Barbara Posted May 11, 2012 Share Posted May 11, 2012 Sweeny Todd at CityZen? Meat pies on the menu these days? Eric, did you hire George Hearn or Patty Lupone lately? You did, of course, notice that the writer of this piece, Sarah Kaufman, is the long-time Dance critic of the WaPo? Link to comment Share on other sites More sharing options...
LauraB Posted May 11, 2012 Share Posted May 11, 2012 You did, of course, notice that the writer of this piece, Sarah Kaufman, is the long-time Dance critic of the WaPo? Yes, and it's the first in an occasional series of articles on graceful movements in the workplace. At first, I thought, what a fluff piece. As I read on, I really enjoyed it. Really reinforced my respect for Eric Ziebold. Link to comment Share on other sites More sharing options...
DonRocks Posted May 18, 2012 Share Posted May 18, 2012 You just could not write a more hilarious sexual innuendo if you tried. https://twitter.com/#!/EricZiebold/status/203571329855791104 Link to comment Share on other sites More sharing options...
Tujague Posted May 19, 2012 Share Posted May 19, 2012 That's what she said? Link to comment Share on other sites More sharing options...
brr Posted January 10, 2013 Share Posted January 10, 2013 Is corkage still $50? I aks only because Weygant Wines corkage list says "no corkage allowed" for Cityzen Link to comment Share on other sites More sharing options...
docsconz Posted January 11, 2013 Share Posted January 11, 2013 I recently (October) organized a small group dinner at CityZen. They did a tremendous job making us comfortable and assuring that we had a great time. My full report with photos is here. Link to comment Share on other sites More sharing options...
lekkerwijn Posted April 30, 2013 Share Posted April 30, 2013 Had a late dinner at Cityzen on Saturday night. The meal fully lived up to our expectations and the hype. The food was delightful- only real miss for me was the blackberry fruit pate served at the end of the meal that had too much thyme infused into it. Really just a minor quibble. I want to especially thank our very patient waitress. Birthday dinners in my family aren't known for being dull. My mother had a bit to drink and in a moment of exhuberant gesticulation threw a glass of red wine onto my husband's face and all over the floor. If the waitress had never seen this happen before she didn't show it. It was cleaned up and mother's glass refilled with a good natured laugh. I can't imagine what the couple at the table next to us who witnessed the scene must have thought. 2 Link to comment Share on other sites More sharing options...
cheezepowder Posted May 3, 2013 Share Posted May 3, 2013 For those who didn't see this, Matthew Petersen (pastry chef) is leaving CityZen at the end of the month and moving to Rhode Island (Eater DC report here). Link to comment Share on other sites More sharing options...
zoramargolis Posted June 23, 2013 Share Posted June 23, 2013 J and I celebrated our anniversary here tonight. So glad I chose to dine here, though we have been here before and there are many new places we have yet to try. BECAUSE ERIC ZIEBOLD IS A GENIUS AND A CULINARY MAGICIAN. A couple of the dishes we were served, it was good that we were sitting down because if I had tasted them standing up I would have gone weak in the knees and collapsed in a puddle of pleasure on the floor. The first was corn "marrow" on a bed of corn chowder, which was a panko-crusted round that when bitten into was the silkiest essence of fresh sweet corn imaginable that caressed the tongue. The corn chowder was a creamy, chunky, perfectly seasoned yellow lake of satisfaction. We found out that this is a dish that chef Eric has developed for an upcoming trip to Japan, where he and Frank Ruta (and another chef from Boston whose name I can't recall) will perform as "Team America" in an Iron chef-style throwdown against a "Team Japan"--and an informant hinted strongly that corn would be one of the "secret ingredients." The other dish that had our eyes rolling in the back of our heads was Meyer lemon-cured pork jowl with sea trout roe, which was just a perfect and utterly unexpected combination of flavors and textures, set on a bed of the silkiest potato puree. Every other dish we ate was superb, from the chilled, grilled asparagus salad with grilled yellow oyster mushrooms, butter poached lobster, mushroom torchon on brioche with beet coulis and fried pickled ramps, to fabulous sweetbreads on sorrel puree. J's entree of herb and mushroom crusted leg of rose veal had a mystifying starchy green vegetable accompaniment that I found out was my first time eating fava shoots. Grapefruit sorbet was an explosion of refreshing taste. I'd like to know who the new pastry chef is, because the desserts were stellar: a chocolate "brownie" with coffee ice cream and caramel sauce, and almond blueberry cake with apricot sorbet and lavender-honey ice cream. Oh yes. The service was impeccable. Andy recommended a wonderful gruner veltliner in our price range that accompanied all of our various dishes with understated complexity. Really delicious wine. Eric is off to Japan tomorrow for his trip. Not sure who will run the kitchen in his absence. But CityZen is a great place to celebrate an occasion for those who appreciate the artistry and craft of a truly great chef. 3 Link to comment Share on other sites More sharing options...
