Ask Tom

Finishing Up 2006

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.: Hi Tom,

Most memorable dining experience of 2006?

Happy Holidays!

Tom Sietsema: Honestly? Eating my mom's cooking -- wild rice casserole, cheese-blanketed chicken breasts, shrimp aspic (!) and steamed carrots over the weekend in Naples, Florida. It wasn't "dining" in the restaurant sense, but the meal sure was good. It was just three of us, including my dad, and we drank some pretty ordinary vino, but I loved the flow of conversation. I'm a very lucky and very grateful son.

Good morning, all. Just a reminder that this will be the last chat of the year. I'll be back in the driver's seat Jan. 3.

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Anonymous: Hi Tom. I thought your review of Wasabi was just about right. Unfortunately when I went, I sat across from two women who would pick up plates, examine the food, and put it back on the conveyor belt if they didn't know what it was or something. I haven't been back. Are there rules about this? It would be nice to know what the different items are.

Tom Sietsema: But the dishes are LABELED. At least they were when I dined there.

washingtonpost.com: Review of Wasabi

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Arlington, Va.: Hi Tom-

Hope you can help play Santa -- my in-laws have requested a gift certificate to a "nice DC restaurant" for Christmas. Our budget is $150, he doesn't drink, she doesn't eat fish. We were thinking either Palena or Vidalia. Would you recommend one of those over the other, or is there another restaurant you'd throw in the mix?

Thanks so much!

Tom Sietsema: I like both your choices a great deal. You might also consider The Oval Room, Rasika, 1789 and Equinox.

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Washington, D.C.: Hi Tom, I am facing a food dilemma. I had gastric bypass surgery, so now am only able to eat very small portions when out for lunch, dinner, etc. What do I do when the wait staff asks if I enjoyed my food or if something is wrong? I'm tempted to say I am already full and ask to take the meal home. I surely do not want to get into the explanation every time I go somewhere to eat.

Tom Sietsema:"Thank you, but I'm a very light eater," should do the trick.

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Old Town Alexandria, Va.: Not really about restaurants, but personal preference. Have you noticed a trend at parties where there is one signature drink instead of a full bar. I think it's definitely great (and economical) to have along with beer and wine. What are your thoughts?

Tom Sietsema: I like the idea of a theme drink (yes, I've noticed a trend there) and it sure makes life easier for the bar tender.

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K Street: Tom,

What do you do about someone who makes all kinds of grunting, lip-smacking, and/or heavy breathing noises when they eat? I could see ignoring it for a meal or two, but what if you have to listen to them eat(like at work) every day? There's really no good way to bring this to their attention.

Tom Sietsema: That's a tricky one! Is this an office mate or a regular at a restaurant you also frequent?

(Having recently returned from China, I know exactly what you're talking about. Burping, belching and teeth-cleaning at the table are part of the restaurant experience there. There was even an anti-spitting campaign being waged during my visit!)

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Bethesda, Md.: Hi Tom. Happy Holidays!

I went with a couple of friends to one of your recently reviewed restaurants last night. When the waitress brought our drinks to us, she spilled one of the beers all over the table and us - much apologizing and mopping up followed. It was not really that big a deal, but I was a little surprised to find all the beers charged on the final bill. Our consensus at the table was that if something is delivered to the table and you end up wearing it, it should be free. It was not something that rose to the level of "I need to speak to someone about this" but it will definitely stick in my mind when I am narrowing down restaurants in the area next time.

The waitstaff seemed a little on the inexperienced side, and one theory at the table was that they didn't want to have to tell the manager there had been a spill.

Tom Sietsema: Accidents happen. (I remember with horror the time I spilled an entire tray of ten glasses of sangria when a customer tried to "help" me by removing two of them.) But some compensation was in order here, if only for the inconvenience of sitting in beer-splashed clothes. In my estimation, the restaurant should have bought that round of brewskis.

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Washington, D.C.: Tom -

Outside of Palena, where else in Cleveland Park is cooking up interesting food these days?

Tom Sietsema: Ardeo, Spices and Lavandou all come to mind at the moment.

