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.
Submit your questions and comments before or during today's discussion.
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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Fairfax, Va.:
Tom, have you tried anything recently that made you go, "wow...this is interesting!" Something unique?
Tom Sietsema: Indeed I have! But you're going to have to wait until my review of (insert garbled text) to find out what it is.
Good morning, chatters. Are we happy or sad today?
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Washington DC:
I recently went to Kinkeads with a few friends to have some drinks after work and we sat at the bar and ordered a few glasses of wine. They had some snacks (rice cracker peanut mix) on the bar that was almost empty when we sat down. We had 1-2 handfulls and and as we ordered our second glasses of wine I asked for a bit more of the mix. the bartender laughed and then said "NO CAN DO." I completely understand not wanting to serve us more due to running out of the mix, or if it was past a certain happy hour time, but he gave no explanation and his laugh was so strange-like I had asked a crazy question. Does that seem strange to you?
Tom Sietsema: Yep.
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Washington, DC:
Tom,
Last Saturday for lunch I was in the mood for some good Salvadoran food and I remembered you had Samatha's in your Dining Guide. The papusas were top notch and the queso was actually real cheese and not that velveta crap that most places serve. I just wanted to say thanks for the rec.
Also, after reading back through a bunch of your chats I just wanted to say that I think you are doing a great service to the DC dining community with your chat. DC needs resources like your chat to get them excited about food. I hope you keep it up despite the jackasses out there that insist on thinking they are food experts. I get the same thing on my web site once in a while (not nearly close to the level you have to deal with I'm sure) where people will leave awful comments, but I just delete them.
Jason
Tom Sietsema: I'm glad you like Samatha's. It sure could use more company, couldn't it? (And by that I mean solid cooking at gentle prices in a cozy setting.)
Thanks for your kind words. The bottom line is, I want this to be as stimulating and as helpful (and accurate!) a forum as possible. Criticism doesn't faze me. But I DO think it's important for a critic to listen to all sides and to play fair, which I try to do here online and in print.
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Washington, D.C.:
Hi Tom,
In last week's chat you mentioned that you are not a fan of Zagat's. Can you elaborate on why? At the end of the day, isn't a Zagat review just another individual opinion on a particular dining experience - exactly what your column and other dining experts provide?
Tom Sietsema: Far from it. Popular as it is, the Zagat Survey is a compilation of opinions from (supposedly hundreds or thousands) of anonymous eaters. As a consumer, I want to know WHO these reviewers are, and what qualifications they have. There's also no proof that any of the participants in the surveys actually ate in the places they are voting on. So, most of the people I know use the guide strictly for phone numbers and addresses.
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Bethesda, Md.:
Hi Tom,
Going to Annapolis this weekend for our anniversary - without the baby! I know you like O'Leary's...any other recs for a non-seafood restaurant?
Thanks!
Tom Sietsema: For a local steak house experience, try Lewnes' on Fourth St. -- coincidentally located near Ruth's Chris.
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Baltimore, Md.:
Thanks for including at least one Baltimore restaurant in your restaurant guide. I'm a bit curious about the choice of Charleston, though. How far behind were nearby choices The Black Olive and Kali's Court? Are there other restaurants here that were close to making your cut?
Tom Sietsema: Which fall guide are you looking at? Because I didn't include any Baltimore restaurants this issue, simply because there were so many favorite restaurants closer to home this time around.
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Bowie, Md.:
Hi Tom, I had an idea that might help you with your occupational hazard of weight gain: You could borrow a page from the wine tasters and just carry a spittoon with you to the restaurant. Take a bite, spit and rinse. No more leaving a restaurant stuffed! This would also allow you to sample more selections from the menu and shorten your time at the restaurant. Heck, I'll bet you could hit 8 or 9 restaurants a day! I'm sure with a little discretion, no one would even notice you.
Tom Sietsema: Ah, but who says I DON'T do just that?
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Washington, D.C.:
I haven't seen a recommendation for Perry's (for dinner)in Adams Morgan for awhile. Is this because you haven't been there lately, or is it because you think the restaurant has declined. I last ate dinner there two years ago and was very impressed, and I'm thinking of returning soon. What do you think?
Tom Sietsema: I like sitting there more than eating there these days. And I base that on a meal I had there within the last two months.
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U St., Washington, DC:
What is the restaurant that was the last cut from your dining guide? In other words what is your 53rd favorite restaurant? (or at least your 53rd, 54th and 55th favorites if you can't narrow it down to just one). I'd have to include Ben's Chili Bowl (how did it not make a list of favorites?), Kaz and Matchbox (the mini-burgers alone place it on my list of favorites).
Tom Sietsema: I'm not going to open THAT Pandora's box!
