DonRocks Posted December 12, 2018 Share Posted December 12, 2018 Well, he's carefully weighing options, and open to hearing more, with the idea that he's looking for something that will have longer term successes, and a place to build relationships. Many people have reminisced about Palena, and I think he'd like to work towards achieving and earning that status ... for both employee and guest. Frank is actively seeking work, as well as talking to potential employers already - if you're a restaurateur, you should contact him (through me, if you'd like). 6 Link to comment Share on other sites More sharing options...
Pool Boy Posted December 26, 2018 Share Posted December 26, 2018 It's great to hear he's on the prowl for a good fit - I very much hope he finds it. And I hope it is still local and I hope to be there when it opens - I miss his cooking so. 1 Link to comment Share on other sites More sharing options...
curiouskitkatt Posted April 17, 2019 Share Posted April 17, 2019 Any updates on what Frank Ruta is working on? 1 Link to comment Share on other sites More sharing options...
DPop Posted April 23, 2019 Share Posted April 23, 2019 I can't understand why the landlord wouldn't be up for that idea, it would have to be better than the $0 they have collected for that space since Palena closed 6 or 7 years ago.... Link to comment Share on other sites More sharing options...
Tweaked Posted April 23, 2019 Share Posted April 23, 2019 The landlord is Federal Realty Investment Trust, they don't care. The newest tenants at Sam's Park & Shop are national chains: Coldstone Creamery and Target. That's what they care about. Link to comment Share on other sites More sharing options...
Pool Boy Posted April 27, 2019 Share Posted April 27, 2019 On 4/23/2019 at 2:06 PM, DPop said: I can't understand why the landlord wouldn't be up for that idea, it would have to be better than the $0 they have collected for that space since Palena closed 6 or 7 years ago.... I think it was 5 years ago to the day. All of my memories from that day are memories I wrote of all of the many, many times I dined and felt at home at Palena. I'm so hoping Frank finds the next thing soon - I am in serious withdrawal. 3 Link to comment Share on other sites More sharing options...
mtureck Posted May 8, 2019 Share Posted May 8, 2019 In Tom Sietsema's chat this morning, he said that Frank Ruta just signed on with Ashok Bajaj to work at one of his restaurants. Haven't decided which yet. 4 Link to comment Share on other sites More sharing options...
Pool Boy Posted May 11, 2019 Share Posted May 11, 2019 On 5/8/2019 at 12:19 PM, mtureck said: In Tom Sietsema's chat this morning, he said that Frank Ruta just signed on with Ashok Bajaj to work at one of his restaurants. Haven't decided which yet. I read that too. Looking forward to having his food again as soon as he's set up and ready to go! Link to comment Share on other sites More sharing options...
Pool Boy Posted July 19, 2019 Share Posted July 19, 2019 Anyone know how Frank s next thing s evolving? I am impatient. Link to comment Share on other sites More sharing options...
DonRocks Posted July 19, 2019 Author Share Posted July 19, 2019 1 hour ago, Pool Boy said: Anyone know how Frank s next thing s evolving? I am impatient. Frank is quietly (and happily) working with Ashok. 1 Link to comment Share on other sites More sharing options...
Pool Boy Posted July 20, 2019 Share Posted July 20, 2019 On 7/18/2019 at 11:47 PM, DonRocks said: Frank is quietly (and happily) working with Ashok. Yeah I figured - I was just wondering if there was any more news on exactly what that was evolving in to. Really looking forward to having his food again. Link to comment Share on other sites More sharing options...
Rovers2000 Posted July 20, 2019 Share Posted July 20, 2019 His fried lemons made an appearance on the frito misto at Bibiana recently. 1 Link to comment Share on other sites More sharing options...
Ericandblueboy Posted September 25, 2019 Share Posted September 25, 2019 He's getting sued for violating a non-compete. Anna Spiegel for Washingtonian. Link to comment Share on other sites More sharing options...
ktmoomau Posted September 25, 2019 Share Posted September 25, 2019 47 minutes ago, Ericandblueboy said: He's getting sued for violating a non-compete. Anna Spiegel for Washingtonian. Well that will be an interesting one to follow- it doesn't seem to be narrowly tailored enough to me, plus given he was terminated, but who knows... 1 Link to comment Share on other sites More sharing options...
zgast Posted September 25, 2019 Share Posted September 25, 2019 1 hour ago, ktmoomau said: Well that will be an interesting one to follow- it doesn't seem to be narrowly tailored enough to me, plus given he was terminated, but who knows... Non-competes are horrible, horrible things and should be made completely illegal. I wish him the best of luck. No clue on the chance of success in DC, but under MD law, being fired vs. quitting isn't relevant to the suit. Link to comment Share on other sites More sharing options...
