Ask Tom

Pronunciations and Sushi

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 and the Weekly Dish 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: THIS AND THAT: A recent dinner at Cafe Mozu in the Mandarin Oriental Hotel reminds me to remind YOU to double-check your bill when you eat out. (Hardly a week goes by when I don't find a mistake on a bill, sometimes in my favor but more often not.) At Mozu, I got another guest's bill, which was substantially higher than my own. No problem, that happens. But my waiter then returned with a bill that was mine but mysteriously higher than it should have been, by about $15. He blamed it on a computer glitch. By the way, the sushi in the glam restaurant is quite good. Everything else was -- well, not worth the journey, as they say. But the real sore point was the clumsy service, which didn't live up to the $100 a head tab.

A reader contacted me to praise a general manager's quick response to a recent problem at Ardeo, which I'm reviewing in the Post Magazine this Sunday. It seems a busboy spilled olive juice on the guy's jacket, shirt and slacks. He writes: "The manager, Jarett Goldberg, was there in a flash and, in addition to making our desserts complimentary, rapidly arranged to pick the stained garments up at my office the next day, have them laundered and returned. He was as good as his word." Bravo, Ardeo.

Remember the late Nectar in Foggy Bottom? Jarad Slipp, the destination restaurant's ace host and sommelier, called to let me know he's planning to open a new place with another local restaurant personality. "It could be two months or it could be eight months," he says. The two business partners (I'm not yet allowed to name the other participant) have most of the financing they need, but they're currently looking for a suitable location. The "fine-dining" concept is novel, at least for Washington: Just 24 seats and a 5-course tasting menu priced at $89. This time around, Slipp will be at the stove rather than in the dining room, and he's only hiring people who have worked successfully with him in the past. "If you want something done right, do it yourself," he says of the project, which he expects to "rival Citronelle." Wishful thinking? Remember, the guy used to work at the esteemed Gordon Ramsay in London.

Why don't more waiters ask why diners leave so much food on their plates? I checked out Cafe Salsa in Old Town recently, hoping to find it more delicious than my first experience. Alas, the restaurant has gotten worse. A salmon entree I ordered used fish that tasted like last month's catch, run over by a Hummer and left to bake in the sun. I barely touched it, yet the waiter asked only if I wanted another glass of wine. Yes, I did -- anything to erase the awful taste in my mouth. Needless to say, I went elsewhere: Indigo Landing, the bar of which takes in a view of the water. Ahhhhh.

Let's get rockin' ...

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Vienna, Va.: At the risk of letting the cat out of the bag, I want to report an interesting happening from this past weekend. My wife & I walked into Coastal Flats in Fairfax about 6:30 on Saturday. We were told that the waiting time was about 2-2.5 hours, but that it would have been shorter had we used their call-ahead service. We had never been there, but, being of the opinion that no restaurant is worth more than a 20-30 minute wait, we left, but mentioned that we couldn't call because we had just finished a movie a few doors down the street. The young woman followed us out the door, apologizing that had we mentioned the movie first, we would have been accorded call-ahead status. She promised a table within 10-15 minutes. I think we were seated within 8 or 9 minutes.

Tom Sietsema: I see potential for abuse, don't you? Now EVERYONE will say "I'm going to a movie." But, good to know when visiting Coastal Flats, which continues to be as busy as the day it opened.

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New York, NY: When you are eating out, do you ask your companions what they think of the food? Or do you not discuss the meal at all? I was wondering because I've read other reviewers who seem to constantly mention what their dining companions thought or said, but I've never seen you do that.

Tom Sietsema: EVERY once in awhile, if someone says something clever or funny or illuminating, I might incorporate it into a critique. But the Post pays me -- not the people I ate with -- for opinions.

I tend to shy away from eating with serious foodies, by the way; I'd much rather talk about books, politics, the price of gas, Britney Spears -- ANYTHING other than what I'm chewing on at the moment.

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Annapolis, Md.: Hi Tom, love the chats. Can you recommend a good raw bar in or near Annapolis? My fiance has never had oysters before, although we're both huge seafood lovers in general. We'll also be celebrating my new job, so we're willing to go some place on the pricey side.