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Arlington, Va.:
Two questions for you, Tom:
1. Have you noticed a trend toward slightly-too-small portion size in better restaurants? I noticed this at Nectar, and again this past weekend at Komi. The food and service were fantastic, but I left straddling the line between content and not-quite-full-enough. I'm not one to want to overeat (I think the large portion size at many restaurants is disturbing), but I do want to feel like I've gotten my money's worth and not be hungry again in an hour after a 3-course meal.
2. I'm lucky enough to be taken to The French Laundry for my birthday this year. Any must-haves or recommendations on navigating what I'm sure will be an amazing experience?
Thanks!
Tom Sietsema: 1) I like restrained portions myself, but I have to agree: if the entrees at Nectar and Komi get any smaller, they're going to turn into amuse bouches!
2) Pace yourself. The menu changes frequently, as you'd expect, but dinner can stretch into the wee hours.
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1150 15th St, NW:
Do you ever dine in the Post's cafeteria?? If so, what, if anything, can you recommend??
Tom Sietsema: Skim milk from the refrigerator case.
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Chevy Chase, Md:
Hi Tom. Love your chats. I'm very excited because we are celebrating my husband's 40th birthday at The Inn next Sunday (didn't know what to buy and it sure looks a nice gift for both of us). I have two questions. Is it rude if one of us (I guess it's gonna be me) doesn't drink alcohol? We have to drive back. The second question is about the attire. I'd like to hike a little before dinner, but I guess I'll have to pack a nice dress. How nice? I'm more about the food but I understand this is an elegant place. Could I take a shower? Any other tip for this first visit? Thank you.
Tom Sietsema: 1) It's fine if you don't order alcohol at the Inn. Not everyone who dines there has the luxury of a limo to whisk them home.
2) You want to be properly dressed for the experience, but you don't have to go overboard. "A nice dress" or a pants suit is certainly appropriate. However, keep in mind: others in the room will probably be in suits and fancy attire, and they will probably like to see YOU dressed similarly.
3) You want to take a shower at the Inn before dinner?!
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Gaithersburg, Md.:
Tom - what do you consider the most romantic place to dine in Georgetown?
Tom Sietsema: The main dining room at 1789.
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Spitting to reduce weight gain:
I tried that trick in college - I would chew up Reese's Cups & spit them out, because I was (as all college girls are) desperate to lose that 15 pounds. It doesn't work - oddly enough, swallowing is as paramount to taste/experience of food as your taste buds.
Tom Sietsema: I know a working food critic at a major publication who does that with fancy truffles from Europe: this person licks and tastes but doesn't swallow.
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Vienna, Va.:
Best place downtown to show off a casual but sexily dressed girlfriend and get a good meal without being surrounded by people too hip for their own good?
Tom Sietsema: Let me ponder that question (but first, let me try to UNDERSTAND that question...)
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North Providence, R.I.:
Dear Tom:
Are you related to a Tom Sietsema that worked for Illinois Bell in Illinois and lived in East Hazelcrest, IL.? When he retired he moved to Florida.
George DeYoung
Tom Sietsema: I am not.
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Arlington, Va.:
Greetings Tom.
My brother, a chef, and his fiancee are coming to Washington for a "food tour" and have left it up to me to secure a weekend of reservations.
So far I've opted for Minibar for dinner and a lunch at Matchbox. Any other suggestions? Nothing too over-the-top extravagant, since I am not rich. Thanks.
Tom Sietsema: You can do better than Matchbox, considering your guests. In that same price range, try Two Amys.
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Washington, DC:
First of all, thank you for your reviews and your chats. I appreciate and enjoy both. I will be going to Puerto Rico in two weeks (11/16). How was your trip there? Any restaurant recommendations?
Tom Sietsema: You're in luck: My Postcard from San Juan runs this coming Sunday in Travel.