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Washington, D.C.: Tom, I've been thinking about taking my boyfriend to Firefly for his birthday, but I've been hearing mixed reviews. Your take?

Tom Sietsema: I popped into Firefly recently and left a little sadder. What's happened over there? The place is as cozy as ever, the cocktail are great fun but it doesn't feel or taste like the Firefly of yesterday. My waiter pretty much ignored me -- he never asked if I wanted more vino, never inquired about my food -- and the roast chicken I had was dry as dust, its fries limp. :(

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"Thank you, but I'm a very light eater," : Tom,

When someone has gastric bypass surgery, it's usually because they are severely overweight. Somehow, I don't believe your suggested response will sound very genuine.

Tom Sietsema: I thought of that the moment I hit the "send" button.

Maybe the diner can try some variation of my suggested response, though: "I don't care for more right now, thanks" or something along those lines. The customer is under no obligation to go into a lengthy explanation, but it's only fair to the restaurant to know why food is left over.

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Bethesda, Md.: Hi Tom,

I just wanted to praise Mark & Orlando's for doing a fabulous job with my work's holiday dinner. We had a fab 3-course menu (puree of chestnut soup with fois gras was amazing) and at the end of the meal Mark personally gave our group of 15 a glass of champagne. The next day everyone thanked me for setting it up there. As you always say, it's the little things restaurants do that go a long way!

Tom Sietsema: What a lovely gesture! Mark and Orlando's is a sweet neighborhood restaurant.

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Sidewalk: There is ALWAYS an anti-spitting campaign underway in China. It wasn't just for your benefit. You probably heard the loud wind-up from blocks away: "hauuuuuuuuuuuuuuuucccchhh (pause) ptoo!"

Tom Sietsema: Well, the campaign was in the news when I happened to be there -- and thanks for ruining my lunch!

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Princeton, NJ: Will you miss downtown's Waffle Shop when it eventually closes? Something about the place was so enjoyable to me. It was like stepping back thirty years in there for better or worse.

And the grilled cheese wasn't bad either.

Tom Sietsema: The food itself was merely adequate; I loved the people-watching the most. I happened to be there at 6 a.m. one Saturday -- don't ask -- and found myself surrounded by cops who had just come off duty. The conversation was pretty hilarious.

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Chicago, Il.: Perhaps this is a question for the people in the business who read your chat...

Last night, my wife and I celebrated her birthday at Custom House here in Chicago -- agree with you that it's great, by the way -- and when I selected the bottle of wine, the waiter said something like "That's really one of the great hidden treasures on our wine list. You have great taste."

I'm no wine expert and frankly chose more in price than anything else, so I can't verify his comment. My question is, do you think that when waitstaff compliment your taste are they being serious? Or are they offering false praise to seem more pleasant? Or am I too cynical?

Tom Sietsema: My waiter there said that to me, too! How funny -- or not -- is THAT?

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Cleveland Park, D.C.: Hey Tom,

I am meeting my sister for dessert around 8 tonight somewhere in the city. I called Palena, since you recommend their desserts, but I was told to come after 10 (yeah, right!). Any other suggestions? We'd love someplace hip possibly(?) as we are both in our twenties and she is new to the city.

Thanks Tom!

Tom Sietsema: Try the bar at Cashion's Eat Place or the lounge at Tabard Inn. Both restaurants employ good dessert makers.

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Washington, D.C.: For the person with gastric bypass surgery. I take medicine that often makes me sick, so I might have only a few bites of a meal. When waitstaff asks if everything was ok, I just say "yes, but that's all I can eat right now."

Tom Sietsema: Good response.

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free beers:"In my estimation, the restaurant should have bought that round of brewskis."

At the very least they shouldn't have been charged for the beer they ended up wearing instead of drinking!

Tom Sietsema: yep!

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China: Maybe the Chinese were spitting at your horrible reviews!

Tom Sietsema: And a happy, happy holiday to you as well!

