PS7's, Chef Peter Smith at 777 I Street, Verizon Center - With Sous Chef Andrew Markert - Closed

[Cmmp]

I periodically hear that Peter Smith will be opening a new place near the Verizon Center. Anyone know any more about it?

[Meaghan]

I hear it's popping up this fall at 777 I Street NW. (Actually, I may have the address wrong. But do I really trust Linda Roth?)

Anyone in the know care to elaborate ?

[DanielK]

From Linda Roth's Latest Dish:

"...And speaking of Pete Smith [formerly of Vidalia], expect his 120-seat restaurant, PS7 (named after him and the street it`s on) to open before the summer is over. It's at 900 7th Street, NW."

There might be some other news to announce, but someone else will have to spill the beans.

[oliveDC]

Here's Sietsema's Weekly Dish on the new place.

[shogun]

Here's Sietsema's Weekly Dish on the new place.

'Under the Radar' is right. That blurb is more than a month old!

[Joe H]

PS 7 is being designed by the same team that did the new Black's Bar & Kitchen that I raved about in Bethesda. Fantastic room both inside and out!

[Asagalkin]

Has anyone heard of a new restaurant called PS 7s, or something to that effect going up on 7th Street in DC?

[Lydia R]

PS 7 is being designed by the same team that did the new Black's Bar & Kitchen that I raved about in Bethesda. Fantastic room both inside and out!

Yes, Grizform has before/afters of Black's as well as 7th Street. After entering site, click on the word "commercial" at left and select project...

[DonRocks]

Danny please let us know where you go next, and I'll be there with a cigar and a smile as always

Et voila.

[mdt]

Et voila.

Congrats! Cannot wait for this place to open.

[Jacques Gastreaux]

I'm glad we can finally talk about this now. Danny, great news, can't wait to come over and check out your new gig. Hopefully, the bar area will be HH friendly.

[Jacques Gastreaux]

Menu

The website also says that they are accepting reservations for September 14th and after. Getting close!

[Escoffier]

Menu

Interesting menu, interesting tasting menu pricing, GREAT wine pricing, great manager. Sounds like a winner. I just have to survive RW and then wait for the opening.

[alan7147]

Interesting menu, interesting tasting menu pricing, GREAT wine pricing, great manager. Sounds like a winner. I just have to survive RW and then wait for the opening.

Where are you seeing the "GREAT" wine pricing?

[ol_ironstomach]

Perhaps he's extrapolating from the pricing of the wine pairings? I'm guessing.

Sounds interesting. The website could use a good editorial pass though, having a few stilted phrases here and there, and some odd spellings or typos - consome, uzu, oneophile, etc.

[Escoffier]

Where are you seeing the "GREAT" wine pricing?

I am indeed talking about the wine pairings. If PS7 follows the lead that Danny set earlier, there is no doubt that the bottle pricing will be both fair and well priced.

4 course $25 or $50

5 course $30 or $60

6 course $35 or $70

7 course $40 or $80

If prior experience is any indicator, these (roughly) $12/glass, $6/half glass wines will be well paired and quite a bargain.

[Escoffier]

From The List: (A really newsy issue of The List...today)

PS 7 -- is the vision of Executive Chef/Owner Peter Smith and should be opening any minute now. At PS 7, Smith (most recently the Executive Chef at Vidalia), focuses on small plates and allows guests to mix and match when ordering. Highlights include a study of American red snapper with heirloom corn and lobster ragout, fondue of lobster mushrooms, corn coulis and roasted lobster reduction and Smoked Abalone with drunken apricots, pistachios and fleur de sel.

It'll be good to see Danny doing what he does so well, once again...

[crackers]

Today's the day! Best of luck to Chef's Smith and Gallego, Danny Boylen and everyone else involved in this exciting new adventure! Their website is ---> here. The entrance is on the north side of I Street, between 7th and 9th - next to a pedestrian plaza where 8th St. extended would be (tilt your head up to see the banners hanging from above.)

[mdt]

Today's the day! Best of luck to Chef's Smith and Gallego, Danny Boylen and everyone else involved in this exciting new adventure! Their website is ---> here. The entrance is on the north side of I Street, between 7th and 9th - next to a pedestrian plaza where 8th St. extended would be (tilt your head up to see the banners hanging from above.)

Woo hoo! Going tomorrow night and I can't wait. Any reports from the soft opening crowd?

[Heather]

Some impressions: Good cocktails. The oxtail consomme or oyster appetizer and the veal or lobster mains are worth a second look. The wine list was short but they offer a good portion of it by the glass and half glass. The dining room is handsome and the bathrooms are...interesting.

[porcupine]

Woo hoo! Going tomorrow night and I can't wait. Any reports from the soft opening crowd?

are we allowed to say anything? I think this may be The Year of the Biscuit.

ETA: two things they do right (not the only two, just two worth mentioning): the staff will ask how you want your meal paced (smart, given proximity to theaters and Verizon Center), and the dessert menu is in two parts, so if you just want a little someting sweet, you can order a smaller dessert and pay less.

[dmwine]

From the menu:

Popcorn and Tonka Bean Emulsion Crusted Halibut Garnished Three Ways:

Globe Onion and Dry Cured Bacon Confit, Arugula and Long Pepper Custard

Wilted Corn Shoots and Honey Cap Mushrooms

How in blazes do you "crust" something with an emulsion??

[Poivrot Farci]

Menu sort of reads like I am betting on the ponies at the track with a hungry ADD Bukowski.

There doesn’t appear to be a particular thematic vision to the restaurant and the menu descriptions are so loquacious as to make me wonder if I left the iron on.

I am familiar with Mr. Smith's cookery and talent but I feel that the delineations of octopus can be equated to: Tennis ball-Racquetball-rubberbandball.

Far be it for me to criticize since my sustenance is Swedish mackerel-tomato paste from a tube...

Are whole scallops being pulverized for the sake of boudin?

How is ribeye and foie gras cheaper than pompano?

Can I take the mushroom study pass/fail?

[Heather]

Are whole scallops being pulverized for the sake of boudin?

No. And the mushrooms are letter grade only.

[MeMc]

Is it a total fantasy to think that I could actually go with Will and get a seat here this weekend? Was last night packed?

