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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Inside the Beltway: I know the topic of errors and how to handle them comes up periodically here; I was at a loss when the following happened last week:

Went to a pre-show dinner at a well-regarded and reviewed, oft-recommended DC restaurant. Part way through the meal, my dining companion discovers hair in a dish (we'd ordered a couple to share), tells wait staff. Neither of us was up to continuing to eat at that point - which is why we said something. Manager comes over and offers us free dessert. We were puzzled, having already indicated we'd lost our appetite for dinner, and declined. He then says come back after your show for the free dessert. We (politely) say we are not interested in coming back to eat that evening. He continues to stand behind us and says nothing, waiting, silent -- either smiling or smirking, I couldn't tell. (?) My dining companion finally stands and says, we need to leave to make our show. The check promptly arrives, with a third of the cost ($26) of the bill removed.

I was too surprised to be of much use, but we were both left wondering. It seemed that when hair shows up in food, and a diner no longer can continue eating, the diner shouldn't be charged for the meal. FWIW, we do eat out a lot, understand mishaps and do not believe freebies are de rigeur. In this situation, whatever it says about our constitutions, we were both disgusted and lost our appetites. A comp seemed like a no-brainer and would have engendered more than good will. The situation seems different than long delays or an order mix-up in the kitchen -- for which an offer of a free dessert or drink, though not required, is a lovely gesture.

After the way the situation was handled, neither of us will return. But we're willing to learn -- as diners, should we be prepared to instruct restaurant managers how to address hair in food? Negotiate what food will come off the bill? Count up how much was eaten before hair found? Is it standard to handle such a situation with an offer of more food from the same kitchen?

Tom Sietsema: I'm not trying to duck answering your questions, but I'd LOVE to get a restaurateur's take on this matter.

Meanwhile, happy Wednesday, everyone. I'm just back from a quickie trip to Paris and feeling fat and poor. (Just in case anyone is interested, lamb testicles taste a lot like veal sweetbreads.)

Bring on your issues!

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

Last week you let in a chatter who reminded us that you thought Central's French fries were exceptional, mentioning, among other things, how they retained some of the taste of the potato. During that chat, I sent you a message with a contrary opinion. I had just returned from dinner at Central and had been served fries that were over-cooked and heavy. I can't speak to any meal but the one I had there last Monday night, so I'm willing to acknowledge that my experience may have been unrepresentative, but -- just wondering -- why, during a chat when my contribution was on topic, would you choose to suppress an opinion conrary to your own?

Tom Sietsema: Because I didn't see it among the hundreds of comments and questions I get during the hour?

User tip: The best way to get a question answered, or a comment posted, is to do so before 11 a.m., even the night before the chat.

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Washington, D.C.: Hi Mr. Sietsema - Just wanted to pass some information along, which you may already know. I picked up a friend of mine last night at Union Station, and we ended up having dinner at the bar at Legal Seafood, on K Street. The bartendar told us that Legal Seafood is closing at that location on July 28th. I asked her if she knew who was moving into that space, and she told me that Peacock Cafe in Georgetown is moving in there. I'm not familiar with Peacock Cafe, but I'm sure you can check the accuracy of the information. She also told me that Legal Seafood plans on expanding at their their location in Penn Quarter. Again, I'm sure you can check the accuracy of the info. Thanks for the Wednesday chats, they are fun and informative. And I appreciate the Sunday reviews in the Magazine, and the inside info in Thursday's food section. You write very well...keep up the great work...a fan...

Tom Sietsema: I just got off the phone with Guy Sang, a manager at the Peacock Cafe, who confirms (some of) your news. The restaurant's second location, which may be called Peacock Grand Cafe, is expected to open in October. Sang's understanding is that a new lease has yet to be signed, but the target date is the end of next month.

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Urgent - Need Answer By Thursday: Thank-you for taking my question. On Thursday our office is having a luncheon for 25 people at a local restaurant. Is it required, or at the very least a courtesy, to tip the events coordinator? Restaurant guidelines indicate a 30% tax and gratuity charge will be added to the bill. The events coordinator has been very helpful and professional. Would it be proper to drop off something the next day as a thank-you gift?