stickmoon Posted October 13, 2013 Share Posted October 13, 2013 Just want to thank Chef Ziebold and his team for a spectacular dinner last Wednesday night. It was our final meal together as an unmarried couple and we treated ourselves to the tasting menu. The congratulatory card signed by the staff was a particularly nice touch. Seated in view of the kitchen, the precision and attention to detail we observed among every single staff member was impressive. The food was even more impressive. A most wonderful way to celebrate our marriage. 2 Link to comment Share on other sites More sharing options...
DonRocks Posted November 18, 2013 Share Posted November 18, 2013 Congratulations are in order all around. To Jarad Slipp, who is leaving restaurant life and going to work at RdV Vineyards. To Michael Chesser, the amiable and customer-oriented Captain who is now going to be the new restaurant GM. To Eric and Celia, who will be having their first child within the next couple of weeks (I saw them yesterday, and little petite Celia has *the* largest baby bump in world history - "Ask for the epidural early on," I advised her). 3 Link to comment Share on other sites More sharing options...
Joe H Posted November 20, 2013 Share Posted November 20, 2013 This is a significant move for both Jarad and RDV. I wish them the absolute best in a giant step onto the national stage! 2 Link to comment Share on other sites More sharing options...
DonRocks Posted December 11, 2013 Share Posted December 11, 2013 There were a couple of complaints on Tom Sietsema's chat about CityZen today. Eric won't make excuses, so I'll do it for him (and he'll probably ask me to remove this, but I won't). Nine days ago, the Ziebolds had a baby, and Eric is taking two weeks off of work, so the restaurant has been without its Chef for 1 1/2 weeks. On December 1st, Michael Chesser took over from Jarad Slipp as GM. So the completely coincidental confluence of these two events has resulted in a once-in-a-lifetime at-risk position for the restaurant. I assure everyone here that Michael is perfectly capable to be GM, but he surely needs some guidance during his first week - likewise, this is the longest that CityZen has *ever* gone without Eric Ziebold in the kitchen, and yes, one person can make a difference. No, that doesn't give people their money back if they had a disappointing meal, and it may not even be an acceptable excuse. But it *is* a valid reason, and I guarantee that as of next week, things will be corrected in short order. I went over to visit Eric and Celia last night, and little Adele Lou is the most precious girl I've ever seen. 4 Link to comment Share on other sites More sharing options...
bookluvingbabe Posted January 25, 2014 Share Posted January 25, 2014 Last night I had a lovely birthday dinner at CityZen. Solo. I had a perfectly lovely celebration with Mr. BLB and BL-1st grader the night before, but you can't underestimate the power of solo dining to an extreme introvert with my screen name who has yet to finish a book this year. I find the service a wee bit too hovering but that is just me. On the other hand, they clearly listen. So when I asked for no ice in my water, there was never any ice in my water even as it was refilled by multiple staff members during the evening. I did the four course menu--foie gras, scallops, sweetbreads and the souffle. I was deeply impressed by the first three courses. My only nitpick is the dessert course. My server insisted I had to pick when I ordered, which always irritates me because I don't know how hungry I will be by then, or what taste notes will still be lingering. So I picked the souffle and it was over the top sweet to me. It hurt my teeth sweet. Had I ordered at the end of the first 3 courses (and yes, I know the souffle takes time and that is why they wanted to know so far and in advance.) I probably would have done a cheese plate and skipped dessert. Or asked more questions about something that was smaller or portable. This was the second time I celebrated my birthday dinner here and I hope to do it again in a few years after I've saved more pennies. 2 Link to comment Share on other sites More sharing options...
Waitman Posted March 18, 2014 Share Posted March 18, 2014 Since I have no critical credibility when it comes to CityZen*, in honor of a terrific dinner at the bar Friday night I'll throw out an observation by a good friend, uttered over another dinner with the CZ crew: "People often talk about the flavor 'notes' they taste in their food. When I eat here, I taste whole chords." * But trust me, the bollito is pretty extraordinary. Think in terms of a pork consumee, one that I would put ahead of the excellent consumee at Palena if only for being properly clarified, paired by Andy with the perfect Riesling. 1 Link to comment Share on other sites More sharing options...
arleneivana Posted April 11, 2014 Share Posted April 11, 2014 Ages ago I posted a plea for recommendations for an intimate and special wedding reception dinner, then promptly got a job that has kept me off these boards far, far too long and I was never able to follow up. Two months ago my beau and our families enjoyed a magical dinner in Cityzen's wine library. I'd love to expound on the specifics of the dishes, but when you've just married your beau and you're plied with wonderful wine and plate after plate of sensuous food while watching an alert staff treat your vastly-deserving parents like royalty, what more is there to say besides: perfect. It was a perfect night. Thank you Cityzen. Maybe now that work is becoming more manageable I can finally return my attention to this great forum and actually post something about our honeymoon in Singapore and the Maldives? 5 Link to comment Share on other sites More sharing options...
mdt Posted August 20, 2014 Share Posted August 20, 2014 Looks like it is time to go back before he leaves. Chef Ziebold to open his own place in DC. News here, click. 2 Link to comment Share on other sites More sharing options...
