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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Washington, D.C.: So we have to know...was it you dining at (unnamed) Jose Andres Penn Quarter restaurant last night? My girlfriend and I were sitting next to you, and she was so convinced it was you that in her enthusiasm to convince me she knocked her wine glass -- and red wine -- all over me. Good thing I was wearing black. She thought she recognized you by your voice.

-From two avid people watchers and sometimes- eavesdroppers.

Tom Sietsema: I hate to disappoint you -- and sorry about the red wine stain -- but I was *not* dining at any Jose Andres restaurant last night.

But while we're on the subject, I'd like to congratulate the local boy who just made good in Los Angeles. The chef's latest project, Bazaar by Jose Andres, just got a four-star kiss from the LA Times. Way to go, sir!

Good morning, everyone. Thanks for showing up on this gray and wet winter day. How is Restaurant Week treating you? Please share your raves and rants.

washingtonpost.com: A Rare Four-Star Review: The Bazaar by Jose Andres

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Washington, D.C.: Hi Tom - Maybe more of a GOG question, but I think we may be more on the same page ... If you were going to meet a friend in the District for a drink later on a Friday or Saturday night (9 or 10) where would you go? Bonus if there are a few nibbles or appetizers available. Thanks!

Tom Sietsema: There are abundant choices out there. They include the new Bourbon Steak in Georgetown, Proof in Penn Quarter, The Source next to the Newseum, Westend Bistro in the West End and Cork Wine Bar, which deserves a round of applause for its most recent accolade: Cork is one of 20 candidates on the James Beard Foundation's national slate of Best New Restaurant contenders this year.

washingtonpost.com: 2008 Dining Guide: Cork Wine Bar

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Alexandria, Va.: Hi Tom, I celebrated my 32nd birthday at Restaurant Eve's Tasting Room earlier this month with my husband and it was a superb experience. The food was excellent-we did the 5-course tasting menu-I did the wine pairing. The atmosphere was peaceful and the service was unintrusively attentive. Funny incident: our waitperson was folding my husband's napkin when he stepped away and asked me how I was enjoying my b-day. I said it was great and that it's not everyday one turns 21. She said that's great just in time for the wine pairing. I paused then said, I'm not actually 21. She smiled at me and said, I know. Ouch! I guess that's what I get...

Tom Sietsema: What's the old rule about never discussing politics, religion, sex -- and now age -- during a meal?

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Fairfax, Va.: Hi Tom. Short anecdote to share. My girlfriend and I thought we'd try Taberna del Alabardero during Restaurant Week. If the Week is an opportunity to make a good impression to lure people back during the rest of the year, maybe they ought not to charge $3.50 for a small glass of club soda. I don't like feeling ripped off after a meal, so I won't be going back to Taberna del Alabardero.

Tom Sietsema: Another reader was complaining to me about the price of iced tea around town. Can a restaurateur explain why these simple liquids cost as much as they do?

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Olney, Md.: Tom, I am really annoyed that you have been ignoring me so long. After the brief discussion of free birthday desserts on December 24, you have totally dropped the subject. I understand that you don't believe in getting something for nothing. However, I think that a free dessert is a very nice example of good customer relations. It basically thanks the diner for celebrating at the restaurant and builds good will so that he will return. This is not just a "family restaurant" lagniappe. Many good restaurants like Brio Italian Grill, Wildfire, and Jackson's Might Fine Food and Lucky Lounge follow this tradition, as well as the Outback Steakhouse, Bugaboo Creek Steakhouse, and a number of others. Many people look forward to this little treat. Please stop ignoring me and let's actually discuss this rather than your dismissing it out of hand.

Tom Sietsema: Whoa! I'm not ignoring you on purpose. Not at all. But I get, like, hundreds of questions and comments here and not all of 'em get answered or addressed.

Does this post make you feel better, Olney?

