docsconz

Your itinerary sounds great. Arzak is a must. Getaria is great. As for the Navarra, if this meal I had at WD-50 is any indication, you shouldn't have too much trouble finding excellent dining options there too.

While it may not be the most aesthetically beautiful dessert that you have posted photos of, Patrick, it still looks mighty delicious. I know that I wouldn't refuse a piece!

I think that this is true for most people. If the experience is less than spectacular it is generally disappointing at or around this price point. For people with more money to burn or for whom this price point is the usual that may not apply.

While I never have been interviewed for food-related issues, I have been for medical and business issues. The first time I was interviewed I did it over the phone. Never again. I will only answer written questions with a written response.

Agrodolce is certainly very common in Venetian cooking. Outside of Sicily this is probably where I have most often encountered it in Italian cuisine.

As I would expect the food looks marvellous. All three cities are wonderful in their own ways. I loved the picci in Siena and the tortellini and tortelloni in Bologna. I ws too tired on my only day in Rome to really register anything specific while there. I'll never forget the first time I drove in Rome, after essentially having been up all night on the flight over. What a nightmare. I found that thje best approach was to simply point the car and go. He who hesitates while driving in Rome is truly lost. Believe it or not, as Albiston sats, Naples is even worse!

We ARE beating a dead horse-- it seems that both sides of this argument are hunkering down--- but my story is that DISCLOSURE is the American way, it is the way of a democracy. The argument that reputation suffers for poor endorsements doesn't hold water, in my mind. A newspaper columnist could then write several pieces extolling the virtues of a product. Then a WSJ-type reporter does an expose. You would be outraged!! IMHO it's analogous. It's like these sponsors quietly slipping the celebrity an envelope. It's sneaky and wrong. Let these chefs get all the endorsements they can fit into their wallet, God bless them-- I just want to know about it before he makes his pronouncements!!! ← You are still equating this with a newspaper columnist who writes an article extolliing something or belittling something else but not relating associated financial arrangements and therefore potential bias. If this is presented as "news" or "reporting" without disclosure that would likely present a major ethical issue because that writer is responsible for being as objective as possible. There is a journalistic code of ethics. If the piece is presented clearly as "opinion" then the ethical obligation is IMO much less, however, that writer's ultimate reputation depends on the quality of that opinion. Pure schillers tend to get seen through pretty quickly. A chef promoting a product doesn't really have the same responsibility IMO as a journalist who is beholden to a specific ethical standard, but once again will be seen through pretty quickly for obvious schilling. We may just have to agree to disagree.

Not to beat a dead horse, but I guess I don't really see the import here. If a chef endorses inferior products whether the endorsement is made plain or exists in the background, that chef's reputation will suffer (e.g. Rocco diSpirito). If the products are not inferior, what difference does it make?

But doc, how would you feel about the restaurant reviewer situation I've described above-- it's OK for him to be on a restaurant's payroll? It is impossible for the public to discern how to assess an "opinion" if they don't know that the person expressing his/her opinion has been paid by their endorsee. With that knowledge, only then can we "let the chips fall where they may". ← I think I answered that in another post. It is a different situation. A reviewer on the payroll of the restaurant that he or she is reviewing is not likely to be objective. That this is likely to color a review is high. It ultimately might or might not make a difference in the legitimacy of the review, but clearly a reader should know this because it might make a difference. If the chef's food is still good, it doesn't really matter if he or she is sponsored or not or if that sponsorship is public knowledge.

Actually the practices are not substantially different. If a doctor feels that a particular medication is worthwhile and would prescribe it anyway is that really different than a chef being paid to promote a product that he would use anyway. The problem is that people are not always honest. If a doctor is influenced to prescribe a particular medication because he or she received a perk to do so and not because it was the right medication to prescribe for a particular situation, that is questionable. If a chef endorses something that he or she doesn't or wouldn't use, that is also questionable. If the medication is prescribed even though it is the wrong medication or solely because of financial arrangements that is at best unethical and at worst malpractice and/or illegal.

These examples are really apples and oranges. The relationship of a reviewer to a restaurant is very different than a restauranteur/chef to its providers. It would only be dishonest and reproachable if the chef lied or deliberately misled the public to make a buck. If they are making a buck by doing something they really endorse, so what?

I don't believe disclosure is really necessary. The proof is in the pudding. If the food is good it doesn't matter whether the chef is being supported by anyone. If it is good and the promotion helps keep the price down it is even better. Where I would have a problem is if a chef is being paid to promote something he or she doesn't use. For example, if Chefzadi preferred Maille mustard, but accepted payment to promote a competing brand that he would not and did not use and misled the public to that effect, that IMO would be an egregious ethical problem. I believe that is why Chef Bayless encountereed so much flack about the Burger King endorsement. But if a chef feels like endorsing a product that he or she is comfortable with and has no problem using, what do I care so long as I enjoy the results?

