Ask Tom

Beach Dining

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, First Bite and the Dish or read transcripts of previous "Ask Tom" chats. Tom's Sunday magazine reviews, as well as his "Ask Tom" column, are available early on the Web.

The transcript follows.

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Tom Sietsema: Some sad news to report on this otherwise beautiful Wednesday morning: Reeves is closing this Friday. And it doesn't look like the venerable bakery is going to re-emerge anytime soon, if at all. As owner Joseph Glorioso told me earlier today, "2000 square feet of ground floor space in Washington is not the easiest thiong to find."

Here's his email to me:

Mr. Sietsema,

I am writing to inform you that Reeves Bakery will be closing its doors on June the 8th, 2007. I know this may not be the huge story it was when the doors shut in 1988, but this ends yet another chapter in the 120+ year history of the bakery. Hopefully this will not be the last though.

Management is closing the doors due to the inability to rework our current lease with the landlord and therefore are being forced to leave our 1306 G Street location. I must stress this is the ONLY reason we are closing.

We are in the process of looking for new locations, and hope to have something within 30-90 days, but there are no guarantees and we may be forced to close for the forseeable future.

Due to the short notice given, we wanted to let you know the news ahead of time, albeit 3 days. We just want to let all of our customers know how much we thank them for their years and years of patronage.

I thank you for the things you have said in the past about our Bakery and truly hope this is not the end, but if so then we gracefully bow out and say...Thank you Washington, DC for being our home for 121 years!

Best regards,

Joseph Glorioso

Good morning, everyone. (Sniff)

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Cleveland Park, Washington, D.C.: Tom, What's the lowdown on John Waybeck returning to New Heights? Can he return that restaurant to its glory days?

Tom Sietsema: It's true: John Wabeck, who recently left Firefly after more than five years, has gone back to familiar turf.

Here's the scoop: Three weeks ago, the chef met with his former boss, Umbi Singh, who asked him if he'd like to cook at New Heights again. Monday was Wabeck's first day in the kitchen there.

"This happened quickly," the chef told me this morning. Wabeck says he was drawn to the position by an open-ended menu concept and the reality that he can spend his time cooking rather than "on conference calls," as he did when he worked with Kimpton. The chef plans to roll out a new menu by the end of next week. (Walk, don't run, he pleads for a little time to settle in.)

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Washington, D.C.: How do you find restaurants in other cities? I recently went on vacation and ended up somewhere recommended by someone I started talking to in a store. I was a solo traveler and it had a great bar where I could eat. The food was good and I felt like I had been given good advice. When I came home I looked online and found out that it had been open for about 8 months and had pretty good reviews. How can I find good/interesting places ahead of time when I don't have a sense of the geography of a city?

Tom Sietsema: Good question! I've found art dealers, book sellers and cooking schools to be great sources for food tips in the past. I actually devoted a column to your very question -- how to find good food on the road -- some years back.

washingtonpost.com: Rules of the Road.

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Washington D.C.: Hi Tom, I'm a graduate student new to the area. I am hoping you can recommend some affordable but classy restaurants where I can bring a date without spending a ton of money. I love all types of cuisine and I'm looking for a romantic setting. Thanks!

Tom Sietsema: First, what's your budget? Second, what constitutes romantic in your book? Right now, I'm thinking Oyamel (Mexican) should land on your list, as should Mai Thai downtown, Curry Club in Georgetown and maybe the new Peruvian spot, Las Canteras, in Adams Morgan.

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Arlington, Va.: Enjoyed your review of Vermillion. In your view, how are Notti and Dish faring since Mr Chittum's departure?

Tom Sietsema: I have yet to revisit the restaurants in question.

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Relocating: Hi Tom,

I'm moving from DC soon, and I want to make sure that I eat at as many good restaurants as possible in these next few weeks. What's in your top 100 list (or restaurants with varying prices). I'm an adventurous eater, and I love food. So far on my list are Sushi Taro, Hook, Vidalia. What else?

Thanks. I'm really going to miss DC!

Tom Sietsema: Welcome to Washington!

My fall dining guide (October, 2006) is still pretty accurate, give or take a restaurant or four. There should be plenty of ideas therein.

washingtonpost.com: 2006 Fall Dining Guide.

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Laurel, Md.: Hi Tom.

