Vidalia, Restaurateur Jeff Buben's 20th and M Streets Southern-American Downtown on 20th and M Street - Chef Jayro Cruz Replaces Hamilton Johnson - Closed

[Tweaked]

Just got back from an expense account lunch at Vidalia...and I wasn't picking up the check!

I like what they have done to the place, modern and sophisticated...and the food was damn good!

Started with the Grillades and Grits - braised veal cheeks with creamy grits, tasso ham, green onions, tomatoes and capers...the veal cheek was lovely and went well with the creamy grits, the capers gave a nice sharp counterpoint

Then went with the St. Mary's County Pork Tenderloin with pork belly, hog jowl bacon, savoy cabbage roll, braised greens, carolina gold rice, corned smithfield ham and old overholt rye pork jus...2 knobs of tenderloin wrapped in bacon, the tenderloin was perfectly pink inside...a nice cube of pork belly...the greens, rice and ham were wrapped in the cabbage roll...a very nice dish

dessert went with the lemon chess pie...very lemony and very sweet...but after veal cheeks, bacon wrapped tenderloin and pork belly...perhaps a bit too much decadence!

Vidalia is not cheap...but I was suitably impressed! Now I need a nap

[alan7147]

I had a great lunch (even better then Ceiba yesterday) at Vidalia today. I am surprised that here hasn't been more talk of it on this topic. The whole menu is available with a few items supplemented anywhere from $3 for a couple of appetizers and desserts to $12 for three crab cakes. I started with the five onion soup which was made with a duck stock and had caramelized onions,

Napa cabbage, duck confit and shiitake mushrooms accompanied by a sweet onion-cheddar crisp. Despite it being hot out this soup sounded so good to me that I had to order it and it did not disappoint (it was a $3 supp) Then I had the steak salad which contained seared prime beef (medium-rare) with ragout of wild mushrooms, summer vegetables, spinach, red onions, blue cheese and red wine-creole mustard vinaigrette. The beef was extremely tender and flavorful as were the wild mushrooms. Only gripe was that one of the slices was too fatty for my taste. My friend had a salad with goat cheese and the shrimp and grits which she enjoyed. We both had the trio of sorbets for desert. They were lemon, guava and blackberry and were a nice light end to a great meal.

Service was excellent as well. I hope some of you all will get to Vidalia this week. It is well worth the RW promotion.

[JLK]

Is anyone here associated with Vidalia? I ask because Vidalia's OpenTable.com profile makes it look like the restaurant isn't open on weekends. Typo.

Profile

Hours of Operation:

Lunch: Monday - Friday: 11:30am - 2:30pm

Dinner: Monday - Friday: 5:30pm - 10:00pm, Friday: 5:30pm - 10:30pm

[mdt]

Vidalia is one of a number of excellent restaurants (Equinox comes immediately to mind) that are rarely mentioned on any board.  It's really a by product of continually reinforcing the same restaurants which are "popular" on a particular board.  When was the last time Kinkead's was mentioned on here?  A dinner there two months ago showed this to be on the level of excellence when he was up for a Beard award.  Which Jeff Buben won at Vidalia!  Obelisk?  Has this really fallen from the heights of two years ago when it was the first answer on CH for a great Italian?  Or just that no one on this board has been in a while?  I suspect the latter.

There is a great deal of excellence and effort in the D. C. area that just hasn't been touched on.

Does a search not bring up Vidalia? I am pretty sure that Vidalia has been mentioned on this board as I know for a fact that several of us have been a couple of time. Obelisk has not been visited as there have been rumblings about it not being anywhere near where it was in the past.

[mdt]

yes it has 

I stand corrected. Obelisk

[Nadya]

Is anyone here associated with Vidalia?  I ask because Vidalia's OpenTable.com profile makes it look like the restaurant isn't open on weekends.  Typo.

Profile

I have it on good authority that Vidalia is indeed open on weekends, specifically on Saturday.

[jparrott]

And while we're at it, come to Vidalia and see me and two of my winemakers pour and schnook our wines at happy hour Tuesday, November 8!

Edited October 13, 2005 by jparrott

[Stretch]

And while we're at it, come to Vidalia and see me and two of my winemakers pour and schnook our wines at happy hour Tuesday, November 8!

Just out of interest, who is it, Jake?

[jparrott]

Anzill Adams (chief executive) and Simon Smith (winemaker) from Louisvale and Hannes Coetzee (assistant winemaker and son of Jan "Boland") from Vriesenhof. The same night at Vermilion is a dinner with Cathy Marshall of BWC and Rijk Melck of Muratie.

[CrescentFresh]

Three stars from Sietsema. Part of his three reviews on Sunday.

[Joe H]

Three stars from Sietsema. Part of his three reviews on Sunday.

From October 11th:

(Joe H @ Oct 11 2005, 05:49 PM) Vidalia is one of a number of excellent restaurants (Equinox comes immediately to mind) that are rarely mentioned on any board.  It's really a by product of continually reinforcing the same restaurants which are "popular" on a particular board.  When was the last time Kinkead's was mentioned on here?  A dinner there two months ago showed this to be on the level of excellence when he was up for a Beard award.  Which Jeff Buben won at Vidalia!  Obelisk?  Has this really fallen from the heights of two years ago when it was the first answer on CH for a great Italian?  Or just that no one on this board has been in a while?  I suspect the latter.

There is a great deal of excellence and effort in the D. C. area that just hasn't been touched on.

It was encouraging to see Tom give both Vidalia and Obelisk three stars. Both restaurants are excellent and rate the kind of attention they received on several boards three or four years ago. Obelisk is a quiet, personal restaurant well suited to a special evening. At its best, as in Italy, it presents exemplery ingredients simply and deliciously. It is reassuring to know that its chef-from its heights in the late 90's-is back. At one time Playboy called this one of Ameica's 50 best restaurants. He was the chef when this was published.

[DonRocks]

Three stars from Sietsema. Part of his three reviews on Sunday.

From Tom's review:

Better to launch with sushi-grade yellowtail, cut into rectangles, lightly dusted with crushed pumpkin seeds and placed atop two little salads of diced squash, apple and almond. One mound glistens with a scooplet of ginger-olive oil sorbet, the other is draped with a frothy curry sabayon dotted with caviar. Both are scrumptious

I tried this last night and it is a finely detailed piece of work. Expensive at $13.50 for a small portion, the cost can be mitigated by the bread basket: good brioche, cornbread and onion spread (the dry foccacia might have been an aberration).

Cheers,

Rocks.

[Banco]

From Tom's review:

I tried this last night and it is a finely detailed piece of work.  Expensive at $13.50 for a small portion, the cost can be mitigated by the bread basket:  good brioche, cornbread and onion spread (the dry foccacia might have been an aberration).

Cheers,

Rocks.

I had the crabcake from the bar menu yesterday and it was delicious. The breads were also head-turningly good. The little bar snacks were delightful. I wandered in out of the rain at about 4:20 yesterday, so they weren't really ready for me, but they made me feel welcome all the same. It's a beautiful space, and this will be my first choice for dinner the next time I want to indulge a bit (which of course will be very soon).

Edited to remove spelling errors worthy of Foster Brooks

Edited November 22, 2005 by Banco

[JLK]

Vidalia's dinner menu has been updated online.

Although I'm not a big salad eater, the dish that really sticks in my memory is this one:

House Cured Margret Duck Ham

with raw and roasted heirloom beets, market beans, mizuna,

blue goat cheese and cumin-tangerine vinaigrette 10.75

Fortunately my friend was very generous - I probably ate half the salad.

[Banco]

Vidalia's dinner menu has been updated online.

Well, that does it. I just made reservations for December 17.

[jparrott]

Probably the best restaurant in DC right now at its price point. Some of the plates can be a bit complicated, but the flavors and combinations are never forced. Doug Mohr oversees both a wine list that appeals to geeks and label-seekers alike (and, by way of disclosure, includes several wines that I import) and a service staff that is warm and engaging. Vidalia is the kind of place where diners can have either a private tete-a-tete or a slough-up feast with equally accomodating service.

[RJ Cooper]

Spring is here!!!!!!!!!!!!

The Mid Atlantic farms and coastal seaports are starting to produce.

Our team of culinarians have just transitioned the menu to spring foods.

We implamented the spring menu this weekend, with passover and easter falling in the same week, we were a little lighter then usual so the transition was smoother.

Some highlights:

"Pig in a Blanket", crisp tete de cochon with cheddar-rosemary bisuit, quail egg and red eye gravy.

Citrus cured hamachi with compressed charentais mellon and lychee puree, verjus sorbet

Foie gras terrine with rhubarb

The ever popular southern Cassoulet

Eastern Shore Black Bass

In May we will be starting our Friday night wine dinners in the Cellar.

Check out our web site for details.

www.vidaliadc.com

[Barbara]

Sounds absolutely lovely. And, let me be the first to welcome you to this motley crew.

[edstaut]

Amazing dinner last night. After getting royally screwed by Circle Bistro, look up that post, Vidalia was good enough to fit us in.

First thing I noticed on walking in, Vidalia smelled very nice, they had fresh cut flowers, and a pleasant but not overpowering perfume. The new spring menu was fantastic.

To start we shared the "pig in a blanket" which was an interesting deep freid crust filled with hamy bits, covered with a quail type egg and red eye gravy- very tasty, good combo of flavors and textures. We also had a side of the macn'cheese. I don't know how anyone could go to vidalia and not get the mac and cheese, the top part is crusty and good and the bottom if a little soupy is so rich with the ham bits in it. I'm drooling just writing about it. I also like how they use big macaroni, that are easy to stab with a fork.

I had a mint julep which although not quite minty enough for me, CAME OUT IN A SILVER/PEWTER JULEP CUP this is how you do it people! Real julep style, it was sweet but packed a punch.

