Ask Tom

Restaurant Week and Breakfast

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.: Tom -

Where can I find a picture of you? I have looked online and really want to see what you look like in case I see you out at a restaurant! PLEASE!

Tom Sietsema: Folks, I don't make these questions up.

Good morning, everyone. Thanks for shunning work to talk to me for the next 60 minutes or so.

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Arlington, Va.: Tom, over the years I have always found your reviews very helpful and I especially enjoy your online discussions. I've noticed, however, that some professionals in the industry "chime-in" at times (although not consistently) to answer or clarify diners' questions and comments. How about inviting a guest chef to co-host with you? Knowing ahead of time that a co-host would be lending their perspective from the kitchen to field some questions with you, may be beneficial to those of us who would like to learn more.

Tom Sietsema: Interesting idea -- and it sure would take some of the pressure off me, a slow typist. But aren't there enough local online food blogs and discussion groups that already do what you want? And how would guest chefs be expected to respond to travel, etiquette and other non-cooking questions?

Let me reiterate: I welcome chefs, restaurant owners and other insiders to contribute to this forum as they see fit. But it's best to participate during the actual 11 a.m. -noon time slot rather than after the fact.

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Vienna, Va.: Hi Tom,

I finally got reservations (after countless tries) at Minibar for Sat, Feb. 16th. What's your take on the food/overall experience? I'm a major foodie in my late 20s and have very high expectations. Will I be disappointed? Also, are the wine pairings worth it?

Btw, love your chats!!

Tom Sietsema: My take on the experience is well-documented. Not every dish thrills me, but plenty do (there are 30+), and the menu only gets better with each passing year. If you care about culinary trends, you need to "do" the Minibar. I've done both the wine pairings, which are interesting, and stuck with champagne, which is ALWAYS fun, on my several visits. It just depends on your mood and your budget.

washingtonpost.com: Reviews of Minibar: Fall Dining Guide and Oct. 2003 full review.

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Oxon Hill, Md.: As an avid Food Network watcher, I notice many reference to markets, meat, produce, etc. Why don't we have such in the DC area or if we do where are they?

Tom Sietsema: Uh, can you be more specific? There are TONS of places in the Washington area to get good ingredients. The Post's Food section is filled with sources.

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Rockville, Md.: Tom, without scooping yourself on any impending review, what dishes would you recommend ordering at Westend Bistro?

Tom Sietsema: Mr. Ripert, let me get back to you on that -- in a month or two.

washingtonpost.com: First Bite of Westend Bistro.

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Alexandria, Va.: Tom -

As a frequent reader of your chats and blogs I would like to first off say that you're doing a great job. Which is why I'm curious to see what you would have done in the situation we found ourselves in last Saturday.

My husband and I rarely go out to eat due to budget reasons. We were able to get a table for restaurant week at a steak restaurant recommended by friend's of ours and were excited about a "fancy" night out. The morning of our reservation (last Saturday), I called to confirm they had COMPLIMENTARY vallet parking, as we were trying to decide whether drive or metro. I was told that they did.

Fast forward to that evening. We pull up in front of the restaurant about ten minutes before our reservation to see that there is a $15 fee for valet parking! We could barely afford dinner, let alone another $15 for parking. So we decided to hunt for a parking spot. As you may know, finding a parking spot in downtown DC, on a Saturday night, during a Capitals game is almost impossible. We finally found one after driving around for 15 minutes. We walked into the restaurant about seven minutes late, only to be told that our reservation had been cancelled since we were "over 15 minutes late." I looked at my watch and cell phone to confirm the time, and asked to speak with the manager. I told him our circumstance and was told that it would be 20 minutes until a table would be ready and that it was our fault for not calling. We were so turned off by the experience that we decided to dine elsewhere.

This whole experience certainly put a damper on our evening, so I'm wondering how I should have handled the situation differently. In hindsight, I should have called when we realized we were going to be a few minutes late, but honestly, at the time, I was just trying to help my husband hunt for a parking spot. Regardless, we feel that we were treated rudely and won't be encouraging our friends to visit there any time soon.

Thanks!

