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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Phoning ahead: It also helps many restaurants to let us know ahead of time about special needs, such as handicapped access and high chairs for children. And checking to see if we have storage space for for SUV sized strollers? (We don't)

Tom Sietsema: The golden rule here: Never assume.

Never assume you can bring birthday cake into a restaurant free of charge.

Never assume the specials will cost about the same as the regular entrees.

Never assume the chef can whip up a gluten-free meal on the spur of the moment.

Happy Wednesday, everyone. Welcome to 60 minutes or so of food chat. Bring on your gripes, your questions, your praise and your tales o' dining.

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The Hill, D.C.: Hi Tom,

Thanks so much for your review of Mio. We went on Wednesday and had one of the best meals I've had in a long time. We had burrata filled tortellini with roasted beets and the venison you talked about in the review and were not disappointed. I was surprised at the check, too, which was not exorbitant! We'll go back - thanks again for bringing it to our attention. One question, though. How is it that Mio was rated only slightly higher than Hudson? Maybe it's just us, but we had a rough experience at Hudson after reading the review, and the two restaurants seem like many worlds (and stars) apart. Just curious . . .

Tom Sietsema: Two stars is "good," period.

A rating of two-and-a-half stars falls between "good" and "excellent" -- which is what I found Mio to be most of the time. The restaurant still has room to improve, I think, but it's on a great trajectory.

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Arlington, Va.: Tom:

I'd like to know why there seems to be so much hostility toward even well-behaved children dining out in this area. I know you've discussed this before, but my recent experience has left me more than a bit puzzled. My wife and 3-year-old were dining at a very casual Mexican restaurant last week. My son had eaten his dinner and had read a few books and colored, but after an hour, we broke out his mini-DVD player (with headphones). No one around us seemed to notice or care. A guy sitting about 30 feet away from my table came over to our table after finishing his meal. He slammed the display screen shut and told me and my wife that we should "Get the h--- out of here, and don't come back until your little s--- can eat without disturbing me." I thought he may have been drunk, but his waiter later told me that he'd only ordered two beers. When I stood up he asked me if I wanted to step outside. The manager intervened and threatened to call the police before the guy stormed out. Can you or any of the other chatters here tell me how they could possibly get upset like this?

Tom Sietsema: It appears that road rage has entered the dining room. Scary.

His behavior was way out of bounds, which makes me wonder: Am I getting the full story here? Did something else transpire?

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Gaithersburg, Md.: Just wanted to offer some support for your comments/complaints about Valentine's Day shenanigans by our local eateries.

We had reservations at Nicaro for V-Day (made before your review in the magazine) and were quite excited. We were seated about 20 minutes or so late, no big deal, but we were surprised to be handed a heart-shaped menu with a prix fixe, four-course menu. We had not been told this was the plan for the evening. In addition, there was no price for the menu (on either my heart or my husband's). We decided to roll with it, figuring the cost would be in line with the regular menu....$50 or so for the full menu.

The food was yummy (a veal chop and peanut butter pie that were outstanding!), the service was good, and all went well, but we were quite surprised to get a bill for $165, dinner for two @ $75 each, one drink, and one (unrefilled) soda water.

The lesson in all of this is to ask for a price, not that we would have left, but we felt that the restaurant should have alerted us in advance that they were doing a prix fixe menu.

Tom Sietsema: A lot of restaurants offer special menus for major holidays, but obviously, not every diner is aware of that. It would behoove places to let diners know when they're making a reservation -- and CERTAINLY by the time they're seated, via the printed menu -- that such is the case.

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Ushered Out in D.C.: Since I work in hospitality, I am rarely appalled at a restaurant, but I was recently. I had some friends come in town who used to live here, so we gathered a group of 10 for dinner so they could see everyone. We chose Penang in D.C. since it is consistent food, affordable, and was a good location.

