| Ask Tom
Hosted by Tom Sietsema
Washington Post Food Critic
Wednesday, Jan. 29, 2003; 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.
Tom Sietsema: Confidential to the chatter who was inconvenienced by a fire alarm at The Caucus Room (see last Wednesday’s discussion): The restaurant would like to make amends. Send me your name and number (and the date of the incident) and I’ll forward the information.
Good morning, everyone.
Silver Spring, Md.: Sort of off-topic question. For Valentine's Day, I plan on cooking my girlfriend a nice meal that is still TBD. I want nicer ingredients than those found at Safeway, Giant, etc. What kind of gourmet grocery stores do you shop at? I may go to Fresh Fields in Silver Spring but I would like your suggestions. Or are there places that chefs go to pick up something they need at the last minute? Thanks. Tom Sietsema: I sometimes see chefs at the Whole Foods on P Street, (hello, Todd Gray) which is where I pick up stuff like meat and cheese and produce. But I prefer buying even closer to the source, at the terrific farm market at Dupont Circle, when it is operating. And I almost always make a stop at Amernick Bakery in Cleveland Park before a (rare) dinner party. Love those cheese straws!
Washington, D.C.: Has Jordan's gotten any better since you gave it a bad review last year? Is it worth trying it out for lunch today? Tom Sietsema: Sorry, I have yet to return to sample the restaurant's new menu.
Washington, D.C.: Do you think many of D.C. restaurateurs participate in this chat? I've seen responses from Colorado Kitchen's chef among others. Did you invite them? Or word of mouth? Tom Sietsema: I hear from a lot of people in this forum (only some of whom identify themselves, I should point out).
Quite often after noon on Wednesday, I get follow-up calls from restaurateurs, chefs, press flaks and others in response to what is discussed here. Take my first message of this morning, for instance.
Stanton Park, D.C.: Good morning Tom, I love these chats, but wonder if you still do. Are we chatters able to give you any good tips or perspective on D.C. dining? Do you look forward to these? Tom Sietsema: I LOVE these chats and almost always look forward to them.
Even though they are extra work (those addresses to restaurants in Paris don't just roll off my head) I get an immediate sense of what is on your mind, what you like and don't care for, and even a tip or two (not all of which pan out, but still.)
I take this forum as seriously as anything that I write for the paper. The unfortunate part is, in an effort to make this fun and interesting, sometimes I "say" things that I later regret.
Online chats are like live TV or radio. There's no stopping once you start the show, you know?
Alexandria, Va.: Tom, I need to pay back a friend for a favor and want to do it with dinner at Zaytinya or Firefly next Monday. Which should it be ? Tom Sietsema: Start at the end of the alphabet.
AU Park: Tom, I appreciated your write up about the new lounge, International, in this morning's Post. It sounded like a great place -- until you mentioned the non stop James Bond movies running at the bar. Not that I have a thing against James Bond, or TVs, but so many restaurants and bars have TVs installed it's ridiculous. Of all of the newer restaurants and lounges that've opened of late, are there any that DON'T have tvs? I'm thinking of Poste, Firefly, 15Ria, and any place else you might suggest. Thanks, Tom! washingtonpost.com: The Weekly Dish, (Post, Jan. 29) Tom Sietsema: Good question. I'm no fan of TV sets in restaurants, but owners say they have to have 'em in order to stay competitive.
Of the places you list, I don't think Firefly has a TV (but I'd need to double-check).
Fairfax, Va.: Tom, a 2941 report: unusually lovely and bright aesthetic experience, and so centrally located! No. Va. has got great ethnic food, but the fine dining is usually a little more traditional, so a "modern" experience is most welcome. We had an intense wild mushroom soup. The duck confit was fine tho nothing unusual, and the scallops were sweet but a bit overcooked. But all very well-priced, and the service was just right. Tom Sietsema: Thanks for sharing your take on the place.
What about the salt?: If someone you are dining with spills the salt, do you make them shake it over their shoulder? Tom Sietsema: Uh, no.
