Jump to content

Search the Community

Showing results for tags 'Modern American'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Restaurants, Tourism, and Hotels
    • New York City Restaurants and Dining
    • Los Angeles Restaurants and Dining
    • San Francisco Restaurants and Dining
    • Houston Restaurants and Dining
    • Philadelphia Restaurants and Dining
    • Washington DC Restaurants and Dining
    • Baltimore and Annapolis Restaurants and Dining
  • Shopping and News, Cooking and Booze, Parties and Fun, Travel and Sun
    • Shopping and Cooking
    • News and Media
    • Events and Gatherings
    • Beer, Wine, and Cocktails
    • The Intrepid Traveler
    • Fine Arts And Their Variants
  • Marketplace
    • Professionals and Businesses
    • Catering and Special Events
    • Jobs and Employment
  • The Portal
    • Open Forum - No Topic Is Off-Limits

Calendars

There are no results to display.


Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 182 results

  1. Had to start a thread on the wonderful world of Komi! ------------------------------------------------------------------ A group of us went out for the tasting menu last night along with the wine pairing. While things started off a little slowly for some of the hungrier in the group it finished (many hours later) with a bang! Sebastian was a wonderful host, introducing each wine course with a description of the wine and why he chose it. He made some interesting and delicious choices, like a sweet moscato with the carpaccio of tuna and a hefeweizen with the charcuterie plate. I think Sebastain said we went through 7 bottles of wine, but we were certainly not counting! Highlights for me included the crackers that so many have talked about. The marinated fluke, an amuse, that was a refreshing bite served on a spoon. The housemade charcuterie (who knew head cheese could taste so good!). This came with a fennel flavored housemade mustard that was a wonderful combination. The milk poached veal tenderloin, which was served with a piece of their homemade pancetta that was absolutely amazing (Jacques Gastreaux was actaully moved when he tried it). Clearly Chef Monis is having a great time in the kitchen and it shows in his work. Here is the full menu: BARRON POINT OYSTER caviar, Greek yogurt, pomegranate vinegar MARINATED FLUKE capers, lemon, first pressed Petrinas olive oil DIVER SCALLOP fennel, olive, dates PASTRAMI OF WILD KING SALMON pinenut, red wine mustard, quail egg CELERY ROOT & MARCONA ALMOND SOUP 25 year balsamic CARPACCIO OF BLUEFIN TUNA & FOIE GRAS chive, sea salt, quince citronette HOUSEMADE CHARCUTERIE porchetta, salumi, headcheese, pate, housemade mustard SPECK WRAPPED WHITE TUNA farro, sweet-sour squash, truffled beet tzatziki CHIAN CHESTNUT PASTA braised lamb's tongue, teleggio MILK POACHED VEAL TENDERLOIN housemade pancetta, brussel sprout, apple, vincotto SELECTION OF CHEESE a selection of 10 cheeses that I wish I wrote down. FLIGHT OF DESSERTS skewer of pineapple and puff pastry, donut with chocolate marscapone cream, and devils food cake with ancho (?) chile cream COOKIES & CONFECTIONS lemon coriander, passion fruit gelee, amaretti, corn bread cookie with pomegranate cream LOLLIPOP ice tea and lemon
  2. A couple of weeks ago a friend and I walked up on a Friday in the hopes that we could snag a seat at Brother's and Sister's. As we walked up the front steps, we were "greeted" by two large bouncers, who when we told them we didn't have a reservation, boxed us out, and wouldn't let us even move further up the steps of the property and told us to leave. I guess a 40 year old lawyer is very scary looking and not the demographic they were going for. It was very off putting, I don't really know what the purpose was of the treatment, perhaps, they could have just told us they were fully booked and we should try for another night. I know it was Friday, soon after opening, but it was a pretty rude treatment.
