wisehands Posted December 26, 2010 Share Posted December 26, 2010 Closing on New Year's Eve and keeping their name (via GoG): According to The List foodie site, former Bezu chef Dennis Friedman has bought out Bethesda's Rock Creek restaurant space, and will reopen the restaurant as Newton's Table. The space will undergo a complete makeover and become a contemporary American restaurant with an Asian flair, embracing the farm-to-table movement as much as possible. Link to comment Share on other sites More sharing options...
Jeff Heineman Posted December 26, 2010 Share Posted December 26, 2010 embracing the farm-to-table movement as much as possible. No Shit... it certainly seems that this line must be premanently etched on all restaurant press releases nowdays Link to comment Share on other sites More sharing options...
Davo99 Posted December 26, 2010 Share Posted December 26, 2010 No Shit... it certainly seems that this line must be premanently etched on all restaurant press releases nowdays Well, if it works for Silver Diner... Link to comment Share on other sites More sharing options...
Sthitch Posted December 27, 2010 Share Posted December 27, 2010 a contemporary American restaurant with an Asian flair Is this the kind of Asian Flair we can expect? Link to comment Share on other sites More sharing options...
susan Posted December 27, 2010 Share Posted December 27, 2010 Is this the kind of Asian Flair we can expect? Now that would be fun in Bethesda! Link to comment Share on other sites More sharing options...
darkstar965 Posted May 1, 2011 Share Posted May 1, 2011 Interesting no one has posted on this yet--they've been open about a week. We went this weekend for dinner. Per the norm, too early to fairly critique service or operations so just some facts and a comment or two on venue, menu design, value and marketing. We didn't meet the chef/owner but had a brief conversation with Robert, the GM on the way out who talked with us some about sources and future plans. We walked in without reservations and, after some brief consultations considering how busy they'd be based on first week experience, lots of online buzz, etc, we were shown to a table. Around 6:30pm, there were only a few tables occupied. The space has been largely redecorated from the Rock Creek days. Blue plush chairs, similar layout to dining room as before, a bit darker with subdued lighting. The marketing and menu (photos attached-sorry a bit blurry but thought maybe still helpful since their site isn't yet live) really emphasize local, sustainable, organic, etc. In fact, there's a box maybe 4" square on the menu devoted to this assertion. I'd like to see them get a bit more specific. What specific sources and why? Anything specific supporting the "unique" claim since so many other restaurants make similar claims making this almost cliche`d? Maybe a different philosophy related to local sourcing? The more restaurants that really center their menus on local/organic/sustainable the better but specifics are how to differentiate and really communicate the walk behind the talk. Ideally, management and staff could answer questions about this. Even better might be to share the sources online or on menu since it's the big emphasis. One other menu design comment. IMO, Newton leans a bit more expensively than maybe best given the portion sizes. The entree average is closer to $30 than to $25 but there are a few different options at lower prices like the burger, a roast chicken option, etc. We had: - A smoked trout appetizer ($14). In fairness, this is more a very good salad with lighter but savory champaigne vinaigrette dressing, blueberries, grapefruit, prosciutto and a few small pieces of trout than something more trout-centric befitting its name but we enjoyed it. At $14, a bit more trout would have been nice. - Newton burger ($16). One of the better values on the menu. Came with hand cut thin fries and a Lyon seeded bun, aioli and some tomato confit. The grass-fed beef itself is sourced from a VA farm cooperative according to Robert. This was very tasty and our favorite item of the night. Not quite Palena or Ray's but definitely in the conversation. Will get this again for sure. - Blackened wild Alaskan (king) salmon with a tomato corn ragout ($28). Salmon was okay and, as Robert explained, early season yields less fatty so less flavorful fish. Assuming so, maybe something to defer putting on menu until later in the season when closer to peaking given the price and quality emphasis? Spots like Craigie-on-Main in Cambridge/Boston made names for themselves by not just sourcing locally but by also really emphasizing a consistent 'height-of-season' filter (i.e., tomatoes only in summer/early fall) to ensure consistent eye and mouth-popping quality. Ragout was nice but would have liked more of it. - Glass of Mark West pinot ($11) We left just after 8 or 8:15pm with the restaurant about 2/3 full. All in, Newton is a nice addition to the still too-mediocre Bethesda dining scene and, adjusting for the fact that this is just their first week, there is significant potential and we'll definitely be back in a few weeks. They have many interesting plans like a big expansion of the beers on offer to include 6-10 interesting micro/international/local brews and no doubt regular changes/updates on menu to reflect whatever's freshest and best. Wishing them much luck and success! Link to comment Share on other sites More sharing options...
