Ask Tom: Our Food Critic Talks Shop

Washington Post food critic Tom Sietsema discussed his review of Inox, Korean restaurants, the closing of Cynthia's and other dining topics on Wednesday, April 29 at 11 a.m. ET.

____________________

Tom Sietsema: THIS 'N THAT: Washington baker Mark Furstenberg announced earlier this week that he's opening a restaurant with a global street food theme this summer. Get the details below .... A Post reader shared the sad word coming out of Severna Park that Cynthia's may have closed. The modern American restaurant's site is still up, but no one is answering the phone, and an email purportedly sent from the owners to customers blames the economy for the shuttering ... Want a cool one with your fried clams? Beer and wine have just been added to the seafood menu at Tackle Box in Georgetown .... Last but by no means least, the Food section staff introduces a blog today, "All We Can Eat."

Happy Wednesday, everyone. Let's get rolling. What's on your minds?

washingtonpost.com: Coming Up: Street Snacks a la Furstenberg; 2007 Review: Cynthia's; All We Can Eat: The Food Section's New Blog

_______________________

NoVa.: Hi Tom,

Would you be kind enough to weigh in on a restaurant in D.C., going next week on Wednesday, for 5 aging baby boomers: entrees clustered in $20s, ability to talk, and of course, great food. Parking availability (valet or otherwise) is a plus. The list we've compiled: Rasika (tho reservations will be challenging), Heritage India, Bombay Club, Corduroy, Et Voila, and Le Lavandou. And we're open to other suggestions for what has captured your regard of late.

Keep up the great work! I remain daily thankful that the Post is surviving and for all it contributes to informed discourse, including your expertise.

Thanks much!

Tom Sietsema: With one exception, you have a pretty good list there. (I dined at Lavandou recently and had a pretty grim experience.)

Rasika is very loud. Heritage has spotty service. Corduroy is a good time, however, and when a friend treated me to a non-work, belated birthday dinner not long ago, he figured out I might enjoy Et Voila!, and I did, a lot. As at Rasika, though, reservations for the small dining room are difficult.

You know what might be fun? The new Siroc downtown, which I'm reviewing in this Sunday's Magazine.

washingtonpost.com: First Bite: Siroc

_______________________

Portland, Oreg.: Tom - Longtime Washingtonian here now living in PDX. Your insights into expectations as a diner as useful no matter where one resides.

I am curious as to your time as a reviewer in Seattle -- do you find differences between East and West Coast expectations among diners and if so, would you share? (I find there are massive ones.) Do you think one has to adjust ones expectations of what they're used to to where they now are? Also, did you spend much time in Portland, and if so, aside from your Postcard, are there highlights for you?

Many thanks in advance. You make me feel like I'm still living in the D.C. dining scene every week!

Tom Sietsema: Thanks for the kind words, Portland. Lucky you, living in such a near-perfect city. I love the great neighborhood spots you have out there, the good bread and the terrific produce (particularly berries in summer). Wildwood was an early favorite; Le Pigeon is where I tend to send people these days.

I lived on the West Coast from 1990-1997, first in San Francisco and later in Seattle. I thought the diners in both markets were, in general, quite sophisticated about food. The bar, for simple things like coffee and salads and bread, was very high -- certainly higher than it was, at that time, on the East Coast.

It used to be said that culinary trends started on the West Coast and were nurtured on the East Coast. That was definitely true a decade ago, less so now.

Regarding diners. I'm not sure what you mean by expectations. West Coasters were probably a little more adventurous, as I recall. Can you elaborate or share what you've observed?

_______________________

Bethesda, Md.: In a recent review, you mentioned that service at a restaurant was so good that it tripped your "critic alarm." Do you know for sure if you've ever been recognized by restaurant staff?

Tom Sietsema: Do I know for sure?

I certainly do when an ineffective waiter is suddenly and inexplicably replaced by a veteran server. Or when I show up after my companions, and a manager asks if I'd like a different (i.e. more comfortable) table. Or when the food I get served is more abundant or more beautiful than the same food I see fellow diners eating. Or .... well, you get my drift.

