Tipping, Steaks
Tom Sietsema
Washington Post Food Critic
Wednesday, June 22, 2005
11:00 AM
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.
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Chevy Chase: Submitting early, in response to a post from last week's chat about your ability to adequately review ethnic restaurants when you did not grow up eating that kind of food (I think the reference was to Tandoori Nights).
I think the issue really comes down to the purpose of the review. If I'm seeking out good authentic Indian food, like what I would find in an Indian home, I would ask someone who has grown up eating that kind of food.
However, if I'm seeking out a good meal that happens to consist of Indian food, and I don't care how authentic or close to home-cooking it is, I would certainly rely on a seasoned food critic.
Tom Sietsema: Well, most food critics at major publications TEND to travel a lot, TEND to have experience with the "real food" of a variety of cooks from around the world and TEND to get invited to places where such is offered. For instance, while I've never been to Portugal, Lebanon or Thailand, I HAVE sampled the food at their respective embassies here.
Good morning, gang. Lots of questions today. Let's get started.
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D.C.: Tom-
You're killing us here on the "titanic" story. I think you first mentioned it over a month ago and every week you so it is about to come out. What gives?
Tom Sietsema: You obviously missed last Sunday's review in the Magazine.
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Alexandria, Va.: I have a friend visiting in July. We want to have an eating experience. Last time she was here we went to Paul Richard's place. Where should we go this time? Thanks.
Tom Sietsema: Say what?
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NYC: In trying to retain your anonymity, how do you ascertain the specific details of the restaurant you're reviewing? (Historical tidbits, hard to place ingredients, etc.)
Tom Sietsema: Sometimes, I call to fact-check details with the restaurant owner or chef.
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St. Louis, Mo.: I can't believe the chef at the Oval Room has folks in his kitchen on the busiest nights of the week. Is business not going well? How does he manage to accommodate all his regular diners in addition to the amateur chefs?!
Tom Sietsema: Most likely, Fridays and Saturdays are not the restaurant's busiest nights. Remember, the Oval Room is downtown, not in a neighborhood with a lot of residents or walk-ins. And you know how quiet downtown gets, especially on weekends!
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Titanic: Can you post a link to the Titanic story?
Tom Sietsema: Thanks to my producer, here it is:
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ISO Something New in D.C.: Tom:
Frequent readers of your wonderful chats (myself included) know your most common recommendations (Corduroy, etc). How about some recommendations for some less known (but authentic) places for:
Salvadorian food
Korean food
Peruvian food
Other ethic favorites
Thanks!
Tom Sietsema: 1) El Golfo or Samantha's in Silver Spring
2) Sorak Garden or Yechon in Annandale
3) El Chalan downtown DC or Costa Verde in Arlington
See? I CAN serve up the names of different restaurants. I just have to get the appropriate questions!
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Washington, D.C.: Which Japanese dining establishment serves the freshest Sushi?
Tom Sietsema: I don't know if there's ONE single place that serves the most pristine. But Makato, Sushi-Ko, Kaz Sushi Bistro in the District and Raku in Bethesda all offer fine fresh fish.
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Broadlands, Va.: Out-of-town friends came in Saturday night so we met at 701 since it was close to their hotel. When the waitress takes our drink order I say "I want an iced tea." Waitress: "I don't know if we have any." Me: "Do you have hot tea?" She says yes. "Do you have a glass of ice?" Again yes. "Bring me the tea. Bring me the ice. I'll make my own tea." Waitress brings hot tea and glass of ice and stands there while I pour the hot tea over the glass of ice and then hand her back the tea pot. (Did need to add more ice from my ice water). True, I'm used to eating at Fuddruckers. And she did say she "didn't know" if they had iced tea. Still, I was a little surprised that when I'm paying $200+ for dinner for four, I had to make my own iced tea. Do you think that's odd?
Tom Sietsema: Indeed I do! She must have been new. I mean, restaurants around here sell oceans of iced tea!
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Alexandria, Va.: I enjoy your postcards but rarely see an Italian restaurant on them. Do you have any high-end favorites? There must be one in New York, no?