For the mains we had, the lamb rib eye, perfectly cooked as ordered. A great piece of lamb with goood flavor. I had the steak rib eye, two ways, the filet portion was in a port reduction/peaunut? sauce that was AMAZING, the loin part had a bernaise sauce, and there was a green chimichurri in the middle between the two, great mix of flavors. With some very nice potatoes on the side. The standout dish had to be my godmothers Southern cassoulet. It was not traditional cassoulet but rather deconstructed. It was two pieces of pork loin served on top of a lima bean succatash with a sausage on the side- but it was amazing- I stole as many bites as I could. The sausage had a great flavour and consistency, the pork tasted almost like a spare rib type pork, and the beans were rich but also had a freshness to them that lightened the dish rather than weighing it down.

For desert we split the chocolate caremel tort- I'm not a big chocolate person but the ladies were agog over it. I focused on the cookies and cream, very light round caramalized sugar wafer cookies filled with a cofee flavored cream and a cube of espresso jello. AMAZING, great mix of textures and tastes, light and flufffy, but with a good crispness from the wafers. I also ordered tea with desert and it was some of the best tea I've ever had, the chamilie had visible hunks of fruits and herbs in it.

Great meal.

[Sthitch]

Wow, I have not been in more than a year. I won’t make that mistake again. Last night I took my parents and my wife to dinner. My mother was concerned about what she saw on the sample menu on-line. She did not believe that she would find anything that she liked. Her worries were misplaced. The meal was fantastic; the Amuse was a wonderful cup of light celery soup, served with a celery seed cracker. My father opted for the pea soup; he didn’t leave a drop of it behind. My wife had a salad, and raved about it, but to me it is just a salad so I did not pay much attention. I had the soft shell crabs. They were nicely cooked and fried in a tempura batter. My mother skipped the appetizer course.

For entrees my father and wife both ordered the Cassoulet. Expecting a traditional dish they were both amazed when it came out deconstructed. Every element was executed perfectly. The meats and sausages were perfectly cooked and seasoned. The butter beans were properly cooked with plenty of jowl bacon. I was almost jealous that I had not ordered this dish. My mother decided to go with the veal breast. It was rolled and slowly cooked. The meat was moist, tender, and intensely flavored. She called me this morning still raving about it. I decided to order a special called a “Steak Sandwich” which was a New York Strip served with a toasted slice of bread and cooked red peppers. The meat was the best strip I have had in this area; it rivaled many of the country’s great steak houses. The meat was far tenderer than I expect from this cut, and had all of the intensity of flavor that I expect from a strip. This was an unbelievably good steak, and to make things even better, they had not used a heavy hand in trimming the outer fat, so I got to enjoy a little bit of it with most bites of the lean.

We finished off with some wonderful cheeses that they offered and a chess pie that was simply stunning. Chef Cooper has really turned this place around, I think that it has surpassed its former glory, I cannot wait to return.

[jparrott]

What did you drink?

[Sthitch]

What did you drink?

2003 Les Cailloux, a young but stunning wine. I was happy that when I asked the Sommelier to recommend between the Les Cailloux and the same vintage Vieux Telegraphe that he actually recommended the less expensive bottle. While I loved ever minute of the Les Cailloux (and my father was stunned by it), I do wish I would have dropped the coin on the 1998 Telegraphe, as it is the wine that made me fall in love with CdP.

[cgarden]

Has anyone tried the Tuesday-night wine tasting at Vidalia? What is it like? Does it tend to get very crowded? Should I (or is it possible to) make reservations?

[Capital Icebox]

Has anyone tried the Tuesday-night wine tasting at Vidalia? What is it like? Does it tend to get very crowded? Should I (or is it possible to) make reservations?

On Tuesdays, the Sommelier at Vidalia does a themed wine tasting, usually from 3-4 different bottles. The tastings are fun and informative and don't cost a thing. At the bar you can get more than a dozen wines for under $7 a glass from 5-7, or a 3 oz. pour for half that. And there are free bar snacks, like devilled eggs and country pate, plus a bar menu of discounted appetizers (go for the sweetbreads!).

This isn't limited to Tuesdays (except the free tasting) -- they have free snacks and discounted wines by the glass Monday through Friday, and there usually isn't anyone else at the bar. Now that it has shown up in Tom's chat and the Washingtonian Dirt Cheap Eats, though, that probably won't be the case for long.

(Post originally from the Tom S. chat thread, but in retrospect it belongs here.)

[jparrott]

It's not that crowded usually and you don't need reservations (nor are they taken for it).

[RJ Cooper]

We just fine tuned our summer menu that debuted on Saturday night.

Lunch has a $19.90 3 course tasting menu.

Dinner still offers $70.00 5 course.

Appetizers

Chesapeake Buster Crab Chowder

with whipple farm new potatoes,

applewood smoked bacon,

sweet corn and chives 14.75

Hummingbird Farm Cherry Tomatoes

with milk poached buffalo mozzarella,

country ham, jalapeño, purple

basil and tomato water 14.00

Chilled Cucumber and Yogurt Soup

with beet and fennel pollen cured sea

trout, vidalia onions, smoked steelhead

roe and rye brioche croutons 13.50

Marinated Jumbo Lump Crab Meat

with horseradish, coriander,

tomato, seaweed salad and

ginger vinaigrette 15.00

Pork ‘n’ Beans

with slow roasted berkshire pork

belly, braised broad beans and

lexington barbecue glaze 12.00

Smoked Diver Scallops

with summer corn prepared three ways,

wild rice, madagascar vanilla-infused

sea salt and cipollini onions 13.50

Crispy Veal Sweetbreads

with fleur de lys crayfish and

a modern sauce nantua 13.75

Whipple Farm Salad

organic lettuces with crisp market vegetables,

capers, fines herbs, applewood bacon, sheep’s milk

cheese, egg and mustard-verjus vinaigrette 12.00

Wild New Zealand King Fish

citrus cured with avocado, heirloom

beets, baby mizuna, black olive vinaigrette

and grapefruit-olive oil sorbet 13.50

Onion Sampler

roasted vidalia onion stuffed with wild

mushrooms, market onions and saba 12.75

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may

increase your risk of food related illness, especially if you have certain medical conditions.

Entrees

Shrimp and Grits

sautéed “head on” gulf shrimp with

creamy grits, crayfish, tasso, scallions

and warm cherry tomato vinaigrette 29.75

One Two Hereford Beef

strip loin poached in butter and roasted with sea salt,

short ribs stuffed in cremini mushrooms with potato

boulangère, spinach purée and foie gras hollandaise 36.00

Tasmanian Sea Trout

braised in smoked butter with cucumbers,

fiery potatoes, chorizo, smoked steelhead

roe and matelote vinaigrette 29.00

Shenandoah Lamb

with strip loin, kidney, tortoloni

of braised breast, artichokes prepared

three ways and lemon compote 34.50

Roasted Eastern Shore Flounder

with sweet & sour heirloom radishes,

shallots, grapes, pursalane and

navarro verjus-verbena emulsion 28.50

Tuscarora Rabbit Saddle

stuffed with sweetbreads,

borlotti beans, candied baby

fennel and licorice powder 32.00

Roasted Wild Halibut

with lima bean ragout, honey

mushrooms, onion “glass” and

smoked ham hock emulsion 31.00

Smothered Chicken Sous Vide

bantam chicken braised in black pepper gravy

with summer root vegetables, hen o’ woods

mushrooms and rosemary cream biscuits 27.50

Vidalia's Vegetable Blue Plate

chef's daily selection of four composed

vegetable plates featuring local

and seasonal market produce 26.00

Farmers’ Quail

cornbread and pecan stuffed breast,

leg confit, sweet corn pudding and

chanterelle mushrooms 34.00

Sides

Baked Macaroni with Brad’s Goat Cheese and Summer Truffle 12.50

Sweet Corn Pudding with Herb-Garlic Popcorn 6.50

Braised Broad Beans with Smoked Pork Collar 5.50

Vidalia Onion Casserole with Smoked Bacon and Pecorino 6.75

7-8-06 Dinner

Chocolate, Chocolate

Warm Chocolate Souffle Cake

with coffee cocoa-nib ice cream, espresso

reduction and white chocolate foam 9.75

Silvano Garcia Dulce, Mourvedre, Jumilla, Spain 03’ 16.75

Chocolate Napoleon

layers of rich chocolate and caramel mousses with

tempered chocolate disks and caramel sauce 10.25

Cockburns 10 Year Tawny Port NV 16.25

From Orchards and Patches

Local Bing Cherries

with nancy’s camembert cheesecake,

pistachio biscotti and port reduction 9.75

Jonesy Old Tawny Port, Australia NV 13.25

Toigo Orchard White Peach

mille feuille with lavender sorbet, peach

wine gelée and crisp butter pastry 10.00

Mas de Bellevue, Muscat, Muscat de Lunel, France 04’ 14.00

Seasonal Fresh Berries

with chantilly cream or baked with sabayon 11.50

Flare Sparkling, Moscatel, Spain NV 15.00

From the Farms

Sweet Corn Chiboust

with bourbon glace and cracker jacks 9.50

Chamber’s Tokay, Muscadelle, Rutherglen, Australia NV 15.50

Sheep’s Milk Yogurt Panna Cotta

with watermelon soup and mint-cucumber granite 9.75

Vriesenhof Melelo, Red Muscat, Stellenbosch, S. Africa 05’ 15.75

Classics

Vidalia's Lemon Chess Pie

buttery crust filled with rich lemon custard

garnished with raspberries and sweet cream 9.25

Baumard, Chenin Blanc, Coteau du Layon, Loire, France 03’ 13.25

Georgia Pecan Pie

served warm with bourbon butterscotch,

praline ice cream and cocoa nib 9.75

Chamber’s Tokay, Muscadelle, Rutherglen, Australia NV 15.75

Triple Scoop

house made sorbets or ice cream

with crisp vanilla cookies 9.00

Flare Sparkling, Moscatel, Spain NV 12.50

Hope to see ya'll!!!!!!!!!!

