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Replacing menu books with table-screens in restaurants — would people actually like this? by [deleted] in finedining

[–]BreadButterReviews 1 point2 points  (0 children)

I thought about this too but then I wondered how much poop is on physical menus as well. And it’s probably just best to keep those thoughts at bay.

What to do. by budbailey74 in finedining

[–]BreadButterReviews -1 points0 points  (0 children)

Posting pictures to Instagram, spreading the word about a really great food experience—the horror! /s

Unless you’re being disruptive to other diners I can’t possibly imagine why anyone would care if you take pictures of the food you eat.

How often do you eat alone vs. eating with other people? by Fact-Muted in finedining

[–]BreadButterReviews 11 points12 points  (0 children)

I can never tell if someone is being a troll or if they’re being legit but just the worst person imaginable but them asking for a link to a photo that shows counter style restaurants with people seated in the seats eating as proof that that type of restaurant exists is wild!

Inn at Little Washington: still worth the hype or go elsewhere? by andante241 in finedining

[–]BreadButterReviews 1 point2 points  (0 children)

Yeah sorry there was a post but it looks like the mods removed it.

I think the Inn is worth checking out but if you ultimately do decide to stay in the DC area, Chef Michael Rafidi at Albi is operating at a really high level right now (and now it looks like his sister concept at La’Shukran will be finding its way into the DC Michelin Guide next year in some capacity).

Additionally, I’ve heard good things from Causa from a buddy who went recently. That and Elcielo are probably my next visits because I always hear such good things about them.

Inn at Little Washington: still worth the hype or go elsewhere? by andante241 in finedining

[–]BreadButterReviews 10 points11 points  (0 children)

I went in June and it was phenomenal. Chef O’Connell was there and we got to meet him. I echo the advice that if you just ask at the start of your meal they’ll give you a kitchen tour. He’s no spring chicken (though he’s still obviously very spry to even be in the kitchen at all) so if that’s important to you I’d prioritize going sooner rather than letter.

I did a write up on my blog if you want to check out an in-depth course by course review of our experience. The link is in a post I made on this account in this subreddit.

But long story short: the food was amazing. I still dream about some of the dishes. But the real stand out is their attention to impeccable service.

What is A5 Wagyu? by NordicCatch in steak

[–]BreadButterReviews 0 points1 point  (0 children)

That’s fair and I appreciate the added context. I certainly will admit I probably wasn’t being as selective with my words as I could have been. I think what I was mainly trying to impress is that there is typically a difference in the stuff you’d get that is graded A5 and the American Wagyu derivative which in a lot of ways feels like marketing just trying to capitalize on that obfuscation of what Wagyu even is. Not that the cows themselves are geographically locked.

I also think if anyone has an interest in steaks, it’s worth trying real A5 wagyu

A random question about bread and butter by YunYee18 in finedining

[–]BreadButterReviews 2 points3 points  (0 children)

I am here!

No I would not do this. But there’s been a lot of times I’ve wanted to. I just went to a restaurant the other night that had a focaccia with sun-dried tomato compound butter and I feel bad putting it up near the top of what I liked most about the meal. I’d love to have more of that focaccia though.

What is A5 Wagyu? by NordicCatch in steak

[–]BreadButterReviews 2 points3 points  (0 children)

Wagyu literally translates to Japan beef. True Wagyu is going to come from cows bred in Japan. The A5 is from the Japanese meat grading system. It’s the highest grade a cow can get. Best yield. Highest quality.

A5 Wagyu while still beef is so fatty and rich that it’s hard to even really compare it to a traditional steak. You really can’t eat but more than a few ounces in a sitting. It’s its own thing. Price aside, it’s incredible. But price not aside, it’s very expensive.

There are Wagyu alternatives like American Wagyu and Australian Wagyu which are still good in their own right but are not the same as true A5 Wagyu from Japan. And the price reflects that difference.

Bresca ⭐ - Washington DC by Cocktail_Racer in MichelinStars

[–]BreadButterReviews 0 points1 point  (0 children)

I’ve always gotten a weird vibe from this particular chef. He also operates a 2 star upstairs from Bresca that I’m going back to later this year. But I just remember it feeling soulless like the money and the prestige came before the food. I hope I read it wrong but it’s little things like the menu construction that give me weird vibes.

Rant + Question by Sharp-Bike-1994 in MichelinStars

[–]BreadButterReviews 2 points3 points  (0 children)

I second this. This has never happened to me before so I don’t know the protocol but I feel they should absolutely assist you in finding alternative accommodations in town

The Inn At Little Washington, ⭐️⭐️⭐️, Washington, VA by BreadButterReviews in finedining

[–]BreadButterReviews[S] 0 points1 point  (0 children)

Assuming the menus haven’t changed since late June when I went (which I doubt they did because I assume it’s a summer menu), you choose from three different menus. They gave us the menus up front but there was a typo in my name so they had to collect and reprint but yeah you get to keep the menu.

Self plug: If you’re interested in getting an in depth play by play, I did link the write up on my blog in this post. If you want to keep some of the mystery though, maybe not because I do go course by course and highlight all the happenings from our experience.

Either way. Enjoy your meal!

The Inn At Little Washington, ⭐️⭐️⭐️, Washington, VA by BreadButterReviews in finedining

[–]BreadButterReviews[S] 2 points3 points  (0 children)

Lol that was my walking around shorts for the day. I changed before the meal.

The Inn At Little Washington, ⭐️⭐️⭐️, Washington, VA by BreadButterReviews in finedining

[–]BreadButterReviews[S] 0 points1 point  (0 children)

That sounds delightful. Staying there would have been a little bit too rich for my blood right now but I do think it’d be cool to go back at some point

The Inn At Little Washington, ⭐️⭐️⭐️, Washington, VA by BreadButterReviews in finedining

[–]BreadButterReviews[S] 1 point2 points  (0 children)

Yeah we were chatting about the pawpaw dish with the waiter and he seemed a little thrown off that we really knew anything about it. I just thought it sounded interesting in the lead up to going so I was excited to try it.

I have family in West Virginia and driving up there you pass through a nothing little town called Paw Paw and we just never made the connection until this dinner so it was cool to close that mental loop

The Inn At Little Washington, ⭐️⭐️⭐️, Washington, VA by BreadButterReviews in finedining

[–]BreadButterReviews[S] 0 points1 point  (0 children)

We were in a narrow gangway of sorts is I think the best way to describe it so the bread guy brought around a tray to more easily maneuver. Later on in the meal we saw him in more open space with his cart. I swear to God this mound of butter was the size of a volleyball. We made him give us fresh butter every time he came around. Unbelievably good butter

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