Burgers, Mouthing off
Tom Sietsema
Washington Post Food Critic
Wednesday, August 31, 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. You can access his Postcards from Tom to read his recommendations for other cities or read transcripts of previous "Ask Tom" chats . Tom's Sunday magazine reviews, as well as his "Ask Tom" column, are available early on the Web.
The transcript follows.
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Olney, Md.: I'm sure the main topic of discussion this morning is going to be the articles by David Hagedorn and Phyllis Richman in today's paper. I think that both make good points. When I worked as a waiter in a restaurant (over 30 years ago) I was amazed by the amount of things that were stolen; spoons, salt and pepper shakers, glasses, ashtrays (they had those things on tables in those days), vases, etc. I was also astounded by the absolutely rude (let's be honest, horrendously nasty) behavior of a very few guests. While I agree with Ms. Richman that diners have a right to feel a little peeved when servers try to "push" expensive wine, bottled water, etc. on the diner, I also agree that diners have gotten to expect too much in the way of "free" stuff for things that are out of the restaurant's control. But maybe she is right, it is spiraling out of control because of both sides. One only has to read some of the comments made here or on some of the many dining blogs to realize that diners are getting to the point that they expect the restaurant to give them something if they are not satisfied that everything was absolutely perfect.
I always tell the restaurant if it is a special occasion like a birthday or anniversary, but I don't expect that they will comp something for me and am always pleasantly appreciative if they do. Earlier this year we took my son to Taberna del Alabadero for his birthday. We didn't tell them it was his birthday (his request) but when we ordered dessert, they brought out an extra for him on a plate with Happy Birthday written in chocolate on it. We hadn't said anything about it being his birthday, but David Bueno (the sommelier, who I cannot say enough good things about) said he had overheard that we were celebrating our son's birthday so the dessert on the house.
So, while one should not expect that there will be something extra, restaurants know that this type of service will make folks happy and more likely to return and tell their friends about a good experience. I guess this was just along way of saying lighten up folks. Restaurants want you to have a good time and enjoy your meal, but they are a business and they have a right to be treated with respect too.
Tom Sietsema: Excellent post -- and a great introduction to today's chat.
Good morning, all.
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Washington, D.C.: Heartbroken about Stoney's closing. Have been a regular there for many years and always enjoyed the no frills atmosphere and some of the best, no fuss bar food in town. It was a great local spot to get a burger and beer and not have to deal with tourists or (for the most part) hill staffers or college kids. Where do we go to get our Super Grilled Cheese now?
Your feelings, Tom?
Tom Sietsema: I, too, am bummed. Stoney's, which is close to the Post, was an occasional pit stop for me. More than once, I sat down to a gruff welcome, a warm glass of wine (my fault, Stoney's is a beer joint), a tasty grilled cheese sandwich and a copy of my column to mull over. I keep hoping the Style section story from earlier this week rescues the destination!
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Alexandria, Va.: Exciting food section today, I really enjoyed reading the different takes.
On another note, I was dining in Las Vegas Monday night and the waiter dropped a wine glass as he was clearing the table. No big deal nothing spilled, the glass broke and he cleaned it up. The table next to me proceeded to embarrass the waiter and demand a free dinner for me. I say, no harm no foul and mind your own business.
Tom Sietsema: "Mind your own business." Sage advice. More people should follow it.
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Alexandria, Va.: Hi Tom! I love your chat and hope you can answer this question for me as I'm quite curious. I think you've mentioned in the past that you usually visit a restaurant three times before you review it, but my (odd) question is, do you taste your dining companions' food to get a broader opinion of the menu? Or do you ask for their thoughts on what they're eating? It just seems like it would be hard to write a truly representative review based on only three appetizers/entrees/desserts, but hey, you're the expert.
Tom Sietsema: I taste everything that comes to the table, regardless of who orders it. And honestly, I don't solicit my dining companions' comments. The Post pays me, not them, for opinion.
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Washington, D.C.: Tom, My wife and I are moving in a month. What one or two restaurants should we absolutely visit before we're gone! Thanks!
Tom Sietsema: First, I need to know where you've been!
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Washington, D.C.: Hi Tom,
Keep up the good job! When is your dining guide coming out? Any clues about the theme this year?
Tom Sietsema: Thanks.
October 16 is when my guide comes out. I handed in the first half on Monday. Boy, did THAT ever feel good! The theme remains a secret, however. Sorry!
