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.
One cool alternative to a formal restaurant for Valentine's Day February 14 is Two Amys pizzeria, which recently opened for dinner on Monday nights and plans to celebrate the holiday with a few fun items, including pink and red cocktails, an antipasto platter for two for $15, pink grapefruit panna cotta and sugar n' spice cookies. Co-owner Peter Pastan, who also owns Obelisk, which typically is closed on Mondays, is behind the new menu additions.
Attention, shad lovers: Oceanaire Seafood Room is expected to put that spring delicacy on its menu as early as tomorrow, followed by a larger amount next week. Diners can order the fish for $25, the fish and its roe for $28 or just the roe for $28. Whatever your choice, chef Rob Klink plans to serve it pan-fried with bacon, asparagus and a citrus butter sauce.
Finally, remember the poster from last week who was upset about being moved to another table after his/her group had been seated at TenPenh? (See the archives for details.) One of the owners investigated the situation and got back to me with some important overlooked details.
Long story short: one party asked to be seated at a particular round table, another group was mistakenly seated there. But the mistake was realized before even all the menus were passed out, and the group supposedly was asked (not told) if they would mind relocating. Two different managers checked in to see how the party that got moved were doing and neither noticed signs of distress.
The incident reminds me that there are always two (if not more) sides to every story and if someone has a problem or a question, it is always better to resolve it on the spot than to wait.
Onward!
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Washington, DC:
Tom--I just reviewed all your nice "Postcards" and note that you have not yet made it to Mexico City. Tsk Tsk !;!;!; Non-stop flight everyday from Dulles--3Hrs and 55mins--and there you are...another world--oh so fast!; In case you have been there and have any suggestions I would be grateful. My favorite place is restaurant CASA LAMM.
Tom Sietsema: I have Mexico City on my wish list, but as you well know: So many cities, so little time!
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Washington, D.C.:
Belga -- worth going?
washingtonpost.com:
Belga. Tom's review.
Tom Sietsema: If you order carefully, Belga is fine. But be prepared to read lips through dinner and sit thisclose to the folks next to you.
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Arlington, VA:
Hi Tom!; Thanks for the wonderful chat, as always!; A friend and I went to Bistro Bis for the first time on Saturday night, and it almost lived up to my expectations. The food was tremendous -- the lobster bisque was, by far the best I've ever had, there aren't words for it. The service, however, was very mediocre!; We sat for nearly 15 minutes before being approached by our waiter at all -- and the restaurant was barely half-full at the time. He then proceeded to get my date's order completely wrong, thankfully when he brought out the wrong appetizer, we double checked what he thought our entrees were and corrected him. He was hardly knowledgeable about the wine, and we sat for long periods of time all night where we hardly saw him. If the food and the company hadn't been so great, I don't know that I would recommend it to anyone else. Huge praise to the chef for being the redeeming factor of our evening!;
Tom Sietsema: That reflects my recent experience there: food that has improved in the last six months or so and service that is forgetful and slow. I remember trying in vain to catch the manager's eye, after waiting 25 minutes for an entree, and having him ignore me. As if I were a ghost!
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Washington, DC:
An article in today's Post states that Il Radicchio and Barolo on Capitol Hill will soon become a new restaurant. I've only been in DC five years but remember an Il Radicchio on 17th Street where Komi is now. Was that the same Il Radicchio? Either way, I guess it's gone for good now.
Tom Sietsema: Il Radicchio had several branches, including the one you mention and another in Arlington.
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Washington, DC:
Hi Tom -
I would like to treat my lovely wife to a great dinner and she follows your recommendations religiously. Do you have a recent favorite you could recommend? Italian food would be a preference but not a requirement. Thank you.
Jack
Tom Sietsema: George Vetsch is doing some delicious Italian cooking at Etrusco these days. And that atrium, with its flattering lighting, reminds me of eating outdoors, even in winter.
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Washington, D.C.:
Hi Tom,
Regarding last week's chat, to the poster who ate veal stock at Kincaid's: If you eat fish, you aren't a vegetarian. Cut the piety act - you DO eat animals, just not the cute cuddly ones.
