Ask Tom

Transcript

In a city loaded with diverse restaurants, from New American chic and upscale Italian to sandwich shops and burritos on the run, finding the best places to eat can be a real puzzle. Where's the best restaurant for a first date or an anniversary? Father's Day? What's the best burger joint? Who has the best service?

Ask Tom. Tom Sietsema, The Washington Post's food critic, is on hand Wednesdays at 11 a.m. ET to answer your questions, listen to your suggestions and even entertain your complaints about Washington dining. Sietsema, a veteran food writer, has sampled the wares and worked as a critic in Washington, Seattle, San Francisco and Milwaukee, and can talk restaurants with the best of 'em. Tom's Sunday magazine reviews, as well as his "Ask Tom" column, are available early on the Web.

The transcript follows.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

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Dupont Circle, Washington, D.C.: I have a craving for oysters on the half shell. What would you recommend in the Dupont/downtown area?

Tom Sietsema: I bet Pesce has 'em on its chalkboard menu, and I KNOW Johnny's Half Shell does.

Good morning, chatters.

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Rebutal to Ray's: Tom,

I saw Mr. Landrum from Ray's finally decided to answer his critics. Unfortunately, his diatribe about serving those with "bills to pay and families to return to" is about as disengenous as it comes.How can a restaurant who's mission is to serve and be "generous" to the patrons fail so miserably?

It may shock Mr. Landrum to know that even those of us who can afford to eat wherever we want have families,bills and other issues as much as his other patrons. The issue is not about treating everyone equally, it's about treating everyone WELL.As our Mother's told us, "be nice".

What I and others object to is the snide, condescending, and rude manner in which Mr. Landrum and his staff conduct themselves. It costs nothing to be polite. They are in the service industry. Like it or not, my happiness as a patron(former patron I should say) pays their bills.Therefore, being told that a 20 percent tip is "not adequate" and to "respect his house" does not ring true if I am not shown the same respect that he demands.

Mr Landrum also makes a statement to the effect that DC's restaurants cater to the "moneyed elite".While this Neo Communist comment is amusing, it is simply inaccurate. There are many fine,affordable restaurants in DC that you have pointed out to the public time and again.I had thought Ray's would want to be the champion of these restaurants.

In short, it is my cherished hope that Mr Landrum will forsake his pride and offer the dining public an overdue apology for the rude nature that his restaurant is fast becoming known for.

Thanks.

Tom Sietsema: Ray's is a subject that just won't end. Certainly part of the problem is simple economics: demand is greater than supply. Sounds like I need to don my fat suit and experience the place as An Unknown again.

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Washington, D.C.: Tom, you once described me a "top shelf waiter that you wished could be cloned" in one of your reviews. Again, thanks, but I am perplexed by the etiquette involved in opening wine at a table when it is a screw top. This has happened to me twice now and I'm never sure how to handle the presentation of the cap. What's the proper form? I have been presenting the wine, pouring it, and then placing the cap on the table with a smile which usually emits a laugh or two.
And for what's it worth, I had an absolutely flawless dinner at Cityzen two weeks ago. What a great addition to the city!

Tom Sietsema: You get the Interesting Question of the Month Award. A diner can use a cork, but not a screw top, to detect flaws in a wine. I'd be inclined to remove the latter from the table once you've poured the wine.

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Baltimore, Md.: Hi Tom

I am not a big fan of Mexican food but that outs me in a minority in my family! I would like to take my wife out for a great Mexican meal. Can you recommend a place between DC and Baltimore? (Anne Arundel, Montgomery, Prince George's) Thanks

Tom Sietsema: Samantha's on E. University Boulevard in Silver Spring would be my first choice, followed by El Golfo on Flower Ave. in Silver Spring.

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College Park, Md.: I may have some special news to celebrate at the end of the week, and I'd like to treat myself to a good steak. When is Ray's the Steaks opening in Silver Spring? I vaguelly remember something about April, but my memory is hazy.

Thanks!;

Tom Sietsema: They're talking May right now.

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Good food and children?: Hello, thank you so much for taking my question. I have a dear friend coming in town to visit with her 1 year old (who is really well behaved). I would like to take her out one night, but want to find someplace that is friendly to children, but also had "adult food". Any suggestions? I'm totally drawing a blank.

Tom Sietsema: Two Amys pizzeria and Jaleo leap to mind. Both have interesting menus and both are noisy, so a softly crying infant won't be a distraction.

