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.

For more restaurant chatter, join Sietsema's Table, Tom's new discussion group about dining experiences.

The transcript follows.

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Tom Sietsema: CATCH OF THE DAY: The co-owner of DC Coast tells me that he's just hired a new chef to head up the kitchen of the popular downtown seafood restaurant. Angling for "a fresh approach" in DC Coast's 10th year, Jeff Tunks says he's asked Brendan Cox of Circle Bistro in the West End to infuse his menu with some new ideas.

Aside from a few signature dishes, "nothing is sacred for us," says Tunks, whose current chef, Travis Timberlake, is leaving after Restaurant Week.

Cox, 33, hopes to bring "a real market-to-table sensibility" to DC Coast, where he expects to feature ingredients culled from his prime pool of small purveyors. He's not wasting any time, either. The chef's last day at Circle Bistro is Friday, Sept. 12; the following Monday, he'll start at DC Coast.

Good morning, everyone. Thanks for showing up. I'm fueled with four shots of espresso and itchin' to take your comments and questions.

washingtonpost.com: 2005 Dining Guide: Circle Bistro

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Washington: What time of the day should I call restaurants, who aren't on Open Table, to make reservations? If I call at lunch or dinner, I'm scolded for calling during busy hours. Other times of the day, they aren't open. For example, closed in the early morning and/or 2-6 between lunch and dinner.

Tom Sietsema: Restaurant (telephone) hours vary. Maybe someone from the industry can weigh in with best time frames for calling? For what it's worth, I tend to make reservations around 10 a.m. and 2:30 p.m.

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Fine Dieting?: Hi Tom, Big fan here. I'm trying to cut down the fat and calories these days. Do you have any particular fine dining recommendations for amazing food that won't blow my diet completely? Thanks!

Tom Sietsema: Amazing food tends to involve amazing numbers of calories. But there are exceptions. Think sashimi. Or clear soups, like Vietnamese pho. Or Thai salads (hold the crushed peanuts). Anyone else care to weigh in?

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Washington, D.C.: Tom, I have read that chef Josh Whigham has either left Hook or is leaving. Why would he leave the top position after just being offered it? This was a great opportunity for him to break out and get his own name out there. We are always hearing about Chef Seaver and Chef Chittum. This does not make sense. Where does he plan on going next? Thanks

Tom Sietsema: Josh Whigham left Hook over the weekend to follow his girlfriend to New York City, according to Hook co-owner Jonathan Umbel. Filling Whigham's shoes, as chef de cuisine, is Jonathan Seningen, formerly of Oya in Penn Quarter (and before that, Le Paradou).

But! Umbel says he's also talking to a young chef from New York -- someone who has worked at two, three-star restaurants there -- about coming aboard as executive chef. Stay tuned, as they say...

washingtonpost.com: 2007 Dining Guide: Hook

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Contests: Hi Tom, How are you? Have you thought of organizing some contests like Todd Kliman? I know you are much busier than him -- writing for the magazine, travel section, food section, the chat and the annual dining guide....

Tom Sietsema: Hey, I just started a discussion group, Sietsema's Table! (Thanks for giving me the chance to plug it, too, and encourage chatters to sign up and share their thoughts with like-minded chow hounds.)

Contests are fun. But I've got my hands full at the moment.

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Ellicott City, Md.: Tom, I want to share my recent experience at the Islander Caribbean Restaurant, 1201 U St. NW. I attended a Meetup group dinner there on Saturday at 5 p.m. The restaurant was empty when we arrived. They should have been happy to have us, a group of about 35 people. The whole time we were there, they only had 6 other customers. And we were there a long time, because the service was soooo slow. One woman at my table didn't get her food until 20 minutes after the rest of us finished eating, and then she didn't like it. But she wasn't going to send it back for something else and wait another hour to get her food. I ordered a rum punch, but it was just fruit juice, with very little rum. For $8.80, I should have at least gotten a little buzz.

