169063 Sat Nov 29 22:49:31 -0800 2003 11 14 Washington DC & Baltimore Area 0 904929 Below is the link to an incredible article from Robert Parker's Wine Advocate. This is a lengthy article which originally appeared in Decanter in July of this year. In it he says: "When I was younger I went to every two and three (Michelin) star restaurant in France but I got tired of the whole thing and the food didn't live up to what I expected. I think the quality of the top restaurants has declined significantly and continues to decline-I've had meals at Daniel and Bernardin in New York and CITRONELLE IN WASHINGTON that are far better than any three (Michelin) star meals I've had recently in France." This quote is from the man who most consider to have the greatest individual ability and knowledge of anyone in the world to evaluate wine. For many he is the first and last word in wine, having an unrivalled palate to discern taste. The first sentence of the aticle is that "Parker is as passionate and opinionated about food as he is about wine." Citronelle. A Washington, D. C. restaurant that, for Parker, is better than any current three Michelin starred restaurant in Paris. Parker also lists his five favorite restaurants each year. The following five "regularly crop up:" + L'Ami Louis, Paris + La Regalade, Paris + Daniel, New York + Citronelle, Washington, D. C. + Mark's Duck House, Falls Church, VA ("for the sumtuous Cantonese din sum and other extraordinary dishes made primarily from fresh seafood."_ Yes, he did say Mark's Duck House in Falls Church. D. C. has come a long way. I wonder if he has been to Maestro and Laboratorio? The link is below. Link: http://www.erobertparker.com/members/winedata/articles/article275.html Sat Nov 29 22:49:31 -0800 2003 0 Joe H. 1 904934 So, Joe, you got a problem with that? Sun Nov 30 03:45:45 -0800 2003 904929 0 Mark S. 2 904937 Why would you say that? I've said on this board for a couple of years that I think Maestro, Laboratorio and Citronelle are our three best restaurants; I've gone a step further and specifically said Maestro and Laboratorio were as good as the best in Italy and Citronelle equal to any in America. From time to time there will be some kind of a post where someone says D. C.'s strength is ethnic, that we can't compete with other cities. In my opinion we have three restaurants that can compete with anyone. I found Parker's comments both supportive and interesting. All three of these restaurants have grown: Michel Richard and Roberto Donna have matured far beyond the heights they reached ten years ago. This was one of my very criticisms of Patrick O'Connell: the food we were served at The Inn was very similar to what they were serving ten years ago. A visit to Citrus in L. A. in '92 showed something very different on the table than a visit to Citronelle today. What Roberto does in the Laboratorio, what Fabio is doing at Maestro (vs. London even five years ago when I first sampled his cooking at Floriana)-these three chefs have evolved into three of the finest in the world. We are truly fortunate that they are all here. Growing up in D. C. and knowing how far we've come this is a moment of confirmation if you will with Parker's comments. Sun Nov 30 09:52:09 -0800 2003 904934 0 Joe H. 3 905299 While I agree that Maestro, Laboratorio and Citronelle are all world class restaurants, several posters both here and elsewhere have complained about the, shall we say hauty, service that some have experienced at Citronelle. I would also point out the Robert Parker is very recognizable to anyone in the wine world, and restaurants that have good wine lists are usually very aware when he shows up. I doubt that any good restaurant that Robert Parker walks into does not go out of its way to make sure he has a great meal. Considering his influence amoung wine drinkers, who are usually major foodies, it would only make sense. However, I agree that Citronelle is world class. Tue Dec 09 08:15:45 -0800 2003 904937 0 dinwiddie 1 904935 This link requires a (paid) membership. Sun Nov 30 07:47:50 -0800 2003 904929 0 Jake Parrott 1 904975 Parker's tastes seem heavily tilted towards heavy meat items. The following were reported as his top point getters: Roast chicken Roast baby lamb Hachis parmentier (shepherds pie) Steak au Poivre Braised short ribs New York strip steak Peking duck Foie gras (especially in Beef Wellington) Maryland crabcakes Soft shell crabs Mon Dec 01 14:51:13 -0800 2003 904929 0 Suvro 2 904976 But there are some things here, at Citronelle, Maestro and Laboratorio that really are as good as what we might find in Europe. I believe that many people underestimate just how good our top restaurants are. While Parker's reputation for food isn't the same as say, Alan or Phyllis Richman or Mimi Sheraton or John Mariani (just picking names out), his opinion matters. What lacks about having a meal on this level here is that when you live here, it does not have the romance of a particular restaurant in France, Spain or Italy. Of course if you are visiting D. C. from elsewhere the same meal here then immediately becomes more special. Last, I've sat in Gary Danko in San Francisco (Zagat 29 for food, considered by most to be the city's best restaurant, just a step behind the French Laundry) and listened to someone at the next table tell a friend that the meal they had the week before in Washington at Citronelle was more impressive. Mon Dec 01 15:11:34 -0800 2003 904975 0 Joe H. 3 904995 Please discuss SF restaurants on the SF message board so we can keep this board focused on DC and Baltimore. Thanks very much for your cooperation Tue Dec 02 00:08:09 -0800 2003 904976 2 The Chowhound Team 4 904997 If I put this on the SF board then how do I explain to them that the rest of the post is about D. C.? Aren't they going to tell me to move it here? Or do I put a paragraph there and a paragraph here? By the way why did you remove my link to a post that originally appeared on THIS board a year ago? Tue Dec 02 10:17:26 -0800 2003 904995 0 Joe H. 5 905010 Please discuss moderation and site usage issues on our Site Talk board so we can keep this board focused on DC/Baltimore food (not San Francisco and not issues with moderation).   The goal, as always, is to keep this board as chowcentric to DC/Baltimore as possbile for the good of all who use it. Link: http://www.chowhound.com/boards/sitetalk/messages/9999.html Tue Dec 02 13:58:13 -0800 2003 904997 2 The Chowhound Team 4 905045 This post would make no sense on the SF board. It makes perfect sense here, especially since the bulk of it is in reference to a DC restaurant, not a SF one. Wed Dec 03 11:17:25 -0800 2003 904995 0 Ellen 5 905073 Hi, Ellen Yes, you're correct about Joe's post. Comparisons like that are fine. The moderators were refering to potential replies which might focus on the SF portion of the posting. We're proactively requesting people not steer this into an off-topic thread solely about SF. Unfortunately, that request could have been more clearly drawn. Anybody who wnts to continue the comparison of the two, please, by all means do. Just move to SF (and post a heads up here so onlookers know to make the jump) if you want to go in depth on the SF part. ciao Wed Dec 03 15:55:24 -0800 2003 905045 0 Jim Leff