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Metro Center, Washington, D.C.: I'm sure you're going to be flooded with posters about today's debate between b/w Hagedorn and Richman but I just thought I would point out something that seems to be overlooked by Hagedorn and that is the fundamental issue of service. I actually agree with most of his points, but when I do order the sparkling water and then a careless server "refills" my glass with tap or the delays are interminable during a meal or I can't get a server's attention when I have been brought the wrong entree, I get cranky. The level of service in DC generally leaves a lot to be desired and sometimes seems to be inversely related to how much money the diner is spending. I'm not looking for anything free when I dine out but I am looking to be treated with consideration and respect. And often that's just missing on the DC dining scene. Every time I spend $200 on dinner for two with so-so service, I miss NY and the Danny Myers's restaurants even more.
Tom Sietsema: Well, bad service isn't limited to Washington. I've had plenty of inattention in the Big Apple, too. Danny Meyer's restaurants (Gramercy Tavern, The Modern, Union Square Cafe, etc.) are in a class of their own, however.
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Washington, D.C.: Hi Tom: I wrote this question last week, but very late in your chat, so I'm hoping you can help me this week.
Is there any local restaurant that serves goose barnacles? (You mentioned trying them in your postcard on Barcelona.) My boyfriend is from Madrid, and that is one of his favorite foods from home. He is getting ready to undergo some surgery, so I'd really like to take him somewhere nice and surprise him before his hospital stay.
Thanks for your help!
Tom Sietsema: I have not encountered the delicacy here in Washington, but if anyone else has, let us know!
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Bethesda, Md.: Bravo to David Hagedorn for publishing what so many of us restaurant folk have been thinking for so long. I guess one must get out of the business in order to print our true feelings for fear of retribution from the public. I second all of his sentiments and only hope that the people who take advantage of unfortunate "opportunities" will actually read his piece and retain the information. We are much more likely to rectify a situation gone wrong the way a customer would like us to if said customer is somewhat gracious and doesn't DEMAND that we provide something. Rudeness will get you nowhere! Aaaahhh! I feel better now. Have a great day!!
Tom Sietsema: Honey is almost always better than vinegar, no?
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Washington, D.C.: When you are reviewing a restaurant and have a dish that was less than stellar, perhaps dry chicken, do you try it again to see if the first time was a mistake?
Tom Sietsema: Sometimes. But if I'm eating it on my last visit, a dry chicken is going to be my final impression of the kitchen's effort.
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Washington, D.C.: How is Phyllis doing? Is she writing more books? Have not heard from her or about her for a long time.
Please convey our regards to her from this group.
Tom Sietsema: I saw Phyllis over dinner just last week. She's traveling, writing the occasional freelance piece for Gourmet and AARP, and generally eating only where she really wants to eat (lucky her!) She looks great and is as funny and insightful as ever.
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Tyson's Corner, Va.: Tom,
I'm being given a gift of dinner for two anywhere in NYC. If you were given this choice where would you go?
Tom Sietsema: Per Se!
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Springfield, Mo.: (Homer Simpson Voice) "Mmmmm.... Goose Barnacles."
Okay, now can you fill the rest of us in on what these horrible-sounding yet I'm-sure-they-are-delicious things are? Thanks.
Tom Sietsema: LOL
Goose barnacles are, as the name suggests, barnacles. Only its foot is edible. The delicacies are typically hard to harvest (they grow on reefs) and difficult to come by. I've had them in Spain and I hear they're available in Brittany. Their mosaic pattern is most beautiful.
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Re: Dining Guide Theme: What was the theme of the current dining guide?
Tom Sietsema: 52 favorites (one for each week of the year). Previously, the themes have included the contents of my "little black book" and where I would choose to spend my own money.
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Washington, D.C.: I may just be overly snippy about this, but could you tell people to stop calling Dino "Dino's"? I have heard this so many times. Part of a larger mistake trend, I guess. I've heard people also wax rhapsodic over their great experiences at "Corduroy's" or "Zola's."
Tom Sietsema: My pet peeve: Julia Childs.
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Washington, D.C.: Hi Tom,
Since free stuff is on topic today, I would like to add something that happened to me during Restaurant Week.
I work in an upscale restaurant in D.C. and took a dinner reservation for a party of 6 for the RW promotion.
