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, read his dining column 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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Recent Grad-ville: Hi Tom,

My boyfriend and I are both 23-year-olds in our first jobs out of college. Every now and then, we like to splurge on a really good dinner, but choose the restaurant carefully so as not to waste our limited funds. So far, we've tried Jaleo, Zola, and 2941, and have really enjoyed them all. Which restaurants would be next on your list?

Tom Sietsema: Tabard Inn, Palena, Vidalia, Foti's, Tosca, Notti Bianche, Sushi-Ko ... how's that for the next few splurges?

Good morning, everyone.

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Recent Visit to Maestro: My husband and I (along with another couple)recently dined at Maestro for the first time. I had heard such wonderful things about it and was VERY anxious to try it. Our reservation was on a Saturday night at 6:00 p.m. We were seated promptly and treated well throughout the entire evening. The meal cost us $430/couple (we did, admittedly choose an expensive bottle of wine), but for that price we all expected "knock your socks off" food quality and service. What we ultimately got was somewhat less than superb. My husband does not like butter or cream sauces at all and was very clear in explaining this to our waiter. One of the dishes had a cream sauce listed on the menu and he specifically asked the waiter to instruct the kitchen to NOT include it on the plate. When the dish was served, you guessed it -- the sauce was there! Also, none of the food was hot when we got it. All in all, we were very disappointed in our experience and were wondering if anyone else has experienced this outcome. We were left wondering what all the hoopla was about!

Tom Sietsema: Gosh, I get very few complaints about that restaurant. I'm surprised that the cream sauce made it on your husband's plate and that your food wasn't the right temperature. Did you say anything at the time?

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20036: Question of the Week: Will Two Quail be updating its menu to include the "Dick Cheney Special?"

(Come on, Tom -- you know someone had to go there. And don't you think all of us are going to be thinking it the next time we order quail?)

Tom Sietsema: Or heart?

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Dupont Circle, Washington, D.C.: Hullo Tom. As always, thanks for these highly entertaining and useful chats.

My significant other and I are taking my parents out for a "thank you" dinner Friday someplace downtown/metro accessible. Problem is, we can't really afford places where the dishes are higher than $15-20, but we'd like to eat well. I am scared of Matchbox on a Friday night, Jaleo doesn't do it for me anymore. I'd love to eat in Dupont or U St, but I am drawing a blank there. any suggestions?muchas gracias.

Tom Sietsema: You want to book a table at the soulful Creme Cafe on U St. -- pronto.

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Bethesda, Md.: Hi Tom - Just curious whether you regularly read your fellow food critics? Any whose style you particularly enjoy? I make a point of reading Jay Rayner in the Sunday Observer (UK) who frequently goes into great detail about how bad a restaurant is...

Tom Sietsema: I think my pal at the Los Angeles Times, Irene Virbila, writes beautifully. She's got one of the best palates in the business AND she really knows food (dirty little secret in the food world: not everyone knows what they're talki' about).

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Washington, D.C.: tom,

what do you think is a reasonable amount of time to wait btw. appetizer and entree? we dined in a usually well-regarded restaurant last week and wound up waiting 45 minutes for the entree to arrive. by the time we got it, we were about finished with our bottle of wine (we'd had it for an hour!). the waitress apologized (sort of) for the wait, but gave no explanation for it. there were some large parties in the house, but they arrived well after our orders went into the kitchen.

and our server never, ever came back to ask if everything was ok (I thought my dish was lackluster). it wasn't enough of a slight to request a manager's attention, but I did expect better from a place YOU recommend! (it was corduroy, by the way). i can't see going back. hey, so many places, so little time! they blew it, if you ask me.

Tom Sietsema: Did you inquire mid-way to ask where your main course was?

Forty-five minutes is a long time to wait for a plate of food, I agree, but I bet there's a reason (that big group, perhaps?) behind the delay. At the very least, you deserved a status report and an apology from your server.

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Fairfax, Va.: Why do you hold L'Auberge Chez Francois in such disdain? Because it's so popular with the hoi polloi? This reminds me of the film critic who gives thumbs-down to a movie simply because it grossed 200 million dollars and anything with 'mass appeal' is beneath him.

Tom Sietsema: Who says I don't like L'Auberge? I gave it two stars, a "good" rating, when I last wrote about the place. But no way is it a "top French" destination.

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Washington, D.C.: Hi Tom,

Thanks for all the great reviews. I know you're not a fan of the Zagat's restaurant surveys, but what is your opinion of the Mobil Travel Guide restaurant rankings? Thanks.

Tom Sietsema: You know what? I never read them.

