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  1. I'm surprised there's no thread for this place yet. It's a very pretty warehouse in Ivy City across the street from Dock FC. Like Masseria, it's tasting menu only, with a variety of dishes of all styles to choose from. You choose 4 5 or 6 courses, with the last one having to be dessert. Each person much also choose the same number of courses. We noticed that there were exactly 20 dishes on the menu, so the four of us decided to go 5-dish ($87) and share everything on the menu. We all loved our cocktails, which were creative and well balanced. Instead, I got two mocktails which were nice
  2. Serendipity led me to Bryan Voltaggio's blogfor his upcoming restaurant Volt in Frederick, MD. It appears that they are targeting mid-July for an opening date. I only had lunch once at Charlie Palmer's when Voltaggio was there and my friend and I had a very good meal, but nothing exciting. I have to say, though, that his blog makes me excited for Frederick. They need this place, so I hope they support him. Check out the cheese they're planning on using! Someone needs to give the Tasting Room a kick in their ass b/c I think they became complacent a while ago. If you go to page twoof the blog e
  3. There's not a lot of detail in either the email I received or the website, but there is a website and the place has a name. Field and Main
  4. a clever plant in ts chat about willow. i don't know what's up but i think maybe its tracy mcgrady's new venture. --- RE: Your Fantasy Restaurant Job: Recently defunct Gaffney's in Ballston is in the process of being reincarnated into "Willow"- I work in the building and have spoken a couple times to the two women owners- they've both worked at Galileo, one was at Kinkead's for a long time the other was one of the originators at Firehook Bakery and spent a year in Tuscany. Their intent is to have EXACTLY the sort of place you describe. I can't WAIT for them to open! Tom Sietsema: Wow! (
  5. I was thinking about this restaurant the other day, knowing that it was supposed to open in the Spring (but figuring that it would be delayed) and realized that we went the whole summer with no news on when exactly it will start service. I figured I would come here to see if cheezepowder or any other members had heard any rumblings and was shocked to see that no one had posted a thread about it yet. There has been quite a bit of buzz on the internets for over a year now, and dare I say that if David Chang and Eric Ziebold did not have anticipated openings this year or early next year that th
  6. Well, he's carefully weighing options, and open to hearing more, with the idea that he's looking for something that will have longer term successes, and a place to build relationships. Many people have reminisced about Palena, and I think he'd like to work towards achieving and earning that status ... for both employee and guest. Frank is actively seeking work, as well as talking to potential employers already - if you're a restaurateur, you should contact him (through me, if you'd like).
  7. 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
  8. Brohim and I went to Emilie's last night (Friday). We had a 6 p.m. reservation but arrived at 5:30 p.m. They promptly seated us at the counter and gave us the menus but it was a little while before someone came to take our drink orders. The cart menu was a little confusing and we had to have it explained twice. No bread comes with the dip, so you have to order bread (focaccia or sourdough) from the kitchen menu for $9. However, if you order a bread, it comes with your choice of one dip. Each additional dip is $3. In our case, we ordered focaccia - 4 pieces of rather chewy and dense
  9. Sep 30, 2019 - "The Chef of Nina May Wants You To Scrap the Menu and Let Him Cook for You" by Laura Hayes on washingtoncitypaper.com Looks like Colin's moving on to his own thing! He's a talented chef and a legit good dude to boot.
  10. José Andres' new restaurant in Beverly Hills, called The Bazaar, gets a 4-star rave review in the L.A. Times: It sounds like an upscale amalgam of Mini-Bar and Jaleo. "A Rare Four-Star Review: The Bazaar by José Andrés" by S. Irene Virbila on latimes.com
  11. When I moved to D.C., I rented a 2 bedroom condo located at 3222 Cherry Hill Lane, in Georgetown. It’s a quiet alley with few disturbances. I would’ve been mad as hell to have a restaurant in that alley, but since I don’t live there anymore, I’m gonna go raise hell. So has anyone been? Recs? To be honest, the menu looks weak/boring.