I'm being taken out for my birthday, and am thinking of choosing a place with good food, a nice water view, and possibly outdoor seating. Anywhere in the DC/Baltimore/ Annapolis area would be ok. So far Indigo Landing and H2O are on my list of choices. Any recommendations?

Thanks!

Tom Sietsema: Indigo Landing is high on my list. Has anyone been to Agraria in Georgetown lately? I'm curious if the food has improved since my review, because the setting, which includes outdoor seats, is very attractive.

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Washington, D.C.: Have you been to Dahlia recently? I finally tried it after reading about it in your Dining Guide a few years ago, and am wondering if we were just there on a (very) off night, or if the place has gone (dramatically) downhill since your review. Judging by the small handful of other patrons on a Friday night, and the nature of the meal, I suspect the answer is "downhill."

The short version of what was wrong with the meal is "nearly everything."

Two salads were ordered; both came out missing crucial ingredients. When the omissions were pointed out to our server, she graciously took the plates back to the kitchen and returned with what were obviously entirely new salads, rather than simply adding the missing ingredients, which would have been easy enough. A nice touch -- except that the salad that involved scallops returned with new greens and the original, now cold (i.e., not reheated) scallops.

Minor glitches like that kept accumulating. Half of the french fries with my (mediocre) steak were undercooked. The others were better than the steak, but nothing impressive. Key Lime Pie was better than cafeteria-quality -- but not much. And a strawberry shortcake that tasted more of onions than strawberries was a fitting, if not pleasing, end to the meal.

To be clear: the staff we encountered were perfectly pleasant and basically competent, if not exceptional, at their jobs. The one time we complained about something, it was dealt with graciously, if not perfectly. And the food was by no means inedible. There were just a -lot- of small-to-medium flaws with the experience.

Tom Sietsema: I haven't been to Dahlia for a long time. Has anyone else in the audience been there recently?

washingtonpost.com: Review of Dahlia.

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Sao Paulo, Brazil: Bom Dia Sr. Thomas,

If you had to pick (only one...)"The Best Restaurant" in

Washington to date, which would it be? We have gone down

the list of the top ones and have often been disappointed.

So were looking for a nice surprise. Obrigado.

Tom Sietsema: Huh? Tell me where you've been and why you've been disappointed. There are dozens of very good restaurants here. And by "best," do you mean best French? Italian? Ethiopian? I need details, Brazil.

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Washington, D.C.: Hi Tom,

Can't wait for your next dining guide! When is it due?

Tom Sietsema: When is it DUE? My deadline is mid-September. When does it PUBLISH? October 14.

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Arlington, Va.: Hi Tom - We are huge fans of Rasika...been 3 times in the last 6 months. On our latest visit, last week, we noticed that the Naan costs $3 per piece! Has it always been that way and we just never noticed? Now I know that $3 is not much, but $9 for 3 pieces of bread? Our bill for the 2 of us was well over $100. The least Rasika can do is throw in the the bread...or at least charge $3 for a full basket of the stuff! Thanks for letting me vent!

Tom Sietsema: I'm not aware of a price hike on the bread, but the last time I was in, the lamb naan was almost enough to qualify as a mini-meal. I would have happily paid $3 for the round. Bear in mind, an order of naan is more involved than the typical (sliced baguette) bread basket.

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Washington, D.C.: Help! My in-laws are going to be in town tonight. We're looking for a restaurant with good food, where reservations are not required, and where I'll be ok showing up in softball gear. Any thoughts?

Tom Sietsema: Cafe Saint-Ex in Logan Circle, the new Casa Oaxaca in Adams Morgan and the outdoor patio at the Occidental leap to mind as good choices.

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Adams Morgan, Washington, D.C.: Heading to a later movie at the Landmark Theater (11th and E) tonight - what's a good place for an OUTDOORS drink and light bite to eat?

Tom Sietsema: Les Halles is nearby (and worth your time).

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Hell's Kitchen!!: Tom,

Hell's Kitchen has started again! We love watching it because it's such a train wreck. Do you ever watch the show? Have you ever eaten Gordon Ramsay's cooking?

Tom Sietsema: Confession time: I've never watched Hell's Kitchen. (I know, I know.)

I've had the foul-mouthed mega-star's cooking several times, both at his eponymous (original) restaurant in London and closer to home in New York. I prefer his overseas work.

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Romantic Setting: To the person looking for a romantic setting and not too expensive, I would recommend Indique Heights in Chevy Chase and ask to be seated in the Fountain Room.

