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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Falls Church, Va.: Tom, My daughter needs help. Her 6th grade Girl Scout troop is going to New York for the weekend. (Thanks to everyone who bought cookies!) They could use your advice for places to eat that would fit their age and budget (which is quite modest) the trip will include some site seeing, a show and shopping. Any suggestions for any meals would be great but anything near the theater district would be especially helpful.

Thanks

Tom Sietsema: Fun and good and (relatively) cheap: Prime Burger near St. Patrick's Cathedral; Katz's Deli on E. Houston; Hill Country for barbecue -- a big trend in NYC right now -- in Chelsea; and Becco in the West 40s for solid Italian.

Good luck, Girl Scouts!

And good morning, everyone. What a beautiful day it is. Where's everyone lunching after the chat?

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Washington, D.C.: Tom-

Thanks for your postcard on Amsterdam! I'm headed there in a few months and will certainly keep your guide handy. One thing I noticed though -- in previous postcards, you typically provide a good range of prices -- one expensive, one semi-expensive, and one moderate-cheap. This postcard seemed to lack the moderate-cheap option. Can you provide other suggestions for places in Amsterdam that fall into this category that didn't make the postcard?

Thanks and keep up the great work!

Tom Sietsema: I do, I really do, try to include a bargain in my Postcard columns! But the exchange rate is awful for Americans with dollars right now, and previously "moderate" restaurants are moderate only for people who live in Amsterdam (in this case).

I always eat in more places than I write about, just in case I experience a bad meal, in which case I wouldn't write about the restaurant. One place that didn't make my list this time was a small wine and tapas bar called La Oliva, at Egelantierstraat 122-124 in a cute shopping area. You might also try Tempoe Doeloe for Indonesian (detailed in an earlier column from Amsterdam).

washingtonpost.com: Postcard From Tom: Amsterdam

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Raleigh, N.C.: A D.C. transplant here, hoping you can help me with a Seattle restaurant recommendation. I pulled your Seattle postcards from the past few years, but I'm not sure any of the restaurants fit what I'm looking for. The reason -- my parents. I'm going to be in Seattle with my husband and parents and we need a place for dinner. My parents are not adventurous eaters, and get sticker shock easily. I need a place with entrees in the $15-25 range, and primarily American food. Something like Carlyle in Shirlington, but in Seattle. Any ideas? Thanks!!

Tom Sietsema: Matt's in the Market should fit the bill: Great food, local flavors, relatively light on the wallet -- and a water view to boot. It's listed in a recent Postcard. Go, go, go.

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Inn at Little Washington experience: Good morning, Tom - my husband and I went to the Inn for dinner and overnight Saturday, and we agreed that had we just gone down to dinner we would have been very unhappy with the ILW experience. We were left to cool our heels in the lobby for 10-15 mins. before being seated, our glasses sat empty until we could snag someone to pour our wine (repeatedly), our second bottle arrived after we'd finished our main course (we didn't do the tasting menu) - everyone was very pleasant, calling us by name, and afternoon tea and the overnight stay were lovely, but we expected service at dinner to be smooth if not flawless. We had the definite impression that the service is geared to bringing out courses in tandem for everyone at the the x o'clock seating, rather than to give attention to the needs of individual tables. To be sure, each of the courses was delicious, but the service really detracted from what should have been a very special evening, never mind the expense. Too bad.

Tom Sietsema: Too bad indeed -- especially at the prices charged by the Inn.

But.

You say you waited 10 minutes for your table? That doesn't sound like the Inn I know. I'd be upset, too, if my second bottle of wine was delivered AFTER I'd eaten my main course. Are you sure about those times? As for your comment about not having the tasting menu -- multiple courses are the only way to eat at the Inn.

