Ask Tom
Tom Talks Shop

Tom Sietsema
Washington Post Food Critic
Wednesday, August 27, 2008 11:00 AM

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:

____________________

Washington, D.C.: How do you prepare yourself for a "great" meal? Do you not eat lunch? Do you brush your teeth? Do you skip a cocktail? What is the best preparation (other than enthusiasm) for fully enjoying a chef's presentation? Is there a way to prepare a palate for what's to come? What, in your view, affects taste?

Tom Sietsema: You must be reading my calendar! As I've been checking out restaurants for possible inclusion in my fall dining guide (Oct. 12), I've been eating in a lot of fancy restaurants (not all of them as memorable as last year, alas, but more on that in October).

I like to go to restaurants, any restaurant, with an open mind and some hunger. Not TOO much hunger, mind you, but certainly with a good appetite. I may or may not drink a cocktail; if a place is known for its libations, I might order one. But I don't go overboard on the alcohol, in part because I need to remember the funny things the waiter might say and Dish Number 23 in an epic tasting menu.

Before a major dinner, I try to eat a "sensible" lunch. Something with lots of greens or vegetables and some protein. It sounds boring, I know, but eating two heavy meals back-to-back is not a pleasant experience. I also try to get in some cardio ahead of a big deal dinner. Some excercise before 10,000 calories makes me feel less guilty.

Taste (or how one perceives a place) can be affected by a multitude of things: How a person feels, who a person dines with, the comfort level of the dining room, the attention of the staff, even the season and weather. For instance, I think I have a bigger appetite in colder months than in hot ones.

I'm curious to hear what the chatters have to say about preparing for what they hope to be a "great" meal. Share away, gang! And good morning to you all.

_______________________

My Desk, D.C.: I have some friends coming in from San Francisco. I was thinking of taking them to either Rasika or Proof. Which do you recommend these days?

Tom Sietsema: I like both. A lot. But given that San Francisco is rich with wine-focused places to eat, I'd steer you to Rasika, a one-of-a-kind Indian experience. Just bring your ear plugs!

washingtonpost.com: 2007 Fall Dining Guide: Rasika

_______________________

Olney, Md.: Always enjoy reading your columns and chats, but am most jealous of the delicious desserts people always brag about. I am diabetic. Are there any restaurants serving OUTSTANDING desserts for me? Or am I out of luck -sob-.

Tom Sietsema: Chatters? Pastry chefs? I'd love to come to Olney's rescue. Please send me your suggestions.

_______________________

Bethesda, Md.: Tom, just wondering your opinion on something: Do you think when waiters offer suggestions from the menu that they are doing so because they truly love those dishes? Or does it have more to do with selling the most expensive items or unloading the dishes where there is an over-supply on those ingredients? Thanks!

Tom Sietsema: It depends on what they're pushing (the $8 pie or the $20 slice of cake; if it's something that isn't among the highest-priced items, I'm inclined to believe the dish is truly something they like). I've heard of waiters getting commissions for unloading certain dishes on certain nights.

Which brings up another matter: Twice in the past week, I've asked sommeliers to bring me something interesting from their cellars and twice they've not asked if I had a budget in mind. And twice those wines were out of my comfort zones. At a third restaurant, where I was celebrating with friends (and where, I should add, I paid for the wine myself), I asked for something special "under $90" -- again, this was a special evening -- and got a bottle priced at $86. Should I be bothered by what transpired?

_______________________

Washington, D.C.: Tom, I could use your help. My girlfriend's parents are coming into town this weekend from Texas. Her dad has only been to D.C. once and didn't come away liking it, and her mom is somewhat similar, though she's been more often. Can you recommend some places we all could go for dinner that would give them a good, warm feeling about D.C. -- one that would leave them with the impression that it's a positive, dynamic town for their little girl to live in, rather than a cesspool of political corruption and shallowness?

We'd appreciate something that's distinctive enough to be different from, say, Texas, but nothing too crazy. Her dad is diabetic, so something with fresh or healthy ingredients/options is preferred. Oh, and did I mention this is the first time I'll be meeting them? So for my own sake, I'd like something that isn't deathly quiet -- could make for some awkward silences!

One of our dinners will be more casual, while the other will be more high-end. Your recommendations are much very appreciated. Thank you!

Tom Sietsema: For (moderately) casual, I'd take the gf's parents to Johnny's Half Shell on the Hill for crab cakes and lobster and Valerie Hill's great desserts. Plus, the locally-owned restaurant is within view of the Capitol. What says Washington more than that?

