was there ever a restaurant that was so so so good you didn't want to tell people about it because then it would get too crowded and you couldn't go?
Tom Sietsema :
What a good question to kick off today's conversation!
As I've written before, I'm not paid to keep secrets. On a few occasions over the years, I've probably held off writing about a new place longer than usual because I wanted to savor it thoroughly, but more often than not, I've written up the restaurant soon after making my usual three or so visits.
I always worry after I write about a gem that hasn't been publicized to death that the restaurant will be spoiled by the sudden crush of attention, that the food or the service or the atmosphere will turn into something different. I am not surprised when readers go to such a place and report back with reviews different than mine; I'm delighted when our opinions match.
Funny, it is SO HARD to keep a secret anymore. In the good old days --- I'm talking just six or seven years ago now -- a clever critic could happen upon a place, eat under the radar a couple times and introduce a find to his or her audience before the competition. That's rare anymore.
The closest I've come to that lately has been a place in Sperryville. It's called Cafe Indigo and appears in the Magazine this Sunday. I've seen little written about the place. It isn't perfect, but it has some special qualities I admire.
Good morning, everyone. Welcome to another hour of restaurant chatter.
– July 27, 2011 11:03 AM
What to you say to wait staff when they walk up to your table and interrupt their clients? Three times at a luncheon two weeks ago at a new place in Tyson's 3 different wait staff types interrupted delicate/distressing/important conversations with some variation of a perky "So how is everything guys?" (to a table of four middle aged women). This isn't the first time or first place this has happened and it drives me crazy!!!
Tom Sietsema :
In hindsight, you could have avoided the problem altogether by alerting the manager on duty that you'd be engaged in an important business conversation and didn't want to be bothered beyond ordering and getting the check.
In your case, the host could have motioned the server over and whispered that the group didn't want to be interrupted during their meal -- and to please pass the message along to his colleagues on the floor.
Thoughts from anyone else?
– July 27, 2011 11:03 AM
Greetings, I would like to take a friend of mine out to dinner for her birthday in the Eastern Market neighborhood since she really enjoys spending time there. I was wondering if there are any new or newish restaurants worth checking out. Preferably not serving tapas-style/small-plate food, please. Beyond that qualification, we'd be open to any style of cuisine that's happening in DC. Thanks for your great work!
Tom Sietsema :
Excluding small plates? Hmmm. Is there a new restaurant out there that doesn't specialize in them?
I'm interested in returning to Ba Bay, the youthful Vietnamese vendor on Penn. Ave. SE, which supposedly tweaked its menu recently.
Otherwise, not much of the new crop of Hill restaurants interest me. Of the more established spots near Eastern Market, Montmarte is modestly festive.
– July 27, 2011 11:04 AM
Hi Tom,
Didn't see anything in the postcards but thought I'd ask anyway. Any tips for affordable dining in Scandinavia? Headed to the major cities in Sweden, Iceland, Norway and Denmark, so any guidance is appreciated!
Tom Sietsema :
I've only spent a few hours in the airport at Reykjavik. Maybe a chatter can help you out?
– July 27, 2011 11:04 AM
I'd like to take a special lady friend to the eastern shore for her birthday. With the close of the Inn at Easton, I am hard pressed to find a good destination restaurant for dinner. Do you have any thoughts?
Tom Sietsema :
How about its replacement, the friendly Bartlett Pear Inn run by chef Jordan Lloyd and his wife, Alice? I reviewed the restaurant about a year ago. On tap (then): very good steak tartare, duck pate, cuttlefish risotto and pear -- of course -- madeleines.
– July 27, 2011 11:08 AM
Hi, is it proper etiquette to tip when a restaurant prepares carryout for me? If so, how much? Thanks!
Tom Sietsema :
Yours is one of the most-asked questions I get. I always tip on carry-out; the amount depends in part on the size and complexity of the order. A buck is the minimum, two or three dollars is more my norm.
As I've explained in greater detail in past chats, I tip to thank the person who took the order on the phone, the person who verified that order and rounded it out with napkins/utensils/condiments and the person who rings up the check. They are typically hosts, servers or bar tenders who are typically busy attending to seated patrons.
– July 27, 2011 11:10 AM
Sorry, but if you have conversation that is that delicate/distressing/important, then a meal at someone's private home would have more appropriate. The wait staff were doing their job.
