We’ve eaten here several times – we especially like their Three-Course Prix fixe including: Any salad or soup; Bistro steak, Scallops, Chicken or Risotto; Seasonal Crème brûlée or Peach tatin.

The outdoor seating is pleasant on Summer evenings – but we had a bit of confusion with wines. My dinner partner and I like Roses in warm weather, and while several were on the wine list, we were unfamiliar with them (and there were no descripitions to help!).

We decided to plunge in by simply asking our server (after confirming she did not know enough about them to answer our questions) to simply bring us a bottle of the driest rose.

Quites some time later (after our salad course had been served), she brought two glasses of rose. I reminded her that we had ordered a bottle and realized our server had no idea what we meant. She brought a bottle shortly.

This is a reliable neighborhood restaurant (for me, anyway) with a fantastic selection of beers and ales.

Something about the interior walls makes the sound of kitchen and diners grown – which means you have to speak up when conversing with your dinner partners – which means the noise increases,…

If they find a solution to decrease the interior noise level, I would be a big supporter.

Usually the first place we think of when we want to meet friends for dinner in Alexandria.

The tasting menu is always interesting and fun – the service is quite good, and the bar offers well-made “adult” cocktails (it would never occur to me to ask this bar for a Goldschlager shot or a Red Bull).

I just noticed that they also offer Sunday Bruch – I want to try that soon – it’s hard to find a good spot in a region that has so many “sub-optimum” places.

When I had previsouly diner at Potomac Landing, it was a very nice venue with interesting Southern fare (especially the Hoppin’ John).

When I dined again recently, it’s clear that somethng happened – and this restuarant is on its way to becoming another marina burger joint.

Servers are clearly inexperienced (liquids dribbling from trays as servers walk through the restuarant) and the menu is greatly reduced.

The % of fat and gristle in the ribeye steak I ordered indicated that this is one of the cheapest cuts they could find.

Is it unreasonable to be frustrated that certain deserts are alraedy gone by 7 PM? How about that the espresso machine is (still?) broken?

I’ll be surprised if this restuarant is still in business by next year.