December 2012 (Catered Event)

The food was great, everyone really enjoyed it and had a great time. The filet skewers were a real hit, and crab cakes as well. The portions you laid out were spot on as well, not a ton of leftovers, but no shortage of food. The goat cheese platter was great, and I think the fact that it was local caught the fascination of a lot of people. The only thing I could even think of as a constructive critique, was that the proportion of asparagus to prosciutto was a little off. There was far more asparagus than prosciutto, but I think there was just a lot of asparagus, not necessarily a shortage of prosciutto for the crowd size. So that is hardly a negative, and I certainly didn’t mind the leftovers.

Anyway, all in all, everything was great. We handed out a lot of your cards, and I hope it results in some future business for you. You were really accommodating and I can’t tell you how much that helps when you’re trying to plan a party; the last thing anyone wants is another headache. Feel free to quote me; I’m not sure my words are eloquent enough to publish, but you are certainly more than welcome should you wish to.   

Take care Tony, and thanks again!

Best Regards,

Tim Salomon

Federal Account Manager

VIRE Consulting

December, 2011

  "We recently had our office holiday party at Chef Tony's.  I can't even tell you how great of a night it was.  Tony was a true pleasure to deal with from the start, and helped make a menu that was extensive, delicious, and that also catered to a lot of allergies/food issues we have with our staff.

The setting was perfect, and the back room was great for our group size, about 50 people.  The ambiance was the perfect mix of casually comfortable and high-end fine dining.

The staff, especially the awesome bartender, took care of us all night.  Tony also checked in to make sure everything was good, even though it was the dinner rush.  Everyone was fast, courteous, helpful, and fun.  We wanted for nothing.  New dishes and refills arrived before we even knew we needed them.

The best part would have to be the FOOD.  The calamari rings were the best I've ever had in my life, no contest.  I don't even typically like salmon, but I had about 8 pieces of Tony's recipe.  There was not a single individual in our 50-person crew who wasn't licking their plate.  We have a ton of people with interesting food allergies and/or special needs, and they were thrilled that they could finally attend a party like this and eat more than salad.  The desserts were perfect: simple, delicious, and abundant.

I really can't say enough about the whole experience.  Our office is right around the corner, so I think we just found our new lunch spot.  Chef Tony's is also now my official Ace-in-the-Hole for dating."

Dave Matusiak

Network for Good, Bethesda

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 Chef Tony,

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Dear Chef Tony,

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 From a recent rehearsal dinner of 90 people..many from out of town..

 Hi, Chef Tony!

We were there last Saturday night for dinner and we loved the experience. We sampled the Crab Cakes Appetizer, Spicy Jumbo Shrimp Linguine, and the Filet Mignon Skewer with Slightly Fried Shrimp (a special order item). The meals were served with very tasteful presentation and were prepared and seasoned perfectly. I especially appreciated the thoughtful portion size, which focuses on food quality rather than food quantity. The restaurant atmosphere was cozy and comfortable. We definitely felt like we had a quality dining experience especially with the personalized attention from Chef Tony. If there would be one constructive comment, we would have appreciated some bread and butter to compliment the wonderful meal.

Overall, it was a fantastic experience and we will definitely come again as well as tell our friends and family about Chef Tony's special place.

Also, we just wanted to add our vote and support for the proposed name, "Chef Tony's" as well as for the new logo brand, which we think look and feel very food-happy, friendly and welcoming.

Van & Gene (June 2010) 

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One of my favorite things in life is to ask a chef to feed me, let them play, and see what they come up with. 

I often find myself wishing that more restaurants were in a position to offer that as a regular option. 

Based on previous experience, I knew that I wouldn't be disappointed when I approached Chef Tony to

design a tasting menu for my husband's birthday.  His has been one of the few local menus that inspires us

to want to return to a restaurant, and I was excited to see what he could do when given a blank canvas.

Even with high expectations, I was continually delighted with each course that was put out.  The dishes were

clever without being over the top or fussy, the flavors were complex without seeming overwhelming, and the

wine pairings were spot on.  Our entire meal was presented with a friendly flair that made us feel like we were

part of an experience, and not just being fed by a stranger in the kitchen.  Particularly in the D.C. area, I think

that feeling of truly sharing a meal is too often lacking.