Tom Sietsema: Yes, you should have called the restaurant to let them know you'd be late. But the restaurant "helped" delay your arrival because one of its staff gave you incorrect information about parking.

How exactly did the manager respond to that aspect of your complaint (the "free" valet that turned out not to exist)? Fifteen dollars is a lot of money. I would have driven around the block, too!

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Re: Ceiba: Tom,

My husband and I went to Ceiba on Monday night, and I've got to say, we were disappointed. The service was very attentive and friendly, and the decor of the place was charming. But the food just left a lot to be desired. Thankfully, we were there on a gift certificate, because I would have been even more disappointed to shell out close to $100 for mediocre food. We shared the crab fritters, which were nice and crispy on the outside, but completely tasteless inside (in one of them, I wasn't even sure there was any crab!). My husband had the steak, which was fine, but by no means good enough to be worth $29. I had the shrimp with mango salsa and guacamole, which was also good, but not great. Granted, not every item on every menu is going to be a hit, but 3 so-so items for close to $100 left us not planning to go back. Maybe we should have gone to the bar, instead...

Tom Sietsema: Yes, the bar -- or rather, the new lounge -- is quite the delicious deal these days.

washingtonpost.com: First Bite of the lounge at Ceiba.

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You are a god, Tom: Your recommendation guided us to a wonderful dinner at

Coi in San Francisco last week. Eleven tiny courses, of

which almost all were astounding plus the best California

pinot noir ever, and I am still mentally reliving the pear

sabayon. All this in addition to a fine dinner at Neptune

Oyster in Boston last fall and an amazing meal at Cortez

in San Francisco a few years ago, both from your

Postcards. Now whenever we plan a trip, one of our first

actions is to look to see if you have been there first. Our

deepest gratitude for exploring the world's restaurants for

us all. You bring a lot of pleasure into people's lives.

Tom Sietsema: And YOU, dear reader, just made my day. I really enjoy those road trips -- they get me out, they get me jazzed, they give me the chance to share finds with a hungry audience. (But they are also a ton of work!)

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Washington, D.C.: What were the restaurant week complaints about Spezie? I ate there twice and enjoyed it both times.

Tom Sietsema: Rude dining room managers (see last week's chat)

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Washington, D.C.: Tom,

Who's manning the kitchen these days at BLT steak? I've always enjoyed eating there but heard there was a change and wanted your input on the new talent.

Thanks

Tom Sietsema: Victor Albiso, late of the aforementioned Ceiba, recently moved into the kitchen. I owe him a phone call. Or a visit.

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Silver Spring, Md.: Hi Tom,

I just wanted to say that the new Olazzo in downtown Silver Spring is a great addition the area. I've eaten there 5 times now and the food and service is great. Silver Spring needs more like it... and less national chains such as the newly opened Fuddruckers.

Tom Sietsema: Olazzo DOES have company. Ever heard of Nicaro, its neighbor?

washingtonpost.com: First Bite of Nicaro.

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Bethesda, Md.: Hi Tom,

I dont know if you've addressed this before but why dont you write the (average) cost of the dinner you had at a restaurant. You list the prices of the appetizers, entrees etc but couldnt you also list the cost of the dinner (rounded off/approximate value per person since you make multiple visits) so we might get an idea what the check might be. Sometimes the "whole" may be greater than the sum of its parts.

Love your work (chats, reviews etc). Thanks

Tom Sietsema: I did that for the past seven years and decided to drop it because I thought my average was probably higher than that of most readers. Yours is actually the first request to bring the average price per diner back (or instate it, as the case may be).

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Washington, D.C.: Kudos to Central for an outstanding dinner on Saturday night. After enjoying lunch there many times, I was treating my husband to his first experience there. Upon arrival, I was mortified to learn that I had made my Opentable reservation for Sunday night by mistake. Totally my fault, and I was expecting them to say sorry and send me on my way. But no, the lovely hostesses said it was no problem and dinner went off totally normally. The table was a -real- table (not a makeshift one used for emergencies, i.e. one beside the bathroom), service was impeccable and we weren't rushed at all. Wow - thanks so much for not treating us like second-class citizens!

