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.: Tom, Last week, I was in San Francisco and had the opportunity to eat at a few fine dining establishments. Two of them (Coi and Chez Panisse) added an 18% gratuity for a party of two. Not complaining but am curious whether an additional tip, and if so how much, is expected. I thought the service and food at Coi was excellent but average at Chez Panisse.

Thanks, Mark

Tom Sietsema: While I appreciate a restaurant that does the math for me, I still like to decide how much to leave my server. In the case of Coi, I would have left a bit extra ($5 or so). In the case of Chez P, I would have left nothing more.

Good morning, everyone. It's THAT time of the week again.

_______________________

Gaithersburg, Md.: My wife and I went to CityZen to celebrate our 20th anniversary. Everything was perfect, from the hostess's greeting to the cheese cart to the flights of wine. I would highly recommend the restaurant to anyone celebrating a special occasion.

Tom Sietsema: Eric Ziebold thanks you!

I was in recently for the fall guide and was surprised to see so many youthful faces in the mix of diners. New in the dining room: General manager Jarad Slipp, late of the three-star Fiamma in New York (and before that, Notti Bianche here in Foggy Bottom).

_______________________

Washington, D.C.: Tom - I was just reading your discussion board comment from this morning (re: carefully choosing date venues) and it struck a chord. Though my dating days are long over, I thought several of your comments were also relevant when it comes to work-related meals. I'm an attorney at a huge D.C. law firm, and we go out to lunch ALL the time. I probably average three times a week, at pretty much wherever I want to go. Just to give an idea, my usual fallbacks are Central, Rasika, Tosca, Zola and TenPenh. Many of these lunches are with summer associates who already work here, so we have a dialogue about where we want to go -- no issues there. However, this is interview season. My colleagues and I will be taking hundreds of potential associates out for fancy lunches this fall. And I'm always shocked to hear the places my colleagues sometimes venture for these lunches, and more shocked to see their jaw drop when they realize their choice might not have been welcomed by the interviewee. I adore Rasika, but I would never take a job candidate there. That's just unfair. Some people don't like spice; others might be thrown off their game by an ethnic menu. As a vegetarian, I am particularly sensitive to the issue (I remember interviewing at several law firms that took me to the Capital Grille where the only thing on the menu I could eat was the $7 green salad - and consequently half the interview discussion awkwardly revolved around my dietary preferences). I've also been tipped onto celiac disease - which a shockingly large number of my colleagues have. So basically, when taking someone on an interview lunch, I pick innocuous, unoffensive "standard" food. Tosca, Central, Zola, the Source -- all delicious, but all of them hit the largest audience possible. Frankly, I would suffer through Chef Geoff's before taking a candidate to Rasika. This has casually come up in conversation at work before with other colleagues who are aware of the issue, and there's always someone in the conversation who gets that deer-in-headlights look when they realize all the candidates they've taken to Fogo de Chao. So, to all you attorneys doing interview season right now, think a little about where you take the candidate!!

washingtonpost.com: Sietsema's Table: Restaurant Dating Tips

Tom Sietsema: Good advice re: business meals. Not everyone likes meat, or something foreign, or A Fancy Experience.

And I can't help but wonder, given the current economic troubles, how many business lunches you'll be going to this fall. From my end, I've not noticed an obvious drop in business at good-to-grand restaurants -- yet. But maybe restaurants are slower to feel the repercussions? I'd love to hear from restaurateurs on the subject.

_______________________

Arlington, Va.: Tom,

A friend of mine from Nebraska is coming in this weekend, and after touring during the day on Saturday, we'd like to find a spot to watch the Cornhuskers play that night. Can you suggest a good sports bar (or good restaurant with TVs) in the downtown area? Really, anywhere served by Metro will work.

Thanks!

Tom Sietsema: How about something close to you? I'm thinking Thirsty Bernie or Spider Kelly, both outfitted with flatscreens.

_______________________

Arlington: I'm going to Komi next week for the first time. What is appropriate attire for men there?

Tom Sietsema: A nice shirt and pants are suitable. Komi's food is serious, but eating there doesn't require a suit and tie.

_______________________

Zaytinya, Again: Tom, longtime reader, first time poster.