  3. 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 this would be the hottest reservation in town when it opens. I'm sure everyone has at least heard in passing about it at this point, but wanted to see if anyone had any more insight into what sounds like a very cool new restaurant. Website / @thedabneydc on Twitter "Jeremiah Langhorne's Restaurant, The Dabney, Will Open in Blagden Alley" by Missy Frederick on dc.eater.com "Meet Jeremiah Langhorne: Picking Composters, Pigs, and Potential Line Cooks" by Tim Carman on washingtonpost.com
  4. 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
  5. 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. As for starters, we ordered the following: chicken pot pie poppers -- the kitchen seemed to be churning these out. Think rillettes, but with chicken pot pie ingredients. Fun presentation and tasty (though not incredible). everything lox -- this is basically a deconstructed everything bagel with cream cheese and lox, which is one of my favorite foods. Unsurprisingly, I liked this a lot. The lox was tasty and a good portion, and I enjoyed the bagel bites that it came with. Chef Deshaies, who was expediting not too far from us, noticed us looking around for a serving spoon after this was dropped at our table and had a waiter grab one for us, without us having to ask. Then, he noticed us still having a bit of trouble serving it, he grabbed us another spoon himself to make it easier for us. We were impressed by his ability to do so many things at once. wheat berry & butternut squash salad -- none of us cared much for this. its dressing was too close to mayo. For entrees, I ordered the crab linguini with squid ink pasta in and crab bisque. This was decadent, with a good portion of crab and well-cooked pasta. My friend ordered the steak and eggs, medium rare, with chimichurri and sunny side up eggs. This was beautifully presented on a large plate (picture from the restaurant's website below) and tasted as good as it looks. My girlfriend ordered the fried chicken, which was a half-bird that came with a biscuit, gravy, cole slaw and homemade hot sauce. Even though it was only a half-chicken, this was a TON of food because the breading makes it look bigger. We loved this as well. Our only complaint was that the food came out too fast. We had all our appetizers within 10 minutes of ordering, and our entrees not too long after that. Next time, i'll ask them to pace it better. The GM and chef came to our table to ask how everything was during our meal, which was nice. On another note, I worry about how this place will do long term. I think many people will go thinking it's diner food at diner prices, which it is definitely not. Those looking for higher-end food probably are not interested in elevated diner food. Those interested in diner food don't want to pay $25+ an entrée for it. I hope they find an audience, because the food is good and Chef Deshaies is clearly quite a talent.
  6. To get this topic started: Kyirisan is at 1924 8th St. NW (between T and U). We enjoyed our first meal tonight. It is a pretty and hip space, all very stylish including decor, plates, people, etc. The menu is not huge but everything we had was good. They say it's "Chinese-French" and I guess I can see that. As you can see online, the menu is divided into three categories: basically, vegetables (though NOT all vegetarian), meat/fowl, and seafood - in each category there are smaller plates and bigger plates. "All meant for sharing," ok whatever. A shot of good rum and a shot of pickle juice - trendy and good. Fried tofu cubes in a spicy oyster sauce - yum. "Red Curry | Japanese Eggplant | Apple | Butternut Squash | Potato | Peanuts | Pea Puree" gives you a sense of the way that you are not definitely in a traditional "Asian restaurant in USA" environment - it is not a bowl of coconut milk curry but is instead an artistic composed plate of not quite enough food but beautiful and tasty. And so on. If you are a drinker and a pig like me, think in terms of $50 or so per person. Service was friendly and nice, atmosphere was friendly and nice, food was good but just realize that you are going for stylish and artistically-presented food that tastes very good, not for anything authentic to any culture other than Shaw in 2016. I like Shaw in 2016 and therefore will happily go back.
  7. 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! (And good gossip. I'll have to check out the details.)