And I agree with the poster from CA regarding tipping 20% as the norm. At a finer establishment, 20% will generally be a higher tip than 20% at a more casual place, so the staff at the finer establishments net more. That's why tipping a percentage works.
Thanks for this forum!
Tom Sietsema: You're welcome. In fairness to last week's poster, however, she/he did mention that he/she was a fish-eating vegetarian. (They exist; I eat with them.)
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Arlington VA:
Gross AND embarrassing question for the servers who read this: What is an appropriate bonus gratuity to leave when one's toddler has barfed at a restaurant. No, we didn't know he was ill, and yes, we cleaned up as best we could, but we know we lowered the tone and ruined someone's shift.
We feel terrible--can money buy forgiveness?
Tom Sietsema: That's a new one! I'd love to hear from any servers who might be lurking out there today.
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Washington, DC:
Just another of those "Aren't the service industries into customer service these days?" complaints. I started calling Galileo over a month ago to ask about their cooking classes. I wanted to reserve two spots for myself and my boyfriend as a birthday gift. I was particularly interested in a February date, but was open to others. Every single time I called, I was given someone's voice mail, always told she was in a meeting or had just left. Despite calling numerous times, and leaving messages a number of those times, no one ever got back to me until a few days ago, well over a month after I started calling. Of course the classes I was interested in were full by this time. (Although I wonder how, if they never returned anyone's calls.) I found this out long after my boyfriend's birthday, so it was a rather frustrating experience.
Tom Sietsema: Duly noted.
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Washington, DC:
Hi Tom, thanks for the great chats. I went with a group of friends to Ginger Cove/Reef for dinner this weekend, and, as you stated in your review of the place, the food was pretty tasty but the service was abysmal (why, why, why don't I listen?). For example, not only did we have to go to the bar to get our own drinks a few times because our server was MIA, but we actually had to interrupt the cigarette break he was taking 10 feet away from us to get him to (finally!;) cash out our bill. I should mention the place was by no means busy. When we finally told him (in a civil way) why we were unhappy with the service, he blamed the bus boy. I also thought it strange that they were out of a lot of pretty basic things, like red wine. Imagine my surprise then, when I noticed yesterday that Bon Appetit magazine listed GC/GR as one of the "Hot 50 Restaurants" in the country -- one of just 3 listed in DC. How on earth do they pick those restaurants (is it paid advertising?) and how does a restaurant with such pricey real estate stay in business when they only have a handful of tables on a Saturday night?
Tom Sietsema: While I can't speak for all food magazines, I know I field my share of questions from publications asking about what's new and how and good. I'm surprised by how often some of them use the obviously biased "tips" from publicists. With few exceptions, I prefer restaurant information from newspapers and even some trusted online sources.
As for Cove/Reef, I'm stumped. Service has obviously not improved since I last dropped in.
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Washington, DC:
Tom, love the chats and the archive- its a great resource. (As you seem to get the same questions over and over, I bet you wish that people would skim it first!;)
Anyway, I have chosen Tosca as the spot for introducing my parents to my boyfriend's parents for really the first time. Question: we want to pay the bill, as opposed to the parents, who always insist. Is it improper to speak to the server and give the credit card before the meal? Thanks.
Tom Sietsema: When you arrive, take the maitre d to the side, give him your card and tell him to tell the waiter that you are the evening's host and should be billed.
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Arlington, VA:
Hello, Tom. My friends and I had brunch on Sunday at the Clarendon Cheesecake Factory and because of my smallish appetite, I ordered the kid's brunch French toast, for $6.95, which is smaller than the adult portion, but costs the same. The waiter said I couldn't order it. I have had it there before and told him so. He was very patronizing and said "I'll have to check with the manager first." He came back to say that he would let me order this one time, but the manager said not again. The waiter talked to me like I was four years old, which really bugged me. For concern of my party, I was as polite as possible, but I was rather irritated at the entire ordeal. I proceeded to complain to the company and have not yet heard back, but somehow don't expect to. I have never had a kid's meal refused to me at any other restaurants. I get them because (1) sometimes that's all I need, and (2) some restaurants, such as Cheesecake Factory, do not offer senior menus which are generally smaller portions. So what's a person to do? I can only imagine my ordering a Happy Meal at McDonald's---again because of the small meal size---and someone asking where my child is at. Heck I even get the toy, too, which I pass along to friends' kids. I know if I were a server and the person requesting the small meal had other people ordering cocktails and full meals, I wouldn't question it. I wasn't asking for anything special, just a menu item. I don't know why a big deal is made out of an adult ordering a kid's meal, but due to the waiter's attitude and inconsistent policy use, I don't feel like returning. Can a restaurant really be THAT serious about enforcing a kid's menu item?