Washington, D.C.: Hi Tom, Love your columns and these chats -- thanks for being so accessible! I have to submit a gripe, though. On Saturday, I went to Cafe Salsa based on your positive review. I am a vegetarian and Latin American food is usually very veg-friendly. Not Cafe Salsa! Not one of their appetizers is vegetarian. Not one of their entrees is vegetarian. And I'm sorry to say that only one of their salads was veg -- and that was a plain green salad. So that's all I could order! Sometimes in your reviews you mention whether vegetarians would be happy there -- and I love that. It would also be helpful if you could note places that are extremely veg-unfriendly! Many thanks from a loyal fan. Tom Sietsema: I do try to mention meatless options when I can. The appetizers are the best part of Salsa, by the way, though that may have changed since I reviewed the place. Sorry to hear you were only able to eat a salad there.
Arlington, Va.: What is your opinion on absentee chef/owners at restaurants? I think Olives is one of the best restaurants in the city, but frequently wonder how much better it would be with Todd English actually in the kitchen rather than guiding from a distance. Do you think it makes a difference or is having a "name" associated enough? Tom Sietsema: I think there are way too many chefs opening far too many branches (or other spinoffs) of their main restaurant, frequently to the detriment of their reputations. Two U.S. chefs who have managed to juggle multiple kitchens fairly well are Jean-Georges Vongerichten in New York and Wolfgang Puck in Los Angeles. One restaurant is hard enough, though I don't begrudge a chef wanting to make money.
Washington, D.C.: I've heard that Bistrot Lepic opened a wine bar. I love the restaurant and am curious about the new place. Have you tried it? Tom Sietsema: Indeed I have. My take on the new venue in Georgetown appears in this Sunday’s Magazine.
Washington, D.C.: Hi Tom. I'm looking for some restaurant etiquette here, involving a sensitive issue. Recently, a couple of friends and I went to Corduroy during Restaurant Week. I've been there several times and really enjoy the food, which is fresh and creative. In fact, I would recommend it wholeheartedly to anyone, except for one thing. During the entirety of our meal (which took nearly two hours, as we were in no hurry), we could not help but notice that a server who was continuously circulating the room clearing tables and pouring water had the most powerful, unpleasant body odor. It was so strong, and lingered, and really interfered with our ability to enjoy our meal. The problem is that the server performed all of his job functions completely competently. Under these circumstances, is is fair to impose the American obsession with extreme hygiene on someone who might be from a different culture, even if the result is nausea? I have to say I'm not positive I could go back to Corduroy for a meal until some steps are taken, but again, is this unfair? Tom Sietsema: Oh dear. That’s a tricky situation. I think a discrete conversation with the manager might have solved the problem, though.
Virginia: I'm in the mood for Spanish tapas. Should I go to Jaleo or is there somewhere else you recommend (in D.C. or Virginia)? Thanks. Tom Sietsema: Jaleo is well-known for its myriad plates of Spanish appetizers, but I also enjoy the marble bar at the more formal (and considerably smaller) Taberna del Alabardero downtown Washington.
Need Inspiration: A group of us are looking for a fun place to do a little celebrating in the city. This Saturday night, mid-range, adventurous palates but not in the mood for Asian or sushi. Don't want the place to be too quiet, we might call attention to ourselves. And don't want to break the bank on wine. Haven't been to Bistro Bis or Chef Geoff's -- worth a try? Tom Sietsema: For something different, Grille 88 (new chef, live piano) in Adams Morgan might be fun. So too might Smith Point, an American restaurant in Georgetown. Another option is communal fondue at the new Melting Pot on 19th St. NW, across from The Palm.
Fairfax, Va.: Do you know anything about a restaurant in Fairfax City called Il Lupo? Passed it the other day and was thinking about trying it however I can find no information on it...quality...price range...etc.
Thanks! washingtonpost.com: Entertainment Guide: Il Lupo (includes Tom's review) Tom Sietsema: There you go!
