Ask Tom

Tom Talks Shop

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: Good morning, everyone. Lots to chew on today. First things first: Chef Jeff Black would like everyone to know his Bethesda restaurant, Black's Bar & Kitchen, is very much open for dinner (but not for lunch). It seems a number of would-be patrons misread my Weekly Dish column announcing a winter renovation there. Second: Lots of questions about where to break bread with the tribe on Thanksgiving. Among the places I know will be featuring the feast, and also places that I like: 701, Charlie Palmer Steak, Circle Bistro, 2941, Corduroy, Citronelle, Vidalia and Old Ebbitt Grill. Let's roll.

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Washington, D.C.: After waiting over 30 minutes, having been served no drinks/food while tables who had arrived after us had been, we chose to leave Sunday brunch at Busboys and Poets. We asked our server about getting our drinks and were dished up a sassy comment, "I will serve the drinks to you when they are ready" stated over her shoulder as she walked away from our table. In my opinion, the biggest mistake was not informing our table of what was happening, i.e. something like 'the Mimosas are taking a while, but I can go ahead and bring your coffee.' Most diners simply want information. Once they have it, they are prepared to wait as necessary. Another off putting comment was when asked to help one of our party decide on a dish the stated, "I don't eat here, EVER!". This could of course be due to a dietary reason, but didn't sound good to our table at al.

It was a very awkward situation, and when we decided to leave we let the manager know and she offered to let us have the drinks with her compliments (as they had just arrived).

I e-mailed the manager for a follow up and she never e-mailed back.

I thought we would give it another try, but the fact that the manager didn't respond to my e-mail puts me off.

Thanks for letting me vent...

Tom Sietsema: Vent away. You have lots of company. Hardly a day goes by that I don't hear "love the idea but dread the staff." I've had terrible service there as well, so I sympathize.

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Washington, D.C.: Hi Tom-I'm looking for a gastronomic epiphany, as you call it, to celebrate my anniversary. We've been to Palena and love it, but Citronelle is a bit out of our price range, so I was wondering if you have any other suggestions that aren't in your guide. We love Cashion's and Cafe Atlantico, if that helps. Somewhere romantic wouldn't hurt either! Thanks so much!

by the way, went to 21P over the weekend, and I too was underwhelmed. The truffle mashed potatoes were amazing, though. I could have eaten a whole meal of them!

Tom Sietsema: What about the bar at Cityzen? Or Komi in Dupont Circle? They are very different experiences, though both their chefs are doing very interesting food.

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Washington, D.C.: Hey Tom-What can you tell me about Creme, new on U next to Al Crostino?

Thanks a bunch! Love the chats.

Tom Sietsema: Launched over the summer, Creme Cafe quickly became a neighborhood hit. The kitchen does a swell job with the basics, including roast chicken and shrimp and grits. And the prices are gentle; bottles of wine, for instance, average $25 or so.

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Washington, D.C.: Dear Tom,

This is going to sound like an unusual question but I do admire your reviews and would love some feedback. I am planning on opening a coffee shop/cafe in approximately a year or a year and a half. My question is: what qualities would you look for or enjoy in a local coffee shop? Obviously, good coffee, but what else? Thanks!

Tom Sietsema: Good customer service!Starbucks is just pitiful. Lines no matter when you drop by are just one issue I have with the ubiquitous chain, which appears to be hiring from the same talent pool as CVS. And we all know what THAT means, don't we, kids?

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Atlanta, Geo.: You sometimes post questions asking for feedback from people in the restaurant industry. I'd be very interested in hearing the "insider's" response to this one. My husband and I go out about once a month to a various very nice restaurants in our area. We are easy customers, seldom asking for special preparations, and we tip well. But neither of us are big eaters. We don't order appetizers, or salad if it is separate, only rarely do we order dessert, and we don't drink so there is no wine or before or after dinner drinks. So our bill is not generally very large. We have gotten attitude or neglect enough times from wait staff to wonder if they feel we are somehow wasting their time, as the actual amount of the tip, even if we tip 25% (and we often do), is not large. But I'd also point out that we don't require much; few trips to the table, no special orders, so we aren't taking a lot of their time in the end. Is there a feeling among wait staff that we don't deserve the attention? Is there something we can do (other than ordering food we won't be eating) to make the experience more pleasant?

