Jacques Gastreaux Posted January 1, 2007 Posted January 1, 2007 According to OpenTable, Central Michel Richard is accepting reservations for the 29th of January.
Spiral Stairs Posted January 2, 2007 Posted January 2, 2007 This year's Unhelpful Pronunciation Aid Award goes to the "The List," which indicated in its July 24, 2006 edition that "Central" in the restaurant's name is "pronounced SEN-TRAL." Uh, thanks.
Mark Slater Posted January 2, 2007 Posted January 2, 2007 This year's Unhelpful Pronunciation Aid Award goes to the "The List," which indicated in its July 24, 2006 edition that "Central" in the restaurant's name is "pronounced SEN-TRAL."Uh, thanks. No, it's more like "Sahn-trall".
DonRocks Posted January 2, 2007 Posted January 2, 2007 No, it's more like "Sahn-trall". No, it's more like <<Sans Tralala>>. God I amuse myself endlessly.
DonRocks Posted January 9, 2007 Posted January 9, 2007 Well I guess all bets are off in terms of "giving a place time to work out the kinks." The rules of the game have changed, my friends. Rocks.
mdt Posted January 9, 2007 Posted January 9, 2007 Well I guess all bets are off in terms of "giving a place time to work out the kinks."The rules of the game have changed, my friends. Rocks. So this weeks Post review from TS is going to be Central?
bookluvingbabe Posted January 9, 2007 Posted January 9, 2007 Reservations available tonight. Hmmnn... go home, do laundry, pack, etc. so I can leave at the crack of dawn to drive to NY and have lunch at L'Impero or stay in town and try Michel's new place??? And why doesn't my husband return my calls when I get crazy ideas like this?
TinDC Posted January 10, 2007 Posted January 10, 2007 I can't wait to hear feedback because I just decided to make reservations for the 27th. My birthday is on the 28th and I have been looking for a not-too-expensive place to go with a group of friends. I hope this fits the bill.
Barbara Posted January 10, 2007 Posted January 10, 2007 And why doesn't my husband return my calls when I get crazy ideas like this? 1) He knows that you are pregnant and doesn't quite get the hormonal problems; and 2) he also realizes that this place is going to be around long after you guys will need a babysitter.
Banco Posted January 10, 2007 Posted January 10, 2007 Anyone know if eating at the bar is possible here?
jparrott Posted January 10, 2007 Posted January 10, 2007 Is it open for lunch yet? What about weekend hours? (I'm sure this info is on their OpenTable listing, but I don't trust OpenTable listings)? Bozipy?
lackadaisi Posted January 10, 2007 Posted January 10, 2007 Anyone know if eating at the bar is possible here?Eating at the bar is both possible and wonderful - a great layout for dining alone. There is a huge mirror above the very long bar so you can watch everyone in the restaurant from your stool. Only two layout complaints: No backs on the stools or hooks under the bar. I tried the tuna carpaccio, and it was great. Delicate and perfectly balanced. I also really enjoyed the Maple Manhattan - neither too strong nor too sweet. The bar snacks too - covered peanuts - were also really good. There were two types, one with sesame seeds and one with wasabi. Don, who I ran into there, discovered that they were actually best when eaten together. I will be returning very soon. (this opening does not help my vow to eat at home all week in respect for RW)
MBK Posted January 10, 2007 Posted January 10, 2007 I will be returning very soon.Very soon indeed ...
mdt Posted January 10, 2007 Posted January 10, 2007 Very soon indeed ... Seems like the perfect place for a Thursday night whim...
Banco Posted January 10, 2007 Posted January 10, 2007 Eating at the bar is both possible and wonderful - a great layout for dining alone. There is a huge mirror above the very long bar so you can watch everyone in the restaurant from your stool. Only two layout complaints: No backs on the stools or hooks under the bar. I tried the tuna carpaccio, and it was great. Delicate and perfectly balanced. I also really enjoyed the Maple Manhattan - neither too strong nor too sweet. The bar snacks too - covered peanuts - were also really good. There were two types, one with sesame seeds and one with wasabi. Don, who I ran into there, discovered that they were actually best when eaten together. I will be returning very soon. (this opening does not help my vow to eat at home all week in respect for RW) This sounds great. I've been a single parent for a few days now, but Friday evening my ordeal is over and I know where I'm heading after work to celebrate! (Think it'll be crowded?)
mame11 Posted January 10, 2007 Posted January 10, 2007 This sounds great. I've been a single parent for a few days now, but Friday evening my ordeal is over and I know where I'm heading after work to celebrate! (Think it'll be crowded?) I just cancelled RW reservations at Farrah for Friday and took reservations at Central at 9 p.m. instead. The earliest reservations on Open Table for Central were at 9! So I bet it will be crowded :-)
mdt Posted January 10, 2007 Posted January 10, 2007 I just cancelled RW reservations at Farrah for Friday and took reservations at Central at 9 p.m. instead. The earliest reservations on Open Table for Central were at 9! So I bet it will be crowded :-) Central is not doing RW, correct?
mame11 Posted January 10, 2007 Posted January 10, 2007 Central is not doing RW, correct? No, they aren't but as my friends said when I asked if we could forgo Farrah... it is too easy to not follow the RW at places so that you end up spending $50+ a person anyway. Why not go to Central where we will have good food and a good experience. Plus, I hear they have killer fried chicken
Margaret Johnson Posted January 10, 2007 Posted January 10, 2007 Any word on what the menu is like? The website is not up yet. Also, is there a separate bar menu?
DLB Posted January 11, 2007 Posted January 11, 2007 Any word on what the menu is like? The website is not up yet. Also, is there a separate bar menu? Had dinner last night at the bar, and I love the space. The prices are very reasonable and the food was pretty good. Here is some of what we enjoyed last night: Gougeres Lobster Burger- A little different from what I remember from Citronelle, but still very good Onion and Bacon Tart (free from the kitchen due food taken longer than usual to come out)-Excellent Fried Chicken- Good, but I wish I had orderd the salmon with lentils- French Fries- very good Macaroni & Cheese- Apple Pan Betty- Fischer d' Alsace- Very good beer, went well with the bacon tart Other Items I saw on the Menu: Short Ribs Salmon with lentils Cote de Boeuf for Two $78 Roast Chicken Lemon Tart The menu is only on page long. I am not sure if there is a different bar menu, as we ordered off the main dinner menu. The waiter told us that they would be opening for lunch next week.
lackadaisi Posted January 11, 2007 Posted January 11, 2007 I have only sat at the bar, but the menu that I have seen looks like a regular menu (and seems to be the same as that described by friends who ate at a table). Many of the appetizers, however, are a little bit more like bar food than actual appetizers - better for sharing than as a personal appetizer. For example, the cheese puffs are served in a cone containing about 10 puffs (excellent - picture a much smaller version of the BLT popover that includes only the rich doughy part). There is a smoked salmon plate that seems to be the same as that served at the lounge at Citronelle - quite a lot of salmon if someone intended to eat it alone. The prosciutto plate is similar. The charcuterie includes a variety of items, including the faux gras, which is a made with chicken livers with a parsley topping (too thick to really call a sauce). The onion tart appears to be more of a flatbread than I expected. Central's fried oysters are really a new take: raw oysters with a porcupine crust (the oysters are frozen to prevent cooking during the frying process. Although I appreciate the preparation, I don't know if I will order again. The fried oysters, risotto, and tuna carpaccio are the only appetizers that I have seen that are traditional appetizers instead of snacks (and even those are easily shared). Interesting drink list as well: In addition to the Maple Manhattan that I mentioned yesterday, there is also a mai tai that is really good, a clear cosmo, a mojito that I haven't tried, and a few other drinks that sounded good (including a celery cocktail of which I have heard intriguing rumors, but have yet to try). In sum, although I don't think that there is a separate bar menu, the menu provides ample options for happy hour snacking. In general, I really think that they pegged what this location needs. And, the best part, the prices are not bad at all. There are several appetizers under ten dollars, and the entrees are mostly between 18 and 22.
