Ask Tom

Restaurant Week Roundup and More Children

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: SWEETS NEWS: After nearly a decade with Passion Food Hospitality -- the owners of DC Coast, TenPenh, Ceiba and Acadiana -- executive pastry chef David Guas is leaving to start his own consulting group, DamGoodSweet, next month.

"I'm young and I'm ready to take the leap -- and the risk," the 32-year-old chef told me minutes ago.

His new business will be three-fold. In addition to creating dessert programs for restaurants, he hopes to assist with restaurant launches (everything from construction to ordering and training) and offer private cooking classes and catering. In addition, he plans to finish writing a cookbook based on Louisiana, desserts and his life.

And now, on with da show!

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Washington, D.C.: Tom,

I have never written into this chat before. But, I wanted to thank you for what seems like a new feature. The First Bite feature. That coupled with the Dish and your weekly reviews provide us with much more information than before. I used to wonder what you did with all of your time writing one review a week (OK sometimes a couple short reviews) and a gossipy Dish column. I appreciate that you are also doing the First Bite. You are all we have. We need more information. The Washingtonian has improved, but I really enjoy your writing and generally agree with your taste.

Now for a quibble. Washington has too many overpriced restaurants as you know, I am sure a product of high rents. I would love it if you would occassionally focus on Cheap Eats. So here are some questions.

1. Where are the best Saltenas?

2. Have you tried the new salad place in Georgetown? Thoughts?

3. Where is the best Indian buffet?

4. Is there any good Chinese food (non dim sum) anywhere?

5. Where is the best kabob joint?

6. Where should I go Saturday for lunch in Arlington, for some good cheap sandwiches, salads, mexican or italian?

Thanks.

washingtonpost.com: The Dish on Sweetgreen.

Tom Sietsema: Thanks for the praise, but just for the record:

1) I haven't taken a *real* vacation in seven years

2) I have -- HAVE had -- multiple deadlines every week. They include a review (sometimes a double or round-up); four radio spots; this chat; Dish; First Bite; a monthly look at out-of-town cities in Travel -- and an annual fall dining guide, which I write by myself. And I answer 100s of email a week on top of that.

3) I work seven days a week. People who get responses to their 6:30 Sunday morning emails know that.

Quick replies to your questions:

1) Tutto Bene in Arlington makes great saltenas on the weekend during lunch

2) Have yet to try sweetgreen, but I've written about the newcomer

3) The (Sunday) Indian buffet at Bombay Club is one of the best deals around

4) For (non-dim sum) Chinese, I like Joe's Noodle House or Bob's in Rockville; Hollywood East Cafe in Wheaton; and parts of Banana Leaves in the District.

5) Kabob Palace Family Restaurant in Arlington is a great source of meat on a stick, and a lot of people love Moby Dick's, with branches around the area

6) The Italian Store in Arlington does well by stuffed sandwiches

Whew! Next question?

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Petworth, D.C.: I went to Hook on Sunday for Restaurant Week for lunch. Great food, great menu selection. I definitely had waiter envy though. The waiters for the tables around me were very informative and engaged with their tables. My waiter was just very matter of fact, and laid back. Don't get me wrong, he was competent, just not remarkable.

The one thing that I found to be a problem was that all tables get tall, slim water glasses and the staff is continually filling these up...which is great. However, I paid for sparkling water and had to guard my water all throughout the meal. Perhaps having different glassware for sparkling water would keep the staff from having to have to apologize every time they try to incorrectly fill up a glass and keep the guests from being "en garde".

Tom Sietsema: I like the idea of different glasses for people who pay extra for water -- kinda like an upgrade from coach to business, you know? That said, I find myself drinking mostly tap water these days; the environmental cost of bottled water bothers me, as it does a lot of diners I know.

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Washington, D.C.: Hello Tom,

Planning a small, DC courthouse wedding in October and wondering if you could recommend a restaurant to celebrate with a special dinner afterwards. It would be for a party of eight.

Many thanks!

Tom Sietsema: The private dining room at 701, overlooking the Navy Memorial, gets my vote in that neck of the woods.

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Alexandria, Va.: Hi Tom,

Just wanted to say how thrilled I was to read that Hank's Oyster Bar is coming to Old Town. What a great addition to the neighborhood. I eagerly await it's opening. Thanks for your chats and the inside scoop!