It's a bit of a cat and mouse game, an odd dance that goes on betweem restaurant owners and reviewers, but I still think it's important for a critic to at least make an attempt to dine anonymously.

_______________________

Washington, D.C.: Hi Tom,

On behalf of OYA thank you for the opportunity allowing us to respond to the guest who wrote to you last week about waiting 45 minutes for their bottle of wine, reprimanding a server on the floor and to make matters worse our manager not offering an apology to the guest.

We would like to sincerely apologize for the unacceptable dining experience they had with us on April 18th and to thank them for taking the time to tell us about it. We value each and every guest that walks through our door and we hope they understand the quality of service they received with regard to the bottle of wine is certainly not indicative of our restaurant and we do not take feedback such as theirs lightly. The reaction of management to the server in front of the guest and the lack of reaction to the guests is absolutely unacceptable.

Please be assured the comments were reviewed with all managers and servers to ensure this type of situation does not happen again.

As we cannot bring back their evening we hope they will give us the opportunity to show we can do it right again on us. Please contact me directly at OYA or by email at nlk@oyadc.com.

All the Best, Nancy Koide Co-Owner OYA and SEI restaurant and lounge

Tom Sietsema: Thanks for following up, Ms. Koide.

While we're on the subject of restaurants responding to consumer concerns, I wanted to pass along the news that Rasika rethought its tasting menus following last week's chat (in which a patron complained about portion sizes and seeing the same dishes found on the standing menu).

Owner Ashok Bajaj tells me he's cut the prices of both his four-course and "grand" tasting menus. They are now $52 and $68, respectively. Each menu squeezes in a special course that is not highlighted on the menu, as well as two or more desserts for the final course.

"If you're hungry" after that, Bajaj told me, "you can always ask for more."

washingtonpost.com: Last Week's Discussion

_______________________

Washington, D.C.: I recently tried Ethiopian for the first time and wasn't as crazy about it as I thought I would be. I do want to give it another shot, though -- where would you recommend? Thanks!

Tom Sietsema: Dukem and Etete are among the city's standard-bearers. And I just heard about a new place, Little Ethiopia on 9th St. NW, that intrigues me, although I have yet to drop by. (One of the owners is a musician who entertains there on weekends.)

What exactly did you try and what didn't you like?

washingtonpost.com: Etete

_______________________

Going to Nassau, Bahamas: Hi Tom. I'm headed to Nassau for a wedding. Any recommendations on where to eat that isn't too touristy? I checked the postcards but didn't see anything. Do the chatters have any suggestions? Much thanks!

Tom Sietsema: A discerning friend of mine has been to Nassau a lot. Her picks: Mesa Grill by Bobby Flay ("better than any of his N.Y. originals, honestly"); Nobu, and Dune by Jean Georges at the Ocean Club ("overlooking the beach and where the Bond movie was filmed.") For "an adventure," she recommends the "very casual" Fish Fry for seafood.

_______________________

Silver Spring, Md.: Hi Tom, I look forward to Wednesday just for your chats! Congrats on the James Beard nominations, too.

Now that I've buttered you up, I was wondering: what publications would suggest a beginning food writer query?

Tom Sietsema: I hate to be a Debbie Downer, but it's tough, even for established writers, to get freelance work these days. (At least as far as magazines are concerned.) You're almost better off pitching to a respected food site (I like the Atlantic Channel) or starting a blog of your own and getting noticed that way.

You might put this question to food editor Joe Yonan and food reporter Jane Black, who teaches a class on this very subject. Their discussion follows at 1 p.m.

_______________________

Washington, D.C.: Is it gauche to ask for a doggie bag in a very upscale restaurant when you are dining with close friends or family?

Tom Sietsema: No, not at all. I've done it many times before -- with family, friends, even strangers. (Well, not exactly "strangers," but people who are new aquaintances.)