TinDC Posted January 11, 2007 Posted January 11, 2007 Are the "shrimp porcupines" that Don referenced in his Lettres on the menu? They sounded intriguing.
MBK Posted January 11, 2007 Posted January 11, 2007 Are the "shrimp porcupines" that Don referenced in his Lettres on the menu? They sounded intriguing.Not on the bar menu. Didn't see whether the bar menu was different from the dining room menu, but like lackadaisi, my sense is that it's the same.
mdt Posted January 12, 2007 Posted January 12, 2007 Had an enjoyable meal at Central last night. The place was pretty busy when we arrived, but we were informed by other Rockwellians that it was even busier earlier. Getting service at the little tables in the bar was not successful so we got a table and reviewed the menu. Started with the Onion Tart ($8) which was a thin, cracker-like disk covered with sweet caramelized onions. One entree was the Hanger Steak ($24) served with a small salad, fries, and an incredible peppercorn sauce. The steak was cooked to a perfect MR and had the rich meaty flavor that I enjoy in the hanger steak. The other entree was the the Grilled Salmon ($18) served atop lentils and the few bites that I tried were very good. The finish was perfect as we shared the Apple Pan Betty ($8) that came with a scoop of vanilla ice cream. Total bill for dinner with 2 glasses of wine, 2 coffees, and one veggie side was $96 before tip. There is no doubt that we will be back. And to correct an earlier post, the Cote de Boeuf for Two is $60, not $78. One thing that I found surprising was that 1 doz. freshly shucked oysters and 6 giant shrimp go for $56! You can add a whole lobster for an additional $30.
DonRocks Posted January 12, 2007 Posted January 12, 2007 And to correct an earlier post, the Cote de Boeuf for Two is $60, not $78. It was $78 on Tuesday!
mdt Posted January 12, 2007 Posted January 12, 2007 It was $78 on Tuesday! Maybe that was the special 'Rocks' price. That was a quick change!
MBK Posted January 12, 2007 Posted January 12, 2007 It was $78 on Tuesday!And Wednesday, at the bar, but not Thursday, in the dining room.The early crowds yesterday were law firm happy hours excited about the new option in the area. I agree with lackadaisi, by the way, that this is going to fill a real need for the neighborhood. My coworkers are already planning their return...
Banco Posted January 13, 2007 Posted January 13, 2007 Oh boy, this was good. The space is lavish and luxurious but also with the clean Gallic austerity you often find in higher-end restaurants in France. Some parts of the restaurant offer great views of the open kitchen. We ate at the bar. Pacific oysters on the half were briny and meaty, presented with a care to appearance and temperature that highlighted the incompetence of so many other Washington restaurants in this regard. The hangar steak was a juicy, beefy piece of meat kissed with char and served with a little boat of concentrated and carefully made brown sauce. The frites that accompanied it tasted like they were double fried in duck fat and were perfectly seasoned. A little side salad was crisp and beautifully cloaked in a true vinaigrette. My friend had the lobster burger, and the one taste I had was very nice, but by that time I was completely enraptured by my hangar steak. My two Manhattans were carefully made, with unusually good vermouth and bitters; the bartenders here take pride in their work. I would like to see a broader selection of wines by the glass in a place that has the word "bistro" in its name. We showed up shortly before opening, and happened to meet fellow Rocker MDT soon after. The place filled up very fast. Central is a marvelous new asset to the Washington dining scene. ETA: We and everyone else at the by now full bar were also served free cheese puffs. They were the apotheosis of cheese and choux pastry--a simple thing, but like so many simple things, difficult to pull off with such perfection as here.
CrescentFresh Posted January 13, 2007 Posted January 13, 2007 Didn't eat anything, aside from some bar nuts, some light and airy gratis cheese puffs and a slice of some free onion tart/slice that was absolutely packed with flavor. Let's hope that Domino's doesn't get their hands on the secret recipe for that onion pizza-like thing. Outta this world. But after sipping a bit of mdt's too sweet (although later corrected) maple manhattan, I chose to have some glasses of Blusser Pilsner . I'd never heard of this beer before, although it comes from the same brewery as some other popular brews you can find around here. Bartender said that Central is the only place you can find this in the country. $4.50 for an 8 oz glass and it was really good. Light and refreshing, just like a pilsner should be, but with a wonderful slight honey finish. I really dig the big mirror above/behind the bar for discrete people-watching. I will be dining here sometime soon. Michel Richard was in da house 2nite, too.
mame11 Posted January 13, 2007 Posted January 13, 2007 Yes, Michel R. was in the house tonight. So was the rest of the world it seemed! The space is in fact marvelous. There were times during dinner that I had to remind myself that I was in Washington and not New York or L.A. The architecture is very different than other D.C. area restaurants in that it is contemporary and far far from conservative. The mirrors above the bar were great as we were seated on the other side of the restaurants and used the mirrors to catch an entirely different view. The menu appears to be the same for the entire space. In some ways there is no difference between the area in the bar and the dining room, other than the types of seating. In fact the aim of the restaurant is to be egalitarian, you will be able to make reservations but some tables will be held open for walk ins. Likewise, you can eat the same food in the bar as you can in the dining room. The special drinks all looked really good. I had a taste of the mojito which was amazing. It was more savory than sweet which was impressive. The wine list was large but I didn't think there were enough wines offered by the glass. As no wine was available to suit my palate, I opted for beer. Well, my server opted to bring me a beer even though I had not yet decided. I was grateful though as he brought me the Bells Amber Ale which my friend and I both really liked. I also liked the Blusser pilsner. Not only did I find the pilsner refreshing with my main course, I appreciated 8 ounces as that is plenty for me. We shared three appetizers. The fried oysters were my favorite. The breading was not at all traditional, sort of reminded me of fritters. We also had the cheese puffs and the ahi tuna carpaccio. Oh, I forgot the bread. Yummy. Served warm with cold yet spreadable butter. I had the fried chicken. The breading for the chicken appears to include Japanese bread crumbs. It is very thick. Very non-traditional, or rather it is not traditional Southern fried chicken. Next time, I am getting the salmon on lentils if it is on the menu. My friend who had the mussels declared them the best she has had in D.C. The 72 hour short rib was not what I expected as there was no rib, only sliced meat. Sides are available. We had the green beans and creamed spinach. Fries came with my chicken. They were really good. Initially we ordered the Apple pan Betty and the banana split. The banana split was clever and delicious. It is served in a divided tray, the banana with whipped creme, some yummy chocolate bits and strawberry reduction on one side and scoops of chocolate and vanilla ice cream and a scoop of strawberry sorbet on the other. I did not care for the Apple pan Betty as I am not a fan of pistachios. So, I ordered the chocolate bar :-) My friends didn't mind as they liked them all. The desserts are big enough to share, one is plenty for two people. Though there were loads of service hicups and the kitchen was not prepared for the rush of diners, everybody handled the situation really well. I look forward to returning for another meal soon. I think the prices are reasonable considering the location. Appetizers range from $6 (the cheese puffs--loads of them) to $18 for the charcuterie plate (saw on someone else's table, looked great and very ample). Salads are $10 and soups $8. Main courses range from $16 for the hamburger to $28 for the NY Strip. Oh there is a corned beef sandwich for $14! Sides are $6 each and enough for 2-3 people. Desserts are $8 each. edited to correct spelling that was originally done in a food coma. of which I am in another one tongiht.
lackadaisi Posted January 13, 2007 Posted January 13, 2007 Watch out, it's not so discreet. It is easy to catch the eye of an acquaintance and have an awkward moment - from entirely different parts of the restaurant.
