| Ask Tom
Hosted by Tom Sietsema
Washington Post Food Critic
Wednesday, Dec. 18, 2002; 11 a.m. ET In a city loaded with diverse restaurants, from New American chic and upscale Italian to sandwich shops and burritos on the run, finding the best places to eat can be a real puzzle. Where's the best restaurant for a first date or an anniversary? Father's Day? What's the best burger joint? Who has the best service? Ask Tom. Tom Sietsema, The Washington Post's food critic, is on hand Wednesdays at 11 a.m. ET to answer your questions, listen to your suggestions and even entertain your complaints about Washington dining. Sietsema, a veteran food writer, has sampled the wares and worked as a critic in Washington, Seattle, San Francisco and Milwaukee, and can talk restaurants with the best of 'em. Tom's Sunday magazine reviews, as well as his "Ask Tom" column, are available early on the Web. The transcript follows. Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
washingtonpost.com: Holiday Guide: Dining Specials for Christmas and New Year's Eve Tom Sietsema: Good morning, everyone.
We're including a link to the site's holiday restaurant guide today for those of you who may need a place to go next week and for New Year's Eve.
This will be the last chat of 2002, by the way, since the next two Wednesdays fall on Dec. 25 and Jan. 1.
Let's roll ...
Washington, D.C.: Tom: Taking the afternoon off and doing my last minute gift shopping around Conn. Ave and M Streets. Where's the best place for lunch in those environs, in your opinion? A place that's decorated for the season would be a plus, to put me in the holiday mood. By the way, we went to Artie's for the first time in years, after reading your review this fall. What a pleasant surprise! The chopped salad and cod Oscar was one of the best meals I've had in ages. Thanks! Tom Sietsema: I don’t know if you’ll find colored lights and tinsel at Sesto Senso or Malaysia Kopitiam, but either would be a delicious diversion from holiday shopping. Morton’s might be decorated; head for its great burger if you end up there today.
Bethesda, Md.: Tom: Thank you for your chats and reviews and Happy Holidays. A question for you. I plan to take my son (age 8) to see the National Christmas Tree on the Mall. Do you have any ideas for a nice festive place close by to have lunch? Tom Sietsema: How about the historic Occidental Grill in the Willard complex?
Arlington, Va.: Thanks for the chats Tom, I really love them. My question is: I was recently in Las Vegas and every restaurant had a real live sommelier working in it. Why is it that the restaurants in Washington, D.C. do not have sommeliers working in them. Are there any currently working in D.C.? Do you know how one could become a sommelier? Thanks very much. Tom Sietsema: Sommeliers, maitre d’s, pastry chefs -- if they’re good, they’re usually expensive, but they do add appeal to the restaurant experience, don’t they?
Washington has several fine role models, including Mark Slater at Citronelle and Michael Flynn at Kinkead’s, both of which are high-end dining destinations.
If you’re serious about getting into the business, it’s best to do some homework, starting with calls to individuals who manage reputable wine programs.
Stanton Park, Washington, D.C.: Tom, Which restaurants in town serve respectable cheese souffle? I am dying to have some, but cannot find them on the menus. Tom Sietsema: You've asked me this question for weeks now, haven't you?
Alas, I have yet to run into an answer to your problem ...but I'm looking, I'm looking! Chatters?
Silver Spring, Md.: Hi Tom, I know that this isn't really your realm, but where can I get a list of kosher restaurants in New York City? I know there's a ton of them, but is there a Zagat's guide or something similar to that for the kosher restaurants? I want to go soon, and I'd like to be able to eat out at as many restaurants as possible, as there aren't many kosher ones here. Thanks! I love reading your reviews of restaurants, even though I never eat at any of them. Your writing is wonderful! washingtonpost.com: Found in a quick google search: www.kosherlink.com Tom Sietsema: Thank you, inquisitive chatter -- and thank you, kind producer.
Virginia/D.C.: Happy Holidays Tom! I just wanted to share a positive restaurant experience with you. Last weekend we decided to try Ray's the Steaks in Rosslyn at the last minute. When we walked in the front door, there was a door to our right, and a door to our left. Not realizing there were two restaurants, we went in the door to the left and asked for a table. While we were waiting, we realized we were in the wrong place and that Ray's was next door -- we were in Guajillo, which is Mexican food. We apologized and went next door where we learned that Ray's was full up for the night. We sheepishly went back to Guajillo, and they promptly seated us. The food was terrific, but the service was what we will return for. Our server, Frank, was great, and the chef came out twice to make sure we were enjoying the meal. That's the way to bring patrons back. We'll try Ray's again sometime, but we've also added Guajillo to our list. Tom Sietsema: How funny! I’m glad to hear something positive about the service at Guajillo, as that aspect of dining there has never been the restaurant’s strong suit.