Tom Sietsema: GREAT question. Do any restaurant workers care to respond?

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Tom Sietsema: Gang, I received the following earlier this week from cake baker Warren Love, who gave me permission to reprint it here. (I declined his offer to send me samples, but retried a few on my own, as an anonymous shopper.)

Hello Tom,Warren Brown from CakeLove here.

 I want to extend additional information about our products which it appears may clear up some confusion about how to serve products from CakeLove. I have seen on-line @ Ask Tom several comments that state CakeLove tastes like lard or is dry and is hard. To me, this suggests that people are eating the cakes, cupcakes, and other pastries at temperatures other than room temperature. We've seen similar comments in the past from customers who were eating the product straight from the fridge. Cold, butter based cake will taste just how your readers have described it. Because of that, we advise that everything from CakeLove be served at room temperature. To be sure, we refrigerate our products because of the fresh and perishable ingredients included, whether in the fillings or buttercreams. Not everyone wants to wait though and many people remain new customers, so we've renewed our efforts to make people aware of the importance of"serving cake @ room temp."At Love Cafe, we ask that customers wait 5-15 minutes before eating slices of cake, crunchy feet with buttercream, buzz balls, cupcakes or any other refrigerated pastry. At CakeLove where visitors and customers can get whole cakes and pastries to go, we ask/encourage people to leave whole cakes at room temp for no less than 60-90 minutes prior to slicing. The cheesecake is an exception that tastes good chilly or @ room temp. When I can, I give our cakes up to 4 hours before slicing into it.

In general, the longer the wait, the better the taste. I once had a Strawberry Shortcake after flying (unrefrigerated) to South Carolina with it from DC. The flavors @ room temp vs. refrigerated are markedly different. A customer once said the New German Chocolate cake is good cold but 10,000 times better when it's at room temp. I agree 100%.Under this renewed initiative to serve no cake before its time, we made palm cards in the spirit of a cautionary road sign. It features a person with a cake, a thermometer at 72 degrees, and the phrase "serve cake @ room temp". I hope people find it cute as well as informative. I'd be happy to send you the palm card so you can see it.

Also, we have a comprehensive serving guide on our new web site, cakelove.com. It's amazing how much scratch made cakes and pastries are a novelty in the market- especially those made with butter. We're happy to and welcome the opportunity to share with our customers and visitors the steps we encourage to really enjoy what we bake everyday. I would greatly appreciate it if you would share this info with your readers. In addition, I would like to send to your attention a sampler platter of our products for your review @ room temp. If you are interested, please provide me with a time and place for delivery.

Best Regards,
Warren Brown
CakeLove/Love Cafe
"Sugar Rush" on Food Network @ 9:30pm EST/8:30 CST

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Arlington, Va. - Help!: Hi Tom! Thanks for all the great that you do. Question... where would you recommend for a "I am Sorry" dinner to my significant other? Money is no object. He eats anything, would prefer to be in the district. Not TOO fancy, just great food and atmosphere. I am not asking for too much, huh???

Much Appreciated!

Tom Sietsema: I'd forgive just about anything if someone treated me to dinner at Obelisk, Buck's or the cozy Tabard Inn.

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Second Inquiry in Rosslyn, Va.!: Tom, I really hope you address my issue this week - I submitted last week but didn't hear from you. My boyfriend and I recently dined at Il Raddicho in Rosslyn. I ordered the fish special, which was Sea Bass. I order fish VERY frequently at restaurants and have had sea bass a number of times. When our dishes came, I took the first bite and found a small fish bone. I didn't think much of it, since it is not uncommon to find a small bone every now and then in a fish dish. I gave my boyfriend a large piece of my dish to try. As he bit in, he pulled out not one but 3 large (at least 2-3 inches) bones in his bite. I had about 1/2 the fish left and I picked through it and found 2-3 more bones all very large in the remainder of the fish.

Needless to say, we were a little shocked to find that many bones in a nice restaurant fish dish - that has never happened to me before. As such, we pointed out the bones to our waiter, who brought over the manager. As we explained the situation, the manager was very rude and acted as if we were totally over-reacting and said "sometimes this happens depending on what cut of fish you get". I agree that some cuts are bonier than others, but when you go to a restaurant you don't expect to have to de-bone your own fish.