Tom Sietsema: What a nice thought! But isn't that the job of an events organizer, to arrange meals for groups? In my book, a nice letter, sent to the planner (and his or her boss), is certainly suffienct reward for a job well done.

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Alexandria, Va.: Dear Tom,

In July I'm turning 50 and would like to go to a restaurant with friends to celebrate. I'm looking for something that has good food, live music (jazz or other)and is a fun place to go. I also don't want to break the piggy bank. Do you have any suggestions for the DC Bethesda area?

Thank you so very much.

Tom Sietsema: Both The Prime Rib (downtown) and 701 (in Penn Quarter) offer good food and live music at dinner.

washingtonpost.com: Reviews of the Prime Rib and 701.

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Arlington, Va.: Good Afternoon,

I am headed to the Outer Banks, NC (Duck) in a couple days for vacation and was wondering if you or your readers had any suggestions on places not to miss. Thanks.

Tom Sietsema: Anyone in the audience familiar with eats in the Outer Banks?

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Penn Quarter, Washington, D.C.: Tom, Any word on when Proof will open? The PQ residents are curious...Thanks.

Tom Sietsema: Patience, patience. I know the owner is as impatient as we are, and I promise to let you know as soon as I hear the door might crack open to the general public.

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Falls Church, Va.: Any word on why Aldo's Italian Steakhouse on Lee Highway closed? Looks like another Italian place is going in there. What is the scoop? Their website makes no mention of anything: http://www.aldositaliansteakhouse.com/.

Tom Sietsema: Having actually eaten at Aldo's when it first opened, I think I know why it closed. The experience was, um, less than stellar.

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Washington, D.C.: Hi Tom,

What are your thoughts on Beck? Do you think the tasting menu is worth trying? or stick with the regular menu?

Thanks!

Tom Sietsema: Sorry, I'd rather not scoop myself before Sunday, which is when my review runs in the Post Magazine.

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Springfield, Va.: BIG birthday coming up next month. I am card carrying member of the Michel Richard fan club. Husband tried to get a table for two in the kitchen to watch him work -- we know, they only have the large chef table, but we had to ask. They can't do that but we do have a reservation for my bday. Now, I am wondering if I should venture off and try Komi. Being named a top chef in Food and Wine, and your reviews, make me wonder? What do you think? Citronelle or Komi? Thanks!

Tom Sietsema: I like both places a lot, and for different reasons. But don't dismiss MRC so quickly; the next best thing to sitting in the kitchen there is a table near the picture window looking into Richard's magic shop.

washingtonpost.com: Review of Michel Richard Citronelle.

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Mansion O?: Hi Tom,

A couple took us to the Mansion O this past weekend. Have you eaten there?

Tom Sietsema: Where is it? WHAT is it?

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Washington, D.C.: Hi Tom - Do you have a suggestion for a restaurant in the Penn Quarter area for lunch -- need one without reservations that won't be a huge wait, and with 2 kids in tow. Help, please!

Tom Sietsema: Teaism is fast, friendly, delicious and (pretty) good for you. It's on Eigth St. NW, near the Navy Memorial.

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Arlington, Va.: Hey Tom,

I felt compelled for the first time to write in after reading your review of Hook. First I would like to say I'm not a professional food critic nor have any personal connection with Hook. How you could not give the restaurant 3 stars is beyond me. I mean what else do you want. I've eaten at many great restaurants across the country and abroad and feel while not a pro like you I know a good meal when I eat. I think Hook certainly deserves to be in the same class as Vidalia, Central, etc. You gave 2 and half starts to Farah Olivia and I've had better meals at Ruby Tuesday. If Hook is not worthy of 3 then I have no idea what is. I also feel that Michael Richard could open up a Firday's cook the same food and you would give him 3 stars just because it is him. At some point if your criteria becomes so harsh or misguided that a great place like hook gets 2.5 stars then I feel you are doing a diservice to the d.c. dining scene. Maybe you've been here to long a need a change of pace. My critism may be harsh but you are a critic and dish out some harsh stuff as well.