Also, we're planning to spend a weekend on the Eastern Shore some time this summer and we'd love to go to the Inn at Easton for dinner. Is it hard to get reservations there? We'd like to know how far ahead we should be planning. Thanks!

Tom Sietsema: For oysters on the half shell in Annapolis, I'd probably try Rockfish, which has Charlie Bauer, late of the very good O'Learys, at its helm.

DO book well in advance for the Inn at Easton. Chef Andrew Evans just today informed me that he's tweaking his concept there. Look for a do-it-yourself tasting menu and prices running from $35 for two courses to $65 for four courses. Among the dishes he says he's most excited about: seared scallops with a sauce of peanut brittle, garlic, chili and lime; grilled octopus with green apples, toasted cashews, orange and celery; and braised pork belly cured with salt, sugar and star anise.

(Man, am I getting hungry!)

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Washington, D.C. : Thank you for the chats and reviews.

We will be hosting guests for the next couple of days. They've requested an Indian meal -- we're limited to places that either deliver or do carry-out because of a small child.

Any recommendations?

Tom Sietsema: My first choice: Heritage India in Glover Park.

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Arlington Va.: For my 50th birthday, two friends invited me to pick a restaurant to celebrate. I chose Tallula in Arlington, and my friend made a reservation on-line. Unbeknownst to me, she mentioned in the reservation, that this was a birthday celebration and that she had felt rushed a previous time she had been there. She asked that it not happen this time.

When we got to Tallula, a few problems developed. The restaurant was nearly empty, but the waiter hovered after telling us the specials, and wanted us to order while we were still getting our greetings to each other in order. He finally left after we specifically told him to come back in a few minutes. He then forgot to bring the bread, and when our meals arrived, some of the pieces of meat in my order were much too rare for me. The waiter never came back to ask if everything was ok. I ate what I could and then flagged down another wait person and asked her to get the remaining pieces cooked to medium. At that point, our waiter came back with the meat (not yet cooked) and asked me why I had given it to the other waitperson. I indicated that it was rare and I had asked for medium. He left with the meat.

Then a young woman came over and introduced herself as the manager and asked us if there was a problem. We told her what had happened and suggested to her that perhaps the waiter was having a bad day. Instead of trying to help, she insisted that he was one of the best waiters they had and this was a case of subjectivity on our part. Perhaps he was a good waiter, but not that night. When I pointed out that missing rolls were an objective fact, she offered to get them for us.

But the most interesting thing was that she then made some reference about my friend having included the email note about not being rushed. Up till then, I had not even known about this. There was no real reason for the manager to bring it up and she didn't bring it up in the context of wanting to know if we were feeling not rushed. I would have thought if a restaurant is asking for comments in their on-line reservation system, it would be in order to make the dining experience as positive as possible. In this case, we all got the sense that this manager was offended and was not going to let us get away.

And the biggest surprise of all, was that at the end of the conversation, she handed us her business card and told us that the next time we came in, she hoped we'd have a better experience.

To top off the evening, we were never offered a dessert menu and although we did order coffee, we never got a refill just the bill left on the table. Needless to say, it made for a very uncelebratory celebration. It was clear that they just wanted us to leave. I felt awful because I had chosen the restaurant, my friends felt bad because it was supposed to be a celebration.

My question(s) are...what do restaurants want us to write in the on-line reservation if not something like this, and does anyone think that giving out a business card in this situation is ever an appropriate response.

Tom Sietsema: Sounds like a communications breakdown (or two or three).

If I'm getting the whole story here, the server needs to learn to "read" his tables better and the manager should not have "corrected" you at the table.

However, I think it's GOOD that she noticed the online comments. Typically, I get more complaints from folks who say a birthday or special need was forgotten or overlooked rather than remembered. And you can't really fault her for giving you her business card, can you? I'm thinking she WANTS you to have a good experience.

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Washington, D.C.: I made your mother's chicken recipe (I used chopped walnuts instead of breadcrumbs since that is all I had in the pantry)for my mother and she loved it. Not only do you give good restaurant advice, but you have great recipes as well! Thanks.

I had my first taste of soft shell crab at the Joshua Wilton House in Harrisonburg VA this weekend. Where can I get the best soft shell crab sandwich a little closer to home?