Washington, D.C.: Hi Tom - In the true holiday spirit, heads are rolling at my workplace. Where would you send the anxious survivors for lunch in the wasteland that is between the Capitol and Union Station? Not too pricy, if that's possible (under $20 per person). Alcoholic beverages are fine, too. Tom Sietsema: Oh, dear. Might some beers and brats at Cafe Berlin take off your collective edge? Or what about that Mexican spot, Las Placitos? (sp)
Washington, D.C.: I was comparing the menus of two nice restaurants: Kinkead's and Montmartre, and was surprised to find that Montmartre's prices were close to half that of Kinkead's. I realize that rent and decor vary greatly in cost, but how much of that difference is food? Is the quality of ingredients better (and more expensive), the preparation more involved, etc? Tom Sietsema: You're really looking at apples and oranges there.
Kinkead's is a much larger enterprise, with a big staff, pricey ingredients, and, as you point out, a prime location.
Montmartre is much smaller, both in terms of size (a single room) and scope (petite French menu).
A bad review of Guajillo: I've had a really bad experience at Guajillo, even though I really used to like them. I had been there about 4-5 times, and then, recently, decided to meet a friend and my boyfriend there. I had a coupon from the ENTERTAINMENT book for "2-for-the-price-of-1" and gave to the waiter after we finished our meal. He told me that they are not accepting them anymore - -even though they already printed their coupon in the book! I was pretty angry adn asked if he'd ask the manager. He came back adn still said, "No." I think this is a very bad case of mismanagement and that the restaurant should have honored it to keep my business. Again, I've been there 4-5 times and would have kept going happily back again and again. Now, I will not go back there and I also have told many people about the situation. Tom Sietsema: For the price of two dinners, Guajillo probably lost double or more business.
Washington, D.C.: Well, I believe Las Placitos (on 8th St. S.E.) is Salvadoran but good ceviche and margaritas -- just the thing to pick up an office group. Tom Sietsema: Ah, thank you. I knew someone would come through for us.
Chicago, Ill.: Tom, I have a question about restaurant dining in general. Last night, my husband and I were at an trendy upscale French style bistro here in Chicago. At various points during the evening I saw kitchen staff walking from the back of the restaurant to the open kitchen in the front of the restaurant carrying food items, including large plastic container and two large pieces of raw meat -- they looked like tenderloins actually. All I have to say is ick! Am I wrong in thinking that this is something diners shouldn't have to see? Tom Sietsema: I bet there might have been a more discrete way to refuel the kitchen inventory, but in the rush of dinner, that's the way things go sometimes. I see similar things go on particularly in smaller operations.
Capitol Hill, Washington, D.C.: Hi Tom, I know you have answered this before -- and I promise to pay better attention from now on! What was the Indian restaurant you recommend for brunch again? Or do you have any other suggestions for a celebratory weekend brunch? I need an idea for this weekend. Thanks! Tom Sietsema: Downtown Washington’s Bombay Club puts out a beautiful Indian spread for less than $20 a person, bubbly and regal environs included. And don't forget Gabriel on P St. for one of the best weekend buffets around.
Washington, D.C.: Hi Tom -- I sent a comment to you a couple of weeks ago regarding the Phillipe Legendre dinner at the 4 Seasons. We had made a special request for a vegetarian meal and were told everything was taken care of, but when we got to the dinner, it was clear that the message had never been delivered to the kitchen or wait staff, and our evening fell far below our great expectations as a result. I just wanted to follow up by letting you know that I sent a letter to the 4 Seasons expressing our disappointment, and I just received their gracious response yesterday. The manager apologized for the error and offered a complimentary dinner for two to make up for it. We will happily take him up on his offer and look forward to enjoying the kind of meal we were expecting, given the hotel's great reputation. Tom Sietsema: Now THAT'S a four-star way to address a problem.
For what it's worth, my desk is piled high with complaints from readers who are more angry about the lack of response from different restaurants than about the original problem they experienced while dining in those establishment.
A phone call, a letter, an invitation to return all go a loooong way to smoothing out wrinkles.
Dupont Circle, Washington, D.C.: Tom, A colleague and I have gotten into the routine of having periodic "power lunches" in DC. It's all kind of silly because I, at least, am decidedly NOT the power lunch type, though I love fine food. We've done the Prime Rib, The Palm, and Capital Grille. What should be next on our list (after Caucus Room)? Tom Sietsema: You missed one of the best: The Oval Room!
Capitol Hill, Washington, D.C.: Who is Mark Furstenberg sleeping with? He opens a mediocre, overpriced sandwich shop and that makes him king of the world? Phyllis Richman thought so, Tom Sietsema thinks so, and now he's all over the Slate Web site. C'mon! Tom Sietsema: Aw, come on. Mark Furstenberg has done much to make this city a better place to eat. And his skills are such that Thomas Keller, he of French Laundry acclaim, would like to do projects with him.
