DonRocks Posted January 18, 2011 Posted January 18, 2011 I've kept this quiet for weeks out of professional courtesy, but you'll hear about it very soon anyway, so you may as well hear it here first. Breaking News: Brian Zipin will be GM (and a partner) of Medium Rare, a sub-$20 American-style steak frites restaurant opening in late February in the old Yanni's space. Behind the operation? Mark Bucher of BGR was one of the creators, and none other than Michel Richard was (quietly) involved with developing sauces and desserts, but Brian and Tom Gregg (past President of Cuisine Solutions) are involved as non-silent partners. Cheers, Rocks PS Don't ever underestimate Michael Landrum - the guy gets around. But I've been told ... no sous vide (and I asked "are you sure? about ten times). So you weren't quite right, Michael! 1
Jeff Heineman Posted January 18, 2011 Posted January 18, 2011 American-style steak frites restaurant opening in late February So, wouldn't that be a "Steak Fries" restaurant?
DonRocks Posted January 18, 2011 Author Posted January 18, 2011 Sietsema has some details in GOG Ha! He beat me to the punch! It's Tom's scoop.
Michael Landrum Posted January 19, 2011 Posted January 19, 2011 I've kept this quiet for weeks out of professional courtesy, but you'll hear about it very soon anyway, so you may as well hear it here first. Breaking News: Brian Zipin will be GM (and a partner) of Medium Rare, a sub-$20 American-style steak frites restaurant opening in late February in the old Yanni's space. Behind the operation? Mark Bucher of BGR was one of the creators, and none other than Michel Richard was (quietly) involved with developing sauces and desserts, but Brian and Tom Gregg (past President of Cuisine Solutions) are involved as non-silent partners. Cheers, Rocks PS Don't ever underestimate Michael Landrum - the guy gets around. But I've been told ... no sous vide (and I asked "are you sure? about ten times). So you weren't quite right, Michael! Actually, I didn't have to get around at all, not even to the Parker Meridien--it came to me. I just noticed them dining in my house, and just like with Timothy Dean, did the math.
Joe Riley Posted January 19, 2011 Posted January 19, 2011 Actually, I didn't have to get around at all, not even to the Parker Meridien--it came to me. I just noticed them dining in my house, and just like with Timothy Dean, did the math. I've been wondering what Brian was up to. Really looking forward to this
brian Posted January 19, 2011 Posted January 19, 2011 But do they have the secret to L’Entrecôte's sauce?
leleboo Posted January 21, 2011 Posted January 21, 2011 But do they have the secret to L’Entrecôte's sauce? Hell, even Bittman doesn't have that.
KeithA Posted February 17, 2011 Posted February 17, 2011 Any word on when Medium Rare will open? I think the initial press said the target date was end of Feb. I've seen a bunch of construction going on inside, but still looks like it is ongoing. I can't wait to check out this new addition to the neighborhood.
jandres374 Posted March 22, 2011 Posted March 22, 2011 Did a google search today looking for an opening date - no luck. But did run across this blog entry. http://clevelandparkblog.blogspot.com/2011/03/sneak-peek-cleveland-parks-new-medium.html
Michael Landrum Posted March 22, 2011 Posted March 22, 2011 Damn! I have been working for YEARS to get my Appelation Controlee designation. Congratulations!
kirite Posted March 23, 2011 Posted March 23, 2011 Damn! I have been working for YEARS to get my Appelation Controlee designation. Congratulations! Looking forward to at least one new fish restaurant to balance the steaks, pizza, Italian, Cuban, 88 course tasting menus, cupcakes, and BBQ. Any suggestions?
KeithA Posted March 24, 2011 Posted March 24, 2011 Opening Monday, according to Sietsema. Yes, that is what Mark Bucher told me was the plan as well.
Waitman Posted March 24, 2011 Posted March 24, 2011 Looking forward to at least one new fish restaurant to balance the steaks, pizza, Italian, Cuban, 88 course tasting menus, cupcakes, and BBQ. Any suggestions? Watershed.
darkstar965 Posted March 24, 2011 Posted March 24, 2011 Yes, that is what Mark Bucher told me was the plan as well. Walked by today. Looks to be very much on track for Monday open. Tables set. Staff training. Knives hung on magnet board in kitchen. They won't be doing lunch initially. Outdoor tables and chairs once the weather warms. Super addition to the 'hood--can't wait to try. Hope we get the chef/principals on the board soon! Doesn't Rocks usually twist whatever arms to make that happen when cool and interesting new spots open?
DonRocks Posted March 24, 2011 Author Posted March 24, 2011 Walked by today. Looks to be very much on track for Monday open. Tables set. Staff training. Knives hung on magnet board in kitchen. They won't be doing lunch initially. Outdoor tables and chairs once the weather warms. Super addition to the 'hood--can't wait to try. Hope we get the chef/principals on the board soon! Doesn't Rocks usually twist whatever arms to make that happen when cool and interesting new spots open? Sure they aren't already here?
darkstar965 Posted March 25, 2011 Posted March 25, 2011 Sure they aren't already here? Peek a Boo! Excellent! And, in less than one hour from the time the question was posed. Best of luck, Mr. Bucher--though I'm guessing you won't need it, never hurts to have it. This dr.com forum is indeed a different deal than all else out there in the cloud. Rocks, maybe you can wave a wand and make something in the loooong vacated McDonald's space in Cleveland Park---Tackle Box or otherwise---actually appear by summer? Know it's supposed to be open soon but...not a lot of noise or activity from inside and we've seen that movie before.
jandres374 Posted March 25, 2011 Posted March 25, 2011 Anyone know where they will be getting their beef? Local farms?
mame11 Posted March 25, 2011 Posted March 25, 2011 Excellent! And, in less than one hour from the time the question was posed. Best of luck, Mr. Bucher--though I'm guessing you won't need it, never hurts to have it. This dr.com forum is indeed a different deal than all else out there in the cloud. Rocks, maybe you can wave a wand and make something in the loooong vacated McDonald's space in Cleveland Park---Tackle Box or otherwise---actually appear by summer? Know it's supposed to be open soon but...not a lot of noise or activity from inside and we've seen that movie before. UM.... there has been significant work going on in the Tackle Box space since January when they received their permits from the city. I mean, they've been nearly been working around the clock. Yesterday I noticed they had a "we're hiring" notice up in the window. I believe I've read they plan to open by the end of April. In the meantime, I popped in Medium Rare's space and it's super attractive. It will be a great asset to the neighborhood.
The Doctor Posted March 28, 2011 Posted March 28, 2011 This blog write-up shared a most interesting nugget of information: You’re welcome to have seconds on your steak and fries! Once you’ve had a chance to work through most of your initial plate, a server will come to you with a hot plate of sliced steak, a bowl of fries and a pitcher of sauce. Just say the word, and all this can be yours for no additional charge.
