Ask Tom

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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Washington, D.C.: Are there any nice restaurants in the area that are open on Labor Day? Seems from past experience that all the good places are either closed or underpopulated.

Tom Sietsema: A quick search shows that Ardeo, Cafe du Parc, Capital Grille, Hook and Oyamel, among other "nice" destinations, will be open for dinner this coming Monday.

Good morning, gang.

Party planners, take note: I've learned that Restaurant Eve in Old Town is expanding -- onto its long-unused patio in the back of the property. "The roof is on, the walls are up, all the electricity has been run," chef-owner Cathal Armstrong informs me.

The enclosed (16 seat) addition, to the side of the tasting room and made open with skylights, should be complete by the middle of October. Plans call for use by the bistro Monday through Thursday and by the tasting room on the weekend. A view of the restaurant's garden, currently planted with herbs and fig trees, is part of the package.

Let's rock and roll.

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Washington, D.C.: Last weekend my wife and I were invited to dinner at some friends' house. The invitation said arrive at 7. We kept our part of the deal, but when we arrived promptly at 7, we were shown into the living room and given drinks. We also had to wait for all members of the party to arrive! We didn't move into the dining room for over an hour!! Unacceptable. The salad came with arugula, even though our hosts did not tell us there was arugula in the salad. I don't like arugula. Clearly our hosts should have detailed every ingredient before serving the dish. There was a long gap between the salad and the main course. I don't know what they were doing -- COOKING the FOOD? I also noticed that our hosts touched the flatware with their hands -- gross! Needless to say we will never return for dinner there. Shouldn't our hosts buy us dinner in a fancy restaurant to make up for it? Or should I write a letter to the hosts' mothers?

Serious question: what is it about dining out that makes people so precious and entitled? Is it the monetary transaction, or have people stopped dining in other people's houses so completely that normal events (waiting for a table, waiting for one's entire party, an unexpected ingredient or touching the flatware) become grounds for the sort of temper tantrums we sometimes see from the dining public on this forum?

Tom Sietsema: Short answer: Food is very personal -- trust me, when I criticize someone's favorite restaurant, I hear about it -- and restaurants are in the hospitality business, which means people expect a certain amount of attention and wish-fulfilling. And when they don't get it, I hear about it.

Great introduction to your question, by the way!

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Washington, D.C.: In your repeat visits to restaurants you are reviewing, do you ever order the same dish twice? For example, if you taste something divine, will you order it again because you loved it the first time, even though you maybe "should" try other dishes? Or will you order the same thing twice to see how it holds up (or improves) on repeat visits?

Tom Sietsema: One of the many reasons I make multiple visits to restaurants is to check for consistency. So yes, I do re-order dishes on occasion.

Just fyi: I try to keep the consumer in mind when I'm eating for work, which is 99 percent of the time. I'm not a big chocolate fan, for instance, but I always order chocolate desserts, because I know they tend to be popular. And while I adore soft-shell crabs, I'm not ordering them much at the moment because, given my lead time for the Magazine, they'll be out of season for, say, the fall dining guide.

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Washington, D.C.: Hi, Tom-- Congrats on the AFJ award! Well deserved. Hoping you can help me...I know you have to eat out almost every night for your job, but for those of us who can't get out of the house that often, do you or any other chatters know of any really good delivery or carry-out options in the city? Particularly places in the Dupont/Woodley Park/Adams Morgan area? We're getting tired of pizza and mediocre Chinese! Thank you, and congrats again-- way to represent DC!

Tom Sietsema: Aw, thank you. The award (from the Association of Food Journalists) over the weekend was a nice surprise.

Regarding delivery, I think Banana Leaves on Connecticut Ave. can help you. Chatters, feel free to chime in with your suggestions. I don't do much take-out in this job.

washingtonpost.com: Review of Banana Leaves.

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Woodbridge, Va.: Tom -- For last week's question about where to eat in Vienna, I just had a nice meal there in July at Zum Bettelstudent, Johannesgasse 12. It is a classic in Vienna (a native Austrian who lived in Vienna took us) that serves Austrian food. It is also a bar. Casual and inexpensive.

Tom Sietsema: Got that, Vienna-bound chatter?

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Alexandria, Va.: Tom,

A solo diner etiquette question for you: If one is dining alone, should she always opt to sit and order at the bar rather than to occupy a table? Does it matter if the restaurant is high-end versus casual? I ask because during restaurant week I wanted to try dinner at Butterfield 9 by myself. What do you think? Is it rude to occupy an entire table sans a companion?

