pcalexander

... and on DC's card, Donna vs. Kliman: Reliable Source: A Scorching Response to a Food Critic (Cue Michael Buffer?)

You obviously have no sensativity as to the power a food critic holds. If you own a business, doesn't it make sense to protect it if you are slandered for no apparent reason. Food critics around the country have been responsible for hard working people in restaurants to lose their business. Make no mistake, personal slander and negative comments is NOT theis job. They are suppose to be a GUIDE and not a James Beard wantobe. WAKE UP!!!

Listening to All Things Considered Tonight, I heard an interview with the general manager of Chez Panisse who explained that the restaurant decided to serve its patrons local water instead of the imported Italian stuff once offered as an alternative.

The explanation seemed a reflection of the long-standing friendship of Alice Waters and Michael Pollan and shared thoughts about the environmental impact of bottling and shipping all that water from far away when there is a perfectly good supply coming out of the faucet.

The restaurant even installed a carbonation machine (!) to satisfy those who prefer their aqua con gas.

Do you think restaurants in the area will follow suit with our troubled waters? Or is this just a California thing?

I think it all depends on which city water you're drinking. We have all been duped going all the way back to the Perrier explosion. Is it really worth ordering a "natural spring" water that for the most part is a hoax and spending $8-$10? In New York, the consumption of bottled water in restaurants is astounding yet its tap water is rated as one of the best in the country. In fact, at one time in the late 70's, Macy's was bottling our city's tap water and selling it from its shelves. I applaud Chez Panisse for starting hopefully an alternative from all these years of pretending that only bottled water is fit for consumption. Merci bien!!!

I was amazed to see that Bebo got 2.5 stars, not to mention the flattering write up. Of course with what passes for decent Italian in this area I guess we should not be too surprised. My meals there have been just like you describe, inconsistent. Items served cold, soup bowls served wrapped in plastic, horrendous service, bland dishes, and occasionally a very tasty dish. The worst part about this is that Donna is very talented and the place should be getting 2.5 stars, reality unfortunately is different.

You must have had different new staff than I.

I was pleased to see that Chef Donna earned every star of Tom's review. The food is inventive with interesting choices and filled with great flavor. I have been 2 times; once when it was busy (Sat) and the other when it was typical weekday (Wed). Everyone is quick to rate the service as there must be many expecting 3.5 stars in a fine dining restaurant. Yes the service needs to improve but I have always felt welcome in knowing that it is a TRATTORIA and not the RITZ. Congratulations Chef; you deserved the review you got. Be seeing you soon.

Any body know of decent pizza delivry in SE Capitol Hill?