For upscale, I'd send you and the group to Palena for former White House chef Frank Ruta's luscious, and lovely, Italian-meets-French-meets-California-style cooking.

Good luck!

washingtonpost.com: Johnny's Half Shell and Palena

_______________________

Washington, D.C.: I just have to say that Johnny's Half Shell is one of the most overpriced restaurants in D.C. The food is good, not great, yet their prices are set at a level where one would expect great food. The crab cake? I've had better at Irish pubs in the area. What a let down after hearing people rave about it for years, just sayin...

Tom Sietsema: I disagree about the crab cake (which Irish pub does the dish better? Do tell!) Keep in mind, quality seafood is expensive. Johnny's also has a terrific list of wines, but with quality at all prices.

_______________________

Washington, D.C: Tom, I know you did not like POSH Restaurant in your review, but I went there with my husband and friends this past Thursday and they had a soft live jazz band there. They were not that loud and the three-course food selection was wonderful I must say. The shrimp and grits with an over easy egg was very creative and tasty, and they had a homemade hot cornbread with a sweet jalapeno butter which was like heaven. I was very impressed and I was wondering if you would give it another shot? Or if you did already?

Tom Sietsema: Several years ago, I started doing occasional updates of previously reviewed restaurants (aside from the annual dining guide). They give me a chance to tell readers about new chefs, rethought designs and so on. I assume the room looks the same at Posh, and the original chef is in place?

washingtonpost.com: 2007 Review: Posh

_______________________

Washington, D.C.: Tom - thanks for all the time you spend keeping us informed. I know you're often asked this question, but do you (or your audience) have any suggestions for restaurants with private rooms suitable for a birthday party? Approximately 30 guests, no specific cuisine, budget of around $100-$125 per guest. It's a 40th birthday party. Thanks in advance!

Tom Sietsema: The relocated Corduroy comes to mind. So does Johnny's Half Shell. And if it doesn't have to be in D.C., you might want to check out 2941 in Falls Church.

_______________________

Washington, D.C.: I was wondering what your impression of Blue Duck Taven has been (I should have asked before). My husband and I went last night and where very underwhelemed by the food which was flat and poorly executed. The soft shell crabs were okay -- well cooked but incredibly salty. My husbands tomato soup was the only highlight. My scallops were fine, but, nothing to rave about. And their specialty duck was a bit overcooked and not flavorful. We also ordered the roasted beets with blue cheese which frankly were not really roasted. They tasted like cooked beets with blue cheese. They did not have any of the browning or caramelization you would expect when roasted. Also the timing was very off - our entree took a very long time after we had finished our appetizers.

Now on a positive note the manager (I think she was the manager) was great. A waiter brought me a tomato salad app by mistake and took it away when I said I had not ordered it (which I think was appropriate to take back). She brought it back to us and said to go ahead and enjoy. Also my first round of scallops were raw in the middle -- she brought me a new plate and did not charge us -- which was very nice, I certainly did not expect for the entire entree to be taken off the bill (we tipped on the entire bill as if the scallops were included). She was working very hard to please and did a great job. Our waitress was okay but would disappear for long periods of time -- frankly by the end of the meal we did not even order dessert just because we did not feel like sitting there and waiting any more.

Was this a bad Tuesday night -- or is this how it is there? By the way I doubt we'll go back despite the very attentive manager.

Tom Sietsema: You are not the only one to complain about this once-very good restaurant. Kudos to the manger for trying to make a good impresssion and kudos to YOU for tipping generously in light of the situation.

_______________________

Et Voila fan in Washington, D.C.: A follow up to an earlier chat: my wife and I again ate at Et Voila this past weekend for brunch and loved it again, including -- especially? -- the pommes frites (Belgian fries?). The service also was very good. But a recent weekend dinner at Oya was ruined by the deafening noise level, even though we were far from the bar and the food was outstanding as always.

Tom Sietsema: The fall dining guide will include noise ratings for all the restaurants. Unfortunately for those of us who like good food, and like to talk to our dining companions, a lot of the better establishments are checking in at around 80 decibels (extremely loud, in other words).

_______________________

Washington, D.C.: Besides Kotobuki, Makoto and BlackSalt, would you recommend any other restaurants in The Palisades? For instance, what do you think of Kemble Park Tavern, Et Voila or Bambu? And what's the story with all of the smaller, quick-bite places?

Tom Sietsema: I adore Et Voila! Kemble Park Tavern was a good-looking disappointment, however, as was Bambu. No "smaller, quick-bite" places leap to mind. Chatters?

washingtonpost.com: 2008 Review: Et Voila!

