Ask Tom

Out-of-Towners

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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Tom Sietsema: Good morning, everyone. Lots of questions to address today!

But first, a message from Minibar in Penn Quarter: Jose Andres's innovative food bar is now accepting reservations two months out for both seatings, Tuesday-Saturday nights.

Let's roll.

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Washington: Dear Tom -

Last week, someone posted a comment on your chat which I would like to address. The person said they had come in to Charlie Palmer Steak during Restaurant Week, and was upset that the restaurant was not offering a special price for dinner, as they expected.

I have faxed you our Restaurant Week application form which shows that Charlie Palmer Steak was signed up to offer a restaurant week special for lunch only. I am not sure where the person read that Charlie Palmer Steak was offering a restaurant week dinner special, but that was incorrect information. (We have offered dinner specials for previous restaurant weeks, however.)

I am sorry that the person received misinformation, but assure you that the restaurant had no intention of misleading anyone on this matter. I do feel badly about the fact that the person and their spouse did not have the experience they expected, and I would be happy to invite them back into the restaurant. They should contact me directly at the restaurant to set up their reservation. My direct number is 202.464.5407.

Best regards,

Bryan Voltaggio
Executive Chef
Charlie Palmer Steak DC
101 Constitution Ave NW
Washington, DC 20001
Office 202.464.5408
Cell 301.606.6850

Tom Sietsema: Thanks for following up, chef. Hopefully the poster will see this.

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Washington, DC: As Wine Director and Sommelier at Ristorante Tosca I would like to take a moment to respond to the comments of (a recent poster).

First of all we pride ourselves on our wine program and take particular pride in turning people on to Italian wine. I would have been delighted to have assisted you in selecting an Italian wine to accompany your meal but it seems that there must have been some miscommunication.

I actually remember your table and walked by it several times over the course of the evening but was under the impression that you were not interested in wine service beyond the half bottle that was already on your table.

When I asked the server about this he confirmed that he thought your wine needs had been fully taken care of and that you were enjoying yourselves.

It's obvious now that this was not the case and for that I must apologize, as the custodian of the wine program the blame falls squarely on my shoulders.

I take my position and the needs of my customers very seriously, and I would be happy to assist this person, or anyone else for that matter, in selecting the perfect Italian wine to match Cesare's fabulous cuisine.

Kathy Morgan
Wine Director

Tom Sietsema: This post reminds me: I'm always happy to see restaurant workers post on this chat.

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Knox, Tenn: Good morning, Tom. Several weeks ago, one of the news magazines carried an interview with food critic Alan Richman, in which he suggested regular diners pose as food critics (pretend to write surreptitiously in a notepad, etc.)in order to receive better food and service. Was he being serious? Any thoughts on this?

Tom Sietsema: Knowing Alan, I THINK he was joking.

That said, no responsible critic is going to make him or herself so obvious.

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Tysons Corner, VA: Tom, I'd been dying to try Tutto Bene since your first review over a year ago. I finally went on Sunday for a late lunch and had my high expectations met!; Just as your review claimed, the saltenas were fantastic!; Just as good as the ones I've had in family kitchens. Thanks for the review - it's important that some of the lesser-known cuisines get into the limelight now and then. Tutto Bene sure is a fine example of Bolivian food!;

Tom Sietsema: Plus, don't the singers and guitar player make great backdrops?

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North Potomac, MD: Tom, have just falling in love with the oxtail ravioli at Restaurant Eve. What dishes stood out when you reviewed the place? Just curious. Thanks.

washingtonpost.com: Tom's review of Eve.

Tom Sietsema: There you go.

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Arlington, VA: So Tom, I've been wondering -- it's important that your identity remain a secret, yet obviously your colleagues at the Post know what you look like. Are they contractually bound not to reveal your likeness, or is it a good-faith thing?

Tom Sietsema: It's a good-faith thing.