Washington, D.C.: What restaurants in the D.C. area have the best bathrooms? Tom Sietsema: Zaytinya, Local 16, Zola, Sushi-Ko, Zest and Ortanique would all go on my Cool Loo list for different reasons.
Washington, D.C.: Hi Tom - this is not a restaurant question but it has to do with food - specifically the quality of popcorn at movie theaters nowadays - it's beyond pathetic and seems to be worse every time! With moviegoers paying such high ticket prices nowadays what can we do to encourage movie theaters to make some decent popcorn? Tom Sietsema: Get a petition going and present it to the manager of the offending theater. That would be my solution. And get the names of his or her superiors to put them on notice, too.
Chefs and Steak: I've been wondering about this for a while.... Why are chefs so weird about how you order your steak? Not that I eat meat, but why do they care if you like your steak well-done?
Just curious. Tom Sietsema: To be brutally frank (and we can here, right?), people who tend to order their meat well-done tend not to know much about food. I know, I know, this might be a generalization. But cooking meat til its gray and tough does nothing to enhance it. P.S. Chefs tend to respond to such requests by giving diners the less appealing cuts. P.S.S. There hasn't been a case of trichinosis in the U.S. in years.
The one exception to this is a hamburger, which I now order "medium" instead of "medium-rare" in most restaurants.
Washington, D.C.: Tom, You mentioned Amernick's bakery and it triggered my frustration with them. I was thrilled when they opened, but find them to be incredibly user-unfriendly. Last year when I called to try to order a cake, they told me I would need to order it by the end of that day (I needed it for 24 or 48 hours later, I forget which.) They said they would fax me a list of their cakes. When I hadn't gotten it by 3 p.m., and I called back, and the woman who answered, who sounded suspiciously like Ann herself (I've seen her in the store), said she was "online and so they couldn't fax anything for a while." She didn't seem to care when I explained that meant I wouldn't be able to order it if I didn't know my choices! They also often don't label what they have each day -- and don't get me started on a place that sings the praises of its own donuts but doesn't have them except two days a week, and only at practically lunch time, never in time to pick up for a breakfast treat. Am I being unreasonable to expect it to be easier to buy stuff from them? I've stopped trying. Tom Sietsema: Between the bakery and Palena restaurant nearby, I think Ms. Amernick is over-extended. You are not the first reader to complain about the odd hours of operation, etc.
Washington, D.C.: Why do you hate Bethesda so much? There are tons of good restaurants there, many of which you give favorable reviews to often. Not all of them are fantastic, but I don't think I have ever had a bad meal there. Tom Sietsema: I don't hate Bethesda. But for a place that has so many places to eat, I'm at a loss to explain why so many of them are so middling. Why, oh why, does the populace put up with it?
A few exceptions to that rule include Jaleo, Green Papaya, Raku, Louisiana Express and Black's.
Washington, D.C.: So did Gerard do anything more substantive than laugh off his apology for the rude actions of his employee reported in your Sunday column? Tom Sietsema: He did. I heard from the frustrated diners that he called to extend his apologies and invited them back for dinner.
Washington, D.C.: Tom,
Where is the best place to get raw oysters in the city these days without breaking the bank? I was at Old Ebbitt yesterday with every intention of ordering some but they were about $16 a dozen! Is that what they are going for these days? I don't need atmosphere, just good raw oysters.
Thanks Tom Sietsema: Good seafood won’t be cheap (beware those all-you-can-eat sushi bars!). As an alternative to Old Ebbitt, you might check out Johnny’s Half Shell, Oceanaire Seafood Room or the counter in the bar at Kinkead’s.
Washington, D.C.: My parents are coming into town on Valentine's Day weekend. My husband and I would like to take them out to dinner on the 14th, but don't want the special Valentine's Day menu. Any restaurants that you know of that will have "business as usual"? We are going to Firefly on Saturday. We are open to different cuisines, prices, etc. Tom Sietsema: Less formal and ethnic restaurants are likely your best bet. Think Heritage India, Café Divan, Sushi-Taro, Meiwah or Two Amy’s.
