Ask Tom

Bakeries and Subs

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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Tom Sietsema: A HEAPIN' HELPIN' OF FOOD NEWS: The former chef of Black's Bar and Kitchen in Bethesda is striking out on his own. Chef David Craig tells me he's poised to open David Craig Bethesda (4924 St. Elmo Ave.; 301-657-2484) in the next three weeks or so, in the space formerly occupied by Singh Thai. Craig's menu will be New American: some fish, some meat, something for vegetarians. The minimalist setting will include a window looking into the kitchen and an outdoor deck, on which the chef says he hopes to do some grilling, perhaps even this winter. His partner in the venture is John Fielding, who previously worked at the Tabard Inn (as did Craig) ... Chef James Clark is leaving Palette in the Madison Hotel for DC Coast, where as chef de cuisine he will join a familiar face in the kitchen: his wife Marcey, the downtown seafood restaurant's assistant pastry chef. Clark, who begins his new job Monday, previously worked with DC Coast's executive chef, Jeff Tunks, at The Windsor Court Hotel in New Orleans . ... In a salute to U.S. veterans, all six Washington-area McCormick & Schmick's restaurants are offering a free lunch or dinner entree this Sunday to those men and women who show proper ID ... To the chatter who griped last week about not seeing booze on the menu at Hank's Oyster Bar (1624 Q St. NW): The popular seafood joint began serving liquor yesterday. The house cocktail is called (what else?) the "Hanky Panky," an $11 swirl of lemon vodka, limoncello and prosecco ... And finally, good morning, everyone!

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washingtonpost.com: The Weekly Dish

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Bethesda, Md.: Hey Tom,

I'm craving a sub sandwich (or a hoagie or grinder) for lunch, on soft white bakery fresh bread, heaped with lettuce, olive oil and vinegar, and Italian seasons. Any chance there's an old fashioned sub place in Bethesda? Subway doesn't count, I want someplace with a soul.

Thanks!

Tom Sietsema: I like what the Italian Store in Arlington assembles, but that's not what you're looking for. Chatters?

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Washington, D.C.: Hi, Tom. I wanted to report on a great dinner experience this past weekend at Mark & Orlando's. We opted for the more casual experience upstairs. Despite a slight lag between appetizer and entree, the service was very efficient and warm. We were served at various points by Mark, Orlando, our server and someone else who poured the wine! The reasonable wine list was a bonus and the food didn't disappoint. We enjoyed a tasty grit cake, a perfectly cooked NY strip, crispy fries, and a crabcake, among a few other things. What a great addition to the neighborhood...

Tom Sietsema: That sounds like the place I got to experience. I'm pleased to hear the restaurant is humming along.

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Tom Sietsema: To the chatter who recently inquired about white truffles: Tosca is offering a $135 menu featuring the prized fungus (from Alba) beginning tomorrow and running until the "tartufo bianco" supply is no more.

The menu sounds terrific: butter-poached sea scallops, risotto, roasted veal filet, a poached pear --- each dish perfumed with white truffle shavings. (In the case of the dessert, there's white truffle and honey in the gelato that accompanies the pear.)

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Bethesda, Md.: Hi, Tom: I'm going to Grapeseed tonight. Have you been recently? Any suggestions?

Tom Sietsema: I've been getting mixed reports on the food there, and complaints about too-small tables, too.

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Washington, D.C.: Could you recommend a pie bakery local to the DC metropolitan? Akin to CakeLove, but with a pie focus? Some friends have recommended places far out of the area, but I was hoping to find something local. (I hope to order 10-12 pies for a wedding here in February.) Any suggestions are welcome.

Tom Sietsema: Better than CakeLove, which is over-rated: Baked & Wired in Georgetown. The homey pies need to be pre-ordered.

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Washington, D.C.: Hi Tom!

Submitting early in hopes that you'll have a chance to answer this...I am hosting a business dinner for about 12 people following an event that's happening at the Convention Center...what would be your top restaurant pick in this neighborhood? These are local folks who probably have some knowledge of the DC restaurant scene so it should be a place that will make people say "Wow!" if you know what I mean...thanks Tom - love the chats!

Tom Sietsema: Nearby, the recently opened (Louisiana-style) Acadiana can be fun. Within a short walking distance or taxi ride are Zaytinya and Zola in Penn Quarter.