The gracious staff of Vidalia

[DonRocks]

RJ, can you still cook off-menu for people here who want you to get super creative? What's the best way for people to request that, and how much does it normally cost?

Cheers,

Rocks.

[RJ Cooper]

Heck Yeah!!!!!!!!!!!

You can do it either way. Plan ahead and let us know when making a reservation, how many courses, dietary restrictions ect. or We can do it spontaneously. It is a minimum of 5 courses for $70.00 and an average of 12 bucks a course when adding on (depending on ingredients of course).

You can also put Doug and Mike to work pairing wines.

Lots of cool food in house now!!!!!!!!!!

Rocks I cant do that sea trout again. Only 1 time for your palate only.

[John Wabeck]

Heck Yeah!!!!!!!!!!!

You can do it either way. Plan ahead and let us know when making a reservation, how many courses, dietary restrictions ect. or We can do it spontaneously. It is a minimum of 5 courses for $70.00 and an average of 12 bucks a course when adding on (depending on ingredients of course).

You can also put Doug and Mike to work pairing wines.

Lots of cool food in house now!!!!!!!!!!

Rocks I cant do that sea trout again. Only 1 time for your palate only.

RJ...are you the man or what?

[Escoffier]

Heck Yeah!!!!!!!!!!!

You can do it either way. Plan ahead and let us know when making a reservation, how many courses, dietary restrictions ect. or We can do it spontaneously. It is a minimum of 5 courses for $70.00 and an average of 12 bucks a course when adding on (depending on ingredients of course).

You can also put Doug and Mike to work pairing wines.

Lots of cool food in house now!!!!!!!!!!

Rocks I cant do that sea trout again. Only 1 time for your palate only.

Now if Brenna is there, Grover and I will be there Saturday night. The carmelized onion spread...yum!

[Meaghan]

Chef RJ Cooper may be a dude on a bike and a comic, who in generous spirit will autograph a menu “Keep eating, fat [pick a noun],” after more than five hours of feeding you. He’s modest and fair-spoken at the table, gracefully disguising the intensity of his labors, making it all look second nature. I will say this, if you haven’t eaten at Vidalia in a while, you’re doing a disservice to yourself. I had to ask myself last night, where have I been? Why wasn’t I swiping my credit card here all this time? Why?!

Vidalia may be a culinary booty best known for shrimp and grits, corn bread, the buttery lust of southern tradition, but what’s most outstanding is less seen in the heart of Georgia. The raw courses and the lightly cooked; every piece of fish tastes clean and fresh and of the highest quality. The creativity and the way these plates dance and pair so perfectly with the wine in house; I would more expect this in San Francisco, Seattle, maybe Vancouver or a place I haven’t been. It’s my favorite kind of food in the world. Raw, Asian-influenced, artistic without too much complication...and along side the right wines, served at the right temperatures, poured by someone who really cares and is passionate about what they do? I couldn't wish for more.

I can’t tell you everything now because I need a day (to exercise and rest so I can go to CityZen later).

But until then, here’s is a window into my birthday celebration (this, a copy of the menu that awaited me at the table):

Happy Birthday Meaghan

Amuse Bouche

cucumbers, caviar

corn, morels

Raw

fluke, seaweed, ginger

Lightly Cooked

tuna, beans, peppers

Offal

foie gras, onion, saba

Shellfish

scallop, sweet pea, truffle

Finfish

taz trout, arugula, tomato

The Other White Meat

belly, barbeque

Pastures

lamb, eggplant, lemon

Cheese

surprise

Dessert

peach, lavender

chocolate

Mignardises

Doug Mohr, the sommelier, is of the nicest, most professional guys in town. I felt like he genuinely respected me, showing me and talking to ME (not like a dummy) about his wine picks. I'm going to have to consult with my dining companion to truly recollect every wine that I drank. The service was tremendous, and a number of the courses stood out as some of the best food I know. Thank you RJ and the gracious staff of Vidalia for making my birthday so damn special.

[Escoffier]

Chef RJ Cooper may be a dude on a bike and a comic, who in generous spirit will autograph a menu “Keep eating, fat [pick a noun],” after more than five hours of feeding you. He’s modest and fair-spoken at the table, gracefully disguising the intensity of his labors, making it all look second nature. I will say this, if you haven’t eaten at Vidalia in a while, you’re doing a disservice to yourself. I had to ask myself last night, where have I been? Why wasn’t I swiping my credit card here all this time? Why?!

Vidalia may be a culinary booty best known for shrimp and grits, corn bread, the buttery lust of southern tradition, but what’s most outstanding is less seen in the heart of Georgia. The raw courses and the lightly cooked; every piece of fish tastes clean and fresh and of the highest quality. The creativity and the way these plates dance and pair so perfectly with the wine in house; I would more expect this in San Francisco, Seattle, maybe Vancouver or a place I haven’t been. It’s my favorite kind of food in the world. Raw, Asian-influenced, artistic without too much complication...and along side the right wines, served at the right temperatures, poured by someone who really cares and is passionate about what they do? I couldn't wish for more.

Ah, so that was you and your better(?) half across from us on Saturday night. We did exactly the same tasting menu but followed that with a visit to RJ in the kitchen. A most amazing dinner. The wine/course pairings were outstanding. I couldn't believe when we left that I had eaten that much food, drank that much wine and felt so good being over-stuffed. The pacing was exactly right, and the food...well, what can I say that would be more descriptive than the above? All told, a great dinner with great service from Brenna our favorite Vidalia server.

[Escoffier]

I was there on Friday, actually. I think would have requested to move if you were across from me!

Only if you got between us and the great food...I find the service at Vidalia is excellent. It seems everyone is out to make your experience the best it can be. The service (along with the food) keeps us going back. A shame you weren't there on Saturday, we'd have raised a glass to your birthday...

[grover]

Escoffier and I had an excellent dinner and the service from Brenna was outstanding. We had the 5 course Chef's Tasting Menu.

Amuse Bouche

1. Tuna wrapped with thin cucumber and caviar topping

2. Corn soup with a morel mushroom piece. The plate was decorated with the corn husk and corn silk (it was very beautiful and creative)

The wine: Sparkling white wine (Napa Valley?)

Chef's Tasting menu

Sashimi of mid Atlantic Fluke with pole beans, marinated sweet peppers, yellow pepper gastrique and American osteria caviar

The wine: Godello, Val de Sil "Monte Novo", Valedeorras, Spain 2005 (very nice white wine)

La Belle Farm Foie Gras roasted and basted with vidalia onion broth, roasted heirloom onions, spiced plum puree, sage and white truffle infused saba

The wine: Mourvedre, Silvano Garcia "Dulce", Jumilla, Spain 2003 (sweet as dessert wine, I remember that it was Muscadette)

Mid Atlantic Blue Fin Tuna seared raw with wild arugula pesto, heirloom tomatoes and country olive tapenade

The wine: Lagrein Rose, Cantina Terlan, Alto Adige, Italy 2005 (it was a bit dark for a Rose but fabulous)

Merguez Wrapped Shenandoah Lamb Rib Eye with organic eggplant puree, almond-apricot pilaf, curry dust and meyer lemon-lamb jus

The wine: Nero d'Avola/Frappato, Planeta "Cerasuolo", Sicily, Italy 2003

For dessert: Chiboust of Davon Crest Farm Sweet Corn with caramelized corn, bourbon caramel and cracker jack

The wine: Muscadelle, Chamber's Tokay, Rutherglen, Australia NV

And as a final piece de'resistance: A chocolate bon bon

The wines matched with dishes perfectly. Thanks a million to the chef and Brenna.

[KeithA]

Tomorrow for lunch will be my first time to Vidalia. Any recommendations on what dishes should not be missed?

[DonRocks]

Tomorrow for lunch will be my first time to Vidalia. Any recommendations on what dishes should not be missed?

RJ's on vacation - you're going to get a line cook slinging shrimp and grits.

[Angelicatt]

RJ's on vacation - you're going to get a line cook slinging shrimp and grits.

Hey, one of those line cooks is my SO ...but he works at night.

[mdt]

Finished up restaurant week with an excellent dinner at Vidalia last night. Dinner started with the Pork 'n' Beans and the Fried Green Tomatoes. The pork belly was slow roasted and had a nice crispiness on the outside to contrast the creamy inside. I did not try the tomatoes, but they were given the thumbs up.

Dinner was the Tuscarora Pork Charcutière (tenderloin, country sausage, smoked ham hock with house made

sauerkraut, new potatoes and spicy pickle brine sauce robert) and Sorghum-Five Spice Glazed Duck Breast (with duck leg confit, forest mushrooms, wild rice and pickled cherry-ginger beer gastrique) which were excellent.

And to drink we had a bottle of '05 Avondale Pinotage. (Yes Jake, I do enjoy this wine!)

We shared a cheese plate before dessert that had a nice selection of 3 cheeses. For dessert we ordered the Lemon Chess Pie and Pecan Pie. Both were very good.

Not only did they have some special restaurant week drinks on the menu, but they had a selection of about 14 white and red wines that were all under $30/btl!

According to their web site, click, they have 20 wines for $7/glass until 7pm Monday-Friday.

[Mark Slater]

Berkshire pork belly and beans last night.......mmmmmmm.

[Demvtr]

I finished up Restaurant Week on 8/20 at Vidalia with a party of six, and while all of the dishes were either good or very good, the vichyssoise (which is not listed in the chef's post above or on the online menu) was excellent: cool, creamy, sweet, and full of chunks of apple and vegetables. If I hadn't been with my girlfriend's parents, I might have ordered it again for dessert.