Tom Sietsema :
I disagree. You seriously expect a business meeting to be conducted in one of the participant's homes? There may be a variety of reasons a restaurant is the only option: it's noon, someone has a flight to catch, whatever.
The point here is, servers need to "read" their tables and different tables have different requirements.
Maybe I'm feeling cranky because I've had too many conversations interrupted for not very good reasons of late.
– July 27, 2011 11:14 AM
Tom, let me echo the comments of chatters in recent weeks who have been so disappointed in Jaleo. We live near the one in Crystal City and hoped to have a great restaurant nearby. I've been to Jaleo several times, each time hoping it will finally be as good as you say, and every time I leave hungry. The albondigas are cold on the inside, the chicken smells old, the wrapped choriso sits in a pool of grease, the bread is dried out, etc. We went once for a nice dinner with another couple and ordered 12 tapas. The waiter encouraged us to order all at once since he was busy but promised the dishes would be staggered so we could enjoy them hot. Nope, they all came at once, and several were cold by the time we got to them. And true to his word, the server didn't come back for our entire dinner. Our tab was more than $200 and we still left hungry because we just didn't want to order more.
I just don't get what you like about Jaleo. To me, it's everything wrong with food in DC -- over-priced, disappointing food served by people who don't care and well-known chefs who are MIA. I'd put it on par with Kora next door and never call it a fine-dining restaurant.
Tom Sietsema :
The Jaleo I visit most often is the original downtown, which I probably go to more often than any other restaurant in town for a variety of reasons. It is consistently very good, in terms of cooking quality and variety.
That's not to say I dispute what you have to say, though; the Penn Quarter branch has the significant advantage of being right under chef Jose Andres's nose.
– July 27, 2011 11:14 AM
I am posting way late, but as a teacher who reads the chats during the school year, I have been out of the loop the past few weeks! I saw your question from late June about restaurants that provide things for young diners. We took my son (then almost 2) to Columbia Firehouse and our wonderful waiter brought over a box of little toys for him to choose some of and play with during the meal. The new toys kept his interest!
I must say, we always pack a bag of little toys/books/amusements for our son and try to make sure he is well behaved. I never can believe my eyes when I see parents of a young child with NOTHING for them to do! I also hate to see kids watching a DVD at a restaurant table.
Tom Sietsema :
I like your idea (and bravo to Columbia Firehouse for stocking small amusements). I, too, think DVDs and similar electronics are inappropriate at the table; they keep kids from learning restaurant etiquette and the art of conversation.
– July 27, 2011 11:18 AM
I completely understand your justification - you want to reward the person who helped you. But here's the thing... when you get that same food delivered rather than picking it up yourself, the delivery person gets the tip and that same person who did all that hard work that you want to reward when you pick up the food yourself gets nothing. So how do you reconcile these situations?
Tom Sietsema :
Well, in this case, the delivery person is doing the greatest amount of work, so he or she probably deserves the gratuity. It depends on the restaurant; some establishments pool their tips.
– July 27, 2011 11:20 AM
IMO, if the conversation is that delicate/distressing/important, than maybe you shouldnt be having it in a restaurant, or any pubic place. It's like trying to have an important call on the metro, there will be disturbances. Especially, since they didnt inform the staff what was going on.
Tom Sietsema :
Has anyone out there ever heard of anyone getting fired or requesting a split during a restaurant meal? Just curious.
– July 27, 2011 11:21 AM
Is there any dinner theatre in the area that is worth checking out for the food as well as the entertainment?
Tom Sietsema :
Man, it's been ages since I've had an actor serve me my dessert during the intermission of a play. Can anyone vouch for any of the local dinner theaters?
– July 27, 2011 11:23 AM
Tom, I disagree with you. I am not suggesting that private conversations ought not be held in restaurants, but simple good manners would only require a quick, simple response of "We are fine, thank you." If that simple act of good manners dusrupts your conversation flow, then you really ought to be having the conversation in private or else yopu are too self-absorbed.
Tom Sietsema :
Don't forget; the group was interrupted three times.
