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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Washington, DC:
Since its inception, my wife and I have enjoyed Restaurant Week as an opportunity to try out several restaurants that are new to us. In the past, some of these restaurants, Prime Rib and Galileo's, for example, have become favorites of ours. This time around, we went to five places, three of which we had never been to before. (In fact, we liked Cafe Mozu so much for lunch on Monday that we went back for dinner on Tuesday.)
But last Friday at dinner we had our first bad experience with Restaurant Week, at Charlie Palmer Steak. We made our reservations early, when the web site first listed participating restaurants, and Charlie Palmer Steak was listed on the web site and on the early printed ads as participating for lunch and dinner.
After we had been seated and served water and bread, the waiter informed us that the restaurant wasn't offering a Restaurant Week dinner menu. Our only choices were to order from the regular menu or to leave and try to find another place to eat that night. We later heard a hostess explain to another couple that the early Restaurant Week ads had listed Charlie Palmer Steak for lunch and dinner, but that a "correction" had been made later. How were we supposed to know about that "correction"? Nobody told us about it when we made the reservation, and the restaurant didn't call us back to let us know that they had "corrected" their policy.
We ate there and enjoyed the food, but not the experience. The meal cost considerably more than we had expected, and we felt that we had been subjected to a "bait and switch" tactic from a restaurant that didn't care whether customers came back. If you have a chance, could you ask the restaurant's management what they were thinking when they decided not to honor the offer under which we and obviously others had made reservations?
Tom Sietsema: I just had a quick conversation with the restaurant's maitre d', who told me that CPS did indeed participate in Restaurant Week, but only for lunch. (The deal, by the way, is available throughout 2005 for $20.05.)
I'd want to see the ad before I commented on the fairness of the promotion. Did the promo say the deal was for lunch only or ?
Good morning, all.
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Arlington, VA:
Tom, I went to Tutto Bene in Ballston on Saturday, mainly because the six-year-old wanted pizza. When you get a menu, you get the standard Italian plus a Bolivian menu. This must be your doing because you have been talking up the Bolivian angle. I sampled one saltana and liked it so much that I took a batch of them home. It is nice to see a restaurant which can cater to two different clienteles.
Tom Sietsema: I agree! That restaurant is a charmer.
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Washington, D.C.:
Happy snowy Wednesday, Tom!;
In the interests of fair DC's dining honor, I couldn't let this pass. Apparently the DC dining scene has not been impressing your fellow scribes at the NY Times in town for the inauguration. (What is it with all the food-related DC articles in the Times lately?)
I read the following lead from Marian Burros' article in today's Times, and I was just appalled!;
"THIS town will always be better known for its monuments and politics than its restaurants, and what qualifies as star-attraction food here might go unnoticed in New York or San Francisco. But the inauguration marks the rare week in a four-year cycle when people who don't live here actually care about what passes for hot in this buttoned-down atmosphere."
Not to mention some of the faint praise in R.W. Apple's ode to Vietnamese food in Falls Church. (Wait a minute - isn't Apple the Times' movie guy?)
So, I thought in the spirit of bipartisan cooperation fostered by the inauguration, how would Tom, our stellar DC dining ambassador, respond?
Cheers!;
Tom Sietsema: I have a great deal of respect for Marian but that lede was wrong -- wrong, wrong, wrong. Had it been written in 1985, it might have fit. But now?
I'll stop there.
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Washington, D.C.:
Hi Tom - Love your chats. A question about sashimi: eat each piece in one bite? Bite off what can be chewed? Stab at it with your chopsticks until it's torn in half?
Thanks...
Tom Sietsema: It is perfectly acceptable to eat larger pieces of raw fish, either sushi or sashimi, in two bites. Either in your hand or off a chopstick.
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Bethesda, Md.:
Tom
You've recommended Tavira (Portuguese cuisine) as a good selection in Montgomery County, but friends who've visited Portugal say that the national dish there is salted cod.
Can you allay my concerns about a potentially limited menu there, and suggest a few items you liked?
Thanks.
Tom Sietsema: Check out my mini-review of the place. Tavira is about much more than salt cod. Aim for the kitchen's fiery chicken, potato-kale soup and Portuguese take on paella.
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Fells Point:
I am fine with your newish star rating system but I think it gets confusing since the paper allows another writer to use it when you are on vacation.
