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Mintwood Place, Chef Jordan Lloyd Replaces Eric McKamey on Columbia Road in Adams Morgan


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I guess Mintwood Place didn't make the mid-October opening. Does anyone have any information about its progress?

The brown paper is down from the windows and some rather nifty signage is etched into the glass. However, the interior is clearly not finished. It looked to me like they still have a lot of work to do to get the place ready to open.

Also, the place next door (which used to be Comet Liquors before it became an athletic shoe store) is for lease with a suggestion that it would be ideal for a bar or restaurant, which isn't what the neighbors would lke. <_<

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<SNIP> Also, the place next door (which used to be Comet Liquors before it became an athletic shoe store) is for lease with a suggestion that it would be ideal for a bar or restaurant, which isn't what the neighbors would lke. <_<

Yes, it's such a quiet neighborhood, especially on the weekends. :lol:

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Tom Sietsema says it's opening on Sunday.

Tom Sietsema

Mintwood Place finally opening in Adams Morgan 1/29. Look for frogs legs, snail hush puppies, cassoulet & skate on Cedric Maupillier's menu.

I'd like to add that Dawn Swaney is opening sous chef here. Cedric and Dawn are the 1-2 punch that landed Central the national James Beard Award for Best New Restaurant in America. Little Mintwood Place is looking pretty good out of the blocks!

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I had a very nice dinner at Mintwood's opening last night. Started with the Onion and bacon flammekueche and the escargot hushpuppies. While the flammekueche was good, those hushpuppies are amazing. I was with two friends but did not willingly share any of them. Trust me - if you order them, be selfish and make any dining companions get their own. For entrees, we shared the tagliatelle bolognese - delicious (I understand Cedric takes 3 days to cook the sauce and it is absolute comfort food) served over homemade pasta; the dorade with braised fennel and olive - I am generally not a fan of fennel, but the combination of the fish with the crispy skin and the fennel worked for me; and the hanger steak, cooked to a perfect medium rare with crispy fries on the side. We also shared the brussels sprouts and bacon side. We finished with the baked alaska - there was a spiciness to the dessert that we all liked - not your normal baked alaska flavors - actually much better. I liked the option of a dessert that I would never take the time to make at home. FOr an opening, staff did not seem too stressed - service was smooth and food came out in a timely way.

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Ate at the bar last night. While it's clear that it's a new restaurant (service hiccups, I saw part of our order sit in the service window for about 5 minutes), I expected that since it was the first real night they were open.

In general, I love the design of the space, and everyone is friendly, if getting their bearings. We split the flammekueche, which was cooked in a wood-fired oven. We both have traveled a lot in Germany and France, and thought this was as good as what we have had in Alsace, etc. The bread and butter were among the best I have had in DC.

I had the tagliatelle bolognese, which was rich, hearty, and soul-satisfying. Big chunks of beef, nice pasta. My +1 had the steak frites, and while the steak was great, and cooked to just the right temp, the fries were awful. We both thought they tasted like frost-bitten frozen fries, and they were limp and soggy like the fries you get at Burger King. This was probably due to the fact that I saw the steak sit in the service window for a full five minutes waiting for my pasta, and that is a sure-fire way to kill fries.

The Grenache I had by the glass was lovely, and a generous pour. The bartender was a bit harried, and seemed more interested in talking to his friends at the end of the bar than serving us, but he was nice enough.

The desserts looked interesting, but we are dieting, so none for us. I am psyched to have this restaurant nearby, and especially happy that they will take reservations. I am sick and tired of never being able to plan a night out with my parents, or with friends, without the crapshoot of waiting forever to get a table. I love to eat out, I love to meet up with friends, but I hate the uncertainty of not knowing if we will be 6 people waiting in a cramped bar or not.

Bravo to Mintwood for being a reservation restaurant!!! I will definitely be back, several times! As the service settles in, this will be a top-notch bistro!

