The outdoor deck was crowded despite the quiet launch. In terms of expectations and hours today, keep in mind it is a soft opening, but the menu and makeover look great.
There is an emphasis on farm-sourced ingredients, and a mixture of popular appetizers like oysters, deviled eggs and wings combined with sophisticated ones like Chicken Liver Parfait and pan-seared foie gras.
Entrees are much the same, with whole bronzini and steak frites sharing space with duck confit sausage pizza with smoked gruyere, scallions, caramelized onions and hoisin sauce. Pricing isn't too bad when you consider you are getting side dishes you might have to put out $8 for on other restaurant menus. See below for the menu and wine list (click to enlarge).
Also, don't forget Bethesda Row Restaurant Week 2016 starts today at lunchtime.
"There is an emphasis on farm-sourced ingredients"
ReplyDeleteWhere else would the ingredients come from?
First of all, they should never removed that sign way before they even held their soft opening. Second, I thought this was supposed to be called Beach House or something like that. Third and most importantly, the shot of the interior looks awful. I hope the atmosphere is better than that photo cause it looks cold, bland and plain uninviting. What's more, the menu looks like they are trying to be chic. Maybe the wannabes will think it's great but broad appeal? Disappointing here from a glance obviously. I'll have to try but nothing seems too compelling.
ReplyDeletePi is incredible. Been there before and this restaurant by comparison looks bright, clean and welcoming. Their food is legit.
That crowd looks as diverse as the Westbard protesters. LOL
ReplyDelete"whole bronzini and steak frites sharing space with duck confit sausage pizza with smoked gruyere, scallions, caramelized onions and hoisin sauce."
ReplyDeleteTranslate "sheep smegma" into French, on the menu, and this crowd would eat it up.
5:06: Sysco, grocery store...that's why restaurants usually mention when the ingredients are from a farm, for that reason.
ReplyDeleteWhere do Sysco and grocer stores get their ingredients from? Thin air?
ReplyDeleteI wonder if this is run by the same people who planned to call it beach house. Rumor then was it was someone's wife with too much time on her hands and no restaurant experience who took it over at at that point.
ReplyDeleteThe menu does raise a few red flags. First, oysters on the half-shell are usually sold by the half-dozen in restaurants since few want to drop $20+ on a appetizer. Seconds, mussels are usually sold by the pound not the kilogram (is that even legal to sell using metric measures?).
The selection looks fine -- nothing outstanding, but nothing awful either. The pizza bit is somewhat confusing though, as it seems out of place with the other menu options.
They have a good location and setup (outdoor bar) going for them, so it's management's game to win or lose. They're set up for success, so let's see if they can pull it off.
That's a good post. I wonder if it's the same people too. A Beach House sort of concept would have been fun. They must have changed their minds as likely, it is the same woman who has nothing to do and no experience. We'll see.
DeleteGood points. On the oysters; the dozen is presumably for two. Would be useful to have the mussels weighed in lbs/oz, but until proven otherwise let's assume that it's a standard size.
DeleteWho's this Italian dude Herb Gnocchi? And why doesn't he go by "Erberto"?
ReplyDeleteLooks like a fantastic view of the dilapidated street, 2 old telephone poles, and an old green GMC work van, I think I'll pass on this one...
ReplyDeletePersnickety, are we?
Delete@ 6:25 AM - and the glowering countenance of the owner of the Bethesda Crab House across the street.
ReplyDeleteRobert Dyer was heard saying, "what's a rag out"?
Why did you italicize foie gras and gruyere?
ReplyDelete5:42 asked: Where do Sysco and grocer stores get their ingredients from? Thin air?
ReplyDeleteAnything you get from Sysco (do they even sell fresh produce?) or grocery stores was most likely picked early and ripened as it travels from farm or greenhouse or foreign country. It adds a few days to weeks in transit.
Farm-sourced ingredients are more local and usually go from farm to delivery person directly to restaurant. Picked later, ripened naturally. Better taste, better nutrients.
You use Sysco for supplies and bulk. You get your produce from produce distributors, fish from fish sellers, meat from meat companies. And the grocery as a last resort. check out The wholesale place in Jessup at Rtes 1 and 175.
@ 6:52 AM - Good catch.
ReplyDeleteI notice that only some, and not all, of the French words were italicized, "Foie gras" and "gruyere" were italicized, but not "confit" or "frites". And "gruyere" is not actually French-French, but rather Swiss-French, further complicating the issue.
And none of the Italian words - not "bronzini" and not "pizza". And then there is the Chinese "Hoisin" standing there in unitalicized shame.
Which raises the question, should french words be frenchizised instead of italicized?
And if we're going to italicize all things foreign and exotic, shouldn't "Barack Obama" be italicized, too? And "Robert Dyer", as well, given that he's a Virginia carpetbagger?
