Whether you're in the mood for romance, for a bargain, for a party, for dinner and a show, or for some quality time out with the kids, Tom Sietsema has a restaurant for you.

Sietsema, who offers his picks to suit every mood in The Washington Post Magazine's annual dining guide , was online to field questions and comments.

Tom Sietsema's Dining review appears weekly in The Washington Post Magazine.

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San Francisco, Calif.: For the person from last week looking for sushi in SF: Sushi Rika at 900 Bush Street is excellent, and has some really fun "fancy" rolls. For plain sushi with great fish, the trek out to Yum Yum Sushi at 2181 Irving in the Sunset is well worth it--and cheap too!

Tom Sietsema: Glad to pass along da tip.

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Tom Sietsema: Good afternoon, chatters. I'm looking forward to spending a rare lunch hour away from a restaurant and talking shop with you today.

So. The Dining Guide is d-o-n-e.

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Washington, DC: Hi Tom,

I for one love your new dining guide! Keep up the good work. I'm sure you'll hear from people with their panties in a twist for one reason or another, but I think it's great!

Tom Sietsema: Yes, there are a few Victoria Secrets in knots out there, but I thank you for your response.

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I Feel For You Tom: Tom, Love the Dining Guide. Why? Because it seems that you went beyond the same repetitive recommendations from your chats. That being said, I feel for you because I can see you getting roasted for not including some restaurants such as Firely, Corduroy, Jaleo, Komi, Zatinya, and Galileo. Don't let the Monday morning foodies get you down!

Tom Sietsema: Thanks. I spent a lot of time trying to find places that are interesting AND good AND representative of the themes I created.

Corduroy, Komi and Zaytinya are as good as ever, but a lot of people know about those places now, and frankly, I didn't have much new to say about them. Galileo is best for its low- and glam-priced menus rather than its main restaurant experience. As for Firefly, I had a really dispiriting meal there while I was narrowing choices for the dining guide and chose not to include it this year. (A more recent meal found the kitchen back on track, I'm happy to report.)

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Washington, D.C: how is it that one man's opinion on a restaurant determines whether a restaurant succeeds or fail?

Tom Sietsema: I don't think that's true. There are restaurants I don't care for, but that doesn't stop a lot of people from filling their seats.

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Bethesda, Md.: Did Grace Bamboo in Georgetown close? I passed by on Saturday hoping to go based on your review, but the windows were all covered up with just a taped sign saying "closed" with no additional information.

Tom Sietsema: So much for the power of the press, huh? I liked the place a lot, but it had a horrible location and minimal signage.

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Reston, Va.: Hey Tom-

Great guide - the organization allows for you to include some of the old standards and newer places. I also liked not only the geographic diversity, but also the different ethnic spots. I had one question - do you think American or "new" American is the strongest cuisine locally? Or is that even a fair assessment with this organization? It seems like there are more in this category than any other, including several steakhouses, which has always been a DC tradition. Thanks!

Tom Sietsema: "American" food covers a LOT of territory. Perhaps it would have been beter if I had broken it down into "traditional," "new American" and "eclectic" or some such. The great thing about "American" cuisine is its ability to assimilate different flavors and styles.

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Washington, DC: Tom,

I always read your Live Online chats and your Sunday reviews, you do a great job!

I was wondering why you never mention the Soul Vegetarian Restaurant on Georgia Ave. I know it does not have the best ambiance but the have entirely VEGAN cuisine. You don't have to worry that your food might have been cooked in a pan that was used for pork chops. I know you understand. If the place has bad health code violations, I would appreciate you informing me. I love their food.

Thanks,

Concerned VEGAN

Tom Sietsema: Sounds like I need to plan a visit to Soul Vegetarian, which I have never done. Thanks for the reminder.

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Alexandria, Va.: Hi Tom-

LOVED the dining guide! Thought the way you categorized the restaurants was a great idea! We went to Thai Square on Saturday and had the best Thai food I have ever eaten!! My husband loves hot and spicy food and asked for his extra spicy and loved it. Any other suggestions for places that dish up HOT food for us to try? Thanks!