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2 Amys 2-Step: Hi Tom. Based on your enthusiasm, my family decided to try 2 Amys this Saturday. We arrived at about 5:45 p.m., thinking that the lines shouldn't be intolerable at such an early hour. We found mobs of people at the door, however, and I overheard someone say the wait was an hour. I stood in what appeared to be a line to get in for a while, hoping to ask someone on the staff what the wait would be. A woman in restaurant-employee garb came out of the restaurant and called out a group's name. As she was leading the group in I said, "Excuse me, do you know how long the wait is?" She shrugged and said, "No." So I said, "Is there someone who does know?" She responded in a snotty tone, "Well, you could ask the hostess." The words "you idiot" were not uttered but were clearly implied.

We left and enjoyed a nice meal at Cactus Cantina. I must confess, after that experience, I do not feel like trying 2 Amys again. Is it really worth the wait and the rudeness?

Tom Sietsema: I dropped by Two Amys recently, concerned about reports from readers who complained about "soupy" pizza. What I found was terrific charcuterie, good wine by the glass, really good (nicely crisp and billowy) crusts -- and a mob of diners. A pal and I waited 20 or so for a stool at the bar in the rear, where a server told us Saturday afternoons and early evenings were among the busiest times of the week.

In my book, Two Amys remains as delicious as ever. You should definitely try the place -- early in the week and early at night. However, unlike when it opened, Two Amys is no longer one of only a few places to get memorable pizza. Given the pizzeria's popularity, the joint should post a sign for would-be diners, telling them there might be a wait and instructing them how to register their presence.

And finally, shame on the curt woman in "restaurant garb."

washingtonpost.com: Review: 2 Amys

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Arlington, Va.: For Seattle-bound reader:

I have to second Tom's recommendation for Matt's at the Market. I headed there on Tom's recommendation last month and was treated to not only a fantastic meal (pan-seared salmon on spring pea and fava bean risotto - yum!) and good wine, but outstanding company. I sat at the bar as I was there by myself, and I had no lack of dinner conversation from my surrounding diners. The biggest question I got was "How did you find this place?" GO GO GO!

Tom Sietsema: Thanks for the support, Arlington. I love the fact that Matt's is situated in the Pike Place Market, one of the best public venues in the world, I think.

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Mother's Day Rant: So we attempted Mother's Day brunch (I had written to you last week regarding Cafe du Parc and Poste -- we wound up choosing neither because we couldn't get a convenient reservation time). So we decided to do Le Pain Quotidien in Georgetown. BIG MISTAKE!

When we first walked up, the manager (I think) told us it would be a 10- or 15- minute wait. The hostess then told us 15 to 20 minutes, but we thought that would be okay. We have two small children who are not good waiters, but they can handle 20 minutes. So we waited, and waited, and waited...all told 40 minutes!!! This was after numerous assurances that we were next, it would only be five more minutes, etc. No apology from anyone during this, just very dismissive attitude.

So we finally got seated at the communal table where we waited at least 10 or 15 minutes for anyone to even acknowledge us. I got the menus myself from the upstairs host stand, which finally prompted our waiter to say he'd be with us in a few minutes. So when he finally got there we placed our order and then waited some more. After another 10 or 15 minutes without even coffee or water or juice brought to us, we got up and left. I couldn't find the waiter anywhere so told the hostess to cancel our order because our kids were starving basket cases at this point. I received nothing but a rude response and rolled eyes from her. Wow -- happy Mother's Day to me.

Tom Sietsema: I sympathize with you -- to a point. Mother's Day is one of the busiest days of the year for most restaurants and you really should have had a confirmed reservation *somewhere.* (The inconvenient times offered by Cafe du Parc and Poste must have looked pretty appealing after your hour-long wait for a table and service attempt at LPQ.)

That doesn't excuse LPQ's poor attempt at hospitality, however. Rolled eyes are a definite no-no.

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Dupont Circle, DC: My husband and I dined at Firefly the other night, and learned from the hostess that the restaurant has not been reviewed in the Post for something like three years, during which time it has changed chefs. Our experiences there have been stellar, and we think it definitely merits a new review - so why the wait?