Tom Sietsema: Thanks for the addition.

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Arlington, Va.: P.s. (ABQ questioner) Went to Frasca in Boulder based on your recommendation and absolutely loved it. One of my best meals ever. Thanks!

Tom Sietsema: You're welcome!

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Washington, D.C.: I love your chats and really feel you keep me current on the ever changing local restaurant scene. However I am dismayed that you always seem to dismiss Spezie when recommending restaurants, especially to last week's poster looking in the 18th and Connecticut area. I recently dined there and the fried zucchini blossoms stuffed with crabmeat and the dry scallops were outstanding. I think big things are in store for this wonderful neighborhood restaurant with a great service staff and delicious food. I am not connected to the restaurant in any way, I just consider myself one of its biggest fans.

Tom Sietsema: The only reason I might have appeared to "dismiss" Spezie is because I hadn't dined there in awhile and I didn't know how it stacked up. Your timing is interesting; I stopped by the Italian restauant for a quick lunch (after Wednesday's chat) and very much enjoyed the vitello tonnato and delicate gnocchi I ordered. So to anyone who's curious: Spezie is a pleasant pit stop downtown.

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Alexandria, Va.: I was reading your chat from last week and you mentioned the seasoned management at The Majestic. We went the first week (I know, not the brightest thing to do) and my wife ordered the whole grilled fish. When it arrived fully cooked and she asked to have it deboned, the response was that it would compromise the the integrity of the dish. We addressed the issue with both the waiter and a manager to no avail. This ain't the KC hall on a Friday night catfish/walleye fish fry. She gave me her plate and I deboned it for her right in front of them. Was this an unreasonable request? Shouldn't a decent waiter or someone on the staff know how to debone a fish?

Tom Sietsema: I see no reason why a restaurant that can toss a Caesar salad at the table can't de-bone a whole fish for a diner. It's not an unusual request. I'm with you.

(In better restaurants, whole fish are typically brought to the table for inspection and either filleted in the presence of the diner or returned to the kitchen for de-boning.)

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Washington, D.C.: Tom - Have you ever had the Latino chicken breast sandwich (with the fabulous hot sauce)at Crisp and Juicy? Damn, it's good.

Tom Sietsema: Been there/done that/wanna repeat the experience, too!

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Washington, D.C.: I love Las Canteras, it's my new neighborhood restaurant. Do you think DC has enough of an appetite for Peruvian food to keep the place going strong?

Best thing on the menu is the aji de gallina, closely followed by the risotto; the quinoa cake, though, is totally not worth the calories. Have a pisco sour for dessert instead.

Tom Sietsema: Love those pisco sours!

Peruvian food is very approachable, based as it is around meat, potatoes, cheese sauces, some fish and .. . those pisco sours. The city -- and Adams Morgan in particular -- can certainly support some more, in my humble opinion.

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The Plains, Va.: Is it true that you need to stay the night at the Inn at Little Washington to have a weekend dinner reservation there?

Tom Sietsema: Not true at all! But you DO need to book a month or so out, in most cases. Obviously, it's a very popular destination.

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Washington, D.C.: Tom,

I have been meaning to write in to to tell you what a disappointing experience I had at Oyamel in April.

My family went there to celebrate my sister's birthday. Upon being seated the waitress came over to tell us they were out of salsa and that 3 people in the kitchen didn't show up for work so be prepared for slow food. What a great way to start a meal!

As we began to order she interjected to tell us that 4 items on the menu were not available.

She was right about the slow service--it was and I often had to get up from our table to find her for drinks she had forgotten.

The end all was when I had coordinated to have a surprise cake for desert. I had dropped off a special cake earlier in the day. I repeatedly said this is a surprise. When dinner was finished and no one had ordered desert we sat at our table for 40 (I am not exaggerating) minutes waiting. I asked the hostess and waitress multiple times to bring out the cake. Finally someone came over and set our table for desert--what a way to ruin a surprise--another 15 minutes later the cake came out.

I will say the food was good--but the service ruined the experience.

Tom Sietsema: Crazy. But this doesn't sound like the Oyamel I know. With as many sibling restaurants (Jaleo, Atlantico, etc.) as exist nearby, I'm surprised an Oyamel manager didn't pull in staff to fill its thin ranks. As for the cake problem, NO ONE took your request seriously?