Tom Sietsema: I LIKE sitting at bars myself, but not everyone does. As a single diner, you have just as much right to a table as a couple does. And it doesn't matter what the style of the restaurant is, in my humble opinion.

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Washington, D.C.: Can you or your readers make some recommendations for Venice, Italy?

Thanks very much.

Tom Sietsema: Water, water, everywhere ...

Chatters, toss any and all ideas my way. It's been years since I've been to Venice.

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Washington, D.C.: Tom, where am I having dinner tonight? Just a small group of girls, looking for cheap and tasty. Maybe someplace we can hang for a bit and talk, rather than bolt our dinners and leave.

I was thinking 2 Amy's... I've never been. But a recommendation for a similarly-priced restaurant closer to Dupont, any cuisine except Indian, would be most welcome.

Thanks!

Tom Sietsema: What about Bistro du Coin? Paradiso? Regent Thai?

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Falls Church, Va.: Colvin Run: You said: "Tom Sietsema: For selfish reasons, I hope CRT relocates to Logan Circle. Now THERE'S a neighborhood that would welcome a good place to wine and dine." Why would you take a great restaurant away from No. Va. to compete with its kin in D.C.? And for selfish reasons, I hope you relocate to Antarctica.

Tom Sietsema: Ouch! All I was thinking was that it would be nice to have more variety in my corner of the world. But then, I want ALL of us, wherever we find ourselves, surrounded by good choices. I certainly don't wish fewer delicious opportunities in Northern Virginia.

("Antarctica," eh?)

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Washington, D.C.: I knew we were meant to be! I'm not a chocolate fan either, though I get a ton of crap about it because I'm female. People assume there's something wrong with me because, given a choice, I'd almost always not have chocolate. What's the big deal with it? Give me a well-assembled cheese plate any day!

Tom Sietsema: Or something with caramel or butterscotch!

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Washington, D.C.: OK, that first poster was funny and all, but he (she?) answered his or her own question. It's a monetary transaction in which one party is entitled (note that this is not necessarily a bad word) to have certain expectations met. I'm not condoning about freaking out over minor mistakes -- they happen. However, when the clearly stoned waiter at an expensive restaurant forgets our entrees so that they've been baking under heat lamps for a half hour I have the right to say to the restaurant that I'm not paying for it. That actually happened a few weeks ago at a downtown restaurant and yes, I'm nearly certain the guy was stoned (been there, done that).

Tom Sietsema: Dude.

Dude.

Really?

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if you don't like it: How do you rate it? The chocolate thing, for instance, how do you know it's a good dessert or a great dessert?

I hate eggplant, for instance, but I'm sure the eggplant dish that just left me cold is probably a good dish, for those that like eggplant.

Just wondering how you do it - do you lean over to your companion and get their opinion, because they really like chocolate?

Tom Sietsema: I'd like to think I can still determine quality even if a dish includes something I don't care for. As I've said before, a critic's job is to transcend personal taste.

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Washington, D.C.: bistro du coin isn't exactly ideal for sitting around and talking as you have to shout to be heard most of the time...

Tom Sietsema: YOU ARE ABSOLUTELY RIGHT. SO IF YOU GO, TRY TO GET A TABLE NEAR THE (OPEN) WINDOWS UP FRONT.

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Washington, D.C.: Hi Tom,

What happened to David Greggory's? A friend and I recently heard out about their 'pork and pinot' happy hour on Wednesdays so went there a week or so ago to check it out. We found the restaurant closed, which was extremely disappointing. David Greggory's website was still up and running, however, with no mention of their closing. Are they relocating?

Tom Sietsema: A place called Hudson is expected to replace David Greggory in the West End sometime next month. While chef Greggory Hill was originally scheduled to launch the fresh face, those plans have now changed. Hill's replacement is Kyle Schroeder, who cooked at the late Timothy Dean restaurant here and intends to offer contemporary comfort food.

washingtonpost.com: The Dish on Hudson.

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An unexpected ingredient : Well, I did love the post above comparing restaurant expectations to going to someone's home, but I would like to say something about unexpected ingredients. If you've got an allergy or if you're a vegetarian it IS an issue. Of couse, if you fall into either of those categories you'd probably ask. The only time I'd get upset is when I ask and am told what I'm allergic to is NOT in the food, only to find out that it is. This happened to me once with a salad. I had a conversation with the waiter about how I'm allergic to walnuts, so I wanted to make sure the dressing that came with the house salad wasn't made with walnut ingredients. It was, so they substituted another dressing. I thought we understood each other, but the salad arrived COVERED with walnuts. When I complained he said, but that's how we make our house salad! Being covered in walnuts wasn't mentioned on the menu. Plus, I'd just told him about that allergy ...