Tom Sietsema: Letting adults order from kids' menus sets the restaurant up for abuse. Trust me. I am all for a place offering half portions or senior portions, however. This might be hard to do with French toast, but with other meals you might ask the kitchen to give you half on a plate and box up the rest.
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Arlington, VA:
Hey Tom - You know how Kim O'Donnel does a strictly veggie chat every so often? Well, I was wondering whether you could do -just one- veggie chat. I do appreciate that you often mention whether a restaurant has any vegetarian options in your reviews or during chats, but us vegetarians often have to be very resourceful when going out to eat, and I'm interested in hearing chatters' experiences - not just the best vegetarian restaurants, but the most vegetarian-accommodating restaurants. Where have diners had trouble getting a vegetarian meal? What have been the most veggie-friendly places? What restaurants have a separate vegetarian menu that might not be advertised unless you ask about it? Thank you so much for considering this idea!;
Tom Sietsema: There's no reason these questions can't be posted right here and now. Chatters?
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Arlington, VA:
I would like your opinion on how people dress in restaurants. We went to Indeblue last Saturday night, and it was embarrassing how some people were dressed. Once man wore a button down shirt and wrinkled khakis with white cross-trainer sneakers, and his wife wore a long sleeve casual t-shirt (think cover up at the gym)with navy cotton pants and brown tie shoes. Another man came out of the rest room with his shirt completely untucked and all wrinkled. It was like the shirt had been tucked in earlier, but he was too lazy to tuck it back in after going to the bathroom. What are your thoughts?
Tom Sietsema: I'm a big believer in dressing the part in a restaurant. Jeans and sneakers are fine for a diner or barbecue joint, but definitely not the way to go in a dressy restaurant. Nice attire shows respect for the business -- and fellow diners.
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Washington, DC::
Heading to Miami Beach at the end of April for the first time. Any dining tips/musts?
Tom Sietsema: Miami is tough. What's hot one minute is not (or gone) the next. But a food pal down there thinks highly of the following: Pacific Time, Alta Mar for fresh fish, Mosaico for nouvelle Spanish, Garcia's for cheap Cuban and Prime 112 for steak and "tons of plastic people watching."
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Washington, DC:
Hi Tom,
Hoping for your advice...have you been to Taberna del Alabardero lately and would you recommend it as a good spot for a business lunch?
Thanks!;
Tom Sietsema: I've not been impressed with the grandly formal Spanish restaurant in the past year, but it's a great scene: lots of well-dressed diplomats and others leisurely enjoying two-hour long repasts.
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Veggie friendly chats:
Tom, let me first say that I love your chats. And your reviews. As for the question "why can't veggie questions be asked here"- I have asked several times and my questions have not been posted. For example, for restaurant week I posted about 4-5 posts asking about the best choices and not even one was posted. So I just want to point out that a lot of times we are left out of the equation, and it'd be nice if us vegetarians were included more often!; Thanks.
Tom Sietsema: You're being heard, you're being heard ....
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Washington, D.C.:
For the barfing baby's parents: Your actions go a long way in making up to the server. Any nice bonus would be appreciated, but is not necessary in my opinion. I often find that people are far less mortified by a child's behavior than the embarrassed parents might guess.
Tom Sietsema: Ahhhh. I love that response.
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Arlington, Va:
What is your opinion of Cada Vez?
Tom Sietsema: Zero.(But only because I haven't been there.)
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Washington, D.C.:
Wanted to request again (in case you read the emails submitted during chat first) for restaurant recommendations for Oslo, Norway.
We'll be there next week.
Thanks!
Tom Sietsema: Chatters? The clock is ticking ...
