Ask Tom

Tom Talks Shop

In a city loaded with diverse restaurants, from New American chic and upscale Italian to sandwich shops and burritos on the run, finding the best places to eat can be a real puzzle. Where's the best restaurant for a first date or an anniversary? Father's Day? What's the best burger joint? Who has the best service?

Ask Tom. Tom Sietsema, The Washington Post's food critic, is on hand Wednesdays at 11 a.m. ET to answer your questions, listen to your suggestions and even entertain your complaints about Washington dining. Sietsema, a veteran food writer, has sampled the wares and worked as a critic in Washington, Seattle, San Francisco and Milwaukee, and can talk restaurants with the best of 'em. You can access his Postcards from Tom to read his recommendations for other cities, read his dining column, First Bite and the Dish or read transcripts of previous "Ask Tom" chats. Tom's Sunday magazine reviews, as well as his "Ask Tom" column, are available early on the Web.

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

The transcript follows.

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Tom Sietsema: Last week, a chatter complained about watching a chef in an open kitchen double dip -- use the same spoon to taste different preparations -- as he cooked. I invited insiders to discuss the matter and heard back from Eric Ziebold of the four-star CityZen. Here's his missive:

Tom:

I read your chat and saw the concern by several people in the dining community about the manner in which kitchens taste items that are going to be served to our guests, specifically, the issue of "double dipping."

I believe there is a positive trend these days of kitchens cooking more to order, or 'a la minute' as we would say. Not that the days of steam tables and soups in warming kettles have been eliminated, but I believe the trend in our industry is to move away from that. In many ways cooking 'a la minute' can be safer than a steam table because you're bringing all of the soups, sauces, etc. to a boil right before you serve them. The potential drawback, if you look at it that way, is that we need to taste the food more often to try and insure consistency.

Of course there is a proper way to taste something and an improper way. Most of the chefs I know have a very high standard when it comes to cleanliness. Yes, because of food safety, but also because most good chefs appreciate the discipline needed to run a kitchen successfully. Most would probably agree that it would be more challenging to put up a beautiful dish while standing in a filthy kitchen. So in fact there are a number of reasons why we strive towards cleanliness. I can't count the number of times that Cathal and I saw Jeff Buben on his hands and knees wiping down the floor of the walkin at Vidalia with a clean towel.

Cleanliness is just part of the program these days. That said,it's something we have to constantly strive for and work on. I am, and I think most chefs are conscious of trying work as clean and diligently as we can. I assure you we try to pay attention to what we're doing in all things, not just in the case of tasting things. And of course we try and make our staff conscious of it, just as we try and train them to work clean, wipe their station down, change the water in their bain marie.

Thanks for the opportunity to share,

Eric Ziebold

On a different note, it's shad season. I know this, because it's March and the chef-owner of Mark and Orlando's in Dupont Circle just shared the news with me (the news of shad, not the month).

Orlando Hitzig tells me he's serving the seasonal treat, which is only available in its season, as both an appetizer ($12) and an entree ($24). Wisely, he's keeping it simple. The roe of the fish is sauteed, bedded on spinach and lardons and napped with mustard cream sauce.

The line starts here!

Happy Wednesday, all. I'm just back from five days in sunny Los Angeles, where I got the chance to give Bazaar by Jose Andres a taste test.

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Washington, D.C.: Tom,

First of all -- I love the way you write and I love your chats. My boyfriend and all of my friends make fun of me because before we go to a restaurant, I have to check what Tom says!

We're on a first-name basis!

Anyway - posting early because have a genuine question here. My brother is in N.Y. and is majorly in the slumps. I've convinced him to come to visit in two weeks for his birthday. I want to take him to a realllly nice restaurant. It will perk him up.

What do you recommend, that I'd be able to get reservations to in 2 weeks notice? I wanted to take him to Minibar but there's no hope for that.

Thanks! I am a huge fan of yours.