I didn't have a tantrum, but it is annoying. This happened at a very expensive restaurant where I thought the staff would be attentive.

Tom Sietsema: I hear you. I ordered the vegetarian omelet at a soon-to-be-reviewed restaurant and it came with ... bacon! Lots and lots o' pork product.

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ick, chocolate: my family thinks i'm missing the chocolate appreciating chromosome or something.

i think most chocolate is vile, especially the dark stuff.

Tom Sietsema: In food circles, the darker, the more bitter, the better. But this Midwesterner still appreciates a good milk chocolate.

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Delivery: That chatter looking for good delivery: Spices and Mr. Chen's organic.....

Tom Sietsema: Indeed. I can vouch for (the food quality at) both.

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Washington, D.C.- Chinatown: Hi Tom,

I'm wondering where the best Margaritas are in the Chinatown/Penn Quarter/Metro Center area. I'm looking for tasty and not too pricy. Thanks!

Tom Sietsema: I'm a fan of the cocktails shaken up at both Rosa Mexicana and Oyamel, but I don't know how much they cost.

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Washington, D.C.: I have to agree with the comment about the first poster. I don't know about his or her friends, but I can tell you mine don't charge me hundreds of dollars to eat dinner in their homes. When I'm in an expensive restaurant dropping a lot money, that tends to affect my expectations. The restaurant is "entitled" to my money, and I'm "entitled" to a reasonably pleasant dining experience. Nothing wrong with that.

Tom Sietsema: You are oh so right.

By the way, I'm curious to know what you think is a typical amount for dinner for two for a non-special occasion -- vino, tax and tip included. I'm finding it's harder and harder to find a good, mid-tier restaurant where $100 for two is not the norm.

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delivery: RAdius for pizza!! the best mushrooms on a pizza, ever.

Tom Sietsema: Radius has its fans. I haven't been there in awhile.

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Alexandria, Va.: FYI, I see that Hank's Oyster Bar is opening a branch on King Street in Old Town.

Tom Sietsema: Yep, I reported that earlier this month, in my Dish column. Good news (again) for Old Towners.

washingtonpost.com: The Dish on Hank's in Old Town.

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Washington, D.C.: Hi Tom, I eat out at restaurants often. I always check your reviews and the individual comments people write for restaurants on Washingtonpost.com. I've heard that a lot of the positive comments posted are written by the restaurants themselves to boost their ratings. What do you think?

Tom Sietsema: I think you might be right. Since the "reader" reviews don't require actual names or affiliations, I'm frankly skeptical of their ratings. Whether one agrees or disagrees with my opinions, at least readers know who I am and what my background is.

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Alexandria, Va.: While I don't agree with the person who "took dinner reservations" on his/her cell phone, I used to have this same problem with my old home #. I would always tell people they had the wrong number, that "No, I'm sorry, this is not the # for the Fish Market." However, sometimes people would actually leave reservation messages for the restuarant on our (very obviously personalized) answering machine. I kind of felt like those people got what they deserved..

Tom Sietsema: Uh huh.

I sympathize. My home number -- also personalized -- is one digit off from a popular national call-in show on TV. I can't begin to tell you what it's like to listen to the five or so (passionate!) messages I listen to when I get home at night, or the number of times I've been woken up by people who want to share their political opinions with me.

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Silver Spring, Md.: Hi Tom: Can you tell us what you know about the new restaurant "K" by farragut north metro station? When will it open?

Thanks.

Tom Sietsema: I believe Alison Swope's restaurant is opening to the general public sometime next month.

washingtonpost.com: The Dish on Restaurant K by Alison Swope.

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Frustrated in D.C.: Hi Tom,

I wanted to get your take on a situation that happened last Saturday night. My husband and I went to an expensive, upscale restaurant to celebrate my birthday-- I don't like to have a fuss made over me, so we didn't inform them that it was a special occasion.

Anyway, we really enjoyed the food and the ambience. The service started out well, however what ended up happening really angered us. All told we waited more than an hour between our appetizers and our entrees. We figured on over two hours for dinner, and normally it wouldn't be a problem if we ran over. However, we ended up keeping about thirty of our friends waiting on us as a result (we were meeting up after dinner to celebrate), and we didn't have time to finish our meals.

