Posts Tagged ‘Michel Richard’

Last Night’s Leftovers: State of the Uni Edition

Chef Kaz Okochi gives his State of the Uni address. [WaPo] Michel Richard may soon join fellow D.C. chef Robert Weidmaier in opening a restaurant—perhaps even three of them—in Atlantic City. [Eater DC] Shaw's forthcoming Bistro Bohem could open earlier than Shaw's Tavern. [Prince of Petworth] Next week is D.C. Meat Week. Alexandria's Pork Barrel […]

Dinner Roll of the Dice: Brian McBride and Robert Weidmaier Eye Atlantic City

Brian McBride is frying up some severed shrimp heads, part of an ambitious recipe for a new pasta dish. For a veteran of the restaurant scene in Washington, with its sizeable international population and its proliferation of sushi joints, the noggins might not seem especially out of the ordinary. But McBride, the former chef at […]

Is Michel Richard Now Distancing Himself From Meatballs?

Michel Richard used to talk up his love of the meatball. Now that he's become the face of a meatball-centric restaurant, Penn Quarter's simply titled Meatballs—a hugely hyped venture somewhat sullied by lukewarm reviews—the famed French chef suddenly seems less enthused. Asked by Victorino Matus, a senior editor at The Weekly Standard, about his new […]

Who’s Got The Biggest Balls In Penn Quarter? (Hint: Not Michel Richard)

Quite a big deal has been made of Michel Richard's balls—that is, the "rounded meats" on sale at the famed Citronelle chef's new Meatballs shop in Penn Quarter. Talk about braggadocio: the word "balls" is heavily emphasized in big letters on the restaurant's signage. But, for all the big hype and even bigger type, Richard's […]

Meatballs Sticks To Its Story: ‘It’s All Michel Richard’

A few weeks back, Y&H questioned Mark Bucher, founder of BGR: The Burger Joint and Medium Rare, about his involvement in the new Meatballs restaurant in Penn Quarter. Bucher denied any official involvement—despite records filed with the District's Alcoholic Beverage Regulation Administration identifying him as the 100-percent owner of the business. Bucher claimed he was […]

Gut Reaction: Michel Richard’s Classic Balls Taste Like Meat At Least

This is not a formal review, but rather an off-the-cuff first-impressions-style riff on a brand-spankin' new D.C. restaurant. Michel Richard's hugely ballyhooed Meatballs had barely opened (I counted 17 people in line, 13 seated at tables) and already staffers were telling folks that they had run out of the lentil variety around 11:30 a.m. on […]

Ballsy Move: Who’s Really Behind Michel Richard’s Meatball Shop?

For a concept as prosaic as ground meat shaped into savory spheres, the new Penn Quarter eatery simply called Meatballs sure has generated a lot of buzz. Part of the hype is probably due to the restaurant’s brash marketing strategy. Consider the eye-catching signage out front, which heavily emphasizes the word “balls” in large capital […]

No Balls For You! [UPDATED]

D.C. diners may have to wait a little longer to taste Michel Richard's Meatballs. The much anticipated eatery had been expected to open on Wednesday. But not according to the sign posted on the door when Y&H stopped by at 11:15 am. "Not Open!" To further tease our taste buds, menus have been put up […]

Deviled in the Details

Deviled eggs, like the common hot dog and macaroni and cheese, are one of those classic comfort foods that have lately taken on a sort of contemporary chic—and, in some cases, sheen. To wit: One recent evening at Boundary Stone in Bloomingdale, a plate of the $3 hors d’oeuvres arrived in the standard fashion—hard-boiled, bisected, […]

Meatballs To The Walls: What’s Your Favorite Rounded Meat?

So acclaimed chef Michel Richard's forthcoming concept in Penn Quarter is all about the meatball. All kinds, too: beef, lamb, chicken, crab, veggie. The name of the place: why, Meatballs, of course. (Note the playfully heavy emphasis on "balls" in both the signage and the souvenir swag.) And why not? New York already has its […]

...