Wednesday, August 2, 2006; 11:00 AM
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, was 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.
Tom Sietsema: NEWS TO CHEW ON: Andale, the Mexican-inspired restaurant in Penn Quarter, closed earlier this week, after a run of almost six years. The reason? One of its three business partners "decided he didn't want to be in the restaurant business anymore," according to chef Alison Swope, who has "no idea" what the future holds for her. Does she want to keep cooking? "Of course!," she told me yesterday afternoon. "What else am I going to do after 27 years?" Attention, area restaurants: As I type, Swope is trying to find jobs for her cooks, waiters and busboys, some of whom have been with her since before she even opened Andale.
Charlie Bauer, chef at the two-star Rockfish in Annapolis, has been hired to massage the menu at Tony & Joe's Seafood Place in Washington Harbour, which is where he's spent the last three weeks. "I saw a lot of hard-working people and a busy restaurant," he says, "but it hadn't been updated in awhile." Among his changes, which he refers to as "baby steps" in Tony & Joe's evolution: Bouillabaise on the dinner menu, real albacore tuna instead of canned fish in the tuna salad at lunch, and fresh tropical fruit, ginger, and Creole sauces instead of compound butters for the grilled fish entrees. Also: "The baked potatoes in foil are gone." Maybe there's hope for waterfront dining after all ...
Last but far from least, Ray's The Classics (8606 Colesville Road, Silver Spring; 301-588-7297) is FINALLY opening its doors to the general public this Thursday, August 3. Owner Michael Landrum's much-awaited restaurant, a spinoff of his wildly popular Ray's The Steaks in Arlington, has been quietly serving meals for the past four weeks, but only "to friends and family." Beginning next week, the 120-seat RTC --- which includes a bar called (what else?) Ray's The Bar -- will serve dinner Wednesday through Saturday for a few weeks, before expanding those days to include Tuesday night. On the range: Michael Hartzer, late of Michel Richard Citronelle. Better start dialing, foodies! (Or are we now calling 'em "gastronauts"?)
Ready to rock? I am. Bring it on.
DC 20037: What the heck is going on at Agraria? I had a pleasant meal there with friends two weeks ago. Loved the design of the place. Appetizers first rate. Entrees steady but not astonishing. Superb wine and drinks list. For a new place, in sum, pretty darn good. Yet Agraria seems to have been a magnet for bad press and now there are reports that the amazing Derek Brown (Palena and Firefly) is already packing up. I'm rooting for the place on principle (let's give it up for the American farmer!), but it seems to have had a rocky beginning....
Tom Sietsema: Rocky? I have to agree with you. I can't think of another restaurant that's had such a bumpy launch.
Rumor has it that Mr. Brown, the dashing sommelier and host, is going to (garbled text). Too bad I'm not at liberty to spill any beans just now. But it's an upward move for him!
Sterling, Va.: Tom,
I enjoy your chat every week even thought I don't always fully agree with you on some of the reviews. I just want to let you know that you nailed it on the Pigalle review. I normally give another chance to a restaurant when not pleased but this one will have to be the exception to the rule. I expressed my concerns and disappointment with the manager after dinner. Apparently, my criticism was not taken seriously.
Tom Sietsema: Who says summer in Washington is boring or slow? I got a lot of feedback on that column, my first "poor" rating (zero stars) since I launched the star system three years ago. As bad as Le Pigalle is, I felt compelled to write about the place, given its owners and location.
washingtonpost.com: Le Pigalle, (Post, July 30, 2006)
Frederick, Md.: Dear Tom:
Thai Rice is a unique yet endangered Thai restaurant in Frederick, Maryland. Beyond very good renditions of standard Thai dishes, Thai Rice offers a number of unusual and delicious menu items. For example, appetizers include nam tok (grilled beef salad); and a seafood salad with squid, scallops, and shrimp.
Specials have been particularly good. This month's special, mango chicken, featured meltingly sweet mango cubes, spicy chili sauce, and thinly-sliced chicken breast over crisp lettuce. I have never seen this dish offered elsewhere. When dining at Thai Rice, I usually order something that I have never tried before. This strategy has been amply rewarded.