It got me thinking - does the restaurant treat everyone that way or could it be because I am a very active Opentable user? I use Opentable alot because of my job (probably 50+ reservations since June). Sometimes I wonder if Opentable somehow alerts the restaurant that I'm a very regular diner and if they are consequently particularly attentive. I've noticed a real improvement in service, esp. from the host, over the last year or so, and I'm trying to figure out if its because of my Opentable record, or because I no longer look like I'm 16 (ahhh, wrinkles) or because DC service is just generally improving. The Opentable thing makes sense, though. I mean, if I was the restaurant, I would want to know if one of my diners had visited the restaurant 8 times in the last 6 months, versus was an anniversary/birthday only guest.

Tom Sietsema: Interesting question! I'm betting that your batting average is definitely noticed by restaurants. But Central is also one of those places that goes the extra mile for its customers -- even those of them that show up waaay too early for their reservation.

Does it work the other way around, too? I wonder if restaurants also know if a diner has dropped out or cancelled a number of Open Table reservations.

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Logan Circle: Tom,

Is it me or has there been a trend in restaurants over the last couple of years for someone other than your waiter/waitress to bring out your food? I've been keeping track and now at 15 straight restaurants someone takes my order, but someone else brings out the food. Sometimes, it's another waiter, but other times it seems to be someone in between a server and a busboy. And in almost every case, the new person always puts the my wife's plate in front of me or vice versa... or fails to catch that a dish has a an ingredient we asked not to be included, etc. What's going on? And who exactly am I tipping at the end of the meal? And for what?

Tom Sietsema: A lot of restaurants employ waiters as well as "runners" who actually deliver the food. If those runners bother to read the tickets with the orders, they can easily see who gets what.

As for tipping, restaurant policies vary. Some places let the waiters keep what's left, other places require staffers to pool their gratuities. Waiters are often required to give a percentage of what they make to bar tenders and bus boys (but why not the hard-working kitchen guys and gals, I often wonder?)

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Alexandria, Va.: Tom, I just love your chats and rely heavily on your reviews. A technical question, though -- do you have a producer who puts the questions and answers up on your chat, like some others at the Post, or do you do all the work yourself? In either case, I commend you for slogging through and answering as many questions as you do.

Tom Sietsema: My producer, Erin Hartigan, sends me the questions and comments (per my request, ALL of them, even the goofy ones). But I read everything and try to respond to as many missives as time and brain cells allow.

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Ray's The classics: Tom, any insight as to what is going on here. I am a fan of ML's work, however it is harder and harder each time I visit. Any insight ?

Tom Sietsema: I recently re-reviewed Rays: The Classic and gave it two stars. The place closed temporarily shortly afterward but has since reopened. Me thinks the boss is trying to work out some kinks.

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

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Washington, D.C.: About Open Table - I've heard a rumor that restaurants get to keep a private file on diners with comments about if people are rude/nice, keep reservations etc... could explain the good service...

Tom Sietsema: Blacklists! (They exist.)

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Washington, D.C.: I love that these chats are filled with stories and experiences from diners when they venture out to restaurants and they stimulate good discussion. How do you feel about chatters naming restaurants? Do most chatter do this and the name is deleted? Or do they withhold that information? As a reader, and especially when reading about restaurants with poor service, I'd always like to know which restaurant in particular.

Tom Sietsema: I never delete names when they come to me. What you see is what I get.

I, too, would like to know which restaurants are being praised or panned in some of these anonymous posts. But I'm not 100 percent sure highlighting names is always fair, because, as we know, there are multiple sides to stories and restaurants don't always have the opportunity to respond during a live discussion.

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Thank You.: Thank you for the suggestion to celebrate my Mothers 80th birthday at the Prime Rib. She loved it. The ambiance was perfect for her. I also enjoyed the excellent food and flawless service. The Prime Rib is not for everyone as it's coat and tie policy may be off putting to some, and it caters to an 'older' crowd. For us it was perfect. Thanks again!!!!!

Tom Sietsema: Glad to hear we made a mom happy! I don't have my AARP card yet, but I always enjoy my visits to that classic steak house.

washingtonpost.com: Review of Prime Rib.