We sat down at about 8:15 p.m. and proceeded to begin our dinner. Just as we received our entrees at about 9 p.m. (two sent back because they were wrong), they began setting up for a huge party -- moving every piece of furniture, at times, over our table, and started hanging things on the ceiling. They often leaned over us as we were eating trying to decorate for the party. Then, at about 9:20, out came two large speakers positioned near our table and on came loud, really loud, taste-specific music. We asked twice for them to turn it down but as soon as it was down it was up again. We were the only table left in the restaurant. Not the only table eating, but the only table left. They could not get us out of there fast enough. We were never offered dessert -- the check came right away (not that we would have wanted to stay) and they cleared plates faster than cars around an Indy 500 track. As we left, we realized there was a HUGE party. The bar was completely full and the line went out the door, down the stairs and down M Street.

My question is -- shouldn't they have at least told me when I made the reservation that this big ole' fiesta was going on? A party of 10 eating at 8 p.m. would have never been finished dinner by the 9 p.m. time they started setting up. It ruined the night for my friends, who really wanted to catch up with the group.

Tom Sietsema: That's happened to me before, too. I sympathize. I think a restaurant needs to let diners know, ahead of their being seated, that something that could drastically alter their experience is in the works. Did you complain to anyone?

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Woodbridge, Va.: Tom,

We dined at Restaurant Eve for the third time on Feb. 8. First two times were outstanding! Third time, not so much. We had the five course dinner in the tasting room and were there almost four hours. Also, the agnolotti were chewy and portions seemed really, really small. Was it an off night or is Restaurant Eve suffering from its 4-star rating?

Tom Sietsema: Interesting.

Did you say anything about the pasta?

I've done the five-course tasting menu several times now, and I've never left the table hungry. "Five" isn't a really accurate count, since the deal includes pre-appetizers, pre-desserts and petit fours to close.

washingtonpost.com: Review: Restaurant Eve

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Arlington, Va.: Hi Tom -- I'm going to the chef's table at Brasserie Beck with a group of friends next month. When making the reservation, my husband had to sign a form, and place a deposit. According to the person who does these reservations, this is "standard practice." It's not our first chef's table, and we have never had to do any of those things before. It seems a little excessive, especially since when we reviewed the menus they sent for the chef's table, it's nothing more than a re-hashing of their current menu paired with booze for an extra fee. I am starting to wonder if this is really even worth it. In previous chef's tables we've enjoyed, we had dishes created for us (in some cases, on the spot, to order). I feel like I could get the same thing without sitting in the kitchen, and maybe even paying a little less, if I just went to the restaurant. What do you think: is this going to be worth it? Are my expectations over the top?

Tom Sietsema: Honestly, other than a better table, I don't see the advantage for you and your party. As you say, it's the same food and the same beer and the same service -- only there's a contract thrown in the deal.

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Regarding Your Finger: As one who has (nearly) lost a finger in a cooking incident, I can tell you the question should not have been Lauriol Plaza or your finger, but rather "What restaurant would you cut off your finger for X number of free meals?" In my limited experience with the Washington dining scene, my votes go for 2 Amys, Rasika, Harry's Essential Grill (alas no more!), and the Flying Biscuit in Atlanta (kind of cheating here) are all worth at least my finger.

Tom Sietsema: Two Amy's and Rasika I can understand. Sort of. (I need my fingers for work!) But Harry's Essential Grill? I was not a fan. Nor was I surprised it closed so quickly.

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One in my menagerie of pet peeves: Tom, the Baltimore Sun restaurant critic Elizabeth Large gave voice to a complaint I've had since I first heard the term: why do restaurateurs think that the ghastly term "gastro pub" evokes gourmet instead of medical images? I don't think "gastronomical" when I see "gastro" -- I think "gastrointestinal." What do you think?

Tom Sietsema: I think you're over-thinking!

Just kidding.

I'm fine with gastro-pub. I've never thought of the term in any other way than as relating to food -- in this case, elevated pub grub.

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Dupont Circle: Hi Tom - I love the number of quick and delicious ethnic "sandwiches" available in this town (Amsterdam Falafel in Adams Morgan and Quick Pita in Georgetown come to mind). But I've had a hard time finding a good, non-chain place to get a hearty deli hoagie/sandwich. I'm a fan of Dupont Market on 18th Street but wondering if there are any other toothsome subs lurking around out there. Thanks!

Tom Sietsema: I haven't experienced any great subs of late. Chatters?