We didn't ask for anything to be comped, but the manager took the dish off of our bill after rudely taking our dishes away and never apologizing. We wouldn't have cared if we were charged for the dish; we really just wanted to let them know about the problem. Because of the manager's behavior, we won't be back to the restaurant.

Now my question: were we being unreasonable? We weren't rude or demanding - we just pointed out the problem. Have you experienced such a thing with a fish dish at a restaurant?

Your response is much appreciated!! Love the chats!!

Tom Sietsema: Bones happen.A lot of bones, though? I might have pointed that out to a staff member, too. Sounds like the manager just lost a few customers.Restaurant Employee Rule No. 22: Do your best not to insult the customer. Chatter Tip No. 13: Your chances of getting a response from me when you add " I submitted last week but didn't hear from you" to your question tend to decrease. (Last week I received almost 400 comments; there's no way I can address 'em all!)

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Washington, D.C.: Hi Tom-Love your reviews and chats! My much younger and hipper sister and husband are in town for the weekend. Can you recommend a fun Bethesda restaurant for dinner?

Tom Sietsema: Raku is fun. Jaleo can be amusing. Olazzo has a good vibe, too.

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Business Trip, Calif.: Tom,

I am on business in LA and have one opportunity for a good dinner, but don't want to break the employer's bank. Any suggestions from you or the chatters?

Thanks!

Tom Sietsema: I adore A.O.C., which offers appetizer-size plates ($5-$14 last time I ate there) of Mediterranean flavors and a terrific wine program. Plus, there's lots of eye candy. Call 323-653-6359.

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Tipping....: Tom, I had dinner at a very popular small restaurant near MCI on Monday. The food was great, but midway through the meal a small roach starting trekking its way up the wall behind my dining companion. Another table saw it too, and a waiter came and whisked it away. No harm done. Our waitress apologized and said they were doing some construction, which always leads to a few unpleasantries.

At the end of the meal, my dining companion paid the bill and left a small tip-- because, she said, "We weren't offered any compensation" for the bug issue. It was a $33 bill and she left a $4 tip... I think normally she would have left $7.

Do you think she was right to downgrade the tip under these circumstances? I'm unsure...

Tom Sietsema: The server did the right thing; your friend is a cheapskate. I mean, why take it out on the waitress? Geez.

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Washington, D.C.: For the questioner opening a coffee shop, good luck and congratulations! Coffee places that will earn my business need one or more of the following: counter service only, not table service; reasonable prices; an outlet for my laptop; and consistent product so that when I order something I know what I'm getting.

(This last one stems from a place I used to visit regularly and the chai never, ever tasted the same from week to week, and sometimes was downright awful.)

Tom Sietsema: Thanks for weighing in. Yep, consistency is a good goal for any establishment.

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Washington, D.C.: About CakeLove... Last week, there was a discussion about CakeLove and whether or not you were ragging on the bakery (and on LoveCafe, the eatery). You were concerned about the hype given the quality of the product.

Tom, rest assured you were correct. I had a chance to try CakeLove's goods the Friday after your last chat. A group of us had baked goods (cupcakes, brownies, and cake). It was universal: thumbs down. For example, the chocolate cupcake with chocolate icing was underwhelming. The cake was too dense, a bit dry, and had no depth. The icing was way too smooth: the mouth feel was off for what's supposed to be a buttercream. It did taste ok, but I've had better. My co-workers and I agree that Warren Brown either needs to return full time to his eatery and bakery, or train his sous-chefs how to better produce what some people fell in love.

Thanks Tom.

Tom Sietsema: Where Mr. Brown's baked goods are concerned, there seems to be little gray area. People either really like 'em -- or they don't.

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Washington, D.C.: Nice letter from Warren, but I hope you turned down the platter of free sweets. Creates the appearance of impropriety and all that.

Tom Sietsema: Didn't I mention that? I did not accept his offer, but I did go out and purchase four products from the bakery last week. In the name of research, and since I hadn't had them in awhile.

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Rockville, Md.: In response to the one course customer, unfortunately it is a matter of economics. As wrong as it is, as a server, I would rather pay more attention to a table that has a likely hood of getting a $100 tip than a table that will give me a $25 tip. I know it is wrong, but servers are there to make money. When you make $2.38/hr, you are working for your tips!