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Breakfast up by Union Station?: Tom: A good friend is in town and the only chance we'll have to catch up is breakfast Thursday morning. Is there ANYTHING decent up around the Union Station area? I'm just trying to avoid Corner Bakery or Au Bon Pain... Any ideas?

Many thanks!

Tom Sietsema: I can think of two swell alternatives to the chains: Johnny's Half Shell, home to beignets, fresh OJ, grits with eggs, etc.; and Market Lunch, which sells a "Brick" (breakfast sandwich) to fuel you for the rest of the day.

washingtonpost.com: Rise and Shine at Johnny's Half Shell and First Bite of Market Lunch.

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Washington, D.C.: Does the amount you tip vary based on whether you sit in the dining room or in the bar? Do you tip as much to bartenders (when you have complete meals at the bar) as you do in the dining room when servers go through presentation routines, etc.?

Tom Sietsema: I tip bar tenders the same as waiters (generally 20 percent). Bar tenders are, after all, doing just what their counterparts in the dining room are doing: offering me service, attending to my needs, refilling water, etc.

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Washington, D.C.: Tom, an odd question. I've convinced my fiancee that we shall forgo a wedding cake at our wedding and instead have pie. Lovely pie! Do you know of a good bakery that could provide plenty of pies for an event with about 100 people? Thanks!

Tom Sietsema: GREAT idea! I love, love, love a good pie. Baked & Wired in Georgetown would be my first call.

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Washington, D.C.: Hi Tom, have you been to Susur Lee's restaurant(s) in Toronto? Do you know anything about him?

Tom Sietsema: Check out my recent Postcard from Toronto. Susur Lee is one of the city's most creative chefs.

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Bethesda, Md.: Hi Tom, Two comments on Ceiba. I was there a couple of weeks ago (actually the day the photographer took the pictures for today's article) and there was no mention on any free bites in the lounge (not on the menu nor from our waiter). Also, we ordered the empanadas--which you describee as beef empanadas but the menu simply describes as filled with olives, eggs and raisins. No beef anywhere in the description. I am vegetarian and the empanadas are not. Why can't description include basic info? The waiter told us that empanadas are ALWAYS beef!

Tom Sietsema:1) The free snacks should automatically come with your drink order in the lounge -- provided you're there at the right time.

2) You are correct: Not all empanadas are made with beef. I've had empanadas incorporating chicken, fish, greens, etc. If "beef" isn't listed as an ingredient, it should be.

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Richmond, Va.: As a resident of "not the DC area" I get lost a bit during these chats. Over the last couple weeks, I think I worked out what Restaurant Week is (a victim of it's own success, perhaps?), but what is "Open Table"?

I wish our local paper had a chat like this -- so many good restaurants around, but only one review per week.

Tom Sietsema: OpenTable is a (national) online restaurant reservation service that has been a godsend to diners and restaurants alike. (No problem if you want to make your future dining arrangements at midnight!)

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Washington, D.C.: Thanks, as always, for the chats. I know you've answered this question before, though I think it's been some time since the last "update." So, here goes. Any news on when the new Sushi Ko in Friendship Heights/Chevy Chase might actually open?Thanks.

Tom Sietsema:"Sometime in February" I was just told by a woman who answered my call at the original restaurant. But she ended her response with a question mark rather than a period, which leads me to believe ... well, which leads me NOT to believe restaurant opening dates!

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Chevy Chase, Md.: Good Morning Tom:

Ever since Yanyu closed I have been searching unsuccessfully for an upscale Asian (primarily Sino-centric like Yanyu) restaurant with attractive decor and an extensive wine list, appropriate for special occasions and entertaining clients. Do you have any suggestions?

Tom Sietsema: The closest thing to the much-missed Yanyu (now Dino) is probably The Source, Wolfgang Puck's new venture next to the Newseum.

washingtonpost.com: Review of the Source.

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Caribbean Girl missing home cooking: Hi Tom,

Where can I find a good roti in DC or MD? What about some cook up rice? I've been to the Islander, but want someplace different.

Thanks

Tom Sietsema: Here in the city, Malaysia Kopitiam serves a delicious "rotiwich" with either marinated beef or pork and a swipe of tamarind sauce. I like the roti (try it with shrimp or goat) at Islander Caribbean on U St., too. I also seem to recall eating a good chicken-stuffed version at Penang on M St. years ago.