Mark Slater Posted May 1, 2011 Share Posted May 1, 2011 - Glass of Mark West pinot ($11) Mark West pinot costs less than $10 a bottle wholesale. $11 a glass is hardly a bargain. Link to comment Share on other sites More sharing options...
darkstar965 Posted May 2, 2011 Share Posted May 2, 2011 Mark West pinot costs less than $10 a bottle wholesale. $11 a glass is hardly a bargain. Yes--big agreement there. I don't think I implied anywhere the place was a bargain but also realize you didn't directly say I did. Was trying to limit criticism to factual stuff (inclusive of the pricing seeming to be high on some but not all items) since they're the new kid on the block. But, yeah, paying more for a glass than a bottle would normally cost absolutely, positively isn't a bargain. I don't know wholesale (or retail for that matter) wine pricing well enough on marks I don't normally buy to have realized that one was probably one of the worst values I could have chosen. Lesson learned. Curious if you'd say the wines are like I thought the food on pricing? Namely, tended to be expensive but with some items more reasonably priced if one chooses carefully. Wine menu attached here (with apologies again that, while legible, it's blurry). Link to comment Share on other sites More sharing options...
rockcreek Posted December 16, 2011 Share Posted December 16, 2011 I'm not defending the wine prices, but you all know why restauranteurs don't open in Montgomery County. Dealing with The County is a sonofabitch. You all also know the deal with new restaurants, the 1-year closure statistics, et al. Although I HATE it, that market supports a $10 glass of Mark West. Yes, the quality of restaurants in Bethesda has taken a dive, and not recently - 10 years ago. But this is a good one; after a lot of ... well, eating, and consideration, I think what appeals to me is that I am hugely picky about Asian cooking and French food, and Chef Dennis is good at both of them. The only other time I've seen this is at a Chinese restaurant in Strasbourg. I'm pretty sure they were the only Chinese people in eastern France*, and the chef was Parisian-trained. There's a good Happy Hour, 4-7pm weekdays, selection of cocktails for $7 and beers for $5, and Gunnar (the bartender) is worth a sit at the bar. We enjoyed both of their work while they were at Bezu in Potomac; I feel they haven't missed a step. Things to get: salt-and-pepper shrimp; "Surf-N-Turf" (lobster tempura, filet tips, English pea risotto), Wagyu age-gyoza (flash fried). Maybe pass: Fuzu noodles. Too much soy for me - but I'm salt sensitive. Other than that, it was a pretty good dish. Happy Holidays! * - besides me, but I was a tourist. Link to comment Share on other sites More sharing options...
pesenti Posted December 16, 2011 Share Posted December 16, 2011 To me it's not the cost of Mark West Pinot, but how does a fine dining restaurant dare serve Mark West. There are so many better wines that wholesale for under $10 a bottle that are available, even in Montgomery county, that you can put on your list. They either don't think their clientele will know the difference or they don't care. Link to comment Share on other sites More sharing options...
rockcreek Posted December 16, 2011 Share Posted December 16, 2011 To me it's not the cost of Mark West Pinot, but how does a fine dining restaurant dare serve Mark West. There are so many better wines that wholesale for under $10 a bottle that are available, even in Montgomery county, that you can put on your list. They either don't think their clientele will know the difference or they don't care. I couldn't say whether that was true, but this article seems to make a lot of sense to me. http://www.washingtoncitypaper.com/articles/640/pain-in-the-glass Don't know the wholesale price, but MoCo charges $13 for Mark West Pinot at retail. (F***ers.) Link to comment Share on other sites More sharing options...
jandres374 Posted December 17, 2011 Share Posted December 17, 2011 Happened to be at Capital Grille in Chevy Chase, MD last night - hardly the place to find affordable wines. They sell the same Mark West Pinot Noir for $30 a bottle that Newton is selling for $44. Link to comment Share on other sites More sharing options...
jandres374 Posted January 22, 2012 Share Posted January 22, 2012 Noticed on their Bethesda restraunt week menu that they are promoting Cupcake Cabernet or Chardonnay for $26/bottle. Wow - makes me want to rush right over there. Link to comment Share on other sites More sharing options...
