177586 Wed Apr 26 15:44:08 -0700 2006 4 14 Washington DC & Baltimore Area 0 955680 I am a food writer for the Washington City Paper, and I'm doing a piece on the effects of takeout on food--mainly from upscale places. I know some restaurants won't do to-go orders because they like to control the quality/presentation of their dishes, but I'm fascinated by the fact that most *will* accomodate takeout orders, even though it might mean that a $17 scallop appetizer's dainty portion ends up smooshed against one side of a styrofoam container (or something might get soggy/overcooked in transit). Anyone out there eat fancy takeout? What are your favorite places to order from? Does the lack of presentation bother you, or is it all about the food? Have you ever encountered a place that wouldn't do takeout (I know that none of the Great American Restaurants will do it)? Would you be willing to talk to me for my piece? If so, you can respond with your e-mail address. Wed Apr 26 15:44:08 -0700 2006 0 Anne Marson 1 955702 Gillian Clark at Colorado Kitchen is another one which is fairly famous for refusing to allow takeout--signs in the window. etc. I'm sure it's partly a quality control thing, but in her neighborhood if she did carryout she might get more business than she could handle from her kitchen, which might cause the restaurant to suffer, so that could be an issue as well. Thu Apr 27 08:48:35 -0700 2006 955680 0 johnb 2 955712 Speaking of Gillian Clark and Colorado Kitchen-- has anyone else noticed how many "rules" and customer regulations she has on her menus? On the few occasions I've been there, I've found the reprimanding tone to be a bit unwelcoming. I live in the neighborhood, and even though it is one of the few options around, i'm turned off and haven't gone back. Thu Apr 27 09:58:00 -0700 2006 955702 0 BrooklynBelle 3 955728 I agree-- I want to like Colorado Kitchen and do really like the food. But the condescending attitude is getting old. even the staff is starting to act like gillian. While I do admire someone who does it "her way" and do tend to think that the customer is *not* always right, there are ways of exhibiting originality other than making loyal customers feel slight. Thu Apr 27 11:41:15 -0700 2006 955712 0 re: gillian 1 955762 Today's Washington Post Weekend magazine had a section on resources for take-out food in the area. None of the places were upscale restaurants, but there seemed to be some pretty good quality represented there, including a few places frequently praised by people on this forum. Thu Apr 27 18:33:04 -0700 2006 955680 0 Mike