[CrescentFresh]

Is it a total fantasy to think that I could actually go with Will and get a seat here this weekend? Was last night packed?

You can book on Opentable.

[DLB]

Not sure what to make of this place after dinner last night. I am not even sure I understand the concept or the menu. While the prices are decent, although the portions amount to what you would receive with a tasting menu. The wine list is small, and loaded with small producers mostly from California, and the prices are very reasonable, although when I ask the waiter for suggestions he pointed me to one of the most expensive bottles on the list, a $85 dollar bottle of Cabernet. I hate it when they do that! I really like the idea of a small wine list though, I really dislike looking through those 80 page wine books and trying to decide what to order. On to the food.

After looking at the menu on line I decided we would order one of the tasting menus, however they were not available last night. I started with the Warm Foie Gras custard, which I thought was fine but I did not like the texture, and the Roasted Duck Gelee that topped the custard tasted like nothing. At $12.50 I was expecting to be blown away. My wife ordered the Oxtail Consommé, with oxtail dumplings, this was the undisputed best tasting dish of the night! The bread at PS7 is excellent, made in house and served warm. I sampled the cottage cheese roll with dill and it was almost on par with the parker house rolls at Cityzen, I am so glad they are not serving that overrated bread from Breadline, that seems to be the standard now in DC.

The main courses did not fair so well in our opinion. I order the Trio of Veal, it consisted of a veal loin, not so crispy sweetbreads, and a veal breast with wild mushrooms. What sounded good on the menu did not translate onto the plate, the veal loin was under salted, the sweetbreads were so not even close to being crispy, the breast was moist, the most flavorful portion of this trio. My wife ordered the beef two ways, this was a mistake. This was the first time we have ever encountered a dried out piece of short rib at a restaurant, It may have been under the heat lamp too long, the noisette of rib eye, was no better.

You have two options for dessert; little sins and big sins. We selected one little sin, doughnuts with a chocolate and raspberry sauces which were excellent, and a big sin, a peach dessert with too dry Tres Leche cake, peach sorbet and gelee showed up again, this time with a burst of peach flavor.

Overall, not a good opening night for food at PS7

[DLB]

It might have been the best match for the food - you never know. Did you indicate a price range to the waiter?

He did not ask my price range. I did indicate what I was willing to spend once he offered up the $85 bottle. I think wine stewards should offer suggestions at the high, low and mid price ranges. This helps the customer decide how much they want to spend without having to discuss price at the table.

[crackers]

We had a very good bottle for $48.

Do you remember which wine you ordered?

I started with the Warm Foie Gras custard, which I thought was fine but I did not like the texture, and the Roasted Duck Gelee that topped the custard tasted like nothing. At $12.50 I was expecting to be blown away.

I thought the foie gras custard was one of the stars of my meal. It had, appropriately enough, the texture of custard. My gelee did not have a highly concentrated roast duck flavor though - it was subtle, probably so as not to overpower the foie gras delicacy.

The bread at PS7 is excellent, made in house and served warm. I sampled the cottage cheese roll with dill and it was almost on par with the parker house rolls at Cityzen, I am so glad they are not serving that overrated bread from Breadline, that seems to be the standard now in DC.

Yes indeed! Did anybody else try the little biscuits with bacon bits (or something similar)? I wish I could have wrapped a couple up and stashed them in my purse for nibbling on the way home.

[Heather]

Yes indeed! Did anybody else try the little biscuits with bacon bits (or something similar)? I wish I could have wrapped a couple up and stashed them in my purse for nibbling on the way home.

I liked the biscuits, and the cottage cheese rolls, and butter was a good temperature.

[starfish]

Not sure what to make of this place after dinner last night. I am not even sure I understand the concept or the menu. While the prices are decent, although the portions amount to what you would receive with a tasting menu. The wine list is small, and loaded with small producers mostly from California, and the prices are very reasonable, although when I ask the waiter for suggestions he pointed me to one of the most expensive bottles on the list, a $85 dollar bottle of Cabernet. I hate it when they do that! I really like the idea of a small wine list though, I really dislike looking through those 80 page wine books and trying to decide what to order. On to the food.

After looking at the menu on line I decided we would order one of the tasting menus, however they were not available last night. I started with the Warm Foie Gras custard, which I thought was fine but I did not like the texture, and the Roasted Duck Gelee that topped the custard tasted like nothing. At $12.50 I was expecting to be blown away. My wife ordered the Oxtail Consommé, with oxtail dumplings, this was the undisputed best tasting dish of the night! The bread at PS7 is excellent, made in house and served warm. I sampled the cottage cheese roll with dill and it was almost on par with the parker house rolls at Cityzen, I am so glad they are not serving that overrated bread from Breadline, that seems to be the standard now in DC.

The main courses did not fair so well in our opinion. I order the Trio of Veal, it consisted of a veal loin, not so crispy sweetbreads, and a veal breast with wild mushrooms. What sounded good on the menu did not translate onto the plate, the veal loin was under salted, the sweetbreads were so not even close to being crispy, the breast was moist, the most flavorful portion of this trio. My wife ordered the beef two ways, this was a mistake. This was the first time we have ever encountered a dried out piece of short rib at a restaurant, It may have been under the heat lamp too long, the noisette of rib eye, was no better.

You have two options for dessert; little sins and big sins. We selected one little sin, doughnuts with a chocolate and raspberry sauces which were excellent, and a big sin, a peach dessert with too dry Tres Leche cake, peach sorbet and gelee showed up again, this time with a burst of peach flavor.

Overall, not a good opening night for food at PS7

DLB,

Thank you for you candid feedback. We found some of it truly valuable.

While I am not a fan of restaurant professionals criticizing anyone for expressing their opinion in any forum, I find your criticisms a bit disconcerting thus my public response.

If your evening was so marred by the food and service you received, why did you not indicate such on any of the three visits I made to your table?

If you wanted the advice of the “wine steward,” why didn’t you ask your server to get the “wine steward?” The gentleman serving your table most likely recommended the $85 Robert Craig Mount Veeder Cabernet, because we had just tasted the staff on it that evening. Other good reasons for recommending it: it is a bargain at $85 – most restaurants in this area that carry this wine charge $100 and up for what happens to be a 91 point WS & WA wine.