Is that a good idea? If a reader forgets to look at the byline they would just assume it was your rating.
Tom Sietsema: Well, a reviewer has to trust his substitute, and I certainly trust mine: Walter Nicholls, a longtime reporter for the Food section. It's much like the relationship a chef has with his sous chef; hopefully, they taste things the same way.
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Falls Church, VA:
Are you aware of any restaurants that are extending Restaurant Week?
Tom Sietsema: Ardeo in Cleveland Park and Saveur in Glover Park have informed me that they intend to extend the deal. I'm happy to post news of other restaurants doing the same.
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Arlington, VA:
Hi Tom-my sister and I are taking our parents to Las Vegas in March for their 40th anniversary and are looking for restaurant suggestions for dinner, somewhere on or near the Strip. You most recent postcard is from 2001, so I wondered if you (or any chatters) had any other suggestions that we should consider. They are pretty adventurous in terms of cuisine and cost is not a major issue so any thoughts you have would be great!; Thanks.
Tom Sietsema: When do you need this? I'm leaving next Thursday for three days of restaurant-hopping in Vegas for my February Postcard column. There are a TON of new hot spots.
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Washington, DC:
You weren't kidding. Your Weekly Dish column about Indebleu was right on about the service. Went there last week & had a great dining experience -- amazing food, cool/hip decor and impeccable (& friendly) service. A rare combo around here lately. Hope it lasts for them & they don't take a turn south as the restaurant becomes more popular.
Tom Sietsema: Only time will tell!
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Washington DC:
Just a quick question - who serves the best buffalo wings in DC? Who has mastered that careful balance of spice and sweet tang, slightly fried exterior and moistness? Who, who, who!;?!;?
Tom Sietsema: Any volunteers? Those I've sampled recently have not been particularly impressive.
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Rockville, MD:
Trivia nugget: Did you know that the Muppets' Swedish Chef's real name is Tom? Anyway, we did Equinox for Restaurant Week; a pleasant experience, an (extremely) abbreviated menu - only two choices for each course - but all of the choices were quite good, and somewhat terse but proficient service. (Oh, how we wished that some more of the regular menu items were on the RW menu, but I suppose that's what they wanted us to wish!;) Anyway, what did you see/hear in terms of the best bets for Restaurant Week (i.e., lengthy menu, biggest bang for the buck, most effectively executed)? The not-so-best? Of the four or five RWs in which we participated, we found last winter's experience at Vidalia to be top notch, and the previous summer's at Corduroy right behind it. Cheers!;
Tom Sietsema: Lots of raves for 1789 and Corduroy thus far.
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Washington DC:
I owe my boyfriend a significant amount of money, but he won't let me pay him back. So, I am going to take him out to a VERY nice dinner. We go out to eat a lot and are always looking to try something new so can you recommend a FEW expensive to very expensive, ROMANTIC restaurants? No seafood or sushi. Preferably in Washington DC but immediate metro area is ok.
Romantic and in debt
Tom Sietsema: Have you been to Le Paradou? That should help even the score!
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Washington DC:
Hey Tom, where can a 30-something die-hard Kerry supporter go to drown her sorrows tonight or tomorrow night?
Tom Sietsema: Try Buck's Fishing & Camping. It is far, far away from the Republican festivities and tends to cater to a Democratic clientele.
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Washington, D.C.:
Hi Tom,
I'd welcome your response to this question but I'd be very interested to hear what people in the restaurant industry have to say. My question is why do some restaurants insist that their waitstaff take food orders, even for large parties, by memorization? And if it's not restaurant policy but rather the personal choice of the waiter or waitress, why do it? I am not remotely impressed by the ability to memorize food orders. I've never tipped a dime extra for it and I've never noted that skill when recommending a restaurant. However, I have had numerous dining experiences spoiled by orders (mine or my companions') that were memorized incorrectly. In fact, at least one-third of the time the waitstaff relies upon memory for the order some part of it is forgotten. And this has happened at all manner of restaurants - from greasy spoons to multi-star eateries. In fact, it has happened more at high end places than in hole-in-the-wall places. It seems to me that there is very little, if any, upside to relying on memory to get orders right and a huge downside in the form of disappointed and annoyed customers when an order turns out to be wrong.
Tom Sietsema: I'm with you there. More than a few times, my food has come out other than the way I requested it, thanks to my waiter relying on memory rather than a note pad.