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Warning: Food allergies ignored:
A big fan of Indian food, I was excited to see that you gave Heritage India such a great review. I was finally able to give it a try last night. As someone with a peanut allergy, I made it a point to mention it to the waiter on his first visit to the table - as I do at every restaurant I go to. I asked the waiter if peanut oil was used in cooking because I am allergic to peanuts. He said no, that peanut oil was not used. Once I got that reassurance, I felt comfortable ordering off the menu - opting for the vegetable biryani. The food came and after taking a bite, I noticed it was a little spicy for my taste and I added some plain rice which others at the table had ordered. I took one bite, tasted a nut and spit it out into my napkin. I sat there for a couple of minutes waiting for a waiter to come around, and none did. Finally I got up to try to find a manager. I found a woman wearing a suit who I assumed to be in some managerial position. I asked her if there were any peanuts in the rice - she said no. I asked her again - are there any peanuts in the rice? She replied, no, there are only some on top for garnish. Just little pieces. I told her that I had told the waiter that I am allegic to peanuts and that he should have told me that there were peanuts in the rice!; She said there wasn't very much - it is just a garnish -- unbelievable!; She left, I thought to get the manager, but she just went to talk to some customers on the other side of the restaurant. Finally, the waiter came back to the table to see if we needed anything. I asked him why he didn't tell me that there were peanuts in the rice - he said because they were just sprinkled on the top. I tried to explain to him that peanut allergies are very serious and that all he had to do was mention that there were peanuts in the rice. Finally he left and a man in a suit (a manager?) came over saying that he had heard that there was a problem. My husband and I took him aside and explained to him that food allergies are very serious and as a restaurant, they should be clear about what foods are in which dish. He had no explanation and just kept reitterating that they were just a garnish!; It's like they didn't understand!;?!; The part that I am most upset about is that not only was everyone rude to me - making it seem like it was my fault for not assuming there were peanuts in the rice - but not one person ever apologized!; Not the waiter, the female manager or the male manager - no one. I know people have had problems with the service there, but I thought this was completely unacceptable. In this day and age, who isn't aware of the dangers of food allergies - especially people in the restaurant business.
Tom Sietsema: That's unbelievable. Obviously, the staff didn't understand the seriousness of your allergy. Or didn't care. I wonder how they'd feel if someone collapsed in the middle of their dining room and an ambulance had to be called?
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Memphis, Tenn.:
Tom - former DC resident here, love your chats and recomendations. Quick question - if you couldn't get a reservation at Per Se, where's the next place you would try? Thanks.
Tom Sietsema: In New York? I'm a big fan of Babbo, Aquavit, Cafe Boulud, Wallse, Jean Georges and Le Bernardin, for starters.
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Washington, D.C.:
Tom! Love your chat. I need a locale for a birthday party/dinner that involves oysters on the half shell. I know you love Johnny's but I think that might be too small for a gathering around the bar for beer and oysters before moving into the dining room for dinner. How's Fin?
Tom Sietsema: The bars at Kinkead's and Old Ebbitt Grill are both good sources for raw oysters.
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chew/spitting:
Maybe you are joking, but spitting out food IS a form of bulimia and can cause damage to the teeth and stomach. I don't recommend it!;
Tom Sietsema: Well, neither do I.
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Belga Cafe:
Hi Tom, reporting in on the Belga Cafe on Capitol Hill. My husband and I had a terrific dinner there this weekend. We had the beef stew with Belgian fries and the sea bass... both delicious. The space is beautiful and the service was warm, knowledgable, and efficient. All in all, a good show for such a new place. Those of us living on the Hill have been waiting axiously for this new arrival... a great addition to the neighborhood!; We look forward to your review once the "newness" has worn off.
Tom Sietsema: Thanks for your critique.
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Capitol Hill, Washington, D.C.:
Tom - HELP! I've asked this question once before and the deadline is fast approaching to make a reservation. My dilemma is this: My boss is requesting that I take a group of about 12 midwesterners to "the kind of restaurant that the DC crowd enjoys" for dinner. This is a group of unsophisticated eaters who tend to enjoy meat and potatoes and nothing very outlandish. Many of the people have never been to DC before and I really want to impress them, but I don't necessarily want to scare them off either. I'm looking for something hip, yet unintimidating - a place that can comfortably accommodate a group. Do you or readers have recommendations? I'm pulling my hair out and I know my boss is looking for me to make the right choice.
Thank you a million times over for any help you can provide!
PS - Loved the dining guide and plan to try out your picks very soon!
Tom Sietsema: As a native Minnesotan, I'm slightly offended by your comments, but ...
Try Al Tiramisu for Italian (they can get a veal chop, or great pasta); DC Coast (for seafood and scenery); Firefly (ask for the cozy private dining room); or 2 Amys (for pizza and a look at the National Cathedral).
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Silver Spring, Md.:
So, Tom, know any good restaurants in Canada?
Tom Sietsema: In Vancouver and Montreal I do.
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Washington, DC:
Hi Tom, I love your chat. I recently had a great experience - Pesce which unbeknownst to me was around the corner from my job. As usual your dining guide has turned me on to some new places I never would have tried otherwsise. However the real reason I'm writing is to share a positive experience I had at a new restuarant on U st. across the street from Ben's Chili Bowl called Duke City I think. They've recently just opened, we went on the second day. The service was quite friendly but the food was slow, however we were offered a drink and given an apology for the tardiness. In addition to all of that the comped the bill and gave us a $25 gift certificate for our next trip which i thought was quite classy. I think they will be a nice touch to a neighborhood that needs more diverse eating establishments.
Tom Sietsema: What a way to win future customers! Thanks for the news.