Bart Posted September 26, 2019 Share Posted September 26, 2019 I don't have a dog in this fight, but that's not going to prevent me from shooting my mouth off! I've never eaten Ruta's food (I tragically missed the whole Palena thing somehow) and I've never eaten at Mirabelle, but this lawsuit seems so petty, vindictive, mean spirited and Trumpian, that I see no reason to ever go to Mirabelle or any of Hakan Ilhan's restaurants. My little protest-of-one is not going to be felt, especially since I've never been a customer of any of Ilhan's places, but I'm not going to give my money to places that I disagree with politically or ones that are run by jerks. 3 Link to comment Share on other sites More sharing options...
Ericandblueboy Posted September 26, 2019 Share Posted September 26, 2019 34 minutes ago, Bart said: this lawsuit seems so petty, vindictive, mean spirited and Trumpian, that I see no reason to ever go to Mirabelle or any of Hakan Ilhan's restaurants. My little protest-of-one is not going to be felt, especially since I've never been a customer of any of Ilhan's places, but I'm not going to give my money to places that I disagree with politically or ones that are run by jerks. You have no idea what Ilhan's political leaning is. You are merely speculating and comparing him to Trump for no reason. Are comparisons to Trump the new Godwin's law? Link to comment Share on other sites More sharing options...
Rovers2000 Posted September 26, 2019 Share Posted September 26, 2019 I would imagine, from an HR perspective, it would be pretty challenging to enforce the non-compete based on the broad generalities (10 miles is relatively significant in this case) making it somewhat easy to argue that it would prevent Frank from earning a living in a meaningful way. Plus, based on the way it appeared, the termination on the front end likely could be viewed as voiding that non-compete unless there was some severance agreement also baked in. Link to comment Share on other sites More sharing options...
Bart Posted September 26, 2019 Share Posted September 26, 2019 3 hours ago, Ericandblueboy said: You have no idea what Ilhan's political leaning is. You are merely speculating and comparing him to Trump for no reason. Are comparisons to Trump the new Godwin's law? Sorry if I wasn't clear on the political part. I'm not judging him on his politics. I'm judging him for being mean and petty and it reminded me how Trump spitefully fired the former Director of the FBI one day before his retirement date therefore cutting his retirement compensation. Yeah, Frank signed the agreement, so that sort of negates my argument/feelings on this, but having him work in another restaurant won't hurt Mirabelle in any way. Could you imagine Jose Andres doing this?!?! Me neither. Some of the places I won't go to for political (and other) reasons are Chic-Fil-a and Jimmy Johns. 2 Link to comment Share on other sites More sharing options...
DaveO Posted September 26, 2019 Share Posted September 26, 2019 2 hours ago, Ericandblueboy said: You have no idea what Ilhan's political leaning is. You are merely speculating and comparing him to Trump for no reason. Are comparisons to Trump the new Godwin's law? Long after Trump is gone from the political landscape (and assuming we are still around) I think that the term "trumpian" will resound. That is my opinion. It might have NO political orientation. It will reflect on his personality. I personally hate that personality type; self centered to the extreme, loyalty is a one way route; you 100% loyal to him-he not having an ounce of loyalty to you. Selfish, demanding, completely oblivious to the "rule of law". A world class liar. ......need I go on? When I worked as a commercial real estate agent I used to run into some disagreeable people like him. They owned real estate companies. They were self styled little kings in their own family businesses--the omnipotent one. None displayed all of the qualities tRump has. The opposite type of person might be reflected in this type of personality type and could handle other types of jobs: Link 3 Link to comment Share on other sites More sharing options...