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Gaithersburg, Md.: Hi Tom,

I look forward to your chats every Wednesday. I hope you can take my question today.

I'm celebrating my birthday tomorrow and am in a bit of a dilemma. I love trying new restaurants, but I'm having a hard time deciding where I'd like to eat. I'm pretty adventurous with food, but my husband is a bit more cautious. He was formerly a "meat & potatoes" guy until my passion for food rubbed off on him a bit. Still, he won't wander too far from "safe" dishes. I'd like to stay around $20 per dish, but have a nice atmosphere as well. I was considering David Craig, but the only dish on the online menu that appealed to my husband was the $30 ribeye. The only thing neither of us really care for is Chinese cuisine and Americanized Italian (lasagna, chicken parmesan, etc.). No need for good dessert though. I'm making apple pie to be served with caramel and vanilla ice cream!

Tom Sietsema: Happy Birthday!

You mention a restaurant in Bethesda, so I'm thinking of restaurants in that area. What about the recently expanded Grapeseed (which I review in the Magazine this Sunday)? Or Faryab, a meaty and pretty Afghan restaurant? Passage to India is good for the obvious, and handsome to boot. I also like the bar at Black's Bar & Kitchen, although you have to get there early to snare a seat.

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Rasika: Hi Tom, Just went to Rasika last night for the first time for a friend's birthday. I wasn't overwhelmed...I guess my expectations should have been lower, kind of why I enjoyed the movie, "27 Dresses" last weekend.

We bought our wine at the bar beforehand, and I can't help but think that the server was consternated about that dipping into his tip, because that was over $40. None of us fell in love with our server, who looked annoyed when I ordered the lentils side by accident and apologized and said I meant to order the eggplant, and who otherwise seemed to have Restaurant Week hangover, perhaps, because he barely contained his irritation, which we feared might erupt into surliness at any time! (It didn't, thankfully.)

In all, I was expecting more of an experience, and wasn't overwhelmed by food that was fine (loved the cardamom ice cream!) but not the best Indian in town. Next, I'll go back to Bombay or Delhi Dhaba, thank you!

Thanks for listening!

Tom Sietsema: I'd give Rasika another shot. Really, at it's best, it is one of the best Indian restaurants in the country.

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Washington, D.C.: Tom: We are being visited by elderly friends from sunny Florida. They seem urprised that restaurants around here don't seem to recognize our senior citizens as they do in Florida. Do you know of any nice places we can take them that serve "early bird specials"?

Tom Sietsema: Here we call them "pre-theater" menus. Among the better choices are Cafe Atlantico, Circle Bistro, Marcel's, Notti Bianche, 701 and Tosca.

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Ashburn, Va.: Thank you so much for taking my question. (You will take it, won't you?)

Have you been to Le Paradou lately? Is this food and service worth the expense? The alst time we went we found the food awesome but the service a bit lacking. We are considering going again for our anniversary and I want to make sure the money is not wasted.

Tom Sietsema: I revisited Le Paradou both for a round-up of pre-theater menus and for my most recent fall dining guide. As much as I love the cooking and the elegant setting, the service is totally off (pushy, oily, stiff) -- enough so that I wouldn't choose to go their own my own dime.

There are a number of good-to-excellent alternatives: Citronelle, the Inn at Little Washington, Restaurant Eve, even Marcel's.

washingtonpost.com: Review of Le Paradou.

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Annapolis, Md.: Tom, thanks for these chats. A quick comment: based on your review my wife and I tried Cynthia's on Saturday night. A GREAT discovery. Who would have thunk it? A great/destination restaurant in a strip mall next to a Ledo's?!! I am still thinking about the yeast rolls and tempura shrimp..oh, and the monk fish. Keep up the great work!

Tom Sietsema: Cynthia's zucchini poppers and desserts -- the namesake chef used to work at Gramercy Tavern in New York -- are pretty impressive, too.

washingtonpost.com: Review of Cynthia's.