Unfortunately, Thai Rice was nearly empty on a recent Friday night visit. If you can, please check out this restaurant. If you are as impressed as we are, you would be doing a great service by writing it up.
Personal background: I fell in love with Thai food 20 years ago, and eat at Thai restaurants frequently. I also cook Thai food at home, including making Thai curry pastes from scratch with a mortar and pestle. I even brought fish sauce and Sriracha to the beach so I could make Thai beef salad and Thai omelets.
Tom Sietsema: Thanks for the dining tip. I'm getting hungry.
Minneapolis, Minn.: What kind of response have you gotten from the Le Pigalle review?
Tom Sietsema: Half the people seem to heartily agree with me and half the people seem to despise me.
Richmond, Va.: Tom, I just moved to Richmond from D.C. and am completely lost with the new restaurant scene. Any recommendations?
Tom Sietsema: My food spies down there are encouraging me to get to Acacia (whose chef was a Food & Wine magazine "best chef" a few years back); Dogwood (American); North Belmont (French food by way of a Belgian chef); and Can Can (a brasserie that's supposedly great for people-watching).
Georgetown, D.C.: Hi Tom. I had lunch at Chadwick's in G'Town yesterday, and noticed that its menu listed its locations as Georgetown and Old Town. It didn't mention Friendship Heights. Is that one closing? Good heavens, I hope not!! I've always thought Friendship Heights was the best one.
Tom Sietsema: I drove by there last night and the lights were on. I think it's safe to say the FH location is open and serving.
Washington, D.C.: Re: Pigalle.... How did you feel when you wrote that review? Were you hoping it was encouragement to do better? Have they tried to contact you to get you to come back? What happens to a restaurant with a BAD review?
Good to see a bad one once in a while...
Tom Sietsema: How did I feel? I was both angry and sad. The owners are guys who have been around and who know the drill. I expected SO much more from the place, given their experience. Very little of Le Pigalle makes sense to me. Not the food, not the design, not the service.
I have heard nothing (personally) from the restaurant. It's funny, though. Sometimes, I get really nice feedback from places I've panned. Sometimes I get calls from chefs who didn't like what I had to say in the 14th paragraph of an otherwise glowing review. It really varies.
As for Le Pigalle's future ... THEY determine the next step. Along with their neighbors and customers, of course.
Steak Lunch?: Your pick (on expense account): Bobby Van's, Caucus Room, Charlie Palmer, Morton's, The Palm, Prime Rib, Ruth's Chris, Sam & Harry's or Smith & Wollensky?
Tom Sietsema: That's easy: Charlie Palmer Steak
Arlington, Va.: Of the many Vietnamese restaurants at Eden Center in Falls Church, which one(s) would you recommend or warn against? My husband and I are looking for some place authentic and not too pricey. Thanks!
Tom Sietsema: Huong Que is probably the most reliable restaurant of the bunch, and it delivers great service along with very good shrimp toast, squid with sour cabbage and grilled meats. While you're at Eden Center, be sure to check out the Vietnamese sandwich maker, Nhu Lan, in the interior shopping mall there. The pork meatball sandwich is especially delicious -- and it's only $2.50!
North Potomac, Md.: Hi Tom,
My son loves the food of Moby Dick House of Kabob, especially their rice, the one w/ yellow and red spices. I tried to make it at home but don't know what kind of rice they use and how can cook it. Also, what kind of spices are they? Saffron? Could it be just as simple as steam it and mix w/ spices after that?
Tom Sietsema: The manager of the Moby Dick in Bethesda tells me they use basmati rice -- which is first soaked for a day, in salted water -- then boiled (a rolling boil for a few minutes then 20 minutes on a simmer). The "yellow" is saffron threads; the "red" is sumac, a common (sweet-tart) Persian seasoning.
Arlington, Va.: In June you said the food at Marrakesh wasn't all that great- can you offer an alternative for Moroccan? My boyfriend really wants to go but I don't want to waste our time/money.
Tom Sietsema: For cheap eats, I head to the tiny Pyramids at 600 Florida Ave. NW. The lamb tagine and bisteeya are particularly good. For something dressier, I like Taste of Morocco in Silver Spring, which is much better than the original in Arlington these days.
Arlington, Va.: Tom! I've been meaning to tell you this one for a few weeks.