I remembered drinking a lot of Savennieres in Paris six years ago. They were one of the better bargains available even then. Since then I keep an eye out for them and other chenin blancs as they tend to be better values in restaurants. Joly appears to be somewhat variable in terms of what he puts into a bottle. Have you tried this wine at other times or in other vintages? I have had and love the Coulee de la Serrant, but have never had this bottling.

I have had some very nice chenins from Chalone, although it has been awhile since I've had any.

It is always easier to go for the gusto when on vacation. I'm not sure how long I could have sustained eating like that-either physically or financially! Spiritually it felt good, though DC certainly has a lot to offer.

Hey Joe - it is armagnac prune at Berthillon. I only point this out because a) it is literally one of my favorite things on earth and b) I think prunes are underrated. ← Mea culpa, I believe you are correct. I remembered it as armagnac raisin (after six years). What is a prune, but a form of raisin anyway? I am looking forward to having it again this summer though. In the meantime 2 Amys' caramel chocolate chip will continue to haunt me (in a good way).

Thanks! I enjoyed the tour very much myself Seriously, DC is a great city and has been one for tourists for quite some time. I am amazed at what it has become as far a a culinary destination. What I got to was only the tip of the iceberg as far as what is available. One can only eat so much in four days time There are so many places we didn't get to on this trip that I would love to, including Cafe Atlantico and Mini-bar, Palena, Restaurant Eve, Maestro, Breadline and many ethnic spots. I guess that and a desire to revisit the places we got to leave good reason to return to this fair city sooner rather than later.

Nice report, brr, and welcome to eGullet. I was too brief on mine, but only because so much has already been said. Your meal very much echoed ours except that the hanger steak was the one most heralded at our table. The others we had werre the black and blue with the cut being culotte -magnificently tender and tasty, the au poivre strip steak, a 12oz filet and the filet special with bacon wrapping and bearnaise. The spinach and mashed potatoes were also superb. In fact I used the spinach last night after we got home to make an omellete for dinner. The other desserts had were the strawberries and cream and chocolate mousee. They were fine, but the key lime pie was truly special. Our wine was a Stellenbosch cab, that had some uniqueness despite its international styling. I also agree that the service was exemplary and we certainly didn't feel rushed either. It is no wonder that it is as popular as it is.

Not to quibble, but it was actually four days of eating and not just a weekend I haven't weighed myself yet I'm not sure that I am going to.

The ideal thing would be to still be able to bring your own, but if for whatever reason one doesn't one does not have to be shut out. I would still prefer to bring my own wine as it is unlikely that they will have anything like I like to bring there. Last time I was there - a week ago- I brought a 1994 Zind-Humbrecht Gewurtztraminer Weintzenheim and a 2002 reisling kabinett from JJ Prum. Both were excellent with the food.

Not much discussion here lately. We had lunch here last week. It was outstanding and frankly as good as any tapas I've had in Spain. We had the pan con tomate and silky serrano, mushrooms in garlic, gazpacho, shrimp with garlic, calamari, the tortilla with potatos (made to order and simply delicious), croquetas, lamb chops, squid in its own ink with rice, fried potatos with a cabrales sauce that reminded me of Quebec's poutine, cod fritters, tripe and possibly one or two things I can't remember. I drank a nice Lustau fino sherry that worked well with everything. The restaurant truly represents a great value for the quality of the food. The icing on the cake, though was when I recognized Chef Andres and got to meet him. I look forward to visiting more of his restaurants in the future.

We arrived home today from a fantastic trip to DC. I would like to thank everyone for the recommendations both culinary and otherwise I am absolutely impressed with the variety and quality of the food in and around DC. It is a truly exciting place to be for anyone with an interest in eating well and in my opinion holds up well against any city in the US right now. Culinary highlights included Citronelle, Jaleo, Zaytinya, Firefly, Corduroy, Two Amys, Rays the Steaks and even The Museum of the American Indian cafeteria all of which I havealready or will post to those discussion topics. The only disappointment for me and this is relative was Taqueria Poblano in Alexandria. It was good, but paled compared to the other places we ate. Touristic highlights included The Holocaust Museum, The Toulouse-Lautrec exhibition at The National Gallery, The Zoo, The International Spy Museum, the tour of the Capitol from our Congressman's Office, Mount Vernon, the Monuments, Air and Space and the national cathedral. Unfortunately the day we allocated for that was foggy so the views were unremarkable. It was extremely difficult to choose our dining spots as well as our visiting spots. we sacrificed some depth for breadth touristically, but that unfortunately was somewhat necessary with a 5yo in tow. Therre is a lot more to get back for. The only problem is that the restaurants we ate at were so good I'll have to devote more time to a visit to get some others in too.