_______________________

Bethesda, Md.: Just wanted to send a big "thank you" to the hostess at Central. I stopped in for lunch yesterday, and I would have been happy at the bar so that I wouldn't be a waste of a table, but she seated me right by the kitchen so I'd be able to watch the plates get finished by the remarkable chefs. It was very pleasant, and I had wonderful service from Suzanne, as well.

One question, Tom, I saw the finished plates of food (mostly a variety of burgers since it was lunchtime) undergo an interesting poking by the chefs: they'd take a tiny skewer, stab the burger and then smell or taste the skewer. So... is this hygienic, and what purpose does it serve?

Thanks!

Tom Sietsema: Fear not, says Brian Zipin, the restaurant's general manager. Those metal skewers go into the beef and seafood burgers to "read temperature," and while some cooks gauge doneness by holding the skewer to their wrists, others might determine temperature by holding a prod under their noses. The restaurant has "tons" of skewers, which are just used once and frequently reordered, adds Zipin.

_______________________

Birthday Wishes: Hi Tom! My birthday is coming up next Wednesday and my sister is coming into town and has asked me to pick a place for dinner. While I was originally going to resort to my all time favorites (Cashions, 1789, etc.), I thought this time I would pick a place where we can have dinner and enjoy live music, whether its live jazz or just a piano playing in the background. Any suggestions for places like that in D.C. that aren't too stuffy (aka require jacket and tie)?

Tom Sietsema: Be careful what you wish for. I spent two painful hours listening to bad (piano) renditions of "My Funny Valentine" and "Happy Birthday to You" at dinner last night.

The Prime Rib serves delightful live bass and piano, but it also has a dress code. Can anyone else think of a venue that includes good food and cool tunes?

_______________________

Washington, D.C.: Tom,

What's a "normal" gap between courses? At my favorite Indian restaurant (and yours) the other day, we were done with our first course and had enough time to plan our kid's college savings plan before our mains came out. I don't think I have waited this long before. How much time between courses do you expect/prefer?

Tom Sietsema: I surveyed some chefs, including Cathal Armstrong of Restaurant Eve, who said he and others in the industry try to follow the "Rule of Seven:" Seven minutes to make an appetizer, seven minutes to eat it, basically seven minutes between courses. "At 21 minutes," the chef says, "customers should be eating their entrees." This would be the typical case for a table of two diners (three or more diners take longer) and in a moderately busy restaurant. Certain dishes -- mussels, for instance -- also take more time to prepare.

_______________________

RE: Live Music: Mon Ami Gabi in Bethesda has live Jazz, but only on Tuesdays and Thursdays I belive.

Tom Sietsema: Good to know. Thanks.

_______________________

Wine: If you asked for a bottle of wine costing under $90 and got an $86 bottle, you got what you requested and I see nothing wrong with that. I think it's a problem, though, when sommeliers don't ask for your budget and bring you something particularly pricey. But it's easily remedied -- I tend to ask sommeliers questions about the wine list (and provide a price range/budget) so I can remain in control of the selection, while still gaining their insight into what I might enjoy.

Tom Sietsema: That's my typical MO as well. But I'll never, ever forget Vincent Feraud of the late, great Maestro offering me a bottle of truly delicious wine under $40 (!) when I gave him no limit.

_______________________

Dinner with Music: How about 701 Pennsylvania Ave?

Tom Sietsema: That's where I dined last night!

_______________________

Washington, D.C.: Is it ever okay to not refrain from leaving a tip?

Recently, I was dining with my significant other (who's becoming less and less significant, but, really, that's an issue for Carolyn Hax...) at a restaurant downtown. We overheard our waiter referencing our table, using an impolite term for gay men that I won't repeat here. I won't say which of us felt which way, but one of us wanted to pay in cash (to remain anonymous), completely leave off the tip, and leave a strongly-worded note on the receipt. The other of us recognizes that waiters invariably have to "tip out" at the end of the night (sharing the money earned with bussers, hosts, etc., all of whom couldn't have been kinder) and preferred to have a brief, direct exchange with the manager.

Friends we've consulted seem to be fairly split over how to handle this -- which, in truth, is merely a minor annoyance when compared to the many crises facing the world -- and I'd be interested in your weighing in.

Thanks!

Tom Sietsema: I would have asked for a manager, explained your situation and left a tip for the busboy or whoever treated you with the kind of respect any diner deserves. That way, you file a complaint, you get heard, and no one (well, no one in the right) can bad mouth you for not leaving a gratuity.