Tom Sietsema: I'm SO pleased to hear you enjoyed a piece of my childhood. Thanks for the feedback.

As I mentioned on an earlier chat, Poste in the Monaco Hotel offers a first-class soft shell crab sandwich (or did, just a few weeks ago).

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Rockville, Md.: Tom,

Taking clients to DC Coast for an upcoming lunch, any hints on what to try or, more importantly, what to skip?

Tom Sietsema: Honestly, I haven't visited the popular seafood restaurant since the chef from the nearby Palette took over the kitchen there. Does anyone else have recent experience?

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Chantilly, Va.: Please recommend a restaurant in Chantilly. Thank you.

Tom Sietsema: Just any restaurant? My vote goes to Thai Basil, where I'm drawn to the chef-owner's fish cakes, chicken-coconut soup and green curry with pork, chicken or beef.

washingtonpost.com: Review of Thai Basil in Chantilly .

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Washington, D.C.: Dear Tom,

Have you reviewed, or have you considered reviewing, Cafe Ettore, in the Palisades neighborhood? It is located on MacArthur Blvd, just south of Arizona Avenue.

It has wonderful atmosphere, extremely gracious hosts, and outstanding food. It's a wonderful neighborhood restaurant.

Tom Sietsema: I've had good meals and mediocre meals at Cafe Ettore, which I last ate at about a year ago. I hear the neighbors love the place, however. My best moments there involved mushroom-filled ravioli, ham-swaddled monkfish, veal chops and zabaglione.

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Re: spilled drinks and torn garments: Tom, there was a bar/restaurant in my college town that we frequented on a weekly basis. The food was decent, but the drinks were stiff and cheap (I was in college--priorities!). Anyway, one night I arrived with a large group of people and we went to a booth in the back. As I slip into the booth, there was a nail sticking out and I got a pretty long gash on my calf from it. I informed our waitress (who happened to be a fellow classmate) and about five minutes later, the manager/bartender arrived with a free drink and hammer to fix both problems (empty glass and bleeding leg). Here's the crazy part: Instead of asking me to get up so that she could fix it, she moved the table out and then shimmied in between me and the table, squatted down and started hammering away right in front of my crotch. People on the other side of the restaurant who didn't have the best view were rather curious as to what was going on, to say the least.

Tom Sietsema: Why do I think this is a joke?

Anyway, you made me laugh out loud.

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Silver Spring, Md.: Have you heard anything about Trapeze, a new place near Burtonsville? There menu looks enticing and they have live music.

Tom Sietsema: What a name! I can only imagine what a punster could say about the place, regardless of the quality of the food.

No, I know nothing about the newcomer.

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Arlington, Va.: Hi Tom,

I had a great meal at Heritage India last week, but discovered

that I was charged twice on my credit card. The manager/

owner blamed the credit card company, never offered an

apology, and told me on the phone that "I am busy and

losing my patience" when I called to discuss the charge. He

later called to say the restaurant made a mistake, and still

never offered an apology. I enjoy the food so much. I just

wish the service would match its quality. Do you go back to

restaurants if you enjoy the food, but not the service?

Tom Sietsema: Sometimes. Proof: I keep returning to Heritage India for the fall dining guide. Invariably, I leave thinking "what a wonderful meal" AND "what pitiful service." It's a shame the staff can't get its act together.

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Arlington, Va.: Please settle a debate. How, precisely, do you pronounce "Les Halles"?

Thank you!

Tom Sietsema: You say: Lay-AHL (there's no "s" sound on the end)

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Morton's -- What's the big deal?: Hola Tom,

I went to Morton's in Georgetown to celebrate my friend's upcoming marriage. I had never been there and had high expectations given some of the articles I had read in the past. Are they out of date? The service was okay. The bartender was sullen, the waiter was nice but it took him forever to come around our table, the meat was fine but not great, the mashed potatoes--please, I could do better--and the mushrooms had not taste. So what is the big deal about Morton's other than the price?

Tom Sietsema: You didn't read any rave from me -- unless it was in reference to the Conn. Ave. location's amazing, lunch-only hamburger. I'm not a fan of the beige interiors and the talking menus myself.

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Alexandria, Va.: Was going to try out TemptAsian but the chef that won raves left. Do you ever go back to a restaurant that has lost its star chef to see if it has maintained its good rating?