  8. 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, bubbly and gingery, as mocktails often seem to be. The food had some great hits and some bad misses. The bread and herb butter were nice to start, and they brought us seconds. The best dishes included sashimi style tuna, phenomenal scallops with caviar ($21 upcharge), a beautiful summer veggie salad with tiny carrots and radishes, chicken that tasted like Convivials poulet rouge, an egg a anson mill grains soup/porridge and an outstanding braised beet dish that was so creative and delicious. We liked the duck a fair bit too. The duds included halibut that was as dense as a brick and just as dry. The tomato salad, while still tasty and pretty (I love tomatoes) had too much basalmic. I dont eat pork, but my tablemates didnt even finish it and even had to spit out a chewy piece. Sweetbreads were decent but a tad salty. Everything was exceptionally pretty to look at and instagrammable. The most notable parts of the meal, I think, were a few odd service quirks. My friend was getting dripped on by the air conditioner far above him on the roof. Upon politely bringing this to the attention of the young manager, the manager could not have been less sympathetic. It was shocking really. He said they had no spare tables and that's just condensation from a new air conditioner being used in the summer. He gruffly suggested he could help move our table a few feet, but didn't seem to agree it was a big concern. He also suggested that they had no plans on fixing this apparently recurring problem before fall. So bizarre! Unsatisfied, my friend then raised the issue with another blazered floorman, who happened to be the sommelier. He was a bit more sympathetic but also said that's kind of just how it is, though at least he apologized and brought us some cardamaro. When the bill came, we noticed that they charged us for 5 four course meals instead of 4 5 course meals, which cost $45 more total. We brought it to the attention of the sommelier, who joked "that fifth one was for me!" and went off to fix it without apologizing for the error equal to the cost of 4 extra cocktails. When the manager came by with the revised bill, he was confused about what correction had been made and did not offer an apology. Not the kind of attitude that lead us to want to come back, even if the cooking is creative and has lots of potential.
  9. Strolling through town on the way to Jaleo last night I came across this place called Proof. The text on the papered-up windows stated that it is a wine-centric restaurant. Anyone have any information on this place?
  10. A colleague of mine, who is dating someone who works there, just informed me that Convivial is opening to the public tonight and their Facebook page seems to confirm this by stating that they are open at 5:30 this evening. The soft opening was this past Sunday and tonight they're ready for the public.
  11. 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
  12. 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 the house salad with garlic bread is always fantastic. The desserts don't always shine, I had a broken pot de Creme once. But over the years place has stayed consistent and delicious. Seriously, professional grade braised short rib to be had. At a steal.
  13. 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
  14. 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
  15. I'm shocked no one has started a topic on Preserve. This place easily is one of the best in the area, and I include DC metro. After having their chef's 5 course tasting menu there last weekend, it is no surprise that they are included in the Washingtonian list of best restaurants. It is in a great location right on Main Street directly across from Chick and Ruth Deli. We had a large group and a fabulous meal with great service. The place is rather small only 40 or so seats in total including a bunch of bar seating. There is an open kitchen right in the back of the long narrow dining room. It is a husband (chef) and wife (FOH manager) team. We started with a round of cocktails - my gin-based one was great accompaniment to the first snack course. $65 for 5 courses (not including drinks/taxes, etc.) was a steal as each course was really 3-4 items with sides. First, we had the Chicken Caesar Skins which was very inventive and delicious. You make your own sandwich of small strips of fried chicken skin, mini romaine lettuce leaves, and spread a bit of Caesar dressing on it (I think I'm forgetting one component too). Also in the first course was their potted, soft goat cheese with warm slices of bread. This was one of the few items that was only good, not great. Most were great. The cheese is topped with oil and possibly some pickled vegetables. ALSO for the first course was a great variety of different quick pickled vegetables - radish, carrots, and 3 more I can't remember. Each one had been brined in a different way - some sweeter, some spicier. I'm a pickle lover and maker