I am sure that your motives are nothing but genuine. However, going to a restaurant on opening night or any night for that matter, and then writing negatively about your experience, though you were asked on three occasions about your satisfaction, strikes me as fishy at best and dishonorable at its worst.

p.s. the wine you drank was the Pelligrini Cariganne, and it would be my pleasure to offer you and your wife a glass or two in the company of myself and Chef Smith to discuss this further.

[porcupine]

Did anybody else try the little biscuits with bacon bits (or something similar)? I wish I could have wrapped a couple up and stashed them in my purse for nibbling on the way home.

Bacon and apple biscuits. oh yeah.

[FunnyJohn]

I really enjoyed my first visit last night. Although I had only intended to stop by and congratulate Danny, see the space and have a glass or two of vino, I ended up having some dinner. Started with the carrot terrine, which was not very impressive -- maybe I was just thrown off by the texture consisting of everything: gelatin, crunch and foam. I had the veal trio next which was quite delicious. The sweetbreads were excellent IMHO, so maybe those that DLB had, mentioned above, were a product of opening kitchen problems. Wish I had had room for dessert, but now I have something to look forward to next visit. I had a couple of glasses of the GSM (brand escapes me, but very satisfying), and Danny poured a glass of -- get this-- sparkling sake. Now ths stuff was quite a novelty, at least to me. Had notes of coconut and vanilla for my taste buds. Danny found it had some mango. Anyway, Danny is looking forward to offering it with some of the entrees. I found it off-dry enough to work as a dessert beverage accompanyment. I'd be interested in what some others think of it. I had the opportunity to say howdy to Peter, and let him know that we wish him, Danny and the other staff success in this venture.

[LittleWing]

is PS7 open sundays &/or mondays for dinner? i looked on the website, but couldn't find that info.

also, those of you who've already been, does PS7 have a bar that's comfortable for dining, or should we just be like normal people and make a reservation to sit down at a table? any thoughts?

carolyn

[Waitman]

Unless I missed them, the tables in the bar/lounge are more for snacking than dining -- they are low and coffee table-ish, but the bar itself would probably be fine. Very pleasant-looking spot.

[Heather]

also, those of you who've already been, does PS7 have a bar that's comfortable for dining, or should we just be like normal people and make a reservation to sit down at a table? any thoughts?

The bar looked nice but I don't remember whether the bar stools had backs or not. The lounge tables are low and far away from the chairs - anything with a sauce would blaze a trail from the table to your blouse.

[starfish]

is PS7 open sundays &/or mondays for dinner? i looked on the website, but couldn't find that info.

PS 7's is closed on Sunday's. We are open for dinner Monday through Saturday - 5:30 is the first seating available. In about a month, we will be open for lunch Monday through Friday.

The bar looked nice but I don't remember whether the bar stools had backs or not. The lounge tables are low and far away from the chairs - anything with a sauce would blaze a trail from the table to your blouse.

The bar stools have low and firm backs. We are committed to making PS 7's one of the best bars in DC to have dinner - but Heather is right, the low tables are best for cocktailing, snacking, and lounging.

[LittleWing]

thanks, that helps narrow down whether i'll be going to PS7 tonight or tomorrow!

carolyn

[crackers]

The bar and lounge are really classy. The bar itself is a ginormous slab of lava rock, imported from Italy and glazed with a smooth bright orange/yellow sheen. Delicious and creative cocktails on the menu, and don't overlook the bar snacks. In addition to some really tasty herbed crackers is their own version of crunch-n-munch. That addictive caramel corn stuff that is the perfectly salty sweet snack to go with cocktails or beer, although I noticed one of our party couldn't stop popping it in his mouth with alternating sips of cabernet. Bar stools have low backs and deep cushions covered in what looks like ostrich skin or similar. And the lounge chair arrangements are also extremely comfortable.

[agm]

NotQuickDraw and I spent a bit under three hours at PS7 tonight, our first time there. Not our last.

Most of what we tried tonight has been described already - I can only echo the favorable descriptions, and for anyone who may have had a poor experience with any dish, you have my sympathies, because when this kitchen is on, it's on.

The oxtail consomme - intensely flavorful, but light, a great stimulant to the appetite. A salad of tomatoes confit, Maytag blue cheese and various other things I can't recall was delightful, fresh, the tomatoes divine and the cheese in perfect balance, adding flavor but no bite. NQD's East and West (blue crab flan and kumamoto oysters) is not the sort of thing I would eat; she found the oysters very good (but she's not a real fan of oysters), and the crab delicious.

Warm foie gras custard. My immediate reaction upon tasting it was a word not suitable for utterance in a public space, as NQD pointed out, so I won't repeat it here. Every once in a while I taste something so good it makes me laugh, whether from pleasure or surprise or actual amusement I'm never quite sure. This was one of those dishes. Rich in flavor, delicate in mouth feel, and probably could have been placed at the end of the meal as a savory dessert. Exquisite.

NQD's lamb was perfectly cooked and delicious (or so she says). The faux risotto accompanying it was a huge hit; she'd gladly order a bowl of the stuff if she could. I had the beef two ways; the short ribs were delicious, with a crustiness on the outside and tender juiciness inside. I can see how the ribs might easily become dry, and that would be just a tragedy. The rib eye was cooked exactly as I ordered it, which was my mistake; cooked slightly less would have improved it, but that's certainly not something I can blame on the kitchen. It was delicious anyway, but would have been better at medium-rare than my usual medium (yeah, I know, Philistine!).

Desserts - NQD went for chocolate, I chose peach, and we each got the better end of the deal. Both were delicious, it's simply a matter of personal preference.

Wines were left in Danny's expert hands. Not being terribly knowledgeable about such things, I won't attempt descriptions, but each was a winner, even the sauvignon blanc that NQD wasn't thrilled by on its own but that came to life with food (the oysters and blue crab dish). Sparkling sake was a revelation - we had no experience with sake, sparkling or otherwise, and fell in love with this stuff. There were cocktails to start the evening, but other than the fact that mine had pear and vodka and NQD's had bourbon, I don't recall what was in them. We'll be back for another round.