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Bethesda, Md.: Tom -- I don't know if you have any familiarity with the Restaurant at Patowmack Farm but not only would you be rewarded with superb dining but the uniqueness of the place will make a most interesting review for your readers -- particularly those who enjoy a Sunday drive in the country. The food is very worth a trip! Best, John

P.S. Have a look at their Web site to see the broad mountain views from their glass conservatory by hitting replay on the photo section. http://www.patowmackfarm.com/

Tom Sietsema: Been there, done that. And I look forward to trying the place again.

washingtonpost.com: Patowmack Farm

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May I have your credit card?: Tom, a group of us have a reservation at Hudson for Restaurant Week. When my friend made the reservation via OpenTable, there was no indication of a credit card needed to hold the reservation. After the reservation was made, she got a call from the restaurant asking for a credit card, saying that we had until 48 hours before the event to cancel otherwise her card would be charged for all the meals. I understand the need of restaurants to encourage people to honor their reservations, but this policy seems excessive. I already have a bad taste in my mouth about the place and I've never had the food. To make matters worse, when the woman called asking for a credit card, my friend said that she was uncomfortable giving her number out (as there was no validation that the woman was actually calling on behalf of the restaurant), but she would be happy to call the restaurant directly and provide this information. The woman was quite put out by this. Restaurants should never expect to cold call a person and receive a credit card number -- that's a perfect opportunity for fraud. Something tells me that no matter how good the food may be, I won't be back.

Tom Sietsema: While I sympathize with restaurants whose seats go empty because would-be patrons don't honor reservations, there's no way I'd give someone cold-calling from a restaurant my credit card number. (I like your friend's suggestion.)

I'd love to hear from someone in industry. Why are credit card numbers necessary, and how often do you actually charge no-shows? A lot of diners tell me they detest the policy.

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Fairfax, Va.: Hi Tom - Dad's 70th birthday is coming up, and a group of 8 of us want to take him out for a nice dinner. Any recommendations for a place in Virginia? Fairfax would be preferred, but we are willing to travel as far as Leesburg for the meal. Please keep in mind that we will have one well behaved 5-year-old with us as well. We are open to all types of food. Thanks for your help!

Tom Sietsema: I always look forward to dinner at the all-American Artie's, one of the ten locally-owned Great American Restaurants. In Falls Church, Four Sisters has it all: great service, distinguished Vietnamese cooking and a lovely settting. And Bamian, the Afghan place, is another favorite in that neck of the woods.

washingtonpost.com: Bamian

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Washington, D.C.: I think this free birthday thing is a D.C. area tradition only. I've never had anything like it while traveling on my birthday. Got a nice card once in New Orleans, and smiles everywhere, but no free anythings.

Tom Sietsema: Free desserts are big in the Midwest, says this Minnesota native.

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Capitol Hill:: Thought I would try my query a fourth and final time: Any scoop on what the owner(s) of Montmartre intend to do with the adjacent vacated Ben and Jerry's they've apparently acquired?

Tom Sietsema: I hear they're expanding. Let me dig for more details.

washingtonpost.com: Montmartre

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Alexandria, Va.: So Tom... How do you feel about Restaurant Week? Do you think its a good time for restaurants to draw in new people and showcase their food? Or just a time when restaurants are over crowded and its impossible to get a mean you want with decent portions off a prix fixe menu? There are a lot of 'foodies' in this area that think restaurant week is miserable.

I am personally a fan... and dine out a lot even when it isn't Restaurant Week. However, I feel that by liking Restaurant Week, I am put in the 'molten chocolate cake lovers' category.

Tom Sietsema: When it's done right, Restaurant Week is a celebration. And by "right," I mean the establishment is properly trained and staffed and the choices are varied and reflective of what the kitchen does well.

Restaurants that view RW customers with disadain, or see the event as a way to make money or fill seats -- they're certainly not the majority, but they exist -- have no business participating.

So, it just depends. I've done RW in the past, to experience it, and I've been both delighted and disappointed at what different establishments have done.

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Logan Circle: My wife and I ate recently at one downtown establishment where she asked for a diet coke. The coke presented was not diet and efforts to flag down the waitress were unsuccessful so my wife lived with the non-diet coke. She asked to have the drink comped but was refused. Was she in line to ask for a comp?

Tom Sietsema: She was in line for a comp only if she didn't drink the beverage.

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Petworth: Wow, someone really thinks we need a discussion of free birthday desserts? Okay, so - bad idea, go away. Expecting a restaurant to pay for your food is tacky. Done discussing now.

Tom Sietsema: Oh, but I think you've just opened up a can of worms!

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National Archives: So on Friday night we're seeing a documentary about Antarctica at the National Archives. What would be a good post-movie dinner? I just can't seem to come up with an affordable Antarctic restaurant. Any suggestions?

Tom Sietsema: Verrrrry funny, National Archives. I'll throw this one out to the gang assembled here. (Gene, is this from you?)