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Business lunch!;: Hey, Tom - What would you recommend near 16th and K for a non-fancy business lunch?

Looking for something not as expensive as DC Coast, but better than Au Bon Pain. I can't think of anything in between!;

Tom Sietsema: The counter at Olives? A table at Nirvana?

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Bobby Kennedy and the Red Wine: Saturday evening at Chez Francois (destination restaurant for amateurs but I was trapped), I asked a waiter for a piece of lemon to save my oversalted dreary lobster bisque. I often do this in such a situation. He said with a glare, "Yes, of course, madam, but you must realize that there is cream in the bisque and you will cause it to curdle." I asked him politely to put up with my quirk and he hurled half a lemon at me. No curdling occurred.

This reminds me of Bobby Kennedy at the old Rive Gauche years ago. He asked for ice to put in his red wine and when the waiter told him that it was improper do this, Bobby said, I own this wine and I'll do anything I want to it."

Tom Sietsema: Such entertaininig posts today!

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Oakton, Va.: Several weeks ago you received a rather long and (suspiciously) praiseful review for Pad Thai in Fairfax. I'm always looking for a good restaurant out here and decided to try it even though it looked like a PR person put together the comment for you.

Anyways, after having eaten there several times, I can say the place is very good -- better than Tara Thai and Sala Thai in my view. A very simple restaurant in terms of decor and service, but the food is surprisingly creative and very well done (wish I could be more descriptive but I'm not the food critic). Worth a look on your part, in my view, on one of you future visits out here. Thanks.

Tom Sietsema: Thanks for investigating for us.

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Washington, D.C.: Tom, if you're 98 percent sure that you got a pretty serious case of food posioning from a particular food at a particular restaurant, do you have a moral or ethical obligation to tell the restaurant? How would a chef react to someone calling and saying that?

Tom Sietsema: I imagine the initial mental reaction from a chef is "not in MY kitchen!" followed by "okay, what kind of compensation does this person want?" But I could be wrong.

Restaurateurs?

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Downtown, Washington, D.C.: Tom, love the chats, resubmitting from last week.. First, I'm surprised no one thought to mention Roberto Donna's poor showing on Iron Chef America? I felt embarassed for him and thought maybe he didn't come prepared or didn't take it seriously. I heard from a local restauranteur that Morimoto was annoyed and felt disrespected. Secondly, do restaurants 'respond' to reviews? For instance, one review of Buck's noted that it's otherwise delicious steaks were oversalted. This was a year ago. I recently had the steak and surprisingly, it was still too salty. Your thoughts? THANKS!

Tom Sietsema: I didn't see Roberto compete, so I don't want to comment. But let's hope "all press is good press" in this case.

As for restaurants making changes after my reviews of them: some do, some don't. It just depends.

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Arlington, Va.: I find it amusing that the back and forth on Rays is actually increasing its publicity, and more people are probably going to try it... the majority of which probably won't run into (or care about) the problems some other have had. Yeah for Rays!

Tom Sietsema: Now that's looking on the bright side ...

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Washington, D.C.: Hi Tom,

I am a little peeved about the post last week complaining that staff at Zaytinya was making fun of a diner recovering from cancer.

I am glad that you responded to the poster with disbelief and although I was also not a witness, I know that there is no way that the staff was "joking" about someone with cancer. The staff at Zaytinya are all human and it's pretty unbelievable that any decent person would "laugh and stare" at someone recovering from cancer; let alone a whole group of staff. The poster must have a huge chip on his/her shoulder.

I also think that it was improper of you to post the comment in the first place, being that the server was identified in the chat -- People can lose their jobs for a negative comment in your chat, Tom, regardless of whether or not it is the truth.

Of course there are two sides to every story, but I think that you need to be a little more careful about posting the type of comments that can get staff in serious trouble or even fired (or at least do some research first.)

Thanks.

Tom Sietsema: As you know, I don't shy away from provocative or critical comments and questions in this forum. Yes, I select the questions (and there are hundreds from which to choose), but I always aim for a wide range and fair play. Heck, I even let strangers rant against ME!

The complaint about the staff at Zaytinya is similar to complaints I get at least several times a week, about all sorts of restaurants, from diners who feel discriminated against. I thought it offered a springboard for further discussion -- and I gave the restaurant a chance to respond.

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Food Poisoning: Many people are quite uninformed about so-called food poisoning. First, many people simply call the symptons of intestinal flu "food poisoning", often because they ate at a restaurant before the symptoms occurred.