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Washington, D.C.: Tom,

My wife and I had a chance to have dinner at Le Cinq very recently. It was a memorable experience --we both had the tasting menu.

Not only was the food spectacular, but the way the maitre d', the sommelier, and the rest of the team behaved, was truly something. I've never experienced anything like this in DC --or New York, for that matter. Unlike Citronelle where the food was very good but the service was explicitly intimidating, or Galileo, where it was obviously pretentious (they server made big theater when serving an ordinary "Indicazione Geografica Tipica" wine) the service at Le Cinq was exceptional as it was very down to earth but also classy as they didn't have to keep reminding you that you were in a special place; you were the center of attention.

By the way, what do you think about the announcement by the Michelin guide about the three star restaurants in NYC?

Tom Sietsema: Le Cinq in Paris is one of my favorite restaurants in the whole world. I sent my parents there for their 50th anniversary, and they, too, were utterly charmed. I've never heard less than glowing reviews for the destination.

I agree: Michel Richard's cooking deserves better than "good" service. But I think he's loyal to some people who have been with him for a very long time -- to the detriment of the overall dining experience. As for Galileo ... well, Galileo is Galileo. I have the best time there when I'm eating cheaply (in the osetria) or grandly (in the Laboratorio).

Re: The new Michelin guide. Notice how three out of the four top restaurants (places with three stars) were, gasp, FRENCH?

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Northern Virginia: Tom,

Enjoy the chats immensely. Wanted to let you know that based on your recommendation I tried Kotobuki the other night. Wow, what a great find. The price alone is worth the trip from northern Virginia, as was the toro. We went on Friday night at 6pm, and we were the first ones there, but by 7pm, the place was packed. I am sure based on your dining guide mention. Also hit Addie's for a very pleasing lunch with family, and they offered a fantastic homemade bing cherry sorbet for dessert. Today its lunch at Breadline for the first time. Any recommendations for a Wednesday?? Thanks!

Tom Sietsema: It was great fun writing about Kotobuki, which I stumbled upon by accident when I couldn't get into the more formal Makoto next door.

Big changes in store at Breadline (where today's specials include a seafood chowder and spicy chicken salad). Owner Mark Furstenberg just returned from some serious baking lessons in Germany and he plans to introduce some of that country's whole grain breads to his menu in the near future.

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Washington, D.C.: Michelin announced ratings for restaurants in New York City yesterday, do you think Washington D.C. will ever be reviewed, or has it in the past?

Tom Sietsema: A spokesman for Michelin informs me that Washington is on the guide's radar, but the next U.S. city to be covered will be San Francisco. Indeed, inspectors are eating their way through the city by the bay as I type.

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Washington, D.C.: Dear Tom,

I have a question about some of the places on I Street between 19 and 20th Streets, NW. Have you ever reviewed Karma or El Chalan? I'm curious about both of them. (I know you've reviewed Kaz and Aroma.)

BTW: You've probably answered this before, but... how do you pronounce your last name?

Tom Sietsema: A review of El Chalan appears in my forthcoming book. I gave the Peruvian restaurant two stars. (Try anything made with potatoes, ceviche as an appetizer and goat stew for an entree.)

My last name is pronounced SEET-suh-ma. And thanks for asking.

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Bethesda, Md.: Vace's! Absolutely go to Vace's on Wisconsin for the best sub ever.

Tom Sietsema: Well, that's certainly closer to Bethesda than the Italian Store!

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Fairfax City, Va.: Tom -

I just heard McDonalds is going to start putting nutrition info on their food wrappers. What's your feeling about restaurants including nutrition info on their menus? On one hand, I think it's a great idea - I try to watch what I eat, so having calorie or fat content available might help me make a healthier choice. On the other hand, sometimes when I go out I just want to splurge and not think about nutrition. Obviously others feel this way - I read somewhere that Ruby Tuesday's sales dropped enormously when they started printing their nutritional info on their menu. Any thoughts?

Tom Sietsema: Personally, I like the reminder that comes with an order of fast food whose packaging includes fat content, sodium measures and other nutritional data: Eat sparingly from this type of food!

I'd rather see it made readily available than not, in other words.

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Pie: If the pie lover is willing to go to Baltimore, the best pies I have found in the area are at Dangerously Delicious Pies. Their website is www.dangerouspies.com

Tom Sietsema: I like the name.