Any restaurateurs care to chime in on the topic?
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A bone to pick:
I've read several times in this forum that certain nights of the week (Sunday, usually) are not good nights to try restaurants because that's typically when the chef takes off, and the food may not be up to par. I believe that even you've said the same, and I've decided to take issue: when the chef is NOT there, in command is the executive sous - or sous - chef, the right hand man (woman) of the big name chef, and - brace yourselves, folks - probably the person who's commanding the kitchen ALMOST ALL THE TIME, most days of the week. These sous chefs have as much devotion to, and investment in, the quality and presentation of the menu as the chef does - sometimes even more, since the position is their springboard into being the top guy, or opening their own place in the future. I think it's insulting that the most well-known critic in the city would perpetuate the myth that the food is ONLY good when the chef is there. Having a close and personal relationship with one of these talented executive sous chefs certainly drives me to submit this - I freely admit that bias, however, Tom, you move in these circles, you KNOW how these restaurants operate, and I don't think you should dismiss the skills and talents of these future "big name" chefs.
Tom Sietsema: Wait a minute! I don't think you'll find ME saying such in print. In fact, I KNOW I've praised sous chefs here and in other publications before. They are truly the unsung heros of the business, and bless the executive chefs who give them credit in print on their menus.
The No. 2 is probably the hardest job in a restaurant kitchen, because he or she has to know everything (about purchasing, managing and, oh yeah, cooking) but do so in the shadow of the Big Guy or Gal.
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Washington, DC:
My daughter-in-law loves coffee. For her birthday, I would like to get her a 12-month coffee gift, but cannot remember the coffee roaster that you so highly recommend on the west coast (San Francisco, I believe). Could you please provide the name so I can determine whether they are able to ship whole bean coffee. Thank you.
Tom Sietsema: Graffeo, a family-owned roaster in North Beach in San Francisco, is where I like to buy my coffee. The company has a web site, fyi.
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Fairfax, VA:
Hi Tom - I recently made reservations at Ray's the Steaks for three people on a Thursday night. When I asked for a table at 6pm, the hostess replied with "Sure, we can seat you at 6pm as long as we can have the table back by 7:30." When we arrived for our reservation, we were again reminded by the hostess that we had the table until 7:30. My question is this: Is it appropriate for a restaurant to tell customers when they have to leave? I understand that Ray's is a very small place so they need to get as many people in as possible, but I thought their approach was a bit rude. No other complaints - food and service were excellent!; Thanks for your insight - your wisdom is always appreciated!;
Tom Sietsema: Ray's is very small and immensely popular. Personally, I'd rather be told up front about any time limit on a table. On the bright side, Ray's the Stakes is expanding to Silver Spring late this spring.
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RE: Las Vegas:
A choice that is head and shoulders above the rest is Charlie Palmer's Aureole in the Mandalay Bay hotel. It serves very inventive food and has an awesome wine list.
Tom Sietsema: Been there, done that. It's good but not great. I loved watching the wine "fairies" -- their words -- climb the tall wine cellar to retrieve my choice, though.
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washingtonpost.com:
This week's Dish on Ray.
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Re: Buffalo Wings:
Vienna Inn has great wings as does The Buffalo Wing Factory in Sterling.
Tom Sietsema: That's a good start.
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Buffalo Wings:
Snobbishness be damned!; We love Pizza Hut's mild wings.
Tom Sietsema: And there's an alternative.
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Buffalo wings:
The Flying Buffalo on Rte. 50 in Falls Church has pretty good wings and so many varieties.
Tom Sietsema: Love the name alone.
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Alexandria, Va.:
Hello Tom,
Where can I enjoy a quiet but trendy dinner far from the maddening fray tomorrow? I plan on being in Alexandria or Arlington. I want to go someplace new, and the type of food isn't important. Thanks!;
Tom Sietsema: Have you checked out the new Tallula in Arlington? It's a fun space -- but the secret is definitely out, judging from the crowds and the hour-long dinner waits if you've failed to book ahead.
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Dupont Circle, Washington, D.C.:
Re: Buffalo Wings. As a native Buffalonian, I can say that most of the wings in town are pretty bad. Hate to say it, but my favorite place to get wings are at fast food court staple Wingmaster's Grill. There's one at Union Station and there may be others elsewhere. Even the wings at that Buffalo Place in Georgetown Shops aren't that good anymore.
