By Craig Cola/ washingtonpost.com

Phyllis Richman took your questions and comments about the Washington dining scene. And, you can read Phyllis's Sunday reviews on Friday – only on the Web.

In more than two decades of critiquing Washington restaurants – from the hautest temple of gastronomy to the most obscure off-the-beaten track discovery – Richman has become a household name for everyone in our area who loves to eat.

Want to know what's new and notable on the restaurant scene? Turn to Phyllis. Got a bone to pick with the most recent review? Let Phyllis know.

Here is a copy of today's transcript.

Cleveland Park, DC: I don't think you ever mentioned to us last week which restaurants you visited on your trip to NYC. Do you tend to go to old favorites when you visit NYC, or do you like to try the new places? Every time I visit NYC it becomes a culinary tour of the city, whether intended or not.

Phyllis Richman: Whaddaya know, it's Thursday again. Welcome back for more food talk. Then get out and see if the cherry blossoms are open yet. Too nice a day to spend indoors for long.

I had an utterly delicious time in NY a week ago. I usually am trying new restaurants and regretting that I don't have time for the Second Ave. Deli (which is undergoing renovations).

The big find was Cello, new yet seeming fully mature, a chef who came from Le Bernardin and therefore specializes in seafood. It's breathtakingly expensive, to be sure, but as wonderful as any restaurant I've tried in years. Don't miss the bay scallops salad.

Aquavit, with its 4- or 5-story diniing room, is stunning,and so is the (Swedish) food. But the food is somewhat more beautiful than delicious.

Terrific cooking at the Greek Molyvos and the eclectic Blue Ribbon (oh, that marrow with oxtail!). And fun stuff at Doug Rodriguez' new nuevo Latino restaurant--Cachera, I think.

NW Washington: Hello, Ms. R, I'm the one last week who mentioned the closing of Benjarong, the Thai place in Rockville. Another reader said they thought it had gone downhill lately, but my husband & I never detected any change in food or service. Certainly it continued to be popular with patrons - never saw it deserted. The reader raved about Tala Thai in Rockville, but there's always a big crowd & sizeable wait, so we've never stayed.
I forgot to mention that there are other Thai restaurants nearby to turn to, altho none are as pretty as Benjarong: in Wheaton there's Dusit, Ruan Thai & Tommy Thai; Talay Thai near White Flint, and Thai Hut on Norbeck Rd. And there are plenty of Vietnamese restaurants nearby - I think they taste more like Thai than Chinese...

Phyllis Richman: What this tells us is that we could easily and happily spend our diniing-out time at Thai restaurants without repeating them.

Washington, DC: Phyllis: As the weather starts to heat up, I was wondering what your favorite locally-made ice cream is. I like Thomas Sweet in Georgetown. But I am interested in trying some others this summer.

Phyllis Richman: I'll take nominations. I'm a fan of Thomas Sweet and of the Gifford's in Bethesda (is it still open?). But then I'm also happy to settle for the Dupont Circe Ben & Jerry's. A caramel-and-cake frozen yogurt was a good celebration of spring for me last week.

Alexandria VA: Dear: Phyllis I must say I am saddened of the news that you will be retiring. I am very thankful for all the hard work you accomplished throughout the years by giving your expertise on dining in the DC metro area. I was online several weeks ago and read that someone had gone to Romeo & Juliet restaraunt, and had a great time. I live very close to Romeo & Juliet so me and my boyfriend decided to dine there. I have to agree with the person that recommended it because I also had a great time. The food was great and the service was efficient. I had the agnalotti on the menu and it was delicious. I was just wondering if you have had a chance to visit it because I was very pleased. Thanks for all the great years

Phyllis Richman: Thank you for your nice compliments and for one more ringing endorsement of Romeo & Juliet.I doubt I'll get there in time for my last column,I'm sorry to say.

DC Yuppie: Phyllis, my girlfriend and I, twenty-something yuppies both, would like break out of our cheap, ethnic dining groove and try some of the more formal, haute cuisine restaurants in the area. But we’re a little intimidated. For one thing, neither of us drinks alcohol, including wine, and she has problems with sugary foods and never orders desert, and I usually follow suit. So we aren’t likely to spend as much money per diner as these restaurants expect. What can you suggest? Are there some restaurants that would be more hospitable to us than others? Should we leave larger tips to make up for not ordering wine-desert? Should we call in advance and let them know of our situation?