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Washington, D.C.: Good Morning-

Comment & question: My wife and I recently dined at Maestro. Given the raves by friends & family, we were very much looking forward to it. The meal itself was quite delicious, however, the timing stank. We were out of there in exactly two hours. That seemed a bit rushed we thought & we were wondering if this is the norm.

We went on a Saturday night & had the five course dinner with a view of the kitchen (a MUST insisted our family). We've been to multi-course dinners in Chicago-Tru/Alinea/Everest-and never felt hurried. Granted their reservation policies are a bit more strict, but, for that amount of money and the quality of the food, we, thought they wouldn't be so interested in turning the tables and instead would want their patrons to be able to appreciate the meal.

Thank you.

Tom Sietsema: Two hours isn't exactly a short time for dinner. Did you FEEL as if you were being hurried through your courses? One way to solve that problem is to eat ... really ... slowly.

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Re: Subs: Bradley Food and Beverage has a very good Italian sub.

6904 Arlington Road, Bethesda, MD 20814

Phone: (301) 654-6966

Tom Sietsema: To the rescue!

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Washington, D.C.: You are so right about Cakelove. what's the secret to all the hoopla? I bought a cupcake who's frosting tasted like a boat of lard. it was disgusting....hard, dry cake and no flavor at all. i don't understand how it got so hyped. i will never buy anything from there again!

Tom Sietsema: You are not the first reader to tell me that.

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Washington, D.C.: White truffle update: Two weeks ago, 2941 had a white truffle tasting menu. I'd call to double-check if it is still offered, but it was something like 8-10 courses and included dessert (made with truffles, of course).

Tom Sietsema: Sounds promising.

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Derwood, Md.: Reeve's Bakery downtown still is the place I go for pies. Especially the fresh strawberry one.

Tom Sietsema: Haven't been there for a slice in awhile, but yep, the strawberry pie has always won praise in the past.

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Washington, D.C.: Hi Tom! I was wondering what happened to Peter Smith, formerly of Vidalia. Any word on when his food will be returning to the scene? And how has Vidalia fared since his departure? Thanks!

Tom Sietsema: Smith is working on a new restaurant concept (not sure if he has a location yet); an updated review of Vidalia is scheduled for Nov. 13 in the Magazine.

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McLean, Va.: I'm looking for a great DC restaurant with an excellent selection of steak. I hear names like Oval Room, Caucus Room, and Capital Grille bandied about, but where can I get the best food and the best ambiance... I'm looking for an awesome dining experience, it's my boyfriend's birthday!

Tom Sietsema: This reminds me: I need to draw up an FAQ.

Regular chatters could tell you that I'm recommending Capital Grille and Charlie Palmer Steak these days, for both food and ambience.

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Dumfries, Va.: Tom,

you head out to Warrenton frequently, and encourage the rest of us to travel there and other "far out" places as well. Why haven't you reviewed Poplar Springs? My sister took me out there for brunch and it was phenomenal.

Tom Sietsema: Hey, I'm one person! And who says the restaurant isn't on my radar? I keep a list of 80 or so restaurants that I'm curious about; the roster changes constantly, but reminds me of places that I need to visit.

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Arlington, Va.: Howdy Tom.

Wanted to share an experience at Restaurant Eve about 3 weeks ago that illustrates the right way to address some of the topics that come up in your discussion.

The first was the length of our reservation. When we called, we were looking for a 6:00 Bistro table but all they had was a 5:30 opening. I joked that was OK because we'd just show up at 6. The employee joked back, "That's fine. You can show up whenever you want as long as you leave by 7:30 for the next reservation." I thought this was a good way of letting us know what our time limit would be. (For the record, we showed up at 5:30 and had plenty of time.)

Second, I mentioned to her that we were celebrating our 6th Anniversary. When we sat at our table, our waiter, Torrance, greeted us with, "Happy Anniversary. Six years is something to be proud off." When we left he gave us a gift bag of their scone mix. This was a nice way to do it...we were happy to get a recognition of our holiday and they weren't out the cost of a full dessert or anything.

Third, when Torrance noticed that he had made a small mistake in describing my dish (he forgot that the chef had recently added some Fois Gras to it -- I found it to be a happy surprise), you could see that he was very upset with himself. I was very impressed by this as it shows how seriously the waiters there take their jobs.

I don't need to mention that the food was wonderful. Can't wait to try the tasting room.