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Washington, D.C.: Hi Tom. Quick question. Had a nice dinner at TenPenh on Saturday night but had a bit of an awkward experience when we were seated. Our group of 5 was led from the bar to our table in the front of the restaurant. After taking our seats, the hostess/manager (?) came to our table and said that we had to move...that another group of 5 had asked to be seated at our table. We obliged (well, we didn't have a choice since we weren't given one), but felt a little awkward and were moved to a table right next to the entrance/exit to the kitchen. I should say that we were dressed appropriately, which I hope would rule out moving us for the sake of "appearances." We also didn't make a fuss, nor did we express any displeasure to the management regarding the move. I mean, why start our dinner off on the wrong foot. But after thinking about it later, I wondered if I should have said something. Just wanted to hear your thoughts about this. Thanks!;

Tom Sietsema: I wonder if there's more to this story. I find it odd that the host would say "someone else wanted this so we're moving you." It's one thing to move a group (no problem there), another to be undiplomatic about it.

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Dupont Circle, Washington DC: Hey Tom - I love your chats!; I was wondering if you feel pressure to review the new restaurants right away rather than some of the older ones that you haven't visited in a while. How do you balance this??

Thanks!;

Tom Sietsema: I feel absolutely zero pressure to review new places right away. I waited for months, for instance, to review Le Paradou.

I DO like to keep readers up to date, however, which is one reason I created The Weekly Dish. In that column, I preview new places to give people a sense of what's on the menu, what a new place looks like and who's cooking. But that early snapshot tends to be (TENDS to be) less critical than a later review based on three or more visits.

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Bad back--need good bar food in DC: Tom

My husband has a ruptured disk in his back. I'd like to cheer him up by taking him to a nice dinner this weekend. Unfortunately, he can't sit down for more than 10 minutes at a time. I was thinking of taking him somewhere that has a bar so he can stand up (and I can sit down) to eat. Does Equinox have a bar? We were also thinking of Corduroy or Palena. Of the three, we've only been to Palena and loved it. No steakhouses as I'm vegetarian, but anything else is fine. Any suggestions?

Tom Sietsema: If you've already sampled Palena, by all means explore Corduroy and Equinox, both of which feature bars. And what about the counter at Sushi-Ko?

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Currently New York: Hi Tom -- I'm in NYC for work for this week, and my little sister (she's 19) is coming from college to hang out with me for the weekend. Any good ideas of fun restaurants to take her? We like all kinds of food, so that's not a restriction. Thanks!;

Tom Sietsema: Aquavit, the excellent Swedish restaurant, just relocated to the East Side. Try that.

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Silver Spring, MD: We've just moved from Adams Morgan to Silver Spring. Help us transition to suburbia!; Any recommendations?

Tom Sietsema: If you've been following me with any regularity, you'll know I like Samantha's, Mandalay and Jackie's in your new 'hood.

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Potomac, MD: Hi Tom. Any advice on a restaurant that would be good for a 30th birthday dinner for my husband? Some of our favorite restaurants are Ten Penh, Nora, Kinkeads, and Ceiba, but I would love to find something new and fun (since our our son was born a year and a half ago, we've been out of the loop on the restaurant scene!;). A private room that can hold approx 15 people would be a plus, but isn't a requirement. Thanks!;!;!;

Tom Sietsema: Try the communal table at Buck's Fishing & Camping on Connecticut Ave.; one of the semi-private nooks in the lounge at the new Tallula in Arlington, which serves a full menu; or the upper floor at Zaytinya in Penn Quarter.

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Washington, DC: Any thoughts on why it's so hard to have decent wait staff? I had dinner at MatchBox this week and the server was wonderful -- helpful but not overbearing, stuff came out on time, everything at the right temperature, etc.

This contrasts with most of the other dining experiences I've had in DC, where the staff is either MIA for the whole dinner or appears to be trying to rush you out the door.

What gives?

Tom Sietsema: Actually, the service in DC is no better or worse than in a lot of other American cities. But I agree: it can be hit or miss!