Tom Sietsema: Well, if I'm writing a dispatch from Paris or Berlin, I'm less inclined to write about where to go for pasta, you know?
In New York, I like L'Impero, Babbo, Felidia and Esca, among other destinations.
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Alexandria, Va.: What about the Flying Fish in Old Town
Tom Sietsema: I'm hearing mixed reviews myself.
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Kensington, Md.: Good Morning. Do you know anything about Radius Pizza in Adams Morgan. They claim to have real New York Style pizza. Thanks and love the chats.
Tom Sietsema: The pizza is decent, no great shakes. But considering the dearth of decent places to eat in Mt. Pleasant, I'm not surprised its neighbors welcome it.
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Alexandria Va.: What is your opinion on the food and service at Ted's Montana Grill in Alexandria?
Tom Sietsema: Food: Okay.
Service: Chatty.
Why go: It's near a big movie complex.
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Silver Spring, Md.: My boss wishes to host a "thank you" dinner for our outside counsel somewhere in Bethesda. The party of 5 will consist of our CEO and three executives and the attorney. While their palates do not lend to the exotic, he doesn't want a stuffy atmosphere either. What would you suggest?
Tom Sietsema: Try the seafood-themed Black's Bar & Kitchen on Woodmont Ave.
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Rockville, Md.: Hi Tom,
Heading to Bermuda next week, any dining suggestions for lunch or dinner? Thx!
Tom Sietsema: Lucky, lucky you. Chatters, can anyone help out a foodie in need?
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Washington, D.C.: Hi Tom-
I want to share a poor dining experience with you. Last Friday, I had dinner at Charlie Palmers. Things were going fine until the steak arrived (my boyfriend and I shared the prime rib for two). They presented the steak whole, then returned about 15 minutes later after it had been carved. The outer layer was cooked well-done (it was tough to chew), and the inside was cooked rare. We had ordered it medium rare. We decided not to eat the steak because we weren't pleased with it. Taking your advice, we brought it to the server's attention, about 15-20 minutes later because we could not track down any one(they seem to have this system where they rotate servers, so you have about 5-6 people working your table). The server brought the manager over, who proceeded to inform us that that was how a medium rare steak was cooked. I pointed out the red (not pink) inside, and the well-done outside. Still, she insisted that it was cooked properly. She asked if we would like a fresh steak, and we declined, because it was then 9:30, and we had been seated at 8:10, and we did not want to be eating our dinner close to 10pm. We were absolutely fine with that, because we know that you can't always have a fabulous meal.
Had the night ended there, we would have walked away, and even returned on a later occasion, chalking it up to a bad night, because we've eaten there before and actually enjoyed dinner. However, the manager returned with "complimentary" desserts, one of which I was allergic to. We politely declined the desserts and informed her why, but remained at the table to finish our wine. Several minutes later, the manager returned again, this time with sorbet, saying that she was "not going to give up." We again declined, because we were still enjoying our wine (we each had about a quarter of a glass full). When the manager came back around, I offered her a suggestion: while we appreciated the gesture she was making, she could see we were still enjoying our red wine, and that sorbet was not going to go well with it. If she was that intent on "making us happy," (her words) she should have either waited until we were finished, or taken notice that we were drinking wine and served us something that would've complemented it. She rolled her eyes at us, and told us it was merely an attempt at a nice gesture. We were so appalled at her unprofessionalism, that we immediately demanded our check and walked to the hostess and asked to speak to the general manager. While we were waiting, the woman came up to us, offered her business card, and said, "I'm sorry you didn't enjoy dinner, and I'm sorry you took it out on the waiters" -by not tipping]. Considering we had absolutely no service the entire night (no one refreshed our water glasses, no one poured our wine, it took 15 minutes after the steak was served before anyone came and checked on us, and then her rude manners), we chose not to leave a tip. We informed this manager that we were very disappointed in her behavior, and thought she was very rude. I was so offended by her behavior and her attitude, so I called the executive manager/chef on Monday morning and left a message, asking for a return call so that I could simply bring this to his attention, in hopes that it would not happen to another diner. As of this writing, I have yet to hear from anyone at Charlie Palmers. Please know that this is not any attempt on my part to get something out of complaining; I simply want the manager to know how poorly his employees behaved. It seems that this forum is now the best way of getting that news to the restaurant. We have eaten at other Charlie Palmer restaurants across the country and have never experienced something like this, so I hope that this was an isolated event, and a case of a poorly trained manager. Thanks for letting me share the ordeal.
