Ask Tom: Our Food Critic Talks Shop

Washington Post food critic Tom Sietsema discussed tipping, food books, wine bars, mushrooms and Barton Seaver on Wednesday, Oct. 7 at 11 a.m. ET.

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Tom Sietsema: Good morning, everyone.

I'm not the Luddite some of you must think I am. It's just that I wanted to get a whole lot of stuff off my plate -- pun intended -- before I started regular micro-blogging on Twitter today. (Actually, I had a trial run in March, but I stopped after a single post. Dunno why.)

The fall guide is going to the presses. I'm in town for the rest of the month. Now is as good a time as any, I figure, to start sending out bulletins of 140 words or fewer. So feel free to follow along as I eat my way around town by logging onto Twitter.com and locating my name.

Meanwhile, bring on your questions and comments. I, for one, am bummed that we won't see a Scarpetta here anytime soon. And a lot of us are mourning the demise of Gourmet magazine, which ceases publication with its November issue.

washingtonpost.com: twitter.com/tomsietsema

New York Chef Scratches Plans to Open Scarpetta in D.C.

At 68, Gourmet Is 86'ed

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D.C.: Every couple of weeks I ask this question, but it doesn't get picked (I know there must be a ton of questions). In any event, had a similar situation not too long ago, so I thought I'd try again.

I think I'm a good, not great tipper -- 20% rounded up to the nearest dollar for good or better service. But when service is below adequate but not miserable, what should I tip? I'm talking about 2 or 3 things going wrong -- maybe it takes significantly too long to take our drink order, a salad comes to my vegetarian companion with bacon on it when we requested no meat, and we have to ask a couple of times to refill the water. Everyone has off days, so I don't want to go to management unless the service is so bad that I would think twice before going back -- and I'm not looking for a discounted bill or anything like that (I don't mind spending my money at places I like -- I want them to stay in business!). At the same time, I don't want to leave nothing because I know wait staff rely on tips for their income. In such cases, I leave 5 or 10 percent, but with a guilty conscience. Can someone help a guy's conscience?

Tom Sietsema: Twenty percent is what I tend to tip on the pre-tax total for good service. For outstanding attention, I sometimes go higher. For average service, I'll tip about 15 percent of the bill.

Ten percent or less, in my mind, signals something went terribly wrong.

I'd love to hear from readers on the matter.

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D.C.: Traveling to Los Angeles for a wedding next week. We have one night free -- dinner suggestions in or near Beverly Hills for a group of four fabulous (30-something) bridesmaids?

Tom Sietsema: Spago Beverly Hils is terrific fun. I never go there that I don't eat something wonderful and see someone famous. Last visit, it was Wolfgang Puck's famous smoked salmon pizza and Rob Reiner, "Meathead" from "All in the Family."

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Hyattsville, Md.: First off, thanks for all of the good work you provide to us readers.

Second, I have a question concerning restaurants in the Providence or Newport, R.I., areas. Specifically, which ones do you recommend? I found your Postcard from 2002, but was wondering if you (or other readers) might have other suggestions to make as well?

My husband and I are heading there this weekend. Thanks!

Tom Sietsema: I e-mailed my pal, local cookbook author Joan Nathan, who knows that part of the States well, for her suggestions. Here's what she shot back:

"Capriccio and Pizzico for Italian in Providence. In Newport, the top floor of the Clark Cook House, White Horse Tavern and Black Pearl"

(Thanks, friend.)

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Boston, Mass.: Tom, This is for your readers who have asked about restaurants in Prague. I went to Prague very recently (end of August/beginning of September). The best meal that we had was at v zatisi. Here is a link to their Web site. The food and service were both excellent. This is an upscale restaurant for Prague, but the prices were affordable as compared to a similar dining experience in Boston (where I live). They started off by giving us each an amuse bouche. We then each had wine and two courses. The total was about $55 per person (there were 4 of us).