Tom Sietsema: I appreciate the honesty, but ...

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Washington, D.C.: What about the bar at Citronelle? Is it an affordable alternative for the same food?

Tom Sietsema: Yes, but the lounge is kind of cramped. Citronelle should consider a little interior makeover. The menu deserves better.

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Re: Cakelove: Wait, so when you tried the cupcakes at CakeLove as an anonymous shopper, did Warren's suggestions help? I had intended to try CakeLove for a while, but then after reading the gripes on the chat I decided against it since U St isn't "on the way" from work or home.

Tom Sietsema: Eating the cupcakes at room temperature certainly allows their flavors to shine. It's the dense texture of the cakes that bothers this snacker the most.

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Washington, D.C.: Tom,

You say you eat out more than 600 meals per year. Since you review less than 50 restaurants per year and a those in the dining guide (another 30 or so) you must eat about 300 meals at restaurants other than those you review. Pretty good gig. My question is, do you have any small ethnic restaurants that you have recently eaten at that do not merit a full review that you could recommend in this forum? We are always looking for good affordable interesting food and are rarely provided with such recommendations by you. Eve sometimes points us to a new and interesting ethnic place. Got any recommendations?

Tom Sietsema: I write about a lot more than 50 places a year!Careful readers of my work know I often write about multiple restaurants --many of them "ethnic" -- in my dining column in the Sunday Magazine; that I offer restaurant advice (involving visits) in both my Weekly Dish and Ask Tom columns; and that I offer out-of-town mini-reviews in the Sunday Travel section each month. As for the fall guide, I typically try 100 places to come up with a list of 50 or so spots I can heartily recommend. All that said, you should try Mihn's for Vietnamese, Eat First or Full Kee for Chinese, Etete for Ethiopian, the new drinx for a snack before the show at MCI center, Taste of Morocco in Silver Spring.... you get my drift.

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Washington, D.C.: Tom, have you ever eaten at Russia House? That place has always intrigued me.

Tom Sietsema: I've been to the Russia House once, but that was a long time ago. What I ate didn't strike me as good enough to share with a larger audience. But it seems to be a fun place for drinks.

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Washington, D.C.: Tom, I love the Wednesday chat. You drive my productivity to record lows! (And I welcome it.)

A professor/friend is in town tomorrow night, and I am taking him to dinner downtown (picking him up at 16th and L, near the Hilton).

Any recommendations for something in the neighborhood that's nice -- fun, even -- but not over the top? Finding a great restaurant would help me show my gratitude to an amazing mentor.

Many thanks.

Tom Sietsema: Nearby, I like Ceiba, Corduroy, the Tabard Inn and Rice (though the last can get REALLY noisy at night).

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Washington, D.C.: Good morning Tom!

Why do I need to be in a training class during your chat? That's just not right!

I enjoyed your review of Dahlia, as I had been to the prior establishment, and am grateful for some change. I wonder, after you eat there several times, and know how you are leaning for your review, do you then call up the owner/head chef for their comments? Do they cooperate with you based knowing how you will review them? Do you find most want to offer comments, or do you only ask for quotes at certain places?

Tom Sietsema: It all depends on the restaurant. I rarely call a place until after I've made all my visits, as I don't want anyone to be looking out for me. In the case of Dahlia, I wanted to catch up with the chef, whose work I had tasted and enjoyed at two other restaurants, and find out why he moved to Spring Valley and exactly who all the people in his dining room were. Everyone seemed to know everyone else. Most chefs, like most people, are only too happy to talk about what they do.

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To the future coffee shop owner: Get to know your customers. My work gang used to frequent a small shop out in Chantilly. They knew us and knew what we like. It was 'Cheers' with caffeine instead of alcohol.

Tom Sietsema: Yes! (he types after three cups of java)

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Upstate N.Y.: Non-local reader here. Had a celebration dinner at a 'fancy' restaurant. My entree tasted 'funny' - and I mean 'funny', even though I'm about the most adventurous eater I know, always making a point to try a new restaurant, new dish, new cuisine, etc. when I go out. The spice combination was simply 'off'. I tried very hard to let it grow on me, but it didn't, so it sat in front of me. The manager walked up and asked if something was wrong. I said that it just didn't work for me. No request for him to do anything. (Our time was tight. We had informed our server of our post-dinner plans, as FYI.) The manager said "oh no, you can't NOT eat anything!!" (with a pointed look at me - I'm underweight for my height, but I eat more than my 200lbs boyfriend) and insisted on bringing me something else. What do you think we should have said to this guy? By the way, regardless, we wouldn't go back there because the food wasn't great. Thanks!

