Ask Tom

Tom Talks Shop

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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D.C. Diner: I hate to be another one of those people who complain about Restaurant Week, but I have to say I don't understand what the hype about that week is. I went to D'Acqua this past Sunday and the penne with shrimp dish they were serving was pathetic. I didn't have it, but my mother's friend did and it was embarrassing. The rest of what they were serving was ok, but I came out wishing I had ordered off the regular menu. That is how I typically feel when I go out during RW. Truth be told, if you go to the majority of these restaurants on the list, you can order off the regular menu and pretty much stay under 30 bucks if you are willing to give up dessert or an appetizer. I typically don't order dessert unless it is something that sounds incredible, so for me it is not such a big deal to miss it. So my advice to people who look at RW as an opportunity to eat at a place they would not go to normally is to go to a restaurant you are interested anytime and don't wait for RW. Don't be afraid of the cost, because if you plan it well it is not that difficult to stay under 30 dollars. Also, the crowds are so much smaller and the restaurant will be how it will normally be. I know there are exceptions to this, but it seems like there are so few on the list that really end up being a bargain.

Tom Sietsema: I received lots of raves and rants following Restaurant Week. Here's a sampling of some of your (good, bad and ugly) reviews:

Arlington, Va.: Restaurant Week tale from the trenches: I had a tasty dinner at Willow, with some good wine pairings. However, the meal was so rushed that I had indigestion afterwards. It wasn't really anyone's fault, I don't think -- it just seemed that the kitchen and waitstaff kicked into overdrive to make it through a very busy and demanding week. I felt obligated to be timely, since I'm sure they needed to turn the tables more quickly than usual. Did anyone else have a similar experience?

Arlington, Va.: Just an annoying restaurant week observation: While comparing Gua-rapo's restaurant week menu (only 3 entrees offered)with their regular menu, I noticed there was one combination of appetizer/entree/dessert that was actually $2 cheaper if you ordered it off the regular menu. I couldn't find the other 2 entrees on regular menu, but I'm guessing it wasn't a great value to order them either.

Washington, D.C.: We had a terrific all-seafood Restaurant Week meal at 1789. The food was spectacular and the surroundings charming, but the service made me a bit uncomfortable. Perhaps it is a generational divide - my wife and I are in our early 30's - but the staff almost seemed to be performing a parody of good service. I stopped to let a waiter with a large tray pass; he stepped back to let me pass. I arrived at the top of a flight of stairs just as another waiter opened the door at the bottom; he stood holding the door open until I arrived. A manager asked us if we were finished with our appetizers. We said we were and leaned back slightly to let him take our plates, but he still repeatedly said "Excuse me" as he reached in front of us. In the 20 seconds it took for us to walk from our table to the exit, five or six staffers said "Thank you!" I know this is part of the 1789 package, but I am curious to know how many people find this a nice complement to the formality of the restaurant, and how many are like me and find it nearly oppressive.

Washington, D.C.: For lunch yesterday I went to a well regarded/reviewed downtown steakhouse. Been there several times before, and intend to go back. Didn't know it was offering "Restaurant Week" menu (in addition to their regular offerings), but my friend and I decided to go for it ('what a great deal!'). Ordered the Grilled Angus Strip Loin medium rare. It was probably the toughest piece of meat I've had short of a steak at a low-end steak chain that I was forced to visit on a trip out of town. Normally I would know what to do, talk to the waiter, etc. But I've got to tell you, I felt guilty about doing that. I know that the special menu is supposed to be a real deal, I'm not surprised that they offer less than the top of the line, but, what should our expectations be? Quite frankly, after reading postings by pros in the field on this chat and a popular local food blog, I'm a little hesitant to complain about something during Restaurant Week ("What did you expect for 20 bucks?"). I guess this all begs the question of what motivates a restaurant to participate? To fill seats during a slow time or to entice new customers?

Washington, D.C.: Myself and a few friends attended restaurant week at Butterfield 9 last week, and I just wanted to pass along what a great experience we had. The food was excellent, and the service from our waitress (Stephanie C) and the sommelier was perfect. They were extremely friendly and attentive, despite the fact that we were obviously there for the cheaper restaurant week offerings and among the least expensive bottles of wine on the menu. And to top it off, both of them, along with the hostess, encouraged us to come back this week, as they are extending their restaurant week. I've definitely had lesser experiences during restaurant week in terms of food quality and especially in terms of service, but Butterfield 9 was amazing! Highly recommended!

Washington, D.C.: Went to Cafe MoZu for Restaurant Week and left with a horrible taste in my mouth both literally and figuratively. the restaurant week menu was extremely limited with two appetizers posing as entrees (field green salad and tuna tartare), service was horrendous (3 course meal served in 15 minutes, but it took 25 minutes to get the bill and asking 4 different servers), and the food was subpar at best. Spoke to a manager while there (to no improvement on service), called the next day have yet to receive adequate answers to my questions regarding the menu design and awful service. My question is why would a restaurant participate in RW if they are not in the spirit of the week? What benefit do they accrue by designing a poor menu and allowing customers to leave unsatisfied by both the quantity and quality of food? What other restaurants fall into this category so that we can avoid them next year?