Tom Sietsema: You're welcome. Thank YOU for joining the chat today. I couldn't do it without you.

For those who might have missed the news, here's the scoop on the forthcoming Hank's:

washingtonpost.com: The Dish on Hank's Oyster Bar.

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New York, NY: My friend had a few bad experiences at Oyamel. Dining alone, they made her wait a long time for service, the menu selections were misleading and mispriced, etc. She now refers to it as "Oy vey is mir" which is a Yiddish expression of woe uttered by our late grandmothers.

Tom Sietsema: Can you elaborate, please, on what was misleading and mispriced? The menu is pretty descriptive, I've found.

washingtonpost.com: The Dish on Oyamel.

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Re: never written into this chat before: Woah, first timer! One at a time, dude.

Tom Sietsema: You read my mind. lol

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Washington, D.C.: Here's a crazy story that involves not a "real" restaurant but our federal office building's dining facility. My coworker found a metal screw in his pasta - not once but TWICE over about a three-month period. We all go to lunch together every day, so a big group of us witnessed this both times. Both times, the dining manager said, "Thanks, we'll look into it," with a flat affect as if he'd told her there was no more blueberry yogurt left.

My question: shouldn't the response be a little more stepped-up than this? Wouldn't a "real" restaurant take this more seriously?

Tom Sietsema: Don't get us started on government jokes!

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Bottled Water = BAD!: Thanks for that observation Tom. I hope that the pro-tap/anti-bottle trend catches on in the DC area.

I'd love to see the day where drinking bottled is almost is bad as (gasp) smoking a cigarette in a restaurant!

Tom Sietsema: I was in a fancy DC restaurant recently -- great food, icy service -- and asked the waiter if the clientele had cut back on bottled water, given the headlines.

"No, not at all," he responded. "If anything, we're pouring more bottle water!"

My "let'them-eat-cake" moment of the week, for sure.

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Arlington, Va.: A few restaurant week observations from a longtime reader of your chats:

Lunch at BLT--only 2 options per course. I have never seen such tiny portions in my life. The steak couldn't have been more than 5 ounces. Flavor was decent, but it was gone so quickly that I could hardly savor it. The passionfruit creme brulee dessert was even smaller--about 2 inches in diameter. Delicious, but 3 bites and it was gone. Service was fine. Thank goodness BLT offers those delicious, huge gruyere cheese popovers, or I would have left hungry. (Restauranteurs--if you can't afford to do a RW lunch menu, then don't do one.)

Dinner at PS7--lots and lots of options--over half the menu was available. The baby beet & goat cheese salad was fantastic, the salmon was excellent, and the peach crisp was very tasty. We didn't have wine, but we overheard the sommelier at the next table take her time and be very patient with the patrons' questions. Glad we got there early, though, because we had a secluded, quiet table. Upon leaving, the restaurant was full, and a lot of the tables looked cramped and right in the path of traffic. But the food was great, and the service was great, even for restaurant week, so we'll be back.

Tom Sietsema: Thanks for your detailed field reports.

Kudos to PS7 and a wrap on the knuckles for BLT

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Alexandria, Va.: Hi Tom!

Any rec's for a great working environment for an upscale restaurant manager? We would love to hear your thoughts since you know every restaurant in the city. Thanks a bunch

Tom Sietsema: Let me get this straight: Are you looking for a job in one of these places?

When the boss is away, of course, you -- the manager -- set the tone for an establishment. I always figure, when the top guy (or gal) is good, his or her underlings will reflect that quality.

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Washington, D.C.: Hi Tom! I'm taking my friend out to dinner this weekend as a final hurrah before we both head back to college and I was hoping for some advice. I want to try something different and festive (it's also his birthday) so I was thinking Ethiopian, but there are so many places in DC to choose from and so many different opinions out there. Since YOURS is the one I really trust (I've been reading you since I was 13!), what do you suggest? I was thinking Etete but I'll go with whatever you say. Thanks

Tom Sietsema: (You've been reading me since you were 13? I love that!)

Your hunch -- Etete -- is a good one. But you might also consider Dukem, which has the advantage of live music some nights.

washingtonpost.com: Reviews of Etete and Dukem.