There are many different kinds of real food borne illnesses, for many of which it takes days to develop symptoms. They will often take days to get over and result in real health concerns, the kind where you would certainly contact a physician.

If you got such an illness from a restaurant, it is likely that others did too and health departments should be contacted by physicians.

Tom Sietsema: Thanks for chiming in.

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Allez Cuisine! in Maryland: Chef Donna only finished two of his five dishes, but the ones in progress had amazing potential. When asked if he would return, he gave an enthusiastic "yes." I hope to see him again -- and to see him manage his time more effectively. He has the potential to take any of the chefs down on any given day!

Tom Sietsema: Interesting.

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Silver Spring, Md.: Isn't asking for ice in your red wine par for the course at a restaurant with "Gauche" in the name?

Tom Sietsema: LOL

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Washington, D.C. : Tom, Please tell me you have received some good chatter about Ray's still. I planned a dinner out with friends there to celebrate their first child. They are really picky eaters, so a steakhouse fit the bill, and I thought Ray's would be the best fit (they live in Northern Virginia). So, should I bail on plans, or are people still giving it some praises?

Tom Sietsema: Ray's has legions of fans. I say: stick with your game plan.

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Re: 16th and K: What about McCormick and Schmidt? I always liked the place.

Tom Sietsema: It's .... OK.

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Washington, D.C.: Heading to Mannequin Pis this week -- any can't miss items that you care to recommend?

Tom Sietsema: I tend to gravitate to the mussels (obviously), Flemish beef stew and any of a dozen or so Belgian beers myself.

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H Street, NW. Washington, D.C.: Dear Tom,
Please take pity on my colleagues and me. I am writing from an office in downtown DC. We work late on certain nights and our company buys us dinner. The problem is, nowhere around here seems to deliver, and the places that do are, well, unsavory. We need a reasonable spot (under ten bucks per entree) that delivers tasty food to starving workers! Please give us some recommendations, please?

Tom Sietsema: Have you tried City Lights of China? I think they deliver in that area.

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Silver Spring, Md.: Ray's in Silver Spring:

I am sitting precisely three floors above the space now. There is no progress visible from the outside.

Tom Sietsema: Really?!

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Capitol Hill, Washington, D.C.: Good morning Tom! My partner and I are heading down to Key West for a few days. Do you have any favorites spots down there that we should visit?

Tom Sietsema: I haven't been to the Keys in several years, but a trusted food source tells me Pisces, Seven Fish and Blue Heaven are sure deals. Good luck (and be sure to rent a scooter to get around and see the sights).

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Alexandria, Va.: Help ! My French sister-in-law is coming to town and I'd like to take her to a French bistro with some decent wine. Where can we go ?

Tom Sietsema: Montmartre on the Hill, Bistro Lepic in Georgetown, maybe Les Halles downtown ....

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Washington, D.C.: Dear Tom:

We read the complaint of a Zaytinya customer on your chat line last Wednesday with great dismay and distress. We, our partners Roberto Alvarez and Rob Wilder, as well as every Zaytinya employee were extremely mortified to read that a diner who had taken a friend recovering from chemotherapy to our restaurant hoping for a nice lunch had instead left feeling humiliated and angry. No guest should ever feel that way and we extend our hand in solidarity to our two customers.

We always strive to provide the highest level of service and friendliness to all of our guests, without any intent to ever hurt anyone; it seems that sometimes unwittingly we fail. We want to convey our profoundest apology on behalf of everyone in our organization for any slights, real or perceived, that occurred to the customers who wrote you this week.

We immediately looked into this incident and talked to all the staff members involved. We are attaching a full report from Zaytinya's General Manager, Christopher Vazquez, with an explanation as to how this terrible misunderstanding possibly came to happen.

For your information, Dawn, the server who took care of the customers, has been with us since we opened our doors at Zaytinya two and a half years ago. She has repeatedly told us how incredibly saddened and sorry she feels that her chatting and laughter with another employee was misinterpreted as directed at a customer. She has consented to allow us to inform you that she suffers from systemic lupus, which as you know is a very painful disease. Under the circumstances we feel that this information is relevant because the server herself is keenly sensitive to other people with difficult illnesses.

Again, we are all deeply sorry that guests of ours believed they were the subjects of ridicule. No matter how much we believe that this is a misunderstanding, we recognize the importance of professional demeanor at all times and, in this case, although accidental that was not the case.
We are honored to have out guests' business and we hope that they will give us the opportunity to apologize personally.