– July 27, 2011 11:24 AM
Tipping on carryout has been discussed to death on this forum, but what about tipping on fast food orders? Many fast food places - Teaism comes to mind - have a gratuity line print out on their credit card receipts. What's the protocol there? I wouldn't normally tip at such an establishment, but seeing the line makes me feel pressured and guilty for not tipping.
Tom Sietsema :
Teaism is a little different. It stocks tip jars, as I recall. Depending on the kind of welcome/service I get from the staff, I'll throw in a buck or so when I'm there.
– July 27, 2011 11:26 AM
Didn't a while back a chatter ask for a good restaurant choice to tell his wife that he wanted a divorce?
Tom Sietsema :
You're right. But I wasn't sure whether that was a crank post - or if the chatter followed up on my suggestions.
– July 27, 2011 11:27 AM
Tom--I have a reservation to take my partner to America Eats Tavern for his birthday in a few weeks, but some of the buzz I've heard about the place has been rather underwhelming, and I'm concerned about the departure of the opening chef. Do you think I should consider switching my reservation while there are still some good options out there, or do you think it's a safe bet? My partner is very intrigued by the menu descriptions, being a history buff.
Tom Sietsema :
Stick with your plans (and order the mac 'n' cheese).
True, chef Richard Brandenburg is leaving for an intriguing new position next month. But America Eats Tavern is a team effort, staffed with lots of cooks who have been on board since the restaurant opened on the Fourth of July (and how cool is that?)
– July 27, 2011 11:28 AM
Yep I have actually seen it! It's like something on THe Office- bizarre. I have had former mangers tell me they have done it the past b/c they were afraid that the employee would go postal on them and they wanted a public place in order minimize that.
Tom Sietsema :
In a case like that, does anyone ever order dessert? ("Hey, as long as I'm getting fired, I might as well order the molten chocolate cake with gold flecks and ruby dust!")
– July 27, 2011 11:29 AM
I have had two "dumpings" happen at the restaurant. Unbelievable that one party inthe relationship chose to humiliate the other with a break up in public {both times, the dumped on partner was left in tears}.
Tom Sietsema :
Friends of mine witnessed a public break-up last weekend, at brunch in Arlington. "It gets better," one of them said to the guy who dashed out in tears.
– July 27, 2011 11:31 AM
Hi Tom, boyfriend's birthday is coming up next month. He is an adventuous diner, and loves Japanese, Indian, French. I'd like to take him to a restaurant where we can interact with the chef, and have a wholesome dining experience rather than just a typical eat and leave place. Please help out a gal!
Thanks!
Tom Sietsema :
One of the most intimate dining experiences in the city takes places at the six-seat chef's counter in the back of Sushi Taro in Dupont Circle.
Dinner starts at $120 per person, but the evening is basically a personal cooking demonstration conducted by a master craftsman, owner Nobu Yamazaki.
I can still taste my last dinner of whole fried river trout, a bowl of eel and smoked eggplant in a bowl of delicate noodles, the house-made soy sauces that come with a little brush for moistening the sushi ... well, you get the idea. Sushi Taro is transporting.
– July 27, 2011 11:32 AM
Was the complaint that the:
a) server said "you guys"?
b) server spoke?
c) server was in a good mood and you were not?
d) server didn't bring you your binky?
e) server didn't heat your bottle to the right temperature?
f) server didn't wipe your backside for you?
Tom Sietsema :
I'm laughing, I'm laughing, but seriously, I'd be upset too if my conversation was broken into three times (and my wine bottle wasn't the right temp).
– July 27, 2011 11:34 AM
A few years ago, a friend of mine had dinner at a restaurant in D.C. (not a high end place, but very good--I'd tell you the name but don't remember it). After the meal was done, he asked to see the manager and said that he'd had a wonderful meal--food was great, service was great, and thanked him. The manager was so pleased with this that he comped the entire meal (which my friend totally didn't expect and didn't want), but the manager insisted, saying that they so seldom received praise that he wanted to reward my friend. I thought it so sad that a restaurant was so starved for praise. Just some food for thought.
Tom Sietsema :
WOW. Love that story.Too bad we can't salute the appreciative restaurant ...
Karma, people, karma.
– July 27, 2011 11:35 AM
I know you have recommended a small Japanese restaurant off of the strip in one of your chats, postcards or columns before, but I can't remember the name. I'd like to check it out in September. Did you make a reservation well in advance?