B.A.R. Posted August 20, 2014 Share Posted August 20, 2014 Isn't that the block Ruppert's was on? I thought all those buildings were being demolished. At any rate, best of luck to Chef Ziebold - an extraordinary talent 1 Link to comment Share on other sites More sharing options...
RWBooneJr Posted August 20, 2014 Share Posted August 20, 2014 Isn't that the block Ruppert's was on? I thought all those buildings were being demolished. It's two doors down from Ruppert toward K Street. Apparently, the buildings from at least there to the corner are staying intact, as are the facades of the rest. There's a picture of the plans here. 1 Link to comment Share on other sites More sharing options...
Genevieve Posted August 20, 2014 Share Posted August 20, 2014 Much easier for me to get to, so much more likely I'll be able to go. Good luck on the new venture, Chef Ziebert! 1 Link to comment Share on other sites More sharing options...
lion Posted August 20, 2014 Share Posted August 20, 2014 We were just there a few weeks ago! Very good dinner. Interesting now with Ziebold's, Rogue 24 and Corduroy so close to each other. That area has really changed and will when City Center is finished. Momofuku, too. 1 Link to comment Share on other sites More sharing options...
Pool Boy Posted August 21, 2014 Share Posted August 21, 2014 Interesting. We were just back at Cityzen for the first time in a long time a few weeks ago and were very impressed and satisfied. Link to comment Share on other sites More sharing options...
Pool Boy Posted September 1, 2014 Share Posted September 1, 2014 Interesting. We were just back at Cityzen for the first time in a long time a few weeks ago and were very impressed and satisfied. We've kind of outgrown the tasting menu concept. Don't get me wrong, I love a good tasting menu - you sometimes get blown away, but all too often you get kind of let down. I'd rather be able to pick and choose my own 4 to 7 courses and enjoy my meal that way. This is what we did about a month ago at CityZen. We went once about 7 years ago, and really loved it, but - it was too expensive, and honestly I think it was not up to the same level as Palena. At that time, we did the tasting menu. This trip was all about not doing it that way and seeing if we've been missing something these past seven years or not. Sorry, this time we just enjoyed the experience and opted to not take photos. The space is still beautiful. This time I opted for on-street parking two blocks away instead of going the valet route - not sure if the restaurant comps on that detail or not, but parking on street was free so I was happy, plus it allowed for a stroll after dinner to walk off some of the evening's indulgence. This time we were seated around the corner near the kitchen surrounded by the glass wine storage units. It holds about 4 or 5 tables and this was fine with me. We got to watch the kitchen activity which is always fun. Had a really good waitperson and she took really good care of us. The wine person actually decanted the splurgeworthy (hey it was a birthday, and I did not want to pay $50 corkage, assuming they still allow it) Dal Forno that we had. The food. Well, yeah, we've been missing out these past 7 years. Granted, at pretty darn high prices, Cityzen does not make for a regular rotation place to dine. And yes, we opted for a few dishes that were requiring of supplement, but this was a great meal. I am looking forward to what he does when he leaves to open his new restaurant. All of the courses were really, really good, but I think the desserts were a rung below the savory courses. I was in heaven with the sardines. The lobster cassoulet was spectacular and my wife's falafel was unexpectedly good. Her medai was...so good. The mains were also quite good, but not as truly memorable. NOTE - if you ever indulge in going here, DO SPLURGE for the cheese course. DO IT! They roll the cart out to you and present you with about twenty or so cheeses ranging from cow, sheep, goat or combination cheeses from mild, to stinky to onslaught worthy blues that you get to pick from their descriptions (how they remember all 20 is beyond me). The cheeses and the accompaniments are not to be missed in my opinion. We'll be back - either back here, or at his new restaurant. I'm just hoping for a more moderately priced menu choice (and yes, I now know about the bar menu, which seems well priced and affordable enough). The Menu Line-Up GREEN CHICK PEA FALAFEL with Snow Peas and Turmeric Aïoli SAUTÉED FILET OF MEDITERANEAN SARDINES Fried Green Tomato, Minced Summer Beans, Oregano and Smoked Tomato Consomme CRISPY SKIN FILET OF JAPANESE MEDAI Sautéed Silken Tofu and Rhubarb Gazpacho POACHED MAINE LOBSTER CASSOULET Azuki Beans, Oyster Mushrooms, Carrots í la Grecque and Dashi Consomme CRISPY MARCHO FARMS VEAL SWEETBREADS Grilled Vidalia Onions, Chanterelle Mushrooms, Oregano and Dolin Rouge Butter PAN SEARED PRIME MIDWESTERN BEEF Slow Baked Penn Farms Tomato, Shaved Fennel and Sauce Choron A SELECTION OF ARTISANAL CHEESES FROM OUR TROLLEY GOLDHILL FARM BLUEBERRY CRíŠPES Blueberry Bay Syrup, Whipped Crème Fraí®che and Maple Whiskey Sabayon Glácé GRILLED PEACH MELBA Earth "˜N' Eats Red Haven Peaches, Whipped Raspberry, Sbrisolona Cake and African Amber Rooibos Ice Cream 3 Link to comment Share on other sites More sharing options...