Fairfax, Va.: Went to 15 Ria with my husband and some friends on Saturday night for Restaurant week. None of us were very impressed with our meals. Chewy scallops, flavorless veal, salty beef. The appetizers and desserts, however, were lovely. Is this the usual at 12 Ria? Would it be worth another trip sometime NOT during Restaurant Week?

Adams Morgan, Washington, D.C.: Tom:

I'd like to recount my very different restaurant week experiences as a vegetarian. I know, I know and my intention is to not start some kind of vegetarian versus meat eater war on this chat. I just think it is important to understand RW dining from a vegetarian point of view.

On Monday, I ate at Butterfield 9. Immediately I was happy when I saw the menu had one vegetarian option for each course. The service was fine, the pace of the meal was good, the wine list, even by the glass, was good, and the restaurant offered really good, quality, and tasty vegetarian options, butternut squash soup as the starter, one of the best vegetarian risotto's I've ever had, and a really great vanilla creme brule. Overall, excellent meal, and I will definitely go back! Unfortunately my other reservation, the one I scored for Friday evening at 1789 ended up being a dud, one of the worst dining experiences I have had at a top tier dc restaurant. I had called ahead twice to ensure 1789 would be offering vegetarian fare for RW, and both times I was told yes. I should have realized when I arrived and opened up the menu --when there was nothing vegetarian listed in the main courses--that the meal would end up being not so good. So when the waiter came to check on us, I asked him about this. He said they were offering something vegetarian, but didn't know what it was, he said it was the "chef's choice." Thinking I was in good hands, we went ahead and ordered wine, which when arrived, ended up being a different vintage than what was listed on their wine list. We had ordered a 2004, and a 2005 pinot noir came out. When I pointed this out to the waiter as was mentioned in last weeks chat, he said, oh it must be a misprint in our wine list. Fine. Our appetizers came out of the kitchen (I had the pear salad) paced reasonably well, and were ok. When the main courses came out almost 20 minutes after our appetizers were taken away, fine, it was somewhat busy and that happens--it is restaurant week. But when I was presented with my vegetarian chef's choice dish, which consisted of some boiled carrots and root vegetables that were completely bland, sauteed mushrooms that had the flavor of oil, some kind of baked cauliflower in a cheese sauce which was in drastic need of salt (and reminded me of something I got on a transatlantic flight a couple of months ago), and the highlight, Brussels sprouts (cooked I think with sweet apples), I was quite disappointed. I do have to admit that the desserts were really good. I understand that vegetarians are not going to be catered to by some restaurants, and that we should expect to not always get good food (steak houses for example) but my point is, as a vegetarian diner, I think the restaurant owed it to me to either have something good and innovative to serve, or to tell me when I called in advance that they do not have a real vegetarian option, or if it is only one thing, what that option is. After hearing about 1789 on this chat and for the ten years I have lived in DC, I was really excited to eat there, but in the end, a selection of boiled vegetables to me just doesn't cut it as anything close to fine dining. I'm wondering how one would handle this situation? It wasn't really a service problem, outside of the bad meal pace, the waiter was fine. It was the food, and it wasn't like I had a choice--I ate what I was given because there was nothing else.

Anyway, thanks for letting me vent Tom. I guess one out of two isn't bad.

Washington, D.C.: I love restaurant week in DC. Through restaurant week, I've discovered many new restaurants that I've returned to again and again. So I was very excited to try Finn & Porter in DC. The menu looked quite interesting and I believed that it would suit everyone in my party.

First, the RW menu wasn't particularly thrilling - 3 appetizers, 4 entrees and two desserts. No vegetarian option. Now, I knew not to expect a full menu (unlike 1789 where I ate on Friday) but it was pretty sparse. We arrived at 7, but the restaurant wasn't full. The bread came out pretty quickly, however, my large party finished it in minutes and asked for more. Twice. We never got it throughout the entire meal. We ordered iced tea yet didn't get any sugar. We asked, repeatedly, but we didn't get any until after the entrees had been served. Only two plates were cleared initially. Thirty minutes later, the rest were taken. We weren't informed until 30 minutes after we finished eating the entree and over an hour and a half that we ordered, that the desert we all wanted wasn't available. (After this, however, other patrons at the restaurant received it). We asked if we could order something else off the menu as a desert and the waiter sent a very manager over. He didn't apologize for not informing us of the lack of desert, he grumbled about letting us order something different (EVERY desert was $7) and was very rude in every sense. Contrary to earlier, the wait staff took one person's plate away while her fork was still over it and she was going in for another bite.

The food (aside from the service) was either too bland (the Chilean sea bass) or so spicy (red snapper) that it couldn't be eaten. The crab soup was akin to dish water with a hint of crab and the bread was stale.

I DO NOT recommend this restaurant to anyone.

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Fairfax, Va.: Hi Tom!