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Dinner last night was great, with the highlight being the deviled pickled eggs, topped with pickled onion and radish garnishes and sitting atop what looked like a large, thin, flat beet base (to keep the eggs from rolling). I don't know if I'll be able to appreciate a regular deviled egg again. We also enjoyed the chicken sausage with sauerkraut and grapes. For a main course, I had the skate wing, which was very good -- the flavor and texture reminded me of scallops --but it was a surprisingly substantial dish (I should have thought of that before starting with eggs and sausage). Given how full I was you'd think I'd have skipped dessert, but we couldn't resist trying the baked Alaska flambe, which was a sight to behold when set alight. I loved the flavor of the fiery liquor on the meringue, though I guess I'm not that into the really cold ice cream you need for the dessert. Our waiter was charming and efficient (for example, he was Johnny- on-the-spot with an offer for a glass of wine with my main course just as I was silently lamenting the end of my first glass), and another waiter who brought the baked Alaska offered to wait until my friend returned from the rest room to light it on fire. Speaking of wine, I wish they had more options for white wine by the glass. (I like red better but, as my grandmother would say, it doesn't like me, so I appreciate when there's more variety among the whites.) I was tempted to try the grilled salmon with lentils, because Central used to have a salmon and lentils dish where the lentils really shined. Maybe next time.

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We stopped in last night for a bite and were lucky enough to grab two seats at the bar - the night before it was slammed, and we ended up at Cashion's, which is a nice enough option to have a few doors down.

I'll start by saying that if cocktails are your thing, while you're apt to get a good laugh watching the bartenders attempt to make you a proper Manhattan, you're not apt to get a proper Manhattan; maybe that's do to the newness of the place, but there also isn't a jigger in sight and these guys didn't exactly look like they came out of the Derek Brown school of bartending, if you get my drift. Stick with wine or beer, or if you're like much of the crowd (evidently), an "extra dirty Grey Goose Martini," because there's probably not a drink that's better than the one in which the liquid from the olive bowl that has had everyone's fingers in it gets poured into a mixing glass before being stirred for exactly 2 seconds and decanted into a warm cocktail glass...ka-ching.

But the greeting was warm and friendly, and the couple of dishes that we tried were quite tasty and certainly make us want to go back for more (after we've had our drink at home, or around the corner at Bourbon). Chopped chicken liver tartine was great, two nice toasts slathered with a generous helping of their rustic "pate." We accompanied it with the bacon and onion flammekueche, described above, but I'll also add that it's cooked on a flat, cast iron griddle (and served on same); I'd never had one before, and it was delicious. I can't comment on the bread and butter being delicious, because we were never served any and I didn't ask because I wanted to see if it would come - sadly, it never did...next time, I'll ask.

For our mains, my wife and I split the cassoulet, along with a winter greens salad. The salad was actually an excellent version, dressed right, and the nice variety of greens were fresh and vibrant, not necessarily always the case. And the cassoulet rocked it. Filled with all sorts of meaty goodness (I counted at least 5 varieties in there), the beans were nice and creamy and the bread crumbs on top were nice and crispy. Just the way we like it. Dessert will have to wait until next time.

From the warm welcome to the hot cassoulet, along with a few good laughs at the bar, we had a fine time. Even better, it's right up the block, so we'll be back. And if it's too crowded, there's always another option within a 5 minute walk.

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Made it over to Mintwood with some friends for their first open-to-the-public Saturday dinner service. And, while clearly too early to fairly detail pros and cons, I wanted to share a few thoughts since, well, that's what we do. So, here they are:

- I liked it from first contact when I called Tuesday afternoon to see about getting a Saturday night table and Cedric (whom I don't know) answered the phone. With heavy accent and wonderful kindness, he fumbled around for a pen and took the booking himself. 'This is gonna be good,' I thought, as he confirmed our table and we hung up.

- Deviled pickled eggs: just when I think there's not much more a restaurant can do to innovate around this ubiquitous dish without being distracting or ridiculous, along comes Mintwood's pickled deviled eggs with pickled radish. These were interesting, delicious and a good deal.

- Escargot hush puppies: +4 on what people wrote upthread. Very good. Very addictive.

- Chicken sausage with sauerkraut and some kind of berries. Again, very tasty and thoroughly enjoyed by all.

- Our friends had the hangar steak w/ frites and salmon atop lentils. They devoured them happily.

- We shared the "pork for two," which was an impressively flavorful and moist sliced loin generously portioned. Really

good.

- Big, open, fun and boisterous venue with similar footprint to Cashion's but more rustically furnished and designed with leather booths and functional tables. Tin ceiling that'll probably help ring up TS' decibel meter when he visits.