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Washington, D.C:
I'm looking for a new place to have brunch on SATURDAY, preferably somewhere in Northwest. Do you have any suggestions? Most of your "editor's picks" in NW only have Sunday brunch.
Tom Sietsema: Obvious choice, probably, but what about good ol' Colorado Kitchen?
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Washington, D.C. downtown:
Pardon my ignorance, but can you explain Dim Sum to me? How does it work, what should one look for, and where is the best place near downtown to find it?
Great chats, by the way.
Tom Sietsema: Can you wait until the weekend? I just finished a mini-tour of dim sum restaurants, reviews of which are slated to go online Friday and hit the news stands Saturday and Sunday.
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Wallse:
Tom,
Just saw your mention of Wallse, and I couldn't agree more!; We were there in January and had an extraordinary meal and experience. We were in Austria in 2002 and thought that this chef had faithfully recreated his homeland cuisine.
Tom Sietsema: I agree. Plus, it's a dreamy little place to spend an evening.
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Crystal City, Va.:
Dear Tom,
When are you planning on reviewing Oyamel?
Tom Sietsema: First things first. My preview appears in today's Food section. It's a new restaurant, and needs time to settle in.
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Cathedral Park, Washington, D.C.:
Hi Tom,
I've been dating a very nice woman for the past month and it's just not working. Problem is, this weekend is her birthday, and I am not cruel enough to dump her then. So I need to take her someplace that is nice, but doesn't spell romance, and isn't too costly, as I do plan on breaking it off within the next couple of weeks. This may sound stupid, but it's not a joke. I need a restaurant that conveys "friendship." Please give me an idea or two. Thank you.
Tom Sietsema: This is not the first time I've had this kind of question, believe it or not.
Quick thoughts: Corduroy, Bistro Francais, Firefly -- none too expensive, none too romantic, all with nice cooking.
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Petworth, Washington, D.C.:
Well, I don't know about the original questioner, but I am boycotting Colorado Kitchen because of their poor, slow, RUDE service.
So while I love Saturday brunch and would love to find varied places to eat it, Colorado Kitchen won't be on that list.
And for the original questioner, Cafe La Ruche in Georgetown does a very nice Sunday brunchy.
Tom Sietsema: Can you be more specific about the service snafus at Colorado Kitchen?
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Heritage India:
How is that story unbelievable? Have you ever had decent service at Heritage India?
Tom Sietsema: It's never been THAT unresponsive on any of my (let's see) 15-20 visits over the years.
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Washington, D.C.:
What's up T?
Here is a question for yourself and the fans;
Going to Palm Springs, CA next week for a conference my wife is attending. I fortuately get a week of golf and relaxation in sunny CAL. We would love to try some good moderate priced, casual restaurants and one upscale restaurant that really is something we need to try while we are there, regardless of the price. Any and all suggestions would be wonderful. The one thing to keep in mind is my wife is vergetarian (no fish), so there would need to be a couple of options for her, though is not pickly at all about her vegetables, but something unique and well prepared and presentated would be nice. Even if you had a good suggestion in nearby San Diago, we might try to venture out there one night. Thanks to you and the gallery for any suggestions.
P.S. Will return with some mini-reviews upon our return.
Tom Sietsema: Sorry, I'm not up on the dining scene in Palm Springs. Chatters?
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Disappointed Dem:
Tom, I'm depressed. In this situation, what's the one dish at the one place (in NW) that would uplift my spirits? I need comfort food, baaaad.
Tom Sietsema: Let's see now. A hot dog at Breadline or Johnny's Half Shell? Oysters on the half shell at Oceanaire Seafood Room? Mussels at Buck's? Ginger salad at Spices? Prime rib at Prime Rb? The list, like the 2000 election, is endless.
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Washington, D.C.:
Is it just me or does the salsa at Banana Cafe taste like tomato sauce? I feel like I should be dipping breadsticks into it rather than tortilla chips.
Tom Sietsema: That restaurant is getting worse and worse, I swear! I dropped by last month and ended up having ANOTHER dinner immediately afterwards. The Hill deserves better. MUCH better.
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Fairfax, Va.:
Hi Tom -- I dined at Jaleo in DC last week with a group of friends, one of whom became quite irate when our server handed dishes to us rather than placing them on the table herself. There were 5 of us at a 4-top next to a big support column, the waitress was petite, and I think she was just trying to avoid reaching too far and possibly knocking over any of the stuff already on the table. The food was great, but my companion's self-righteous anger perplexed me. I'd much rather touch a plate than have sangria or ice water dumped in my lap -- and Jaleo is not exactly a buttoned-up, stuffy sort of place. What's your take on the situation?
Tom Sietsema: I think your friend needs to drink more sangria.