DonRocks Posted September 16, 2014 Share Posted September 16, 2014 HAPPY 10TH ANNIVERSARY TO ERIC ZIEBOLD AND CITYZEN! There are just too many people to name, but you know who you are. And it all started here and especially here. When you all see this tomorrow, retweet your support for CityZen and their wonderful staff. 2 Link to comment Share on other sites More sharing options...
DanielK Posted September 16, 2014 Share Posted September 16, 2014 Not sure when EZ is leaving, but glad I have one more dinner booked there next week. My dinner there in March was, hands down, the best meal I have eaten in DC in the past couple of years. 1 Link to comment Share on other sites More sharing options...
silentbob Posted September 24, 2014 Share Posted September 24, 2014 NOTE - if you ever indulge in going here, DO SPLURGE for the cheese course. DO IT! They roll the cart out to you and present you with about twenty or so cheeses ranging from cow, sheep, goat or combination cheeses from mild, to stinky to onslaught worthy blues that you get to pick from their descriptions (how they remember all 20 is beyond me). The cheeses and the accompaniments are not to be missed in my opinion. Does CityZen allow the cheese course as an add-on to the 3-course bar menu, or is it only available in the main dining room? Link to comment Share on other sites More sharing options...
Shaho Posted September 24, 2014 Share Posted September 24, 2014 Does CityZen allow the cheese course as an add-on to the 3-course bar menu, or is it only available in the main dining room? It's available as an add-on. I don't remember if they roll out the entire cart or just describe the cheeses to you and let you pick. Link to comment Share on other sites More sharing options...
DanielK Posted September 24, 2014 Share Posted September 24, 2014 Going tonight. We'll see if I'm able to make it back and write a report later... Link to comment Share on other sites More sharing options...
Pool Boy Posted September 25, 2014 Share Posted September 25, 2014 They roll it out and it is AWESOME. Well, in the dining room. Never been to indulge the bar menu, so not sure. Link to comment Share on other sites More sharing options...
DanielK Posted October 1, 2014 Share Posted October 1, 2014 In Don's dining guide, there's a note at the top about how restaurants are called out: BOLD = Superlative (CityZen, Corduroy, Komi, Marcel's, Rogue 24, Roberto's 8, Restaurant Eve, Inn at Little Washington)ITALIC = Very Good, Excellent, Outstanding, or Noteworthy (less than 20% of all independent (non-chain) restaurants earn this) The Tour de France rates the climbs that the riders encounter on a 1-4 scale. But they have a special designation for those climbs that are just so far above the scale that they have to be mentioned separately - HC (hors catégorie - beyond categorization). In the last 3-4 years, I have had the great pleasure to be able to dine at each of the listed bold restaurants, several of them twice. Thus, I would like to propose for Don's guide an HC designation, and that the only restaurant in that category should be CityZen. 1 Link to comment Share on other sites More sharing options...
DonRocks Posted October 1, 2014 Share Posted October 1, 2014 In Don's dining guide, there's a note at the top about how restaurants are called out: BOLD = Superlative (CityZen, Corduroy, Komi, Marcel's, Rogue 24, Roberto's 8, Restaurant Eve, Inn at Little Washington) ITALIC = Very Good, Excellent, Outstanding, or Noteworthy (less than 20% of all independent (non-chain) restaurants earn this) The Tour de France rates the climbs that the riders encounter on a 1-4 scale. But they have a special designation for those climbs that are just so far above the scale that they have to be mentioned separately - HC (hors catégorie - beyond categorization). In the last 3-4 years, I have had the great pleasure to be able to dine at each of the listed bold restaurants, several of them twice. Thus, I would like to propose for Don's guide an HC designation, and that the only restaurant in that category should be CityZen. I agree with you completely, and it's been that way since it opened. The fact that *everyone* doesn't realize this boggles my mind, but I must be careful because of my personal friendship with Eric. The sad truth is that most people believe what they're spoon-fed, and I've studiously tried not to be so condescending because I think our members are better than that. Did you know that it has *never* been rated the #1 restaurant in Washingtonian? CityZen is the only Michelin 2-star (by French standards) restaurant in the DC area, and it's a solid 2-star, not a borderline case. The real chefs in this town know - they all do, and they always have. 2 Link to comment Share on other sites More sharing options...