I was thrilled last week when the new GM of Zaytinya chimed in due to recent complaints of this great restaurant. I was hopeful for our pending Friday night reservations with my husband and his Aunt and Uncle that were visiting from out of town. I must say on a positive note, that our service and food was better than our past recent visits--superior, even. But what I find so frustrating is getting into the restaurant. I have long disliked their reservation/seating policies. This seems to be the only restaurant that won't even acknowledge you if your entire party isn't all standing directly in front of the host stand. I could go on about my most recent experience, but my blood pressure starts to rise even when I think about it. To make matters worse, the host/esses are never understanding, even when you tell them that the remainder of the party is outside waiting on the valet. This time, the valets were backlogged and it took about 12 minutes for him to get noticed, despite the pouring rain and they didn't have correct change when he gave them a 20. We said something to a manager behind the host stand and he went outside to talk to them. Shortly thereafter, we were seated since we were all finally inside. It was only after we were seated, and I had a drink in my hand, our dinner was fantastic.

Tom Sietsema: I hate the old "Is everyone in your party here?" line, too, but I'm also sympathetic to restaurants that are looking at partially-seated tables 20 or 30 minutes after everyone is supposed to be there. Bad apples -- stragglers -- spoil it for the rest of us. On the other hand, restaurants need to be understanding of US. If people are missing in action because they're waiting for a valet, the restaurant should seat the incomplete party.

_______________________

Arlington: Have you noticed a drop-off in quality at Minibar? I went there recently, and I was stunned by the fact that the menu was front-loaded (most noteworthy dishes were in the first ten items). Also surprised that one of the three chefs was - to put it nicely - less than friendly. Honestly, he made several snide comments, to the point that myself and my date and other diners weren't asking questions nor trying to interact. Have you heard this from other diners or did I just go on a bad night? Based on this experience, I have no intention of returning.

Tom Sietsema: Yours is the first complaint I've received about Minibar. Given the price, and the difficulty in getting a seat, patrons deserve the cooks' full attention.

_______________________

Annapolis, Md.: How would you say the restaurant industry in Washington is faring in regard to the economy lately? Have you noticed more closings than usual?

Tom Sietsema: I put that very question to an industry spokeswoman recently, and she told me the numbers of openings vs. closings is about the same as last year -- so far.

Good restaurants will continue to be busy, I think. But people up and down the payscale are really looking for value, and less inclined to check out an untested place right now. The days of showing off by ordering $200 bottles of wine are over for the moment, I think. And chicken is looking like a better route than lobster. (Seriously. Chicken is making a comeback, evinced in part by Thomas Keller serving the fried stuff at Ad Hoc in Napa Valley.)

_______________________

Washington, D.C.: Tom:

I know you always give your honest opinion of restaurants based on your personal experience, but have you ever written a review and shortly thereafter regretted what made it into print? Either because a restaurant you totally panned quickly turned out to be successful and popular among the dining cognoscenti or some place you raved about turned out to be a widely-regarded dud? I seem to recall you gave three stars to Etrusco several years ago but comments from the peanut gallery were immediately and uniformly negative. If you do have some regrets, which might they be? And does that make you do a new review much sooner than your otherwise would?

Tom Sietsema: What a great question.

I always compare restaurants to live theater. No two meals are exactly alike and any number of factors play for and against a great performance.

If the dishwasher calls in sick, that can be a problem. If the A/C isn't functioning, that can be a problem. If a food delivery doesn't show up, it can alter a menu. If a chef is fighting with his partners, well, you get the idea.

In the case of Etrusco, if memory serves me right, George Vetsch, the then-chef, badly injured his hand not too long after I gave him a three-star review. That said, when the guy is on, and focused, he's terrific.

Do I ever make mistakes? I'm sure I do -- and I hope readers and the people I cover let me know when I've committed an error (as opposed to a difference of opinion). But there's a reason I go three or more times to a restaurant, and spread those visits out as far apart as possible: I want to be fair. I want to give a business the opportunity to show me what it can do. But I also owe it to readers to be honest about my reactions.

Was I overly impressed by Central Michel Richard last year, when I gave it three stars? I think not. I've been there at least six times since my original review and found it just as exciting as when I first encountered it. I took some heat for giving Station 9 two stars -- some people really hated the place -- but I have to say, my three or four meals there were pretty satisfying at the time. I haven't been back (too many new places to try!)

One way to keep my audience up-to-date on the scene is with occasional updates of previously reviewed restaurants, a practice I started several years ago and plan to continue. Look for more before the end of the year.