Tom Sietsema: Restaurant Eve is a real standard bearer. I wish some of its haute competitors across the river would take a cue from the level of attention and pampering routinely delivered by its staff.

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Alexandria, Va.: Hi Tom!

My friends want to take me out for my 40-something birthday and I am a steak lover. Since I live in VA, I want to go somewhere in the Tyson's area (NOT downtown DC)... but I know how you feel about "chain" restaurants, so I'm crossing my fingers and toes that you'll indulge me this one favor (as a birthday treat from you to me!!!)

OK, here goes:

If you had a choice of Morton's, Capitol Grille, The Palm, or Ruth's Chris -- which one would you pick? (Please don't say you'd jump in a cab and head downtown to Ray's!)

--A Very Loyal Fan Who Really Appreciates You

Tom Sietsema: Based on my very good and rather recent experience at its downtown branch, Cap Grille gets the nod from me. (Happy Birthday!)

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Washington, D.C.: Going to a show at the Nat. Theater Friday night, six of us in the party. We would like to do dinner before hand, but all of the closests restaurants are to expensive and/or exotic for the group. We're willing to walk/cab a reasonable distance to find a dinner that won't cost more than $30 a head incl. food, drinks, & tip (no more than $40). John Harvard and the Chophouse are just too smoking and the food is un-inspired. Help!

Tom Sietsema: What about Aria, in the Ronald Reagen Center?

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Amici Miei: My wife and I are planning on taking a friend in MD out for a good Italian meal in the near future, and Amici Miei caught my eye, but I have a question. What is your impression of this place's atmosphere? I read comments in your chat that sounded very positive -- i.e., "real" Italian, not huge mounds of pasta drowned in sauce -- but I also saw a review somewhere on the WP site that said something like "family friendly." Does that translate to bare tables and large numbers of small screaming children?

Tom Sietsema: My mini-review also mentioned a setting that was Mariott-like. Just focus on the conversation and good food and you'll be fine.

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Pies: The pie gourmet in Vienna is unbeatable. Event though it is a little out of the way I believe that they deliver.

Tom Sietsema: Thanks for the suggestion.

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McLean, Va.: Good morning Tom!

Where would a good place to go for brunch for a Sunday matinee show (1:00 PM) at the Kennedy Center? (Ruling out the Roof Terrace because all reservations are taken)

Thanks so much in advance!

Tom Sietsema: Circle Bistro or Firefly come to mind as good possibilities.

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Washington, D.C.: Dearest Tom:

I have a serious emergency. A while ago a fellow chatter remarked about the Shrimp and Grits at Chef Geoff's that turn out only to on the brunch menu. I remember this remark because my friend from CA had just recently gone crazy nuts for that dish and still it's all she talks about. She is coming back for Thanksgiving and we will be doing our brunch think on Saturday. Can you believe that CG doesn't do brunch on Saturday? They also said they wouldn't make an exception and cook it special for her, even though she's flying across the country for the dish. So PLEASE help me find another good source for Shrimp and Grits .she will be so upset and disappointed. Do you have any good suggestions, or maybe your lovely chatting audience?

Tom Sietsema: If I recall correctly, Colorado Kitchen dishes up shrimp and grits on the weekend. Anybody know of another source?

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Burke, Va.: Tom, the best pies around these parts comes from Pie Gourmet in Vienna. Period, end of discussion. Not even close.

Tom Sietsema: I like strong opinions!

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Washington, D.C.: Just curious as to what one would wear out to places like Restuarant Eve, 1789, Nora, Citronelle etc.

Tom Sietsema: Jackets are required at 1789 (and they prefer 'em at Citronelle).

The bottom line for any "nice" restaurant: dress like you're going somewhere special -- a place where others may have saved up for an important date and have taken the time and effort to look smart.

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Shrimp & Grits: Vidalia used to have a wonderful version--is it still available?

Tom Sietsema: Yes, but not for brunch, which is what the chatter was asking (demanding, practically)

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Washington, D.C.: Stoney's update: Good news, it is still open for an undetermined time...something about legal issues. BAD NEWS, business is down, the article in the Post about the pending closing has led people to change their habits.

FYI, the deluxe grilled cheese is still great -- melted cheese on thick toast with bacon (onion optional) -- and greasy.

Tom, your opinion of their chili?

Tom Sietsema: You know, I've NEVER had Stoney's chili ...