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Washington, D.C.: On assumptions, there is a box on Open Table for you to put a message to the restaurant. But if you have a specific issue, like an allergy, limited mobility, wanting a custom-made dessert, etc., please don't just rely on that box.

It is far too easy to miss the message when a restaurant has a lot of reservations, or if the reservation is made late. Just pick up the phone and call the restaurant. Like we had to do before the prevalence of Open Table.

Tom Sietsema: Good advice. Got that, diners?

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Washington, D.C.: Tom, great tip on Meridian! We tried it and had a great time; good food and wine, nice ambiance, and friendly staff. We'll definitely be regulars. And heaven knows we could use a good place to eat in that neighborhood.

Tom Sietsema: Let's hope Meridian starts a trend in its neighborhood: More restaurants!

washingtonpost.com: First Bite: Meridian

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Washington, D.C.: Tom: Big fan of your chats but first-time poster (I apologize for my first posting being a gripe). Lately my boyfriend and I, who often go out to fine restaurants and always order a nice bottle of wine with dinner, have noticed the following: the server pours our first glasses of wine and then (very) frequently stops by to refill the glasses, including when they are still basically full. As someone who enjoys and appreciates good wine, I sometimes find this annoying -- both because wine needs to breathe and because I feel it rushes us and sometimes results in finishing the wine before our meals. This does not bother me when we're somewhere casual (and where the wine is not quite the same quality), but I find this consistent refilling to be overly disruptive when it occurs in the nicest restaurants (even wine bars) in the city. (It reminds me of the constant refills of tea or soda at a chain restaurant). I'm sure you'll say I should just say "no thanks" and I will work on doing so, but I wanted to raise the issue because it seems more and more common -- Thanks!

Tom Sietsema: There's sometimes a fine line between feeling pampered and feeling rushed, isn't there? The next time a server tries to refill a plenty-full glass, you might try waving your hand "no thanks" over it. (Just hope he's not quicker than you are.)

What bothers me more than frequent pourers are servers who empty an entire bottle of wine for a small group and then ask them if they want another bottle. Smart servers know to leave a bit of wine in the bottle and return it to the table.

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Downtown/The Hill: Hey Tom! I need your expert guidance. My boyfriend and I need to tell my parents that we are (gulp!) moving in together. They will be in town in a few weeks and we thought we tell them over dinner. I sent the menu of Central to my Dad and he balked. Can you recommend the perfect, moderately priced, meat and potatoes or Italian restaurant we could go to? They will be staying near Galludet and I work downtown, so in the vicinity of either would be great.

Thanks so much!!!

Tom Sietsema: Try the revamped Dish in Foggy Bottom, Sette Osteria in Dupont Circle, maybe the new Marvin on 14th St. NW, near V.

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Cleveland Park: Re: Sub: I still love the Vace deli in Cleveland Park. Their salami is the best, and the line is worth it.

Tom Sietsema: That's a good start. I'm thinking the Italian Store in Arlington might be another option.

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well-behaved child : While clearly the other diner was in the wrong for trying to pick a fight, "well behaved" can mean different things to different people.

To a father used to kid noise and mess, "well behaved" can mean the kid didn't knock over the table. That same "well behaved" kid can be loud and distracting to another person in the restaurant.

Tom Sietsema: Right. Which is one reason I asked if there was anything the poster was leaving out.

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Bethesda, Md.: Dear Tom,

Our dinner at Circle Bistro on Saturday indicated all that can go wrong to spoil a restaurant meal. We arrived a little early for our 7:30 reservation, and after a 15 minute wait were escorted to a table in the back room, which was hosting a party of about 20, who were shouting at each other across the long table. I indicated to our host (by having to shout) that the noise level was intolerable, and he tried to make things right by offering us a drink at the bar while we waited for another table. We accepted, and thus didn't get seated until after 8. So our first question is, when there is a loud group, shouldn't the restaurant realize that they should have their own space?

Then we experienced the slowest meal ever. The wait between courses was interminable, for which our waiter compensated by bringing new baskets of bread, which we ate. (So these delays must have been due to the kitchen, rather than the wait staff). By the time our main courses came, I wasn't hungry, and we had finished most of the bottle of wine we ordered. To top it off, two servers brought us the dessert we ordered. We did not get out until 11. I note that many blogs comment on the slow service, but this was beyond the pale. So what do you think is a reasonable length of time for a three -course meal?