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Brunch: To the snarky person from San Francisco who responded to my comment last week about DC being a brunching kind of town, I meant that people here really like to go to brunch and that it's often difficult to find places that serve brunch based on their hours of operation alone...sheesh...

Tom Sietsema: You got that, SF-er?

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Clifton, VA: Washington, DC I would have refused to move if my party was already seated. Ten Penh could have found another 5 top for the other party. If the manager not the hostess still insisted my party move I would have had at least drinks and appetizers comped after making an issue of it. How unprofessional and rude. And I dont car if the party included W and the request was made but his protection detail.

Tom Sietsema: I'm not sure gratis drinks AND appetizers are the solution there. The problem is not in moving a group, but what was said.

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Rockville, MD: Hi Tom. Been reading your chats for a while, but this is my first time asking a question. This is about what factors into your reviews:

If the factors affecting your reviews were shown on a pie chart visual, what % reflects the importance of quality of food, what % goes to atmosphere, etc?

Thanks!;

Tom Sietsema: Interesting question. In general, it is 50 percent about the quality of food and 50 percent about the quality of the service and ambience (make that 25 percent for each element).

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Foggy Bottom, Washington, D.C.: Tom: Wanted to share a fantastic Restaurant Week story with you. My significant other and I went to Zola for the first time. We always thought the place would be too trendy for untrendy folks like us. We were totally floored by our experience there - they had their full menu available, the staff was very friendly, and our waitress was one of the best I have ever had. In short, our first trip to Zola has resulted in us being repeat customers.

The opposite happened on our first experience at Cafe Atlantic during Restaurant Week. The food was good, but the service was very cold and unappealing. When dessert was served, it was just plunked down on our table without asking if anyone wanted coffee. Yet it took (what seemed like) forever and a day to get the bill at the end of the meal.

I wish more restaurants would view Restaurant Week as a great way to snag new repeat customers. If a person is treated shabbily during Restaurant Week, why on earth would they want to go back to that same place? But if they have a great initial experience, then they are much more likely to come back again and again (and paying full prices for dishes).

Thanks for letting me offer my free advice!

Tom Sietsema: And thanks for sharing your tales

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Alexandria: Have a question - about that SF poster. Why are non-DC people on this chat? Just curious.

Tom Sietsema: Actually, there are people on here posting from all over the world. Some of them are curious foodies, others are former Washingtonians, others are ... well, let's have THEM say who they are, and why they're here.

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Belga Cafe - mmmm.: Belga Cafe is often busy during dinner -- so why not try a week day lunch? We had an absolutely lovely leisurely meal, during which the chef came out to chat with us and recommended a sinful mussel pot with belga fries. Don't be afraid -- come to SE!;

Also, a question -- I was at a lovely restaurant (ok -- it was CityZen), first at the bar, then at a table. We paid our tab but, the next day, noticed that the restaurant placed a hold on my credit card in the amount of nearly three times the total cost of my meal/drinks. I wouldn't have noticed, except for the fact I wanted to check my balance the next day. Soon after, the hold disappeared and the correct charge appeared. Is this standard? I thought it was strange.

Tom Sietsema: It has become standard for restaurants (and hotels) to put on extra to cover gratuities, etc., but that "charge" usually disappears the next day or so.

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Bethesda, Md: Tom--Got bad service this weekend (MIA once we didn't order a beer or appetizers, literally spun the check across the table at me, then was nowhere to be found to take my credit card), and I left a correspondingly low tip. I commented to my dining companion that I hate to leave low tips because I never know whether the server will get the message that his/her service was bad, or just think I'm a bad tipper. I was tempted to go in search of the waiter to say, "I left you a bad tip, and you should know why." What's your take?

Tom Sietsema: Some people leave notes for their servers, which is more instructive than just leaving a low tip with no explanation. I'd certainly let your feelings be known to a manager, though.

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Shanghai, China: I travel to your great country and it's wonderful capital for work 3 times a year. I know your city very well because of chats and guides like this.