_______________________

Frederick, Md.: Hi Tom, Just saw your review of the BBQ restaurant in the Post today. Just wanted to let you know that Frederick has a new BBQ joint as well - right on Market Street - called The Black Hog and it is owned by Michael Taurasco, owner of The Tasting Room so I'm thinking it's gotta be good. Will be going soon to find out and hope you will to. Thanks for your informative chats. Also will there ever be a way to search your chats. Several times I've wanted to revisit something you've said about a certain restaurant or best bargain places or what to avoid and I have to look through all the chats to find (if I'm lucky) what I was looking for. Just curious and check out the Black Hog!

washingtonpost.com: It's certainly not perfect, but we have a Tom Sietsema chat search box on this page. It's a start . . . .

Tom Sietsema: Always happy to get a good bbq tip. Thanks.

_______________________

Washington, D.C.: My dad is coming into town to run the Marine Corps Marathon this year. He wants to go out to dinner the night before to load up on carbs. I thought about Pasta Mia, but I know too much food is never good for a runner. Do you know of any restaurants (besides the Grill) having a special marathon dinner? Or can someone suggest a place with good pasta (not too heavy) that's also somewhat reasonable in price. I'm not much of a pasta eater, so a menu that's a little diverse would be good. I thought about Dino's, but I didn't have a positive experience there last time. I live in Dupont so somewhere in the District and on the Red Line (we won't have a car).

Thanks...and wish my 60 year-old dad good luck!

Tom Sietsema: Good luck, Pops!

Your father might consider the bar at Spezie, Sette Osteria, Vapiano, Etrusco or Al Tiramisu -- all near the Red Line and all serving pasta at a moderate price (well, depending on the pasta he chooses).

If anyone knows of a MCM special, please share it with the crowd today.

_______________________

Washington, D.C.: Hi Tom, a friend is taking me out to lunch for my birthday today. What's are a couple of good places in either downtown or the west end to go? Thanks, David

Tom Sietsema: I'd love it if someone took me to Mio or Bombay Club or Spezie or Corduroy for my birthday. (Corduroy recently opened for lunch. It's closer to the convention center but worth the cab fare.)

_______________________

PX, First Time: I had a friend in for the weekend and took her to PX on Thursday night, based on your repeated accolades. What a winner that was - such a treat! PX has such a great vibe: dimmed lighting, candles and Nina Simone playing in the background. Drinks were wonderful. We were on a very restrained budget so this was our only splurge. Definitely something we'll do again.

Also wanted to give a shoutout to Tarara winery in Lucketts. We went to Tarara for a tour and a wine tasting - a first for me. Carmen, the wine guy, gave lots of great information and made this newbie feel very comfortable. I've always been intimidated by wines but loved how he made it so approachable and enjoyable. I may have a new hobby.

Tom Sietsema: Isn't PX fun? I dropped by recently and got lucky: There were two seats for my SO and me. The owners have their rules, though, one of which is: No milling about the bar on your way to a table. Mutual friends of ours were politely told to head to their seats. I appreciate the rule. Aren't we all tired of bars three-deep with people?

_______________________

Arlington, VA: Thirsty Bernie's is a bit of a walk from Ballston (more than one mile). I'd recommend Crystal City Sports Pub. Several alumni clubs congregate there on game days. Or check with the Nebraska alumni association and see where the local Huskers gather.

Tom Sietsema: Good ideas. Thanks.

_______________________

Washington, D.C.: Where would you go for a BUDGET special meal? Under $100 for two with drinks is what I am aiming for here. It's for my boyfriend's birthday, but I am a poor non-profit worker. In the past, I've taken him to lunch so we could splurge, but we want to do dinner this time. We've loved Rasika, Dino, and Ray's Hell's Burgers: in other words, very open on style, though he is not a huge seafood fan.

Tom Sietsema: Go to the bar at Palena. Order a cocktail (my favorites are the refreshing gimlet and the wicked Manhattan). Follow that with a beautiful salad and either the burger or roast chicken. Split the chocolate coconut cake for dessert.

Trust me, your boyfriend will love you for the thought.

washingtonpost.com: 2007 Fall Dining Guide: Palena

_______________________

Chicago: Wow Tom,

Don't know why people are so down on Vidalia. We had two meals there, where the caliber was that of any top restaurant in the country.

The five-course menu is a steal at 79 bucks!!!!!

The service was impeccable.

Where else for lunch you can get a shoat shoulder reuben??? It was remarkable!!!!!

