Michael Landrum

Police come around don't nobody say nothin'.

Before the debate over whether Mr. Donna is a tortured, misunderstood, creative genius whose Art caused him, nay forced him, to steal from the Commonwealth and to neglect such trivial matters as paying his staff versus a common criminal continues ad nauseum, I am sure that at the very least Chris (HappyGuy) can assure us that the current employees are being paid fully, fairly and in a timely fashion--even though the word on the street already says otherwise. Right Chris? I am not sure how he was given credit for being merely a terrible businessman, when these confessed crimes point more to the acts of a terrible human being. (I'll edit to meet the board's standards, Don).

Funny--Most of the Montgomery County clientele expect us to cut their crusts off for them...

Check out the diamonds dripping off the hostess and you begin to get the picture...

Now if I could only get Heather to sell me her pickles to complete the plate...

Those of you who have had the pleasure of trying Amit's smoked meat (pastrami, for those who need explanation) will be happy to know that after many months of experimenting, corning and then corning and experimenting again we have finally been able to replicate his recipe to his satisfaction and have earned his official seal of approval. So I am happy to announce that we will now be serving Amit's Smoked Meat at Ray's The Bar at Ray's The Classics. Can't guarantee availablity, can guarantee goodness. I wanted to thank him for the extraordinary kindness and generosity in granting us the honor of using his recipe (best I've ever had) and to duly anoint him with official Rock Star Status. Thanks munch munch Amit munch munch. (That's xcanuck, for those who don't know).

Sounds like something out of Die Vergewaltigung der Rheingoldbergs... Wotan Forever!

Actually, one of the ideas I presented to Don for an independent restaurant association would be to have a panel of experienced restauranteers offer advice, support and guidance to prospective first-time operators. It is one area where the input of experienced board members would be invaluable in growing and fostering the local dining scene, and a way in which those of us who have profited so greatly through this board could pay it back/pay it forward. Not to mention one of the real, valuable services that RAMW fails to provide--and only one of the many for which this community is uniquely and singularly positioned to serve as a network of mutual support and shared vision.

To my nephew, Costi Caset, who this Friday won the 1st Annual "Copa Valentin Caset" (the National 18 and Under Championship Tournament, re-named this year in honor of his older brother, somewhat of a polo prodigy who played his first professional tournament at age 10 and who passed away not quite yet one year ago). This on top of winning both "El Intercolegial" and the Under 20 Championship Tournaments back-to-back just beforehand as well, all while still 17. Never will "levantar una copa" have such meaning, and never will a young man be so honored as by this sweetest of all brothers whose only thought ever in life was to live up to his idol and hero, his big brother--a big brother whose every goal and effort was for them to play side by side. Santa Paula Cup (El Intercolegial) - Polo By Garrahan "The champion, Costi Caset, surrounded by girls, as usual..." http://www.polobygarrahan.com/english/eventos.php?id_evento=43 (You might have to thumbnail around a bit...) One more...

Actually, Panjandrum (it doesn't count if you need to look it up) is rap obsessed--the strippers just follow as part of the day-to-day.

"After you get to know me better, I come out of my shell." Ha ha! Like the thing that pops out of your dog and you wish would go away is more like it! "Oh, don't mind him, he's just being friendly!" (And you thought the Brett Favre thing was inappropriate...) Insert pithy youtube link: here.

Hmmmm...How did I miss this?: [From Tom's chat, October 20, 2010} Ray's the Steaks was mostly delicious and attentive when I dropped by with a posse, so much so that one of my companions booked a table for a business dinner the next week. His later experience was markedly different: rushed service, no help with the wine, smaller portions (he sent me a photo from his cell phone!). That story, capped with a bunch of gripes from readers, kept me from including Ray's this year. I think Tom must have confused the photo his super secret spy friend sent with the one from Brett Favre. What I find interesting is how unashamed and open Tom is in abandoning his self-lauded journalistic standards. Sadly, this vignette speaks for itself.

That was me being kind.

And you say this because you have such a deep understanding of how the restaurant business works? Actually, many, many restaurants do feel coerced into joining, due to the economic and PR power RAMW wields, often exploitatively. Just so you know, hijacking threads through pathetic, attention-grabbing potshots from the side about an industry that you are not a part of and a community that could care less what you think falls under the category of "histrionics" much more so than passionately exposing truths about malignant institutions that effect and diminish one's field, from a position of having a real stake in the matter. Of course, one would have to actually be a part of something to understand that.

Imagine that! Unconfirmed rumor being discussed as fact on the interweb. Who'd've thunk? At least we are safe in knowing that in no way was it malicious or intentional. I just wonder what delusions the 1,500 people we served yesterday were suffering from. Or the 45 people who came to work today. (Moving apartments this weekend, so haphazard access to interwebs). --- [i'm going to delete all pertinent posts (including mine) since this is indeed a false bit of information. Cheers, Rocks]

Having enjoyed fantastic meals with him as chef at New Heights (and how many of the meals we have all enjoyed at Palena were actually prepared by him?)--and having grown up in this industry holding New Heights as the pinnacle of aspirational inspiration and the paradigm of achievement with integrity--I would tend to concur. There is something that comes through in his cooking which, while not fully formed or refined, is very very promising. My one sense is that his cooking is not quite his yet, but rather what he thinks his cooking should be. My inborn business sense tells me, though, that if he were to simplify his plates and lower the prices by 10-15% to make it accessible to every day dining, in such an iconic attraction as New Heights, he would have lines out the door and more recognition than he could ever want.