That wasn't the biggest issue that I took with the situation. We sat completely ignored (empty water, pouring our own wine, etc.) for forty of the minutes during this time. I FINALLY managed to flag the assistant server down to ask about our meals. We immediately saw her conversing with the server and both of them vigorously shaking their heads. The assistant server returned to the table with a plate of "cured meats" and said that our meal would be out shortly. We waited yet another twenty minutes after that before our food was served. For those twenty minutes it seems that the server and assistant server went back into hiding as we didn't see either one of them again until we received our food.

As someone who tended bar and waited tables for over ten years, I understand that these things happen. The kitchen can be running way behind, or it's possible that the server forgot to place our order (this is what I suspect). I would have been happy with a heads up that we were going to have to wait such an unreasonable amount of time- we would have acted accordingly (canceled our entrees, so as not to keep our friends waiting). Even more upsetting, is the fact that no one acted as though anything was amiss.

We did speak with the manager on the way out. I didn't necessarily want anything comped and I was so angry that I was afraid of making a scene at the table. He was apologetic and offered us a glass of champagne at the bar. Somehow, his apology left something to be desired. On Monday, I wrote an email to the management explaining my frustration and disappointment. I haven't heard a thing from them. Am I justified in wanting a better apology or should I just let this go?

Tom Sietsema: You waited AN HOUR between courses? That's about 40 minutes too long in my book.

At the risk of sounding like a broken record, one of you should have tracked down a manager if your server was unavailable. A champagne apology is no good when you don't have the time to savor it, right?

(Now I'm curious about which restaurant you're talking about, and whether or not anyone follows up with an apology. Please let me know.)

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Website updates!: Please remind restaurants--again--to update their websites. Some (I'm looking at you, Palena) haven't been updated in years. I'm fine with a seasonal/sample menu, but as a vegetarian it really helps me decide on a place if I can peruse the menu un advance.

Tom Sietsema: Frank, did you catch that?

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Beltsville, Md. Do you have any suggestions for good tamales in the Maryland suburbs?

Tom Sietsema: Try Samantha's in Silver Spring.

washingtonpost.com: Review of Samantha's.

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Washington, D.C.: Re: stoned waiter.

Yes, really. I suspected it from the start (glazed eyes, inability to look at anyone directly, "high" speech patterns, etc.), but the following exchange confirmed it:

Me: Excuse me, but all of our entrees seem to have been sitting under a heat lamp for quite a while.

Waiter: Um, yeah. (long pause) I wanted to make sure all the dishes came out at the same time.

Me: OK, but they all seem to have been sitting for a long time, so what was the dish that took longer?

Waiter: Um, I don't know. (another long pause) Do you want a manager?

The manager handled it very well once it was brought to her attention. She seemed pretty mortified by the waiter's demeanor and performance. It wouldn't have been a big deal in a dive bar & grille, but this was a pricey downtown restaurant.

Tom Sietsema: Funny. (Or not, depending on who you are, diner or today's reader).

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Seattle, formerly D.C.: I know that you used to live here, who do you recommend that I turn to for restaurant reviews? So far what I've found has been far lacking next to the excellence that I grew accustomed to reading you. Thank you!

Tom Sietsema: I'm a huge, huge fan of Nancy Leson, the critic at the Seattle Times. She's funny, she's informed, she's a great writer and ... she's a close friend. (I'm going to Seattle later this month, by the way, for a restaurant tour.)

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Dinner for Two: I budget about $150 for a non-special occassion. Of course, I generally get drawn away from the low end of the wine list. I tend to order a bottle instead of glasses because in most restaurants I find the offerings by the glass to be limited and somewhat boring.

Tom Sietsema:!

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Alexandria, Va.: Prices for dinner for two: Well, my husband and I usually keep it about in the $40 range, but that's on the low end because I don't drink and he will only rarely order alcohol (maybe 1 beer once in a while). Also, since he's kind of a meat-and-potatoes guy, we tend not to eat at fancy places (for example, his favorite place is Don Pablo's). We do tend to split a dessert though.

Tom Sietsema: So far, then, the range is $40 to $150. I think the difference stems from booze and the sharing of courses -- and the choice of restaurants, of course.

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Name names: Come on, people. What's the point of posting detailed complaints and NOT naming the restaurant? It's just a generic complaint at that point, and doesn't accomplish anything. Tom can't follow up, potential patrons can't be warned off, and most importantly, the spotlight cast on the offending restaurant can result in them cleaning up their act.

