Del Merei Grille, Del Ray - Closed

[CrescentFresh]

From reading this post, I can clearly see that I have got to start paying more attention to Del Merei. Funny!

[TinDC]

I ate here for the first time last night and really enjoyed it. First of all, those frickles are outstanding! I can barely write about them because it makes me want some right now. I am generally not a pickle lover or even liker so I didn't think I would like the frickles. But they are so thinly sliced and the batter is so great that it wasn't an overpowering pickle flavor. And I loved the accompanying dipping sauce.

We also ordered the crab bacon and artichoke dip which was very nice. It is true, there are no discernable chunks of bacon in the dip (though there is some bacon sprinkled on top) but the dip has a nice smokey flavor.

We all ordered crab cakes as our entree which turned out to be a mistake. Although in the shape of crab cakes, and with some lumps of crab (though not particularly flavorful), these cakes also contained chunks of red onion, halved grape tomatoes, overpowering spices etc Fortunately all of the sides we ordered made up for the lacking crab cakes. The fries are awesome, the garlic cheese grits come baked in a ramekin and are very good. The creamed spinach was rich but addictive and the mac and cheese was nicely cheesy.

I ordered the grilled donut with vanilla ice cream and caramel sauce for dessert and was not disappointed. My husband ordered the pie of the day, blueberry, and this was a real winner. Another ordered the fried bananas foster and ate it so quickly I didn't get a bite.

Service was excellent. I will return, even though it somewhat of a trek from home.

[merei mary]

Thanks for your feed back TinDC... on another note we recieved another invite to be the featured restaurant on Elliot in the Morning on DC101 again on the 18th. So if you're up and listening, stay tuned!!!

[Eric Reid]

Thanks for your feed back TinDC... on another note we recieved another invite to be the featured restaurant on Elliot in the Morning on DC101 again on the 18th. So if you're up and listening, stay tuned!!!

and here we go...

at 5:45am

on air at 8am

[Free Wilma]

There was a lovely article in the Gazette this week featuring the Del Merei Grille......

[Jimmy Chandler]

My wife and I finally went last night after reading good tings and having a work colleague insist it was better than RTS; our overall impression was that it was pretty good. I had a few complaints, including I found my steak (filet) was somewhat dry and cooked a little past what I ordered. The deviled eggs, Nicole's crabcake, and our sides and sauces were all excellent.

My other three complaints, interestingly enough, were exactly Tom Sietsema's complaints in his review from June 2005:

With a few small changes, Del Merei Grille could be an even better restaurant. The young servers are likable, and they seem to know the menu, but I'd like it better if they checked in more often. As for the cooks, they need to use the salt shaker less often -- and rethink the recipe for pumpkin bread pudding, which tastes like a wet loaf of plain bread. (Far superior: fruit pies baked in-house.) Red wine served too warm continues to be a problem at too many restaurants, including this one, which otherwise offers good value, better-than-average labels and fine stemware.

Our waiter ignored us (he never checked to see how our entrees were after they were delivered), the steak was too salty for me, and the wine was served too warm (we had the trapiche malbec, which was nice). Note: I did not read this review until after we returned last night from the restaurant. What does it mean if a restaurant has the same problems almost two years after being reviewed by Tom?

We complained, mostly about the service, when the manager came by to ask how we were doing at the end of our meal. I insisted I didn't want anything, but that she should inform our server. She gave us a $25 gift certificate. We will go back to try again; maybe I'll try the Kansas City Cut next time (which our server had recommended).

[Al Dente]

Fried pickles? Well, it sounds like it could be interesting, but I doubt I'd find them all that good.

They're as tasty as can be. As was everything else I had last night. Just like grandma used to make-- if grandma made awesome mashed potatoes with carmelized onions, grilled asparagus, and perfectly medium rare buffalo flank steak with stilton and shallot butter dabbed on top.

It was my first visit, but my parole officer is nearby, so I imagine it'll be a somewhat regular stop in the future. Good thing the gun was unloaded when I car-jacked Rocks...

[DonRocks]

Fried pickles? Well, it sounds like it could be interesting, but I doubt I'd find them all that good.

Sez you.

[Dave Pressley]

Eric does an exceptional version, but fried pickles are hardly a new food concept. They've been an item on Southern menus for years--Hell, pick just about anything and fry it in the South (or the North...you know what I mean)! If you haven't had them, try Del Merei's version. The batter and the "fry" mellow out the sharp vinegar taste just enough to make them comfortably predictable in taste yet different enough to crave. Fear the pickle!

[beezy]

Sez you.

I have to say, I thought that they were the blandest pickles EVER.

