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Found 5 results

  1. Not intending to open a debate on the merits of byow policies, (though I suspect one may ensue) just wondering if someone can direct me to "destination" byow restaurants in the DC/Baltimore region with or without a corkage fee. Galileo and Palena I know about. Others? It's not about the money or the quality of the wine list, it's about bringing a special bottle that deserves something much better than my cooking. Thanks!
  2. Need help. Baltimore. 4 people. Dinner. Reservations basically needed, no later that 7:30. We eat everything. Price is not a big issue, but would not want to be astronomical. Ideally has corkage, but no big deal if they don't. Am I out of luck or any suggestions on places to try and call? TIA!
  3. Having a dinner in the not too distant future with fellow winos. Want to bring wine and pay corkage. Seafood is the idea, so someplace with good seafood. Ideally someplace reasonably metro-friendly as well. Thanks in advance for suggestions!
  4. I swear I've seen ongoing threads on both of these topics, but can't locate them so apologize if I'm in repeats. If one wanted to dine solo on a Sunday, where would you recommend? A place where you'd actually be made to feel well taken care of dining solo would I think be my only requirement. Bonus points if you could bring your own bottle of champagne for a reasonable corkage fee. Additional bonus points (I know I'm reaching here) if you could sit at an open kitchen type of arrangement like the 4x4 bar seats at Rogue 24 or the tasting menu option at Beuchert's. Oh, by Sunday I mean th
  5. I'm not qualified to opine on what the best sushi restaurants in New York are. I am qualified to state that 15 East is my current favorite. Note to sushi lovers: the best way to experience sushi at 15 East is at the sushi bar, where the menu does not include the cooked items from the dining room menu. If you are willing to eat most anything, go with the chef's tasting menu or one of the sushi omakases. Be prepared for some unusual items, such as shrimp that was alive moments before it hit your plate, followed later by the fried heads. Chef Masato Shimizu is the most engaging, friendly sushi
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