Waitman Posted October 3, 2014 Share Posted October 3, 2014 CityZen is the only Michelin 2-star (by French standards) restaurant in the DC area, and it's a solid 2-star, not a borderline case. Ate in a Michelin 2-star in Bonnieux, Vaucluse Monday night. CityZen is better. (This also applies to the French Laundry, but I find the current trend in French fine dining so precise and austere that it loses me to some extent. It's like a modern art installation: an intellectual achievement but too often lacking in soul. EZ brings a French-like precision to his cooking, but he colors outside the lines just enough to make his dishes as emotionally satisfying as they are intellectually challenging. And, I'd like to think that he'd never pair marinated anchovies with almond milk. ) The Tour de France rates the climbs that the riders encounter on a 1-4 scale. But they have a special designation for those climbs that are just so far above the scale that they have to be mentioned separately - HC (hors catégorie - beyond categorization). On a clear day you can see Mt. Ventoux from here. 1 Link to comment Share on other sites More sharing options...
DonRocks Posted October 3, 2014 Share Posted October 3, 2014 Ate in a Michelin 2-star in Bonnieux, Vaucluse Monday night. CityZen is better. Was this by any chance Le Moulin de Lourmarin? If so, I've been there too, and agree that CityZen is better. A short walk from the restaurant, about a one-mile circular walk around the flat town, you reach the gravesite of Albert Camus - I did the stroll before dinner, and even stopped to read the man a little poem. Link to comment Share on other sites More sharing options...
Waitman Posted October 3, 2014 Share Posted October 3, 2014 Was this by any chance Le Moulin de Lourmarin? If so, I've been there too, and agree that CityZen is better. A short walk from the restaurant, about a one-mile circular walk around the flat town, you reach the gravesite of Albert Camus - I did the stroll before dinner, and even stopped to read the man a little poem. Why would the Le Moulin de Loumarin be in Bonnieux? Actually, since his cookbook is in the kitchen of the Mas de Bastide de Moulin d'Oliviers, where we are staying, I happen to know that Eduard Loubet of Moulin de Loumarin moved his 2-star operation to the Bastide de Capelogue, when his mother bought the luxury hotel (at the top of the village -- spectacular views) and restaurant, though he still owns the Moulin. I think I'nm driving through Loumarin tomorrow -- thanks for the Camus tip. Link to comment Share on other sites More sharing options...
mdt Posted October 6, 2014 Share Posted October 6, 2014 I had dinner there this past weekend and it was excellent. Only HC in DC? I don't agree and would have to put Komi on that list. The first course of veal brain (fitting addition to the October menu ) with corned veal tongue and bread and butter pickles is easily one of the best dishes I have had anywhere in a long, long time. I wonder if this could be had at the bar... 3 Link to comment Share on other sites More sharing options...
MC Horoscope Posted October 6, 2014 Share Posted October 6, 2014 Any chance the chef will still be there in late December? My wife and I have been celebrating our anniversary there for the past few years and I hope we can do so again this year. Link to comment Share on other sites More sharing options...
DanielK Posted October 7, 2014 Share Posted October 7, 2014 MC, Chef Z said it would be at least 9-10 months before the new place opened, though he didn't specifically say he'd be at CZ until the end. mdt - I've had some misses at Komi, and my first trip there I left not full. Very good, but not HC, or even great that meal. 1 Link to comment Share on other sites More sharing options...