I'm in agreement with the service issues at DelMerei, although I think they're well-intentioned. I've had bend-over backwards service, and I've had a debacle involving two rounds of raw chicken followed by raw fish. I'd never returned, except for the abject apology and good make-it-rights.

I'm glad that more people are trying to have a good priced-right neighborhood restaurant, but not very many people are executing it well. Instead, we're getting a lot of Harry's Crap Room types of places (the place I have the biggest hate on for, largely due to their heinous service, cold food, and bizarrely prepared dishes) that overcharge for mediocre food because they make it out of (what they claim are) organics, small-producers, or otherwise quality ingredients. Old Majestic was wildly inconsistent (haven't been to the new one); I seem to be the only person to have a great experience at Liberty Tavern.

How come we don't have more Ray's the Steaks? God knows it's successful....

[DonRocks]

Ryan Meyer Reid, born September 10th, 10:22 PM

Congratulations to proud mom Mary, and to uncle Eric!

Cheers!

Rocks.

[MelGold]

Ryan Meyer Reid, born September 10th, 10:22 PM

Congratulations to proud mom Mary, and to uncle Eric!

Cheers!

Rocks.

Congrats to the entire, growing Del Merei family!

[goldenticket]

I had a lovely meal at Del Merei Grille with a few friends last night. 3 of 4 of us ordered steaks. The flank steak was medium-rare as ordered, nicely chewy and well-seasoned. I ordered it with the peppercorn brandy sauce, mac-n-cheese, and collard greens. I didn't use a lot of the sauce but it had a nice flavor that complemented the steak. Mac-n-cheese was gooooood - a huge portion (which I of course devoured), creamy and cheesy, penne was the pasta of choice, and there was a lot of melted cheddar on top. Collards were good - large greens, still intact, not cooked to smithereens. The northerner in the group found them very good as they were, but us southern-raised folks were wishing for some Crystal vinegar to add a little tang and spice . The bbq braised beef ribs were a hit with the person who ordered them - and the portion was huge - some of them went home for another meal.

Those frickles are frickin' good ! I liked the light, crispy, salty, and tart thing. Is it bad that we had 2 orders of them .

We shared the carrot cake for dessert. The cake itself was very moist, with all the spices I expect in carrot cake. The one thing that caught me off guard was that it didn't have any frosting on it, but was plated with what appeared to be a large scoop of some sort of ice cream. Well, it wasn't ice cream, but was a scoop of (yummy) cream cheese frosting. A different presentation but one that worked, as you could fix your bite up the way you liked it with a little or a lot of cake and or frosting.

Service was polite and efficient; plates were cleared promptly and water glasses were kept full.

This is a nice neighborhood place - the second one of these in a week where I've thought "I should come here more often"!

[DonRocks]

If you run out of Viagra, go to the bar at Del Merei Grille and get the chili dogs - it may not help your erectile dysfunction, but you'll be so happy that you won't care. Zadie's Dogs ($8) were topped with a little diced onion, a mustard squiggle, and ordered with a side of hand-cut fries ($4.50). If someone gets a bee in their bonnet, and wants to one-up these things by casing their own organic sausage, shooting an elk to make chili with, and baking their own rolls, please get in touch with me ... you know where I'll be - sitting at the bar at Del Merei Grille, having the best down-and-dirty chili dogs in town. Wow!

Cheers,

Rocks.

[Kibbee Nayee]

If you run out of Viagra, go to the bar at Del Merei Grille and get the chili dogs - it may not help your erectile dysfunction, but you'll be so happy that you won't care. Zadie's Dogs ($8) were topped with a little diced onion, a mustard squiggle, and ordered with a side of hand-cut fries ($4.50). If someone gets a bee in their bonnet, and wants to one-up these things by casing their own organic sausage, shooting an elk to make chili with, and baking their own rolls, please get in touch with me ... you know where I'll be - sitting at the bar at Del Merei Grille, having the best down-and-dirty chili dogs in town. Wow!

Cheers,

Rocks.

Count me in, pal. I used to love the Vienna Inn version washed down with plenty of suds. I believe the next level has been hit with Zadie's Dogs.....save me a few!

[Joshua Grinnell]

I just wish I could get the Dogs in the dining room- maybe as an appetizer, perhaps? Hell, if you're worried about them chilli-dogging down the classiness of the room, maybe they could be in a vertical presentation? Or... mini-chilli dogs? Served in a brace of eight?

[Eric Reid]

We're working on new menus, bring in your card and I sell you some dogs.

in the dining room

[Kibbee Nayee]

Question for Eric, or anyone else in the crowd. My girlfriend and I go to the Birchmere a lot. Del Merei is less than a half mile walk away. Does it make sense to come to Del Merei ahead of the event, or afterwards?

