Ask Tom

Tom Talks Shop

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.: Hi Tom, Is it too early yet to think about Restaurant Week? I haven't seen any menus, unless I have missed them somewhere.

washingtonpost.com: Restaurant Week: Aug. 11-17

Tom Sietsema: Your wish is our command.

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Silver Spring, Md.: Tom, the growing list of established restaurants that have closed recently raises the question of whether the economy is to blame. Any thoughts?

Tom Sietsema: The economy is in the tank, for sure, but at the same time so many places seem to be closing, a LOT of restaurants seem to be opening. (At least a few of the recent closures are the result of differences with partners and/or over-worked restaurateurs.)

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Web site suggestion for restaurants: My workplace has a very restrictive Web sense policy and anything in the category of "alcohol and tobacco" can't be viewed. It is so frustrating to try to look up menus online only to have them be restricted. If restaurants have any choice in how they're categorized on the Web, you should consider removing the alcohol tag so that more people can view your site. If I can't see a menu beforehand, I usually won't go to eat there.

Tom Sietsema: (Since when are alcohol and cigarettes considered porn?)

If I understand this correctly, you can't even access a site that refers to wine? Now THAT'S restrictive.

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Washington, D.C.: Tom-

I love your work, and enjoyed your review of Tackle Box. However, while I am sure that your article was completed and ready to run more than a week ago, isn't it a bit irresponsible of the Magazine to run a review that is out of date when it is published, or at least without any disclaimer stating that Barton Seaver is no longer with the restaurant? I know you said in last week's chat that the new chef is up to the task, but seeing as how Hook is mentioned in the review and Mr. Seaver is actually quoted in the review, it does not seem like it is good journalism on the part of the Magazine in this instance. Admittedly, I am not a journalist, so I could be dead wrong, but I was just wondering if you could give some insight as to whether and how the decision was made to run this article. Thanks!

Tom Sietsema: Mr. Seaver left Hook shortly after the Magazine was printed and distributed with my review of Tackle Box. Of course I wasn't happy about the timing, but if you look at the online version, there's a sentence referring to his departure.

washingtonpost.com: Review: Tackle Box

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National Harbor: Hi Tom,

Wanted to give you a review of one of the restaurants at the new National Harbor. We went to Moon Bay, a seafood restaurant at the Gaylord Hotel, on a recent Friday evening. We did have a 45-minute wait, as we did not have a reservation, but the lobby bar was a great place to wait, have a drink and watch the thunderstorm roll in over the river through their HUGE windows. The dancing fountain was a nice distraction too. We chose to eat on the indoor patio (there is an outdoor patio too, but the storm kind of put the kibosh on that). The service was excellent, very prompt and attentive. My husband and I each had a starter, he had a lobster bisque, and I had a really nice field greens salad, both of which were excellent. He had the paella for his entree, and it was so large he ended up taking half home. My scallops were perfectly done. The site is still mostly a construction zone, but they are opening new stores every week. I would probably ask to be seated inside the restaurant next time, as the patio got a little loud after a while. I am a resident of southern Prince George's county, and would love to see this development succeed, but that is my only connection to National Harbor.

Tom Sietsema: Stay tuned. My review of Moon Bay Coastal Cuisine (such a big restaurant!) runs July 27 in the Magazine.

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NoVA: On a recent trip to Philadelphia we found four different vegetarian Chinese restaurants, two of which had vegetarian dim-sum brunches. I know about the Indian vegetarian places in the area, I know about Vegetate, I know about Sunflower...but is there any place to get vegetarian dim sum or at least mock meat Chinese dishes in this area?

Tom Sietsema: Have you been to Yuan Fu in Rockville? Its orange-flavor "beef" -- actually soybean protein -- is quite good, as is the kitchen's kung pao "shrimp" with white yams playing the roll of seafood.

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Washington, D.C.: Just a quick question: who makes the best empanadas in town?

Tom Sietsema: My current faves include the mini-empanadas (with beef tongue) on the bar menu at 701 in Penn Quarter; the beef empanadas at Ceiba downtown; and the Peruvian-style hot pockets at Las Canteras in Adams Morgan, sweet with raisns and savory with olives.

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Corduroy is not participating in Restaurant Week: Tom, Ferhat Yalcin of Corduroy here. I have been receiving a lot of e-mails asking if we are participating, if we have any tables left for Restaurant Week. I want to let all your readers know that at Corduroy, we will not participate in Restaurant Week promotion. I appreciate all the support and kind comments for the past. Please make your reservations accordingly.