Tom Sietsema: Indeed I do. Earlier this year, I began returning to previously reviewed places to see how they were performing. So far, I've re-reviewed Matchbox, Vidalia, Obelisk, Cafe de Paris, Evening Star Cafe and Fahrenheit. Look for another trio of updates next month.

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NW Washington, D.C.: Hi Tom Love your chats! I have 2 questions if you have time. I was wondering when do you start doing the leg work for your Fall Dining Guide? Second question do you ever go to a restaurant just to dine or are you always working?

Tom Sietsema: 1) Now

2) I feel like every meal is a chance to work. Maybe once or twice a year, I'll go someplace just for the fun of it, but even then, I'm taking mental notes.

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Bethesda, Md.: Hi Tom,

I noticed in your May 10 online discussion you mentioned that the Old Homestead Steakhouse had grilled its last steak in Bethesda. I wish I would have read your discussion before this week. My work colleagues and I had reservations for 10 people on Tuesday, May 22, but no one from the restaurant bothered to let us know they closed up shop. Only when we called for parking information did we realize something was not right because the phone number had been disconnected. Is there a protocol for a restaurant that has closed to notify customers with existing reservations? Luckily Morton's across the street was able to take our reservation. Love your column.

Tom Sietsema: I spoke with Carol Chaldaris from the home office in New York, who was under the impression that the manager at the steakhouse in Bethesda contacted diners who had put down money for future group events. Obviously, not every diner who reserved a table got a courtesy call from the local Old Homestead.

If you want to let the company know how you feel, call co-owner Gregory Sherry in New York: 212-242-9040.

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Dupont Circle, Washington, D.C.: Tom, Quick Scouting Report -- I had lunch last Friday at Nage on Scott Circle (connected to the Courtyard Marriott). Cool space, good service, and an interesting menu. I had braised veal cheek served over a risotto that was full of bacon and asparagus. It was the best thing I had eaten in ages. Kudos to this new place, I can't wait to go back.

Tom Sietsema: And you must be in the publicity department there?

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Re: Tallula: Huh?

The manager didn't fix any problems and the not getting refills on coffee and no dessert menus is the best way to rush people out of your restaurant.

Also, she defended the waiter when she should have apologized, fixed the problems and then shut up about it. Instead she tells the patron how wrong she is or that it is a subjective issue. Basically, she tried to argue her way out of a problem rather than actually solving it. And the business card? Why bother if you aren't going to fix anything? There are too many restaurants out there to tell customers their complaints are subjective (duh - they are still legitimate) and take offense at well-intended comments (which seemed to be blown off even though they were read).

Tom Sietsema: Okay, maybe I answered that question/problem a little too hastily. Yes, customers should have received dessert menus. No, manager should not have challenged the guests. (I think I typed such.) The problem is, some of these complaints are hard for me to address without being a witness. I'd love to hear what the restaurant has to say about the unfortunate incident.

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Les Halles: Wrong, wrong. It's lay-zahl. H counts as a vowel, so you slur the s into the H. Also, this is how Tony Bourdain pronounces it in the audio version of his book (he reads it himself).

Tom Sietsema: Uh oh! I should know better than to trust the person who answers the phone - at Les Halles! I don't trust my college French.

Read on, though ...

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Washington, D.C. : Actually, some regions would pronounce Les Halles "lay zahl". I have been corrected several times - it seems I never select the correct dialect for the person I'm with.

Tom Sietsema: Aha!

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Re: Les Halles: Uhh, Tom...it's LAYS-Ahl. Since you have a vowel sound begriming the second word you pronounce the s in "Les"

Tom Sietsema: Then there's this!

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Les Halles: If anyone is questioning Tom's pronunciation, he is indeed correct. My grandmother was a university-level French professor, and one morning, after hearing us call it "Lez Ahl" (with the liaison between the two words) she erupted with the fact that it is, indeed "LAY AHL." If I recall, the lack of liaison has something to do with the name of the Paris neighborhood, which has its origins in Latin.

Tom Sietsema: Who knew that there was no right answer?