I would also recommend Cerny Kohout for great upscale Czech food. I would not recommend Kolkovna Restaurant, which is a traditional Czech pub. This pub was in a lot of tour books, but it was not very good. The atmosphere was great, and the beer was fabulous. However, the food seemed mass prepared and geared at tourists. For beer gardens/pubs, I recommend U Zlateho Tygra in Stare Mesto, U Medvidku in Nove Mesto and the Letna Beer Garden, which overlooks the city from a hill across the river.

Tom Sietsema: I'll thank you for all the Prague-bound chatters today.

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Capitol Hill: Hi Tom! First, thanks for the informative weekly chats, they're much apreciated. I am heading to Komi very soon and wondering whether you'd recommend ordering the wine pairings to accompany the food? My group is torn, your vote will seal our decision. Thanks, Tom!

Tom Sietsema: I ended up ordering a lovely Portugese white for my most recent visit to Komi. The bottle was suggested by the restaurant's lovely sommelier, Kathryn Bangs.

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Washington, D.C.: Tom, Is this going to be a budget-minded Dining Guide? Or am I going to need to blow the budget to eat at all these delicious restaurants?

Tom Sietsema: Last year's guide was more focused on value. But that doesn't mean I haven't included a bunch of good bargains in this year's mix of 50 restaurants.

washingtonpost.com: Tom's 2008 Fall Dining Guide

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Georgetown: Tom,

Unless I missed something, your last postcard from Seattle is old (2005). Any suggestions for a special birthday dinner there?

Tom Sietsema: Actually, I've been to Seattle more recently than that; there's a Postcard from earlier this year, in fact. Some current faves in the Emerald City include Quinn and Poppy, not to mention the still-terrific Tilth.

washingtonpost.com: 2009 Postcard From Seattle

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Arlington, Va.: I'm a recent transplant from Atlanta, Ga. Maybe I was spoiled by the cuisine scene down there, but most of the restaurants I've been to in Arlington are...umm....boring. With the exception of Pollo Rico, it seems like everybody here is afraid of spices and robust flavors. What gives?

Tom Sietsema: Welcome to Washington. Have you tried Delhi Club for Indian? Minh's for Vietnamese? Jaleo for tapas? Eventide for modern American? I think they might surprise you -- in a good way.

washingtonpost.com: Delhi Club in Arlington

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Penn Quarter: Hi Tom! So anxious to know and haven't yet checked out the Dining Guide...what are the four-star restaurants this go-round, and what restaurants fell out of favor? Thanks Tom!

Tom Sietsema: You'll have to wait until Oct. 18, my friend. (Sorry, but I can't scoop myself!)

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Glover Park, D.C.: Hello Tom,

I have been to Blue Ridge a couple of times and have had a lukewarm feeling about it. Then I saw the article about Chef Seaver being named chef of the year. Wondering what your thoughts on that were.

Also any word on there other restaurant Sonoma, I have been meaning to check it out.

Tom Sietsema: I think it says something that most of the local critics felt much the same way you did after eating at Blue Ridge: indifferent about the restaurant, which is helmed in part by Barton Seaver. The guy is an enthusiastic spokesman for sustainability, but chef of the YEAR? No way.

Esquire should be embarrassed by the pronouncement.

Yet another reason I tend to trust newspaper reviewers to magazine critics, some of who are too easily seduced by public relations people.

washingtonpost.com: Jane Black on the Barton Seaver-Esquire Issue

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Food reads: Good morning, Tom! I think you might have already addressed this question, but I was wondering if there are good food reads that you've enjoyed recently? I would have to say my top three are: Anthony Bourdain's "Kitchen Confidential"; Ruth Reichl's "Garlic and Sapphires"; and Toby Checchini's "Cosmopolitan: A Bartender's Life".

Can you recommend any others? I just finished "Born Round". Thanks!

Tom Sietsema: In addition to the above, lots of friends praise Jacques Pepin's memoirs (the name of the book escapes me, alas). Also, "My Life in France," (did I get that right?) about Julia Child's years in Paris.