Tom Sietsema: Hook is a very good restaurant, but it is also new and evolving. The reason I gave the recent arrival 2.5 stars (good-to-excellent) instead of three stars has to do with a number of details, all of which are explained in the review. They include servers who don't know the wine list, some less than memorable crudo toppings and a subpar lobster risotto. However, the fact I gave the restaurant extra space (I dropped my Ask Tom sidebar for a week) is a sign of how important I think Hook is to the scene.

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Bethesda, Md.: Jeff Black here. re, the post about hair in the food. If the hair was definitely not your own, there should be no check presented to you. You are thoughtful not to post the name of the restaurant, I would point this out to them at your earliest convenience. I bet if your up to trying the restaurant again they would be very hospitable and hopefully practicing better hygiene.

Tom Sietsema: Thank you, Mr. Black!

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Toughen up. . : people seem too put off by everything. I've seen comments aghast that someone touched the tines of a fork, waiter who tuck the check portfolio in the back of their pants and now someone who could not eat b/c of a hair? Unless things seem really unsanitary, realized mistakes can happen and don't let it get to you. I've eaten off the street vendors in Bangkok, had some really great food that some people may pass on b/c they would be too afraid. As Anthony Bordain said in Kitchen Confidential (and I'm paraphrasing) your body is not a temple but an amusement park, enjoy the ride.

Tom Sietsema: I like your attitude. I bet I've eaten a bowl full of hair over the course of my years of reviewing restaurants. Do I like knowing that? Not really. But discovering hair in food sure beats finding a nail or a shard of glass! I'm simply not that squeamish, but I sympathize with diners who are.

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Kitty Hawk: For the diner going to Duck - make reservations at the Colington Cafe - wonderful food and reasonable prices! Also, the Blue Point is a great place right in Duck.

Have fun!

Tom Sietsema: We thank you.

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hair in food: I'm out of the business now, but did spend many, many years in the biz. As a manager, yes, I'd comp the food. All of it. It's not worth the cost (bad press, bad word of mouth) not to. We can easily absorb the loss.

That said, I realize for a lot of people there's nothing more gross than finding something foreign in their food, but the instances of finding a hair in your food is a rare, RARE occurance and an offer of "food from the same kitchen" charge seems to indicate that a hair indicates a disgusting kitchen. In almost all cases, it does not. Believe me, you need to worry a lot more about things you CAN'T see in your food than an errant strand of hair, which won't make you sick. Let's don't paint the establishment as disgusting and unsafe for something that is, in reality, not a health risk. Most people have this very same mishap in their own kitchens and don't react so dramatically.

Unsightly and unappetizing, yes, and their entire check should have been comped.

Tom Sietsema: Interesting. Thanks for speaking up.

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Alexandria, Va.: Seriously? A hair put you off of eating the rest of your meal and even a free dessert? Get over yourselves. I'd rather not find a hair in my meal, but it's not like you found a severed finger.

Tom Sietsema: Uh huh.

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Boston, Mass.: To the first poster who found a hair in their food...

Maybe it's just me, but this really doesn't seem like a big deal. It's a HAIR. It's not a bug, or a shard of glass, or a posionous mushroom, for cripes sake. Call me gross, but I think they overreacted.

Tom Sietsema: These responses from diners to hair in food are interesting. There are fewer squeamish people out there than i thought. Or are they just being shy this morning?

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Cleveland Park, D.C.: Thanks for including the Occidental in your recommendations for the couple planning a surprise wedding and supper. I recently arranged such an event for college classmates from 1970 who decided to elope after living together for 30 years and wanted to do so without advance fuss. Thanks to the Occidental, good friends, good food, good service and setting made for a memorable evening for all.

Tom Sietsema: As I always like to point out, in selecting a restaurant for a wedding, it pays to look for a place that you believe will be around for awhile. That way, you can relive the special occasion on future anniversaries.

washingtonpost.com: Review of Occidental.