Tom Sietsema: Maybe because of all the competition out there? If you haven't noticed, hardly a week goes by that some interesting new restaurant doesn't open. (Not that I'm complaining!)

I began doing re-reviews of previously reviewed restaurants several years ago. But I'm just one mouth and I only have so much space. I'm well aware that Firefly has a new chef in its kitchen, however.

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Silver Spring, Md.: In your Amsterdam piece, you said "But it was lust at first bite when the food started showing up; the pastas and fish were equal to what I've enjoyed in Italy."

Do you feel like that about any local places?

Tom Sietsema: I sure do! Most recently, the feeling came over me at the bar at Palena in Cleveland Park, where I introduced my significant other to the joys of Frank Ruta's amazing hamburger. I've had similar "wow" moments at Komi, La Canela, Central, Thai Square and Rasika, among other excellent area restaurants.

washingtonpost.com: 2007 Fall Dining Guide: Palena

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Chevy Chase, Md.: Are you supposed to tip a manager/Maitre'd if they work you into a table in a pinch at a small but well-regarded local restaurant? We gave the wait staff a big tip on the bill, but are unsure whether an additional tip was necessary. If we should tip, what kind of tip is not insulting on a three-figure dining bill?

Tom Sietsema: Are you a regular? Known to the house? And what was the occasion? Tipping for a table is not mandatory, but I can't imagine a manager who wouldn't appreciate a "thank you" in the form of $10 or $20, depending on the situation.

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Charlottesville, Va: Tom:

Do restaurant patrons expect too much? The gripes, (e.g. we had to wait for 10 minutes, etc). I think many expect perfection and set themselves up for disappointment. That or some people -love- to complain (I know the type). Thanks!

Tom Sietsema: You know what I think? I think too many people find it all too easy to take out their frustrations -- a bad relationship, a miserable job, a terrible commute -- on the places they dine in. Restaurants are in the hospitality business, after all. I think they're easy targets for some people.

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Corduroy:: Well, how is the food in the new digs, I know you've been...

Tom Sietsema: How do you know I've been in? Because ... I haven't!

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Washington, D.C.: Tom, I'm not looking for you to post this but as a faithful reader sometimes your comments come out very testily - occasionally downright rude which can be very off putting considering the valuable knowledge you share every week. Do you feel that perhaps its simply due to the lack of face to face expression when using a computer? Maybe you could use a bit more caution when replying? For example, your recent reply of "Maybe you haven't noticed how many new restaurants open every week." That just sounds so rude and condescending even if you didn't mean it to be so...

Tom Sietsema: I'm posting this to thank you. But there was no slight intended with that earlier post. I'm just reading and responding as quickly as I can here -- and doing so without a safety net, you know?

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Washington, D.C.: Just a little mini-rant here, but what are your thoughts of people ordering items not on the menu? I don't understand why someone would demand a green salad or some pasta when it's not listed. I know people do this for kids sometimes, or just because they want to, and it just seems...rude. And very presumptive. The menu is there for a reason. Use it.

And for that matter, what's with vegetarians getting all up in arms when restaurants don't have a dozen choices for them? It seems like someone mentions this every week now. If you do a little research, you can find out what's on a restaurant's menu pretty easily. If they don't have a bunch of vegetarian choices, maybe don't go to that restaurant. If you do go, and they create some dish WHICH ISN'T ON THE MENU just for you, maybe you could be grateful that the chef took extra time for you. Everyone else is stuck ordering from a list of pre-selected food.

A restaurant isn't your house, you can't have whatever you want! Someone took the time and had the imagination and skill to create a selection of food items for you to enjoy. If you can't, won't or don't want to eat any of it, don't go there. I'm not saying don't be a vegetarian or a vegan or a carnivore or whatever. But what's with the sense of entitlement? "I'm the customer, I'm always right, make me what I want to eat!" It just seems disrespectful...