Tom Sietsema: You heard it from a native, folks
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Arlington, VA:
Tom -- Did you see this item from Weingarten's chat yesterday:
Eastern Market: Gene -- Ok, it's not a single line but my favorite sitcom line ever is from The Simpsons, when Homer becomes a restaurant reviewer: Editor: "I like a reviewer who doesn't immediately poo-poo everything he eats." Homer: "Oh, no, that doesn't usually happen until a couple of hours later."
Gene Weingarten: That's excellent.
Tom Sietsema: That's Gene Weingarten
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Fredericksburg, VA:
Tom, I can't tell you how much I enjoy your Wednesday chats. I moved out of the city about a year ago and don't make it up to dine very often, but I love keeping up with the restaurant scene through this forum. Keep it up, man!;
Tom Sietsema: I'll try! I'll try!
Thanks for the kind words.
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Washington DC:
Hello Tom:
As a girl with a real sweet tooth, I often find myself in the sweets section of many local gourmet shops. Recently I found a home-made graham cracker at Dean & Deluca's that is out of this world!; I have always wondered what exactly makes something a graham cracker--and how they are made, these ones are made by "polly style" and it says, on the package, that they are made "close by" (which leads me to believe they are made somewhere in DC?) Have you had them? Do you know why it is called a graham cracker? Is there anyway to find out more about the woman (or man?) that makes them?
(I am cc'ing this to the sunday source site as well because it isnt really a restaurant question but more of a specialty food item question)
Tom Sietsema: I have a GREAT recipe for graham crackers, tucked away in my kitchen files at home. I can send it to you if you follow up with an address.
The crackers, made with graham flour, are easy to make but a bit messy. One bite, though, and you'll never return to the packaged variety.
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Arlington, VA:
Six or eight government employees are looking for someplace in or around Bethesda for a casual, but excellent lunch before a movie tomorrow -- trying to take our minds off the inauguration. Where is the best place to ease our troubled minds? Thanks.
Tom Sietsema: I'm a big fan of the colorful Raku on Woodmont Avenue. Other worthy contenders for your dining dollars: Jaleo on Woodmont Ave., Green Papaya on Elm St. and Persimmon on Wisconsin Ave. in Chevy Chase.
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Dupont Circle, Washington, D.C.:
Would CitiZen work as a pre-Arena Stage dining spot?
Tom Sietsema: The wonderful CityZen deserves more time than you probably have if you need to catch a show. Try eating it its lounge or sister restaurant, Cafe Mozu, instead.
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Tallulah:
Tom, you mentioned something about "failing to book ahead" at Tallulah (not sure if I'm spelling that right?) but I tried to call and reserve a table a few weeks ago, and they said they only take reservations for parties of 8 or more? Is that no longer the case?
Tom Sietsema: The restaurant is taking reservations for smaller parties now.
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Tysons Corner, Va.:
Tom, do you or any of your readers know of a place in the metro area that serves St. Louis style pizza (thin crust and provel cheese)? I have a craving that just won't go away!
Tom Sietsema: Now that's a new one. Readers?
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Olney, MD:
Hi Tom,
So, what do you think about Ray's the Steaks opening an outlet in Silver Spring? If it can be as good as the original, I for one am thrilled at not having to go to Virginia for his great steaks. It also sounds like this place is going to be a lot bigger. Again, thrilled but a bit worried about the quality when he is used to serving a dining room of what, maybe 20 tables? Your thoughts...
Tom Sietsema: I think your concern is one shared by restaurateur Michael Landrum, the muse behind Ray's. He definitely wants to keep that neighborhood feel in his new place.
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Arlington, VA:
Tom, what did you think of Marian Burros' digs at the DC dining scene in today's New York Times? Burros seems to be using the trendy favorites of clueless out-of-towners to indict the entire DC food scene as a whole. Citronelle and Laboratorio were the only places that received due credit. Just because politicos might be more interested in the "scenes" at the Palm, Teatro Goldoni and Cafe Milano, doesn't mean that superior food doesn't exist at CityZen, Palena or Le Paradou, to name just a few that went unmentioned.
Tom Sietsema: I couldn't agree with you more. Politicos are not known for discerning taste in restaurants.
