Ask Tom

Steakhouses and Least Favorite Foods

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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Arlington, Va.: Hey Tom,

What would you say is the best steakhouse in town? To add a twist to this question, every Christmas season my wife and I would go out to dinner at this wonderful steakhouse in Richmond, Va. What made it great was it was completely decorated for the holidays. I'm looking for a similar place now that we leave here in D.C. What would you say is the best steakhouse in town to visit during the holidays.

Tom Sietsema: For the sake of nostalgia, nothing beats the venerable Prime Rib in my book.

Good morning, everyone. Glad to "see" everyone back.

washingtonpost.com: Review of Prime Rib.

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Washington, D.C.: A friend and I tried Mandu, the new Korean place on 18th Street near Dupont Circle. The server was very friendly and other personnel checked in on us during our visit to make sure that we were having a pleasurable experience.

The food was tasty and attractively presented. My friend and I shared the Mandu appetizers, which were enjoyable (though better fried than steamed). I had the Dolsot Bibim Bap (which the waitress thoroughly explained to me prior to my order) and my friend had a spicy beef soup. Our waitress was very willing to explain the little side dishes that she was bringing.

I liked the decor of the restaurant -- although it seemed that the food and the customers were using the same stairs when going between the first and second floors. Not sure that is the best idea given the potentially high traffic.

All in all, a great experience that I am looking forward to repeating.

Tom Sietsema: I'm thrilled to hear that. Washington needs a really good Korean restaurant.

washingtonpost.com: The Weekly Dish on Mandu.

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Petworth, D.C.: Tom--Do you ever get invited to dinner parties at friends' houses? I could see even the most confident home chef being intimidated enough to leave the Post food critic off the guest list.

Tom Sietsema: Actually, my friends are really great about inviting me to dinner. And most of them are very good home cooks. In the last month alone, I've been to three dinner parties, including one where we drank Champagne throughout the meal and another where we made our own pizzas and cooked them on the grill. (Thanks, Jay, Brad, Lizzie and Jerry). Next month, I'm going to my first Shabbat.

New trend: Monday night dinner parties.

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Arlington, Va.: Hi Tom - I love cheap, simple, authentic Mexican/Tex-Mex/Southwestern food! I hate the cheese covered heart-attack chain purveyors and shops of their ilk. One of my favs locally is Taqueria Poblano. Can you suggest some others?

Tom Sietsema: Guajillo!

washingtonpost.com: Review of Guajillo.

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U St, Washington, D.C.: Tom, I hope you had a great Thanksgiving!

I've just moved to U St. and I'm looking forward to all the area has to offer, in particular, the food. Can you point me in the right direction for some delicious bargains in the area?

Thanks

Tom Sietsema: My Thanksgiving was ... interesting, thanks.

Cheap eats you shouldn't miss on or around U St.: soul food at Oohs and Ahhs, tropical drinks and roti at Islander Caribbean, a bowl of chicken soup at Creme Cafe, Ethiopian food at Dukem.

washingtonpost.com: Reviews of Oohhs and Aahhs, Islander Caribbean, Creme Cafe and Dukem.

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Washington, D.C.: I work around Dupont Circle and like to try new places. I've visited the usual suspects, bemoan the loss of Johnny's Half Shell in the neighborhood, and enjoyed my recent visit to Montsouris. My problem? I'm looking for a new place in the area for after work drinks with a couple of my friends. One of my friends is always coming up with the latest places to try and I want to suggest a great new place and beat her to the punch! Please help me by telling me of a great new place to go for drinks that will impress her...

Thanks a million times over,

Dizzy in Dupont

Tom Sietsema: Have you been to the bars at Urbana and 21P, both on P St and both quite nice?

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16th and U: Christmas dinner dining out difficulties: I really hope you can help! Practically no-where seems open on Christmas day for dinner - for example Vidalia isn't open. My boyfriend ... fiance (I don't what's going on with us) will be coming into town for the holidays from the Bay Area. This is a really important time for us to try to get our relationship back on track. The right place for Christmas dinner would really help - I'm a veggie and he's not so dining out seems the best option. Citronelle is open but that's really stretching my budget to breaking point at about $100 per person. I was hoping for $50- $70 per person. We're open to funky and atmospheric as well as high end. Oh where oh where can we go?