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Washington, D.C.: Tom, I was absolutely flabbergasted by the Ask Tom from this weekends Post magazine. I think it is absurd that this couple believes that their special occasion was "ruined" by the presence of people next to them. It is ludicrous to assume that you should get privacy and intimacy in a public place, if you want that then get a hotel room and order room service or book a private room/table in a restaurant (you didn't mention whether or not they had told Tosca prior to that evening that it was a special occasion). The diner doesn't control where other diners are seated. There are a myriad of reasons for a couple to be seated next to you, one of which could be the fair sharing of tables so that all servers have a even shake at making money that night (it is a business after all). This is just like the complaint of diners that someone else's attire (i.e. the age old jeans argument) would "ruin" their meal this is just ridiculous. I understand if the other diners were loud, obnoxious, cursing or on cell phones. This is a reason to ask to be moved or have them moved. But in most cases the only person that can ruin your meal is you. Enjoy the company you are with, enjoy the delicious meal given to you and VOILA special occasion enjoyed by all.

Tom Sietsema: In the tight space that I had there, I tried to explain why diners were seated right next to the celebrants when there appeared to be free tables elsewhere in the restaurant. But I hear you: restaurants are public spaces, right?

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Washington, DC Coast: Tom, my apologies but this is going to be a long one. It had been quite some time since I ate at DC Coast (in my memory a very good meal and my first introduction to Turley zin - yum!) and went again this week to meet a friend of mine for a drink. As an ex-agm here in DC, I was somewhat disturbed by the bar staff. When asked immediately upon approaching the bar "What can I get you?"

I replied that I would need a moment to decide. The bartender was apparently offended by this and proceeded to ignore me for the next 10 minutes. When I asked if they had any signature drinks, I was handed, without a word, a dirty, wet drink menu which was matched by the bartender's dirty vest. When I did order a drink, I watched the bartender pick the martini glass out of the cooler by the rim - from where I would be drinking - and then wind the piece of lemon peel around and through his fingers for so long trying to get it to curl that

I actually asked him to stop. After my friend joined me we were not offered pretzels (though we were not that upset as we watched the bartenders fill the bowls by using their hands), though everyone else at the bar had them, nor could we get water, though we requested it. When our glasses emptied I watched both bartenders walk back and forth by us for another 10 minutes without offering another drink. Further, when we ordered apps, the bartender placed the silverware in front of us by handling the working end of the utensils. None of these things in and of themselves were that offensive, but put together it was a very unappetizing evening. Yes, I violated the cardinal rule and did not say anything, having gotten very involved in conversation with my companion, and I will not avoid the place, but I would hope that they work with their bar staff on some hygiene issues.

Tom Sietsema: Mr. Tunks, are you listening?

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Les Halles: Ok, now that we know how to say it; is it worth eating at?

Tom Sietsema: It can be! I go for the house-made pate, the steak tartare (can you tell I'm not a vegetarian?), the salmon with red wine sauce and pleasant pastries.

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A linguist in LAY AHL: LAY AHL! No liaison.

It depends on the origin of the noun on question. Since you probably won't be researching the origins of all the French words you'll be using, you just have to memorize which nouns get liaison and which don't. For instance, you say le hockey, not l'hockey.

Tom Sietsema: Am I redeemed or what?

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Washington, D.C.: I moved to DC a couple years ago and have never found a truly great place for sushi. So far Sushi Taro is the best I've found. In your opinion, what's the best sushi place around? The atmosphere doesn't matter to me. I'd be happy with a hole in the wall or a trendy place as long as they serve some great sushi!

Tom Sietsema: Serene and pristine: Sushi-Ko.

Small, pristine and cheap: Kotobuki

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Washington, D.C.: Hi Tom,

This is a lesson in heeding the advice of others who post reviews in the City Guide. Last Friday night a couple of friends and I went out to dinner at Sorriso in Cleveland Park. Both of the friends had studied abroad in Italy and we are always on the lookout for different Italian places to try. The food was good, but the service was beyond terrible (as others had mentioned in the reviews). First the waiter, then the owner, and then the hostess came to our table as we were finishing our coffee to tell us that they really needed our table and could we please go. As we were leaving, my friend, in a very quiet voice, said to the hostess, we were offended to be asked to leave and that we would not be returning. Then the owner (hostess' husband) came charging up behind us, telling us we were being "very rude to his wife" and calling us "inexperienced." He then proceeded to follow us OUT of the restaurant onto the sidewalk and continue to loudly call us rude (in front of other customers) and tell us that we had no idea how to run a restaurant.