While I was traveling in Europe in the '70s I picked up a few menus that were framed which now have a home in a powder room of my new home of six months (after moving into my husbands house.) I was just wondering, what is the current protocol for requesting restaurant menus to acquire as souvenirs? Is is verboten since many come encased in sleeves? Should I just print them out from an inet site and frame if desired? The originals can have such wonderful artwork that they really complement a kitchen or other room if the colors complement the atmosphere. Interlaken, Vienna and Monte Carlo menus are a fabulous reminder tome and create a conversation topic for guests to our home.

Thanks for your guidance for acquiring local, US and/or international menus!

Tom Sietsema: On the road, I often ask for menus (and you're right, some of them are suitable for framing). Right here in my office, for instance, I have a nice memory from a long ago lunch at Taillevent in Paris.

Typically, I'll ask my waiter or maitre d' for a copy, since some menus are bound in leather or the like. I've never had a restaurant turn down my request. In a few cases, the chef has, without my asking, even signed the bill of fare. Nice touch.

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Alexandria & Seoul: Let's start with the basic premise that when it comes to Korean food, you had better stick to American. First, Korean food comes to the table when it's ready. If that means you get your entree before your appetizer, oh well. Korean food is served at once, it's not broken down into neat little categories. Secondly, if you had asked a server how to eat bibimbap in a "hot showboat", I'm sure they would have been most happy to tell you to mix it up and add bean paste to taste. The next time you attempt to review a Korean restaurant, please find a Korean who can hold your hand and tell you how you should eat it. I don't expect to see this in the chat, but maybe you'll learn something before your next foray to "Koreatown".

Tom Sietsema: (What's with the attitude, buddy? Chill out. Calm down. Have a sip of soju.)

Just to set the record straight, I've eaten in dozens of Korean restaurants all over the country over the years, with and without companions who are very familiar with the cooking because -- surprise! -- they're of Korean heritage.

In my recent review of Mandu, which I believe you're referencing, I simply wanted to let would-be patrons know how to eat certain dishes (when no instructions were forthcoming, as they frequently are elsewhere). I've done similar before, in reviews of Japanese and Ethiopian restaurants, where the general public might not know how to properly eat sushi or injera, respectively. It's called being helpful, ok?

Trust me, I know dishes in Korean restaurants follow each other in quick fashion, or as they're prepared, but the rate at which the food was flying out of the kitchen at Mandu was pretty hilarious. One night, EVERYTHING was on the table in less than 8 minutes. Wouldn't a reader want to know that?

Finally, I'm happy to post comments from readers who disagree with me. All I ask is that you be civil.

washingtonpost.com: Review of Mandu.

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Washington, D.C.: Hiya Tom! Thanks for the chats. Do you, or any of our assembled masses, know of any restaurants that will be showing the State of the Union address next week? Yes, with the sound on. Anywhere in DC or Bethesda is where I'm looking at. Thanks again!

Tom Sietsema: Every other restaurant downtown seems to be furnished with a flat screen TV. Since politics is a local sport here, I can't imagine that most of those sets won't be turned on for Bush's address. Any restaurateur out there care to chime in?

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Washington, D.C.: Hey Tom-

Love the chats. Are there any good places in the area to get kobe beef?

Tom Sietsema: Right now, my favorite place to indulge in that designer beef from Japan is the recently opened BLT Steak on I St. NW. Bring a lot of cash, though: the splurge will set you back at least $130 for a 5-ounce steak -- the minimum order.

washingtonpost.com: The Weekly Dish on BLT Steak.

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Ray's the Classics: Tom: I doubt you'll print my comment, but here goes anyway. I was a long-time customer of Ray's the Steaks in Arlington before the review and hype made it impossible to get a table there on any type of short-term basis. I decided to try Ray's the Classics and was actually laughed at when I called on a Saturday seeking a reservation for the following Saturday. I secured a reservation at the first available seating this past Saturday -- 5:30 p.m. After waiting for our table (odd since this was the first seating), my party of three was seated. We commented to our server that the iced tea we received tasted of coffee. A server nearby told our server that someone had reported the same thing. Our server told us she would check on this, but did not follow up with fresh tea or any other offer of beverage. My friends both ordered steaks and I tried the fried chicken. All main entrees were very good -- however, our sides came out approximately 15 minutes after our main courses. Having a hard time catching our server's attention, we informed her of this and she said she would "comp our sides." I guess this is just a comment on the importance of service -- I would have loved this place if I felt valued as a customer. However, I've had such better service at Charlie Palmer, and even Ruth's Chris. The hype at Ray's does not justify feeling like the restaurant is doing you a favor by allowing you to eat there. Have a nice day.

Tom Sietsema: Why don't you think I'd post this? Your comments are valid.

Ray's the Classics is an extremely popular restaurant that, like a lot of the competition, struggles with service issues.

Restaurants are going to make mistakes. That's a given. How they handle their mistakes is what distinguishes the great places from the lesser ones.

washingtonpost.com: Review of Ray's the Classics.

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Washington, D.C.: Hi Tom,

I had drinks with a friend at Bar Pilar Saturday night, and I thought it had a lovely atmosphere. Having already eaten though, we didn't try their food. Have you? Would you recommend it?