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Cooks with Colds::
Should not venture out into the dining room. I recently went to check out a new pub in Cap. Hill on 8th street. Well, the head chef/owner came out from the kitchen to chat with some of his restaurant buddies at the bar sniffling, coughing into his hands, etc. I was not enthusiastic about eating after that. Stay home, or in the kitchen if you're under the weather!; Ditto servers.
Tom Sietsema: Hear! Hear!
It reminds me of the time I watched my waiter at Peking Gourmet Inn sneeze halfway through the ritual slicing of my bird in the restaurant. He ... continued ... carving ... as if I were blind.
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Arlington, VA:
Hello Tom:
A couple of comments on recent chats. We tried Oyamel and were so disappointed that we won't return. It was an Emperor's New Clothes experience--everything seemed like it was supposed to be wonderful, but the food was almost tasteless. And we're big Jose Andres fans.
And, we tried Circle Bistro for lunch during restaurant week. We had a lovely experience. The food was delicious (and quite substantial for lunch), and the service was gracious. We'll definitely go back!;
Tom Sietsema: I'm sorry to report I've bee getting less than stellar feedback about Oyamel since my review appeared.
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Cubicle City, Washington, DC:
A slight counter opinion on Indeblue: too many $9+ cocktails. A guy shouldn't have to spend $48 bucks on just two drinks for he and his gal ... or maybe I'm a cheapskate too old to be wowed by a cool vibe in the bar.
Tom Sietsema: $10 and up seems to be the going rate for fancy cocktails -- even away from the downtown hot spots, I've discovered.
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Alexandria, Va.:
Re: Tallula
Tom,
Regarding Tallula, we went as a party of 8, two weeks ago and cannot tell you how disappointed we were. This is just a smidgen of our cruddy experience:
-We were told to ball up our coats on the floor cause the rack was 'too full' -my wife was wearing a cashmere sweater coat. Put it on Whiteys old floor? No thanks. So, everyone sat, hunched over, trying to accommodate their coats on an already too full booth.
-6 of the 8 of us had drink orders taken, 5 of 8 actually got drinks.
-ALL food arrived cold and not at once.
-3 of us tried to have it be like tapas, yet none of these plates arrived correctly. Missing things, or served with items not ordered.
-2 overcharges (beers we did not order) were on the check.
We mentioned all of this to the waiter (small stocky goatee guy) yet the manager never came over. Not even a glance. The most we got was a 'whoops, i can reheat it or i can grab you a beer now" I know this isn't the Inn at Little; Washington but it also ain't exactly cheap over at Tallula. And the portions are so minuscule the bill gets big quick. Do you feel, with service and food this bad that I have to make an EXTRA effort to right it with the manager or should he have known?
Would you ever go back? Sad thing is, we love Evening Star AND my sister lives around the corner from Tallula. It could have been the perfect neighborhood place.
Tom Sietsema: Sounds as if Tallula needs to work on some serious kinks. Thanks for your field report.
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Washington, D.C.:
As a former server, I often felt it would be easier in a time-crunch to memorize an order than to waste time writing it down. I never had a problem with accuracy when I memorized, although I understand that mistakes do happen. Rather, I made mistakes when I hastily wrote down orders and later either couldn't read my writing, or had omitted something in the process of taking time to listen to and transcribe multiple orders. Believe me, an experienced server often has excellent memory skills. Adding the extra step of writing an order only opens the door for more potential mistakes.
Tom Sietsema: As a former waiter, I disagree. It doesn't take that much time to jot stuff down, does it? Plus, in the rush to attend to other people as you make your way back to the kitchen, there are multiple chances for you to forget a detail. Plus, a lot of diners secretly cringe when they give their orders to someone who isn't writing 'em down, anticipating mistakes.
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Washington, DC:
I too am not thrilled with Marian Burros' opening line, but I can respect her opinion.
How do you think DC can shake an image like this? In my opinion you have the ability to help the restaurants in this town. So long as the chefs running the restaurants keep doing their jobs well, shouldn't you be able to get the word out beyond the beltway? Why don't you invite some of these other critics down and show off the restaurants you love. Wouldn't more positive buzz about the food in this city generate more interest and in turn increase the number of high quality dining spots? It seems like you could do a lot of good for this city. If not you then who?