Joe Riley Posted March 28, 2011 Posted March 28, 2011 With Brian out front and Cédric in the kitchen, this place is going to be fantastic. Can't wait to check it out for myself
darkstar965 Posted March 29, 2011 Posted March 29, 2011 Totally checks out. Just back from a great experience on Medium Rare's first night. As expected, Mark, Brian, Cedric and Tom are clearly on to something. My SO: "Really liked it. I'm so glad it's here." Friend: "Excellent; great f++king deal" Me: "Really good. Super value. Will do very well" As we already know, it's a very simple and focused concept. On menu, just the fixed set of salad, cap steak and frites. 4-5 each on red wines, whites and beers. I most appreciate three things about MR: 1. Value: pretty astonishing relative to other spots around town. "Seconds" on cap steak--are you kidding me? [they weren't]. Nice-sized salad. Generous portion of bread. Seconds on frites if requested. All for $19.50. Tough--maybe impossible (?) to beat that. Be sure to order plenty of drinks as I fear they're not making any margin on food (kidding...kind of). 2. Humor and Accessibility. Love it. Tom out front couldn't have been nicer or warmer. Likewise Brian who was all over the dining room and just exemplifies the professional and hospitable owner/host. Listen carefully in the rest rooms. French pickup line lessons waft downward from ceiling-embedding speakers and include gems like: "I have a hot tub in my house, " "You are soooo bee-yoo-ti-ful" and, my personal fave "My name is Gerard." Not a shred of pretentiousness in this place. The brick walls aren't just gorgeous and exposed; in spots they're rough patched in ways only a true non-professional could do. Note on the menu that each item is shouted in bold caps in English and then small, lower case, italicized french. 3. Quality. No joke here. They've focused very narrowly, had to do what they do well and...they are. Item by item: - bread: this was the first sign of what was to come. Knew I'd had this pain campagne before. Excellent, fresh, airy, crusty and...the same as that served at Citronelle from Panorama. - salad: very fresh greens with a few grape tomato halves very lightly dressed with a mustard viniagrette. I'd have liked mine to be a bit more dressed which I'm guessing they'd have done had I asked. - cap steak: really tasty and super generous on portions even before the "seconds." I was told they're sourcing from three farms currently. One local (maybe VA?), Allen and then a third I didn't get. I'd like to learn more about that. Minor nit that a couple of us ordered the steak medium rare and it came out more slightly right of medium but this wasn't a big deal for three reasons. First, it was still delicious. Second, our seconds were spot on. And, third, Brian told us what was already obvious to us: if anything isn't as we like, simply let them know and they'll fix it. - the secret sauce: to be honest, this wasn't life changing for me given the build up but it was very tasty. Wine, mushrooms, beef stock/jus, fresh pepper.....not sure what else. Loved getting an extra small pitcher of it with our seconds. - frites. Excellent. Thin, hot and crispy. I was really glad to see that they're hand-cutting the frites, especially knowing how labor intensive that is and how many other places opt out and buy them pre-cut. It makes such a difference. These alone are a reason to try MR. - drinks. keeping the choices minimal and the menu simple, they have put clear thought into the mix. On beers, they're offering the 8.5% Delerium Tremens for $8, an interesting pilsner and then the more pedestrian choices of Harpoon and Miller light. Something for everyone. I also had a nice burgundy they were pouring instead of a listed beaujolais but we didn't try the other wines. - dessert. we really didn't have much room left but felt compelled to at least give one a try. Saving the monster sized fudge layer cake, sundae and cheesecake (NYC) for future visits, we opted for an apple pie slice with vanilla ice cream. It was surprisingly good with fresh crisp apples, a nice crust and not overly sweet. The Ice cream and a latte were less remarkable. I didn't ask what coffee they're using but suspect that may be a good upgrade opportunity. I think MR is gong to do very well. It started slowly at open but was nearly full by 7:30. The staff all seemed very friendly and reasonably efficient for the first night--that'll of course only get better with time. It's a great formula, a comfortable neighborhood spot that will draw from beyond CP with no trouble. All very tasty. And, really phenomenal value. Welcome to CP, Medium Rare. Very glad you're here.
darkstar965 Posted March 29, 2011 Posted March 29, 2011 Anyone know where they will be getting their beef? Local farms? Buried in the more detailed review above. Three sources currently. One called Allen (not sure exactly who that refers to), one local/regional and another in the midwest/Chicago area.
DonRocks Posted March 29, 2011 Author Posted March 29, 2011 What is Cap Steak? It's the same thing as culotte.
MsDiPesto Posted March 29, 2011 Posted March 29, 2011 When they say "Allen", is this the source they are referring to? If so, great. If they mean a different farm, great too!
darkstar965 Posted March 29, 2011 Posted March 29, 2011 Any idea on tne brunch menu? Other than the "steak and egg" dishes that were mentioned in one of the blogs or post writeups pre-open, not sure yet. The menus last night were roughly 5x7 laminated with the fixed price dinner taking up most of one side and the drink menu the other. I should have asked to see a brunch menu but didn't think of it. But, they are serving brunch on both Saturdays and Sundays so we'll know soon enough. Hopefully someone can make it and post.
winonelson Posted March 29, 2011 Posted March 29, 2011 most important question - what's the corkage policy?
mame11 Posted March 30, 2011 Posted March 30, 2011 Can't wait to try Medium Rare but am curious if they would substitute more salad for the frites? While I can have steak, I am really supposed to stay away from fries (aren't we all?). Anybody venture a guess.
The Doctor Posted March 30, 2011 Posted March 30, 2011 Any idea on tne brunch menu? This blog posting gives some details on the brunch menu: Brunch sticks to their simple menu theme and is affordable at $14.50. Each item comes with their soft-on-the-inside, crispy-on-the-outside rustic bread and your choice of yogurt parfait (suprisingly good!), fresh fruit or salad. Currently, the brunch line up includes Steak Frites (with a poached egg if you so desire), Medium Rare Benedict (steak, portabello mushroom, poached egg, red pepper & hollandaise) or Egg Frites (three perfectly poached eggs topped with their secret sauce (gravy-ish) and fries. Next question: How have the lines/wait been? (And thanks, darkstar, your posts have been informative.)
KeithA Posted March 30, 2011 Posted March 30, 2011 Can't wait to try Medium Rare but am curious if they would substitute more salad for the frites? While I can have steak, I am really supposed to stay away from fries (aren't we all?). Anybody venture a guess. I don't know for sure, but I'm pretty sure they wouldn't have a problem making that substitution. I went last night and thought it was good food and a good experience. But the salad wasn't that special - just a bunch of mixed lettuce with 2-3 cherry tomato halves dressed with a mustard vinagrette. Also, they are pretty generous with offering people seconds of fries and steak, so more salad shouldn't be a problem. It is kind of weird to say this about a restaurant, but the best thing I had was the bread. It was freaking excellent! Not that the steak and fries weren't good too, but I was shocked how good the bread was. I asked one of the partners where it was from and he kind of shied away from answering saying a bakery in Virigina that also supplies bread to Central. They quickly brought the salad, bread and butter. Then, after awhile the first plate of fries and sliced steak (a good size, but bit small portion - I'm bad at ounces but maybe 4-6 oz) with lots of their secret sauce that was good, not great - I tasted mustard, herbs, and likely wine plus some other ingrediens I'm sure my palate couldn't identify. The steak was cooked as requested medium rare and was warm, but only ok. The first batch of fries was way over salted. Then, after awhile a server came by with a big unheated grill pan and asked if I had had "seconds" yet. She then gave me another full portion of fries, steak and small can of sauce with a mini ladle. I felt bad for her though because the grill pan was so big and it was hard to serve the steak and fries with the tongs they were using without having the sauce can slide all over the place. She did manage to serve it ok, but I think the grill pan is not a good serving tray despite its kitsch quality. The second round of steak and fries was better. Fries had the right amount of salt and were tasty. The steak was also medium rare but tasty better - not sure if it was the piece or better cooking. Only thing is that the grill pan isn't heated, so by the time it got to my plate the steak wasn't warm, but room temperature. Not surprisingly this brand new restaurant has some nits to work out. I also had a glass of the red Fitou - labeled complex, i think ,that the server described as similar to a Cote de Rhone - I'm not a huge wine connoseiur but tasted to me as an alright, table wine, but nothing too complex or different. I passed on the desserts, but the hot fudge sundae and apple pie looked really good and definitely shareable. The partner told me the cheesecake is shipped in the Carnegie Deli - although somewhat smaller than portion that the deli serves. So I'm happy to have this new addition to the neighborhood. We'll see how their limited, price fix menu goes over. I was seated near the door and it was amusing to me to realize that not everyone is as food-obsessed. Many people came in and ask to see the menu, we're surprised at how limited the options were. Or the couple who sat next to me and said they knew it was limited, but thoughts there would be a few salads/apps and possibly cuts of steak to choose from. Also, the "seconds" aren't really well advertised - not on the menu, no mention by the servers until it is time to get them. The two guys on my other side felt that the portions were small after they cleaned their first round and they asked for the check and left before ever being offered seconds.
