Rogue 24....most of the stories aren't true. Most.

 RJ and yours truly..  He was very cordial and no, he didn't yell at me for taking pictures.  No one asked me to put down the camera either.  Everyone we came in contact with was very pleasant.

 Today's blog will be mostly visual.

 Wonders abound at Rogue 24.  Dichotomies too.  Base and elegance.  Coarse and smooth.  Rogue and milquetoast.  Did I find the contract you have to sign to eat there imposing?  Not really.  Bonji Beard, formerly the only person who could get you a reso at minibar is the person here who will follow up with you about it.  You get the same thing at many restaurants with multi-course tasting menus.  I fully understand the need to secure credit cards as well.  When you're working on dishes as complex as they are here, the preparation is time consuming and expensive, and the shelf-life can be zero for some of them.  Word to the wise:  If you make a reservation, keep it.  Not just here, but at any restaurant. 
 First trio...the Fried Rice Special #2 on the right was the winner.

 Interesting presentation of Osetra with cider bubbles

 The usual suspects clockwise...Eric Blume, Andrew Aurbach, Allison Leader, Sindhu Blume, Cheryl and me.  This is one mixed bag.  We've got a reporter, a publisher, a lawyer, a communications conusultant, a start-up partner, and a salesman.  This team has been kind enough to accompany me on various outings including the chef's tables at various restaurants, many tasting menus, sometimes good, sometimes bad, but always entertaining.  Thanks for indulging me folks.  Nothin' but love for you all.

 Frost on the garden

 Ryan Moore...formerly of minibar

 Mikey Maksimowicz talking with us about one of the courses.  Mikey has an amusing habit of hijacking RJ's iPhone and posting entertaining tidbits on Facebook through his account.

 Langoustine.   This was one of my favorites.  I wanted to lick the bowl, but I didn't.

 Hello ladies!  Interesting shot.  Light and dark, coffee and cream?  There's not a good and evil though.  They're both wonderful.

 Deep in conversation.

 See urchin

 Egg/tuna/dachi

Ox tongue

 Bryan Tetorakis and Ryan

 Pork belly and clam

 Shaved fois gras.  I wanted more of this one.

 I'm generally not a sweetbreads guy, but this was the best preparation I've ever had. 

 Tuna

 Venison with trail mix and cherries

 Poutine...didn't look like it, but it sure tastes like it.

Tasty beer.  Very fruity and thick, without the nasty after-taste.

 This was my #2 favorite.  It was a coconut/green mango/peanut butter thing...very good.  My favorite dish of the evening came in a coffee cup.  It was a rabbit reduction that tasted like the best demi-glace you've ever had.  I neglected to take a picture of that because it smelled so good I forgot to snap one.

Banana textures

Could these guys look any more satisfied?  Maybe, but I don't want to do what it would take get them there.
To wrap it up, was it worth the coin?  Definitely.  Would I go again?  If it was with people who I wanted to sit with for 3-1/2 hours and who could appreciate it.  I don't know if the dishes I liked are on the a la carte menu, so I'll have to check it out.  Unconventional?  Sure.  Objectivist?  Yes.  Unique?  Absolutely.  RJ, best of luck moving forward.  See you soon.
Thanks for reading.  If you have questions or comments please feel free to hit me up.  If you like the post, please retweet it using the link on the right hand side of the page.
Until next time.....

15 RIA....That's Rhode Island Ave. N.W. for you out-of-towners.

It's always a pleasure to see old friends. Below is a shot of Janis Mclean and yours truly mugging for the camera. Janis and I have been working together for years at various places since 1999 or so, in one form or another.


Janis has an impressive cv, including being educated at La Varenne Ecole De Cuisine and working for them for several years.

Janis also worked at one of my bygone favorites, Red Sage. Her plating and colors are reminiscent of it. This dish was a trout on forbidden grains with a grapefruit/avocado salad with fennel.

The scallops above were huge and cooked perfectly. That's a tough act. The sweet potato has was served on a ginger beurre blanc with wilted spinach. Very tasty.

Nicely done.

This was a banana cream pie! The banana slices had a top of caramelized sugar. The filling was light with chunks of fresh banana. The crust, of course, was dark chocolate cookie crumbs. Elvis would have liked it.

For those of you with a gluten issue, try this. Flourless chocolate cake with a raspberry splash.

I still lament the demise of the first restaurant we met at, Red Dog. She put together a great culinary operation in a very strange little restaurant in Silver Spring. The white pizza she created there was the best I've ever had, and I've had a lot.

If you have questions or comments, please don't be shy. I'd love to hear from you.
Thanks for reading.