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Bethesda, Md.: That tip about Patowmack Farm had a distinct Madison Avenue sound.

Tom Sietsema: Yes it did. And the fact it was originally addressed to me AND a competitor across town makes me wonder if someone is bypassing the Advertising Department at both publications.

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all-American Artie's: I love the Virginia trout with pecans and citrus sauce.

Tom Sietsema: Me, too. And the prime rib. And those crab cakes.

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Indianapolis, IN: Its absolutely ridiculous to expect free things on your birthday with no reason- what are you, 7 years old? Also, how does the restaurant really know its your birthday -- do you want them to ask for your ID? And finally, if you must have free stuff on your birthday, sign up for restaurant/store email lists and many will send you coupons (I get them from Cold Stone, Maggie Moo's, Noodles & Co., and two local restaurants, for free desserts/discounts off entrees). But don't just walk into a restaurant and demand free things.

Tom Sietsema: I think it's fine if a restaurant chooses to offer such, but in no way should it be ridiculed if it doesn't.

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Bethesda: Tom, I am pretty sure the question about free desserts was a joke -- please read it again carefully, particularly the part about Jackson's Lucky Lounge and other "fine" restaurants, including Outback Steakhouse.

Tom Sietsema: Trust me, the poster was serious.

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Alexandria, Va.: Tom, that Patowmack Farm post was such a shameless plant I'm surprised you let it go through. To Patowmack Farm (and other restaurants that do this) - cheesy marketing plants already gives you one strike in my book and I'm even less inclined to visit.

Tom Sietsema: Which reminds me: "Be careful what you wish for."

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Patowmack Farm: Thank you, reader and Tom, for the comment on Patowmack Farm! After reading about the restaurant, possibly here on the chat or in Tom's review, several years ago, I took my mother there for a lovely Mother's Day brunch. We sat outside and looked over the Loudon County hills and she still talks about how nice that was. Unfortunately, I couldn't remember the name of the place or even what route we took to get out there, and am glad I now have the name again!!

Tom Sietsema: I can't win here! One chatter's annoyance is another chatter's delight.

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Glover Park, D.C. : Tom, thank you SO much for your review of Posto! I have been anxious to get the scoop because I would love to take my parents there while they are visiting D.C. from the west coast -- love Tosca, but the price tag is a too much for me outside my expense account. I am VERY surprised that Posto doesn't take reservations, especially located in bustling Dupont/Logan and so close to Studio Theater (pre-show menu available?). Have you heard any feedback from other diners about this? How was your experience? Can you call ahead to put your name on a "list"? I wouldn't be so concerned if it was just my husband and I, but would like to plan ahead for my parents. Thanks again for the review -- we will look forward to dining at Posto no matter how long the wait!

Tom Sietsema: I find it's best to get to Posto on the early side, before 7 p.m., if you don't want to wait. Unfortunately, there's no such thing as being able to call ahead and put a name on a waiting list.

washingtonpost.com: This Week's Review: Posto

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One of these days...: ...WaPo.com will put these chat discussions in searchable archives, or assemble an index of "hot topics" or frequently asked questions.

Until then, please Tom, can you give me some ideas for relaxed, mid-range, (maybe Italian) restauarants in Virginia that would have a private room or configuration that would lend itself well to a rehearsal dinner for maybe 40 people or so. Thoughts from the peanut gallery?

washingtonpost.com: The Dinner Before the Dinner: Restaurants for Rehearsals and Italian Restaurants in Virginia With Private Rooms

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Washington, D.C.: A bit curious about your fairly strong review of Posto. We ate there about a month after opening and, despite our excitement about having some great Italian food in the neighborhood, were quite unimpressed. The pasta was pretty good, as you noted in the review, but the pizza bordered on downright bad. I recognize that your review noted that the pizza was not particularly strong, but I thought it was worse than the offering you'd find at a good strip mall pizza joint. Before heading back to try Posto again, I was wondering about the general timing of your review (e.g., within the last few weeks).

Tom Sietsema: I went to Posto four times. Three times, I ordered a pizza. My last visit was about two weeks before the review ran in the Magazine. One does NOT go there for a pie, at least not until the dough and the baking problems are addressed.

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The Cool Place: Tom, what's wrong with your fellow columnist Gene Weingarten that he thinks all Indian food is bad, chunky peanut butter is to be avoided at all costs, driving a manual transmission is morally wrong, it's fine to make up for a lack of parking skill by bumping someone else's car, and it's perfectly okay to urinate on tombstones? Is it a sickness?