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Arlington, Va.: Tom, First time writing in, long time fan -- I can't go somewhere without consulting your reviews first. I normally get annoyed when the "where do I take my significant other for their birthday" question is asked since, but I am desperate (and really bad at making decisions). I have reservations at BLT Steak, but am reconsidering for either J&G, Bourbon Steak, Oval Room or Plume. The boyfriend loves BLT Steak, but he's been there, I want to take him somewhere new. Can you offer me some guidance please? Thank you!

Tom Sietsema: If the BF has already been to BLT Steak, why not venture into new territory? J & G Steakhouse is probably the strongest performer right now. While the meat is very good there, I like the fish and non-steaky dishes even more.

washingtonpost.com: Review: J&G Steakhouse

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Newport and Providence: I heartily second White Horse Tavern and Black Pearl in Newport, but for Providence, I just wanted to add my favorite speakeasy-style restaurant, Local 21. The food is excellent, sustainble, local fare and the restaurant itself is stunning.

Tom Sietsema: Thanks for weighing in.

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Restaurant guide. . .: are there surprises there as usual? If so, are do they trend good or bad? I know you won't scoop yourself, but I am really curious whether some stalwarts have fallen off.

Tom Sietsema: A number of previous favorites did not make this year's cut, unfortunately. Mostly because the quality of the cooking had dropped off. In one case, three of the four entrees I had were oversalted.

One surprise might be the number of young restaurants included in my list of 50 star-rated reviews. As I tweeted earlier this morning, I cut three or so restaurant from my guide at the last moment, for different reasons.

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Silver Spring: Tom,

A few months ago you recommended Michael's Genuine Food and Drink to a reader going to Miami as the "not to miss place". I questioned it at the time, since there are so many amazing, unique restaurants there. Well, I finally got to Michael's and you were right -- it IS the place to go for foodies -- and even inquiries to my friends in Miami confirmed. Also loved Michy's though! Michelle's bread pudding was the best I've ever had!

Tom Sietsema: Glad to here the "M's" are performing well down there.

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NW D.C.: Tom - did a new Korean restaurant open in the Dupont area? Any thoughts? How does it compare to Mandu?

Tom Sietsema: Hmmm. I'm unaware of a new Korean outpost. Chatters?

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The 'burbs: What's a good romantic lunch spot near Dupont Circle? With food that isn't too adventurous or expensive -- I'm afraid my stomach will have too many butterflies to eat too much. :)

Tom Sietsema: I adore the cozy Tabard Inn on N St. NW, but it might be more expensive than you want. Maybe the low-lighted Urbana on P Street? Or the woodsy-looking Firefly on New Hampshire?

washingtonpost.com: The Tabard Inn

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Washington, D.C.: Tom, A friend of mine is opening a wine bar; I know, who isn't nowadays? But since I trust your opinion I want to know what are the ingredients needed to at least have a competative shot at success? How important is food, is a full kitchen required? Thanks for any feedback.

Tom Sietsema: I think doing a few things, exceptionally well, is more important than trying to please everybody with an epic menu. One of my fave wine bars in the world, La Cremerie in Paris, is just a few tables and just a few dishes. Locally, I think Cork in Logan Circle does a fine job of fulfilling its mission.

washingtonpost.com: Savoring the Unexpected: Tom's Magazine Story That Mentions La Cremerie (Tamale-seeker, this link's for you too! But sadly, in Sante Fe, not Albequerque.)

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Alexandria, Va.: Hello, Tom:

In your review of J&G Steakhouse, you made no mention of the fact that the restaurant serves breakfast. Did you have breakfast at J&G, and was it anything special? Why nothing in the review?

Many of us who work downtown meet clients for breakfast before heading out to other meetings. Are there other restaurants downtown, other than hotels or Old Ebbitt, that would be good for a breakfast meeting? Thanks, as always, for taking questions.

Tom Sietsema: Time and space often prevent me from reviewing the morning meal at most restaurants, but I appreciate your feedback.