Joe H Posted January 14, 2007 Posted January 14, 2007 I did not have the experience tonight that Michel would have hoped that I or anyone else would have had. At best, this is a work in progress as far as I am concerned. It is also why a formal review from the Washington Post or Washington is left for several months for a restaurant to work out its kinks and concerns. This evening I sat at the bar for dinner with four people behind the bar tending to customers. From 6:15 until 8:15 when I left the dining room was not more than half filled. Not a single person working the bar had any familiarity with the menu. And I have no idea if there were specials. I am only talking about the regular menu which is quite limited as is the wine list as well as the offerings of wine by the glass. The $56 12 oyster 6 shrimp special left all four of them speechless: no one knew anything about the oysters or even if the shrimp were fresh. Fifty six dollars is a LOT of money to spend for twelve oysters and six shrimp. A LOT! With urging from myself and a stranger seated next to me the manager came out and explained the three different kinds of oysters being offered. Michel needs to name these on the menu as well as educate his servers that the shrimp are fresh or frozen, especially if he is charging a premium price. Tuna carpaccio at $16 was paper thin sliced ahi tuna with a bit of olive oil and lemon drizzled on it. Something green also for a bit of seasoning. Four bites, five bites- just nothing exceptional. For me not worth $16. (Kinkead's sets the standard for tuna carpaccio in the D. C. area for a reference point.) Bread Line bread was exceptional as was the Vermont/Irish butter served with it although I was first told by the bar staff that the bread was baked in house. And then several other glitches: $28 NY strip steak au poivre that was overcooked and excessively fatty although I really liked the topping and thought if this had been fresh and correctly charred it would have been wonderful. A side of cherry tomatoes was good if "warmed" too long in the oven. The accompanying shoestring onions were outstanding although no one behind the bar had any idea of whehter these were onions or fennel or ?. Actually there were two versions of shoestring onions, each outstanding. Dessert was two scoops of ice cream: caramel and coconut. I was not impressed with the caramel ice cream; and the coconut was really a coconut ice, not an ice cream although those behind the bar insisted it was ice cream. Michel came in half though my meal. At some point he walked over to the kitchen and seemed to take over; of course this was after my entree was served and I had already begun to form an opinion as had several others at the bar. The brightly lit, contemporarily designed Central needs work and time. It needs Michel in the front of the kitchen overseeing what comes out. It needs to have servers fully educated for what is being presented on the plate as well as the history/reputation/standards of Michel Richard. This is NOT just another version of Les Halles although tonight it seemed exactly like this. Steak needs to be correctly cooked, vegetables freshly served, desserts served with at least a bit of the flair of what Michel is known for. And the wine list: short! Only three reds by the glass although the malbec was well worth the $11 for the (what seemed like) three ounce pour. And the glasses? Central has the Schott bordeaux but they are only available when specifically asked for. Otherwise you are going to be served a very small glass that does not allow swirling, certainly doesn't allowing sniffing of what is in it. And the servers/bar staff need to know what they are serving; they must be educated!!!!!! About both food AND wine! They must learn to have pride in what this man has spent decades building. (I belive that Citronelle is one of the absolute best restaurants in the United States; his reputation is involved in Central just as it is involved in Citronelle.) Tonight, with a full bar and a half to two thirds full dining room (when I left), I left feeling that I my $110 could have been spent more wisely. For just myself (three glasses of wine). But there is potential here. A great deal of potential. I believe it just needs Michel in here educating and steering his staff to his standards and his expectations. With this Central will be the credit to Pennsylvania Avenue that we have all hoped for and expected. But it needs him, perhaps full time in the beginning to accomplish this. Until then I fear that it is only a worthy competitor to Les Halles. Again, for me, a work in progress and reason why professional reviewers wait several months and have several visits before writing in the public press. By then this has the potential to easily have three stars. But not for this evening.
Mark Dedrick Posted January 14, 2007 Posted January 14, 2007 My wife and I joined two friends at Central last night. There are definitely some service kinks to be ironed out, but our food was top notch. We didn't have a reservation and were initially told that it would be around a 45 minute wait, and that we could not eat in the bar. Not a problem, we grabbed some wine, and sat in the bar, and stared at several four-tops open in front of us for the next hour. The space is beautiful, by the way. After about an hour or so we were seated at one of the open tables we'd been staring at. I oredered the hanger steak, which was fantastic, my wife ordered the lobster burger, which was ok, and our friends had the short ribs and the fried chicken. Both of their dishes were very good. In addition we oredered a number of sides, the polenta, the mac and cheese, the cherry tomato gratin and the creamed spinach. The sides were all delicious, if very rich. My steak was extremely well prepared, and all of us enjoyed our food very much. Really our only complaint was on service. There was serious lag time before our order was taken, then before our food was delivered, and again at the end before our check was delivered. I see tremendous potential, and am anxious to return, but there's some definite work still to be done.
Keithstg Posted January 15, 2007 Posted January 15, 2007 Went to Central on Saturday night, and had an excellent experience. First of all, on Saturday night the restaurant had been open for ONE WEEK. That's it. My wife and I, and another couple had dinner, and then drinks at the bar. I'm not going to make comparisons, or load up the hyperbole cannon and fire it everywhere, and I'm nowhere near presumptuous enough to suggest what Chef Richard needs to do, or what kind of experience he is looking to provide. We all had a fabulous time, and excellent food. When we arrived at 6:30, the bar was relatively crowded, the dining room was not, which is to be expected - 6:30 is pretty early on a Saturday for dinner. The space is fantastic - very bright and contemporary. The bartender was very gregarious, and quickly brought us our drinks. We enjoyed them at the bar, and then moved to our table when our friends arrived. The place was packed when we got up a bit after 9pm - I'm guessing that since they have only been open a week, they are trying to pace the nights a bit gently to start. Starters for our group included the Tuna Carpaccio (x2) Mussels Chowder, and the gougeres. The mussels chowder was fantastic - very rich, with a ton of mussels. Were the weather warmer, it would be a perfect winter dish. Everyone at the table enjoyed it. The Tuna Carpaccio was recommended by our server, and was very nice, although I was only able to have a bite, as my wife finished her portion before allowing me to try it. The gougeres were very good, although in retrospect I would have liked to have ordered the onion soup, and snacked on the gougeres at the bar. Mains were the Lamb Shank, Short Ribs, and Fried Chicken (x2). The Lamb Shank was prepared perfectly - extremely tender and tasty, and the polenta was done perfectly. The Short Ribs looked excellent, although I did not get a chance to taste them. Having been a huge fan of the fried chicken at the Lounge at Citronelle, I was interested to see how the dish would hold up to a full breast of chicken, rather than the pieces offered in the lounge. In short, the best fried chicken in the area is at Central. Perfectly done, very crispy, with a huge helping of mashed potatoes, this dish was the star of the night. Extremely well done. Side orders were Mac and Cheese, Cherry Tomatoes, and Fries. The mac and cheese was excellent, penne pasta in a very rich cheese sauce. I did not have the cherry tomatoes, although they all disappeared. The fries were very crispy, but could have used some more salt, in all honesty. The fries were the only portion of the meal in which the seasoning needed any adjustment whatsoever. The wine was a very tasty and reasonably priced Gevrey Chambertin. Our server told us that a reserve winelist will be forthcoming (Mark?), which we can't wait to see. Desserts were the Creme Brulee, Lemon Tart, and the Chocolate Mousse with chocolate "bb's". The rich, decadent chocolate mousse was the winner here, although I really, really enjoyed the Lemon Tart. All in all, we thought the meal was fantastic, and a great value for the price paid. Service was on point, and well organized throughout the meal. The server had an excellent grasp of the menu, and made some good suggestions. We had a fantastic time, and the restaurant had a nice buzz about it when we got up from the table around 9. It was full, and we were lucky to grab seats at the bar for a nightcap. Central seems like it is going to be continually packed, and we can't wait to return.
mame11 Posted January 15, 2007 Posted January 15, 2007 "I should note that the restaurant isn't accepting reservations on Open Table yet," that is odd since I made my reservations on Open Table for Friday night. While the fried chicken breast was good, I didn't care for the dark meat version. Also, it is not traditional fried chicken so it is impossible to compare to people who cook traditional Southern fried chicken in my opinion. One question, I don't recall chocolate mousse on the menu from Friday. Is Central changing menu items regularly? I like those bb things, they were on the banana split.