Pool Boy Posted June 25, 2013 Share Posted June 25, 2013 This place at all worth a look? Link to comment Share on other sites More sharing options...
jiveturk21 Posted June 25, 2013 Share Posted June 25, 2013 I have not been here. But, my very good friend who is sitting next to me right now, and who I trust from a culinary perspective, says that it is not worth going to. There are much worse places and it isn't going to kill you if you are asked to go there by a friend/colleague, but you have better choices in that area. Link to comment Share on other sites More sharing options...
DonRocks Posted September 4, 2013 Share Posted September 4, 2013 Congratulations to Newtons Table for hiring Peter Smith to work alongside Dennis Friedman. 1 Link to comment Share on other sites More sharing options...
jandres374 Posted November 19, 2014 Share Posted November 19, 2014 Changes coming to Newton's Table. "Bethesda Barbecue Company Coming To Elm Street"Â by Steve Hull on bethesdamagazine.com Link to comment Share on other sites More sharing options...
pras Posted November 20, 2014 Share Posted November 20, 2014 Wishing Dennis the best of luck in the upcoming transition. Â Link to comment Share on other sites More sharing options...
cheezepowder Posted January 22, 2015 Share Posted January 22, 2015 Bethesda BBQ opened on Jan. 19, 2015 (Bethesda BBQ's tweet). Link to comment Share on other sites More sharing options...
Pool Boy Posted January 24, 2015 Share Posted January 24, 2015 Bethesda BBQ opened on Jan. 19, 2015 (Bethesda BBQ's tweet). If they bring the smoke, true awesome smoke (and burnt ends would make me giddy), and lay off the sauce, it would be a massive step up from places like Smoke, in Bethesda. 2 Link to comment Share on other sites More sharing options...
jandres374 Posted January 26, 2015 Share Posted January 26, 2015 We stopped in here on Saturday night with some friends and really enjoyed it. Â The burnt ends are really good as was the brisket and pulled pork. Â The have 3 different sauces in bottles on the table that were very good. Â They are still working out some of the kinks and did not have the full menu up and running yet and they still have not completed the interior remodeling. Few minor quibbles - the wings were not very good, small (bottle only) beer selections and everything seemed overpriced to me. Â Bottles of Flying Dog for $9. Â Service was quick and friendly. Link to comment Share on other sites More sharing options...
Kev29 Posted January 26, 2015 Share Posted January 26, 2015 Bottles of Flying Dog for $9. Ouch. That's the retail price of a six-pack of Flying Dog in MoCo. Was it something unique/fancy? I'm excited to try the new BBQ menu, but won't make it there all that often with $9 beers. Link to comment Share on other sites More sharing options...
Pool Boy Posted January 26, 2015 Share Posted January 26, 2015 We stopped in here on Saturday night with some friends and really enjoyed it. Â The burnt ends are really good as was the brisket and pulled pork. Â The have 3 different sauces in bottles on the table that were very good. Â They are still working out some of the kinks and did not have the full menu up and running yet and they still have not completed the interior remodeling. Few minor quibbles - the wings were not very good, small (bottle only) beer selections and everything seemed overpriced to me. Â Bottles of Flying Dog for $9. Â Service was quick and friendly. I would go there to try the burnt ends alone at the very least. Link to comment Share on other sites More sharing options...