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Washington, D.C.:

Your response to Gordon Biersch comment from last week: Tom, you said, "You are more patient (and forgiving) than I am." Tom, I love your chats and respect your opinion greatly and perhaps I read and took this the wrong way but come on, it doesn't seem like you!!! I thought you gave more recognition to good old customer service. I have to say that the waitress appeared to take every step necessary to rectify the situation, short of jumping in the kitchen and cooking the food herself. (I know the food was messed up and although yes, absolutely, the food is the main attraction in going out to eat--but it's the whole experience that matters)--everyone, every place, every restaurant has off moments--but it sounds to me that this server and the manager at Gordon Biersch did everything possible (in a very courteous way I might add) to make the diners happy--without overdoing it.

That's not easy. I hope to wait on these people some day as the "talent pool for" good customers "in Washington is shallow". (your comments played to a different tune) If they had ordered another pizza to try and fix the problem--and if after the 2nd chance--it was still bad--ok--fine--we have another story but the point is--well---I just am frankly tired of hearing how awful we (as in servers) are.

Again Tom--I really do enjoy these chats--I just think you could give GB a little credit with how they handled this.

Oh--and then I just read this from your review of L'Auberge Provencale

"People who think I'm consumed with food are only partly right. While it's true that what passes my lips in a restaurant gets my full attention, I'm also focused on what happens before and after I'm eating. Is the voice on the other end of the reservation line welcoming or abrupt? Does the check land on the table after I request it or along with my dessert?"

Doesn't really seem to be the case.....

Tom Sietsema: I love careful readers!

From what I recall, the diners at GB were in the restaurant forever. Kudos to the staff for making things right.

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Crystal City, Va.: Hi Tom,

My friends made reservations for a group of six at B. Smiths for a pre-theater dinner this Sunday. It looks like you haven't reviewed this restaurant. Can anyone tell me what to expect?

Thanks

Tom Sietsema: A really beautiful dining room.

(I'm not being sarcastic, by the way. I just haven't dined there in a few years.)

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Convention Center, Washington, D.C.: Dear Tom:

First, I want to thank you and congratulate you for your fine work. I really appreciate your reviews because I think they are helping to set a healthy standard in dining in the area by reminding the restaurant community that hospitality is the calling card of fine dining.

I have been reading your chat for a while, and always enjoy when you answer "process" questions that illuminate how you do your job. So here's another one: in your professional opinion, how important is cleaning one's palate? Is it enough to drink water between courses and dishes? Do the fancier sorbets truly do the job?

Tom Sietsema: I'd like to answer your questions -- but I'm not entirely sure what they are!

Do I need to clean my plate to do my job properly? No. A few bites generally give me a sense of what a dish is about.

Water is a great chaser, but my preference is for wine.

Regarding sorbets, I think they "do the job" -- cleanse the palate -- best if they're slightly astringent rather than sweet.

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Arlington, Va.: Hi Tom,

I love your chats and desperately need your help! My parents are coming to town next weekend and are planning to have dinner at Four Sisters (Huong Que) in Falls Church. My dad has been asking to try Vietnamese food for quite some time, but I'm afraid I don't know what dishes to suggest. I am wondering if there are any house specialties or items the kitchen does particularly well. Can you make a few recommendations? Thanks for your help!

Tom Sietsema: Ask for Le Lai, one of the four beautiful sisters. She can point out a few of the restaurant's many fine dishes. They include: spring rolls, baby clams with chopped pork, grilled beef, snow peas and asparagus with garlic, squid with sour cabbage .... I'm getting hungry just thinking about the tour she'll give you!

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Visit to Maestro: We didn't mention it to the waiter, but did fill out the comment card & mail it in. We got a very nice phone call from the restaurant last week. My husband had a LONG phone conversation with a gentleman who asked about all our concerns. They did try to explain many of the issues, but I still stand by my original statement - for that kind of money I expect spectacular results! By the way, he also told my husband to please return and try again. He also said to contact him directly when we make the reservation and he would make sure our experience was more positive (and also to offer us a free bottle of wine). We'll have to think about it for a while though. That's an expensive second chance...

Tom Sietsema: Ah, so the restaurant DID try to make amends. It's unfortunate you didn't pipe up AT the restaurant, though. I think your complaints could have been easily addressed -- and you and your party would have left eager to return.

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Fogo de Chaos: Tom, I wanted to tell you about the miserable experience my date and I had at Fogo de Chao last night. Last Friday, I called Fogo de Chao and got a reservation for 8:30pm. Frankly, after a few failed attempts at reservations, I was happy to have found a place to celebrate this special date. The person I spoke with told me that they had plenty of availability and my surprise was unjustified because the restaurant is very large. My date and I showed up at 8:05, but I had to wait outside for the valet to take my car. The valets were overwhelmed. It took 25 minutes to leave my car and the police were writing tickets to all the people that had left their cars double parked. I was frustrated, but my date had gone inside to check in with the host so we wouldn't lose our reservation. My date fought her way through about 25 people that were packed between the front door and the host's stand and checked in at 8:15 (for our 8:30 reservation). She explained to a person next to her that she needed to get through because she had a reservation. About three other parties heard this and mentioned, "we all have reservations." When she finally got to the front of the line, the host laughed at my date and said, "you are just now checking in? Come back in about 30 minutes and I might give you a beeper." (Remember this was a full 15 minutes before our 8:30 reservation.) She was clearly overwhelmed with everything, but she was also unnecessarily rude. Her solution was to give my date a ticket for a free drink at the bar, yet there were 25 people or so waiting at the bar to redeem their free drink ticket and the sole bartender was also overwhelmed.