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Logan Circle, Washington, D.C.: Let me just say thank you for Stoney's reopening on P Street in Logan Circle. I've eaten there more times in the past month than I have at Logan Tavern and Merkado combined. The food is great and inexpensive, and it's so nice to have a place that's so convenient without the attitude. Go Stoney's!!

Tom Sietsema: Yeah, but I miss the wood paneling and the smoke and Steve the manager and ...

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Great Falls, Va.: Hi Tom. Love the chats. I put in a comment that didn't go through so perhaps I need to re-pose the question. My wife and I have been eating at Restaurant Eve for years and the food is always perfect..why doesn't the service match? Our waiter had an attitude and smelled like he just came back from a cigarette break. I am wondering if there are any other restaurants in Va. that pay such detail to food as they do there and also wondered if there are laws about smoke breaks

Tom Sietsema: Hmmm. I've been getting a few service complaints about Eve these past few months. Not sure how to explain that. As for smoker's breath, I don't care for it, either. Servers need to gargle or knock back some Altoids before returning to work. I've not experienced that problem at Eve, but I have at several other high-profile restaurants. Yuck-o-la.

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Washington, D.C.: Tom,

As far as airports go, what are your favorites around the country and world in terms of the food they offer? Similarly, any thoughts on which airlines offer the best fare? Thanks for answering this on the fly!

Tom Sietsema: Off the top of my head, I can vouch for the very good Mexican breakfast at the tiny airport in Oaxaca; the salmon platters at a chic cafe in the airport in Amsterdam; and a home-style spread (roast turkey, collards, mac and cheese, etc.) at an American-themed eatery at the airport in Fort Meyers, Florida.

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Arlington, Va.: After I wrote last week comparing Sorak Garden with Hee Been, you suggested that I try Yechon. Your recommendation was right on target. The kalbi was very good - better than Hee Been. The panchan were also very good - Hee Been might have a slight edge, though it may have been that the selection they brought to our table didn't include some of my favorites.

Two things made Yechon stand out for me and made it likely that we'll head back there a few times before returning to Hee Been (which we will do) or checking out some other places. First, the great atmosphere: Yechon and Sorak Garden both had good crowds on the nights we went, but Yechon seemed much more lively. (Hee Been was crowded this summer, but it has been a little on the quiet side lately.) Second, the service was good - great compared to Hee Been and our one experience at Sorak Garden: water was refilled; the waitress offered a second beer; and she also offered more kimchi when we were running low and also brought out two other panchan.

Tom Sietsema: Ah, I'm glad to hear you had a similar memorable experience at Yechon, too. Thanks for following up.

washingtonpost.com: Review of Yechon

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A touchy etiquette query...: Tom... love the chats. Here's a kind of icky subject... but my fiance and I were dining in a nice restaurant in Logan Circle last week and he used the men's room. Unfortunately, the toilet clogged and he, being mortified, ran and did not tell me until after we had left the restaurant. What is the proper thing to do in that situation?

Tom Sietsema: Tell the manager, of course! I mean, it's the courteous and helpful thing to do, right?

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Arlington, Va.: Hi Tom! I'm new in town, and am hoping you can confirm or deny something I heard from a friend. Is there a restaurant week sometime in January/February like the one that was held in August? When will restaurants announce if they're participating?

Tom Sietsema: Yep, diners can once again experience nearly 200 restaurants for a bargain $20.07 at lunch and $30.07 at dinner the week of January 8-14. A complete list of participants is available at www.restaurantweekdc.com.

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Arlington, Va.: Have you reviewed Bebo Trattoria? Did I miss it?

Tom Sietsema: Stay tuned. My review of Roberto Donna's new restaurant runs Dec. 31.

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Washington, D.C.: Hi! In lieu of holiday gifts this year, my friends and I are going to go out for a nice meal. We're all students on a budget, and want to keep the price to $75-ish a person. We're not big fans of Indian food, one of us doesn't eat red meat and the other doesn't eat seafood; we'd love to try something new and trendy, but mostly, we want good quality for the price! Thank you for your suggestions!