darkstar965 Posted May 6, 2015 Share Posted May 6, 2015 Tried BBC this week with some friends. It was disappointing knowing what this chef is capable of. We had a large-enough group to try all the meats and a bunch of sides. Before detailing anything, important to state a few disclosures:- We enjoyed some things at Newton's Table (the previous concept by the same chef/owner here) and remember the burger as a definite standout for its flavor, char, size and temperature. Maybe that's available here but we stuck with BBQ items so can't say.- Totally respect Chef's background, including CIA training- As always, this is based on just one visit, might have been too soon after opening and might have been an off night with a new chef/line cook/pitmaster, short staffing, one-off supplier or other problem(s), etc. Nothing like that was obvious to us but can't be sure.One in our group thought the place "lacked soul." I think he meant the decor, which hasn't really changed since it was Newton's Table save some porcine artwork now adorning the walls. Personally, I don't care so much about that and have much empathy for trying to minimize the cost of the changeover. For me, it's all about the food. A subset of what we all tried at our table:Mains:Ribs: These were dry, stringy and just way too lean.Brisket: A bit better than the ribs but also seemed like it had been under a heat lamp too long. Drier and less rich than good brisket should be. Also, served more like chopped/pulled beef but may be just my preference that brisket be served in thick slicesPulled Pork: Best of the three meats with some moisture but not well seasonedSides:Biscuit: decent; guessing these may be made in houseCollards: maybe the best thing we had but the standard version you'd expect at any good BBQ jointMac & Cheese: This was silly. Priced as a premium side (aka "Big Spender" side at $4, versus $2 for baked beans, collards, etc), the portion was smaller than all the other sides and was just shells with a weak/thin, one-note, cheese sauce. Pricing aside, just so basic as to come close to boxed. Service was fine. Servers were friendly and available though the place wasn't busy. Prices are all reasonable for the type of cuisine if the quality improved.We have good debates here about BBQ and how DC spots like Wagshal's new "Back Alley Pitmasters," DCity Smokehouse, Andrew Evans @ Union Market, Hill Country, Urban, KBQ v 2.0, Fat Pete's in Cleveland Park and Rocklands all rate. Again, just based on the one--and very possibly insufficient-visit, this isn't (yet??) in the same ballpark as any of those. We didn't complain or speak to a manager but, in retrospect, should have. Just wasn't so viable given the character of our group. May be good enough for the local market. I'm not sure. But, absent a few credible good reports of real progress, I probably won't go back. Link to comment Share on other sites More sharing options...
DonRocks Posted July 17, 2015 Share Posted July 17, 2015 Bethesda BBQ Company is dark tonight; the mail wasn't brought in either. A second person has told me that it was closed a week ago as well. The website no longer works, and the phone appears to be out of service. Link to comment Share on other sites More sharing options...
jandres374 Posted July 17, 2015 Share Posted July 17, 2015 Sounds like this may have been part of the problem "Bethesda Barbecue Company Owner Hanging On After Power Outage Damages Equipment"Â by Andrew Metcalf on bethesdamagazine.com Link to comment Share on other sites More sharing options...
DonRocks Posted July 17, 2015 Share Posted July 17, 2015 Sounds like this may have been part of the problem "Bethesda Barbecue Company Owner Hanging On After Power Outage Damages Equipment"Â by Andrew Metcalf on bethesdamagazine.com Very good sleuth work, sir. This sounds like a pretty pathetic story. Link to comment Share on other sites More sharing options...
mtureck Posted July 20, 2015 Share Posted July 20, 2015 Not closed permanently...or so the owner says. "Bethesda Barbecue Company Closed for 'Repairs / Renovations'"Â by Steve Hull on bethesdamagazine.com Link to comment Share on other sites More sharing options...
pras Posted August 25, 2015 Share Posted August 25, 2015 I went to summer camp with Chef Dennis and this therefore makes me sad, but looks like they are permanently close. Dennis--good luck on your next venture. "Bethesda Barbecue Company Confirmed as Being Restaurant Being Liquidated / Closed at Auction"Â by Robert Dyer on robertdyer.blogspot.com Link to comment Share on other sites More sharing options...
MsDiPesto Posted August 25, 2015 Share Posted August 25, 2015 I was wondering the same last night as I drove by their former location. The banner announcing the BBQ joint is still up, and there are tables and chairs out in the elements that are showing signs of weathering. Link to comment Share on other sites More sharing options...
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