Our organizer had to give a deposit of $200 to reserve the space for our group, and then when she arrived, the manager tried to get her to pay another $300 up front. But when our people started arriving, the manager didn't want anyone to overhear the conversation, so she just said "never mind." Again, it's not like there was anybody else there! Oh yeah, they put everything on ONE BILL, even though we were spread over 7 tables. It took them 30 minutes to total up the bill (approximately $1100) at the end, by which time people were starting to leave, and handing our organizer money, and she just hoped they were giving her enough. When the bill came, we had no way of knowing who ordered what, or whether all that food had actually been served, since they forgot some side dishes and people told them not to bother. I had to leave before it was all said and done. I just hope there was enough money to pay the bill and refund the deposit.

What a horrible way to run a restaurant. If they had done a bill for each table, it would have made life so much simpler. Terrible service, terrible management, and so-so food and drinks. Nobody in our group felt their meal was outstanding. Now that I've mentioned my experience to other friends, they said that they, too, have had bad experiences at the Islander. One said that the only thing the restaurant has going for it is its location. Needless to say I will NEVER patronize this restaurant again.

Tom Sietsema: Service has never been that restaurant's strong suit, but I'm sorry to hear that customer attention at the Islander has taken a nose dive. It's too bad more of the details weren't handled BEFORE the arrival of your group. Who, exactly, appeared to be in charge there?

washingtonpost.com: Tom on The Islander's Roti

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Colorado Springs: Tom, are you ever going to go into detail about your disappointment with Rosemary's in Las Vegas? We tried it in May, and were very impressed; much better experience than Bouchon on the Strip.

Tom Sietsema: I didn't retain my notes from that visit, but I recall 80s-style plates and setting. The food wasn't bad, it just wasn't remarkable enough to share with thousands of readers. Plus, it's a trek from the Strip. On the other hand, I thought the service was friendly and thoughtful.

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Washington, D.C.: Do you remember a small restaurant called DAHLIA, that was in the Spring Valley section of Washington for a couple of years and closed about a year ago? It was a very nice place with better meals than expected for a neighborhood place. I had heard a rumor shortly after that (from a customer at Wagshal's Deli) that the bright young man who owned the restaurant was going to try to get another going ASAP. Since the space in Spring Valley remains unfilled, he didn't get it going there? I also don't recall his name. Do you know anything?

Tom Sietsema: That "bright young man" is preparing to open a fresh concept in Glover Park. Here's the scoop:

washingtonpost.com: Tom's Dish on Surfside

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Reservations: How far in advance should I make reservations for an "average" Friday or Saturday night for a "nice" restaurant? (i.e. not a place where you need to call a month ahead, and not for an event like graduation) How much would this change depending on the size of the group? (2,4, 8?) Thanks for your thoughts.

Tom Sietsema: Tough question to answer. Any response would hinge on the time of the year (summer is easier to get into "nice" places than fall) and a number of other factors. In general, the larger the group, the earlier you should book. Two weeks would be my guess-timate.

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London, please!: I've been bugging you for weeks to post this question, but this is my last chance to ask before my first ever trip to London. I know your last postcards were in 2001 and 2005, so maybe you don't have more updated recommendations, but please let me put out a plea to the other chatters. I'd love some recommendations for restaurants and pubs in London (and also Bath). Thanks!

Tom Sietsema: Your wish is my command.

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Washington, D.C.: Hi Tom, I know you've addressed this in some form before, but I'm still confused. If I call in a pick-up order, say, to a Thai place, and I go to pick it up, do I have to add any tip onto the bill? Presuming I don't sit at the bar, I literally just walk in, pay and leave. I'm just confused about if and when you have to tip for a pick-up order. Thanks!

Tom Sietsema: Someone had to take your order and package your food. Some of us feel obliged to tip a couple of bucks or so for that service. (I can already predict I'll hear from naysayers as soon as this publishes.)