Tom Sietsema: No, I'm not on the payroll at Zaytinya. But once again, I have to recommend the (no longer new) Penn Quarter hot spot because it offers everything you want: a huge variety of very good mezze at reasonable prices. And the eye candy isn't bad, either!

washingtonpost.com: Review of Zaytinya

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Celebrity chef conundrum: Hi Tom-

I hold a gift certificate to Citronelle, but have been waiting to use it on a night when Chef Richard will be in the kitchen. But with his new restaurant endeavors and book appearances, even the staff do not always know when that will occur.

My question is: Should I dine there even if he's not in the kitchen? I suspect that this is becoming an issue at several great restaurants as their chefs achieve celebrity status.

Thanks so much--love the chats!

Tom Sietsema: Michel Richard is in his kitchen most of the time, but even when he's not, the kitchen aims for -- and attains -- stars. When I reviewed MRC for the fall guide, the maestro wasn't in, but you sure couldn't tell from the fabulous food that was floating out of the kitchen. So I say: Go, whenever.

washingtonpost.com: Review of Citronelle

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Light Eater: why on earth does it matter if the statement seems credible? it is not the waiter's business to cross examine the diner after the diner provides a polite answer. if the diner wants to say "thank you, but I only eat purple foods on Thursdays", the waiter's job is to smile and nod and clear the plate.

Tom Sietsema: LOL

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Bethesda, Md.: Hi Tom,

A joyous holiday to you! I'm hoping you can keep me from feeling old...

My just-turned-21 sister is coming into town for a girls weekend to celebrate her birthday. I'd like to take her somewhere 'trendy' to show her that her 30+ sister isn't over the hill!! Looking for something in either Georgetown or Dupont, food should be good but needs to have atmosphere, signature cocktails, something that makes it an "experience" - your input would be greatly valued! Thanks and happy holidays again!

Tom Sietsema: Start with drinks at the bar in the trendy Ritz Carlton in Georgetown and move on to the funky and delicious Cafe St-Ex for dinner. That's one game plan.

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Baltimore, Md.: I liked the Post's fun cocktail article today, but now I'm so curious to see 1789's full list of 12 Days of Christmas cocktails. Do you think they'd oblige?

By the way, 1789 was one of my nicest dining experiences of the year. My family and I went to celebrate my sister's graduation, and there was this weird, loud couple one table over. They politely asked him to stop using his cell phone, and even stopped serving them wine when it became clear the couple was drunk and eventually asked them to leave, very politely. (I'm pretty sure the restaurant didn't charge them for their food.) The waiter was afterwards extremely attentive to us, and even gave my dad some extra chocolate-covered peanuts on cute little candy dish that came out with the bill (since Dad will smack away the hands of his loving wife and children when chocolate and peanuts are involved).

washingtonpost.com: Full list of cocktails:

A partridge in a pear tree:

"Sugar Daddy" (With Pear Cognac)

Two turtle doves:

"Dove Champagne Cocktail" (Angostura bitters, brandy, orange liqueur, sugar and Champagne)

Three French hens:

"French 75" (Champagne, gin, lemon juice and an orange twist)

Four calling birds:

"Absolut Snowbird"

Five golden rings:

"Golden Chain"

Six geese a-laying:

"Rob Roy"

Seven swans a-swimming:

"Sink or Swim"

Eight maids a-milking:

"White Christmas Dream" (Amaretto, cream and vodka with nutmeg)

Nine ladies dancing:

"Cosmopolitan" made famous by the ladies of Sex and the City

Ten lords a-leaping:

"Leap Frog"

Eleven pipers piping:

"Piper at Arms"

Twelve drummers drumming:

A "Dram" of premium malt scotch

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Washington, D.C.: Tom, you don't have to post this unless you want to educate your readers...

However, with individuals that have had gastric bypass surgery (I had it 4.5 years ago)....our stomachs are still much smaller years later...and we still cannot eat a large meal even after we have reach a normal size...

My response has always been....Thank you for asking...the meal was lovely but you gave me so much food....I look forward to taking it home and enjoying the leftovers for lunch...