Washington, D.C.: Good morning! I had dinner recently at the Blue Point Grill in Alexandria and have a gripe. My friend and I each ordered dinner specials. His was "almost" as described on the menu. Mine, grilled rockfish, came wrapped in slab bacon -- the bacon not mentioned on the menu at all. I know plenty of people who do not eat bacon and who would have been most angry. Tom Sietsema: Did you send it back? Or say anything to your server? I can imagine a lot of people who order fish would be less than thrilled to see it come in such a controversial wrap.
Bethesda, Md.: Tom--Based on your travels and sources around the country, what U.S. city (or cities) do you think has the most "up and coming" dining scene? (I'm thinking here mostly of previously unheralded places or smaller cities that one might not expect.) Tom Sietsema: I found lots to like in both Santa Fe and Charleston last year and even Minneapolis is an interesting place to take in a few meals.
Maryland: From a former movie concession worker: the reason the popcorn is so bad is that they recycle what they DIDN'T sell last night. Hence why I never order popcorn at movies anymore. Tom Sietsema: I see popcorn sales dropping all over town this weekend.
Tipping question: Recent dilemma: server was gracious, no problems overall with service, but completely unable to give any guidance or advice with the menu, wines by the glass or wine list, which was frustrating Example: when I asked which of the special wines by the glass would go well with a particular entree, she asked what I like. It was a mid- to high-end room, and too small to escalate to a manager without embarrassing her. I wasn't sure if this should influence my decision on the tip. Your thoughts? Tom Sietsema: If only servers were better trained before they hit the floor! Time and money spent on educating the staff can only pay off later, right?
I experience clueless waiters all the time, and it's not necessarily their fault. Not long ago, I asked a server for a wine recommendation and she asked me "What flavor do you like?"
She was serious.
Wine: On a date, who should order the wine -- guy or girl? What if he can't pronounce it/ doesn't drink, etc.? Tom Sietsema: I am all for stripping wine of pretense. Whoever feels most comfortable ordering from the list should do so. This is 2003, right?
Bethesda, Md.: Tom, I just got back from New Orleans, and am craving more po boys (the fried seafood variety). where would you recommend? Tom Sietsema: Bardio in Adams Morgan and Johnny's Half Shell in Dupont both put out good versions.
II Lupo : As we are all entitled to our opinion....here is mine. My husband and I call it ill poopo. The house salad is served with weak iceberg lettuce, anemic tomatoes and a ring of yellow onion. I swear my tomato basil cream sauce was...Campbell’s tomato soup and cream! The sausage comes already sliced and has absolutely no flavor. We live right around the corner and had hoped to find a quaint little local joint…our search is still on -
Tom Sietsema: Thanks for the update there. Let me know if you find that gem you're looking for.
Washington, D.C.: Quick, cheap Italian? My wife and I love Italian food. We also carry out our dinners about four nights each week, usually from moderately priced staples like City Lights, Moby Dicks, Chipotle, Albertos Pizza, Spices and Heritage India. Our favorite Italian is Pasta Mia, but they do not allow for carry out. We have been unsuccessful in locating another moderate Italian carry out. Any suggestions? Tom Sietsema: Have you tried Luigi’s on 19th St. NW or Kuna on U St. NW?
Somewhere, USA: Thank you, Tom, for introducing us to the Inn at Easton! My boyfriend and I visited them a few months ago and had one of the best meals ever. Everything was just delightful. We are going again over Valentine's weekend and it has been hinted that he will be proposing to me there. Thank you again. In a way, he wouldn't be proposing if it wasn't for you! Tom Sietsema: Well, I can hardly take credit for THAT, but I’m glad you had as much fun at the Austalian-themed destination as I did. And good luck next week.
Time's up, chatters. Thanks for showing up.
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