- Bigtime good value for the city given the quality and venue. We came in just under $190 for four of us. That included a $47 bottle of WA State Okanogan Pinot and a couple of other sides I haven't listed. They do a very nice job with produce like mushrooms, cauliflower and salads.

All four of us felt delighted and a bit genius-like to have discovered Mintwood so soon after its opening. While the menu is more limited and not the same, the overall feeling upon leaving was similar to what I recall from the first time I visited Central not long after it opened. And, of course, that's not surprising since the chef opened Central several years ago.

Great addition for Adams Morgan and the surrounding 'hoods. We'll absolutely be back.

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Went back last night. Service was still a bit strange, and slow, but the food was good to excellent again. The pickled deviled eggs were great, even if the strange red color from the pickling made them look a bit strange.

I tried the cassoulet this time -- it was warm, rich, and tasty. The selection of meats in it was excellent. My one quibble is that it was VERY salty. I probably drank ten glasses of water throughout dinner, and I am still thirsty this morning. My friend liked her salmon and lentils, and my other friend's steak frites was pronounced to be very good, and the fries were crispy (which means that they probably were not sitting under the heat lamp for 5 minutes as they were in my review above.)

Complemented with a bottle of DeTour Oregon Malbec, the meal was good. I love the interior, if it is a bit loud. Also we were sitting right next to the servers station and the servers kept knocking into my friend's chair.

All in all, the food is still good, and the service is bound to improve. A keeper!

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Pork for two at Mintwood Place, which is a great deal as it comes with two sides. The pork was perfectly cooked and I just love the brussel sprouts with bacon - a great smoky flavor. The deviled eggs blasted me back to my favorite red beet eggs of my PA Dutch upbringing, but I did not have to beat everyone to the buffet line at the church social/after-funeral gathering//lowkey wedding reception to get them.

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I visited for the second time in 2 weeks. This is my new favorite place. The hushpuppies were even more escarot-y this time. Really good. The smoked sturgeon is sensational, lightly smoked with a very tasty celery root remoulade. Frog's legs were meaty and deliciously sauced. Again, the Bolognese was the star on the table, although I really, really liked my skate wing with delicious chick pea pancake and caponata. The warm greeting and very fine service impressed my first-timer friends. Neal has assembled a tight, well-focused wine list. The Chorey-les-Beane Blanc from Domaine Maillard was particularly delicious. We had just enough room to share the baked Alaska for dessert, which is fun and tasty. Cedric is hitting home runs here!

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I visited for the second time in 2 weeks. This is my new favorite place. The hushpuppies were even more escarot-y this time. Really good. The smoked sturgeon is sensational, lightly smoked with a very tasty celery root remoulade. Frog's legs were meaty and deliciously sauced. Again, the Bolognese was the star on the table, although I really, really liked my skate wing with delicious chick pea pancake and caponata. The warm greeting and very fine service impressed my first-timer friends. Neal has assembled a tight, well-focused wine list. The Chorey-les-Beane Blanc from Domaine Maillard was particularly delicious. We had just enough room to share the baked Alaska for dessert, which is fun and tasty. Cedric is hitting home runs here!

Although I've yet to dine here (despite Cedric's constant hectoring), I've yet to hear one bad thing about Mintwood Place from critic, restaurant employee, or diner. I can't wait to try it.

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We tried to go there a couple of weeks ago, on a Saturday, but the wait was over an hour and there were no seats available at the bar. So, we went to Cashion's and sat at the bar there. I'm still hoping to try their skate in order to compare/contrast with the skate at the Jack Rose (which was wonderful).

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they dont take reservations between 630-10Pm which is a tad inconvenient.

I made my reservation by phone but during that time block when I went. Sounds like just best to make the reservation however especially if on a Fri or Sat night. This place is putting out great food at very fair prices in an area without a lot of real competition. That'll all mean regular crowds. May Mintwood be with us for a very long time.

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After a first visit to Mintwood Place for dinner, I am less enthusiastic than others. There were parts of the dinner that were very good; so I don't mean to be too negative. Overall I would say that the cooking is excellent, but the menu is odd and the service was worse than odd.