Do you offer a pre-theater dinner? If so, we would probably have to get to the Birchmere by 6:30 to get through will-call and get good seats. It almost doesn't seem like a good idea....

But afterwards, if we were to just have a few drinks and an appetizer at the Birchmere, how late do you stay open for dinner?

Thanks for any suggestions.

[Eric Reid]

Question for Eric, or anyone else in the crowd. My girlfriend and I go to the Birchmere a lot. Del Merei is less than a half mile walk away. Does it make sense to come to Del Merei ahead of the event, or afterwards?

Do you offer a pre-theater dinner? If so, we would probably have to get to the Birchmere by 6:30 to get through will-call and get good seats. It almost doesn't seem like a good idea....

But afterwards, if we were to just have a few drinks and an appetizer at the Birchmere, how late do you stay open for dinner?

Thanks for any suggestions.

Dinner begins at 5, so you should have plenty of time to eat and have a round or three. We have lots of guests that come in before a show at the Birch. We do not offer a pre-theater dinner but here are our hours...

Mon-Thurs 5-930

Fri-Sat 5-1030

Sun 5-9

Hope to see you soon.

[Kibbee Nayee]

Thanks Eric! See you Sept. 4 (Boz Scaggs), Oct. 31 (Delbert McClinton) and Nov. 26 (BB King). Can I get the chili dog in the dining room?

[Eric Reid]

bring in your card and I sell you some dogs.

in the dining room

all good shows, see ya then

[DonRocks]

Seeing Michael's post about the Ray's The Steaks chalkboard reinforces my impression that restaurants are beginning to make changes, trying to adapt to these psychologically taxing economic doldrums we're all in.

One of them is Del Merei Grille, which has begun offering a less expensive menu in their main dining room.

The BBQ Quesadilla ($8) is enough for four people to split as an appetizer, and reminds me that I've never left Del Merei Grille hungry. I liked this because the gouda cheese moistened it without making it too gooey, and leaves the shredded chicken as the focus of the dish.

If you like a sweeter Sloppy Joe ($8), then this one fits the bill. My personal preference is for a more chili-like version, but that's because my mom used to throw in a bunch of McCormick's chili powder. You may want to take the "elementary-school cafeteria" theme of this sandwich to the limit and order it with tater tots.

The default cheese for the Cheesesteak ($11) is American, but I ordered mine with Swiss (they didn't have Provolone). Since it's served on a super-soft roll, the fried onion rings on top bring a lot to the sandwich, which is also served with a massive pile of house-cut french fries.

One of the biggest strengths here is the list of wines by the glass, which hover in the $5-7 range (as opposed to the usual $10-14 range that has become the norm). I can't remember what the Sancerre I had last night was, but it was $6.50 and it was good.

Portions at Del Merei Grille are enormous, and you can stuff yourself silly here for not a lot of money. A lot of people are tightening their belts, but this is one restaurant where you walk out needing to loosen yours. I finally met Merei Mary last night, and I broached the possibility of an inexpensive Monday-night dinner for members here. She was all for it. Nothing fancy, nothing multi-course; just something good and cheap that will get you home in ninety minutes. Any interest?

Cheers,

Rocks.

Del_Merei_Grille_Small_Plates.pdf

[Cooter]

Are these items available at dinner? We dined at Del Merei last Thursday night and did not receive this menu.

I've been sad to see the steak options available on the memu shrink over the past couple of years. It was great when they regularly had a 'different' type of meat, such as venison or elk, regularly available. This is just druthers, however, as Del Merei continues to offer great food for a great price. The $16 flank steak with bearnaise, grits and collards is a fantastic value and is my go-to meal.

With the addition of Pizzaiola, the quality and diversity of food available in this . . . what is it? Mini-mall? Apartment complex? Shopping center? . . . is astounding.

[Eric Reid]

Are these items available at dinner? We dined at Del Merei last Thursday night and did not receive this menu.

I've been sad to see the steak options available on the memu shrink over the past couple of years. It was great when they regularly had a 'different' type of meat, such as venison or elk, regularly available. This is just druthers, however, as Del Merei continues to offer great food for a great price. The $16 flank steak with bearnaise, grits and collards is a fantastic value and is my go-to meal.

With the addition of Pizzaiola, the quality and diversity of food available in this . . . what is it? Mini-mall? Apartment complex? Shopping center? . . . is astounding.

Thanks for your kind words, in regards to the different steak options, we had to with what the most popular items were. Buffalo sold alright, elk ehh, venison every now and then. If we have guests request a special meat, I have no problems bringing it in to run as a feature.