Thanks for taking this response...

Tom Sietsema: And thanks for enlightening us today.

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Tom Sietsema: Confidential to the Annapolis poster: Thanks for sharing the unfortunate news with me. Please keep me apprised of the chef's condition.

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Logan Circle, Washington, D.C.: Hey Tom,

I just wanted to throw a shout out to a local carryout -- Mr. Chen's Organic Chinese restaurant. I'm stuck in the office most days with no way to get out for lunch, which is why I usually pack one. Earlier this week, though, I had nothing to bring from home and couldn't find a single Thai restaurant to deliver in the area. But the delivery gods were with me and I stumbled upon Mr. Chen's online. I swallowed my hankering for Thai and called Mr. Chen's instead -- the best Chinese take-out I've had! Those duck rolls are awesome and, as a bonus, they deliver for lunch! Is it really all organic, too?

Tom Sietsema: It's been a year or so since I've dropped by, but I remember good meals from my experience at Chen's, too.

washingtonpost.com: The Weekly Dish on Mr. Chen's

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Washington, D.C.: What's your opinion on places like Fogo de Chao or Greenfields?

We had our office Christmas party at Fogo de Chao recently and I found the experience thoroughly disturbing. The quality of the food was comparable to your standard chain-restaurant...edible but bland. But more troubling to me was the never ending service of meat on skewers. The meat was cut in gigantic proportions and nearly everybody at my table had mounds of uneaten meat on their plates at the end of the meal, but yet would insist on waving the waiter over for "one more taste."

Tom, I've never seen anything so wasteful and gluttonous. I am all about my buffalo wings and leather shoes, but if I ever see that endless parade of skewers and the piles of wasted food everywhere, I may just turn into a card-carrying PETA member. No human should ever eat like this.

How about instead of banning transfats, we tax restaurants with disgusting portion sizes like this??

Tom Sietsema: I think those meat markets can be fun now and then (everything in moderation, right?) but I, too, deplore waste and the people who pile on food simply "to get another taste" or to try to get the most bang for their buck, especially when they don't bother to finish what they've requested. Gross.

For the record, Fogo de Chao in Washington is a much better experience than Green Field Churrascaria in Rockville. News flashlette: They've recently been joined by a third competitor, Chima Steakhouse in Vienna.

washingtonpost.com: Review of Fogo de Chao.

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Re. BLT Steak: It's a shame the poster on last weeks chat had such a bad experience at BLT Steak last Saturday night. My experience on the same night was quite the opposite. I have been in the biz for almost 20 years now, and it was one of the more memorable meals I have had at a restaurant in quite some time. The food was fantastic, everything came out hot and cooked to the correct temp we specified, and flavor was excellent. Our server was very knowledgeable in every aspect of the restaurant, be it menu, wine, or even obscure facts about the decor and architecture. It is a place that I look forward to attacking one of the giant stacks of onion rings (that was constantly being paraded through the dining room) upon my next visit, which will be in the very near future! I also look forward to hearing your opinion on everything when your full review comes out.

Tom Sietsema: I'm getting very mixed reactions from readers about the city's newest steak house. People seem to either love it or hate it. What say YOU, peanut gallery?

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1789: Does 1789 encourage patrons to just come to sit at the bar and enjoy those yummy sounding cocktails? I've never been, so I wasn't sure about the bar access/availability/formality. Thanks.

Tom Sietsema: Good question, but I bet the answer is "no." Have you seen the bar? It's tiny.

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Re Stoney's : Among a crowd of more posh or wannabe posh places in the burgeoning Logan Circle (I remember when real estate folks called it East Dupont, LOL) Stoney's is exactly what we needed. A neighborhood bar. I like Logan Tavern, Merkado, Viridian, Thai Tanic, Rice-oh yes, and think the chef at Mar de Plata is doing very good things at a sub par site. Having said that, it's great to go into a place where on a balmy December evening you can go in wearing shorts and not feel the slightest bit out of place.

Context is everything and we are finally getting some choice in the 'hood.

