laniloa

OK, all this talk about petit fours got to me. I was in Sutton Place last night and picked some up for dessert. They were tasty and my friend particularly enjoyed the mocha flavored one, but they didn't have that thick fondant covering. More like a thin not quite candy, not quite frosting coating. Entirely possible this is some variety of fondant but it wasn't what I expected based on the coversation or pictures people were posting. That said, they were very good with moist cake and ample jam between layers.

I'm not a fan of the Pizzeria Paradiso in Georgetown. I've eaten there twice many months apart and both times the crust came out burnt. Not a little well done. Big black patches. The eggplant also had a tinny taste. The Dupont one may be better but I'm not going to go back to the Georgetown location.

Time to resurrect this thread. As good as the pho thread is, a girl needs variety and I'm feeling the need for soup tonight. What've people been enjoying or seeing on menus and wanting to try?

Chef Cesare, I assure you this was meant as constructive. Your reply showcases why I keep coming back to Tosca -- the pride you put into your cooking and your dedication to customer service. Your point about speaking up at the time is well taken. It was a slight difference between the new and the classic star dishes on the second or third night of the new menu. It made me wonder. That's it. It was a wonderful evening where I was able to catch up with good friends over a nice meal, attentive service, and a sommelier who graciously helped this budget-minded threesome select an interesting wine without feeling self-conscious. Your commitment to seasonal, organic ingredients is commendable because of the connection to time and place it provides to the diner, at least this diner. I expect you'll see me enjoying a bowl of your pumpkin soup with rabbit sausage at the bar quite often this fall.

Chef Cesare, Thank you for doing this chat. I appreciate your approach to local and seasonal igredients with frequent menu changes. How long does it take a new menu to really shine once it is unveiled? I ask because I ate at Tosca last night and things seemed just a tad off (and I do mean small tweaks)-- dishes a little under or over seasoned, meat just a little dry. The dishes that really impressed us were the ones that had not changed with the menu -- radicchio salad with pear and walnuts, Mediterranean sea bass. Overall it was a wonderful experience and we'll be back (many times), but it did make me curious about the tradeoffs that are involved with cooking as seasonally as you do.

I'd like to add my gushing compliments to Tom and his entire staff for making this such a phenomenal evening. I know that an event like this can be tricky for a restaurant -- 20+ servings that need to be ready at exactly the same time while still taking care of the other customers. Given those challenges, Tom was unbelievably accomodating and providing alternatives for dishes people had problems with. When I saw the menu I was going to drop out because I don't eat seafood. Its not an allergy, just a character flaw, and I didn't want to cause a problem. I was told not only was it not a problem but urged to come. I was given the mozzarella wrapped in crispy potato instead of the scallops. I agree with mdt that the coulis and basil oil pulled the dish together. I had the same base prep as the tuna (rice, lotus root, hijiki, ginger/soy/chili magic) but with butternut squash. I love butternut squash but think of it paired more with the sage, thyme, nutmeg, brown butter universe of flavors and I've been missing out. This stuff was meant for asian seasonings.

The diablo was milder then I expected it to be. I was a little concerned that it would override the taste of the spinach and mashed potatos but it didn't. I was a nice tingle on your tongue without completely dulling your taste buds.

Having eaten at Sette last night, I echo JPW's comment and wouldn't include it on my list of best or favorite restaurants. Its good and that is ok. I go back from time to time because it is good food, good location, good pricing but it is never my first thought. While there was some reference to seasonal specialities in the narratives (referencing heirloom tomatos or choweders), it wasn't more then his typical review and you would have to read through each one to tease out this theme. Should we help Tom along? Now that it seems like fall, besides pho, what are you looking to eat and where will you eat it?

That was my first thought. My second was that now it's going to be even harder to get reservations and our ritual Monday takeover of Palena is in jeopardy.

I was just reminded of another hopefully helpful tip while making reservations -- use Open Table to get a return on your investment.

I'll just add that they are scrod if it doesn't pan out

I second what Nadya said about the value of eating at the bar. You'll get to chat up the bartender, servers, etc. and get good tips about ordering and a sneak preview. I'd add to that going for lunch -- usually more moderately priced and less expectation of a hefty wine tab. Kick off your new adventure by joining us at Corduroy next week. Places on my list (in no particular order and in no way complete): Nectar -- this has to be high on your list given all the coverage it gets here Firefly Citronelle -- I know I just advocated eating at the bar but for some reason I have a mental block doing that here despite encouraging words from Mark. I have a mental thing about wanting to fully experience this place so I keep looking for the right reason to go. I need to get over that. Ray's the Steaks Tosca -- go for the pre-theater menu for $32 and love every bite Ceiba Go back to Nectar because really, one meal there isn't enough Eve Indique Yanyu - go before they change their menu Palena - and as fabulous as the cafe menu is either go for the back room or at least order a la carte off the full menu

Might be blasphemy to some, but I prefer the candy corn with the chocolate tips over the white tips. Muuuuch better.

This is wonderful news. I have an old friend in town tonight and this is the sort of thing he'd like. I was hesitating because of the recent bad reviews. I'll report back tomorrow.

Thanks for the info Kathy and welcome! I've been looking for an excuse to go back to Tosca (as if you really need an excuse) and you've just given me one.

Cancer borealis. These are similar to rock crabs or golden crabs. It is an east coast crab typically harvested in deeper waters.

Had a delightful lunch on the back terrace today. A friend and I shared a pork shoulder sandwich and a sausage sandwich. I loved the pork shoulder -- the crisp toasty bread, flavorful sauce, sauteed peppers and melt-in-your mouth tender prok. I didn't care for the sausage -- it tasted fishy. A fantastic value.

Yeah, it was nice to see that they were preserving this quirky landmark even if they were building more McMansions.

I drove past that place today. The woods behind it have been cleared and they are building homes. But, it looks like they are going to save the Cider Barrel. It appeared as if they were putting a new roof on it. I thought they were tearing it down when I first drive past, but on my way home they were covering the work area with a tarp.

One of the vendors at the Courthouse farmers' market had non-pasteurized cider yesterday. It was from PA.

I went with 2 friends last night for their inaugural outing to Ray's. We started with a trio of salads -- ceasar, mozzarella and tomato, and mixed baby greens. I think we all heard the voices of our mothers telling us to eat more vegetables and felt the need to buffer against the coming steak. Sadly, one friend ordered the filet and I winced for Michael (I'd even regaled them with tales of the quality of the meat and the range of cuts). Another got the black and blue and I ordered the flat iron diablo style. Michael is right -- order this steak. Ask for a red that can stand up to it (sorry, I forgot what they recommended to us but it worked wonderfully). The spicy sweet sauce combined with the velvety tender texture of flat iron illustrates perfectly that good cooking is an art.

I'll add Wagshal's to the mix. Call them up and see what they can do -- they've helped me out a number of times.

Congratulations all around. It sounds like the food community is taking care of its own. Now, does this mean that Derek will be joining us online and that John W. will be here more????

I have had the turkey sandwich at Jetties and can recommend it enthusiastically. Freshly roasted with many bread options. Get one while it is still nice out and eat at the picnic tables outside.