Bebo Trattoria, Chef Claudio Sandri in Crystal City - Closed.

[TomA]

Dropped by Bebo for lunch...RD was manning the oven and he made us his special smoked Mozz pizza..."bianca neuva (sp)" for $14....it was as Joe H billed....superb crust and a nice balance between ricotta, smoked mozz and garlic. Certainly one of the top pies in the area IMHO..Also had the calamari salad which had much better greens than calamari (chilled and didn't really add much to the otherwise nice tangy composition)...and the regular menu Shrimp w linguini ($14.95)which was very good...great shrimp with langastino-like flavor; firm, favorful noodles and a lemony sauce applied in a light manner..a refreshing pasta for summer..for garlic lovers could have used a bit more garlic. Service at the bar was fine and RD was graciuous as usual. Again Bebo is was it is and that's better at their price points than alot of places around these parts. As for pizza, they seem to be getting better and better at the consistency game and quality control. They have a chance to be the best in the metro area.

[Ilaine]

Every other visit had at least one thing go wrong that affected our ability to best enjoy our food. Examples include: my fish being served when I didn't have a knife and our inability to catch anyone's eye for ten minutes (fish went cold while I tried desperately to make eye contact with anyone in the room); .

I don't have a solution for every problem, but for this one I do . . . .

Stand up, walk to the nearest employee, and tell them you need a knife (not that I fully comprehend the need to use a knife on fish but let that slide.) Or, if they have silverware on empty tables, grab the nearest knife.

It's a bistro, after all.

Ideal solution, no, but better than suffering in silence while your food gets cold.

My grandmother, God rest her soul, had an even better solution, an ear-piercing whistle that would stop all conversation in the entire place cold. Wish I could whistle like my Grandma.

[TomA]

A good "non-pizza" report from Bebo on Sunday night....risotto with red snapper, tomato and proscuitto was exceptional..also it looks like the beet salad has been rethought...beets, yellow tomatoes (not quite ripe enough) and the buffalo mozz served as seperates on the plate and not tossed together...works alot better..the beets were in large chunks and very flavorful. Business was good and service at the bar was above average. BTW I live in Crystal City and am not a Bebo groupie but we can go often and evaluate the evolution of the place. So far, it seems to be settling into a "groove" of sorts.

[itwinelover]

A good "non-pizza" report from Bebo on Sunday night....risotto with red snapper, tomato and proscuitto was exceptional..also it looks like the beet salad has been rethought...beets, yellow tomatoes (not quite ripe enough) and the buffalo mozz served as seperates on the plate and not tossed together...works alot better..the beets were in large chunks and very flavorful. Business was good and service at the bar was above average. BTW I live in Crystal City and am not a Bebo groupie but we can go often and evaluate the evolution of the place. So far, it seems to be settling into a "groove" of sorts.

I've been there during the long Labour Day weekend.

I was afraid they were closed 'cause the phone was ringing but nobody answered. Instead they were open and they told me they are having troubles with their main phone line but the others (5077 and 5078) are working.

I appreciated very well the pizza, very close to an authentic italian one. I'm italian and my favourites are of course 2 Amys and Sette but this one was really good.

[Lydia R]

Five of us shared six pizzas at Bebo last night. For myself Roberto confirmed my belief that he is making the best pizza in America and equal to what I have had-in its own way-at Brandi, da Michele and Trianon in Naples as well as Pepe's, Sally's and Modern in New Haven. The two best pizzas of the six we all agreed were smoked mozz, ricotta, tomato sauce and garlic along with a proscuitto and fresh mushroom pie. We asked Roberto to make a pizza that was "his choice" and we were served a remarkable and unusual bleu cheese with olives and ? I forget the several other ingredients but for the first time I truly believe that bleu cheese and pizza can coexist on a single plate. There was some variance in the crust from the various pies but overall, I thought with the exception of the smoked mozz, the other five were very consistent. I've long thought that Pepe's has the best crust in America. Last night Roberto approached theirs' with several of his. What puts him over the top is flavor: the smoked mozz was almost hauntingly, intensely delicious. Its flavor, like some wine, lasted in my mouth for seconds. Truly a sublime new dimension for what otherwise is a simple tomato and cheese pie. I cannot urge those reading this enough to try this pie: it is, simply, one of the great pies of the world. And, it is here in the D. C. area. I, and others, also thought the proscuitto and fresh mushroom was exceptional.

For anyone who feels that New Haven and perhaps Trenton are the closest outposts for great tomato pie I would direct you to Crystal City and Bebo. I strongly urge you to start with these two pies. Again, for myself, it is not just that Bebo is serving pizza better than Two Amy's, Comet or even American Flatbread (especially the one in Burlington). I continue to emphatically believe that he is in league with any pizzaria in the world.