_______________________

Washington, D.C.: My sister is visiting from San Francisco and I want to take her out to a very nice dinner. Could you give me a few suggestions? Thanks.

Tom Sietsema: Places that say "Washington" to me:

Palena (former White House chef in residence)

Central (star chef Michel Richard's fab French bistro near the Capitol)

Cork Wine Bar (young, hip, -- noisy! -- with lots of White Housers in the mix)

That help?

_______________________

Tokyo: I do not mean to be annoying at all, but Hello D.C....I do not mean to be annoying, but when are you going to come to Tokyo and write a Postcard!? Number one city in the world for cuisine and with the most Michelin stars? Even the most simple restaurants here could be Michelin rated as almost every experience is over the top. Last night at an izakaya at 2am featuring sakana was amazing! It is 24 hours and you can eat your heart out. Hope to read your thoughts one day. Cheers

Tom Sietsema: Hello, Tokyo! Hey, get in touch with me via asktom@washpost.com. I am dying to check out the food scene in Tokyo (and Kyoto).

_______________________

Anniversary Dinner Help: Hi Tom

Please help. My anniversary is tomorrow and my wife told me I get to chose this year. In the past we've gone to places like Oceanaire, Ruth Chris, Capital Grill etc.

Criteria:

Metro friendly a plus - otherwise Alexandria, Springfield, Falls Church areas

Business Casual dress - she just bought a new sun dress and wants to wear it.

Moderate price - spending about $150 for 2 (1 glass of wine each)

Cuisine - really no restrictions, we are both seafood/steak eaters but like sushi, thai, etc

A place where we don't have to yell across the table to hear each other.

What are your top 5 restaurants that match?

Tom Sietsema: Top five? How about just five solid suggestions instead?

Off the top of my head:

Majestic in Old Town for interesting American

Ray's the Steaks in Arlington for quality meat and wine (the interior, I should note, isn't the least bit fancy, however)

The bar (yes, the elegant bar) at 2941 in Falls Church

The Oval Room near the White House

Vidalia in the West End

washingtonpost.com: 2008 Dining Guide: 2941

_______________________

Annapolis: Tom, It is time to do away with the star system in the weekly reviews. Although certainly well-intentioned when it was instituted, the controversy triggered by your Inox review (or more specifically, by the number of "stars" you scored it) highlights how inconsistent and divisive this ranking system has become.

Please consider reserving on "ranking" until the annual guides or more structured articles that compare apples to apples, if you will.

Tom Sietsema: Thanks for your feedback, but I don't see any reason to do away with a star system just because some readers might disagree with a given restaurant's rating.

In the case of Inox, which has a fairly substantial number of fans in the restaurant and foodie communities, I'm not at all surprised by the negative responses to my column. Friends and fans rally around those they like, right?

Inox is a "good-to-excellent" restaurant. That's one man's opinion, based on three visits but also a lot of experience with the chef's work over the years. The restaurant is doing some things very well, but there's definitely room for improvement (and I look forward to monitoring its menu and service).

washingtonpost.com: This Week's Review: Inox

_______________________

Washington DC: "While I've felt mostly pampered here, it's annoying to see plenty of open tables and hear the hostess say, 'It will be a few minutes. Would you like to wait in the lounge?'"

I'm curious. As a restaurant manager, I often encounter guests with similar reactions (and many times significantly more than a bit annoyed). More often than not they have arrived early for their reservation and upon seeing the empty table wish to be seated immediately, sometimes they have appeared without a reservation and spying the empty table feel slighted if it is not promptly offered to them. One of the biggest challenges I encounter is striking a balance between the number of guests that we can seat at a given time versus our kitchen being able to accommodate the ensuing rush of orders. From a business perspective, we would love to seat everyone as soon as possible to quicker turn the table for more guests, however if the kitchen breaks down during the rush none of the diners who made reservations and arrived on time will receive the service they came for from either the front or back of the house. Granted mistakes happen, hostesses feel pressured to repeat pre-rehearsed scenario scripts that have no bearing on a given situation, managers miss-judge their books, anticipated reservations arrive late or worse yet don't show up at all etc. Knowing these things and understanding from the hospitality side that it is not our customers' problem, how is a restaurant (especially a fledgling operation) to explain/control the flow of patrons without creating a negative perception?