Tom Sietsema: Cool beans!

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Aquavit?? : I don't really think that's such a great choice for young people on a budget (if they are). It's not really a "fun" place, like they requested, and it's pricey. I recommend Schiller's Liqour Bar, Supper, Otto, Pastis, Spice Market (if they can get a reservation), Celeste (small Italian on the Upper West Side), Bubby's for breakfast, Indian places on 28th Street, Corner Bistro for greasy burgers, Pop Burger, 66 in Tribeca, Bao in the East Village, Good Taste in (Malaysian) or Sweet and Tart in Chinatown,,,

Tom Sietsema: Well, I was thinking the host was on an expense account and wanted to try something unusual. I mean, Swedish food is pretty rare!

"Fun" -- and less expensive -- places in NYC would include Inoteca on Rivington St. (great Italian nibbles but noisy) and Alta (tapas) in the West Village.

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Table Moving: If you had been at the table that was asked to move while you were doing your research for a review, would you mention that kind of specific rudeness in the review? Or, would you take that as one part of your overall impression?

Tom Sietsema: It all depends. I mean, I recently had a server spill a sticky cocktail on me, but I'm not including that in my review because accidents happen. I guess it would depend on how I was treated on subsequent visits.

Still, I can't believe a host would actually TELL guests that they were being relocated to another spot because someone wanted their table. It's so ... undemocratic. I'd love to hear the restaurant's side of the story.

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Denver, CO: Why do I read the chats? I am a former Washingtonian but still love the chats. They are helpful to read when I know I'm going to visit (like this past Christmas) so I can get recommendations. Plus, I think Tom is a hoot.

Tom Sietsema: Why, thank you!

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Clifton, VA: The two times I have received really bad service I wrote stiff in the tip section of my credit card receipt. The first time was at Blues Alley. I did call the next day to complain but got I big who cares from the manager. The waitress lost a $30.00 tip. Was out with my bro and both of us have worked in every job in the front and back of the house except management so the service was awful.

Tom Sietsema: Wow, I don't think I've EVER left NOTHING on a tab.

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Non DC lurker: Why do non-DC people read the chat? Not only are some of us former area residents -- I'm a Seneca Valley HS grad -- but some of us do travel to DC -- I live in Toledo, Ohio, but I was in DC over the weekend. (Had an excellent Pad Thai at Thai Tanic near Dupont, BTW. And the fry bread at the National Museum of the American Indian was pretty good too.)

Also, it beats working.

Keep up the good work, Tom!;

Tom Sietsema: "It beats working." Hey, I gotta love the honesty!

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Bosdarros, France: Why us "out-of-towners" read these chats? I am living overseas for a few years and like to keep up on the D.C. Metro dining scene. In addition, I always find it fascinating to compare dining complaints in different countries. A lot of the time what is a problem for one culture is a plus in another. For example, slow leisurely dining. I always complained about slow service before living in France. Now it nearly makes me insane to have fast-food like service in a fine restaurant.

Your chats make me look forward to getting back to the region and I hope I have not been spoiled eating a couple years away in France. The culture of food in France is like no other place and the respect customers show for the restaurateur makes for a more pleasant experience for all. Not a lot of whining and b....ing. Something I always see in the stateside. The better the restaurant, the more whining.

Tom Sietsema: Interesting. Thanks for weighing in. Time for dinner there?

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Paris, France: I am from Paris. I tune in because I have a crush on Tom. His writing is tres magnifique!;

Tom Sietsema: Yeah, yeah, yeah.

Or should I say:

Oui, oui, oui.

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Washington, DC: It's my choice for a birthday dinner for two next weekend and I'm thinking of bistro food. Bistro D'Oc? Montmartre? Other suggestions? I've never been to any bistro or French restaurant here. Thanks so much.

Tom Sietsema: I'm partial to Montmartre, Bistrot Lepic and (the pricier and fancier) Bistro Bis myself.