If you're going to write a 3 paragraph complaint about an establishment and NOT say who or where, it's a waste of your time writing it and my time reading it.

Tom Sietsema: I tend to agree, BUT. Some accusations are really out there. Today, for instance, I have an email from someone claiming to have found a whole cockroach (thank goodness it wasn't HALF, huh?) in his or her food. I have a real problem posting that without seeing the evidence myself.

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Washington, D.C.: I was reading the review in last week's Magazine and the author mentioned a teenaged daughter! I had to double-take then check the byline before I realized it wasn't you. You don't "read" like you'd have a 16 year old daughter.

Tom Sietsema: What do I read like then?

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Frustrated in D.C.: Hi Tom,

I emailed the management on Monday- haven't heard a peep. It was the Blue Duck Tavern.

Tom Sietsema: Aha.

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Sorry, wrong number .....: But Tom, just think of all the messages from your friends asking for a last minute dining tip that must be showing up on Bill O'Reilly or Tim Russert's voice mail.

Tom Sietsema: You never know!

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THANK YOU TOM!!: Hi Tom! Last week I wrote in a panic about where to have a nice dinner and you recommended Rasicka. Thank you! We had the BEST experience. The staff was amazing; incredibly friendly and knowledgeable. And the food was superb. Also the wine list was very extensive, which is always a nice surprise. We gorged. Being from the Eastern Shore we are deprived of ethnic restaurants so we probably overdid it and it was worth it. We will definitely go again. Also the atmosphere was fun. Thank you.

Tom Sietsema: One good turn deserves another, right? So, where are you having fun eating on the Shore these days? Anything knew we should know about?

washingtonpost.com: Review of Rasika.

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Arlington, Va.: Hi Tom: Posting early because we're having a farewell-to-Colvin-Run lunch today.

I'm heading to Montreal, Quebec City, and Toronto for a week next week. Your last postcard from Montreal is from 2003, though from my research it seems those restaurants are still cookin', so to speak.

Do you or any chatters have recommendations for those three cities? We'll do one or two splurgy dinners, but otherwise we're looking simply for some good food (lunch or dinner).

Thanks!

Tom Sietsema: Perfect timing. My Postcard from Toronto runs in the Travel section this Sunday (but goes online Friday, I believe). One place I didn't have time for, but which came highly recommended by two food critic pals, is Chiado, a Portuguese restaurant downtown.

Montreal updates, anyone? Quebec City?

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Euro diner (Bebo's veteran): What's with the service in the DC area? on the average it is amateur at best. Why can't the restaurant industry be more like it is Europe, with a REALLY professional wait staff, which know how to take care of customers, and with managers who know AND demand better? Why not hotelier schools with European standards??

Tom Sietsema: You know what? I've had plenty of mediocre (indifferent/unhelpful) service in Europe, too. I think it's a GLOBAL problem.

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dinner for two: It's hard to get away without spending in the $80 - $100 range, and we're beer drinkers - hey, I like beer! - more often than wine drinkers. Dessert may or may not be ordered, and we're still in that price range. For here.

It's why we become so giddy in other areas when we can get the identical meal for close to half or two-thirds the price.

Tom Sietsema: Hey, some of the better beers out there these days are priced like fine wine!

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Dinner for two: Non special occasion? Between $40 and $60.

Tom Sietsema: Gotcha.

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Bronxville, NY: Tom make sure you got to Le Pichet when you are in Seattle, it's a fantastic gem with a multitude of wine served if pichets, great bistro food in a quaint atmosphere. Also the Macrina bakery in Belltown, I'm not a muffin person, but would fly acrocss the country for one of their fluffy fresh berry muffins

Tom Sietsema: I've written (favorably) about both places.

I used to live right above Macrina bakery, which was lovely. I'd just walk onto my balcony and take a deep breath in the morning. Heaven (especially if it was a clear day and I could also take in the mountains).

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Cleveland Park, D.C.: Dean from Dino-

Venice favorites....

La Frasca in Campo della Carrita for impeccable fish, lousy wine

Vini da Gigio in Cannareggio for superb fish, meat, crudo, incredible wines

La Cantina in Cannareggio on Strada Nova is a wine bar undergoing renovation so it may or may not be open and it may be a restaurant by now. If so, go. Not cheap.

Da Pinto by the Rialto fish market (campiello della Beccarie) for cicchetti and grilled fish only. Do not order the tourist oriented pizza and pasta and combo plates. Great but limited wine list last time I was there, great and long wine list the time before. Pinto is great... friendly, rumples shirt, your best friend after 2 visits. Rialto.