Tom Sietsema: I'm sympathetic to your situation. But in this case, there was, honestly, a "sea" of empty tables in the dining room, with maybe no more than six other customers.

My guests and I were on time. There was no one behind us. There were only two people in the lounge, and they were at the bar, drinking. I don't think four new guests amounted to a crush for the kitchen.

_______________________

Burke, Va.: Eventide. Review date? Curious woman.

Tom Sietsema: It's coming out in the Magazine on Mother's Day, May 10.

_______________________

Alexandria: Is it unreasonable to expect the server to ask you if you want a refill before bringing it if the restaurant charges $3 for iced tea??

At an otherwise enjoyable Founding Farmers lunch, this is exactly what happened. Two of us didn't even ask for refills, yet we got them after another friend asked for hers. Keep in mind, the waiter didn't even tell us the refills are not gratis. It didn't ruin our lunch, but we left 15 percent because we felt the waiter somewhat misled us.

Tom Sietsema: The waiter erred. He should have announced the price before pouring a second round. The scenario is doubly irritating, because two of you never asked for refills.

_______________________

In the state of Confusion: Tom,

I have a question with your last review. The one on Inox restaurant.

It seemed to me that something was implied about Shelia Johnson was pinching pennies? What made you think of Shelia Johnson? Is she one of Inox investors? I just didn't get the angle you going for. It just seemed like it was snuck in there for a reason, and I am trying to figure out the connection?

Tom Sietsema: I thought of Sheila Johnson because the tycoon recently delayed the launch date of the luxe resort she's been planning in Middleburg. My colleague Joel Achenbach wrote about it earlier this month.

Luxury restaurants are under siege right now. I couldn't very well write about Inox without putting it in the context of what people are thinking and feeling in these tough economic times. I think it says something when even one of the richest women in the country is watching her spending habits.

washingtonpost.com: Joel Achenbach: In Anti-Luxe Times, Sheila Johnson's Resort Goes Dormant

_______________________

U Street: First, I wanted to thank you for these chats. They always give me something to look forward to on Wednesday.

I just returned from a long and glorious weekend eating my way through New Orleans. The combination of fried pork chop po-boys; gumbo with quail, pheasant, and andouille; crawfish etoufee; crawfish monica; crawfish stuffed bread; andouille stuffed bread; trout; natchitoches meat pies; and boudin (that is a partial list of what our group tried in one day at Jazz Fest) plus an outstanding meal at Cochon and maybe the best dining experience of my life at Commanders Palace meant for a great trip.

I fear that I will soon come down from my food high and go through withdrawal. Do you have any recommendations for where to go for a cajun or creole fix? Have car and will travel. Bonus points if it won't hurt my wallet too much and for good jambalaya, since I somehow failed to eat any.

Tom Sietsema: I'm thinking the bar at Acadiana near the convention center might have what you're hankering after.

washingtonpost.com: Acadiana

_______________________

29 Palms, CA: What do you know about L'academie de Cuisine? Some of the externship sites look like they'd be a commis chef's dream to work in (2941, Cityzen, Obelisk, Inn at Little Washington). Tuition at the school is not cheap, but do you think it would be worth it if one could start their career in a kitchen like one of those mentioned?

Tom Sietsema: L'Academie de Cuisine is an excellent (small) cooking school that I would highly recommend over its larger, betterknown, out-of-town competition.

_______________________

Fairfax, Va.: Hi Tom, I read these chats every week for our going out advice! For my once a year birthday extravaganza next month, I am going to try for Komi, will it be as exceptional as the kitchen table at Tosca last year (which was the best single meal I have ever had!)?