Tom Sietsema: Don't get me wrong: I like casual, "everyday" spots. I just miss the original scruffy Stoney's. (And let's not forget to include the forthcoming La Plata Negra in the mix of eating options in Logan Circle.)

washingtonpost.com: The Weekly Dish on La Pata Negra.

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Washington, D.C.: Tom,

How excited should we be about Michel Richard's new restaurant, Central? Any news or updates you can share?

Tom Sietsema: To answer your first question, Mr. Richard doesn't do anything half-way. So, get excited.

To address your second query, I'm informed that Citronelle's former executive sous chef, Cedric Maupillier, will man the stove at Central. The restaurant, located at 1001 Pennsylvania Ave. NW, is expected to open in early January.

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Georgetown, Washington, D.C.: People are asking you questions on bathroom etiquette at restaurants now? Have they never been out in public? Why post such a dumb question?

Tom Sietsema: You should see all the comments I DON'T post!

Variety keeps things interesting, don't you think? And we all need a laugh now and then.

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Washington, D.C.: Tom:

I have to post early because of a meeting conflicting with the time of your chat. I work downtown and today passed 2 places being built on Penn Ave: (1) Central, which says will be operated by the same chef as Citronelle; and (2) D'Acqua, which is being built in the same space as the old Signatures.

What can you tell me about these places? When do you expect they will open? The sign at Central said "mid-December" -- obviously wishful thinking. What type of food can we expect? From the fish on the sign at D'Acqua, looked like seafood??

Hope you can let me in on these places, as they are right near where I work so would be very convenient. THANKS!

Tom Sietsema: We've already addressed Central, the forthcoming bistro. Here's the scoop on D'Acqua, now scheduled to open Dec. 21:

washingtonpost.com: The Weekly Dish on D'Acqua.

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Capitol Hill, Washington, D.C.: Hi Tom,

I know this isn't a restaurant question, but I hope you can help. I'm looking for Nutella packets (single-serving sizes) for a stocking stuffer. I saw them in New York magazine, but I can't seem to find them anywhere in DC. I've tried the usual suspects----Dean and Deluca, Rodman's, Whole Foods. Any idea where I can find these packets here in DC before Monday?

Thanks!

Tom Sietsema: This is a smart crowd. Chatters?

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Washington, D.C.: Hey Tom,

As a server, I would certainly ask if everything was satisfactory with a dish that was barely eaten.

Sorry to say, but taking that plate without a query and then dropping the check with that dish included sounds like a near perfect recipe for winding up on this chat.

Servers have to ask because patrons still aren't aware how to display or verbalize their level of satisfaction with what was presented to them. If anything, the server is being courteous and attending to the patron's needs simply by asking.

I wouldn't need a lengthy explanation nor would I like to see medical diagrams at the table so I've found it's always best just to ask.

Tom Sietsema: I appreciate hearing from The Other Side.

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Southern Maryland: Tom, thanks for the chats throughout 2006; have a wonderful holiday and you know "nothing beats lovin' like Mom's cooking." I'm sure that meal (and conversation) far outweighs any you've reviewed all year.

Tom Sietsema: Well, not to slight all the fabulous chefs out there, but ...

Thanks for the well wishes.

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Washington, D.C.: Just read your p-card from Miami, AFTER returning from Miami, oh well. I'd strongly suggest adding Casa Panza on Calle Ocho in the heart of Little Havana. Spanish restaurant, great tapas, the best Sangria (clearly made in advance), and the paella delivered to the table next to us looked amazing. An added treat was the unexpected Flamenco dancing and singing.

Worth a trip!

Tom Sietsema: Thanks for the suggestion.

Miami was a tough trip. I went to a bunch of places that turned out to be clunkers -- overpriced or too touristy or wildly over-hyped by tipsters. But the three venues I wrote about are all good-to-great, and they more or less met my goal of highlighting a variety of eating options: something new, something inexpensive and something high-end.)

washingtonpost.com: Postcard from Tom: Miami

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Dumb pre-theatre menu question: Hi Tom - Do pre-theatre menu options come with an associated expediency, or is it just a limited menu option for a single price? Is it simply a less tacky way of saying, "We're in a hurry, so step on it." The few restaurant web sites I've been to don't say beyond the menu, price, and time. Thanks!