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Laurel, Md.: Hello from the far reaches. Here it is, Friday. So, once again I have missed Restaurant Week in DC. Since I don't get downtown on a daily basis what's a good way to find out about it in advance? I have had a couple bad experiences paying good money for indifferent food and service so I thought this would be a good way to sample both and a number of places without breaking my bank. Isn't idea of the week to entice new patrons. So, I'm waiting to be enticed! Your suggestions??

Tom Sietsema: Restaurant Week is offered twice a year, in January and in August. The event is promoted pretty well -- or so I thought until I got your query. The Post and other local publications give it sufficient exposure, as does OpenTable, the online restaurant reservation service.

It's not too late to get in on this month's promotion: more than a few restaurants have extended their $20.08 lunches and $30.08 dinners. They include such diverse establishments as Cafe Atlantico, Oyamel and PS 7's in Penn Quarter; Dino in Cleveland Park; Hook in Georgetown; and Mio downtown.

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Washington, D.C.: I see that the St Regis hotel has reopened but the restaurant area still looks to be under construction. Is there any buzz around town as to who or what will fill that slot?

Tom Sietsema: There's lots of gossip about a Big Name possibly moving in, but so far, the rumors are just that.

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Washington, D.C.: Hey restaurant owners,

Some of us government employees don't have fancy technology on our work computers but we still enjoy a good meal. How about making a non-flash option on your websites so we can decide where to eat after work? Because if I can't get a look at your menu from my office, I'm not going to eat at your restaurant that night.

Tom Sietsema: You catch that, restaurateurs?

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Washington, D.C.: Hi Tom-

Last thursday I used Creme's online reservation system to make a saturday night reservation for 8 people at 7pm before a 9:30 concert. I received immediate email confirmation from Creme. On Saturday afternoon about 2pm I got a phone message from them stating that the person that took the reservation wrote it down incorrectly and that they were completely overbooked and there was no way they could seat us at 7pm. When I called and spoke to them they essentially said the same thing-- sorry but we are booked (supposedly the other people booked earlier)--we apologize. Needless to say they lost 8 potential new customers who will never go there. My question is, should they have done more to try to accomodate us-- or should we just accept that screw-ups happen? I guess we should simply be thankful they called??

Tom Sietsema: Mistakes happen. But since the restaurant admitted fault, at a minimum, someone at Creme should have helped you secure a table elsewhere. And if they REALLY wanted to impress you, they could have thrown in even a modest gift certificate to make up for the glitch.

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Rockville, Md.: Hi Tom-

Love your chats! I like treat my mother to "nice" dinners out a few times a year. Over my protests, she will invariably choose the lowest priced entree on the menu, based on her belief that I cannot afford the steak or lobster, etc. I've inquired about menues without prices listed, but haven't found any available. I think diners would welcome the option of a menu without prices, especially when treating a guest on a special occasion when cost should not be a consideration. What are your thoughts? Thank you.

Tom Sietsema: Menus without prices are a throwback to a time when gentlemen always paid on dates. They're a quaint notion. But I can't think of a single restaurant, anywhere, that offers such anymore.

That leaves you with the choices of 1) Calling a restaurant in advance, and asking if someone could print and set aside one menu for Mom on the day of your visit, or 2) Carrying a bottle of correction fluid with you on restaurant visits with your parent.

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SF Bound: Heading west for the weekend -- will be using your Postcard from Napa, but we also need a fun lunch restaurant in San Francisco proper (good food is the priority, but bonus points for a location close to tourist activities) for the Friday of our long weekend. Ideas from you or the chatters?

Tom Sietsema: En route to Napa this fall, I stopped at the Ferry Building for a seafood lunch at the very good Hog Island Oyster Co. A little vino, some chowder, half a dozen oysters on the half shell ... bliss!

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Springfield, Mass.: Dear Tom:

I haven't seen the issue of servers asking "do you need change?" lately. As do many others, I hate a tacit request for a tip.

Many times I have mentioned (nicely, tactfully) to a server how this makes me feel and offer an alternative.

If a server says "I'll be right back with your change," I will usually respond that we're all set.

Some servers have said that they're so busy, and sometimes they are, that it's easier to ask if I need change. My response is that saying they'll be right back and waiting for a response takes no more time than the other, hated question.