Keithstg Posted January 15, 2007 Posted January 15, 2007 "I should note that the restaurant isn't accepting reservations on Open Table yet," that is odd since I made my reservations on Open Table for Friday night. While the fried chicken breast was good, I didn't care for the dark meat version. Also, it is not traditional fried chicken so it is impossible to compare to people who cook traditional Southern fried chicken in my opinion. One question, I don't recall chocolate mousse on the menu from Friday. Is Central changing menu items regularly? I like those bb things, they were on the banana split. They weren't earlier in the week. If they are now, sorry! I guess that the choc. mousse was new - it came with the aforementioned bb's, as well as a rasberry sauce.
KeithA Posted January 16, 2007 Posted January 16, 2007 While the fried chicken breast was good, I didn't care for the dark meat version. Also, it is not traditional fried chicken so it is impossible to compare to people who cook traditional Southern fried chicken in my opinion.How is the fried chicken different? Please describe. Thanks.
mame11 Posted January 16, 2007 Posted January 16, 2007 How is the fried chicken different? Please describe. Thanks. It has a very thick crust which seems to use Panko (Japanese breadcrumbs) in lieu of, or in addition to, flour. The coating is delicious but I wouldn't describe it as crunchy.
ol_ironstomach Posted January 16, 2007 Posted January 16, 2007 Kliman's chog of December 19th might answer your chicken question. Scroll down a little past halfway.
mame11 Posted January 16, 2007 Posted January 16, 2007 Kliman's chog of December 19th might answer your chicken question. Scroll down a little past halfway.Wow! Good Catch Ol'. Now this begs the question does chicken coated in chicken violate the natural order?
zoramargolis Posted January 16, 2007 Posted January 16, 2007 Kliman's chog of December 19th might answer your chicken question. Scroll down a little past halfway. I had the boneless fried chicken at the Citronelle bar a few months ago--was told that it was being tried out there for later inclusion in the Central menu. I vaguely recall being told that afterward that it was coated with potato--not clear whether that was dehydrated potato or pulverized potato chips. In any case, someone had screwed up and the chicken was way overcooked and dry, and I got something else in its place. They were pretty upset--not at me, of course. That sort of thing is not a common occurence there. My guess is that the guy who cooked it got royally chewed out.
jm chen Posted January 17, 2007 Posted January 17, 2007 The floodgates were already open; now they'll have to open a little wider. Tom weighs in. I believe the shortribs are now served with polenta, at $25; information really, really subject to change.
lackadaisi Posted January 17, 2007 Posted January 17, 2007 I believe the shortribs are now served with polenta, at $25; information really, really subject to change.Last night (at around 9:30 - maybe different at other times), the shortribs were served with mashed potatoes and salad for $25.
jm chen Posted January 17, 2007 Posted January 17, 2007 Last night (at around 9:30 - maybe different at other times), the shortribs were served with mashed potatoes and salad for $25. Heh. I thought it might change daily but apparently now it's hourly. It was polenta at 6:30. Understand that I'm not casting aspersions on the place, I just think it's funny. Probably will be a while before things settle down.
jparrott Posted January 18, 2007 Posted January 18, 2007 All the great, the good, and the recently-eased-into-temporary-exile of the DC restaurant community was there tonight. Seems like the new late-night industry hangout, though the kitchen closing at 10:30 does cramp its style a bit. By the way the "Cuvee Michel Richard" Bourgogne Blanc that's served by the glass (vintage 2004, from Domaine Borgeot, likely declassified Chassagne-Montrachet at least in part), is dyn-O-mite. Probably the best $8 glass of wine in the city.
JPW Posted January 19, 2007 Posted January 19, 2007 Definitely agree with Jake on the white Burgandy. The Michel Richard Cuvee Cotes de Rhone on the other hand needs a fair amount of air before it loosens up, but has just the right balance of spice and fruit after some time. The gougeres are a spectacular bar snack. The lamb shank was very good, but could use perhaps a touch more seasoning. The accompanying sauce was rich without being cloying. The polenta it came with was absolutely decadent. I could eat a plate of just this. It's as excited about a starch as I think I've ever been. Driving home (OK driving to Corduroy and then Ray's) I couldn't stop thinking about how it would make the absolute greatest shrimp and grits ever. PS - It's all Monique's fault that I stayed out too late last night. You hear me? It's all Monique's fault!
jparrott Posted January 19, 2007 Posted January 19, 2007 Lobster burger. $22. Including fries (though not cooked in clarified butter) or a useful salad.
TinDC Posted January 19, 2007 Posted January 19, 2007 Is it the same lobster burger served in the lounge at Citronelle, or a different recipe?
jparrott Posted January 19, 2007 Posted January 19, 2007 It seemed very similar--same crunchy wafer inside, etc. Close enough for me .
Mark Slater Posted January 19, 2007 Posted January 19, 2007 Insider tip: Don't miss the corned beef sandwich.
Robert3 Posted January 19, 2007 Posted January 19, 2007 All the great, the good, and the recently-eased-into-temporary-exile of the DC restaurant community was there tonight. Seems like the new late-night industry hangout, though the kitchen closing at 10:30 does cramp its style a bit.By the way the "Cuvee Michel Richard" Bourgogne Blanc that's served by the glass (vintage 2004, from Domaine Borgeot, likely declassified Chassagne-Montrachet at least in part), is dyn-O-mite. Probably the best $8 glass of wine in the city. Does anyone know their corkage policy?
Lydia R Posted January 19, 2007 Posted January 19, 2007 Congratulations Duck on your first post, welcome to DR-world. Does anyone know their corkage policy?Mikey, our server at lunch today, said the corkage fee was $20 per bottle. He added that a customer recently brought in a case to be kept on premises. My table of fellow Chowhounds all nodded and thought of the same person simultaneously. Here's Steve's report from today's lunch. ETA: Link to lunch report
Jacques Gastreaux Posted January 20, 2007 Author Posted January 20, 2007 It seemed very similar--same crunchy wafer inside, etc. Close enough for me .I seem to recall a crunchy wafer on the Citronelle version. Fried parmesan cheese, if I recall.
jparrott Posted January 20, 2007 Posted January 20, 2007 I seem to recall a crunchy wafer on the Citronelle version. Fried parmesan cheese, if I recall.I don't remember the crunchy wafer in the Citronelle version being purely parmesan, though it might have had some parmesan in.
mdt Posted January 20, 2007 Posted January 20, 2007 I don't remember the crunchy wafer in the Citronelle version being purely parmesan, though it might have had some parmesan in. They are thin potato crisps according to HitK.
Mark Slater Posted January 20, 2007 Posted January 20, 2007 They are thin potato crisps according to HitK. Potato tuilles.
jparrott Posted January 21, 2007 Posted January 21, 2007 Bad news: Lobster burger is now $28 Good news: Existeth now a Shrimp Burger, $18. It's yummy.