They mentioned that it was a birthday and I told them that we would do a special "Happy Birthday" plate for the restaurant week dessert ordered (since dessert was already included in their meals.)We normally send out one free dessert.
They told me that they wanted free drinks and/or a free bottle of champagne in order to be compensated for the fact that they wouldn't receive the free dessert - even thought they were paying $30 for 3 courses that would normally run $60-$65.
I politely told them no and they decided not to dine with us. Why do diners think that they are entitled?
Tom Sietsema: Good grief, I hope no other restaurant felt obliged to cave in to such ridiculous requests!
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Washington, D.C.: The Hagedorn-Richman piece reminded me of Gordon Ramsey's TV show Hells' Kitchen. Given the chaos and confusion that appears endemic to a restaurant kitchen, we should be thankful that anything gets out of the kitchen.
Tom Sietsema: LOL
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Capitol Hill, Washington, D.C.: Wow. David Hagedorn sounds like a very angry man. While I could agree with some of his points, he lost me with his self-righteous contempt for customers. Who does he think he is? If I were the Greggory half of the biz, I'd be sure to take "David" off the signage, pronto!!
Tom Sietsema: Anger? David might call it "passion."
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Washington, D.C.: Where can you get a good burger at dinner for under 10 dollars with a waiter/waitress restaurant (not a 5 guys type of place).
Tom Sietsema: Try Colorado Kitchen, but check first to see which times chef Gillian Clark flips burgers. It used to be Friday lunch and Thursday and Sunday nights.
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Washington, D.C.: People out there in chatland: PLEASE stop comparing DC to NYC. They are two very different cities, with different people, and totally different vibes.
Tom Sietsema: I agree, but both cities want to be seen as power centers -- and both ARE, just in different ways.
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My pet peeve!;: I can't stand it when people say "I could care less". If examined, that means one does care, rather than what the person is trying to imply......pass it on!;
Tom Sietsema: Duly noted.
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Pittsburgh, Penn.: Which is the best Indian restaurant in the D.C. metro area?
Tom Sietsema: The Glover Park-based Heritage India serves some very good food, but I find its service lacking.
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Washington, D.C.: From today's article: B he Bottled Water Scam: When a server asks, "Would you like sparkling, still or ice water?" the server is not trying to pad the bill with a sneaky sale but is merely offering the guest a choice. Bottled water is not free in restaurants any more than it is in sandwich shops or gyms."
From a diner's perspective, I'd just like to point out that frequently waiters DO act like they're trying to sell the higher-priced water. Attitude is everything.
Tom Sietsema: I mean, if you're on a date or with a client and a waiter asks "Still, sparkling or Chateau Potomac?" -- it's happened -- who wants to look like a cheapskate? Unfortunately DC water is not great.
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Herndon, Va.: Hi Tom,
I will be entertaining out of town guests soon. Plan to attend an event at the MCI center. Can you recommend some good reasonably priced restaurants within walking distance?
Tom Sietsema: Try Jaleo (Spanish tapas), Andale (Mexican) or Zaytinya (Mediterranean small plates), but try to get to your choice early, as all are popular destinations.
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Re: Adding "'s" to restaurant names: I am SO glad someone raised this. It is really irritating when people incorrectly add a possessive "s" to the name of a restaurant. Examples: Zaytinya's, Jaleo's, Layalina's, Guajillo's, Zola's, Carlyle's. I want to issue fines to those who do this.
Tom Sietsema: The collector of those fines would certainly be rich!
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Washington, D.C.: For the burger question: Whitlow's on Wilson has 1/2 burgers on Monday nights. I am not sure how good they are, but that's an option for burgers under $10.
Tom Sietsema: Never had a burger there, but thanks for the tip.
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Arlington, Va.: Why is so much writing about restaurants today about service and perceived slights in service? I mean, who are most of us that we expect to be waited on by the footmen of Buckingham Palace when we dine at a local restaurant?
I'm not a lavish spender, but I pay to eat good food, and as long it's brought out promptly and warm by a reasonably polite and coordinated waiter, I'm satisfied.
I would hate to be one of those people who goes into a restaurant just itching to find fault so that they can get a drink, a dessert or even a meal for free. If you're looking to find mistakes, you probably will. Try a more optimistic attitude and your experience, as well as the experience of your companions and server, will probably be much more pleasant.
