks to Don for making this happen and I look forward to learning a lot from everyone! Walt

Got three pies from here for an office meeting - - they were ready on time and nice and hot even after being driven back to 15th and G. Got regular cheese, pepperoni and the roasted tomato and fresh mozz. As NY Style street pizza goes, this was awfully good- -sauce tasted fresh, nice balance of sauce and high quality cheese, crust a tad sweet but not too - - a little "puffier" than I typically like or see in good NY (or better yet, NJ) slice. Not perfect but the bar is not very high in DC for this kind of pizza and these pies more than cleared it. Best of this genre in DC for me, though, remains Valentino's in Alexandria. Walt

I'll be traveling to Paris on my own in January and have one night free for a special meal. From past experience, the places with the best kitchens sometimes serve dinners with a healthy portion of attitude and condescension. So I'm hoping on this trip to find a great little spot with wonderful food (Michelin star not at all essential but might be nice!) that has a welcoming, fun and friendly atmosphere. I do speak French passably well and think I can avoid the appearance of being an Ugly American, but would love a recommendation for a place where I can have a fun and relaxing (yet top-flight) dinner. Can't wait to hear from everyone! Walt