Tom Sietsema: Gosh, how can I NOT answer your question? (The old saw about honey working better than vinegar is true.)

You say you need something to cheer up your bro? Washington brims with possibilities. I'm thinking dinner at Central Michel Richard, Restaurant Eve, CityZen, Palena, Westend Bistro, Rasika, Volt in Frederick or the aforementioned Eventide in Arlington would all help you achieve your goal.

washingtonpost.com: 2008 Review: Volt

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Washington, D.C.: On the subject of tasting by the cooks, I was impressed (and pleasantly surprised) when I sat at the bar overlooking the kitchen at Emeril's South Beach and saw it being done with an endless succession of tiny disposable plastic spoons that were, indeed, disposed of every time.

Tom Sietsema: As long as they recycle the plastic, I'm cool with that!

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Washington, D.C.: Hey Tom,

My restaurant questions never get selected (as opposed to people who write in about say breast feeding), but I'm going to try yet again -- I'm an eternal optimist.

1.) Any reasonably priced, healthy dining options in the Dupont/U St area that I should check out? Places with good fish, light veggie sides and/or tasty salads? Feels like at the mid-price level there is a lot of comfort food, mini-burgers and pizza out there, but not much else.

2.) Any news on what is going on with Darlington House's 3rd floor?

3.) Finally a suggestion: please consider adding the names of restaurants to the title of your reviews when they are posted on-line. Otherwise, when you go back to search through old articles, you have to actually click on the article to know what restaurant review you are about to read.

I'll leave my final complicated question about your review philosophy for another time. I know better than to push my luck.

Crossing my fingers!

Tom Sietsema: It's your luck day, Washington!

1) Banana Leaves, Hank's Oyster Bar, Pesce, Teaism and the new DC Noodles (formerly Simply Home) all have some of that lightness you're seeking.

2) I have no update regarding DH's third floor. Anything I should know about?

3) I'll pass along your suggestion to my producer, the lovely and conscientious Julia Beizer.

4) Ask away!

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Olney, Md.: Noticed in your Food section Eventide column that you didn't "rate" the restaurant with stars. Undeserving? Or is that just reserved for Sundays.

Tom Sietsema: That column is a preview, not a review based on multiple visits. The first, a snapshot, simply lets readers know about a new or changed restaurant.

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Baltimore: Hi Tom,

I am heading to D.C. for a few days with with my 6 and 3 year old for a few days during spring break. We are staying near M Street and New Hampshire. I asked the hotel for suggestions for dinner within walking distance of the hotel. They came up with The Front Page, Hudson and Meiwah? Would love your thoughts...and the kids are well behaved and used to going to restaurants. Thanks.

Tom Sietsema: Hudson would work. But forget the other two places. You should also add Firefly and Pizzeria Paradiso to your dining itinerary.

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Washington, D.C.: Hi Tom, could you suggest a reasonably priced location for a first date in the Penn Quarter/Gallery Place area? I typically like to do coffee on the first date, but I suppose a brunch/lunch suggestion on an early Saturday afternoon would work just as well.

Tom Sietsema: Teaism would make a nice date spot. So would the bar at Jaleo. So would a table and pizza at Matchbox.

washingtonpost.com: Teaism, Jaleo, Matchbox

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Silver Spring, Md.: Tom,

So how about a little preview of Bazaar?? Pleeeez!?!??!

Tom Sietsema: My tease: It's unlike any other restaurant playing in Los Angeles, sort of a cross between Minibar and ... Fantasyland? Willy Wonka? Jaleo on overdrive? The place was PACKED when I visited on Thursday.

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Rockville, Md.: What qualifications do you have to be a critic? Did you attend the CIA or other culinary institutions? Have you ever regretted a review or made any mistakes?

Tom Sietsema: My qualifications? For starters, I trained under one of the best in the business, Phyllis Richman, and learned how to cook as this paper's chief recipe tester for four years.