Regards,

Ferhat Yalcin, General Manager, Corduroy

Tom Sietsema: Thanks for the news, Ferhat. And I understand Corduroy will be closed the last two weeks of August, for summer vacation (already, Tom?).

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Anonymous: RE Web site suggestion for restaurants: This may be silly, but shouldn't you be working when at work, perhaps this is why your employer restricts web browsing. Perhaps you should research online menus from home instead of asking restaurants to help you avoid work?

Tom Sietsema: You sound like ... a boss!

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Capitol Hill: Thanks for the recommendation of Al Tiramisu for dinner with the parents. We all loved it and my father is very difficult to please with Italian food.

Tom Sietsema: I can almost always count on that restaurant for good pasta and simple grilled fish (if not elbow room. Al Tiramisu is one cramped dining room).

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Capitol Hill: Tom,

After you've gone to a place how do you decide whether you shouldn't review it or you should review it with no stars or one star?

Tom Sietsema: If a place is big, if it has a name chef behind it, if a lot of people are talking about it, if it's trying to make a major statement -- then I tend to review it. If it's a small place in the burbs (and fair or worse) I tend to chalk it up as a bad lunch or dinner and not bother readers with it.

Most recently, I gave the million dollar Alto Plaza no stars. And Indigo Landing, which offers a snazzy view, got 1/2 a star -- primarily for that postcard picture.

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Washington, D.C.: Morning Tom! Where should I take my fun, classy, elegant mother for a cocktail and a bite before the National Theater on Saturday? Anything with a roof/outside spot would be a bonus. Thanks!

Tom Sietsema: Roof-top options are zero. But the nearby Cafe du Parc, Occidental Grill and Ten Pehn all feature outdoor seating and snacky-type plates of food.

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Arlington, Va.: I submitted last week, but think there was a computer glitch. Does anyone know what is going on at Locanda? It WAS one of my favorite places and I went there often. My last two trips were very disappointing. The food was not good. Quality and quantity is seriously lacking. I noticed as well that the regular chef is no longer there. I also notice that in one week, the entire staff had changed. Different wait staff, hostess and the weekend bartender was gone. (The current one is not friendly at all.) I was excited that there was another choice on the Hill with great potential. It looks like it was just a fleeting success. By the way I am not a former employee, just a former (?) disappointed customer.

Tom Sietsema: Locanda is in, um, "transition" at this point. The original chef has left. My hunch is that the Italian restaurant will return to its near-glory in the months ahead. Sorry to be vague, but that's all I can say right now, having spoken with a few key players (one of whom seems not to be telling me the truth).

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Washington, D.C.: The last San Francisco Postcard From Tom was way back in October 2006. I will be there on Friday night to meet up with my fiance. Could you recommend a restaurant or two for us to try? Thanks!

Tom Sietsema: Perfect timing, friend. I was in San Francisco a week ago and wrote up some recommendations for this Sunday's Travel section -- which goes online Friday. But just in case you want to book a table in advance (and you should!), keep in mind these three, four-letter words: Nopa, Dosa, SPQR.

All are names of some of the city's hottest restaurants.

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Washington, D.C.: Hi Tom,Thanks for your review of Tackle Box on Sunday -- I also thoroughly enjoyed a recent visit to the restaurant. Although I do appreciate the uniqueness of a Maine lobster shack-inspired place, I couldn't help but think, hello, we're in the Chesapeake Bay watershed! I'd like to see a similar place open up in the District that celebrates our local seafood cuisine -- it seems you have to go pretty far out to find that.

Tom Sietsema: The thought occurred to me as well. Why not a place with more local flavor? Soft-shell crabs, maybe a Lady Baltimore cake for dessert ...

There are, in fact, restaurants that serve what you're looking for; they include the two outposts of Hank's Oyster Bar and Johnny's Half Shell on the Hill. But you're looking for something even less formal, I think.

washingtonpost.com: Reviews: Hank's Oyster Bar and Johnny's Half Shell

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Herndon, Va.: Hi Tom, I was wondering do you have any news regarding the plans of former 2941 chef Jonathan Krinn(sp?). I thought the rumors were that he was looking for a space in Northern Va. to open a new place? I always loved his food.

Thanks.

washingtonpost.com: Today's Dish

Tom Sietsema: He's baaaaaaaack. Along with two friends.