When I got into the restaurant, patrons were all incensed. The recurring theme is, "what are the reservations for? Where is the manager?"

A few people asked to talk to the manager, and the host said he was too busy. I'm sure he was. I'm not exaggerating when I say they had more then double the number of reservations then they should have. It reminded me of being at a rock concert where everyone behind you is pushing you in the back because they want to get closer to the stage. Total disaster.

After 10 minutes of no movement from any of the staff, or patrons, we left. They ruined what was supposed to be a special night. I'm not sure we will ever go back. I've heard good things about the food, but it was the worst managed situation I've ever personally witnessed. There were no controls, no leadership, and no concern for customers. We were mocked for not having checked into the host more then 15 minutes before our reservation. I tried to talk to a manager, and I'm going to try again this afternoon. Last night, he was "too busy."

Happy Valentine's Day...

Tom Sietsema: Wow. Wow. Wow.

I've been to Fogo de Chao three times now, and I've never witnessed any such poor treatment. I'm not challenging you, but it's almost as if we experienced two completely different places. My service experience there has, in fact, been better than many an expense-account venue.

Has anyone else been to the new Brazilian steak house?

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Eastern Market, Washington, D.C.: Tom--While folks wait for Stoney's to relocate, if they want to fill their Super Grilled Cheese fix, they might want to go to Tunnicliff's on 7th St. SE, which is owned by the Stoney's folks. I haven't checked to see if it's as good as at Stoney's, but I did have a reuben sandwich there a couple of weeks ago that was terrific, as was its side of potato salad. Given that I've never been a fan of Tunnicliff's food in the past, I was really surprised how good this was!

Tom Sietsema: Yeah, but Tunnicliff's doesn't have the same patina. As in, I miss the police badges on the wall! And the hookers at the stool next to mine!

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Visit to Maestro: While I appreciate your comments about mentioning a problem at the time, I must explain something. The dinner took 4 HOURS! If we had made any complaints at the time, we might still be there!!!

Tom Sietsema: Aha.

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Anonymous: he meant palate, not plate

Tom Sietsema: Yes he did.

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Old Town Alexandria, Va.: Submitting this because I know you are going to have a lot of whining crybabies after Valentines Day...

GREAT dinner at La Bergerie last night. A bit of a wait, but none of the usual "rookie night" foibles. Service was excellent, the food was memorable (I had the roasted beet/goat cheese salad, the escargots, the Black Angus steak and the creme brulee, which was the best I have ever had.) I always give credit where credit is due and I wanted to share this with you. You do great work, Tom!

Tom Sietsema: I'm happy to share the good -- along with the bad and the ugly -- in this forum.

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Capitol Hill, Washington, D.C.: Tom--What do you know about the rumors that La Colline is closing this week and will be replaced by a more casual, New Orleans-style place?

Tom Sietsema: Here's the deal: La Colline was purchased by A Major Player On the Washington Restaurant Scene in January and is expected to reopen as A Great Place for Seafood down the road. That's good news for the Hill and less thrilling news for Dupont Circle. (Hint, hint.)

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But ...: But the dish at Maestro was designed by the chef to include cream sauce. Not to sound too judgmental, but when dining in a fine restaurant, I think it's more than a tad insulting and arrogant to mangle what has been a carefully prepared menu to suit particular tastes, preferences, even health issues. It's like asking a fine artist to repaint a painting with more green because then it would match the living room perfectly!

Tom Sietsema: Food for thought.

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Germantown, Md.: Hi Tom!

Going to Bistro Francais for dinner this weekend w/hubby & (well-behaved, mini Epicurean) 5 year old daughter.

What can you recommend as not to miss for us?

Thanks!

Tom Sietsema: I like the fish soup, the steak tartare, poached salmon, lamb steak and seafood mousse myself.

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For the "thank you" dinner on U Street: Also try Al Crostino right next door to Creme... my boyfriend and I tried it last weekend and were blown away by both the quality of the food and service and the reasonable prices!

Tom Sietsema: Al Crostino had a shaky opening, in my opinion, but things may have settled down since I reviewed the place.

