Deac

At that price point, you need a lot of good publicity to attract diners.  Hence I believe they'll be giving out loads of freebies to the bloggers, yelpers, etc. in order to generate publicity.  Had Kwame won or made it to the finale of Top Chef, I can see that by itself drawing diners to the restaurant even at his price point.  However, he didn't even make the Top 5, and someone else from DC did, so all the demand for Top Chef experience will likely flow first to Marjorie before Kwame.

And interestingly, Marjie's first venture where she's the owner is a pastrami shop. A much different thing than what Kwame's going for.

(The idea of moving diners from place to place during their meal is surpassingly silly as well, but I can't imagine that they stick with that for long.) 

That seems like an idea he cribbed from Alinea. I know Grant Achatz has talked about doing that -- and his restaurant is under renovation now, so I would assume something like this is incorporated. But Achatz is a genius and can do what he wants. Kwame doesn't have the leeway.

Their new website is awful and seems like it offers much less content. It looks like a decent blog vs a major(?) glossy publication.

It's also odd that they haven't said anything about Kliman returning, especially since they've released the top 100 list, and I'm sure there are plenty of questions. His last chat was 12/8, and I understand he's going through a rough time, but it's been nearly 3 months without a word from him or the publication.

Small plates here are more like a "racion" from a tapas bar in Spain. But even then, they're just scooping up a plateful of something for you to share.

Been to Luke a few times, have always wanted to go to August, but they only do lunch on Fridays and sorta would prefer that over Galatoire's for a few hours.

Domilise's has been on my list for a while. Probably will do that. Thinking about Cochon, but not sure if that's too much Link between Herbsaint and Butcher (gotta do Butcher -- that'll be our first thing after dropping bags at the hotel).

We will be there in late March for 4 nights. Have reservations at Herbsaint, Toup's Meatery and Friday lunch at August.

Planning on hitting up Mahonys, Cochon Butcher, and Cafe du Monde. Sazerac Bar and French 75 on the list. Planning on grabbing a Central Grocery muffuletta to take home.

Still need 2 more dinners and a couple more lunch spots. And maybe a good spot to watch jazz. It looks like Kermit Ruffin no longer does his Thursday night gig.

damn

He was nominated last year as well (semifinals, didn't make final cut) for his work at Mintwood.

I disagree that "beers found at Harris Teeter" is the barrier for micro vs non. Speaking for my local store (Adams Morgan), and it has most of the DC breweries, a few small NC breweries like Natty Greene's and Foothills (which was started when I was in college in the mid-2000s), and some other semi-locals that I'm not sure how you'd classify them (Flying Dog and Devils Backbone).

Komi for Service

barmini for drinks program

Rasika for best restaurant

Aggie Chin for Pastry Chef

Mark Fustenberg for Best Baker

very interesting that it's not in Washingtonian's top 100...but Sushi Capitol is. I assume Ogawa will be next year, as well.

That's the second big NRG departure in a week with Kyle Bailey leaving.

I've only had great meals at Jaleo and Rasika, but Tom's fluffing does get overbearing at times. And he definitely has a close relationship with Jose Andres, see here.

maybe I'm young and just don't care, but can we have a moratorium of the "OMG why are restaurants so loud these days?" questions that pop up in every chat?

most any restaurant with designs of being popular will feature hard surfaces which promote loud environments, it's just the way things are.

 This week Tom Colicchio tells Marjie she is the best baker who's been on the show, after she makes milk bread.  Great comment and it looked delicious, but what exactly is milk bread?

When she was talking with her team she called them Parker House rolls, but that was the one mention of that...are they one in the same?

Here's how Kenji at Serious Eats defines it:

Perfect stir-fries should have a complex smoky, singed flavor known as wok hei"”the breath of the wok. It comes from a combination of polymers and oil breaking down within the skillet, and from microscopic droplets of fat vaporizing as you toss food up and over the edge of a wok into the hot column of air created by the intense burner below. The food must be cooked fast enough that it can develop these flavors while simultaneously retaining a crisp, fresh crunch.

"The Food Lab: For the Best Stir-Fry, Fire Up The Grill" by J. Kenji Lí³pez-Alt on seriouseats.com

Marjorie's team didn't do well last night, but she was fine as her milk bread and pickles got raves. Saw on Twitter last night that both will be featured at her upcoming pastrami shop.

"What the Stars Mean Ratings range from zero to four stars. Zero is poor, fair or satisfactory. One star, good. Two stars, very good. Three stars, excellent. Four stars, extraordinary."

That review certainly didn't read like a "very good" verdict.

well, by the standards of this restaurant and Keller, it's not good. compared to probably most other restaurants in New York, the restaurant is very good.

Sam Sifton's final review a few years ago was a re-review of Per Se where he gave it 4 stars and proclaimed it the best restaurant in the city.

Kwame's sauce saved manbun methinks

Yeah no announcement on Washingtonian's site or social media, either. Kliman isn't exactly the most prolific tweeter himself, so no announcement there. He strikes me as the type that if you brought that up in a future chat (whenever that may be) he would go off on social media not being social or some such and he doesn't see a use for it. I dunno, I like following along on Tuesdays, but it would be more helpful if they told you for sure if it's canceled or not, and if and when it'll move to Facebook.

With the gift cards it seems like they get a big name chef's restaurant group in a city, then the rest is chains like Ruth's Chris and Bucca di Beppo-type places.

In DC it's Jose Andres and it seems they've added Mike Isabella, New Orleans is John Besh, Chicago Paul Kahan (those are the only places I've looked to use cards so far).

Chef, we had an amazing time last night, thanks so much for everything, and best of luck. Will you be streaming Panic again tonight? That was definitely a highlight of the evening, listening to them while having a great meal.

RJ is a different menu being served tomorrow night than 12/31? We're looking forward to one last meal there.

what about the night before? after yesterday's announcement we booked a table for the 30th.

Before I went to see Dead & Co. at the Verizon Center, I texted RJ (a known Deadhead) to see if he'd be there.  Nope, he said.  He was in Charlotte to see Grace Potter that night.  Yeah, to see Grace Potter.

that was a fantastic show (Dead & Co.). Joe Russo's Also Dead just announced a show at the 9:30 Club in February -- definitely check them out, they're the best Dead-type act going now.