Tom Sietsema: Your best bet is a hotel. Think Park-Hyatt (Blue Duck Tavern), Four Points by Sheraton (Corduroy) or the Monaco (Poste).

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Chicago, Il.: Tom: Eating tonight in Chicago. I was thinking of Green Zebra but was wondering what else you would recommend for a late, casual dinner for a solo diner. I don't want anything as structured or time-consuming as an Alinea or Moto, although I would enjoy some place on the inventive side. I've also heard good things about Blackbird but have the sense that may be too formal.

Tom Sietsema: My vote goes to the swank Custom House.

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McLean, Va.: Hi Tom! We had my sister's birthday at L'Auberge Chez Francois, and I had the fantastic bouillabaisse. Is there any where I can get a similar soup without having to sit for a full dinner? Thanks so much!

Tom Sietsema: Head to the bar at Blacksalt for one of the best seafood stews around.

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Washington, D.C.: PLEASE, GOD: No more steakhouse questions!!! AAAAAARRRRRGHHHH.

Tom Sietsema: But I see a lot of 'em waiting for me!

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Washington, D.C.: Hey Tom! When's your review of Bebo coming out? I've been there a couple times myself and am curious to see what you think about it.

Tom Sietsema: Bebo is a baby. I have yet to schedule a review.

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Old Town, Alexandria, Va.: If you had to list the most formal dining rooms in D.C., what would you say? (The decor as well as the normative attire of patrons.) I'm thinking the Prime Rib, 1789 and Taberna del Alabardero. But I'd like some more picks for fancy dinners in the city.

Tom Sietsema: I'd add to the list Le Paradou, CityZen and Charlie Palmer Steak.

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White House eating?: Tom -

Have you ever eaten at the White House or some other high powered political diner? How was the food?

Tom Sietsema: I've only eaten buffet food at the White House. It was fine, nothing spectacular. "Everything's political here," an insider at the mansion once told me. "Even the wine selections."

On the other hand, dinners at the British, Chilean, Japanese, Lebanese and French embassies have been real showcases of the different countries' cuisines.

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Washington, D.C.: Tom, I have an etiquette question. My husband and I went out for dessert, and were completely ignored by our waiter. After sitting for about 15 min without receiving any service, the hostess finally ended up taking (and serving) our order. The waiter stopped by once -- to drop off the check. We had no problem paying for the food (it was fine), but had a question about the tip. We wanted to leave one for the hostess (and the bussers), but didn't want it to go to the waiter. How were we to ensure such a thing? Is it appropriate to tip the hostess directly?

BTW, we ended up leaving the tip with the check and thanking the hostess on our way out.

Tom Sietsema: Gosh, that's a tricky one. I think I would have tipped the hostess (and the busboy) on the way out and left a note for the absent waiter: "We tipped the people who actually gave us service." It's extra work for you, but at least the server knows why he wasn't left anything!

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Arlington, Va.: Hi Tom, Have you tried Restaurant Vero on Lee Hwy in Arlington? My husband and I drive by it frequently but haven't tried it. Worth a visit?

Tom Sietsema: Hang tight. My Food section colleague Walter Nicholls reviews the place this Sunday in the Magazine.

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Silver Spring, Md.: Hi Tom,

Thanks for the chats. I recently ordered a risotto dish at a Bethesda restaurant that was so delightful that when my wife and I returned to the same restaurant several weeks later I couldn't resist ordering it again. The second time around I found the dish so disappointing--underflavored, overcooked, etc.--that

I couldn't believe it was the same kitchen. My wife, who sampled both dishes and has much better food sense than I do, agreed with me so it can't be all me.

This experience led me to wonder how often you experience such inconsistency. On your multiple visits to a restaurant do you routinely re-sample dishes?

If so, how much variability do you find--or tolerate?