Sincerely,
Antoni Yelamos,
José Andrés
Director of Operations, Partner Executive Chef, Partner

Tom Sietsema: The report, which follows, explains what happened:

"Regarding the commentary today in Tom Sietsema's Washington Post chat line about the "staring and laughing at a guest incident" at Zaytinya, it is perplexing. All management here, as well as most employees, has read the commentary over and over and we can't make heads or tails out of it. We believe that there has truly been a misunderstanding, which of course needs to be addressed with an apology.

We would never tolerate an act of this nature under any circumstances. I know our staff is sensitive to a serious illness such as cancer and understand the challenges involved with chemotherapy. We have a server who is in remission and is back working with us. He too read the chat commentary and found the alleged behavior hard to believe and added that the chemotherapy makes people feel very sensitive and self-conscious.

Dawn, mentioned as the server at the guests' table, called me after reading the chat because several people have called her. She is extremely upset by such a public accusation, which is so uncharacteristic of her personality. She has indicated that she and Lydia, another server, were at the service station placing an order, whereupon a large amount of food was all accidentally sent into the system at once. Lydia was badgering her about it and looking over to the small table, that's table #6, where the guests were sitting. There was some nervous laughter between them about what they were doing, but never any malicious intent to mock or stare at the guests.

The guests were the first table sat in the blue room (table #6). This banquette table looks straight into the service station by the kitchen line where most staff congregates at the beginning of the shift, taking care of side work duties while socializing.

As for the manager on duty it was I, and I don't remember the guests or what they looked like. I do like to acknowledge all guests with some kind of eye contact, but never do I stare. To be honest, we were actually were getting busy quite early that day.

As for the socializing, there needs to be better decorum and more discipline. The time and the place for banter should not be within view of the guests. This is an issue that will be dealt with so as to prevent another incident like this from happening. Roberto has pointed out several incidents where staff has been a bit too relaxed and comfortable. These people are being dealt with.

Again, we are so sorry that guests of ours believe they were the subjects of ridicule. If we can find out how to reach them I will personally contact them to apologize and to make personal amends. As Tom stated, "this is highly uncharacteristic of anything or anyone associated with Zaytinya."

Christopher Vazquez

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U St, Washington, D.C.: Tom -- Submitting early in hopes of getting some of your dead-on reliable advice. I am heading to NYC for my birthday (which happens to be on Easter weekend) and am looking for a fun, hip place with great food for a nice birthday-date with my better half. For what it's worth, we are 28 and 32 (well almost), are open to any cuisine and are hoping not to shell out $400 for dinner. Any recs would be most appreciated!

Tom Sietsema: I just ate at a lovely little place called Bellavitae off 6th and Bleeker. Soulful Italian food, lovely wines, blissful setting. Full disclosure: the owner is a pal of mine. (212-473-5121).

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S. Arlington, Va.: Tom,

I love reading your chat each week and wanted to share a wonderful dining experience from last night. I had been given a gift certificate with substantial value from my former employer to enjoy dining at Le Paradou, so I took my partner there for his birthday.

We ordered the nine-course tasting meal, in which the choices are selected by Chef Yannick Cam. Chef Cam selects and you find out as it is served. The flavorful cold carrot soup, the pumpkin crème brulee with a garnish of foie gras, and Chef's signature dish, scallop flan with scallop tartar topped with caviar served in an eggshell were all amazing, but his roasted lobster claw removed from the shell and covered with an incredible sauterne reduction with grapefruit zest has to be among the best dishes we have tasted anywhere. The head captain, Driss, ensured that service was beyond flawless. And as perfect as the main courses were, it was the conclusion of the meal that was spectacular.

Our captain, Driss, said "Chef" would come out to meet us, since it is traditional for him to speak with diners who choose the nine course tasting menu and get their opinions on his selections. Chef Cam was charming. We chatted for a few minutes about the food, and my partner said he was lucky to be treated to such a special meal for his 44th birthday. Chef Cam wished my partner a happy birthday and asked him to have a cognac (Hennessey Paradis) as a birthday gift. With the cognac (after nine courses), four more treats were brought to the table - warm lemon Madeline's, almond slivers dipped in chocolate, an assortment of petits fours, and the most incredible chocolate truffles.