Service was excellent. I'm apparently incapable of remembering our server's name, but he was both knowledgeable and helpful, seems genuinely excited to be working there, and was careful to ensure not only that all of our needs were met but that the style and pacing of service was right for us. The rest of the staff were uniformly good, and Danny was, well, Danny, which is a very good thing for PS7 and its customers.

OK, I probably sound like I was paid for this review, so let me balance that with a few negatives. We didn't like the menus, which open in landscape (sideways); NQD dropped hers a couple of times. Hmmm, what else? The bathrooms were a bit dark, and the music not really to my taste. As for the kitchen, no, sorry, I really can't say anything bad about the kitchen.

Many thanks to Danny and everyone at PS7. We'll be back.

[JPW]

Saw the first night of the bar menu tonight.

Very nice stuff. I like the bar area a lot. It was great to see starfish again and nice to meet the rest of the crew.

But all of you must go now for one thing on the lounge menu in particular. Don't open the menu, just trust me. I didn't have the perfect match tonight, but I would feel comfortable with what I am about to suggest.

Say to the barkeep, "Victory Prima Pils and and an order of Veal Cheek Chips, please". You'll be happy: Or my name's not Orville Redenbacher.

[DanielK]

What he said. I am gonna dream of Veal Cheek Chips tonight. Probably for another few nights.

[jparrott]

What DanielK is saying is, there's a new bar menu. And in addition to the dry wit stylings of Mixmaster Adam Bernbach, there's a real, live Yat (Mara, I believe, was her name) to make your Sazerac.

[adambernbach]

What DanielK is saying is, there's a new bar menu. And in addition to the dry wit stylings of Mixmaster Adam Bernbach, there's a real, live Yat (Mara, I believe, was her name) to make your Sazerac.

Thank you, Jake. I hope everyone enjoyed. However, her name is Laura. We will try to have her make all Sazeracs, if possible. There's that bit of authenticity that only she lends to the cocktail.

[jparrott]

And welcome Adam Bernbach, who due to his new billet has to shave every day!

[brr]

How did you like it? I was there for dinner the other night. Quite good. Everything was top notch. Love the wine list, but of course, Danny is super picky about his list. And of course, everything he offered was incredible. I had sparkling saki at the bar before we went to dinner. How was it for you?

Nice space, great staff, good to meet Danny again, only had a beer (Victory prima pils) so can't comment on the wine. The complimentary caramel popcorn is a fantastic match with the pils by the way. I was on my way elsewhere so only had the soup sampler, 4 'shots' of soup....tomato beer soup and mushroom veloute were both very tasty, lobster chowder and oxtail soup didn't quite do it for me

[chefharpist]

Headed to PS 7 tomorrow, is Peter willing to do vegan food for a member of my party?

[Nadya]

Headed to PS 7 tomorrow, is Peter willing to do vegan food for a member of my party?

If I were you, I would call the restaurant and ask him.

[youngfood]

This place is a star in the making.

We had a superlative meal and experience here on Saturday. I gather that several people have enjoyed the bar and the food. I can attest to the fine dining experience being top notch. The chef is excellent and Danny's talent and careful training of his staff shows throughout.

Things I love:

Pretty much eveything. The space is large, attractive, and modern without being too much. The music is classic and reminds me of how much I always enjoyed the music at Notti. The staff is very well informed - Judith was our server and was great - and does a great job balancing being experts on everything you could ever have a question about / attendind to your every need and letting you take your time to enjoy a delicious meal and a fine bottle of wine. The wine list was largely unfamiliar to me, but we had a fantastic Australian GSM, which came recommended, and was well within our price range. I was pleased to see several, indeed most, of the bottles on the list were available for $40 or under. The stemware and silver are both of great quality. The bathrooms are fun and have fish bowls built into the walls with goldfish in them!

The food:

Tasty amuse of duck confit;

Amazing breads which are the work of the restaurant's fine pastry chef, Naomi Gallego, formerly of Vidalia and more recently Equinox; cottage cheese, apple bacon, and carmelized onion are all great with the apple bacon being a real star. Someone else compared them to the Cityzen parker house rolls and I would concur in saying those are the top two breads in town.

Foie Custard that I liked, she loved and lives up to its billing

Sea Scallops Boudin starter with three perfecty cooked scallops

Veal three ways - loin, sweet breads, and braised w/ mushrooms - mmmmmmmm

Popcorn Crusted Halibut - sounds weird, but it works and the sides of argula flan, onion ragu, and tonka bean emulsion were to do die for.

Only quibbles:

My halibut was overcooked. That being said, while I hate overcooked fish, we still ate every bite. The preparation really sounds weird on paper, but works in practice and it was a great piece of fish to still taste so good after a little too long on the heat.

And I'm not sure how long the 7 concept will make sense - we were happy each having one of the first three courses and one of the four-fives.

Ultimately, I think this place will have real staying power as an outstanding fine dining spot in town. They have a beautiful space, fantastic chef and pastry chef, and though its much larger than Notti was, Danny's thoughtful touches and well trained staff shine through. And they have a beautiful separate room for groups of 10-20 that I hope to take advantage of soon. Many thanks to Danny et al for a lovely evening.

[ChefJeff]

Et voila.

Heading there tonight with a Montecristo or two. Is the no corkage fee for Dr.com members in place?

[Heather]

Heading there tonight with a Montecristo or two. Is the no corkage fee for Dr.com members in place?

I don't think so.

[collije]

Hope to eat here next Friday night w/ a bunch of folks. Can't wait to try it out!

[chefharpist]

Had a great meal at PS 7 last night. Really interesting interior, great service staff (very interactive), and Chef Smith really made our night by doing a vegan menu for my girlfriend (very tough emotionally for a chef to do). Danny, the GM, was gracious and intuitive with his wine pairings, and the food was on the whole very, very tasty. Foie gras custard was one of the better dishes I've had in D.C, and paired with the moscati, the flavor just kept coming. Pork Belly was rich and tasty but went a bit overboard on the cider sweetness. The veal trio was awesome. Tempura battered sweetbread what could be better? Chef Naomi Gallego paired three preparations of pear for a dessert that we split and the three in concert worked perfectly. So thank you to Chef Smith, Chef Gallego, Danny Boylen and the rest of the staff, keep up the good work !