Phyllis Richman: You're not the only ones who order neither wine nor dessert, and you don't need to be apologetic about it. A few restaurants pull a snob act, especially on young diners, but they're restaurants that tend to serve everyone badly. So make reservations, be on time, and expect to be treated as well as any paying customer should. A 17-20 percent tip should do, no matter what you order.

Wheaton, MD: Phyllis, I was at one of my favorite Chinese restaurants recently and I went to the men’s room and there was a big, dead cockroach on the floor! Would a roach in the bathroom imply that the whole place is probably crawling with vermin? I’ve eaten there many times and have never gotten sick, so should I just write this off as an isolated lapse in hygiene?

Phyllis Richman: No, it doesn't mean much,though it is gross. This is a city, and cities have cockroaches no matter how much anybody does to rid us of them. You should tell the management (and not expect a free meal for your discomfort). You seem to have reacted with appropriate calm.

adams morgan: Dear Phyllis,

Two different dining experiences in as many weeks that may be of interest to fellow chatters. The first was a long awaited visit to Heritage India where we were seated immediately -we had reservations- and proceeded to have a perfectly nice meal well served -seems they have hired more wait- staff- until toward the end of the meal when we were still nursing our Taj Mahals -- we begin to get signals from the hostess -the owner-chef's wife or co-owner- that it was time to move on....we received two subtle hints which I was willing to overlook but when she actually approached the table and asked us to move on I was shocked -- she didn't get any further than that since I -rather brusquely, in hindsight- cut her off. -For context - we spent about 90 minutes and $230 for 4 people -- we left a 25%+ tip.-

We left quickly thereafter and as we departed she wished us goodnight, as if nothing had happened, and thanked us, to which I replied that we WOULD NOT be back. I have been dining out as an adult for 25 years and have never been asked to move on. The whole thing put a damper on the evening.

The following Monday the owner called to apologize about the turn of events -and said a big mistake had been made and offered to provide me and my friends a second opportunity to experience Heritage India --as his guest. I told him that I appreciated very much the call but declined his offer. Several hours later his wife -the hostess- called and very sincerely apologized for the incident and again offered to treat the party as an gesture their regret. I declined the invitation but told them we would consider visiting them again which to me was out of the question, even after the first phone call. Goes to show, we are all human and sometimes are too quick to make a summary judgement.

Second incident, My partner and I had a wonderful dinner at Yanyu last Tuesday -peking duck and salt baked shrimp- to celebrate our 10th anniversary. Thank you for the guidance to a great resturant that we may not have tried otherwise. Thanks for letting me run on. We will miss you.

Phyllis Richman: It sounds as if Heritage India is making sincere efforts to improve its service. They did very well in trying to rectify a bad mistake.

Thanks for the kind words.

arlington VA: My vote for best homemade icecream is Lazy Sundae on Wilson Blvd. in Arlington

Phyllis Richman: So I've heard.

Arlington, VA: Have you tried Lebanese Taverna near the zoo? They have a hot new chef, Sam who can do great things in the kitchen. All the best in your future plans.

Phyllis Richman: LEbanese Taverna has always been lively fun.Glad to hear that the food--always good though never outstanding--is in for improvements.

Herndon, VA: Phyllis: Let me offer a rave to Galileo - I took my wife to Chef Donna's "laboratorio" last week. The food, service, everything was superb. The staff even sang "Happy Birthday" as the cheese cake, made with goat's milk, was served. People talk about "bargains," well it was close to $225 for two before the tip, but worth every penny and more. Literally the best meal we've ever had!!

Phyllis Richman: You're not alone in that opinion.

Arlington, Va: Do you or others consider the beef noodle soup at Pho 75's new Wilson Boulevard location to be the same recipe and quality as that from their previous location?

-My friends and I have found the meat portions to be larger and just as good or better than before, but the broth to be not quite as flavorful but still most excellent; overall, we still consider Pho 75 to be best of its kind.-

Phyllis Richman: I haven't been lucky enough to be back yet, but I hear it is as good as ever. Maybe memory has intensified the broth for you, or perhaps it is varying from batch to batch.

Washington, DC: Is there any place left in town that still makes beef wellington? Also I notced a very elegant looking restaurant in one of those little tourist mags, either This Week or Where, on Capitol Hill that looked like an English private club, but I don't know the name. The picture showed wing back chairs and a fireplace. Very enticing. Do you or anyone out there know such a place?

Phyllis Richman: Beef Wellington is almost extinct. Anyone out there encounter it lately? As for the restaurant photo you saw, I can't identify it. Why not call the magazine?