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Washington, D.C.: Hi Tom, I am on a high-stakes search for Lemon Meringue Pie. My boyfriend is a big fan, and I am loathe to resort to making it myself, as making pie crust makes me homicidal. We've searched bakeries, diners, high end grocery stores, restaurants...no luck. Do you or the other chatters have any suggestions we might try? Thanks!

Tom Sietsema: My Mom makes a mean lemon meringue pie. But she's in Minnesota and you're here. Also, she's not a restaurant.

Has anyone out there found a place that serves one of my favorite desserts? Key lime pies are everywhere. Why not lemon meringue?

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Washington, D.C.: Tom,

Have any advice on where I try molecular gastronomy?

Tom Sietsema: Minibar, of course. But don't you DARE use the phrase "molecular gastronomy" around chef Jose Andres, who I understand detests the popular description for his special style of cooking on the second floor of Cafe Atlantico.

washingtonpost.com: 2007 Dining Guide: Minibar

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Alexandria, Va.: I posted my terrible Indigo Landing experience to you at least a year ago, and I have to admit, that even though it's a different menu (and owners?) now, my husband and I got a laugh out of the review. We had been planning to go back eventually before we move out of the area, but won't bother now.

Tom Sietsema: Go only if you want to drink.

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Bethesda, Md.: Sorry this is so long, but some friends and I had a very bizarre experience at Assaggi Mozzarella Bar in Bethesda last Saturday, and I would love to know what you would have done in this situation. Per your suggestion last week, my husband and I met another couple there on Saturday. I will say up front that the food was great, although I am not sure if the "mozzarella bar" portion is just a gimmick or not.

The problem was our service. It was not the worst we have ever had, but it certainly was not good. The waiter was not in the least bit friendly, and barely spoke over a whisper. We ordered the mozzarella sampling which also came with four different condiments, and we had to ask him to describe which was which. He opened the bottle of wine for the table, but did not pour it for anyone, it took him 20 minutes to bring me oil for the bread, and my husband never got his after dinner drink but the rest of us got ours.

My friend saw him by the kitchen chatting with staff on our way to the bathroom and mentioned that my husband had not gotten his drink for 45 minutes and could he just please bring the bill. We gave him two credit cards to split the bill, and when the receipts came back he had scratched out his tip and wrote in the total for just the meal. We felt really bad about this because we didn't think the service was bad enough to warrant no tip, but since he had already written on the bill we just threw in whatever cash we had, which unfortunately was only $10.

We saw that he had been talking to the manager and looking at our table before he brought the bill over, but no one not even the waiter, ever came to apologize. The waiter never even mentioned the fact that he was forgoing his tip when he brought the bill. As we stood out front waiting for the valet, the waiter comes out hands my husband a wad of receipts and says "here you forgot your receipt." After he went back in we noticed that he had balled the $10 within the receipts. We didn't know what to do so we just left. The food was really great, but now we are too embarrassed to return. Do you think we should have went back in and spoken to the manager? It was just a very strange way to handle a problem. I feel really bad that he missed out on his tip for the night, we had a pretty significant bill.

Tom Sietsema: Weird. But at least the waiter (or the waiter, in consultation with his manager) realized he gave you less than great service.

Your evening might have been better had you brought the problem to the attention of the manager early on, or explained to him, after the server gave you the wad of receipts and his tip, what had happened. ("He scratched out the tip line, what were we supposed to do?") Ultimately, the manager is to blame though, since he obviously saw what was transpiring and did nothing to smooth over the many rough spots.

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Arlington, Va.: Tom, Over the course of your time here in Washington at what restaurant have you eaten the most times?

Tom Sietsema: Interesting question! Because I rarely go to a restaurant just for fun; every visit is usually for a work-related reason. Since 2000, I think I've been to Cashion's, Jaleo, Palena and the Oval Room more than most other restaurants.

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Arlington, Va.: For lemon meringue pie - try the 29 diner on Lee Highway in Arlington

Tom Sietsema: The key is in the ignition!

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Washington, aka La La Land: Tom, How can Proof stay in business with the terrible service they provide. Everyone at work collects bad Proof stories. Latest, four women at a table in the bar, after 10 minutes ones goes to the to order the drinks, after drinks have sat on bar for 5-7 minutes another goes to bar to retrieve them, she is chastised because someone was going to bring them "right over." Only time I go is when somebody says the service can't be that bad and I bet them it is.