Before I was a critic, I spent countless hours in professional and home kitchens as a food reporter; as a critic, I've eaten all over the world, and worked in four distinct American markets (D.C., Milwaukee, San Francisco and Seattle).

Have I ever made any mistakes? Of course. I have five deadlines a week; there's no way I could report and write all that without ever making an error. But I trust the community of chefs and readers to keep me straight and let me know when I've made a mistake (of fact rather than opinion).

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Rockville, Md.: Hi Tom! With regard to last week's chat about kids' menus: I agree! Can't chefs be more creative than offering chicken nuggets or penne pasta? One time, I requested that the requisite fries be substituted with steamed vegetables. On the menu, steamed vegetables were listed as a side to be ordered a la carte, and were cheaper than the fries. But of course, the waiter said no substitutions. Why? Would the vegetables ruin the blonde color palette the chef was striving for? Or perhaps the subtle flavors of the fries enhanced the crispiness of the deep-fried chicken nuggets? I ordered the vegetables separately, and asked the waiter to hold the fries. Sigh. Now I just order the little one his own entree from the "adult" menu, and take the leftovers home.

Tom Sietsema: You sound like a great parent. I'd love to hear from chefs who think outside of the box with their children's menus.

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Bethesda, Md.: Hey Tom, I was riding the Ride On home the other night and glanced out the window to see a handmade chalk and slate sign outside of Le Vieux Logis that said 'WE HAVE SHAD ROE!' I laughed and made a mental note in my head that it's high season for Tom now.

Tom Sietsema: Ha! I'm surely not the only fan of the fish and its roe.

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Bazar Bazar Bazar: Do tell!

Tom Sietsema: I also have a funny story about the restaurant that I should probably share only with Jose, over the phone, rather than in a public forum such as this. (Let's just say there's a little dash of Vegas in the joint.)

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DCNW: How do you make restaurant reservations?

Do you ever use "OpenTable"? Do you call personally or have one of your minions (!) call? Is the process of reservation-making ever something you consider in a review? Are there restaurants where you just "stop by" and hope to get a table/or wait (like the rest of us)?

Really, given the newest/top of the line places you seem to get into (and review), how come I can't get a seat? Maybe you go on a Tuesday instead of a Saturday night? Doesn't this affect your "experience"?

Tom Sietsema: I hope you understand that I can't address (in detail) all of your questions, because I dont want to share all my secrets with the restaurant community. But I prefer to make my own reservations, because the voice on the other end of the phone is part of the restaurant experience and sometimes a good indication of how a diner will be treated once he's in the door of the place.

Now and then, I will simply drop by and hope for a spot, but given my schedule and deadlines, I pretty much need to know I can eat there. On rare occasions, I have asked well-connected friends to get me into a hot spot, but I tend to take that route only for out-of-town restaurant visits.

One possible reason you think I can get a seat and you can't in a popular restaurant: I tend to plan well in advance.

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Kalorama: Hi Tom -- Thanks for the fantastic columns! You mentioned in last week's chat the tendency of some restaurants to make dining a very CROWDED experience ... where removing a table or two would make a huge difference. Please add my voice to that concern. And perhaps one other -- tables next to the wait stations (e.g. #31 at Oyamel is just outside a pretty busy and unsightly cubbyhole) should be left vacant unless it's the last table available in the house. The other night my husband and I were seated there, when several other tables-for-two were available, and remained available during the entire time we were there. The same thing happened a week ago at Nora's. Tons of vacant tables, but we were seated outside the noisy espresso station, which my husband had to gaze at for 2 hours. Sometimes I think I must have "seat me at your worst table" stamped on my forehead. Often we ask for a better table, and they almost always oblige, but why do we have to ask? Why isn't it automatic? We make reservations in advance, we're in our 40s, well- behaved, well-dressed and love good food.

Tom Sietsema: I think if enough people complained about a supposedly inferior table, restaurants would get the message. Sometimes, it's simply a matter of an establishment just not knowing the problem.