and these were superb. Second course was individual bowls of pan-seared scallops with a bit of sausage in a fennel broth and family style plate of head on shrimp with butternut squash salad with a lime-serrano vinaigrette. I don't eat shellfish so I didn't try this course but everyone loved it. Third course was three family style dishes: 1) glazed porcini trumpet pasta with roasted mushrooms, preserved lemons, capers and parmesan - great for mushroom lovers and rich, 2) cheese and potato pierogis with caramelized onions and sour cream - very well made but a bit bland compared to the other bolder flavored dishes, and 3) crispy kale with cumin yogurt, sweet pepper jelly and red onion. This last one is their twist on Rasika's crispy spinach (or Bombay Club's crispy kale) with more mid-atlantic/PA dutch flavorings. The kale was awesome and like Rasika worth a trip. Fourth course was a bucket of delicately fried catfish, with various sides - creamy mashed potatos, Brussel sprout and carrot slaw, bread and butter tomato pickles, cornbread with honey butter and 4 different sauces - regular remoulade, spicier remoulade, and a green and red hot sauce (all house made). The fish and hot sauces were very nice, the pickles were excellent and the cornbread also really decadent with the honey butter. Mashed potatoes were good, but nothing special. Fifth course was dessert - individual portions of Tandy cake and shoo-fly mousse pie. The tandy cake is dense yellow cake with a rich chocolate/peanut butter icing. It was only ok. The shoo-fly was better with sweet but not cloying mousse on top of a thin crust. We also had them pair a white wine with the first 2 courses and red for the second two. I didn't catch the names but they were good and paired nicely. I highly recommend going to Preserve if you are near or passing through Annapolis. Despite the overwhelming amount of food described above, they are mostly an a la carte menu and have a nice mix of vegetarian and meat/seafood items. If nothing else, go for the pickled items and crispy kale.
  16. 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 a simple Maple Ave. Restaurant clone, but there's no information on the menu or cuisine past guessing what a 'freestyle American bistro' would serve. Also, no one's posted about it yet from what I can see, so I figured I'd get the ball rolling.
  17. The new name of the new fine dining restaurant from Aaron Silverman will be Pineapple and Pearls: "Rose's Luxury's Sister Restaurant Has a Name: 'Pineapple and Pearls'" by Jessica Sidman on washingtoncitypaper.com Café/coffee/sandwich shop in the mornings and fine dining (with reservations accepted!) in the evenings. They're only going to be open 4 nights a week and no weekends. A very bare bones website is up too: PineappleAndPearls.com
  18. What is the story behind reservations at this restaurant? Phenomenal popularity? A secret? For the next month, they show availability for only a handful of weekdays, for seatings near closing time. I have encountered a similar roadblock at Woodberry Kitchen in Baltimore, though at the opening bell it is not that difficult to find something in the bar area. It's discouraging, though. (And making the journey to Spike Gjerde's award-winning kitchen is expensive and not always quite as transporting as it used to be.)
  19. 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.
  20. For those who have not yet reserved for Valentine's Day, a new option now appears in the port city of Alexandria, with bold alacrity of a Roman Emperor appearing at the ancient port of Antwerp to slay a giant named after Greek tragic heroine: BRABO (yes, it's all caps). According to their website and recent press, Star Chef Robert Weidmaier's first thrust into the Confederacy offers an exciting collection of adjectives, including "engaging," "inspired and meorable," "rustic and refined, timeless and contemporary [a perfect balance between, that is]," "approachable," "casual" "lively," "uparalleled" and "flavorful." The result of all this is, naturally, a cuisine that that focuses on sustainability and support of regional producers (and how could it not?) and "adhere to traditional technique while speaking to this specific time and place[12:30 Thursday, in my case] and a floor staff run by a Maitre d' with a bloodline as distinguished and well docomented as Ch Clussexx Three D Grinchy Glee's: "[Gonzague] Muchery was born in Lille, France to a Flemish mother and a father from Burgundy. Once one pushes past the purple prose in the press release and on the web, one suspects it may be a decent spot, with benefits including Sunday and Monday hours, breakfast, beer and a menu that parallel's without repeating ('cept the mussels, of course) Brasserie Beck. Someone check it out and get back to me, K?
  21. 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
  22. So they have twitter account stating that this place is opening in Baltimore November 11th at the Four Seasons hotel. I have no opinion on this.
×