As it was, I was more than satisfied with my lemon chess tart with sweet cream. The dessert cannot be compared on a one-for-one basis with Morrison-Clark's stop-the-presses lemon chess pie, because Vidalia's version is a tart, and thus has a higher pastry dough-to-lemon filling ratio than Morrison-Clark's pie. But Vidalia's lemon chess tart is still top-shelf.

[RJ Cooper]

I finished up Restaurant Week on 8/20 at Vidalia with a party of six, and while all of the dishes were either good or very good, the vichyssoise (which is not listed in the chef's post above or on the online menu) was excellent: cool, creamy, sweet, and full of chunks of apple and vegetables. If I hadn't been with my girlfriend's parents, I might have ordered it again for dessert.

As it was, I was more than satisfied with my lemon chess tart with sweet cream. The dessert cannot be compared on a one-for-one basis with Morrison-Clark's stop-the-presses lemon chess pie, because Vidalia's version is a tart, and thus has a higher pastry dough-to-lemon filling ratio than Morrison-Clark's pie. But Vidalia's lemon chess tart is still top-shelf.

We do the lemon chess tart only for restaurant week.......On our regular pastry menu we have our traditional lemon chess pie. Come in and try this pie its the best I have ever had.

[Sthitch]

We do the lemon chess tart only for restaurant week.......On our regular pastry menu we have our traditional lemon chess pie. Come in and try this pie its the best I have ever had.

My wife agrees. She loves that pie.

[treznor]

We do the lemon chess tart only for restaurant week.......On our regular pastry menu we have our traditional lemon chess pie. Come in and try this pie its the best I have ever had.

I absolutely agree. I've only been in to Vidalia once (we keep meaning to go back but don't get around to it), but I made certain to try the pie as I had heard it was wonderful. It lived up to everything I had heard about it, absolutely wonderful.

[DonRocks]

Announcing two new arrivals at Vidalia:

Bridgette Lynn Cooper, 3 pounds 5 ounces, 17 inches

Ava Josephine Cooper, 5 pounds 3 ounces, 17 1/2 inches

Born Thursday, September 7th, 9:53 PM at Sibley Hospital (4 weeks premature, but very healthy)

Congratulations R.J. and Judy! Your lives as you knew them have now ended.

[brr]

Announcing two new arrivals at Vidalia:

Bridgette Lynn Cooper, 3 pounds 5 ounces, 17 inches

Ava Josephine Cooper, 5 pounds 3 ounces, 17 1/2 inches

Born Thursday, September 7th, 9:53 PM at Sibley Hospital (4 weeks premature, but very healthy)

Congratulations R.J. and Judy! Your lives as you knew them have now ended.

Congratulations!! Having had two preemies at Sibley you can rest easy knowing they are in good hands....can't say enough good things about the nursing staff there

[RJ Cooper]

The chill of fall is in the air and we at Vidalia are busy coming up with our fall menu.

Posted is the new dinner menu do out Saturday night.

We will also be posting about our wine dinners. Stay tuned and check our web site. www.vidalidc.com

Happy Eatting.

RJ Cooper

Chef-Vidalia

Appetizers

Five Onion Soup

cabbage stuffed with duck sausage,

sweet garlic soubise and sweet onion

glass in a rich onion duck broth 12.00

Truffled Heirloom Potatoes

roasted with crispy pork belly,

garlic cream, shaved truffles and

juniper infused sea salt 14.50

Sweet and Spicy Cured Hamachi

molasses cured and seared raw with pear

almond kuri squash relish, date espresso

purée and ginger-olive oil sorbet 13.50

Hand Rolled Pumpkin Cavatelli

with crisp veal sweetbreads, chanterelle

mushrooms and sage butter fondue 13.00

Ducks in a Row

foie gras parfait, smithfield style

duck ham and duck rillettes 13.75

Steak & Egg Tartare

prime raw beef tartare with poached quail egg,

frisée bacon salad and toasted brioche 13.25

Chesapeake Oyster Toast

with globe artichokes, country ham, swiss chard, black

pepper brioche and champagne-chive emulsion 12.75

Whipple Farm Salad

organic lettuces with crisp market vegetables,

capers, fines herbs, applewood bacon, sheep’s milk

cheese, egg and mustard-verjus vinaigrette 12.00

Diver Scallops

chorizo crusted with cauliflower purée, roasted

cauliflower, olive leaf arugula and curry oil 13.50

Jumbo Lump Crab Cake

with chow chow relish, sweet potato chips,

spiced butternut squash and spicy crab aïoli 13.00

Flight of American Caviar

three selections of caviar with cured

salmon pavé, smoked trout parfait,

cornmeal blinis and crème fraîche 44.00

Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may

increase your risk of food related illness, especially if you have certain medical conditions.

Entrees

Shrimp and Grits

sautéed “head on” gulf shrimp with creamy

grits, davon crest farm chard, sweet onions,

scallions and crayfish-tasso emulsion 29.75

Hereford Beef Sirloin

pan roasted with yukon potato purée

and root beer braised short ribs layered with

cipollini onions and wild mushrooms 32.00

Trout in a Blanket

tasmanian sea trout wrapped in phyllo with herb

butter, crisp pork belly, honey cap mushrooms,

beluga lentils and pinot noir essence 29.00

Red Tail Venison Loin

with black pepper-brioche crust, heirloom

onions, huckleberry-horseradish purée,

chestnuts and venison-red wine reduction 33.00

Atlantic Black Bass

pan roasted with black-eyed peas, fennel,

oven roasted tomato-cuttlefish ragout and

roasted garlic fines herbes emulsion 29.50

Tuscarora Rabbit Loin

wrapped with applewood bacon, heirloom

pumpkin purée, crispy grits cake, chicory,

acorn marmalade and birch beer rabbit jus 32.00

Carolina Mountain Trout

deviled crab stuffing with fingerling sweet

potato-smoked surry sausage hash, arrow leaf

spinach purée and brown butter pecan emulsion 27.00

Suckling Pig

with amish braised red cabbage, peanut potato confit, pearl

onions, rye-cider gastrique and red wine apple butter 31.00

Vidalia's Vegetable Blue Plate

chef's daily selection of four composed

vegetable plates featuring local

and seasonal market produce 26.00

Farmer’s Farm Quail

with chestnut wild rice and apple

stuffing, boudin blanc, brussel sprouts,

blue plum mustard and rosemary 34.00

Sides

Baked Macaroni with Brad’s Goat Cheese and Shaved Truffles 14.50

Fall Mushrooms with Creamy Grits 6.50

Oyster and Applewood Bacon Hush Puppies 7.00

Sweet Potato Custard Soufflé with Glazed Pecans 6.25

9/23/06 Dinner

[JPW]

Announcing two new arrivals at Vidalia:

Bridgette Lynn Cooper, 3 pounds 5 ounces, 17 inches

Ava Josephine Cooper, 5 pounds 3 ounces, 17 1/2 inches

Born Thursday, September 7th, 9:53 PM at Sibley Hospital (4 weeks premature, but very healthy)

Congratulations R.J. and Judy! Your lives as you knew them have now ended.

Missed this the first time around, but I must say that this is a most excellent date on which to be born! Best to all.

PS - It's bad enough for me and I'm only outnumbered 2 to 1. 3 to 1? Dude, you're in trouble.

[DanielK]

Missed this the first time around, but I must say that this is a most excellent date on which to be born! Best to all.

PS - It's bad enough for me and I'm only outnumbered 2 to 1. 3 to 1? Dude, you're in trouble.

When you go from a one-on-one defense to a zone, that's a good sign of trouble ahead.

[RJ Cooper]

Okay Rockheads!!!!!!!!

I'll let you all in on a great new tradition at Vidalia. We have brought back or Friday night wine dinners.

They will start on October the 6th with the first dinner theme being "Old Vines, New Wines" taste of Spain.

A sparkling wine reception with canapes follwed by six courses to match the wine the Doug has chosen (see below) is a great way to spend a Friday night.

Our second dinner will be on the 20th of October and will be theme Parker's 90pt. Value meal, more details to come.

Cheers

2002 Gramona "Grand Cuvee", Cava, Penedes

2004 Lusco Do Mino, Albarino, Rias Baixas

2004 Naia "Naia Des", Verdejo, Reuda

2000 Costers Del Siurana "Dolc De L' Obac", Priorat

1996 Muga "Prado Enea" Gran Reserva, Rioja

2003 Clos Erasmus "Laurel", Priorat

[RJ Cooper]

And the Menu for the dinner

Old Vines & New Wines of Spain

Friday, October 6th, 2006

Reception with Passed Hors d’Oeuvres

2002Gramona “Grand Cuvee”, Cava, Penedes

Amuse Bouche

Pinenut Risotto

with snail ragout and smoked bacon emulsion

First Course

Sea Urchin Panna Cotta

with cold poached chesapeake oyster, albino adriatic

caviar, sea beans annd albariño-meyer lemon emulsion

2004 Lusco Do Mino, Albariño, Rias Baixas

Second Course

Iberian Ham

with poached sekel pear, valdeon, honey

gastrique and almond-milk puree

2004 Naia “Naia Des”, Verdejo, Reuda

Third Course

Foie Gras

parfait with plum mustard, spiced pecan and blis sherry vinegar

beignet with blackberry-tellecherry peppercorn syrup

and white chocolate powder

2000 Costers Del Siurana “Dolc De L’ Obac, Priorat

Fourth Course

Squab Breast

with slate roasted chicken of the wood mushroom-gizzard brochette,

kennebeck potato dumplings and smoked chorizo consommé

1996 Muga “Prado Enea” Gran Reserva, Rioja

Fifth Course

Piedmontese Beef Strip Loin

with crispy chic pea cake, onion

glass and cocoa nib mole

2003 Clos Erasmus “Laurel” Priorat

Dessert

Giant White Chocolate-Honey Truffle

with vanilla yogurt, apricot sorbet and

macadamia nut crunch

2005 Casta Diva “Cosecha Miel”, Moscato, Alicante

Mignardises

RJ Cooper III-Chef de Cuisine

Jeff & Sallie Buben-Proprietors

[Jacques Gastreaux]

This looks particularly aggressive:

First Course

Sea Urchin Panna Cotta

with cold poached chesapeake oyster, albino adriatic

caviar, sea beans annd albariño-meyer lemon emulsion

2004 Lusco Do Mino, Albariño, Rias Baixas

I have no idea what adriatic cavier (let alone the "albino" variety) or "sea beans" are. The sea urchin panna cotta sounds particularly exotic.