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Heading down to the Big Easy...:
this weekend, so I was checking your Postcard from N.O. Now I'm very excited that we're going to Peristyle!; And the last time I was in N.O., we had an amazing experience at Galatoire's (we did what others had recommended and let the waiter tell us what to eat). Yay. I'm excited, just wanted to share.
p.s. Love your work (even when I don't agree with everything you write) - keep it up!;
Tom Sietsema: I had to break it to you, but Peristyle recently lost its excellent chef.
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Falls Church, Va.:
Tom! You must stop the hiking lady who will be having dinner at the Inn for her husband's birthday from ruining everybody's dining experience there! Can you imagine going to this "special occasion" place and shelling out all that dough just to sit within smelling distance of a woman wearing hiking boots fresh off a brisk sweaty hike? Who thinks she can shower at the Inn??? Please, Tom, for the good of the other diners and all of us who might one day be seated next to her!
Tom Sietsema: I tried to suggest that in my response, but perhaps I was too subtle.
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Arlington, Va.:
Sorry to disappoint the earlier poster, but NOT all college women are trying to lose weight. I have never in my life tried to lose weight, nor have any of my friends (and we have all been to college and more)! I saw some groups of women like this at college and never understood.
Tom Sietsema: Equal time. It's all about equal time here.
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Georgetown, Washington, D.C.:
Tom,
You've previously said that the DC area has four four-star restaurants. Are there any other new or recent restaurants with the potential to gain that fourth star in the next few years? Palena, Le Paradou, CityZen?
Tom Sietsema: Who says only expensive restaurants can attain my highest rating?
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re: girlfriend:
Carolyn Hax would chime in here if she weren't busy taking care of those kiddies.
Cathedral Park - Don't be so cruel as to continue to lead this girl on!; Breaking up with her now - like today - is the best thing you can do for her. Leading people on is not pretty (and a 'friendship' restaurant is still leading her on).
Tom Sietsema: I was thinking that myself, Carrie Bradshaw.
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Washington, D.C.:
Tom - Please please please help us out! We need NOVA restaurant suggestions for our rehearsal dinner. We are expecting 60 people and would like to keep it around $30-$40 a head. American cuisine preferred and a private room will be even better! Thanks for any advice you can offer.
Tom Sietsema: Try Vermilion in Old Town, Harry's Tap Room in Arlington, Mezza 9 in the Arlington Hyatt and Artie's in Fairfax.
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Rosslyn, Va.:
I have watched the NYC v. DC debate on this chat and there is no way the DC comes close to approximating the dining experience in the City.
Simply put, consistency and customer service are light years ahead in NYC. While almost all restaurants do have customer service issues from time to time, in my experience when called on it in NYC, they would immediately apologize and offer to make up for the situation. In DC, that is almost unheard of, and I reference the Bistro maitre's response to the pregnant woman and her husband, my own experience at 2 Amy's and of course,the consistent arrogance of Ray's the Steaks.
Consistency wise, is there one restaurant in DC aside from Seasons,Neyla or the Caucus Room that is consistently solid from meal to meal?By solid I mean polite,prompt and delicious.
Sorry Mr. Sietsema, but DC needs some serious work.
Tom Sietsema: The lack of great service is a problem I encounter in a lot of American cities. Trust me, I've had my fair share of inferior service in New York over the years.
The local restaurants you mention as having consistently polished service wouldn't be my first picks. In Washington, I think Equinox, Komi, Ten Penh, Al Tiramisu and 1789 (among others) do a really fine job of watching over their patrons.
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Cheers for Charlie's!;:
Tom - with all the complaints lately about restaurants and their lack of service, I wanted to write a note about Charlie Palmer's. My boyfriend and I took 2 guests there this weekend who were visiting from New York. We had a pre-dinner cocktail at the bar, then moved into the main dining area for dinner.
I won't go into the details, but unfortunately there was something wrong with everyone's meal. We all hemmed and hawed a little bit, trying to decide what to do. Finally, one of the gentlemen in our party went up to the manager on duty, Andrew.
Andrew was wonderful. Within moments, a team of staff came and removed our plates, and very quickly replaced all our meals and refreshed the sides we had ordered. In addition to that, 2 glasses of wine a piece were sent over to us, compliments of the house.
After dinner, Andrew led the 4 of us to the elevators and took us up to the rooftop - which of course has one of the most magnificent views of the Capitol in the city.
A dinner that had begun with my boyfriend and I exchanging glances of "we'll never take anyone here again" turned into "we can't wait until we can come back." The food was very good, but the attention to us from Andrew and his staff was wonderful and refreshing.
It seems like everyone is quick to complain, and I for once wanted to be quick to compliment. Thank you so much, Charlie Palmer's!;
Tom Sietsema: I'm glad to hear that. Since my rave of the place in the fall dining guide, I've received a few gripes from readers regarding less than stellar service there.