Tom Sietsema: Well, Bangkok 54 certainly doesn't stint on the fire when flames are expected in a dish. For hot Chinese cooking, I really like TemptAsian in Alexandria.

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Bethesda, Md.: This dining guide was just delightful. I always enjoy reading them, because you come up with such imaginative takes on the whole dining guide concept (and no, this is not your mother speaking!)

The only thint I have the tiniest quibble with is that it might have been worth a mention about places that are hospitable to solo diners. Not that any restaurant wants a single person to camp out for several hours, but some are better about these things than others. Since I can't always get friends to come with me when I'm interested in dining out, I'm always looking for options. Are any of the restaurants you rated particularly good for solo diners? Personally, I'd love to try Buck's, but I don't know what it might be line for a lone person.

Tom Sietsema: I've dined alone at (the bar at) Buck's, and I've loved it. Other good choices for soloists: Bangkok 54, Johnny's, Oyamel and Sushi-Ko, among others.

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Dupont Circle, Washington, D.C.: It must be hard to come up with imaginative approaches to something as broad as the "Annual Dining Guide!" We come to expect an opus that says the final word on the area's best--according to one experienced person--, and this time we got something quite different...MOOD--which appears to have ditched quite a few usual favorites in favor of some locations I didn't know existed! I think this mood thing is fine, it might broaden some minds--and I guess we can research your columns or book for the usual ratings. As an experienced diner, I was trying to place myself in those places I know--thinking... MOOD--and it seems to work. Thanks for giving a creative approach to the Guide!

Tom Sietsema: You're welcome!

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Clifton, Va.: Tom,

Fall Dining Guide was a disappointment if you live in Western Fairfax. Same old, same old. So you spent time on this? Really. Looks to me like you just regurgitated some old reviews and changed a view things to snooker your bosses. I know about Maestro, Ray's, 2941, ILW etc and your choice of restaurants in DC and MD. And who cares about began restaurants let them eat lettuce. Why not review Panino's in Manassas or some of the new places in Gainesville or Warrenton. Your as bad Eve Ziebart who has a phobia and fear of traveling outside the beltway in NOVA. WP needs to find a new food critic you are getting stale.

Tom Sietsema: Gentle reader, I get around a lot. You obviously missed my recent reviews of Claire's at the Depot -- in, HELLO!, Warrenton -- and Apartment 2G in Front Royal. Both are among the many, many restaurants I cover well outside the District.

Do your homework before you criticize.

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Washington, DC: Bravo!

Do you think (hope?) that your ommission (snub?) of Cashion's this year will motivate Ms. Cashion to update her menu a bit? I was there last month and the menu is a bit.....dated.

thanks.

Tom Sietsema: I am still a fan of Cashion's, but the bar has been raised this year by some upstarts. I don't consider my leaving out the restaurant a "snub," but rather, a reflection of a changed market.

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Takoma, Washington, DC: Love the Guide this year, and it should come in very handy as links for the questions from your chat. Were the large number of those 'mood for' questions your inspiration? Thanks, and keep up the good work.

PS -- I don't always agree -- you got me to try Bucks and Colorado Kitchen, but no thanks.

Tom Sietsema: I came up with the moods, which were based on the questions I get most often from readers.

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Washington, D.C.: Hmm. Nice few opening pages. Then the rest of the dining guide goes haywire -- 2 columns of ads, 1 skinny column of you. For pages. Surely your layout people can come up with something more reader-friendly. Your words deserve better play than something to just fill the space between the ads. Happily, the online presentation is fantastic, and with a rudimentary pop-blocker, ad-free.

Tom Sietsema: I'll pass on your critique. Thanks.

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Chicago, Ill.: Hi, Tom! I am a devotee of your chats even though I only get back to DC about once a year. Since The Inn at Little Washington once again made your Dining Guide, I thought you might be interested to know that it was the featured article in the Trib's Travel section this week, authored by the paper's dining critic. He offers lots of fascinating behind-the-scenes looks at how the Inn maintains its stellar customer service (e.g., guests are "color-coded" by flowers, etc.). You're the best, Tom! (PS -- Go, White Sox!)