Tom Sietsema: I'm going to do something different with this complaint. I'm going to ask today's audience (and I hope there are some restaurateurs out there) to weigh in.
To me, it sounds as if the hostess/manager honestly wanted to make amends. But she couldn't exactly read your minds, right? What would you have liked for her to do -- offer a cheese plate or some such? I'm just curious.
I'd also be interested in hearing the CPS's side of this scenario.
I had truly horrendous service at Leopold's (for those who missed Sunday's review in the Magazine) but I still tipped the Keystone Kops who served me. Just my three cents.
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Upper NW: Tom,
I think it is possible that Alexandria, Va. was referring to Michel Richard's Citronelle. He/She made a mistake with his first name. Really no reason to be so flip- I think if a server at one of the restaurants you review had the kind of attitude you cop in these chats you may have a thing or two to say-
Tom Sietsema: My bad. Keep in mind, these myriad questions are flying in front of me and I have to answer 'em fast. My explanation for sounding "flip": There is a Paul Richards who works for the Post, as a freelance art critic, hence my confusion. The post thus read (to me) like, "I ate at your art critic's house and now I'm looking for another place."
Am I forgiven?
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Cleveland Park: BTW - thanks for these chats, they are a great source of information, and amusement!
My husband and I are entertaining friends from NYC downtown Friday night. They are staying at the Beacon, so we are looking for a restaurant for dinner in the Dupont/Logan Circle neighborhoods. One guest isn't a fan of all-seafood restaurants. Our guests are also pretty snobby when it comes to comparing restaurants in NYC with those in DC - a point of view we hope to challenge this weekend! Any recommendations?
Tom Sietsema: Komi is where you want to book a table. It's loud, but the food is delightful, the service is sage and the wine list is a little treasure. Afterwards, stroll over to the patio at Helix for drinks on the patio.
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New Restaurant Report: Went to Mark and Orlando's last night. Ate upstairs in Mark's domain and had a delicious polenta and tomato salad with fresh berries for dessert. Yum. Thought it was good eats, but the staff could have been more welcoming or had more personality since it's new to the hood. Sort of like, yeah this is what we have, enjoy... but by no means engaging us or selling us on the place.
The places I revisit often have not only just good food, but a friendly home-away-from-home vibe.
Speaking of new places knocking it out of the ballpark, had the 2nd visit to Hank's on Sunday evening. Fantastic food (Popcorn Shrimp and the Market Veg Plate - with amazing mac and cheese), fun and engaging bartender Jamie and comfy neighborhood vibe. Felt like I was meeting new and old friends the entire time! LOVE it!
Tom Sietsema: Funny, I had a similar experience at one of my old standbys, Little Fountain Cafe, recently.
The server was DOUR. The food was SLOPPY. The best thing about the evening was Norah Jones's singing!
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Alexandria: Tom..ummm...why are you so sharply addressing chatters today?
Tom Sietsema: Moi? Sharp?
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Washington, D.C.: Tom,
I read your review on Leopold's Kafe and Konditorei and thought I would give it a shot. Given your thoughts about the paltry service, I presumed they would be falling all over themselves to deliver the highest quality customer treatment.
I was wrong. I went in this afternoon (Sunday) and sat down at an empty table and looked around hopefully, in anticipation of service. A few (of the 20 or so) staff members looked at me, but no one made a move to so much as bring me a menu. After 20 minutes I left.
I would like to be able to copy Leopold's on this email, but after three months their web site is nothing more than a logo. In any event, given your miserable experience with the service, I suppose I should feel lucky that I never got a menu.
Tom Sietsema: It's a shame, isn't it?
Leopold's is quite attractive, in a contemporary European sense, and there's some fine cooking to be had, which is why I awarded it one star, a "satisfactory" rating. But the service was so amazingly inept -- the Keystone Kops would have been an improvement! -- it ruined whatever charms the setting and kitchen delivered.
