Urban Marinade

Sunday, January 17, 2010

A Sample of Restaurant Week

Twice a year here in DC, we're treated to an event known as Restaurant Week. Assorted restaurants all over the region open their dining rooms to guests to enjoy a three-course prix-fixe menu at a set price. The obvious advantage is it gives folks a chance to enjoy some pricey restaurants at a fraction of what it might cost. Plus you get a pretty good sample of each menu and what should be the chef's signature dishes.

But there are also a lot of complaints to go along with restaurant week. I've heard restaurants limit what they place on their prix-fixe menu and leave off some of their best dishes. I've heard the staff at many of these restaurants slack-off because they feel the clientele isn't their normal customer base and probably won't return for the full-price menu. I've also heard some of the chef's use this particular week for when they take vacations...leaving their menu in the hands of sous chefs and kitchen apprentices. I've also noticed more and more of the big-name restaurants staying off this list all-together, making bargain dining hard to find.

For the first 3 years of living in DC, I embraced this concept. The moment restaurant week is announced, diners jump on Open Table and grab up reservations. I always look at the price listing and try to grab one or two reservations from the most expensive on the list. This year I snatched up a spot at Vidalia. After another sub-par experiences, it's probably one of the last Restaurant Week's I'll take part in.

Let me make something real clear. It is possible to have a great dining experience during this week. Last winter I had a great dinner at Art and Soul and Cafe Atlantico. During the summertime restaurant week, I enjoyed one of the best meals at Oval Room. Many restaurants get behind the concept and see it as a chance to show off and capture the attention of potential customers. I just seem to have lost interest in the idea.

So this time we hit up the subterranean power spot of Vidalia. Chef Jeffrey Buben describes Vidalia's cuisine as original American with a subtle Southern influence. The dining room is convivial yet elegant and exudes sophistication and confidence. We were greeted at the door where the hostess took our coats and quickly whisked us off to our table in a small room off the bar. I liked the intimacy of the small dining room until our neighbors decided to belt out laughter that could probably be heard on the other side of DC. We're talking serious decibel levels here. We thought we were safe when they left, only to hear the table next to theirs pick up where they left off. I mean seriously? Was it improv night at Vidalia.

Back to business. Our server was nice but a little aloof. He took a bit of time to make his way to our table but quickly retrieved our wine selection. He then proceeded to spill drips of the wine all over our table and our glasses. Not a big deal, but not what you'd expect in this fine dining establishment. But with wine in hand, we proceeded to eat.

I enjoyed a mushroom risotto with smoked gouda fondue, elf mushrooms and a broccoli rabe. The dish was smooth, well cooked and hearty for a cold night, but lacked the punch you might expect from a James Beard winning chef. My second course was a maple leaf farm duck breast with emmer wheat, dry cranberries, pecans, leg confit, duck egg and a bourbon barbecue. The duck was perfectly cooked and presented atop the cranberry confection. Mixing the sweet flavors of the bourbon bbq with the cranberry was a total delight. And the duck literally melted in my mouth. This was my favorite course of the night. We also added Vidalia’s baked macaroni with Amish cheddar, goat cheese and smoked ham for an additional cost, which was well worth it. Not only was it a creamy/cheesy plate of goodness, it helped us make up for a rather small second course which was nothing more than our proteins and some garnish. They were all good, but not quite a hearty amount of food.

I wrapped up my meal with a whoppers dessert, which was malted meringues, malted-milk chocolate mousse and chocolate sauce. This little creation was light, airy and a perfect sweet ending to the meal. The flavors together really did match what you'd taste when enjoying a box of malted milk balls at the movies. As my dad would say... how'd they do that?

Overall the food at Vidalia was great. The service was spotty but it was a busy Friday night and our waiter was very nice. The overall mood of the restaurant was simple, elegant and well done and the entire staff made us feel accommodated. In most cities on any given night, this restaurant would easily be one of the best. But this is DC. And on this night, Vidalia was just...eh. We're not New York or SF, but we're getting there. And we have access to some of the best chefs in the world now. If a restaurant doesn't put their best effort forward, you can definitely tell. I'd be very curious to see if Vidalia was any different when it's not restaurant week. Because to be perfectly honest, I got the impression we didn't get the best of this supposedly great DC restaurant. If I go back, I'll be sure to update you with what we find.

Photo courtesy of Vidaliadc.com

Labels: DC, Dining Out, Food, Restaurant Review, Washington

Sunday, November 08, 2009

Stay Away From This Restaurant

When I used to write my weekly nightlife column Nocturnal Vibe in Tampa, Florida, I tried to keep things positive. My motto was, if it's great, I'll tell you about it. If it sucks, I just won't recommend it. But then over time I've learned the power of prose. I've learned that sometimes you just have to speak your mind and make others aware of unsavory situations you may have experienced. Such is the case of a recent visit to DC restaurant Oya in Chinatown.

Let's set the stage for you really quick. It's Friday night. I booked an 8 p.m. reservation for 10 to host a secret birthday dinner for my girlfriend Joelle. The idea was that everyone would arrive by 8 and be seated. We would arrive around 10 after 8 and, surprise...everyone is there! Up until this night, Oya had been one of my favorite restaurants in a city of culinary heavy-weights. The design is impeccable, the vibe is smooth and hip and the food has always been some of the best I've had. And I've always appreciated their inexpensive prix fixe 3-course menu.