We didn't need to be sold on Visions--we were fans going in--but our most recent experience has only made is

more fond of the restaurant and we will surely go back again and again.

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I recently hosted a surprise birthday party at Visions Restaurant for my husband and 65

of his closest friends and family members. It was perfect.  I was nervous about planning

such an event and Chef Tony helped me every step of the way, with menu planning, decorations

suggestions and logistics. He  was even concerned about getting my husband's favorite music.

The night of the party the restaurant looked great. The appetizers were beautifully displayed. The staff moved easily among the guests making sure every one had appetizers and drinks and by the time dinner was served the guests knew the food would be special - and it was. 

In addition to being delicious, the food was gluten free to accommodate my needs as a celiac. 

Chef Tony, thanks for a magical party at Visions.

J.L. (Bethesda, MD)

 Tony and Iddi,
 
This is a long-overdue thank you and thumbs up for the great evening we had in your back dining

room in April. The room was perfect for our group of 35, we appreciated the privacy. Dinners were superb –

and those who had your Cuban salmon _raved_. The service was professional, attentive -  excellent!

I have never gotten such great feedback for one of our corporate dinners.
 
Working with you is a pleasure. You managed and accommodated every request, from special menus

to an ever-changing number of guests. We definitely look forward to doing this again!
 
K.S. at NIH
 
p.s. No one can cook a piece of fish like Iddi!

**NOTE**  These are natural comments on Chef Tony's before the name change (we were "Visions Restaurant" for about 2 1/2 years, same Chef / owner...)

“I recently ate dinner's at Tony's establishment (Visions Restaurant in Bethesda, MD) with colleagues and it was nothing short of fantastic. The food, service, and atmosphere provided a great venue to take clients out, and have an unbelievable meal at the same time. If you haven't been to Vision's yet, please do so. You are only cheating yourself by not going!! Chef Tony and his staff are TOP NOTCH!” March 13, 2008
Bryan ...

“VISIONS Bethesda is one of the best kept secrets in the Washington area, as is Chef Tony. From fine dining linens, awesome decor and atmoshere, to their exceptional service. You feel more like you are a guest in his home, than patrons of VISIONS. Tony is warm and inviting and ohhh... can he cook!!! The food is incredible the soups are to die for as are the scallops and basically everything on the menu! The kitchen is open, and Tony regularly walks around and knows most of his guests by name, making sure their dining experience is a great one. Chef Tony is very special and has made an incredible and affordable find out of Visions Bethesda!” April 30, 2008

“Tony has brought a breath of fresh air to the restaurant scene in Bethesda. Visions has a dynamic menu that can satisfy a wide range of culinary interests. While I dined on a fantastic Veggie Panini my business colleague chose the Crab Cake sandwich. From the first bite it's apparent that everything is made fresh, a rare commodity in this, flash frozen, prepared food world. You can really taste the difference, outstanding!” June 2, 2008
Doug...

As a frequent customer of your restaurant, I am delighted not only by your superb menu, but the wonderful customer service with which I am greeted during each dining experience. I am so proud of you, and wanted to personally take the opportunity to comment on the outstanding customer service provided by your staff at Visions. Jen's fantastic people skills are only matched by her attentiveness to the needs of each guest. Not only is Miss Kitty's service phenomenal , but she has the most wonderful sense of humor, which I suspect serves her well in working so closely with the public. What really can I say about you, Tony and Iddi except - how marvelous you are not only as Chefs but as people. I am so grateful that I can share even the smallest moment of time in my life with all of you.

I thought of the many ways that I could possibly thank you for the great meals, the wonderful conversation, and the many laughs we have shared. here may just be one small way. I purchased this painting entitled "Valley Lights" from a Chevy Chase, Maryland artist by the name of Ms. Mary Jane Lynch. Like the both of you, she is another local talent whose art work is known throughout Montgomery County, Md among elite artists. The painting, like your restaurant, has a Meditterranean color and mood. I hope it will bring you much good fortune. What better way to thank you for everything than to donate this painting to your restaurant as a reminder of my undying friendship and support for Visions restaurant.

If it is true that the world is a looking glass, and gives back to every man a reflection of his own face, than yours are the reflections of exceptional souls, that enhance the lives of each and every person you meet. I wish you all the best, now and always. With much gratitude and sincerity, I am...

Valery C.
Bethesda