The new menu Don is talking about debuted on Tuesday, it is available at dinner all week long. We are also now selling the Chili Dogs in the dining room as well as chicken pot pie, fried chicken breast, burgers and our Beef BBQ Sliders that were also featured on Art on the Avenue this past weekend. We're real excited about this menu because we believe it should be able to bring more people in without having to break their wallets.

With the addition of Pizzaiola, this strip is turning into a quite diverse area.

I would love to do a family style dinner on a Monday or Tuesday for the Rock Heads, with items to be passed around the dinner table. Mary and I had a great conversation with Don and Matt last night about this dinner. The dessert however will have to be planned by MattRocks, and I would love to execute it with him. As my sweet tooth is not very big.

So lets get this dinner rolling...

[Eric Reid]

(they didn't have Provolone).

Cheers,

Rocks.

I do now.

[goldenticket]

I finally met Merei Mary last night, and I broached the possibility of an inexpensive Monday-night dinner for members here. She was all for it. Nothing fancy, nothing multi-course; just something good and cheap that will get you home in ninety minutes. Any interest?

I'd be up for it - As long as Chef Reid's request that MattRocks be the co-pastry chef for the evening is part of the deal

[aaronsinger]

I'd be up for it - As long as Chef Reid's request that MattRocks be the co-pastry chef for the evening is part of the deal

I'm in, too, considering I live upstairs.

[Walrus]

I think we'd be in! Chicken pot pie, chili dogs, and fried chicken...mmmmm...

[rkduggins]

I'm in as long as I can be out by 7 PM.

[goodeats]

For the non-steak/beef eaters, what do you all recommend? Based on my not-super close reading, all I see are frickles (which I plan on ordering) and beef-items (other than the BBQ Quesa.) recommendations.

It appeared to be family-night at Del Merei, as I found it comforting that gebaby was to be in good company upon hearing a wee babe's cry right after step out of the revolving doors. The place is cozy yet spacious, the atmosphere welcoming kids and I really wished I found this place much earlier than just now. Brian was a wonderful server, making great suggestions all-around.

The Buttermilk Biscuit started the evening off very nicely -- warm, buttery, soft & fluffy. It was the best biscuit I have had for a long time, if not ever. The wine recommendations of a Tempranillo for me and Don's/Brian's choice of Sancerre for my friend complimented our dishes nicely. The Pan Roasted Muscovy Duck Breast with its orange-date sauce really hit the spot tonight. I think ordering it slightly under medium is probably more ideal, though I enjoyed my medium cut very much so. The sweetness of the date + sauce + moist duck meat was very satisfying. My friend's was a bit unsure about the cream sauce that accompanied her Jambalaya Pasta but it was really done well with this twist, along with Chef Reid's spice choices for that dish.

However, the real hit of the evening is this seasonal dessert: Cinnamon Pumpkin Crume Brulee Cheesecake (I am unsure of the exact name, as my friend ordered it). WOW! It was sugar-crusty, the just-right creamy, not-too pumpkin tasting and airy, which is how cheesecake should taste. Perfect to hoard or to split, but a definite must-get.

Edited October 23, 2008 by goodeats

[u-bet!]

This was going to be about Evening Star until I walked into the bar and found all the seats taken, so I walked back out. I drove back up Mt. Vernon Ave. to Del Merei Grille, where I found plenty of open seats at the bar. No more Dogfish Head on tap (at least not right now), so I had a Bell's Two-Hearted Ale. It had been a while since I had this beer, so I kind of forgot whether I liked it or not. Oh yeah, I remember, I do like this stuff - hoppy enough for this hop-head, but not overwhelmingly so.

I began with the Deviled Eggs, which were sufficiently bacony (good), but a bit too mustardy (not so good). After carefully considering the Duck Breast and Pan Fried Grouper as entrees, I settled on the 12-oz. Kansas City Strip Steak. You get to choose from a variety of sauces and two sides. I chose the DMG Steak Sauce and Smashed Potatoes with Garlic for one side and Creamed Spinach for the other. I like my steaks THICK and this one was not, but it had a very nice flavor, not from any apparent seasoning, but from being a quality piece of meat. I ordered it medium rare, and it was more toward medium, but not outrageously so. The DMG Steak Sauce was a thinner consistency than I expected, and had a prominent tomato flavor. Overall, the sauce wasn't quite substantial enough to enhance the flavor of the steak. The Creamed Spinach was excellent, and the Smashed Potatoes were very good.

