JennyUptown

The menu on the web site looks good, however I can't tell if it is still valid. The Specials page (here) advertises no corkage fee.

I outed myself in my blog so I can say it again here: no fish. Ever. I'm getting comfortable with crab, but hate shrimp. I also don't love other cold foods...salad, for example, I have to choke down. While my boyfriend was making me dinner the other night, he brought out beautiful yellow tomatoes with a drizzle of olive oil, salt and pepper. I'm fine with chopped tomatoes a la bruschetta and love sauces, etc. But I have such trouble with plain old sliced...I took a few bites, but when he was out of sight, I threw a slice off the balcony into the street.

In the latest Weekly Dish, Tom mentioned blueberry mojitos. I hope to check 'em out...even if I am the only girl in the room.

Did the pierogi establishment in GV last? How about Rissoteria?

I haven't heard a speck of information, gossip or speculation about this new spot in Burleith (north of Georgetown, south of Glover Park, very close to Safeway). The black and red facade looks interesting, but I haven't seen a menu. Who knows what? Details, por favor.

Big sign out front says new owner, new chef.

Apologies if this has already been said... For anyone intrigued by Zaytinya, but intimidated by the crowds/no reservations after 6:30 policy, lunch provides a very pleasant introduction to the place, particularly in summer. I had a really enjoyable lunch there today [with another egullet member who may or may not choose to identify herself]. We arrived so early that there was only one other table occupied on the patio when we arrived and two when we left. Perfect. Service was not, perhaps, as polished as it could be, but our server sure was friendly. When I (the first to sit down) arrived, he thanked me for sitting in his section and remarked that he was "excited" to have someone to wait on. We had several old favorites - including the hunkar begendi. I also tried the carrot fritters which are probably old news to a lot of you, but they were a revelation to me. Who knew carrots could taste like this? The addition of pine nuts, apricot and a sauce made of pistachios helped. Surprisingly sunny while we ate. Great food, lovely company.

I'm posting notes on my recent experience (I won't call it a meal) at Mie n Yu here rather than starting a new topic. Trust me, it's not worthy. My boyfriend (aka PLM) and I had plans over in Georgetown Friday night. We haven't been going out a lot recently between work (his) and health (mine). I'm usually the bossy b*tch who says "I wanna go to..." so when he suggested a place for once, I agreed to go there, even when it was Mie n Yu and I'd never heard anything good about the place except for commentary about the decor. PLM and I have agreed that I will never, ever bite my tongue again, at least when it comes to restaurant selection. In my defense, dinner wasn't in the plans, but shortly after we arrived, PLM announced that he was hungry, he could eat. I wasn't hungry, but decided to wait to make up my mind until I'd seen the menu. First, though, we had to get menus... The fun began Backing up a little, when we arrived, we decided to give ourselves a self-guided tour of the stupidly-named Mie n Yu. I felt dumb each time I had to say the god awful moniker. PLM made me tell the cab driver the destination. We strolled through various rooms, each themed (we later learned) to correspond to a different aspect of Marco Polo's explorations. Some - those downstairs mostly - were crowded, while the upstairs rooms were sparsely populated. In a room we later learned was the Venetian Room, we asked the bartender if we could sit at one of approximately eight unoccupied tables. He told us we could, but that first we'd have to see the hosts. He wasn't sure if it was lounge seating at the moment or restaurant though. We'd have to ask. Back downstairs we went. At the hosts' station, we were greeted by Mie n Yu's own version of Larry, Curly and Mo. We told them what the upstairs bartender had told us that we needed to come down to be seated up. They exchanged concerned looks and I could see hints of that bouncer-about-to-say "no, sorry" face. They asked if we wanted to order food or to only have drinks. We told them "we don't care, we just want to sit." <<further confusion and indecision, but finally the male waiter/host we'll call Larry took charge and seated us.>> If only we'd just left. In order to try to prevent this post from becoming the longest in recorded egullet history, I'll just say there was lamb, it was greasy to the point of being inedible (and we like lamb). There was spinach, it was served in a cool asymmetric bowl that was - alas - full of...water, easily 3/4" of it. With one cocktail (a French kiss which was fine, but basically a glorified cosmopolitan) and one Sapporo, this meal of one entree and one side was just shy of $60. Ick. The question you might be considering right now: are the atmosphere and cocktails alone worth a return visit? Factoring in Georgetown traffic or parking hassles, the bizarre crowd (frat boys, families with children) and awful food, no freakin' way. We walked away shaking our heads. My fault.