Thank you, Roberto!

Thank you Joe H for putting this evening together. It was a good group and we received great service from our "well-anchored" bartender Stephanie. This was my first visit back to Bebo after a flurry of visits just after he opened last October.

The "Chef's Choice" pie put together by Chef Donna was Bleu cheese, smoked moz, onion, olives, basil, garlic and ?chili flake - an unexpected and really pleasing combination. My +1 had a Margherita pizza to try a fair comparison with memories of 2Amys and favored the flavor of Bebo's pie.

A bite of the proscuitto and fresh mushroom pie from the pizza menu "will command your full attention and wipe any other thoughts that may be bouncing in your head." It's been a while since I've had food that really messed with my higher cognitive functioning.

[soapy]

Just got back from a trip to Bebo. The food was pretty good. My mother had papardelle with murshrooms which was delicious, I had a savory cannelloni with ham and pork ragu, and my fiancee had a pork stomach over polenta. His dish was kind of salt but mom's dish and my dish were great. We also shared a Warm endive and onion salad with a warm balasamic vinegar/roasted garlic dressing. The dressing was so good, I need to make it myself. Also good was the hazelnut gelato with caramel topping.

The service wasn't terrific but it wasn't too bad either. Sometimes it seemed like our server forgot about us (I had to remind her about the wine we ordered) but it wasn't really a big deal.

[Cooter]

Had a lovely outdoor lunch at Bebo a week ago. Started with the rucola and parm salad. Dressed very lightly so that the spiciness of the greens and parm-y-ness of the parm showed through. Great. Also had a pork shoulder and provolone calzone. I think that there may have been some rabe in their, as well, but don't really remember. In any case, this was great. Perfectly cooked, and the pork shoulder was nothing short of awesome. Only quibble is that they may have been a bit skimpy on the pork, but may reflect more on my pigginess and the fact that I was sharing with the wife than on the restaurant.

Service was great. Waiter recognized the wife from previous visits and was very friendly. Also took the time to put something under the table so that it wouldn't rock. We had to laugh when they brought us bread, though. Easily enough for a table of eight! In any case, there were only a couple of tables inside and, maybe, four outside so the place wasn't exactly rockin', but a good sign nonetheless.

[JimRice]

I was there with the Joe H group, and thank you Joe for setting it up. I cannot add much that hasn't been already said. The only thing I would add is that I liked the crust on the batch of pizzas we ordered for ourselves, which had a little more brown and char on them than the pizzas that the chef was making special for us, the smoked mozzarella and the brilliantly topped blue cheese-black olive-onion-hot pepper pizza.

I've written, deleted, and re-written this next section a dozen times. I don't want to come off as a knee-jerk Roberto Donna/Bebo defender, but I want to give an accurate portrayal of the food and service we've had there. I've eaten there close to 20 times now probably. At least three of those times were in the dining room. We've not had any service problems. We did have a new bartender once who was still learning, but did a good job. We had a table of 12 (including children) with multiple separate checks, and the waiter couldn't have been nicer. We also have had the pizza several times, and the crust has been between good and excellent each time. We've always enjoyed our appetizers, pastas, and entrees. Come, enjoy, you'll like it.

[Biscuit Girl]

I was there with the Joe H group, and thank you Joe for setting it up. I cannot add much that hasn't been already said. The only thing I would add is that I liked the crust on the batch of pizzas we ordered for ourselves, which had a little more brown and char on them than the pizzas that the chef was making special for us, the smoked mozzarella and the brilliantly topped blue cheese-black olive-onion-hot pepper pizza.

I've written, deleted, and re-written this next section a dozen times. I don't want to come off as a knee-jerk Roberto Donna/Bebo defender, but I want to give an accurate portrayal of the food and service we've had there. I've eaten there close to 20 times now probably. At least three of those times were in the dining room. We've not had any service problems. We did have a new bartender once who was still learning, but did a good job. We had a table of 12 (including children) with multiple separate checks, and the waiter couldn't have been nicer. We also have had the pizza several times, and the crust has been between good and excellent each time. We've always enjoyed our appetizers, pastas, and entrees. Come, enjoy, you'll like it.

As Jim's better half , I too wanted to say we had a wonderful time Saturday night. We had great company and ate some really good pizza. I was the only one who didn't get a pizza as a entree. I opted to have a salad followed by the Meatballs. Although I did enjoy the shared pizzas as well as a piece swiped from Jim's plate.

