Nectar

[DonRocks]

Reactions of patrons after Jarad Slipp reveals the "secret ingredient" in his suspended crème brulée:

http://www.updater.co.uk/

(Warning: rated NR-17 for language.)

[iamthestretch]

Given the current public morals furore over here, and the fact that that promo was broadcast on British TV with relatively little fuss, it could be viewed as a neat summation of current transatlantic cultural differences. Or it might just be an average bunch of Clarendon residents critiquing the architect of the new neighborhood Cheesecake Factory...

(I realize this has nothing to do with Nectar. I've not been yet. My bad.)

[hjshorter]

How late is Nectar open? I was at the Kennedy Center Tuesday night, and passed by while walking to the Metro afterwards...gazed in longingly for a minute or two, but didn't want to go in if the kitchen was closed.

[JennyUptown]

From today's chat:

The top guns at Nectar in Foggy Bottom just let me know that the contemporary American restaurant will no longer be serving lunch or dinner on Sunday and Monday evenings.

That’s a good thing, says Jarad Slipp, the restaurant director.

“This is something Jamison (Blankenship, the chef) and I have fought for since day one and finally it is coming to pass,” he shared in an email. “The two of us know better than anyone else that something gets taken away when we are not both there.” The reprieve gives them the chance to add new paint and carpet to the space.

[morela]

So now I can have an amazing dinner at Nectar and stay there all night without worrying about stupid cornflakes...

Can I bring backgammon?

Hear Baller

Edited March 25, 2004 by morela (log)

[hjshorter]

We have reservations on 4/14. Can we expect a new carpet smell?

(This our third attempt at dinner at Nectar - our last reservation was cancelled for the stove installation.)

[Sr.Llave]

As many posters focused on the excellent food, I'll limit myself to pointing out the non-food delights of Nectar.

Exemplary service compared to other restaurants. What other restaurant in DC (or any other major city) do the staff escort you to the restrooms? Also, I love the fact that they ask when they deliver the bill whether you used the valet (to assist in getting your car) or whether they can call a taxi for you. The third service-related kudo goes to their having your coats and umbrellas ready for you when you exit.

One suggestion that I have (for all restaurants) is to have a database of repeat customers. It would be nice when one calls to make a reservation and gives one's name that they already have the phone number entered into the system. Also, it's a good way of knowing the preferences of a customer.

I also like the fact that you can get out of the ordinary wines in different sizes - half bottles,etc.. but that's a food-related kudo.

[Mark Sommelier]

As many posters focused on the excellent food, I'll limit myself to pointing out the non-food delights of Nectar.

Exemplary service compared to other restaurants. What other restaurant in DC (or any other major city) do the staff escort you to the restrooms? Also, I love the fact that they ask when they deliver the bill whether you used the valet (to assist in getting your car) or whether they can call a taxi for you. The third service-related kudo goes to their having your coats and umbrellas ready for you when you exit.

One suggestion that I have (for all restaurants) is to have a database of repeat customers. It would be nice when one calls to make a reservation and gives one's name that they already have the phone number entered into the system. Also, it's a good way of knowing the preferences of a customer.

I also like the fact that you can get out of the ordinary wines in different sizes - half bottles,etc.. but that's a food-related kudo.

Nectar, Citronelle and many other restaurants in town have the database you mentioned. Look at http://www.opentable.com for a list of these restaurants.

[iamthestretch]

Finally made it to Nectar. Clear highlights: the pea soup with crispy ham, the scallops with chorizo and curry, the invisible chocolate sauce, the animated conversation going on at the bar about prostitutes. Good times...

[morela]

Despicable. This forum is so popular now that the Nectar thread had slipped all the way to page five.

More exclusivity:

Last night I drank water out of Reidel O wine tumblers, and I could swear I heard The Beastie Boys resonating out of the crystal.

Who else has those?

[raisab]

I had never really heard of Nectar's before this forum. I'd seen it on Opentable.....but since I knew nothing...

But hey, I am going tonight. There will be six of us. I can't wait!

[morela]

Nectar's

Is it Nectar's?

Let's call it Hooligan's instead.

I've heard good things about that place.

Edited April 30, 2004 by morela (log)

[bilrus]

I had never really heard of Nectar's before this forum. I'd seen it on Opentable.....but since I knew nothing...