squidsdc Posted October 16, 2014 Share Posted October 16, 2014 MC, I feel for you. My husband and I had been celebrating our Anniversary every year at Palena. Our Anniversary has been one of the few times a year we would be able to dine out at a truly special occasion restaurant. So this year where are we going? To CityZen! I'm quite beside myself with excitement. I wasn't sure I would ever be able to dine here with all my allergies, since the menu changes daily. But I just found out that we will be able to do so. I am very much looking forward to Friday night, to say the least. We rarely make the exception to dine on a day that is not our actual Anniversary (it's Saturday) but we really try not to drive all the way downtown on a weekend when we're there all week. I had made a reservation at DBGB when they opened and I wasn't sure I'd keep the reservation since they are so new and the kinks are still being worked out, but didn't have a backup. And I did not have the best experience dealing with the staff in preparation for dining there. Palena was really the kind of special occasion restaurant that was perfect for our celebration. With so many allergies, special meals out where my restrictions can be accommodated are few and far betweevn, and Palena even had a copy of my allergy list on file. Needless to say I felt at ease and well taken care of dining there. As I was feeling uneasy about our res at DBGB I decided with the impending move of Chef Ziebold and delay in his opening his own restaurant, maybe I should ask if they could accommodate me. I usually give more time to reach out to a restuarant but thought at least it was worth a shot. And wow, the experience in my dealings thus far with CityZen has been a complete 180 from DBGB. The person I spoke with on the phone was excellent, and the Chef offered to speak with me directly about the menu. The service thus far is definitely on par with our past experiences at Palena. I'm sure the food will be excellent as well. Now what are we going to do next year?! (besides hoping for Chef to have his own restaurant open by then...) ETA-I know Don is good friends with the Chef, but CityZen had no knowledge of my being a member of DR.com. 3 Link to comment Share on other sites More sharing options...
Josh Posted October 16, 2014 Share Posted October 16, 2014 Just to pile on the CityZen love, we celebrated my wife's birthday there this week, and once again affirmed that it is hands down the top find dining experience to be had in DC. 2 Link to comment Share on other sites More sharing options...
MsDiPesto Posted October 16, 2014 Share Posted October 16, 2014 [sNIP]And I did not have the best experience dealing with the staff in preparation for dining there. Palena was really the kind of special occasion restaurant that was perfect for our celebration. With so many allergies, special meals out where my restrictions can be accommodated are few and far betweevn, and Palena even had a copy of my allergy list on file. Needless to say I felt at ease and well taken care of dining there Sounds like you undoubtedly made the right choice going to CZ. Link to comment Share on other sites More sharing options...
Tweaked Posted October 17, 2014 Share Posted October 17, 2014 No Ziebold no CityZen. The restaurant will close Dec. 6 with his departure. Link to comment Share on other sites More sharing options...
B.A.R. Posted October 17, 2014 Share Posted October 17, 2014 Any news about Andy? Link to comment Share on other sites More sharing options...
DonRocks Posted October 17, 2014 Share Posted October 17, 2014 Any news about Andy? Andy left to be Wine Director at ThinkFoodGroup. I guess this is pretty big news. Link to comment Share on other sites More sharing options...
ktmoomau Posted October 20, 2014 Share Posted October 20, 2014 MC, I feel for you. My husband and I had been celebrating our Anniversary every year at Palena. Our Anniversary has been one of the few times a year we would be able to dine out at a truly special occasion restaurant. So this year where are we going? To CityZen! I'm quite beside myself with excitement. I wasn't sure I would ever be able to dine here with all my allergies, since the menu changes daily. But I just found out that we will be able to do so. I am very much looking forward to Friday night, to say the least. We rarely make the exception to dine on a day that is not our actual Anniversary (it's Saturday) but we really try not to drive all the way downtown on a weekend when we're there all week. I had made a reservation at DBGB when they opened and I wasn't sure I'd keep the reservation since they are so new and the kinks are still being worked out, but didn't have a backup. And I did not have the best experience dealing with the staff in preparation for dining there. Palena was really the kind of special occasion restaurant that was perfect for our celebration. With so many allergies, special meals out where my restrictions can be accommodated are few and far betweevn, and Palena even had a copy of my allergy list on file. Needless to say I felt at ease and well taken care of dining there. As I was feeling uneasy about our res at DBGB I decided with the impending move of Chef Ziebold and delay in his opening his own restaurant, maybe I should ask if they could accommodate me. I usually give more time to reach out to a restuarant but thought at least it was worth a shot. And wow, the experience in my dealings thus far with CityZen has been a complete 180 from DBGB. The person I spoke with on the phone was excellent, and the Chef offered to speak with me directly about the menu. The service thus far is definitely on par with our past experiences at Palena. I'm sure the food will be excellent as well. Now what are we going to do next year?! (besides hoping for Chef to have his own restaurant open by then...) ETA-I know Don is good friends with the Chef, but CityZen had no knowledge of my being a member of DR.com. I know you have such a hard time with your allergies, I am so glad they could accommodate you. Belated Happy Anniversary! 1 Link to comment Share on other sites More sharing options...
JBag57 Posted October 21, 2014 Share Posted October 21, 2014 We are going on November 8--for the first time, probably unfortunately, since there will not be a second. For my wife's 55th birthday. We seem to have let this one slip by for too long. Link to comment Share on other sites More sharing options...