Tom Sietsema: I don't get many complaints about the service at Proof, actually. Am I getting the whole story here?

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Pinchy Roll: Tom - I am a big fan, and am usually in agreement on your reviews, but the Tackle Box review left me surprised. Numerous friends of mine who have eaten there and I have agreed (I tried tons of menu items on my one visit) that it is overpriced and lackluster. If I need a real lobster roll fix, I'm going to Hank's, making my own or hitting the Clam Bar on Montauk Highway.

Tom Sietsema: Gosh, I went three times and tackled (sorry, couldn't resist) most of the menu. "Lackluster" could only be applied to a few things I sampled. My lobster roll was very good, if too small. Overpriced? I think $13 for a good piece of fish and two sides is a pretty good deal, no?

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Anonymous: The diner on Lee Hwy is called Metro 29 ...just to clarify.

Tom Sietsema: Thanks for the clarification.

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Stolen Wallet: Tom,

I was recently pickpocketed in a crowded restaurant, and the thief immediately used all my credit cards. I called the restaurant as a courtesy the next day, just to make them aware. However, they were very defensive even when I explained that I did not want anything, and I didn't think it was their fault. How should I have handled this?

Tom Sietsema: Amazing. Just curious: Did you speak with a host, a manager or an owner?

You did the right thing. Not long ago, a popular Penn Quarter restaurant took the trouble to remind its female patrons to put their purses on their laps, or beneath their feet, because the restaurant had experienced a rash of pickpockets. The problem is out there.

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Chantilly, VA: The 29 Diner is actually in Fairfax, not Arlington, but yes, definitely give them a try. (Note that they don't take credit cards, though!)

Might also try Amphora in Vienna -- they have a bakery separate from the diner, and if they don't have a pie on hand, you might be able to order one in advance. I've never had anything but their cheesecake, which is to die for, but the other desserts look awesome.

Tom Sietsema: Here's a clarification of a clarification. (Oh, how I hate real-time "chatting," without the ability to quickly fact-check!)

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Silver Spring, Md.: Tom, your reviews have guided me well over the years, but now I am about to leave D.C., for good. If fact, I am leaving the country. Where should I eat in my last remaining weeks, to leave with the best possible memories? I was thinking one or two high-end meals, a couple of mid-range group meals and a lot of fun cheap food. Thank you!

Tom Sietsema: Right now, this is where I might choose to spend my final meals in the city:

High-end: Cityzen, Restaurant Eve

Mid-range: The bar at Palena, Buck's Fishing & Camping, Cork Wine Bar, Central

Cheap(ish): Lunch at CF Folks, Etete, Two Amys

If I had more time, of course, these categories would be longer, but those are restaurants that come immediately to mind.

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Alexandria, Va.: I hope you don't mind an etiquette question. How guilty should I feel about an out-of-town colleague, whom I don't know very well, taking me to and paying for dinner tonight at Citronelle? It's for a miniscule favor I did. I've offered to pay my share, but she says no. Considering how pricey Citronelle is, and that she (and I) work for the government, I feel so guilty!

Tom Sietsema: Is there some ulterior motive in her grand gesture? Is she interested in more than thanking you for your help? Did your colleague just win the lottery? I'd love to know what you did to get such a generous response from a co-worker!

washingtonpost.com: 2007 Fall Dining Guide: Citronelle

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Stolen Wallet: Spoke with manager that night when I realized it was gone (in case I dropped it and it was found) and then another manager the next day. His response was: we haven't received many theft complaints even though we are so crowded.

Tom Sietsema: Gotcha. Gee, no one even said "thanks for alerting us?"

Time's up, kids. Gotta go. Lunch calls. See you here next Wednesday. And thanks for posting, reading and lurking.

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Washington, D.C.: Tom -- I don't know if you're the right person to speak to but I wanted to let you know that I frequently have problems viewing restaurant search results on the website. It just happened again - I put in my criteria and in this case a 5 page list with 43 restaurants came up. I can view the first page but no matter what I do I cannot view the next 4. I don't think it's a problem on my end as I've consistently had the same problem at home and at work. Thanks!

washingtonpost.com: Hi there, Julia, chat producer here. I work for the City Guide and I know the problem you're talking about. We're trying to diagnose/fix it, so I would be very grateful if you wouldn't mind e-mailing me at restaurants (at) washingtonpost.com and letting me know what browser you're using! Thanks so much!

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