Tom Sietsema: My review of Leopold's .
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Georgetown: How can you relate something to the Titanic and then give it a star? We were all waiting for a severe thrashing........
Tom Sietsema: I thought I DID put the place through the spanking machine!
See my post above. The look of the place and some of the cooking saved it from getting no stars.
On one visit, I saw the chef working on her laptop in the brick corridor leading to the patio. I thought, "Who's cooking?"
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Charlie Palmer's: The person who complained about the "lack of service" at Charlie Palmer's sounds like a spoiled brat. The restaurant clearly tried to make up for the error, offering complimentary desserts, offering to cook new steak, etc. I don't know what this person was expecting.
All I know is today I am glad I work in an office.
Tom Sietsema: Yep, restaurant work is a balancing act.
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Ethnic Restaurants: Look at all the Americans lined up for Applebee's and Cheesecake Factory! Since these places draw so many Americans, they must be the most authentic and therefore the best!
Tom Sietsema: Ah, someone gets my point!
I can not tell you how many bad Indian and Chinese restaurants I've visited that are filled with Indian and Chinese diners but are also pretty mediocre ...
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Arlington, Va.: That Charlie Palmer's diner sounds like a real pill and troublemaker. The manager went out of her way to make amends for a rather minor error and gets a snippy response for it? On top of that, the waiters don't even get a tip? What is wrong with people these days?
Tom Sietsema: Our gripester seems not to have many fans here.
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CP Steak: Sounds like the griper wanted the steak medium. In steakhouses, med rare IS red on the inside and prime rib is supposed to be crusty and well on the outside( that's why it cooks for hours). How do you point that out to a customer?
Gently, for pride, but they'll never agree.
Tom Sietsema: That thought ran through my mind, too.
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Re: Charlie Palmers: As a former waitperson, I don't think it was "unprofessional" of her to offer you free dessert if you were unhappy with your meal. It would have been rude of her to ignore your displeasure and pretend as if nothing happened. The classier thing for YOU to do would be to graciously accept the freebies, regardless of whether or not you wanted them.
Tom Sietsema: Thanks for weighing in. But if that were me, and I didn't really want the freebie, I would have said a polite, "oh, thanks, but I'm fine with my wine now," or some such.
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Bethesda, Md.: On the Not Tipping Issue: As a (very) former server I would like to remind chatters that waiters and waitresses do have to pay income tax on 10% of their total ring in most jurisdictions- meaning, if you receive awful service 5-10% is a great way to send the message without penalizing someone for showing up for work-
Tom Sietsema: Yep.
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Tenleytown: Tom: Wow, that Charlie Palmer critique had something for anyone. Valid gripes: having to flag down a server, no refill of water. Hard to figure out complaint: the cooking of the prime rib - it sounded great to me, especially since a good prime rib should be a little chewy. On the other hand, since it was a big cut for two, getting it pink in the middle without getting it slightly well done on the outside is a very tricky proposition. (so speaketh the master of the grill at home) Not valid criticisms: inappropriately comped items; leaving nothing on the tip.
Tom Sietsema: So you can see why I tossed the item out for response from the group! lol
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RE Charlie Palmer's experience: Hi Tom-
You're right, in that I didn't expect the manager to read my mind. That's why, in a very polite way, I offered her a suggestion as to how to handle the situation. (We did suggest the cheese plate option, by the way). For example, I explained that even though it was nice gesture to offer me a dessert, I was allergic to it, and had I eaten it, I would've ended up in the hospital. What really bothered me was not that she didn't offer me the "right" dessert (because neither of us wanted any dessert), but that, if her goal truly was to "make us happy," why wouldn't she have been cognizant of the fact that we were drinking red wine, that we obviously were in no rush to stomp off b/c of the meal, and she could have either asked us if we needed or wanted anything else? Instead, she seemed to be more focused on doing something, anything, so that she could have the appearance of having done the right thing. On top of that, her rudeness made everything worse. Again, we weren't upset that we weren't offered the "right" dessert, we were upset w/the service.