Tom Sietsema: (Hmmm, I wonder what kind of flower I was?)

Years ago, the chef at the Inn told me his staff assigned "mood" numbers, from 1-10, to each party. Guests who came in cranky got a "one"; guests elated to be in the presence of such whimsy -- and no doubt celebrating something special - got a "10." It was up to the entire staff to raise low numbers to at least an "8" by meal's end, as I recall.

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Silver Spring, Md.: I have never eaten at Ray's the Steaks, but would like to take my steak loving boyfriend there. Any idea when the location in Silver Spring will open?

Tom Sietsema: Latest word, from the horse's mouth: early winter.

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Silver Spring, Md.: Hello,

I just want to say "Thank you" for including a number of Silver Spring restaurants in your dining guide. One day soon, I think Silver Spring will be the premier dining spot in Montgomery Co.

Tom Sietsema: It's well on its way, isn't it?

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Oakton, Va.: Tom, I really enjoyed the dining guide and the theme this year. I do have a question, though -- why did you include "half-stars" in the dining guide when you don't do that in your weekly reviews? And does this suggest that you'll start including half-stars to help us differentiate all of the two-star restaurants that land in the Sunday Magazine?

Tom Sietsema: I used the fall guide to introduce half-stars, which is something I'll continue from here on out.

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Baltimore, Md.: I really enjoyed the Dining Guide and always look forward to your column!

My comment: each Saturday, without fail, my Washington Post magazine arrives looking like it went through a paper shredder. I can never read the cover because it is so badly damaged. What gives?

Tom Sietsema: But doesn't your Magazine come in a plastic sleeve?

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Bethesda, Md.: With 150+ restaurants in Bethesda I am amazed that you couldn't find any that meet your standards. It seems that MD is losing its gatronomic status in your ratings.

One of my major "in the mood" items is being able to get home without a long drive.

There are numerous fine restaurants in Bethesda to choose from, many different "flavors", as I like to refer to the range of ethnicities represented.

Why didn't any restaurants in Bethesda make your list? How many did you or your associates actually visit?

Tom Sietsema: My "associates"? Trust me, I do all my own eating and writing.

True, there are a lot of places to eat in Bethesda. But most of them are underwhelming. I still like Jaleo, Raku, Green Papaya and Passage to India, but most of the other choices are pretty tired. Other previous favorites, like Black's Bar & Kitchen, were in transition, so I wasn't comfortable including them in a guide with a long shelf life.

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The Meanie: Hi Tom,

As per an experience my husband and I had over the weekend at a restaurant, nothing can drag down an experience like a screaming, screetching kid. Please, people, for the love of God, when you're kid starts sounding like an air raid siren, take them outside. Take them somewhere. I don't care. But it is extremely hard for the rest of us patrons to enjoy our meal when that noise is going on.

Tom Sietsema: Uh oh. Here come the counter views!

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Burke, Va.: Tom,

My husband and I went to 1789 for an anniversary dinner. I'd been there once before but it was my husband's first time. We had a wonderful time and really really good food.

In talking about the difference between good restaurants and great restaurants, we came to a conclusion. See if you agree. In great restaurants, it isn't the signature dishes or dishes that no one else does that makes it unique. It's the food that everyone does but they make that much better. For instance, their caeser salad was incredible. It was the best salad I'd ever had. Every restaurant does salad, but 1789 hit it out of the park. That's what makes a great restaurant, in my opinion.

Tom Sietsema: I'm with you on that point! Making the best of what's familiar is indeed a plus.

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Washington, DC: Tom-

I love what you did, but why so few restaurants included in the guide? We, the many that rely on your guidance want more! Have you considered expanding the guide to include many more restaurants and publish it as a Zagat-type guide? Also, out of curiosity, how much of the content of the guide was new text versus previous work you have done? Thanks and keep up the good work.

Tom Sietsema: I had almost 50 restaurants in the guide, which is the average for that issue.