Will the menu stay the same for each Friday, or will it change for each wine meal? And what are the price points?

[zoramargolis]

I have no idea what adriatic cavier (let alone the "albino" variety) or "sea beans" are.

Sea beans are a small, succulent-type of sea weed which are crunchy and very salty. They sometimes are available for sale at Whole Foods for about $10 a pound. A few years ago, I found them at a Giant. Having never seen them before, I decided to buy some (after I tasted one). The produce manager and cashier couldn't figure out what they were or how much to charge, so they rang it up as if they were green beans, which were on sale that day for $.99 a pound. I might buy them again for a dollar a pound, but they taste mostly of salt and are an exotic little crunch. Not worth the big bucks.

I'll take a shot at Adriatic caviar--pale, salted roe from a variety of fish found in the Adriatic sea?

[beezy]

Hi everyone -

I'm taking out the husband for his birthday tonight at Vidalia. Anyone got favorites from the menu that they would like to endorse?

thanks!

[Pat]

Hi everyone -

I'm taking out the husband for his birthday tonight at Vidalia. Anyone got favorites from the menu that they would like to endorse?

thanks!

I just looked at the online fall (sample) menu and didn't see the Pork 'n Beans . If it's available, get it! I also like the goat cheese-truffle mac and cheese.

[jm chen]

Lemon chess pie!

[grover]

Escoffier and I had a great, wonderful, excellent and exclusive dinner last Saturday (Oct. 28th).

We had Brenna as our server. She did a great job as usual.

The menu is as follows:

Amuse Bouche

• Cape cod oyster, cucumber and caviar
  
• Trout parfait and trout roe
  
• Venison tartare
  

Raw

Diver scallop, navel orange, chili, cilantro

Liver

Foie gras, apple, turnip, elixir

Soup

Onion, duck, glass

Shellfish

Lobster, vanilla, pumpkin

Field

Veal2

Cheese

From our cart

Dessert

Chocolate (chocolate and caramel ice cream)

Mignardise

The food was so good that I wish I had another stomach to digest the whole thing.

For me it is hard to find a great onion soup at any French restaurant but R.J.'s soup ruled.

After the shellfish course, I couldn't eat any more. I brought two doggie bags home and then ate them at work.

We tried to see R.J. when we left but the kitchen was way too busy to interrupt him.

R.J., you are the best! Thanks a lot!

[Escoffier]

There's not too much I can add to the above except to say that dinner was totally fantastic. I don't know who does the wine pairings but they also deserve plaudits for the excellent work. I had been planning on about 5 courses max until R.J. called and asked if we'd like to have seven. How can you refuse a request like that? I also wish I had a way to have eaten more. Every course was way to good to simply taste and then push aside. I'm afraid that I cleaned every plate (call me a glutton, it's true this time). As hard as it might be to believe, I actually had to pass on the migardise (which I confess I ate Monday evening before Grover got home). All in all, a wonderful experience. Vidalia is becoming a serious destination restaurant and R.J. and the staff deserver all the credit.

[thegourmetpig]

Tried Vidalia last night for the first time. All I have to say is that the molasses-cured hamachi appetizer was out of this world, and defined just how complex some their cooking can be. Read the write-up on www.thegourmetpig.com .

[pidgey]

Since we were early for our reservation last night, my husband and I decided to have a glass of wine at the bar and sample the complimentary hors d'ourves. Wow, those deviled eggs were so delicious, and my husband, who hates eggs, really wanted more. They also had a red pepper dip with crackers (I can't eat red peppers, but my husband told me they were quite good), and a little bit of salami. So delicious, and we were tempted by the small plates at the bar, which included chicken fried steak. However since we had a reservation, we had to pass up those plates.

Dinner was excellent. A little Reserva Brut to start, with our heirloom potatoes and pork belly. The Carolina Trout with deviled crab stuffing made me swoon; I would highly recommend it. Husband is thouroghly unadventurous and went for the shrimp and grits. We finished off with (what else?) lemon chess pie and pecan pie.

All in all, a wonderful experience, and I can't wait to take my friends to the bar for some of those small plates!

Edited to fix my spelling!

[jparrott]

Well, at the risk of not being able to drink them every time I go to Vidalia, here are a couple of gems from the list:

Edmunds St. John "blonk" (Marsanne/Roussanne/Viognier) 2002 $34: Classic white Rhone-style, with plenty of wax/honeysuckle aromas alongside ripe but not-too-ripe fruit. Seriously nummy and in no danger of decline.

Edmunds St. John "Rocks and Gravel" (Grenache/Syrah/Mourvedre) 2003 $44: This is what Chateauneuf used to taste like--pepper, leather, red fruit, firm fruit tannins. This shows exactly no wood influence (Steve uses exclusively older, larger barrels) and is as elegant as they come.

[jparrott]

Eeeeeeeeeeexcellent dinner here last night, and another gem unearthed from Mr. Dougie Mohr's list. 2003 Schloss Gobelsburger St. Laurent, one of the 15 or so (!) Austrian red selections on the list. Not that cheap at $60, but a mouthful of aromatic red fruit and lacy minerality. Very Burgundian, very in need of air, very yummy. Having this wine alongside RJ Cooper's cured sturgeon taught me more about the whole Sushi-Ko red-Burgundy-with-raw-fish thing than Sushi-Ko ever has.

Oh, and there a massive plate of shoat on the menu. And it's dynamite.

[And a well-placed source tells me there may be some 6 puttonyos Tokaji vinegar gurgling away in the kitchen.]

[jpschust]

Besides the wonderful food at Vidalia, make sure to have the mint juleps there. I am known to frequent the bar even without dinner to get one. Positively the best in town.

[ol_ironstomach]

The red-tail venison loin is also superb: tender (well-aged?) and not as gamey as its North American cousin, and beautifully presented with weighty streaks of sauce. But first you'd have to convince yourself to pass up that terrific Amish shoat. Both were damn good.

One thing I learned last night is not to get too hung up in the details of the menu descriptions, unless you have an allergy to one or more of the ingredients. At a lesser restaurant, lengthy descriptions might be an indicator of pointless (and often counterproductive) conceit. Not here; RJ achieves a degree of integration that belies your expectations from some of the more fanciful-sounding combos...focus on the main component, then trust the kitchen to make it shine.

I've never had wine at Sushi-Ko, so the sturgeon/Schloss Gobelsburg experience was fascinating. The fish was beautiful but the first bite was a bit ho-hum to me, until I inhaled from the goblet and wham, the retro-nasal sensation went berzerk. This was even before the wine fully opened-up. The Gobelsburger St. Laurent (big surprise, a Theise find) also worked great with the cavatelli with sweetbreads, as well as the venison.

And now, I'll be saving my pennies for the next few days to get back under budget

[jparrott]

One thing I learned last night is not to get too hung up in the details of the menu descriptions, unless you have an allergy to one or more of the ingredients. At a lesser restaurant, lengthy descriptions might be an indicator of pointless (and often counterproductive) conceit. Not here; RJ achieves a degree of integration that belies your expectations from some of the more fanciful-sounding combos...focus on the main component, then trust the kitchen to make it shine.

Well said. In particular, I'm not a fan at all of the menu description of the shoat (which reads like a wine-pairing nightmare). But damn, it's spot on super-duper young-Burgundy (or Burgundy-poser) food!

[Lydia R]

Since we were early for our reservation last night, my husband and I decided to have a glass of wine at the bar and sample the complimentary hors d'ourves. Wow, those deviled eggs were so delicious, and my husband, who hates eggs, really wanted more. They also had a red pepper dip with crackers (I can't eat red peppers, but my husband told me they were quite good), and a little bit of salami.

Are these complimentary hors d'oeuvres the same free bar snacks mentioned in the Washingtonian best bites blog? Would this be a good HH place (e.g., what's parking like)?

Edit for spelling and taking a "5-yard HH planning before lunch" penalty

[DonRocks]

Are these complimentary hors d'ouves the same free bar snacks mentioned in the Washingtonian best bites blog? Would this be a good HH place (e.g., what's parking like)?

The two seats directly in front of where the chef makes these complimentary hors d'oeuvres have become one of the hottest, most coveted spots in town.

They're calling it Mini Cooper, and yes, it's easy to park.

Cheers,

Rocks.

[Saycheese]

I had lunch at Vidalia today. The menu seemed to offer a lot of choices, although several items had a supplemental charge. Nevertheless, I stuck with the RW options and had the winter market salad, vegetable risotto and a fabulous chocolate dessert. My companion had the mushroom soup, pork charcutiere selection and a pecan tart for dessert. Everything was quite good and the service was attentive as well. We were in and out in about an hour, but did not feel rushed at all. The portions were ample -- I felt quite full and thought the meal, with a small glass of wine -- was an excellent value. I had generally avoided RW because of the negative comments, but we had a very good experience.