Bancogiro in the vege market on Belle Viene. Simple foods, great wines when they have them in stock. Rialto

For wine bars:

La Marca in the veggie market Belle viene. Incredible little sandwiches and great wines.

Gli Schiavoni over by the Accademia.

Do Mori by the outdoor market on the Rialto side of the Rialto Bridge. Very dark, traditional. Great cheap glasses of wine, superb sausage with beans (musetto) that can be had as a plate or a sandwich, amazing little sandwiches called Francobolli (stamps because they are square) and good cooked foods. Historic and very famous. You will rub elbows with tourists and fish mongers from the nearby fish shop. One time I saw a fishmonger pay for his meal with a bag of fresh fish!

Vitus Venezia over by the university district. We were quite lost when we found it so I am no help in telling you how to get there. Great wnes by the glass, with Southern Italy a specialty (rare in Venezia). superb little sandwiches. Great wines available to go by the bottle at great prices. This place is modern, hip and wonderful. I just wish I knew how to get there.

Al Volo just off the Canale Grande in San Marco. From the Rialto Bridge walk towards the accademia direction and it is one one of the last streets you can get to. Ask. A local place serving old fashioned snacks featuring lots of "parts" - tripe, snout, liver, spleen and other parts too delicate to mention.

Last add for Venice.... remember that you are never lost in Venice. You are just looking for a new wine bar!

Tom Sietsema: WOW.

Grazie, Mr. Gold.

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Laurel, Md.: Hi, Tom. Getting my question in early in case I get busy at work and can't tune in!

Our Boss needs to take an important prospective donor out to dinner in DC, relatively close to the White House, in late October. Here are the suggestions the staff came up with for someplace very posh and/or private. Do you have any better suggestions?

(Hay-Adams Hotel, The Jockey Club - oops, it closed six years ago, Ritz Carlton, Citronelle, or the oft-used Cosmos Club). The prospective donor is an 80-year old gentleman, to give you an idea of who (whom?) we are trying to impress. Thanks!

(p.s. Live in Laurel, MD, but work in DC)

Tom Sietsema: I vote for the Oval Room myself. It's quiet, it's appealling, and it's named for its proximity to the White House -- everything you need in one spot!

washingtonpost.com: Review of Oval Room.

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Bethesda, Md.: How long is too long to wait after being seated for someone to come to your table? Recently my sister took me out to dinner for my birthday and after waiting for fifteen minutes without any acknowlegment at all i.e. someone brings you water or the waiter stops by and says I'll be with you in a few minutes, we left. We were at the Rockville Town Center where there are a half a dozen other restaurants, so it was easy to walk across the street to another restaurant. (Where we had a very good waitress and had a good time. Thanks Austin Grill.)

Tom Sietsema: I think it's imperative that SOMEONE at least acknowledge a guest in the first 60 seconds, even if it's just to say "Welcome, I'll be with you shortly."

First impressions are everything.

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Germantown, Md.: Comet Ping Pong - Where should one park?

Tom Sietsema: There is (limited) parking behind Comet Ping Pong and the businesses on either side of the pizzeria, in an alley.

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Washington, D.C.: Tom,

I can't believe I even have to ask this question as an avid follower of your column and as a local event planner. I am looking for a small private dining room for a pre-wedding dinner for 10-12 guests with great service and great fish entrees. Your help will be greatly appreciated!

Tom Sietsema: I've actually been someone's guest at the Oceanaire Seafood Room before, and the private room we occupied for a birthday celebration was well-tended to, as I remember. Other places to consider: Equinox, Marcel's, 701, Taberna del Alabardero and maybe Vidalia.

washingtonpost.com: Review: Oceanaire Seafood Room.

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Surfing for Sushi: Sushi Taro is my favorite sushi place, hands down. I just love the melt-in-your-mouth quality. Having read that it was over-rated, I decided to look into other sushi places that you frequently talk about. I've tried Kotobuki, Sushi-Ko, Sushi-Sushi, and I've found them all OK. I quite liked the rolls at Sushi-Sushi, but I didn't find any of the places as heavenly as I find Sushi-Taro. I haven't tried Kaz yet, and I'm wondering if it is better than those I've already tried. If Sushi Taro is over-rated, and perhaps it is something to do with its atmosphere and location, there is certainly something to be said for its sushi quality. Anywhere else I should try that is equally good in quality as Sushi Taro, before I reclose the door on any other sushi restaurant? There is nothing worse than leaving a sushi joint and not feel like you've just had a wonderful experience.