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Washington, D.C.: Hi Tom,

I want to highly recommend the To Go section of Petits-Plats in Cleveland Park. We took out the rotisserie chicken along with some sides from there last night and it was so delicious. The guy running the place was so nice too, but I noticed they weren't getting a lot of business and I do not want this neighborhood place to disappear! (I am NOT affiliated with the place, just a Woodley Park resident suffering from a dearth of good places to eat). Thanks!

Tom Sietsema: PP has a to-go option? That's news to moi.

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Rockville, Md.: Tom - love the chats. Last night the husband and i stayed home - heated up a frozen pizza and watched a movie. As a former hostess married to a former waiter we know better than to go near a restaurant on Valentine's Day or Mother's Day for that matter!

Tom Sietsema: Uh huh!

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Silver Spring, Md.: Tom, I think it would be a public service if you would identify those restaurateurs and staff who refer to special dining occasions as "amateur nights." That way, those of us who, because of time, family, job, and/or money constraints can only dine out on special occasions will be able to take our business to establishments that are actually interested in making those occasions special for us. Or at least in serving us a meal without the side of contempt.

Tom Sietsema: The list would be rather long!

The restaurateurs who have shared that sentiment aren't necessarily being condescending when they say that, just realistic. The major holidays tend to find dining rooms packed with a lot of people who don't ordinary eat out, many of whom also have very high expectations. There's nothing wrong with that, of course, but it does change things for the restaurant staff (and regular diners).

Producer: Valentine's Day column

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Amateur Night at Citronelle: Tom,

Me and the missus splurged at Citronelle last night since we're about to leave the area and had never been.

Aware of the horror stories that Valentine's is "amateur night" in the restaurants, we went anyway and figured a place like Citronelle would be immune.

Wrong! From piddly stuff like having menus presented upside down several times to medium stuff like never getting to even say hello to the sommelier to big stuff like having the wrong entree brought, the whole night just wasn't what I expected.

To be fair, the waitstaff I think knew it and were exceedingly gracious and more than made up for any errors made.

But my question is, is the "Amateur night" phenomenon real? And if so, why wouldn't restaurants focus even harder on the big occasions to impress the larger number of patrons who come through the doors?

Tom Sietsema: My post (above) partially explains why you didn't experience a dream dinner last night. Too bad you had to see Citronelle at its middling rather than its mah-va-las.

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Re: Maestro: Wonder if the previous chatter is going to ignite a firestorm... but I think you strive for the happy medium here. I also dislike cream sauces, but would probably leave it to the chef to work his magic. And I may end up liking other courses better because they didn't have a cream sauce. But people shouldn't be shy about asking for accommodation on health issues - preferably in advance of the meal. (And of course, shame on those who masquerade personal preference as health restrictions.)

Tom Sietsema: I'm not sure why the poster's husband asked for a cream sauced dish in the first place. Lady, are you still with us?

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Herndon, Va.: I was at Ruth's Chris steak house (out of town location) last week. When I was finished with my entree, I asked the waitress to take my empty plate away. She took it from me as I handed it to her, then placed it back down in front of me, stating "We'll just leave this here until the rest of the people at your table are finished too so they don't feel bad". Did I make a faux pas here or was she out of line?

Tom Sietsema: You were both wrong.

Plates are typically (notice the word TYPICALLY) cleared only after everyone at the table is finished eating. But your waitress was waaaaay out of line for giving you a Miss Manners-style lecture in front of your fellow diners.

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Herndon, Va.: The Fogo de Chao poster's bad experience was last night, i.e., Valentine's Day. It sounds as if Fogo de Chao understaffed itself very badly and/or failed to take into account the fact that most dining couples on Valentine's Day are looking for a slow romantic meal and the 7 pm tables will not have turned by 8:30.

We enjoyed hanger steak served over asparagus spears and a pad of heart-shaped, pink mashed potatoes in the relaxed ambiance of our own home. (The pink was to amuse the 6 year-old.) It's an excellent night to avoid restaurants.

Tom Sietsema: The picture of pink potatoes in a heart shape amuse me, too! You sound like a fun family.

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Washington, D.C.: In response to "But..." regarding Maestro -

Unlike a chef, an artist is not in the service industry, so the leaving out the green from a painting analogy isn't quite appropriate. You go to a restaurant to not only enjoy the aesthetic (artistic) experience, but to eat a meal you can enjoy!

Tom Sietsema: I expect we'll hear more about this ...

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Cream Sauce: Yes, Chefs are artists. Yes, they are perfectionists. Yes, they know what is good for us.

However. The diner - and indeed, customer - has preferences and, as the payer, should at least get a vote in how the food is served to him/her.

And when Chefs and diners can't agree, diners eat somewhere else.

Tom Sietsema: You, go, girl! (Or boy!)

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Visit to Maestro: I'm still here... It's not a personal preference. Butter & cream sauce makes my husband violently ill.

Tom Sietsema: Gotcha.