But hey, I am going tonight. There will be six of us. I can't wait!

Glad we could expand your horizons - it should be very good.

[hjshorter]

Nectar's

Is it Nectar's?

Let's call it Hooligan's instead.

I've heard good things about that place.

Was that really a point worth making?

[Mark Sommelier]

Nectar's

Is it Nectar's?

Let's call it Hooligan's instead.

I've heard good things about that place.

Yes, its Nectar's. Or, you can call it The Nectar.

[DonRocks]

Or, as Robert Wiedmaier said one night in a drunken display of disrespect... "what's that place down the street called again? Nectarines?"

So Jarad or Jamison, have you been to Marcel's lately?

Dredging up trouble,

Rocks.

[HOOLIGAN]

Or, as Robert Wiedmaier said one night in a drunken display of disrespect... "what's that place down the street called again? Nectarines?"

So Jarad or Jamison, have you been to Marcel's lately?

Dredging up trouble,

Rocks.

I wish I had time to go to Marcel's. His flemish redneck cook'n is far superior to his name calling.

[Mark Sommelier]

Or, as Robert Wiedmaier said one night in a drunken display of disrespect... "what's that place down the street called again?  Nectarines?"

So Jarad or Jamison, have you been to Marcel's lately?

Dredging up trouble,

Rocks.

I wish I had time to go to Marcel's. His flemish redneck cook'n is far superior to his name calling.

Yeah, but he doesn't have Baja Barbera.

[sara]

Trying to use the name's good karma??

From the Philly Inq this week:

"Michael Wei, whose holdings include Bryn Mawr's Yangming and Chestnut Hill's CinCin, and Scott Morrison (Paoli's Basil and Bryn Mawr's Tango) are planning a big splash early this summer at 1091 Lancaster Ave. in Berwyn: Their new restaurant - combining Chinese and Japanese - will be named Nectar...Exec chef is Patrick Feury, who just left Susanna Foo's employ; he was running the kitchen under Foo at Suilan at the Borgata in Atlantic City and previously worked at Foo's flagship restaurant on Walnut Street, after stints at Center City's Avenue B and New York's Le Cirque 2000. Chief Chinese chef is Wo Qin Huang (now at Yangming) and chief sushi chef is Kenji Sekamoto (who worked four years in Osaka, Japan, and the last eight years as a master sushi chef in New Orleans). As for Suilan, Foo has hired Alassane Seck, a Senegalese-born Culinary Institute of America graduate who previously cooked at Voulez-Vous and Chez Josephine in New York."

[babka]

Reactions of patrons after Jarad Slipp reveals the "secret ingredient" in his suspended crème brulée:

and I normally hate creme brulee.

he kindly explained the technique and I still don't get it...but wow. try this.

[JennyUptown]

Oh Jarad...

[morela]

Hmm. Rainbows

I'm going into the 'stick-making' business.

Edited June 2, 2004 by morela (log)

[sara]

Wow. Wow wow wow. Someone remind me to bring my favorite (secretly semi-broken) expensive necklace to my next dinner at Nectar. Maybe I'll leave it behind and Jarad will get it fixed for me!

He makes wonderful pastries, provides prompt and knowledgeable managagement and service, and finds and repairs umbrellas, all in a single bound...he is SUPER-JARAD!

[DCMark]

Ouch, from today's chat:

Silver Spring, Md.: RE: Today's Dish. With all due respect to you and Nectar's Jarad Slipp, but who are we kidding here? Going great lengths to appease a mere diner? I bet you this 'lawyer' is someone 'important' in how people are measured in DC. That is, very close to 'power'. I can't imagine Slipp doing all this if he couldn't 'announce' it to the whole world and expect some good PR for his restaurant and many repeat visits from the 'lawyer' and his elk. I go to a restaurant to eat food. I don't expect the restaurant to spend 1000% of what I spent on the food to find me my umbrella that another diner mistakenly took. Nice try Mr. Slipp!

washingtonpost.com: Today's Dish.

Tom Sietsema: I don’t think Mr. Slipp was doing anything just for a couple inches of publicity. I mean, think of all the time involved in solving the problem! What I didn’t report was that the restaurateur paid for the umbrella out of his own pocket, to the tune of $500.

[DonRocks]

and many repeat visits from the 'lawyer' and his elk.

Nectar's portions are too small to feed elk.