Tom Sietsema: For the record, I've never praised Sushi-Sushi. In fact, I've never BEEN there.

My favorite place for raw fish and vinegared rice remains Sushi-Ko, one of the most consistent restaurants around (and for decades now!)

washingtonpost.com: Review of Sushi-Ko.

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Vienna, Va.: Love your chats, DC transplant and totally addicted to your Wed 11am, I keep the schedule clear. So had an amazing time at Proof last week, loved the wine list and the cheese selection was perfect. So here is the question, last week you made a pretty out-of-the-water comment that surprised me as you have recommended this restaurant pretty consistently over the past year. 1789 Restaurant, kitchen is on one cylinder? What is going on over there, as friends and I have been a few times in the past year and enjoy it but was thinking about doing a party in the upcoming weeks and you have created some hesitation in my mind.

Tom Sietsema: My last meal there, in June, was less than wondrous, certainly not up to the three star standards of the past. To blame: ordinary chopped salad, over-saffroned clam risotto, an overcooked pork chop, a yawn of a pasta dish with sausage and tomatoes. I was really disappointed, frankly.

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Blue Duck Tavern: I'm not surprised about your complaints or being dismissed. For such an "exceptional" place, we had reservations for the Chef's table for a 40th birthday celebration and the reservations were cancelled due to a problem in the kitchen. All we got was a message from what I assume was the hostess. We attempted to reschedule but explained that it severely impacted the (landmark) birthday celebration. We never got more details or a new reservation or a follow up. Nice touch, huh?

Tom Sietsema: Ouch. Ouch. Ouch.

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Germantown, Md.: Hi Tom. Just curious, but how often do you find yourself recognized at a restaurant that you are reviewing?

Tom Sietsema: More than I would like some weeks. (And I dread it, honestly.)

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Solo dining: I'm with you, Tom, in preferring to dine solo at the bar (provided there aren't a buncgh of smokers there). Especially in cities I'm visiting, because I can chat with the bartender about other restaurant recommendations.

One exception was Bayona in New Orleans. They don't have bar seating, but they do have a table that they seat solo diners at (a second diner would be in restaurant traffic).

Tom Sietsema: I've seen that table at Bayona! Clever idea.

Sitting at bars has yielded some great Small World stories for me. When I was in a restaurant in Buenos Aires last year, I started chatting up a couple next to me and it turns out they were CHATTERS FROM THIS FORUM. Sweet, sweet couple.

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Arlington, Va.: Recommendations for Montreal - just spent several weeks for work over the last few months and really liked Bronte and Bruniose for local/eclectic food, Cafe via Dante (italian) and Mikadao (St. Denis - for sushi)

Tom Sietsema: Merci.

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dinner for two: It's hard to spend under $100.. even at moderately priced restaurants. A date and I somehow racked up a $90 bill at J. Paul's with two glasses of wine, a shared appetizer, and two entrees...

Tom Sietsema: J. Paul's. How is it these days?

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Washington, D.C.: Dinner for 2: $40-$60 (beer); $75-$85 (wine)

As someone who has served and bartended in DC for 5 of the past 7 years, I can tell you that DC is one of the toughest places to find good wait staff, especially if the place isn't a "top tier" place with high prices. The cost of living here is outrageous, the education level of the general population here is high, and public transportation is difficult for service-industry hours and parking/cabs takes a big chunk out of daily tips.

I'm always appreciative of getting good service when I do, and respect places that can retain their quality staff!

Tom Sietsema: Thanks for your feedback.

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Washington, D.C.: I used to get wrong number calls left on my voicemail a lot, and I'd often call the person back to let them know. Two times were very frustrating, so I stopped doing it. The first, the person was calling to let me know that Jim was going to jail again, and he was currently in the hospital, and you need to get down here so we can figure this out. Seemed really important that I call the guy back so he could call the right person. I got him on the phone to explain and he kept wanting to know what the right number was. I kept saying I didn't know, I was the wrong person. But he was mad that I was holding out the correct phone number on him!

The other time was when a collection repeatedly called, so I finally called them to let them know that John Doe did not live at that number. They didn't believe me, proceeded to accuse me of covering for Mr. Doe. They kept calling.

Nothing to do with food, sorry.

Tom Sietsema: But amusing, nevertheless!