Bob Wells Posted September 26, 2019 Share Posted September 26, 2019 39 minutes ago, DaveO said: Long after Trump is gone from the political landscape (and assuming we are still around) I think that the term "trumpian" will resound. That is my opinion. It might have NO political orientation. It will reflect on his personality. I personally hate that personality type; self centered to the extreme, loyalty is a one way route; you 100% loyal to him-he not having an ounce of loyalty to you. Selfish, demanding, completely oblivious to the "rule of law". A world class liar. ......need I go on? When I worked as a commercial real estate agent I used to run into some disagreeable people like him. They owned real estate companies. They were self styled little kings in their own family businesses--the omnipotent one. None displayed all of the qualities tRump has. The opposite type of person might be reflected in this type of personality type and could handle other types of jobs: Link I've been catching up on my Twilight Zone watching and last night I caught this obscure episode, One More Pallbearer. The lead character, Paul Radin, is positively Trumpian. Nothing to do with politics. He's a mean-spirited, petty, resentful, bullying man (and a real estate developer to boot!). https://en.wikipedia.org/wiki/One_More_Pallbearer 1 Link to comment Share on other sites More sharing options...
DonRocks Posted September 26, 2019 Author Share Posted September 26, 2019 On 9/25/2019 at 7:58 PM, Ericandblueboy said: He's getting sued for violating a non-compete. Anna Spiegel for Washingtonian. Sorry, I haven't had internet access for several days, and am just catching up. If either Frank or Aggie wish to come forward about the issues surrounding their termination (including any monies owed to them), I can perhaps verify that they turned to me for help shortly afterwards. [Please understand that I need to delete any political posts in this thread, although I do think the "T-word" is in the process of entering our lexicon without necessarily having political ramifications (refer to "quisling," "hanjian," etc.)] Link to comment Share on other sites More sharing options...
Keithstg Posted September 26, 2019 Share Posted September 26, 2019 Leaving politics aside, I can say that as a former patron of Mirabelle when Chef Ruta was there, and a current patron under the new regime, I am unlikely to return based on what I've read thus far, though am open to hearing more about what sounds like a potentially nuanced situation. I've no axe to grind with Hakhan Ilhan, but this makes two of his places I won't patronize (the other being Al Dente, for obvious reasons). Link to comment Share on other sites More sharing options...
deangold Posted September 26, 2019 Share Posted September 26, 2019 Just because you can do something does not mean you should. I am hard pressed to see how Frank's employment can do actual harm to Mr Ilhan's empire. He very publicly repudiated Frank's cooking by very publicly parting ways with him, tossing out the old concept, etc. I am not a fan of his empire so I will not be able to withdraw my business from it, but I htink a lot of Frank's fans might feel like doing so. 1 Link to comment Share on other sites More sharing options...
JimCo Posted September 27, 2019 Share Posted September 27, 2019 As a PR professional who often works on legal issues, I’d just like to say there are times when it is better to listen to your PR professional than your lawyer. This would be such an example. (Though as a PR professional, rarely do people listen to us over their lawyers). 🙁 2 Link to comment Share on other sites More sharing options...
Bart Posted September 27, 2019 Share Posted September 27, 2019 18 hours ago, DonRocks said: If either Frank or Aggie wish to come forward Just out of curiosity, are they a couple, romantically? The only reason I ask is they always seem to be mentioned together. Link to comment Share on other sites More sharing options...
DonRocks Posted September 27, 2019 Author Share Posted September 27, 2019 1 hour ago, Bart said: Just out of curiosity, are they a couple, romantically? The only reason I ask is they always seem to be mentioned together. No - Aggie is actually in California now (unless she moved again). 1 Link to comment Share on other sites More sharing options...
dwt Posted September 28, 2019 Share Posted September 28, 2019 I miss Frank☹️ 1 Link to comment Share on other sites More sharing options...
Pool Boy Posted October 1, 2019 Share Posted October 1, 2019 The non-compete seems overly broad both in geographical location and cuisine style (not being able to cook American food for example...in America). Plus, per the Eater story, if the quote is true -- 'The agreement says the chef would be released from the non-compete if 'the employer decides to change direction/concept of the business ad Frank Ruta's employment would no longer be necessary.''. Given the owner no longer seemed interested in going for Michelin stars (something he was obvious about in planning the restaurant, sending Frank and Aggie to France for some time) due to the, also Eater quoted, 'Frank was let go for having very high goods and labor costs, cost management was an issue.' - it seems clear a change in direction and concept occurred. Plus, he fired both Frank and Aggie (in July 2018, not September = indicating maybe some presumed settlement/severance?). It is not like they quit to go work somewhere else - he fired them, ffs. Anyway, if this ever goes to actual litigation, I find it unlikely that the agreement in enforceable as written. These things tend to get thrown out - I hope. This is sour grapes from the Mirabelle owner and he's trying to muck things up for Frank. Frank's got a new partner in Bajaj and hopefully access to an experienced attorney to handle this situation. What a pain in the ass. I miss Frank's food and really hope this gets resolved quickly. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted November 8, 2019 Share Posted November 8, 2019 Responding to the law suit per Washingtonian. Link to comment Share on other sites More sharing options...