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Upper Marlboro, Md.: Do you know if Reeves will still be selling pastries and cakes until Friday? If so, I need to get over there immediately and get the strawberry shortcake I've been raving to my husband about before Friday!!!! Sniff Sniff

Tom Sietsema: I had the same question. The owner says Reeves will be open for business on Friday.

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Naan Bread: Breads in Indian Restaurants are made to order a la minute - and baked in the tandoor oven and requires special training to work the "Tandoor"

Tom Sietsema: Right. That was part of my point.

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Washington, D.C.: Hi Tom --

My girlfriend and I are planning to go to Teatro Goldoni for a special dinner on Saturday night. Neither of us have ever been, do you think it's a good choice? If so, are there any "can't miss" meals there? Love the chats, thanks for the help.

Tom Sietsema: I've never been a big fan of the fanciful Italian restaurant. Curious how and why you chose it over others in the field? While not as fancy, I much prefer the cooking at Al Tiramisu on P St. NW

washingtonpost.com: Review of Al Tiramisu.

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Fairfax, Va.: Our 13th wedding anniversary is coming up and we want to go out to a nice, not terribly expensive place. We've narrowed it down to 2 Amys and Vermilion. We've been 2 Amys many times and love it - have never been disappointed. But we've never been to Vermilion. Which would you suggest?

Thanks

Tom Sietsema: Vermilion, which I reviewed last Sunday,is a real treat these days. And if you've already been to Two Amys, I think a change is in order, no? Congrats on the nice run, by the way.

washingtonpost.com: Review of Vermilion.

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Weekend in Lewes, Del.: Do you or any of your readers have good restaurant tips for someone traveling to the beach town of Lewes, DE? All the info I'm finding online feels like paid ads rather than real reviews. Since it's so close, I'd be willing to drive to Rehobeth or Bethany for a good meal. My husband and I are omnivores. Thanks Tom!!!

Tom Sietsema: I haven't done the beach scene in two years. Chatters?

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Arlington, Va.: Hi Tom! I know your readers are always on the lookout for restaurants that can accommodate private parties, so I wanted to tell you about my excellent experience hosting a party at Oya. The food was delicious, as always, but what really set the experience apart was the extremely attentive service we received from the staff. They served a three course dinner to a party of 21 people without a hitch. We took up a long table in a semi-private area in the front of the restaurant, and all commented on how beautiful the space was. Very elegant, and the prix fixe menu was quite reasonably priced as well.

Oya is a great place for any lunch or dinner, not just a big crowd, by the way. I could happily live off their banana bread pudding for the rest of my life.

Tom Sietsema: A publicist for the restaurant couldn't say it any better! I've found the cooking to be a bit uneven, but agree with you about Oya's physical charms.

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wedding help?: I know I'm submitting super early, but we could really use some suggestions. It's time to plan our wedding rehearsal dinner. Most of our guests are from out of town and we want to take them to a quintessential DC restaurant. The rehearsal will be at GU, and our guests will be staying at the Capital Hilton on 16th and K. We're talking about 35 people and hoping to keep costs to $2500 or so including cocktails. We're thinking Americam or Italian cuisne, something that makes a majority of people happy! Thanks in advance for your advice--we love your chats!

Tom Sietsema: With that many people, I'm thinking you'll want a private room and a set menu. One option is the aforementioned Spezie. Another is Acadiana. A third is the Occidental (certainly the most "Washington" of the three).

Does anyone else care to weigh in on this oft-asked question?

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Washington, D.C.: Hi Tom - love your chats! I'm looking for a place to take my future father-in-law when he comes to town in a few weeks. We're looking for a casual restaurant (I'm sure he won't be very dressed up after driving to DC) that serves good but basic food (he likes things like steak, chicken, and pasta), and is reasonably priced.

Any suggestions you could offer would be great - I trust your advice! Thanks!

Tom Sietsema: You might kill two birds with one stone and take your FFL to the patio outside the newish Cafe du Parc in the Willard Hotel complex, where he can take in some of the sights and sounds of the big city and enjoy a moderately priced piece of beef (roast chicken or fish).

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Washington, D.C.: Is Casa Oaxaca single diner friendly? I really want to try it out, and I'm tired of waiting for my friend's schedules to free up!

Tom Sietsema: Si (and the bar is a blast).

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Columbia, Md.: Tom,

Cornell University's Center for Hospitality Research offers advise on increasing tips if you are a waiter/waitress.

Touching the customer briefly on the shoulder increases tips 12 to 15 percent.