Chevy Chase, Washington, D.C.: Appreciate your recent and on-going guidance on how to effectively resolve poor service. Having said that -- I went to Heritage India on Saturday night with a group of six. We had reservations and showed up on time. We were told that that had no record of our reservation and there would be a 1/2 hour wait. The host/manager said he checks the answering machine himself, therefore we couldn't have made a reservation. The person in our group who made the reservation said he spoke with an individual directly. The host had no answer to that, but asked us to sit and wait. To try and diffuse the situation, I suggested that he might want to offer our group drinks while we waited -- he replied that the bar was closed for a private party, so we would not be able to have drinks at all. There was no avenue for appeal and our group's host was essentially called a liar in front of his guests. So what would you have done in this situation? We went across the street to Sushi-ko and had a great dinner, but Heritage India lost out on our business that night--and probably significant repeat business as none us of (who live in their neighborhood) will likely return. Tom Sietsema: Ouch. That restaurant just doesn’t seem to understand public relations.
In the future, you might want to record the name of whoever takes your reservation over the phone (along with the time and date). I sometimes do that if I’m not confident about the person taking my request.
Bethesda, Md.: My parents are coming into town on Friday night. We are your typical New York Jews, so we like food and lots of it. Where can I take them where the food is plentiful, the price is moderate, and my father can get something to please his spicy-food-loving palate? Tom Sietsema: I could have done without your second sentence there, but you and the parental units might head to Heritage India on Cordell Ave. or Rio Grande Cafe on Fairmont Ave., both in Bethesda.
Washington, D.C.: Have you ever eaten at Kinkead's and been forced to sit out in what I deridingly call the "food court?" I can't imagine paying those prices and being forced to sit in the middle of an office building/mall. Tom Sietsema: Neither can I.
Poste?: Tom, Thanks for the chat, it is such a great forum! I was wondering if you could update us on the status of Poste's chef search I think it is one of the most curious situations. I have had some good some not-so-great meals there but I love the look of the place and would love it if they would hire a top toque(sp?) so the food would match the beautiful surroundings ... Tom Sietsema: From what I hear, the property is getting closer and closer to announcing a decision. After what happened in the beginning, I can understand the owners wanting to proceed with caution, though.
Irvine, Calif.: Hi Tom, I tend not to order wine by the bottle in restaurants. Not on the count of the high mark-up, but rather because of the way the glass is usually over-filled and constantly topped-off. Do you have any suggestions as to how to communicate to the server to go easy on the fill and not to refill until empty? I would only attempt this for a party of two. Thanks. Tom Sietsema: "Just a splash for now, thanks," said with a smile, might get across the message.
Arlington, Va.: Tom- how funny that you offered Heritage India as a good choice for dinner, right after someone's complaint about poor service! Tom Sietsema: I mentioned the BETHESDA location, not the one in Glover Park. They share the same menu, but the service in Maryland is better.
About Fish Heads in Fredericksburg: Recently went to dine in the restaurant where I served in college. I asked for the chef/owner for any funny stories. She said a man ordered the poached trout, which is a whole trout head included. She went to check on how he was doing and heard an odd "crunch." Chef/owner told me that she is the chef and knows what crunches and what doesn't crunch in her food. And that poached trout isn't supposed to crunch, but the bones would. The patron ate the entire trout, head, tail, all garnishes on the plate including lemon peels. Hows that for a story! Tom Sietsema: LOL (but probably NOT the best way to pack more fiber in one's diet, right?)
Kosher Restaurant data: For an international database, including comments, for kosher restaurants, nothing beats Shamash: The Jewish Network. Tom Sietsema: Great! And thanks.
Good Advice: Tom, That was great advice about writing down the person's name and date and time you made the reservation. I always put this in my day-planner. It has gotten us out of being told we did not make reservations many a time. When confronted with facts, the manager always seats us immediately. On another note, I've often found one can attract more bees with honey than with vinegar when complaining. There is never any reason to shout or use bad language. I've often just taken the opportunity to leave if not satisfied (sometimes even after ordering.) Some may call it stealing, I call it their just desserts for running a sloppy operation. Tom Sietsema: You sound like a sensible diner to me.
