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  1. We dined at All Set for the first time a few weeks ago. I must confess that I am Friends with the Owner and Chef as well as one of the bartenders. Right at 5 pm on a Saturday, we had the Chick Peas Fries and some Oysters and Clams to start. The fries were good fresh tasting and accompanied by two dipping sauces. The oysters were Wellfleets and they were expertly served. Chef sent me a few others to try but I forget their name. Clams were ultra fresh tasting as well. The point here is the presentation. It doesn't get much better IMO. Care was taken with this. Well thought out and executed. W
  2. Last week, I went to the Rye Street Tavern, NoHo Hospitality Group's latest foray into Baltimore. It was on a Sunday evening, so we naturally gravitated towards their "Southern Fried Sundays" - a fried chicken dinner, served family style. Keep reading, because I'm going to tell you a little secret about ordering this meal that wouldn't be at all obvious to a first-time diner. and it will make the difference between you "liking it," and "loving it." The cocktails were somewhat expensive, but were well-made and delicious: And a little loaf of cornbread comes out just before e
  3. 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
  4. After a soft opening on Sunday afternoon for friends and neighbors The Red Hen officially opened last night. Menu is not on the website yet, but Washingtonian has a scan. We were hoping to walk down right around 5:00, but never made it out the door; it was apparently packed (as expected given the neighborhood excitement for this place). Early Comments I've read so far are very good on the food, so-so on the value (although no cocktail is over $10, so hooray?). Portions size comes up most, but there are lots of small plates. We're very much excited to try it out. Has anyone been yet?
  5. On Friday, doughboy and I went to the new St. Anselm, a Stephen Starr joint located at Union Market. Our server was friendly, and quite good at ass kissing. We had him as a server before, but we can't remember where. We started with beef tartare and blue crab deviled eggs. The tartare was mixed with lots of herbs and seasoning, thus obscuring the taste of the beef itself. The deviled eggs was good, adding crab made it different, but not better nor worse. The best part of dinner were the grilled oysters (with smoked herb butter) and grilled clams, with a chartreuse sauce. T
  6. Cathal Armstrong's new restaurant Kaliwa is opening possibly tomorrow at the Wharf (751 Wharf St, SW, DC) (via Laura Hayes' tweet). More info about the restaurant at Washington City Paper: "Kaliwa Brings Food with Full Funk and Fire to the Wharf when it Opens Next Week" by Laura Hayes on washingtoncitypaper.com
  7. Over the last 5 or 6 years, after investigating and experiencing cocktails as a transition from seating to menu to perusal to expectation, my wife and I have built a cocktail cart to recreate some of the things we have had over the years when the mood hits us. Here is a favorite of mine that is a riff on The Last Word that I think is an improvement on same-- "True Syrum" by mojo1229 on kindredspirits.com Rye and cointreau instead of gin and maraschino liqueur. It's great after a long hard week at work. Best with Rittenhouse Rye. Enjoy.