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Washington, D.C.: Hi Tom,

Your chats are the highlight of my week.

We went to Bistro Lepic for Restaurant week last week, and I have to say, everything about it was phenomenal--service, portion sizes, and overall quality. (I have been disappointed in the past with some restaurants that serve minuscule portions of their menu items).

Husband had the beef medallions with polenta and I had the free range chicken, and both were superb.

I truly believe that Bistro Lepic embodies restaurant week's intent--to let you sample, and become regular customers if you like what you taste. (We'll become repeat diners). And no, I am not affiliated with the restaurant in any way.

Thanks for letting me comment.

Tom Sietsema: Bistrot Lepic is a charmer, I agree. Consistently good.

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Silver Spring, Md.: uh..most federal building cafeterias are run by contractors. So make contractor jokes if you must...lowest bidder jokes, too.

Tom Sietsema: Oops, I should have caught myself there. But this is a live show -- and I didn't have my usual four shots of espresso before logging on today.

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Loose screws: Seems like they would have been thrilled to get those screws back, since they probably cost $400 each.

Tom Sietsema: TOO funny!

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Date Advice: Tom, headed to dinner tonight with a dear friend... one whom I'm hoping will turn into something more. Staying on the Hill- Locanda on Penn or Doc Granville's on H Street?

Tom Sietsema: My first experience at Locanda made me very hopeful. But it's VERY noisy, at least it was when I dropped by. Do you read lips?

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Inn at Little Washington: Hi Tom,

I sent this in late last chat so I'm not if I made it. Thought I would try again.

We went to the Inn at Little Washington last week. We love to do the high end dining thing once or twice a year as our budget allows. Thanks to you we have dined at some wonderful places. The IALW was wonderful. We stayed at a B&B down the street and she gave us some very good advice that we would not have known otherwise. First, ask for a tour of the kitchen. We did and received it after our meal. It was very cool and we got to meet Patrick, however, I must note here we did not really know what to say to him and we were sure he probably did not have time for us. We just briefly said how much we enjoyed the meal. Any advice if we ever get to meet the chef again? Second we ordered off of the regular menu and had the sommelier pair the wines for us using our choices. He did so comparably with the price of the wine pairings of the tasting menu. Sabato (his name) did a wonderful job and he enabled us to try wines we would have never attempted. That might have been the highlight of our evening. Lastly, she suggested one of us get the cheese plate and the other the dessert and have them served separately. We did and really enjoyed it. The cheese course brought about a bit of levity since it was delivered on a replica of a mooing cow. If I had to say anything negative, I must admit I missed the courses being described as they were delivered. I realize some diners may not like this but we do. Plus we ordered the seven deadly sins as our desert but we didn't really know what they were, we guessed. Also the napkins were so starched, they were like cardboard. I'm short and I could not quite get it right on my lap until it softened some. It was rather hilarious. Finally we overlooked the garden, which we realize to some people (particularly the table of three next to us) that this might not be the most desired location but we were fine with it. An elderly gentlemen came out on his balcony in his bathrobe which was pretty entertaining and then he sat down facing us. We pretty much thought he was going commando. He eventually noticed the diners and got up and faced the other way. A really great night with some good stories to relay.

Tom Sietsema: Wow, I felt like I just had dinner with you. Great post.

I'm sure the chef was happy to hear that you enjoyed yourselves. You might have asked him what his plans are for the inn's forthcoming anniversary -- 30 years next year!

I personally love a garden view, not to mention dessert IN the garden when the weather is cooperating.

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Silver Spring, Md.: On casual dining with kids: I find it irksome when servers ask my 4-year-old directly if he wants dessert (which is often included with kid entrees at casual restaurants), before he is finished with his food. We don't want to hear "Are you ready for your ice cream?" when encouraging him to eat his dinner!

But we do often receive good service on his behalf, such as bringing out his food quickly and providing extra napkins in advance! The tip is upped accordingly.

Tom Sietsema: Waiters, did you catch that?

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Washington, D.C.: Tom, if you actually do pay for own way for most of your "Postcards from Tom" trips, wouldn't this be considered a vacation? It strikes me as odd that someone, especially on a journalist's salary (no offense!), would spend that much of their own money on work. I sure as heck would never!