[flygirl]

NotQuickDraw and I spent a bit under three hours at PS7 tonight, our first time there. Not our last.

Many thanks to Danny and everyone at PS7. We'll be back.

can I come too?

one question - is Grappler on the wine list there too?

[Pete]

The bar at PS7 was the perfect place to grab a bite to eat and a drink before a performance at the Verizon Center Tuesday night. Paula and I got to try the Veal Cheek Chips and the Tuna Sliders. The Veal Cheek Chips were fantastic - the veal remained tender underneath the crunch exterior. The Tuna Sliders were basically a tuna carpaccio served on a Parker House roll and served with a roumelade sauce. The tuna was very tasty; however, the tuna was spread a little thin, given the thickness of the roll. It probably would have been better without the top of the roll; however, then it wouldn't be a slider.

The bar staff were incredibly friendly and accommodating (unfortunately, I did not get their names). When we ordered I mentioned that we were catching a show at the Verizon Center. The bartender checked with Chef Smith and ensured us that our order would not be a problem and we would be out timely. Sure enough, we were.

No wine this time, but I enjoyed the St. Peter's Porter and Paula enjoyed the Allagash White Ale. I am looking forward to a return visit.

[jparrott]

The Tuna Sliders were basically a tuna carpaccio served on a Parker House roll and served with a roumelade sauce. The tuna was very tasty; however, the tuna was spread a little thin, given the thickness of the roll. It probably would have been better without the top of the roll; however, then it wouldn't be a slider.

I wonder if those wonderful bar crackers aren't closer to the better medium for that yummy tuna.

[DonRocks]

I wonder if those wonderful bar crackers aren't closer to the better medium for that yummy tuna.

They are, and they're also the perfect base for making do-it-yourself canapés out of the veal-cheek chips.

Cheers,

Rocks.

[dmwine]

The bathrooms are fun and have fish bowls built into the walls with goldfish in them!

Anything for people who prefer a little privacy?

[mdt]

Anything for people who prefer a little privacy?

Um, they do not allow you to see all the way through as they are built into a side wall. The mirrors behind the sinks, well that is another story...

[Gubeen]

Had a wonderful dinner on Saturday evening. I hope that the butternut squash amuse bouche winds up on the menu in an appetizer form. It was a smooth butternut squash custard with ginger foam and a bit of arugula essence. I am still dreaming of it.

The butternut squash and goat cheese terrine was also good and a nice foil to my following courses. It was thinly sliced butternut squash and thin layers of goat cheese layers. The pickled veggies on the slide really brought out all the flavors as I found this to be the least satisfying of the three courses. I followed this with the porkbelly which was perfectly cooked, not too fatty and delicious over the cabbage. This is a must have! Finally, the scallops boudin which I also found to be a great combination. The scallops were served with a citrus marmelade? that really brought out their flavor.

I am not a dessert person but found the mini doughnuts with the plum and dark chocolate dipping sauces to be the perfect end to the meal.

Our server was very friendly and knowledgeable. She chose dessert (the pears) for one person at the table and he was in heaven.

Can't wait to stop back into the bar for the veal chips.

[DonRocks]

It's true Danny is no longer with PS7.

Cheers, Rocks.

P.S. It's Friday go drink.

[CrescentFresh]

The Islay Egg Cream may be one of the more interesting cocktails I've ever had. Islay malt whisky with chocolate syrup and soda. It's good!

[agm]

The Islay Egg Cream may be one of the more interesting cocktails I've ever had. Islay malt whisky with chocolate syrup and soda. It's good!

Adam made one of those for me a couple of weeks ago. Very odd. Very tasty. I'll be back for more.

[Meaghan]

Curious: How much does this place cost per person with plenty of wine?

[mdt]

Curious: How much does this place cost per person with plenty of wine?

Close to a C-note.

[agm]

Kudos to Tom Sietsema for correctly nailing this place in his review today. PS7 has great bread and little else!

Hmmm... you must have gone to a different PS7 than I did. I've only had one dinner there, but it was excellent (review on page 2 of this thread). Three trips to the bar (I think), each highly enjoyable, both for the bar menu and the drinks. There are some issues, sure, but not the quality of the food or service any of the times I've been there. I'll admit that I haven't sampled the dinner menu as extensively as Sietsema, and it's quite possible that if I had I would have been similarly disappointed, but "great bread and little else" is pretty harsh, and I believe undeservedly so.

[Saycheese]

I've eaten dinner twice at PS7s -- the first time was within their first week of opening, and the second was about a week ago -- and I have had good experiences both times with food, service and wine. The dishes I recall having tried include the field green salad, the salad of confit cherry tomatoes, the squash and goat cheese terrine, the east/west oyster dish, spicy tuna tartare, the pork belly, the veal 3 ways and the beef 2 ways. We had the baked Valrhona mousse with candied beets and olive oil ice cream and maybe one other dessert. Over all, my companions and I all thought the food was delicious -- subtle where it needed to be subtle (the olive oil ice cream), flavorful (tuna tartare), crispy (sweetbreads) and unctuous (veal cheeks and pork belly) -- and creative. I'm not sure I like the format and pricing of the menu, however. I can see the advantages of the mix and match concept, but it seems like ordering 2 starters and a main dish plus dessert would get kind of expensive. Moreover, the main dishes and the pork belly seemed a little pricey for the small size of the portion. They were really tasty and if you're willing to give a taste to someone at your table, that's half the dish right there. But on the other hand, the desserts are so tempting that it's important not to get too full early on, and the "big sins," priced at $12, were big enough for two people to share. Portionwise, the salads and vegetable starters also seemed pretty ample. I guess what I'm trying to say is that maybe some of the dishes should be a little smaller and less expensive, while others should be a little more generous, even if that would make them slightly more expensive.

We're planning to go again right before Thanksgiving when we have Cirque du Soleil tickets, and are looking forward to trying some of the other dishes. Decor-wise, I could definitely understand Sietsema's comment about the light from the kitchen door. We have sat in the front room both times, so haven't had that problem.