Tom Sietsema: Glad to hear from you. As I said earlier, communication is key in situations like this one. There seems to be a lot of "gray" in this dining situation, no?
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Washington D.C.: Re: Charlie Palmers complaints - First off, at a good steak restaurant, medium rare does mean red in the middle and browned on the outside. The complainers here were looking for pink in the middle...that's a medium steak. Sorry to break it to you folks.
Secondly, you get upset when the manager comes over and offers you two free desserts? It seems to me that picky restaurant-goers tend to forget that they are being served by real people. If you are lucky enough to be served by someone who cares enough about your misplaced complaints to try to better your dining experience, how about trying to exercise some patience, grace, and class? Accept the dessert or politely decline the nice gesture.
In short, loosen up people.
Tom Sietsema: Yet another vote in favor of the restaurant.
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Two cents on Charlie Palmer's: The manager should probably have taken a higher road (no eye rolling or critiquing the tip being left), but honestly, I can well imagine how frustrated she must have been. The diners sound like a couple of major grade A prime pains in the rump roast.
1 - Medium rare is not "pink" anywhere. And they did offer to replace the steak with a fresh one.
2 - The manager made multiple efforts to make amends and was rebuffed every time. Can't you at least be grateful for the attempt?
3 - If the service was a problem, it should have been brought up separately. From this post at least, it does sound like they were taking out their disappointment with the whole evening on the servers.
And I'm not a shill for the service industry, just a diner who's enjoyed a variety of steaks and service at a variety of restaurants.
Tom Sietsema: Well stated!
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Devil's Advocate re: CPS: Okay, maybe the customer is a gripester...but it also sounds like this manager doesn't do a very good job of reading people!! If someone declines dessert (hopefully nicely) more than once, she could have easily said "I'm determined to have you leave happy today--is there anything else I can bring you? Another glass/bottle of wine? Coffee?" THEN if the customer said no, she should have backed off. There are ways to make situations worse, and it does sound like both the manager and the customer managed to do that in this case!
Tom Sietsema: I certainly don't approve of eye-rolling or commenting on the size of customers' tips. So maybe both parties share the blame for this unhappy scenario.
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Washington, D.C.: Tom,
My fiancee and I are introducing our families to each other very soon. Where should we take them out to eat?
My parents have enjoyed Firefly, Cashion's, and Jackie's (thanks to your recommendation!) and her parents are into Corduroy and Lebanese Taverna. Basically, we want something fairly nice, a good wine list, interesting cuisine, and quiet enough so that people who need hearing aids can talk to each other.
Thanks for your help!
(By the way, getting married sure does involve doing lots of stuff!)
Tom Sietsema: I'd vote for Buck's Fishing&Camping (provided your group doesn't include picky eaters); the colorful Oyamel in Arlington; the patio at Tabard Inn (but not the clattery dining room!) in Dupont Circle; or the second floor at Cafe Atlantico in Penn Quarter. Good luck!
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Rockville, Md.: Hi Tom,
Submitting early due to meeting...recently a friend and I were out to dinner downtown. When the waitress brought the change for our bill we noticed that she'd rounded the bill up and did not bring the coins due back to us. My friend commented that she sees this more and more. Is it a new trend? Is it reasonable to assume the waitperson has chosen his/her tip? We mentioned the incident to the maitre de, who commented "oh yeah, she did that to my mother earlier today."
Tom Sietsema: Note to servers: Customers HATE it when you round up or down so as to avoid dealing with coins. Judging from the numerous complaints I get about this, you're not doing anyone a favor!
(To answer your question: Yes, I see this as a trend, and a bad one.)
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Denver dining: Hi, Tom! I looked through your postcards and didn't see anything about Denver. I'm heading out there for a conference, staying near the convention center. I'll be eating on a per diem - any suggestions for places to eat? I'm not a big red meat fan but otherwise am open to pretty much anything. Thanks!
Tom Sietsema: I've not eaten widely in Denver. Chatters?
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Niotti Bianche: Tom -- Is this newcomer worth trying before a show at the Kennedy Center this Friday night? If not, anything you could recommend? Thanks!
Tom Sietsema: I'd give it some time. The service in particular needs work. I'd probably try the bar at either Kinkead's or Marcel's instead.