Tom Sietsema: But I do, I DO promote this city, every time an out-of-town critic drops into Washington or someone from a major magazine asks me to give them a list of the new and the worthy. Honestly, not a week goes by that someone doesn't ask me for advice on where out-of-town readers or viewers should spend their money.
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Takoma park, MD - dark restaurants:
Went to DC Coast for RW, and it was okay. I've had better
food at lower prices elsewhere.
The real problem was lighting. We were upstairs, between
sconces. We simply could not see our food!; We had to
use the tiny table candle to read the bill.
Why do restaurants do this?
Tom Sietsema: It's called "creating atmosphere" -- and it's becoming a bigger problem all the time, not just at DC Coast but in a lot of places.
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Washington, D.C.:
Tom, you make my Wednesdays. Love your chats. Where do you go to get good Lebanese food? Lebanese Taverna: Been there, done that.
Tom Sietsema: Layalina in Arlington is good, as is Bacchus, with branches in Washington and Bethesda.
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Washington, D.C. :
Tom,
Now I am confused. I thought Friday and Saturdays were the less desirable days to eat at nice restaurants...Sunday is the chef's day off? (not a critique of sous chefs, they are spectacular, but just for clarification)
Tom Sietsema: Chefs take their days off when they can get them; there's no hard and fast rule (though Sunday and Monday seem to be popular).
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Washington, D.C.:
Hi Tom,
Who are your favorite chefs in town ?
Tom Sietsema: As people or as talent? They aren't necessarily the same!
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Writing v. Memorizing:
It seems like there could be some human error either way. A server could forget a detail, but he could also write something down incorrectly, too. Even if you firmly believe one way of doing it is better, it's the waiter's choice how he does his job, and what works for him might not work for the majority of people. You have every right to get annoyed when an order arrives incorrectly, but it seems rude (and unnecessarily stressful) to "cringe" and mentally criticize when a server chooses to memorize an order, and hasn't done anything wrong yet. Wait until an actual problem arises to complain!; I'm sure there are excellent waiters who memorize, and terrible waiters who write things down.
Tom Sietsema: You are absolutely correct. But my mail tells me a lot of diners hate it when waiters don't write down orders.
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Cleveland Park, Washington, D.C.:
Hi Tom, I had a bad Cafe Mozu experience during Restaurant Week, and I'd like your view on one aspect of it. I was treating a friend to lunch there, and when I asked the waitress for the wine list, rather than bring one to me, she asked whether we preferred white or red, then listed several white wines they offered by the glass, without giving prices. I felt awkward asking about prices in front of my friend, so I didn't. What we ordered ended up being $14 a glass. Shouldn't the waitress have brought the wine list as requested or volunteered the price (keeping in mind that they're getting non-high rollers during Restaurant Week)? They also brought out my entree before my friend had finished her appetizer, tried to take her entree well before she was finished with it, brought out the tea we asked to have with our dessert while we were still eating our entrees, and also brought our desserts out well before we had finished our entrees (we sent them back).
BTW, another friend and I went to Corduroy on the strength of your reviews, and it knocked our socks off.
Tom Sietsema: That server at Mozu really goofed up. My position is: always announce prices on specials and any other items that aren't offered on a menu.
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Washington, D.C.:
Hooray for Ceiba's policy of offering all the entrees for the Restaurant Week price (a small surcharge for the lobster, I think), plus about five apps/soups and three desserts. We enjoyed everything and look forward to returning to a place that treated first timers as valued customers.
Tom Sietsema: Yep, it's great to see more restaurants offering the full range of their menus to guests during Rest Week.
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Just Wondering...:
Last week you said your last meal at Tosca was less than stellar. What was wrong?
Tom Sietsema: I am eager to go back to Tosca, which I've admired in the past. My last meal there -- five months ago now? -- was less than memorable, though I was cheered to see such pleasant wine service.
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Washington D.C.:
Best Buffalo Wings in D.C.?
Believe it or not - Hooters near the MCI Center.
Tom Sietsema: Yeah, Hooters has always had a rep for good wings. Among, um, other things.
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Re: Buffalo Wings:
A second for the Flying Buffalo - my husband and I are fans, and I can say very honestly that we have never had a bad meal there. What impressed me the most is the sauces - they're made fresh and aren't hot for the sake of being hot, with a chemical taste to them (like you'll find at a lot of places), but by virtue of their ingredients. Fritz of the Going Out Gurus gave it a very favorable review several months ago.