Tom Sietsema: I'm getting complaints about Vidalia not only from diners, but from people who work there. Me thinks the chef is straying too far from the restaurant's time-tested roots.

_______________________

Washington, D.C.: Hi Tom. What kind of grace period do you think restaurants have in seating you after your reservation time? We recently were seated about 20 minutes after our reservation time at a very highly regarded D.C. restaurant, and that was after a couple reminders to the hostess that we were waiting. We didn't get an apology (or anything else), which bugged me. (We had a babysitter on the clock!) Maybe they thought it was within the acceptable margin of error?

Tom Sietsema: Fifteen minutes is an acceptable time for restaurants to hold tables and for patrons to be seated. Longer than that and 1) Diners should notify restaurants about why they're running late and 2) restaurants should consider sweetening the wait for patrons with confirmed reservations.

_______________________

Arlington, Va.: More of a comment than a question. Working in Ballston and eating lunch in the nearby restaurants/food courts, I've noticed recently a substantial reduction in traffic. I bet the entire industry from the top end restaurants to Food Court destinations are feeling the pinch.

Tom Sietsema: Uh oh. What are others seeing?

_______________________

Washington, D.C.: Strange (but hopefully fun) question: I just got back from Italy, and am feeling - underwhelmed? uninspired? - by food here. I need to fall back in love with the dining scene here, and I normally truly love the scene, but I am drawing a blank as to venues. I am hoping to spend around $100 for 2 people (shared app, 2 entrees and drinks). My only restrictions are I want to dine in DC proper and (for obvious reasons) no Italian.

Tom Sietsema: Et Voila! makes me happy to be eating in this town of ours. So does Marvin. And Mio and Oyamel and the bar at Proof and ....

_______________________

Mass Ave, DC: The comment from Washington about taking law school candidates out to lunch brought back memories. For some reason, the year I interviewed, lots of firms took me to The Palm. My most memorable lunch was when I arrived at The Palm with 2 partners and we were told their oven had broken and they were only serving cold lunch choices. One of the partners carried on like they had just told him his car had been repossessed - and stormed out with the other 2 of us in tow. He marched us about 5 blocks away (I recall the distance because I was in heels) to someplace that had a working oven, but continused to fume about the injustice of it all through lunch. Needless to say, I did not choose to work at that firm. Moral of the story - sometimes its just not all about the food.

Tom Sietsema: Great story. And sometimes "It's not all about you," right?

_______________________

"Front-loaded"?: I don't understand this term. Does the poster mean that the most noteworthy items were appetizers?

Tom Sietsema: I think so. All the best dishes were served early in the meal.

_______________________

Follow-up to "keep my audience up-to-date": "One way to keep my audience up-to-date on the scene is with occasional updates of previously reviewed restaurants, a practice I started several years ago and plan to continue. Look for more before the end of the year. "

Does that mean I'll see you at Saint Paradise Cafeteria soon? I recommend the whiting for dinner, and the crispy thick bacon with potatoes for breakfast.

Jeff

Tom Sietsema: You never know, Jeff, you never know!

washingtonpost.com: Tom on Saints Paradise Cafeteria

_______________________

Washington, DC: Tom, Danielle here, publicist for fyve Restaurant Lounge - Amy Brandwein is serving special pasta dishes in honor of the MCM during October: whole-wheat spaghetti with rapini and pecorino, penne arrabiata, and a few others. Special marathon smoothie also. It's not in the District, but fyve (in the Ritz, Pentagon City) is accessible via metro, yellow/blue line.

Tom Sietsema: First, thanks for identifying yourself as a publicist.

Second, thanks for the suggestion. I envision lots of runners at Fyve now.

_______________________

Point of Correction: Jared Slipp was the GM at the late and much missed Nectar. Danny Boylen was the notable GM of Notti Bianche in the same space.

Tom Sietsema: Right you are. My apologies.

_______________________

Dupont, DC: Hi Tom,random question. Does your disguise influence your restaurant experience? I can imagine if you were wearing something uncomfortable, for example, it could change your attitude and how enjoyable a meal may be?

Tom Sietsema: Before I first wore my disguise to a restaurant, I "practiced" by walking around my neighborhood and even at the Pentagon City mall. I really wanted to be comfortable in the thing, and not have it become the focus of my experience.