Tom Sietsema: I'm sorry to hear that. Brendan Cox is a talented chef who deserves a better backdrop for his cooking.

I'd say 75-90 minutes is reasonable for eating three courses. After that, I get antsy if I can't move around.

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Pizza: Why would anyone want to lose a finger over soggy, limp, very underordinary pizza???

Tom Sietsema: Note to self: All the gripes about the pies at Two Amys must have some merit. Check it out again.

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Mini-DVD Player: That's where I would have gotten annoyed - seriously, can't the kid just color or draw? Why does he need a distracting flickery screen?

It's possible to live without technology for an hour or two (though try and tell that to the people who spend every waking minute with iPod earbuds jammed in place).

Tom Sietsema: I agree. Kids don't need to be entertained 24/7. A book or a piece of paper and some crayons should be enough distraction.

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"Gastro": Finally -- someone else that dislikes that term! I always think a "gastro-pub" should serve Pepto-Bismol.

Tom Sietsema: Funny!

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Washington, D.C.: Hi Tom,

Just wondering where I can find the best cassoulet in the D.C. area. Merci!

Tom Sietsema: The "best" cassoulet. Hmmm. I need help here. The last one I dug into was at Grapeseed in Bethesda. It was good-not-great.

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Washington, D.C.: My husband and I just dined at the Citronelle in Washington, D.C. We are very disappointed with the food and service.

The French waiter was very arrogant and did not care if we liked the food.

The waiter became nice after he learned we gave him a 25 percent tip. We've been to many expensive restaurants and we've always received 5-star food quality and service.

We strongly believe that Citronelle is overrated. We think that the food must have been better if Michel Richard was in the kitchen and actually prepared the food.

I guess we could never have the high level of service and food in D.C. after Jean Luis Palladin left the Watergate (He passed away).

How do we find out when Michel Richard is in the kitchen? I assume that the manager would lie. Thanks,

Tom Sietsema: Details, folks, I need details.

You mention an arrogant waiter. What exactly did he do or so to you? And why would you leave such a generous gratuity for a poor performance?

As for the food, what (specifically) was wrong with your meal?

While it's nice to see the star of the show IN the show, Richard and other top chefs tend to train their staffs to cook in their style. I think he's there more often than he's not, and a manager would have no reason to lie to you if you called ahead to inquire about the maestro's schedule.

washingtonpost.com: Review: Citronelle

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20036: Hi, Tom! Love your chats. I'm interested in trying out Spezie; is this a good place for a single diner to order/eat at the bar? Thanks a bunch.

Tom Sietsema: Spezie is a GREAT place for a solo diner. The bar area is newly expanded, which means you can sit at the counter or at a communal table (or at a regular cafe table).

washingtonpost.com: Review: Spezie

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Petworth: There are four great subs in D.C.:

Litteri's

Vace

Mangialardo

Deli City

Tom Sietsema: Others are recommending So's Your Mom in Adams Morgan and Voltaco's in Ocean City, N.J. "Amazingly good subs, hot dishes, and cheese steaks. Unfortunately, they don't deliver."

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New York, NY: Dear Tom:

Visiting D.C. last weekend, I was enjoying a fine meal at Hook on M St. in Georgetown with three friends -- we were the last four in the upstairs dining room, close to midnight -- enjoying dessert when over by the window, under a table, I spied a large white rat. I called over a staff member and told him what I had seen; he went over and confirmed that there was indeed a rat there.

His explanation was "construction"' next door. No apology. No offer to buy us a drink or dessert or to even send over a more senior staff or manager.

I live in New York and do not spook easily -- this is just an unacceptable situation.

Tom Sietsema: Yep, a manager should have been called in to address the issue. Even a "I'm so sorry, let me look into the problem" from someone senior would have been nice.

A question for lurking restaurateurs: What kind of compensation, if any, does such an incident merit?

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Herndon, VA: And then there was the family who was allowing their kids to use their "heelies" (the sneakers with the wheel in the heel) on the lovely polished wooden floors of a very busy restaurant. Dangerous and disturbing other diners, all rolled into one!