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Capitol Hill, Washington, D.C.:
This is responding to a chatter from last week who was irked that they had been charged for naan and yogurt sauce that they did not order at Aatish on the Hill. I feel certain it was a communication error, possibly due to language barrier. I have dined at Aatish about once a month for the last 3 years (love their Chicken Korma!), and have ALWAYS been charged for bread and yogurt sauce--it appears to be policy, as it is at many Afghan/Pakistani/Indian restaurants. I'm also surprised that the waiter gave the bread and sauce out at the start of the meal--in all my visits there that has never happened. Rather, they distribute mint sauce, pickles, and cracked pepper crackers free of charge at the start of the meal.
I say give Aatish another chance--there are already too few places to get a decent meal on the Hill!
PS--note to Aatish owners--the wall color is the exact color pink of a "Sweet and Low" packet. You may want to rethink that color scheme (shudder).
Tom Sietsema: You raise a good point there. Thanks for chiming in.
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The Boss's Wife:
Hey, Tom - great chats!; Here's an etiquette question: last night my middle-aged, suit-wearing lawyer husband took a client to dinner at Sam & Harry's following a daylong conference. They ordered a nice bottle of wine with dinner - when the wine steward brought it to the table he showed the bottle to my husband, said "here's your wine, Boss", poured a glass, plonked the bottle down in the middle of the table and walked off. Before leaving, my husband spoke to the manager about the rude and abrupt presentation, but didn't say anything to the wine steward - should he have? What should he have said? He didn't want the client to feel uncomfortable.
Tom Sietsema: Yikes. In a situation such as this, your husband probably did the right thing -- talk to the manager in private -- though he should have considered bringing it up earlier (away from his client).
Good servers know how to "read" a table and gauge what kind of interaction to have with their customers. This guy failed that test with flying colors.
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Capitol Hill, Washington, D.C.:
Tom: I was quite surprised at the audacity of the people at Le Paradou when I saw an advertisement in The Hill newspaper Tuesday for the restaurant that carried this quote: "A Star is Reborn" - Tom Sietsma, Washington Post, April 2004.
After looking it up, this was the headline in your Weekly Dish item of April 28, but certainly not an excerpt from your review of the restaurant later on.
Is this obvious misuse of your name and commentary at all actionable? It definitely moves me to not even consider darkening its doorway, but I wonder how many others might be fooled.
Tom Sietsema: Yeah, I was sorry to see that headline - to a PREVIEW of the French restaurant, and not part of the eventual critique -- used the way it was. I'm not sure there's much I can do about it, though. But I'll ask!
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Boulder, Colo.:
We are taking our teens to visit DC over Thanksgiving. What restaurants would you recommend for Thanksgiving dinner? I am looking especially for a comfortable atmosphere, a Washington experience, and good food! Thanks!
Tom Sietsema: Ah, the clock is ticking! At this point, some of the tried and true places are fully booked. You might try Melrose in the Park Hyatt hotel ($80/person) or Cafe Milano in Georgetown, both of which recently sent me some appealing menus. Also, the southern-themed Vidalia downtown is offering an a la carte menu, with entree prices of $25.50 to $32.50.
Galileo won't be open for Thanksgiving, but the restaurant is offering a to-go feast for $65 a person (for four to six orders) that can be picked up the day before.
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Baltimore, Md.:
Tom: The question of cell phone use in restaurants came up last week and I wanted to share the following. Dan Rodricks, columnist for the Baltimore Sun, wrote a piece about going out to dinner with a couple of old pals. They went to Saigon Remembered, a nice, homey Vietnamese restaurant across from the Senator Theater on York Road in Baltimore. The group had a few beers, ordered, etc and were talking in a spirited, but not boisterous manner. A young woman came in alone and was seated a few tables from theirs. She took out her cell phone, placed a call, then stood up and walked over to Rodricks' table. She glared at the men and said, would you please keep it down, I am trying to talk on the phone. Rodricks said his party were all speechless.
Is this a disturbing comment on modern life, or what?
Tom Sietsema: Indeed it is!
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Petworth, Washington, D.C.:
"Can you be more specific..."
Certainly. How detailed do you want?
I want to like Colorado Kitchen. I have enjoyed the food, and it would be nice to have a close to home place to eat. I have dined there a number of times, both dinner and brunch. And every time I have encountered servers who disappear for long periods of time, long delays in being seated, even when the place is empty, long waits for a server to come take our order, mistakes in the food delivered followed by difficulty getting a server's attention to ask for a correction, and rudeness from Gillian Clark when we asked to speak to the manager about the problem.
The last straw was the time the food was brought incorrectly. It took almost 1/2 hour to get a server to correct it. They took it away, never brought the promised replacement, and charged for the food that was never served. We asked to speak to a manager and were told that she would not speak to us.