Of COURSE I would prefer more space -- most writers LOVE unlimited amounts of space -- but I had a pretty strict page budget. Which is one reason I penned a super-short intro.

There were lots of new names in this year's guide, at least -- at least half the mini-reviews were of places that hadn't been in the previous guide.

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Reston, Va.: Tom: Yesterday I took three guests to Cafe Saint-Ex for lunch/brunch. Both the food (the fried green tomato BLT was a big hit) was great as well as the service and I tipped generously.

Just before we left I told my friends about Gate 54 and suggested we come back on a weekend for drinks and dancing. But when I started to take them downstairs for a quick peek (their was no closed sign or velvet rope barring the entrance) we had an employee--not our waitress-- step in front of us saying the area was off-limits. When I asked why we were told "open containers" as if one of us might try chugging a 5th of Smirnoff.

Sort of put a damper on the whole experience and soured me on the otherwise excellent food and service. How smart it would have been for the employee or a manager to escort us down for "a quick look" or to at least have a "closed" sign up that would have avoided the problem in the first place. Or am I off-base in feeling annoyed by this?

Tom Sietsema: I hear you. If the restaurant didn't want brunchers down there, someone should have put a barricade in place.

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Eastern Market, Washington, D.C.: Tom--Interesting approach to the Guide this year, and nice to see some lesser-known places get in. My question is, will you be devoting any longer reviews to some of the places that have not been previously reviewed in your regular columnbefore? I'd like to know more about a few of these places than you give in the capsules (such as Aster or Etete). Plus, a few, such as the Occidental and the Oval Room, sound like they're overdue for new reviews, either because of new chefs and menus, or because they've been around forever!

Tom Sietsema: Stay tuned. I have a few changes in store that I think you might like.

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predictable: What's this infatuation you have with Maestro? You can get more courses at many other restaurants that offer tasting menus for the price Maestro charges for 3 and why, why does it cost more on the weekends than the weekdays for the same food? I defy you to find another restaurant that does that. While I appreciate attractive presentation, I'm not as spellbound or worshipful over food that done up just toooo precious for words when my main objective in eating is to be sated as well as entertained. While the appearance may be over the top - carpaccio in slender glass tubes, how special - the TASTE is not superior to numerous other fine restaurants in the area. It's like you're so impressed with the "artwork" that you fail to notice that there's really not that much that separates the cooking in this little restaurant from many others.

Bottom line, you're going to pay a fortune and leave hungry.. I shouldn't have to pay $$$$ and then have to go in search of food because I'm still hungry. That's not a "gastronomic epiphany". That's being fleeced.

And that's not 4 stars.

Tom Sietsema: Well, you and I disagree then. I don't love absolutely everything Maestro does all the time, but it does so much so well and so often that I'm willing to forgive an experiment here or there. I've NEVER left the place hungry, by the way. Plus, the room is a looker and the staff is first-rate.

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Arlington, Va.: Oh, great; you had to go and put Thai Square in your Dining Out guide. We went there last week with an out-of-town friend who was blown away. This Friday his wife will also be here, and we're planning on taking both of them -- it will probably be so crowded we won't be able to get within a block of the place. Thanks a lot.

And we intended to try Amici Miei in a week or so -- arrggghhhh.

Tom Sietsema: My suggestion: dine early.

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Washington, DC: Good afternoon,

So I haven't gotten through the entire guide yet. The sections I have gone through seem to really represent MD, DC, and VA. Was it intentional that each state/district got some representation for each category?

Tom Sietsema: Well, I certainly hoped to include restaurants from diverse neighborhoods, but the bottom line was: they had to be good (or better), too.

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Washington, D.C.: when is your book coming out?

Tom Sietsema: Early December, and thanks for asking.

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Mount Rainier, Md.: Tom, I want to ditto the earlier comment on the layout. Great info! Terrible layout! I'm saving the electronic version which is MUCH frienlier. As a working stiff who occassionally enjoys a fine meal, I appreciate your efforts to tell it like it is. Your "turning the tables" sidebar seems very fair.

Tom Sietsema: Except that Turning Tables was my predecessor's idea, not mine! My column is Ask Tom. (But hey, at least you read the thing!)