Tom Sietsema: Or genius? The guy won a Pulitzer, don't you know.

For the record, I love chunky peanut butter. And I'd be more than happy to take Gene along on my next visit to Rasika, which is one of the best Indian restaurants I've ever dined in. If a meal there doesn't change his mind, nothing will.

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Washington, D.C.: I think it is really tasteless for someone to ask for a comp on a diet coke. If the server felt that they didn't fulfill the request of replacing the regular coke with the diet coke, than yes, maybe he/she could have voluntarily taken it off the bill...but really, how tacky to ask!

Tom Sietsema: Well, she didn't get what she ordered ... (but I understand where you're coming from).

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Restaurant Week is AWFUL!: Tom, in an attempt to avoid Restaurant Week and its limited menus, I was planning on going to Sushi-Ko in Chevy Chase (not participating in restaurant week) for an upcoming anniversary this Friday. Based on your review, I had a few questions. Does the Chevy Chase version still not sell wine, or was that just an opening glitch? Also, was Chef Piter's Sweet and Spicy Roll a special, or is it a regular menu offering? The picture that was published alongside your review made it look very delicious!

Tom Sietsema: Sushi-Ko most definitely has wine (and beer and cocktails). And that roll is on the regular menu. Have fun.

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Posto: I live right across the street from Posto and if you don't get there by 6:30 (on play nights) you will have a 45 minute wait. As a neighbor I NEVER go now because its impossible to get a seat. I don't understand why places don't do a set number of reservations and the rest is first come first served... am I crazy for this thinking?

Also, for the person considering Posto, the pastas are good, but the pizza is terrible. I am LOVE pizza... so avoid it.

Tom Sietsema: Not taking reservations means the restaurant can "turn" (re-seat) its tables at least three times a night. It's good for the restaurant, not so helpful for those of us who like to plan ahead.

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Restaurant Eve: Tom - Long time fan, first time caller.

Had lunch Monday at Restaurant Eve bar (even with the holiday/parade) and although not a Restaurant Week offering, it was $13.50 well spent.

Chef Cathal and Todd Thrasher were both there (along with their very good staff) and it was worth bumping my single check up to $55 for well made drinks and dessert.

I wasn't surprised by the food or the service but I thoroughly enjoyed my two-hour lunch.

Tom Sietsema: That sounds like a FUN way to spend a Monday afternoon to me!

Just fyi: Mr. Thrasher just created a new cocktail. It's called "Plight of the Honey Bee" and swirls together house-made honey vinegar, honey syrup, an egg, some milk and gin. The garnish is clever: liquified black licorice, to give the surface of the drink "stripes." The master mixologist tells me he whipped it up to create awareness of the diminishing population of honey bees.

(I'll drink to that.)

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Diet Coke: The way the person handled this error is so annoying. A mistake of coke instead of diet coke or regular coffee instead of decaf can be a big deal for health reasons. It would have been much better if she'd gone to the trouble of flagging down the server and gently reminding him/her of that.

Tom Sietsema: Right, but I think one of the problems was that she/they couldn't find their waiter.

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I think it is really tasteless for someone to ask for a comp on a diet coke.: I think so too. A friend of mine was a waitress at a chain restaurant and one diner asked for a paper cup so he could take his coke home with him. She said the glass was filled maybe only to 1 inch high at that point.

Tom Sietsema: Now THAT'S frugal.

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Washington, D.C.: How bad does a dish have to be before you say something to the waiter? I was out for Restaurant Week last night, and while RW desserts are always a little underwhelming, last night's was particularly bad. I had a chocolate cake (more like a cupcake) and the flavor was so-so, but the outside was incredibly tough. I had to hack at it with my fork to break off a piece. I didn't say anything, and I wonder if I should have. Thanks!

Tom Sietsema: I would have piped up. Think how many other diners might be eating the same inferior product? And how the restaurant could benefit from knowing the dessert was bad?

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Rosslyn, Va.: Hi, Me Jana's mouthpiece again. Just kidding, but I was there with my boyfriend again last week for my birthday and it's still good. I love the owners and take new people there a lot. I also told them that Me Jana is getting mentioned favorably in the food chat fairly often, which they were happy to hear. What was even more great is that it was pretty full for a Wednesday evening.