[cloax]

Went to Vidalia with 3 friends.

- Due to unforeseen circumstance one of the four was going to be late. 20 minutes late at the least, which was imparted 10 minutes before reservation. The host, and then our waitress could not have been more understandable. I'm not a newbie, so I offered for us to sit at the bar and then perhaps eat there, etc.. and was surprised as we were promptly ushered to our four top. We were allowed to leisurely order a glass of wine and await our late compatriot. Class act.

- Apps were all delicious and well received. I had the warm frisee salad, which was tasteful and pleasantly light enough with the ham to allow it to set a nice tone to the opening salvo. Tasting of the rabbit sausage and yellowfoot mushroom risotto my friend ordered resulted in a sensory override. The risotto was out of this world. If served on it's own, it would warrant an entree. Two other friends reported happiness with their rabbit sausage and the winter market salad.

- 2 friends entertained the roast chicken with dumplings, which to tastings, poking, and most importantly late and blatant proddings from all four of us were delicious. Juicy, succulent, you know the rest. I, as well as my lackadaisical other friend both had the pork charcutiere. I found the "smoked collar" to be the most intriguing piece of meat. Both in the variety of consistency and the disparity of taste attributed to each facet of it. The loin was excellent, mildy seasoned, and unfortunately was over-shadowed by the sauerkraut and pickled brine sauce. The surry sausage was like our shadow government representatives: there for show, but lacking in real expressive power.

- Desserts ( of which I'm not a fan so excuse the lack of expressiveness ) were:

2x black out cake which was mediocre at best.

1x Warm Apple and Raisin Crisp which was the table favorite. Perfectly prepared with the grapes retaining a nice firm texture.

1x Lady Apple and Sweet Onion "Tatin" which was the 2nd favorite, and, including onion, our table longshot. Boy were we glad to be proven wrong. Seriously. Try it.

- Wine:

I had two delicious glasses of the riesling by the glass. As a rule, started at Bouley in NYC, I only entertain riesling's if they're "trocken." Well, whatever the glass is on their by the glass menu is absolutely fantastic. Friends tried the grenache, which was equally delicious, the red blend which reminded us of a nera d'avolo but wasn't, and the italian at the top of the red by the glass list ( sorry that I can't recall ).

Point of note is that Vidalia is graciously serving the 20 under 7 by 7 during all of restaurant week, so don't be afraid to experiment.

All in all, an enjoyed experience all around.

Best,

Joe

(sorry if this was long winded )

[jparrott]

1x Lady Apple and Sweet Onion "Tatin" which was the 2nd favorite, and, including onion, our table longshot. Boy were we glad to be proven wrong. Seriously. Try it.

Oh yeah. This was one of my favorite desserts of last year. Perfect with geeky, funky dessert wines.

[mame11]

Yesterday I had a perfect meal at Vidalia. In fact it topped non-RW meals I have had at the restaurant.

I had:

Winter Vegetable Salad: a kitchen sink of a salad with winter root vegetables, cranberries, walnuts and some fennel too

the Duck (upcharge of $8): the glaze was divine, and if I recall, it was soda based. (I am not a fan of rare Duck and a bit of the duck was too rare for me... but it was still good)

Apple and Raisin crisp

My friend had:

Mushroom soup

the steak (upcharge of $8): it looked really really good, served with a puree of spinach and loads of mushrooms and potatoes

the chocolate dessert

What impressed me, in addition to the quality of the food, was that we each built perfectly balanced meals that tied together.

[treznor]

I went to Vidalia on Monday this RW. We'd been to Vidalia in the past and neither of us thought it was quite as good as when it's not during RW, but we both still thought it quite good (and the mac and cheese friggin' ridiculously gooey and creamy cheesy goodness). Granted we were taking a little bit longer than normal to order and the server was pushing us along a bit, but other than that I didn't notice anything at all that was wrong service-wise. I know some people fault them for offering dishes at an upcharge but personally I like to see it. They have a good selection of dishes with no upcharge and they include a couple more with an upcharge so people can try them if they'd like. What I do not like to see is restaurants that only have 1 or 2 choices that don't have an upcharge, but I believe Vidalia probably had 4-5 apps and 5-6 entrees without an upcharge.

[Pat]

I've really got to start paying better attention to what I order when I go out, or take notes . We went to Vidalia last night with an old friend of my husband and her son. The service was quite good and our server was patient about our camping and schmoozing after the meal. (He hadn't seen this friend in several years.) The food was wonderful, and I was so excited about the pork and beans being back on the menu that I didn't pay close attention to the other descriptions . (The pork and beans, for the record, was sublime.)

We got one market salad, two chicken noodle soups (which my husband said was not as good as the pork and beans he grabbed from me--it looked good to me, though), and the pork and beans. For mains, one person got fish (flounder, I believe) that she quite enjoyed, and the rest of us got the beef dish that I can't remember the cut of or anything . It was done at least 2 ways, as there was a phyllo round that had oxtail and something else in it. There were also greens with it that I liked. The steak was tender and cooked nicely medium rare. I got a side of wild mushrooms and grits, which I totally loved, and my husband got the truffled mac and cheese, which he polished off in short order. We were too full for dessert, but the out-of-town visitors got the apple-onion tatin and pecan pie, both of which went over well.

The only service issue was that the side dishes were put on the wrong (opposite) sides of the table. When I touched the dish the mac and cheese came in to pick it up and hand it to my husband, it was so hot my fingers got burned. Ouch. Not a huge issue, but I kept compulsively holding my thumb against the water glass to try to counteract the burn, which I'm sure seemed weird to anyone who was watchiing. Dishes are hot when they come from the kitchen. Yes

Oh, and I loved the bread, especially the bread that has onions on top.

[baczkowski]

Oh, and I loved the bread, especially the bread that has onions on top.

Not food related but your post reminded me of telling my table at the Gerard dinner my Vidalia story.

Two years ago we went to Vidalia for my future wife's birthday. For the last two weeks I was trying to get my future father-in-law alone--out of Alison's earshot--so I could ask him for permission to marry his daughter. I was running out of time because in five days we were headed to San Francisco for a conference and the spot of my secret proposal: Alison's best friend, who lives in San Francisco, and I had conspired to plan a romantic proposal involving the Japanese Tea Garden of Golden Gate Park, a room at the Ritz Carleton, and dinner at Masa's. The opportunity to isolate her dad seemed to present itself during our dinner at Vidalia when my future mother-in-law said she had a virus or spyware on her computer that she couldn't get rid of. I suggested a couple things I might be able to try and offered to come over the house the next day to solve their computer issue and my proposal problem.

But dad gives me the Heisman!

"No, no, I 'll try to fix it first," he demurs.

Damn pride.

So I'm running out of time and options as I struggle to eat my oyster appetizer when her dad excuses himself to the bathroom.

Yeah, I was that desperate.

And so ensues the wierdest take on the old-fashioned custom of getting your future father-in-law's permission to marry his daughter.

I follow him into the bathroom, fake pee, "finish" before him, and started washing my hands. No sooner had he finished zipping did I say, "I know this is an odd time and place to ask this but......Your daughter makes me the happiest I've ever been and I want to spend the rest of my life with her. Next week I've planned to surprise Alison by proposing, but first I would like to ask for your permission."

Shaking off the water from his hands into the sink, he looks up dazed and replies, "You're right, this IS a wierd place." He grabs a towel, dries his hand, and then reaches for mine, and says, "I'd be proud to have you as a son. Welcome to the family."

We walked back to the table smiling with his hand on my shoulder. We sat down and Alison was telling her mom a story. Her dad couldn't stop smiling as he looked at her. For seemingly no reason to her in the middle of the story, he reaches out, grabs her hand, and pats it twice as he gazed with pride at his grown daughter. Alison just laughed and said, "OK," and continued her story. That prideful look and tender touch between a father and daughter made that moment the most precious secret I've ever kept.

[synaesthesia]

That prideful look and tender touch between a father and daughter made that moment the most precious secret I've ever kept.

It was a great story last night, but written out today, it's an even better story.

[Joe H]

From October 11th:

There is a great deal of excellence and effort in the D. C. area that just hasn't been touched on.

It was encouraging to see Tom give both Vidalia and Obelisk three stars. Both restaurants are excellent and rate the kind of attention they received on several boards three or four years ago. Obelisk is a quiet, personal restaurant well suited to a special evening. At its best, as in Italy, it presents exemplery ingredients simply and deliciously. It is reassuring to know that its chef-from its heights in the late 90's-is back. At one time Playboy called this one of Ameica's 50 best restaurants. He was the chef when this was published.

We had dinner last night at Vidalia. As I noted 18 months ago this is one of several absolutely outstanding restaurants in the D. C. area that are rarely mentioned on this board. It is a sophisticated, serious, downtown restaurant that is one of our best. For those on this board who are allocating their meals for the next several months, this should be one.

Hopefully, they will still have the special peanut butter dessert, the baked oysters, the rabbit sausage and the wild rockfish main course.

I should also mention that they have one of the best wine lists in the United States with an enormous number of choices in the mid two digit range. Dress up. It is a serious restaurant worth the effort.

[FunnyJohn]

Joe is right. Vidalia is one of the best restaurants in DC, inasmuch as it consistently delivers good service, a well thought-out, outstandingly prepared menu and a dynamite wine list with affordable options. I took my daugher there for lunch a few weeks ago, during her spring break ( to let her know that there are fine dining options other than Restaurant Eve in the DC Metro area). She devoured everything but the fois gras terrine app which she found odd in consistency -- not used to the terrine concept, likes her fois gras served en piece. Anyway, Vidalia failed to dissappoint on this occasion. Strange that there is not more buzz, but maybe this is a good thing

[Capital Icebox]

...rarely mentioned on this board.