KeithA Posted March 30, 2011 Posted March 30, 2011 Next question: How have the lines/wait been? It was only there second night last night, but the dining rooms have been pretty full said the management. Last night when I went kind of late it was crowded, but only a short wait around 8:30pm and stayed that way for the next few hours. I passed by around 10:15 and it was pretty empty as you'd expect on a weeknight. They are on opentable but appear for this week at least to have blocked out all of the reservation except really early and really late. I'd say give it a go and don't worry about waiting at all or too long. We'll see what the weekend brings, I'm sure this weekend at least there will be some waits.
Anna Phor Posted March 30, 2011 Posted March 30, 2011 Stopped in here last night also, and at just after 6, it was about half full. By the time we left about an hour later, there were folks sitting at the bar waiting for tables. As patrons of the former Yannis, it was fun to see what they had done with the space. The outdoor space is a lovely spot to sit and eat in more benign weather and I'm looking forward to this place as a brunch spot in summer. There are clearly a few first week kinks to work out, but despite that, everything went smoothly for our meal, and the staff seemed very on top of checking that everything was going right. Our plates were cleared before the seconds tray came around, but we received new sets once the seconds-server realized that we hadn't been served. The bread, as others have noted, was lovely, and I'm giving points for the butter, too. I'm not a big steak eater, but I liked this (which I realize is fairly unhelpful for connoisseurs of steak, but I yam what I yam.) The sauce on my first round was a tad salty but was much more balanced when we got the seconds round. We took our young toddler and sat by the kitchen, which was a hit with him. The restaurant is equipped with high chairs and is welcoming to kids, and the noise level is "buzzy" enough that we felt comfortable taking a little kid there. I didn't notice whether there were changing tables in the bathroom or not. We'll definitely be going back, since this is a neighborhood joint for us, and a great addition to the CP strip!
darkstar965 Posted March 31, 2011 Posted March 31, 2011 Can't wait to try Medium Rare but am curious if they would substitute more salad for the frites? While I can have steak, I am really supposed to stay away from fries (aren't we all?). Anybody venture a guess. This is going to be the tension point for MR I think. Like another poster speculated, I too think they'll do the salad-for-frites switch. They were super-accomodating when I went Monday and I thought it sincere. But, much of the expected flack that MR will elicit online will no doubt center on the narrow focus. You can have anything you want for dinner so long as it's salad, steak & frites (or the off-menu vegetarian portabella option). I guess one could argue (certainly many do) that we should all stay away from steak as well as frites since neither is especially healthy. But this place has been very clear about what it is: a France-modeled, American-adapted (i.e., you can get ketchup here which generally wouldn't happen in Paris) steak & frite place. I don't know where they'll draw a line (or if they will) at requests to alter the menu but I think okay that a restaurant has focus and lets the cards (customer demand) fall where they may. Next question: How have the lines/wait been? (And thanks, darkstar, your posts have been informative.) Was a slow ramp-up Monday night with more than half the tables still free an hour after opening. But, by 7:30 or 8, it was full. I think the lines/wait will only get worse as the buzz builds. Thank you for the compliment! It was only there second night last night, but the dining rooms have been pretty full said the management. Last night when I went kind of late it was crowded, but only a short wait around 8:30pm and stayed that way for the next few hours. I passed by around 10:15 and it was pretty empty as you'd expect on a weeknight. They are on opentable but appear for this week at least to have blocked out all of the reservation except really early and really late. I'd say give it a go and don't worry about waiting at all or too long. We'll see what the weekend brings, I'm sure this weekend at least there will be some waits. They're not currently planning to go whole-hog on opentable. Tom let me know that they want it to be a walk-in/no reservations model. That said, they just put the early and late times on OpenTable this week to better fill tables and they recognized the value of just being on OpenTable in terms of some customers simply expecting/valuing that. Kind of a logical yet wacky approach since many will try to book and, absent a policy on the website and opentable that clarifies (something I think they'll do shortly), it'll be confusing and frustrating to some. Palena Cafe operates without reservations and they do fine.
Waitman Posted March 31, 2011 Posted March 31, 2011 most important question - what's the corkage policy? Can't wait to try Medium Rare but am curious if they would substitute more salad for the frites? While I can have steak, I am really supposed to stay away from fries (aren't we all?). Anybody venture a guess. One could I suppose, call (assuming that the phone was functioning, which it is not at this moment). 202-237-1437. And, since I'm in a cranky mood (tow truck let car roll downhill through my garage door thus, among other things, foreclosing a journey across the park to MR myself), I find it disproportionally annoying that -- for all the "authenticity" -- they have an accent aigu rather than an accent grave in "sauce secrete" on their home page. Surely, if you have a guy named Cédric on the payroll, you can run the French stuff by him before it goes to the printer or on line. Blows the whole suspension of disbelief thing.
DonRocks Posted March 31, 2011 Author Posted March 31, 2011 Did a google search today looking for an opening date - no luck. But did run across this blog entry. http://clevelandparkblog.blogspot.com/2011/03/sneak-peek-cleveland-parks-new-medium.html And, since I'm in a cranky mood (tow truck let car roll downhill through my garage door thus, among other things, foreclosing a journey across the park to MR myself), I find it disproportionally annoying that -- for all the "authenticity" -- they have an accent aigu rather than an accent grave in "sauce secrete" on their home page. Surely, if you have a guy named Cédric on the payroll, you can run the French stuff by him before it goes to the printer or on line. Blows the whole suspension of disbelief thing. As long as you're getting pissy about it, my beef is that there are no diacritical marks on contrôlée in the window. And as long as we're on the subject of the old Citronelle crew, Slater will one day (in the distant future) die a critical Mark.
bobbyz Posted March 31, 2011 Posted March 31, 2011 i'd guess that beef supplier "allen" is allen brothers in chicago...good beef house
treznor Posted April 1, 2011 Posted April 1, 2011 But do they have the secret to L’Entrecôte's sauce? After hearing the menu, the first thing I thought of was that it sounds exactly like Le Releis de Venice (and forgot that there was one in NYC called L'entrecote), down to the mustard vinaigrette on the salad and the pepper sauce for the steak. I know the ones in London always have lines because the food is pretty good, and not ridiculously expensive. Hopefully they can use the same model and be successful in DC as well.