Another place I may have mentioned before is The Astor, on Pershing Dr near Ft Myer. The area is still a bit blighted, with mixed-use development scheduled for across the street but delayed. So not much foot traffic there, which worries me about their continued existence. The restaurant is very casual and not expensive. Middle Eastern and really, really good. I usually get the lamb shank, but everything I and others have had is terrific. Check it out if you haven't already. I want to keep them in business!!

Tom Sietsema: Thanks for the Astor tip. There can never be too many (good) Middle Eastern restaurants, as far as I'm concerned.

washingtonpost.com: 2008 Dining Guide: Me Jana

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Arlington, Va.: Could you help out some new parents in desperate need of a night out? We've got a babysitter in a few weeks, and the original plan was to go to Komi, but we realized it's a little out of our budget right now. We'd still like to go somewhere nice and try something new. Places we've liked in the past include Marvin, Layalina, Rasika, BlackSalt and of course Komi. Any suggestions would be great. Thanks!

Tom Sietsema: You've hit some really good places already. For the next Night Away From the Bundle of Joy you might consider the relocated Corduroy, the bar at Palena, Central Michel Richard, the Oval Room or Oya.

washingtonpost.com: Oya

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Washington, D.C.: Hi Tom. I'm going on a first date tonight with a vegetarian. Oh, the horror! (Chill, people. That was a joke). I'm thinking Busboys and Poets might be a good option in the U Street area, but are there any other options for us? I'm trying to avoid anywhere that is participating in Restaurant Week. Thanks!

Tom Sietsema: I'm thinking a better bet might be Nirvana, the casual Indian restaurant on K St. NW. Or Etete, the bistro-style Ethiopian joint on 9th St.

washingtonpost.com: Nirvana, Etete

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V-Day Credit card reservations?: One other perspective to consider: Valentines Day we had a full 30% of our reservations no-show (a few called first, but most didn't even have that courtesy). We had many requests we earlier turned away for the evening, and will not do a Valentines Day (or similar) again without requesting credit cards with an explained cancellation policy.

Tom Sietsema: See what I mean, diners? Going out to dinner is a two-way affair.

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Washington DC: Tom:

I really am steamed! I feel complelled to report a very unsatisfactory experience at Bourbon Steak last week. We had high expectations for dinner, but were sorely disappointed. Starting with the french fries as an amuse bouche --they were stone cold. The replacements were luke warm. The appetizers were quite mediocre and underseasoned. The steaks were expensive, and essentially tasteless. At those prices, we should expect a lot more. But most importantly, the servers conducted auctions for appetizers, entrees and desserts. Thought I needed to vent and share this underwhelming experience.

Tom Sietsema: My fries have all been hot there. And some of the appetizers are pretty amazing. But there's no excuse for auctioning off dishes, certainly not at a restaurant where dinner can cost over $100 a head with wine, tax and tip.

washingtonpost.com: First Bite: Bourbon Steak

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Restaurant week is NOT AWFUL!: Granted, it's the time that "restaurant amateurs" might be more likely to flood your favorite place, but restaurant week makes a lot of money and provides a lot of exposure to the places you like, which helps keep them in business, which benefits you either way, so in that light, restaurant week is most definitely not awful, especially in this economy. Just go at a different time and don't be a snob about it.

Tom Sietsema: Feel better?

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Re Olney: Tom, While I have no idea how often "Olney" has submitted a post, I'm irritated that you posted his/her nasty bit about you "dismissing him/her." I post questions to you nearly every week, and maybe once a month they are answered. Hey, no biggie, because this chat often provides more inspiration and alternative options to my original question. But by posting that mean-spirited post, I feel you've sent a message that petulance and obnoxious tones will get attention. I never really thought "the squeaky wheel gets the grease" actually held, but maybe in cyberworld it does.

Thanks for the rant. And please people - let's be nice! We're all vying for one man's time, learn how to share!

Tom Sietsema: That's really kind of you to write. But I think I answer (or don't answer) nice and not-so-nice in pretty equal numbers.

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Restaurant Week Report: Good morning. I wanted to report on my visit to Art and Soul for Restaurant Week. They had a good array of the chef's specialties available i.e. Brunswick Stew, 2 cold salads, Fried Chicken, baby cakes, rice pudding and even a soup of the day. Service was excellent, portions didn't leave you hungry, and the food was excellent except for one stale baby cake and we even got to meet Chef Smith. This is how all Restaurant Week participants should be treated and what we should expect. Bravo Art and Soul and we will be back.