Tom Sietsema: You could have said, politely but firmly: "No, really, I'm fine. We're on a tight schedule, but I appreciate the offer."Then don't touch anything that makes its way to the table.

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Washington, D.C.: In re: Atlanta/Rockville:As a long time industry person, I find the response from Rockville incredibly offensive. Instead of ignoring the guests who eat light, why not DO YOUR JOB and perhaps educate them about the smaller plates available from your menu. Taking the time to chat with your guests (part of your job) will help ensure two things. First, that your guests will not feel slighted, ala Atlanta. And two, you will probably create a more memorable dining experience for them, perhaps winning yourself some new regular guests.

Tom Sietsema: Of course you're right. I bet you're a good employee.

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re; Second Inquiry in Rosslyn, Va.!: Maybe before you slam a server/manager you should cook some fish for yourself.Pinbones are present in most filets, depending on the chef/cook some remove then, others leave them in. Even when ordering a whole fish, some people(like myself)prefer the server not filet the fish. I can understand why the manager seemed to not care. Have customer in restaurants gone too far?

Tom Sietsema: Some do (go too far)!

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Washington, D.C.: For the questioner who feels they get the cold shoulder from servers because they only order one course, I agree that they SHOULD get great service, but that may actually be less likely at a high-end restaurant. You might consider going to places that are a little less fancy but still have great food, as I've found the servers there to be less obsessed about focusing only on high-return tables. Or eat at the bar -- that way you always get the service you need.

Tom Sietsema: Eating at the bar. Why didn't I suggest that? Of course!

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Fairfax, Va.: Tom,

Just wanted to know... How do you maintain anonymity when paying with a credit card?

Tom Sietsema: Um, I have my ways.

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So how was Cake Love at room temperature??: You mentioned (twice) that you re-tried Cake Love. Well, how was it?!?

Tom Sietsema: They are not to my taste.

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Arlington, Va.: Responding to the one course customer- From a restaurant manager's point of view, you have to train your staff to treat everyone equally. It's a challenge to say the least! Servers are cash-driven people and most of time, without consciously thinking about it, will disregard a table with a lower bill than their other tables.

My advice would be to mention to the server when you are first greeted that it's been a long time since you last received good service and you hope that he/she can take good care for you. The server will then feel as if you are presenting a challenge of good service and they will respond in kind if they are capable of delivering the goods.

That being said, there are plenty of just plain bad servers out there who have never received good training and will never be able to give you good service.

Tom Sietsema: Training is everything, or ALMOST everything. I'd hire a good personality over experience with a frown anytime. Think about it: You can TRAIN people to sell food, clear dishes and pour wine. It's much more difficult to instill charm in someone who just doesn't have it.

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Washington, D.C.: In response to Mr. Brown. This summer I bought three different cupcakes from the Love Cafe, took them back to my work which is about ten minutes away and ate them. They still tasted dry and the frosting was thick and tasteless. At almost $10 for the three, I was very disappointed.

Tom Sietsema: Ten minutes might not have been long enough if they were refrigerated, but ...

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Light eater here again: Washington is right about attention from wait staff being a good investment (create regulars). Along that same line of thinking, we DO have friends and family and we're often asked for recommendations because we eat out fairly regularly. We are unlikely to recommend a place that wasn't a good experience, regardless of the food, to our multi-course friends. I hadn't thought about that until Washington's post. So I guess a lesson to wait staff is, treating us well can bring in other people, some of them BIG eaters!

Tom Sietsema: Well stated. Thanks.

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Washington, D.C.: Tom--My partner and I went to Acadiana Monday night for our anniversary, and I want to give a shout out to Brian L. and the other staff that helped to make it a lovely evening. Brian was extremely helpful in guiding us through the menu and the wine list--he not only guided us to a very inexpensive but satisfying bottle, but brought out a sample of a similar wine so that we could get a sense of what we were getting. Then, when it came time for dessert, we both got candles on our dishes, "Happy Anniversary" written on mine in chocolate, and both comped by the house! This was classy treatment and other restaurants should take notice on how to "do it right"--particularly with a gay couple. In fact, in all my experience in Jeff Tunks's restaurants, the waitstaff have been above average in terms of courtesy and training.

