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  1. We are truly sorry that MiFi did not enjoy their meal at Komi and a separate letter has been sent addressing those concerns to MiFi. We value this forum for the opportunity to receive critical feedback. However, it is untrue and is demeaning to our hard won image as restaurateurs that actually spend time at our restaurant to say that we “skipped out half way” through the meal. The chef expedited every savory course (as he’s done every service for the last four and a half years), spoke with our pastry chef as the last desserts were about to be plated, and left. The pastry chef stayed, as he do
  2. HIDALGO SHERRY DINNER Monday, May 14, 2007 6:30 PM $150 Per Person Join us May 14 as KOMI serves a dinner menu to complement the wines of Vinicola Hidalgo. Our Greek mezzethakia are a natural match for the sherries of Jerez. After all, the cuisines of Greece and Andalucía are both rooted in the Mediterranean Sea; it is possible that Greek sailors introduced viticulture to Andalucia around the 6th century BCE; and the word Jerez may even be of Greek origin. Winemaker Javier Hidalgo will be on hand to discuss his wines. Please reserve with Derek Brown at (202) 332 9200. Komi | www.komirestaurant
  3. The Copenhagen Citroen from the bar at Palena Aquavit Lillet Lemon Juice Simple Syrup Like a lemon drop with herbal undertones. I'd like to use Elderberry Flower Juice in a cocktail with Aquavit, but there's no place in D.C. I know to get the juice (apart from Ikea, maybe). Derek
  4. I have tried faithfully to recreate the Espresso Martini upon request, but the original recipe comes from Kelli Walbourn of Palena. The best Espresso Martini is from Palena, made by their lead bartender Jeff.
  5. Mark's dreaminess overflows from his tastevin. Go to Citronelle and order "Clos de la Boudriotte", Chassagne Montrachet, D. Ramonet 1998. Slurp. Only Markie has it. Flavor flav!
  6. "I would be pleased to find out that the service that night was merely a fluke and that the place is the model of all that is customer service." It was a fluke. Every one of us in the biz goes to work intent on making people happy. But there are snafus along the way. One thing to seriosuly consider is that service depends on more than what you see. The dining room is only 50% of the restaurant. Also, at Palena its hard to see in the back.
  7. "Let's not unman each other--part at once; All farewells should be sudden, when forever, Else they make an eternity of moments, And clog the last sad sands of life with tears." - Byron R.I.P. Nectar. Its on.
  8. Hey Michael, Thanks for chattin'. A certain egullet revered chef, who shall remain anonymous for now, called your story the most interesting story of the D.C. dining scene. You've taken on the big boys, steak houses, and made steak and red, red wine more accessible. But isn't there a threat of becoming the Nader of the restaurant scene, the spoiler? I mean, apart from people who don't pay their employees, to a certain degree don't we need celebrity, pomp, ritual? Isn't dining vertical to begin with? We can eat at home, we go out to express more than our want for a good steak. My question can b
  9. I hadn't thought of that. John, call the reps up... more vino!
  10. "Scapinasch tradizionali dell' Alta Valsassina con ricotta e uvette al burro, salvia e Parmigiano" Scribble this down on a piece of paper and then go to Tosca chanting it as you walk through the door, its a magic incarnation. If you don't have a pen, just keep repeating Scapa-noush. Also, Kathy Morgan--Tosca's wine director--is top notch. She recommended the Cantina Tramin “Nussbaumer” (2002) for a seven-course lunch. Elegant, versatile. We followed it up with a half bottle of the Coppo Barbera d'Asti. Also Kathy's suggestion. Look for more of her influence on the fall list. Go, what are you
  11. A '95 Isole e Olena Vin Santo still graces my breath as I write this post. Strudel on the nose? How many times have we been warned about posting after drinks? When else could I post? Todd Thrasher's version of the sour-apple martini, a saffron-infused onion gibson, Soutiran Grand Cru Champagne NV (booyaah-ka-shah), Langhe Reisling (would have been better if I hadn't started with Wabeck's roof top choice: a Kientzler Alsatian Reisling), plus, plus. Let me settle a bet, Todd Thrasher is the better mixologist...if I was to even consider myself in the running to begin with. I sort of dread writing
  12. For Rocks, here's THE BINGE... "Burgundy makes you think of silly things, Bordeaux makes you talk about them, and Champagne makes you do them." - Jean-Anthelme Brillat-Savarin 1:45 A.M. I arrive at Bistro du Coin. The first taste of beer, I've often found, makes me thirstier. A Leffe Blonde goes down. Wabeck is drinking Burgundy and thus this night seems like so many before, I'm sure. The crowd is afterwork revelers, cooks, waiters, wine people. Be afraid, be very afraid. 2 A.M. Last call, off to Timberlakes. Jarad leads the pack. I'm struck by his saintly post at the head of the swell. He rem
  13. Mssr. Wabeck, All right, I sent some softballs last time but its go-time now. I understand you were a music major and, obviosuly, a punk rock affecianado. So I want to know a little more about the intersection of these worlds... I'm on a philosophical bent so follow me... Greil Marcus, one of punk's foremost historian's wrote the following (check out Lipstick Traces for a great book on punk): Rock 'n Roll is a combination of good ideas dried up by fads, terrible junk, hideous failings in taste and judgment, gullibility and manipulation, moments of unbelievable clarity and invention, pleasure,
  14. Mssr. Wabeck, I'm not sure how you escaped the preliminary "this or that" questioning, but it has become standard for getting to know our respondents on the Q&A . So, please... Descendants or ALL? Eat First or China Express? Lawn Bowling or Badminton? The Colonel of KFC or Rick Bayless of Burger King? Pinotage or Spatburgunder? Sushi or Ceviche? Ladies WITH Riedel glasses or ladies WITHOUT Riedel glasses? All right, joking aside. Here's a few your way: (1) If Burgundy was to instantaneously disappear, God forbid, what viticultural area would console you? (2) If you had only three bottles o
  15. This is my first post in this forum, and I'm not likely to say too much, but I wanted to say that Frank--our commander-in-chef at Palena--was the one who fielded the call and mentioned it to me. Mostly, its his thoughtful gesture. But I do appreciate the response and welcome you back... I think we have half-a-bottle left and we'll get more ;) Plus we have plenty of Captain Morgan's, uuhhmm, Mark. Derek
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