Most of the breakfast purveyors downtown are in hotels. Not sure why you don't want to try them out? Exceptions include Teaism, Johnny's Half Shell (on the Hill) and Leopold's in Georgetown.

washingtonpost.com: The Bacon-and-Eggs Brigade

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Tipper: My general rule is that I don't tip less than 15% without an explanation. That doesn't always mean the explanation needs to go to the manager, but normally it would. Rarely would I consider something to be "bad" service that I wouldn't want the restaurant to know. And, it isn't intended to be a dressing down or lecture.

Best example off the top of my head: "I mentioned at the beginning I was in a rush" when I get/sign the check, is sufficient.

Tom Sietsema: Restaurants love diners like you. I applaud your strategy: detailed, detached, concise, civilized.

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Washington, D.C.: Hi Tom:

A friend wants to try a new (to her) place for a birthday dinner. She's narrowed the choices down to Cedar and Art and Soul. Of these two restaurants, which has the better food?

Thanks!

Tom Sietsema: I'd be pleased to suggest another restaurant. Just tell me where you want to eat and how much you want to spend.

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Indianapolis, Ind.: Hi Tom -- I'm just posting this as a caution to others. My husband and I have a restaurant coupon book that is soon expiring. Monday night we decided to have a rare night out and use one at a nearby restaurant. Being a Monday, we were going to stick with just water when the waiter informed us it was "half-price wine bottle" night and we could carry it out (i.e., would not be forced to consume half a bottle each on a Monday night). That was too hard to resist and we immediately ordered a bottle. Unfortunately -- we found out at the end of the night that violated the conditions of the coupon (no combination with other deals), the entire reason we were there in the first place. Turns out we were the third table to have that issue that night! So -- be forewarned, always let your waiter know you have a coupon immediately so you don't accidentally order something that invalidates it.

Tom Sietsema: Your post reminds me to remind chatters:

1) Always read the fine print

2) As a safeguard, let the restaurant know you're using a coupon

3) Don't forget to *use* your coupons before they expire

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Capitol Hill: I never miss your chats but last week's comments regarding Rasika made me wonder about your ability to take your posters' comments seriously. When several people tell you they have bad experiences at Rasika and you and the First Lady disagree (I doubt the FL would say anything negative about a D.C. restaurant), it comes across as defensive and stubborn. Having raved so much about Rasika in the past, you seem unwilling to believe that it may have some faults now. (I have Indian friends who believe that's true.) Perhaps a better response might be you will have to revisit the restaurant to see for yourself if it has changed.

Tom Sietsema: Ah, but I HAVE revisited Rasika, for this month's fall dining guide. Which is why I answered the way I did.

I *swear* I don't have any pet restaurants out there and I'm certainly willing to re-revaluate my opinion of past favorites. Indeed, I was sorry to have to drop a bunch of previous favorites from the upcoming dining guide this year.

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NoVa.: Tom, Have been challenged from an out of town "foodie" (sorry, know you don't like that word) to find an Italian restaurant for dinner next week-wish Roberto Donna was open in D.C. or No.Va. First come to mind is Spezie, iRicchi, Tosca or Dante (Great Falls). Your ideas? Last time he was he we had a bad experience at a hotel restaurant and I need to make up for it. Thanks for your help.

Tom Sietsema: My vote goes to the freshly minted Bibiana downtown.

washingtonpost.com: First Bite on Bibiana

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Capitol Hill: You mentioned a horrible visit to Granville Moore's a while back. Any details? We're rather fond of it -- it's a relaxed change from Belga (which we also enjoy). I know you seem to like Beck, but we found it bland and overrun with tourists. There was a palpable tension between the waitstaff and barstaff.

Tom Sietsema: I need to go back to GM's. Too many people seem to like the place.

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Serious food allergy: Tom -- A friend carries an Epi-pen because she is fatally allergic to blue cheese. She recently told me that she and boyfriend ate at an expensive restaurant in L.A. (The Tavern) and specifically asked the waitress to check to be sure there was no blue cheese on their salads. When the salad was served, the bf tasted blue cheese so they asked the waitress if she was sure the salad didn't have any. "Did you see any blue cheese?" she shot back. They were appalled. But when they complained to the manager, he acted like they were just trying to be annoying. They ate the rest of their meal and left, but what do you think they should do?