There are a large number of well-done posts on Vidalia here, on average a few a month. While I agree that this place is the bees knees I disagree that it is rarely mentioned. Use that scrolly thing on your mouse.

Here is something that has been overlooked -- the $20 3-course lunch at Vidalia, which I hope is still around. It is like having restaurant week all year long, and even though the portion sizes are smaller than they are if you order a la carte, it is still more than enough food. It is priced the same as Eve's lickety split (factoring in the extra course) and certainly on the same level. Add in the option of 1/2-pours of wine and I think you are looking at one of the best dining deals in the city.

[FunnyJohn]

There are a large number of well-done posts on Vidalia here, on average a few a month. While I agree that this place is the bees knees I disagree that it is rarely mentioned. Use that scrolly thing on your mouse.

Here is something that has been overlooked -- the $20 3-course lunch at Vidalia, which I hope is still around. It is like having restaurant week all year long, and even though the portion sizes are smaller than they are if you order a la carte, it is still more than enough food. It is priced the same as Eve's lickety split (factoring in the extra course) and certainly on the same level. Add in the option of 1/2-pours of wine and I think you are looking at one of the best dining deals in the city.

The lunch tasting menu (not sure what the price point is) is still being offered -- at least as of the beginning of March when I was there.

[RaisaB]

There are a large number of well-done posts on Vidalia here, on average a few a month. While I agree that this place is the bees knees I disagree that it is rarely mentioned. Use that scrolly thing on your mouse.

I think what Joe meant is that some restaurants are disproportionately posted about on the forum in contrast to this one and his perceived quality level. This has two pages of comments, some have seventeen pages of comments.

I have not been to Vidalia's in years. They had just finished remodeling when I went. I gues my meal was not that memorable as I haven't been back. Again, this was years ago, tastes change. So it is probably time for another visit. Is it the same chef as when they first finished thier remodel? Or was it Buben back then?

[Joe H]

I think what Joe meant is that some restaurants are disproportionately posted about on the forum in contrast to this one and his perceived quality level. This has two pages of comments, some have seventeen pages of comments.

I have not been to Vidalia's in years. They had just finished remodeling when I went. I gues my meal was not that memorable as I haven't been back. Again, this was years ago, tastes change. So it is probably time for another visit. Is it the same chef as when they first finished thier remodel? Or was it Buben back then?

Thanks, Raisa. That was exactly what I meant. I believe RJ Cooper started right around the time of their remodelling. For me Vidalia today is better than it was four or five years ago before the remodelling. Perhaps most striking is not just the food but the transformation of the restaurant itself. It is a "sharp," sophisticated, comfortable room that while different has some of the feeling of Citronelle or CityZen, i.e. "big city, important restaurant." It's style on the plate is NOT either of their's, nor does it reach quite as high. Still, it is excellent and makes a very real statement. I'd probably put it in league with Charleston overall which in many ways is similar.

The old Vidalia had nothing in common with this.

[wineitup]

Thanks, Raisa. That was exactly what I meant. I believe RJ Cooper started right around the time of their remodelling. For me Vidalia today is better than it was four or five years ago before the remodelling. Perhaps most striking is not just the food but the transformation of the restaurant itself. It is a "sharp," sophisticated, comfortable room that while different has some of the feeling of Citronelle or CityZen, i.e. "big city, important restaurant." It's style on the plate is NOT either of their's, nor does it reach quite as high. Still, it is excellent and makes a very real statement. I'd probably put it in league with Charleston overall which in many ways is similar.

The old Vidalia had nothing in common with this.

I have to agree with Joe. We went last week and had a great meal. I had not been in several years and was quite impressd with it's new look and feel. The food is great and the wine list is impressive.

[mdt]

Thanks, Raisa. That was exactly what I meant. I believe RJ Cooper started right around the time of their remodelling. For me Vidalia today is better than it was four or five years ago before the remodelling. Perhaps most striking is not just the food but the transformation of the restaurant itself. It is a "sharp," sophisticated, comfortable room that while different has some of the feeling of Citronelle or CityZen, i.e. "big city, important restaurant." It's style on the plate is NOT either of their's, nor does it reach quite as high. Still, it is excellent and makes a very real statement. I'd probably put it in league with Charleston overall which in many ways is similar.

The old Vidalia had nothing in common with this.

Not sure when the renovation happened, but didn't RJ start at some point in 2004?

[RJ Cooper]

Not sure when the renovation happened, but didn't RJ start at some point in 2004?

Okay, I'll set the record straight..........I started in October of 2004.......1 week after Pete's departure.

The team at Vidalia humbbly thanks all for the commnets whether good or bad.

We also thank all the "ROCKHEADS" for there support.

RJ

[jparrott]

Rabbit sausage. Shad roe. Ethereal (if that is possible) cured pork jowl. The wine list is even bigger and cooler than ever. Pecan pie. And couches!

[alan7147]

Is the menu on their webiste outdated? It looks to be exactly the same as when we were there 6-7 months ago.

[pizza man]

I am kicking myself for never having been to this restaurant.

Now that my buddy John is working there I have no excuse.

I will be making reservations tomorrow...(is there a dress code?)

I guess all the time working for Hartmut Handke and knowin he and Buben were pals has scared me away.

No more, I'm going..

[jpschust]

Is the menu on their webiste outdated? It looks to be exactly the same as when we were there 6-7 months ago.

It's pretty close to what it is- for the next few days (we ate there last night- it's one of the few very fine dining places open on Sundays). Word is that on Tuesday or so the menu is changing over to a spring menu.

We had the Venison Tartar, Baked Oysters, Lamb Saddle and Monkfish finished with the Peanut Butter Cup dessert. All were excellent in their own right, thought hte Venison Tartar and Lamb Saddle stand out the most for me. Drank an '05 Patricia Green Cellars Pinot that was outstanding as well.

[bettyjoan]

I had my fourth meal at Vidalia last Friday night, and it was incredible. I wrote a lengthy review here, but the highlights:

Apps--cured pork jowl and shad roe (amazing), rabbit sausage.

Entrees--seared tuna with morels, rabbit with veal sweetbread stuffing.

Desserts--Vidalia onion and pineapple upside down cake, pecan pie (never disappoints).

Lunch or dinner, Restaurant Week or not, Vidalia never ceases to amaze me with its quality and finesse--from start to finish, from wine to service to food, I always leave impressed. Well done!

Anyone have any special occasions to celebrate? I'm ready to go back!

[edenman]

Sign outside says they will be closed until dinner tomorrow night due to some issue with a water main.

[DonRocks]

Has any other restaurant besides French Laundry won a double James Beard Best Chef award?

Congratulations, RJ! Can Doug Mohr be far behind?

Cheers!

Rocks.

[Joe H]

http://www.usatoday.com/life/2007-05-07-beard-awards_N.htm

According to USA Today it was a TIE (!) between Ruta (Palena) and Cooper (Vidalia) for best chef Mid Atlantic! Also, kudos, applause and outright righteous victory for Mark Slater and Michel Richard. AND Washington, D. C. Citronelle won TWO national awards. Whoa!!!!@! Now, none of us will ever get a table there!

Kudos to the Watershed in Atlanta, a converted gas station (yes, you read that correctly) who's chef won for best in the southeast. And to Pittsburgh's late night icon, Primanti Brothers in the wearhouse district where steak sandwiches come with fries tucked inside of the bread. And, to one of America's great steaks, the original Doe's Eat Place in Greenville, Miss. NOT the Doe's in Little Rock, but the original where you walk in through the kitchen and they fry the prime beef in cast iron skillets which you can smell a block away.

Still, the two D. C. victories for Citronelle are enormous. Simply, the world as of this evening, no longer revolves around midtown Manhattan. I believe that this victory may even help D. C. hold onto several of America's best chefs who, in a few years, will be trumpeting their own national victories from restaurants in our "town."

A deep bow to Michel, Mark, Frank and R. J. And to their heir apparents.

And, so much for Hoboken's Cucharamama that didn't belong in this league!

[Joe H]

AT 12:53AM USA Today continues to report that both Frank Ruta and RJ Cooper share in the award for the Mid Atlantic area. However, the Beard website shows only Cooper as the award recipient. I hope that clarification of this is imminent by either USA Today or Beard.

[Camille-Beau]

AT 12:53AM USA Today continues to report that both Frank Ruta and RJ Cooper share in the award for the Mid Atlantic area. However, the Beard website shows only Cooper as the award recipient. I hope that clarification of this is imminent by either USA Today or Beard.

Beau was at the awards and said that only RJ's name was announced as the winner. The Beard website is accurate

-Camille

[jparrott]

Wow. And to think I've got some of his smoked hog jowl in the fridge at home.

Congrats, Cooper!

[Scott Johnston]

Last night, 5 of us partook of the Vidalia tasting menu and matching wine flights. We all arrived in time to sample some complimentary wine and apps and were then promptly seated. For the next 4 and a half hours we were treated to one of the best meals I have ever had. While I am awaiting a email with the menu and listing the accompanying wines, I can only say "OH MY GOD" RJ certainly deserves that Beard award and can really cook. Everything from the amuses through the desserts was incredible. the service fantastic, the wines perfectly paired. The pace was leisurely and I left not stuffed but comfortably full. The staff was very attentive. Each course was unique and appealed to all the senses. One oustanding one was his take on Shabu

RJ I can not thank you enough!

[brettashley01]

I was having drinks with a colleague at Vidalia's bar on Friday when I literally bumped into R.J. Cooper as I left the restroom. I was a little star-struck but didn't want to seem too weird, or like someone who spends all her free time on the internet, so I casually inquired if he was the chef, and congratulations on winning that award, wasn't it the James Beard? Oh, yes, it was! Well, no I'm not a food blogger, I just read them. A lot. Chef inquired what we were eating. I told him oh, no, we're just having wine before my colleague's dinner plans.