When I say that the menu is odd, I mean two things: (1) it has a "split personality," as though there were two people in charge, one of whom wants to be high-end-faux-rustic-American (pickled deviled eggs! escargot hushpuppies (which were excellent)! chipotle almonds! a sort of beet-and-goat-cheese panini thing!) and the other of whom wants to be stiff French restaurant (waiter: we do not use spices here). (2) those two sides of the split personality - the new-American-hip and the French - do have one thing in common, which is that they care very little for anyone who doesn't want to eat meat. Bacon bacon everywhere! And veal in the shad! And you can't get more dismissive than to say, on the menu, that there is a vegetarian dish available, but not say what it is - and then, orally, it turns out to be a bland-sounding risotto that the waiter practically sneers at a diner for even thinking about. And maybe the salmon and lentils would be good (as someone suggested in a post above), but if it is, the waiter ought to be told that it is, because when asked about it he almost fell asleep just thinking about it.

Beyond this, the service was slow and inattentive - we had to ask twice for some of the drinks, for the promised bread, for a dessert that was ordered and never came, and so forth.

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While the menu is more limited and not the same, the overall feeling upon leaving was similar to what I recall from the first time I visited Central not long after it opened..

The alsacian bacon and onion flammekueche could not have been better and was how I remembered central's bacon and onion tart. I tried to catch up with it last saturday after bresson's astounding "pickpocket" at the national gallery -- which unexpectedly turns into a love story -- but at maybe six central's bar area was already uncomfortably close to capacity, with the exception of questionable seats at either end where the counter space was squeezed by water pitchers.

A bacon cheeseburger, ordered medium rare, was not how I remember central's stellar version, the crunch forgone and the center tartare, while still a good sandwich.

The frise in a salad of perch filet was reminiscent of central, and this small plate, the best dish of the night, was simple and light.

At first impression, the cooking here seems less playful, more down-to-earth, but equally assured. The menu may be briefer, but it leaves plenty of terrain to explore -- including seasonal local ingredients as they come and go.

Prices are close to central's, which means that if you have lost your job recently you are not going to be able to afford to eat here as frequently as you might like.

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I think I ordered poorly last night. The onion and bacon flammekueche was fun as a start, and perfect for sharing. But then I veered back far into winter with the rabbit tongue moussaka and the roasted cauliflower/mushrooms. It just didn't work on a perfect spring night - too rich and too heavy. The mushrooms were quite rubbery. The moussaka was lacking any kind of textural or visual contrast. It was tasty, and the tongue was pretty tender, but I tired of it after a few bites. +1 had the winter green salad (so eager for when that description is "spring greens ") and the tagliatelle, which she loved.

Portions are generous. The starters are easily ample if you have a starter and salad or nibble. The table next to us got desserts that were giant-sized. Plenty for two.

Tables are very close together. Prepare to enjoy your neighbors' conversations, and to have them enjoy yours. The design is nice without providing kitchy distractions. Our server was friendly and efficient. Actually, all interactions with the staff, including asking for directions to the loo, were extremely plesant. People were upbeat and working hard.

I want to try Mintwood again when spring has sprung onto the menu.

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In my opinion, our dinner at Mintwood on Wednesday night was our best meal of the year so far. Granted, we have limited our night's out some in 2012 (The Hamilton, Masa 14, Fat Canary, Blue Talon Bistro, Liberty Tavern, Pikayo, Budatai, Marmalade, Adour, Freddy's, Green Pig, Avra, Babbo), but I think that we have been enough places to state that Mintwood clearly is an awesome place for dinner.

I don't love Adam's Morgan, in fact, I kind of dislike it, but the setting in the restaurant took you away from that. Service was solid as well, although they asked too often if they could take plates off of our table when we weren't done.

As far as the food is concerned, it was top notch across the board. The only thing I wouldn't order again are the maple pork cracklins, but that is more my dislike for pork rinds than anything else. Every single other dish was great to stellar, simply impressive all the way around. Standouts were the lamb tongue moussaka, duck breast and stuffed lamb neck. These are dishes that I would order over and over again, simply that good. The other five or six dishes that we got were great as well, but these were memorable.

Great job, great restaurant, looking forward to our trip back there when I can experience more of what they have to offer (alcohol).

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$20/bottle, up to one bottle per person at the table.

Haven't been able to write up a review yet, but my wife and I had dinner at MP last Saturday. Absolutely terrific meal. Oddly, Sietsema didn't mention the frog legs in his review, but they are worthy of all the attention they got when the place first opened.

