landrumm2000

Well, steak is steak and there are only so many options and people generally like what they like, but rib-eye (which I practically denude and trim exceedingly lean, for rib-eye), strip, hanger and flat-iron, anything diablo style. I love our soups, it's the only food of mine, well that and the diablo, that I crave on a daily basis and wake up wanting to eat. Blackened scallops, surprisingly good. Grilled calamari is gone til next summer, sorry.

Nadya, see my response to Question #2 of your previous round. Grrrowl!

Why is your coffee mourning? Over what might have bean? Celebrity Chef? Hmmm. Well I don't own a TV, so I can't say. To me, though, chef is a title that once you append another title to it, it stops being both things. A celebrity chef really isn't a celebrity and really isn't a chef so it is kind of sad that anyone would aspire to that. Thanks. The recognition from Zagat's, whatever you think about those type of rankings, is immensely gratifying to me and my staff. However, it is a fearsome accomplishment at the same time. Diners forgive you a lot and are happy to champion you when you are the little guy. Now, however, I have a whole other set of expectations to live up to and perhaps without the same degree of goodwill walking in the door. Anyone who knows me over the course of the past three years know that I respond to any measure of success or recognition, the Post review (which came a year and ahalf after I opened and nearly failed), Washingtonian Top 100, Best Bets, etc., with an equal or greater measure of increased commitment to quality and to find a way to use that recognition as a means of improving the total restaurant experience. I am not sure what else I can do, but I'm trying to come up with something. A side note about Zagat's: recently Tom Sietsema dismissed its value, saying that he and his friends only use it for addresses, on the grounds that it is based on individual surveys. What a sad commentary, if you think about it, on the DC dining scene when the person whose job it is to inform the public, and who does a fantastic job of that, says that the public is too uninformed and not trustworthy enough to express its preferences and tastes. It also says a lot that the tastes of the dining public are not considered valid by the taste-makers and trendsetters. Maybe that is why there are so few restaurants that people actually enjoy going to. With the question of whether or not DC is a first-rate dining town or not, I would say that you can not claim to have first-rate restaurants or to be a first-rate dining town if you do not have a first-rate dining public. No one, not even food critics, dismisses Zagat's in NYC, SF or even Boston, where people are savvy enough to know what is good and what they want, so maybe that's the answer right there. That is also where the value and service of this forum comes into play so vitally in the improvement of the DC scene.

It is incredibly hard but I do have an amazing staff. Most of them were guests first or friends of a current worker. Back of the house is even more difficult, and I am trying to hire a chef now. If I am successful I'll let you know, and if anyone knows someone...

No, Firefly will always be the only place for sour apple martinis, cause the best thing about Firefly and sour apple martinis is that there's a hotel right upstairs!!!

Our Flat Irons and Hanger are truly exceptional, but they sell sporadically and in groupings. I don't mind, let people get what they want, but a lot of prep and aging goes into those cuts and it is hard to keep in production that way. Like any steakhouse, though, I wish people wouldn't order filet because its safe. Try the strip, get the rib. Surprisingly, I drink no coffee. About two years ago I just felt like my next cup of coffee might just kill me (7 days a week, 14 hour days) and stopped. What you hear is that special kind of energy that comes from the insane.

From Morela: Don't worry, Michael. I wasn't the least bit scared because I had my wings. And when all the cars started to honk at me, I retorted by flashing my chest at them. To Morela: Umm, that was me honking.

The thinking behind Ray's is that the concept was the least likely to fail, I could get away with no decor since I didn't have money for it, and, yeah, I like to drink red wine and I wanted something to go with. My reverence for beef is more like my reverence for great guests who keep me from going out of business by coming back again and again so they deserve a really great steak. I will continue to ignore the rest of Stretch's prurient queries.

Sure, as soon as the G-8 countries and the EU stop selling arms to both sides in racial, religious and ethnic conflicts and as soon as we stop letting fanatical murderers determine our foriegn policy because the Bush family gets rich off of them selling us oil. [Editor's note: for the chats, all guests can have their responses stand as written even if they'd normally be subject to the pail.]

I am usually cooking until eleven or so and as long as the grill is on and I have a free seat I keep cooking as long as people keep coming.