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Washington, DC: Hey!; I work down the street from Yuca (1800 M Street), this cuban restaurant that I've gone into a couple times. I think the food is good, but every time I've gone, the place is pretty dead... have you ever eaten there and, if so, what is your opinion on the menu? And do you think it's just a well kept secret or is there another reason it's usually not so crowded? Thanks!;

Tom Sietsema: Sorry, I have yet to visit Yuca.

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Washington, D.C.: Tom, your reviews often describe the ingredients of dishes you have tasted in considerable detail. Since I can rarely figure out what's on my plate, I was wondering whether you figure it out by yourself, ask the waitstaff during the meal or you ask the chef later?

Tom Sietsema: More often than not, I can figure out what ingredients are in a dish. That's my job, right? But every once in awhile, there's an elusive flavor note that challenges me. When I call to fact-check a review, I might ask about it (or not, it just depends).

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Montgomery County: My boyfriend and I are going out to L.A. and San Diego next week. I was wondering if you could recommend any good restaurants in those two cities. We figured we would splurge for one nice meal in each city.

Tom Sietsema: It's been some time since I've dined in San Diego. In Los Angeles, don't miss the terrific A.O.C. on W. Third St. for excellent small plates or Spago Beverley Hills for a Big Deal Dinner.

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Washington, DC: Sorry in advance for the long post. I went to Kinkeads on Friday night with two friends. The meal and service were excellent - we shared two grilled tunas in a pinot noir sauce and a simply grilled salmon. The meal was so excellent, in fact, I looked at the Kinkeads cookbook that they had downstairs to see if I could make the tuna. I was shocked and upset to find out that there was veal stock in the pinot noir sauce. I would never have expected veal in a fish dish. The three of us are vegetarians who eat fish but certainly not veal. I didn't know whether to say anything to the manager because there wasn't anything wrong with the meal per se, but finding this out was very upsetting. I feel like now the onus is on me to ask about every ingredient in every dish even where it seems obvious that there isn't any meat. My question is - should I have said anything? Should I call now and say anything? Do you think they'd change the dish or at least list veal (or any other meat) as an ingredient on the menu so people know? Thanks for listening to my gripe!;

Tom Sietsema: If there's an ingredient you can't eat, or won't eat, it's always best to quiz the server in advance of ordering.

There are many dishes out there with hidden nuts/booze/whatever that diners might want to avoid. In my opinion, it's up to the patron to ask -- and the server to investigate (and be open about).

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Washington, D.C.: Tell me again, please... when is the Vegas information going to be published? Thanks!;

Tom Sietsema: I wrote my Postcard from Las Vegas as soon as I landed. It appears this Sunday in the Travel section.

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Dupont Circle, Washington DC: I don't understand this feeling of entitlement to being comped if you can find anything wrong with the service or food. I went to late afternoon Sunday lunch at a little diner near U Md. One of my friend's friend claimed to find a hair in his omelette. He had eaten about 9/10ths of it. He asked the manager to comp him the $8 omelette. It's just too much if you ask me. Hair is everywhere.

Tom Sietsema: Well, I agree that too many people, when they encounter a slip, expect WAY more from restaurants than they do from other service professions.

That hair finding is kind of unnerving, though.

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Las Vegas Tom!;!;: Hey Tom...how was your trip? Where did you stay? Where did you eat? Which buffet was your fave? Did you leave a winner...a loser...tell us!;!;!;

Tom Sietsema: 1) Great

2) The Venetian

3) Eight different restaurants

4) I'll tell you Sunday in Travel

5) I never once gambled

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Arlington, VA: OK, I found a USED BANDAID in my food at a little Thai place in the neighborhood last week. That has put me off going out at all ever since. They comped the whole meal, and offered to redo it, but I couldn't eat another bite, surprise, surprise. YUUUK!;

Tom Sietsema: Yep, that qualifies for a comped meal in my book. Yuck!

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Rosslyn, Va: Tom,
Could you tell me what is considered a good and bad table in a restaurant as far as seating is concerned? I went to a Pricey DC restaurant this weekend and I think perhaps I was seated in the "low rent" section.
Love your chats.