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RE: Fogo de Chaos:: I'm not saying the restaurant doesn't bear some responsibility for this patrons (and the other patrons) ruined Valentine's Day. But it was Valentine's Day! People who never go out go out and expect "perfection." This fact alone easily can overwhelm the best restaurant. This guy sounds surprised the restaurant was crowded on Valentine's Day.

Tom Sietsema: The odd thing is, I've experienced Fogo de Chao when the room is jam-packed before, and I never got the sense things were out of control.

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Question re: Ray's: I have a reservation at Ray's in VA for March 1. But I'm annoyed because the operator that took my reservation told me I need to call and confirm by 1pm on March 1. Huh? I am making a reservation; my part is finished. Why do I need to take MORE time to call and confirm? If they are worried about cancellations, take my CC# and hold me to the reservation. But please, do NOT add another item to my to do list. Am I in the right here??

Tom Sietsema: Have you ever tried booking a hot table in NYC? Just about every restaurant reminds you to call back to reconfirm your reservation. Is it annoying? Yes. I'd love to hear why restaurants ask us to reconfirm.

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Bethesda, Md.: Here's a Valentine's Day rave review: went to Komi last night and had an amazing time -- incredible food and great service in such a relaxed environment.

They were offering a 5-course menu for $70, but because the first course was made up of about 6 little plates, we must have had about 12 plates each over the course of an incredible 2.5 hour meal.

Maybe because there are so few tables at Komi, even though every table was occupied it didn't feel a bit crowded, and the service was impeccable. They remembered the dietary needs (vegetarian) we mentioned in our reservation and accommodated them easily in every dish.

No "amateur night" feel at all -- if anything, it was a better experience than a previous visit to Komi.

Tom Sietsema: Chalk another one up for Komi!

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"Amateur Night": As you explained, it is because the restaurants are filled with people with very high, sometimes unreasonable expectations who do not go out to dinner much. Such diners can take more of a servers time, which can take away service from other tables - when you have a section full, forget about it (I mean, how many times can you run back and forth to/from the kitchen to get get "a side of" something the table just remembers they need EVERY TIME you go to it)! FWTW - I grew up only really going out to dinner once a year while we were on vacation, so I actually like waiting on people who may not go out all that much, reminds me of the fam, it's just when everyone is like that it can be problematic.

Bars are not immune either - see Halloween Mardi Gras, St. Patrick's Day - a bunch of people who decide they are "drinker" and get unreasonably drunk.

Tom Sietsema: Thanks for sharing your side of the story with us.

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Fogo: Tom, I'd point out that the diner complaining of Fogo de Chao went on Valentine's Day.

It's not shocking if a brand-spanking-new restaurant has trouble navigating a busy 'occasion' night. Even the old standbys get swamped on these nights.

No, I don't work there. I'm still curious to go. I just won't book for Mother's Day...

Tom Sietsema: LOL

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Arlington, Va.: Tom - just wanted to share my wonderful experience at a local neighborhood bistro last night. My husband and I go there every Valentine's day, and the service is great, and it is not overly crowded. We opted not to start with anything, and we each had a filet mignon cooked to perfection. For sides, we shared sauteed asparagus and a great four-cheese penne. Dessert was a Sacher Torte that wasn't gorgeous, but was chocolatey enough to satisfy us.

Where was this wonderful repast? OUR HOUSE. Come on kids, haven't we heard it enough? Don't go out for dinner on Valentine's Day - it is a day loaded with enough emotional angst that the additional pressure put on it by over-crowded restaurants isn't worth it.

Tom Sietsema: Ah, a restaurant tale with an O. Henry twist!

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Dupont Circle, Washington, D.C.: Tom,

Is there a connection between Komi and A Great Place for Seafood? I have heard rumors about an upcoming change in ownership or chef at Komi due to a new restaurant opening elsewhere in DC.

Tom Sietsema: (Insert Twilight Zone theme music here.)

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Petits Plats again: Yes, the to go section opened maybe a month or two ago. It's pretty cheap with sandwiches for lunch and some dinner entrees too, different from the restaurant options, I think. Its in the basement below the restaurant. Please go Tom and spread the word! They're opening a subway on the block and I do not want it to run this out of business!

Tom Sietsema: Consider "the word" spread.

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Washington, D.C.: We decided to beat the crowds last night and go for a pre-Valentine's dinner last Thursday night at Buck's. I was almost dissuaded from trying it by some of the negative (we-spent-$200-but-left-hungry) reviews on post.com. But I live right nearby and have driven past 1,000 times, so we gave it a shot.

I'm sure glad we did. My steak was perfectly seasoned and cooked, and my fiancee's meatloaf with spinach and mac/cheese was just right for a chilly night. The service was informal and friendly, but attentive and spot-on with suggestions on both food and wine. And I'm baffled by the thought that anyone could leave there hungry--we spent less than $200 (after tax but before tip) and had pre-dinner cocktails, salads, entrees, a great bottle of wine, and port with our desserts (apple-rhubarb tart and the phenomenal coconut cake). AND they comped us glasses of dessert wine on top of all that. We left there more than satisfied, practically stuffed.