KeithA Posted April 1, 2011 Posted April 1, 2011 After hearing the menu, the first thing I thought of was that it sounds exactly like Le Releis de Venice (and forgot that there was one in NYC called L'entrecote), down to the mustard vinaigrette on the salad and the pepper sauce for the steak. I know the ones in London always have lines because the food is pretty good, and not ridiculously expensive. Hopefully they can use the same model and be successful in DC as well. Well, the restaurants you mentioned were unknown to me before, but this description from the Le Releis de Venice website is the obvious inspiration as minus the walnuts on the salad and slight variation in Americanized desserts - this is the meal at Medium Rare: Welcome to Relais de Venise L’Entrecôte For over fifty years at our Parisian restaurant we have offered a unique dining experience where customers come to enjoy just one dish – a green salad with walnuts dressed with mustard vinaigrette followed by steak frites, served with a secret recipe sauce, in buzzy, convivial surroundings. When you dine with us, there is no menu - simply tell your waitress how you would like your steak cooked. After your salad starter, your steak is brought to you in two stages, with one half held back to keep warm, so you can enjoy it at its best and is accompanied with more freshly prepared frites.
leleboo Posted April 1, 2011 Posted April 1, 2011 After hearing the menu, the first thing I thought of was that it sounds exactly like Le Releis de Venice (and forgot that there was one in NYC called L'entrecote), down to the mustard vinaigrette on the salad and the pepper sauce for the steak. I know the ones in London always have lines because the food is pretty good, and not ridiculously expensive. Hopefully they can use the same model and be successful in DC as well. Yep -- I linked to Mark Bittman's review of Le Relais de Venise up above (see post #8). I have to admit, classic steak frites is just about my all-time favorite meal. So if they can pull it off here, and keep up quality, I'm all for it. In a city that seems to have an endless appetite for gourmet burgers, I don't think it's a business model that won't last ... as long as it stays good. Of course, as with everything in that neighborhood, I just wish it were closer to me ... probably won't get up there until the next planned visit from one of my dear friends (who adores steak frites too). Why does it always take out-of-town visitors to drag me out of my usual digs?
squidsdc Posted April 2, 2011 Posted April 2, 2011 Of course, as with everything in that neighborhood, I just wish it were closer to me ... probably won't get up there until the next planned visit from one of my dear friends (who adores steak frites too). Why does it always take out-of-town visitors to drag me out of my usual digs? If you're still downtown, you may want to hop on the metro over to Cleveland Park. We've actually left our car at work and taken the metro to dine at Palena, so as to not have to deal with parking in that area. Just a thought...you may want to give it a try sometime.
leleboo Posted April 2, 2011 Posted April 2, 2011 If you're still downtown, you may want to hop on the metro over to Cleveland Park. We've actually left our car at work and taken the metro to dine at Palena, so as to not have to deal with parking in that area. Just a thought...you may want to give it a try sometime. I do live in the city, but it is a long and unreliably-scheduled Metro trip from where I live to Cleveland Park. Also, as I've said before, I'm a fickle friend when it comes to public transportation. The last thing I want after a really nice night out (cf. Palena) is to get on Metro and spend twenty minutes on the platform hoping a train appears. (I know, first-world problems ...)
bookluvingbabe Posted April 2, 2011 Posted April 2, 2011 I do live in the city, but it is a long and unreliably-scheduled Metro trip from where I live to Cleveland Park. Also, as I've said before, I'm a fickle friend when it comes to public transportation. The last thing I want after a really nice night out (cf. Palena) is to get on Metro and spend twenty minutes on the platform hoping a train appears. (I know, first-world problems ...) First world problem but the unreliability of the Metro has to be impacting businesses. We took the little guy to Palena for lunch for his birthday and waited 25 minutes both ways for a train. It would have been faster and easier to drive even with the lousy parking in the area. The Metro platform only holds so much amusement for a 4 year old! We have family visiting next month and they are staying at the Capitol Hilton. We are making them get on the Metro for Dino. But beyond we are planning to stay within walking distance of the hotel. It isn't worth the hassle.
Mark Slater Posted April 2, 2011 Posted April 2, 2011 If you go to Metro's website you can bookmark the real time arrivals page on your phone. It's very handy for avoiding lengthy waits on the platform.
dcandohio Posted April 3, 2011 Posted April 3, 2011 If you go to Metro's website you can bookmark the real time arrivals page on your phone. It's very handy for avoiding lengthy waits on the platform. Except for the times that the train arrivals occur in no relation to the posted wait times. I recently stood on the platorm mid-evening at Dupont Circle for over 30 minutes while the "next train" indicator said "12 minutes." It seems to happen most often on the red line. After eating in CP, we often walk down to Dupont to work off our meal, thinking that we'll catch the metro, but almost always default to a cab to avoid spending a half hour underground cooling our heels.
darkstar965 Posted April 3, 2011 Posted April 3, 2011 For those who'd asked about the brunch, we tried it today. Three options at $17 each. All are offered with a first course choice of either the dinner salad, a yogurt parfait or a small fruit salad (not 100% sure I'm recalling the last one correctly but saw something like that on another table). Then, the three main choices of: 1. Basically a somewhat smaller portion of the dinner combo of sliced steak and frites (can add a poached egg to this one for another $2 or $2.99) 2. A "MediumRare" Benedict that includes a poached egg atop some steak and portabella mushroom sitting on a square slice of bread and slathered in hollandaise. With frites, of course. 3. Three poached eggs with frites. Beautiful day today. Another 10 degrees and we'd have been breaking in the outdoor tables. That'll be great when it starts.
zoramargolis Posted April 9, 2011 Posted April 9, 2011 J and I enjoyed our meal, but agreed that Ray's three courses for $25, with a hanger steak, is a more flavorful steak and a better deal. That said, I think that Medium Rare is a brilliant idea, well-executed and is sure to be a huge hit. We arrived a few minutes after 6 (and said hello to Legant) and when we left at 7:20 there was a mob at the bar waiting for tables to open up.
kirite Posted April 9, 2011 Posted April 9, 2011 J and I enjoyed our meal, but agreed that Ray's three courses for $25, with a hanger steak, is a more flavorful steak and a better deal. That said, I think that Medium Rare is a brilliant idea, well-executed and is sure to be a huge hit. We arrived a few minutes after 6 (and said hello to Legant) and when we left at 7:20 there was a mob at the bar waiting for tables to open up. I wish that someone would open a grilled fish restaurant based on this red meat concept. But I suppose that in this culture, it is a bridge too far.
darkstar965 Posted April 9, 2011 Posted April 9, 2011 I wish that someone would open a grilled fish restaurant based on this red meat concept. But I suppose that in this culture, it is a bridge too far. TackleBox in CP if/when it ever opens? Surfside in Glover might fit the bill for you? Basic grilled fish.
mame11 Posted April 9, 2011 Posted April 9, 2011 TackleBox in CP if/when it ever opens? Surfside in Glover might fit the bill for you? Basic grilled fish. Tackle Box is on track to open the first week of May. They faced immeasurable delays obtaining permits for the space. The sign has been hoisted so there is no "if" involved. RE: Medium Rare... I had a wonderful brunch there last Sunday. I was skeptical of a restaurant with a limited menu but think it's a winner. The steak was delicious, and the frite beyond perfect. Because they don't give seconds at brunch we had room for dessert. OMG! The hot fudge sundae is off the hook.