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Silver Spring, Md.: I'll be in Portland Maine for lunch next week. Any recommendations for something special downtown?

Many thanks.

Tom Sietsema: I'm going there in September. Take notes, OK?

From what I understand, a number of good restaurants in Portland aren't open for lunch. Both Fore St. and Hugo's have good buzz, if that helps.

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Fat and calories: Just eat less of whatever you order. That's really the best way to do it, because even dishes that you wouldn't expect to have a lot of calories usually do.

Tom Sietsema: Good advice. I'm big into eating just half of my entree (in part because I'm sharing my meals with other people, but also because that sometimes all I care to eat).

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Never Leaves the District : HELP! Posting this at the very last minute. Just found out I have to go to Falls Church (?) this afternoon and meet a friend somewhere for lunch. Not sure exactly where we're going to be but it's somewhere near Rt 7 and Rt. 66. Any suggestions for a quick, casual, but still nice lunch. I don't know much about Virgina at all, so I really would appreciate the help. Thanks!

Tom Sietsema: Bamian offes delicious Afghan food .... Huong Que (Four Sisters) does well by Vietnamese .... the Lebanese Butcher does good lamb and other sandwiches ..... and all have reviews online here.

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Raleigh, N.C.: Not to defend the Islander, but a party of 35 needs to be very well organized to get proper service. As a manager, I would offer a limited menu, and push to get pre-orders. I would insist on a single check for the entire party. There is no easy to serve 35 people from a full menu mistake free at the same time. Something did going to go wrong. The organizer of the event should know what to expect, and should arrange things. For all you know, the organizer agreed to a single check for the entire event, and tried to change it after the fact.

Tom Sietsema: You raise a fair point. There's no way I'd stroll into a restaurant with 34 people without a game plan for 1) ordering the food and 2) paying for the meal.

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Tips for takeout: I order take-out a lot, especially Thai, and always leave a good tip, maybe not as much as if I dined in but close. Like you said, someone still has to get your order together and it is usually more/different work than just carrying a plate -- someone is packing it all up, adding condiments, etc. are needed. I used to work in a restaurant that did take-out and it was always the hostesses, not the servers, responsible for take-out orders. In addition to staying on top of seating and running the floor, I would have to go into the kitchen, which I wouldn't usually do, and put real effort into making sure everything is correct and has all the right components. I'm sure you'll get lots of comments on this -- just my 2 cents.

Tom Sietsema: We got more than two cents of information there. Thanks for writing in.

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Pennsylvania: For the dieter: Try ordering an appetizer and a side salad. Lots of appetizers are plenty big (and usually overlooked.) And skip the alcohol -- lots of empty calories there.

Tom Sietsema: Again, useful advice, providing you order the right appetizer (anything grilled is better than anything fried) and don't add a bucket of dressing or bacon bits to those greems. I've seen people pile on the garnishes -- croutons, dressing, fatty this and salty that -- and tell people they were "just having a salad."

Alcohol is the LAST thing I'd give up, but that's just me.

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University Park, Md.: I noticed in your Sunday Source article on local Chinese restaurants, you mention that you were in Beijing in early summer. I couldn't find a Postcards posting for Beijing, but I leave for that city on Thursday. We have a reservation at Made in China - any other recommendations?

Tom Sietsema: Hang tight, University Park. My Postcard from Beijing runs this Sunday in Travel, but should appear online sometime Friday. Just so you know, Made in China was my first meal in the city. It's a lovely space, but not worth the hype.

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Arlington, Va.: Ok Tom... I'm hoping persistence is the key. Any word on Volt? There's gotta be someone out there who's been and can report back.

Tom Sietsema: Volt opened in late July, but I have yet to hear from anyone who has eaten at chef Bryan Voltaggio's new restaurant in Frederick, Md. (Mr. Voltaggio previously cooked at Charlie Palmer Steak on the Hill.)

