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Escoffier

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Everything posted by Escoffier

  1. Escoffier
    Next time try Ja Jang Myun with seafood (and somewhere else), preferably at Jang Won which is between the VA Commerce Bank and the Tires Plus store. You'll find the same service, only two types of banchan (the pieces of onion that you dip in black bean sauce is my favorite), not much English (a very heavily Korean clientele) and the same eat and leave vibe. And if you don't like the Ja Jang Myun, try the Kung Pao Shrimp (the Korean version is nothing like P.F. Chang's I promise). (I'm going to regret telling people about this place because it's where we go for ja jang myun and I really don't want to have to contend with a herd of people to satisfy my craving 😀)
  2. Escoffier
    Grover and I were the first to snag dinner at Chef Will Artley's pop-up at Bastille. He's there July 19 to 29 while waiting for his new restaurant to be completed. To say that the five course for $55 dinner we had was amazing does not even begin to describe how well the flavors balanced and complemented each other. The menu: Smoked crab cake with root slaw and remoulade (this might be the best slaw I've ever eaten. I could be totally happy just eating five courses of it alone); BLT Gnocchi with Sweet Corn; Agnoloti with Ham Hock Broth and Popcorn; Sea Bass with Succotash and Horseradish, and for dessert, Banana Trifle with Caramel and Candied Pecans. Dinner was excellent, the service was impeccable, and the entire experience was a steal at $55 per person. I had the wine pairings which added $35 to the total but the pours are generous, they paired well (with one exception which I believe was corrected after we finished dinner) and timely. Highly recommended before Chef Wili decamps to Scott's Restaurant, Bar & Cask Club, which will take over the former Co Co Sala in Penn Quarter.
  3. Escoffier
    Nasime is NOT and never will be a "sushi place". Sashimi? Yes. Sushi? NOPE! (and never let the chef hear you say Nasime is a "sushi place". )
  4. Escoffier
    If you don't mind traveling out of Annandale, Woo Lae Oak in Tyson's Corner. If you want to stay in Annandale, Han Gang would be the next best. --- Mul Naengmyeon, Baltimore - (DonRocks)
  5. Escoffier
    You take a slice and then using your chopsticks (one in each hand), you tear it into bite sized pieces. Please don't eat it with your fingers.
  6. Escoffier
    My mission in Korean dining Happy to help, no apologies necessary or required. Just enjoy Korean food (like I do).
  7. Escoffier
    Must have gotten lost in the mail... We're always happy to help others experience Korean food. Don't be afraid to just point if something looks good (or interesting). At places like To Sok Jip, you're going to run into a minor language problem and you'll discover that true Korean food service has absolutely NO connection to American service. Korean service may seem a bit abrupt if you're not used to it, don't take it personally, most Korean restaurants are small and the idea is to feed you and get you on your way.
  8. Escoffier
    With the utmost respect (for Hangul badly translated into English ) bonchon (properly capitalized as Bonchon) is a Korean Fried Chicken chain with a number of restaurants in the DC Metro area. The word you meant is panchan or banchan (파친). Glad you enjoyed the BBQ overload, now go to Gom Ba Woo and order haemul paejun (해산물 팬케이크), the excellent mandu (만두) and the dolsot bibimbab (돌솥 비빔밥). Or if you really want a true Korean experience without the somewhat Americanized service, go to To Sok Jip and point to anything on the menu. You wont' be disappointed. PS: Banchan is an important part of EVERY Korean meal and is almost always unlimited. A hard concept for Me-guks to wrap their heads around. 😎
  9. Escoffier
    We went back once or twice after Shinmoto was gone but the experience wasn't the same. The ramen remains very good, but we never tried the sushi again. If we want sushi and are in the area, we go to Yamazoto. While the sushi may not be prepared with quite the same respect for the fish, it's fresh, the rice is done in the Tokyo style, and it's consistently good.
  10. Escoffier
    I've called for managers a number of times. A lot of times to compliment a server for going out of their way to give good service, to have the chef thanked, etc. I've also spoken to a manager to say that something wasn't correct (not hot enough, bland, etc) so that axe swings both ways. I see no reason why asking for a manager should "cast a pall" on any dining experience. If you don't want to remark on service/food, good or bad, stick with some place safe like Cheesecake Factory.
  11. Escoffier
    Jeez, I was curious, if there were THAT many things that weren't up to snuff, why not call over the manager right then. The money you spend is yours and you should receive value for value spent. C'est la vie (or something). 😋
  12. Escoffier
    Two nits to pick. One, you said "What annoys me is that after trying to give genuine, helpful feedback we go no acknowledgement. We should have been comped the Bellini at a minimum. Maybe offered a discount on the check or on a future visit." Overall, I'm not sure why you think the Bellini should have been comped, because nit number 2: "The manager should have been called to talk with us (they were NOT remotely busy by this point)." What prevented you from asking for the manager when you first tasted the "bad" Bellini and what prevented you from asking your server, when she returned, to speak to the manager? If you found something lacking, the time to speak to the manager was then and not days later. Even a quick word with the manager and your problems might have been solved.
  13. Escoffier
    Wear a hair net.
  14. Escoffier
    According to the Washingtonian, Del Campo is no longer and Taco Bamba is open.
  15. Escoffier
    At this stage, I don't think anyone knows. I haven't talked to anyone in the family for a couple of months.
  16. Escoffier
    Jeff Yates who owned Hunting Creek, Table Talk, Old Town Cinema and what was Generous George's Pizza Place passed away a little over a month ago.
  17. Escoffier
    That may be true (on their website) but, unless you prefer dining in a place with paper covered windows...(that was as of last Friday).
  18. Escoffier
    Hey! if people in Rockville can call that Potomac North, we can call 8th and I st. NW Penn Quarter.
  19. Escoffier
    I work close-by and the daytime traffic was never very large. I hope the newly christened Taco Bamba works out.
  20. Escoffier
    The new concept is CLOSED. Windows papered over, Del Campo seems to be no more. i guess even Taco Bamba didn't help.
  21. Escoffier
    Nasime is closed on Monday and there is seating for only 26. Make sure you have reservations otherwise you won't be able to get in. I'd suggest you ask for seats at the bar in front of the open kitchen. Make sure you ask for the seats that are the farthest from the door because the first three seats have a blocked view of the chef.
  22. Escoffier
    Okay, here's the scoop. Robert W. and Brabo are no longer a couple. Happened over a year ago. The new chef is Sebastien Rondier who worked closely with Alain Ducasse at restaurants like Adour at St. Regis in D.C. miX On The Beach in Puerto Rico, Benoit Bistro in NYC and Le Louis XV in Monte Carlo. He' was born in Southwest France. He's now been at Brabo for about a year. Brabo has been changed and now both the front dining room (the more informal bistro) and the back, formal dining room share a common menu. There are daily "specials" like the cassoulet on Tuesday (which is great!). N.B: Some of Chef Sebastien's background was shamelessly cribbed from the Alexandria Patch with no malice aforethought
  23. Escoffier
    Well, if Neal came back, we might have to start going to Evening Star again. When he and Will left, so did we.
  24. Escoffier
    DAMN!
  25. Escoffier
    It's the bar in front of the open kitchen and you can order off the menu or you can tell Roberto how many courses you want and let him do his magic. We've been the recipient of his wonderful food many times.
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