Never again.
Tom Sietsema: THAT'S specific. And unfortunately, it rings true to what some readers continue to tell me.
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Re: Spitting Out Food:
Tom,
Gotta hand it to you. You've turned into Gene. I love the absurdity and can really use it to break my gloom today. And some comfort food. DC is short on good Italian, but accepting that fact, where do I go for a plate of spaghetti and meatballs, preferably in NW on the red line?
Tom Sietsema: My vote goes to Famous Luigi's on 19th St. NW.
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Washington, D.C.:
Hi Tom. Just curious: Where does the
"Colorado" in Colorado Kitchen come
from? Is that where Gillian Clark's from?
And I'm interested in trying it despite
service complaints, but entice me with
three dishes you love. Pretty please?
Tom Sietsema: Colorado comes from its address, on Colorado Ave.
Three reasons to put up with bad service there:
The hamburger, the pineapple upside-downcake, the (new) license to sell beer and wine
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St. Paul, Minnesota:
Thank your for your defense of the midwestern palate. Geography is not the defining element in food preferences.
Tom Sietsema: Boy, isn't that the truth!
If I had a dime for all those dead taste buds who write in and preface their defense of bad restaurants with "I've eaten all over the world .."
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Reston, Va.:
Tom: Kabob Palace's new place replaced Formosa Cafe (which was a misnomer since the food was as far from Taiwan as you could get and stay in the Chinese food genre). We loved it, and used to see people from the Chinese embassy enjoying it, too. Do you know where the family that owned it went? If not, where can we get good, spicy, Sichuan food? There sizzling tofu was amazing. Thanks.
Tom Sietsema: I heard a rumor that Formosa relocated to Fairfax, but I have yet to confirm that. Frankly, I didn't think much of the place. For fire in my food, I head to China Star in Fairfax.
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Palm Springs:
Eat at Johannes in downtown Palm Springs.
Tom Sietsema: Because ....?
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Washington, D.C.:
Dear Tom, just recently recovering from your last post regarding service and to follow up on the recent complaint and query about the wine service. I deeply regret any inconvenience or embarrassment that may have resulted from this unexpected guest or object in the glass. I always strive to provide the highest level of service to all our guests. On this occasion, I would gladly be delighted to make it up to the guests and have them contact me at Citronelle. I unfortunately made a mistake and you are absolutely right, as a result of all of this, your query, it would have been better service to offer you another glass of wine from another bottle. You are absolutely right. Unfortunately after realizing and investigating the situation, cork, object or what have you, indeed it most possibly was a fruit gnat, that landed in the glass unexpectedly. Regardless of that, I apologize deeply for my actions and my joke. Please contact me at the restaurant. Thank you, again.
Caterina, Assistant Sommelier. Citronelle
Tom Sietsema: If the chatter who wrote in about this problem last week sees this, she knows who to call at the restaurant.
Thanks for folowing up, Caterina.
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Arlington, Va.:
Not a question; just a heads-up to fans of wild game:
I ate at Lavandou in Cleveland Park last Friday evening and was delighted to find grouse, partridge, and wood pigeon on the menu. (They were out of the partridge that night, though.) Since grouse is my favorite fowl, and I have never found it on menus anywhere but London, I gladly paid the $40 it cost and was quite pleased with the dish. I found a couple of birdshot, indicating it was indeed wild, and it was wonderfully well-hung (perhaps too much so for my partner). Much cheaper than a plane ticket to Heathrow, too!
Tom Sietsema: Hear that, bird lovers? Lavandou does a very nice job of keeping its menu seasonal and interesting. No wonder it claims so many regulars.
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Bethesda, Md.:
What do you think of the practice of clearing dirty plates from a table before everyone at the table has finished eating?
My husband likes to take his time over his meals so he's often the last person eating at our table. I would say that at least 95% of the time, the restaurant staff will want to clear the plates of the other people at the table who have finished. It's very awkward for everyone when my husband is the only person at the table with a plate. I often refuse to have my plate cleared even when it's obvious that I'm finished. We've even had waiters ask the table if we want dessert while he's still working on his entrée. I guess the thought is that people don't want to sit with dirty dishes in front of them. So, what's the proper etiquette? BTW, yes, he takes his time, but he usually finishes within about 5-7 minutes after everyone else, so it's not like he's taking all night.
Thanks!
Tom Sietsema: In most cases, I don't think restaurants are trying to rush diners, they simply want to make patrons who are finished eating comfortable. (Dirty plates can be unattractive, etc.) Of course, the PROPER thing to do is to remove dishes only when everyone at the table is finished eating.
The next time a server tries to take your dirty plate when your spouse is still eating, try saying something like: "I'd prefer to wait until we're both finished, thank you."