The smoked mozzarella pizza blew me away. I'm not a big fan of smoked foods but this could convert me. The cheese wasn't an in your face flavor. It was a subtle "here I am" way that, in my opinon, added to the flavor youget from the woodburning oven. The chef's choice pie was bright and flavorful and a combination I would have never thought of. Jim and I both thought we'd need to experiment at home to see if we could replicate it. I think it was gorganzola cheese, onions, olives, buffalo mozarella and tomato sauce.

As for the difference in the crusts, I'd venture to say that it could very well be due to the temperature of the oven. I bake a lot of bread and know that even a small change in the temperature or even humidity can affect dough while baking. The two shared pies both had a slightly chewier crust. I know the last pie was made at the tail end a bunch of other orders so it's quite possible the oven had cooled a little when ours went in. Now the pies that were ordered by the others as their entree had a crisper and thinner crust and were damn near perfect. Perhaps the oven had been unused for a short time and was much hotter when these went in. That's the only thing I can think of as the same person using the same dough and ingredients made all the pizzas.

Either way, we enjoyed them all.

[Sthitch]

I had my first pizza at Bebo last night. It was quite good, but the crust could use a little less salt, by a little I really mean a lot. I like salt and I especially like it in bread, but this was just too much. I had the proscuitto with mushrooms, and it was very tasty, my wife artichoke pie was also very good, but the sliced hearts did not exhibit much artichoke flavor.

I cannot say that the service was horrible since it was practically non-existent. My wife's salad showed-up and was consumed before out two classes of wine appeared. Pouring wine should not be that difficult especially when the restaurant was mostly empty.

[mdt]

Like Steve, I had my first pizza at Bebo last night as well. Service was fine, but we just ordered one pizza and one calzone. The pizza, margherita, was good, but the center of the crust was soggy. I think that they drizzle a bit too much olive oil on the pizza and it did not add much to the pie. Not to mention that it is the same as the free oil that they serve on request.

[Joe H]

For Steve: next time you go to Bebo have a bottle of 2003 Kurni from the Marche region of Italy. I opened a bottle of 2000 Dal Forno Valpolicella along side of it last Saturday and the Kurni was better...perhaps much better. Note that the Dal Forno was hand carried by me from the winery. In Italy the Kurni is about E 55. A GREAT bottle of wine virtually unknown in the U. S. 100% Montepulciano but NOT the Montepulciano that most people think of. Huge nose, long finish, full bodied, jammy, real depth. Fantastic.

This is the kind of wine that Doug Rosen at Arrowine would go nuts over. Unheard of but outstanding. And, the '04 is even better.

[DonRocks]

[An insider at Bebo has written me the following letter, with the request that I post it here. My normal response would be to encourage the author to post it, but I'm busy and tired today, so will simply present it as written. I probably won't make a habit of this, as I do not wish to be seen as "endorsing" any point of view, but this is such a long, detailed letter that I'll go ahead and pass on the message, unedited.

The author also wishes for the customer to contact the restaurant directly so they can remedy the problem, adding that "I am hopeful we can make every attempt to rectify with the customer if given the chance."

I have no idea who the customer is, which is one reason why I'm more comfortable posting this - Whoever it is should feel free to contact me, in confidence, and I'll put you in touch with the right person.

Cheers,

Rocks.]

--

Hi Don,

I hope this email finds you well. Roberto asked that I email you regarding an incident that he was personally threatened would end up in a discussion on your blog tomorrow. There was a group of three ladies that dined with us this evening and upon asking for a booth, were escorted to the bar for a drink while they waited for one to become available. It was a normal evening for us; not overly busy, but due to popular demand, no booths were available at the time of their request. While we could have sat them immediately at a table of their choosing, they opted for a booth, which deemed a bit of a wait; one in which they did not seemed bothered by. The ladies engaged in pleasant conversation at the bar while enjoying a few drinks and at the moment a booth became available, they were escorted to their seats and presented with menus. The booth in which they were seated was in the section of one of our finest waitresses; she has been with us since the beginnings of Bebo and is raved over by customers; so much so that we often have reservations of those requesting to be seated in her section when they dine with us. The ladies were pleasantly greeted and attended to in a prompt and professional manner. After looking at the menu, however, they informed their waitress that there was not anything on the menu to their liking and that they were opting to dine elsewhere. The waitress handled herself beautifully, as it is very rare that those dining in an Italian restaurant, especially one like Bebo that serves some of the finest Italian cuisine around, find themselves not wanting Italian, as if that were the case, then they would have chosen to dine elsewhere, as we do not have anything but Italian to offer. The ladies then proceeded to get up and leave their table, exiting the restaurant dissatisfied. Unbeknownst to Chef Donna, he bid farewell from the pizza oven and wished them a pleasant evening, only to have one of the ladies return through the front door to ask if he was the owner. He of course said yes and the individual proceeded to tell him in an overly aggressive and threatening manner that he should look out for her posting on your blog tomorrow. He was quite taken aback, as he was not given the chance to ask how her dining experience was or what it was that she was so upset about. As well, he witnessed the ladies entire “evening”, short as it was, with us, as he was at the pizza oven the entire time. He was very disturbed by the entire situation, especially given that the customer made an abrupt and blatant threat to him that she would be blasphemous towards him on your blog in the morning, as she had the perfect opportunity to address him personally regarding her experience and communicate to him her dissatisfactions. I can assure you he would have taken every stride to ensure she was well taken care of and had a pleasurable experience with us.