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Dining Guide Extras: Hey Tom,

We will still get our "Ask Tom" chat this week? I love seconds!

Tom Sietsema: Seconds will be served at 11 a.m. Wednesday.

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Washington, DC: Thanks for including Etete and Kotobuki, two of my absolute favorite places to go after a long day of work. I really want to see both places do well, even if I have to wait a bit for a table. I'm curious though how you chose Etete over all the other fantastic Ethiopian places in the neighborhood? Did you eat at them all? If you did, that is an impressive feat.

Tom Sietsema: I ate at four or five of Etete's competitors before deciding to review the one I did.

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Washington, D.C.: What did you think of Todd Kliman starting a chat?

Tom Sietsema: I think he knows a good idea when he sees one.

These chats are a great way to reach out to readers.

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Capitol Hill, Washington, D.C.: Tom--OK, now that you've done five or six of these annual dining guides for the Post, do you have any "favorite" one, that had a format that you think particularly well? Any least favorite that didn't work as well as you hoped?

Tom Sietsema: Well, people either really loved or really hated my introduction to stars in 2003. But I thought the fall dining guide was the best forum for such a launch.

Typically, I've done a twist on favorites: Where I would spend my own money in 2000; answers to readers queries in 2001; the contents of my little black book in 2002 ...

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Washington, DC: Tom,

Have you been to Amasia Bistro in Falls Church? I love the place for the food and community vibe, and the chef's interest in making good vegetarian entrees, but it's usually not very crowded. I really want to see this place succeed...

Tom Sietsema: I've been. It's ... an attractive space.

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Rockville, Md.: Tom, I just wanted to tell you that my fiancee took me to dinner at Citronelle on Saturday night, and it was amazing!!! Your review in the PostMag was right on. We hadn't read the review before the dinner, but it was perfect and delicious from start to finish! The sercice was also great. We are on the younger side of 25, and are often treated as such, but the service we recieved was professional and very experienced! Good call!

Tom Sietsema: Glad to hear that.

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Capitol Hill, Washington, D.C.: By all means, keep giving credit to Delhi Club in Clarendon. I think it is the best Indian option out there with reasonable prices, great taste and friendly service.

But I would give it an extra half star if they did one thing: box up leftovers in the kitchen!

"Would you like to take the rest home?" "Sure." Then they bring out a container for you to scrape your food into at the table.

Pet peeve number one for me. How about you? Do you ever bring home a doggie bag?

Tom Sietsema: I do, on occasion, have leftovers wrapped to go. And, like you, I detest having to perform the chore myself.

Some restaurants tell me they have customers bag everything themselves so that customers get everything they want. For instance, a server might throw away a parsley garnish or two teaspoons of leftover potato that the diner is looking forward to snacking on later.

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Vienna, Va.: Tom, thanks for taking my question. I was wondering what Capital Grille does that Mortons doesn't in your opinion ? I have tried both and Mortons seems to be a little better.

Tom Sietsema: Really? I think the servers at Capital Grille are more personable. And Morton's really needs to update its stuck-in-the-80s interiors.

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Tenleytown, Washington, DC: Could you please comment on why Labortorio (in Galileo) was not on your list this year? Am I right in recalling that it had been included in the past, for several years running?

Tom Sietsema: I've written about the Laboratorio a lot before and decided to promote instead Galileo's lesser-known but highly enjoyable osteria. It's a delicious deal.

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Falls Church, Va.: Tom, I refuse to beg for you answer my question, although I will say I find you incredibly attractive... I had a question about L'Auberge Provencale. My wife and I had an amazing meal there last weekend, and found the location to be truly stunning visually. Why doesn't this restaurant get more consideration with the other "major restaurants" in DC (Citronelle, Galileo, 2941, Maestro, etc.) Is it just too far out, or do most people not have as good an experience as my wife and I did? Thanks!

Tom Sietsema: The restaurant has a new chef whose work I have yet to taste, but I was a big fan of the restaurant when Jeff Wood was cooking there awhile back. (I gave the place three stars a few years ago.) Stay tuned.