Tom Sietsema: I file all my usual stories ahead of time, or on the road. And trust me, when I travel for a Postcard column, I'm mostly eating and writing from the moment I land. Three days in Paris or four days in Shanghai doesn't give one oodles of time to museum-hop or shop. That habit may change though. I love an extra day to chase down a tip or simply get lost. Plus, thanks to all the delayed flights I've been on, I've missed whole meal opportunities.

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Capitol Hill, D.C.: Tom, I've been reading your chats and articles for more than 5 years now and feel like I trust your opinion greatly (as many others do of course). My question is, do you ever find it weird that so many people feel like they know and trust you, but wouldn't know you if they sat at the table next to you?

Tom Sietsema: I love the intimacy I have with readers. It's one of the best parts of this job -- hearing their stories, swapping tips, helping them plan important life moments. And getting feedback from meas grand (and not).

More than a few times, I've been seated near people who mention my name, or talk about me, and it IS kind of amusing. I refrain from correcting their pronunciation of my last name.

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Gaithersburg, Md.: What the difference between plain old melted butter and "clarified" butter?

Tom Sietsema: Clarified butter is melted butter that has had the milk solids (the foam) skimmed from the surface. The cook's advantage: Clarified butter can be heated to a higher temperature without burning.

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Columbus, OH: On dining with kids,

Hey Tom! I was in a VERY casual restaurant recently and observed a couple with three very young children. At first, I was annoyed that I had to share my space with them. But the parents immediately produced crayons, and began to engage the kids in a very interesting and far ranging set of questions: If you could fly, where would you go? What kind of animal would you be? And the kids would respond by asking Mom and Dad the same questions. All 5 of them were having a great time, and it served as a great example! They continued the conversation as the food was served, and the parents discussed all the food and whether the kids likes what they were having...If you're dining out with your kids, then dine WITH them. Include them. Involve them. It makes a world of difference!

Tom Sietsema: I'm glad to hear that SOMEone is trying to revive a lost art: dinner conversation.

Thanks for the smile.

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Tap Water Debate: Tom, I understand your concerns about bottled water, but DC has quite possibly the WORST tap water I have ever tasted. I honestly cannot fault anyone for ordering bottled water in this setting.

Tom Sietsema: Right. Which is why I sometimes request the designer stuff.

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BLT RW: I second what earlier poster said about BLT Steak RW menu. It was my suggestion to a few coworkers, as they've never been, and while expensive, I've always had good food there. The portions were TINY. Our steaks were maybe 4 oz. Also, we got "upsold" as there were no sides for the steaks (which doesn't surprise me now, but I should have thought about it). So we ended up buying a $9 side to go along with our 4 oz of steak. Also, the gazpacho, while good was 4 spoonfuls. They brought it to us in a mug - a coffee mug that wasn't even 1/4 full of the soup. Good thing the popovers were good, and everything was flavorful otherwise I would feel worse then I do for recommending it!

Tom Sietsema: But the sides are meant for sharing, right?

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Anonymous: To your reader looking for something on the Hill...Montmatre is the best thing going there...always good (though it can also be loud).

Tom Sietsema: Oui, I adore the French bistro.

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Locanda on Capitol Hill: I'm sad to say I wasn't thrilled with my dinner at Locanda last week. When we arrived without reservations, the hostess stressed that they were overbooked and couldn't possibly seat us, but we could dine at the bar. Sure, no problem. Except... the bar was full/crowded and no joke - half the restaurant's tables were empty, and 1/4 of those stayed empty for the entirety of our meal. I completely understand that finding a balance of reservations/no shows/walk ins is a fine art that takes time to master. But HALF the restaurant was empty. Anyway, now for the food. My gnocchi was way overcooked, and the pesto was an oily mess. The gnocchi was literally sitting in a pool of oil. It just made the whole meal so soft and mushy it was like baby food. Yuck. Maybe an off night, maybe just needs time to get settled. But a disappointing night.

Tom Sietsema: (Tom makies a Debbie Downer face but appreciates the news.)