DaRiv18 Posted April 9, 2011 Posted April 9, 2011 Months ago, this excerpt peaked my interest the most: and none other than Michel Richard was (quietly) involved with developing sauces and desserts But it doesn't sound like these features really thrill anyone, or if the desserts were actually created in-house: - the secret sauce: to be honest, this wasn't life changing for me given the build up but it was very tasty. Wine, mushrooms, beef stock/jus, fresh pepper.....not sure what else. Loved getting an extra small pitcher of it with our seconds. - dessert. we really didn't have much room left but felt compelled to at least give one a try. Saving the monster sized fudge layer cake, sundae and cheesecake (NYC) for future visits, we opted for an apple pie slice with vanilla ice cream. It was surprisingly good with fresh crisp apples, a nice crust and not overly sweet. The Ice cream and a latte were less remarkable. Then, after awhile the first plate of fries and sliced steak (a good size, but bit small portion - I'm bad at ounces but maybe 4-6 oz) with lots of their secret sauce that was good, not great - I tasted mustard, herbs, and likely wine plus some other ingredients I'm sure my palate couldn't identify. . . I passed on the desserts, but the hot fudge sundae and apple pie looked really good and definitely shareable. The partner told me the cheesecake is shipped in the Carnegie Deli - although somewhat smaller than portion that the deli serves. The sauce on my first round was a tad salty but was much more balanced when we got the seconds round. I can't stop by in the near future to evaluate, but I'd appreciate to hear more evaluations of the sauce (and dessert, if you're one of the few who have room left). Thanks to those who have already contributed.
zoramargolis Posted April 9, 2011 Posted April 9, 2011 I can't stop by in the near future to evaluate, but I'd appreciate to hear more evaluations of the sauce (and dessert, if you're one of the few who have room left). Thanks to those who have already contributed. The "secret" sauce was a reduction sauce whose contents probably include beef stock, wine, shallots, porcini mushrooms and cream. At least, that's what I tasted. We shared a piece of three-layer chocolate cake, which was excellent--moist, tender crumb, deep chocolate flavor and a generous slathering of chocolate butter cream frosting sprinkled with sliced almonds.
DaRiv18 Posted April 9, 2011 Posted April 9, 2011 Thanks zoramargolis! That sauce sounds mysterious and ever-morphing, can't wait to try it.
bbhasin Posted April 11, 2011 Posted April 11, 2011 The "secret" sauce was a reduction sauce whose contents probably include beef stock, wine, shallots, porcini mushrooms and cream. At least, that's what I tasted. add tamarind to your list of ingredients for the 'secret' sauce ( from a very reiable source).
zoramargolis Posted April 11, 2011 Posted April 11, 2011 add tamarind to your list of ingredients for the 'secret' sauce ( from a very reiable source). Actually, that doesn't surprise me, since Michel Richard has been consulting on their menu. He is no traditionalist--one of his "secrets" for depth of flavor in beef braises is soy sauce.
sphere777 Posted April 11, 2011 Posted April 11, 2011 Went to Medium Rare on Saturday when I was feeling low and came out feeling a lot better. I took a bar seat initially but I did not get a greeting of any sort after initial eye contact and a few minutes' wait. As a single diner I have tended to get better service at a table so I gave up quickly and obtained a two-top from the gracious hostess instead. Once I was seated, I had great service during the rest of the meal. I have nothing but praise for the food. Steak was done to a perfect medium rare and the fries were great. On top of that, the salad was perfectly tossed (aka invisible to the naked eye) with a wonderful dressing. The hot fudge sunday was good but too much for this diner--I'd say it would be perfect for two. The only complaint I have is that I wasn't fond of the '90s/00s rock in the background and would have preferred something like a leisurely bop soundtrack (a la Miles Davis' "Boplicity" or "So What") instead. But really, who cares about that? I would go back here in a heartbeat. Rob
jparrott Posted April 11, 2011 Posted April 11, 2011 The only thing that surprised me about this place was that it wasn't any bigger. It's good, the people are nice, it's efficient, and any place that pours Stoudt's pils is a plus. I wish they'd work with Weygandt across the street for some of their wines. I'm guessing Mr. Bucher envisions future outposts will be larger.
Biotech Posted April 18, 2011 Posted April 18, 2011 My girlfriend and I went to Medium Rare on Saturday evening pre-Black Cat show and I we had a great meal. We took a gamble going in at 7:15 without reservations, but were lucky enough to snag a table. Service was efficient, steaks and fries were great, and our waiter was warm and personable without being overly so. The only hiccup to the evening was that I was served my gf's medium steak and she was served my medium rare one and this wasn't realized until we were both well into the meal. I initially chalked it up as overcooking my request until I took a longer glance at hers. We mentioned that the runner misplaced the steaks and our waiter made sure the second round was properly dealt out. It was a relatively minor issue, and the rarer version was even better than my initial steak. All in all a great meal at a great value. I will be back up there again.
darkstar965 Posted April 19, 2011 Posted April 19, 2011 I wish they'd work with Weygandt across the street for some of their wines. Funny you mention this as I had the same thought on opening night and asked Tom about it. He didn't seem aware of Weygandts but also conveyed that they'd be mixing things up from time to time so maybe we'll see something from Weygandts at some point.
Ericandblueboy Posted April 19, 2011 Posted April 19, 2011 From Washingtonina chat: I have to completely disagree with you regarding Medium Rare -- it's SUCH a bargain! Thanks to the second helping, there is more than enough meat and potatoes to take home for a complete second meal Is MR all you can eat or do they simply serve your steak in two tranches?
mame11 Posted May 1, 2011 Posted May 1, 2011 I just had a wonderful meal in New York. Oh wait, it wasn't New York it was Cleveland Park, D.C. At the last minute two friends and I decided to head out to dinner. I suggested Medium Rare thinking at 8:30 on a Saturday it should be fine... um, no. There was an hour wait. We put our names on the list and headed to the 4Ps for a drink... We came back about an hour later, waited a few minutes for a table and were promptly seated. One friend was a vegetarian but was willing to try the restaurant and its mushroom entree. Everybody loved their meals, and I'm ordering the mushroom entree the next time because it's that good. But for the size of the restaurant it is easy to think Medium Rare is in New York not DC. Look forward to returning for the mushrooms soon...
darkstar965 Posted May 1, 2011 Posted May 1, 2011 I wish they'd work with Weygandt across the street for some of their wines. Was at MR again (maybe my 5th visit?) this past week and asked our waiter about Weygandts to see if anything had changed and because I noticed a burgundy on the menu. He said still no collaboration with Weygandt across the way but then, when our beaujolais arrived, we noted that it was imported by Weygandt. Hmmm. Nothing too new or different to comment on from previous posts foodwise in this honeymoon period but can now confirm the chocolate cake is somehow decadent without being too heavy and definitely addictive.