Tom Sietsema: I think some diners go into restaurants 1) with a chip on their shoulder or 2) angry or frustrated for no reason having to do with the restaurant -- i.e. a bad commute, a fight with the spouse, a problem at the office. Having the right attitude goes a long way to making the restaurant experience pleasant for EVERYONE involved.
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Washington, D.C.: Best Indian - We always enjoy Indique. Their Mussels is to die for. The lamb Shank is amazing. Even their desserts are better than any other Indian place that I can think of.
Tom Sietsema: Indique is not as good as when it set sail. That's my experience.
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re: Good burger: Houston's, while a chain, does make a pretty good burger for under $10. The shoe string fries are also right on the mark too.
Tom Sietsema: Ah, Houston's (with an "s"!) I remember the burgers well from my college days.
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Washington, D.C.: Hi Tom,
So Phyllis Richmond was the critic till 2000? When did you start? I only started reading the food sections this past year
Tom Sietsema: I was hired the summer of 2000 -- and promptly informed I had about two months to produce a fall dining guide. Gulp.
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Re Water: I always ask for tap water, leaded please.
Tom Sietsema: VERY funny. (Also VERY old...)
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Befuddled: Can you send the links to the two stories everyone is referring to?
Tom Sietsema: Here are the two articles. " On Cheapskates and Scams " and " 'Rude' Diners are your Meal Ticket ."
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Capitol Hill, Washington, D.C.: Fascinating exchange between David Hagedorn and Phyllis Richman this morning. If Hagedorn is truly THAT unhappy, then he is making the right decision to get out of the business. No question, a lot of customers are terribly and unreasonably demanding -- as a glance at any of these weekly chats will show. But the "scams" that he tries to debunk obviously exist: the sparkling water for tap water switcheroo, failure to provide prices for "specials," and upbranding and overpricing liquor and wine happen all the time. And my understanding of the restaurant business as told to me by some of the city's more successful practitioners, is that the largest profit-margin items on the menu are the beverages, so it certainly benefits restaurants to keep diners in the bar as long as possible. C'mon, Mr. Hagedorn, we aren't stupid. Thanks to the Post for having Ms. Richman respond to Mr. Hagedorn's diatribe.
That being said, Mr. Hagedorn has a right to complain about diners who demand comped birthday treats, comped meals for minor inconveniences or perceived slights, special dietary complaints, etc., etc., blah, blah, blah. It is amazing to read what people will complain about in these chats.
Sorry you are so bitter, Mr. Hagedorn. And sorry we are losing you. But it is probably best for both of us that you are moving along.
Tom Sietsema: I miss David's cooking. He's probably more comfortable as a behind the scenes guy than as a front man.
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Washington, D.C.: Random question Tom - Is there anything you don't or won't eat? Do you have any food allergies or something that you completely dislike? I would hope not as you are the Post's food critic!;
Tom Sietsema: I eat everything -- so far --- though I'm not terribly fond of licorice, or licorice-flavored ingredients (anise, fennel, etc.)
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San Francisco, Calif.: Hi, Tom - Do you have a postcard from San Francisco? I can't find it if so. Thanks; love your show!
Tom Sietsema: There's a link to my Postcard columns at the top of this forum, in the introduction.
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Washington, D.C.: Undoubtedly, you will get a slew of comments defending both sides of the diner/restaurateur issue that seems to be the topic of the day.
I have neither a defense of the "rude" patron nor of the "uppity" restaurateur, but a comment on the state of the union. I have been going out to eat to fancy and not so fancy restaurants since I was a toddler. (I am now a mother of two in my 30's). I remember that going out to eat, whether we were going to Gino's for fried chicken, or to the neighborhood white tablecloth restaurant was an EVENT. We (the kids) were expected to behave, and we did. We the diners arrived promptly for our reservations (if we had them), we were polite, we pointed out problems when necessary in a non-confrontational manner. But, basically, the point of the exercise was to emphasize that we were NOT at HOME. It was special.
It seems to me that as fewer people cook/eat at home, they lose track of what behavior is appropriate. And, perhaps more importantly, they lose track of what "special" means. This leads people to think that they have rights that they do not, and forget that they have duties that they do have.
Tom Sietsema: Ah, well stated. I think American society in general is less polite. Have you flown lately? People show up at airports wearing what looks like underwear or gym attire. I'm all for people being comfortable, but come on!