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Herndon, VA:
Re: Fish-eating vegetarians: One of my best friends is a fish-eating vegetarian. This has nothing to do with "cute-and-cuddly" and everything to do with being allergic to meat and poultry. I just wanted to remind readers that sometimes these things aren't a matter of choice. Thanks!;
Tom Sietsema: You raise a good point.
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DC -- Kids meals:
Oh, please. How many adults are going to go out to eat and get the chicken "fingers" or the macaroni and cheese because they don't want to spring for the T-Bone? Especially if we're talking about one adult in a larger party, places need to lighten the heck up and take care of little old ladies (and gentlemen) without attitude.
Tom Sietsema: I knew I'd get this response (and it has merit). I wish more restaurants offered half portions of their dishes.
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RE: Veggie Chat:
As a vegetarian, I like the idea, but I'm not sure how much interest there would be. What I typically do is pick a few restaurants that you have recommended that sound interesting to me, and then check the menu on their Web site. Not every place has a site, but it has worked for me several times. And I've found that most places seem to have at least one vegetarian dish at all times. The Majestic Cafe always does (yes, it is always only one option, but it is always delicious!;) and that's one of the main reasons I keep going back!; Yes, we have to do a little bit more legwork than most, but so do other people on special diets (diabetic, etc.). Thanks for the great chats!;
Tom Sietsema: Thanks for weighing in. I like a pro-active diner!
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Alta Mar in Miami:
Just wanted to second the recommendation. We had such a great meal there when we were in Miami in May that it is the first place I plan to go back to when I am there next month. It is tiny though, so book ahead.
Tom Sietsema: Good to hear from someone who has actually dined there. Gracias.
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Aria:
I'm going to meet a friend at Aria for lunch next week. I seem to remember your review was less than glowing. Changing the restaurant's not an option. Any menu suggestions?
Tom Sietsema: Pastas are a strong suit, the burger is good and I recall a very nice caper-spiked swordfish and spit-roasted chicken.
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Washington, DC:
I have to disagree. Of course, how upset the surrounding patrons and the staff are by a child's behavior probably depends on what sort of restaurant it is but...
I've had far too many distressing experiences with other peoples' kids. I now cringe when I see them come in. From the children who are allowed to stand up in booth behind me, reach over and pull hair, drop food, etc, to the child who was allowed to climb along the banquette, stepping on other customers and almost falling into my food, to the child who was changed ON the table 2 over from me to the children who are allowed to play tag in aisles... I'm sorry your kid barfed, and I appreciate you cleaning it up as best you could. We're glad that you are that considerate. Now, take the kid home and tip your server well.
Tom Sietsema: Second opinions are never in short supply here!
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Vegetarian tips:
I've been very impressed with the Majestic Cafe's vegetarian offerings. Each time I've gone, they've had a good vegetarian entree on the menu, one that is original and creative, not the usual pasta or vegetable plate.
Places that disappoint with no effort to accommodate vegetarians on the menu (other than the cobbling together of side dishes): Evening Star Cafe, Ceiba, Komi.
Tom Sietsema: Cliff Notes for non-meat eaters.
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Silver Spring, MD:
I submitted this question before the chat, so I hope it doesn't post twice. Anyway, any news on the chef of Marrakesh de Paris? We recently noticed that it closed. Thanks.
Tom Sietsema: Sorry, I have nothing to report.
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Lame!:
Vegetarians are lame.
Tom Sietsema: Hey, now! Some of my best friends are vegetarians.
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You're wrong:
Fish-eating vegetarians DO exist. But they're not vegetarians. They could call themselves piscetarians if they wish, but you can NOT consume flesh and call yourself a vegetarian, no matter how good it makes you feel about yourself.
Just say, "I don't eat red meat, poultry, or pork".
Vegetarians do not eat ANY form of meat.
Tom Sietsema: I agree, I agree! I should have caught that before I hit "send." And vegans don't eat anything with a pulse, right?
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For Miami diner:
I had two fantastic meals at Nobu in January 2004. It was as good as the NY Nobu.
Tom Sietsema: Another solid recommendation.