Tom Sietsema: Lots of questions -- and thoughtful admonishment -- there!

I tend to agree with you: Diners shouldn't go into a restaurant expecting to eat what's not on the menu. But there are exceptions to keep in mind (dieters and other special needs customers) and some chefs say they don't mind whipping up a dish that's not on the menu as long as the ingredients for said dish are available. Advance notice helps, too. A diner shouldn't waltz into a busy restaurant on a Friday night and insist on X, Y or Z when none of them are offered.

As for vegetarians and vegans ... man, we seem to cover their concerns and issues a lot in this forum. (Not that there's anything wrong with that, but ...) Again, it pays for those diners to do a little homework in advance of visiting a place. But I also think restaurants should keep in mind balance and offer a few interesting non-meat dishes. I'm a die-hard carnivore, but I still like to go green now and then.

This post gives me an opportunity to share an email I received last week from the co-owner of Restaurant Eve in Old Town. Here it is:

Hello Tom,

Just wanted to offer my view point as a restaurateur in regard to the vegetarian from last week's chat. Hope this makes it in public forum. It may assist us all in the future and eliminate confusion.

Making reservations at Restaurant Eve is an in depth process. It begins with the first question: In which room would you care to dine? (An explanation of each room, menu descriptions and prices then ensues.)The call then continues with: Are you celebrating a special occasion? You'll find parking across the street etc. And prior to logging the actual reservation information the final question is: Are there any dietary needs we may accommodate?

If one informs us of their vegetarian status, the explanation is this: "We recommend dining in the Chef's Tasting Room as one menu item in each of the 5 courses is a composed, vegetarian dish. If you choose to dine in the bistro we happily accommodate vegetarians. We will be sure to make the appropriate notes to ensure your waiter and kitchen are aware and create something special for you."

Something Special?

The way I see it, if 14, separate, vegetarian items which include vegetables, risotto, grains, potatoes, custards, velouté, and greens, cut from our own back garden, which are then are prepared à la minute, in 14 individual ways is not acceptable to one with a vegetarian diet, then I am afraid, we really cannot meet one's expectations in the way of accommodating vegetarians in the bistro.

We understand the needs of diners and we go to great lengths to try and make people happy. Between The Bistro and the Tasting Room menus we have a total of 64 dishes that are our deliberate focus and are on our menu for our specific reasons.

Our daily staff meetings consist of this on a normal basis: "We have 3 vegetarians joining us this evening, table #31 in the bistro and tables, 83 and 92 in the Tasting Room. Table #31 also has a nut intolerance-Please be vigilant and aware."

We get "it," and because we get "it," vegetarians dine with us often. We even make it a point to include this detailed information specifically for vegetarians on our website so they know that we are happy to "accommodate" in our own way.

For "multiple" vegetarian items, if not dining in The Tasting Room, perhaps, join us at The Majestic where Shannon, prepares two vegetarian, hand-made pastas daily!! Or, may we suggest one of our favorite restaurants; Duangrat-their vegetarian 'dishes' always make us happy.

Thanks Tom, we also appreciate the opportunity to voice our opinions too.

Be Well, Meshelle Armstrong

Under Restaurant Eve's Menu navigation tab:

Vegan/Vegetarian Menus

While our bistro menu does not reflect vegetarian / vegan options, we happily accommodate and serve vegetarians / vegans regularly. All one needs to do is let us know ahead of time.

If you are a Vegetarian: We recommend the Chef's Tasting Room as there are five selections under each menu heading. There is always one, composed, vegetarian option under each heading that are also very popular to non-vegetarians.

In the Bistro -- We will create one special dish for you that reflects what is available and in season.

When you call to make the reservation. (It's best to do so late morning.) Please make sure you inform the reservationist of your request. She will then make the appropriate guest notes under your reservation.

