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Nick Palermo

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Everything posted by Nick Palermo

  1. I think the fried chicken word is out because we sold a metric f ton of chicken. Also new shared apps of sour and sweet eggplant dip which is really good and Berkshire pork ribs also equally awesome.
  2. Sold 6ish chicken tonight, some people tried to tackle solo although meant to share. Hopefully some more changes tomorrow down some staff today.
  3. Working on a new menu format, trying to change up the first course, second course, tasting format. Either way I'm starting a shared earth and eats heritage fried chicken entree with sides tomorrow.
  4. Honestly no need to be sad. The restaurant will still have the same concept. My team is strong, and will have a good leader. This will still be a great neighborhood restaurant for Bethesda.
  5. That all sounds fair. Perhaps if it was that Friday, things do get a little hairy with the outdoor seating and happy hour going on. We did just change to the spring menu. No shackles really, just a little off night or at least for that period of time I guess. We will be anouncing the news next week.
  6. Good deal JonS. It's funny to hear that news about the pork dish, I literally just ate a plate of the mash and sauce the other day and it was so delicious. But its certainly always best to say something while you are there. It's not something that is upsetting to me, its upsetting that we put out a product that isn't enjoyed.
  7. Thanks Don, glad you enjoyed your food. JonS I encourage you and anyone who dines in our restaurant to make your issues known while you are eating. It doesn't do any good to read this here if you didn't enjoy something. If its not enjoyable then there was clearly a mistake in preparation, I would much rather prepare another dish properly. Its the only way my staff and I can learn and get better. Thanks for the comments.
  8. Hey all, just wanted to post an updated menu. Perhaps I was a little premature earlier posting that first draft. There are some substantial changes to make the food a little more approachable and comforting. Barrel and Crow Opening Dinner Menu.pdf
  9. The menu reads fairly simple and straight forward, (ex. The tartare dish). The key to the success will be taking these bistro dishes and pricing and giving them the execution of fine dining dishes. There will most likely be some flavors that you don't see listed, but you will be happy that they are there.
  10. I will be taking the Executive Chef role at Barrel and Crow in Bethesda. We plan to offer regional American food mostly in the the $18 to $24 range for dinner, along with a couple items in the $30 range. We are looking to be a great neighborhood restaurant for people to come to and enjoy some great comforting food and drink, at a decent price point. We are hoping to open in about 4 weeks with a little luck. I have attached a sample of the opening dinner menu, still haven't tested everything yet so there could be some small changes. Barrel and Crow Opening Dinner Menu.pdf
  11. Here is our fall menu, we have lowered prices all around and have added some more approachable dishes to the menu. We also offer a few verbal specials on the week ends, usually shortrib, dover sole, and something else. As far as the green circle chicken goes, its an organic amish chicken raised by dartagnan. The diet that the chicken is fed comes from the vegetable and bread scraps from 4 star NY restaurants. 09.26.2014.pdf
  12. Sorry haven't posted in some time. Thanks Son. I have recently added (starting tomorrow) the green circle chicken to the menu and it is just ridiculous. If your not familiar it is the chicken that is fed from the scraps from the four star restaurants in NYC. What an unbelievable bird, it will literally change your life. Thanks Judi for your post and I'm glad you enjoyed. We have also changed the structure of the brunch menu so that you are not required to get two courses. Fall menu debuts next week.
  13. Well Don, can you tell us how you really feel.
  14. I have set the price at $35 to include food, tax, tip, two drinks or your own wine
  15. Bon chon is great, it's a top 100 restaurant according to the Washingtonian. I have only eaten there once in NYC - terrible. Over cooked chicken wings at best.
  16. The available dates are filling up quickly so if we are going to do this in the first two weeks of June we need to confirm now. The only available days are Tuesday 6/5 and Tuesday 6/10. Of course we can do something later on in July. The restaurant will cover the cost for the one day liquor license if you choose to bring your own wine. We are also adding a super sexy bbq beef chuck roast to the menu which we are debuting today in the garden. I know we are a little bit out of the way for most people but please make the trip. I can assure you it will be more than worth your while. You may even decide to come back. Please again let me know if there are any concerns on food, beverage, or costing that I need to address.
  17. Hey all, I think we should set up a BBQ style buffet and we will also have plenty of table space available. We also have seating at the outside bar. I'm thinking pork ribs, pulled pork, brisket, burgers, dogs, corn, salt potatoes, and bbq chicken. We can also do a nice summer salad with grilled vegetables. I won't forget some fried chicken for Don. If there's anything else that you would like to see, feel free to let me know. I think we can put something together for $40 to $50 per person to include food/drink/tax/tip. If that sounds reasonable let me know. Or if its not also let me know. Cheers, Nick
  18. Good morning everyone. Here's a few quick updates on the Old Anglers Inn operations. The beer garden is officially open on the weekends. Our smoker/grill menu seems to be working out pretty good, at least more successful than last year. After four attempts I think that we have the pulled pork figured out. It was a challenge smoking it over night and took some trial and error. Our kitchen expansion should be completed in the next couple of weeks. I am really looking forward to this project, it should allow us to broaden the menu and also offer up some lower price point items. Also we have a new beverage program going into place. It should be starting up this week actually. The style of the cocktails will be pre-prohibition. We will to producing everything from scratch, including liquor infusions and fresh juices. This is a very exciting program for me because it's something that we have been lacking for some time. P.S. If anyone does come by the restaurant feel free to start up a conversation with me. I would love to hear feedback, positive or negative, it only makes us better. In fact if you mention that you have read this on Donrockwell.com I will send out a free appetizer for your table. Until next time...... Cheers, Nick Palermo
  19. Thanks for the reply jandres374. Sorry about the stink bugs, but in our neck of the woods its a tough issue. Although I do wish the foh would have had some solution. FYI there was a treatment done for them the following evening. Also we are currently opporating the "beer garden" on our second terrace in the front patio until the back bar is ready. We have a pretty impressive smoker/grill up there. Actually its kinda badass. We hope to open the back bar by mid April.
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