All that being said, it is truly disappointing and frustrating as one on the inside that customers refuse to take the initiative to discuss their concerns and dissatisfactions with the Chef or owner, or a manager if nothing else, while in the restaurant; but instead feel it more satisfying and appropriate to blast them on the internet on blogs and other postings. It is a rare opportunity for a customer to have the opportunity to address a Chef, especially one of Roberto’s caliber, in person, and an opportunity that should be capitalized on if a customer is not satisfied. The ultimate goal of any chef, and of all of us in the industry, is to take care of the customer and his or her needs, as each is a guest in our home. There in an enormous amount of attention and effort put towards focusing on the “mistakes” and “downfalls” of a restaurant and a Chef and less focus on the wonderful things both have to offer. At the same time, a great many customers take an enormous amount of time posting blogs and internet “blasts” about a restaurant and a Chef, while half the effort and time put towards mentioning the situation or issues to management or the Chef would resolve the problem; it is a rarity that a nice and positive thing is mentioned and that truly is unfortunate and disappointing.

I am emailing you at Roberto’s request so as to inform you of the situation that occurred at Bebo this evening with our side of the story, as it is very rare that the restaurant has a chance to defend itself. As well it is our hope that the customer that threatened Chef Donna with a blasphemous post will find it in her heart to contact us directly with any concerns she may have so that we can address them, learn from them, and work with out staff to make the appropriate changes to prevent such an incident from occurring in the future.

It is with kindest regards and best wishes for “happy dining”,

[Heather]

After looking at the menu, however, they informed their waitress that there was not anything on the menu to their liking and that they were opting to dine elsewhere. The waitress handled herself beautifully, as it is very rare that those dining in an Italian restaurant, especially one like Bebo that serves some of the finest Italian cuisine around, find themselves not wanting Italian, as if that were the case, then they would have chosen to dine elsewhere, as we do not have anything but Italian to offer. The ladies then proceeded to get up and leave their table, exiting the restaurant dissatisfied. Unbeknownst to Chef Donna, he bid farewell from the pizza oven and wished them a pleasant evening, only to have one of the ladies return through the front door to ask if he was the owner. He of course said yes and the individual proceeded to tell him in an overly aggressive and threatening manner that he should look out for her posting on your blog tomorrow. He was quite taken aback, as he was not given the chance to ask how her dining experience was or what it was that she was so upset about.

This is simply bizarre. As presented, it's hard to think of anything the restaurant might have done to set this off. I'm going to be charitable and suggst that perhaps they had too many glasses of wine at the bar?

[monavano]

I think this post on Chowhound might be the aformentioned threat come to fruition.

[jpschust]

I think this post on Chowhound might be the aformentioned threat come to fruition.

Reading their comments to which I responded on Chowhound just shows, some people are just never going to be happy no matter what. How much can a restaurant really do to satisfy people who didn't bother to specify their order at a bar, didn't get what they wanted and left in a huff while threatening the restaurant? I'm hardly a fan of Bebo based on our experience there, but that said, at least be fair if you're going to be negative on the place.

[JimRice]

Anyone who uses the "I'm a blogger, you'll be sorry!" line immediately loses 10 credibility points.

[mdt]

I personally like this quote,

After looking at the menu, however, they informed their waitress that there was not anything on the menu to their liking and that they were opting to dine elsewhere.

If true, I certainly cannot believe that there was nothing on the menu that they could order. Disregarding the fact that they had plenty of time to look at the menu before they entered or while they were sitting at the bar. I somehow doubt that we will get their side of the story posted here, but it would be interesting.

[alan7147]

The waitress handled herself beautifully, as it is very rare that those dining in an Italian restaurant, especially one like Bebo that serves some of the finest Italian cuisine around, find themselves not wanting Italian, as if that were the case, then they would have chosen to dine elsewhere, as we do not have anything but Italian to offer.