DonRocks Posted November 9, 2019 Author Share Posted November 9, 2019 If anyone wants needs my help, you know where to find me. See that "[sic]" in the article? That's one, gigantic middle finger. 1 Link to comment Share on other sites More sharing options...
Kibbee Nayee Posted November 26, 2019 Share Posted November 26, 2019 Frank Ruta's famed Palena Burger is coming back.... Link to comment Share on other sites More sharing options...
DPop Posted November 26, 2019 Share Posted November 26, 2019 Kinda. I'm not sure that thing will be the same if it's not coming out of the precise kitchen that Frank runs. Can't wait for Annabelle to open up, I've been devoid of a high end celebration place in DC since he left Mirabelle Link to comment Share on other sites More sharing options...
DonRocks Posted November 26, 2019 Author Share Posted November 26, 2019 6 hours ago, Kibbee Nayee said: Frank Ruta's famed Palena Burger is coming back.... 9 minutes ago, DPop said: Kinda. I'm not sure that thing will be the same if it's not coming out of the precise kitchen that Frank runs. Can't wait for Annabelle to open up, I've been devoid of a high end celebration place in DC since he left Mirabelle Whee! Link to comment Share on other sites More sharing options...
Pool Boy Posted December 24, 2019 Share Posted December 24, 2019 On 11/26/2019 at 4:26 PM, DPop said: Kinda. I'm not sure that thing will be the same if it's not coming out of the precise kitchen that Frank runs. Can't wait for Annabelle to open up, I've been devoid of a high end celebration place in DC since he left Mirabelle Truth. We last had his food in December 2017. I am really, really in need of an infusion - I look forward to Annabelle opening up ASAP. Link to comment Share on other sites More sharing options...
squidsdc Posted January 9, 2020 Share Posted January 9, 2020 Fingers crossed - Annabelle was slated to open "mid January" but I haven't heard anything anywhere about it. I found it interesting that today's article in the Washingtonian about the top ranked restaurant openings they are looking forward to in 2020, did not even make a mention of Annabelle! Good- better chance for me to get a reservation! 😉 1 Link to comment Share on other sites More sharing options...
Pat Posted January 9, 2020 Share Posted January 9, 2020 From Tom's chat today Quote Q: New Frank Ruta/Ashok Bajaj joint? Hi Tom. Any updates on when Annabelle will open? Thanks! A: Tom Sietsema Owner Ashok Bajaj tells me he's putting the finishing touches on the place (formerly Restaurant Nora). Food trials have been happening for the past few weeks and service training started Monday. "Hopefully, if all goes well with the liquor license and other formalities," Annabelle will open Jan. 16, says Bajaj. #cantwait — Jan 08, 2020 11:06 EST 1 Link to comment Share on other sites More sharing options...
Tweaked Posted January 10, 2020 Share Posted January 10, 2020 Washingtonian: Annabelle First Look (with menu). Pastry chef is Aja Cage 2 Link to comment Share on other sites More sharing options...
squidsdc Posted January 12, 2020 Share Posted January 12, 2020 Annabelle's website showed that it was "open" at 5:30 today. Must be the soft opening, as official opening is Friday 17th. Popville has the bar, dessert, and wine menus as well. It reads very much like Palena, to me (and I don't see that as a bad thing.😁) If we hadn't already had plans today for Mr. S' birthday, we would seriously have considered popping in to the bar. Plan is to celebrate when we go on the 21st! 2 Link to comment Share on other sites More sharing options...
Pool Boy Posted January 12, 2020 Share Posted January 12, 2020 17 hours ago, squidsdc said: Annabelle's website showed that it was "open" at 5:30 today. Must be the soft opening, as official opening is Friday 17th. Popville has the bar, dessert, and wine menus as well. It reads very much like Palena, to me (and I don't see that as a bad thing.😁) If we hadn't already had plans today for Mr. S' birthday, we would seriously have considered popping in to the bar. Plan is to celebrate when we go on the 21st! We will be going soon as well, but not opening weekend. Looking forward to it. 1 Link to comment Share on other sites More sharing options...
Tweaked Posted January 17, 2020 Share Posted January 17, 2020 More from Eater DC 1 Link to comment Share on other sites More sharing options...