Alexandria, Va.: Hi Phyllis,
for the person searching for yummy ice cream, try the Scoop Grill on King Street in Old Town. Delish homemade ice cream. My favorite is bittersweet chocolate.

Phyllis: I'm traveling to Napa on business next month, and I recall you mentioned passing by a new restaurant in Calistoga that looked good but that you didn't get the chance to try. Do you recall the name? Any other suggestions -besides French Laundry, which of course is booked-?

Thanks a bunch

Phyllis Richman: Thanks for the Alexandria suggestion. As for Napa Valley, the chef from our New Heights is now at Brix - worth a try. Also Bistro Jeanty, Catahoula,Terra, Don Giovanni. And I hear the Bouchon and La Toque (I'm not sure I've got the name right) have improved. The restaurant I mentioned here is in Calistoga, just up the street from Catahoula, but I've forgotten its name - maybe Seasons? Also, the restaurant at Graystone had some good cooking, an interesting menu and great wines when I was there.

For the DC Yuppie: A DC Yuppie myself, I have to suggest the Little Fountain Cafe in Adams Morgan. It is a small, intimate little restaurant that sadly gets overlooked. Prices are higher than "cheap eats," but lower than, say, The Palm. They have wonderful Italian food, everything is fresh and there is great attention to detail And Wednesday is 1-2 price wine night - all bottles are half off.
It has easily become one of my favorite restaurants in DC, my boyfriend and I go there for every occasion worth celebrating.

Phyllis Richman: We were just talking of it last night. I hear it's very agreeable these days.

DC: You were asking last week, so I thought I would send along word: I saw fresh shad at Fresh Fields on Rockville Pike this past weekend.

Phyllis Richman: That's good news. I also bought luscious shad at Cannon's and simply baked it for 10 min. I hear Vidalia has it - you may have to ask - and Jaleo often does.

Bethesda, MD: What restaurant do you recommend for a pre-Kennedy Center performance dinner? We love Zuki Moon for it's food, prices and proximity, but we'd like to try something different. Thanks!

Phyllis Richman: So would I,but I haven't found anything nearby. I'm planning to try the cafeteria, myself.

WDC: re: fave ice cream spots
Sweetlicks in Dupont Circle is awesome!!! It's on the corner of 17th and R Streets. All the ice cream is homemade and the flavors change about every week or so during the summer. They also have hooks outside for dog leashes and it's so much fun watching owners feed their dogs during the summer.

Phyllis Richman: Excellent idea - the ice cream and the dog hooks. Thanks.

Rockville: I have been musing on your pending retirement and why I will particularly regret your departure. I've concluded the reason I feel so strongly is that you, with these online chats, singlehandedly pulled restaurant critics off their ivory towers and made them directly answerable to the mass of folks like myself who account for the bulk of the restaurant business. You waded into the peasant's den and made the artful preparation and service of food exciting, memorable and engaging. You've made it neat stuff for many of us Ms. Richman, and we are truly grateful.

Phyllis Richman: Wow! I thank you--though I can't take credit for what many of us in the profession have done. I appreciate your appreciation.

New York, NY: Hey ... I heard you were retiring! What's the scoop -- are you picking up another career or are you calling it quite for good and sipping margaritas on a beach?

Thanks!

--Ben

Phyllis Richman: Margaritas on the beach have a lot to do with my decision. I'm still going to be writing novels and doing a bit of food writing. I'm also hoping to rediscover theater, concerts, staring at the ceiling. I hope to read more and visit museum exhibits repeatedly rather than just once. Travel, of course. And slow down, visit restaurants by choice rather than necessity and generally take a look at my life and clear out what I want to clear out, add what I've been wanting to add.

Bethesda: Hi Phyllis:

I used to be a frequent patron of the Restaurant at The Morrison-Clark Inn when Susan Lindeborg was Chef. Have you heard anything about it since the new chef has taken over and do you plan on reviewing it anytime soon?

Phyllis Richman: I haven't been back, but what I've heard hasn't been promising. Watch for Susan Lindeborg's new Majestic restaurant in Alexandria in Sept.

Dupont Circle: Hi Phyllis - one of your mystery fans on-line again. A friend and I went to Pesce yesterday for lunch - had soft shelled crabs for the first time - they were uh - interesting - and some tangy lobster bisque. When was your last visit? At 1:00 p.m. the place was virtually empty, two other customers, and stayed that way. The food was uninspired. I'd like to visit Johnny Half Shell next week. Have there been any - many - changes since your last review?