We're not in the income bracket to dine there often (or even more than once a year), but it was well worth the cost. The talented chef, great food, and warm and exceptional service made this a birthday dinner we will long remember.

Tom Sietsema: I'm getting hungry just reading this ...

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Washington, D.C.: Hi Tom!;

Since I've moved to the city I've counted on your recommendations for my too rare restaurant outings!; My older brother is coming from San Diego to visit in April and he loves steak, particularly being able to grill them himself. I would love to take him to a place where we could do that. If there isn't a place like that here in the District, I'd also like to take him for some excellent surf & turf. The only stipulation is that I don't have a car so the place has to be somewhat metro accessible. Thanks!;

Tom Sietsema: Do I understand your question? Your brother wants a place where he cooks his own steak? If that's the case, I can't help you.

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Wellington Drive, Alexandria, Va.: Hi Tom,
I am currently planning my wedding and would like a reception recommendation. We want to have food be the focal point of the celebration --as in, no staid hotel dining rooms with musty steaks. We'd like something fun, offbeat, and able to accommodate 125 or so people. Do you know of any restaurants that could house this amount of people, or would be receptive to catering for this amount? Many thanks!

Tom Sietsema: I'd call Oyamel in Arlington (love that sunny color scheme!), Restaurant Eve in Alexandria or Oceanaire Seafood Room in Washington.

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Re: Key West Food: Another great place on the Keys is Mango Mamma's. It's about 20 miles from Key West, but a very, very fun place. Great conch fritters!;

Tom Sietsema: MMMMMMMM. Conch fritters. MMMMMMM

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Screw Top, Va.: To the waiter asking about how to present wine with a screw top (nothing to sniff at -- I just bought six bottles of a superb New Zealand Sauvignon Blanc that have screw tops): Recently, at a wine tasting/dinner my wife and I attended, the wine steward who was presenting the wines showed how he loosened the cap before he came to the table, and rolled the top across his lower forearm and wrist so that the cap finally detached itself from the bottle right in the palm of his hand. Made for a nice "show" and gave him the opportunity to preach the gospel of the screw cap to cork snobs (I'm converted!).

Tom Sietsema: Cool beans. I, too, have enjoyed wines poured from bottles with screw-off tops, but I miss the ritual, and romance, of the cork.

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Downtown delivery: I would try Kanlaya, the newer Thai palce in Chinatown. They deliver within a few mile radius of the restaurant. I especially am fond of many of their vegetable entrees.

Wasn't that delivery/carryout article in the NY TImes last week great -- I would love to see an article like that for DC.

Tom Sietsema: Kanlaya! Yes!

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Zaytina "incident": This strikes me as a perfect example of the rampant narcissism in this town. Just because a server is laughing does not mean s/he is laughing at you. Seems like the diners are the ones at fault her. They ruined their own evening by jumping to unwarranted conclusions. Astounding.

Tom Sietsema: Another perspective.

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Kensington, Md.: Tom you forgot the frite at Mannequin Pis. They are the best I've had stateside. Even my grandma who was raised in Belgium loves their frite. She drives two hours up from southern Maryland to eat dinner there. How's that for vouching the place is good?

Also, is there any humanly possible way to get dinner for two at the Inn for under $250?

Thanks for the chats tom. I love them! I've yet to go to a restaurant you recommend and leave disappointed (including Ray's)

Tom Sietsema: The frites come with the steamed mussels at Mannequin Pis and I agree: they're dynamite.

Even if you drank water, I think it would be tough to get out of dinner at the Inn for $250, if you include tax and gratuity. Sorry.

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Gallery Place, Washington, D.C.: Any word on Oya? It looks like they are nearly done.

Tom Sietsema: Oya is slated to open its door March 24.

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Re: restaurant reception: I had my wedding reception at 701 in DC, and three years later am still being told by guests that it was the best food they've ever had at a wedding. I can't say enough good things about working with the restuarant.

Tom Sietsema: Good to know. Thanks.

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Del Ray, Va.: I have eaten at Ray's many times since they opened. The service has been attentive, with Mike himself almost always coming by the table to check. The food has never disappointed. My only gripe has been the NOISE. Although my 84 year old mother loves the food there, she no longer goes because the room is too loud to converse normally. All that is required to have the most enjoyable and affordable steak in town is to plan ahead and avoid the weekend. Alternatively, avoid Ray's and leave more for me!

Tom Sietsema: Dining early helps, too, I've discovered.