Even though I now live in the neighborhood, I haven't visited often enough to be a regular, so I felt a little like an intruder, since it seemed like everyone sitting at the bar knew each other. This was a very enjoyable meal, like others I have had here, and good value for the money, especially considering the obvious quality of the ingredients and cooking. That said, I think my future visits will focus on other menu offerings, and I'll save my steak $ for that noisy place in Rosslyn.

[DonRocks]

Don R: Are you working? Sent: Mon, Dec 8 5:45 PM

Eric R: Holiday party on the bar side Received: Mon, Dec 8 5:46 PM

Don R: Is it a bad night to have dinner there? Sent: Mon, Dec 8 5:47 PM

Eric R: Dining room is fine Received: Mon, Dec 8 5:48 PM

Don R: K defrost me a steak Sent: Mon, Dec 8 5:49 PM

Eric R: In the microwave now Received: Mon, Dec 8 5:50 PM

---

Eric R: Where you at? Received: Mon, Dec 8 9:47 PM

Don R: Came, had dinner, and left two hours ago Sent: Mon, Dec 8 9:51 PM

Eric R: And? Received: Mon, Dec 8 9:52 PM

Don R: Sucked, as always Sent: Mon, Dec 8 9:54 PM

Eric R: Glad to hear Received: Mon, Dec 8 9:54 PM

Don R: Pleased 2 B of service Sent: Mon, Dec 8 9:56 PM

[Eric Reid]

Don R: Are you working? Sent: Mon, Dec 8 5:45 PM

Eric R: Holiday party on the bar side Received: Mon, Dec 8 5:46 PM

Don R: Is it a bad night to have dinner there? Sent: Mon, Dec 8 5:47 PM

Eric R: Dining room is fine Received: Mon, Dec 8 5:48 PM

Don R: K defrost me a steak Sent: Mon, Dec 8 5:49 PM

Eric R: In the microwave now Received: Mon, Dec 8 5:50 PM

---

Eric R: Where you at? Received: Mon, Dec 8 9:47 PM

Don R: Came, had dinner, and left two hours ago Sent: Mon, Dec 8 9:51 PM

Eric R: And? Received: Mon, Dec 8 9:52 PM

Don R: Sucked, as always Sent: Mon, Dec 8 9:54 PM

Eric R: Glad to hear Received: Mon, Dec 8 9:54 PM

Don R: Pleased 2 B of service Sent: Mon, Dec 8 9:56 PM

Don R: I just fucked you on the internet Sent: Mon, Dec 8 10:00 PM

[Kibbee Nayee]

Not to interrupt the reparte between DR and Eric, but had dinner there last night in a party of four. We all split The Plate, and that was the first time I ever had frickles. They were salty, to be sure, but quite good, and the deviled eggs were outstanding. Two of us had the sirloin special, marinated nice and spicy. It was cooked to perfection and mouth-watering. The other two had the Scottish salmon -- we asked the server why it was called "Scottish" and she had a nice recital on wild-caught and organic, but not on Scottish. Anyway, the salmon was superb too, and cooked to a perfect medium/medium rare. I'll be back often.

[mdt]

Not to interrupt the reparte between DR and Eric, but had dinner there last night in a party of four. We all split The Plate, and that was the first time I ever had frickles. They were salty, to be sure, but quite good, and the deviled eggs were outstanding. Two of us had the sirloin special, marinated nice and spicy. It was cooked to perfection and mouth-watering. The other two had the Scottish salmon -- we asked the server why it was called "Scottish" and she had a nice recital on wild-caught and organic, but not on Scottish. Anyway, the salmon was superb too, and cooked to a perfect medium/medium rare. I'll be back often.

Could it be that it was from Scotland? Click Which of course makes me wonder why it was not mentioned.

[MarkS]

Our family went here last night and all 4 of us were not impressed. My sons had burgers which were thin(their words) and charred. My wife had a NY strip that was thinly cut and I had broiled shrimp which was plain. Nothing jumped out on the menu. We only went here because we were picking up my son from the airport. We live in Rockville and will stick to Addies, or Garret Park Bistro both of which are neighborhood spots.

I wasn't sure what Mel Merie Grille wanted to be and not sure they suceeded either.

[DonRocks]

For only the second time in my life, but also the second time in two nights, I saw the Mama's Little Yella Pils this evening at Del Merei Grille. I ordered a pint, and sipped it over the course of about fifteen minutes.

I can't say I really like the beer, which is offered by Oskar Blues Brewery in Lyons, Colorado, the same brewery that sent us Dale's Pale Ale a couple of years ago, and was one of the pioneers of "good American beers in cans." To me, Mama's Little Yella Pils is a small step away from "Mama's Little Yella Piss," as it's relatively flavorless, but perhaps has an extra degree of alcohol that makes it seem more serious. I don't dislike it, but I'm in no rush to order it again.