Squatting to eye level increases tips 12 to 18 percent.

Giving candy with the bill increases tips 15 to 21 percent.

What do you think? I really don't like these things, but they seem to pay off in tips.

Tom Sietsema: Random thhoughts:

If someone left Toblerone chocolate on my check folder, I'd tip extra!

I'm not a big one for public displays of affection when they involve my server, but maybe I'm in the minority.

Squatting to talk. Not a fan of the stance.

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Washington, D.C.: Hi Tom. Have you revisited Belga Cafe in Capitol Hill since you gave it one star a couple years ago? We had dinner there on Saturday and thought it was wonderful. (Then again, it's hard to mess up this combination: mussels; frites; incredible Belgian beer selection; sidewalk table; beautiful weather.) It seemed like it might deserve more than a star now.

Tom Sietsema: I recall liking the same things you do. Sounds like I should return.

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outside D.C.: From last week's chat:

"Washington, D.C.: Tom you get this question each time and you sort of dance around it; how do you maintain your objectivity ...

Tom Sietsema: Please share the names of the restaurant reviews you consider "suspicious" and I'll try to answer your question. I'd like to think I bend over backwards to be fair, but I could be wrong. So do me a favor and give me more detail."

Tom, you just proved the poster's point! Since the question is "how", not "whether", the details aren't relevant (but I'll admit to reading this literally; of course "whether" is implied).

Your frequent evasions of such questions diminish your credibility. I respect your knowledge but would really enjoy straightforward responses, even if the answer is "none of your business".

BTW, I'm taking bets that a: you don't print this, and b: if you do, you give a wittily evasive response. Prove me wrong.

Tom Sietsema: How do I maintain my objectivity?

By not befriending people in the restaurant business; by trying to focus on the restaurant experience rather than a chef's or owner's personality or character, unless they have an impact on the business; by listening to my critics; by doing my best to fly under the radar (i.e. reserve tables under different names, etc).

Does that answer your question? I'm not trying to be evasive.

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no touching: ditto on squatting. yuck

I HAVE freinds, even brought them with me. I want to spend time with them, not my server. I pay my server to be invisible and effective.

Tom Sietsema: We agree then.

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St. Paul, MN: My husband will be going to Addis Ababa this summer. Any restaurant recommendations? He's pretty open to different flavors, but vegetarian food is a must.

Thanks!

Tom Sietsema: Helloooo, St.Paul! I'll post your request and keep my fingers crossed. This is a pretty well-travelled bunch in this forum.

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Chevy Chase, Md.: Any suggestions for a group (6 women) who want to eat lunch al fresco at a restaurant with good food. We have been to the Tabard Inn and Old Anglers Inn and want to try something new. Thank you.

Tom Sietsema: Try 701, with its view of fountains, Archives and more, off Pennsylvania Ave.

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Anonymous: Tom you get this question often and seem to dance around it; how do you maintain your objectivity when owners and staff know you and you review the same place several times? I see big disconnects between some of your reviews and my experience. I've also discovered major differences in your palate and mine - what you consider flamethrower spicy I consider a dish detuned for the American palate. It would be helpful if you were to disclose owners with whom you are friendly and some of your personal tastes such as perhaps you don't like spicy food. For the earlier poster looking for a great DC restaurant - try Makoto, conspicuous by its absence from your best list but still, according to my Japanese clients, the best authentic restaurant in DC. Thanks for listening to my rant. Otherwise I think most of your reviews are on the mark.

Tom Sietsema: Please give me some examples of restaurants where your experience has been vastly different than mine. I'm happy to respond, but I need more details.

KNOWING people in restaurants and BEING FRIENDS with people in restaurants are two very different things. I don't socialize with any chefs (with the exception of my long-time friend Mark Furstenberg, who I've known since well before I came to the Post, and whose friendship I'm careful to point out in print).

As for Makoto, I have great admiration for the place -- and have hardly ignored it.

washingtonpost.com: Review of Makoto.

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Brookeville, Md.: For the Lewes bound - You have to have a Grotto Pizza (Rehoboth and Bethany) and Patsy's in Bethany is a pretty darn good place.

Tom Sietsema: That's a start. Thanks.

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Rehearsal dinner: Consider Zaytina for that rehearsal dinner -- they have a fabulous space upstairs for parties, and the food is excellent. Lots of Mediterranean small plates should appeal to a variety of palates, I would think.