Pool Boy Posted October 21, 2014 Share Posted October 21, 2014 MC, I feel for you. My husband and I had been celebrating our Anniversary every year at Palena. Our Anniversary has been one of the few times a year we would be able to dine out at a truly special occasion restaurant. Not to veer too far off topic, but we'd hit up Palena at least 3 times a year (usually a lot more), and especially on our anniversay. I still have a hole in my culinary soul at the moment. But it has forced me in to try places i may not have, or may not have for a long while. One of the great things was getting back to Cityzen this year - what a treat. And while I am sad to see Cityzen is closing, I am looking forward to see what the new Ziebold restaurant will be like almost as much as I am looking forward to what Frank Ruta's next thing will be. 2 Link to comment Share on other sites More sharing options...
Popular Post Bart Posted October 31, 2014 Popular Post Share Posted October 31, 2014 My wife and I went to Cityzen last night (actually October 29th) for the first time and it lived up to, and surpassed all expectations. In fact, it blew them out of the water!It was the exact date of our 20th anniversary and I put a little note in the Open Table reservation saying something like, "It's our 20th anniversary to the day, so if EZ wants to go completely off the rails and make something crazy, we're up for it". I'm always looking for one of those Anthony Bourdain experiences where he goes into a place and just has the chef cook whatever he feels like cooking. No menus, no choices, just course after course of wonderfulness. Unfortunately, I've never had it happen before tonight.When we got to the hostess stand, she wished us a happy anniversary and when we got to the table we were presented with a card signed by the entire staff. The first was sort of expected, but the card was certainly not expected. Very nice touch!Our waiter (not really sure if waiter is the right term, but more on that later) came over with the with the menus and explained them: "On the left is the Chef's 6 Course Tasting Menu, below that is the 6 Course Vegetarian Tasting Menu, and on the right is a 4 Course Menu where you can choose one dish in each of the four categories" and then he said, "Or if you like, the chef can make a special menu just for you". I asked if that was because I put that little note in the Open Table reservation and he said yes it was. Naturally we jumped on that offer along with the wine pairings.We later learned that we were the only ones that night that had that special meal/menu, but it's something they offer all the time if someone asks. So my advice to anyone going there before they close is to ask for the special, secret, request-only menu. You won't regret it!A photo of the menu is attached. It lists 9 courses, but there were a couple more amuse bouche type things thrown in here and there. 5 courses appeared on either the 6 course tasting menu or the 4 course menu; the other 4 didn't appear on any menu!The regular 6 course tasting menu costs $120, but our extended menu was $165 each. Expensive, but worth it. We also got the wine pairings which on the 6 course menu are listed at $85/$135 for normal wines/vintage rare wines. We opted for the "normal" wine pairing but were charged $135 each, but I'm assuming the higher price was because we had the extended menu. Expensive but also worth it.We started out with a glass of pomegranate infused champagne which may have been part of the wine pairings or may have just been an anniversary gift from the house. I'm not quite sure, but it is something I want to try to make at home. They told us they cook down pomegranate seeds into a syrup and then add it to the champagne.The rest of the wines were all over the map and all were great. There was one glass (more like a half glass) per course, but I think there might have been an extra couple thrown in here and there. To the best of my recollection we had 4 whites, 4 reds, 2 dessert wines and finished up with port! Naturally each one of them came in a different shaped glass and most were things we wouldn't order (but that's why we did it) like a Riesling (very dry), a Gewurztraminer (also dry), a Chianti (huge and bold), not to mention the dessert wines and the port. My only regret is we didn't get a list of the wines we had.Back to the staff/servers"¦..there were a lot of them and they were all very professional, all dressed in suits, not snooty or stuffy, but ridiculously knowledgeable. We ended up having conversations with 3 or 4 of them and they all seemed to be long time employees. Our French waiter (he took our order) and wine pourer was there 8 years I think, the manager (?) was there 9 years, the guy pouring the water and clearing the plates has been there since day one! We talked to the manager (?) about growing up around here and eating scrapple, souse and head cheese that his grandmother used to make. After we asked our waiter where he was from (Provence), we talked about our mutual love of rosé. When we asked him why he thought it was so popular in the States now he said, "because ees sooo good!" We talked to the sommelier about where he was in Court of Master Sommeliers program, and what he thought of Virginia wines. He even hooked us up with a dessert wine from Linden Vineyards after we talked about how much we both loved that place.The food of course, was exquisite. Every dish was masterpiece of flavors, and layers, and textures and even temperatures. There were a couple of dishes that