Tom Sietsema: Yikes. Heelies have no place in a restaurant, busy or otherwise.

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kids eating out: Tom,

I've also seen the nasty looks and heard the complaints that I dare to bring my child out to eat. In our family, "well-behaved" means speaking at a normal tone of voice, minimal (one) complaints about the vegetables, no running around, no crazy body movements. I'll grant you, my son's conversation relies heavily on Hot Wheels and Bionicles, and if I was a stranger listening to the talk, I might get irritated. But the answer to that is to mind your own business, not demand that children be kept out of restaurants. Is the problem that people can hear children at all? Are they offended by the higher pitch of their voices? It's true that it is too easy to hear little kids, but that doesn't mean they are being bad.

Especially in casual restaurants, I wish people would relax a little. If you really don't want to see or hear other people's children, no matter how well-behaved, then stop coming to cheap restaurants before 8 p.m.. Sorry.

Tom Sietsema: Well said.

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Child at dinner: That poster mentioned that it was a casual Mexican restaurant--not somewhere that required a coat and tie. Families have rights to eat out as well.

Tom Sietsema: Indeed they do.

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Arlington, Va.: Hi Tom!

What are your favorite food/restaurant movies? In the past couple months my chef husband and I have watched "Waiting" (hilarious, though sort of inappropriate), "Ratatouille" (cute) and "The Big Night," which is my husband's old favorite from culinary school. The first scene in particular is so true and reminded me of your chat. (in an Italian restaurant, a woman orders risotto. When it is served she demands the side of spaghetti that she is sure is supposed to accompany it.) Have you seen these, and are there any others that have reminded you of your job?

Tom Sietsema: I saw "Ratatouille" for the first time, just a month or so ago. LOVED it -- even though I thought the critic was a caricature. (Films tend to portray chefs more accurately than they do reviewers. Remember the Julia Roberts movie, where she played a critic and told her friend during one dinner she thought the meal was "perfection" or whatever? And what she was going to say in her review? No critic would talk aloud about that kind of stuff, certainly not in the company of eavesdropping waiters.)

Other favorite food flicks: "Tampopo," "Babette's Feast," "Like Water for Chocolate," "Sideways," "The Wizard of Oz" (I always wanted to try Aunt Em's crullers, which she doles out to the farm hands in an early scene).

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Gaithersburg, Md.: Tom,

My sister leaves for 27 months in the Peace Corps on Saturday. My family wants to meet her out for dinner on Friday night to have a nice meal together and wish her luck. She will be staying at a Holiday Inn in Arlington. Where would you recommend to eat around there? Here are the details: six people, reasonable prices (parents are treating), parents are not into "exotic" food like sushi, Thai, etc. Any held would be great. I would like to make 6:30 reservations. Thanks.

Tom Sietsema: Not sure of the Holiday Inn address, but you couldn't go wrong with the cozy Layalina (Middle Eastern), Boulevard Woodgrill, Tallula or Italian-American-style Tutto Bene.

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DC: To the diner looking for cassoulet: Tom, I think Les Halles has a decent cassoulet. Or they did several years ago, which is the last time I was there!

Note to self: must swing by Les Halle again.

Tom Sietsema: Others are chiming in with Brasserie Beck as a recommendation.

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Free dessert for spying a rat?: Okay, Tom. I understand that the restaurant should have sent someone over to apologize or at least appear concerned. But why, why, why do people expect free food all the time? Talk about pet peeves, the ridiculous expectations of people in this world are far more annoying than any words describing food or restaurants could be.

Phew, vent over. I feel better.

Tom Sietsema: Would you get a free cleaning if you saw a rat at your dentist's office? A gratis manicure at a salon?

Restaurants, because they're part of the hospitality trade, are expected to cough up a lot sometimes.

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Washington, D.C.: I ate at Circa a while back in Dupont and while the food was good, I have one huge complaint that seems to be happening all over. ENORMOUS plates (for tapas no less?) on a small table. The tables for two are tiny and my friend and I each ordered two tapas each and all four plates could not fit on the table at once. Why do restaurants do this? Are they trying to full us into thinking the portions are big? At least make the tables bigger.

Tom Sietsema: Or the plates smaller.