A truly funny moment came when the bill arrived and it was $5.17. I asked my bartender, "How did you come up with $5.17?"

He replied, "Oh, it's the Alexandria city tax that does it."

My response, "Well, how much is it without the tax?"

"$4.63."

Cheers,

Rocks.

[bbhasin]

You have to watch out for that ' extra degree of alcohol', Rocks. 4.75 + 9% tax = 5.1775.

You are lucky they did not round it off, would have cost you a penny more

[silentbob]

I think my future visits will focus on other menu offerings, and I'll save my steak $ for that noisy place in Rosslyn.

That seems to match my experience. Strip steak was cooked to the right level of doneness but tasted really dry and could've used much more seasoning. On the other hand, I thoroughly enjoyed The Plate (even though some frickle pieces didn't seem to have any pickle and was just fried batter), especially the taquito and dipping sauces. Pie was also pretty tasty, although a more meager-sized slice than expected.

[Pizzaandbrew]

Del Merei lets the diner choose how they would like to "dress" their steak, so if you aren't happy with how its seasoned (but it is cooked as you requested), does not some of the blame fall on yourself? As an operator, when you offer this service to your guests, you can't season every steak the same. Its been a few months since we've been, but I recall pepper grinders and salt shakers on the table. To paraphrase Michael Landrum, "don't criticize us for what we don't do (or don't offer), criticize us for what we offer and don't live up to". Great wine list, strong beer offerings, an eclectic menu and food cooked the way you ask... $ for $, Del Merei is a hidden gem in a neighborhood (Del Ray, Alexandria) full of them.

That seems to match my experience. Strip steak was cooked to the right level of doneness but tasted really dry and could've used much more seasoning. On the other hand, I thoroughly enjoyed The Plate (even though some frickle pieces didn't seem to have any pickle and was just fried batter), especially the taquito and dipping sauces. Pie was also pretty tasty, although a more meager-sized slice than expected.

[KMango]

Del Merei lets the diner choose how they would like to "dress" their steak, so if you aren't happy with how its seasoned (but it is cooked as you requested), does not some of the blame fall on yourself? As an operator, when you offer this service to your guests, you can't season every steak the same. Its been a few months since we've been, but I recall pepper grinders and salt shakers on the table. To paraphrase Michael Landrum, "don't criticize us for what we don't do (or don't offer), criticize us for what we offer and don't live up to". Great wine list, strong beer offerings, an eclectic menu and food cooked the way you ask... $ for $, Del Merei is a hidden gem in a neighborhood (Del Ray, Alexandria) full of them.

A few weeks ago, I ordered takeout from Del Merei and was completely underwhelmed. Chili mac from the DEL-icous menu that was sort of OK (void of seasoning; pedestrian pasta), buffalo oysters that lacked zing, unappetizing placement in the packaging for both. Based on that, I'd taken them off my radar screen. But the posts here show that was short-sighted. I ordered the wrong things and takeout is always a diluting medium.

I'll have to go back, have a seat, and check out the full experience. Another comfort food option (with their more-accessible parking) would be a boon so close to home.

[Eric Reid]

I ordered the wrong things and takeout is always a diluting medium.

It's funny you should mention that. When we first opened I had opted against to go food in fear of certain items not traveling well, steaks being overcooked in the togo containers and items becoming soggy. Mary on the otherhand, wanted carryout due to the popularity of togo items at Monroes. Obviously she won that arguement.

No excuses, but the items you ordered do not travel well. Thanks for chiming in.

[Cooter]

It's funny you should mention that. When we first opened I had opted against to go food in fear of certain items not traveling well, steaks being overcooked in the togo containers and items becoming soggy. Mary on the otherhand, wanted carryout due to the popularity of togo items at Monroes. Obviously she won that arguement.

No excuses, but the items you ordered do not travel well. Thanks for chiming in.

Eric, with a five month old at home we haven't been going out as much as we used to. Some take out Del Merei would be great on the weekend. Is there anything in particular that you would recommend that would travel well? My wife is partial to the chicken-fried-chicken, but I'm guessing that that wouldn't be the best option.

[Jimmy Chandler]

Del Merei lets the diner choose how they would like to "dress" their steak, so if you aren't happy with how its seasoned (but it is cooked as you requested), does not some of the blame fall on yourself? As an operator, when you offer this service to your guests, you can't season every steak the same. Its been a few months since we've been, but I recall pepper grinders and salt shakers on the table. To paraphrase Michael Landrum, "don't criticize us for what we don't do (or don't offer), criticize us for what we offer and don't live up to". Great wine list, strong beer offerings, an eclectic menu and food cooked the way you ask... $ for $, Del Merei is a hidden gem in a neighborhood (Del Ray, Alexandria) full of them.