How To Make A Patron Feel Mortified And Never Want To Return, by a waiter at Pizzeria Paradiso in Georgetown.
A dear but petite friend of mine and her boyfriend were taking her parents out for dinner. The parents were visiting from afar and my (again, petite) friend was showing them her independence by traipsing them around town for sightseeing and such. While she is short and has a tiny frame, she dresses like a young professional. At dinner the waiter brought her a kid's menu and a box of crayons. She is 20 years old.
Tom Sietsema: I just got off the phone with PP's floor manager Kevin Longstreth, who said: "We don't have kids' menus and we don't stock Crayons."
Washington, D.C.: Tom, Your review of Le Pigalle was, unfortunately, accurate. I could sum up both my experiences there as a comedy of errors. I just hope that they haven't resigned themselves to being a "starless" establishment just because of their coveted outdoor seating and fabulous people watching location. Which brings me to my real question - what is the deal with Lauriol? I mean, it's always a zoo there and people get dressed up to go there like they are seeking admission into a private club. The wait is ridiculous and the food is horrible. What are your thoughts?
Tom Sietsema: Longtime chatters and lurkers know I don't feel too kindly toward Lauriol Plaza, which seems to get by on its good looks (eye candy) and pitchers of margaritas. Why people wait longer than two nanoseconds for a perch there is beyond me.
Re: Le Pigalle: I think the problem is that the largely mediocre 17th street food allows places like Pigalle (and certainly Peppers before it, Fox & Hound, Food Bar, etc.) to stay in business. They're all there is for most of us who can't afford Sushi Taro, Hank's and Komi's every night. So they don't have to do better to keep folks coming. It's sad the new owners seem not to have wanted to do better -- your review was spot-on.
Tom Sietsema: But cheap doesn't have to mean bad, does it?
Chadwick's: I have heard that two different people each own two Chadwick's each. The Old Town owner is probably only announcing the location of his/her second one on their menu.
Tom Sietsema: Aha! Thanks for weighing in. No sense promoting the competition, huh?
Arlington, Va.: I wanted to just compliment the staff at Heritage India. I went there for my birthday and have never had such great service. I called to make reservations, but somehow they didn't get them so they seated us in the private dining room since we had a larger group. The manager was very attentive and was very patient and answered all our questions about the food. One dish was a little too spicy and he was great about taking it back and seeing if he could get something to replace it. After the meal they even served us a complimentary champagne toast. They really helped to make my birthday perfect. I will now recommend this place to anyone who asks where to get good Indian fare.
Tom Sietsema: Which branch are you talking about? If it's the Glover Park location, hell has frozen over and the pope has eloped!
Re:cheap doesn't have to mean bad: So true. Look at 18th Street in Adams Morgan where Meze, Amsterdam Falafel and Regent all offer up good, tasty fare for cheap.
Tom Sietsema: Ah, thanks for the supporting evidence.
Washington, D.C.: I have to admit I'm perplexed by the virulence of the comments about your Pigalle review. Hate? Discrimination? That's just weird.
Anyway, my real question. Does Hank's have a bar of some sort? That's my neighborhood and sometimes I like to just grab dinner on my own, but I don't know if Hank's is single friendly. Help?
Tom Sietsema: Hank's Oyster Bar has a bar, but it's TINY. I think there are no more than five stools there.
Hot Outside: What do you eat when it is this hot outside? I pretty much stick to salads, fruits, and sushi (and ice cream!) but wondered if you had some dining-out musts during the warmer months? I'm hoping for an inspired citrus salad or perhaps some seafood recs.
Tom Sietsema: Ceviche and margaritas are my recipe for fun!
Rockville, Md.: Tom, Do you have an opinion of the Melting Pot?
Tom Sietsema: You know what? I had a ball reviewing the fondue chain (the Washington location) a few years back. But it tends to be too much food for me.
Dupont Circle, D.C.: Hi Tom, if you were a culinary student living in New York, in which kitchens or for which chefs would you most like to work, even if just as a prep cook to start?
Tom Sietsema: Gosh, there are so many! Daniel would be interesting, for classical training. But I'd also want to prep/observe at The Modern, Gramercy Tavern, Jean-Georges, Masa, and Per Se. Among a dozen or so others.