Anna Phor Posted May 2, 2011 Posted May 2, 2011 Had brunch with the family at MR this weekend--an early mother's day brunch as I will be travelling for work next Sunday. The brunch is a $16 prix fixe with a choice of 3 appetizers & 3(?) mains. Choose from a fruit cup, yogurt parfait or salad, then a main of the MR eggs benedict, eggs frites, I had the yogurt parfait, which was a creamy and not-too tangy yogurt topped with a thin smear of jam and a crunchy nut/granola topping. Spouse had the fruit cup. The eggs frites consisted of three poached eggs topped with the MR sauce, accompanied by fries. Although each part of this dish was perfectly well executed, as whole, there's something missing--not in taste or texture, but in .. I dunno, eatability, to coin a term? It's too hard to get all the eggy goodness soaked up with the fries, and so there is a whole lot of egg and sauce left on the plate at the end, which doesn't readily soak into bread as it is not a water liquid. I think it maybe needs some bread under the eggs to soak up the juices throughout the meal? (But maybe this is just me. I have the same problem with the classic eggs benedict with ham. I always have to flip the ham so the egg is underneath. If you cut through the egg/ham/muffin combo without this adjustment, then the egg yolk squirts off the muffin and the muffin does not serve its intended purpose of soaking up the egg.) Mr. Phor had the eggs benedict with steak (the MR website is not coming up for me right now so I can't go check the name of this dish). This is composed of bread topped with the steak chopped with portobello mushrooms--a steak hash, if you will--and finished with a poached egg. The few bites I had of this were delicious and I would get this for myself if we went back. He also had a very well balanced bloody mary.
jandres374 Posted May 5, 2011 Posted May 5, 2011 Couple questions for those in the know. How long of a wait can we expect on a Friday night for a party of 6 - arriving between 6 and 6:30? How do they deal with kids (9 and 7)? Do we need to buy each their own steak or would they be willing to split one between the two kids?
mbucher Posted May 5, 2011 Posted May 5, 2011 Well. : your timing and party size should e good at that time. Probbably little to no wait. Kids meals available. Mainly because I have 4 kids . Have fun at dinner. Get the sundae for dessert
jandres374 Posted May 6, 2011 Posted May 6, 2011 Well. : your timing and party size should e good at that time. Probbably little to no wait. Kids meals available. Mainly because I have 4 kids . Have fun at dinner. Get the sundae for dessert Thanks Mark. Looking forward to it.
hopsing Posted May 17, 2011 Posted May 17, 2011 I plan to come to the restaurant after work with a party of 4. This will be a weekday, but not Friday. Anybody have an estimate of how late you can go before needing to wait on line? Is it 6 or 6:30 or 7? I know nobody knows for sure but if you have an idea, please let me know so I can plan accordingly. Thx.
DanielK Posted May 17, 2011 Posted May 17, 2011 Get the sundae for dessert Get the sundae ! One has to wonder what the profit margin on the sundae is.
Choirgirl21 Posted May 17, 2011 Posted May 17, 2011 You'll be good before 7. Have fun. Get the sundae ! Hoping to still catch you online. I don't think I ever saw an answer to the question about corkage policy. What is it? And I know, get the sundae. But I want chocolate cake!
mbucher Posted May 17, 2011 Posted May 17, 2011 Corkage is 12.00 (24.00 for magnums). Bring it on and in!
jparrott Posted May 18, 2011 Posted May 18, 2011 Corkage is 12.00 (24.00 for magnums). Bring it on and in! In other news, a building permit has been let for the construction of an O'Hare Airport-type "Happy Tunnel" directly from Medium Rare's bar/waiting area to the Loire Red section of Weygandt Wines.
JPW Posted May 18, 2011 Posted May 18, 2011 In other news, a building permit has been let for the construction of an O'Hare Airport-type "Happy Tunnel" directly from Medium Rare's bar/waiting area to the Loire Red section of Weygandt Wines. Amirault! Bourgueil!
arldiner Posted May 29, 2011 Posted May 29, 2011 I can echo the abundant praise. Visited on a recent weeknight and while the steak and frites were excellent, the portions (the seconds concept is amazing) and price can't be beat, especially for a recent college grad on a budget. I will certainly be back.
DonRocks Posted May 31, 2011 Author Posted May 31, 2011 Awesome! And to think Medium Rare still hasn't pulled the trigger on a possible collaboration with a wine purveyor (Weygandts) across the street. I had dinner at Medium Rare last week, and went to Weygandt right before and bought a bottle of wine to take in ($12 corkage fee). The wine salesman at Weygandt enthusiastically said about the corkage, and I quote, "That's a great deal, isn't it?" If that's not a collaboration (for those in the know), nothing is. "donrockwell.com: Too local for the national press to recognize; too important for the local press to acknowledge (ignore at your own peril)."
mbucher Posted June 12, 2011 Posted June 12, 2011 Mark, Did you run over Seistema's cat? VERY FUNNY!!! complete LOL!!
kirite Posted June 13, 2011 Posted June 13, 2011 VERY FUNNY!!! complete LOL!! Does MR plan to replace the so so portabello mushroom with a more interesting vegetarian alternative?
Lori Gardner Posted June 14, 2011 Posted June 14, 2011 I was at Medium Rare last week and enjoyed it but not racing back. My husband does not eat meat and I don't think there is any reason at all to bring him there. I loved the bread, thought the salad was a little barren, and liked the steak and frites quite a lot. My dining companions did not want dessert so I passed but was a little disappointed to do so. I try to restrict my red meat intake to once a week, so the experience was indeed a rare treat. Enhance the veggie option and I may be more compelled to return with my spouse.
darkstar965 Posted July 10, 2011 Posted July 10, 2011 For those who'd asked about the brunch, we tried it today. Three options at $17 each. All are offered with a first course choice of either the dinner salad, a yogurt parfait or a small fruit salad (not 100% sure I'm recalling the last one correctly but saw something like that on another table). Then, the three main choices of: 1. Basically a somewhat smaller portion of the dinner combo of sliced steak and frites (can add a poached egg to this one for another $2 or $2.99) 2. A "MediumRare" Benedict that includes a poached egg atop some steak and portabella mushroom sitting on a square slice of bread and slathered in hollandaise. With frites, of course. 3. Three poached eggs with frites. Beautiful day today. Another 10 degrees and we'd have been breaking in the outdoor tables. That'll be great when it starts. I was one of the first to comment on Medium Rare when it first opened in March. I was very bullish on it and really enjoyed the first few visits. We still like it and will go back from time to time but not quite as enthusiastic as we were for three reasons, one of which I purposely didn't mention until now wanting to give the place time to work out its kinks, one of which I'd referenced above and that may be better now than when I tried it during the honeymoon period of first month and the third which I also referenced (above) in March and is totally their right but personally disappointing: 1. Service ("puposely didn't mention until now"): it's now been nearly 4 months and, having visited MR about half a dozen times during that run, I've observed two annoying things about the service which seem a bit systemic. The first, very minor, is the way they draw on the table paper a diagram to indicate (remind?) who gets what temperature steak. Despite this, more often than not, they get it wrong when the steak is brought to the table if at all busy. The second is about the second tranche which comes quickly on the heels of the first tranche when they're at all busy and without any regard to whether the table is ready for it. Have had a few visits where we ended up with a huge pile of steak or frites or both without any recognition of the issue from the server. I know they're trying to turn tables but maybe a bit more customer focus that that is reasonable? 2. Brunch ("may be better now"): big asterisk here that we've only tried the brunch twice and not in the past 6 weeks so this may have now improved. Again, two things with one more minor than the other. I'm especially interested to hear other more recent brunchers' reactions to these. Minor: the choices struck me as a bit wacky. The first option of a smaller version of dinner with optional egg seems odd since, well, it's brunch and not dinner so should have something included that differentiates it IMO. The third option doesn't include steak and you can't really mop up eggs well with frites. Finally, less minor is about the 2nd option of the MediumRare benedict. This may have changed since I last tried it. They seem to chop up their steak and then grill or skillet cook it to a medium well or more. Why do that? We were asked by the server how we wanted the steak cooked and, when I sent back the overdone meat (relative to what I'd ordered: medium rare), was told they can't do it to order due to the prep method. Uh, okay but then don't ask for preferred temp and maybe even tell customers how it'll be? I suggested then that they consider preparing the steak in the same way as dinner for this dish so it wouldn't be overcooked. Not sure whether they now do that. 3. Outdoor tables ("their right but personally disappointing"): we went earlier this week to try an outdoor table and were surprised to find out they had a no dog policy. I know it's absolutely their right to do that. And I know all the reasons why such a decision would be made. But I have to confess surprise and disappointment just because i) we sometimes bring a well-behaved/calm dog with us to outdoor tables around the city and ii) most places in Cleveland Park (Palena, Sorriso, Cacao, Indique) welcome them so seems a bit at odds with the neighborhood. True that one or two others in CP don't allow them either. Just sad that MR doesn't. Still like Medium Rare. Will still go. Just wanted to share some less bullish sentiment that'll factor into our visit frequency.