For some reason, I seem to think Palena is closed on Sundays. I combed through the topic quickly but couldn't find the mention I thought was there. Can anyone fill me in? Thanks.

Hate it-hate it-hate it. It's nothing like it should be. Like Nathan said, it's vendors selling everything from corn on the cob to smoothies. Not very "Italian."

Still do. It's a good place to go on a week night, but packed to capacity on weekends.

The menu is not online, but if you call and ask nicely, they'll fax it to you promptly.

Mmm...pie! Do you make your own crust?

Really great chat. I enjoyed it, but also found it very enlightening. I should warn you, though, that I may now darken your doorstep (once I can eat solid food again, that is). Should I book as "overeducated white chick"? Just being a smart ass...or trying anyway. I look forward to getting to CK.

My [apparently-soon-to-be-ex] boyfriend is a great cook although 1. he puts a lot of garlic in just about every dish and 2. he says breakfast is "women's work." I think he uses cooking to try to make up for areas where he falls short. You know, emotional capacity. One of my [many] fears about being out on the dating scene again is that my next relationship will be with a guy who is very engaged emotionally, but absent from my kitchen.

I vote for something in a pleated denim mini a la Serena Williams in last week's US Weekly. Varmint, you'd better start shaving NOW.

Mal beat me to it. Go to Firefly for John's pea soup. Of course, you could always make your own With the way I feel right now? Not likely. I just got back from the endodontist (he was HOT, I feel compelled to add) so if anyone feels like delivering soup, my address is...

Sounds very fun!

I realized I'm probably weird in that I loooooove soup year round. Where can I find the best soups in the DC area right now? Favorites include fresh tomato...anything with corn. Not so into seafood soups, as most of you know.

Bardeo (I'm starting to sound like a broken record) would probably be a good choice as you can compose a meal of small plates as you wish. My own vegetarian friend is a fan of their panini (usually two of the three are meatless). Indique and Spices are also good choices. I'd probably skip Alero (very casual Mexican; lots and lots of meat).

Oh dear. I guess I'll focus on the excellent company, as well as copious amounts of alcohol. It's a "no boys allowed" night out for the birthday of a good friend.

I have no choice but to have dinner here on Saturday. Yikes. The menu (and web site, for that matter) is odd. Has anyone been? If so, please tell me what really must be avoided.

I'm enjoying this chat a lot, Chef...except for the fact that you keep answering the questions that come to my mind before I can ask 'em. I was going to compliment your writing (still can, I suppose) when you mentioned your past (and future) lives. I was going to ask how frequently you update the menu...and now I know. Is the "every four weeks or so" a wholesale change or, say 50/50? I understand what you are aiming for re: not making grilled cheese sandwiches for the kiddos...but I can also imagine one kid in a surly mood plus one or two parents who are just pleased to be out of the house for a great meal...not even then, Chef?? I think of my moody six year old godchild as I ask this. She is generally a well-behaved kid, but once in awhile...the monster in her bubbles to the surface.

How about Nectar?

Would this cake be appropriate for a 9x13 pineapple upside down cake? If so, what would the baking details be...temp, duration, etc. Confession: when I was a teenager, I used to make pineapple upside down cake...a la Duncan Hines. The whole family raved. Now I want to try to recapture some of the magic, but from scratch. I have found plenty of pineapple cake recipes (many with Crisco shortening though which I'd prefer to avoid), but what I want is a good yellow cake base. Thanks.