Tom Sietsema: Is this Oprah weighing in?

Seriously, that's good news about how Art and Soul honors the promotion. (Well, save for that stale baby cake.)

washingtonpost.com: 2008 Review: Art and Soul

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cost of a drink: while we are on the subject, I enjoy eating at Don Pollo in Bethesda. However, the cost of a can of soda is over a dollar. I think this is excessive, considering I get the can out of the refrigerator myself, I don't get a glass, and there is no refill.

Tom Sietsema: Have you priced the vending machine sodas lately?

washingtonpost.com: 2008 Write-Up: Don Pollo

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Recipe : Thank you very much for your interest. Hope this works for you and the reader. Please let me know if I can be of any help. Enzo

Green pea and goose liver custard cappuccino with porcini and beets crispy roll

For the green peas cappuccino: Ingredients 1 1/4 Lbs fresh cleaned peas 3 heads of peeled and sliced shallots 4 leaves of fresh sage chopped 2 garlic cloves 2 oz Pancetta cut in two big chunks 3 Oz butter Half cup heavy cream 1/2 cup basil leaves Half table spoon white truffle oil White pepper and salt to taste 1 ½ cups vegetable or chicken stock

Directions Cook the garlic, the sliced shallots, the chopped sage and the chunks of pancetta in butter

Add the peas and cook for 5 minutes

Salt and pepper

Add the vegetable stock and reduce for about 8-10 minutes moderate heat

Add the cream and cook more for 5-7 minutes

Turn off the fire and add the basil and the white truffle oil

Remove the two chunks of cooked pancetta

Blend it all through the Vita Prep or a fine blender in order to finely liquefy the soup

Adjust for salt and pepper and set aside

For the goose liver custard:

Ingredients

1/2 Lb goose liver B grade cut in small cubes

1/2 qt heavy cream

4 eggs

White pepper and salt

Directions

In a vita prep blender combine all the ingredients and blend until thick and perfectly liquefied

Pour the mix in ceramic cappuccino cups and bake in water bath in a hotel pan for about 20-25 minutes at 275 degrees

Make sure to cover the hotel pan with 3 or 4 layers of plastic wrap before baking

When ready remove the cappuccino cups from the water and set aside to cool off

For the Porcini and Red Beet Crispy Roll:

Ingredients 2 Oz Fontina cheese cut in small cubes

7Oz Ricotta Cheese

3Oz sautéed fresh porcini mushrooms cut in small cubes

3Oz boiled and cubed red beets same size as the porcini

1 egg

3 table spoons grated parmesan cheese

Pinch ground nutmeg

Pinch salt

Pinch white ground pepper

To wrap the rolls

1 egg beaten with a little water for egg wash

Few sheets of Filo dough

Directions

In a bowl mix the ricotta with the parmesan the egg and the Fontina cheese

Add the porcini the beets and nutmeg

Add salt and pepper and place it all in a pastry bag cutting the opening of about 3/8 inch wide

Lay 3 sheets of filo dough on the table and length wise form a tiny small roll of ricotta mix

Roll into a medium size long cigar brushing the ends with the egg wash

Wrap the rolls with aluminum foil and deep fry for 6 minutes at 375

You could also bake the rolls in oven at 400 unwrapped for about 5 minutes

Set aside and let cool off

At moment of serving place the roll in the oven for couple of minutes until crispy and slice diagonally with a bread knife creating a small 1 1/2 inch high small roll

For the crunchy oil braised leeks

Ingredients: One small bunch of fresh leeks

Half cup of corn starch

2 cups of blended oil to fry

Salt and white pepper

Directions:

Cut the top green ends of the leeks and put aside only the white parts

Under cold water clean thoroughly the leeks removing all the dirt and impurities

With a sharp knife cut lengthwise the leeks in a very thin julienne style

Dry the sliced leeks on a towel and place them into a small bowl

Sprinkle them with the corn starch till completely covered and dusted

Place the leeks into a small strainer and remove the excess corn starch

In a pan bring the oil to a temperature of 350 degrees

Dive a little leeks at time in order to slowly fry till crunchy and preserving the nice natural green color

Place them on deli paper in a dry place. Sprinkle with salt and pepper

To serve and assemble:

Equipment needed: 1 spoon white sugar

Small carafe

Creme Brule torch

Dry porcini mushrooms powder

Fresh pea shoots micro greens

Chilled milk

Steamer froth maker from a cappuccino machine

Warm the cappuccino cups in the oven for a minute only

Sprinkle a little sugar atop each custards and torch it the same way as for a creme brule preparation.