Ha Ha Ha- Joke of the year!

[chickenlover]

He was very disturbed by the entire situation, especially given that the customer made an abrupt and blatant threat to him that she would be blasphemous towards him

From this day forward I resolve to only blaspheme The Lord and treat chefs with the dignity and respect they deserve.

[monsterriffs]

I don't mind the post from the Bebo staffer, but their repeated use of "blasphemy" bugs me.

[DonRocks]

I don't mind the post from the Bebo staffer, but their repeated use of "blasphemy" bugs me.

I don't mind the use of blasphemy, since I suspect that's just an incorrect word choice.

But this I mind:

"Roberto asked that I email you regarding an incident that he was personally threatened would end up in a discussion on your blog tomorrow."

Click

[Pat]

I don't mind the post from the Bebo staffer, but their repeated use of "blasphemy" bugs me.

I think the use of blasphemy might be an Italian to English translation issue. I tried unraveling it, and it looks as though it means an insult to someone who should be given respect, rather than necessarily invoking a deity.

[alan7147]

I think the use of blasphemy might be an Italian to English translation issue. I tried unraveling it, and it looks as though it means an insult to someone who should be given respect, rather than necessarily invoking a deity.

I don't think there is any translation issue, just an unfounded belief that they are all that, sacred, high and mighty, etc. So from their POV any conceived negative slight would be considered blasphemy.

ETA: I can't wait until Joe H. hears about this one!

[Pat]

I don't think there is any translation issue, just an unfounded belief that they are all that, sacred, high and mighty, etc. So from their POV any conceived negative slight would be considered blasphemy.

I've got no real interest in going farther into this, but we do generally on this board call chefs "Chef" so-and-so rather than by a more familiar term, a sign of respect for their accomplishments and station. It seems that disrespect might be a closer translation into American English in the case at hand.

If the Chow post is the other side of the story (which it seems to be), I personally find both sides of the story a little fishy. YMMV.

[Heather]

I don't mind the use of blasphemy, since I suspect that's just an incorrect word choice.

But this I mind:

"Roberto asked that I email you regarding an incident that he was personally threatened would end up in a discussion on your blog tomorrow."

Click

I suspect most chefs aren't hip to the lingo, or don't know that there's a difference between a "blog" and a message board.

[Biscuit Girl]

I think this post on Chowhound might be the aformentioned threat come to fruition.

From the Chowhund post: "After some step by step coaching and some patience we were given our drinks." This woman orders a martini, presumably by simply saying martini when asked what she wanted, then gets annoyed when it isn't made to her liking is one thing. But to then 'coach' the bartender? Puh-leeeze. If you are that particular about the way you want a drink, tell the bartended when you order.

I think she's just a person who always looks for a reason to gripe. Why?

1. She never mentioned that she specifically requested a table but says in her post that it shouldn't take 35 minutes to get served in an almost empty restaurant. Hello? You wanted a booth, all were in use. You could have sat at a table as soon as you walked in.

2. The whole martini thing (see above).

3. She never mentions that she had the chance to talk to Chef Donna to say why she was upset. To do that would have meant she'd have nothing to bitch about later. And that's exactly what she wanted to do, bitch for the sake of bitching. If they had stayed for a meal, then guaranteed she'd have found something wrong the food and would have bitched about it instead.

[Biscuit Girl]

Anyone who uses the "I'm a blogger, you'll be sorry!" line immediately loses 10 credibility points.

Hey! I take offense to that. I'm a blogger as you of all people should know. And if she's a blogger, I'm Mother Theresa.

I always try to give a fair review when I post about a restaurant. Once, and only once, did I give a fairly negative review on a place but I still included the few positives that we had and tried to make the post as fair as possible.

To lump looneys like her into the same group of food bloggers I know in the area (including me) is wrong.

(I think you owe me an apology.....or a nice dinner out )

[monsterriffs]

I don't mind the use of blasphemy, since I suspect that's just an incorrect word choice.

Oh, I wasn't offended by the use of the word or anything. And, I agree - it's probably that there is an equivalent term or expression in Italian that may translate to blasphemy in English, when the author may have wanted to phrase it as 'defamatory' statements.

It almost seems like the author of the CH post (if it's the same person in question here) went to Bebo looking for trouble, given that she was probably aware of the challenges in their service that they've had in the past. That's pretty weak, if that's the case.

[JimRice]

Hey! I take offense to that. I'm a blogger as you of all people should know. And if she's a blogger, I'm Mother Theresa.