Which reminds me to point out, once again: Restaurant owners should "audition" every detail of their operation, from the stemware to the seating. They could stave off a lot of issues by experiencing the utensils and the tables as a diner would.

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Cynic, AL: OK, I read that whole thing and Ziebold didn't SAY anything! He never said "I never double dip," or "I do it without apologies."

Tom Sietsema: Let's ask him! Chef, do you ever double dip?

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Washington, D.C.: Hi Tom,

Where should I go for great specialty sushi rolls? I love sushi, but I can get the usual spicy tuna, rainbow anywhere. I don't mind paying a little bit more for a special sushi night out. Help? Thanks!

Tom Sietsema: The newish Sei has some first-rate models. One of the signatures is called "fish and chips." (It comes with threadlike potato crunchies on top.)

washingtonpost.com: First Bite: Sei

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Fairfax, Va.: I don't read your chat religiously, so maybe my opinion doesn't count for much, but I had to laugh out loud while reading the March 4th chat from a few days ago. The topic revolved around wine, wine prices and what the Obamas are drinking in the White House. And, it seemed like the general sentiment was, "Well, he is a sensible man, he knows what is going on in the country, he wants to set a good example, there is NO WAY that he would be drinking expensive bottles in the White House."

Well, that clearly is not the case. During a White House dinner on Sunday February 22nd, the White House was pouring an Archery Summit Estate 2004 Pinot Noir. I know this because Archery Summit, of which I am an "A-List Member," sent me an e-mail saying that I could buy that exact wine for $137 per bottle, $30 off the regular price of $167.

So, while I could care less if they are drinking $1,000 bottles of wine in the White House for breakfast, please don't make it seem like the powers-that-be in the White House care about the people so much that it will curtail them living the high life, it simply is not true.

Thanks

Tom Sietsema: I don't think I ever wrote that the President wouldn't let the good stuff pass his lips. The White House SHOULD be promoting the very best best in food and wine, right? But I bet Obama isn't drinking $100 wines a lot, at least not in less formal settings or in his residence, where he has to pay for such stuff himself.

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Mt. Pleasant, D.C.: In addition to alerting us loyal readers to the existence of new spots, do you also use them to send little messages, along the lines of "Dudes, if you don't get your service/appetizer/reservations act together, you won't be seeing many stars in your future?"

Some of them seem as though there more a memo to the owners than a snapshot for us (not that the column doesn't admirably serve both purposes).

Tom Sietsema: It's tricky. On the one hand, I don't want to say TOO much about the food, because I'm writing about the restaurant based on a single visit (usually) and also because I don't want to take away from a future critique. So in the case of Eventide, I concentrated more on why the owners did what they did with the design than on the chef's handiwork.

In several cases, particularly if a place is really bad, I'll just write it the way I see it and be done with the restaurant. I went to one new place with the intention of reviewing it, but found it so bad THREE TIMES, that I'm going to turn it into a First Bite instead.

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Crowded restaurant tables: Just a thought - if restaurants remove some of tables to accommodate more "comfortable" seating then there will ultimately be a longer wait to get seated (or no room at all). The same people complaining about cramped seating will start complaining about lack of seating. You can't please everyone!

Tom Sietsema: No you can't. But I don't think removing one or two tables is going to significantly impact the customer.

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Bethesda: Last weekend at a high-end restaurant in Bethesda a man had a heart attack and eventually died at the hospital. No less than 4 tables asked for comps off of their checks because of the "disturbance." What is wrong with this world?

Tom Sietsema: I was away last week. Was this in the news?

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Alexandria, Va.: It seems to me there should be a happy medium between double dipping and using mini plastic spoons. Even if they recycle all of them, which I admit I doubt, that is just excessively wasteful.

What about buying a whole bunch of baby sized silver spoons just for tasting. Kitchens have dishwashers, they can keep the rotation of available spoons going.