Thanks

Tom Sietsema: I have the great luxury of visiting restaurants three or more times before sitting down to write, and very often I will use later visits to re-order dishes for the sake of consistency.

In the best places, the execution is pretty uniform and the chef has trained his or her staff to cook as he or she does. All sorts of things can happen to make a dish taste different from visit to visit,however. Maybe the person preparing your risotto was new. Maybe he added or subtracted an ingredient. Maybe he got distracted. Without being there to witness the process, who knows?

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Chinatown, D.C.: Hi Tom,

Two weeks back, my girlfriend and I attended a Smithsonian talk called "Three Chefs," with Chefs Richard, Andres, and Bourdain. A fantastic experience. One question posed to the chefs was what one ingredient they would never use. Chef Richard was pretty vocal in his hatred for cilantro. So, Tom, I pose the question (slightly modified) to you: what ingredient do you despise most?

Tom Sietsema: Black licorice. Which means I'm not a huge lover of fennel!

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Washington, D.C.: In reference to the question about Bebo being a baby to review, how early then is too early to place a review for a newly opened restaurant? It seems lately chatters have been anxious to criticize your coming in too early for reviews, namely a few over the last couple months where you gave a not so glowing reviews shortly after they opened.

Tom Sietsema: With new places, my general rule is to wait about a month before visiting for a formal review. I've honored that with the new Johnny's, PS 7's, Montsouris, etc. I'll treat Bebo not differently.

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Arlington, Va.: Your review of Montsouris left me wondering, what are the best places in the DC area to get charcuterie? I love nothing more than a grazing on a good plate of charcuterie and drinking beer or wine, but a lot of offerings leave something to be desired. What area restaurants are doing it right? Thanks!

Tom Sietsema: The new BLT Steak does a great charcuterie -- and it's currently offered free, at least in its opening weeks!

washingtonpost.com: The Weekly Dish on BLT Steak.

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Houston, Tex.: On a recent visit to Washington my wife and I dined at the Ardeo restaurant. We enjoyed the atmosphere and found the food delicious.

We were treated to a very special drink at the bar. The bartender presented his own warm butternut squash apple cider. It was GREAT! We realized as we finished up at the bar that the aroma off the cider pot was very much apart of the dining experience we had enjoyed.

Kudos to Ardeo and Dave the bartender for a great seasonal treat. We are certain your readers in Washington would enjoy Ardeo for its food, atmosphere and a taste of warm cider.

Tom Sietsema: Butternut squash apple cider. That's a new one. I'm trying to imagine how the concoction would taste -- in a glass, with alcohol (I presume).

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Baked, AK: Tom, the in-laws are coming to town for the holidays and my mother-in-law is craving Baked Alaska. Can you recommend a nice DC or No. VA restaurant that serves this dessert? Thanks a mil!

Tom Sietsema: This very question was addressed in a recent "Ask Tom" column in the Sunday Magazine.

washingtonpost.com: Ask Tom: Baked Alaska.

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Georgetown, D.C.: Tom,

Please remind me which room(s) at 1789 you recommend, and which are to be avoided. Thank you!

Tom Sietsema: I prefer to sit anywhere downstairs. The formal John Carroll Room and the cozy Manassas Room are favorite destinations.

washingtonpost.com: Review of 1789.

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Lake Ridge, Va.: Tom, I'm supposed to find a restaurant in Georgetown for Saturday night that would be less than $20/person for dinner. All I've been able to come up with is Pizzeria Paradiso. Any better suggestions for me? It's for a group of girls coming in from Atlanta, and I'd like to show them something a little bit more exciting.

Tom Sietsema: Is this with or without booze? If you sup on the early side, Bistro Francais has a nice fixed price menu. Nearby, consider the Indian-themed Amma Vegetarian Kitchen.

washingtonpost.com: Reviews: Bistro Francais and Amma Vegetarian Kitchen.