Tom Sietsema: It really depends. Window tables are generally good, seats near bathrooms and swinging kitchen doors not so much. Where did you find yourself?

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San Diego, CA: To the reader headed out to San Diego, I'm from the area and head back every other month or so. I think you've got to take advantage of the location and head to some great seafood restaurants - among my favorites are Top of the Market (downtown), Sbicca (Del Mar), and the newly revamped Peohe's (Coronado).

And don't forget to have some fish tacos and excellent Mexican food while your there!;

Enjoy!;

Tom Sietsema: Thanks for your suggestions.

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Washington DC - Re: Finding a hair: I dont know if I am just weird or what, but I am not all that bothered when I find a hair in my food. Am I crazy, should I be more offended?

Tom Sietsema: Frankly, I figure I've eaten an entire head of hair in my years of writing about food in restaurants.

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Veal: As someone with severe food allergies, it really upsets me when someone who is vegetarian complains that they didn't know some kind of meat product is in their food. It is not the end of the world. Sure, maybe you don't like eating that stuff, but it won't kill you. Like eating a peanut sauce would to me. Literally.

And if you didn't know until you looked at the recipe, it obviously wasn't a big deal until then, right?

Uh. Thanks for letting me vent, Tom!;

Love the chats!;

Tom Sietsema: Vent away!

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Anonymo,us: As a sober alcoholic (and member of AA), when I go to a restaurant I always ask if there is alcohol in the dish I'm thinking of ordering (well, depends on the restaurant, with some it's not an issue) and, if there is, ask if it can be made without the alcohol. There are only a few places that have refused to do alcohol-free dishes, usually because the alcohol is a major ingredient, such as in a sauce, in which case I order something else.

A few places (Cashion's, IIRC) refused to do alcohol free cooking and informed me that alcohol was in almost everything they did. So I don't eat at those places.

Tom Sietsema: Alcohol in almost every dish at Cashion's? I find that curious.

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RE: Las Vegas: Aren't you gambling every time you go to a restaurant?

Tom Sietsema: I wish I would have typed that!

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Comping: Oh this is the worst!; My sister found a MOLAR in her pasta once (no, it wasn't hers!;) I have never laughed so hard in my life because of the look on her face when she realized what it was. The server brought her something else and then tried to charge us for BOTH of her meals.

Tom Sietsema: LOL

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Washington, DC: Hi Tom,
Submitting early due to a meeting. How busy are non-sports related restaurants going to be on Sunday? The "girls" want to do a late lunch/early dinner, somewhere relatively inexpensive but don't want to encounter drunken, football addled troglodytes. Any suggestions?

Tom Sietsema: Stay away from anyplace that has more than one TV!

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Santiago, Chile: My wife and I will be returning to the Washington area after being away for 18 months. We'll be in Washington for about 3 months and then we're off to Indonesia for 3 or 4 years. We are going to make a point of meeting friends on each Friday or Saturday night for a good meal and fellowship.

Are there new places that have opened since October 2003 that we must try? We're looking for moderately priced places ($40-50 for two with tax, tip, but no alcohol) of any food type, but are willing to splurge once or twice.

Where would be your top 10 places to go if you were going to be away from the Washington area for 3 years?

Tom Sietsema: Interesting question, and I'm happy to point you in some delicious directions:

Zaytinya in Penn Quarter
Komi in Dupont Circle (probably a "splurge")
Restaurant Eve in Old Town (another splurge; try the bar menu)
Ray's the Steaks in Arlington
Bangkok 54 in Arlington
Kotobuki on MacArthur Boulevard
Nirvana downtown DC
Jackie's in Silver Spring

I'm not 100 percent sure about the age on all those suggestions, but they are relatively new and have been reviewed within the past year or two. Each is special in its own way and fits into your budget (except where noted).

Chatters, did I leave out a favorite or two?