Tom Sietsema: Indeed I have! And I do!

washingtonpost.com: Review of Bar Pilar.

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Mount Vernon,Va.: Hi Tom: Thanks for taking my question. Where's a good place to send my mom and future mother in law for dinner? They will be in town a few days before the wedding. They've met a few times before. They aren't fancy eaters, but something memorable, classy and quite enough so they can talk. Either in DC or Virginia. Preferably American cuisine or Italian Thanks Tom!

Tom Sietsema: Let them bond over dinner at the historic 1789 in Georgetown (and ask for a table on the ground floor rather than upstairs).

washingtonpost.com: Review of 1789.

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Bebo: Tom:

I can confirm everything that anyone has written about the awful service at Roberto Donna's Bebo. The service was non-existent on Sunday night. Sitting at the bar -- since the dining room was only half clean --, and because I was virtually ignored by every paid employee in the place, I had a birdseye view of everything taking place. It was like a bad episode of The Restaurant.

Over 1 hour for drinks and 2 hours for a food order both placed directly with the temporary bartender (who appeared to be Donna's younger brother).

The odd thing was DC-only A-list chef Roberto Donna was in the house and occasionally emerged from the kitchen to bring food to another bar table with two diners who appeared to warrant the attention of every paid staffer in the place (there were not many). Also, there was a young guy walking around in a suit and tie assisting the one or two waiters who were tending to guests. Tie-guy on at least 4 separate occasions walked right by our table never once making eye contact or stopping to provide us with silverware, plates, bread, water etc. He also did not bus the table next to us that was dirty the entire time. On the 5th time around I finally got his attention and asked him "what was going on?" His response, "it is like a war out there -pointing to the dining room]." He then proceeded to imitate firing a machine gun with sound effects. No joke.

If there was a group of DC chef's that did interventions Roberto Donna should be mission number one. The guy is an embarrassment to restaurants, chefs, and diners everywhere. The shame is his cooking is not half bad and a concept like Bebo really should work with or without him. Jose, Michel, Fabio, Cesare, Eric, someone needs to intervene

Tom, you really should consider a follow-up. This place is a train wreck!

Tom Sietsema: Unfortunately, I keep hearing from readers who have endured meals similar to yours at Bebo. Thanks for providing such rich detail. Donna's terrific cooking deserves better, I agree.

washingtonpost.com: Review of Bebo Trattoria.

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Sterling, Va.: Tom, thanks for taking my question. My wife and I recently purchased our first home and have invited 3 college/high school married couples to come and stay with us for a weekend in March and to show off our new home (all live in Ohio and have never visited the dc/va area). I have purchased 8 tickets on the glass to a Friday night Capitals hockey game and am looking for a place to eat before the game. Can you recommend a nice restaurant for 30ish people who will be dressed real casual near the verizon center or another metro stop? We are not looking to spend an outrageous amount of cash on dinner but something that might knock the socks of my Ohio friends. The place also needs to have a somewhat wide range of offerings because obviously 8 people are going to have different tastes. Thanks for any help you may give.

Tom Sietsema: You'll be in one of the city's best-tasting Zip codes. Try to book dinner at the nearby Cafe Atlantico, Matchbox (casual but fun pizzeria), Poste, Zaytinya or Zola. All have reviews on this site.

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Washington, D.C.: Good morning, I ate at BLT last week and Central on Friday. Two great new places in DC, and many more to come. How exciting. How do you think DC "food" compares to NYC and Chicago as well as what was your opinion of BLT. Thanks

Tom Sietsema: I'd rank DC right behind New York, San Francisco and Chicago as a great restaurant city.

A for BLT, hang tight. My review comes out in the Magazine Feb. 11.

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Chevy Chase, Md.: After several terrific meals at Citronelle, we were excited to try Central. We arrived on Friday night at 7 p.m. to a roaring bar crowd (literally, we had to shout our name at the hostess). The place was about 1/3 full and we were seated at a table very close to the bar. After determining that this would be too loud, we asked the host to be re-seated farther away from the bar. FOUR hosts later ("Give us a few minutes," "I hear you'd like to be reseated?" "Let me see what I can do," etc.) we were moved.

Ordered oysters and the charcuterie plate (good pate). But dinner was disappointing: short ribs (not on the bone) that tasted like potted meat, very dry and overdone rotisserie chicken and a strange, mealy, but fairly tasty sous vide lobster sandwich. Our salads were drowned in dressing and we got to admire our dessert for a while until someone brought us forks.

Michel Richard was there, in fact, hobnobbing with the table next to us--I wish he was keeping a better eye on the food quality! I'm eager to read your review. For $200 (above meal with one round of drinks for 3), I would have been better off spending more and going to Citronelle!

Tom Sietsema: My initial dinner at Central was a much different experience than yours. But I appreciate the feedback. Let's hope the powers that be read this post.

washingtonpost.com: The Weekly Dish on Central Michel Richard.