You aren't seriously suggesting that diners are supposed to suggest to the restaurant how much salt/pepper they want on their steak? If a restaurant uses too much or too little seasoning, that's a legitimate critique in my book.

[DonRocks]

Congratulations to Mary Abraham, and her son, Turner Bass Reid, 6lbs. 3oz., born today. Everyone is doing well. :-)

[Escoffier]

So finding a place open on Christmas eve where we figured we had a reasonable chance to get good food, I made a reservation at Del Merei Grill. We arrived (early, about 10 minutes early) to an empty restaurant devoid of servers, hostesses or anyone, really. Apologizing for being early, we took a seat and told the runner that we'd wait until everything was prepared as we were in no real rush (no Santa Claus for the Escoffier/Grover house). Our server came by and asked if she could get us drinks, however as we were without menus, we decided it would be better to order a glass of wine if we knew what was available. Ten minutes later, we were given menus and a short course in "by the glass on the left, bottles on the right" and "would you like 5 minutes to study the menu?". We took that 5 minutes and then 5 more minutes when, once again our server dropped by to ask if we'd like 5 minutes more to study the menu. Now, I don't know if you've seen the menu at Del Merei, but in 15 minutes, you can memorize the entire menu including every bottle of wine, every wine by the glass and most of the appetizers. We selected glasses of wine and ordered quickly. We ordered the beef BBQ taquitos and the calamari to start. The taquitos were the star of the "starters". For some reason, everybody seems to turn calamari into breaded and deep fried rubber bands. The accompaniment for the calamari was rather interesting as well. It appeared to be pickled green something and red something. There was a layer of juice of some sort moistening the bottom of the serving dish. Strange and somewhat off-putting, but tasty. For mains, I ordered the lamb shank and Grover opted for the shrimp and grits. We waited and waited, as our server evidently decided that the 8 top she was serving absolutely had to have their wine before our food could be delivered from the kitchen. Eventually, someone (another server? the runner? my Uncle Frederick?) delivered our food. The lamb shank was quite a substantial piece of LUKEWARM to cool shank riding on top of a layer of corn-pudding and stewed? tomatoes and okra with pistachios. Grover's shrimp and grits seemed to be more polenta than grits and was also lukewarm. I can only conclude that both dishes sat at the serving window for a time before someone noticed that we hadn't received our food. At the initial delivery I asked that we be provided with forks (eating with your fingers is so declasse, you know) and we were provided with one fork. I asked for and received a second fork so that we could tackle dinner. That's when the cold food made itself known. After a couple of minutes, we finally got the attention of someone and told them that our food was a bit chilly to the touch. Both dishes were whisked away and we waited...and waited...and waited...and waited to the point where I was ready to ask for a bill for what we had managed to eat up to this time so we could leave and find dinner somewhere. Grover played the soothing partner and so we waited (did I mention we had already waited a considerable amount of time already?). Finally the dishes were returned (at least the food was warmer than the first time) and we ate. Now for the lamb shank, it was a bit fatter then the lamb shanks I have eaten at other places but it was tasty. I managed to fill a bread plate with bones and fat from the shank. Grover found her shrimp and grits (polenta?) to be appetizing and of a considerable size. I didn't try any of the shrimp so I don't know if they had been frozen before cooking or were fresh and frankly, at that time, I really wasn't interested in finding out. The bill was around $80 and, quite frankly, we could have gone to Brabo and eaten better and at a lower cost. I don't usually tip 15%, but there was no way I could justify tipping any more than that and I had an internal argument before I settled on that. I don't think we'll be interested in returning, which is a shame. We started going to Del Merei when it opened and saw a lot of promise. Somehow (at least for tonight) that promise was gone.

[hillvalley]

Merry Christmas Escoffier. Sounds like you could use some cheer.

(Is a negative post really necessary tonight?)

[DonRocks]

I heard from the restaurant, who does not wish to speak poorly of their customers (and therefore does not wish to post). However, at my request, they allowed me to mention that we talked.

So finding a place open on Christmas eve where we figured we had a reasonable chance to get good food, I made a reservation at Del Merei Grill. We arrived (early, about 10 minutes early) to an empty restaurant devoid of servers, hostesses or anyone, really.

You really should have added that you arrived at 4:45, and the restaurant doesn't open until 5:00. The staff was exchanging holiday gifts at the bar when you walked in, which is why the only person there was the busboy cleaning the revolving door. In their minds, they were happy to let you wait at a booth for fifteen minutes, rather than waiting outside in the cold.