sacrilicious Posted August 2, 2011 Posted August 2, 2011 As a vegetarian, I had fairly low expectations for Medium Rare but a meat-eating friend really wanted to check it out. In the end, I liked it more than I expected to. The bread was very good, and the salad reasonably good. At first I wasn't too thrilled with the fries, which weren't that hot. But they were crispy and, despite being slightly cool, not greasy at all, so I ate the entire 2 servings. The portobello mushroom alternative isn't going to win any awards, but it wasn't horrible either. I'm pretty sick of restaurants slapping a thick slab of bland fungus on the plate and calling it a vegetarian entree. I liked that it was sliced thinly so I didn't have to saw away at it, and that they attempted to infuse some flavor into it with some kind of balsamic marinade, and a roasted red pepper sauce. The desserts (apple pie and sundae) were so good though. I loved the fact that menu consisted entirely of simple, classic desserts. I was especially happy to unexpectedly find chocolate crunchies in the ice cream! Loved it. Sadly, my sundae was big enough for 3 and I had already eaten a lot by that time, so I could barely make a dent. I wonder if I could go at an off time and just order the sundae. The atmosphere is really nice too. We got there around 6:30 pm on Saturday and there was no wait. I like the way they've opened up and brightened the interior. (When it was Yanni's I always preferred to eat outside, even with the Metrobus fumes.) We had very pleasant service from the hostesses and all the servers. The first serving came out maybe a bit too quickly after the salad, but the second serving came out just at the right moment. The only thing that gave me pause was that my meal was the same prix fixe $19.50. Now I don't know the economics of steak served at large volumes, so maybe the cost of prepping only a few vegetarian entrees works out the same. But given that portobellos are at Safeway this week for $2.50 ... just saying I was a little surprised. While there's no reason to for me to go back, I would be fine tagging along again if carnivore friends all wanted to go. Which, for such a meat-centric place, is a pretty good endorsement from me.
Dave Pressley Posted August 3, 2011 Posted August 3, 2011 The only thing that gave me pause was that my meal was the same prix fixe $19.50. Now I don't know the economics of steak served at large volumes, so maybe the cost of prepping only a few vegetarian entrees works out the same. But given that portobellos are at Safeway this week for $2.50 ... just saying I was a little surprised. With MR's extremely low and generous price point, I would guess that the $19.50 price is based on the seat...not the food cost percentage. Just sayin'.
jandres374 Posted August 4, 2011 Posted August 4, 2011 We have been here a handful of times usually with the kids (10 and 7). It's not perfect but we always leave happy and well fed. Our meat has always been served as ordered, bread is warm and fresh, and salad is what it is. The only variable seems to be the fries, sometimes perfect and sometimes lukewarm and not salted. The limited wine list is fine. Our kids love the sundae, which they happily split into to two and we have also enjoyed the apple pie and cheesecake. Service is always friendly and accommodating. We will continue to hit here whenever the kids ask for steak. Not sure I understand why Sietsema continues to take shots at this place as did again in his chat today.
Ericandblueboy Posted August 4, 2011 Posted August 4, 2011 Not sure I understand why Sietsema continues to take shots at this place as did again in his chat today. From the chat: If you like sliced meat that may or may not be cooked as you ask for it, only a handful of wines to choose from and a meal that might last no longer than most sit-coms, Medium Rare is the spot for you. From that sentence, I see 3 reasons. 1. Steak not cooked to requested temperature on a consistent basis. 2. A poor selection of wines. 3. Not a leisurely paced kind of restaurant. But he qualifies it by saying that's why he doesn't like it. If you don't care about those things, then he suggests the place is perfectly suitable for you.
jandres374 Posted August 4, 2011 Posted August 4, 2011 From that sentence, I see 3 reasons. 1. Steak not cooked to requested temperature on a consistent basis. 2. A poor selection of wines. 3. Not a leisurely paced kind of restaurant. But he qualifies it by saying that's why he doesn't like it. If you don't care about those things, then he suggests the place is perfectly suitable for you. We have been 5 times now with parties ranging from 4 to 8 people and our steaks have always been served at the ordered temperature, including the second batch. He did not say poor selection of wines but limited. The pace here is no different than Ray's and we have never been rushed out the door even with people waiting for a table.
DonRocks Posted August 4, 2011 Author Posted August 4, 2011 Our kids love the sundae, which they happily split into to two and we have also enjoyed the apple pie and cheesecake. How is the "grand-mère à la mode" that comes with their tarte aux pommes?
darkstar965 Posted August 5, 2011 Posted August 5, 2011 From a post I made upthread on July 10th ...3. Outdoor tables ("their right but personally disappointing"): we went earlier this week to try an outdoor table and were surprised to find out they had a no dog policy. I know it's absolutely their right to do that. And I know all the reasons why such a decision would be made. But I have to confess surprise and disappointment just because i) we sometimes bring a well-behaved/calm dog with us to outdoor tables around the city and ii) most places in Cleveland Park (Palena, Sorriso, Cacao, Indique) welcome them so seems a bit at odds with the neighborhood. True that one or two others in CP don't allow them either. Just sad that MR doesn't. Still like Medium Rare. Will still go. Just wanted to share some less bullish sentiment that'll factor into our visit frequency. And, a post made by Tom and Mark (in its entirety) from the Cleveland Park Listserv which appeared just yesterday, August 3rd: We have really enjoyed being a new part of the Cleveland Park neighborhood. Wehope Medium Rare has proven to be a good-value, fun, relaxed, neighborhood restaurant for you. As the ANC and the City have graciously, recently approved additional outdoor seating for the restaurant, we now feel that we have sufficient space to allow our neighborhood dogs and their owners to enjoy our outside seating together. We will try to have water out for your dogs when you come by on your walks in the evening and when you sit down with us. We have designated Monday through Thursday from 5 – 6:30 as “Yappy Hour”. We will also make sure your dog gets a treat when you join us on the patio –- maybe even steak/frites flavor. We will do our best to seat our non-dog lovers away from our furry friends. All we ask our dog owners is that if your dogs become aggressive or disruptive to our other guests/dogs, you come back another time -– and also please clean-up after your dogs in case of accidents. Otherwise, we look forward to meeting your pets (when it is not too hot). We hope you are enjoying your summer, and please come by for a visit. Sincerely, Tom (Cosmo) and Mark (Duffy and Foster) The reasonableness of the above is a wonderful thing to read and will be a wonderful thing to experience (for those with and without "furry friends"). Thanks gentlemen. See you soon.