Phyllis Richman: Pesce very recently lost its chef and may be undergoing a transition. Watch its space. Manager Regine Palladin usually whips it back into shape before long.I think Johnny's is exactly the same as it was.

Washington, DC: I was extremely surpised with your review of Matisse. I have been there several times and the food has always been great. Have you been back recently?

Phyllis Richman: I haven't been back since my review, but what I've heard makes me think it h asn't changed. I think you can get good and bad food there, and the you've been lucky.

washington, dc: Hi!

I have a quick comment- question. Last night I went to Yanyu in Cleveland Park for a dinner. The food was good- excellent, but I had two problems. First, the waiter seemed overly pushy in getting us to spend more money, first by pushing the Tasting menu and then by suggesting a wine that cost more then our first selection -which was out of stock-. Then after being over attentive in selling us extra veggies, bottled water, etc. he was M.I.A. at a key time. The busboy brought our dinner, left it on a try by our table, and then left us without serving the food. We had to wave down the hostess to get our food onto our table, after waiting much too long for our waiter to serve us.

Now here are my questions, One, how do you back away from a pushy waiter, and second, what else could we have done to get our food, without having to get up and take it off the tray? My Boyfriend was ready to take the food off the tray, I thought it was not the proper thing to do. Meanwhile the food was good and he did give us a free expresso and ice cream, but it did not work to take the bad service impression away. It was moderately busy, but there were two waiters for about 6 tables, which is plenty. Needless to say I did not need to tell Management we had bad service, she witnessed it by having to serve us.

This was a special dinner, that was ruined by our odd service. What is your advice for the future?

Phyllis Richman: Pushy waiters are an increasing problem. As a critic, I just take notes and revile them in print. As a civilian, I expect to tell them that their aggressiveness is offending me. But then I'm a calloused, hard-bitten diner. You certainly should go as far as your personal style allows to tell the management your reaction. Yanyu should by now be alert to its problem.

WDC: Phyllis - Would it be appropriate for you to let all of your fans of wonderful food know that there is a web site that gives one the opportunity to provide food to hungry people...at no cost. The food is donated by advertisers on the site. If so, the site is: www.hungersite.com. Very worthy. Thanks.
P.S. We'll miss you.

Phyllis Richman: Worth taking a look, certainly.

Washington, DC: Another vote for Little Fountain and the head chef, Greg. My wife and I find it an cozy little alternative for intimate dining, for when we don't feel like dealing with the crowds on 18th Street. And compared to some of the high-priced, hit-or-miss restaurants in DC, it's remarkably consistent. Considering the quality of the food, presentation, and general atmosphere, it's one of the better deals in Adams Morgan. Now, if we could only find parking.

Phyllis Richman: In this weather, there's nothing better than a pre- and post-dinner walk to Metro.

Falls Church, VA: Concerning beef wellington, I haven't seen it lately, but on the same line of pastry enclosing things, why not go to Serbian Crown and try their kulebiach -sp?- It's puff pastry enclosing, among other things, salmon, hard-boiled egg, etc. We had it for our anniversary a few years back and it was marvelous.

Phyllis Richman: I also tried it long ago and agree that it was delicious.

Rockville, MD: Dear Phyllis:

In response to the person who asked about restaurants that are close to the Kennedy Center. There is The Garden Cafe at The State Plaza Hotel. It is a very quaint cafe with reasonable prices, good basic food and is only about 2 blocks from the Kennedy Center. I also believe that they have a pre-theatre menu.

Phyllis Richman: Of course. I even reviewed it a few months back, but I forgot that it's so close.

Dupont Circle Mystery Fan Again: Frankly Phyllis, I think it's high time you hung up your professional knife and fork and put out more novels. Let the foodies enjoy your aura via Chas and Company.

Phyllis Richman: Your wish is my command.

Somewhere Out West: To the person who found the cockroach: I have worked for a gov't agency involvd with overseeing pest control. The fact that it was a dead roach is a good sign, that means the restaurant is doing things to control them. That also does not mean that the restaurant is blasting everything in sight with bug bomb--the usual way to control roaches in restaurants is either with sealed bait stations with tiny, roach-sized entry holes and-or puffing boric acid into cracks, crevices, behind the stove, under the sink.

Phyllis Richman: That's comforting info. Thanks.