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Alexandria, Va.: I wanted to share with you some of our problems from last weeks restaurant week. I am curious about what is the policy of other restaurateurs regarding how long customers may occupy tables. During restaurant week we had many tables that stayed for longer than the average 2 hour dine time. If it's the final turn of the evening it wouldn't be a big deal but we've had 6:30 reservations that were still hanging out after 9:30pm when we had guest waiting. Do you feel that its wrong to kindly remind guest that their table is reserved again or to tell them when they've occupied a table for an excessive period of time? I had a walk in group of men furious because our host reminded the group that we were happy to except them at the last min but the people who had reserved the table have been waiting for quite some time. They had occupied the table for over 2 1/2 hours and if other guest had not been waiting it would not have been a big deal. Anyway, they were very offended and called her all sorts of names from rude to racist and informed me that they were going to tell all of their friends that we were a racist business. I'm not sure if there is any polite way of telling someone that a table is reserved again but I don't think that guest who dine in the later part of the evening should have to suffer because early diners refuse to leave their tables.

Tom Sietsema: Frankly, I'm all for time limits on tables during Restaurant Week. (When they make reservations, diners could be told they could have the table for two hours or so, but that those seats would be needed thereafter.)

About the lingering guests. Did anyone "invite" them to dessert or drinks at the bar or even let them know their table was needed?

Those walk-ins sound like boors, by the way.

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Arlington, Va.: Hi Tom, I was wondering if you have been at Two Quails? it seems nice, what do you think? i was thinking in taking my fiance for Valentines.

Thank you

Tom Sietsema: I haven't been to Two Quail for at least three years -- and there's a reason for that.

washingtonpost.com: Review of Two Quail.

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Park View, D.C.: Tom, I know it's too late, however I thought I'd chime in on the hated words:

I adore your work, but your use of the word "vino" grates on me every single time.

Kisses!

Tom Sietsema: Really? I'll try to watch my use of, uh, the v-word in the future.

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Washington, D.C.: Tom,

Just wanted to share a restaurant week story from Indigo Landing. I don't know how big their menu is on normal nights but they had many options last week. First off the service was wonderful. Our waitress was very genial and helpful. They served complimentary foie gras at the start of the meal (thank god we don't live in Chicago) and the oyster sausage was perfect. The rabbit was also wonderful and I love that the chef had it cooked two different ways. Though the desert was the weakest part of the meal, my pie was dry, and they had run out of mint for the mojitos the overall meal and experience was excellent. Will definitely go back there outside of restaurant week, especially when it gets nice and I can sit on the patio and maybe order the seafood tower.

Tom Sietsema: Free duck liver to launch a meal!? Sounds mighty generous to this diner.

washingtonpost.com: Review of Indigo Landing.

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Alexandria, Va.: Hi Tom. I managed to swing Valentine's Day reservations for my husband and me at the new Michel Richard restaurant. Good idea? Bad idea? How much will this set us back?

Tom Sietsema: Gosh, I'd love it if someone took me to Central! Added bonus: It's in a prime location for after-dinner strolling, too.

Dinner for two (three courses each, plus tax and tip) set me back about $170 earlier this month.

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Arlington, Va.: Hi Tom,

So we were out dining at Ardeo a couple weeks ago with friends and the waiter mentioned a foie gras special appetizer. Sounded good, so we ordered it.

The foie came out room temperature-coldish.

I called back the waiter and asked if it was supposed to be cold, and he said it was. Granted, I didn't ask him to start with how it was served, but I've -never- had foie other than warm and unctuous and melting all over my mouth.

Have you ever had it this temp? I didn't think it was that good at all. As a matter of fact, I probably would have sent it back had it not been for the fact that the waiter was slammed and scurried off as soon as he answered my temperature question.

The rest of the meal was very good, though!

Thanks.

Tom Sietsema: Was it supposed to be sauteed or grilled or served as a pate or terrine? The latter tend to be served cool or room temperature.

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London: Been out of DC for about a year and looking forward to a visit home to see some old haunts and new spots. What should I add to my list of newbies?

Tom Sietsema: You have a LOT of "work" ahead of you! Start catching up with visits to Blue Duck Tavern, Rasika, Central, David Craig in Bethesda, Bamian (Afghan in No Virginia), the "new" Black's in Bethesda ...

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Bethesda, Md.: Dear Tom,

Concerning your comment from a reader last week on restaurant wine lists: I am a restaurant manager in Montgomery County, where putting together a comprehensive wine list can often be a daunting task. While we strive to maintain our list current, it is often impossible and prohibitive to do so constantly. We often receive different vintages and replacements from our importers and distributors (via the County) with no advance notice. These different vintages of the same wine cost the restaurant the same amount per bottle, for which we must charge the same amount to the customer. When one wine changes, all wine lists must be changed, which is not only time consuming but also expensive. It makes more sense to wait until there are several changes to the list before printing out new ones. We attach a disclaimer to our wine lists that states "Vintages and labels are subject to change." We ask for our customers' understanding on this issue. On the service side, we do require all servers to mention any changes to the customer when they order the wine. It is often very difficult for someone to remember change on the menu and wine list, so sometimes it is mentioned when they bring the wine to the table, but always prior to opening. I hope this clears things up a bit, but please understand that is very difficult and expensive to change wine lists when our selections suddenly arrive as something other than what we expected. Thanks!