This happens to me all the time, too.

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Cassoulet!: My husband and I shared a fantastic one at Brasserie Beck a couple of weeks ago. Though come to think of it, I believe it was a special, so not sure if they offer it regularly...

Tom Sietsema: I don't recall seeing any beehives, but I DO remember having a laidback good time at the Vienna Inn and Quarry House in Silver Spring in seasons past.

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Capitol Hill, D.C.: Would you really want free food from a restaurant that had a rat in it?

Tom Sietsema: I'd vote for a cocktail myself. Something strong.

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Maryland: Do you have any favorite dives? Perhaps where the waitresses have beehives and the food is greasy? Sometimes, a dive is really soothes the troubled soul.

Tom Sietsema: Oops! I just got my posts mixed up. This is where I should respond with the Vienna Inn and Quarry House tavern.

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Arlington, Va.: Tom, I enjoy the chats and appreciate your opinion. Sorry, about this being really long...

Last Saturday my boyfriend and I went to Blacksalt and ate in their new tasting room for a belated Valentine's Day dinner. At 7 p.m., we walked into a very quiet room: there was only another couple and the soft hum of the air conditioner to keep us company. We were promptly poured water, but the time it took to meet our waiter and see a copy of the menu was long enough that I contemplated getting them myself. But, soon enough, our waiter came over and gave us menus. Shortly after that we choose our fourth and fifth courses (six course meal, first three set) and ordered a half bottle of sauvignon blanc.

We sat and drank the wine and some delicious D.C. tap water. We had our water glasses filled three times and drank about 2/3 of the wine before the bread basket finally came. The bread basket was quite tasty with thin cheesy bread sticks, small biscuits, and butter rolls with delicious truffle butter.

After downing a complimentary oyster topped with caviar, we waited some more. The first course finally came out after a long wait. This course was two nice sized pieces of hamachi and homemade kimchi, very tasty but very strong favors for a first course. Now we started waiting again.

At this moment the wine was completely finished and we were still waiting for the second course. The second course comes out after about a 15 minute wait. This course was the highlight of the meal and worth the wait: Scallop tartare with avocado and fried onion straws on top.

So far the food has been great but the waiting has been pretty awful. Shorty after the second course two very large parties came in (10 and 12) ... so the deadly quiet room turned into dinner at the Hard Rock Cafe. We waited for our third course and wondered why a small salad with beet vinaigrette could be taking so long but we thought that it was because of the focus on trying to get the large parties settled.

It got to the point where every time I heard the kitchen door open I said a silent prayer that that was our food. We were about to complain since it had been about 20 minutes but trying to get our waiter was very difficult on account of the large parties.

Finally, our salads came. The salad was good, consisting of a 1/4 of a cup of lightly packed mixed greens with beet vinaigrette and three small beet cubes. It was nice and light but it just seemed like a throw away course, as if the chef wasn't sure what to do and wanted a 3rd course for its own sake. I dug out my cell phone and saw it was 8:35 p.m.

It took us 95 minutes to finish three small courses. At this point I asked to see the wine list to pick out another half bottle. The fourth course came out promptly (hooray!), a dish titled "Maine Lobster Cassoulet." Talk about a misnomer! Two penny sized pieces of lobster, a bunch of beans and none of the pickled cauliflower the description promised.

I flagged who appeared to be the dining room manager and told him about my disappointment with the dish. He asked how the meal was going otherwise and I gave him an unenthusiastic "good." Right after the exchange I knew I should have said more but I never had a good opportunity to speak with him again. My boyfriend's dish of bronzino with pepper was nowhere near as disappointing. After this course the long-ago requested wine list was brought.

A planned complimentary course comes out, shrimp bisque. The bisque was cool and had a film on top, suggesting it had been sitting out. The fifth course came out on time and had the distinction of being the largest and most disappointing. It was seared tuna with broccoli, parmigiana breadcrumbs, a sliver of pork belly, and a smear of roasted red pepper sauce. The favors just did not work together at all. Besides, the tuna was cold and seemed like it had been sitting on the pass too long. I would have told someone, but no one came over and I was hungry. I should have sent it back for another dish, but I didn't want to wait and I'm not one for sending dishes back to the kitchen if they are just mediocre. Before desert we had a tasty apple cider with a candied orange rind and a very small pumpkin madeline. Dessert finally arrived, and the chocolate mousse and caramel pudding we shared was excellent.