I think that this is where the word "desperate" comes into play. It may be counter-intuitive, but Ray's is actually much less profitable at the level of business I currently do than if I were to do slightly less. However, I am desperately doing whatever I can to accommodate as many people as I can to maintain the maximal amount of neighborhood access. Ray's is actually an easy table to get, it's that the farcically uncivilized DC lifestyle makes it hard for people to accommodate Ray's into their dining plans. With the touristic herd mentality of "We can only dine at 7:30, we might be 4 or 6, and anyone in the party can come as late or as early as he wants" and the need for diners to be "entertained" DC ends up with restaurants that are basically very expensive, 250-seat, tablecloth versions of the "Foods of the World" food court at Epcot Center and where we get treated like the Griswold family in European Vacation (sneered at and derided to our faces in several dialects and accents) in our own back yard. Forbearance, though, I have a plan for Ray's: for two months I am going to serve really bad food, you know, coast off of my good reviews and mail it in, and then people will stop coming in and it will make it easier to get a table. Seriously, though, if you ever need a table PM or call and ask for me. I owe a lot to e-gullet and I am not one to have my debts go unpaid.

I work with breed-specific (Hereford and Angus), grain-fed, corn-finished,farm-raised beef from Iowa, Nebraska and Kansas. Unfortunately, right now with the quantities and aging cycles I work with, I need to work with larger producers. There is a great article in the New Yorker Food Edition from a month or so ago about the merits and difficulties in sustainable meat production. It is no exaggeration to say that the dependance on the petrochemical industries for the production and transportation of our food supply is the single greatest threat, along with the SUV, to the future of our country. Grass-fed is great in Argentina, but American beef is grain and corn, natural and organic is always the ideal.

Welcome to the two minute speed round, where the contestant have two minutes to answer as many questions as possible. Begin now... 1. I have always found this question, and I know you didn't mean it this way, Nadya, insulting in a tap-the fish-tank kind of way. The myth of the chef as an exalted being with tastes and powers beyond those of normal men, who wind down after work with Louis Quinze, DP, caviar, a three-hour romp on their Harley's to find obscure artisanal producers on their way to the free-fall sky-diving championship is just that, a myth and BS PR. I have seen too many careers, families and livers ruined by people trying to live up to this myth and I have witnessed too many chefs become worthless hacks by actually believing their own PR crap. 2. There's an easy way to find out. 3. No question. The single place I crave and jones for is Jerry's Seafood. I have enjoyed myself immensely at Firefly, Komi, Eve and Palena and thank everyone for the great meals. I am waiting until I get my custom-made $800 walking stick/dueling sword delivered from the Queen's own furnisher so that I can lose it at the coat check before I go to Nectar, but I'm sure I'll love it too. 4. I'm thinking actually that it's all pretty well covered by "the floor". 5. The idea above, that food is intimately and inextricably connect to a place and its people, comes from travels and other cultures. By the way, I need you to teach me "Mat" so I can go to Mother Russia and stroll the Neva. 6. I am not a chef in the way that others use the term, but as a restauranteur, my greatest satisfaction and sense of accomplishment comes from seeing guests, often young couples, receive hospitality, welcome and a special experience in a way far beyond what they have come to expect in this area, and their pleasure in that

I commit much time and a ridiculous amount of resources (my wine inventory is dollar amount larger than DC Coast's for example) to seeking out special value wines and special purchase opportunities. I know from my reps that Tom Power does this, though we've never met, and like Tom, I pass on those savings to the guests. Wine is a particular passion for me, but more than that it is at the very heart of hospitality and the celebration of life. I always want to make sure that my list is as exciting, approachable and affordable as possible. As for my pricing, what I charge is what is fair. It's that the other places are, quite frankly, ripping you off. In fine dining, when you have a sommelier such as Mark Slater and a commitment to proper storage, presentation and service, then the expertise and intelligence of the selections and the costs involved in first-class service do warrant the cost--in fact in Mark's case it makes the wines downright cheap when you figure in the value he adds to your selection--but that is rare. Don't worry about me raising my prices, though; I love wine and value my guests too much to ever dishonor the wines or my guests by charging too much. In fact, I would love if guests used me as a model in refusing to accept being ripped off and insulted at other restaurants.

