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Mark Dedrick

Hazel, Modern American on 9th and V Street in Shaw - Chef Robert Curtis Replaces Rob Rubba

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3 hours ago, DonRocks said:

You might want to plan sooner than later, because I have it on good word that Rob Rubba is leaving.

Thanks for posting.  I didn't know.

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On 6/6/2018 at 6:41 AM, Marty L. said:

Boy, that'd be a shame. Why do good things never wanna stay?

Totally understand.  I was reminded that growth is vital for chefs.

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On 6/6/2018 at 4:43 AM, DonRocks said:

You might want to plan sooner than later, because I have it on good word that Rob Rubba is leaving.

Just saying ...

(PS - yes, I told Warren, and also said he didn't need to cite me.)

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Wishing all the best to Chef Rob Rubba!  Can't wait for what he will do next!  What a super incredible talent!

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We had a really great meal at Hazel Saturday night, even without Rob in the kitchen.  I have to say the food was really good, but service was just amazing.  We sat outside, as we hadn't hit the super chilly weather quite yet on Saturday and the nearby fires added some heat.  The patio is just so pretty, it feels very Poste circa 2006- aka just somewhere cool you want to be.  We had a view into the kitchen (I had never been here before) that was just cool.  Me and the bestie were dressed pretty nice as this was dinner pre-ten year law school reunion and we were out to have a good time.  Our server did not disappoint, she was cool and fun, and just all over a great time.  We got some free champagne, she brought the wine out to the patio for me to try a sip of before pouring a whole glass.  We had fun.  We ordered chicken wings, which were sticky and messy and delicious, they were huge- those were like sumo chickens.  The blistered peppers, which were also a good portion, not to hot, but with a nice flavor.  We also had the shrimp- which isn't a huge portion, but I really liked the flavor and beet crisp, the harissa was not too hot, but just really flavorful, short-rib was to me a bit off in texture- not by a lot and not quite sure how they do it or exactly what I would do different, in flavor combos it was spot on (but a touch of harissa from the shrimp and well, just good too), this was kind of my friends dish so I only had so many bites, but I liked them.  Last the cauliflower- there were so many spices and elements in this dish, I can't even explain it, but I thought it was delicious and outshined for me the two meat entrees.  I love when a place does that.  We left not too full, but not hungry either, so perfect amount of food (although I would have probably looked at dessert, but bestie is on keto).  We both agreed we felt the dishes were elevated above something we could make at home, and she is a really good cook, and the service just made us feel special.    

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1 hour ago, funkyfood said:

Haven't been here since Chef Rubba left, but going Saturday.  MAN does this menu look good though--love the creative uses of veggies. 

Screenshot 2018-11-15 at 12.25.27.png

Who is the new chef? I don't think I ever heard.

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I feel like Eastern European/Med style restaurants are everywhere these days, maybe that is just me, a little sad to see the change in direction.

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