Silver Spring, Md.: Tom, WHAT is going on with Galileo? They should post an announcement on their Web site, or inform you when you call to make a reservation that their A/C is not working! This was my first trip, and I was really looking forward to it. First of all, it was too hot to even enjoy anything! The wine we selected was not available because their refrigeration was not working properly. Then the wine they did bring us could barely stay chilled in the 85 degree dining room! Our gelato melted before we could even finish it- how could anyone enjoy a meal in such heat? I was truly disappointed in the whole experience.
Tom Sietsema: The restaurant is in a building that is being renovated, which explains the unfortunate problems (there have been several A/C meltdowns, I understand). But I'm told by Galileo's publicist that the dining room is cool again -- enough so that she put on a sweater this morning -- and that the chef himself brought in a solution, in the form of portable coolers.
I agree: Diners should be told that the A/C isn't functioning ahead of time. But in a few cases, problems were fixed in time for dinner service, and the staff didn't want to turn away reservation-holders needlessly.
I sympathize with both owner and diner (but mostly with the customer).
Fox and Hound's Fan: As a frequenter of Fox and Hound's, I must point out that my friends and I go there to get cheap drinks before we head out to places a bit more expensive. Of course their food isn't world class, no one wants it to be. There is something to be said for cheap drinks and dive bars.
Tom Sietsema: Hey, I love dives, too. Dives like Stoney's in the District and the Quarry House in Silver Spring remind us that good things can come from scrappy spots.
Silver Spring, Md.: I have to chime in here about Heritage. Went recently for the first time in six months and the service was amazingly adequate. The manager stopped by several times and service was friendly and prompt. It was somewhat surreal as we have always loved the food, but rarely the service at the Glover Park location.
Also, thanks for the tip about Ray's -- have been waiting and waiting and just got a reservation for Saturday night!!!
Tom Sietsema: Wow, sounds as if I need to get back to the Heritage in Glover Park. In the past, I've always enjoyed the Indian food and lamented the service there.
Have fork, but don't want to travel: You spoke very highly of the Sakuta's restaurant back in march of 2005. I am trying very hard to like this restaurant but the restaurant itself is making it hard for me. Do you know what happened to this place?
Tom Sietsema: I was sad to return to 21P earlier this year and find a menu that was so up and down, really uneven. I still like the look of the place, though, and would recommend it for drinks in the bar. Love that skinny counter facing the sidewalk!
Washington, D.C.: Tom, pretty PLEASE answer this question! I'm going to San Francisco tomorrow for 2 days. I have reservations at Town Hall, Range and Slanted Door. Good choices? I'm not a huge seafood fan so 2 of your postcard recs didn't thrill me. Thanks a million!
Tom Sietsema: I haven't been to Town Hall. Range is fun and delicious. Slanted Door is more fun than delicious. Maybe you can get a reservation at Delfina, one of my fave Italian destinations?
Re: 17th St corridor: You're right that cheap doesn't have to be bad, but it is the cheap that keeps people coming back, so they have no real reason to improve on the bad. I also have a feeling that many of the discernments you make about food, with your trained pallet, are invisible to the majority of Washingtonians, me included.
Tom Sietsema: 1) "Cheap keeps people coming back." You have a point.
2) "Most people have no sense of taste." Gosh, I have to disagree with you there, at least as far as so many of my readers are concerned.
D.C. and feeling bad: We had a bad experience at Cafe Milano I need to ask you about. We called at 10:15 last night to find out how late they were serving. The nice woman who answered the phone explained that they served dinner until 11 and thereafter served lighter food. We got to the restaurant about 4 minutes later, said hi to the woman and told her that we were the folks who had just called. The snooty fellow who's often at the desk took one look at us and said that they had stopped serving -- and the woman looked at him dumbstruck. Clearly, he did not want to serve us -- perhaps because we we were two adults and two teenage kids (who, incidentally, eat more and more expensively than we do). We pressed the issue,the woman looked more and more uncomfortable, and the man basically did everything he could to get us to leave.
We've eaten at Cafe Milano a lot over the years, with our (very well behaved) kids and without, and we're not inclined to return. Are we wrong?
Tom Sietsema: If I'm getting all the details -- no.
