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  • JS

    Homemade ketchup is the worst. Seriously, just stick with the Heinz. No one wants your watery vinegar.

    • anon

      years ago (probably like 4 chefs back) St. Ex had awesome house made ketchup.

    • Anonymous

      Homemade ketchup can be good IF it is not viewed as a substitute for Heinz. But it’s just a totally different food, I think calling it ketchup sets up expectations that can’t be met.

  • And the award for the most unoriginal menu goes to….

    I don’t think there is a single original dish on this list. And we wonder why DC is always playing second fiddle to other cities in the realm of cuisine.

    • Anon


    • Anonymous

      I’d be thrilled if I never saw duck confit or charcuterie on a menu again, but I’ve definitely seen less original menus in DC. The Kaya Toast is something I’ve never seen before, and the Mediterranean Meatloaf is probably not something you’d find anywhere else.

    • RozCat

      Who cares if the menu is “original” as long as the food is good. And what the heck could be so original after, what, 4 billion years of earthly cuisine? If there’s a “problem” with the food scene in DC, it’s too many places chasing after the quasi-foodie fads instead of just executing the basics well at a reasonable price.

  • Richko

    They put the TM on “Snicker’s” yet the actual trademarked name has no apostrophe. AND it’s an ®, not a TM.

  • Anonymous

    I thought this place was going to serve breakfast?

  • When are we going to get a relief from irrelevant names arrived upon either through sheer pretentiousness or by taking the advice of restaurant consultants? Why would I even go into a place called Policy, Drafting Table, No. 68 Project? In fact, they make me not want to go there because my assumption is that the food must stink if they have to draw in people by using a trumped up concept.

  • bb

    Coconut jam, fried egg, and soy broth together? It’s like they pulled random ingredients out of a hat.

    • Anonymous

      Apparently it’s a popular Singaporean/Malaysian snack. I agree though, it’s hard to imagine those flavors coming together in a cohesive way.

      • Anonymous

        I’m living in Singapore now, and the kaya toast was the first thing I noticed on the menu – kind of strange when there are no other Asian dishes. It’s the standard breakfast dish in the old school Chinese coffee houses here. Cultural staple. Of course, the coffee’s also generally roasted in butter or margarine.

  • Anon

    I agree with the other posters that the food seems unoriginal and the name is boring. On the other hand, I never eat on 14th street cause everything is so damned crowded so restauranteurs like this are clearly catering to the market. To be fair, I love the names Pearl Dive, Lost Society and Birch and Barley.


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