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$20/bottle, up to one bottle per person at the table.

Haven't been able to write up a review yet, but my wife and I had dinner at MP last Saturday. Absolutely terrific meal. Oddly, Sietsema didn't mention the frog legs in his review, but they are worthy of all the attention they got when the place first opened.

thanks!

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This is a delayed review from my visit about a month ago, so some of the details are a bit hazy.

Overall, the food was very good, but we had an unintentional ordering error that the server (IMO) should have caught that really brought the dinner down more than a notch.

Namely, these three items appeared in our dinner:

  • Potato and Leek Soup
  • Bacon and onion flammekueche
  • Wood grilled soft shell crab, spring vidalia, quinoa (entree portion)

Nothing wrong here, it would seem, but the flavor profile on these three dishes is so similar, you feel like you're eating the same dish 3 times. The soup is cream based, and I swear that they just reduce and ladle this on a crust to make the flammekueche. And neither the menu nor the server told us that "spring vidalia" was essentially diced onions in cream sauce.

We also had the escargot hush puppies (good, but not much escargot flavor), and the baked alaska (fun if not especially memorable.

Everything was good, but honestly we couldn't stop talking about this unfortunate ordering all through the meal, and since, whenever we think about returning. I am sure we will go back, but not immediately.

P.S. Cocktail list looks really good, but both of ours were served in very tall glasses with tons of ice and were very weak. Avoid unless glancing around shows improvement.

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Four of us had dinner at Mintwood this past weekend and really enjoyed it. I'd had the escargot hush puppies before and enjoyed them both times but also would have to agree with Daniel about the escargot being somewhat subdued.

- Taglietelle bolognese: excellent. our friend who ordered this raved about it.

- A ramp/aspargus veloute with "meatloaf" was very good. It did have a bit of sour cream in it but no heavy cream.

- Skate also got a strong thumbs up from my +1. I tried it too. It looked a bit dry but, upon tasting it, it wasn't. Very nice.

- Love the pickled deviled eggs. We got two orders. Ingenious with beet and radish but not gimmicky. It works.

- Flammekueche. Ordered by our friends; they really liked it. I tend to avoid flatbreads in restaurants but like this both times I've tried it.

- I ordered the simple grilled chicken just to compare it to Palenas. Verdict? Very good, moist and with nice flavor but not as good as Palenas is or was.

- A side of char-grilled broccolini was surprisingly savory. Lots of raised eyebrows from our table who expected some bitterness that wasn't present.

- Grilled baby octopus. Two thumbs up. Generous portion and perfectly cooked to be tender and nicely seasoned.

- Baked Alaska: what DanielK said but always fun to start a fire on a dinner table.

- Brownie sundae: fine. Decadent. Big.

We enjoyed a bottle of a French Malbec which was noticeably different from the Argentine varieties with which I'm more familiar.

Service this time was a bit over-attentive (our waiter actually read every line of the menu to us in "overviewing" it before we ordered but, aside from that, did a nice job.

I remain a fan. Mintwood is a great neighborhood restaurant with just enough creativity, variety and seasonal ingredients to keep things interesting. This in a neighborhood in desperate need of better food options.

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Nice meal tonight-Leo and Neil et. al. were great-top notch service though my wife felt a bit neglected before I strolled in after remembering a friend could provide a parking spot. It's not a 3 star restaurant just a great neighborhood venue (as long as you don't have to park). I'll post more details later. Would I return? Yes

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I don't understand the mini-meatloaf ensconced in the veloute - we had it tonight. Both separately were very good, but together, why?

We had the exact opposite reaction: separately they were good, but together they were great. My friend took a little spoonful of the velouté and said, "I'd love some pepper with this." I said, "I bet you'll find it in the meatloaf," and sure enough, there it was. I thought they played off each other nicely, being opposites in almost every conceivable way. Cedric Maupillier has a knack for mixing not only different flavor profiles in the same dish, but different textural profiles as well (the finely sliced asparagus in the velouté, for example, was the "crunch" that surpassed the graininess of the meatloaf, which in turn surpassed the creaminess of the velouté). I thought the dish was a fascinating mélange, and at one point, I mused aloud, "How does someone think of this combination?"