We waited and waited, as our server evidently decided that the 8 top she was serving absolutely had to have their wine before our food could be delivered from the kitchen. Eventually, someone (another server? the runner? my Uncle Frederick?) delivered our food. The lamb shank was quite a substantial piece of LUKEWARM to cool shank riding on top of a layer of corn-pudding and stewed? tomatoes and okra with pistachios. Grover's shrimp and grits seemed to be more polenta than grits and was also lukewarm. I can only conclude that both dishes sat at the serving window for a time before someone noticed that we hadn't received our food.

You're correct and they are apologetic for this - your food sat on the window for longer than it should have. They had 90 confirmed reservations that evening, and 62 of them were between 5 and 6 PM, which is not an excuse, but is at least an explanation.

Ten minutes later, we were given menus and a short course in "by the glass on the left, bottles on the right" and "would you like 5 minutes to study the menu?". We took that 5 minutes and then 5 more minutes when, once again our server dropped by to ask if we'd like 5 minutes more to study the menu.

...

Both dishes were whisked away and we waited...and waited...and waited...and waited to the point where I was ready to ask for a bill for what we had managed to eat up to this time so we could leave and find dinner somewhere. Grover played the soothing partner and so we waited (did I mention we had already waited a considerable amount of time already?). Finally the dishes were returned (at least the food was warmer than the first time) and we ate. Now for the lamb shank, it was a bit fatter then the lamb shanks I have eaten at other places but it was tasty. I managed to fill a bread plate with bones and fat from the shank.

Your meal didn't begin until 5 PM, you ordered and ate both appetizers and entrees, and you paid your check at 5:46.

I didn't try any of the shrimp so I don't know if they had been frozen before cooking or were fresh and frankly, at that time, I really wasn't interested in finding out.

And you took what was left home in a carryout box.

There really are two sides to every story.

Cheers,

Rocks.

[ema]

I haven't been to Del Merei Grill yet, but I have been to Los Tios and Bombay Curry Company, and I didn't find them to be impressive even though both received many positive remarks online. I think people tend to give neighborhood joints higher praises due to convenience, which is something I tend to do when I review a restaurant too.

[Escoffier]

I heard from the restaurant, who does not wish to speak poorly of their customers (and therefore does not wish to post). However, at my request, they allowed me to mention that we talked.

Great. If they have something to say, why not say it? I'm quite willing to listen to anything they have to say and perhaps others might also want to hear it.

You really should have added that you arrived at 4:45, and the restaurant doesn't open until 5:00. The staff was exchanging holiday gifts at the bar when you walked in, which is why the only person there was the busboy cleaning the revolving door. In their minds, they were happy to let you wait at a booth for fifteen minutes, rather than waiting outside in the cold.

and if you bother to read my post, you will see we arrived at 4:50 and opened the door only to realize that they didn't open until 5:00 after which we apologized profusely (more than 5 times if I remember correctly) about being early and said that we would wait out of the way while they got ready to open. (and incidentally, the busboy came out from the kitchen and asked if we'd like anything which we refused because we realized we were early and didn't want to interrupt their preparations).

You're correct and they are apologetic for this - your food sat on the window for longer than it should have. They had 90 confirmed reservations that evening, and 62 of them were between 5 and 6 PM, which is not an excuse, but is at least an explanation.

If you aren't prepared to serve the reservations you have made, perhaps you shouldn't open at all (or bring on more staff or take fewer reservations). It's amazing how forgiving people are when you explain that you weren't prepared for the number of reservations that had been made. A simple "sorry, this sat longer than expected and we'll warm it for you" would have gone a long way to alleviate the wait.

Your meal didn't begin until 5 PM, you ordered and ate both appetizers and entrees, and you paid your check at 5:46.

The time we paid the bill is one thing that you got correct. And if you had asked you would have learned that more then 50% of what we ordered was still on the serving plates. I did not ask for my left overs to be boxed, as a matter of fact I wasn't interested in seeing them again. Grover on the other hand wanted what was left of the shrimp and polenta or grits or whatever. We ate the appetizers because they happened to be at a roughly correct temperature to be eaten. If our entrees had been approximately the correct temperature, we would have eaten them as well. As it happened, they weren't and we didn't. That we paid the bill at 5:46 is correct and we also left a half finished glass of wine sitting on the table and refused the offer of coffee and dessert because we were tired of having to flag down servers and runners to get any kind of service.

And you took what was left home in a carryout box.

One of which was entirely unasked for. You would think when there is more than 50% of a meal left sitting on a table that you might consider asking if there might be a problem.

There really are two sides to every story.

There certainly are. Nice to see the sincere apology for the cold food and the rather indifferent service.