Funny, one of the managers told me the dive has been hoppin' ever since the Style feature ran. I think people are rushing to TRY or RETRY the place rather than AVOID it.

Tom Sietsema: The Post's story on Stoney's

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Bethesda, Md.: Philly Mike's on Wisconsin also does a decent cheesesteak on a real nice hoagie type bun. Plus the fries with Old Bay seasoning are great.

Tom Sietsema: I've not tried its version. Thanks.

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Arlington, Va.: I hate the idea of restaurants listing nutritional info. I maintain a pretty healthy diet regime. The few times a year I splurge for cheese cake or apple pie with vanilla ice cream, I don't need my mommy there to scold me.

Tom Sietsema: Well, you have a point there.

The problem as I see it, too many people have absolutely NO idea what they're putting into their bodies. Like the diner who goes to the salad bar, heaps Thousand Island dressing, grated cheese, fried croutons, etc. on iceberg letuce and returns to the office to inform his colleagues he "just had a salad" for lunch. Yeah, a 5000-calorie salad!

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Washington, D.C.: Tom, what's your opinion about diners who spend the evening on their Blackberry? Last Saturday, we had dinner at Alinea in Chicago. A woman at the next table who was with two other people spent two hours tapping away on her Blackberry. Her companions seemed oblivious to her rudeness. It was very disturbing to us, but we held our tongue. Should we have asked management to take some action? The meal and service, by the way, were impeccable!

Tom Sietsema: LOVE Alinea.

Last night, I sat three tables away from a guy who was talking to his lawyer about a pending suit -- loudly, and for 15 minutes! I asked the waiter if he was an owner or investor. No one bothered to shush him. Amazing!

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Washington, D.C.: Tom - What would you do if you saw a server leave a restroom without washing her hands?

Tom Sietsema: Inform a manager. Immediately.

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Washington, D.C.: I think all the disillusioned lawyers in this town who have not followed their dreams are the cakelove fans--- good idea bad execution.

Tom Sietsema: Lke all the dentists and doctors who think owning a restaurant would be their dream.

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Washington, D.C.: To, I read your columns and chats regularly. Over the years, I ahve been able to figure out where my tastes match yours and where they don't in terms of choosing restaurants. For example, I tend to agree with your assessment of many inexpensive to moderate places, but our tastes are wildly different when it comes to upscale places. That is fine with me, I know what I like, and it isn't always what you recommend. I have noticed though, that sometimes when people mention places they like (let's say, Cakelove, Georgia Brown's, B. Smith's) and ask for something comparable, rather than saying, well I prefer Vidalia or somesuch, you sometimes respond in a really snarky way. Sometimes you use it as an opportunity to take a free swipe at a place (the poster wasn't asking what you thought of Cakelove, he of she was asking for something similar). I would imagine your tone sometimes makes people feel like they are ignorant savages for liking the place they mentioned. I have learned to figure out whether I am likely to agree with your assessment of a place, so I never ask for your advice in these chas. I jsut think that soemtimes you could be a bit more gentle with your responses.

Tom Sietsema: That's fair. But I'm also paid to speak my mind and voice an opinion, and -- in the case of the chatter who wanted CakeLove-like pies -- I wanted people to know that I think CaveLove might not be the standard they're seeking. That's the short answer.

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Washington, D.C.: Tom,

Have you reviewed Oya yet? If not, what have you been hearing? Four of us went for a special occasion this past weekend, and unfortunately we had a less-than-memorable experience. Although the decor is stunning and the cocktails were good, everything else was lackluster at best and downright bad at worst. The service was odd (for cocktails, "we recommend the Moulin Rouge for women and the Darker and Stormier for men"); the wine list is abysmal (and they were out of our first THREE choices on the list); the food was mediocre (and in one case really awful); and, given the foregoing, the prices were astronomical. Even after telling the server about the one bad meal, he made no attempt to rectify the problem. Finally, the temperature in the restaurant was way too high, but I understand that places are struggling with the seasonal switch from warm to cool so I won't quibble there. Overall, while I love the look of the place, they have a LOT of work to do, or else they won't be around long. Interestingly, our server seemed to acknowledge Oya's problems even before our food arrived. When we asked how the restaurant was doing (it was less than half-full at 8pm on a Saturday), he responded: "We have the ambiance, now we just need the food to match." Not something you expect to hear from a restaurant employee, but I couldn't agree more.