I'm not cheap, and really do tip well.

I really love your chats.

Thanks!

Tom Sietsema:"No problem!" (as they so often say, much to my annoyance, in way too many restaurants.)

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Bethesda, Md.: Gaithersburg b-day girl should also consider Cava in Rockville--they have some great meat dishes (grilled meatballs, lamb chops) but also have killer small plates of Greek cheeses and seafood.

Tom Sietsema: Cava! Yes!

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Re: runners: I just want to confirm that yes, most restaurants have runners whose main responsibility is to deliver the food from the kitchen to your table as soon as its ready. They also provide a lot of support for the servers and kitchen. At the restaurant I work at most runners are also servers, which means they know how to properly read a ticket. If there is a mistake, it's usually the servers fault for not correctly ringing in the order and/or not alerting the kitchen to any mistakes. (I can say that, I've been there!) Unfortunately, it is the runner who has to take the blame and fix the mistake if it can be easily remedied. I share a percentage of my tips with the runners, bussers and bartenders based on my total sales of the shift, not total tips. (So, when you leave me a tip, it's actually for at least 3 people.) I don't have to tip the cooks or kitchen help because they get a (much) higher hourly wage.

Tom Sietsema: Thanks for chiming in and clarifying a few points.

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Anonymous: Not for anything but the fact that this guy mentioned Delhi Dhaba is the same sentence as Rasika should have caused you to discount this rant

Tom Sietsema: Well, tastes differ, you know?

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Herndon, Va.: Dear Tom,

There used to be a small Italian restaurant on Penn. Ave. not far from the White House called the Trieste, I think. The owner had pictures of famous people who had been there. I have many memories of eating there as a child with my parents. What happened to this place?

Thanks

Tom Sietsema: Trieste, which was at 21st and Pennsylvania, became Treviso sometime in 1997, but other than that, I have no further information on the place.

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Alexandria, Va.: Dear Tom,

On the evening of Tuesday, January 15th, 3 of my friends and 2 of our children decided to take my husband out to dinner for his birthday and we thought we would take advantage of Restaurant Week. We made reservations for 7 people at 100 King in Alexandria, Virginia. Because this was a surprise dinner for my husband (his birthday is actually Saturday but Tuesday was the only available time for reservations) one of my friends bought him his favorite cake and brought it with us to the restaurant. When we arrived, my friend rushed in and handed the cake to the host and explained the reason for our celebration. She asked if the cake could be brought out with a candle after our dinner for my husband to blow the candle, and they graciously agreed.

We proceeded to be seated and received great, friendly and courteous service from our server. Each one of the adults ordered their corresponding 3-course meal, and additional items were ordered for the 2 children. While we were waiting, one of the hosts (we learned later that his name was Gustavo) asked my friend if she had been told that there would be a fee for having the cake there, she quietly replied "no" and he then said that in that case they would waive that fee. The first 2 courses were great but when the dessert time came, our server brought out 7 plates and each one had a slice of the cake that my friend originally brought in to the restaurant.

Shortly after we took pictures and gave my husband his presents, I asked our server if we could now have our dessert, the one we had ordered at the beginning of our meal and the one that we were going to be charged for, he politely informed me that would not be possible because we had used our plate setting for the cake we brought with us. I told him that we didn't know that would be the case and that the majority of us (5/7) did not really like that cake and we had brought it because it was my husband's favorite so we were still looking forward to having our cr¿me brulee. Our server graciously agreed to check with the Chef to see if we could possibly have the dessert we were being charged for and he returned to let us know that indeed, we had used our plate setting and we would be charged an additional plate setting (which would costs us more than the dessert itself) if we wanted our dessert.

I was mostly upset because we were not explained the situation and we were not given a choice prior to our cake being served. Had we known we wouldn't get our paid-for dessert, we would have taken our cake back home (after all it was a surprise for my husband and he would have never known we had a cake for him at the restaurant). The last thing I will mention is that our total bill was over $200 and we didn't even get to have the cr¿me brulee that we were looking forward to enjoy. I guess my question is: is this a typical situation? Am I so ignorant that I had not heard of such a fee before last Tuesday night? Thanks for your time and I look forward to your comments.