We left at 9:50pm and at $277 dollars. My boyfriend talked with a few people before we left the tasting room and I expressed some disappointment with the dinner at the hostess table.

We understand that the tasting room concept is still very new to Blacksalt and leaving the restaurant I thought that it has a tremendous amount of potential but if Blacksalt wants to really have a tasting room they need to make it the "place to be" and not leave their departing dinners wishing that they had dispensed with all the fuss and just ate in the main room. To me, the concept of a tasting room is to let the chef have free range in the kitchen; to allow him/her to do what they do best and also give them the ability to be extremely adventurous.

In short, to dazzle the diners. We weren't dazzled; the dinner was slightly better than our average Saturday meal. The tasting room at Blacksalt seems like an afterthought to the main dining room, an idea concocted to make the restaurant more money. Surprisingly the dinner was not yet over Sunday morning I woke up with a very upset stomach. By about 2 p.m. I was very ill. My boyfriend ate the exact same things I did Saturday except for dinner. I suspect it was something I ate at Blacksalt, but I know that it is hard to confirm such an incident.

Sunday at 5 p.m. I placed a courtesy call to the restaurant. The manager said they were sorry and that they would record the incident. I look back on the event and feel that there were many things that I should have done differently. I was too nice and should have been much firmer with the restaurant. I'm in my early twenties and have little experience in dealing with situations like this one. Having sometime to think about the dinner and typing this out, I'm able to see all of the issues I should have brought up while at the restaurant. I have sent a copy of this post to Blacksalt before I submitted this for your forum. For $277 and pretty much ruining the rest of my long weekend, I would say it was a pretty disappointing meal.

Tom Sietsema: This is so deserving of a long response, but let's consider it grist for next week's chat, should anyone care to comment.

The post couldn't be more timely. I just finished a story for the Food section on tasting menus.

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Re: Dining Rage: In response to others who think I might be used to a noisy kid, he was completely occupied during the first hour with eating, reading his books and coloring. There was no loud noise -- he barely even talked. It was only after an hour that we pulled out the DVD player, for the last 20 minutes of our meal. Anyone who expects a 3-year old to sit quietly at a table for more than an hour is living in a fantasy world.

Tom Sietsema: Thanks for following up. (I'm in your camp, btw.)

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College Park, Md.: A close friend of mine found a WORN band-aid in his chowder at a Georgetown pub; he had a good sense of humor about it and the bartender brought him three shots of his choice! He STILL eats there!!

Tom Sietsema: That's what I call a forgiving customer. Let's hope he has all his shots.

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kids in restaurants: Families do have a right to eat out, but there are people who tune their kids out when they're in public. Cheap restaurant or not, I'm not paying to hear "Mommy, Mommy, Mommy" for 5 minutes straight, or to have your kid join us at our table, or kick the back of the booth I'm in.

When I waited tables at a casual Italian pizza place the kids generally were awful, because the parents let them be. Don't let your kids unscrew the tops of the condiment shakers,the next people who have your table won't be amused. Don't change your kids diaper and leave it in the booth. Yes,that really happened. Don't let Junior throw Cheerios all over. And for the love of all that's holy, keep an eye on where your kids are. In the restaurant where I worked the cook making the pizza was right by the door to the dish room. Imagine carrying a load of heavy, dirty dishes through a crowd of kids because the parents sent them over to watch the pizzas being made so they could talk among themselves. EVERYONE needs to be considerate and use common sense.

Tom Sietsema: Hear! Hear!

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Logan Circle: Tom, love the chats. I am a southern transplant who is in desperate need of a "meat 'n 3" fix! Any recommendations on soul food? Atmosphere is decidedly NOT important, but excellent fried chicken and collards is! Thanks!

Tom Sietsema: Near you, Hank's Oyster Bar does "meat 'n' three" (or is it just two? I forget.) And for good chicken and trimmings, I head to the venerable Hitching Post.

Lunch time. Gotta run. Have a great rest of the week, chowsters.

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