So I wanted to give a shout-out to Buck's for a wonderful meal, expertly served, and also remind people that those anonymous customer reviews are worth what you pay for them.

Tom Sietsema: I'm not a fan of unsigned posts myself. Glad to hear Buck's came through for you and yours last night.

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Rockville, Md.: Good morning Tom,

I'm submitting my question early and hope you will answer. I want to take my parents out for French food that's reasonably priced. I'm debating between Lavandou and Petits Plats. Which would you suggest? And, if not those two, then?? Thank you so much!

Tom Sietsema: Lavandou would be my choice there, and I'd suggest you also look into reservations at Montmartre on the Hill and Bistro Lepic in Georgetown.

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Capitol Hill, Washington, D.C.: Tom- any tidbits on the new Lima downtown? Is a review in the works?

Tom Sietsema: It just opened!

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Logan Circle Washington, D.C.: Hey Tom I am headed to San Francisco tomorrow for a long weekend. Any recommendations for unique San Francisco dining experience that won't break the bank?

Tom Sietsema: Yes! Local oysters and a water view at Hog Island Oyster Company in the handsome Ferry Building are my idea of sheer bliss. Some oysters, vino and a salad will set you back about $35.

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Calling to reconfirm: Why should it be the diner's responsibility to call to reconfirm? One of the things I like about L'Auberge Chez Francois and Citronelle is that THEY call ME a couple of days in advance to verify the reservation. I regard it as a nice service on their part. It's also easier for them to do this on a routine basis.

Tom Sietsema: I concur.

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Washington, D.C.: Tom, as a normally avid supporter of your chat I have to admit I am for once disappointed. Though I realize you get 100's of posting requests, I feel as though today it's just a back and forth on Maestro and Fago de Chao and that none of the actual questions are being taken, mine for instance. A lot of people look to this discussion for advice of where to go, because we value your opinion! And it's disheartening when the discussion turns into and argument on who's right or wrong (when obviously no one is right or wrong in these kind of situations).

Tom Sietsema: Okey-dokey.

So --- what's your question?

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Average Chat Participation?: Just wondering, Tom. What's the average participation like for this chat? Number of posts? As a percentage of overall submissions? Does a "Day After" chat like this make it spike? Other events that make it spike?

Tom Sietsema: I'm looking at about 240-250 questions and comments at the moment. I'm told Ask Tom is among the top three online discussions every week -- and that the forum was neck in neck with Bush's State of the Union stuff last month.

Which tells me: Washingtonians care about what they eat and where they eat.

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Reservations: If doctor's offices can can to reconfirm your appointment, why can't restaurants do the same? Surely a doctor's time is a wee bit more valuable than a chef's?

Tom Sietsema: It depends on the doctor and the chef!

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Washington, D.C.: Tom - I've been trying to get my dad, Mike, to enjoy a birthday lunch at Capital Grille since his Jan. 10th birthday. How about a personal entreaty from the Great Sietsema? Thank you oh great one...

Tom Sietsema: "Mike, this is Tom. Be a good sport and have lunch with your offspring at one of my favorite steak houses in Washington."

(How's that?)

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Crystal City, Va.: Any info on the very bluntly named Afghan Restaurant on Rte. 1 sort of across from Potomac Yards?

Tom Sietsema: I love the enormous flat bread and I like the kebabs, the best of which are made with ground lamb. The setting is modest and the service tends to be matter-of-fact.

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Washington, D.C.: Hi Tom. I need a recommendation for a "hip" restaurant for my boss's business dinner. He considers me to be the restaurant expert, when all I really am is a regular reader of your columns and chats. Any kind of food, as long as it's well prepared. Thanks so much.

Tom Sietsema: For hip and new, you can't beat the recently opened Rasika on 6th & D streets.

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Washington, D.C.: Tom,

We had the perfect Valentine's Day meal - a four-course to-go meal from Galileo. It was wonderful getting to enjoy a gourmet meal without having to brave the crowds or get a babysitter. It would be great if more restaurants offered something like this.

Tom Sietsema: Carry-out from Roberto Donna's kitchen sounds terrific. Did you catch his cooking segment from Torino on yesterday's "Today" show?

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Arlington, Va.: Hi Tom!

My husband and I are heading to San Diego in two weeks for a business/pleasure trip. Do you (or any chatters) have any suggestions for fun/interesting restaurants that are not too pricey? Our travels will take us as far north as Oceanside. Thanks for the tips!

Tom Sietsema: Can you pose the question next week? By coincidence, I'm leaving for three days of intensive eatin' and writin' in San Diego tomorrow morning.