ol_ironstomach Posted November 5, 2011 Posted November 5, 2011 Having taken this long to finally drag my butt down there, my $0.02: this is a brilliant concept. They do one thing, and they do it great. There's a minor bit of shock when the main plate arrives and at first you see only a modest portion of sliced steak, but when the second round arrives (and there will be one, as the total quantity appears to be apportioned from the get-go) there's an "a ha!" moment at which the hungry diner is pleased that they're getting seconds, and the not-so-hungry diner is pleased to realize that they've avoided the uncomfortable choice of finishing their plate, or leaving it unfinished, or leaving it unfinished and asking for the leftovers. We liked the salad just fine, but it has to be said that the bread is unusually good - rustic, crusty, chewy, airy - and better than you'll find at a lot of fancier restaurants. The dining room atmosphere is really far nicer than I had expected, although the brown paper table liners will forever consign it to the "casual" category. Call it a classy sort of casual. I was surprised that it wasn't mobbed at 6:30 on a recent weeknight...at this price point, Red Line commuters should be lined up around the block.
darkstar965 Posted November 5, 2011 Posted November 5, 2011 ... it has to be said that the bread is unusually good - rustic, crusty, chewy, airy - and better than you'll find at a lot of fancier restaurants. Better than most fancier restaurants agreed. But not better than Citronelle. Same bread. Panorama. Addictive stuff.
darkstar965 Posted December 6, 2012 Posted December 6, 2012 Has been over a year since the last post on a place packed most nights. So here goes: Efficiency isn't always a good thing. Generally defined as doing things consistently, quickly, simply and at lowest cost possible, efficiency is overdone when it begins to affect quality of food or experience. That's maybe happening a bit at MediumRare. To explain... MediumRare has to be one of the most efficient restaurants in the area. A brilliant formula that likely also produces one of the fatter margins in the business from a food perspective (obviously alcohol is a wholly different deal). The food does remind of Paris though the venue and pace are nothing like the inspiration. Someone a ways upthread likened the pace here to Ray's. Maybe at one point true. No way now the case. Efficiency is how the only decision for a customer is steak temperature and maybe which wine to drink from the still limited 'it ain't gonna change' list. Efficiency is why the "seconds" sometimes arrive at the table before the first portion is half finished. Efficiency is why, when you order medium well but get very rare, it's taken back, usually with a smile, and replaced in literally less than a minute or two. Tables turn. Staff jog more than walk. Excellent restaurant management software greases all wheels. Quality is still more consistent than at many restaurants. And, of course, twenty bucks for dinner is a great deal so can't expect perfection like you might at, oh, I don't know, MiniBar maybe? Off topic. So what's the problem with Medium Rare? Not really a problem, per se. The formula is clear and, for the most part, it really works. But.... MediumRare has become so popular that you can almost hear the system groaning as it strains past its limit were it not for music that seems much louder than in its first few months. Tonight, our server (who perhaps was doing the best she could--have no idea how many tables she had, how new she was, etc.) forgot to bring bread, delivered steak not cooked as ordered (3 times!) and was supported on occasion by colleagues who'd drop something on the table with a clang without breaking stride and not even making eye contact let alone proffering a word or two. I don't even blame them for this. They seemed stressed and a tad overwhelmed. It's The System. It's Efficient. The menu is exactly the same as when it opened nearly two years ago. And, to their credit, you can pretty much count on tasty steak, frites, that delicious Panorama bread and perfectly mustardy vinaigrette on the greens most every time there. Maybe it's management? Brian Zipin left and is now at DGS. Maybe MediumRare could slow down just a bit, focus a tad more on pausing enough to understand an order and even augment/rotate the wines a bit more? Or, maybe it doesn't matter. They're clearly doing very well. Always busy. Can't please everyone all the time and all that. Attaining the highest possible profit is about maximizing efficiency while providing 'good enough' quality to ensure big demand. And, while "good enough" is an inherently individual and subjective concept, clearly MediumRare is more than good enough. I'm a bit saddened to see (and hear) it whirring like an overseas production line in which I feel as if I'm playing the part of the widget. All said, I'll be back. And I suspect that calculus is well understood by the owners.
mbucher Posted December 7, 2012 Posted December 7, 2012 Here's a great example supporting Don's comments up thread . Folks like me , operators , actually engage with this board . We check it daily I check it 10 times a day.. to get feedback like this is invaluable. To see our business through our customers eyes, and unlike customer comment forms (which often exaggerate the negative to enhance probability of receiving a comp", I get great, honest , transparent feedback here. And in turn I provide honest, quick and transparent responses. Nothing from a PR firm, nothing from one of my managers , from me.. Directly. Typos and all. I am grateful and appreciative for the feedback .
ad.mich Posted December 8, 2012 Posted December 8, 2012 Here's a great example supporting Don's comments up thread . Folks like me , operators , actually engage with this board . We check it daily I check it 10 times a day.. to get feedback like this is invaluable. To see our business through our customers eyes, and unlike customer comment forms (which often exaggerate the negative to enhance probability of receiving a comp", I get great, honest , transparent feedback here. And in turn I provide honest, quick and transparent responses. Nothing from a PR firm, nothing from one of my managers , from me.. Directly. Typos and all. I am grateful and appreciative for the feedback . Well if you're listening... I would second darkstar's post above after my own experience. Efficiency to the point of coldness is off putting. The food was satisfying but the overall experience was lacking. Hard to get mad given the price points, and it is certainly a full meal, but as someone who doesn't live in the neighborhood it's the kind place I won't be back to unless other's insist. At least not for a while. (on the plus side, my last two trips to BGR have been the best I've ever had there. service and food have really stepped up there.)
darkstar965 Posted December 8, 2012 Posted December 8, 2012 As the one who wrote the long post just above, I feel obligated to respond here to the three posts that followed. First and foremost, thank you, Mark. A sincere and profound thanks for two reasons. 1. Your engagement with the board is huge. Selfishly, it enriches donrockwell.com immeasurably to have owner, chef and staff perspective like yours. Often, the regular joe and jane types (like me) don't have the right perspective or context when we comment. And, whether we do or not, knowing more about a place, about an owner, about a cuisine makes it all the more meaningful. It makes those of us--most of us--eager to learn able to be more empathetic. All great things. 2. Also, I really think businesses (not just restaurants) that are truly open to constructive, balanced and substantive feedback do better than those that aren't over the longer term. MediumRare is a huge hit in Cleveland Park and clearly the other parts of the business (BGR) are doing phenomenally well too. Most B2C businesses simply don't have the humility and empathy to listen. You clearly do. I'd guess that partly explains the success. My long post above wasn't a vent or a grenade. In it, I expressed and meant real admiration for MediumRare, its consistency, its value, and its business model. The food is also really good! Are there things that could be a bit better or different? Sure. And maybe it makes sense to do something about those but maybe it doesn't in some cases. It really is about offering "good enough" quality with maximum efficiency, knowing there will always be some who are disappointed. And, it's extremely tough to do that well in the restaurant business with so many different expectations and so many different challenges. Congrats on what you're building, Mark. Thank you for doing it and for engaging here. You and your team rock. We'll be back soon.
mbucher Posted December 8, 2012 Posted December 8, 2012 The restaurant business is almost a statistically impossible business. Very few succeed long term. I decided In May 2008, when the first BGR opened I would do it differently . a) invest in great people, develop their individual skills to help them succeed far beyond their time working with me. b ) be accessible (I still answer every customer comment myself and personally write a thank you note to anyone who takes the time to proactively give me feedback to make my teams better c) I've never said no to a charity or cause (check my record) I believe a local business has an obligation to controbite to the community that supports its success. D) If other restaurant companies do it , I do the opposite (many claim great software , systems , technology , manuals etc, yet 80% don't make it to their 3rd anniversary . DC's a wonderful foodie/restaurant community, we all root for each others success, we all help each other and we all share.things. This board is the heartbeat of it. Happy Holidays !!!
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