Re: Kinkead's 'food court': Went there for lunch with some friends during one of the Restaurant Week promotions, and since my friends have toddler twins, we were quite happy to be "outside." We still got good service, the kids had things to look at and didn't disturb other patrons. Tom Sietsema: Tale No. One
re: Kinkead food court: The same thing happened to me at Kinkeads. I took my parents there (they're from out of town) and the service was beyond rude, plus we were stuck out in Siberia. I won't be going back. Tom Sietsema: Tale No. Two
Washington, D.C.: Kinkead's Foodcourt: If I had a reservation, I'd be annoyed. But, I've noticed (from personal experience) they put people out there who aren't appropriately dressed. Like the first time we went there without a reservation and didn't know it was a dress up place. Not a bad a way to handle the situation. Tom Sietsema: Tale No. Three
Logan Circle, Washington, D.C.: Re: Resosponding to Complaints. So true, Tom. I believe mine is among the letters on your desk. Experienced lousy (but not egregious) service at Spices, complained on the scene and received poor response from manager, followed up with a letter to the owner (a successful restaurateur!), and heard -- nothing. Even a form letter would have been nice -- something to acknowledge that we weren't happy customers! Ignoring us simply made us vow never to return to what was once a favorite restaurant. Tom Sietsema: Restaurateurs, are you listening?
Washington, D.C.: Just went to the Inn at Little Washington for the first time and the experience significantly underwhelmed. The tables were so close together that I felt we were all in New York, not some sleepy hamlet. Service was impersonal and at times clutsy. Menu was fairly uninspired. The chef is pairing lobster with mango and lamb with rosemary -- aren't we looking for something a little more inventive from a place with such a reputation? Food quality varied greatly from person to person -- some, to be fair, loved their food, but others disliked it. Portion size was erratic and bizarre -- lamb entree was huge, grouper entree barely visible; this led to some being finished with their course in about two minutes and others taking 20. Desserts, again to be fair, were very good. All in all though, not what I expected. Also, I'm leaving out some dramatically bad things that happened so as not to "name us" and embarrass my host. But suffice it to say, they were some pretty big gaffs on the part of the Inn's staff. On top of that, you're paying $150 for three courses and dessert -- that's more than $35 a course! Are you finding that a lot of people are reacting the same way? Tom Sietsema: I wrote about poor service in my review of the Inn in the fall dining guide. Someone really needs to crack a whip down there, I agree, at least as far as the wait staff is concerned.
As for the cooking, it’s as good as I’ve ever tasted over ten years of visiting the place.
SENSIBLE DINER?: Tom, The person you just called a "sensible diner" said that when he doesn't like the meal, HE WALKS OUT WITHOUT PAYING!!!! Is that sensible?
Tom Sietsema: Oops! I may have read that too quickly. I thought he walked if the opening service was sour -- not if he didn't care for what was on his plate.
No, no, people, you WANT to pay your bills.
Bad experience at Colvin Run: I recently went with my fiancee to Colvin Run Tavern, on your recommendation, to investigate it for a possible rehearsal dinner. And I have to say, I was not impressed. While the food was definitely tasty, the service was bordering on snobbish. I realize we made reservations at the last minute (and as such ate late), but we were seating in the far back corner of the Nantucket room, and it was cold back there from a draft. The waiter barely looked at us, and turned away from the table immediately after delivering anything (so I couldn't ask him a question if I wanted to). And all this despite telling them on the phone (when asked if it was a special occasion) that we were checking it out. I also noticed the sommelier at another table. Unfortunately, I'm glad he wasn't at ours. He looked like he had just put in a long day at the office and wanted to go home. His appearance was somewhat messy (crumpled tie, wrinkled jacket), and he was leaning on the booth like he was about to fall asleep. He didn't inspire my confidence at all. So, while the food was decent, the service did not live up. For the money spent, we won't be going back there at all. I'd much rather go across the street to the Capital Grille. Tom Sietsema: Yours is one of several gripes I've heard about Colvin Run Tavern in recent weeks. Wonder what might be the source of the recent service problems?
Bethesda, Md.: Hi Tom, What would you recommend for a restaurant in Silver Spring (not too expensive) that would be good for a celebration dinner on Saturday night? Any advice? Tom Sietsema: If Latin American cooking is OK, head to either Samantha’s or El Golfo, where I’ve seen plenty of groups having plenty of fun in the past.
Italian Romance: Tom, I have an important anniversary coming up, and was interested in Tosca for great Italian. But I've seen it described as a "sparse" dining room. Is it really the place for a romantic, private dinner for two? Thanks as always for the advice! Tom Sietsema: It depends on where you sit. A banquette in the back of the spare-but-stylish Italian restaurant is your best bet. Request such a perch when you book a reservation -- and call in advance of showing up to reconfirm the spot.
Washington, D.C.: I'm a big fan and think your writing and your taste in food is quite crush inducing. I'm hoping to get my new-to the area-mother cooking classes for Christmas (late shopper I know) Do you have any recommendations for me? Thanks! P.S. are you single?! Tom Sietsema: 1) I'm blushing.
2) Gerard's Place, Equinox, Galileo are among three restaurants that have offered classes over the years and continue to do so.
3) That depends.
4) Happy holidays, everyone. Be safe, be nice, dine well and have fun. See you back here Jan. 8.
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