Tom Sietsema: As a favor to future guests, you might want to bring this unsatisfactory response to the owner's attention. Failing that, an e-mail to the LA Times food critic, Sherrie Virbila, wouldn't hurt, either. Critics appreciate getting feedback from diners -- the good as well as the ugly.

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Washington, D.C.: Hi Tom -- this may seem silly, but how big are the dishes at Cava? Would you order one per person? Two? Just don't want to make a fool of myself!

Tom Sietsema: The small plates are a bit larger than you might expect. I'd start with two per person and order more if you need to.

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Washington, D.C. : I really loved The Apprentice -- Jacques Pepin's memoir. It surprised me how much I enjoyed it.

Tom Sietsema: Ah, thanks for the memory jog.

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Fairfax, Va.: Five to 10 percent is ridiculous. Servers have to pay taxes on their tip (I believe credited at 10% or so). So if you tip less than whatever that cut-off number is, then you are actually making your server pay more than they are supposed to in taxes on a pretty meager salary to begin with. 10 percent should be your absolute minimum for terrible service. 15 to show that it was eh. 20 for pretty good. 20+ for great.

Tom Sietsema: I understand where you're coming from, but why reward a poor server?

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N.J. Ave., Washington, D.C.: Tom, was very interested to read your take on J&G this past week in the WaPo magazine. I was wondering about your comparisons to J&G and the "testosterone-traditional" or "ocean-liner sleek" restaurants that seem to which are quite abundant in this city. I personally have not had the same note-worthy experiences at J&G and would probably place it into the "ocean-liner" category. Also, I would like to know where you would place my current favorite, Bourbon Steak, into your two categories. I believe they are bringing something different and exciting to the traditional steakhouse as well and they should not be overlooked. Placing them into either would be a huge mistake.

Tom Sietsema: I think BS *is* adding something fresh to the scene, especially in the cocktail and seafood departments. But I'd give an edge to J & G, in part because I prefer its steaks.

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Dining Guide: Either in the guide itself or afterwards in the chat will you let us know which restaurants did not make the cut this year that you've previously included as top-notch? I can't remember from year to year what was pegged as the best so I'd be intrested to know which ones you considered but passed on because of their declining quality.

Tom Sietsema: Well, you could always compare the 2008 and 2009 directories to see what I like and like less ....

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Twitter. . .: you know the twitter feed is so much better with your picture as an avatar rather than the twitter-supplied dove!

Tom Sietsema: I'm going to change that post-chat. Thanks.

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Just Outside Providence, R.I.: Hi Tom,

For the poster looking for a restaurant in Providence, a co-worker who lives on the lovely East Side of the city recommends Chez Pascal. A little pricey, but wonderful food and atmosphere. No connection, I swear, but she was just raving about the place last week.

Web site is www.chez-pascal.com/

Or -- Rasoi for Indian, though that's technically over the line in Pawtucket.

Tom Sietsema: Thanks for the additional ideas.

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Washington, D.C. : For the wine bar wish list -- a few dishes is just fine, but include something a little heavier. If I meet a friend after work and all they have for nibbles are a few bits of cheese and nuts, I am going to be drunk half way in to my first glass.

Tom Sietsema: Good point! I'd add to the wish list something GREEN. Not everyone wants to sip wine with fatty foods.

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Bethesda: I agree with Capitol Hill's point that you appear to place very little value or credence on comments from posters that don't reflect your opinion or experience. You are so quick to dismiss with a flippant response. When several diners report mediocre food or poor service, I for one take that seriously and factor it into my decisions on where to spend my money.

Tom Sietsema: How am I dismissive?

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Soon to be Seattle, Wash.: Hey Tom,

I am suddenly moving to Seattle in three days. I am an AGM of a local restaurant with Kimpton and am being relocated. Scrambling to try the restaurants I should have in the past two years, I need advice. I have ONE more dining experience with short notice and a small wallet, and the only big hitter I've crossed off is Komi. So my question to you is: If you had one more night before moving to Seattle, where would you go?