Tom Sietsema: Let's hear it for chemical-free wings!
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Arlington, Va.:
My dining partner and spouse insists on stacking the
dishes for the waiter toward the end of our meal. Not in
the fanciest places, but everything else
Is this as gauche as I think it is?
Tom Sietsema: Yep.
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Arlington, VA:
Just a hooray to Kaz Sushi Bistro, which offered a wonderful selection on their Restaurant Week menu, along with gracious and wonderful service. I enjoy eating there every time I go, no matter whether it's R.W. or not, and this time was no exception. Kaz and his crew do a great job!;
Tom Sietsema: I agree, though I was surprised to see so little that was new on my last visit there.
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MoCo:
Were you out among us last week for RW? Or did you just go to non-participating restaurants? Maybe you stayed home for once!;
Tom Sietsema: I was out! And it was fun!
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Alexandria, VA:
Last week I asked for advice for Valentine's Day and several other readers upbraided me for not being a savvy diner, because savvy diners don't go out on the actual day. I just wanted to note, in my defense, that those readers must be single--the year I suggested that we go on a different day, I received an icy silence!;
Tom Sietsema: LOL
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Richmond, VA:
Tom-
We'll be celebrating my husband's birthday in NYC next month. I have reservations at the Union Square Grill. Good choice? What can I expect?
Tom Sietsema: Great service, for starters. Union Square is one of veteran entrepreneur Danny Meyer's restaurants, and he is a stickler for smart, personable attention from his staff.
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Capitol Hill, Washington, D.C.:
I recognize that Restaurant Week can present challenges to participating restaurants, but they should not pass the burdens along to their clientele. Last Friday, a couple of co-workers of mine arrived for their dinner reservation at i Ricchi to be told by the person seating them that, because of Restaurant Week, they could dine for no more than an hour and a half. After that, the table was committed. I think that diners should not be expected to pay for the restaurant's overbooking, whatever week they happen to be dining there. Restaurant Week is an opportunity for restaurants to showcase not only their menus, but their service. This restaurant seems to have come up short on the latter. Do you agree?
Tom Sietsema: Being told about a time limit AFTER you've arrived seems less than gracious to me.
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Arlington, VA:
Went to Marcel's last weekend. The food and service were very good. But 2 pricing incidents kind of irked me. First, since we arrived a bit early, my wife and I went to the bar for drinks. She ordered a glass of Chardonnay, and was presented with a bottle of 2003 California something-or-other, and said sure, that was fine. We get the bill, and the glass of wine was $14, almost twice as much as my scotch-and-soda. Then, for dinner, my wife orders an item off the tasting menu, since those are available a la cart. The bill comes, and her entree is $42, more than any other entree. Am I being chintzy for feeling ripped off, or are they being sleazy by gouging some prices in not-too-obvious places?
Tom Sietsema: 1) Restaurants NEED to let people know what the prices are before pouring or serving
and
2) Diners should be vigilant about asking the cost of wine or food (or valet parking or ....) when those prices are not written down or otherwise available.
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Washington, D.C. :
OK, I am an expert in human performance (and I love eating out), so here's my 2 cents: human error can occur either with writing or memory. People learn in different ways, some require the visual/manual aspects of writing, whereas some can quickly memorize (and yes, this is a form of learning). A good waiter will know his/her abilities and go with that.
Regarding your inbox filled with complaints about waiters not writing things down, I would argue that people are predisposed to notice (and be critical of) that practice, so they will be more apt to remember, and be critical of, instances where mistakes are made with the waiter relied on memory versus paper. Believe me, I have received the wrong food with both methods.
Tom Sietsema: Fair is fair. Thanks for sharing.(And I think you're right about people being more inclined to complain than to praise ...)
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Re: buffalo wings:
The best wings I have had are served at Colorado Kitchen. The chef changes them every season. In summer they were honey/spicy and I believe this season they are served jerk-style. They are incredible!;!;
Tom Sietsema: I bet Gillian whips up a wicked batch.
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An additional point about Restaurant Week:
I think one thing owners overlook is that this is their opportunity to sell their place to me. If I want to try a new place during RW and they offer me one or two lunch choices, that does nothing for me. If they open up their menu, give me great service and great food - they just bought a customer for life. Seems like a small price to pay on their part to get me as a loyal customer. Sadly though it seems restaurant owners see RW just as something to tolerate, and not as a way to market themselves.
