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Found 10 results

  1. Apr 25, 2017 - "Take a Look inside the Stunning Seafood Restaurant from Marcel's Chef Robert Wiedmaier" by Anna Spiegel on washingtonian.com The chef comes from Brine.
  2. In the old Levante's space, which is closing at the end of the year. Planned opening for the spring. Clickety. Even as casual as this seems to be, it could instantly be one of the best restaurants in mediocre-heavy Bethesda.
  3. I had a wonderful dinner yesterday evening with a couple of other Rockweilers at Marcel's. I don't know whether to begin with the food or the service or the ambiance. All were impeccable. We dined in the bar area so I can't comment on what the regular dining room is like. The bar area is light and airy with high ceilings and a glass front that looks out onto Penn. Ave. The decor is traditional yet modern. The package puts you at ease as you either sit at the bar or one of the tables in the bar area. The service was unobtrusive, professional and efficient, not a single mistake that I noticed. When it became apparent that the 3 of us sitting at the bar intended to dine, they asked us if we would like a table. When we gave an affirmative response, we were escorted to a nearby table and our drinks transported without the bat or roll of an eye. One of our party brought a couple bottles of wine and they were promptly taken away for chilling. The efficient food and wine service were so unobtrusive and efficient as to be almost invisible. I give the service an "A." I only perused the wines by the glass list and we had wine that one of our party brought so I can't comment on the wine list. I had a white burgundy and it was exactly as it should be. The food also was excellent. I started off with the boudin blanc, which apparently is their "signature" dish. The sausage came out with a perfectly browned skin, the crispiness of which contrasted nicely with the almost flan-like texture of the inside which had a light, delicate flavor. It sat atop a pool of what this morning I recall to be polenta. The whole thing was drizzled with some really good sauce. "A" For the entrée, I had the fillet of black sea bass with ratatouille. Damn, was this good. I ordered it primarily because of the ratatouille and because the others had already ordered what I thought was all the good stuff. The fish came out perfectly cooked and atop some pommes mouselline with the ratatouille around the sides of the plate. The mildness of the fish was offset by the tanginess of the ratatouille. "A" For dessert, I had the cheese course. The only thing I can recall was this one cheese that had so much flavor that I think my taste buds were out of commission for about 10 minutes. One bite of it was all I could handle. It was a real stinker. I give the cheese course a "B." The others had "regular"dessert which I now believe are the way to go. They have a soufflé dessert that takes about 20 minutes; if you are interested, put in your order when your entrée arrives (their failure to tell us about this might constitute a "mistake" by the service). Between the entrées and the desserts the "habitué" came over and sat down and chatted with us for a while. Altogether, an "A+" evening. This restaurant belongs on what has been described as the "short list," along with places such as Eve, Palena, Corduroy, Ray's and Firefly. I don't think it would be possible to have a mediocre dining experience at this establishment.
  4. Boulevard Tavern is located in the old O'Donnell's space, this is another branch of the Wiedmaier empire. There is a natural pull for me as I can walk here from my house. The menu is pretty basic pub fare with Wiedmaier mussel choices and some BBQ offerings. I had a hamburger which was cooked to the proper temperature and served on a brioche bun with lettuce, tomato, and onion. Overall it tasted above average. The fries were cooked well. My wife had a mussel entree which she enjoyed. All in all the service was pretty good, the prices reasonable. Nothing really jumped out positive or negative, but being able to walk there in less than 5 minutes is a big plus for me. We will probably be back, but not in a terrible rush. They have a nice outside seating area which had live music last night. Will definitely be a good summer spot.
  5. The folks who upped the ante for quality seafood (at the market) in suburban Maryland are opening another restaurant (in addition to Renato). click here
  6. I hadn't heard of this place until friends invited me to join them this evening for dinner and a Grateful Dead cover band show. Not sure I'm going yet, but I don't recall seeing anything about this joint on DR.com. Anyone been? The menu looks enticing with items for meat eaters (Villains) and vegetarians (Saints). http://villainandsaint.com/
  7. The empire continues to grow. "Weidemaier Reveals Name, Chef For New Bethesda Restaurant" by Andrew Metcalf on bethesdamagazine.com
  8. New venture from Robert Wiedmaier coming to old Jean Michel space on Old Georgetown Road. http://www.bethesdam...nt-in-Bethesda/
  9. We went to the tasting room for lunch and decided to try the duck confit tart (its not really a tart, more like a flatbread), chorizo fennel mussels and frites, and five onion soup. The duck on the flatbread was a bit dry, the mussels were plump and flavorful. The fries came with horseradish mayo, bbq mayo, and mustard mayo, and were the same thin cut you get at Beck's, The five onion soup had a nice intense beefy flavor, although it could use more cheese on the crouton. Overall, everything was very good, but I was somewhat disappointed by the Belgium beers. Brabo has all bottled beers, unlike Beck, which always have several choices on draft. I asked if they plan to have some beer on draft in the future and they said no.
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