DPop Posted January 21, 2020 Share Posted January 21, 2020 Who went this past weekend? Link to comment Share on other sites More sharing options...
Pool Boy Posted January 22, 2020 Share Posted January 22, 2020 We're going this upcoming weekend and very much looking forward to it. Does anyone knowwho is bartending? Sous cheffing? 1 Link to comment Share on other sites More sharing options...
squidsdc Posted January 22, 2020 Share Posted January 22, 2020 (edited) Not this weekend, but driving home now from a delicious dinner. Palena 2.0 🥰 Seriously-Mr. S said the chicken was just as he remembered it, and missed it. The menu was pared back from the original opening plans to better be able to manage and for the kitchen to get in its stride. We had no hiccups tonight. I’ll post menu and what we ordered after we get home. Edited January 22, 2020 by squidsdc ETA-pics all seem to be over 2GB. Sorry 🙁 5 Link to comment Share on other sites More sharing options...
squidsdc Posted January 24, 2020 Share Posted January 24, 2020 These photos were taken the night we were there-we were sitting just to the right of the photographer! (We had everything that was shown in these pictures, plus more!) 1 Link to comment Share on other sites More sharing options...
Popular Post Pool Boy Posted January 26, 2020 Popular Post Share Posted January 26, 2020 Went yesterday for our first foray to Annabelle. Lucked out with parking just a stone's throw from the front door. A good start. The bar is right up front and center. Arriving at 8pm made for a bit of a jam near the doors with people arriving and departing, but it all worked. We were shown to our table in the left/back area that I think they call the gallery room. Very nice space with comfortable banquettes and chairs. Spacing between tables was adequate. There are enough nooks, crannies ad the like to break up the potential for being too loud - something I really appreciate. Pretty room. I really like the lighting in that room. Oh and the bar area is really beautiful. I think it might get pretty cramped in there if all of the seats are taken, but I am sure it'll all work out. Looking forward to getting a Frankburger in the future at the bar (especially now that Dino's Grotto is closed, sniff). We settled in, chose some cocktails (Penicillin and Sazerac - looking forward to more options here in the future), and perused the wine list and menu. I noted the wine list on line and the one we chose from were slightly different - we ordered a magnificent 2017 Turley 'Frederiks Vineyard' Zinfandel - amazing bottle. I was hoping to see some choices from the Veneto (Valpolicella, Amarone) but the current list does not have any - maybe in the future. Anyway, the menu was still a more limited selection, with no consommé available sadly (another reason to go back!), but we did not lack for choices that would please us. We decided to go for 3 courses plus a shared dessert. We were not disappointed.The bread basket - the croissant-like rolls were delicious and buttery - butter was served (not needed) but I guilded the lily anyway. Underneath were very delicious rolls with a top encrusted with flavor augmenting salt and other goodies.Braised celery waldorf salad with smoked trout. The bite I got of this was very delicious. The braising of the celery is something I would never have thought to do. Transforming components in a way to make them different but at their core true to themselves is a skill I wished I had and am very appreciative to get to experience. Really tasty.Gnocchi with rogue river smoky blue cheese, pears, hazelnuts. Yet another variation I've now had over many years - pillows of perfection with a nice range of textures and flavors to keep it interesting.Caesar-esque salad with pickled mackerel. I got a bit of this and enjoyed it. The choice of pickled mackerel was an inspired choice! MMM.Lettuce wedge with peekytoe crab, potatoes, artichokes and lardons. It all worked really well together. The sauce underpinning it all was the star of the show here. My only desire would be to have a bit more of the crab, potato and artichoke. It was all in balance - I just wanted more of it. Tasty. Aged duck breast with quince, pistachios and braised endive. I only got a bite of this but the aging of the duck made the texture almost like beef - wild.A very good dish, where the quince really brought it all together.The piece de resistance - The Chicken. I only rarely ordered the various incarnations of chicken from Frank Ruta's past gigs - not because they were not good, but I was always distracted by all of the other goodies on the menus. But this is what I was really feeling from the menu options available. I knew I'd made a good choice when the 4-top next to, two of the people got this dish. A triumph of a dish it was just perfection. When all was said and done, there was nothing left on my plate but bones (sans even cartilage mmm). So moist and juicy. So flavorful. Perfect skin. Lots of interesting 'warm spices - I would swear there was something like cardamom in there, but basically just magic on a plate.Goat Cheese Cake, Caramelized Buckwheat Puff Pastry, Huckleberry-Balsamic Sorbet, Spicy Urfa Honey - Wow. This dish looks (well just the cake) a lot like the kasekuchen my mother would make. But what we had here was so, so, so much better. The cake is so light and yet full of flavor all its own. Augmented by the honey, the pastry and especially the huckleberry balsamic sorbet, this was a great way to finish the meal. Not overly sweet, not savory really, just a threading the needle kind of finish of arguably a perfect dessert. We had some tick, full decaf coffee to go with (really pretty cup service, too). There were some minor issues with pacing and service that I easily overlooked given we showed up just a week after opening. The restaurant was certainly busy. The hum of the room was nice but not too loud. The service was attentive, generally, and also enjoyed the wine service. We're looking forward to connecting with the staff more, on future visits. It was great to finally have some Frank food after an almost two year gap for us. We're looking forward to the menu expanding in the future and eager for more. I can't wait for Spring and Summer. [EDIT - one thing my wife reminded me that was a meaningful annoyance was that, some of the plates used for service, sitting on top of the rather slick table surfaces, meant that when you tried to cut something, the plate had a tendency to spin. Not sure of the best way to solve that problem, but a bit of a distraction for sure when you are trying to eat and enjoy.] 14 Link to comment Share on other sites More sharing options...