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Washington, DC: Hi Tom!; Posting early cause this question probably won't get an answer... but I had to know if that was you dining solo at the bar at Ceiba around 9:30 PM last Friday night. The gentleman in question was wearing a blue sweater and a button cap and dining solo but drinking water (possibly what a man on the job would do). He had a red cellphone and gave me and my boyfriend a curious glance when I loudly complained about how DC's best restaurants don't really knock our (transplanted San Franciscan) socks off... and that the ambiance at Ceiba reminded me of our beloved Betelnut in San Francisco. I know you'll never tell, Tom, but in my heart I think that was you. Keep up the great work, you make DC livable for San Franciscans like me always seeking out a local version of the House of Nanking, the taquerias in the Mission, or that cornmeal crust pizza at Viccolo in the alley behind Hayes Street Grill.... Hmmmm, maybe I'll check out the JetBlue site after this for schedules and fares back to my hometown for a little gastronomic pop-in..... THANKS TOM!;
S

Tom Sietsema: Sorry to disappoint you, but I was eating in Paris Friday night -- Paris, the hotel in Las Vegas, that is.

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Arlington, VA: I just made reservations for dinner on Saturday at Indebleu. This may seem like a silly question, but what kind of dress code should I follow?

Tom Sietsema: I'd definitely wear a coat, if not a tie.

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Time Warner Center, Almost Tragedy: Monday evening about 5.00 I walked into the north entrance of the Time Warner Building. As I walked toward the elevator, I noticed a familar face, waiting for the elevator. This familar face, noticed the doors opening, as he walked over toward the elevator, the doors began to close. Mr Familar reached his arm out, and the elevator held on to his valuable arm for a few seconds. After a little scare, the elevator doors reopened. "Clearly you dont need that arm" I said, His response," I do have another" and we both laughed. As we left the elevator, I told Mr Familar, that a good friend works in his establishment. Mr Familar, turns to me and says," Thomas Keller, great to meet you." Point of the story, make the time and effort to enjoy great chefs, we never know how or when they may be taken away....

Tom Sietsema: Great story. Great chef. Thanks for the smile.

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Alexandria, VA: We have plans to see the Capitol Steps this Friday at the Reagan Building at 7:30. Can you recommend a good place for drinks and appetizers within walking distance?

Tom Sietsema: I'm thinking Les Halles, 701 or Aria, which is the closest to your destination.

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Still on for our lunch?: Hi Tom -

I'm calling your bluff on the rain check lunch from last week's chat - I'm still across the street from the Post (I work there, I'm not stalking you) and I'm still game for lunch (promise not to divulge your identity). You pick the place, I pick up the tab.

Tom Sietsema: Um, WHO IS THIS?!

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Clarendon, Va.: Which restaurants have opened up within the past few months that are must-trys around the area? I want to branch out from my usual Zaytinya/Matchbox routine, and I don't want to spend a ton of money - type of food doesn't matter, just has to be new!;

Tom Sietsema: What about the fledgling 21P in Dupont Circle or BlackSalt up on MacArthur Boulevard?

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Olney, MD: Hi Tom - my husband and I have invited another couple out to dinner next Friday to thank them for their help on a major home improvement project. They are both CIA-trained chefs so we are looking for a place with great food and great wine and a not-too-stuffy atmosphere. We'd prefer a restaurant in Montgomery County. Can you please offer some suggestions?

Tom Sietsema: Well, right there in Olney you have the very good, Belgian-flavored Le Mannequin Pis (though I'd probably drink from the interesting list of beers rather than the wine menu).

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Washington, DC: A group of us girls is going to Colorado Kitchen tonight for dinner. What are your recommendations? Anything that should not be missed? Thanks for your advice every week!;

Tom Sietsema: From what I've heard, there are a bunch of new dishes on the menu. So YOU are going to have to fill US in next Wednesday.