If you are a VEGAN:

One day prior to your reservation, please call or email-Brande@restauranteve.com to confirm your reservation in regards to the Vegan menu arrangement.- Then, leave the rest to us!

In the future, when you dine with us, be sure to instruct the host to look up your name in our system as all the information regarding your dietary needs will be logged.

Please follow the links below to view 'samples' of our menus. Click on the orange arrows below to view.

Tom again: Thanks, Meshelle, for your detailed response. You set a good example for other restaurants to follow.

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Re: lust at first bite: I think the poster wanted to know more about this part of the quotation: "the pastas and fish were equal to what I've enjoyed in Italy." I'm curious too, do you think any of D.C.'s Italian restaurants live up to the simple, fresh cuisine in Italy? Over the weekend I had some pretty good gnocchi at Sette Osteria, but none of D.C.'s Italian restaurants seem to live up to what I've had in Italy.

Tom Sietsema: Funny, some of the Italian food I've had at Tosca and Palena has actually been BETTER than the food I've eaten in Rome, Venice or Florence over the years.

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Chevy Chase, Md.: Regarding my earlier question about tipping the manager for squeezing us in -- we are a regular at the restaurant, and have been for years. Does that change whether we should tip?

Tom Sietsema: I think you did what was appropriate by tipping the waiter well. On the other hand, a complete stranger is going to be remembered if he or she rewards the host or manager for the swift and thoughtful gesture.

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2 Amys: By the way, 5:45 on a Saturday night is prime family time. There are lots of kids with their parents who arrive even earlier, so by then you're waiting for the first round of tables to turn over.

Tom Sietsema: Yep.

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Manchester, N.H.: Hi Tom, I just wanted to chime in regarding a post in last week's chat. The person was complaining about being shushed at a vegetarian restaurant in Boston. The restaurant, Veggie Planet, resides in a music club, much like the kitchens at Iota or The Birchmere. And just like at the Birchmere, people are there to listen to the music, not two people catching up. It's a small space, and yes there -are- some tables separate from the main room, however, sound carries both ways. I'd suggest next time the reader get his or her food to go if they're more interested in conversation than the performer.

That said, the food from Veggie Planet is -very- good, and this is coming from a card-carrying carnivore.

Tom Sietsema: Gotcha. Thanks, Manchester.

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Washington Navy Yard: Tom,

In all seriousness what has happened to people's expectations nowadays? The Mother's Day poster admitted she had no reservation for brunch on Mother's Day of all days and then expects the place not to be a mob scene? That is the equivalent of someone whining over not receiving first class service for a Valentine's Day dinner with no reservation. Get a clue people; as we in the Navy say "Poor planning on your part does not consitute an emergency on mine"!

Tom Sietsema: You'd be surprised at the number of people who expect to find business as usual in restaurants, even around the holidays.

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Re: Corduroy:: Okay then, any reports?

Tom Sietsema: Food friends seem to be lovin' the space but disappointed to find a menu that is, or appears to be, the exact same stuff chef Tom Power was making before he moved (and with the same staff).

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Good grief: Your response was not "testy." In fact, you could argue the question was pointed/accusatory. Instead of asking, "Is Firefly on your radar?" they asked essentially, "What gives?"

Please don't soft-touch every answer you give. It would be exhausting to read, "Thank you for that insightful question/observation. I suggest you consider..." for every response. I think the majority of us know to read these chats (1) with the knowledge that inflection is absent and, (2) that they are to be a great and quick source of information, not an intimate conversation.

And for the record, I can't imagine the comments you don't post...

Tom Sietsema: Some day I might share a few (dozen)!

Thanks for your back-up there. I want this forum to be lively and fun and informative.