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Silver Spring: Okay, I've never been there and even I could have mentioned Sorak Garden for Korean food; more than two dozen Korean restaurants in Annandale and you can only mention the most obvious one? Sorry, you got to do better than that for the Korean recommendation to prove you are not bluffing (which I think you are usually but that's another story)
Tom Sietsema: Excuse me? I listed two options for Korean. And I'd add to the list Cho's Garden, Han Sung Oak and, for certain dishes, Yee Hwa in DC -- no "bluffing."
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Washington, D.C.: RE: Tom's "snippy" responses.... Don't change, Tom! I think your "snippy" responses are hilarious! If people want a better answer, they should write a better question. Now back to food...
Tom Sietsema: Hey, thanks for the support. Sometimes email has a way of sounding abrupt or rude or whatever. I genuinely enjoy these chats, trust me, and appreciate the give and take with and among the chatters here.
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Alexandria, Va.: First, a gush. Thank you for all of your work, including these chats. We fans are all fortunate that you are such a prolific writer, what with your work in the Magazine, Food, and Travel sections. Is the government aware that you have obviously been cloned?
But seriously, a restaurant etiquette question. I had a particularly horrible service experience at a favorite restaurant. I know you encourage readers to speak up to the management at the time of the infraction, but I was too angry to be rational or civil at the time. I instead wrote a letter, explaining my long-time patronage and providing specific details of the problems. I received a gracious written response and a gift certificate, although I had not requested any remuneration in my letter. Well, I went back and used the gift certificate, and if anything the service was worse this time. My friend thought I should write again, but I felt (a) I would come across as someone trying to freeload another meal, and (b) why on earth would I want to go back to that restaurant. It's sad, but sometimes old favorites (restaurants, people, and most everything) change for the worse, and you have to cut your losses and move on.
Was my reaction appropriate? If not, what would you have done?
Tom Sietsema: First, in this case, it was wise of you to wait until you were sufficiently cooled off to complain to the restaurant. I think a "just the facts" gripe is far more effective than "your restaurant is rotten, and here's why" missive.
Second, I think the restaurant deserves to hear from you. Be sure to thank the establishment, let the owners know you don't want anything from them, then offer enough detail to let the restaurant know why you won't be returning and what it needs to correct.
Thanks for the kind words, by the way.
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lobster rolls!: Where can I get a good one? I have a wicked craving, and I'm not heading to Maine until August! Thanks.
Tom Sietsema: Kinkead's makes one of the best anywhere. And it's offered on the restaurant's bar menu, so you don't need a reservation to sample the glory.
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Capitol Hill Lunch: Tom,
My aunt and uncle are in town and are taking me to lunch on the Hill. Because its a session day I have to keep it close. I'm trying to decide between Monocle, Bistro Bis and B. Smiths. Which would you rather eat at?
Also have you ever had the crabs at Quarter Deck. My buddy and I want to try it out and I just wanted to know your opinion.
Thanks very much Tom.
Tom Sietsema: Bis is probably your best bet, though my last meal there was merely pleasant.
Believe it or not, I've never been to the Quarter Deck!
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Washington, D.C.: Hi Tom,
My boyfriend is taking me to Ceiba this weekend to celebrate my birthday. I am a seafood and dessert fanatic. What should I be sure not to miss on their menu?
Thank you as always for your wonderful suggestions!
Tom Sietsema: Aim for the conch fritters and chocolate cake on coffee sauce (among other treats).
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Washington, D.C.: Hi Tom: Long-time reader here. Thanks for all the sage advice (and your ability to remain calm when yet another reader complains that you're not reviewing enough chain restaurants in the suburbs!).
Thought I'd pass on a recommendation to you and the peanut gallery regarding a new restaurant that has just opened in Culpeper: Foti's. I had the good fortune try it out this weekend, and although Culpeper is a bit of a haul from D.C., it's worth the trip. The chef hails from the kitchen at The Inn at Little Washington, the sommelier was extremely knowledgeable, and the wait staff was great (hard to believe they've only been on the job a short while). I'm still trying to decide whether my favorite taste was the fried quail egg sandwich or the brie roasted on a cedar plank (yum!).