Tom Sietsema :
I ate at the charming Raku just as it was becoming the post-work destination for some of the Strip's top chefs. You'd be advised to book as early as you can.
– July 27, 2011 11:35 AM
You wrote, "...servers need to "read" their tables and different tables have different requirements."
A while ago, during a romantic vacation meal, I thought to myself how lucky we were to have gotten an unobtrusive server: The young man quietly and quickly took answered our questions, took our order, and brought our food without otherwise interrupting us.
A while later I looked over at the next table and saw him spending a lot of time joking and taking photos with an obviously delighted table of four older women.
I realized we weren't lucky to get a server whose style matched our needs, we were lucky to get a server who adjusted his style to meet the needs of every table.
Tom Sietsema :
– July 27, 2011 11:36 AM
The Jaleo downtown may very well be superior to the other locations, but that's not the point. Lackluster experiences at any location tarnish the entire Jose Andres brand. I think you need to take comments such as these more seriously and investigate Bethesda and Crystal City.
Tom Sietsema :
But I do! I do! I was just pointing out my experience with the original and explaining why it might be better than the spinoffs.
– July 27, 2011 11:37 AM
A waiter needn't interrupt, but walk by, pause at the table until s/he is noticed, and nod and smile as s/he sees that no one at the table says that they need anything. It's not so hard.
Tom Sietsema :
Ah, someone got my point: "It's not that hard" to serve without interrupting.
– July 27, 2011 11:39 AM
Had to read last weeks column after the fact. I don't mind places taking credit card number, but I do agree about the need to secure the info, a friend had her identity stolen someone walking by the ledger at a store got the name and CC#.
But I want to raise the issue of restaurants over booking and making people wait. I have stopped going to several places in DC area because of 30-45 minute waits with a reservation. Other places that are always packed never seem to have this problem so it is a management issue. If a place is going to threaten to charge no-shows $25/person, can I take $25/p off the bill if I have to wait more than 20 minutes when I have a reservation?
What's sauce for the goose is sauce for the gander.
Tom Sietsema :
Two subjects, two thoughts:
1) It's up to the restaurant to make sure credit card numbers and other personal information is kept secure.
2) Wouldn't it be interesting if restaurants were, like the airlines, required to offer compensation for customers who were delayed (to dinner) due to over-booking?
One of the reasons restaurants over-book is because they expect a certain percentage of people with reservations not to show up, for whatever reason. Problems start when everyone *does* materialize.
Thirty minutes is a long time to wait for a confirmed reservation. Have the offending restaurants ever extended the offer of a drink at the bar or some such to compensate you? Has there even been an explanation for repeated delays in getting to your seat? I'd love to hear back from you before the end of the chat today.
– July 27, 2011 11:39 AM
Hi Tom -- my wife is out of town this weekend. It's been almost five years since your article on solo dining, and, of course, a lot of new restaurants have opened up since then. Can you provide any new recommendations on where I could have an interesting, enjoyable meal for one this weekend, for either lunches or dinners? Thanks!
Tom Sietsema :
Do you mind sitting at the bar instead of the dining room? A counter is where I like to eat when it's just me I'm taking out.
Off the top of my head this a.m., I'd say you should audition Bibiana downtown, the recently reviewed Ripple in Cleveland Park, Et Voila! in the Palisades (but go on the early side), Tabard Inn (snug as the bar is) in Dupont Circle and Sushi-ko in Glover Park.
Chatters, feel free to weigh in with any of your suggestions for solo dining.
– July 27, 2011 11:39 AM
Just wondering.
Tom Sietsema :
A blanket. Make that a baby blanket.
– July 27, 2011 11:40 AM
The best dinner theatre in town is Minibar
Tom Sietsema :
R.J. Cooper might beg to differ!
– July 27, 2011 11:41 AM
A binky is a pacifier.
Tom Sietsema :
– July 27, 2011 11:42 AM
I think this chat's grumpy interrupting waiter chatter should team up with last week's SUPER GRUMPY solo woman diner to form a Grumpy Dining Team! They can eat together and find fault with EVERYTHING. At least that's how I read it.
Tom Sietsema :
Anyone got some Valium on them?