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Guajillo is Great, Va.: Hi Tom, I wanted to second your recommendation for Guajillo. You steered me there a couple years back and it's been a favorite ever since. Besides the great food (dig the cheese enchiladas and ceviche), the service is quick and fun, and I love spending time in the warm, colorful restaurant on a cold winter's night. Plus, the chairs are extremely comfortable. Always a plus.

Tom Sietsema: The margaritas aren't bad, either!

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No Black Licorice?: What kind of Dutchman doesn't like black licorice? Especially that yummy, salty stuff you can get in Holland? You are of Dutch extraction, are you not?

Tom Sietsema: I am, I am. But my distaste for the stuff goes back to childhood, when I consumed an entire pound bag of black licorice candies during a long, hot drive through the Black Hills of South Dakota. I was crowded next to my siblings and my Dad was smoking up front. Smoke, heat, hills, confinement .... you can imagine what happened.

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Washington, D.C.: Went to PS 7's and it was pretty horrible. I was pulling for the chef, whom I loved at Vidalia. How long will it be before the restaurant's demise?

Tom Sietsema: Ouch!

I think Peter Smith is a talented guy. I really liked his food during his long run at Vidalia. While I wasn't thrilled with everything he's doing in his new place, I certainly wouldn't call it a disaster or bet on a date for its closing. What SPECIFICALLY didn't you care for?

washingtonpost.com: Review of PS 7's.

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Falls Church, Va.: Tom,

What's your favorite cocktail? one that you might order wherever you might be? What is your favorite specialty cocktail - only to be found at one or two places in the area?

Tom Sietsema: Depending on my mood and the weather -- well, a bunch of factors really -- I'm inclined to drink Gray Goose and tonic, a gimlet, a margarita or a sidecar.

Close to home, I love much of what Todd Thrasher does at Restaurant Eve and the new PX. In particular, his margarita made with cucumber ice cubes and a rim of smoked chipotle, cayenne and ground citrus rind is first-rate.

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Re: Ardeo:"We are certain your readers in Washington would enjoy Ardeo for its food, atmosphere and a taste of warm cider."

Wow, that would sound GREAT in a commercial or on an advertisement. Almost sounds like a publicist wrote it!

Tom Sietsema: Uh huh.

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Black Licorice: As another of Dutch origin, I will defend you, Tom. My grandfather used to bring those salty licorice drops back from Holland, and whenever we were sick he would tell us to suck on them. He was convinced they would make us feel better. I will forever associate them with being sick, and I think that's part of why I continue to dislike black licorice.

Tom Sietsema: Whew! To my rescue! Thanks. ;)

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black licorice: Did you get that at Wall Drug or did you just have the free ice water?

Ah the memories of summertime cross country vacations with the family...

Tom Sietsema: Wall Drug! You know it? What a hoot.

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Baked Alaska: Another place to get Baked Alaska is The Crossing at Casey Jones in La Plata, MD. Their chocolate baked Alaska is one of my favorite desserts: individual servings of brownie with coffee chip ice cream under a spiky-looking meringue for $7. Very good! They also do a strawberry version.

Tom Sietsema: I'm getting hungry ...

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Washington, D.C.: Oh Tom, two stars for Johnny's Half Shell? That wasn't a two-star review, and it's not yet a two-star restaurant. Why not 1 1/2 stars?

Maybe in six months or a year they'll get it right, and earn a full 2, but they're not there yet.

Tom Sietsema: Two stars = good. And good is mostly what I experienced at Johnny's over the course of multiple meals.

I look at my rating for the relocated restaurant another way: the original got three stars, an "excellent" rating. So the two-star ranking is in essence a demotion of sorts.

washingtonpost.com: Review: Johnny's Half Shell

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Arlington, Va.: I'm planning on buying some friends a gift certificate to Citronelle, but have never eaten there myself. I have no idea how much to buy it for. How much would two people spend on dinner there, approximately? Thanks!

Tom Sietsema: Plan on a minimum of $375 for two people.

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Arlington, Va.: Hi Tom,

Love your chats - they keep me going on Wednesdays!