Though it's pretty clear he still hasn't got a clue either.

Tom Sietsema: Too bad you landed at Sorriso when Dino and Palena were just across the street! I'm really surprised the joint has lasted as long as it has.

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Arlington, Va.: Tallula has had problems since it opened. A year ago (two?) you posted a rant of mine where I was just trying to ask them what time the bar opened by knocking on the door and waving at those inside. Not a single employee would acknowledge my presence. And it was 15 before they opened, but there was no sign. They are snotty and awful, and I tend not to go to ANY of their restaurants.

Tom Sietsema: Well, let's be fair. I've been there at least ten times and I haven't encountered any rude behavior. I'm not doubting you, but every business has its good moments and its lesser ones, right?

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Thank you, thank you, thank you!!!: Hi Tom,

Just wanted to say thanks for recommending Oleanna in Boston - my husband and I had a wonderful experience this past weekend! Knowing I'm a big fan of your, hubby looked up your Boston recommendations for a surprise dinner and we were thrilled with the result. Amazing service, beautiful setting, innovative and delicious food - I love both that we had to ask about half the ingredients and terms on the menu and that the staff was able to explain them so well!! Our only regret was that it was too chilly to dine on the patio.

Thanks for helping my husband plan a fabulous surprise!!

washingtonpost.com: Postcard from Tom: Boston

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Washington, D.C.: What is your opinion of "no-substitutions" policies at restaurants? I've recently been told by waiters at Peacock Cafe and Boulevard Woodgrill that no substitutions could be made to the dishes on their menus. I was surprised, especially since my particular requests were pretty minor. At Peacock, I asked if they could make a vegetarian salad that was listed on their on-line menu, but apparently is no longer on their actual menu. The waiter said no, and also said the restaurant would make no substitutions to the salads on their menu (by the way, I submitted an online comment to Peacock about my experience there, and received no response). At Boulevard Woodgrill, a waiter informed me at brunch that they would not substitute egg whites for eggs in any egg dish. Are policies like this common? In your opinion, are they reasonable?

Tom Sietsema: Gosh, I think it all depends on what the kitchen has on hand and what time it is and a bunch of things. But a reasonable request should be met by the restaurant, which is, after all, in the hospitality business.

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Sushi: What about Kaz Sushi Bistro? It's definitely my favorite and I love the service and ambience too.

Tom Sietsema: I like the restaurant a lot. But the chef doesn't seem to be as innovative these days, or not as innovative as his competitors at Sushi-Ko.

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Industry Professional: Tom, love your insight into the booming scene that DC has become. However, I am sometimes disheartened by the fact that these chats tend more and more towards gripes about service. Working in the industry, I know it is important to point out shortcomings so we can better ourselves, but there has got to be a realistic expectation from the customers. Here is a recent story of my Saturday I wanted to relate:

I went to the (insert cell phone company here) store to get a new phone, after signing the wait list I had to sit for TWO HOURS to get my issue resolved and the manager didn't offer an apology or free earpiece to make up for it.

I then went to (insert clothing store here) and they were out of my size in the shirt I wanted, the sales clerk tried waaaay to hard to up-sell me and get me to apply for a charge card. I was offered no free pair of pants, and the manager did not even apologize for not having my shirt even though it was advertised.

Lastly I went to (insert local cinema) to catch a movie and the showing I wanted to see was sold out, so I bought tickets to a different film. I did not enjoy the film at all, the movie theater was too cold, and the prices were astronomical. Again, no compensation was offered for their obvious blunders. I think I'll stay at home forever now.

Customers feel too entitled sometimes, service will never be perfect and you have to take that with a grain of salt. Why does everyone expect handouts in this industry when I get none of the same perks from any other industry, no free phone, no free clothes, no free movies. There is a time and a place for comped meals, and managers should absolutely be made aware of service problems, but please don't complain when you don't get a free meal because your water wasn't filled properly. Just my two cents.

Tom Sietsema: Something tells me you are very good at what you do. Thanks for taking the time to write. Your point is well taken here.