Tom Sietsema: Restaurateurs, are you listening?
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Washington, D.C.:
Tom,
Who are your favorite food writers in town?
In the Nation ?
Tom Sietsema: I love reading just the EMAIL I get from Phyllis Richman, my predecessor. And I wish Don Rockwell, the moderator on Egullet, had a regular gig. He's very astute and funny. Todd Kliman from the City Paper is someone else I always enjoy reading.
Around the country and in no particular order: Sherry Virbila at the LA Times, Frank Bruni and Kim Severson of The Other Paper, Brett Anderson in New Orleans, Nancy Leson in the Seattle Times, Ruth Reichl in Gourmet ... the list goes on.
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Maryland:
Funny you mention Tosca... our RW dinner there was great, albeit a bit rushed, but the wine service was non-existent, even after many requests for help/suggestions. The waiter just kept bringing me wine by the glass, promising it to be good, with no price. I ended up having 4 glasses of 3 diff wines, but all I wanted was a bottle. It tainted an otherwise pleasant experience.
Tom Sietsema: I'm sorry to hear that.
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Woodbridge, VA:
Good morning Tom.
I was wondering what options (if any) a diner has when dining at a nice restaurant and finds the food not to their liking? My husband and I celebrated our first anniversary at Maggianno's in Tyson's Corner on Saturday. One of the specials of the evening was rigatoni with sausage, asparagus and stewed tomatoes in a broth. The waiter mentioned that there was a substitution for the rigatoni, but I didn't hear what the substitution was as it was very noisy. I ordered it anyway.
Well my dish arrived and I personally thought it was terrible. The substitution turned out to be some sort of ricotta filled dumpling (gnocci?) that had a repulsive mushy texture and just tasted nasty. My husband tried it and didn't really like it either. I ended up picking out the meat and veggies and left the remaining 90% untouched. Thankfully, Maggianno's portions are so large I was able to eat some of my husband's veal.
My husband thought that I should send it back and ask if they would be willing to prepare me something else, but I didn't think that would be justified as there wasn't really anything that the restaurant did wrong to the pasta (ie burned it, undercooked it, etc). So my question/irk is this - would I have been right to request another dish? I did mention my dissatisfaction to the waiter, who just made 'so sorry' noises and brought us our dessert. I was just a little bummed to have spent $16 for a couple of bites of sausage and tiny asparagus bits.
Thanks, I hope to see your thoughts on this.
Tom Sietsema: Generally, I can argue both sides on this tricky dining question. But substituting stuffed gnocchi for plain rigatoni is like replacing cappuccino for green tea. Instead of suffering in silence, you should have said something. (The Italian dumplings known as gnocchi, by the way, are sometimes soft in texture.)
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Alexandria, VA:
Hi Tom,
First, let me wish you a very Happy New Year!; I love reading your weekly reviews and I have enormous respect for your unlimited patience with the many questions and comments you field every week!; You really deserve a pat on the back!;
Now for my big question... My best friend is a big-time seafood lover and he loves to eat at buffets. I know that steam table cuisine is nothing like cooked to order, but he loves to put away a LOT of shrimp, crab legs, etc. Are there ANY halfway decent places in DC MD or VA that offer a buffet that's "OK"? I've been to Phillips in DC and thought it was disgusting (which is a shame, since I fondly remember when their Ocean City original location had the best crabs around!;). Thanks for your assistance!;
Tom Sietsema: You're in luck. Cafe Promenade in the Mayflower Hotel offers a very nice seafood buffet for $39 a person on Friday nights from 6-10 p.m.
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Arlington, VA:
Good afternoon, Tom!; My hubby and I are going to Cancun in February. We need to get away from this ridiculous weather!; Any local gems close to the hotel zone you can recommend?
Tom Sietsema: Cancun is not on my radar. Chatters?
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Washington, DC:
Why did Cafe Belga only get one star? It seemed to be a positive review.
Tom Sietsema: The truly Belgian food is quietly satisfying, but some of the Euro-fusion stuff is more confusion than fusion. Plus, the tables are thisclose and the dining room is incredibly NOISY. For starters.
Gotta dash, folks! (Hey, it's snowing!)
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