DCJono Posted January 22, 2007 Posted January 22, 2007 Has anyone been able to snag reservations for lunch in the coming weeks? I checked Open Table and called the restaurant and was told there is no availability for the rest of the week, but yes, they do take reservations for lunch. The first available lunch opening according to Open Table is in mid-February. That would be fine, except that for dinner, there is reservation availability every day this week. (not peak times, tho) Also noted that there are reservations open for today's lunch at 11:45, 1 and 1:30pm. So I suppose I'm wondering if they are really not taking reservations for lunch yet? Anyone have any experience? Or is lunch just more popular than dinner? I'm thinking I will try again tomorrow morning (I'm trying to get a table for tomorrow) to see what happens.
mdt Posted January 22, 2007 Posted January 22, 2007 Ended up going to dinner here again on Friday night after getting into town too late for the OHH. We were able to walk in and snag a table in front of the kitchen at 7p and had a great and leisurely meal. The service this time was excellent and better than our first visit. Enjoyed the prosciutto and onion tart to start and both were very good. I believe that they are using a hand-crank machine, but I did not ask. Entrees were the lamb shank and fried chicken, both excellent. The fried chicken was a leg and a breast were juicy and covered with a super crunchy crust. It is tremendous so who the hell cares if this is not traditional southern fried chicken. The side of green beans that we ordered were good and better than the roasted veggies that I had last time. We shared the banana split for dessert and, as mentioned before, is a neat take on the traditional dessert. While enjoyable I would like more fudge and caramel sauce, but that is just me being selfish. I see this place being very regular in my dining out rotation along with the maple manhattan (perfectly made).
Hannah Posted January 22, 2007 Posted January 22, 2007 After a couple of visits, I'm in love with the onion soup. And, while there are a lot of other wonderful sounding things on the menu, don't overlook the hamburger - it's really good.
laniloa Posted January 23, 2007 Posted January 23, 2007 I got a call today saying they were going to have to cancel my lunch reservation for next week. They said they still have some construction to do and won't be serving lunch for a little bit.
Bella Posted January 24, 2007 Posted January 24, 2007 My wife and I joined two friends at Central last night. There are definitely some service kinks to be ironed out, but our food was top notch. We didn't have a reservation and were initially told that it would be around a 45 minute wait, and that we could not eat in the bar. Not a problem, we grabbed some wine, and sat in the bar, and stared at several four-tops open in front of us for the next hour. The space is beautiful, by the way. After about an hour or so we were seated at one of the open tables we'd been staring at. I feel that I really have to make a comment about this. I see this type of frustration a lot with diners seeing open tables but they are not sat. I also hear frustration that "clearly the server was busy and our table got the brunt of it" etc etc type comments. Apparently no one sees a correlation between the two problems. You can be temporarily appeased by having the illusion that just because you are sat right away you will get stellar service and right away. There are two serious reasons that people dont consider when complaining about their wait time. One, the kitchen needs to catch up and two, the servers need to catch up. So complain about your sevice, fine, complain about your wait time, fine, but when you do, think that if you were sat on time you'd probably be complaining about your service. And if you were to get good service but had to wait, make that consideration too.
youngfood Posted January 24, 2007 Posted January 24, 2007 We didn't have a reservation and were initially told that it would be around a 45 minute wait, and that we could not eat in the bar. Wait, you can't eat at the bar here? Really? Is that an ongoing or a new policy?
JPW Posted January 24, 2007 Posted January 24, 2007 and that we could not eat in the bar. Wait, you can't eat at the bar here? Really? Is that an ongoing or a new policy?Actually, the point was not made in Bella's above post, but that of DCDuck on Jan 13 as correctly attributed above. She just missed the "close quote" tag.I don't what the circumstances were for DCDuck's visit (maybe that close to opening they wanted to limit bar eating?), but you can definitely eat at the bar.
Bella Posted January 24, 2007 Posted January 24, 2007 Actually, the point was not made in Bella's above post, but that of DCDuck on Jan 13 as correctly attributed above. She just missed the "close quote" tag.I don't what the circumstances were for DCDuck's visit (maybe that close to opening they wanted to limit bar eating?), but you can definitely eat at the bar. Sorry, I dont post much and I am not so good with the quoting
mame11 Posted January 25, 2007 Posted January 25, 2007 Words are difficult to find to describe the meal I had tonight at Central. Okay, I had the hamburger. It was no ordinary hamburger. The meat was cooked to a PERFECT medium. It was the most flavorful meat I have had in the year that I have been eating meat again. The bun was brioche (I think). The burger was dressed with tomatoes that seem to have been pickled in some way. Oh, and these really yummy potato tuiles which add a unique flavor and texture to the burger. The next time I go, I'm getting the burger and actually looking at how it is dressed since all I know is that it was delicious. Worth every cent of the $16 price tag. (and very much in the spirit of the DR.com crew of getting fit for summer, I had the salad instead of fries and it was great... green beans added a crunch that was unexpected). The cheesy puffs (as my friend called them) were so much better tonight. Really perfect. And I am now pleased to know that a mojito can be savory. p.s. my friend had the lobster burger which she reported to be out of this world (it would be lost on me since I don't like lobster). I took a bite of the asparagus she ordered as her side and wow it was a festival of flavors in my mouth. p.p.s. this is a great place if you are going to Ford's, literally a 5 minute walk...
jparrott Posted January 26, 2007 Posted January 26, 2007 Oooh...that "Chicken from the rotisserie" is goooooood. Would it kill them to list on the menu what each entree comes (or doesn't come) with? The chicken comes with potatoes (mash or roasted, depending on kitchen whim) and a salad, whilst the mussels come sans accoutrement.
TinDC Posted January 26, 2007 Posted January 26, 2007 The lobster burger comes with fries, right? Tomorrow night will finally be my first trip to Central and I am so excited! My birthday is on Sunday, so I chose Central as the spot to dine with a group of friends. I am pretty sure I am going to order the lobster burger because I am a lobster fanatic. I'll be sure to report back on our experience.
jparrott Posted January 26, 2007 Posted January 26, 2007 The lobster burger comes with fries, right?Fries or a (yummy) salad.
TinDC Posted January 28, 2007 Posted January 28, 2007 Okay, here is my review: I love Central! I cannot wait to return. I must start out by noting a negative: we had an 8:15 reservation and we were not sat until 9:15. I imagine that most folks would not have been pleased to wait an hour after their reservation, but we enjoyed our drinks at the bar. It was not that big of a deal last night. I started with a glass of the Michel Richard white and agree with others that it is a great by-the-glass option, but you all didn't tell me about the mojitos! Oh my God, they are good! My husband ordered one and I was immediately envious. Refreshing, not too sweet, and just small bits of fresh mint floating in the drink. Mojito purists might balk that there is not tons of mint, but I enjoyed this version immensely. When we finally did sit down, we requested two orders of cheese puffs (there were six of us) and I am glad we did. They were delicious, so light and airy, about the size of a quarter. I ate many. None of us ordered individual appetizers but we all wanted to try the cheeseburger, so we decided to order one for the table and cut it into sixths. What a burger! I would absolutely consider ordering one as my meal next time. The meat is so flavorful and they cooked it perfectly. I had decided on the lobster burger before I even arrived and it was terrific. I feel that I may not have enjoyed it as much as I should have because I had lobster at the Palm the previous night, so I may have been a little bit spoiled . The potato tuille on my burger tasted the slightest bit stale. I loved the fries! Everyone has their favorite style of french fries and this is mine. No skinny fries for me! I like the thicker cut and potato-y flavor. I got a few bites of my husband's fried chicken and it was excellent. The panko coating, while not traditional, was perfectly crispy. He raved about the mashed potatoes, and did not use the mustard sauce that accompanied the chicken, so I used it to dip my fries in. Delicious. For dessert, the table ordered a banana split and the apple pandowdy. The banana split was a fine version and fun to share. I was not wowed by the pandowdy, but it was devoured by others. Service was excellent throughout the meal. It did not suffer despite the restaurant being packed the entire time. Like I said, I cannot wait to return. I just hope I can get a reservation again in the near future.
DLB Posted January 28, 2007 Posted January 28, 2007 Okay, here is my review: I love Central! I cannot wait to return.I must start out by noting a negative: we had an 8:15 reservation and we were not sat until 9:15. I imagine that most folks would not have been pleased to wait an hour after their reservation, but we enjoyed our drinks at the bar. It was not that big of a deal last night. Did they offer a reason for this, and maybe a free drink or two?
TinDC Posted January 28, 2007 Posted January 28, 2007 No, they didn't. We did ask a couple of times when our table would be ready and they kept telling us "soon". We were out with friends celebrating my birthday, so I really did not mind last night. Had I been there with my parents, though, or folks other than dear friends, I probably would not have been pleased.