_______________________

Atlanta, GA: Have to second the Minibar poster above. I ate there with three friends during a Memorial Day visit and got the same vibe from one of the chefs. I was really looking forward to talking to the chefs about the dishes and had encouraged my friends to be inquisitive as well. One of them was totally accommodating and genial, but the other was completely condescending. I was asking the nice chef (who was cooking on my end) about culinary school, and following up on an earlier comment from him asked if they teach any "molecular gastronomy." He kind of rolled his eyes at the term "molecular gastronomy" but the other chef jumped all over me. Explaining that they are chefs not scientists, etc. It left everyone a little uncomfortable, but I tried to just gloss over it.

Of course, since then I've noticed many references to molecular gastronomy by chefs who have been doing it much longer and frankly much better than he is.

The experience was still great and one that I would recommend, but his attitude definitely left a bad taste in my mouth.

Tom Sietsema: Oh dear.

I know that Jose Andres, their boss, detests the term. It's an easy (lazy?) way to define a style of cooking that is hard to sum up in a few words.

_______________________

Arlington, VA: Tom,

Can you please tell people that it's not okay to wear jeans to nice restaurants. I don't care if you were dumb enough to pay $200-300 for a pair of jeans, or that you refer to them as "nice jeans"--they are still denim! I can't tell you how many times I've dined at nice places in D.C. only to see patrons wearing jeans. Enough!

Tom Sietsema: Let the arguement begin!

_______________________

Arlington, VA: I work in the industry, and business is definitely down. And people aren't ordering as many appetizers, desserts, and drinks/wine. I used to make about at least $25/hour at night, now it's down to between $15-20.

Ouch.

Tom Sietsema: Let's hope your situation is temporary.

_______________________

Afghan?: Hi Tom,

Short of driving to Baltimore, what is the best (in your opinion) Afghan restaurant in the DC metro area? I know there is one in Falls church and one in Bethesda but don't know much more. Your thoughts would be msot helpful!

Thanks so much for helping us out!

Tom Sietsema: I adore Bamian, which has the advantage of being beautiful a well as delicious.

washingtonpost.com: 2006 Fall Dining Guide: Bamian

_______________________

Washington, D.C.: Tom,

I'm travelling to Paris in mid-October--too soon, unfortunately, to read your upcoming Postcard from Paris in the newspaper. Would you mind giving those of us with fast approaching travel plans a suggestion from your new postcard, or a recommendation for a place that just missed out on the postcard? Thanks, I appreciate your advice!

Tom Sietsema: Actually, I'm leaving this Saturday for Paris. If you email me on Tuesday, I should have some tips for you. Try me at asktom@washpost.com. Caveat: I'm focusing on affordable bistros and wine bars as opposed to temples of haute cuisine. But maybe that's what you want.

_______________________

Inquiring minds...: Hi Tom....long-time lurker, first time poster. Am waiting with my annual anticipation for the upcoming Fall Dining. So...any interesting surprises you can share with your loyal chatters?? BTW, really liked the new wine column today, well written and interesting. Definitely an improvement. Cheers!

Tom Sietsema: I loved Dave McIntyre's debut column in Food today. His voice is so refreshing -- authoritative but approachable, kind of like a savvy friend talking to you (as opposed to at you). The topic couldn't have been more timely: "Minerality" is one of those words, like the phrase "farm-to-table," that is much overused these days.

As for the fall guide, which comes out October 12, there WILL be some surprises. Without giving away the theme, some pretty big names didn't make the cut this year. Some chefs whose work I previously admired seem to be trying too hard to be trendy. And I think this is the first year I've include a fast food feeder in the collection.

washingtonpost.com: Dave McIntyre's Debut Wine Column

_______________________

Shirlington: In regards to the food court comment... I think more people are brown bagging-it these days. I work in Shirlington where there are a lot of places to grab lunch, but lately things have been slower. Cap City Brew Pub has introduced a new lunch menu with special deals - perhaps because of slow business? I know my office is skipping out on lunches and eating leftovers from last night's dinner a lot more than we used to.

Tom Sietsema: Interesting. I know I'm rethinking my $30-a-week coffee habit. How are others cutting back?

_______________________

DC: Hi Tom, may I ask you please please please to stop recommending Palena in your chats. Every time you do, hordes of people descend on the place, and as you know it's small.

Please, take pity on us neighborhood regulars.

Thank you.

Tom Sietsema: Sorry, but I'm not paid to keep secrets or withold information on gems.