To this exceptionally gracious chef, this was an unacceptable answer. Not only did he insist on sending something out, he even took my allergies into consideration in the preparation. Within 5 minutes, we had the most delectable nibbles in front of us: hamachi on watermelon (why didn't anyone think of this sooner?) complemented by homemade lime sorbet with hints of piment d'Esplette; and a salmon sashimi over white beets topped with salmon roe, served with a touch of aioli.

Oh, wow, my compliments to the chef. We will be back for more, this time when we don't already have plans.

[deangold]

Well, at the risk of not being able to drink them every time I go to Vidalia, here are a couple of gems from the list:

Edmunds St. John "Rocks and Gravel" (Grenache/Syrah/Mourvedre) 2003 $44: This is what Chateauneuf used to taste like--pepper, leather, red fruit, firm fruit tannins. This shows exactly no wood influence (Steve uses exclusively older, larger barrels) and is as elegant as they come.

The 04 opf this is even better IMO. Rich purple fruits overtones, plenty of spice without excessive extraction or overripness so common to so many pricy syrah blends.

[zoramargolis]

The last time I ate at Vidalia was eight or nine years ago when it was a sunny yellow place, so it was somewhat of a shock to encounter the sleek, sophisticated muted space that it is now. We nixed the first table we were offered, right next to the dish room, and were re-seated at a table in a more appealing part of the room. There were so many delicious-sounding choices on the menu, that it was extremely difficult to choose. We started with two glasses of very tasty French champagne, and decided to nurse them through the first course. Once we'd decided on our mains, I had a very enjoyable conversation with the sommelier (Doug?) and we took a tour through the truly impressive wine list to choose a bottle of red wine. We chose a 2001 Domaine La Saumade Rasteau Cuvee Confiance, which seemed like a good match with the food as well as a good deal at $54 (a couple of dollars more than twice retail when I last saw it, and essentially no longer availble in the local shops. Some of the wines on the list that I was familiar with were 3x retail.) My request to have it decanted was greeted with a smile, and it opened up beautifully with a little bit of air.

We were offered an amuse of a yellow watermelon cube topped with salmon tartar and a sprig of dill. Veggie-teen's comment: "I like your watermelon with feta better, Mom." Uh oh. Am I unleashing an unalloyed food snob into the world? I started with lobster-corn risotto. It was a fairly hefty serving, and very delicious, with intense flavors both of lobster and corn and just enough tooth to the rice. I don't like risotto that is too al dente, and this was perfect. Jonathan thought it had a bit too much tarragon, but he doesn't like fresh herb flavors nearly as much as I do. Veggie-teen didn't want a first course, she ordered Vidalia onion soup and two sides, but asked for them to be served all together, with our mains. So she helped me eat the risotto. Jonathan ordered a corn veloute with a crab cake and crab sausage. This was a really wonderful dish. The corn poured around the crab was a silky puree with cream and the crab was intensely flavorful. The textures of the crusty lump crab cake and the custard-y sausage were completely different. Jonathan was very, very happy with his choice.

We had eaten our firsts when I asked the waiter about the wonderful bread basket that I remembered from my previous visit. "Oh, didn't they bring you any bread?" Oops. Well the bread basket appeared, with warm cornbread and other freshly baked yummies and that wonderful Vidalia onion compote--better late than never. Veggie-teen dove right into that.

For our mains, Jonathan ordered Kanagy Farms shoat, which was pork four ways. Wow. the waiter told us that when R.J. Cooper went to New York to try out for the James Beard award, this was the dish he prepared for the judges. (Roasted loin with soubise; bacon with wild mushroom-ham hock stuffed vidalia onion; braised shoulder with cippolini onion; tete de shoat and pickled ramp remoulade with a fried quail egg on top. I had quail with cornbread, gizzards and sweet onion stuffing. We were really going with the corn theme. The quail came with a little silky corn flan and a slice of foie gras on top of a corn kernel hash that had some black truffle in it. The quail was just the slightest bit overcooked but still very flavorful. There was a drizzle of bourbon glaze on the plate--but it had been reduced so much that it essentially glued itself to the plate as it cooled and couldn't be accessed. Jonathan's dish was the real winner, figuratively and literally. Veggie-teen ordered a dish of English peas, pearl onions and morels and the mac and cheese with goat cheese, along with the Vidalia onion soup, which was a beautiful clear broth with among other things, a boudin blanc. She's started eating some chicken and beef again--she only ate a couple of bites of the boudin, though. I thought it was a bit heavy on the garlic, and I'm just totally spoiled since having eaten Frank Ruta's boudin blanc a couple of times. She shared some of the peas with us, and the waiter cheerfully brought a little pitcher with Tabasco in it for her to spice up her mac and cheese.

For dessert we had lemon chess pie and pecan pie and coffee. So. Very. Delicious.

I'd love to go back and try some of the other wonderful-sounding things on the menu. It'll need to be another very special occasion though, given Vidalia's price point.

[treznor]

I honestly could eat gallons of their "mac and cheese". I put it in quotes because nothing that tastes like that should just be called mac and cheese. I'll agree on the not sitting in the room with the dishes as well. We sat in their one time we went and it was more than a bit annoying.

[DonRocks]

In the past few months, I’ve found myself dining more often at restaurants where I want to, not places where I feel I “need to.” And because of this, I’ve probably been to Vidalia at least a half-dozen times recently.

It nearly always pays to go off the menu here, and let R J Cooper cook whatever he feels like that evening. Anyone can do this – all you need to do is ask. He loves the chance to break away from shrimp and grits, not that there’s anything wrong with their shrimp and grits.

This past weekend I asked for him to make an appetizer and an entrée, both his choice. Tuna Tartare with La Belle Farm foie gras torchon, Path Valley braised fennel, fennel pollen, and star anise infused caramel was a great example of Cooper’s affinity for barely adorned, subtle dishes, the best of which always include a form of raw fish. I fact-checked the recipe with R J, and in his own words, here is how the dish is prepared (as complex as this dish is, it comes across as utterly simple and supremely elegant – think Richard Strauss as opposed to Johann Strauss):

“Tuna big eye chopped with sel gris, lemon zest dust, chive, espelette pepper and Manni olive oil. We hand chop all the ingredients but the chive so the proteins bond with the flavorings, instead of just coating the tuna with the flavor enhancers.

The torchon is clean liver marinated for 8 hours in couvée of sweet wines, fleur de sel. We then tie it in cheese cloth, poach it in duck stock for 30 seconds, let it dry for an hour then roll it in Himalayan rock salt to cure for 5 days.

Slice it and then season the torchon with flakes of Himalayan sea salt top it with baby fennel that was braised in olive oil thyme rosemary and garlic until soft. Dice into small dice and toss with salt and pepper and the braising oil.

The caramel is a clear caramel of equal parts sugar and glucose brought to a caramel state with star anise steeped into it form the beginning.

When it comes to a caramel state we add minus 8 vinegar to it.”

As compelling as this dish was, it was the main course which captured my heart: Fried Chicken! And the best fried chicken I’ve ever had, too. In R J’s words, “The chicken: poussins from Path Valley coop, taken off the carcass. Season with salt and black pepper. We then dredge the chicken in our secret flour, 3 parts egg, 1 part butter milk, and then again into the flour. Fry in a fryer or skillet. Make Robuchon potatoes. [Editor’s note: do not gloss over the previous laconic, three-word sentence.] For the collard greens, wash, pick off the stem, chiffonade and blanch until tender but still green. Shock in iced water. Melt 4 parts Vidalia onions to 1 part garlic slivers in rendered diced bacon. Season with salt and pepper. When ready to reheat, take a hot pan and clarified butter, add the onion mixture, warm, add the collard greens, season with salt and pepper. Add honey and a vinegar made with cider and chilies steeping into it. Black pepper gravy is jus de poulet with cream to enrich, and black pepper.”

At the end of the year, I’ll look back and include the fried chicken as one of the greatest dishes I had in 2007.

I was chatting with a friend of mine last night, and he made an observation which I hadn’t fully thought through until then. Many people consider the great Roberto Donna as the seminal chef of Washington, DC, given the great chefs he has spawned from underneath his tutelage. Both Todd Gray of Equinox and Cesare Lanfranconi of Tosca came directly from Galileo, and Amy Brandwein is now Chef de Cuisine at Bebo Trattoria. Gray and Lanfranconi subsequently spawned Brendan Cox (Circle Bistro, Dish), Nathan Anda (Tallula, EatBar), Tony Chittum (Vermillion), Ethan McKee (Chef de Cuisine at Equinox) and Massimo Fabbri (Chef de Cuisine at Tosca).

Consideration would also go to several others, including Michel Richard. This having been said, the torch of Washington, DC’s Patriarch Chef must, for now, pass from Roberto Donna into the hands of Jeff Buben.

Buben himself won the James Beard award in 1999, and now, as of 2007, Vidalia is one of only two restaurants in United States history – along with The French Laundry – to have won the award twice, as R J Cooper shared the award with Frank Ruta this year. But Cooper only scratches the surface of Buben’s descendents: Cathal Armstrong at Restaurant Eve, Eric Ziebold of CityZen, Peter Smith of PS7, Orlando Hitzig of Mark and Orlando’s, and Joseph Harran of Bistro Bis all worked in Vidalia’s kitchen – AT THE SAME TIME. Just before Armstrong arrived, Nathan Beauchamp of 1789 was there too, and now Armstrong has spawned Shannon Overmiller of The Majestic.

If you think about it carefully, you’ll realize there are some very, very famous chefs in this town who cannot even come close to this track record – perhaps it’s just a matter of priorities.

Cheers,

Rocks.