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Found 5 results

  1. The return of Eric Ziebold The short version - two dining rooms. Kinship will be a more casual mix and match menu concept with four different menus focusing on four different concept - ingredients, craft, history and decadence. 80 seats. The yet unnamed second space will be in the basement. A "jewel box" salon for fine dining $150 (or so) tasting menu format. 36 seats, dinner only. Parker House Rolls? A chef's gotta have some secrets. No doubt a lot more will be forthcoming in the months to come. 1015 Seventh St. NW
  2. Métier will be the higher-end tasting menu format restaurant. 30 seats, $150-ish. Parker House rolls TBD. The Ziebolds are shooting for a December opening for both of their restaurants, which will be in the same building...but you know how that goes. "Métier is the Name of Eric Ziebold's New Luxury Dining Room" by Becky Krystal on washingtonpost.com
  3. Not to copy our fearless leader, and I'm not going to do it often, but I thought I might copy a post of mine from eGullet after my recent dinner there, just to add to the DR.com literature about Cityzen. I'm in agreement with Sietsema and others on this one. Based on my meal last month I would put Cityzen in the same league as the other four stars. But there is something missing and not quite as special and I can't quite put my finger on it, even after thinking about it for two days. Somewhere above the best three star, but maybe not quite at the level of the four stars. Aside from one OK entree, the food at Cityzen was outstanding - nearly flawless actually. The service was also excellent - friendly but polished exactly the way I prefer it. They pull out all the stops - two amuses, a pre-dessert, a small cookie plate after the dessert - maybe even more than the other places. Cityzen's presentation is more like Per Se (French Laundry has a much different feel because of its setting - like comparing the Inn to Citronelle - just different) in style than any restaurant that I've been to in the city. They even claim to only turn the tables once and that appeared to be the case. But if you asked me which is the better restaurant I'd say Citronelle or Maestro. Maybe it is the confidence coming out of the kitchen or the sense of whimsy on the plate while still turning out serious food. These are things that can, and I think will, come with time at Cityzen, though.
  4. I first met Eric Ziebold years ago at the Laundry, briefly over a beer and playing pool at a near by bar after service. I then was reintroduced to him when he moved to town. I was just hired to be the chef de cuisine at Vidalia and he was in the final process of opening CityZen. I as a cook have great memories of us growing in the same chef generation, he quietly led us to the growth of small farmers with connection to what we were doing as cooks in a fine dining atmosphere. Eric is not dead, nor his passion and drive for excellence, however his stage must be changed. Here here to a great cook now starting on a new path. My your growth be fulfilled with success.
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