MeMc Posted January 29, 2007 Posted January 29, 2007 Does anyone know if the charcuterie is the same all the time or if it will change? And is Central's carrying Bud supposed to be cheeky or serious? I'm going tomorrow to the bar if anyone else is going.
Mark Slater Posted January 29, 2007 Posted January 29, 2007 Does anyone know if the charcuterie is the same all the time or if it will change? And is Central's carrying Bud supposed to be cheeky or serious? I'm going tomorrow to the bar if anyone else is going. The room near the kitchen where the hams and sausages are hanging is the curing room. Bud was an attempt to be non-confrontational
Robert3 Posted January 30, 2007 Posted January 30, 2007 The room near the kitchen where the hams and sausages are hanging is the curing room. The chef will be making charcuterie for the restaurant in the future. It takes a while for them to cure. Bud was an attempt to be non-confrontational Any chance they will be serving cassoulet this winter?
lackadaisi Posted January 30, 2007 Posted January 30, 2007 I am usually so unhappy with salmon that I rarely order it. I think I am going to start ordering a lot more salmon now. Wow! So moist and flavorful. And, the shrimp burger, so good. Two (I think, it wasn't mine) very large shrimp curled up to be burger-like and placed on a bun to make a delicious, if messy, treat. It worked so well together that Jlock and I realized while talking about it on our way home that we were discussing it as if it was as classic as a hamburger.
Rachael H Posted January 30, 2007 Posted January 30, 2007 I ate at central last night, I thought it was really good. It was amazing how busy it was on a Monday night. I will be back soon, and I will order the faux gras. I aso recommend the macaroni and cheese, and shrimp burger.
New Foodie Posted January 31, 2007 Posted January 31, 2007 Now have reservations for Monday, February 12. Apologies if this was mentioned above, but is there a seperate menu for the main restaurant vs. the bar? I'm just trying to get an idea for the prices in the main restaurant area. Did I read that they range from $16-$28 or so?
Joe H Posted February 4, 2007 Posted February 4, 2007 I did not have the experience tonight that Michel would have hoped that I or anyone else would have had. At best, this is a work in progress as far as I am concerned. It is also why a formal review from the Washington Post or Washington is left for several months for a restaurant to work out its kinks and concerns. This evening I sat at the bar for dinner with four people behind the bar tending to customers. From 6:15 until 8:15 when I left the dining room was not more than half filled. Not a single person working the bar had any familiarity with the menu. And I have no idea if there were specials. I am only talking about the regular menu which is quite limited as is the wine list as well as the offerings of wine by the glass. The $56 12 oyster 6 shrimp special left all four of them speechless: no one knew anything about the oysters or even if the shrimp were fresh. Fifty six dollars is a LOT of money to spend for twelve oysters and six shrimp. A LOT! With urging from myself and a stranger seated next to me the manager came out and explained the three different kinds of oysters being offered. Michel needs to name these on the menu as well as educate his servers that the shrimp are fresh or frozen, especially if he is charging a premium price. Tuna carpaccio at $16 was paper thin sliced ahi tuna with a bit of olive oil and lemon drizzled on it. Something green also for a bit of seasoning. Four bites, five bites- just nothing exceptional. For me not worth $16. (Kinkead's sets the standard for tuna carpaccio in the D. C. area for a reference point.) Bread Line bread was exceptional as was the Vermont/Irish butter served with it although I was first told by the bar staff that the bread was baked in house. And then several other glitches: $28 NY strip steak au poivre that was overcooked and excessively fatty although I really liked the topping and thought if this had been fresh and correctly charred it would have been wonderful. A side of cherry tomatoes was good if "warmed" too long in the oven. The accompanying shoestring onions were outstanding although no one behind the bar had any idea of whehter these were onions or fennel or ?. Actually there were two versions of shoestring onions, each outstanding. Dessert was two scoops of ice cream: caramel and coconut. I was not impressed with the caramel ice cream; and the coconut was really a coconut ice, not an ice cream although those behind the bar insisted it was ice cream.Michel came in half though my meal. At some point he walked over to the kitchen and seemed to take over; of course this was after my entree was served and I had already begun to form an opinion as had several others at the bar. The brightly lit, contemporarily designed Central needs work and time. It needs Michel in the front of the kitchen overseeing what comes out. It needs to have servers fully educated for what is being presented on the plate as well as the history/reputation/standards of Michel Richard. This is NOT just another version of Les Halles although tonight it seemed exactly like this. Steak needs to be correctly cooked, vegetables freshly served, desserts served with at least a bit of the flair of what Michel is known for. And the wine list: short! Only three reds by the glass although the malbec was well worth the $11 for the (what seemed like) three ounce pour. And the glasses? Central has the Schott bordeaux but they are only available when specifically asked for. Otherwise you are going to be served a very small glass that does not allow swirling, certainly doesn't allowing sniffing of what is in it. And the servers/bar staff need to know what they are serving; they must be educated!!!!!! About both food AND wine! They must learn to have pride in what this man has spent decades building. (I belive that Citronelle is one of the absolute best restaurants in the United States; his reputation is involved in Central just as it is involved in Citronelle.) Tonight, with a full bar and a half to two thirds full dining room (when I left), I left feeling that I my $110 could have been spent more wisely. For just myself (three glasses of wine). But there is potential here. A great deal of potential. I believe it just needs Michel in here educating and steering his staff to his standards and his expectations. With this Central will be the credit to Pennsylvania Avenue that we have all hoped for and expected. But it needs him, perhaps full time in the beginning to accomplish this. Until then I fear that it is only a worthy competitor to Les Halles. Again, for me, a work in progress and reason why professional reviewers wait several months and have several visits before writing in the public press. By then this has the potential to easily have three stars. But not for this evening. A return visit this evening with friends had little in common with my solo visit of several weeks ago. Before even considering the food I want to note our waiter: he was superb and extremely knowledgeable with a very real pride and enthusiasm for Central that was missing on my first visit. Tonight we found Central's "ambassador" and the restaurant excelled! Exemplery onion soup, an outstanding faux gras terrine highlighted the appetizers although there was some disappointment with the mushroom pearl pasta risotto. Goat cheese caesar salad showed a great deal of potential and would have been outstanding with a bit less dressing. Main courses were excellent across the board: "Grilled South African tiger prawns (5-10 count) and delicious "72 hour short rib with Central steak sauce" were the stars (the 72 hour short rib may have qualified as a "comfort food" great dish!) with a very good grilled Hangar steak and a very good lobster burger. I am not a fan of the deconstructed banana split especially since I didn't like either the chocolate or the vanilla ice cream nor the raspberry sherbet. The creme brulee and the souffle were excellent, especially the creme brulee which was one of the most flavorful of any that I have had. Overall this was a wonderful evening in a restaurant that now shines and is a very real credit to both Michel and to the city of Washington. It can also be an outstanding value if one goes lightly on wine: the 72 hour short rib is only $20, the Tiger Prawns the same while most of the entrees fall in the $17-22 range. The $56 seafood first course of a dozen oysters and 6 shrimp are gone from the menu. My applause to Central! A very real destination on Pennsylvania avenue.
plunk Posted February 8, 2007 Posted February 8, 2007 Any recomendations for nearby places to go before or after Central for a couple of cocktails?
plunk Posted February 8, 2007 Posted February 8, 2007 Any recomendations for nearby places to go before or after Central for a couple of cocktails? *sorry for the double post - don't know how to delete it*
lackadaisi Posted February 8, 2007 Posted February 8, 2007 Any recomendations for nearby places to go before or after Central for a couple of cocktails?Have you considered the bar at Central?
plunk Posted February 8, 2007 Posted February 8, 2007 Have you considered the bar at Central? Yes, but I think my dining companions are looking to change things up a bit, you know?