  12. We had dinner at Addie's last night, and while it's still cute and one of the few non-chain, non-ethnic restaurants in Montgomery County, it has slipped, and slipped a lot, since were there last year. Addie's is a sentimental destination for us; we ate there the night before our daughter was born and as a parent it's hard to forget your last carefree, kid-free meal, before high chairs or babysitters become part of your life. There is an informal, cozy feel to the reataurant (located in a converted house), which is charming when the cooking rises to the level of the prices they are charging
  13. Couldn't find a thread so here goes, peters inn is located on the corner of eastern and Ann street, they have a weekly changing menu and are closed Sunday and Monday, bummer for chefs. This week on the menu stands out whats sold as onion soup with short rib and gruyere toast, what you got on the other hand was a massive perfectly(seriously money)braised short rib sitting on a pile of caramelized onions with two gruyere crostini and a strained out onion soup in a little jug next to it. Coulda been and entree and was 15.50. I freaking love Baltimore, it was just an honest plate of food, oh and t
  14. Tom wrote a first bite about this in the Post in early March. Esquire featured an article entitled, "Found: the incredible restaurant in the middle of nowhere that nobody knows about." Despite the distance this is a serious restaurant that Washingtonians should be considering for a destination. Simply, it is Rose's Luxury with seven tables and a total of one person in the kitchen: the gifted Ian Boden. I would actually suggest in the weeks to come this will be the most difficult table in America to find a seat at. An excellent video: My little essay about it: The early 19th cent
  15. Chef Ryan Ratino (Ripple, Masa 14, L'Auberge Provencale) has announced Bresca, opening Fall 2017 in the former first floor of Policy: Jul 12, 2017 - "Major Update about the Plans for the 1st Floor of Policy. Chef from Recently Closed Ripple To Open Bresca" on popville.com
  16. So...based on this review it sound like Oval Room is deserving of its own thread. Anybody besides Waitman and Mrs. B been since Chef Secich took the helm?
  17. Anyone been yet? I know they are only open for lunch so far, but the initial buzz seems quite good. I was never in doubt of course, but I think this could be something really special. We have ressies for the middle of next month for dinner, so I will be sure to report back but just curious to see if anyone has been there yet. Also....thoughts on parking? Mirabelle
  18. So it seems Bonaroti might be getting something other than a Potbelly within skipping distance of it. I noticed this place taking over what used to be the storefront/restaurant of Wolftrap Catering, and it seems to have a nice concept in mind - even if the location might be lethal: Clarity Vienna Facebook Page @clarityvienna on Twitter The pedigree is certainly something to raise an eyebrow at, being owned by Jonathan Krinn, formerly of the 2941 Restaurant, and Jason Maddens, formerly of the Central Michel Richard in DC. Just from looks alone this appears to be something different from
  19. We stay at the Ashby Inn on a regular basis, and were there last weekend. It is far more casual than genteel, although there's a bit of that in horse country. Sitting on the balcony and listening to the cows lowing will quickly convince you that the city is not too close. They recently changed chefs, and have, at least for the moment, shortened the menu because of decreased dinner traffic in this stuttering economy, but the food remains wonderful. I know that they have an eight ounce filet listed, but believe that's the only steak offered. Note, too, that the Inn is quite close to the Sky
  20. New York Times Travel feature for Luca: "A Pennsylvania Restaurant That's Hot in More Ways than One" by Kathryn O'Shea-Evans on nytimes.com A sister restaurant to Ma(i)son. Luca, unlike its sister, serves liquor. Its nothing short of amazing. Central PA eats, kat
  21. My girlfriend, friend and I checked out Unconventional Diner last Friday. They plan on serving breakfast and lunch soon, but for now are just serving dinner. The space itself was modern looking and bright--not "cozy" but more "clean" and "trendy". At 6:30, the place was only half-full (more on that later), but it filled up by the time we left. We were seated near the semi-open kitchen. The cocktail menu was okay. Like a lot of places, it leans toward the sweeter side, which is not my favorite taste. I don't remember which drink I ended up ordering, but it was good and fairly priced
  22. I have a couple of questions. What's the difference between lunch and dinner other than the price? What's the difference between the 4 course and tasting menu (how many courses are served with the tasting menu)? lunch vs. dinner. 4 courses vs. tasting. They are closed on July 4th.
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