You could always open your own successful restaurant to show the rest of us how it is done--the right way! Or you could start your own web-site that will have, fingers-crossed, 3500 hits a year--90% of which will no doubt be re-directs from this site. Or maybe you already have (dun dun dun-dunnn)...

The good old-fashioned way: "Nice restaurant you have here. Sure would be a shame if something bad were to happen to it. You should maybe think about joining our little club here and then maybe nothing will. And don't worry, our biggest sponsors are SYSCO and Clyde's, so you know we'll take good care of you. Real, real, good care of you." They are a self-serving, parasitical organization where often-times the parasite has grown larger than its hosts. They are openly hostile to employee's rights. They are openly hostile to first-time food service operators having a chance to get their foot in the door. They shamelessly prey and profit on the dreams and labors of chefs and restaurateurs through the open, disgusting exploitations of the RAMMIES. They manipulate and hide the fact that a major source of funding is from (and therefore their agenda is set by) the type of factory, big truck suppliers that are the very synonym of anathema to the majority of members of this site, and whose interests are inimical to small, artisinal, family, local and craft producers--and openly destructive of the environment. They hide the fact that they are primarily a lobbying arm for legislation that few on this board would support (anti-food trucks, anti-smoking ban, anti-minimum wage increase, anti-health insurance etc.). One thing to be clear, they do not, do not, represent or work on behalf of independent restaurants, restaurant workers, farmers or chefs. Nor should they be allowed to perpetrate this hoax against the local restaurant community and the local dining community.

Hmmmmm....Could there be a connection?

Heartening news from Tim Carman: click. It seems that the NRA won't let them feed off of Virginia and Maryland restaurants, so they are doing what they need to do in order to keep their fingers in as many pies as possible. Good to see restaurants in New York are wising up. Maybe we'll get smart here in DC and follow suit. A "restaurant association" that does nothing for workers and strong arms small businesses with impunity, while making fat money off of others' efforts and dreams and pursuing its own political agenda, has no business pretending to be any thing other than what it is.

Ooops.

But then how would there be enough room for Eve to have three threads under one roof and Citronelle and Cityzen two apiece???

"The Red Hots were for my mommy!!!" Why is there no video of this?

So many questions... Not to worry though. First, the Onglet Omission was a clerical error which is now corrected. The Onglet is on the dining room menu at $19.99. Thanks for catching that, Fuzzy. Secondly, the bistro special does not now include dessert. However, we have lowered the price to $22.99 for soup or salad, entree and sides (baked potato and butter-steamed broccoli, mashed can be substituted for the baked potato, but the spinach is now a baked, gruyere-parmesan gratin for 2-4 ppl, so it can't be subbed for the broccoli--you can switch out with the new creamed corn or a green salad). The reason for that, as Amit's post above attests, is simply that too much and too many desserts went straight into the trash, something that is very difficult to see, especially in these difficult economic and ecological times. This way, people who don't want dessert can save money. Hope that helps what ails you, Doc. The bistro/lounge menu (available only in the bar/lounge/bistro--people in the know can still ask for the bistro special in the dining room) has been expanded to include sandwiches (crab cake, house-smoked pulled pork, grilled vegetable, turkey burger), house-smoked ribs and chili and maybe an extra special surprise in the near future, wink, wink, nudge, nudge. The bistro/lounge area itself has been expanded as well, to include the row of booths and the big round table in the middle section of the restaurant, and is all Augie March-style seating (first to knock, first to enter). All of the sandwiches come with fries or sweet potato fries, and cavolo 'salata (etymologists, holler!). All of the entrees off this menu come with baked potato and butter-steamed broccoli gratis. The a la carte menu is also available, except perhaps Friday's and Saturday's and other times of extreme duress, in the bar/lounge/bistro upon request. The goal is to have the bar/lounge/bistro become more of the central focus and draw of The Classics, injecting the energy, vitality and camaraderie (and maybe a few PBF's--no life essence though) of a neighborhood gathering spot into the mix. In the dining room, we have shifted the menu a bit to come more in line with the expectations of our more "restaurant clientele", allowing for a more relaxed, tailored, a la carte experience. We have also added amazing, slow-roasted Prime Rib--two cuts: The Knave's Cut for $22.99, and The Knight's Cut for $26.99 (beat that for value!). The decision to move away from all sides being gratis was a decision to keep from having to prepare and then throw away so much food every night, something that quite simply breaks our heart to do. I believe Fuzzy's post (in regards to the sides: "Doesn't really break me up too much, since I don't enjoy creamed spinach, and can live without the mashed potatoes...") actually proves that point very well and clearly. It also allows us to give guests more accurately what they want while keeping prices low for the rest. To be honest, it is also a conscious decision to make the bar/lounge/bistro more attractive. The sad fact, seen not only at The Classics but also in the sad demise of Bobby's, is that while our Silver Spring clientele is for the most part an absolute joy, our clientele from the wealthier parts of Montgomery County can be not only the cheapest and least appreciative, while at the same time the most difficult and disruptive, and often outright scheming and demeaning. This way, we can remain true to our mission of value and openness in the expanded lounge (and in the dining room), while still allowing for the particular demands of a clientele that stands in stark opposition to those principles--albeit on a more limited scale in the larger scheme of things--with an a la carte menu.

I think it is fairly obvious that actions speak for themselves, while words--well, words merely speak for the speaker.