– July 27, 2011 11:43 AM
I'll echo the comments from the previous posters, based on my last few meals at the Bethesda and Arlington branches of Jaleo, I can't really say I'm all that excited to go back any time soon. It's not that it was particularly bad, it just wasn't particularly special. Kind of just meh.
Tom Sietsema :
Around here, "meh" doesn't cut it.
– July 27, 2011 11:44 AM
Hi Tom- Having just secured tickets to a Tues night performance of Oklahoma, now need to find a place near the Arena stage for early dinner. We are ok with almost any type of food- will have one vegetarian, and prefer not to go as high end as Cityzen. Appreciate your help with this, and fthanks or all I've gathered from your columns over the years!
Tom Sietsema :
How about Sou'Wester, CityZen's casual sibling? I went a couple times for my spring dining guide and really enjoyed the menu prepared by chef Eddie Moran. My idea of happiness: shrimp and grits at any of the tables numbered 91 through 94.
– July 27, 2011 11:44 AM
came late to last week's chat. What takes me to Penn Quarter most is theater, and most of the restaurants there take little or no reservations. I have spent over an hour waiting for a table to rush my dinner to make it down the street on time. I hate that people take advantage of restaurants and stiff their reservations. I acknowledge that they are businesses and my money is the same color as everyone else's. So if it takes a credit card for me to be able to get the meal that I want when I want it, so that I can enjoy it, that is a compromise I am willing to make.
Tom Sietsema :
Me too. I HATE it when restaurants don't take reservations (even though I understand some of the reasons for the pracrice). I'm a planner.
– July 27, 2011 11:46 AM
Tom, what to do when you see a well-known chef out in public? My wife and I are pretty sure we spotted Michel Richard at Whole Foods last weekend, but didn't want to go all fanboy on him. We've eaten at Citronelle before, but haven't actually met him. Would a quick, "Hi chef, what's looking good?" be appropriate?
Tom Sietsema :
When I see a chef at Whole Foods, I duck into the cereal aisle!
Seriously, most chefs would be flattered to be greeted. I'd keep the howdy short, though, something along the lines of "Big fans of your restaurant, Mr. Richard. Nice to see you."
– July 27, 2011 11:49 AM
I dine out by myself a lot. Some of my favorite spots: the bar at Palena; the bar at Fiola; the bar at Central. The bar at [Tom's favorite Indian restaurant] used to be one of my faves until another customer harrassed me and the manager did not respond to my concerns in a sufficiently sympathetic manner.
Tom Sietsema :
Oooooooh. What happened?
P.S. I like your choice in counters.
– July 27, 2011 11:50 AM
Tom, do you have a recommendation for a casual place in the Georgetown M Street area? There are a zillion places to eat there, but other than Tackle Box and Cafe LaRuche (which my wife and I like) are there any others worth visiting?
I'm shocked by many of the negative reviews of the Jaleo in Bethesda. We went two weeks ago for Happy Hour and greatly enjoyed the food (ended up ordering three of the same thing as some of the gentlemen kept on stealing them), the food, and the kind bartender (he answered a number of questions, succintly but also informatively, about the food and drinks).
Tom Sietsema :
Thanks for your feedback.
– July 27, 2011 11:52 AM
I got broken up with at a meal because he thought it would be easier (I wouldn't cry, etc in public).
But I agree with the people who say you should expect it, and I agree with you about telling the manager ahead of time. Poor waitstaff (and I have been one), get criticized for NOT paying attention to tables, so they need to balance it. Sometimes you cannot "read" your table because people having a serious conversation might in fact want more wine or water or something like that. If you want no disturbances, tell the restaurant before your meal.
Tom Sietsema :
Maybe we should all start carrying those red and green things you see in Brazilian steakhouses that clue in the meat cutters on whether you want more food (green) or you need a break (red).
– July 27, 2011 11:54 AM
Do you mean getting dumped? Then, yes, happened to me, before we even ordered. In retrospect, I don't know why I stayed to eat.
Tom Sietsema :
You STAYED TO EAT? Poor thing.
– July 27, 2011 11:57 AM
Hi Tom. Would truly appreciate your help with my dilemma. My close couple friends are finally making the move to New York. I would like to present them with a gift card to a restaurant there. My budget is 100$ to 150$. Their favorite restaurants in DC were Blacksalt, Hook and Rasika. Can you please provide any suggestions on restaurants which might appeal to them and be within my budget?