Tom Sietsema: Gotcha! Having a disclaimer on your wine list -- not a VINO list, mind you, but a WINE list -- should do the trick. Thanks for sharing your wisdom with the peanut gallery.

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Washington, D.C.: Hi Tom-

Do you know of any good places to dine casually near Colorado Kitchen? I have been there and loved it, but just wondered if there was anything else worth trying over that way.

Thanks!

Tom Sietsema: Gillian Clark needs some competition, doesn't she? I'd love to see more sit-down places to eat near her fine little restaurant. (Somewhat nearby but not really close are Sweet Mango Cafe and W Domku in Petworth.)

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Washington, D.C.: re: 1789. I hope that style of service doesn't seem anachronistic - it's a great change of pace from the increasing informality today's restaurants seem to embrace!

Tom Sietsema: I have to agree. I appreciate the civility. No cell phones! No gym attire! No "you guys!"

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Eastern Market, Washington, D.C.: Tom--Thanks for the review on Sunday of Mandu. Despite your reservations, I still want to try it out. I heard a few complaints on some of the food message boards that the review came out awfully quickly after its late November opening and that it violated your "one month" rule. I get the impression that your "lead time" for the Magazine has tightened up by several weeks in the past few years--is that true? That would help explain why you are able to get a review in more quickly than before.

Tom Sietsema: I didn't do anything different with Mandu. I waited a month before I made the first of four visits. My lead time for the Magazine is about two weeks ahead of publication (though I sometimes get some wiggle room).

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Falls Church, Va.: Two more words to avoid (with food or otherwise) chunks & balls

sorry i missed you last week tom!

Tom Sietsema: Taken out of context, I see what you mean. I think.

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Washington, D.C.: What happened to Mr. K's on K Street. One day they were open the next there is a sign that says that they have closed in that location and to visit them in New York City. Any ideas?

Tom Sietsema: Mr. K's closed because its lease was terminated (and probably the construction you mention). But I don't consider that to be much of a loss, do you?

washingtonpost.com: Review of Mr. K's.

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Washington, D.C.: Mr. Sietsema, I was wondering something about your dining habits. Recently during restaurant week, my girlfriend and I were out with another couple at Notti Bianche (our first time--we loved it!). I was excited to try a particular appetizer (prosciutto-wrapped belgian endive)--but the three people before me ordered that exact same dish! So of course I ordered something else and regret it to this day.

Now, honestly I was mad--but I couldn't be mad at my dining companions because they didn't know my desire for the dish. (And my girlfriend did give me a bite, but it just fuels my regret more since I confirmed just how good it was!) Anyway, to the point--do you also avoid ordering things if someone else did? Or do you say nuts to that and just order whatever you want, even if everyone at your table has the same thing?

Tom Sietsema: The only time I ever eat the same dish as someone else at my table is when that dish must be ordered by two people (say, a whole fish or porterhouse). Professionally, my job is to sample the full range of a menu.

But even if I wasn't working, and even if I really wanted something a companion was ordering, I would feel compelled to get a different dish, because I'd want to try a taste of something different.

That's just the way I work -- and play.

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Columbia, Md.: My wife and I decorate our dining room with signed menus from the finer establishments we have dined at. She fancies them up in frames. Still haven't received Thomas Keller's signature despite two FL visits and one PerSe visit (we did get a tour of the kitchen though !!!!!)

oh and I hate the word "foodie" - tells me everything I need to know about that person.

And... "women use the phrase "we're pregnant" up to the delivery. Then it become all "I". No man has ever stated "we're pregnant"

Tom Sietsema: Actually, I HAVE heard a guy say "we're pregnant" before ...

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Hagerstown, Md.: Tom, know you answer this all the time but I can't remember your recommendations. What is a good pre theater restaurant if one is headed for a 7:30 performance at the Kennedy Center? Thanks for your help.

Tom Sietsema: Notti Bianche and Marcel's are two worthy detours on your way to a KC performance.

washingtonpost.com: Reviews of Notti Bianche and Marcel's.

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Hotel Restaurants : Tom, can you please suggest some hotel restaurants. The trend of eating in hotel restaurants has very much improved and changed for the better, you can get great food and receive outstanding hospitality in restaurants in hotel atmospheres. I would like like to hear some of your top 10 picks.

Thank you

Tom Sietsema: Washington counts a number of fine dining rooms within hotels. Some of my favorites include Cityzen, Citronelle, and Maestro at the top end and Blue Duck Tavern, Circle Bistro, Corduroy and Poste in the middle range.

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BBQ in town?: Tom, is there anywhere to get BBQ around Verizon? We have hockey tickets for my birthday and my husband promised to take me anywhere-within reason. But all I really want is a great pulled pork sandwich. We've been in Wisconsin for the past several years, deprived of my favorite food. Can you help a girl out? Doesn't even have to be a BBQ joint, just a place that has pulled pork!

Tom Sietsema: Capital BBQ next to Matchbox has its fans...