I'd love to see schools teach etiquette, including restaurant manners, because quite obviously, too many parents aren't doing it for their charges. Adults are the worst, though: Just the other day -- and not for the first time -- I saw a diner put a waiter on hold to take a cell phone call. Obnoxious!
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Scammed in the Penn Quarter: Hey Tom, great articles today. I want to share this experience. I took 5 friends out to IndeBleu about a month ago for a Friday night dinner. After finishing a lovely bottle of Bordeaux, we asked the server for another of the same bottle (it was roughly a $100 bottle). However, we were informed that they were out of that bottle and the server kindly suggested a "similar" bottle. We, foolishly, assumed that by "similar" he meant both quality and price. So we went with it. When the bill came, I learned that the second bottle was more than TWICE the price, I'm talking $250+!; I felt incredibly ripped off, even though it was partially my own fault for not asking..
Tom Sietsema: Shame on the waiter for not mentioning the price difference. There's nothing "similar" about the two wines you mention. But, as you pointed out, you should have inquired about the cost. Lesson learned, huh?
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Washington, D.C.: Tom,
In light of the this weeks events are you aware of any DC area restaurants doing any sort of fundraiser for New Orleans and the rest of the gulf coast?
Tom Sietsema: I am not, but I'm happy to post news of any such event if a restaurateur lets me know about one. The news down there is grim, grim, grim.
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Baby Story: My wife and I brought our baby to Olives last weekend for a late dinner. As we were sat at our downstairs table, I could see a few of the diners were not too happy (I would not have been either if I were them). Our baby is too young for my wife to leave her with a sitter, though.
We made the reservation late on purpose so the baby would be asleep the whole time. No dice. She was awake through the entire dinner. But she was good and did not cry. As the night wore on, a surprising thing happened. A table of women near us came over and asked about the baby, and after playing with her a bit, asked if they could hold her. We said yes (she is our second kid--as my wife noted at the time, we would NEVER have let strangers hold our first kid, and by the third we will probably be leaving the baby with the valet while we eat). But anyway...
The women held and played with the baby for about 15 minutes. Then ANOTHER group of women came over and said "I hear you are passing your beby around" and then THEY held her for about 20 minutes while we ate dessert!; All told, we have FIVE groups of people come up to us that night!;
My wife is sure that this is all because we have the most beautiful baby in the world. But since I cannot help but notice the similarities between our little fatty and the Michelin Man, I tend to disagree. I think that people in general do not mind babies, as long as they are good, not pushed beyond their limits, and are taken outside immediately when they make noise. I think people are more bothered by the actions of PARENTS of children than they are by the children themselves.
That's my 2 cents. Love the chats.
Tom Sietsema: I've seen similar scenes play out in restaurants before, and it's really lovely. Babies -- quiet and cute -- can certainly build bridges. But I also agree with you: parents have a responsibility to remove them from the dining room at the first major whimper.
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Washington, D.C.: Tom - have you been to that new restaurant in the Petworth neighborhood that has Scandinavian food? If so, what are your thoughts? Thanks.
Tom Sietsema: Here's my take on W Domku:
Tom Sietsema: W Domku Bar & Cafe Review
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Washington, D.C.: As a former server, I would like to stress that server training goes a VERY long way in creating the best possible restaurant experience for the patron. David Hagedorn's article may be totally legitimate from a restaurateur's perspective, but the server who is actually interfacing with the customer truly has the final word about whether the service is pushy, rude, inept, or otherwise. Restaurant owners: Please spend the time and money to train your servers. It will make your restaurant far more appealing to the public this way.
Tom Sietsema: Yes!
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Van Ness/UDC, Washington, D.C.: Looks like Reidel's is gone. Only opened about three or four months. This BBQ/Seafood/Ribs place suffered from no parking, high prices, uncomfortable chairs and an ugly dining room. Too bad. Looks like they really put some effort into it. One of the unsightly things is that they allowed their staff to park their bicycles on the railing out front, so diners had a few of Connecticut Avenue with a bike in the way. Pretty tacky. Bye, bye, Riedel's. How did you pronounce your name by the way?
Tom Sietsema: Restaurants come and go so quickly! I never even had the chance to sample the place.
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Washington, D.C.: Rather comical experience at IndeBleu last week.