Tom Sietsema: Tosca and Komi are two very different experiences.

Johnny Monis of Komi takes his customers on a long and delicious Greek culinary tour; Tosca is an elegant trip to Italy. That said, I think you're going to love Komi.

washingtonpost.com: 2008 Dining Guide: Komi

_______________________

Potomac, Md.: Hi Tom...I seem to have missed the feedback on the apparently deceptive Sunday Brunch sign at Bambule of 4/19. Did others see it as deceptive as I did?

Tom Sietsema: At last count, I received over 500 responses (thanks, readers!) and I'm STILL hearing from them. Stay tuned. I just need to carve out some time to wade through all the email.

washingtonpost.com: Deal or No Deal: What's your take on the sign?

_______________________

Washington, D.C.: There has been a lot of discussion on the blog-o-sphere that Swine Flu is a foodborne illness. It is not. It is spread the same way that all flu viruses spread- via respiratory secretions. Food only spreads the virus if someone sneezes or wipes their nose on it (ham sandwich or local salad bar). The food itself does not carry the virus. It is an important distinction.

People can believe what they want to about industrial agriculture. But this is a serious situation and factual discussion of risk is of paramount importance to public health.

Tom Sietsema: You get no arguement from me, and thanks for the information.

_______________________

Baltimore, Md.: Hi Tom,

Any good korean BBQ in the Maryland area? Thanks.

Tom Sietsema: I tend to do my kalbi noshing in Northern Virginia. Can anyone help out our friend from Charm City?

_______________________

Petworth: For Ethiopian - I've been very happy lately with both Queen of Sheba (9th and P NW) and Madjet (11th and U)

Tom Sietsema: Thanks for the feedback. I've not eaten at either.

_______________________

Bethesda, Md.: I went online to find out if Sushi Taro near Dupont Circle has reopened. There were a series of evaluations and criticisms of the newly revamped Sushi Taro attached to the Web site. Apparently, the place has become quieter (which is good), and plusher, but the prices have soared. And former regulars are up in arms about destroying what used to be their favorite sushi place. I liked the old Sushi Taro for the reasonable price but the noise level was too much. Have you been there recently?

Tom Sietsema: I've not been there since it reopened. Maybe a chatter can weigh in?

washingtonpost.com: Tom's In-Chat Update About the Renovation (March 25, 2009) and Tom's Late 2008 Dish on the Renovation

_______________________

Washington, D.C.: Hi Tom -

I submitted a comment a few months ago about the poor delivery service and food we had received from Himalayan Heritage. I just wanted to report back that we gave them another chance last week and all the kinks seem to have been worked out - the food and service were great. Thanks to you and the other chatters for encouraging us to try Himalayan Heritage again!

Tom Sietsema: It's a special place, I agree.

washingtonpost.com: Himalayan Heritage

_______________________

Clifton, Va.: Mr/Ms Restaurant Manager if I have a dinner reservation I expect to be seated within 10 minutes of the reservation time. Now I have worked in restaurants and done everything from wasjing dishes to waiting tables. I have not managed. If I am not seated within 10 minutes I better get a credible explanation from a manager and not get blown off. Your submission to Tom was nice corporate response and my girfirend and I would never set foot in your establishment again. My girlfriend and I go to Vegas several times a year since she is stationed in Seattle and its an easy meeting point. We are always sat within 10 minutes there even at the restaurants with all the buzz. Seem D.C. has a lot to learn about FOH service. Its D.C.'s restaurant scenes biggest failure unprofessional FOH work and management!

Tom Sietsema: Hold on, hold on. Let's be civil here.

Stuff happens. For instance: People show up late for reservations, forcing delays for diners behind them and causing occasional havoc for hosts. Honestly, I believe most restaurants WANT to seat people in a timely fashion.

FYI: The grace period for reaching a reserved seat is 15 minutes -- the same amount of time most restaurants give customers who are delayed.