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Austin, Tex.: Tom, please do NOT publish or answer any pandering email sent to you that starts:

Hi Tom LOVE your chats!.....or similar.

Having said that, I love your chats! and I have a question:

Don't you think your tipping advice is getting out of hand? 20%? You were a waiter in a previous life so you are a little biased, methinks.

I think 15% is adequate for a normal dinner. I'm not there to make the waiter a millionaire.

Tom Sietsema: Let's compromise and say 18 percent then.

In business circles in particular, it's common practice to tip restaurant servers 20 percent. Fifteen percent is a tad low in my opinion. (And if you're tipping 10 percent, you better be at a buffet in North Dakota.)

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Philadelphia, Penn.: This question does not relate to our online discussion.

About 60 years ago, my mother made a drawing of a dragon with the words, "THE DRAGON" in asian-looking English letters, that was sandblasted onto the front of a restaurant called "THE DRAGON." She has never been able to find a restaurant by that name. Do you know if this design might sill exist on the outside wall of a restaurant in D.C.? Your assistance is greatly appreciated.

Tom Sietsema: "Paging Bob Woodward, paging Bob Woodward."

Alas, I have not seen your mother's handiwork.

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New York, N.Y.: Tom, in a previous chat you were asked about your favorite Seattle coffee shop from which to buy freshly roasted coffee beans. What was the name of the place? Thanks!

Tom Sietsema: The place I've raved about previously in this forum is in San Francisco, not Seattle, and it's called Graffeo. (In fact, I dropped by the North Beach storefront just this past Saturday for a chat with the owner and to buy three pounds of "dark." Graffeo is located at 733 Columbus Ave.)

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FdC Solution...: It took me five minutes to come up with a simple solution to the FdC dilemma last night.

"Unfortunately, a computer error caused an inadvertent overbooking this evening."

-Perhaps a lie, but...]

"We will be glad to offer the first 12 groups to approach the front desk a reservation at a future date at a 50 percent discount, as well as a free round of drinks and an appetizer at the bar tonight. We apologize for the inconvenience."

I bet they would have had takers given how bad things sounded.

Not saying this would have made everyone happy, but it would have cleared the room and given people something for their trouble -- as well as a reason to return.

Tom Sietsema: Hmmmmm. Reminds me of the ticket counter I was standing in front of over the weekend when I was trying to get home from SF!

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Help!!!: Tom -- vegetarian sushi -- what are my options?

Tom Sietsema: Oya!

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Re: the Passing of La Colline: Komi's? I thought Johnny's was moving? Blink once for Komi, twice for Johnny's.

Tom Sietsema: I'm just messing with some of you today ....

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RE: Citronelle: The thing is, the room was maybe half full.

Again, the staff acted very appropriately to make things right. The point is that for $350 for two the mistakes should never have happened in the first place. When you're dropping that coin you want to be enjoying food and company, not wondering why you got the wrong entree.

I'm afraid the real reason behind the amateur night effect is that there is a caste system in place in some restaurants. If you come in on a night like Valentines you must be an "amateur" and not a "foodie." If you're wearing a sport coat instead of a Versace suit you must not want to order a nice bottle of wine.

So maybe a note to restaurant proprietors: No matter on what night we eat or what we look like, the money in our pockets is green like everybody else's. Give us the same experience.

Tom Sietsema: Beautifully summed up.

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Re: Fogo: I posted the initial post. I do want to mention that I eat out all the time. Probably 3 nice expense account lunches/dinners a week (Cap Grille, Bobby Van's, Charlie Palmer, etc.) so it wasn't as if I was just out of my element at a nice place. And I agree that it probably was because it was Valentine's Day. My point is that they shouldn't have taken twice as many reservations as they were able to handle. It wasn't even close. Had we waited, we'd have waited at least 45 minutes to an hour past our reservation before we'd have been seated.

Tom Sietsema: Thanks for coming to your own defense.

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RE: Back and forth on Maestro and Fago: It's called a CHAT, people. Sounds to me like that's exactly what's happening here.

Tom Sietsema: Oh, yeah!

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Silver Spring, Md.: I apologize if you have received this question a million times, but how do you pronounce your last name? I attended the DC Auto Show a few weeks ago and won your dining guide. The woman said "Tom SISTMA" and that didn't sound correct to me.

Tom Sietsema: I'm not Spanish or Japanese, but my name is frequently pronounced as if I were by people who don't know me.

Which is a long way of saying: SEET-suh-ma is correct.

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Washington, D.C.: Tom - I know this question gets asked many times, but what is the best place to get a nice dinner before a performance at the Kennedy Center? Where can you get in and out before a 7:30 show? I've heard Notti Bianche or Circle Bistro would fit the bill, but would you recommend their pre-theatre menus? Thanks so much!