I always try to give a fair review when I post about a restaurant. Once, and only once, did I give a fairly negative review on a place but I still included the few positives that we had and tried to make the post as fair as possible.

To lump looneys like her into the same group of food bloggers I know in the area (including me) is wrong.

(I think you owe me an apology.....or a nice dinner out )

You misunderstand. It's telling the restaurant staff and chef "I'm a blogger, you'll be sorry!" That I put in the same category with claiming to be a close friend of Tom Sietsema when you are unhappy with your experience, hoping that the invocation of a name will make them fear you and meet demands they would otherwise not meet. Though if you're leaving anyway and do that, I wonder what purpose that has other than threatening.

[FunnyJohn]

Silver lining: Complainer posts her "complaint" on CH

Complainant and Chef at Complainant assume that complainer's vague threat would materialize on DR.com.

Who's the Big Dawg here?

[Mrs. B]

Hey! I take offense to that. I'm a blogger as you of all people should know. And if she's a blogger, I'm Mother Theresa.

I always try to give a fair review when I post about a restaurant. Once, and only once, did I give a fairly negative review on a place but I still included the few positives that we had and tried to make the post as fair as possible.

To lump looneys like her into the same group of food bloggers I know in the area (including me) is wrong.

(I think you owe me an apology.....or a nice dinner out )

Being a blogger is okay. You should not take offense at that comment.

Threatening a restaurant with ones "blogging" powers is not okay. As a matter of fact it is unfathomably tacky and not to be tolerated. [assuming all is as was reported by Bebo]

[Waitman]

From the Chowhund post: "After some step by step coaching and some patience we were given our drinks." This woman orders a martini, presumably by simply saying martini when asked what she wanted, then gets annoyed when it isn't made to her liking is one thing. But to then 'coach' the bartender? Puh-leeeze. If you are that particular about the way you want a drink, tell the bartended when you order.

I think she's just a person who always looks for a reason to gripe. Why?

1. She never mentioned that she specifically requested a table but says in her post that it shouldn't take 35 minutes to get served in an almost empty restaurant. Hello? You wanted a booth, all were in use. You could have sat at a table as soon as you walked in.

2. The whole martini thing (see above).

3. She never mentions that she had the chance to talk to Chef Donna to say why she was upset. To do that would have meant she'd have nothing to bitch about later. And that's exactly what she wanted to do, bitch for the sake of bitching. If they had stayed for a meal, then guaranteed she'd have found something wrong the food and would have bitched about it instead.

Not to defend anyone who calls a vodka drink a martini (or seems like a flaming bitch) but when a bartender starts pouring sweet vermouth into a "martini", the bartender clearly needs coaching.

And, while threatening to post the experience on a "blog" is low-rent in the extreme, the post was no more vicious than some on this board back in Bebo's early days. Funny how conventional wisdom (good food, service sucks) on Bebo seems to have flipped.

The post has been deleted already, btw.

[Biscuit Girl]

You misunderstand. It's telling the restaurant staff and chef "I'm a blogger, you'll be sorry!" That I put in the same category with claiming to be a close friend of Tom Sietsema when you are unhappy with your experience, hoping that the invocation of a name will make them fear you and meet demands they would otherwise not meet. Though if you're leaving anyway and do that, I wonder what purpose that has other than threatening.

Being a blogger is okay. You should not take offense at that comment.

Threatening a restaurant with ones "blogging" powers is not okay. As a matter of fact it is unfathomably tacky and not to be tolerated. [assuming all is as was reported by Bebo]

I guess I meant this comment to be partly in jest and partly serious. No blogger I know of would have acted the way she did. I was mearly teasing Jim (who's my husband) about being offended since he knows I'm serious about my blog.

[DonRocks]

There are two sides to every story, and both sides are almost always wrong.

And yes I just made that up and yes I amuse myself at times,

Rocks.

[LaurenJ]

Went last night, companion had a margherita pizza and I had venison ragu on stinging nettle pappardelli. both very good. Pizza somehow perfectly chewy crust and thin-crisp center. Amazing, but lacking a little on cheese. The Venison Ragu on the pasta was like amazingly good spaghetti and meat sauce.

[TomA]

Last Friday, my wife and I had a lunch special of red wine braised beef ravioli w/butter sage sauce which was superb...the salad trio appetizer was fine, with the grilled eggplant being the highlight...our pizza marinara with smoked mozz was very good but the center was a bit "wet" from olive oil and my sloppy cutting of the slices...I think if the pizza was precut, most cases of "wetness" in the pie center could be alleviated..the table knives are not ideal...the tomato sauce is still the gold standard for pizza sauces in our area and the crust is great. Service at the bar was very good.