Tom Sietsema: Another good idea.

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No Disputes Allowed!: I ate lunch out of town recently and saw something on a menu I've never seen before. "We are proud of the quality of our food, and prepare all meals to the highest standard. Disputes about food preparation will not result in a discount." Printed on every page. It really turned me off, especially since the tuna salad they served me wasn't very good.

Tom Sietsema: I was fine with the statement until I hit "will not result in a discount." What I way to begin a meal, huh?

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Reston, Va.: For the chatter looking for a rehearsal dinner spot near the Capitol Hilton -- try McCormick & Schmick's which is across the street. My husband's company hosted a lovely dinner party there for their guests who were at that same hotel. Easy walk. Nice private room with very Washington-like portraits of all the US presidents which our group thought was a nice touch.

Tom Sietsema: But the poster was also looking for something that said "Washington" -- and I'm not sure a restaurant group with 72 restaurants in its collection qualifies.

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Washington, D.C.: I was very happy to read about Alison Swope's new venture! I have wondered what she has been up to since Andale closed so abruptly--this sounds like a great way for her to have her own place with fewer of the management headaches. Go Alison!

Tom Sietsema: It sounds like a win-win for all involved, doesn't it?

washingtonpost.com: The Dish on Jimmy's.

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Alexandria, Va.: To the person going to Lewes, My favorite restaurants in Lewes are Cafe Azafran and Fish On. A good restaurant in Rehobeth is Back Porch.

Tom Sietsema: Is Back Porch still operating? I have fond memories of the place myself, but I thought I heard they stopped doing dinners. Worth checking on.

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Reeves: Will Reeves move to the suburbs (PLEASE!) - there is chilis in falls church that is vacant. That sounds like a great spot for Reeves! PLEASE?!

Tom Sietsema: The suburbs are a possibility, if a distant one, I'm told. (But a guy can dream, can't he?)

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Reeves Bakery: There's a vacant space at 17th and U St. and also one along Adams Mill Rd and Columbia. I'm so tired of landlords doubling rents and then having no tenants! I see pockets of vacant commercial space everywhere in Dupont and Adams Morgan and it's such a shame.

Tom Sietsema: The trouble is, most landlords are looking for retail rather than restaurant tenants.

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Disputes about food preparation will not result in a discount.: I don't care about getting a discount. Just give me what I flippin' ordered!

Tom Sietsema: Funny.

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RE: Objectivity: Tom, you said you avoid personal relationships with people in the restaurant industry, but I hear you're romantically involved with someone in the biz. Care to clear that up?

PS: Love the chats!

Tom Sietsema: Not true.

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Giving candy with the bill increases tips 15 to 21 percent. : is it chocolate or hard candy that's been in a bowl in the window for 7 years? cuz I've got enough of those fossilized peppermints to pave my patio

Tom Sietsema: That makes 1,678 of us.

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Rehearsal Dinner in Washington, D.C.: For the poster looking for the quintessential DC dining experience for their wedding rehearsal: since the rehearsal is at GU, how about 1789? It might be tough to keep it down to $70/person, but it can be done, especially if they only offer wine or one drink per person and then cash after. 1789 has some nice rooms for private parties and it would be fun for the guests to dine in a place that has hosted so much DC history (including Julia Child's birthday party). It isn't a great as it was when Ris Lacoste was there, but it is still decent.

Tom Sietsema: I'm not sure you can get a $70 a head dinner at 1789, but I like the venue a lot. I disagree that the place is less delicious in the wake of Ms. LaCoste's departure, however.

washingtonpost.com: Review of 1789.

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Washington, D.C.: Hi Tom,

I just discovered Ethiopian food (I know, way behind the times), and was wondering if you could recommend the better places in DC to explore. Thanks!

Tom Sietsema: Dukem and Etete, both of which have reviews online here, rank among the top tables these days.

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Wedding party suggestion: The Tabard Inn has two private dining rooms for rent on the second floor. Had a private dinner there for my wife's birthday (25 guests) and it was fantastic. They can also recommend a piano player to provide background music (one of the rooms has a piano). The only downside if that there is no elevator so it would be difficult if any of your guests cannot climb a flight of stairs.

Tom Sietsema: And another suggestion for our bride-to-be.

Wow. What a chat. Thanks for showing up, weighing in -- and keeping me on my toes.

I look forward to seeing you (well, MOST of you!) next week. Til then, dine well.

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