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Vegetarians : I'm a vegetarian. I always check menus when I go out and yes, if they don't have any veggie options (or an option I don't like -- hello, vegetable plate), I don't go there. But my biggest complaint is when I get stuck dining at a restaurant (i.e., one I didn't choose) with NO options. It's 2008, people. People don't eat meat, people diet, people just don't feel like meat sometimes. If you're going to run a respected restaurant in a big city, it's time to acknowledge that. It's -this- situation that frustrates me. We all have business lunches, birthday dinners, etc. and I should be able to eat at them - and not just eat a plate of side dishes. So I am not "whining" about not getting a four-star meal made just for me. There should be ONE respectable option. That's all I'm asking for.

Tom Sietsema: I totally agree with you. And you sound open-minded and reasonable. Thanks for piping up.

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Washington, D.C.: For the girl scout troop going to NYC: the Shake Shack at Madison Park. Great burgers, fries, shakes to die for and you eat outside in the park.

Tom Sietsema: Ah, a great idea.

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Bethesda: What's your take on restaurants that don't take reservations? I can understand the restaurant's point, because they lose time due to no-shows and late parties, but it is horribly inefficient for customers to wait 40+ minutes for a table, especially if the cusomter has young kids and/or there's no bar (both true at 2 Amys).

My family never eats out without a reservation unless we show up when the place opens. Your take on no-reservation establishments?

Tom Sietsema: I hate 'em. I hate being unable to plan for an activity before or after eating. In fairness to Two Amys, however, it has a (wine) bar in the back.

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Tipping the Manager: Tom, I understand the sentiment, but there is a fine line between tipping the manager for special effort and people being seated in sequence by the thickness of their wallets instead of the time of their arrival or whether they have made a reservation. I don't care to compete with others who are willing to drop extra cash, on top of an expensive D.C. high-end restaurant meal, to get a seat.

Tom Sietsema: I totally get what you mean. But I was thinking the recipient of the table in the busy restaurant could thank the manager AFTER the meal rather than BEFORE the seat was made available. There's a difference, as I'm sure you can see.

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Bethesda, Md.: Seems like lots of people are complaining about wait times today. I don't work for a restaurant but I thought that it was common knowledge that you get your table when the previous diner has left. A hostess can only give you an estimate of when they think that diner will be done. If they take 40 minutes instead of 20 is the hostess supposed to kick them out early because you've been inconvenienced? Of course not. Sometimes you win, sometimes you lose.

Tom Sietsema: Estimates are just that -- estimates. But I like knowing the true wait periods rather than the fantasy wait periods.

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Washington, D.C.: What is your advice if you wait a really long time for a dish that's inedible? Those two things really do go hand in hand sometimes so much so that I wonder why they bother bringing it to the table at all.

Tom Sietsema: Can you give me more specifics, such as what you ordered?

With just this information, if I waited a long time for a dish that I couldn't eat, I'd send the item back and ask for something else that wouldn't take long to prepare, in part because I wouldn't want to keep my companions from eating *their* meals, but also because I wouldn't trust a second attempt at the original request.

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Washington, D.C.: Based on your recommendation, some friends and I have a reservation at Le Timbre in Paris next weekend. Any suggestions for what to order? (In a prior chat one of your readers raved about the "fried hogshead terrine." Though we're not vegetarians, a couple of us lean to the vegetarian side of fried hogshead terrine.)

Tom Sietsema: You got into Le Timbre! Good for you. The place is very, very small. But also very, very delicious. I can't help you with yor question, since the menu changes almost daily.

washingtonpost.com: 2006 Postcard From Tom: Paris

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Please answer!: Hi Tom,

I submitted early but haven't seen my question. I'm sorry to be pushy, but this is for tomorrow. Which restaurant should I go to: Vidalia or Acadiana? Which do you think has the best food? Thanks!

Tom Sietsema: Why does it have to be either/or? I haven't been to either restaurant in awhile, and just yesterday I got another complaint about the cooking at Vidalia.

More-or-less interesting places to eat right now: Mio, Marvin, 701, Cork (if you can squeeze in), Buck's, Locanda, Tosca, Proof, Westend Bistro...