_______________________

Washington, D.C.: Good morning, Tom,

I was away last week and wanted to comment on the diners in last week's chat who didn't pay for their desserts because they didn't order them. The waiter made a mistake and the diners took advantage of it. Who do you think paid for those desserts? I'm betting the waiter did, which might account for his less-than-pleasant response. They enjoyed that mistake at his expense, which probably took a substantial chunk out of his earnings for the day.

Tom Sietsema: I should have read the post twice. The more I think of it, the more I think the diners who got the dessert they didn't order should have piped up. The gray area: Restaurant Week. As I recall, someone might have assumed the dessert was part of the promotion.

_______________________

Baltimore, Md.: The Baltimore location of The Prime Rib has relaxed its dress code for the summer. It might be worth a phone call to the D.C. location to see if they have as well.

Tom Sietsema: Hell Freezes Over. The Pope Elopes.

You're kidding me! I thought the B'more location was even more rigid than the D.C. restaurant.

_______________________

Quick bites in the Palisades: Figs is good for a quick bite although sometimes the owner seems really cranky.

Tom Sietsema: I'll put up with a bit of grumpiness if the food is good.

_______________________

Arlington, Va.: Hi Tom, I'm a pretty faithful reader but I don't remember seeing this issue recently. What do you think about excessive flash photography in restaurants? My husband and I were at Carlyle Grand recently and there was a big birthday party seated at a table next to us. They proceeded to take pictures of the birthday person opening every present, and honestly there were at least 10 gifts. Needless to say it got a little annoying. I understand taking one or two pictures, but after about four flashes in close proximity in a dimly lit restaurant I've had enough! Any thoughts on this from others out there?

Tom Sietsema: I can see it on table tents and the bottom of menus: "Please, no more than two pictures per table."

I, too, have noticed more flashing and picture-taking on the scene, in part because I'm checking out a lot of new restaurants. Twice now, I've ALMOST been captured by two Washingtonian photographers (one who knew me, another who didn't). It reminds me of the years-ago N.Y. Times review of a fancy French restaurant which featured a shot of Esquire critic John Mariani and guest, front and center!

_______________________

Downtown D.C.: Today's DCist says that Hook has tanked after the recent departure of critical staffers. Do you agree with that assessment?

Tom Sietsema: I'm withholding judgement for the moment. But my initial thought is: Such a promising start! (I'm a big DCist fan, by the way.)

_______________________

7th Street: Hi Tom- love the chats. I want to surprise my husband for our anniversary and bought tickets to Romeo and Juliet at the Harman Hall on 7th Street and would like to throw in a pre-theatre dinner, prefixed would be nice. Nothing too fancy, he is a meat, potato and pasta guy, I can deal with anything. I know the pre-theatre has been discussed here before but I looked at some of the usual suspects in that area and nothing seems to jump out and say "yes, you can bring hubby here", if you know what I mean. Thanks in advance for taking my question.

Tom Sietsema: Your best, and most romantic, bet is probably the nearby Tosca on F St. NW, which offers a three-course Italian menu for $35. The veal ravioli and Parmesan risotto are particularly good second courses, fyi.

washingtonpost.com: 2007 Fall Dining Guide: Tosca

_______________________

Arlington, Va.: Hi Tom - I planning a dinner out with four girlfriends in D.C. We would like to go somewhere nice but also fun for a girls-only night out. Do you have any suggestions? Thanks!

Tom Sietsema: Sounds to me like you need to book a table at Co Co. Sala in Washington.

washingtonpost.com: August 2008 Review: Co Co. Sala

_______________________

Penn Quarter, D.C.: Agree with your view of the jewels on the Johnny's Half Shell wine list at all price points -- and especially appreciate the vivid descriptions and categories they offer for each wine. I, too, have experienced your discomfort at several area establishments when asking for wine recommendations. Even when I'm prepared to splurge, I feel the need to offer a "range," and most often get peddled the most expensive in that range. Steakhouses, I believe, are the worst abusers in this category. I recognize that quality California cabernets are pricey, and that virtually all restaurants triple-mark off of wholesale. But if Peter Luger in Brooklyn can sell a $30 bottle (admittedly, Kendell-Jackson or such), why can't any of our high-end red meat places offer a nice Cab or Syrah for less than a hundred bucks? When entertaining at these places, I feel like a cheapskate for ordering a $90 bottle of wine. Meanwhile, since I've got a couple kids and live in the suburbs, I've found that Outback offers a perfectly lovely bottle of Australian Shiraz for $21 and a very nice and accessible Coppola claret for about the same. I realize that the comparison is tortured in terms of the overall experience, but, sheesh, can't our luxury steakhouses cut us some deals? And can any steakhouse sommelier besides Nadine at Charlie Palmer's offer intelligent insight that doesn't leave you suspecting you're being gouged?