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Bethesda, Md.: Speaking of words that grate on me: "Gosh!". It's so condescending!

Tom Sietsema: But I really, truly say that -- until now.

Okay, no more goshes, vinos, chunks or balls from me for at least another month. How's that?

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Toronto, Ontario: Tom

I try to not miss your chats they are always interesting even though I don't know the restaurants.

As to foodie, veggie, yummy et al it is hard to imagine an adult feeling comfortable using these childish words.

I wonder if they put their veggies on their platies and eat it with their forkies and spoonies with a nice saucie and then have a drinkee while lunchee settles into their tummies while they bask in the glory of being a foodie?

Spare me from this nonsense.

Thanks for the great work and insights, Tom

Tom Sietsema: Helllloooooo, Canada! Thanks for the good laugh-y.

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Fairfax, Va.: Wanted to share a discovery in Fairfax - Temel, a Turkish/Mediterranean restaurant hidden in a mini-strip mall behind Fairfax Circle (near Artie's). Have you tried it? We were really pleased to find a Turkish restaurant without the (unjustified) attitude and prices of Nizam's in Vienna -- at Temel the Iskindir kebab special is really great, the waiters (and I'd guess the chef too) are actually Turkish, and the baklava hits the spot. My only fear is that they don't seem to be very busy except on Fridays and Saturdays -- I'd hate to see our new "find" disappear!

Tom Sietsema: Temel is not a fresh face. I liked the place a lot when it first opened, but it seems to have drifted from its early promise. I was last there about a year ago and I remember shaking my head as I left dinner.

washingtonpost.com: Review of Temel.

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DC: RE Pizzeria Bianco: Tom,

Have you been to this pizzeria in Phoenix. I know it gets raves and that Chris Bianco won the James Beard award some time ago. But is it, say, so much better than 2 Amy's that it is worth a trip to experience it. (Yes, I love pizza that much!). Thanks!

Tom Sietsema: I have food friends -- not "foodies," but friends who worship food -- swear that Bianco is the best place to eat in Phoenix. Which tempts me to travel there just for a pie but also makes me wonder about the state of dining in Arizona!

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time limits: Speaking of time limits, hasn't RW run its course? I know the original reason for starting it, and times have changed. If I was reading most of the comments here, as a restaurant owner (I'm not, but I have years of experience in the field), I'd be loathe to even participate. It hardly looks like it's worth it. In the "you owe me" mentality of this town, I've even heard people slam restaurants for NOT participating.

Tom Sietsema: You raise an interesting point. Any restaurateurs care to speak up? From a strictly selfish perspective, I don't much care for the promotion myself.

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Arlington, Va.: Tom--A friend in NYC took me to a Korean restaurant that had grilling bins in the middle of each table that they would fill with hot coals when the patrons sat down at the table. Your food would arrive raw, and you would grill it at the table. It was outstanding. Are there any such places here in the area?

Tom Sietsema: Annandale has a number of Korean restaurants with table grills; one of my favorites is Yechon on Hummer Road.

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Washington, D.C.: I'd like to ask you kindly to stop giving an audience to word snobs. Who cares that they don't like the word "veggie"? Opinions aren't authoritative, but posting these complaints gives the impression that they are, and it's REALLY annoying. GOSH!

Tom Sietsema: Hey, we're just having a little fun here. Nothing wrong with that.

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A plea!: to any and all entrepreneurs, restaurateurs, etc reading this: pleasepleaseplease give us more to choose from in Rosslyn than chains and take out hot buffet/cafeteria places. There really is a demand (you should see the hordes leaving buildings at lunch time), but there is nothing to choose from. We have Tivoli as our "sit down" place, but that's it. There really is a market here, folks. Don't ignore us!

Tom Sietsema: Attention, restaurant investors!

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Fireside lunch? HELP!!!: Tom, submitting early because of a meeting today, but I hope hope hope you can help - two of us are taking a third out to lunch next week, and our guest has requested somewhere "cozy and fireside" where we can have wine and good food. I'm just at a loss - anywhere in DC or N. Va. would be wonderful. Thank you so much - the chats and your advice are a highlight of every week!!!

Tom Sietsema: All of the following restaurants have hearths and offer lunch: Bis, 15 ria, the Jefferson, Matisse, Oya (this might be your best bet), and Tavira in Chevy Chase.

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Las Vegas Help!: Tom,

We are headed to Vegas and there are almost too many fine dining choices for two short nights-for night 1, Bouchon or Bradley Ogden, and what's the must-do restaurant for night 2??

Thanks Tom-your advice is the best!

Tom Sietsema: I hate to tell you, but my experience at Bradley Ogden was awful. First, it's right in a casino. Second, the prices are ridiculous. (I recall a $30 appetizer!) And finally, the cooking and service were thoroughly mediocre.

You know what's delicious? Paris, the restaurant with a spectacular view of the strip atop the hotel of the same name.

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Washington, D.C.: Hi Tom - have foodie friends visiting from NY at the end of the month. In your opinion, where should we try to get a reservation to let them experience the best cooking in DC right now? In addition, they like their cocktails and are quite knowledgeable about wine so a good bar/winelist is imperative. Thanks so much.