Tom Sietsema: The restaurant has a new chef whose work I have yet to taste, but I was a big fan of the restaurant when Jeff Wood was cooking there awhile back. (I gave the place three stars a few years ago.) Stay tuned.

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Washington, DC: Tom: Your part of the Dining Guide was fantastic, as usual. The 14-page "Capital Cuisine" advertising section, though, makes me want to throw the whole thing away. I understand the importance of advertising to the bottom line, but no one (except maybe really stupid people) is fooled by this "advertorial" dreck. Please publish this note so the ad dept. can hear what readers think -- ads are great, but ads disguised as listings that look like editorial listings most definitely are not. I will not patronize those restaurants in that ad section. Restaurants -- either buy an ad that looks like a real ad, or don't buy one at all. -Or stick to that crappy magazine that purposefully confuses editorial and advertising]

Tom Sietsema: You're preaching to the choir here.

Notice how many of the paid advertorials overlap with my reviews? I hope readers are smart enough to notice the difference between the two, and to take the paid advertisements for what they are: paid advertisements.

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Saigon Crystal: Tom, do you know why Saigon Crystal in Crystal City's 23rd Street closed? I've been a regular there for years and was very disappointed when I tried to go there this weekend and saw it had shut down. I always thought the food there was better than at its sister restaurant in Pentagon Row. Thanks.

Tom Sietsema: News to me. I thought the kitchen did a nice job, and the staff was lovely. What a shame.

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ST, AR: I noticed the half star ratings - but there was no explanation of its meaning-- so what makes a restaurant a 2.5 star over a 2 star or a 3.5 over a 3?

Tom Sietsema: I thought the half-stars didn't really NEED a lot of explanation.

For instance, 2 1/2 stars is somewhere between good and excellent. And so on.

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Washington, DC: Hi Tom - This isn't about the dining guide (which I thought was great as usual) but a thank you for recommending Charleston. My husband and I had dinner there Saturday night and it was absolutely wonderful. We arrived late due to traffic tie-ups on the highway. We called to let the hostess know we'd be late, and she was very accommodating once we arrived. The service was excellent - every need met without feeling intrusive or overwhelming - and our waitress was extremely knowledgeable about both the menu and wine list. The dining room was gorgeous, space between tables was good, and the feel was just very cozy and elegant at the same time. And the food was phenomenal. We each had 5 courses, which I thought was just the right amount (though I am 7 mos pregnant!), and every bite was truly delicious. So, thanks for your review and here's one more vote for continuing to highlight places outside of DC for those of us who don't mind venturing out of the city for a truly memorable meal.

Tom Sietsema: I promise to keep going beyond the city limits!

(Thanks for the feedback. Charleston is a terrific restaurant.)

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Crystal City, Va.: Do you get a lot of response/thanks/whining from the restaurants you feature (or don't feature) in the dining guide?

Tom Sietsema: Uh huh.

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Atlanta, Ga.: Tom: I recently moved from D.C. to Atlanta. I am not familiar with the food critic at the Atlanta Journal-Constitution. Do you know her and what do you think of her work? I have always found your recommendations and advice to be very helpful in selecting a restaurant, and am hoping that the critic here provides sound advice as well. Since this question is unrelated to the dining guide, it might be better suited for Wednesday's chat. Thanks!

Tom Sietsema: I know, and like, a bunch of critics down there. My favorite (ok, he's also a pal): Bill Addison, who writes for Creative Loafing, an alternative newspaper.

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Saint-Ex: While I agree there should be a sign or perhaps a door preventing folks from going downstairs (and perhaps the staff wasn't overly friendly) to say that because the diner and his group were not allowed to check out Gate 54 is reason enough to sour them of their entire experience is ridiculous! I mean sheesh people get over yourselves. Hopefully this diner is a friend of mine becasue if so, I think we can all bet he/she is snooping in my medicine cabinet when they visit me.

Tom Sietsema: LOL

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Washington, DC: What's your favorite food? I know you have to have a palate open to anything, but you gotta have something that you love more than anything else, right? C'mon, give us the goods. Love the chats. Thanks.