Sincerely,

Tom Sietsema: Diners who bring in food from the outside -- wine, birthday desserts -- are typically charged for doing so, and I think corkage and cutting fees are fair. (You can imagine what would happen if diners were allowed to bring in whatever they wanted.)

Several things went wrong in your situation: No one in your party asked if there would be a charge for serving the cake; the staff failed to make immediately clear that there is typically a fee for such; and it could easily be assumed that a group that just ate birthday cake wouldn't want a second dessert. Ultimately, you WERE charged a cutting or plating fee, because you didn't get the creme brulee you wanted, and you would have had to pay extra for the pleasure.

Bottom line: Both sides failed to fully communicate.

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Alexandria, Va.: Dear Tom,

As I will not be able to participate in the chat on Wednesday, I'd like to relay a recent experience:

During a recent visit to I Ricchi during Restaurant Week, my party of five was very disappointed in the quality of service and the food in general.

Having dined in some of the best (and worst) restaurants in the country (including The French Laundry, The Slanted Door, Per Se, Jean-Georges, etc...) we were not expecting any Michelin stars to be awarded. However, the beyond perfunctory service and the lack of attention to detail was more than our palates (literal and otherwise) could handle.

Upon being seated, our waiter politely explained the 19 years of their operation, and the menu. Within minutes, he was back, ready to take our order. When he got to me, he took the wine list out of my hand, set it on the charger and said "I need your order now to get it to the kitchen. I'll get your wine later."

While I understand the need of a restaurant to turn tables quickly, I believe perhaps a chance for a patron to read the menu would behoove the restaurant.

A three course meal from the time we were seated until we walked out the door (in what I believed to be a reputable downtown restaurant) lasted exactly an hour. It took nearly as long to wait for the valet at either end of that meal.

As for the food, grilled radicchio was cold and soggy, served with a barely dressed arugula salad. The salmon was not only lukewarm, but served with polenta that could have texturally passed for Doritos. The dessert...enough said.

As a patron that enjoys Restaurant Week for the simple fact that it allows me to "branch out", as it were, I was very disappointed in the lack of anything but the decor at this restaurant. If anyone is thinking about finding their new favorite restaurant this way, perhaps they should think again.

Regards

Tom Sietsema: I wouldn't judge Restaurant Week based on a single inferior experience. There are a lot of places that are doing an exceptional job of delivering a good deal.

My question to you is this: How did you arrive at I Ricchi for your RW pick? It hasn't been a good restaurant for ... years.

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Capitol Hill: Tom,

My mom is coming to town the weekend of Feb 8. I have reservations at The Source on Saturday night but was also thinking about Eve or even Komi (but not sure about getting reservations). We can go anywhere but would like to be within the metro area, any type of food, and a little higher end (isnt that the joy of having parents in town). I will of course cancel any reservations I don't use. Thanks.

Tom Sietsema: Those are all special -- and quite different --restaurants.

Are you looking for buzz? The Source has it in spades, along with some very good pan-Asian cooking.

Komi is spare, quiet and known for its epic Greek-accented tasting menu; Eve's chef's tasting room showcases creative, seasonal American fare in an intimate dining room.

None are inexpensive.

Does that help?

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Washington, D.C.: Tom,

Why does Matchbox get as much hype as it does? I reluctantly went with friends last Friday night. We waited 45 minutes for a table at 10:30 at night.... I don't mind the wait, I've heard it is insanely popular. But the food and service did in no way warrant a 45 minute wait, and the pizza is very overrated. Just wondering what all the fuss is about and what you think about it...

Tom Sietsema: I go mostly for the mini-burgers and the convenience: Matchbox is a neighbor to a little place called the Verizon Center and countless shops, museums, cinemas, even a bowling alley.

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early bird specials: Bistro Francais offers and extensive one from 5-7pm and includes a glass of wine. That might be nice for the senior citizens.

Tom Sietsema: Right. But Bistro Francais is not as delicious as it has been in decades past, which is why I passed it over.

Kids, I'm starving. And I bet you are, too. See you here next week!

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