were mostly served cold (fish dishes), but also had a warm piece of vegetable (or some ingredient) included as well so you got this wonderful and surprising contrast. During one of those dishes, I said to my wife, "this is like that McDonalds dish where "˜the hot stays hot and the cool stays cool'". Later near the end of the meal we got to thank Chef Ziebold for a wonderful meal and I mentioned the temperature contrast like the McDonalds meal "where the hot stays hot and the cool stays cool" and Eric immediately said, "Yeah, the McDLT!" Too funny he remembered that.One of the warm/cold dishes was the amuse bouche we had that I think was called a Lobster Crepe. It wasn't a traditional crepe shape at all but instead was like a compressed cylinder that was wider than it was tall. It was some sort of cool lobster wonderfulness in the middle wrapped in a warm crepe skin on the outside and topped with little crunchy things that were sort of a high end shoestring potatoes.Some of our other favorites were:"Charred Sashimi of Skuna Bay Salmon" which came out looking like a miniature rectangular pizza but instead of having tomatoes and pepperoni on it, it salmon and mango and micro greens on it. The crust of the "pizza" was a super thin crispy layer of fried tofu."Globe Artichoke Gratin" which is a funny name since the star of the dish a couple pieces of melt in your mouth sea urchin."Poached Main Lobster Cassoulet". Enough said! Except to say that the broth was so good it could have been served plain in a glass and we would have loved it."Sautéed Moulard Duck Foie Gras" This was probably our favorite dish of the night. It was very nicely sized slab of seared foie gras on top of a "dumpling" of the most tender pulled pork you can imagine, and wrapped in a "dumpling wrapper" of cabbage. All of that was sitting in a little pool of broth that the menu describes as "Darden Ham Emulsion". It might sound weird, or like too much meat but it was absolutely heavenly. I pity the poor vegetarians out there. ;-)The duck breast and lamb dishes (2 separate dishes) were no slouches either but the four dishes above were our favorites.I love root beer and have never had a more intense root beer taste than in the "Cityzen Root Beer Float". I don't know how they did it, but it's like they took all the flavor in a 2 liter bottle of root beer and compressed down into a few bites in the dessert.After that we got few more things that were not on the menu. One was a little plate some small cookies and little scoop of ice cream with "Happy Anniversary" written in chocolate calligraphy and the second was our fourth dessert(!) plate which had a tiny, airy vanilla milkshake and a "bar" of chocolate mousse with a few little brownie/cookie things here and there.It was all too good for words. I now understand why Don and others rave about EZ and Cityzen. It's on a whole other level.At some point near the end of the meal, we saw Chef Ziebold (who was in the kitchen working all night) take off his blue apron and we were worried he was going to leave before we could thank him. We asked our waiter if he was leaving for the night, and he said, no he was just getting more comfortable. Then about 5 minutes later, who arrives at our table but the Chef himself. We of course gushed over the food, talked about the McDLT, talked about his new place, which if I remember correctly is going to be at least as formal as Cityzen. I think I asked if he was going to go more in the direction of Rose's Luxury and he said it was going to be another formal place. He probably spent more than 5 minutes talking to us and couldn't have been nicer and more gracious. It was the perfect cap to a perfect night.On the way out we stopped by the kitchen to thank the rest of the chefs, thanked our waiter, thanked the water guy/plate clearer, thanked the sommelier and thanked the manager at the door. The experience was so perfect that we felt the need to thank them all personally. When I asked the manager if it was possible to get an email tomorrow with a list of the dishes we had, he handed me an 8X10 envelop and said, "why wait until tomorrow, you can have it right now" The final perfect detail to a perfect meal. 12 Link to comment Share on other sites More sharing options...
DanielK Posted October 31, 2014 Share Posted October 31, 2014 Just in case you don't read the Events forum, we are doing a DR.com dinner at CityZen during the closing week. Click here for details. Link to comment Share on other sites More sharing options...
Bart Posted November 1, 2014 Share Posted November 1, 2014 Thanks Daniel"¦"¦.looks like I'm too late for that dinner. Bummer PS to my post - - I forgot to mention the best part of the meal. Besides the food, and the service that is. The music. THE MUSIC! We heard: Grateful Dead - Estimated ProfitBob Dylan - Gotta Serve SomebodyWilco - Jesus, Etc. Two of my all time favorites and my current/modern all time favorite. Take that Don Rockwell! Because when I hear his songs [bob Dylan], I hear someone with no musical talent, a terrible voice, and lyrics that reflect his age. Maybe one day I'll turn towards The Grateful Dead (I couldn't name five songs they wrote or sang). Link to comment Share on other sites More sharing options...
DanielK Posted November 1, 2014 Share Posted November 1, 2014 Bart, if you want to go, throw your name in the hat. People cancel, EZ could decide to move us to a bigger spot, etc. Link to comment Share on other sites More sharing options...
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