Oh, how quickly they fall!

My negative experience began when I called the restaurant earlier in the day to confirm everything. They explained they wouldn't seat anyone until we all had arrived. I explained the situation of the surprise birthday dinner in hopes they'd understand. No go. They simply would not seat our table unless we all were there. Well that sucks. Way to work with me there Oya!

So we arrive to the restaurant on time where everyone is waiting to surprise my lovely girlfriend. All is well so far despite the strict seating rules. That is until we see a party of 20 sitting at our table and realize we'll have to wait until they are done to be seated. Now, this has happened before at Oya. Dan and I waited an hour and a half one evening for a reservation Dan had made for a party of 8. We're thinking, can this truly be happening again? Well, it was and the staff at Oya didn't seem to care. In my opinion, a reservation for 8 p.m. means a reservation for 8 p.m. I'll accept a 10, maybe 15 minute delay on the table. But what's a reservation system for if you still have to wait 30 minutes or more? I could probably be seated next door at Zaytinya for the same amount of time without a reservation.

So we're taken to our table at 8:35 p.m. and everyone is still in good spirits. Joelle was happy, so that was the most important thing on this night. We ordered our various courses, drank wine and enjoyed conversation. Things started to go really bad when we realized it was 10:30 p.m. and had not been served our main course. In fact, almost an hour passed between our first and second course. Some of our guests had not ordered a first course, so they had been sitting the entire time without anything. And now, as 10:45 approaches, a few of our guests had to leave to get to prior engagements. If you had told me you had somewhere to be at 11 and our reservations were for 8, I'd tell you there would be more than enough time. But oh, not tonight at Oya!

As time continued to pass, we realize our waiter has gone missing. We finally see him and he rolls his eyes when we tell him we want our main course. We tell him we'd like to see the manager and he cops an attitude and walks away. Clearly he didn't care either. So I get up and find the manager and tell him our situation. It's now 11 p.m. and we're finally eating our main course. But my salmon was overcooked and others were finding their food to be overdone or downright cold. As Dan says, these have probably been sitting under a hot-plate for 30 minutes. At this point I didn't care. I was hungry!

The night finished with our dessert course with little fanfare. Things wrapped up with the restaurant finally realizing we existed and bringing Jo a nice little happy birthday written on her dessert. And the manager did finally stop by to tell us they were reducing our check. But to be honest, the damage was done long before they took the time to come talk to us. As Dan said, there are far too many great restaurants in DC to stand for this type of service. And it's not like there was a large tourist bus sitting outside that could explain for the excessively long wait. The two large tables next to us with just as many guests were served their meals and had gone before we were done our second course. Clearly someone, somewhere in this joint had dropped the ball. And clearly our waiter decided to step away for an hour long break while we sat wondering when, oh when our dinner would arrive. Joelle did enjoy the evening and I think everyone enjoyed the great company.

So there it is. What was once one of my favorite restaurants is now officially history. I'd love to tell you I'll go back and give Oya another chance, but I just don't see it. Not when I have literally hundreds of other choices.

Labels: Dining Out, Food, Review

Wednesday, October 21, 2009

A Little Slice of Home

I'm sitting in the terminal at Phoenix Sky Harbor International Airport and figured I'd post a little note about something I hold close to my heart. Food!

As you can see in the photo above, I love food. Specifically, I love my egg sandwich with a side of bacon. The image above was taken one morning just after I finished cooking. I couldn't help but notice the great contrast of colors on the plate and figured I should share this culinary delight with everyone.

It's not a weekend without my egg sandwich and College Gameday on ESPN.

Labels: Food, Random

Monday, June 22, 2009

Boring Sunday Afternoon

Boy was it a boring Sunday yesterday! I mean, gosh... all I did was go trapezing and eat burgers at the No. 1 burger joint in the DC region. I'm kidding of course. It was hardly a boring day at all. In fact, to quote May Kanti, it was probably one of the best weekends ever.

My Sunday start was fairly typical with cats, a cup of coffee and lounging. But I got moving quickly and met up with Sup, May and Michele Maxson for a day of trapeze. Yes, we signed up for a class with Trapeze School New York, a high-wire act school that has outposts in DC, LA and Boston. The first class taught us the knee hang, flip dismount and a standard catch. The photo above is Sup being successfully caught near the end of the class.

I can't tell you how much fun this was. I was definitely nervous the first time up because you're suddenly throwing your body into a situation it's not really used to. Swinging from a trapeze looks fairly easy, but it's a little different when you find yourself 50 ft. above the ground ready to go. But it was probably one of the most addictive activities I've done since getting into dancing. And because of that, Sup and I have already signed up for two more classes.

There is video on Facebook and hopefully I'll have something to post real soon.

And like all great activities, trapezing makes you hungry. So Sup, May, myself and my roommate Jon all jumped into the car and set off for Ray's Hell Burger. I had heard these burgers were no joke and the place was winning all sorts of awards. Our own president even made his way there one afternoon, so it was only natural for me to want to try it. Below is what I ordered... a standard hamburger with Vermont white cheddar cheese and a side of mac & cheese.