7:02: I'm a lifelong resident of Bethesda. Few people are born in Bethesda. You must be a carpetbagger yourself for not knowing about the hospital facilities here. Most are born in DC, Virginia or hospitals further north in the County. You're still "Dumass material all the way."
DeleteReally? You're nit-picking about italics and where someone was born?
ReplyDeleteGive it up. Go back to work, you know, that thing your boss pays you to do.
or does he pay you to do this?
9:06: Sadly, he does actually get paid to do this. And get Hans Riemer's coffee.
DeleteLa Ferme du Sysque or just Sysque by itself would be an awesome name for a restaurant.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteWhat does Dyer actually get paid for?
ReplyDeleteDyer-relative shows up at 9:06 AM, and Dyer himself shows up just three minutes later. TFF
ReplyDeleteWhat kind of creep is obsessed with what hospital someone was born at?! ...and what does it have to do with a restaurant opening? Trolling at its dumbest.
ReplyDeleteAnd he responds exactly one minute later. LOL
ReplyDelete2:43 give it up already.
ReplyDelete9:17: You are a complete moron - Suburban Hospital HAS NO LABOR AND DELIVERY FACILITY!!
ReplyDeleteYou can't be intentionally delivered in a hospital in Bethesda, you idiot.
What kind of delusional sicko concludes that comments on a site are being posted by family members of the publisher? Stop harassing and threatening me and my family before you find yourself behind bars. Your comments are being preserved for review by law enforcement.
I love when he deletes the comments that give some context to his baboon-like shrieking.
ReplyDelete6:18: Nope, just deleting the threats and harassment. But saving copies of them for the police and FBI to examine when we expose the "Anonymous" troll. If you think stalking and making threats are normal, you are the "baboon".
ReplyDelete@ 6:29 PM: "We" implies more than one person. Who else is involved in this "exposing"? Did you just tip your hand again?
ReplyDelete6:39: I'm referring to myself and the officers who will arrest you for harassment, stalking and making threats against me and my family.
ReplyDeleteYou might want to review this federal law:
“Whoever ... in interstate or foreign communications ... makes a telephone call or utilizes a telecommunications device, whether or not conversation or communication ensues, without disclosing his identity and with intent to annoy, abuse, threaten, or harass any person at the called number or who receives the communications...." (2006) "[I]n the case of subparagraph (C) of subsection (a)(1), includes any device or software that can be used to originate telecommunications or other types of communications that are transmitted, in whole or in part, by the Internet… (or) (2) knowingly permits any telecommunications facility under his control to be used for any activity prohibited by paragraph (1) with the intent that it be used for such activity… shall be fined under title 18 or imprisoned not more than two years, or both.”
Good luck SUMA. But I think the locals in the edgemoor neighborhood will pass on this new venture. Should've kept it low key and fun like the nest used to be. Outdoor scene will not be that great when your paying a lot of money to hear street noise all the while trying to dine on the chic menu.....
ReplyDeleteThe noise of the downtown area is what it is. More at issue is this ridiculous name, concept and sterile and boring decor. Keep it simple but no, they had to go chic. By the way, why did they have to put mussels on the menu? Because they used to work for Mussel Bar? Doesn't fit with the crowd here and on that point, wouldn't people who want to try mussels in a bunch of different ways just go a block over to Mussel Bar anyway?
ReplyDeleterobert -
ReplyDeletei could not read past the first couple paragraphs before calling this blaspheme. this place is going to be creme de la creme of bethesda and you better get on board before this article gets archived.
sorry i cant capitalize anything. both my shift keys and caps lock are broken!
Ole Bobby Dyer- at it again!!!!! Let the man play!
ReplyDeleteIf I know one thing, it's that Robert Dyer has a face for radio. If I were you, Mr. Dyer, I'd leave that profile picture blank - that's for damn sure.
ReplyDeleteGuy's about as cool as a screen door on a submarine.
Why would you bring up one's appearance? That's what's uncool. Nasty.
ReplyDeleteMr Dyer, as a wise one said:
Don't worry about those who talk behind your back. They're behind you
for a reason.
Anon 759 AM...As a wiser man once said, GO FUCK YOURSELF
ReplyDeletePS - suck my dick
9:03AM What a cowardly reply.
ReplyDeleteSometimes people will be mad at you because you are not a lying ass
MF like they are.
Robert Dyer, How old are the people that follow your blog? ;) Just sayin'. Also, I think it's funny how people will knock a place without even trying it. With respect to the comments about the owner...everyone needs to start somewhere. Also, there are a lot of restaurants who are owned by 'non-industry' folks. They are run by a team with experience. I haven't been to Suma yet but look forward to trying it out and welcome it to the neighborhood.
ReplyDelete