Jacques Gastreaux Posted February 8, 2007 Author Posted February 8, 2007 Any recomendations for nearby places to go before or after Central for a couple of cocktails?Ten Phen (right next door on Pa. Ave), the bar at Oceanaire ( a few blocks away), the bar at Capital Grille (about 4-5 blocks on down Pa. Ave).ETA: While I have not been, I'll bet that 701 has a bar as does the new Italian place that used to be Signatures. Both a few blocks towards the Capital on Pa. Ave.
TinDC Posted February 9, 2007 Posted February 9, 2007 In the other direction, there is also Les Halles and the Round Robin bar at the Willard.
TinDC Posted February 13, 2007 Posted February 13, 2007 I just called to make a reservation for next Tuesday the 20th and was told that they will be closed the 19th, 20th and 21st for construction.
New Foodie Posted February 13, 2007 Posted February 13, 2007 I just got back from my first time at Central and it was as great as everyone said it is. With the exception of a couple minor serving snafus, I can't say a bad thing about the place. It is quite bright in there, but not in a bad way, and it seems like it would be louder than it is with all the hard wood, etc. I never had a problem hearing my dining companions talk. Of course we ordered the cheese puffs to share and although this may sound like a strange compliment, they tasted like airy little cheez-its. Believe me, that was a good thing! Very light and delicious. Hard to describe them except as like the savory outside of a cream puff. I probably ate more than my fair share. Only one person got an app and she had the goat cheese caesar salad. She liked it except for the fact that there was quite a bit of excess dressing. My entree was outstanding. The only other time I'd had hangar steak was at Ray's in Arlington and I couldn't tell you which was better. Both are highlights of steak experiences in my mind. Although I'm not good at distinguishing what is in sauces, whatever the steak was served with was really good (although the steak was flavorful enough to eat on its own as well). There was another cut of steak on the menu being served with the green peppercorn sauce, so I'm not sure which sauce was with mine. But it was served with a simple, small field green salad and some scrumptously salty and seasoned fries. My plate was definitely clean when they took it away. My friends got the lobster burger, the tiger prawns and the fried chicken. Although I'm not a huge lobster lover, the bite I had of that was good, as were the shrimp. But I still think the steak and the chicken were the best two dishes of the 4. I think next time I'd get the chicken (although the steak would certainly tempt me). We were too full to get dessert, but I think we all came away very satisfied and happy. Sometimes new restaurants are hit or miss, but this lived up to the expectations. The only (very minor) gripe was that our server came back to our table once to ask 2 of us to repeat our order (we had no special orderes and only one ordered a salad) and then tried to give my friend the steak knife for my meal and give her my steak when it came out of the kitchen. Just a little confusion about who ordered what. Nothing that ruined my meal by any means. Probably the most interesting part of our meal though came about 10 minutes after we sat down. We were seated near the back of the restaurant and my friend sitting opposite me looks past me and says "Do you think that's really her or just looks like her?" Well turns out Giada De Laurentiis of the Food Network (Everyday Italian) was seated at the table right next to us with a friend. I got enough of a look at her to know it was definitely Giada, but since my back was to her, I couldn't spy very well on what she had to eat. One of the friends at my table had heard from an acquaintance that Giada was doing something at the White House this week, so it makes sense that she would be at Central so near by. Too bad it wasn't Rachel Ray trying to eat for $40
Roo Posted February 14, 2007 Posted February 14, 2007 The 72 Hour Short Rib that I ate at the bar this past Monday night may have been the best main course I've had in months. The "steak sauce" was super flavorful, so good as to be hard to describe with words. The meat was very tender, with just the perfect amount of char on the outside. And the creamy mashed potatoes were even better to soak up that sauce. I'd previously had the hanger steak and shrimp burger, both good, but not out-of-this-world good like that short rib. First single dish that I would put up on a par with Tom Power's scallops. I've never been to Citronelle, but eating at Central has made me consider starting a little side fund to put away money for a future trip.
sunshine Posted February 14, 2007 Posted February 14, 2007 We recently dined at Central on a Friday nite. First, the ambience: It was packed; the bar was full and it was loud. We were seated in one of the middle tables in the line of traffic - bad. Next time, we'll request seating by the window or against the wall or better yet, in the back by the open kitchen. Nice modern, clean space. The bar is beautiful. Did I mention that it was LOUD? The food: Overall impression- a good deal for the price; clever, well-prepared. Budget Michel Richard. We started with the onion soup - sooo good on a winter's nite. A classic done extremely well. Was just oozing with tangy gruyere cheese, nice rich broth. Husband had the faux gras - a generous platter of a bowl of faux chicken liver pate served with cornichons, pickled onions and toast, with a little side salad. This was delicious. For entrees, husband had the hangar steak, perfectly cooked medium rare, served with thin crispy fries and a delicious red wine or port sauce. I had the panko crusted chicken, served over mashed potatoes with mustard sauce and green salad. This version of "fried chicken" isn't my favorite but definitely enjoyed it. The mashed potatoes were a bit gummy. (It paled in comparison to the mashed potatoes served with the scallops at Corduroy- the gold standard of mashed potaotes for me now.) For dessert, we had the deconstructed banana split. Again, a generous portion. It's served on what looks like a porcelain TV tray with 4 compartments. In one compartment, 2 whole bananas sliced in half, covered in whipped cream and sitting on 4 types of sauce: chocolate, raspberry, caramel and nut. In the other 3 compartments: a scoop of strawberry sherbet, chocolate and vanilla ice creams. It wasn't the most spectacular dessert, but it was a clever take on the classic. Service: Could be better. Our waiter was quite nice and seemed really busy (we saw him hurrying around alot) but he wasn't actually attentive enough to stop and notice when we were running out of water, when my husband waited a while for his steak knife to be able to eat his steak, or when we were ready for the check, or when we were ready to pay. The manager finally came by and rang up the check. We have a soft spot for Citronelle because we had our wedding celebration there, and they did an excellent job. Central is a nice addition. It's nice to have a more affordable Michel Richard place. Next time, I want to try the lobster burger.
TinDC Posted February 14, 2007 Posted February 14, 2007 Does anyone want my 7:30 reservation for 2 tomorrow night? I can't go PM me if you do.
Adam23 Posted February 18, 2007 Posted February 18, 2007 Had a superb meal this evening at Central with my wife. The scene: Lots of fancy cars parked out front - A Bentley, two Astons and a Maserati on this fine evening. Made my Ford feel at home. Tons of yuppies and tons of single women on the man hunt, particularly around the bar. If you stay away from the bar though, its a very comfortable restaurant. Love the open kitchen where you can watch the chefs at work. Surprisingly quite a few empty tables. The service: Great. Our waiter was extremely friendly and was on top of everything. Though the service staff did forget to bring us bread, which the waiter quickly rectified. The food: Great. Easily the best meal i've had in quite some time. There is little doubt that I will be back time and time again. For appetizers, we ordered the cheese puffs, the Ahi Tuna Tartar and the Onion Soup. I wasn't that floored by the cheese puffs. I found them kind of bland. The wife enjoyed them, but we both agreed they were not the highlight of the meal. The Ahi Tuna Tartar was awesome. The tuna was delicious, everything was seasoned properly and it was very fresh. We'de order it again. The onion soup was amazing. Truly one of the best onion soups i've ever had and i've probably ordered onion soup at 100's of restaurants. Lots of bubbly cheese, a rich flavorful broth, delicious bread floating in it - nearly a perfect onion soup. If you like onion soup, you MUST ORDER THIS. For main courses, my wife had the fried chicken, I had the 72 hour short ribs and we shared a side of brussel sprouts. Both the chicken and ribs were served with a salad and mashed potatoes. The brussel sprouts were unnecessary to order since there was so much food without them. Even so, the sprouts were very nice. They were roasted in lots of bacon and were very tender and tasty. The mashed potatoes were great. Very creamy and smooth. The salads were ok - definitely the low point - they were way over dressed. Though the vinaigrette dressing was rather tasty. As for the mains themselves - the fried chicken was superb. It wasn't your standard fried chicken like KFC or anything. It was perfectly cooked, juicy, tender, and had a very nice Panko-esque crust. The Bearnaise sauce served with it was very nice. My wife cleaned her plate of the chicken. Lots of people were ordering the chicken and were clearing their plates as well. As for the short ribs - excellent, tender, and flavorful as everyone else on here has said. Truly very good. Though, I wasn't wowed by the sauce. Reminded me of Oyster sauce which isn't my favorite. But the meat itself was so good. Tons of short ribs being served from the kitchen as well. For dessert we had the Kit Kat and the Banana Split. The deserts are rather large. The Kit Kat is awesome. Rich chocolate flavor, a nice side of ice cream, truly an outstanding desert only to be compared to those Hazelnut bars at Corduroy. The Banana Split was good. A nice bananas coated in whipped cream, gently placed on three sauces - caramel, 2 chocolate sauces and a strawberry sauce. It was then served with a delicious chocolate ice cream, a delicious strawberry sorbet, and a vanilla ice cream (which I thought was the weakest of the ice creams - it was lacking something in the flavor department). Their wine list is good. Didn't really analyze it too closely but they had some interesting selections. Corkage is $15 if you bring your own. Total bill for our food and corkage for a bottle was $128 + tip. Not bad considering the copious amounts of food we ordered. Definitely check it out if you haven't. It was definitely a memorable meal for us.