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Key West: For the Key West person definitely try Seven Fish. Not much on atmosphere, but the best seafood in in town. Call now for a reservations El Siboney for real Cuban (and to get away from the cruise ships hordes, it's out of the way). B.O.'s Fish Wagon by the waterfront for the best grilled grouper sandwich around (literally a shack by the side of the road). Half Shell Raw Bar for stone crabs, naturally. Blue Heaven for banana bread amongst the chickens. I wouldn't recommend any place on Duval street for anything but sustenance of the liquid variety.

We'll be down there next week and are looking forward to all of the above!

Tom Sietsema: A week's worth of meals right there!

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Arlington, Va.: speaking of NYC, is Peter Luger's as good as its reputation? Is it really that much better than, say, Mortons or any other of the high end steak joints?

Tom Sietsema: Peter Luger's is all about gruff staff and terrific beef. Insiders know to order the porterhouse and bring a lot of cash (the institution didn't accept credit cards last time I checked).

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Arlington, Va.: Hi Tom. Submitting way early, as it is on my mind today. Is it just me, or are restaurants cramming in more and more tables to boost the bottom line? I've noticed it at the Cheesecake Factory (sorry!), and at higher-end places like Cashions and Ten Penh. Two person tables are the worst -- at a lot of places you may as well order an appetizer to share with the next table, they're sitting that close! It has gotten so bad at some places that if I can't be seated at a booth (which a lot of places won't do for two, especially at prime time), I'll leave. I'm not going to pay good money to eat dinner practically on the laps of total strangers and hear as much of their conversation as they're hearing of mine.

This doesn't even get into the issues of restaurants not staffing up to accommodate all these extra tables, having enough plates and glasses, etc.

Tom Sietsema: Let's hear it for more space between tables!

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Adams Morgan, "The more things change, the more they stay the same.": Tom,

I have two questions:

1. What is your pick, these days, for Ethiopian?

2. Your column this Sunday had a plea for more vegetarian dishes in restaurants. Could you please ask some chefs/owners what their experience has been with offering veggie dishes? My own theory is that chefs have offered them, found few takers, and pulled them in favor of real food. After all, restaurants are in it for the money, and if people would order veggie food, then it would be offered -- not just one dish, but half the menu.

Thanks!;

Tom Sietsema: I like Dukem, in part because it caters to so many Ethiopians.

Several restaurant owners and chefs tell me that vegetarian dishes are slow movers, in part because of popular diets (Atkins, South Beach).

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Washington, D.C. : At its best, I think a restaurant achieves a sense of community while quelling appetites. When I first started reading this chat I thought restaurant goers were getting too picky or too demanding, but after reading for some months now I also feel like people are looking for a place to call home - to interact and have some kind of "human" experience. While there is nothing wrong with this, and delightful is the restaurant that delivers, I think diners can also do well to realize when they feel wronged, that in the end it's a restaurant. And maybe the waiter has other things on their mind than you the diner that may affect their service. Not making an excuse for bad service, but that people maybe stop and think about other alternatives before they assume they've been slighted.

Tom Sietsema: An essay could be spun from your brief commentary. Thanks.

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Washington, D.C.: Hi Tom,

I recently had a fabulous meal with friends at Indeblue. Near the end of our meal--and with three full glasses of champagne on the table--a host asked us to relocate to a nice table by the kitchen. Shocked by his request, we decided to pay the $360 bill and finish our drinks at the bar. As we were leaving, we expressed our displeasure with the "ouster" to the host. He unapologetically explained that he needed to move us because patrons were waiting for the table. We were wrong to be so offended? I thought that the usual procedure was to make incoming patrons wait for the table to become available, even if it meant supplying them with free food and drinks at the bar.

Thanks for your thoughts!

Tom Sietsema: If there was a "nice table" near the kitchen, I'm surprised the host didn't think to seat the newcomers there -- instead of interrupting a party of still-drinking-and-enjoying-dinner guests? IndeBleu is NOT an inexpensive restaurant.

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Re: Food Borne Illness: Yes!; We want to know as soon as possible if a guest in our restaurant has become ill after dining with us in order to investigate the cause and relay that information to the guest. Most of the time, their symptoms are the result of food prepared in their own home, or viral infection (or whatever is going around the office...) Regardless, restaurants have a responsibility to act on any and every customer illness complaint.

Tom Sietsema: Again, thanks for sharing your opinion.

Gotta dash, folks. See you here next week.

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