I am hoping you can help me. As a Christmas gift, I am surprising my husband with a trip to NYC. We are both big foodies and I am hoping to book dinner reservations at some wonderful restaurants. I was thinking of Per Se, Gramercy Tavern, The Modern, or Babbo. I am pretty unfamiliar with NYC's dining scene and know that new, great restaurants are popping up all the time. My biggest fear is having dinner somewhere that is "famous" or well known only to be disappointed by the food. Are any of these restaurants good picks? Do you have any better suggestions? The restaurants don't have to be fancy but price is not an issue. We're just looking for unbelievable food and good wine. Thanks for your advice!

Tom Sietsema: Those are all good options; some, like Per Se and Babbo, are also incredibly hard to reserve. One idea: Follow an afternoon tour of MoMa with dinner at The Modern, which is right next door and pretty wonderful.

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Arlington, Va.: I don't see a Postcard from Anchorage - so do you or any chatters have recommendations for places to eat there? Yes, I'm traveling there in winter.

Tom Sietsema: I've never been. Chatters?

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Washington, D.C.: Tom: I want to get my aunt and uncle a gift card for a meal as a Christmas present. What are you liking out in the Urbana/Frederick MD or Montgomery Co, MD area for a pair of not especially adventurous eaters? My sister and I want to spend about 70 dollars or so. I always love your advice! Thank you!

Tom Sietsema: Send your relatives to The Tasting Room in Frederick, where the lures include a fine filet mignon, good roast chicken and an inviting, glass-wrapped interior. The number is 240-379-7772.

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Re: Tipping the hostess: I had to chime in. In college, I worked at a steakhouse in SC as a hostess that did double duty as the bus "boy." One Saturday night, a table asked me to get them some water and a few other items that they had repeatedly asked their server for. I brought them because simply put, they are the customer and they come first. The man was so grateful that he gave me half of the $10 tip. At the end of the night, the waiter chewed me out and told me it was completely unacceptable of me to take a part of his tip and that I should have given it to him. (The restaurant did share a small percentage of tips (VERY small!) with the hostesses/busboys.) I was so offended by his attitude toward me that I gave the $5 back and told him that it must mean more to him than it does to me for it wasn't worth getting my panties in a twist.

Just a personal perspective on tipping the hostess vs. the waiter. Even though in the dessert peoples case, the hostess totally deserved it.

Tom Sietsema: Hey, the five bucks was given to YOU, right? Sounds as if you deserved more than that.

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Falls Church, Va.: What do I have to do to convince PX to serve snacks/sweets/anything other than trail mix??!!??

Tom Sietsema: I think PX prefers to concentrate solely on liquids, but I hear you. It would be fun to be able to nibble on a savory or three, wouldn't it?

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Silver Spring, Md.: My wife and I tried the new sushi place on Fenton Street in downtown Silver Spring last weekend - Sushi Jin. After we're seated the server took our drink order, I asked for a large iced tea as I was extremely parched from a long day of walking around Silver Spring. Anyway, the server brings the iced tea over and as soon as she sat it down, I took 3 huge gulps. I noticed a sharp and pungent taste and asked the sever what they put in their iced tea. She said "nothing". "Uh oh." "Why don't you pour yourself a glass and taste it," I said. She did, and as it turned out the iced tea was totally rancid. I mean mold growing inside the tea container! Things floating in it! It was disgusting, so I proceeded to the restroom and purged my system. It was the nastiest thing I've ever tasted. Anyway, after my bathroom visit, I ordered a Coke and continued with on our sushi dinner. I have to say that I've eaten from every single sushi restaurant in the District and this sushi was by far the worst I've had. Maybe the iced tea incident turned me off, but my wife eats sushi often and she also agreed. Anyway, If you go to Sushi Jin do not get the iced tea (or have the server taste it before you do!)

Tom Sietsema: Gosh, now I'm not inclined to step foot in the place ... (and happy I'm not much of an iced tea drinker).

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OK, I'll bite: So do tell about your "interesting" Thanksgiving....

Tom Sietsema: I had goose head and ducks' tongues instead of turkey and trimmings this year. (I went to Shanghai for a few days.)