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Soft Drink Sticker Shock: Tom...went out to dinner the other night, the restaurant wasn't overly expensive (about 30bucks/pp). Throughout the meal the server repeatedly offered to refill my soda glass. Imagine my surprise when the bill contained $16 for soda ($4 each). Is it wrong for diners to assume that soda, like iced tea, coffee, and lemonade is free refills. Is the restaurant obligated to let the diner know there is a refill charge?

Thanks.

Tom Sietsema: On the one hand, a diner shouldn't necessarily ASSUME more bread or more soda is gratis. On the other hand, your hyper-vigilant server really should have pointed out that refills are extra.

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Washington, D.C.: I went to Farrah Olivia last week and ordered the pork tenderloin and the waiter asked me how I wanted it done. I thought pork was like chicken and had to be cooked all the way through. I asked for it well done. Anyhow,it was rubbery and flavorless and I couldn't eat it. I get the feeling that restaurants during RW make ahead the three dishes they will offer and they sit under a heat lamp in the kitchen for too long...

Tom Sietsema: You can always ask "How does the chef suggest it be cooked?"

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Hello, hello!: Celebrating our anniversary in a few weeks and wanted to hear your thoughts on "2941." We are interested in doing a tasting menu, and had our hopes on going to Komi for the first time, but it will be closed for a few weeks (bummer!).

Really love and appreciate your reviews and chats....honestly, you have the BEST job in the world!

Thank you!

Tom Sietsema: You know, I haven't been to 2941 recently enough to weigh in on the experience. Do any chatters care to chime in?

Thanks for the kind words. I'm lucky to get paid to do my hobby -- and I wouldn't trade my job for any other.

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Alexandria, Va.: Great Saltenas: Good Morning Tom,

Marcela's Bakery on Mt. Vernon Ave in Del Ray Alexandria makes delicious saltenas. The sweet crust is golden brown with piping hot spicy and sweet filling in either beef or chicken. It's like a pot pie your momma never made!

They also sell them at the Del Ray Farmers Market on Sat. morning, for $2.50. They come with a green salsa that could knock your socks off!

Thanks for the chats.

Tom Sietsema: MMmmmmmm. Thanks for the suggestions.

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Bethesda, Md.: Tom:

Is it too early to start thinking about where to get reservations for Thanksgiving dinner?

I know, it's AUGUST, and hotter than blazes, but my mom is talking about having Thanksgiving at my house (eep!), and I need a counter-proposal!

Tom Sietsema: Wow, you must REALLY not want to cook this Thanksgiving! I'm not certain any restaurants are even taking reservations that far out, but I'm thinking you might be inclined to do something old and established -- the Occidental, L'Auberge Chez Francois, 1789 -- or something American and reliable -- Corduroy, Tabard Inn, Charlie Palmer Steak. And don't forget the many, many hotel options out there.

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New Rochelle, NY: Tom,

Forgive me if you have already answered this question, but are you related to Robert Sietsema of the Village Voice?

Thanks very much.

Tom Sietsema: We are not related. But Robert is one of the best ethnic food writers around.

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Alexandria, Va.: Tom,

My husband's 63rd birthday is approaching, and we'd like to celebrate with dinner in Old Town. He likes light fare, seafood, salads, and vegetables. He dislikes sweets and deep fried. Could you give me some suggestions for a fabulous meal?

Many thanks.

Tom Sietsema: I think the revamped Majestic would fit the bill (although it would be a shame to miss out on its wonderful desserts) as would Vermilion, across the street on King.

washingtonpost.com: Reviews of the Majestic and Vermilion.

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Washington, D.C.: Hi Tom, I'm leaving the District and going to Willow in Arlington on Friday night. It's my first trip there and so far I've heard great things. Any recommendations on what I should order? Thank you.

Tom Sietsema: Gosh, I haven't been to Willow in months. But I have a food pal who swears by it (and writes near-weekly dispatches praising the menu).

washingtonpost.com: Review of Willow.

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Potomac, Md.: Should a restaurant alert diners to the presence of ingredients that are at odds with their lifestyle? This issue came up twice last weekend for my dining companions, once at a Japanese steak house in Virginia Beach and once at an upscale suburban DC restaurant.