  8. Petworth Citizen is now open! Makoto Hamamura (x-Cityzen) is the chef. Kristy Green (x-Firefly) is the bar manager. Nick Pimentel (Room 11) did the design. 829 Upshur Street NW (Same Block as Domku) Open 7 days: 5pm-2am/3am
  9. "Bryan Caswell Suddenly Closes His Midtown Seafood Restaurant" by Eric Sandler on houstonculturemap.com
  10. I had dinner at New Heights back in April, which may not qualify as "lately," unless no one else can remember a more timely meal there! If you've not been there, ask for a table overlooking the street (and therefore the Rock Creek Parkway, too). The interior is classy, though I can't quite place what the atmosphere is meant to feel like; on one hand, it's not as formal or intentionally posh as, say, Palette or Vidalia, but it's also not meant to be urban and hip, e.g., Tabaq Bistro or Viridian. It's like a neighborhood restaurant gone upscale. Anyway, we had the black bean "pate" as an appetiz
  11. Everyone, the first DC pop up of the Thali Llama Regional Indian Pop Up Series was a big success last week. Featuring the cuisine of Goa, it was a really nice introduction for these New Orleans-based chefs to the DC scene. Many thanks to Bar Bullfrog for welcoming them and creating a fantastic cocktail pairing menu for the evening. They are doing it again on Tuesday and Wednesday, September 17 and 18, this time featuring the dishes of Rajasthan. They are doing a tasting menu, $55 for the menu, $45 for a vegetarian version. Menu cost includes service; alcohol and its service is se
  12. I had lunch here today and will definitely be back. The dining room is pretty, the food beautifully presented, they have some non-standard things on the menu, and everything I had was good (though the portions could be a bit larger). I went there because they had Kolkata style Jhaal muri (puffed rice, peanuts and various chutneys) which is a fave of mine that i haven't seen in the area. it was served, as it traditionally is, in a small newspaper cone, which i loved. the muri itself wasn't quite Kolkata style, (IMO it had too much date chutney, and not enough mustard oil) but it was ver
  13. The folks that brought us Restaurant Eve have managed to pull off a study in extreme contrasts with their recent opening the immensely popular Eamonn's Chipper and the newly opened "PX." The Chipper has its own thread and needs no introduction. The PX, which opened this evening, is the Chipper's polar opposite. It is located on the upper level of Eamonn's but you enter around the corner when the blue light is illuminated. You ring the door bell and wait for someone to recognize you before you are allowed to enter. An upscale, coat and tie/cocktail dress, cocktail lounge in the speakeasy mode,
  14. Zahav (reservations are imperative - it's also a two-minute walk from Amada if you want to sample both) and John's Roast Pork (open M-F 6:45 AM - 3:00 PM only).
  15. One of our staffers found this picture. Its the kind of thing that would make me swear off alcohol:
  16. Am I right that no one has written about Maple? Named after the big slab of maple wood that makes up the bar (not pancakes!), this place is right on 11th st. We went for the first time last weekend and were very happy we did. It's a small space and you can tell that the same designers who did Cork did Maple (although I found Maple more comfy/cozy). Lots of wood, grey, etc. and the bar ends in one of those peninsulas that can be a table for four. Outside tables too. The menu is small, and so is the kitchen. That said, everything was delicious. To start we had a summer special cocktail --
  17. 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?
  18. Being new to donrockwell.com I decided to look around and see what I could find about the places in my neighborhood. I was a little surprised that there were not any posts about Sixth Engine even though they've been open for over three years now. Perhaps that's because it wallows in mediocrity. Don't get me wrong, they've always had a consistently good brunch and well cooked burgers. The problem for me is that much of the rest of the menu has always been a little 'heavy handed' when it comes to ingredients and sauces. Thankfully, the chef who opened the place, Paul Madrid, has left and th
  19. I'm starting a dedicated topic about Zaytinya because it doesn't appear to have one. It's on my mind right now, mostly because a friend is going there tonight and her pronunciation cracked me up. I have zero idea of I myself pronounce it right (Zay-TEE-nyah), however I am completely certain that she wasn't even close. The number of variations I see on the spelling of the name also astounds me. My most recent visit was two weeks ago for lunch. I find lunch to be a pleasant time to visit the place - less crowded, particularly in the bar area. That said, when my friend and I arrived and ask
  20. Although I've had many a late night drink/dessert here while listening to live piano jazz over the past few years, the food was never something to come here for. Well, gotta say that may be changing. I joined a group of 4 friends which chose 701 for dinner on Friday night. We were pleasantly surprised with our meals [we were sampling each others all night]. Seems that 701 has a new Chef Bobby Verua [sp?] who started this past Restaurant Week [whatta time to start lol]. Think he hails from NY, and brings subtle Asian influence to the dishes [but not in what I call the normal retread wa
  21. I have now acquired about three bottles of vidal blanc though our wine club (not all at one time, so two different vintages). I need to use them. I am not really a dessert wine kind of person normally. I have a party coming up, could I make them into cocktails, or even better a punch??? If so, any ideas on what to mix with it to help tone down the sweetness?
  22. Yep - http://www.washingtonpost.com/blogs/going-out-guide/wp/2013/08/27/adam-bernbachs-2-birds-1-stone-opens-below-doi-moi/
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