[jparrott]

Portionwise, the salads and vegetable starters also seemed pretty ample. I guess what I'm trying to say is that maybe some of the dishes should be a little smaller and less expensive, while others should be a little more generous, even if that would make them slightly more expensive.

But that's only the case if you only order two savory courses.

For better or worse, that's not what PS7 wants to be. It wants to be a tasting-menu-type restaurant with extra ordering flexibility and a 4-course food price between $50 and $70 (which is right in line with high-end, 4-course tasting menus all over America) with options for longer menus as well. Whether or not the execution of this concept is sufficiently high-quality is at issue.

[xcanuck]

We're thinking of hitting the bar at PS7 before the Caps game on Wed night. Would we look silly/out of place walking in there with our Caps jerseys on (ok ok - forget the fact that we're supporting the Caps, which IS kinda silly!)

[agm]

On a further point, what do people think of the concept (stipulating its proper communication to the diner, which is not necessarily the case at PS7's)?

Weak. Not fully thought through, or not implemented well. Like the food, hate the menu.

[ctay122]

It's true Danny is no longer with PS7.

Cheers, Rocks.

P.S. It's Friday go drink.

Where is Danny now, does anyone know?

[Pat]

Where is Danny now, does anyone know?

According to the retitling of this thread, he's now at IndeBleu

[smiller]

I have triple-spaced on DonRockwell.com two times. Both times I walked away emasculated and feeling like I overindulged on castor oil, which is definitely not OK. I agree with everything that Rockwell wrote about in his review of your review and I feel that 1 1/2 more sentences is not any more accurate in describing your experiences in the restaurant.

More seriously, you didn't add anything. Specifics, please.

On a further point, what do people think of the concept (stipulating its proper communication to the diner, which is not necessarily the case at PS7's)?

Okay - I was trying to be gentle but since you are pressing me. The first time I went with my boyfriend, a foodie, and his friend - a nationally known wine cellar designer, both of whom dine out regularly at the finest restaurants in DC and nationally. We tried to taste as many dishes as possible. We liked the oxtail consomme. The Scallop boudin was ok. The tuna tartare flavorless. We then had the lobster 4 ways - each way worse than the preceding one. The lobster soup was undrinkable - my boyfriend's buddy thought it disgusting. The eggs had barely any lobster flavor - Sietsema was kind in saying that part of the dish was good - it was not. Another boudin - this one much less successful than the scallop version, and an utterly mediocre fritter. The trio of veal was equally abysmal. Not a winner among the 3 - sorry Tom, the sweetbreads were not noteworthy. Then the beef 2 ways - the shortribs were fine - I would order them again. The steak flavorless. The portion tiny for $26 or thereabouts. My second visit was at a party with 10 others. The menu was preset with 2 choices from each course. I started with the lobster mushroom carpaccio - it was bland and uninspiring. At that point I decided to fill up on the yummy biscuits knowing what was ahead of me. I had the Halibut - flavorless, unseasoned fish roled in popcorn powder. What stands out is that the bill came to $288 a couple. And one of the guests brought in a couple of bottles of wine. One of our friends remarked "what did we eat for that?" Not much. The restaurant is expensive, and for what you get and the quality of the cooking it is not somewhere I have any desire to revisit. Is that specific enough for you?? Now get off Tom's back.

[xcanuck]

We're going to try to hit PS7 either before or after the Caps game. Does anyone know what the bar hours are? I know from their website that first and last reservations are 5:45pm and 9:45pm respectively.

[jparrott]

They were serving at 5:15 yesterday afternoon.

[FunnyJohn]

We're going to try to hit PS7 either before or after the Caps game. Does anyone know what the bar hours are? I know from their website that first and last reservations are 5:45pm and 9:45pm respectively.

The bar is open from lunch onwards -- doesn't close 'til the restaurant does. Not sure about food service at the bar, but definitely by 5:30 you should be able to eat as well as drink.

[MRG]

The bar is open from lunch onwards -- doesn't close 'til the restaurant does. Not sure about food service at the bar, but definitely by 5:30 you should be able to eat as well as drink.

The bar opens for food etc. at lunch, and IMHO will provide the highest-class pre-game preparation in the city. Mmm. Alagash before the face off....

And I have it on reasonably good authority that a certain assistant manager is both an ardent Caps fan and a one-time season ticket holder. Caps fans will be warmly welcomed, but I'd guess she'll find an appropriate spot for those in Flyers, Rangers or Penguins sweaters.

C-A-P-S Caps Caps Caps

[TSE]

We need to get her to start posting here! I mean, she's hardly anonymous at this point...

[crackers]

The bar opens for food etc. at lunch, and IMHO will provide the highest-class pre-game preparation in the city. Mmm. Alagash before the face off....

And I have it on reasonably good authority that a certain assistant manager is both an ardent Caps fan and a one-time season ticket holder. Caps fans will be warmly welcomed, but I'd guess she'll find an appropriate spot for those in Flyers, Rangers or Penguins sweaters.

Welcome MRG! [or is it Mr. "RG" ?] It sounds like you have some connection with PS7. Care to share?

[edenman]

Stopped by the bar last night after an RFD beer tasting that was supposed to happen but fell through (something about a lost truck of beer? yikes). I drank them out of Prima Pils (not very difficult, as I had 2 of them), and the soup shooters were excellent...the butternut squash was my favorite, rich and creamy but a very nice balance of squash flavor. The spring rolls...not so good. Seemed like an easy bar-food dish to throw out of the kitchen, but it seemed awfully basic and unimpressive for $10, even if they were plated beautifully. One thing to note: the bar area was hopping the whole time we were there, but the floor was basically empty but for one or two small tables of people. That's tuesday night for ya, I suppose.

Oh and I saw the trio of veal at the next seat over at the bar...looked incredible. Will be back.

[xcanuck]

...but I'd guess she'll find an appropriate spot for those in Flyers, Rangers or Penguins sweaters.

Washing dishes??

[MRG]

Washing dishes??

Or maybe even a little closer to the back door.

[crackers]

It sounds like you have some connection with PS7. Care to share?