Arcturus Posted January 28, 2020 Share Posted January 28, 2020 Awesome write-up. Especially the constructive criticism about the plates sliding- broken plates and glassware are huge expenses. Frank is a great guy, it's wonderful to see him doing well. Link to comment Share on other sites More sharing options...
DPop Posted January 29, 2020 Share Posted January 29, 2020 Great post as usual, Pool Boy, I think you might be an even bigger Frank fanboy than Don 😋 Can't wait to give this place a try. Link to comment Share on other sites More sharing options...
DonRocks Posted January 29, 2020 Author Share Posted January 29, 2020 3 hours ago, DPop said: Great post as usual, Pool Boy, I think you might be an even bigger Frank fanboy than Don 😋 I happily pass that badge to Pool Boy, which he surely wears as a badge of honor. 😍 I'm so happy for Frank that he has the stability of Ashok, and I'm so happy for Ashok that he has the talent of Frank, and such a lovely space in the old Nora building. 2 Link to comment Share on other sites More sharing options...
Lorenzo Figliuoli Posted February 2, 2020 Share Posted February 2, 2020 We had thoroughly enjoyed Chef Ruta’s culinary mastery in his previous digs, Palena and Mirabelle. Thus, we were anxious to try his new restaurant near Dupont Circle and went there last weekend, just one week after Annabelle’s opening. For main courses, we chose the smoked olive-oil -poached Chatham cod, the home-dry-aged rib eye beef steak and the roasted free-range half-chicken with tarragon jus, oca root boulangere and wilted spinach. The entrees were all excellently executed (meaning that we liked them a lot, lest somebody might think we possess superior technical knowledge…). Though we also agreed that the succulent chicken (crispy on the outside, moist inside, super tasty throughout) stood out as the top pf the pack, in terms of cost-benefit analysis (aka bang for the buck). The most committed meat eater among us (that would be me) thought that the rib eye steak at 9oz was a bit on the smallish side. That is certainly good for the cows, probably beneficial to the environment, perhaps helpful for human health, but it certainly does little to improve my mood. Before the main courses, we had the “Carbonara” (a riff on the typical Roman dish with duck confit replacing the guanciale or pancetta and egg sabayon replacing the fresh egg dictated by eternal city tradition). We also tried three different salads, namely the beet, Caesar-esque, and Boston Lettuce salads, all scrumptious, with the Caesar-esque perhaps being the most notable. Annabelle is located in the building that once hosted the famous Nora, well known for being the first farm-to-table/organic restaurant in the DC area. Although the general arrangement and resulting atmosphere of Annabelle are very pleasant, we felt that there are some minor quirks in the architecture of the place following its renovation. The entrance leads you straight to the bar area and the space between host and door is quite narrow and feels crammed. Moreover, the restrooms are located in a tight corridor in front of a fairly noisy servers’ desk, which takes away from the desirable privacy in bathroom practice. Finally, our table was in the back area, a sort of patio with a lot of green and interesting artwork, but quite cold compared to the rest of the restaurant, maybe because of the glass roof. The waiters all were very professional and indeed charming. In sum, an excellent gastronomic experience which we will repeat. 1 1 Link to comment Share on other sites More sharing options...
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