Washington, D.C: The comment about staff at a restaurant singing happy birthday promts me to ask what you and readers think about that. I get embarrassed for myself and for the staff and for the other diners. Are there any current or former waiters out there who can comment on what they think of doing it? It usually comes up when someone tells a waiter there's a birthday celebration. Do you assume the risk when you do that?

Phyllis Richman: Here's a topic to sound off on (ouch!). I think some waiters get into the spirit of it,and for others it's a pain. As for customers, you can of course head it off by letting your waiter know that you don't want a song with your cake.

Washington, D.C.: Re: Pushy waiters. I wrote some months ago about waiters not giving prices of specials when someone's a guest at the table and this is the same problem. I wouldn't mind firmly telling a waiter that I want only what I ordered if dining alone or in an informal group, but for a special occasion people are in more of a bind about speaking up like that. You aren't, of course, but your almost unique circumstance of dining out may keep you from understanding other diners' situations.

Phyllis Richman: Point well taken. But if you're shy about being firm with a waiter, you can leave the table and express your wishes to the maitre d'. I know it's hard to risk confrontations in public, but at least understand that you have a choice to be silent or speak up.

DC: A comment on Jaleo, a favorite restaurant that will remain a favorite based on a recent experience. Near the end of our tapas -which were all delicious-, one in our party of three noticed a slight problem with his glass being a little. . . how shall we say?. . . dirty -okay, there was a hair in it-. We did not react strongly, as we know these things are bound to happen, but still, it IS a little gross. So we politely pointed it out to the server, who was appropriately apologetic. That was good enough for us, but several minutes later the manager came to our table and likewise apologized and offered to comp some desserts.

To sum up, we were grateful to be treated like valued customers. In many other restaurants lately, when confronted with more serious problems, we have been treated like a hassel to the servers and managers alike. Thanks, Jaleo!

Phyllis Richman: Every restaurant makes mistakes, runs into problems, slips up, etc. The real issue is how they respond to errors. Thanks for passing along this positive response.

Washington, D.C.: Beef Wellington is alive and well and living on cruise ships; at least the Crystal Line, although I can't imagine why.

I also went to Laboratorio last night. Everything was perfect.

Phyllis Richman: I think it's served because it is considered glamorous and it can be made ahead and even reheated.

Manassas, VA: Hi Phyllis -
Regarding the person who asked about ice cream. There's a new place in Manassas that does frozen custard. I think it is called Milwaukee Frozen Custard. It's on Hwy 234 in the Manaport Plaza. My, oh my, is it good! They do chocolate, vanilla and a flavor of the day.

Phyllis Richman: Off to Manassas.

Silver Spring MD: For ice cream I love York Castle on Georgia Ave. in Silver Spring. Jamaican owned and operated. The soursop and grapenut are wonderful. My daughter loves the mango. Traditional flavors are also available. Yah Mahn!

Phyllis Richman: Good but not great, if you ask me.

Arlington, VA: Phyllis, Somehow I think that the diner at Heritage India overreacted to the unfortunate incident, particularly when two people called to offer a free meal. At least, the dinner would know that s-he would never be rushed at that place again.

Phyllis Richman: Good point.

Cleveland Park, D.C: Did I read here a few weeks ago that the site of Greenwood's is going to be a Belgian restaurant? Belgian?! I'm French and biased, but what's that about?

Phyllis Richman: The latest word is that it is not going to be a Belgian restaurant. The space is up for sale again.

arlington: Best ice cream - Max's Best in Glover Park. The best ginger snap ice cream ever.

Phyllis Richman: Gingersnap! I'll stop on my way back from Manassas.

Alexandria, VA: Inspired by your review, I went to Johnny's Half Shell, for the first time, for lunch yesterday -I am rarely in the city at lunch-time so this was a treat-. I had the po-boy which was very nice -the tartar sauce was superb -- worth going back just for that-. My companion had fish and chips that were bland and mushy. And the service was abominable -- we had to summon the waiter each time we needed something -like more water or wine-, the waiter was surly, and shot nasty looks at us from accross the room.

I think I would give them another chance, but my companion was off-put by the soggy tasteless fish and overbearingly rude-negligent service.

Phyllis Richman: I'm more surprised about the fish than the service. I don't think the fish and chips is one of their best dishes, but I'd expect it to be at least good. I'd guess it's an aberration.

adams morgan: Regarding Yanyu and the pushy waiter. I was there two nights ago and the waiter asked us if we wanted tap or regular water. We were slightly and silently amused. We asked for regular. If he asked that same question to all patrons on Tuesday night maybe he was trying to make up for his mistake by pushing bottled water last night!