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Washington, DC:
Good Morning Tom,
I had Filet Mignon ala Oscar recently that arrived with a thick black carbon coating, even though I ordered it medium. The burnt taste ruined the delicate hollandaise sauce. When I complained the waiter informed me that all steaks are served as "Steak Frites." What does that mean and is it typical? Should the waiter have informed me of the policy when I ordered? I never expected to have to scrap charcoal off a medium filet.
Tom Sietsema: Huh? Steak frites is a DISH -- steak plus French fries -- not a doneness label.
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Arlington, Va.:
Ray's? Ray's The Steaks?
Arrogant???
What exactly did the reader do to make them feel Ray's was arrogant?
Sheeez, the owner/cook comes asks you how your meal was and offers to redo the steak if it is not to your liking. They've let me taste the wine before ordering a glass.
Methinks the problem is not in the stars but in the reader.
Tom Sietsema: I've never encounted attitude at Ray's either. Noise? Yes. Warm red wine? Yes. But never arrogance.
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Charlie Palmer--counterpoint!;:
I was at Charlie Palmer's a few weeks ago for a late lunch. I thought the whole experience was nothing special--certainly not worth the price. (Hello--why is the cheapest decent bottle of wine 70 bucks??)
But I digress. It all started out, quite oddly. We were having a drink in the bar, the only customers there, when a few employees gathered around the end and--boomp!;--quite obviously killed a mouse or rat. Now, I've worked in restaurants and I know vermin are around. And I guess you really want the thing out of there. But did ya have to kill it in the bar in front of customers? Wierd.
Tom Sietsema: I think I'll pass on lunch today ...
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Re Oysters:
The Oyster House in Old Town Alexandria has good Oysters at reasonable prices
Tom Sietsema: I've never heard of the place. Thanks.
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Ray's the Steaks:
I just got the joke!; Don't I feel foolish.
Tom Sietsema: As in Raise the Stakes, yes.
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Re: "just a garnish":
I am a vegetarian, and make regularly make inquiries about whether a dish has been prepared with meat or meat broth. On quite a number of occasions -- usually at 'ethnic' restaurants, and speaking to folks who are are not born-and-bred Americans -- I have had similar experiences to that of the poster at Heritage India. I remember one occasion asking about a soup, and being told there was "no meat, just tiny pieces of chicken cut up so small you can hardly see them." I've learned now to repeat the question in several different forms to make sure I get the right answer. In my situation, I have mostly been able to laugh off the errors, but I realize that for someone with an allergy, the consequences can be much more serious. Although it is a drag, it might be useful to actually spell out those consequences for the server -- e.g., I need to know if this dish is prepared in peanut oil or has any peanuts in it, because I have a severe allergy that means I will have to have to go to the hospital if I ingest even the smallest amount of peanut. Not everyone, particularly folks from other cultures, are aware of the very serious consequences of this allergy.
Tom Sietsema: A thoughtful post. Thanks.
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re: Palm Springs:
This certainly ranks as casual, but you have to drive a bit out of Palm Springs, just past Indio to what is basically a crossroads called Mecca. The Oasis Date Garden is a date farm with a shop that sells a variety of dates, plus date ice cream and date shakes. You can get burgers and sandwiches, too, but it's the date shakes that are the draw.
Tom Sietsema: I'm all over date shakes! Good tip.
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Rays:
Tom do you believe that you're identified at Ray's??
Tom Sietsema: Um, probably.
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Washington, D.C.:
In defense of Colorado Kitchen: Tom, thanks to your review we tried Colorado Kitchen for the first time recently. I can't speak for any other diners, but the service we received was, if not exemplary, friendly and appropriate. The only problem was that the waitress didn't know much about the wines, which is understandable given the new liquor license. We had two kids with us, and we weren't going to be happy if food was unduly delayed or if we were brushed off. None of that happened. Rather, we left thinking "gee, why didn't we come before?" Maybe we were relaxed (they do have wine now!), but we felt well care for and happy we'd gone.
Tom Sietsema: I'm glad to share news of a happier dining experience there.
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Arrogance at Ray's:
Arrogance meaning that the owner tells a family member that the restuarant is not a "private club" after we've had a standing reservation for a year. Arrogance would also include the gentleman informing me that he does us a "great service" by keeping this reservation and we should be thankful for it.
That's arrogance in anyone's book.
Tom Sietsema: Ouch!
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McLean, Va.:
My wife and I are escaping to Richmond this weekend for a much-needed break from DC election year craziness. I've heard there's a decent restaurant scene -- any recommendations for something fun and not-too-stuffy? Price is not an issue. Thx
Tom Sietsema: Arcadia ranks high on my food pals' lists.
Have to run, folks. See you next Wednesday!
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