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Alexandria: Heading to Rasika Saturday night for a birthday dinner. What besides the fried spinach -- which every person/blog/newspaper raves about -- would you suggest?

Tom Sietsema: I haven't seen the current menu, but I've really enjoyed Rasika's banana-avocado salad, scallops with red pepper sauce and lamb with apricots in seasons past. The breads are divine and anything with mango has also been delicious. Come to think of it, I'm hard-pressed to find many flaws in the cooking.

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Capitol Hill: Hi Tom,

If you had to pick one Italian restaurant inside the Beltway that would make you think, "Wow, when did I arrive in Italy?", which would it be?

Thanks!

Tom Sietsema: Right now? Obelisk. The food coming out of that kitchen these days borders on enchanting.

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Sidekick: Hey Tom! I was wondering if you needed a sidekick. I'm a sassy single woman and would love to help out with a small blurb on the TYPE of patrons that go to your restaurants. Lets be honest: social atmosphere is part of the reason to go anywhere. I'll be the B-&#h that gives the low down on clientele. What do you think?

Tom Sietsema: You mean you'd want to rate the customers?

(I can see it now: 70 for the sound check and a 10 for the crowd.)

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Atlanta, Ga.: Tom, I was in NYC this past weekend and had a wonderful meal at The Little Owl. I find NYC's restaurant scene somewhat overwhelming and your Postcards are a great guide. I use them whenever I can.

Thanks for doing them.

Tom Sietsema: Welcome, Atlanta. I appreciate the kind words, which come at an interesting time. I've been thinking of dropping the column, due to the expense and the time commitment. But support such as yours reminds me that the Travel section column has a loyal following.

Aside from the brevity of the feature, which is designed to look like an actual postcard, is there anything you'd like to see added to the column?

washingtonpost.com: Postcard From Tom Archives

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Silver Spring, MD: For the dieter -- Rock Creek in Bethesda.

Tom Sietsema: Is it still good? I haven't been back since I reviewed the place.

washingtonpost.com: Tom's Reviews: Rock Creek Bethesda and Rock Creek Mazza

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Penn Quarter: Hi, Tom, if I promise to bring four 4-lb bags of M&M peanuts, will you invite me to one of your dinner parties?

Tom Sietsema: That's mighty tempting! Tell me more about yourself ...

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For Glover Park (re: Las Vegas): Tom, I just finished reading the transcript of today's chat and wanted to respond to you and Glover Park about Joel Robuchon in Las Vegas. My wife and I have been there twice in the past 18 months - January 2007 and April 2008 - and they're two of the best meals (my wife would say -the- best)we've ever had. The food was exquisite (who knew that black truffles, foie gras, and gold leaf could be so tasty together?) and the service was outstanding. They even remembered us when we were there the second time, asking us if we wanted a similar bottle of wine or something different. It's expensive to be sure, but well worth the money and the three hours or more it takes to get through all 16 courses.

Please feel free to pass as much or as little of this on to your chatters as you wish. Hopefully Glover Park will read it and end up having one of the dining highlights of her life. And if you ever get the chance, you ought to dine there too. The whole experience was wonderful both times.

Tom Sietsema: Thanks for the field report.

I can imagine that foie gras, truffles and gold leaf make for a fine meal -- at a dear price.

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Falls Church: Bamian is a bit far from Route 7/66- Tyson's is not far from there so maybe something around there. Could try Pie-tanza in Falls Church City for casual (pizza is good,so are the calzones) - or Pilin's - also in Falls Church City, for yummy Thai food. Four Sisters is good, but now you are in 7 Corners, and getting further away from 7/66..

Tom Sietsema: I should have read that plea a little more carefully. I just had "Falls Church" on the brain. Thanks.

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Hampton Roads, Va.: Hi Tom -

I just realized one thing that's bugged me about the restaurant review column in the local paper down here. They print a photo of the reviewer! It seems like that would automatically make the reviews suspect, because restaurant owners and staff could (consciously or unconsciously) treat the reviewer differently than everyone else. In fact, it makes me wonder about the professionalism of the reviewer.

