DLB

Disclaimer: I am not a professional food writer so this will will be a very simple review. Stopped by the Blue Duck last night, and it appears from my first impression that this is going be a nice place. I was not sure of the concept prior to my visit but I think it can work. Everything is served family style on very attractive silver platters with little silver thongs, and the portions are pretty large, and I think the prices are pretty reasonable for the quality, most main dishes are around the $20 and sides are all around $7. There has been a lot of talk about the new open kitchen and the expensive stove, I can tell you that the kitchen is really open, from where we were sitting I felt like I was in the kitchen. It's really a very nice space. I would call it casually elegant, very mimilist. For some reason the Head Chef was not there last night, which I thought was strange for a new restaurant. I was told that the official opening is not until today. For the food; We started off with The Heirloom Tomatoes, basil and goat cheese salad, this was very simply done, as it should be. Very good variety of ripe tomatoes tossed with olive oil and little discs of a pretty mild goat cheese. For our main dishes we ordered the Roasted Duck Marinated in Molasses and the Whole Roasted Sea Bream. The duck was good, although I did not taste much of the molasses, the best part of this dish was the duck legs, that were falling off the bone and melting in my mouth. The Sea Bream was very good, the skin was perfectly crisp and the meat very moist, it was roasted with lemon and herbs. Make sure you watch for the bones! Our sides were the roasted new potatoes with bacon and rosemary, and the seasonal farm vegetables. This was enough food to feed three are four people. Dessert was the only disappointment for me. The apple pie was just not sweet enough for me, and it was my fault for ordering it in the middle of June. The vanilla bean ice cream was pretty tasty. I would order it again just for the presentation. For a lack of a better word it is served in a clear glass bucket, with three scoops of ice cream on the bottom, you serve yourself with a large wooden spoon. Very fun I thought. I think this concept is going to work. The food is done so simply that the quality of the ingredients will have to be very good all the time. The service last night was started off fine, but got a little sloppy at the end....but the place is still new. The wine list had a lot of American wines,as well as some from France and Italy. We ordered a French Burgundy that was pretty good. The list had a reasonable price range.

I am glad she doing well. I have been supporting since day one, and this morning there was a mob in her tent. I tried the Jaguar cake (Mocha Rum) today and it was excellent. Everything that I have tried seems to to be made with quality ingredients. She is not taking short cuts here. Pretty soon she is going to have lines like that fruit guy, that's when I will have to change my policy of not standing in line for food

I don't think it's that ridiculos for some restaurants to block the prime spots. In a town like this where there are so many "important" people. I am sure all restaurants hold back some tables for VIP's or regulars..just in case.

You are the customer. Why would you be concerned with insulting the sommelier with you wine choice? Buy what you like and relax and enjoy. There are too many rules these days for customers to follow. I would like the staff at Charlie Palmer and other places to stop asking me if I want flat or sparkling water, which I think is insulting.....but do they care?

That might be true, however sometimes it does not pay to book early! It's happend to me so many times when I call to book at least a month or more in advance I always get the early or late seating. Most times I don't mind because the meals are usally running around 3 hours. But there is more to it, that just being booked 2 months in advance.

o, I think that would be fine You know what I don't understand? I just made a reservation at restaurant in DC for July 15. WHen I called they told me they only have a 6:30pm and 9pm available...I find this hard to believe. So I had to settle for the early bird special, instead of eating at 9pm. I have only encountered this at fine dining places...what's going on here? I actually checked open table before calling, and they gave me the same times. Who are they saving the prime dinner spots for?

As for the decor, I do think a little updating is in order without losing the essential character of the restaurant. It's a little too Connecticut/Virginia ca. 1982. [/quote LOL, I agree, the space is feels cold like an old plantation home. I think there are better places for the money.

From my last visit I don't think this is a 3 star place. I am starting to question the way Tom hands out stars!

Ok, we are going to be celebrating our 2nd year of marriage here in mid July. I have heard some mixed reviews, but I am going to give it a try. This will complete our tour of the best of the best in DC. Any suggestions? Is it better to go with the tasting menu or the 3 courses? Is it on Par with Maestro which I loved, or Citizen which my wife thought was better, or Eve which we both loved? I noticed that the tasting menu is $155 which puts it on par with the French Laundry as far as pricing, is the food just as good?

Has anyone dined here recently? It's been about a year since my last visit and was thinking about going again in July for our 2nd anniversary. I hate to do a repeat, but we have already done Mastro, and Eve, and I am not sure how I feel about Citronelle.

he cheese plates or a good deal, as well as the wines. I have not been a few months, but I am glad we have a place like this in the hood. The short ribs are pretty damn good but not daring

he shows on the foodnetwork are so boring now... what happend. BTW did anyon see Mayor Williams on the Emeril show the other night. I was flipping through and he was sitting at the food bar. All the good shows are on Food TV Canda, which they show on Fine Living. I know I got off subject. Sorry

Wow

This is a great idea. I am looking at the site now. Just not sure if I want to drive so far out.

I agree with you on the Pizza. Maybe by the slice it's better, but the one time I ordered a whole pie it had no flavor and just bad. This place is really over-rated. I have even tried some of their pancetta for a pasta I was making and that was bad too..way to salty. The bread is pretty bad too. I give up!

How true is this? I love this blog. I think Tom should do this, and get rid of the chat. http://dinersjournal.blogs.nytimes.com/?p=74#more-74

Thanks for all the great information. I am thinking about the National Arboretum. Any thoughts on this place?

Well, you can't find this wine at costco. I checked

I was really joking about the $10. I think you should bring whatever you like. I have found a lot of great wines at the $10 price point. I doubt the restaurant would mind...why would they? I foud a bottle of wine on the Charlie Palmer list at a local store for about $19, and they were charging $50. I am sure they spent less than $19 the bottle. So if a customer brings a $10 bottle plus the mark up, you are now drinking a $40 bottle or more depending on the place. What's the big deal!

My wife has been busy studying for the Bar Exam, so I would like to surprise her with a nice picnic this weekend. Were are the best places to go with a nice view? I would also like to bring some wine, is this legal?

Just don't buy a bad $10 bottle They will provide the glasses and open for you.

Are you sure it was a microwave? I don't agree with it but I am sure most kitchens use them. I rarely use my microwave at home, however I still enjoy Creme Cafe!

I think I will be heading there tonight. Is is busy on Friday night? We were there for brunch this past Sunday, and one other time for dinner, so I am not sure about Firday nights. I am all about the cheap eats these days.

What is BDC?

My wife loves this place, however I find it a bit over rated. For some reason, I think the sandwiches or too cold. Just a thought.