Tom Sietsema :
With the exception of Hook, still closed since a fire ravaged part of the seafood eatery, you could simply buy a certificate to your friends' other favorites. A couple could eat well in either Blacksalt or Rasika for $150 or less (with wine). But if you're looking for less expensive seafood and/or Indian ideas, I'd steer you to Johnny's Half Shell on the Hill, Masala Art in Tenleytown or Bombay Club, Rasika's sister near the White House.
– July 27, 2011 11:58 AM
I am surprised by the responses you have received. It's never a good idea for a server to interrupt diners, especially if it's just for a quick "how are things." If the server needs to go to the table, wait for a lull in the conversation before approaching. As a lawyer, I can say that the vast majority of my lunches out are working lunches, and if I am interrupted by servers while meeting with clients, it's pretty easy to find another restaurant in DC that will allow me to have a conversation at the table without interruption.
Tom Sietsema :
– July 27, 2011 11:59 AM
Just wanted to tell you I did the omakase menu at Sushi Taro for my birthday on Friday and it was the most amazing culinary experience of my life. They even gave me a birthday card signed by the entire staff at the end of the night. I can't tell you how amazing this was - it was like I was in another world, and the food was so great. I've done Komi, Restaraunt Eve, and now this - and I'm just wondering...does it get any better? If so, where?
Tom Sietsema :
Thanks for the feedback.
There are few restaurants that offer such up-close culinary experiences. One of them, Rogue 24, opens tonight. Stay tuned!
– July 27, 2011 11:59 AM
I just want to thank you for including noise ratings in your reviews.
We had dinner at Seasons 52 in Rockville last night and it sounded more like a rowdy high school cafeteria than a nice dinner out. Too bad your First Bite column didn't address the noise.
We couldn't hear the server and the server couldn't hear us. It was so bad that she initially took the wrong order and I had to call her back to correct it. My husband and I had to lean in nose to nose (romantic) and shout (not romantic) just to hear one another. Very disappointing, but I'll take your ratings much more seriously now.
Tom Sietsema :
Glad you like the sound checks in my Magazine reviews.
– July 27, 2011 12:03 PM
TOm, the guy was asking for NYC-like examples of hook, et al.
Tom Sietsema :
Oh my! So sorry! Um, um, ESCA for seafood near the theater district then.
– July 27, 2011 12:04 PM
Tom,
You telling the mother-daughter brunchers last week "do NOT go to The Passenger" twenty minutes after suggesting it to the three dudes seeking to recover from their "R-rated" night was the funniest thing I've ever read in this chat!!
On to my question which is along the lines of one I saw Sam Sifton reply to recently so it will be nice to get the DC answer from you ... My 15 year old brother is coming to visit and I'd like to splurge on one meal while he's down here. His experience with fine dining is minimal and he can be a little picky (in a general sort of way). I'd prefer sticking to DC to give him the full "out to eat in the city" experience, but NoVa is acceptable. What do you suggest for a nice place a teenager will enjoy? Thanks!
Tom Sietsema :
Dinner at the new Graffiato in Chinatown could be fun; your bro can go home and brag about how he got his photo taken with "Top Chef" contestant Mike Isabella. (But good luck getting a reservation at other than 5 or 9 p.m.!) American Eats Tavern in Penn Quarter is as much a cultural excursion as sustenance. Running out of time ....
– July 27, 2011 12:05 PM
I'm meeting a friend this evening for drinks and a bite near 17th and I. Is there anything casual and reasonably nearby that's better than P.J. Clarke's, Blackfinn, or Old Ebbitt?
Tom Sietsema :
– July 27, 2011 12:07 PM
I think the problem is that waiters get criticized no matter what -- if they don't ask how it's going, they are inattentive. If they do ask, it's annoying, or at the wrong time, or too often. Diners need to be a little more considerate of the people waiting on them, and don't expect them to read your mind.
Tom Sietsema :
You raise a fair point. (More than a few servers have told me they are required to ask certain questions of diners, and if they don't, they get reprimended). I still think that if the HOST had made the situation clear from the beginning, it might have made for a smoother lunch.
Chow time, gang. Thanks for a fun 64 minutes today. See you back here next Wednesday, same time.
– July 27, 2011 12:07 PM