In the first instance, everyone at the table was served a bowl of soup. When a vegetarian in the party asked about it, she was first assured by a waiter that the broth was meat free. After tasting it, another diner disagreed, pursued the matter, and eventually was told by a second waiter that this was indeed a meat broth. Another bowl of meat-free soup was then substituted. I would add that the diner had ordered only vegetables for the main part of her meal, so the first waiter might have had a clue.

In the second instance, the dessert served with the Restaurant Week special dinner was garnished with cherries. My dining companion, a long-time member of Alcoholics Anonymous, took one bite and suspected that the cherries were laced with alcohol. A query to the waiter confirmed this.

Who should do what to preclude repeats of these incidents? Should vegetarians announce that they want nothing with meat, even when they have ordered all supposedly meat-free dishes? Should recovering alcoholics have to announce that they want nothing with any trace of alcohol? Or should restaurants be more specific about ingredients, either on the menu or orally when the dishes are being served?

Tom Sietsema: We've covered this ground before. My feeling is, menus should highlight ingredients that are known to cause problems in some people, or a lot of people have strong reactions to -- think alcohol, cilantro, nuts -- but it's up to diners to ask questions ahead of time, just to be cetain they're not getting any surprises in their food. Restaurants aren't minders.

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Used to Live in D.C., D.C.: Tom,

I spent 01- through '06 living in D.C. and loved the booming restaurant scene. I get to come back for a week this month and want to hit some of these new spots that are kind of taking lower-end food but putting a tasty spin to it.

I'm thinking specifically about that new Mmm, Dawg Haute Dogs I've read about. Anything else I should look for?

Tom Sietsema: Taqueria Nationale, Ann Cashion's newish taco joint on the Hill, is another good source of cheap eats.

washingtonpost.com: Ask Tom: Lunch Near Union Station.

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Arlington, Va.: Is David Guas hiring??? Do you have any contact information for DamGoodSweet? His concept for a consulting company sounds intriguing.

Tom Sietsema: If David allows me, I'll publish his contact info next week.

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Fairfax, Va.: Re portion sizes:

What's wrong with a 5 oz steak? That's about what I try to serve at home (my husband and I share a 3/4 pound sirloin strip, for instance). Standard meat portion size per nutritionists/dieticians is 3 oz. cooked. I wish more restaurants would serve smaller portions, especially since those who were raised to "clean their plates" so easily are seduced into overeating when a large portion is set before them. Time to revisit "Supersize me."

Tom Sietsema: You raise a valid point. (I think the recommeded meat standard, though, is more like 6 ounces.)

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How does the chef suggest it be cooked...: That reminds me of my meal at Ceiba during RW last summer. I ordered the salmon and he asked how I wanted it cooked. I said medium. He said that, "as it is a nice white, flaky fish the chef suggests medium well." I replied, "that's lovely, but I would like mine medium." It came perfectly cooked and I think the server may have just had a neuron misfire, but it was hilarious.

Tom Sietsema: Sorry, but I simply can't believe that a chef would suggest cooking salmon "medium-well."

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Soft Drink Sticker Shock - That's nothing!: My college age son just returned from a summer in Europe and reported paying 7 Euro ($9.44 USD!) for a 12 oz. glass of Coke (at least there was no ice) in Venice.

Tom Sietsema: Gulp.

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Arlington, Va.: Tom, I was inspired by your on-line discussion a couple weeks ago. Specifically, I'm referring to the post from the person who thought it was OK to allow his child to play a DVD while eating dinner in a casual restaurant. I saw the same thing while eating out last night and I confronted the table. On my way out of the restaurant I told the couple that they were incredibly rude to let their son (probably 2 or 3 years old) watch a DVD while others were trying to eat. Voices were raised and I told them to keep their little brat home if he couldn't eat dinner without having to use a DVD. We almost came to blows. I'm glad to report that I ruined their dinner. Why do couples with kids think restaurants are the right place for them?

Tom Sietsema: Tell me you didn't confront the family!

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Washington, D.C.: Hi Tom, I just wanted to praise the service at Bombay Club. I went during Restaurant Week and was more than satisfied. So often, I get a waiter with a chip on his/her shoulder who thinks treats me like a child, or is just surly. But the people at Bombay gave us a great table (maybe because my date was especially cute) and the waiter even volunteered recommendations and chatted us up just the right amount. Thanks Bombay Club!

I'm curious, which places in the District do you think have the best, consistently good, service?