Tom Sietsema: Let me put it this way: You're not likely to find a chocolate souffle on a pre-theater menu, which is, as you guessed, designed with speed in mind. I applaud restaurants that offer more than a few choices for the early birds, however, and plenty do just that.

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Gastric Bypass: Restaurant portions have become so big, that I look like a light eater too even though I really am not. If I'm asked, I just say that it was a wonderful meal and I am full. Then I ask for a box so I can enjoy it again for lunch the next day. This lets them know that there was nothing wrong, and I'm not embarrassed.

Tom Sietsema: And let that be the last Big Portion Comment for today.

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Your job: I was just thinking that you have such a great job. However, when I eat, I am usually in the mood for something specific, so I think that if you had a set schedule of places you eat, you would be miserable.

So, how does your schedule work? You have a list of twenty restaurants you must hit in a week, you pick as you go or must you go to "A" on Monday lunch, "B" Monday dinner, "C" Tuesday lunch, etc.

Tom Sietsema: I try to mix up my schedule so I'm not eating all steak or all Indian or all sushi day after day. But sometimes plans fall through (restaurant close unexpectedly, chefs change) and I have to eat what I have to eat.

The worst is when I'm in full dining guide mode and I'm looking for autumnal food in the middle of summer. Nothing like a lamb shank or chowder when it's 90 degrees outside and you'd really rather be eating corn on the cob and soft shell crabs! But that's hardly a reason to ask for hardship pay ..

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Cumberland, Md.: Not sure if this will make it into the chat, but I just was given the BEST stollen as a gift a few days ago, and have not been able to stop eating it. And I wasn't a stollen fan before trying this one. Serious, the stuff is good! The person who gave it to me got it from Heidelberg Pastry Shop in Arlington...YUM!!

Tom Sietsema: As a stollen fan, I salute you!

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Rockville, Md.: Central....isn't that the address of Ten Penh? Is that disappearing?

Tom Sietsema: Ten Pehn is on 10th and Penn -- hence the name -- not o 11th and Penn.

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Washington, D.C.: What are your plans for new year eve?

Do you personally like to dine and dance?

Tom Sietsema: I'm totally jazzed about having dinner in the home of the Post's new food editor, Joe Yonan.

I like to dine and I like to dance but not in a restaurant and not on New Year's Eve.

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Smoke breaks: The problem isn't just the smoker's breath--the odor of smoke on their clothes is enough to turn me off (and unlike their breath, it's perceptible for a couple yards).

Tom Sietsema: You and about a dozen other chatters agree: Smoke permeates more than one's breath!

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Anonymous: At Wasabi you should also be aware of the plate colors yourself. When I went, nothing was labeled and the server charged me for the wrong color plates - handily for them, the more expensive of the colors. I had to get my bill fixed.

Tom Sietsema: Really! Thanks for letting me know.

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Oakton, Va.: Tom,

So will we get a postcard from China? If so, which city or cities?

Tom Sietsema: I'll be writing about Shanghai in February.

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Nutella: For the Nutella single-serving packets, I'd suggest a store that bills itself as European. I think they used to sell them, for example, at the Italian deli above Dupont that's now City Lights. So, maybe, The Italian Store.

Tom Sietsema: Grazie

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Nutella packets: Try World Market, various locations throughout the metro area.

Tom Sietsema: And grazie again

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12 days of cocktails: Kudos, by the way, to 1789 for recognizing the 12 days of Christmas BEGIN on December 25th. I hope other restaurants -- some of which decorated for Christmas before Thanksgiving -- will keep the decorations up for a few weeks. Some of us like to enjoy Christmas during Christmas.

Tom Sietsema: And on that note, I bid you all a four-star holiday season. Thanks for being here every Wednesday -- it wouldn't be much of a show without you! -- and please come back again January 3, same time, same place.

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