Tom Sietsema: The restaurant -- which unexpectedly lost its top toque a few months ago -- now has two co-cooks in place. They have just begun serving a menu of their own design, I'm told. It sounds as if you had the unfortunate luck to visit while Oya was still regrouping in the kitchen. Stay tuned.

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Shrimp 'n' Grits, VA: The Rhodeside Grill (intersection of Rhodes St. & Wilson Blvd in Arlington, between Courthouse and Rosslyn) serves a version that's as tasty as all get out.

Tom Sietsema: But for brunch?

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Blackberry-ville: I'll bet they were on a business trip, eating together because nobody had the guts to say no.

She was just showing off to colleagues about how busy and indispensible she is.

Feh!

Tom Sietsema: Yep.

I'm all for "no cell phones, please" in more restaurants. I mean, what did we all do BEFORE 1996? (Or whenever)

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Washington, D.C.: You're a great resource. Here's some ideas for FAQ list (which I would LOVE).

Best Burger

Best Mediterranean

Best Chinese

Best Pizza

Best Italian

Best Ethiopian

Best French

Best Indian

Best Standard American

Best Latin/Mexican

Best Desserts

Best Lounge Food

Best Soul Food

Best Comfort Food

Best Date

Best Super Special Occasion

Best Cheap place

Most Authentic "DC" Experience

Best for group outing

I think it would be nice to offer a range of 3 restaurants per category ... low-, mid- and high-priced.

Tom Sietsema: Looks like I have a busy weekend (or five) ahead of me.

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Arlington, Va/: Question for the group: During a recent meal at 2 Amys, we miscalculated the check, and left a bad but not awful tip ($12.00 on a $100 check.) The service was fine although not wonderful and we had meant to leave about $15.00. The waitress came back to the table, looking a little hurt, and asked us if there had been anything wrong with the service. I was a little taken aback but, upon lokoing, did realize I had made a mistake. I gave her a larger tip. I still feel a little funny about it although I'm not sure if I'm entitled to complain. Was the waitress out of line to do that?

Tom Sietsema: Well ... that's tricky.

Waiters probably shouldn't come back to a table begging for more of a tip, but they might truly want to know what they did wrong. Anyone have strong thoughts about this?

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RE: Cake Love: I cannot say for certain, but I have a feeling that Cake Love got to be so popular due to the power of Oprah.

2-3 years ago, Oprah featured the chef/owner on a show about people who abandoned their professional careers to pursue their true passion.

Tom Sietsema: Ah, The Oprah Effect.

I admire Warren Brown for ditching a high-paying career to do something pretty risky. The food business is not all that lucrative and it involves long hours and lots of sweat.

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San Diego, Calif.: Tom--what do you think of the controversy over Esquire's critic accepting free trips and meals from restaurants that showed up on his "best new restaurants list?" Have any cities paid your freight to review restaurants for your postcards?

Tom Sietsema: I think it's unfortunate for food critics, most of whom are honorable and some of whom routinely use their own money to properly access restaurants, by going multiple times, etc.

No city has ever given me money or favors in return for my writing about it. It's against my personal rules and my employer's rules.

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Washington, D.C.: We need more palatable restaurants on Capitol Hill! How can a neighborhood attract the ambitious and creative chefs?

Tom Sietsema: Boycott the mediocre ones.

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Cake Love...: Yes, but now he has a show on the Food Network and is probably making more than he could ever have being a gov't lawyer. In the end, no matter how uninspired his baking is, he wins. I need to start taking more risks!!

Tom Sietsema: LOL

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Math Major?: How do you miscalculate the tip on $100?

Tom Sietsema: Hey, haven't you EVER made a miscalculation? I know I have -- and I've later tried to correct them.

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Shrimp and Grits at Brunch: I believe Georgia Browns has shrimp and grits on their brunch menu.

Tom Sietsema: I bet it does -- but it always pays to call ahead to confirm.

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Re: Cell phones: The worst abuse of cell phone usage that i have ever seen was when 2 girls (I say girls because they looked to be about 20) we talking to their friend on speaker phone in a restaurant. We had to hear the entire conversation. It was a sushi place, not very crowded and a weeknight, but still this was so rude. I was ready to throw the thing across the room!

Tom Sietsema: They were on a SPEAKER phone!? That takes the cake.

And so concludes another hour of food chat. Have a great week, everyone. And thanks for participating. Ciao for now.

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