Tom Sietsema: I love posts like yours. Lots to think about therein. Thanks for the thoughtful vent. (Is this, um, MB?)

_______________________

Palisades Restaurants: There is a place further out MacArthur called The Boathouse. It's a nice neighborhood gathering spot with better food than Kemble and Bambu.

Tom Sietsema: I know of it, but I've never been. Thanks.

_______________________

Komi closed?: Any idea why Komi is closed for the next month? No details on the website other than when they reopen.

Tom Sietsema: Summer vacation. If anyone deserves it, Johnny Monis and staff do. They'll be back in late September, though.

_______________________

Alexandria, Va.: Hi Tom,

I am new to the area, and I am looking for a nice bakery. I don't necessarily want to buy a cake, although that would be fine. Really, some place that has various desserts, cake by the slice, cookies, pastries, etc. Any suggestions? I don't mind driving to get there, but looking for some place in the D.C. metro area. I know that you are a restaurant guy, but I was hoping you could help me on this one!!

Thank you!

Tom Sietsema: Near you there's the delightful Buzz Bakery (901 Slaters Lane), whose Josh Short was nominated for pastry chef of the year at the 2008 Rammy Awards this summer. Buzz bakes what you're looking for, and the bonus is its open schedule: daily from 6 a.m. to midnight.

_______________________

Washington, D.C.: When I looks at the list of Discussions on the WashPost website, your chat title "Ask Tom" is the only one that doesn't evoke the topic at hand, say like "Ask the MisFits", or "What's Cooking", or "Post Politics" etc. For all I know, "Ask Tom" could refer to relationship advice, computer help, fitness, style, etc. Even Carolyn Hax's column is labeled "Advice".

Have you considered changing the title of this chat forum to be more descriptive of the topic, and if so, what would you change it to? How about "Restaurant Scene"?

Tom Sietsema: That's a good question, best addressed by my smart producer, Julia Beizer.

washingtonpost.com: This is basically a case of "If it ain't broke, don't fix it!"

We have a great following with this chat -- usually so many questions that Tom and I are both scrambling to keep up -- and so changing the name seems like an unnecessary step. I'm happy to look into adding a few descriptive words on the weekly schedule, though. Couldn't hurt to try to convert a few newcomers to the Wednesday festival of food.

_______________________

Cravings in D.C.: Tom,

Where can I find a memorable rice pudding in the D.C. area?

Tom Sietsema: Most recently, I've enjoyed the old-fashined comfort at Cafe du Parc on Penn. Ave. NW

washingtonpost.com: Cafe du Parc

_______________________

Washington, D.C.: Tom,

I drank far too much last night. Told my boyfriend's dad I wanted to marry him (the boyfriend) and passed out in my office only to wake up at 6 a.m., go home and shower, and come back.

Anyway. I'm starving. Had a bottle of Gatorade - but need to eat. Somewhere in Penn Quarter, not Central - I don't share the joys of it. Please help, I am totally feeling like crap.

Tom Sietsema:"Paging Miss Hax, paging Miss Hax" ....

You can do one of two things. Be good to yourself with something light and easy (the Asian fare at Teaism comes to mind) or go for something fatty to absorb the booze (chorizo or duck at Jaleo maybe).

Just curious: Did the guy say yes? Was he even asked?

_______________________

Silver Spring, Md.: Hi Tom,

I'm a little embarrassed to ask, but I don't eat out at high end restaurants often. I very much want to eat a Tosca with my fiance and I'm wondering about dress code. Washingtonian magazine says it's "business." By that am I assuming nothing less than a full suit and tie? Or can I get away with a sports jacket without a tie? Also guessing that khaki pants and a polo shirt are out of the question. Sorry about this uninformed question, but sometimes dress codes can be confusing! Thanks!

Tom Sietsema: I've seen all manner of dress at Tosca, but it skews slightly formal. You'd be just fine in a jacket/no tie.

_______________________

Sommeliers Recommending Expensive Wines: Same thing happened to me last week - at a popular and expensive restaurant (one that has numbers in its name).