Tom Sietsema: If I told you what I snacked on late last night, you'd lose respect for me. So -- I won't!

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A suggestion: Esquire does a "best new restaurants" feature once a year. It's nationwide, so while I love reading it, it's not likely I'll get to any of them, unless they feature a local one. One of the drawbacks to your dining guide is that I guess I've lived here too long - while you did mention some that I hadn't heard of or tried, I could tick off the "predictables" - Ray's the Steaks, Maestro, Galileo - so it's gotten to the point that your twice-yearly guides don't help me much. I KNOW pretty much who's going to be in it. How about doing a "best new" guide, and leave out the same old, same old? A lot of this is just like reading your weekly chat, which I do, faithfully.

Tom Sietsema: Good idea, and thanks for keeping me on my toes.

But seriously -- have you REALLY already eaten at Gom Ba Woo, Mitsitam, Vegetable Garden and company?

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Lincoln Park, Washington, D.C.: Tom--I wasn't clear from your capsule review in the Guide--did your 3.5 stars for Restaurant Eve stand for the Tasting Room only, or for the restaurant in general?

Tom Sietsema: For the tasting room only

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Alexandria, Va.: My WP Magazine also often arrives with a torn up cover, as if it were mangled during the process of being inserted into the ad bundle in the plastic.

Tom Sietsema: Again, I'll pass the complaint on to someone who can do something about it. Thx.

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Washington, DC: Tom, really, two-and-a-half stars for Poste! After all the complaints you've received about the restaurant during your chats (mine included)? What gives?

Tom Sietsema: Keep in mind, I've also received kudos from readers for the hotel restaurant. My rating was based not just on service, by the way, but also on ambiance (I like the main dining room a lot) and food (the chef is doing a lot rather well).

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Deconstructed clam chowder?: I'm intrigued by this Do they give you a bowl so you can mix the ingredients into a soup? Or are you excepted to consume each component separately?

Tom Sietsema: (The reader is referring to the photo of a dish at Aster restaurant in Middleburg on page 22 of yesterday's Magazine.)

I actually ate the different components separately; they were all delicious enough to be enjoyed that way.

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Alexandria, Va.: Your layout was fantastic. Do you think your critics will finally stop complaining now that you have shown restaurants that are: inexpensive, expensive, DC, 'burbs, romantic, loud, business, pleasurable, for big occasions and for no occasion other than not wanting to do the dishes? Bravo for this Sunday and every one that came before it.

Tom Sietsema: Will critics stop complaining? Ha! Read on ...

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steak Nation: Tom,

steak? there's only one place: The Palm. the others are merely upstarts..........

Tom Sietsema: The Palm does much well -- I like its chopped salad and and New York strip a lot -- but the place is also noisy, uncomfortable and clubby. In other words, Wolf Blitzer is going to get better treatment than you and I are.

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Potomac, Md.: Tom,

I know I am simply stating the obvious, but took the wife to L'Auberge Chez Francois Saturday night for her birthday (sat in one of the gazebos) and had once again the most wonderful experience in Washington. The staff is wonderful, the food fantastic and while it is not cheap, I beleive an excellent price for 3+ hours of service and food.

Just wanted to ring the bell once for brilliant service...

Joe

Tom Sietsema: Thanks, Joe.

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Washington, DC: Hi Tom,

I love your writing and have had many great meals based on your recommendations. My husband and I eat out a lot in the city and the burbs and love Mihn's, Buck's, Firefly, Zatinya, to name a few. One comment, we don't get your undying love and loyalty of 2 Amy's. The pizza is pretty good, but the salads are terrible, bitter greens with no counterpart, with oil half a bottle of olive oil on them and it is pretty pricey for what it is. (I think $50 is pricey for lunch without alcohol) What are we missing? We have eaten there several times and don't get it. We usually agree with your assessments, but this one leaves us scratching our heads.

Tom Sietsema: But what about the good vino! The deviled eggs! The salt cod fritters! The custards!