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Old Town Alexandria, Va.: Tom,

What is that Japanese place you always suggest that has the Chef's choice? Mom's going through a tough divorce and a night of good food may lift her spirits.

Tom Sietsema:"Omakase" is something you can request at any number of Japanese establishments. I've had particularly good luck at Sushi-Ko, Makoto and Kaz Sushi Bistro.

washingtonpost.com: A Word for the Wise.

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Laurel, Md.: After reading an article in today's Post Express about a tour of local movie sites, I want to go to Georgetown myself some Saturday with my husband and find the Exorcist steps. Where's a good place to get lunch, not too pricey? We like ethnic food.

Tom Sietsema: I adore the serene Ching Ching Cha off the corner of Wisconsin and M streets. It's a Chinese tea salon where diners sit on pillows and snack on delicate soups, spiced nuts, mustardy salmon and other small plates.

washingtonpost.com: Review of Ching Ching Cha.

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Washington, D..C: Following up on the question about good eats on U Street, I had dinner last night at Simply Home, and thought the food was remarkably good --- fresh, beautifully presented, interesting, very tasty. The tuna tartare was amazing, the mushroom salad fabulous, and even the miso soup was above ordinary. Granted, that's all I had, but I am definitely inclined to go back based on those tastes. Have you eaten there yet? Share my views?

Tom Sietsema: I have! And for the most part, I do (share your favorable impressions).

washingtonpost.com: Review of Simply Home.

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Rockville, Md.: Hi Tom,

How are you? What is the latest gossip in town? Anything interesting coming up in the food scene?

Just bored... of the same old....

Tom Sietsema: Well, I'm sitting on a VERY JUICY piece of gossip, but I can't confirm it right now. All I'm getting from the owner of the Big Deal Restaurant is a "no comment."

So. Which beloved restaurant would YOU hate to see close?

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Arlington, Va.: Hi Tom, love these chats even though I usually read them after the fact.

This is in response to the reader who wrote that restaurants scrape the bottom of the barrel for brunch staff. I, too, am "in the biz", and this statement most assuredly does NOT apply to restaurants that are truly committed to giving good service. I mean, how stupid is it to staff one of your busiest shifts with your weakest staff? Don't you want your customers to want to come back? And why do you have these "bottom of the barrel" servers anyway? Professional managers train and supervise servers to ensure that customers are taken care of, and they schedule them to cover expected business.

On the topic of the Tabard Inn, I'm afraid I have to agree with the original poster. This is a place I wanted to like so badly when I went there just last week. But the food and ambience were so totally marred for me by neglectful and ignorant service that I won't return. This, by the way, was during a weekday dinner and not a brunch. If you've experienced otherwise there, then do you think maybe they know who you are?

Tom Sietsema: I don't believe that all restaurants use only their newest or less-adept servers for the brunch shift. But I bet most professional waiters prefer the evening hours, if only because the money is better then.

As for the Tabard Inn, I guess I need to pay the place a return visit. You were not the only reader to detail uneven service.

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Black & White Cookies: A few weeks ago, a chatter asked about finding black & white cookies in DC.

Dean & Deluca in Georgetown makes them, and they're fantastic!

Tom Sietsema: Thanks for helping out our cookie lover.

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Conn Ave, D.C.: Hi Tom

We tried Greenwood's new Comet Ping Pong pizza place. We loved the atmosphere and it's a great addition to the neighborhood. The pizza was quite good...But very sloppy. Toppings just sort of piled in one corner and not spread out evenly, making sharing quite difficult. Everything was served on aluminum baking trays, with silverware wrapped up in napkins in a sort of help yourself manner on all the tables.

What's your prediction for this place? Will people put up with this nonsense? Will they clean up their act and be a wild success? Or will they flop?

Tom Sietsema: The neighborhood desperately wants Comet to succeed. So far, I'm not getting great feedback about either the food or the service. When you're just doing one thing, though, you really ought to do it well, right?

On that inconclusive note, I wish you all a Happy Hump Day. See you back next Wednesday.

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