For the first bottle, I ordered a $40 white. That should have been a clue about how much I'm comfortable spending.

For the second bottle, I asked the sommelier for his recommendation within a certain (potentially expensive) genre. Out came a $90 bottle of red.

The wine wasn't bad enough to send back, but was quite simple and clumsy, and the recommendation was incredibly disappointing given the reputation of this wine program.

I don't mind spending that kind of money, but the wine had better deliver. And this didn't.

Ouch!

Tom Sietsema: Thanks for sharing. Did you give the sommelier your honest reaction to the $90 red?

_______________________

About the boyfriend question: Oh god. He's in N.Y. with his family. I told his dad over the phone -- and I have no idea what happened in the conversation. The only reason I even remember is because a friend that was at the bar reminded me of it this morning.

Oh god.

If you need someone to eat with tonight and tell you the rest - let me know...oh man..

Tom Sietsema: I've got plans, but thanks!

_______________________

Washington, D.C.: I'm going to Portland, Maine. Can you or one of the chatters recommend some good restaurants?

Tom Sietsema: High on my list: Fore St., Hugo's and Duckfat. I can't personally vouch for them -- yet -- but food pals keep urging me to go, go, go check them out. And I will. Soon.

_______________________

Springfield, Va.: Hi Tom - love your chats. Going to Paris in October for the first time. Will you be updating your Postcards before then? Is it possible to eat well on a budget? Thanks.

Tom Sietsema: What a coincidence! I'm going to Paris (and Burgundy) in October, too. I have yet to do any research, however. Check back closer to your departure date; I should have some tips by then.

_______________________

Bethesda: Hi Tom

I fully understand why restaurants that won't seat people until the whole group arrives. But a strange little incident made me realize that the policy can be pushed too far.

Last week, my husband and I planned to meet two other couples at Blackmarket in Garrett Park. The other four arrived early. The bar was packed and noisy with happy hour drinkers, but there was only one table occupied in the restaurant. The hostess told them that they couldn't be seated until everyone had arrived. They pointed out that there was no place to wait in the bar, no hallway and no space in front of the reception stand. The hostess pointed to a table for six, said "That's your table," and suggested they stand next to it. That's right, they weren't allowed to sit down in the chairs. When they could see through the window that we had arrived and were approaching (and I stress, we weren't late), a member of the wait staff still asked them to remain standing until we actually entered the room.

What on earth could Blackmarket gain by such an absurd insistence on the letter of the law? What if one person had been handicapped? The meal was okay, but we were inclined to be hypercritical after that introduction.

Tom Sietsema: I understand the need for rules. But a packed bar and nowhere else to wait should have been good excuses for the staff to let the early foursome sit down at their assigned table. I mean, how ridiculous does it look to have four people standing around a table and being told "Don't sit yet!" EVEN AS YOU AND YOUR SPOUSE ARE APPROACHING?

A little common sense was in order -- and lacking the night of your visit, obviously.

_______________________

Washington, D.C.: I have to plan a dinner for fourteen, including five out-of-towners, in mid-September. Can you recommend someplace interesting at a restaurant in the West End? My definition of "interesting" is pretty broad -- new chef, unusual cuisine, not-to-be-missed take on a familiar dish. The only requirement is that there should be a few seafood dishes on the menu. Price isn't a major consideration. We'd like to be able to hear each other speak, so noise is a major consideration. Any thoughts would be most appreciated.

Tom Sietsema: Does it HAVE to be in the West End? As I mentally survey that part of town, I find myself discounting the Westend Bistro by Eric Ripert (too loud); Blue Duck Tavern (too many service complaints from readers); Hudson (slapdash cooking on my last visit); and Circle Bistro (because its talented chef is getting ready to head over to DC Coast).

Your best bet is probably Marcel's, which isn't new but whose staff cooks like a dream these days.

_______________________

Re: Live Music: The Bohemian Caverns on U Street have a restaurant upstairs that also serves food in the lounge and there is usually jazz on Friday and Saturday nights. I've never eaten anything, but the people around me did and raved about it. Nice atmosphere, no dress code.

Tom Sietsema: Never been. But thanks for the tip.

Gotta dash, folks. Lunch calls. See you next week!

_______________________

Reasonably priced wines: Do you have time for my shout out to Dino, where the make-up is very little and which offers many different wine promotions almost every day of the week?

Tom Sietsema: Here you go ...

_______________________

Editor's Note: washingtonpost.com moderators retain editorial control over Discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions. washingtonpost.com is not responsible for any content posted by third parties.