We had desserts at Zaytinya after a great lunch of tapas at Jaleo last Wednesday. Along with lightly sweetened Turkish Coffees we had the Yoghurt Cream with Apricot Two Ways (absolutely amazing - this was one of the most satisfying desserts I have ever had. It was as well balanced as the best dessert wines), Apples and Saffron, Turkish Delight, Namoura and Bademli Corba - an almond milk based dessert. Unfortunately, we did not have time this trip to have a full meal here. If the desserts are any indication, this restaurant is a must visit for us next time we go to DC.

I had one of the finest meals I have ever had last Friday night at Citronelle. To start I had the pleasure of meeting Chef Richard as well as Mark Slater. We were very well taken care of. Our dinner: Amuse Bouche: Haricot Verts Tartare in eggshell - beautiful "Virtual Egg" made with mozzarella and yellow tomato with Rice Crispies - whimsical and delicious Mushroom Cigar with Ginger Sauce - marvellous 1st: Razor Clam Chowder with Razor Clam Gratin - in almost any other meal extraordinary, in this meal one of the lesser dishes (said in retrospect) 2nd: Cuttlefish "Fettucine" tossed with Parmesan and Celery Root, Zucchini, Beets and Trout Caviar - extraordinary 3rd: Beluga Pasta - Pearl Pasta with Squid Ink, Brioche, Poached Egg, Hollandaise and Butter Poached Lobster - the highligh amongst a meal of highlights. This dish was presented to appear as if it were a full tin of caviar. I preferred the dish as it came out. 4th: Tempura Soft Shell Crab stuffed with Lump Crab, Rattatouile Coulis - it would have been a shame to be in DC and not have crab. This was beautiful and delicious. 5th: Nantucket Sea Scallps with Black Bean Sauce and Onion Rings - a perfect scallop 6th: Muscovy Duck Breast cooked Sous Vide, Potato "Fried Rice", Duck Confit Spring Rolls - by this time we were really starting to get full. The meat was perfectly pink and the skin expertly crisped. Main: Rack of Colorado Lamb, Basil crust, Sauce Barigoule - a beautiful presented dish that we were simply too full to fully appreciate. Cheese: Epoisses from Artisanal Cheese Center - I love eposses. this was no exception. It was so good I still managed to get down a few spoonfuls of it. Michel Richard Signature Desserts - There is always room for desserts like these. Petits Fours The wines: - Champagne Philippe Gonet Brut Blanc de Blancs 2000, Grand Cru, Le Mesnil-sur-Oger - dry, subtle and elegant - Vouvray Petillant, Domaine Huet 2000 - a sparkling Chenin blanc - beautiful! - Le Blanc de Valandraud No. 1, 2003, Bordeaux Blanc Sec - a real treat, a unique wine, complex and with loads of character. - Puligny-Montrachet "La Truffiere", Premier Cru, Domaine Bernard Morey 2002 - Chardonnay as it was meant to be. -Rioja "Norte", Bodegas Pujanza 2001 - the most interesting wine of the evening. It was somewhat austere with heavy tannins, While it lacked up front fruit, it did not lack character or flavor. This was a red unlike any other I've ever had. - Banyuls "Mute sur Grains", Domaine de la Rectorie 2003 - well balanced, delightful and delicious. If there was a flaw in the evening, it was in how I felt by the end of it. It was an absolute shame that I did not have a greater capacity to indulge in the marvels presented to us without getting so bloated. Each dish was indeed a marvel of visual as well as gustatory beauty and the wines were both interesting and delicious on their own as well as perfectly matched to the food. We had a table overlooking the kitchen, which appeared a model of efficiency.

I felt like I was back in naples (Italy, not Florida) last Friday afternoon when my family and I had lunch at 2 Amys after visiting the zoo. It is la vera pizza napoletana. I had the pizza with cockles - excellent although the margarita, which everyone else in my family had, is better. We started with the suppli telefoni - very nice. As great as all of this was - and it was- we had the caramel chocolate chip ice cream for dessert. It was simply one ofthe best ice creams ever! I had the caramel gelato at Otto in NYC last Sunday, which was good, but this was mind blowing. (in fairness, the olive oil gelato at Otto is also one of the best ice creams I've ever had. Others in this category would be the armagnac raisin at berthillon in Paris and any number of hazelnut gelati in Italy). I was impressed. I could have eaten a lot more, but I was having dinner at Citronelle that night and preferred to save myself.