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Falls Church, Va.: I had a great meal Friday night, with two minor complaints. I don't want compensation or anything like that, but would you think that the restaurant would like to hear from me in a letter explaining where I felt let down? The first was very minor, the beer selection was poor. I like beer, not wine, and would like to have a decent choice. The second was the server. He really didn't know the menu and failed to let us know what we were being served (tasting menu) about half the time. We didn't complain at the time because we were enjoying a rare night out and didn't feel the need to interrupt it - but would like to go back if we thought that the minor complaints would not be repeated.

Tom Sietsema: By all means, let the restaurant in on your menu and service concerns. How else will they know diners' needs aren't being met? And how else are you going to patronize the place?

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Re: Mansion O: http://www.omansion.com/about/

2020 O Street NW

The Mansion...is a private club, a small luxury hotel as well as an internationally recognized conference center and museum.

Tom Sietsema: Gotcha! Of course. (I tend not to review private clubs.)

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Washington, D.C.: A few comments. I'm an event planner and I agree with your advice - you need not tip the planner. A letter to the planner (or better the boss) as suggested would be a wonderful gesture. Those letters really help once our annual review comes along.

As for quick Penn quarter dining, I'd recommend Ella's Wood Fired Pizza. It's wonderful.

Lastly, I believe the poster who referenced Mansion O is talking about the Mansion on O Street, an upscale hotel in DC. They must have a restaurant.

Tom Sietsema: Yes to Ella's for the parent with two offspring in tow.

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Washington, D.C.: Hi Tom,

Thanks for the chats. My husband and I are trying to "eat our way through" you dining guide. So far, we've loved every restaurant we've tried (Zatinya, Rasika, etc), except one.

Bistro Francais in Georgetown in abysmal. We've tried them twice in the last 3 weeks. The french fries are cold and soggy, the omelets tough, and the champagne for brunch bitter and flat. Thinking that maybe brunch was not their strong point, we gave them a second chance, ordering sandwiches that had bad spots on the tomatoes, wilted, old lettuce, and too much bread and not enough filling.

Perhaps you would consider revisiting them (and rerating)?

Thanks a lot!

Tom Sietsema: Thanks for the (unfortunate) review. I'm in the process of returning to dozens of potential contenders for my fall dining guide and appreciate the reader feedback.

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New York, NY: Hair is really no big deal -- you can pick it out easily and get over it. The most disgusting thing is finding a fingernail, and that's happened to me three times. I get terribly nauseated, push aside the food for a few minutes, and then go back to eating it. After all, it's hot and so the germs are killed, and what are the odds that there would be TWO fingernails in the same dish? I've never complained (hey, stuff happens, we're human), and shockingly, I'm still alive.

Tom Sietsema: On the subject of finger nails, I wish more managers would take time to inspect their servers' hands before they start their shifts. Oh, the dirty nails I've seen! Now THAT'S disgusting.

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Hair happens, but...: I would have been happy with the generous 1/3 off my meal. However, what DOES bother me is improper handling of my glasses, dishes, etc., such as touching the rim of the glass.

Tom Sietsema: I see that all the time as well: servers and others handling used glasses by the rims and subsequently ferrying food from kitchen to tables.

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Old Town, Alexandria, Va.: I should learn to always trust your reviews. Since it was close to the Strathmore, I thought it would be nice to try the Italian place, Timpano, up there in the Bethesda area. My goodness -- the servers were just awful, bringing one entree out five minutes apart from the other, not knowing the menu at all and bringing the bottle of wine about fifteen minutes into the meal. The food was not as bad as it could have been, but it's a shame -- as the location is great for a concert, and the look of the place is actually really impressive. So, back I am to sticking with the critics...

Tom Sietsema: Hey, I appreciate your support, but I have to confess: I've never reviewed the place.

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Indebleu: Hi Tom,

I saw yesterday in your column that IndeBleu is revamping its menu. If anyone from the restaurant is listening, I'd like to please request more vegetarian options. As an Indian vegetarian who has always wanted to try Indian/fusion cuisine, I've found that I can't because the selection there has been so poor- I think the only veg option is the wild mushroom dosa. Anyway, just wanted to please put that out there if anybody is listening!