Set aside until the caramelized sugar cools off creating a hard coating

Warm up the peas soup and with the help of a carafe pour it into each cup leaving a half inch space for the froth

Bring the chilled milk to the cappuccino machine steamer and create a solid froth

Top the cup with a little froth and sprinkle it with the porcini powder giving the illusion of either cinnamon or chocolate dust.

Place the warm strudel on the cappuccino saucier dish and decorate it with few micro greens peas shoots.

On one side of the cappuccino only place the crispy leeks and serve immediately

Tom Sietsema: Here's the recipe one of you requested from the chef at Teatro Goldoni -- obviously NOT tested by our ace recipe testers here at the Post, but it gives you an idea of what goes into the dish.

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re: "servers conducted auctions for appetizers, entrees and desserts": . . . maybe I'm an idiot, but what does that mean?

Tom Sietsema: "Who gets the steak? Who get's the pasta? Who ordered the salmon?" -- that's called "auctioning" off dishes at the table.

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Washington, D.C.: Could the Sea Pearl in Merrifield pull off a rehearsal dinner for a wedding?

Tom Sietsema: I'm betting it could. The space is quite large, with room for dancing if you wish. And the service, at least in my experience, has been exceedingly friendly and attentive.

washingtonpost.com: First Bite: Sea Pearl

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What's Up With The Personal Stuff From Waiters: I travel quite a bit for business and maybe it's because I am a solo female diner, but I am really quite tired of waiters telling me their personal troubles. Just this weekend, I had to put up with a waiter who just had to tell me the problems he was having with the hostess, the chef and another waiter. Honestly I could not wait to get out of the restaurant. He ruined my dining experience. This is not the first time this happened and it has happened in other cities besides D.C. How do I politely, but firmly tell a server I don't care what problems he/she is having that day just bring me my @#$% food and drink!

Tom Sietsema: How about:

"I'm sorry to hear that. But I'm here to enjoy my dinner." Then dig out a book or map or note pad to send a signal that you want to be left alone.

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Downtown D.C.: This topic could spark a fierce debate but I wanted to get your thoughts. My husband and I were dining in a fairly upscale downtown restaurant and my husband's eyes got very wide as a woman at the table next to us turned away from her table toward the rest of the dining room, lifted her shirt and began to breast feed. I'm not trying to be overly critical because I'm not a mom and so don't know how difficult it is to find a suitable place to breast feed. But in the middle of a dining room? Really? And at least face your own dining companions while you do it instead of showing your milk producing organ to the whole restaurant while they're eating dinner.

Tom Sietsema: Personally, I'm not against public breast feeding. But I think there's a way to get the job done with more discretion. The mom in question could have excused herself and sought out a more private part of the dining room, or at least thrown a shawl or large napkin over her chest.

What does the peanut gallery have to say about the situation?

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Silver Spring, Md.: On Wednesday, December 17, 2008, you et al. aka "FOOD" got an above the headline referral for "Holiday Feasts on a Budget."

"Rustic" -for $130] was reasonable.

"Refined" -for $270], the butter poached standing rib roast (in 8 lbs. of clarified butter) was over the top. Budget for whom? I thought Leona Helmsley was dead.

Tom Sietsema: You should pose this question to the Food section chat this afternoon -- and keep in mind the number of servings the beefy feast provided.

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Pre-theater menus?: Hi Tom,

I thought at one time you wrote an article on restaurants that offer pre-theater menus, but for the life of me I can't find it.

Could you or your wonderful producer provide a link please? Thanks!

We've tried Tosca's and Poste's pre-theater menus. We were more impressed with Tosca's as a better deal, better food, and we were treated with equal attention even though we were getting the cheaper menu.

washingtonpost.com: Tom's 2007 Story on Pre-Theater Dining

Tom Sietsema: Keep in mind, reviews carry freshness dates! But I think you can get a general idea of what these restaurants do for early birds.

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Penn Q: For the chatter looking for antartica...go to Sei...looks like the inside of an ice cave to me.

Tom Sietsema: Perfect! And a nice way to end today's chat.

See you next week, folks.

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