ulysses Posted February 18, 2007 Posted February 18, 2007 Just to let everyone know, we will be closed Monday 2/19 thru Wednesday 2/22. We will reopen on Thursday evening @ 5:00pm. Thank you for you patience and patronage.
Chica Grace Posted February 26, 2007 Posted February 26, 2007 To all DR members: RUN. don't walk to Central. Brian (GM) and Justin Guthrie, aka "ulysses" (Bar Manager), as well as Chef Cedric know how to keep diners well-fed, well-served, and well-soused with extremely well-prepared food, excellent recommendations on wine, and total encouragement to mozy-on up to the bar for an after dinner drink. Be wary: there are many tempting items to Central's menu. My good friend Nadya and I decided to venture last night & check out for ourselves: "Gee what is all the buzz about ?". First: we did not have a reservation. knowing a table would be difficult, we decided to show-up early , be polite, look hungry and ask to ge seated. we did! Host stand was most gracious and we got a table "right where the action is" - in front of the open kitchen. we later realized this was to our advantage as all Central cooking staff soon became our dear friends, as we proceeded to stuff ourselves with completely indulgent items. Second: a perfect cocktail. I ordered a Cosmo, and it came not as the typical "pink" one but yellow-colored with floating cranberries. It was perfectly mixed. Having a perfect cocktail only means one thing - it goes down quickly. Most dangerous. Third: What did we eat? The question is - what didn't we? kitchen sent over fabulous onion tart/pizza with lardon. It was not just "a bite" it was more like half a pizza. Our "ordered" starters were the frisee salad with lardon & the duck rillettes with pate. The frisee salad was classic - with a properly poached egg on top the smothers everywhere when you cut into it. The duck & pate combo were "byond" good. I especially liked the pate, it had a mix of froie gras and something else . We kept this dich on our table all night, as we were determined to have every morsel bite - even though its like 50% FAT! UUGH! Fourth: As we moved on to mains - those consisted of hanger steak and lobster buger. Both -yummy , delicious. However, by this time, we are stuffed to the point, How can anyone eat more? But there is always room for dessert.......... Fifth: Souffle - that has a perfect texture, & is one of the highest and firmest souffle's I've ever eaten. Had a bit of an orange taste. Comes smothered with a chocolate sauce (EVERYONE must try this - out of this world). We also had the famous "kit kat/hazlenut bars" - which grew in size! The ones served at Central are more like a hazlenut bar - extending the length of the plate. Sixth: Complete indulgence. ended with bubbles. A blueberry champagne that is out of this world. Why stop at one glass? I had two. So did Nadya. Seventh: By this time, we 've been sitting at our table for hours. Eating , drinking, and getting to know the team at Central. And chef Cedric still offers to make us " a little something before you leave" My God Chef! The meal is amazing, but I can barely move. But, can I take a raincheck? Again - DR members - RUN don't walk to Central. Michel Richard's team has again elevated the meaning of service & food in Washington DC. Nadya? care to comment from your side?
mdt Posted February 26, 2007 Posted February 26, 2007 The duck & pate combo were "byond" good. I especially liked the pate, it had a mix of froie gras and something else . We kept this dich on our table all night, as we were determined to have every morsel bite - even though its like 50% FAT! UUGH! Isn't the pate faux gras that is made with chicken livers and such to mimic foie gras? Glad to hear that it was good as I will have to make some using the recipe from Happy in the Kitchen.
Nadya Posted February 26, 2007 Posted February 26, 2007 Miss Chica summed it up perfectly...man, that list goes on and on and on. The evening was a show of complete, unrestrained hedonism (well, is there another kind? there is something very wrong about being hedonistic in moderation). Blueberry champagne is a must-drink, note to self, close to four glasses of bubbly (in addition to many, many others) and zero hangover on Sunday, is this not the best recommendation? Love the decor, modern and spacious and luminous, even if the stylized, larger-than-life rendition of Michel Richard on the wall is a bit over the top. On the plus side, while you are getting drunk and squinting your eyes, the portrait is abstract enough to transform in your blurry vision into sky and clouds, pictures of relatives, birds and bees and assorted moving images, anything, really, and is also giggle-inducing, which is good for digestion. Or ingestion. Not sure which, perhaps both. The service was like a good interpreting service - completely unnoticeable yet making things happen. I turn my head away for a second to admire the view or to ponder on the meaning of life; I turn my head back, and there are glasses and things on the table. How? how? I don't know but I was loving it. They know what I want and what goes with what I want. Whoever trained the staff deserves a gold medal. They made us feel adored. The kitchen, to which we had first-row tickets, is three times as big as my apartment; it was like an upscale ballet of impossibly clean-looking cooks dishing out the plates to the wide slab counter. The faux gras pate has to be my favorite indulgence of February. I believe it was 60% the real thing and 40% chicken livers; in any event, it was ridiculously rich and good and flavorful and I refuse to believe it's bad for me. How can anything made of liver be bad for MY liver? The problem with the menu is that EVERYTHING looks good. You know how really good eateries make you wish for expanded stomach capacity? I want the hanger steak AND the lobster burger AND fried chicken AND for my miniskirt to still zip up with no problem, which shall I choose? My hanger steak was perfect, Chica's lobster burger was perfect, my stomach capacity was very far from perfection. Desserts..what a showstopper. I don't know from souffles. But I heard they are hard to make. The one they set before us was proudly erect with just a touch of quivering, and oh that chocolate sauce, I wish I could spoon it and eat it all up, I do. Hazelnut bar is Citronelle's KitKat bar on steroids, it's more like a chocolate log, and I wish I was more hungry. Yes, the chef wanted to make another dessert for us, which we foolishly! declined. Now as I'm typing this, fresh from my ascetic breakfast of dry toast and egg, WHY did I not agree to another dessert? WHY? I do believe I found a new home downtown. I predict that these bar stools will be seeing quite a bit of my bottom. If they'll have me in the dining room again, I should be so lucky. I met at least two managers I wanted to marry by the end of my dinner. I don't remember when we stumbled out. I can't believe I drove home.
mr food Posted February 26, 2007 Posted February 26, 2007 Anyone know if the semi private room is available? They're nice on the phone but the guy who handles it (Bryan) can't seem to return my calls. I'm trying to put together a dinner at the end of March.
Jacques Gastreaux Posted February 26, 2007 Author Posted February 26, 2007 Can you still eat at the bar here?(202) 626-0015, ask for Justin, he will know.
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