(And the food? Decent. If people go looking for a replica of classic New Orleans cooking, they'll likely be disappointed, but as an interpretation of that style, it's respectable and tasty, though not necessarily bold or particularly original.)

Tom Sietsema: Acadiana certainly has the service angles nailed down, I concur. Thanks for sharing your success story.

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Gaithersburg, Md.: I have a meeting at 6:30 at 16th and P. Where can I get a quick moderately priced dinner between there and the Dupont Circle Metro? Is the Dupont Grill good?

Tom Sietsema: I haven't been to Dupont Grille since it changed chefs. Skewers, at 1633 P St. NW, might be your best bet this week, though. To celebrate its 19th anniversary, the restaurant is offering two entrees for the price of one through tomorrow.

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Arlington, Va.: Do you know what happened to Ecco Cafe in Alexandria, Virginia? My husband and I really enjoyed the food and frequently brought guests there with good results. But, the phone seems to be disconnected and the web site is down -- any word? I'm really hoping that they have not closed for good!!!

Thanks, always enjoy your discussions, postcards and reviews.

Tom Sietsema: Ecco Cafe is no more. Stay tuned for Overwood, due out in spring.

Tom Sietsema: The Weekly Dish on Overwood

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Washington, D.C.: Hi, Tom. Did you hear what happened at Corduroy last week with the customer who refused to pay corkage fees for all his bottles of wine? He was told that the restaurant allowed a maximum of three bottles, but he opened up 7 bottles anyway! Then when the restaurant tried to charge him for all 7 -- with an additional charge for the extra 4 bottles -- he refused to pay for more than 3. Do you think the restaurant was being unreasonable, or that the customer was acting disrespectful?

Tom Sietsema: I don't have all the details, but customers who bring in their own wine (after verifying corkage fees and policies, of course) need to play by the restaurant's rules. I've heard from more than one restaurateur about customers who abuse the privilege, bringing in an outrageous number of their own bottles, not buying anything from the restaurant's list and demanding the best crystal for the occasion. Give some people an inch, they take 10 miles!

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Washington, D.C.: If you were selecting a restaurant in the vicinity of the Kennedy Center before a performance, which one would you choose and why?

Tom Sietsema: Just blocks from the KC, Notti Bianche at 824 New Hampshire Ave. does a terrific job with its food and wine. I like being able to walk off a bit of my dinner before sitting down to a couple hours of "Carmen" (Wow, what a fabulous ballet performance! Bravo, Septime!) or whatever else you happen to be taking in.

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Washington, D.C.: Hi Tom,

I really must object to the poster from last week who complained that a person typing away on her blackberry at a restaurant was "rude". Perhaps she was rude to her dining companions, but certainly not to the other patrons of the restaurant! I can understand why you might not like people talking on their cell phones, as they generally speak louder into their phones than they would to someone next to them, and this could intrude on your dining experience. But someone on a blackberry is quietly typing away. Honestly, the only way it could bother other restaurant patrons is if they were being busybodies. As for asking the manager of the restaurant to do something--would you ask the manager of a restaurant to make a solo diner stop reading his or her book because it bothered you? What about couples who eat out and don't really talk to one another? Would you ask the manager to make them have conversation?

Tom Sietsema: Good point (unless it was a really noisy Blackberry).I DO think cell phone conversations inside restaurants are a no-no, though. As you point out, people talk differently on cell phones -- louder, that is -- than they do on regular phones.

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Falls Church, Va.: Hi Tom,

I'm posting early so that I don't forget to ask you tomorrow. Do you know of any places locally that offer cooking classes with the chef? I thought I had heard about a place in the DC area, but I wasn't sure.

Thanks so much. Love the chat!

Tom Sietsema: Here is the Food section's list of cooking classes .

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San Diego, Calif.: I moved here from San Francisco, and have been underwhelmed by the restaurants. I know the city can't really compete with SF dining, but do you have any favorite restaurants here? I miss the ease of finding a good meal out!