_______________________

minibar: We had a delightful time this summer but only 2 of the 3 regular chefs were there our night. The third spot was filled by someone from another restaurant who as part of his vacation spent a few days working with them. Our sixth seat was filled by another doing the same - we had a great time talking to him and maybe because of these two "apprentices" the chefs explained a lot and we found them all to be very engaging

Tom Sietsema: Interesting. I sat between two foreign chefs and a couple on a blind date. (Now THAT'S a risky proposition.)

_______________________

Frederick: Hi Tom,

I know your review of Volt comes out Sunday but I just wanted to give y'all a brief preview from the peanut gallery as we went last night. It was a celebration and we wanted to see what Brian V. was all about so we had the 7-course tasting menu with wine pairings. I know you don't like tasting menus that much and as far as Volt is concerned you didn't have the tasting menu on any of your visits (unless they couldn't see through your disguise). But we thought it was fabulous and mostly very, very delicious. We were actually moaning while eating some courses. Some of the wine (and one beer) pairings were very spot on the dessert wine with the dessert was phenomenal. There were just a few glitches: the menu said one course was going to be lamb but it came out beef. We weren't upset we were just expecting lamb but the waiter insisted on telling the chef and he came over and apologized and said he would cook us the lamb. I insisted that it was all right, that the beef looked wonderful and basically we were just commenting we thought it was going to be lamb. We thoroughly enjoyed the beef dish and then the waiter brought us each the lamb dish. Very thoughtful. The only course that didn't do it for me was seared tuna paired with short rib ragu. The tuna was perfectly cooked but I just didn't get it with the ragu. However one out of seven isn't bad. I also got a kick out of the waitress saying some of the tomatoes on the first course were "wild" and I asked her what she meant by wild and obviously she meant heirloom but wild they were not. Unless they were volunteers but I still don't refer to them as wild but seriously that is way minor. The complimentary hors d'oeuvres were fabulous, the little extra treats after dinner divine. The service very attentive and they were trying very hard to be top notch and you have to give them credit for that. I hope that you had great experiences too. Frederick does not have the same professional pool of servers and bartenders as let's say D.C. but I think the group did great. The decor is lovely. Frederick would like to keep Volt so I hope all you D.C. foodies will trek all the way up 270 to visit a great restaurant and offer your support. Thanks.

Tom Sietsema: Thanks for taking the time to share your thoughts about what is undoubtedly the most interesting restaurant to land in Frederick in several years. And that's all I'll type until my review goes online later this week.

washingtonpost.com: The pre-opening dish on Volt

_______________________

College Park, Maryland: I am a server, but my restaurant which is pretty inexpensive has not seen much of a dip. I suspect that people who normally frequent the high end are turning to neighborhood places for a better value.

Tom Sietsema: I think you're on to something.

_______________________

Jeans in restaurants: Not only am I a constant jeans-wearer (more like $20 than $200), but we also ride motorcycles all the time. That pretty much mandates jeans. I do take off the leathers prior to entering, though!

The jeans question is why sites like Washington Post are so valuable. I check the reviews and the restaurant website before planning a trip. If they say "casual dress", I assume jeans and t-shirts are okay, as long as there is nothing offensive on the t-shirt and everything is clean and intact. If they say "business casual" or anything else, I pick someplace else. I have found a wide variety of restaurants with the "casual" label, some of which you'd probably call "nice" restaurants where you think it is inappropriate to wear jeans. If the restaurant wants to up it's dress, they need to get the word out to the reviewers or post on their own website.

Tom Sietsema: Restaurants, you hear that? Diners want you to include dress codes on your websites. A good idea, I say.

_______________________

Menus: "Diners might also be confused by the vague descriptions alongside each choice." Tom, so glad you called this out. I also wish menus could be straightforward. I work in a place where we do menus every day, and someone sometime told chefs never to use the words "served with" so we end up with a list of ingredients and you can't tell what goes with what. They tend to list the protein, then the accompaniments and then the sauce, so you think the sauce is on the sides. Not so. My background is writing so I understand the odd editorial rule that wreaks havoc, but this one compared with the fascination of deconstruction in the food industry just makes it hard to figure our what's for dinner.