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Dupont Circle, Washington, D.C.: I love how this has turned into let's bash the chatter/chattee chat. I posted the question re: Firefly to honestly see if it was on Mr. Sietsema's radar. I though his response was a little terse, but chalked it up to the electronic medium. First he was told he was rude (I didn't think he was, but then felt like I'd gotten the smackdown). Now I've got another person jumping on board to tell me how rude I was. Seriously. I agree that chats don't leave a lot of room for pleasantries, but come on people! Let's not heap insult onto (basically nonexistent) injury.

Tom Sietsema: Can't we all be friends?

(Tom shakes anonymous poster's hand.)

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Alexandria, Va.: Good Morning Tom,

I just booked a table for two at a popular, upper-class (if a little touristy) restaurant for Friday night. The first time I called they offered me 5:30 or 6 p.m. I checked with my companion and called back to reserve the 6 p.m. spot. I was put on hold and then someone new got on the phone, who told me, "I can give it to you but you absolutely must be out by 8:30." First, I'm surprised it needed to be said, two and half hours for dinner? Second, is this standard? It put me off enough that I'm already calling around to see what my other options are. If they're that unhappy about the reservation, how good could the service be?

Tom Sietsema: I, too, hear "We'll need your table back by 8:30" on occasion, but mostly from places that are insanely popular (and mostly in New York). It's not very welcoming, is it?

Here's the deal: Most high-end restaurants expect two turns (changes) of their tables a night. And in reality, two and a half hours for two diners should be plenty of time to eat even a three-course meal.

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Amsterdam restaurants: My family spends a lot of time in Amsterdam, and for anyone heading there, a favorite place with traditional (hearty) Dutch food and a great beer list, is Kop van Jut, at Leidsekruisstraat 24, just off the Leidseplein (http://www.kopvanjut.com/). Despite the location, this is not a tourist-trap. I would call the prices moderate. I think our last meal for two (March 08), with 2 drinks and one dessert was about $60.

Tom Sietsema: Good to know. Thanks for sharing.

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Springfield, Va.: Tom, I'm a level 5 vegan -- I won't eat anything that casts a shadow. Why can't restaurants be more accommodating to my needs?

Tom Sietsema: Now THAT'S snarky!

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Washington, D.C.: For The Girl Scouts: We're big fans of John's Pizzeria at 260 W 44th Street -- right in Times Square, the restaurant is an old church (complete with a still-standing choir area), and the wood-fired pizzas are absolutely affordable.

Tom Sietsema: I think we now have a week's worth of suggestions for "the girls." (And no, I'm not slighting the troops.)

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RE disappointed in Corduroy: Why should they be disappointed that the food (and the staff) are the same? Didn't he move to get better digs, not specifically to change the menu?

Tom Sietsema: Yeah, but a chef of Power's calibre is expected to offer more than food as usual. I think a fresh start should be accompanied by . . . well, fresh ideas.

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Vidalia or Acadiana: It has to be those two because I need a restaurant near either the convention center or the vicinity of New Hampshire and M; nice but doesn't break the bank; and I have reservations at both of those for tomorrow and want to know what to keep. Thanks.

Tom Sietsema: Vidalia is really pricey. My vote goes to Acadiana then.

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Silver Spring, Md.: Hi Tom. Any further updates on Gillian Clark's soon-to-be new restaurant in Forest Glen? I drive by there everyday on my way to work, and there are NO signs of life! I've heard of construction delays, but this one is moving at an unbelieveably glacial pace. Any updates would be appreciated! Believe me, we in the neighborhood are very much looking forward to this opening!! Thank you.

Tom Sietsema: Wassup, Gillian? Maybe she'll see this and we'll have an answer by next Wednesday.

In the meantime, enjoy the rest of your week and be sure to come again May 21.

Chow for now.

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