The bartender gave me two reasons why he could not make the drink I ordered, which I took to mean that he didn't know how to make it (even though the drink, a Pimm's, was listed on the drinks list). I then asked the bartender what white wines they had by the glass. He recommended the white Burgundy, which he pronounced "Bur-GUNDY."
About that time, I noticed a pizza from outside being delivered to the bar staff.
Since they could not make or pronounce the drinks, and wouldn't eat their own food, I headed to Matchbox, where the pizza presumably came from.
Tom Sietsema: Hmmmm. Am I getting the full story here? I'm surprised the bar tender didn't know how to prepare a Pimms Cup, but not surprised about the delivery pizza. People who work in restaurants sometimes prefer other than the food they're serving, because they're around it all the time. Which is why you find so many American (and other) chefs heading to Chinatown after their shifts are over.
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Alexandria, Va.: Regarding David's customer-theft problem, I have to ask if you or anyone in this chat has ever tried to buy an ashtray? They are IMPOSSIBLE to purchase! The best you can get from a sales clerk is a blank look, a "Gee, we should sell them", a few minutes of searching the automotive section with him, and no recommendations of where to buy one. I've even tried buying ashtrays from bartenders in DC -- after they look at me like I'm a country bumpkin, they've always just cleaned the one I was using and said "take it". Seriously! If David doesn't want his ashtrays stolen, c'mon, sell them!
Tom Sietsema: I didn't know there was such a demand for ash trays!
Perhaps restaurants should take a cue from hotels and start peddling their wares online and in catalogues.
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Capitol Hill, Washington, D.C.: Tom: Since your Weekly Dish note a couple weeks ago that Susan McCreight-Lindeborg was leaving the Majestic Cafe in Old Town, I have been surprised that there have been no comments in your chat -- from you or from chatters -- about her retirement. Please allow me my two cents.
Since I arrived in D.C. in 1993, I have been delighted to patronize first the Morrison Clark, then the Majestic, under her direction. The Morrison Clark was my first experience with high-end dining in the area and return visits to her local/southern style of cooking have been nothing less than inspiring to me. Hush puppies, rabbit, souffles, soft-shelled crabs, all manners of vegetables and -- OF COURSE -- desserts have been constant pleasures.
I have been personally astonished at the periodic attacks on Susan and her kitchens by some readers of this chat. I have found her to be a genial host, a generous server and a delicious and meticulous chef. I have heard and read that she has been generous with her advice for and support of other chefs here and around the country.
Since she is leaving the Majestic very soon (TODAY?), the thought of her leaving without some sort of tribute seemed wrong. I thank you for considering posting this and welcome your comments and your thoughts about the future of the Majestic. Dining in Metro will be a lesser experience without Susan in the area.
- Not a publicist, just a fan
Tom Sietsema: First, I think Susan is getting lots of calls and visits from her many fans. (And I don't recall anyone "attacking" her during my watch in this forum.)
Many of us are going to miss her work and her generous nature. Susan is a real asset to the Washington food community, and I bet she puts her talents to good use in her new home in New Mexico.
Her long-time right hand man (see The Weekly Dish on Majestic Cafe) is taking over the kitchen when she leaves, so I don't expect any major changes in the cooking at Majestic. Plus, she promises to visit and consult from afar.
(Insert a round of applause -- a standing ovation, even -- for Susan.)
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Washington, D.C.: What did you do before you started at the Washington Post?
Tom Sietsema: I was a food critic for Microsoft Corp. I helped launch its entertainment web site, sidewalk.com., which no longer exists.
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Washington, D.C.: I hear a lot about this Ray the Steak place. Is it really worth crossing into Virginia for?
Tom Sietsema: If you like really good beef and hard-to-find cuts of meat, it is.
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Chevy Chase, Washington, D.C.: Hey Tom!
So my husband and I are going to be in New York, and we've gotten tickets to a B'way show for our anniversary (and a babysitter!).
Being too old now to stay up late and eat after the show, my question is this: where can we go in the theater district that's nice for an anniversary and where we can make a 6pm reservation, but that's still relatively hip? Your help would be much appreciated.