Also, people should lighten up about the double dipping thing. Whatever they are tasting is being heated up high enough that whatever tiny amount of germs they may be transferring will be killed.

Tom Sietsema: I like your idea (even if the dishwasher might not).

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Arlington, Va.: When you went to Bazaar did you eat with a Mr. Bauer? I noticed in his blog posting yesterday that he also went to L.A. last week and ate at Bazaar.

Tom Sietsema: Michael Bauer, the restaurant critic at the San Francisco Chronicle, and I dined elsewhere. But I know he went to Bazaar.

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Arlington, Va.: Tom, I just wanted to submit my experience at dining at Eventide in Arlington last night.

We sat in the lounge section on the bottom floor, great use of space, warm colors, the lounge was full, but not overly crowded and the noise level wasn't overpowering. Loved the large bar.

Unfortunately, the service left a bit to be desired. It took twenty minutes before we could get our first drinks -- and then as an excuse the waitress said that the bartenders were "totally slammed." By totally slammed, I think she meant that they were watching the Caps game on the television, because that's what they were doing. The slow service sort of became a theme of the night, but was also the only major blip -- the food was absolutely fantastic. We had stuffed olives, soft pretzels - with a delicious grainy country-style mustard, fabulous french fries with a great aioli sauce. It's nice that they have the lounge, because I think people are going to be very reluctant to fork over for $25 entrees in this economy.

I'm definitely willing to chalk it up to growing pains, the space and the food are just too good to write off.

Tom Sietsema: Eventide is a young restaurant. But that doesn't excuse servers who pay more attention to games than customers (yet another reason to ban TVs from restaurants, I say!)

I'd certainly give the second-floor dining room a try, given my initial first taste of the space.

washingtonpost.com: Today's First Bite: Eventide Restaurant

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Fairfax, Va.: Hi Tom, I've been picking up takeout orders from restaurants that offer both sit-down and takeout service more than usual lately. I find myself somewhat perplexed about whether I should include a tip when I pay for the meal(s). I realize that the usual 20 percent for table service is not necessary, but what is appropriate for this situation?

Tom Sietsema: I tend to tip about 10 percent on carry-out, because SOMEONE has gone to the trouble of taking your order, packing your meal and making sure you have whatever else you need -- condiments, utensuls, napkins -- to enjoy the cooking.

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Coffee Dates!?!: I realize this is off-topic for the food chat, but let me state for the record (as a cool, attractive, intelligent woman) that coffee dates are a huge turn-off. It seems so silly to me. At least do coffee/dessert or drinks/apps.

Tom Sietsema: To each his (or her) own.

How do others feel about coffee dates?

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Bethesda, Md.: 'I went to one new place with the intention of reviewing it, but found it so bad THREE TIMES, that I'm going to turn it into a First Bite instead.'

Tom, Burger King's not that bad.

Tom Sietsema: Actually, Burger King was better than where I ate.

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Crystal City, Va.: I want to endorse the view that childrens' menus should be more than chicken fingers, mac and cheese, grilled cheese, etc.

We have always fed our children the same thing that we eat. I work full time, have 3 kids, a husband that works long hours, and we all are very active. I don't have the time (or the interest) in being a short order chef. Our rule has always been that if I'm serving something new, they have to try it, meaning several mouthfuls, and if they truly don't like it, they can make themselves sandwiches. It has been very rare that they ate an alternative selection.

On the other hand, they don't particularly like fried or breaded food much, and they don't much care for the other typical kids' menu items. One of the most memorable moments was the first time my sons at at Outback, which had just opened in our area. (I despise the place, but it was the novelty.) They are in college now, but were still ordering from childrens' menus then, and he was appalled that he could not get steak on the menu of a steakhouse. We ended up having to order from the adult menu, and I shared it with him.

Tom Sietsema: You sound like a way cool mom. I like your "several bites" rule.

