FINE LEBANESE CUISINE FINE LEBA
in Arlington” – Tom Sietsema
“A Welcome Addition
2300 Wilson Blvd., Arlington, VA 22201 703.465.4440
www.me-jana.com Free Parking
(Continued from Page 35) “I go to plenty of places to eat, and
Tysons Corner: 8142 Watson St. McLean, VA 22102 703-356-2288
Reston Town Center: 11964 Market St. Reston, VA 20190 703-435-4188
www.busara.com
“Great Food at a Reasonable Price” Since 1972
Anthony’s RESTAURANT
- Catering & Banquet facilities Available - Open 7 Days a week at both locations - Eat in or Carry Out
Fine American, Greek & Italian Cuisine Falls Church
7234 Centreville Rd. 703-361-1230
www.anthonysrestaurantva.com
309 W. Broad St. 703-532-0100 Manassas
“A Modern Home for Classic Thai” The Washington Post
ThaiPavilionRestaurant.com
29 Maryland Ave • Rockville, MD 301-545-0244
7101 Brookville Road Chevy Chase MD
301.986.5255 for reservations
www.lafermerestaurant.com
Alexandria, VA 22312
Phone: 703-739-9600 Fax: 703-739-5809
www.RedCurry.us
THE ULTIMATE IN LEBANESE CUISINE
BACCHUS OF LEBANON 7945 Norfolk Avenue Bethesda, MD 301-657-1722
www.Bacchusofl
ebanon.com
RED CURRY 100 King St.
Rockville Town Square
most everywhere I go, the server usually brings a glass of water with a lemon slice on the rim when I sit down,” writes Ron Zellar of Glenn Dale. “When I’m at a grill or a bar, I don’t have any trouble grabbing the lemon slice, wringing it to within an inch of its existence and draining the juices into my water. However, when I’m at a nice restaurant, the kind with cloth napkins and the two forks by the plate, I feel a bit reluctant to manhandle my food.” Zellar asks: “What do you do, Tom? Do you eschew the lemon altogether? Do you have a well- practiced fork technique? Or do you just dive in, whole hog, lemon juice flying?” If given a choice, I opt for a wedge of
citrus rather than a slice, and I cup my hand around the wedge when I squeeze it to avoid spritzing my guests or the table. Then I deposit the rind on my bread plate. Slices, as Zellar notes, are somewhat trickier. I typically retrieve them with my fingers or a fork and give them a short twist just above the glass. (Regardless of the form of the garnish, thoughtful restaurants know to remove the bitter seeds from the lemon before serving it.)
Yet another reminder that the early
bird gets the worm: “I was blessed with a very large gift certificate to Inox. Sadly, I just discovered that the restaurant closed before I had the opportunity to use it,” e-mails a reader who asked for anonymity so as not to disappoint the generous gift-giver, described as a follower of this column. “Do you have any advice? Or am I just out of luck?” There’s no way to bring the luxury
dining room, which closed in May, back to life, but Jon Mathieson, chef and co- owner of the McLean restaurant, held out a sliver of hope when he told me that “if and when I do open a place in the area, I’ll honor the gift certificate.”
Dozens of readers responded to
a recent “Ask Tom” column in which a customer at Panera in Timonium complained about the chain’s policy of not asking people who aren’t eating to
vacate tables. (The offender in question was working on a laptop during a busy lunch.) Lauren Ruby of Silver Spring
writes: “I think Panera needs to resolve its identity crisis. Is it a restaurant, coffeehouse, study hall, computer lab, public meeting place or —?” She thinks the eatery should consider charging “laptoppers a small fee after they exceed a free half-hour of WiFi access” or “reconfigure its restaurants so that there are smaller, individual seats with WiFi connectivity and booths and tables without it.” The funniest story about someone
camping out at a Panera was sent in by Art Taylor of Burke, who witnessed the following with his wife, Tara Laskowski: “At Panera in Fairfax one day — during a busy lunchtime — the woman beside us had commandeered a four-top for herself, her computer, her paperwork and a large rolling suitcase that blocked the area between her table and ours. (She didn’t offer to move it as I tried to maneuver into our seat.) She was neither eating nor drinking anything from Panera, merely conducting phone calls and e-mails for her business as a wedding photographer. Soon after we sat down, she motioned to the busy barista to come over (she was seated right by the counter) and asked him to please plug in her laptop behind the counter, since her battery was running down, and spent several minutes trying to get the cord to reach properly! But the real kicker? Halfway through our meal she dug into the rolling suitcase and pulled out her lunch: a sandwich she’d made at home.”
The regular Dining column will return.
ILLUSTRATION BY EDWIN FOTHERINGHAM
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