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Washington, D.C.: Thanks for including the Mitisam Cafe in your list of recommendations -- and to the Smithsonian for including a worthy culinary option to its Mall museums. Having visited the Museum of the American Indian shortly after it opened, I was pleasantly surprised that both the cafe's cuisine and decor are far different from the other Smithsonian dining options (groan). Kudos to an establishment that will let tourists know there is more to DC dining than McDonalds!

Tom Sietsema: I would LOVE to write about more good govt cafeterias. I was really impressed not only with so much of the cooking, but also the interior and the staff (friendlier than most such).

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Silver Spring, Md.: Dear Tom,

As usual, the fall dining guide is well planned out with lots of information for lots of different types of eaters out there. Thanks for that. My one question. I Haven't heard any mention of Tosca in a while. I Haven't been in a while. Slipping?

Tom Sietsema: Based on my most recent meal? Not at all.

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Washington, DC: Pet peeve alert! Please tell the "screeching kid" person that "PER" means "AS"; therefore, "As per" is redundant.

Tom Sietsema: Got that?

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Washington, DC: My magazine also sometimes looks like it has been shredded, although it is in the sleeve. Nothing else is ever damaged. Maybe because the magazine is on top, it gets damaged as they are putting everything in the sleeve? Hope you can pass this on to the folks who print and package the paper.

Tom Sietsema: I never realized so many of you never get to see our beautiful covers! Again, I'll forward your concern.

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Washington, D.C. : Tom,

First, I wanted to comment you on the Guide this year - very timely, thoughtful, and useful!

Second, more of a question - do you give the restaurants a heads-up they are going to be featured in the DG? I ask this because it seems a place could be truly overwhelmed and therefore understaffed the first weekend the Guide is available. I can see pros and cons to the warning.

Thanks!

Tom Sietsema: By the time the Magazine staff gets around to fact-checking, someone generally lets the restaurant know the publication date. Still, a lot of restaurants can get overwhelmed after a rave review.

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Washington, D.C.: This is going to be the "Why didn't you list so and so" chat, isn't it? I want to say I like the format you picked, since it's true most people are going out in the context of an event (theater or other entertainment), romance, or just being "in the mood" for some type of food. I don't agree with all your choices, of course, but that's always going to be the case.

Tom Sietsema: I don't expect this to be the perfect restaurant guide. And really, how could it be? However, I DO hope readers find it useful and user-friendly. If everyone gets a few new dining ideas from my pick, I'll be a happy camper.

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Olney, Md.: Tom, the Dining Guide is Wonderful! Congratulations to you, but a huge congratulation should also go to the Magazine production staff, layout specialists and photographers for making the print edition one of the most beautiful, readable and attractive guides that I can remember. It is gratifying to see the content of your work presented in such an extraordinary setting.

Tom Sietsema: For sure, the annual dining guide is a HUGE team effort. I'm grateful to work with so many talented editors, designers and photographers.

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Washington, DC: Want to try more government cafeterias? If you can get in (ie have a friend that works there) try the World Bank cafeteria. I literally beg my friends that work there to invite me to lunch. Incredibly cheap (subsidized really) and delicious foods from just about every country you've heard of.

Tom Sietsema: Ah, there's the catch: the cafeteria has to be open to the public!

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Dupont Circle, Washington, D.C.: Hi Tom! I'm sure you'll be inundated with lots of these types of questions today, but I had to ask. Why did Colvin Run Tavern go from 3 stars to 2 1/ 2? It seems like most of your comments about it recently have been positive. I know it's just half a star, but I love this place and was surprised to see that you thought it had declined over the last year. Thanks!

Tom Sietsema: The short answer: In part because the service was slightly less "on" than in previous visits.

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Boston, Mass.: I will be staying at the Omni Shoreham Hotel next week. Any places within walking distance that you would recommend. I will probably be eating alone.

Many thanks.

Tom Sietsema: Not a great neighborhood for restaurants, I'm afraid. Your best bet is Afghan Grill or Petit Plats.

Thanks for sharing your lunch hour with me, gang. I hope to se you back on Wednesday.

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