_______________________

Dupont: Lately, it seems like all the restaurants in D.C. fit into the extremes. Either a restaurant is great (and expensive and hard to get into) or it's a waste of money. Are there places you would recommend that fall into the middle, ie a decent, moderately priced restaurant, you can go to on a whim?

Tom Sietsema: You must have access to my review coming out this Sunday!

_______________________

Reston, Va.: Hi Tom - I'm wondering if you are familiar with the practice of charging for cake serving/cutting. I was very disappointed with a birthday experience at Et Voila. I had discussed with the staff at least three times prior to our dinner there that I would need to bring a special birthday cake to accommodate someone in our party who was allergic to dairy. This was determined after the Et Voila staff member indicated that they would not be able to provide a dairy-free chocolate cake such as the one I could provide. In our conversations, I was never advised that we would be charged a cake fee of $4 per person. I was shocked to discover the additional amount on the bill and was even more incredulous at the manager's insistence on arguing with me about the sum, which seemed neglible compared to the $300 we were already paying for the meal and drinks.

Tom Sietsema: Cake fees (or any other extra charges) need to be discussed with diners in advance.

I have no problem with the charge, by the way, just the way it went unannounced -- and later debated.

I'm bummed to hear about your experience at what I consider to be a really engaging restaurant.

_______________________

Korean BBQ in Md: Here it is!

Korean Chinese Restaurant 9338 Baltimore National Pike Ellicott City, MDý (410) 461-1099ý

Don't let the rather bland name fool you - I've always seen it stuffed to the gills, and always a hit with my omnivore friends!

Tom Sietsema: That's a start. Thank you.

_______________________

Washington, D.C.: What are good options for delivery food that will delivery to the U Street neighborhood?

Tom Sietsema: An old faithful for me: Banana Leaves, on Florida Ave.

washingtonpost.com: Banana Leaves

_______________________

Korean BBQ: Woo mi in Wheaton is good. There are also two places on Route 1 north of the beltway that are okay, one is Gah-Rham in Beltsville. I forget the name of the other one, but it wasn't big on BBQ.

Tom Sietsema: Is anyone else out there getting hungry for grilled beef?

_______________________

Rockville, Md.: Korean BBQ: while it's primary strength is the silky, flavorful tofu stew (soon dubu), Vit Goel (Lighthouse) on Twinbrook Parkway in Rockville also does good kalbi.

Tom Sietsema: This group is a wealth of information.

_______________________

Bethesda: Hi Tom,

Any place I can find beverage lockers at a restaurant? I've heard about these, but don't know how they work. I hear you can rent the locker and keep your special bottle of wine. Any insight?

Tom Sietsema: I know of a few steak houses (Morton's, Cap Grille) that maintain wine lockers for their guests, but I don't know the particulars.

Any wine mavens care to enlighten us?

_______________________

Arlington, Va.: I can see both sides of the restaurant seating debate. However, one thing that the manager did not seem to convey is his willingness to communicate. I have been asked many times to wait longer than I believed necessary for a reserved table. However, I am much more patient and understanding if the situation is explained and reasons given (e.g., the kitchen is backed up, we're short servers, etc.). Leaving diners in the dark to guess about why they aren't being seated with empty tables nearby is simply poor form and shows a lack of willingness to work with dining guests. No freebies needed -- just a simple explanation can soothe many an impatient diner.

Tom Sietsema: You are so right.

I like to get the same info when I'm on a tardy flight. "Ladies and gentlemen, we'll be delayed at least 20 minutes while we wait for our co-pilot." (I actually heard that on a fligt once.)

_______________________

Cake fees: This person must not get out much. Who doesn't know that cake and corkage fees are charged if you bring your own cake or wine to a restaurant? It's standard practice.

Tom Sietsema: Be nice.

_______________________

Anonymous: I understand bringing the exceptional bottle of wine (and paying corkage) but needing to bring a whole course such as dessert (for ONE diner with allergies) and expecting the restaurant to refrigerate it, plate it, bring utensils - and then expecting that gratis because you bought food and drinks?