Tom Sietsema: First, you're going to love Seattle. If there's a city I'd love to have a second home in, it would be there.

Palena always tugs at this diner's heart strings. Have you eaten at the bar there?

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Washington, D.C.: Is it my imagination, or have you become less enthusiastic in your recent discussions of Minibar? You seem to stress the "interactive" nature of the experience an awful lot. It is next on our "event dining" list (assuming we can luck our way into a reservation), but even though we are adventurous and game for a different experience, would our hundreds be better spent on a normal tasting menu elsewhere?

Tom Sietsema: Am I less enthusiastic about Minibar? No. But I'm more familiar with how it operates. And I think it's important to let people know that there's some give and take involved in the experience. Minibar is NOT where you want to go on a blind date or for a catch-up session with a friend, for instance. There's too much to distract you there. But the distractions are sure a lot of fun!

washingtonpost.com: Minibar

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No.Va.: Hi Tom:

Another comment echoing the decline in Rasika -- we may try it again someday, but right now it's not worth a trip to D.C. for us to eat there. Too bad -- I always thought it had promise, but two bad (not just disappointing, but bad) meals in a row make it not worth the gamble.

Tom Sietsema: Please, please, please, people. If you have complaints about a place, be specific about what you didn't like.

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Washington, D.C.: I thought you liked Art and Soul. Did you misread the question?

Tom Sietsema: It changed chefs awhile back and I haven't returned since. Plus, there are so many exciting new places to try, I thought I'd steer your friend to someplace better.

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Washington, D.C.: Hi Tom - Where you would you bring someone on a first date? In other words, casual, fun, not too pretentious, not too crowded but not totally empty and quiet. Bonus points for coziness and in the District.

Tom Sietsema: I'd say Firefly, but the last few times I've been in, the place was a noise bomb. The lounge at the Source has a good vibe. Westend Bistro is fun. Chatters?

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Alexandria, Va.: Would you say that Blue Duck Tavern is a good place to go for an upcoming two-year anniversary with hubby? It was between that and Marcel's. Which would you pick?

Tom Sietsema: I'd go with Marcel's.

washingtonpost.com: 2008 Dining Guide: Marcel's

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Restaurant Eve and the Fall Dining Guide: Tom,

I had to chuckle at last week's question from a woman who wondered whether you might drop Restaurant Eve from your short list of four-star restaurants. She is obviously quite unaware of how in the tank you are for Cathal Armstrong, Tood Thrasher, et al. If anything, my guess is that you will elevate Eve to a heretofore unheard of 5 stars, making it the only restaurant in the Greater Washington D.C. area to attain such a lofty position.

Also, to the San Francisco residents who can't stand people calling their city "Frisco" or "San Fran": get over your pretentious selves.

Tom Sietsema: While I have a lot of respect for the people involved, I am not "in the tank" with anyone from the Eve empire. On what do you base your slap, I'd like to know?

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Clifton, Va.: Tip is always pre-tax.

My bro and I have done everything in a restaurant except manage. We know whose fault things are and since we were both waiters, we know when its our servers fault. A server needs to be proactive.

Great service gets 25% or more good service 20% plus. Below good you are on a slinding scale. And we tip pre-tax. My bro is auditor and can figure out how to split the bill to the penny for eight different people. Yeah, he comes in handy.

If the server really sucks then I or my bro will right in stiff and note 0.00. We used to know servers who would but a 2 or 3 in front of a 0.00.

I have stiffed a server twice in 35 years of eating out on my dime since I was 16 years old.

Overall servers in D.C. are some of the worst in major cities. They need to take lessons from their comrades in Vegas and NYC. Great American is the exception to this. If I did a above average job as a waiter then any moron should be able to. My tip average was more than 15% 30 years ago.

Tom Sietsema: Thanks for detailing your tipping strategy.