Tom Sietsema: I'm all about clarity on menus myself. It takes a good writer to give enough information for a diner to make an informed decision, but not so much detail that a customer feels like he's reading a recipe card.

washingtonpost.com: This Week's Review: Darlington House

_______________________

Houston, Tex.: Going to try this again. I just moved from D.C. to Houston. Do you (or the chatters) have suggestions of good, not necessarily upscale, restaurants in Houston? I did not see a postcard. Most of what we have found so far are chains, although we did have a great (and expensive) dinner at a place called Mark's.

Any help would be greatly appreciated! Already missing Jaleo!!

Tom Sietsema: I think Reef (in Midtown) is fun. Interesting seafood menu, sleek environs, great service.

More traditional: Irma's, on the east side of town, for terrific Mexican in a funky and spirited dining room.

Anyone else care to add to the list?

_______________________

Berkeley, Calif.: I'm thinking of buying a friend a gift certificate for a restaurant in D.C. What's the best place to eat if money is no object?

Tom Sietsema: It really depends on what you're looking for: Great food? The best service? A stunning interior?

I love the Italian cooking at Obelisk these days, for instance, but the room is pretty spare. CityZen offers perhaps the most dramtic setting, Marcel's the hautest French cooking ... it really depends on what kind of experiennce you want your friend to have.

_______________________

Arlington, Va.: Raw Foodist: Regarding what people drink (instead of Eye Street's expensive chocolate milk): It's best to never drink anything while you're eating, even water. Any liquid impedes proper digestion. Why take the chance of getting indigestion? Chew your food slowly and carefully instead.

Tom Sietsema: Huh? Water is GREAT for digestion.

_______________________

Washington DC: Hi Tom, Cornhusker fans have a game watch at Union Pub on Capitol Hill.

Tom Sietsema: Thanks for chiming in as we race to the finish today.

_______________________

Atlanta, Ga: following up re: molecular gastronomy

I get that now, but had no idea at the time. And it was handled very poorly by the snide chef. As an attorney, I have the same reaction when somebody says, "That's hearsay," but I refrain from launching into a diatribe about the truth of the matter asserted and all the exceptions.

I've refrained from posting about it since Memorial Day, but had to chime in after reading the earlier post. Every review I've ever read says that the theater created by the chefs is what makes Minibar worth the money. When one of those chefs is so condescending that educated, out-going, food-knowledgeable people like me are hesitant to ask a question, there's a problem.

If I had to choose my favorite meal of that weekend (which I deemed Summer Food Tour '08), I'd return for the burger at Palena hands down.

Tom Sietsema: Thanks for following up.

_______________________

Dining in Paris: Some quick suggestions for the poster who is going to Paris in October. My favorite places are all on the Left Bank:

Rotisserie d'en Face on rue Christine, you can google it, or google the chef's name: Jacques Cagna

Etoile on rue Princesse for savory crepes and Normandy hard cider

Most of the 'Freres Blanc' restaurants are good, also google-able. Le Petit Zinc is particularly nice.

May parents are in love with Allard on rue St. Andre des Arts, but I was underwhelmed; however they have been there more than me.

Lots of great little restaurants around the Marche St. Germain and rue des Canettes and rue Guisarde.

Bon voyage et bon appetit!

Tom Sietsema: You're making is hungry! Merci.

_______________________

pro-denim: To the anti-denim diner, um...I'm sorry to tell you this but it is 2008. I would expect only the finest of restaurants in DC these days (and we won't even TALK about California) where "nice jeans" as you say would be considered inappropriate. If you are out for a personal occasion an apropriately tailored jean is absolutely acceptable. And this is a pretty conservative poster here.

Tom Sietsema: Some people argue that they've saved up for a special night out, they want to honor the chef with nice dress and they don't care to see people dressed casually.

We could go on, but the clock is ticking ...

_______________________

Paris: I'm sure it's on your radar, but we had a stunning meal at Le Comptoir in Paris. A de-boned, braised, and then rolled up in fat and fried pig's foot for me, with a tandoori spiced cut of osso bucco for my fiancee. Just wonderful.

Tom Sietsema: I love the place -- and in fact have written about it.

washingtonpost.com: Postcard From Tom: Paris

_______________________

Denim, Maryland: Yes! Dress up for dinner for goodness sakes. I wandered into the Palm for a martini the other day and half the people there were dressed worse than my teenage son.

Look sharp, for goodness sake. It's not all about you. And if your suit isn't comfortable? Buy a better suit.

Tom Sietsema: And on that note, I bid you all a lovely rest of the week. See you next Wednesday.

_______________________

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.