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Unusual dining experience...:
My husband and I have enjoyed Colvin Run since it opened. We were there last Saturday and had a great meal. As we were waiting for dessert, the table next to us was getting cleaned up for the next party. Before the waiter stripped the tablecloth he set down the S&P shakers and the votive candle on a chair next to the table. He disappeared to go get plates, etc. My husband and I continued chatting and suddenly his eyes got wide and he jumped up out of his chair. I looked over and saw flames rising from the far end of the table next to us. He started working to put the small fire out. A manager was close by attending to other guests, so I grabbed his attention, and he very deftly rolled up the tablecloth and smothered the fire. The smoke dissipated quickly and none of the patrons seemed especially bothered by the commotion. The manager came by to thank us for our quick response and very graciously comped our dessert and the nice Bourbon my husband had. Now we're wondering if a waiter gets forgiven for an incident like that.
Tom Sietsema: Yikes. Whatever the server's job status today, I bet no one at Colvin Run will put a lit candle on a chair ever again!
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Chevy Chase, Md:
Hi. Love your chats. I'm just curious. How hard is it to be a food critic and maintain your weight? Do you do it? Thanks
Tom Sietsema: Well, I try. I'm pretty disciplined about going to the gym for an hour three days a week and I don't have a huge sweet tooth (thankfully) but I do like my vino and bread. The thought that keeps everything in check: there's always another meal around the corner, so I better take it easy.
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Washington, D.C.:
Just a little FYI for anyone who has ever seen a charge on their (check) card greater than the amount they left. As a restaurant manager, I field a lot of these queries, and it's typically a bank policy, not a restaurant policy to hold the extra funds. Up to 40% of the total can be held to ensure that there are sufficient funds in the account for the gratuity that was left. (Bank of America is particularly notorious) The charges are usually corrected within a few days. Just thought I'd share. Thanks.
Tom Sietsema: Thanks for weighing in. I must get this question five times a week.
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Charleston, SC:
Tom,My family and I will traveling to DC the last weekend in March. We will be meeting my son's girlfriend's parents (not from DC) and her sister for the first time. We have invited them to join us for dinner on Saturday night and I need your help.Please!; Would like a few suggestions for restaurants in the Dupont Circle, Foggy Bottom or Georgetown area of the city. Hopefully, ones that won't break the bank,but nice, there will be 8 of us!; My son and his girlfriend love Italian!;
We look forward to visiting your beautiful city once again and I thank you for your suggestions. Polly Player
Tom Sietsema: If Italian is your goal, reserve at either Al Tiramisu or the more romantic Etrusco, both in Dupont Circle. Another reliable choice is the moderately-priced Bistro Francais in Georgetown.
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Pronunciation:
CityZen
Is it "City-Zen" or "Citizen"?
Tom Sietsema: According to the voice on the answering machine there, it's the latter.
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Arlington:
I'd like to add that I think a veggie-only chat would be worthwhile considering the hostility we often receive from your chatters when we've posted questions here in the past (consider today's earlier comment for example). There is no need for such hostility because we choose to be vegetarian and rightfully should be able to ask questions about dining options. Additionally, I've posted veggie questions many times and don't receive responses. When we ask Kim during her chat, she says to ask you!; I think there are enough vegetarians here to accommodate a special veggie-only chat. Finally, I think it would be helpful to chefs to hear from us about what we'd like to see on menus. It would be a win-win for all.
Tom Sietsema: Which is why I'm throwing this out there for chefs and others to see!
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Kids & Restaurants:
My wife would take her nieces to restaurants as a part of the learning experience of how to behave, and she upped the ante each year with a nicer establishment. She also picked off-hours, 2-4 for lunch or 4-5 for dinner. She has the COMMON SENSE to be respectful of other patrons and the restaurant.
Some people need to understand that your life changes when you have kids. ACCEPT IT!;!;!;!;
Tom Sietsema: Okey-dokey.
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Re:Vegetarians are lame:
To whoever posted that, I hope it's a joke, but if not, please remember that many people are vegetarians because of religious reasons- please be sensitive.
Tom Sietsema: Yep!
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Alexandria, Va.:
Just an opinion: I would rather see in a restaurant on any day of the week inappropriately dressed diners than a vomiting toddler.
Tom Sietsema: You get no argument from me there.