Washington, D.C.: Hi Tom,
I was wondering if it is possible to predict when Galileo's Grill might be open? I've signed-up for the e-mail, but I'm dying to try his sandwiches and cannoli!
In regards to the Vienna question from last week, a great and authentic area to enjoy real Viennese food and wine is in the Grinzing district (district #19) of Vienna. Take short trolley ride to this quaint area where you can experience traditional heurigen taverns, which sell their own wine (look for the pine branch above the establishment's door that indicates it's a real heurigen tavern) and great food at a great value. It's a wonderful area to not feel quite so much like a tourist. It's especially lovely in the summer.
Tom Sietsema: Galileo's grill is open today and tomorrow.
Danke schoen for the Vienna suggestion.
Sterling, Va.: Hi Tom,
Since you've never steered us wrong before, we thought we would throw this questions out to you. My fiancee and I are looking for a restaurant to host our wedding reception. We are looking for a place with personality - both in the food that is served and the decor. Firefly in DC is on the list along with 2941 in Falls Church. We would welcome any other suggestions. Thanks!
Tom Sietsema: Gosh, Firefly and 2941 are two very different scenes.
If it's "personality" you're after, consider Charlie Palmer Steak, 1789, the Oceanaire Seafood Room, maybe Vidalia or Zola.
Washington, D.C.: Hi Tom - Heading to Tabaq on U Street this weekend. Still a quality place for dinner? How is the service - attentive? Thanks!
Tom Sietsema: Hate to say this, but I'm not getting great feedback re: Tabaq of late.
Arlington, Va.: Tom:
It was mentioned recently, but wanted to be sure that Del Merei Grill in Del Ray, Alexandria gets all the praise it deserves. If Del Merei were in D.C. it would be mentioned this chat every week.
We ate dinner there Sunday night and it was terrific. Our party had the crab cakes (far and away the best in the area) and lamb special. Of course, everyone enjoyed their sides (cheesy grits, mac n cheese, and mashed potatoes). We finished off our meal with one slice of peach caramel pie and one slice of blueberry pie. Very good service too.
Tom Sietsema: Peach caramel pie? I'm there!
Kids in Restaurants - Part II: Tom - a few weeks ago I posted regarding my feelings on kids in restaurants. One poster did not share my feelings, and that was expected as any negative comment about children instantly and unfairly labels you anti-child. That said....
The other evening we were at Corduroy - not a kids place - and a family came in with one very loud, operatic 2 year old. He had the entire restaurants attention with his once-a-minute siren-like scream burst. It was, as one or our table mates said, "Unreal."
The parents - and I've never seen this before - left the restaurant in 10 minutes. They never even ordered.
While this is going to sound callous and sure to inflame some of your readers, I applaud this family for doing what many would feel is the right thing. In other restaurant situations - even these family restaurants that cater to kids - they got their kid out of the restaurant knowing that he was a distraction to the other diners.
While I'm sure the parents weren't happy about this, they realized that they were making ~ 80 other people less happy.
Thanks for hearing this out, and I hope that parents of small children will take note of this exceptional (used in the meaning of "uncommon" and not "above average") act.
Tom Sietsema: As I've said before, I love seeing (well-behaved) kids eating with their families in restaurants. I also believe inappropriate behavior should not be tolerated. In this situation, it's too bad one of the parents couldn't leave with the little screamer for "time out" and return to order/eat with the rest of the tribe.
Washington, D.C.: My 18 year old son is working as a line cook at a major DC restaurant before he goes to cooking school in the fall. My problem: I can't seem to get the grease/food smell out of his chef's pants no matter what product I use or how many times I wash them. Any advise from the front lines?
Tom Sietsema: Stains and smells. I feel like Heloise!
I bet a cook in our midst can address your question.
Washington, D.C.: Hi, Tom. I will be in Shanghai in a couple of weeks for work. I didn't see a Postcard for Shanghai, but I was hoping you might have a recommendation for a restaurant that I shouldn't miss while I'm there. Thanks for your help!
Tom Sietsema: Shanghai is on my list of cities I'm eager to explore. Chatters? Has anyone in the peanut gallery been there?