When you buy a new suit, do you expect it to come with shoes because you just dropped a bunch of money on the suit? When you buy a stereo, do you expect it to come with the CDs because you just spent a lot of money on the electronics?

This is a business! You pay for things or else you stay home to accomodate the person with allergies.

Tom Sietsema: I'm in your camp. I have no problem, as I said, with cake-cutting fees per se.

_______________________

What Recession?: Hi Tom,

Thanks for all of your thoughtful guidance. My husband and I cut ourselves off of restaurants, cold turkey, in Sept to save money. Turns out we'd be spending much more than we realized! We have decided to give ourselves a one night "splurge" at a very fancy restaurant. What do you think will give us the most bang for our buck? Already on our list is mini-bar (and one of us is a vegetarian). Thanks!!

Tom Sietsema: I applaud your idea (although I'd personally amend it to include two or three budget spots, just because I think it would be hard to stay out of restaurants for very long).

Splurges? CityZen, Eve, the Inn at Little Washington, 2941, Charleston in Baltimore and Inox -- yes, Inox! -- would all be on my short list.

Could I just say something here? I had absolutely no "agenda" (as one industry insider wrote) when I penned that review. I don't personally know the players at all (well, except for Wabeck, but we go way back professionally).

_______________________

Dupont Circle: Hi Tom,

I just got a coupon in the mail today for Nando's Peri-Peri in South Dupont Circle - worth trying or no?

Thanks!

Tom Sietsema: Si! The chicken is scrumptious.

washingtonpost.com: 2008 Dining Guide review for Nando's Chinatown location and Address, Phone, Hours and What's Nearby for the New Location

_______________________

Washington, D.C.: What's good at DC Coast for lunch? Reservations are already made....

Tom Sietsema: I've long been a fan of the seafood's tuna tartare, served in a coconut shell, and have had good luck with the daily specials.

washingtonpost.com: DC Coast

_______________________

Kensington, Md.: Re. Old Europe: On my first visit, I ordered more than I could eat. Unfortunately, due to a communication failure -- possibly my fault -- my leftovers were thrown away. However, when I asked after the leftovers, the good folks at Old Europe were kind enough to insist on cooking me a generous portion to-go. What a nice touch! I really appreciated that.

Very good food, great beers, a warm and congenial atmosphere... What's not to like? I'll be back.

Tom Sietsema: Way to go, Old Europe!

Now THAT'S what I call Gemutlichkeit.

washingtonpost.com: Old Europe

_______________________

Washington, D.C.: Tom, I'm looking for delicious American style food in the D.C. or Alexandria area. There are lots of places, but I want something with a little flair, but still okay for a mid-40s type crowd. No teenagers or overly trendy places, please. Good food, a good vibe, not luxurious. Any tips?

Tom Sietsema: I can point you in several directions, including Majestic and Vermilion in Old Town; Corduroy near the convention center; Vidalia in the West End; maybe Ardeo in Cleveland Park.

washingtonpost.com: 2008 Dining Guide: Vermilion

_______________________

Mclean, Va.: Hi Tom, this may be a question for your colleague Robin Givhan, but...what do I wear to Minibar?! We finally got a reservation and I am giddy about it. Jeans, heels, and a cute shirt? A dress? Will my boyfriend (coming straight from work) be out of place in a suit? Thank you for entertaining a not-strictly food question, but one I think people often struggle with when going to special occasion restaurants. Love the chat!

Tom Sietsema: I've seen everything from (chefs in) jeans to (blind dates in) suits at Minibar. Basically, anything goes.

washingtonpost.com: 2008 Dining Guide: Minibar

_______________________

Late but urgent posting: Hi Tom--Hope you have time to answer this before you sign off. I'm planning a business dinner for 30 people, but this time I have been asked to find a place that won't look over-the-top in order to be sensitive to the fact that our committee members's organizations are facing tough financial times. Last time we went to Marcel's to give you an idea of what I'm facing.