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Washington, DC:
Tom: I have dinner reservations on Thursday for my best friend's birthday at Ray's The Steaks, and we have reservations in two weeks for mine at Palena. Good choices? Never been to either.
Also, where should I recommend that my too-soon-to-call-him-boyfriend date take me for a nice, romantic birthday? He's only lived here for six months and is not too familiar with the dining scene. Dupontish, no Mexican or Indian.
Thanks!; Love the chats!;
Tom Sietsema: Ray's the Steaks and Palena are two prime choices.
As for where to take the (sort of) beau, I'd consider the beautiful Regent Thai on 18th St. or the spare but delicious Komi on 17th & P.
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Rockville, MD:
In light of the recent review by Frank Bruni of 'Alain Ducasse at the Essex House', which resulted in the plunge of the restaurant's rating status from a 4-star to a 3-star, does your own experience, based on your most recent visit (if you've had the opportunity to dine at this establishment), echo Frank Bruni's or do you feel the place deserves better?
Tom Sietsema: Honestly? I never had a four-star experience at Ducasse -- either before or after the glowing review from William Grimes, then the restaurant critic.
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Washington, DC:
Hey Tom,
Thought I'd drop you a quick note about a dining experience I had this past weekend. Went to dinner at the casual Mixtec in Adams Morgan for the first time on Sat. We ordered lots of drinks, appetizer, entrees. As we started into our entrees, my sig. other became ill all of the sudden (unrelated to food...maybe too many margaritas, too fast?). The place was packed and our waiter (manager, maybe owner?) was extrememly kind and picked up practically our entire check. As a DC foodie, I've never heard/seen this happen before, especially in a non-fine dining establishment, and the treatment was a pleasant surprise. I wish we could have stayed to have more of their tasty Mexican food...Just wanted to give them the kudos they deserve!;
Tom Sietsema: What a class act, Mixtec. Thanks for sharing the positive experience.
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Nashville, TN:
Tom, I am sure you've answered this question before....(humor me, I'm a new reader)....but where would you rank DC's cuisine relative to other cities in North America? Personally, I think NYC, SF, Chicago, New Orleans and Montreal are the top 5, but DC is in the next tier. What's your expert opinion? Thanks!;
Tom Sietsema: In North America? That's tough. Vancouver would have to be in a Top 10 list, as would Washington, but I'd put New York, San Francisco and possibly Los Angeles ahead of them. Each city has its plusses and minuses. Los Angeles, for instance, has fabulous ethnic food but is weak on fine dining.
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St Louis, MO:
Thanks for the postcard from Vegas. Bouchon is definitely a contender now. In last week's chat, you mentioned you ate at 8 places-what are the other 5 and would you be willing to share any thoughts on them? We are going there Easter weekend and have a reservation at Postrio right now-any thoughts?
Tom Sietsema: I also had a top-notch dinner at the Eiffel Tower on the Strip, which sounds touristy but proved thrilling on several counts (the view from most every table is amazing). And if you are looking for breakfast with real local flavor, head to Bagelmania for the obvious as well as fried salami and onions. What a kick!
Just so you know, Postrio didn't get raves from the locals I spoke with in Vegas. And Bradley Ogden Restaurant, despite kudos from reviewers, is an expensive disappointment.
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Alexandria, VA:
Your review this weekend of Thai Basil prompted my husband to challenge his taste buds. He likes food hotter than any other human on earth and when he orders food from our neighborhood Thai restaurant (he orders number 10 on the spice scale of 1 to 10) he thinks the food is not spicy at all. Therefore, he has decided to try Laos hot at Thai Basil and see for himself what other people think is hot. Any other places he shouldn't miss? Thanks!;
Tom Sietsema: Tell your fire-eating mate he should explore the heat scale at the recently relocated Mandalay in Silver Spring, which offers a terrific Burmese menu.
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Classic cooking:
A good deal of the richer sauces are made with veal stock, and it's not always readily apparent. Chances are, if you're being served a wonderful rich dark sauce, it's got veal stock in it.
If servers aren't aware of this, and can answer knowledgeably when asked, then shame on their chef/manager for not educating them properly.
Tom Sietsema: And on that note, I have to sign off ... and go to lunch.
Lots of good questions today. See you back here next week.
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