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Adams Morgan, D.C.: re: Wine & Obama White House

This cracks me up. Food and wine critics or highly regarded chefs so often say that good wine does not need to be expensive. Archery Summit wines are really great, but are they that much better than the other Pinots produced in Oregon that are half the price? I've had wine from Archery Summit and wine from many of the other better producers around Willamette and I don't think it is. I am sure the same could be said for wines from California, France or Italy. I know that they try to focus on US producers, but if they can save some money and pour equally greate wines, why don't they do it?

Tom Sietsema: We're all guessing here now. But I remember a White House usher telling me several years ago that "everything is political" at 1600 Pennsylvania Ave. -- including the type of wine that gets poured.

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Oakton, Va.: re: " I think if enough people complained about a supposedly inferior table, restaurants would get the message. Sometimes, it's simply a matter of an establishment just not knowing the problem. "

As a server, I can attest to the fact that no matter how good you think a table is (for having a great view of the OPEN kitchen...that's what it's OPEN for....so you CAN see in it....dinner AND a show!, or for being in a nice quiet corner, etc....) there is ALWAYS a customer who thinks that table is THE WORST.

There is no way of knowing what table someone is going to like the best, and regardless of that, what you like best and what is available are two different things. With the restaurant industry's thin profit margins, the idea of a restaurant taking tables away because SOME people think they are bad is just not logical.

If you don't like your table, ask POLITELY: "May I sit at another table please?"....9 times out of 10 your request will be accommodated. You'd be surprised how many people are quite rude when a hostess tries to seat them.

Tom Sietsema: Great advice. Thanks for chiming in, Oakton.

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Washington, DC: That dreamy Eric Ziebold can lick my spoon any time.

Tom Sietsema: Uh, his girlfriend might not approve of that ...

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Silver Spring, Md.: Tom, I think you have to address this comment in last week's chat. I realize that time prevents you from analyzing each submission, but on reflection surely you agree this was in poor taste and not just sarcasm:

Potomac, Md.: Now wait a minute, that family with the "developmentally delayed" person deserved EVERY bit of snark that came their way. What was that family doing bringing that type of person to Open City in the first place? If he's so desperate for food to take his medication, send him to McDonald's or 7-Eleven. So now the original server gets to look bad because YOU didn't schedule your time very well? Not to mention all the other diners who have to look at you during dinner. Selfish, very selfish.

This has to be one of the most insensitive postings, if serious, I have ever read on your chat or others. How did the producer put it up?

What was that family doing bringing that type of person to Open City

Not to mention all the other diners who have to look at you during dinner

Are we still in the 18th century where developmental disabled people were locked in the basement?

Tom Sietsema: Thanks for taking the time to write. Several readers questioned that post, which I'm positive was written in a sarcastic tone -- but shame on me for not pointing that out in my response.

One of the problems with e-mail, as you certainly know, is not having the advantage of seeing or hearing the author. At any rate, I apologize for any offense the words (a response to another post) might have caused. There's zero room for that kind of implied intolerance in this forum.

The situation at Open City was resolved soon after last week's chat, I should let everyone know. (See the next post.)

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Washington, D.C. - Open City customer: Hi Tom,

I wrote in last week regarding a service experience I had at Open City and was hoping to share an update with you and your readers.

After learning about my disappointing visit from your chat, and subsequently the letter I wrote, the owner of Open City drafted a swift and sincere letter of apology that he hand delivered to my home.

Open City took my feedback seriously and addressed the situation with both the specific server in question and their entire team.

I had never contacted a restaurant or written in to this chat before last week. Going forward, I will never hesitate to let a manager know about a troubling dining or service experience and I hope your readers won't either.

(And I am relieved that I can go back to Open City again for the omelet filled with hash browns, bacon and white cheddar and the spinach and artichoke calzone!)

Tom Sietsema: I appreciate the manager's timely response and your immediate update. Case closed.