Tom Sietsema: I'm betting that any of the following would be happy to work with you and your budget: Charlie Palmer Steak, Cafe Atlantico (second floor), the Oval Room, Acadiana ... time is running short, alas ...

_______________________

Washington, D.C.: Hi, Tom!

Every few weeks, two of my co-workers and I take turns treating for lunch. Would you give me a few suggestions of tasty places near Metro Center?

Thanks for the chats!

Tom Sietsema: I'm thinking Ceiba, the bar at Oceanaire Seafood Room, the new Siroc ...

_______________________

Proud to eat in D.C.: Hi Tom -- Came across an article online from Travel and Leisure called "50 Best New U.S. Restaurants." Unfortunately, only one D.C. restaurant made the list (Founding Farmers) whereas N.Y., Chicago, San Francisco, Seattle and Houston all had several entries. I know you've always touted D.C. as right up there as a dining destination -- do you think the reason for D.C.'s near-exclusion is because some of our best restaurants aren't exactly "new"? Or are other food enthusiasts in the country still turning a blind eye to D.C.'s scene? And what, if any, new D.C. restaurants would you have added to the list?

Tom Sietsema: Founding Farmers is certainly an interesting choice. (But "Best?" Hmmm. Me thinks a publicist has some good connections in New York!)

I'm not sure what defines "new" (or what the magazine's deadline was), but I would have included Sei in Penn Quarter, possibly Art and Soul on the Hill, Bourbon Steak in Georgetown, maybe Posto in Logan Circle.

_______________________

Alexandria, Va.: Good morning Tom! This past Sunday, my father-in-law had lots of complaints when the waitress at an upscale steak restaurant brought cocktails/wine at the same time the appetizers arrived. Is this considered wrong in the restaurant world? I actually prefer to sip my cocktail/wine with my appetizer and was sad to see the mini dishes hauled away after my FIL's complaint. Just curious -- a huge discussion ensued at our table with lots of grumbling but I chose to remain quiet with my stomach rumbling...

Tom Sietsema: I don't know of any hard-and-fast rule there, but I prefer to have my cocktail or initial glass of wine arrive shortly after I've ordered it -- and certainly before the first course. In this case, it sounds as if the drinks took awhile to get to you?

_______________________

Cynthia's closing!: Just got an e-mail from Cynthia's restaurant that this saddened Severna Park resident wanted to share:

Go confidently in the direction of your dreams. Live the life you have imagined." - Henry David Thoreau

And so we did in July 2006, when we opened Cynthia's. Together, we were doing something that we loved and enjoyed immensely, at a place that we put our hearts and souls into creating. Thus, it is with immeasurable sadness that we announce that the restaurant is now closed, just shy of its third anniversary.

Getting the doors opened involved countless hours, resources, and sacrifices, and there were enormous pressures that persisted day in and day out, as is the case for most small business owners. Despite favorable reviews, significant operational cost cuts, and making continuing personal sacrifices to keep the restaurant open, there were still considerable obstacles and costs working against us that we could not manage. Though it was devastating for us to come to this conclusion, it became increasingly clear to us that the restaurant could not be viable.

Thank you for letting us and the staff of Cynthia's share in your celebrations and dining experiences.

We have appreciated and will always value your generous support, and we are grateful for the encouraging words we already have been receiving from many of you. The memories you have helped to create will stay with us for many years to come.

Sincerely, Brian & Cindy

Tom Sietsema: Thanks for confirming the unfortunate news.

See you all next week, folks.

Thanks for your time and your thoughts.

_______________________

A veteran food writer, Sietsema has worked as a critic in Washington, Seattle, San Francisco and Milwaukee and covers the local scene in his Dining, First Bite and Dish columns and moderates the Sietsema's Table discussion group. Join his live Q& A each Wednesday at 11 a.m. ET.

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.