Phyllis Richman: I love that story! Did you ask for half-and-half?

Chevy Chase: For frozen custard, since the old Custard Stand on Rt. 50 in Arlington closed, the closest is Dickies on Wisconsin Ave., in Bethesda!

Phyllis Richman: Thanks.

Fairfax, VA: On specials: maybe as one of your parting glories, you can begin the hue and cry for printed specials!

Phyllis Richman: I've been agitating for that for 23 1/2 years, even before menus were computer-printed. I'll keep trying.

Annapolis, MD: RE: Homemade ice cream

For anyone finding themselves in my neck of the woods Storm Brothers is a wonderful Annapolis institution. Right on the City Dock, they make their own ice cream and have been there absolutely forever. We also have a Ben and Jerry's on Main Street for the Vermont fans.

Also for anyone dining out this way I must issue a strong warning AGAINST the Governors Grille on Main Street. My husband and I tried it for the first time this past weekend. We were greeted by high prices, slow service, and mediocre food. And to top it all off we found hair and dirt in our dessert. YUCK! After talking to some friends we found that several have had similar experiences. I know we won't be back.

If you are in Annapolis and enjoy sushi, try Nikko's Japanese Steakhouse on Main Street. Always wonderful food and attentive service.

We'll miss you Phyllis!

Phyllis Richman: How are the margaritas?

Arlington, VA: re: Softshell crab novice

I always ask if the softshells are fresh or frozen - you'd be amazed at what a difference this makes. -fresh season locally doesn't begin for another month or two-

Phyllis Richman: True, but some restaurants bring them from the south. I'd be astonished if Johnny's served frozen ones.But you're absolutely right: You should ask (and hope for honesty).

Chicago, IL: Phyllis, we need your help: Please settle a debate for us--during the middle of the week we went to a nice restaurant dressed very casually -including jeans-. We were graciously welcomed and seated. Upon reflection, we realized we were in Siberia or at least Mongolia because we received terrible service and were seated 'round the corner, even when the table near us -with patrons in suits- was fawned over. Complaining about the service only brought protests that the waiter was the restaurant's best and they don't know what went wrong. We suggested they henceforth keep their "best" to themselves.

Should the manner of dress define the quality of service one receives when the host is more than happy to seat you, or is this an isolated problem? I want to add that we're in our late 20s; maybe they weren't sure that casually dressed young people could afford the place or would conduct themselves accordingly. what do you think?

Thanks, good luck and good writing!

Phyllis Richman: Unfortunately, some restaurants give short shrift to young diners and to those who don't fit their profile of the way the best tippers dress.

Kennedyville, Md.: As a restaurant owner, I sincerely appreciate this opportunity to hear diners complaints, questions, and requests in their searches for a decent dining out experience. As the front of the house manager, I especially am interested in the service aspect. When we opened here 4 years ago, we instituted a service charge policy - automatically adding 15% to the bill. It has been overwhelmingly
positively recieved by our customer. A few complaints, mostly people who say they would be leaving more if it were up to them; occasionally I have removed the charge from a bill if the service has not been up to our standards, just like I would take off a poorly produced meal or bad bottle of wine. But it has actually succeeded beyond my wildest hopes. Also, we served shad with the roe this past weekend, and hope to do so again a few times this season...just so you know. Thank you, Barbara at the Kennedyville Inn

Phyllis Richman: Thanks for joining in.

Vienna, VA: We dined at the Village Bistro in Rosslyn two Fridays ago, and they had shad with shad roe as a special. Don't know if they still have it, but it might be worth a call. We didn't try it, though.

The tilapia special we had there that night was one of the most divine fish dishes I've ever tasted...it was melt-in-your mouth moist and tender. Between that dish, the scrumptious bread, and the incredibly flavorful portobello mushroom appetizer, we'll definitely be going back.

Phyllis Richman: In previous years, it's had excellent shad. Thanks.

Mark from Citronelle: Hi Phyllis, Last week when I was walking to the opera at Kennedy Center , I noticed a new restaurant is going in at the south end of the Watergate, where the old Peacock Lounge used to be. I hear it is going to be called Dominique's. Heard anything about it?

Phyllis Richman: I haven't heard about it, but will take a look.

Off for that walk I recommended. See you all here next week. Enjoy the cherry blossoms and sidewalk margaritas.