Tom Sietsema: Hear that, IndeBleu? You've got a potential fan here.

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Server manicures: My manicurist says that half her male clients are waiters, and they tell her it helps with their tips!

Tom Sietsema: Money talks!

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Brookeville, Md.: Tom do you know if the hair in question was blond or brunette? I'm partial to blond.

These folks need to get over themselves!

Tom Sietsema: VERY funny!

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Washington, D.C.: I have had terrible experiences in ordering in (for delivery) food from restaurants that would otherwise serve decent food. I'm sure you don't spend too much ordering in, but with a small child, it's just so much easier. It seems like the quality and even the quantity of food is just so sub par (particularly with Chinese, Thai, and Vietnamese restaurants). Is this just an accepted enigma with restaurants? Is it possible to find a decent Chinese delivery that tastes as good as if you were dining in the restaurant?

Tom Sietsema: Can you be more specific about the kinds of problems you find? (I've had mixed results ordering from City Lights of China, once a very good restaurant in Dupont Circle.)

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Arlington, Va.: What is yakitori and where can I get some in the DC area?

Tom Sietsema: Yakitori is grilled, skewered chicken, a staple on many Japanese restaurants. Among the myriad places where you can try it are Sushi Taro in Dupont Circle, Kansai Sushi in Vienna and Saki in Woodley Park.

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Washington, D.C.: In response to the earlier reader who exhibited surprise about your giving Hook two and a half stars and thought it should be at least three - there are two sides to every review. I was surprised to see you had given them as many stars as you did. A friend and I dined there about a month after they opened and overall, we were not impressed. We were seated by the restaurant's large, open window on a rather drafty day. We kept our coats on at the table (so did another couple beside us) and when we asked them to lower the window they said they couldn't (it being suspended on chains above the diner's head). We then asked to be moved to a table further inside the restaurant, and they accommodated us in that respect. Throughout the meal it was unclear who our primary server was, as for each course someone different came to bring and take away dishes. Also, it appeared to us that some of the waitstaff might still have been in training, as there was some awkwardness among some of them. The ham and biscuit appetizer was a fun concept but the biscuits were too dry and crumbly to eat it correctly. The seared tuna was also a bit rubbery, and the almond cake tasted more like vanilla. We were less than impressed - but based on other more favorable reviews, perhaps the restaurant has ironed out some kinks and is worth a second look.

Tom Sietsema: Keep in mind, I tend to visit a restaurant three or more times before drawing major conclusions. I'm wagering your next trip to Hook will be a better experience. But thanks for the feedback.

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Paranoid chatters: So now you're "suppressing" opinions? As opposed to say, not seeing them? God, how self-centered can people be. Must have been a VIP!

Tom Sietsema: If I were suppressing opinions, I wouldn't post the negative things people say about me on my very own chat!

I'm all for an open-ended forum here.

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Fort Myers, FL: Grossest thing ever found in my food -- I ordered a pizza and found a used bandaid in sauce!!! I never ordered from there again.

Tom Sietsema: I can understand why.

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Arlington, Va.: Hi Tom,

Friends of mine are getting married this summer and don't have a registry, so I'd like to get them a gift certificate to a nice restaurant in NYC (they live there). I'm looking to spend $150-$175, and would like them to at least split an app, get two entrees, and a bottle of wine. Any suggestions? (they aren't vegetarians, but no red meat) A friend recommended Asia de Cuba, Buddakan, or TAO, so I'd love to hear what you think of those or if you would recommend somewhere else.

Tom Sietsema: One of my favorite destinations in the Big Apple is Gramercy Tavern, a Danny Meyer restaurant that was recently awarded a coveted three stars by Frank Bruni in the NY Times.