----> *

[lackadaisi]

Jlock and I finally ate at PS7 last night, and it was wonderful. We sat at the bar and had the veal cheek chips, the tuna sliders, and the fingerling potatoes with duck confit. The meal started with a trio of yummy breads. All of the food was better than I expected even with the high recommendations of each of the dishes. The tuna sliders were especially unique and delicious. I see a frequent complaint about portion sizes, and I can't speak to the issue of the sizes off the regular menu, but the portions of everything that we ordered off the bar menu seemed to be on the large size. We were full after all of that - and the total damage for the food was under $40 for both of us.

Adam was a great bartender. Jeff had a great martini, and Adam made some good wine selections for me. We had shown up on an off-night previously when Adam had not been there, and PS7 was more than generous in showing that our prior experience was an anomoly.

I can't wait to go back.

[alan7147]

I am meeting a friend at the bar tonight around 5:45. Will we have problems getting seats at the bar then?

[jparrott]

Most likely not. There are about 12-14 seats at the bar and a lounge area that seats another 30 or so.

[xcanuck]

So after all the recent discussions, I was happy to have a chance to visit PS7 last night after the Caps game. We sat in the lounge and entertained ourselves by watching some couple literally suck face at the bar. I mean really...I wish the bartender had thrown some ice water on them. It was kinda like a train wreck - you knew you didn't want to watch but couldn't stop anyways.

On to more important matters. While I'm usually a beer guy, I wanted to see if any of the cocktails were worth $11. I tried the Stormy Weather (a dressed up version of what my friends call a No See Um - basically rum and ginger), then a Dubstar. Lisa went with the Julius. We ordered the veal cheek chips and six of the tuna sliders to go with our drinks.

The drinks...none of them really impressed me. The Stormy Weather was almost too sweet and the sugar rimmed glass was a wee bit messy, leaving me with sticky fingers (no, not that kind). The Dubset also came across as too sweet. Both drinks had pleasant flavours but I kept wishing for something "lighter" after about a third of the way through. You don't want to be chugging your $11 cocktail just so you can get it over and done with. Lisa enjoyed her Julius - the citrus flavours were a bit more refreshing than my cloyingly sweet ones.

The food was much more enjoyable. Not sure there's anything negative to say about the veal cheek chips. They were darker than I imagined - not sure if the meat itself is that dark or maybe the fryer oil was a little old. It didn't seem to impact the taste much. But they weren't the winners I imagined them to be. Maybe it was a victim of high expectations.

The tuna sliders were MUCH better. After the first few, we felt that the sweetness of the rolls were overwhelming the tuna tartare. We took the top off the sliders and ate just the bottom of the roll with the tuna - BINGO! That's what we were looking for. We could finally taste the wondeful tuna and the seasonings, while getting a hint of the rolls. Perfect. Then we ate the tops of the rolls on their own with a bit of the mayo that was on the side. It was like getting two dishes for one.

We got an extra bonus when a server came by with a basket of fresh baked cottage cheese/dill and apple/bacon biscuits. Both were heavenly (though we couldn't taste the bacon, even though there was visible evidence of it's presence). I wanted to kiss Naomi (who was chatting with some guests in the lounge) but figured the wife would have something to say about that.

We got talked into dessert. The small sins were too tempting to say no to. I had the Yuzu Lime Meringue Pies and Lisa had the Mini Brulee. Both were winners. I'm a sucker for meringue and sour tastes so the pies were a huge hit with me. Lisa's mini brulee had more of a caramel taste than what I've normally encountered in creme brulee but we both liked the taste more. The crisp coating was almost perfect (one spot was a little over-burned and tasted off) - a minor imperfection in an otherwise great dessert.

The service was attentive, friendly, and not overbearing. Peter himself came by several times to see how things were going (and we looked like a couple of underdressed street urchins). So definitely no complaints there.

I know we barely scratched the surface at PS7. Would we go again?? Definitely! Would we eat a full meal there - at the current prices, probably not. I can spend that amount at Kolumbia to much better effect. And as much as we loved the desserts and the small portion size, the price didn't really warrant it. I think on our next visit, we'll be content to quaff a few beers and graze on appetizers. No cocktails, no desserts, no mains.

[Seeker]

The service was attentive, friendly, and not overbearing.

I enjoyed dinner last night at PS7 with friends. We were seated in the dining room. The appetizers -- creamed butternut squash soup and pork belly were amazing. The entrees -- beef two ways, lamb loin, and rockfish -- were likewise delightful.

As stated above, the service was top notch. Our server advised us well about the menu and suggested wine pairings which were pleasant accompaniments.

The desserts -- mini donuts and mini creme brulee; espresso and capuccino -- were a terrific finish to a wonderful meal.

The combination of flavors on my plate was the kind of adventure I expect on a degustation menu. When the food tastes this good, I don't need to have a huge portion to feel satisfied.

I look forward to going back to this restaurant next time I am in DC. I hope it's the start of a long run.

[pidgey]

The tuna sliders were MUCH better. After the first few, we felt that the sweetness of the rolls were overwhelming the tuna tartare. We took the top off the sliders and ate just the bottom of the roll with the tuna - BINGO! That's what we were looking for. We could finally taste the wondeful tuna and the seasonings, while getting a hint of the rolls. Perfect. Then we ate the tops of the rolls on their own with a bit of the mayo that was on the side. It was like getting two dishes for one.

I had the tuna tartare there, and it came with seasoned crackers, which definitely overwhelmed the tuna. It wasn't until I ate all the crackers that I could really taste the tuna, which was delicious and just a little spicy. The crackers were useful for scooping the chopped tuna up, and actually quite good.

[TedE]

We're headed here this weekend. Any recent reports? Newer items on the menu we should be looking out for?

[ScotteeM]

We're headed here this weekend. Any recent reports? Newer items on the menu we should be looking out for?

I've never been before, but my husband and I have reservations for this Saturday at 6:00. I'm looking forward to it. He's been there once during RW, and couldn't say enough good things about the place or the food!