And, no, I'm not with the restaurant -- but I am the type for whom money spent on a bad meal ruins the whole evening, so I like to talk up good experiences.
Tom Sietsema: Foti's sounds very promising. Thanks for the tip. (I'm picturing a bunch of us speed-dialing after the chat ...)
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Washington, D.C.: Tom,
Where do you recommend we take our out of town guests before going to an 8 p.m. performance at the Studio Theater on 14th Street? We've eaten at Mar De Plata a few years back. Have you been there recently?
Tom Sietsema: Don't forget Rice (Thai) or Merkado (Latin-Asian fusion) nearby, both of which are better than Mar De Plata.
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Silver Spring, Md.: Why is it so difficult to find a comprehensive listing of outdoor/rooftop dining in the Washington area?
Often, even if a restaurant offers either, it is not mentioned in a review, especially if the review was written off-season.
Tom Sietsema: Gosh, I try to mention such an asset if I'm writing about a place that has outdoor/rooftop seating. The former is easier to find than the latter, however. What -- or where -- are you looking for?
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Dupont Circle: Re: Hanks Oyster Bar - I'm all for adding better restaurants on 17th (in addition to Komi's, which, despite last week's chatter complaint about the heat, is one of my neighborhood favorites!), but methinks Hanks is a bit overpriced. $15 for 3 sea scallops and no accompaniment? Give me a break! Throw some vegetables or salad on the plate just for appearance sake, at least!
Do you agree tom? I must say though, their crab cake was might delish, and the oysters fresh and meaty.
Tom Sietsema: You are not the first reader to gripe about the prices at the new seafood restaurant in Dupont Circle.
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OUCH!: Tom--People say that YOU are being snippy today? I think some of these chatters need to up their dosage.
Tom Sietsema: You'd be amused to see what floats across MY screen....
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Charlie Palmer Steak: Tom,
I had a very similar experience with a female manager at CPS. My steak was overcooked and I sent it back. She told me it was cooked properly but got me a new steak anyway. At the end of the meal, she tried to make it up by bringing over 2 desserts, neither of which we wanted to eat. She asked what she could do as a gesture and I suggested that she ASK if we wanted dessert before showing up with it and allow us to choose. Clearly she didn't get the point.
Also, when I was looking at the wine list, I chose 3 wines that were out of stock. She told me she couldn't help me because "I don't drink American wines. I'm into Rhones."
Excuse me, but if the restaurant serves American wines, perhaps you should be INTO them!
I have also been to several CP restaurants and CPS is by far the worst.
Tom Sietsema: Hmmmmm. That wine comment cracks me up.
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How to Handle Confrontation: On a recent trip to Guajillo with my mother, aunt and fiance, my mother insisted on paying the bill but to avoid an argument agreed to let my aunt pay the tip. Once the bill was paid we continued to finish our margaritas. About ten minutes later the waiter came up to ask if everything had been satisfactory. We said yes and he asked why we didn't leave a tip. I was appalled! My aunt had not put the tip down because we were not leaving yet so i explained that and told him i thought it was inappropriate how he handled it. It offended my aunt who just didn't think to put it down until we were ready to leave.
Did I Overreact???
Tom Sietsema: I need some facts. Did your aunt pay with a credit card or cash?
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Korean in Silver Spring: Well of course the restaurant Tom suggested is the most obvious. It's the most obvious because it's the best. Tom typically suggests the best when prompted.
Everyone stop snarking at Tom today. I love him.
Tom Sietsema: I love you, too, Mom.
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Re Charlie Palmers: I am much more sympathetic to the poster than you, but mainly because of the eye-rolling, which is where I think a line was crossed. Whether the customer was being difficult or not, a staffer should never have reacted that way. It not only is rude and inappropriately unprofessional, but it completely undermines the entire effort that came before. I had a similar situation at Jackie's. Possibly we overreacted to the annoying situation we found there - people being seated who came in afterwards because they had a "particular" table slated for our reservation and that party just "didn't want to leave." Certainly I was very annoyed and showed it, but the hostesses' nasty reaction to my refusal of a free drink was out of line and the reason I haven't been back. And, likewise, I can understand that eye-rolling might create a similar bad taste. At least it would for me...