[seanvtaylor]

Pizza lunch on Saturday--two of us split a Gorgonzola pizza and the prosciutto e funghi. This was our first Bebo pizzas, and we really, really enjoyed them. No wetness issues, just perfectly baked pizzas. The gorgonzola dolce was very rich, and I was glad that I had half of that pie after the subtler (but still flavorful) prosciutto e funghi. The sauce was great, and the crust perfectly crisp on the outside and very tasty. I know that Chef Donna was not making the pizzas, but at least in my (one) experience, it didn't make a difference. Also, we had good service. We'll happily be back.

[alan7147]

Our Last Supper (At Bebo)

Saturday night we decided to give Bebo another try. Sad to say it was a waste of time, money, and patience and we weren’t the only ones to think so. I should mention that the place was packed with a lot of participants in town for the Marine Corp. Marathon scheduled for the next morning.

After standing for about fifteen minutes at the bar (never had a bartender ask us if we would like a drink) we were able to get seats. We ordered a glass of wine and two appetizers. After about twenty minutes the two young ladies sitting next to us mentioned they had waited thirty five minutes for their appetizers and it was now over an hour since they ordered dinner. Their dinner arrived about ten minutes later and our appetizers forty minutes after we ordered. The appetizers Shrimp Crudo and Tomatoes and Mozzarella were fine. After we finished our appetizers the two young woman got up to leave and told us they hoped our dinner would be better than theirs they didn’t go into detail but said they wouldn’t bother coming back.

We received our dinners about an hour and fifteen minutes after ordering. One special, Lasagna with Meat Sauce was so burnt on the edge that it just fell to ashes when cut into. IMy husband ate around the burnt portion. I took pictures of it thinking to myself that know one I tell will believe me. My dinner was the Linguine with Clams it was cold and the clams were so tiny I wasn’t sure they were even clams. Not what I have come to expect at Bebo. The bartenders avoided any eye contact with anyone so as not to offer to get a second drink, or do anything but pass out a menu and walk away after taking an order. Four bartenders stood around and talked to each other while customers waited. Roberto was at the pizza oven the whole time we were there. He wasn’t checking or watching the food or the pizza he just stood there talking with staff. As we paid our check and got up to leave a woman came up behind me and asked how our food was. She said she couldn’t believe that Bebo had the reputation it does for food. She understood the reputation for poor service but after having three pizzas served to their table one more burnt than the last one they left to have pizza around the corner. She said she had guests in town for the Marathon and they were starving. She was extremely upset. I suggested she speak with Roberto and she declined saying she watched him do nothing all evening and if he didn’t noticed three totally burned pizzas than something was extremely wrong.

I had looked forward to our dinner at Bebo but I won't bother having another dinner there.

Post the pictures, I would love to see those.

[Margaret Johnson]

Roberto was at the pizza oven the whole time we were there. He wasn’t checking or watching the food or the pizza he just stood there talking with staff. As we paid our check and got up to leave a woman came up behind me and asked how our food was. She said she couldn’t believe that Bebo had the reputation it does for food. She understood the reputation for poor service but after having three pizzas served to their table one more burnt than the last one they left to have pizza around the corner. She said she had guests in town for the Marathon and they were starving. She was extremely upset. I suggested she speak with Roberto and she declined saying she watched him do nothing all evening and if he didn’t noticed three totally burned pizzas than something was extremely wrong.

I would have been happy if my pizza were just burned! My recent Pizza Capri (Tomato, Mozzarella, basil, oregano, whole egg) came out with no cheese! None! I thought maybe it was hidden somewhere, maybe under the sauce, or even under the egg! Nope.

Since Bebo opened, I have been happy to live with the disorganized, frenzied yet S- L- O- W service, in order to enjoy pretty good food at a fair price. I've known that I cannot go to Bebo in a rush or bad mood, starving, thirsty, etc. That way, I usually leave happy. Not this time. I just left perplexed. I intended to point out my missing cheese to the bartender (we were seated at the bar), but I couldn't catch his attention for about 30 minutes. Knowing that Roberto was at the oven the whole time, and had prepared my pizza, only added to my bewilderment.

That said, I ate the pizza anyways. It was actually OK without the cheese.

I'll still go back to Bebo and take my chances. On the whole, the food is still good for the price, bad service and all. The trick is to sit at the bar and order a bottle of wine, that way you can keep it coming at your own pace.

[Joe H]

I suggested she speak with Roberto and she declined saying she watched him do nothing all evening and if he didn’t noticed three totally burned pizzas than something was extremely wrong.