Tom Sietsema: A wealth of options await in my fall dining guide.

For cocktails, no one stirs 'n' shakes 'em better than Todd Thrasher, the sommelier extraordinare at Restaurant Eve in Old Town. Try the restaurant's cozy bar, or stroll over to King St. and check out his charming speakeasy called PX.

washingtonpost.com: 2006 Fall Dining Guide and review of PX.

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Gosh!: My husband says that all the time, and he's not even from Minnesota. People who aren't familiar with it think it's ironic or condescending, but really it's sweet. Don't ever change!

Tom Sietsema: What to do! What to do?

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Washington to Tampa: Good Day Sir,

Any postcards from Tampa in the archives?

Thank you.

Tom Sietsema: Alas, no restaurant reviews from Tampa from me. Maybe a chatter can throw you a line or three?

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Beltsville, Md.: My wife and I enjoy tapas, but the closest ones to us are all downtown. Are there any tapas restaurants in the Maryland burbs?

Tom Sietsema: The DC-based Jaleo has a branch in Bethesda. But some diners think it's not up to the level of the original.

washingtonpost.com: Review of Jaleo.

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Rehearsal Dinner spots: Any suggestions for a rehearsal dinner venue near Farrugut Square? There will be a lot of out-of-towners so I'd love someplace "DC-ish." One person suggested Old Ebbitt Grill but I haven't been there in ages and don't hear it mentioned very often. Thanks in advance!

Tom Sietsema: What about the recently renovated Occidental Grill near the White House, whose walls are lined with political faces from past and present?

Or Charlie Palmer Steak on the Hill, with its view of the Capitol?

Or the Oval Room, named for the obvious, which enjoys a talented new chef in its kitchen?

Another idea is the funky Tabard Inn, every insider's not-so-secret "secret" dining destination in Dupont Circle, whose charms include a walled garden and very good American cooking.

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Irked Hostess.: Restaurants learn a lot during Restaurant Week. Customers, it seems, have a lot left to learn. I will spare you the details of a particular story but know this - if you have a reservation for 12 people at 7:30pm, please do not expect to be seated 1/2 hour beforehand when only two people of the party have arrived. We would love to have you at the bar for a drink, and we promise your table will be ready by 7:30 - when you asked for it.

Also, everyone's money is the same shade of green to me. If you are seated somewhere you deem to be unpleasant, believe me - it isn't because I'm making physical judgments and discriminations.

Tom Sietsema: Duly noted!

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National Cathedral: I am in Amsterdam for a week at the end of Feb any must do, price isn't a problem (though we can't do top end every night) also what is a typical Dutch dish that we should try..

Tom Sietsema: Here's your cheat sheet. Have fun. (And be sure to rent a bike to best see one of my favorite cities in Europe. Just don't drop the lock in a canal, as I did!)

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washingtonpost.com: Postcard from Tom: Amsterdam

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Kudos to Poste and Server Adam: Tom - we deserved so much worse. Reservations for 7 at 6 p.m. (BTW - kind of a pain to make reservations for a large group but it was worth it for the great table!)

Half the party was late. Two people decided not to do RW menu and asked for separate checks. Adam was patient, polite, and engaging. Service was great (and much better than we deserved). I thought the menu was varied enough (fish, fowl, meat) to give everyone choices though the veggie option was the overused pasta variety. Desserts were a hit all around. Adam earned his tip and we were happy to leave him 25%.

I'll go back after RW - so job well done!

Tom Sietsema: I bet Adam will be happy to read this.

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Wooster, OH: Tom, not sure if I can squeeze this in before the end of the chat, but my SO and I will be in town at the end of DC and want to do some adventurous international eating. Any suggestions for a place in the city that either has exotic food or the meal is quite an experience from beginning to end? Thanks!

Tom Sietsema: Try Etete for Ethiopian ... Heritage India in Glover Park for Indian ... Makoto for traditional Japanese ... El Chalan for Peruvian ... Le Mannequin Pis in Olney for Belgian ....

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Chevy Chase, Md.: I take it that Andale is definitely gone. That's too bad; it was a nice restaurant, and it always seemed to be doing a good business. What kind of food will its replacement serve?

Tom Sietsema: You obviously missed my recent Weekly Dish item on its replacement. Here's da scoop:

washingtonpost.com: The Weekly Dish on Oyamel.

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Washington, D.C.: Hi Tom -

I just wanted to say I know your review of Jimmy's on K Street wasn't that great, but I really enjoyed myself there during Restaurant Week. Three of us - just out of college - went there and had some of the best service ever. It's easy for a fancy place like that to blow off young twentysomethings, fulfilling the self-fulfilling prophecy of low tips from that demo, but even with the business of Restaurant Week, the manager personally carried our drinks from the bar to the table, and everyone from the host to the bar tender to the waiter was our best friend.

Tom Sietsema: I'm not sure I want to bond with my waiters, but I catch your drift. Kudos for the smiles at Jimmy's.

That's all for today, folks. See you next Wednesday.

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