Tom Sietsema: Chats like today's remind me how lucky I am to be on The Other Side of the Table. Restaurant work is TOUGH.
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You just can't win: I feel bad for the server in the CPS drama. So many times, customers who did not get what they thought they had ordered take it out on the server - ie no tip. AND they complain when no one addresses their concerns - ie free dessert, drinks etc. I agree that the server may have been a bit pushy in trying to make things right but I think he or she was really trying to salvage the evening.
And yes, I am a former waitress/bartender and I ALWAYS tip - no matter the service. If I have a problem, I will mention it to the manager but no one should have to make less than three dollars an hour -- especially if it was really no fault of theirs that the dinner got off to such a bad start.
On an unrelated note - do you tip the pizza guy more if it is raining? Actually, do you even order take out or is that against your journalistic code?
Happy days all!!
Tom Sietsema: Yes, I occasionally order take-out. I always tip generously, regardless of the weather, because I live in a tallish building with no elevator.
My wine delivery guy is a SAINT.
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Denver dining:
Take it from this former Denverite: go to the local grocery store and buy yourself some frozen entrees. Denver dining is the pits!
Tom Sietsema: I didn't want to venture there -- you know how SNARKY I can be! -- but my experience with Denver restaurants has not been memorable. (Aspen is another story.)
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Arlington Va.: Rounding up: I ate at Mie N Yu recently and they kept 75 cents. That is some serious rounding up. I was dining alone, but I had a not cheap lunch with a not cheap martini, so the bill was around $25. I gave them the benefit of the doubt and mentioned that the money was missing from my change, but I was pretty positive they did it on purpose. How would you have handled this?
Tom Sietsema: Like you, I would have asked about my change. It's not the amount, its the principle!
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Dupont: Tom,
Just finished reading Garlic and Sapphires -- and was taken by the chapter on Brenda the "invisible" elderly slightly disheveled lady - character disguise, taken on by the former restaurant critic of the NYTimes -- it was an eye opener to read of her treatment. I was wondering in your experience-- are there Washington restaurants particularly upscale ones that seem to do a better job than others at making all feel welcome and in your view are there some shameful offenders. Thanks you so much.
Tom Sietsema: Great American Restaurants do a superb job with customer service, no matter who you are. In deep disguise, I've been dissed at A Few of the Obvious Big-Deal Restaurants.
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Chevy Chase, Md.: Tom, any wise words for lunch suggestions in Chevy Chase? Review for Bambule?
Tom Sietsema: Meiwah maybe? Bambule is not a favorite of mine, though I like its outdoor seating.
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Washington, D.C.: You have a wine delivery guy? Where can I find one of those?
Better yet, is there such a thing as a Budweiser delivery guy? I could really use that.
Tom Sietsema: LOL
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Washington, D.C.: Have you been to Le Chat Noir in NW?
Tom Sietsema: I'm surprised it's still open!
Uh, yes, I've been there.
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YES you overreacted...: To the person who was w/the Aunt who was to pay the tip -- it wouldn't have been a confrontation if you didn't make it one. Why can't you just simply state the truth? "No worries, my Aunt here will take care of it before we leave" would have probably put the whole thing to rest. The server could very well have been instructed to find out what went wrong.
I see many situations arise in your chats, Tom, that simply don't need the escalation that has been given them. (Of course, many legit ones too.) But being a bit more picky about our battles might cause a little less unnecessary stress at the table.
Tom Sietsema: Hear, hear!
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Springfield, Va.: I have a server tell me i was her best customer EVER the other day because I left $20 on a $30 tab at Glory Days. Why did I leave that much? Because I came in alone with my two young kids. I remember being a waitress and "not loving" tables with small children (e.g., lower bills, messier tables, etc) I also believe in "Pay it Forward" -- by making someone's day, making they will be happier and be kind to someone else.
Tom Sietsema: YOU sound like a GEM.
And on that lovely note, I bid you all farewell til next week.
(Let's all try to be nice, OK?)
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