Tom Sietsema: Yes and yes. You might also try the bar at Marcel's on Pennsylvania. And in a pinch, try Dish on 25th St. (though I understand some changes may be in store there).

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Silver Spring, Md.: Okay, I know the carding thread got really dull. But the worst is when one person gets carded and the other doesn't, and the one who doesn't is sensitive about their advancing age. I won't mention which one I am.

Tom Sietsema: We can only guess!

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Ordering off the Menu: An etiquette question for you:

Our favorite Indian restaurant closed last year and its owners have recently opened a new restaurant. The menu at the new place has some good offerings, but doesn't include our old favorites. Is it rude for us to order these dishes though they aren't on the menu at the new place? The staff has very graciously accommodated us. We would certainly understand if they said no to our requests and we try to balance requests for old dishes with things from their new menu. (The staff did offer at the old restaurant to custom make dishes for diners.)

Thanks!

Tom Sietsema: You sound like good customers -- trying what's new along with ordering your old standbys. But just to be sure, you might ask the owners if it's an imposition to ask for things that aren't on the menu. It sounds as if the kitchen is happy to oblige, however.

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Hagerstown, Md.: Hi Tom

Your thoughts on the "Tasting Room" in Frederick? I have been a few times and have always been pleased with my meals, especially so with the sesame encrusted tuna entree & beef tartare appetizer. I love the place, (wine list is superb) but I have been told I'm "easy to please". Your thoughts?

Producer: Tasting Room review

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Washington, D.C.: Fourth time's a charm?

Tom,

I've been asked by some people coming in from out of town to recommend a couple of restaurants for a large group.

The parameters:

30-40 people

$40-45 per person, not including tax, tip, and alcohol

proximity to 15th and Rhode Island Ave.

Can you help?

Thanks!

Tom Sietsema: I haven't been to 15 Ria in awhile, but that's one option. (Is the group staying in the restaurant's hotel, I wonder?) The handsome Tabaq Bistro is just a short can ride away, on U St. NW. That's another possibility.

Can you give me a idea about the group -- its food preferences, etc?

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Cleveland Park, Washington, D.C.: Tom,

Just drove by a restaurant, Town Hall, on Wisconsin Avenue that I had never noticed before today. Is it new or am I just not very observant? Is it worth a try?

Keep up the good work.

Tom Sietsema: I haven't been (but the Bush daughters have). Town Hall replaced Saveur, by the way.

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Arlington, Va.: Tom,

Please help! My retired parents will be visiting soon. They're on a very limited fixed income and I'm on a tight budget. What are the best cheap places to eat? Nothing exotic -- all it takes is a good diner to make them happy so simple American food is fine, maybe seafood. Specifically interested in Arlington/Alexandria and around the mall/monuments in D.C.

Thanks!

Tom Sietsema: In Arlington, I like Carlyle for American and Minh's for Vietnamese (there are fish and seafood items on its menu).

In the District, try Mitsitam Native Foods Cafe in the National Museum of the American Indian for very good food in a lovely setting.

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Arlington, Va.: Hi Tom. I went to Ray's the Steaks a few months ago and really liked it, so I decided to make a reservation there to celebrate my boyfriend's birthday. I was surprised when the the guy who took my 6 pm reservation said he would "need the table back by 7:30." Is that normal to tell a customer that? I know that it's a small, popular restaurant but it seemed pretty rude and made me have second thoughts about going there.

Tom Sietsema: (Wow, it's been at least two weeks since someone posted a Ray's question!)

Ray's is very small and very popular. To accommodate its many fans, the steak house tells callers about how much time they can expect to eat there, leaving the decision to go or not with the diner. I've been given time limits before, typically in NY, and while it's not ideal, it IS honest.

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Alexandria, Va.: Look forward to the chat every week. Noticed the intro (which I understand you probably didn't write) to your chat transcripts reads, "In a city loaded with diverse restaurants, from New American chic and upscale Italian to sandwich shops and burritos on the run..." So what's your favorite New American chic restaurant? The best upscale Italian? Top sandwich shop? And the best place for a burrito on the run? Just curious. Thanks!

Tom Sietsema: Ha!

Right this moment, I'd respond with:

David Craig in Bethesda ... Tosca ... Breadline or C.F. Folks ... and the Well-Dressed Burrito.

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Columbus, OH: Hi Tom, everyone! Love the chats!

I teach at Ohio State University, and yesterday I heard my under 21-year-old students discussing the places they were visiting for Valentine's Day. Hearing the names of some of the loveliest and most expensive restaurants in our city, I first questioned how young people could afford such extravagances. I guess they have more credit cards now and just charge away! I then realized how pleased I was that sweetie and I opted to celebrate at home, as the last thing I want on Valentine's Day is to be seated next to one of my students!

Tom Sietsema: And on that note, I bid you all good-bye for today.

Thanks for spending the hour with me.

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