Fredricksburg, Va.: Hi Tom, I am having my wedding reception at Sequoia (we have the entire restaurant rented out) and was wondering if you think it's going to be better than a regular night out. I read your reviews from last week and worry about the food. Please let me know what you think.
Tom Sietsema: Yikes. Honestly, I've not heard one good thing about Sequoia in at least three years.
For Richmond, Va.: Hi Tom, I'm a D.C. transplant to Richmond, as well, and your recommendations were spot on (though I haven't tried 1 N. Belmont). I would add Comfort, which has delicious and reasonably priced comfort food (surprise) and the best banana pudding I've ever tried.
Tom Sietsema: Thanks for adding a promising tip to our list.
If going to the grill at Roberto's : be ready when you get to the counter. He is generally in good humor but is trying to serve a lot of people in a short time.
Tom Sietsema: And leave the chat NOW if you want bread with your meatball sandwich!
Summer in the city: Do restaurants lose business in this heat where no one wants to go outside or walk very far?
Tom Sietsema: Most taxis are air-conditioned!
A number of restaurants have told me they're really busy this summer. Good news for the dining scene.
17th street: Food-wise, 17th Street is no-man's land. We used to live in the neighborhood and walked through again recently. All of the horrible places were still there without any motivation to improve.
And as for the Hound, no one should ever expect good food there. But cheap beer, yes, and maybe a chocolate shake on a day like today.
And, long live Komi.
Tom Sietsema: Don't forget Hank's and Sushi-Taro!
Restaurant Week: Tom, Is it poor form to bring a cake to a friend's birthday dinner which is taking place at a restaurant participating in restaurant week? I made reservations before learning that the restaurant is participating in restaurant week. I want to make my friend's celebration special and of course I would ask the restaurant before bringing the cake, but I just want to avoid any embarrassment by asking if it is totally inappropriate.
Tom Sietsema: You always want to call ahead on these matters. The restaurant might have a great pastry chef. Be prepared to pay for a "cake slicing" fee, too -- similar to a corkage fee for folks who bring their own vino to restaurants.
Blue Duck Tavern: Have you been yet? I'm dying to know how it is; one of my all-time loves was Melrose.
Tom Sietsema: I've been. Four times. My review runs August 20.
Penn Quarter: Hi Tom! My fellow interns are looking for a place nearby to have a end-of-summer lunch. Something casual that can accommodate around 20 of us. What should we do?
Tom Sietsema: Try Jaleo, the basement at Teaism or Rosa Mexicano.
Alexandria, Va.: Tom,
I have been cooking for sometime now and the best way to get rid of those pesky smells and stains off chef paints is soaking them in Oxy Clean and then using Tide. Always works!
Tom Sietsema: Brought to you by Proctor & Gamble!
Washing (ton), D.C.: Regarding the chatter who wanted to get the greasy smell out of clothes, try Win Detergent (I got it online but many running stores have it). It is formulated for athletes who have smelly clothes. I'm training for a marathon and it has really worked for me (no more details necessary this close to lunch). Do a google search for it.
Tom Sietsema: What a smart (and obviously clean-smelling) bunch we have here.
Washington, D.C.: Hi Tom, a question on your postcards -- when you travel abroad, to Shanghai for example, how do you decide where to go in such a huge city? Do you use travel guides, recommendations, try every hole in the wall you see? I can't imagine traveling to a foreign city and coming back with a solid opinion of its restaurants.
Tom Sietsema: As I plan, I spend hours interviewing people who have just been to a place, reading recent guides and travel magazines, calling chefs and critics, etc. So when I land, I pretty much know where I'm going to spend every meal, although I always like to leave some wiggle room for the unexpected, last-minute dining tip. If I'm only spending 72 hours in Paris or Oaxaca or Los Angeles, I don't have time for bad meals. And I tend to invite pals along for the ride, to help me eat.
Washington, D.C.: THIS JUST IN (hope I'm on time): The Prime Rib is suspending the requirement of jackets and ties until further notice due to the heat.
Never thought I'd see the day!
Now why did they have to do it when I'm out of town and can't take advantage......
Tom Sietsema: WOW.
I've never, ever, seen the Prime Rib relax its dress code.
Heritage nice? Prime Rib relaxed? Who thought we'd see the day?
I'm outta here. See you next Wednesday!
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