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Notti Bianche: Tom,

I am hoping you can help with this. A guest in our restaurant this past Saturday told us of his plans to propose to his girlfriend. During our conversation, he indicated that he wanted it to be a total surprise. Of course we happily went along with this and were quite flattered by the prospect. However part of his rouse was that the reservations were to be for four people and under their friend's name - a friend who had to suddenly cancel leaving the two to dine alone.

So I have no way to contact this gentleman and his - hopefully - bride to be. He indicated that he learned of our restaurant through your chat. Hoping you will post this and ask him to call the restaurant and let us know what happened. Either way I would like to get the couple a gift (first proposal tied to the restaurant) or buy the gentleman a drink if it did not go as planned.

Thanks,

Danny Boylen

General Manager

Notti Bianche

Tom Sietsema: Chatter-hoping-to-propose, are you out there?

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Alexandria, Va.: We had dinner at 100 King in Alexandria last night. We really enjoyed the food, but could hardly talk to one another because of the noise level - it was horrific! Won't go back there again. What are restaurants like that thinking when they invest so much time in designing a restaurant?

Tom Sietsema: As I've noted before, no one likes walking into a mausoleum, but rock concert decibels aren't very inviting, either. There has to be a balance.

Part of the problem has to do with current design trends. A lot of the new crop of restaurants are big and open and feature bare floors and high ceilings.

The other problem is restaurateurs who don't try to experience their dining rooms BEFORE they get an audience. Often, not until owners sit in their chairs and see things from the vantage point of a customer are they able to identify potential problems -- like uncomfortable chairs and loud dining rooms.

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D.C. summer associate: Tom, I always trust your advice. I'm in the lucky situation of being a summer associate at a law firm this summer and every week I'm taken out to several fancy lunches. What are your recommendations for places not too miss that are downtown and near K street?

Tom Sietsema: Fancy -- fancy and good? I'd suggest you get your law firm to take you to Gerard's Place, Cafe 15, Taberna del Alabardero (if only to luxuriate in that sumptuous dining room), Vidalia and the Prime Rib, one of the grand daddies of business dining downtown, right on K St. NW.

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Baltimore, Md.: Tom --

I know you get mostly complaints, so I wanted to report the exceptional dinner we had Friday night at Charleston. Much to my surprise, it was the service, even more than the food, that made the evening. I had mentioned in passing that it was our anniversary when I made the reservation; they apparently made a note of that, because they seated us at an excellent table by the window overlooking the water, and asked which anniversary it was.

The sommelier was fantastic, too -- we're not big wine folks, and are usually intimidated by the difficulty of finding something we like. But she was friendly, helpful, and knowledgeable; she pushed us in the direction of a wine we never would have thought to try, and insisted several times that they would take it back if we didn't like it. Then, when it was served not as chilled as it should have been, the waiter immediately whisked it away and returned with two complimentary glasses of champagne (I would have happily just waited a few more minutes, so that gesture was an unexpected treat).

Overall, the service was prompt yet unobtrusive, friendly while remaining elegant, formal without being showy (I hate that "look at what excellent service we provide" approach that I've seen at some high-class establishments -- I appreciate their picking up the napkin, but I hate the feeling that someone is constantly watching me, waiting to pounce the minute I get up to go to the bathroom). Everything didn't go perfectly, but little issues are inevitable, and the way they handled them only increased my admiration for the service. In short, they made us feel special on a special night.

The food was, of course, excellent as well. The bittersweet chocolate tart was absolutely out of this world (truly bittersweet, with an intense chocolate flavor, not oversweetened like most) -- I would give my right arm for that recipe (or at least the name of their chocolate supplier)! But frankly, there are a lot of places that serve great food, but very, very few that have provided this same level of service (and it's the only place to which I've ever written a thank-you note!).

Tom Sietsema: I hope owners Cindy Wolf and Tony Foreman get a chance to read your high praise. Wolf was one of five chefs from the Mid-Atlantic to be nominated for a regional cooking award by the James Beard Foundation this year. Your comments underscore the couple's dedication to all aspects of the dining experience.