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Charlottesville, VA: Why do I chat? I'm another Seneca Valley HS grad who gets back to DC frequently and enjoys the new places to eat. Plus you get the occasional needle in a haystack with people having been where I am going!; Thanks, Tom!;

Tom Sietsema: Well, there you are!

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Washington, DC: Hi Tom!; My baby brother (well he's in his 40's) is going to argue at the U.S. Supreme Court in a few weeks. I'd like to make reservations for a celebratory lunch afterwards for the family - about 8 people. I'd like a place where the food is good, we can hear one another talk, and hopefully not too far from the Supreme Court. Do you have any ideas? Thanks!;

Tom Sietsema: Congrats to your little bro! He must be excited. And nervous!

The Hill is tough, but you'll be in good hands at either Bistro Bis or Charlie Palmer Steak, the first being slightly noisier than the second, if memory serves me right.

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Palo Alto, Ca: Tom - for starters I still love the chats even though I've moved out of the city. Now for the question: My wife and I are in disagreement about tipping. I say that 20% should be the norm both in a fine dining restaurant where service is very attentive, as well as a family-run hole in the wall, in which service is far less refined. My wife says that the hole in the wall merits a lesser percentage. Please advise.

Tom Sietsema: Hello, California!

I tend to tip 20 percent, regardless of what kind of restaurant I'm in (with the possible exception of a buffet-style set-up). Just because a diner isn't surrounded by silk drapes and $10,000 worth of flowers doesn't mean the servers aren't working hard.

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Washington, DC: Hi Tom,
I came across this entree---
"Apple Smoked Bacon wrapped Filet Mignon stuffed with Carmelized Apples and Toasted Walnuts on Root Vegetable Melange, Bourbon and Blue Cheese Potato Souffle and Candied Shallot Demi-Glace"
-----on a holiday menu and I wonder, first, what you think of the entree and secondly, what your feelings are about long winded verbal specials from the service staff.
I read your post from a previous week that you don't care for "chatty" menus. Are you equally adverse to choosing a special that is the proverbial "mouth full"? How about when you are bombarded with two or three of them??
"Shut-uupp"

Tom Sietsema: 1) The entree sounds interesting, if a bit busy. Apples and nuts and bacon and beef are ingredients that partner nicely in the mouth -- and the epic description certainly lets you know what the dish is going to taste like!

I go back and forth on menu descriptions (what's too little vs. what's too much). People who have nut allergies, for instance, might welcome knowing the recipe has walnuts in it.

2) I HATE lengthy verbal descriptions, because I tend to recall the first and last dish and forget the middle part. It's not that difficult for a restaurant to print out its specials, is it?

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Prose, HI: My compliments to you on the following passage from Sunday's review. To all the folks out there who think that they could be a restaurant reviewer because they know a lot about food - You also have to know how to write!;

"My single happiest memory of Opera is the night I ordered braised pork butt. The meat was tender and tasted like pork should but often doesn't: rich, haunting, even a little earthy. A bar of crisped polenta and some soft root vegetables made perfect plate mates. I was halfway into the entree, lingering over each bite, when I paused and gazed out the ground-floor window: A gentle snow was falling. The experience reminded me how events, good or bad, can shape a person's attitude about a restaurant. Who you're with, the mood you're in when you walk through the door, the background music -- restaurants are often about more than just what you're eating."

Tom Sietsema: (I'm blushing.)

It's funny. I got a lot of comments about that one paragraph. My point is, eating that dish, which was quite nice on its own, was significantly enhanced by the scene outside and the company at my table.

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Restaurant Eve: My Fiance and I finally booked a reservation at this exceptional restaurant - we both had a wonderful dining experience in the Tasting Room. When I made the reservation, I explained that I am on medication that doesn't allow me to consume alcohol,(the trust) so we wouldn't be ordering wine but I hope that that wouldn't affect the service. they were most understanding and the service was gracious - I don't know if it made a difference or not but I was less anxious prior to our visit.

Tom Sietsema: I like your pro-active approach!

Thanks for a lively hour, folks. See you here again next week.

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