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Van Ness, D.C.:2 friends and I have tickets for Phantom of the Opera at the Kennedy Center Saturday evening and we are trying to decide where to go for dinner before the show. Since we plan to get dressed up, we would like to try a nicer restaurant than we usually go to, and are willing to spend a bit more. Also, one of us is a vegetarian, but other than that I think we are pretty flexible. I've heard that there are not too many places by the Kennedy Center, so can you please recommend anything downtown and metro-accessible?

Tom Sietsema: Despite the departure of chef Tony Chittum for Vermilion in Old Town, Notti Bianche (824 New Hampshire Ave. NW)continues to impress me.

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Washington, D.C.: Tom,

My girlfriend and I were going to take two out-of-town friends to dinner as their wedding present. Both are really into food and where food comes from. We were leaning towards Blue Duck Tavern, but then we saw your review of Hook last week. So between Blue Duck Tavern and Hook, which would you recommend?

Tom Sietsema: Two really good -- and very different -- options there. Right this minute, thuough, I'd probably suggest Hook, where chef Barton Seaver is doing some delicious things with sustainable fish. (News flashlette: Hook is now open seven days a week for dinner.)

washingtonpost.com: Review of Hook.

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Washington, D.C.: I had a reservation for four at 6 PM at Brasserie Beck and arrived right on time. The person at the front asked me if I wanted to wait in the bar. I said no. He said I was the first to arrive. I said if the restaurant had a policy of not seating until the full party arrived, I would wait in the entry area. He relented and had someone take me to my table where I was surprised to see one of my friends. She, too, had been "encouraged" to wait at the bar. The third to arrive was first told to go look for your friends at the bar before being seated.

Four individuals who travel from different points in the city to meet for dinner cannot be expected to arrive at the same moment. And when the bar is crowded with no available seating, why object to seating guests and letting them order a drink at their table?

The person out front could not have been more inhospitable. For a new restaurant, even one that has received good reviews, you would think someone would welcome you and thank you for dining with them. The food was terrific, Anna was the perfect server, but I wish I had felt that management appreciated my custom. By the way, our bill came to $100 per person, so the fact we didn't want to go to the bar had nothing to do with saving on a bar tab.

Tom Sietsema: I sympathize. I dislike being asked to "wait at the bar" for my party, too, particularly since I'm apt to order something to drink as soon as I'm seated.

One of the reasons restaurants tend not to seat diners until their entire group is accounted for is best illustrated by something that happened to a friend of mine a few weekends ago, at a popular and busy restaurant in Dupont Circle.

Six or so guests were expected for a birthday dinner and only four showed up on time for the reservation, at which point they ordered only sodas and a glass of wine. The two stragglers showed up AN HOUR LATE for the dinner and announced THEY WEREN'T REALLY HUNGRY and would just be getting drinks.

Bottom line: a group of six occupied its table for more than three hours, an hour of which was spent waiting and not ordering or eating. The lack of manners on the part of the tardy diners affected others in the restaurant who had reservations. So a few bad apples tend to spoil it for the rest of us.

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Gallery Place, Washington, D.C.: Hi Tom -- The truly upper tier restaurants (CityZen, etc.) seem to be downtown. What would you recommend for a 40th birthday dinner in Bethesda or Upper NW that's several steps above the average "romantic" dinner place? Thanks.

Tom Sietsema: I think Buck's Fishing & Camping waaaaaaaay up on Conn. Ave. is great fun (and romantic in a certain way) as is Black's Bar and Kitchen in Bethesda. But neither is, or tries to be, a four-star performer.

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K Street diner: OK, so whats the deal with Jimmy's on K Street. I'm not sure if it made it a year or not.

To me, the food was fine, but overpriced for the quality. And frankly I think it was competing at a price point with better restaurants (i.e., the Prime Rib). Alternatively, chain restaurants like Ruth's Chris and McCormick and Schmick's offered an equivalent product at a lower cost.

Thoughts? What is the new place going to be?

Tom Sietsema: I wrote about the death of Jimmy's -- and the birth of its replacement, with chef Alison Swope at the helm -- in my Dish column June 6. Check it out on the Post's web site.

Thanks for another fun hour, folks. See you here again next Wednesday. (Be hair or be square.)

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