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Washington, D.C.: Hi Tom. I've got the critical 3rd date coming up. I'm looking for something in the District - something nice with good ambiance without being too expensive (under $100 for both of us would be ideal). Also, since this date will take place on Saturday night, I need a place where I can make reservations for two. Can you help? Thanks!

Tom Sietsema: You don't say where Dates No. 1 and 2 transpired, but I think a meal at the BAR at Vidalia or the dining rooms at Zengo in Penn Quarter or Spices in Cleveland Park would suit your needs.

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Gaithersburg, Md.: Tom I love your column and often chime in on your chatter blogs. I can't attend this week's chatter but, will check later on line. I have a question I hope you can answer, I have noticed at Persian restaurants they serve a side of a reddish brown seasoning to put on top of the meals. What is this flavorful concoction? It definitely perks the food up. Hope you can help. Thanks

Tom Sietsema: I like sumac, too. The red berry is ground into a powder and used to season grilled meats, salads and other dishes. For those who haven't tried it, sumac has a subtle lemony-tangy flavor.

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Washington, D.C.: I know I'm posting late but I hope you can get to me. I have to go to Bethesda tonight and am looking for a good, relatively cheap place to eat, maybe with outside seating. Tried Raku recently, so somewhere else would be great. Thanks so much. Love the reviews!

Tom Sietsema: I seem to recall Mon Ami Gabi has al fresco seating. And the nearby Jaleo is always festive.

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Falls Church, Va.: I second your opinion of Heritage India in Glover Park. My funniest restaurant experience was there just after they opened. After some truly fantastic food with way overly solicitous service, they delivered a wonderful looking rice pudding desert to the table. We hadn't ordered it, but thought it was just their way of saying "welcome to our new restaurant". They served it to us from a main dish and we were just picking up our spoons when the maitre'd rushed over, scooped up the plates and said that the dish belonged to a table across the restaurant..... They made no attempt to address our salivating mouths. Fantastic food, terrible service.

Tom Sietsema: That sounds like the Heritage I know -- but only sometimes love!

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Washington, D.C.: Tom - Hi!

I know you have been asked to recommend places before a performance at the Kennedy Center, but what about afterwards. We will finish with the Opera at 10:20 and want to have a bite. I would say Bistro Francais, but don't want the Gtown on a friday night parking hassle. I really can't stand Old Ebbitt except for their oysters. I don't want somewhere that will squeeze us in late and then behave as if they are just waiting for us to leave so they can split. Any ideas? Thanks!

Tom Sietsema: Is Notti Bianche open at 10:30? Even a seat at the tiny bar would be a treat.

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Lincoln Park: Tom--Went to NYC this past weekend and had dinner at

Mario Batali's pizza restaurant, Otto. I have to admit, it

was a mixed experience. The good was the nice, cheap

wine, fantastic salads (the freshest arugula with the

sweetest cherry tomatoes I've ever tasted), and delicious

gelato (including a lovely olive oil version). The downside?

The pizzas themselves were a little limp--in fact, the

mushroom with tallegio cheese was almost unpleasantly

earthy/bitter. And the noise was awful--the room was

already acoustically challenged, and they were playing

rather inappropriate rock music at unpleasant levels. The

bottom line is that it made me appreciate how great 2

Amys here really is. Peter Pastan beats Mario Batali by an

Italian country mile! Who woulda thunk it?

Tom Sietsema: Otto: Loud and uninspired -- my sentiments exactly.

Two Amys: One reason I love writing about restaurants in Washington.

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Oakton, Va.: Tom,

Since soft-shell crabs came up in this and previous discussions, I thought I'd pass along that El Manantial in Restaurant has continually had them on the menu the last month and they have been fabulous.

Tom Sietsema: In Reston, not Restaurant.

Thanks for sharing the sighting.

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Washington, D.C.: I just googled "Les Halles pronunciation" and the top 5 hits agreed with you -- for some reason in this instance you don't pronounce the "z" sound.

Tom Sietsema: This is getting murkier and murkier....

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No right answer....: How very French !

Tom Sietsema: Mais oui.

And on that note, I'm going to dig into some delicious leftovers from last night. Shredded chicken in peanut sauce and a sparkling ceviche. Guess where I got 'em?

See you next week, kids. Dine well and try not to feel TOO entitled, ok?

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