Tom Sietsema: I like Esca (for Italian seafood) or Bistro du Vent (for French cooking). A review of the latter appeared in a story I wrote earlier this year on New York restaurants: 10 Appetizing Reasons to Visit Manhattan
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Arlington, Va.: My friends and I have found a great way to respond to a Server, who obviously has been given a prepared speech to promote a certain dish, yet delivers the message without ANY feeling, inflection, enthusiasm, etc. We all just begin speaking the same way. We've had Servers realize their mistake and get a good laugh after hearing in a monotone voice, "Yes that sounds delicious. I think I will tempt myself with the mouth-watering salmon in a cucumber dill sauce" from a patron.
Tom Sietsema: You little jokesters, you.
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Tom Sietsema: A couple of things:
1) To the person heading to NYC, the restaurant is ESCA, not Esa.
2) The publicist for Vermilion, Tallula and Evening Star Cafe in Northern Virginia just informed me that those three restaurants are planning New Orleans fundraisers, with details to be announced. Stay tuned.
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Chagrined: There are people in this world who seem to think that because they are in a restaurant and paying for a meal they have a license to abuse the staff. That sucks. But NOTHING is worse than joining one of these boors for dinner. Except maybe a pack of them.
A few months back, I went to dinner at a restaurant that had recently changed hands and was undergoing some transition issues. The night featured all the usual disasters: an inexperienced and absent waiter, a clumsy food runner and an understaffed kitchen that took forever to send out food and sent it in no particular order. Bad? Yes. Satisfying? Not really.
However, when the manager came by the table to apologize for the problems and pick up the tab, the people I was with just tore into the guy. I was mortified. Rather than accept the apology and make a mental note to never return, they proceeded to lecture the guy in harsh terms. They said things like "you won't be in business for long at this rate" and "is this the first restaurant you've run?" At some point, they had crossed the line from registering their complaints to just abusing the guy.
In my view, when there is a problem, you tell the management and once the management acknowledges the problem and offers some remedy, you stop. You don't take out your frustrations on the guy.
Jeez!; Won't be dining with that crew ever again.
Tom Sietsema: Companions can really make or break a meal. Your "buddies" sound like whiners and boors -- and worse.
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Chevy Chase, Md.: Good morning Tom, love the chats and great advice.. I have a job interview on Friday and may need to take someone to lunch...the problem is the interview is in Rockville. A and J is close by, but its the only good restaurant I can think of in the area and not really appropriate to impress someone. Am I missing any options?
thanks
Tom Sietsema: Try the delicious Amici Miei Ristorante!
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Washington, D.C.: Something in the works to raise money for New Orleans restaurants re: the hurricane. Similar to the fundraiser following the Tsunami. Will be organized by the Young Chefs of DC. (Former event held at Casa Italiana)
Tom Sietsema: Great, great.
Also, I've just been informed that Riedel's hasn't shuttered (oh, the perils of live broadcasting!) but is renovating.
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Ashtrays: Tom, I realize this has nothing to do with food, but is in response to a poster's comments about ashtrays. You can often find them in thrift stores like Goodwill, and sometimes they're so ugly they're quite fabulous!; I have a few that I use to hold paper clips, change, etc.
Tom Sietsema: Ah, good idea.
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Washington, D.C.: A response to the previous poster's IndeBleu Bordeaux story: a few months ago, I, too dined there as part of a party of six, and had a wine issue arise -- but it worked out to our advantage. We had ordered a medium-priced Chateauneuf du Pape, but were actually served a Beaucastel. We didn't immediately notice the difference (awful, I know) -- but when we did, we pointed it out to the waiter. The restaurant took responsibility and didn't force us to pay the higher price (a difference of about $100), which we duly appreciated. Unfortunately, we didn't enjoy much about the rest of the meal -- extremely loud and grating atmosphere, friendly but bizarre service (appetizers brought out long after entrees), and food that didn't seem to equal the price we paid for it.
Tom Sietsema: Wow, lots of complaints (some posted, some not) about IndeBleu today.
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Chevy Chase, Md.: Is there something about late August that causes service to be off at the city's fine restaurant? The food was great at Ceiba on Friday night 8/26 but our waiter came with an attitude (when I asked him what dishes one the menu were most often requested or were signature dishes, he haughtily replied "all our dishes are signature dishes".) Not very informative!; No one came around to refill our water glasses the entire evening (and with spicy food, water is a must), the maitre'd seemed bored and none of the other staff seemed particularly gracious or cheerful. Lose the attitude because the food is good!;
Tom Sietsema: This is not an excuse, but every restaurant has its good and bad days. I'd give Ceiba another try. Right now, it's my favorite of the three restaurants run by chef Jeff Tunks (DC Coast, Ten Penh) and company.
