Mark Sommelier

I went there tonight with a friend. The foie gras was not seared, but was a terrine of goose foie gras ( ! ) with the Coke treatment. Stellar! I didn't think of it as Coca-Cola, but as a flavor. It couldn't have been improved on. The other dishes: scallop and lobster were perfectly cooked. I found myself using the salt shaker. That isn't a complaint, just a personal preference. Add to that a classy looking place and super attentive service. Matt does take things very seriously.

Best idea is to call ahead.

Good advice so far, but let me add this: a culinary school background might qualify you to be a cook - not a chef. Too many people graduate from these schools thinking that they can start at the top and it just doesn't work that way in this business.

Yves opened Au Pied Bistro next to the CVS on M St. at 29th.

More late golden oldies: Sans Souci Maison Blanche Rive Gauche Jean-Pierre Jockey Club Golden Bull (prime rib including salad/soup and dessert for $15) Maison des Crepes La Niçoise (with waiters on roller-skates!) Café de Paris (for late-late night) Tiberio Romeo and Juliet (Roberto Donna's first gig) original Galileo (where Al Tiramisu is now) Jacqueline's Trader Vic's (awesome poo-poo platter!) Windows BTW: Cantina d'Italia was closed on Saturday and Sunday because Joseph, the owner, couldn't stand the weekend suburban crowd. He put a sign on the door every Saturday recommending all his neighbor restaurants. He also blasted opera music. You had to love that place.

300 is the right number.

You're not seriously touting those two Vietnamese places next door to one another, are you? Ewwwwwwwwwwwwwwwwwwww. I think that, if you walked through Georgetown and picked a restaurant at random for dinner, you are far more likely to get something overpriced and mediocre than any other price/quality combination. I like LaRuche on a warm afternoon; Mendocino -- though it's been inconsistent when I've eaten there -- Clyde's for martinis or burgers and Citronelle every other year when I'm feeling rich. The other 840 restaurants in the neighborhood? I can take 'em or leave 'em. Much better areas of the city to eat. ← Saigon Inn closed last summer. Only Vietnam Georgetown is left.

The advantage to cooking sous vide is that, if it's done correctly, the food cooks to perfect doneness each time. In addition, there is no loss from shrinkage and the the item (fish, poultry, meat) retains all its natural juice plus evenly absorbs the seasoning included in the bag with it. Finally, there is no boiling going on. Food is cooked sous vide in the range of 135°-155° Fahrenheit.

Um.... sounds like you have a drinkin' prollem, little buddy. I normally wait till after 7PM. Daytime liquor makes me sleepy.

Bryan, Try putting some olive oil in the pouch with the seasoned salmon. With the scallops, put some butter in the pouch with them.

The short ribs need to be seared for color and seasoned before being put in the pouch.

$$$$

Why not the Prime Rib? What's better than crab imperial and roast beef?

Reid, Go to Arrowine and ask for Champagne Egly-Ouriet. It'll knock you out! They have several cuvees.

You didn't mention the total cost. Does that mean you were comped? Also, what about access to the hotel, etc.

Classic French "stew". Red wine and meat.

It's not a great restaurant. Too bad you wasted your time there. I have never heard of a "BYOB" license. Is this something new here?

Thank you, Charles. Also, did you notice the face transplant that I was given free of charge? You thought the French were ahead of us on this. Ha!

Yeah, I'd call Chef Boyardee!

The first part of this article talks about watermelon Thomas Keller style. The rest of the article might explain some of the concepts of sous vide cooking more clearly. I work in a restaurant that Mr. Goussault has been consulting at for more than a year. This is as much science as it is culinary artistry. Under Pressure Moderator's note: broken link -- CA

I was there earlier this week and can rave about the housemade charcuterie. I haven't had any better, anywhere in DC.

Nouveau can't be sold before the third Thursday in November. Years ago, the wine salesmen used to meet the planes at the airport to race the wine to waiting restaurateurs. These days, the wine is shipped in days ahead of time and savvy bistro owners have parties after midnight Wednesday. The damage that has been done to the reputation of Beaujolais has the same cause as other regions in France and elsewhere in Europe: over-production, poor winemaking and disparity between the Euro and other currencies. Last year, several million bottles of Beaujolais were quietly distilled into industrial use alcohol and ethanol. This year, the government is contemplating mandating reduced production as a mean to raise quality and stimulate sales.

Still illegal, unfortunately.

John, You took the words out of my mouth! Guinea Hen, woodcock, partridge, and pheasant all have conventional sources in the US. They are seasonal. The question is how many to raise? How much demand is there for grouse or partridge? These are red meat birds, normally eaten bleeding rare. Most people are not used to that. Squabs seem easiest to raise. D'Artagnan already supplies poussin (tiny chicken) to east coast US luxury markets. Remember the pies of lark's tongues mentioned in Renaissance literature? There's a niche yet to be filled. mmmmm lark's tongues (Homer Simpson voice).

No. ← Care to expound upon your thinking? About the choice of the restaurants? The assessment of the ten choices? Anything? ← I agree with Charles. Another list of the usual suspects. Not one restaurant on that list is even remotely known for the "excellent service" in the article's title. Quite the opposite. The only thing they all have in common is that they are cheap, and as we all know, you get what you pay for.