Tom Sietsema: In the city, Komi, Vidalia, BLT Steak, Oyamel, Cashion's Eat Place and Capital Grille -- among others -- always seem to impress me with their attention to detail, service-wise.

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Chicago, IL: Hi Tom. Submitting early in hopes of catching your eye. My wife and I are taking a delayed honeymoon next month and heading to Capetown, South Africa. We hear it's a great food city, but there's no Postcard in your archives. Do you have any recommendations? Or can you help us solicit some from other chatters? Thanks in advance.

Tom Sietsema: Capetown, anyone?

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Silver Spring, Md.: Just wanted to share some positive feedback on Restaurant Eve. Went for anniversary dinner last Sat. nite and were bummed the Tasting Room was booked, but the food was great and the service even better. Our meal ended with an extra dessert and a complimentary bag of "Eve's Blend" coffee and scone mix to take home. Small touches but they were classy and made us feel special and we now have a great memory that we feel inclined to share with others. Positive WOM works!

Tom Sietsema: Good to the last drop, in other words!

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Washington, D.C.: Hi Tom. This is somewhat off-topic, but has anything come of the whole "Magazine" situation? My Magazine still arrives mangled almost every weekend, and this weekend, I didn't receive one at all. What's the deal?

Tom Sietsema: If you are receiving mangled copies -- or none at all -- shoot me an email, and I'll forward any and all gripes to my editor.

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Silver Spring, Md.: Tom-

I feel like I've explored all of the 'it' places around town. I'm looking for something fresh and new with amazing flavors - all genres of food welcome! Suggestions?

Tom Sietsema: You've been to Central? Beck? Proof? Rock Creek at Mazza? New Heights under a new chef? Majestic under fresh ownership?

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Re: BLT: Yes, the sides are meant for sharing, but during RW, I feel that a 3 course lunch should be more then sufficient without having to order extras off the menu. This meal was more of an appetizer then a meal. As another poster said, if restaurants can't provide decent serving sizes, then don't do restaurant week! (And I'm not saying portions have to be huge, but 4 spoonfuls of soup per portion? and 3 spoonfuls of creme brulee?)

Tom Sietsema: Okay, okay, a quarter cup of soup and a thimble of custard do not a proper promotion make.

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Tysons Corner, Va.: Tom -- when you go to a restaurant for the 2nd, 3rd, 4th time, do you try to judge each meal separately, or do your previous experiences color the future visits? And on a related note, how much impact do you place on other people's views of their meals (such as your dining companions or other friends who get to a place before you do?). I ask because in my college days I used to review albums (showing my age here) for not only the college paper but the local paper as well, and I tried to avoid reading other people's work until I'd listened to the album. I'm not sure that applies to food, but maybe?

Tom Sietsema: After each meal, I type up my notes and assign a star rating for the meal. At the end of my visits, I tally up the ratings to derive a final score. (Actually, it's a bit more complicated than that, but time is running short). As for what my dining companions think -- the Post pays me for my opinions, not those of the people sharing the meal.

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Arlington, Va.: I want to try more Korean restaurants, but when I go to the ones in Annandale, I find the wait staffs have uniformly been uninterested in explaining the cuisine, how to use the grill, what exactly I'm eating, etc. I'm sure the wait staffs' lack of english mastery is part of it, but it's strange. The food has always been good, but I feel like I'm missing out on some gems. Have you had a similar experience?

Tom Sietsema: The food -- and the service -- have both been memorable at Yechon.

washingtonpost.com: Review of Yechon.

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Cooking salmon medium-well: I don't think it was actually the chef's suggestion, I think the server got confused or was just a tad daft, because he called it a "white, flaky fish". I don't know what kind of salmon he eats, but it wasn't the kind I was served (which was cooked as it should be and very tasty).

Tom Sietsema: Gotcha.

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Meat Portion: Hi Tom,

As a long time dieter, the correct serving of meat/poultry is 3-4 ounces per serving and 6-8 ounces for fish/seafood. That's for the standard 2000 calorie diet. More depending on other nutritional factors.

Tom Sietsema: Thanks for correcting me.

Okay, folks, the lunch bell is ringing. Have a great week and please come again next Wednesday. Ciao for now.

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