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Washington, DC: Tom-
Jim LaMontagne, General Manager of Johnny's Half Shell here!;
During last week's chat, in noted one reader's frustration when dealing with outdated menu information on many restaurant Web sites. I feel compelled to respond, as this is a pet peeve of mine as well.
I have always done my best to keep up with changes online, making it the final step on my "to-do" list when the chef makes changes. In most restaurants, changes occur every three to four weeks, and with little advance notice, due to the seasonal nature and availability of many ingredients.
Menu changes are generally sudden. When they do happen, it is necessary to perform a series of tasks with both diligence and lightning speed:
1. Type in menu items, check for errors, and review with chef.
2. Pull old menus from service and print new menus.
3. Add menu items and prices to the restaurant's computer system.
4. Write a detailed description of new items for the service staff and post for reference.
5. Set up new item tasting with service staff and chef before service begins.
6. Update menu items online.
Its easy to see why the last part is generally forgotten or ignored in this tiring process. In the long run, the effort is well worth it. I can't tell you the number of trips I have been spared not having to run back and forth faxing menus or being tied up answering basic menu and price questions. I just direct callers to our site for the simple stuff and am freed up to spend more time dealing with more complex questions or requests.
I know many restaurants lack the time, or someone with the ability to perform this function on a regular basis. What I would suggest then is, they change the online menu seasonally, with a clear note to those browsing that the menu is a sample and subject to slight changes or item unavailability.
Thanks for letting me go on so long.
Tom Sietsema: Thank YOU for weighing in, Jim.
I like the idea of restaurants having one person dedicated to making certain their web sites are current. It may be the last step when restaurants are changing their menus, as you point out, but it's certainly an important one, given the number of people who rely on online sites for information.
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Alexandria, Va.: Hello Tom! I'm trying to come up with a new restaurant for my boyfriend and I to try this week for my birthday. How's the Afghan Restaurant on Route 1 in Alexandria?
Tom Sietsema: If it's Afghan food you're after, Afghan Grill in Woodley Park is the better venue.
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Washington, D.C.: As a Chinese person, I'm a bit of a snob about Chinese food.
Please recommend your favorite Chinese restaurants within the DC city limits. And please don't say Meiwah--maybe it's appealing to the American palate, but I'm completely shocked that so many people consider that to be a good Chinese food!
Tom Sietsema: Honestly, I prefer to go outside Washington for Chinese. In the city proper, though, both Eat First and Full Kee have their charms.
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Washington, D.C.: Hi Tom,
My boyfriend and I want to go out to dinner this weekend to celebrate his new job and are looking for somewhere with great food and possibly outdoor seating. We love Cashion's and Palena, to give you an idea, but wanted to try something a little different. I guess we'd ideally want something for $100 or under for 2 people. Thanks so much!
Tom Sietsema: Two Amys has an outdoor deck, Zaytinya sports a patio and the Tabard Inn features a lovely garden. All three would be nice destinations.
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Olney to Bethesda, Md.: Drove past Urban BBQ and it now says Sept 6 in the window. I hope so! My office mate and I have been very hungry for tasty treats!
Tom Sietsema: The wait will have been worth it if you care about sitting down with your food. Urban will reopen with seating for more than 30.
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Restaurant boors: Tom,
I come at this from a diner's perspective, but I found myself nodding in agreement with much of the restaurateur's point of view.
I was at a moderately-priced Thai restaurant a couple of months ago, where a family sat next to me. The child got suddenly, violently ill, all over the table. How did the parents respond? With apologies, and efforts to clean up the (enormous) resulting mess? Not bloody likely. They screamed for the manager, demanded the child and the MOTHER'S meal free, because the dining experience was just ruined for them. What awful people.
Restaurants aren't perfect. I was actually scammed once, at a restaurant in NYC. They subbed in a "special" menu that was 4x their normal cost on a holiday, with no notification. But that's easy to fix; I will never go back there again, and spread the word.
But I eat out a lot, and I see tons of patrons behaving badly. Restaurants, not so much. I think -everyone- should have to work a service job, just to see how demanding it is.
Tom Sietsema: And on that note (yech!), I bid you all farewell until next week. TONS of questions and comments today. Thanks to all for making this such a lively forum.
I'm off!
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