You could mention that the chef prepared a special dish as part of a special group and as part of an inside joke (Rocks, please post or link the recipe for Devilishly Good Eggs here [Here you go!]). Or you could, appreciating that, say nothing. I'm sorry to be harsh here but the whole phenomenon of "Throw the organ grinder some pennies and the trained monkey will do a private dance for you" that is overtaking the scene (e.g. grill days at Galileo, Laboratorio, minibar, but not Eve, Maestro and Citronelle) is something that cheapens the participants and diminishes the dining scene overall by diverting attention and acclaim from the people who work hard to bring a special experience to all of their guests, Palena, Firefly, Nectar, Corduroy and others.

I eat there about once a month, love it. In fact I ate there before I even looked at my site, and would never have found that location without Pho 75.

Hopefully, I have regained my senses enough to post coherently, unlike, say...Morela. Before I begin in earnest, I do want to post somewhat of a disclaimer: I came up in the business from a much different path than most, and I am therefore much less beholden to certain interests, ways of doing business, and insider's clubs and cliques. I am therefore more free to speak my mind, and that is a freedom I have worked very hard to earn. The restaurant business today is much different than the business that I fell in love with over twenty years ago. In fact there is much in the industry that I despise and fight against with a passion, and much that I would like to change. I do not wish to abuse or dishonor the hospitality of this forum, but some things need to be said. These are things that many in the business, I believe, would agree with, but may not be in a position to speak as freely as I. So, anyone who is easily offended by strong opinions may wish to stop reading now.

Hey everyone!! I am a little bit slow getting started with my replies today. Sorry. You see, I am still recovering from the devastating effects of hosting the full and combined forces of the terrible trio of John W., Morela and the Minister of Drink last night. After all of the free and wonderful things I prepared for them (the glories of which I am sure they will soon regale you with) I am in need of a mental health day, some serious cocktails, and a long nap. As soon as my recovery is complete, I'll start right back up again. Michael Both Halves of Ray's

Thanks right back at you. What you saw, that wasn't beef.

Cooked by someone else, preferably not a chef.

I'll deal with you later, mister.

I am not at liberty to disclose publicly, but let's just say that Siegfield and ...Ray has a nice ring to it, don't you think?

Thank you for the welcome and thank you for hosting me here. I hope I can do justice to this august and praise-worthy forum. I believe Ray's is, by necessity, crucially and desperately local. At the same time I hope that we achieve something not global, but universal--creating a sense of place. A restaurant, to be worth enduring (double entendre intentional), must be vitally connected to a place. A restaurant should both define a place but also be an organic outgrowth of the place it serves. It should be a focal point of its community but also an essential reflection of the community it serves. And ultimately a restaurant is merely that--a community, both of workers and guests, striving to create and enjoy the greatest sense of hospitality possible, no matter what level of dining serves as a backdrop. Why desperately local, though? All great cuisine, again no matter what level, is an organic outgrowth of a locale. And great cuisine must both grow from and reflect a locale, either physical space--prawns sea-side in Costa Brava, truffles in Piedmont, fois gras in Gascony, or mind-space--the cuisine of Rome is inextricably urban, while the cuisine of Milan is unavoidably urbane. Great cuisine, then, both epitomizes the culture of which it is a part and is an intimate conduit for the creation of that culture. Without the intense, vital, intimate connection to place, culture and community there can not be the celebration of life, love, friends, family and hardship overcome that is the essence of great cuisine and the celebration of which a restaurant serves as the communal backdrop. That is why DC, with a few notable and excellent exceptions and regardless of what professional boosters may say, is such a poor restaurant town--a poverty of connection and community is at its core. And that is why--not that I make any claim to greatness--Ray's strives desperately to return to that crucial sense of connectivity and community that makes what we all do worthwhile.

Without a doubt, the worst hamburger, ever, would have to be any one of the hamburgers I had to cook during my first six months in business. All arguments will be silenced by fifteen minutes on my grill. The fact that I lost two dollars on each one I sold at 5.95 makes each one more horrible than anything outside a George Romero movie or a Bush/Rove/Rumsfeld/Rice/Cheney strategy meeting. The fact that on Chowhound, to this day, TWO YEARS LATER, they regularly post complaints about my not serving burgers anymore only makes each burger I had to cook even more horrible, retroactively, as time passes. Don't even get me started on temps, or I'll have to say "fuck." Michael The other "other half" of Nectar Edited to say, Michael from Ray's The Steaks

Mostly correct. Second class treatment is something special that we reserve only for the members, readers and posters of this forum. That is why it is so important to identify yourselves.