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I don't understand the mini-meatloaf ensconced in the veloute - we had it tonight. Both separately were very good, but together, why?

We had the exact opposite reaction: separately they were good, but together they were great...<snip>at one point, I mused aloud, "How does someone think of this combination?"

I'm with Don on this one. As one probably overly sensitized to elemental transformation, gimmickry and experimentation on my dime, I do so appreciate when something innovative, unusual and delicious appears in front of me. The veloute/meatloaf was that for me. Meatloaf is normally served with a boring green vegetable of some sort? I mused (not quite) aloud at one point, "This creative combination--and a bunch of other reasons--are why I'm not a chef."

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I thought the dish was a fascinating mélange, and at one point, I mused aloud, "How does someone think of this combination?"

With a lot of weed?

It was a melange allright, but with no common elements to bring the two essential ingredients together, and it just didn't work for us. Maybe a crisp toast or something to bring some texture to the dish.

Not all of us are chefs, that's for sure. But we all shouldn't just bow to chefs who put weird combos on a plate just because they're chefs and we're not.

I also think the tagliatelle, much loved by some, had way too much meat "sauce" on it...pasta is supposed to be the star of a pasta dish; the rest should be condiment.

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Starters-Escargot hushpuppies with dipping sauce-as others have mentioned, escargot flavor lost here but I liked the hint of Pernod, good sauce. Maple pork cracklin-we liked this as well and the sauce was also a good complement. Both of these were large enough that we skipped a starter and moved onto Tagliatelle bolognese (me)-well flavored but I could make this at home. Duck breast on a hash brown and sauerkraut base-we liked the the flavors of the breast but the base was kind of blah. I looked at my expanding waistline and ordered the trio of sorbet-3 scoops of sorbet plopped into a white bowl so no presentation at all. The blood orange was good, the granny smith and pineapple were just ok. Wines were interesting with steep markups so corkage a good option. For Don, I tried the Texier CDR which was disappointing-not much depth or length. Food portions are generous

So, a nice meal with excellent service that didn't rush us but nothing really trancendant which I would expect with a 3 star rating from TS. Again, if I'm in the neighborhood I would probably pop in. Thanks Neil and Leo and all the other servers. We were glad to help support Food and Friends (where we volunteer) last night.

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With a lot of weed?

It was a melange allright, but with no common elements to bring the two essential ingredients together, and it just didn't work for us. Maybe a crisp toast or something to bring some texture to the dish.

Not all of us are chefs, that's for sure. But we all shouldn't just bow to chefs who put weird combos on a plate just because they're chefs and we're not.

I also think the tagliatelle, much loved by some, had way too much meat "sauce" on it...pasta is supposed to be the star of a pasta dish; the rest should be condiment.

Think the "bow to chefs..." line is a tad unfair in that it implies something was posted beyond a direct opinion about a specific dish. I know you were speaking generally but seems like a pretty straightforward case of something unusual which will appeal to some and not others. For me, part of the attraction of Mintwood is its accessibility. First time I went, the chef took my reservation on the phone. That's not plume-of-feathers/pay homage stuff. At the same time, I understand your point and think I'm record railing about cute experimentations gone wrong in a number of places.

As for the pasta/sauce issue, again maybe just a matter of personal taste versus what"s "supposed to be" or not be? I'm sure some Italian food experts can weigh in here (Dean?) but I do recall eating delicious pasta dishes in Italy where the sauce-to-pasta ratios were pretty varied. All said, you might be right about being able to make it at home. I didn't have it last weekend. It was one of our friends with whom we dined who raved about it and, of course, he has his own set of possibly wacky opinions. And we love him for it. :)

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Tagliatelle bolognese (me)-well flavored but I could make this at home.

I made bolognese sauce last spring and it wasn't nearly as good as Mintwood's version. What's your secret? (I used Marcella Hazan's recipe.)

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Nice meal tonight-Leo and Neil et. al. were great-top notch service though my wife felt a bit neglected before I strolled in after remembering a friend could provide a parking spot. It's not a 3 star restaurant just a great neighborhood venue (as long as you don't have to park). I'll post more details later. Would I return? Yes

Do you need to be an ipscale restaurnt to get three stars?

it is a 3 stars restaurant; neighborhood venue don't pour wine by teh glass at the table after giving you a taste. The food is really outstanding.

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