Curious what prompted you to stiff servers twice in all these years?

Also, I disagree with you about D.C. servers. There are some terrific ones out there.

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Washignton, D.C.: In your defense, Tom, I think your responses in this chat are candid, fair and appreciated. I don't read them as dismissive or defensive. We read you for your opinions. I like that you have them. And I like that your readers sometimes have different ones. And, no I'm not a close personal friend of Tom's. I just felt like offering a counter to some of the accusations today.

Tom Sietsema: To my rescue!

I'm happy to post from readers who disagree with me. But the coments I value most involve specifics. Plus, you never know who is lurking behind some of these sentiments. The one thing this audience knows for sure is that Tom Sietsema is typing the responses.

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Arlington: Why is everyone beating up on you today?? I'd much rather follow your studied opinion over the vague negative comments of ANONYMOUS chatters. Seriously, back up your accusations, people!

Tom Sietsema: Thanks for the feedback. But I've developed a pretty thick hide over the past decade.

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Alexandria, Va.: RE Restaurant Eve and TT: The fact that they are mentioned glowingly at least once in nearly every chat.

Tom Sietsema: Fair point. But both the restaurant and the sommelier have done a lot to improve the Washington food scene over the years. Frequently, both the restaurant and the sommelier are also the best answers to some of the questions I get here.

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D.C. Cube: What do you know about "Barcode" a new restaurant that is coming "in the Fall" located at 17th and L?

Tom Sietsema: Nada. Chatters? The picture windows are all covered up with the restaurant's logo.

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Here's a hug!: for all the slaps you're getting! I think you're great!!!

Tom Sietsema: Ahhhhhhh. I'm feeling better now

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Sheesh: It must be crabapple season. They're all over the place!

Tom Sietsema: Ha! This is nothing compared to *some* Wednesdays.

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Bethesda again: Responses like "are you sure we were eating in same place" and "that wasn't my experience" or words to that effect strike me as a brush off. And you have to consider the fact that you may have been recognized and didn't know it.

Tom Sietsema: Geez, I really don't consider them fightin' words. I'm a critic. I have to be honest. That doesn't mean I don't take into consideration complaints from people, but I think it helps me to know where those complaints are coming from.

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Tips... for friends?: Hi Tom,

How do you dine with a stiff tipper? I'm trying to think of a coy way to say... you need to put in more than that. Help?

Also, what's the deal with the pizza place on 8th in Eastern Market--any good? Can you do by the slice?

Thanks!

Tom Sietsema: Is this stiff tipper treating or are you going Dutch? If it's the latter, I'd suggest something along the lines of, "You know, 20 percent of the pre-tax total is the way to go" or some such.

The pizza place on the Hill is a spinoff of the French eatery next door, Montmartre. Have yet to drop by.

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Arlington, Va.: What's your favorite Mushroom? I'd have to go with the Morel.

Tom Sietsema: Can I pick two? Morels and chanterelles.

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Shirlington: Tom, When is WAPO going to replace you? You have been doing this for a long time and I am sure a lot of the restaurants know you no matter what you do to change your looks. On the other hand, I believe you love to give 2.5 stars to every other restaurant in the city very much and a new critic can change that too. Maybe more 3 stars or more 2 stars..

Tom Sietsema: Sorry, but this is pretty much a beat for life. My predeccessor had the job for almost 24 years. I'm not bored or tired yet.

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Sam, West Palm Beach: Sounds like Crabs are in season based on today's chatters. Poo poo on them, I love the chats.

Tom Sietsema: HA!

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Alexandria, Va.: Chatters are always asking you where to go on a first date. Where should you eat if you want to dump someone?

Tom Sietsema: Ooooooooooooh. Someplace quick. And easy to escape. Starbuck's? McD's?

Gotta dash, folks. I hear the lunch bell ringing. See you again next Wednesday. Ciao.

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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. Find all of Tom Sietsema's Washington Post writing at washingtonpost.com/tomsietsema. Join his live Q&A every Wednesday at 11 a.m. ET.

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