Tom Sietsema: My fall dining guide brims with reasons I love living and working in the Washington area.

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washingtonpost.com: The Dining Guide

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Washington, D.C.: Do you really want to "challenge" a server to give you good service? That would put me off and make me wonder if the person was impossible to please even if they had the best of intentions.

Tom Sietsema: I wondered about that, too -- and was rather surprised that the suggestion came from a restaurant worker.

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Coffee Shop 2 cents: The coffee shops I love the most have big comfy chairs and couches and NON-OBTRUSIVE MUSIC!!!

Tom Sietsema: Hear! Hear! (One hopes.)

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Rosslyn, Va.: Hello Tom,

I know I'm late submitting. Please take my question. What is your take on the new Italian Restaurant in Clarendon? Thank you!

Tom Sietsema: Uh, I guess you forgot to read the Food section today!

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eat at the BAR?! : Oh goodness. That is so rude! Why should people be forsaken to the bar or a "less fancy" restaurant just because their bill may be less than $200? I LOVE getting dressed up and having a lovely meal at a fancy place now and again, and enjoy the atmosphere with my S.O....AT A TABLE. Who is this rude person to say what I can or cannot order in order to get decent service? Honestly people, grow up and DO YOUR JOBS.

Tom Sietsema: What's wrong with sitting at a counter? Frankly, I LOVE eating at bars.

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Coffee Shop: To the new coffee shop chatter, I would add that a good selection of decaf is a plus. There are many of us who don't or can't drink caffeine but love coffee. Also, decaf chai is a big plus for me and very few places serve it. Even though I don't drink caffeine, I love spending time with a hot drink in a comfortable coffee shop. Some more health conscious baked goods (i.e. oatmeal pumpkin cookies, whole grain breads, etc.) would also be great!

Tom Sietsema: I see a business plan taking shape!

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Washington, D.C.: Tom -I have submitted at least 18 times and you continue to ignore me. I NEED to know...I am having a very special dinner with my sweetie and I don't know what kind of utensil to use to remove the bones from my Cake Love brownie and/or cupcake.

Thanks muchly!!

Tom Sietsema: LOL

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Washington, D.C.: Tom,You do a great job of reviewing interesting places and these questioners who constantly attack you seem to just be really unhappy people. Where do you think would be the best place for a person having a bad day (see some of these posters who say you never review small ethnic places) to grab a quick bite to eat. Thanks for the great chats.

Tom Sietsema: I'm always happy to find myself at Al Tiramisu, Jackie's, the bar at Palena, Vidalia, and, most recently, Creme Cafe on U St.

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Arlington, Va.: I just tuned into this chat and saw the person asking about what people want in a coffeehouse. I hope he is still here, because my experience last night at Murky Coffee in Clarendon was pretty bad. I was with a church group who met there at 8, at 8:40 we were told that the place was closing and they started blaring rap music over the speakers. For a coffee house to close that early is crazy (don't even get me started on the rap music.) One of our members got the wrong drink, twice. And some of our members wanted to get food, but since the place was taken by Murky (it used to be Common Grounds) they stopped serving food. So if you are going to run a coffee house, please stay open late, serve some food or desserts, and play some coffee house music (quietly!)

Tom Sietsema: Let's start with the name, which is all wrong: Murky. MURKY?!

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Why I won't eat at a bar: Smoking is often allowed at the bar. Yuck!

Tom Sietsema: Try to sit downwind, as I often do.

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Washington, D.C.: I enjoy reading your comments each week, but tend to get offended at your curt and downright rude responses to some of the questions with which you respond.

This area is certainly fortunate to have someone of your caliber reviewing restaurants and offering your time each week to participate in a chat. But, would comment that having a little patience with people and not being such a jerk in your feedback.

I am a recent transplant to this area, and find that the coldness of your answers is a true reflection of this area. Thank you.

Tom Sietsema: Hey, I'm not always like this. Really. Am I, gang?You should try a week in my shoes sometimes. It's, um, more of a challenge than you'd imagine.

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Middle Eastern food in Washington, D.C.: Hey Tom! Any recommendations for good Middle Eastern food in the area? I go to Lebanese Taverna, and Neyla's for special occasions, but are there any other must try places?

Tom Sietsema: Even better: Layalina in Arlington.Gotta dash. Have a four-star rest of the week.

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