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Alexandria, Va.: Tom with February over along with Black History Month, the question remains in my mind, "Where are all the BLACK CHEFS AT?????" I often wonder as the face of America has changed, are the faces at the helm of the kitchen going to progress in D.C. Remember Timothy Dean? Even in Alexandria, Jackson 20 has a black chef. Help me out, Tom. I would love to find the next Patrick Clark?? And many made your Dining Guide.

Tom Sietsema: I'm reading this just as we're closing in on noon, but it's a great question. Black chefs of note are few and far between; perhaps the most famous one is Macus Samuelsson of Aquavit in New York. Clark died all too soon, alas; Timothy Dean is active, though, in Maryland. And let's not forget our very own Gillian Clark.

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Arlington, Va.: Double dipping. Another reason for closed kitchens. It seems you can't make some people happy. Someone suggested rather then using plastic spoons they should use a supply of sliver spoons because throwing platic spoons away or recycling them is wasteful. Well what about the wasting of water washing all those silver spoons? Where does the whole thing end. I say close the kitchen don't let anyone see what goes on in there and everyone worry about more important things. WOW, now I feel better and my appitite has returned. LUNCH TIME. Thanks for letting me vent.

Tom Sietsema: LOL

How about having a jar of rubbing alcohol at every kitchen station? That might solve the energy/recycling issue.

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Alexandria: As an attractive and intelligent woman, I prefer coffee dates as a first date. Same thing as drinks and desserts etc - just a different drink. Also, if it isn't going to work, then neither person feels put out time wise or financially. If it goes well, you can always step up to something "better".

(Actually, I prefer running, kayaking, or touring a museum as a first date but I can NEVER get a guy to agree to this. Ever.)

Tom Sietsema: Wow, do I have a few names to give you, lady! (Do you like military types?)

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Regarding Sarcastic Post: Tom, even if that post was a joke, your producer really shouldn't have put it up. It was just plain rude, whether sarcastic or not. How would you feel if you were the original poster who had written in about the experience? What did it add to the discussion? That really was one of the most idiotic things I have ever seen posted in a Post Chat. I know you have LOADS of questions to choose from, so what was even the point of that one?

Tom Sietsema: I take the blame on that one, because I told my producer I want to see everything that gets sent in. My apologies.

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Washington, DC: Hi Tom, Regarding children's menus, Chef Jeff Tunks at PassionFish in Reston has created a great refined kid's menu which includes butter glazed baby heirloom carrots from the farmer's market -you may even find a baby parsnip or beet mixed in] and fried clams. The restaurant also features a beginner's sushi roll - which is fun for kids to try in manageable bites.

-PR for PassionFish

Tom Sietsema: First, thanks for the memory jog.

Second, thanks for identifying yourself.

washingtonpost.com: Tom's Review of PassionFish

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Chevy Chase, Md.: On Monday, my wife and I made a reservation on OpenTable to dine at Brightwood Bistro. When we arrived, we discovered the restaurant closed. Has it gone out of business? If so, that location seems not to be a promising one for restaurants.

Tom Sietsema: Did you visit on a Monday night? Brightwood remains open for business, just not on Mondays now.

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Constructive criticism: Tom: Your Dining Guide, Reviews, Postcards, and Table (wherein you introduce a single theme) are all great. So is, particularly, your open-forum Wednesday "Chat."

Except that your Wednesday "Chat" provides no opportunity for most of us interested in topics introduced in the "Chat" to respond. Except in real-time. And I, for one, can't do that and keep my day job.

So many good topics come up in the "Chat." I read them afterwards. Can't you (WaPost) find a way for those of us who read the "Chat" to respond and share comments in some "after-time" forum?

A forum for your readers to run amok on any topic based on a particular Wednesday "Chat." Not constrained by the topic you choose to introduce in your "Table."

Yes? Heh? What do you think?

I am sure a "post-Chat" forum could be very successful. Why don't you "poll" other readers?

Tom Sietsema: Let me discuss this with my producer and get back to you, OK?

Time's up, folks. Thanks for another lively hour. See you back here next week.

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