What do you think of this? Am I overreacting?

Tom Sietsema: I'm not a fan of posting critics' faces next to their reviews, for the reasons you bring up. But the writers might not have a choice in the matter; some publications feel readers enjoy more of a connection with their product when they know who the bylines are.

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Islander: My husband and I went to the Islander a few years ago. The restaurant was totally empty, the bar had maybe 20 people. NO ONE CAME TO OUR TABLE. We sat there for half and hour, now water, no menu, no hello, TOTALLY IGNORED US! Naturally we never went back.

Tom Sietsema: Sounds like the place I know!

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Travel Postcard: I love the postcards as I found a wonderful place in Rome last summer from your postcard. I wonder if your postcard should change with the down economic times though. Instead of overseas travel and even places far from DC you can take the "staycation" approach and cover restaurants in W.Va., farther out Va., and the shore areas (Md., Lower N.J.) where it is easier to afford for people to vacation.

Tom Sietsema: I see a Postcard from Fairfax in my future ...

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Bottled water: Tom - I HAD to share this experience with you and the chatters. Last evening I was hosting (hostessing?) a business dinner at Occidental. My companions don't drink, so we ordered soft drinks and aqua con gas. The waiter opened at LEAST four bottles for us over the meal. I was starting to wonder how much this was going to add to the bill but didn't want to ask because of the situation. When it came time to settle, I was pleasantly surprised - it was gratis. What a wonderful trend. i hope other restaurants follow up on this. BTW, we did have an expensive dinner with all the other bells and whistles, just no alcohol.

Tom Sietsema: Free bottled water? That's a new one. Are you sure the restaurant just forgot to add the H2O onto the tab?

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M&Ms is all it takes????: I will up the ante and give you 6lbs of dark chocolate M&M's to have dinner with you.........

Tom Sietsema: Deal!

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Rockville, Md.: I must really be a closet Puritan, but no gold for me to eat. Never.

Tom Sietsema: You're not missing much. It only has looks going for it. Gold itself is tasteless.

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Alexandria, Va.: Tom - long time admirer, but first time poster. Had a Bizaro experience last Friday and wanted to get your take on how the situation was handled. I've frequented the Neighborhood Restaurant Group (Evening Star, Vermillion, Rustico, etc) for a number of years and headed from the office to Rustico to get an early start on happy hour. Arriving around 4:30, we (there were four of us), were disappointed to see that they had a sign posted "closed for a private event until 5 p.m.", not to be deterred, we headed to Old Town to kill some time and then back to Rustico shortly after 5 only to see a new sign had been put up claiming they'd open at 5:30 -- the door was locked so we called the manager to seek explanation/resolution (there were now about 10 other potential patrons outside as well), and maybe see if we could order some drinks while we waited on their outside patio. His answer was "no" and when pressed with "why" the response is "because that is what we decided" -- he did offer to buy a beer if we waited until 5:30, but in the 90 degree heat and wearing suits that option was not palatable. Sad to say, but after frequenting these restaurants since Evening Star opened in 1999, this treatment will drive me elsewhere. The bizaro part is that we ended up at Indigo Landing and actually had great service and good food. Am I overreacting?

Tom Sietsema: Actually, I think I side with the restaurant here. They're entitled to be closed for private functions, and while the manager might have sounded a little rude at first, I think his offer of gratis beer made up for the telephone exchange.

STOP THE PRESSES! You had good food at Indigo Landing?!!

washingtonpost.com: 2008 Review: Indigo Landing

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Washington, D.C.: In Portland for lunch, Duckfat! It's off the beatten path, but totally worth it!

Tom Sietsema: Duckfat. The name alone intrigues me.

Kids, the lunch bell is ringing. Thanks for another fun 60 minutes. See you next week, same time, same station.

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