[Roo]

My girlfriend and I sat at the bar last Friday night and had a wonderful time. A big part of that was due to the friendliness of our bartenders - Rachel and Adam. At least I think those were the names. I will agree that the tuna sliders were my favorite thing to eat, especially the Parker House roll and the excellent mayo on the side. We intially ordered three, but soon realized that we needed three more. Don't think of shortchanging yourself. Second favorite dish would be the Sea Scallops Boudin. Very cool presentation, and a perfect scallop flavor in a totally unexpected form - sausage stuffing! We also tried the East meets West, with excellent Kumamoto oysters and a sort-a bland blue crab flan. Consistency and mouth-feel of flan, check. Blue crab flavor, check. How did they do that? Still, other than the novelty the dish wasn't that exciting. Lastly, the carpaciccio of mushroom was very tasty, with a beautiful presentation.

We got a taste of a very interesting Hungarian white wine as well. I stuck with the Malbec by the glass and was very pleased. But might try that Hungarian stuff next time.

Man, I'm thinking about those tuna sliders again. I liked the bar space, and again, had a lot of fun with the bartenders, so it probably won't be too long before I'm back.

[ScotteeM]

I was totally charmed last night by PS7s. The space is really lovely: light and open but not cavernous or noisy.

We had the 5-course tasting menu with wine pairings.

The amuse was a seeded cracker with a fluffy prosecco cream that held a stripe of American caviar. I liked all of the flavors, but the cracker and the sweet cream drowned out the flavor of the caviar, for the most part. It was fun to try, but not my favorite.

Soup and Salad was a salad of pea tendrils with mache, dressed in a lavender-pomegranate vinaigrette, and topped with pomegranate seeds and pine nuts, a cup of spiced apple veloute, and tiny pine nut & Tasmanian pepper biscotti. The salad was refreshing, the seeds and nuts providing a refreshing punctuation. The soup was served too hot to taste, and I had to wait a while, dipping the biscotti, until it was cool enough to drink. I suspect the soup and salad were meant to be consumed together, but that was impossible with the heat of the soup. The wine pairing was 2005 Kuhl "Way Kuhl" Riesling.

The next three courses were wonderful and unique, and I don't think I can pick a true favorite. Black sea bass was a perfectly cooked square resting on a bed of smoked-salt braised leeks and lobster essence. The rich fish flesh stood up well to the flavorful leeks and sauce. We appreciated the spoons the server provided, and used pieces of the delicious, tiny rolls to sop up the sauce. The wine pairing was 2005 Pine Ridge Chenin Blanc/Viognier, from Napa Valley.

Korobuta pork belly with white balsamic vinegar, roasted cipollini onions, and a rosemary-huckleberry sauce was paired with 2005 Tyrrell's Lost Block pinot noir from Australia. The pork and sauce balanced perfectly.

After those wonderful courses, the "Duck Pho" was a surprising show-stopper. All of the presentations had been great but this one was my favorite: thin slices of cured duck breast laid on one side, reminding me of sashimi, next to a bowl of rich roasted duck broth full of sliced seared duck breast and somen noodles. All of this played very nicely with a glass of 2004 Glatzer Zweigelt, from Austria. This dish was playful and fun, and totally delicious to the last drop. I've never had "pho" in a white-tablecloth restaurant, and I managed to not end up wearing it, but it was touch and go. No matter, I loved this dish!

I'm not much for desserts, and neither is my husband, but we enjoyed the "Toasted Brown Butter Financier" with white coffee gelato, cardamom-milk chocolate mouse, pinenut and cocoa streusel and grapefruit fluid gel. This was served with a "Fig Royale," prosecco, fig-infused vodka, and tonka bean syrup--an interesting dessert cocktail.

I finished up with French-press decaf coffee, and left feeling just full enough and very happy. I will happily go back, and try the a la carte menu, which looked very good. The lounge menu looks really tempting, too.

[edenman]

The originially good beer selection here has collapsed. From Victory Prima Pils to Tecate. From St. Peter's Cream Stout to Amstel Light. I asked and was told that it was mostly a turnover and storage issue: the distributor they were using for the good stuff has a 10-case minimum, and they were having issues turning over some of the beers, and then having issues when some of them ran out. Apparently it requires some effort to maintain a good beer list (wait, really?) and they're not yet up to the task.

That said, the bar food is still really good, and they make a damn fine rye manhattan.

[ol_ironstomach]

...they were having issues turning over some of the beers, and then having issues when some of them ran out. Apparently it requires some effort to maintain a good beer list (wait, really?) and they're not yet up to the task.

A loss to beer lovers to be sure, but it hardly seems fair to fault them for the drinking preferences of their clientele, wouldn't you agree?

[edenman]

A loss to beer lovers to be sure, but it hardly seems fair to fault them for the drinking preferences of their clientele, wouldn't you agree?

It may have just been an excuse, but I got the impression it was more of an "it's too much of a pain to carry the good stuff" than an "we're just pandering to the lowest common demoninator" issue. Certainly could be a bit from both, though. I still find fault, regardless. It's not a hard sell to convince somebody to try Prima Pils instead of an Amstel Light, and I think that educating the customer is a necessary burden for a place like this to take. It saddens me when a beer list is abandoned like this. I understand they have to make money, but I think it's possible to achieve both goals at the same time, as long as somebody is willing to put in a little effort.

[LaShanta]

Hey, do THEY have a TV in their huge lounge area? Specifically one that you can see from seats other than the bar stools?

[edenman]

Hey, do THEY have a TV in their huge lounge area? Specifically one that you can see from seats other than the bar stools?

I don't believe so. It's noisy enough in that lounge without TVs

[youngfood]

From Victory Prima Pils to Tecate. From St. Peter's Cream Stout to Amstel Light. I asked and was told that it was mostly a turnover and storage issue... That said, the bar food is still really good, and they make a damn fine rye manhattan.

The bar is alive and well and they do happy hour right here. The veal cheek chips is off the HH menu, but mini-hot dogs & half-smokes is on. Its worth a try - super concentrated, smoky half-smokes in a mini-hot dog bun equivalent to the parker house rolls that accompany the tuna sliders, which remain a star. The beer list still looked pretty solid to me - yes they know serve Amstel, Heineken, and Tecate, but all other options were a step above. Maybe not a show stopping list as it once was, but hardly somewhere you can't enjoy a good beer either.

[edenman]

Anybody tried the patio since it opened?