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Logan Circle, D.C.: Yeah for a new wine bar in Logan Circle! I really feel like there aren't that many good dining options in the area. My neighbors and I are always talking about what we're missing. Now with a wine bar, we can move on to a quality sushi restaurant, daytime cafe where you can have great breakfast or lunch (and not be part of a bar), non-chain bakery.... Can't rely on Whole Foods to provide everything!

Tom Sietsema: We can never have too many wine bars, right?

washingtonpost.com: The Dish on Cork Wine Bar.

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Arlington, Va.: Love the chats, they are seriously my restaurant bible!

I have parents/aunts and uncles coming into town for a long weekend in October. They are big foodies and have enjoyed Rasika, Brasserie Beck and Blue Duck in the past. Having a hard time deciding between Central, Komi, Proof and Cafe Du Parc. Could you maybe recommend 2 of the 4 for our dinner destinations? Or maybe even throw out a new choice?

Thanks!

Tom Sietsema: Update: My last dinner at Blue Duck Tavern was not memorable -- all three of my guests shook their heads when I asked if they would return on their own dime -- but I think part of the underwhelming performance was due to a wood grill that wasn't working.

Central is still good, as are Komi and Rasika, and if your gang is interested in wine, the new Proof is a fun destination. Dig that champagne cart.

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Washington, D.C.: Hi Tom - My husband is turning 40 next week and I am trying to find a totally fantastic foodie lunch destination for us. We have small kids so this will be the big "celebration meal" squished in during the work day. Mini Bar does not seem to be open for lunch so..what is your pick or picks for some DC lunchtime food wonderfulness? For this, cost doesn't matter but we don't want to pay for an expense account kind of place if the food isn't worth the cost. We eat everything and are adventurous. Many thanks.

Tom Sietsema: Le Paradou is elegant and delicious (and the tab there will make you feel like you're dining in a starry restaurant in Paris). If it's still being offered, go for the set price, three-course lunch deal.

washingtonpost.com: Review: Lunch at Le Paradou.

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Silver Spring, Md.: Tom,

Is there a rule of thumb on how much to tip when dining with a messy (but cute) one-year-old? We have gotten so much great service and friendly interaction with the baby despite the shower of food that ends up on the floor around her high chair. I usually leave about 30%.. does that seem right or is it going overboard?

Tom Sietsema: Thirty percent? Just how messy IS your wee one?

I'd love to hear from servers on this question, but my gut feeling would be to self-clean the area around the table as much as possible and leave 20, maybe 25, percent. I like your way of thinking, though: of other people.

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Wedding Food Question: I know this is a little out of your realm but I really trust your opinion. What is the ideal wedding dinner situation for you- seated, buffet, or stations? I am having a hard time deciding for my upcoming wedding and want your advice. I know seated in the most "glamourous" but it is not a restaurant- the quality of the food has to be compromised- right?

Tom Sietsema: Unless the occasion is very casual, I personally prefer seated dinners, where the food comes to me. Buffets can get a little out of control.

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Washington, D.C.: Posting early--whatever happened to the rumor that the guys from Eighteenth Street Lounge were opening a new restaurant/lounge called Marvin? I heard it was going to be around 14th/U and open this summer. But all I see on that corner is some construction. Needless to say we are desperate for more upscale places in the Columbia Heights/U street areas so we are ready and waiting!

Tom Sietsema: Marvin? News to me. Maybe a chatter can shed some light on the name and its progress.

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Arlington, Va.: Vegas has the best service in the US. In the top tier restuarants in the better hotels the service is always first rate.

Robert Donna should hire the sales folks from the Bebe in Vegas for bebo.

Tom Sietsema: Vegas has great service because the top hotels and restaurants there can afford and attract the best staff from hot spots in SF, NY, Paris and elsewhere.

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Euro diner (Bebo's veteran): (follow-up) yes Tom, but waiting tables in established European restaurants for the most part, is not considered a stepping or station in work-life, but a career and a skilled trade, with higher standards and commensurate formal training. I'm amazed at some of the zeros that upscale restaurants hire in the U.S. In DC, especially, I believe there is a shortage of good, qualified help. That's why, even with company, I tend to hit the bar counter, where I can even in nicer restaurants. I've had bartenders much more attentive than table staff. Thanks for letting me vent.

Tom Sietsema: Vent away!

Okay, kids, I gotta run to lunch.

I understand it's a regular reader's (and restaurateur's) 50th birthday today. Congrats -- and I know you'll drink well!

Ciao -- and chow -- for now.

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