You're asking me to believe that Roberto Donna baked and served three burnt pizzas? There are a lot of other things that I will believe that people experience in restaurants but this is not one. Did you see any of the pizzas? Or are you just taking her word? Let's assume that you didn't see the pizzas, yet you feel comfortable posting on here that Bebo with Roberto at the pizza oven is serving burnt pizza over and over. I just flat out don't believe this.

[Margaret Johnson]

You're asking me to believe that Roberto Donna baked and served three burnt pizzas? There are a lot of other things that I will believe that people experience in restaurants but this is not one. Did you see any of the pizzas? Or are you just taking her word? Let's assume that you didn't see the pizzas, yet you feel comfortable posting on here that Bebo with Roberto at the pizza oven is serving burnt pizza over and over. I just flat out don't believe this.

I wouldn't have believed it either, until I experienced it for myself about a week ago. It was truly strange to see Roberto at the pizza oven all night, and then get a pizza with no cheese. For my pizza (the Capri) - one menu listed it with parmesan, the other with mozzarella. I would have taken either!

[alan7147]

You're asking me to believe that Roberto Donna baked and served three burnt pizzas? There are a lot of other things that I will believe that people experience in restaurants but this is not one. Did you see any of the pizzas? Or are you just taking her word? Let's assume that you didn't see the pizzas, yet you feel comfortable posting on here that Bebo with Roberto at the pizza oven is serving burnt pizza over and over. I just flat out don't believe this.

Joe- It is really enough with the sycophantic postings about Roberto/Bebo. If literally 85%+ of your recent postings in the Restaurant & Dining portion of this website are to extol the glories of Mr. Donna and doubt or refute anybody who says anything but the most positive things about RD/Bebo then perhaps you should do the following:

Go to register.com and check on the availability of the following domain names "Robertoisgod.com", "Robertoismyhero.com" or "Robertorocksmyworld.com" and start an online shrine to Mr. Donna.

I am sorry, but it is just not right for you to be judge and jury regarding an establishment that clearly has many many problems.

[Josh Radigan]

Not that I am an expert at mediating any differences between two sides but before this gets out of hand maybe we should do the right thing and PM one another on any hard feelings or issues taken with the link or subject at hand.

We all understand who is in which corner so please keep it to personal communication before this gets ugly.

[Cooter]

You're asking me to believe that Roberto Donna baked and served three burnt pizzas? There are a lot of other things that I will believe that people experience in restaurants but this is not one. Did you see any of the pizzas? Or are you just taking her word? Let's assume that you didn't see the pizzas, yet you feel comfortable posting on here that Bebo with Roberto at the pizza oven is serving burnt pizza over and over. I just flat out don't believe this.

With all due respect, you don't seem to believe that Mr. Donna's restaurant could be anything other than a perfect experience. While you may not think this is what you're doing, your are essentially calling everyone that posts negative information a liar. Is was rude when you did it before and it continues to be rude now. It is especially rude when you are, essentially, the loan dissenting voice in a sea of complaints. Can you really not see how insulting you are?

[Joe H]

Insulting? Labelling Roberto serving burnt pizza that he prepares is insulting! The real danger is is heresay and people posting things to be correct. I've already had one Saturday night experience where I invited others to join me and find out just how BAD the pizza is at Bebo. I suppose that I need to do this again (of course, I'm hungry!) but it's just irresponsible to post criticism that one hasn't personally experienced. This is precisely what was done before: heresay, that all three pizzas were "burnt." I know Roberto. I cannot imagine him baking and serving BURNT pizza regardless of what anyone on this board wants to say. Yet people on here seem to want to do everything they can to push this man and his wife out of business! And, for me, he is serving the best pizza on this side of the Atlantic, perhaps equal to what I have found in Italy. I'm just not going to let people irresponsibly trash him. It is a personal outrage that someone comes on here and posts that Roberto is personally serving burnt pizza. That is bullshit and reflects an agenda.

And, why don't we hear from Christopher who started this. This was the quote: "As we paid our check and got up to leave a woman came up behind me and asked how our food was. She said she couldn’t believe that Bebo had the reputation it does for food. She understood the reputation for poor service but after having three pizzas served to their table one more burnt than the last one they left to have pizza around the corner. She said she had guests in town for the Marathon and they were starving. She was extremely upset. I suggested she speak with Roberto and she declined saying she watched him do nothing all evening and if he didn’t noticed three totally burned pizzas than something was extremely wrong."

So her post is that she didn't see a single one of the three "burnt" pizzas but to punctuate her experience she uses this for an exclamation point. Never mind that hundreds of people will read this and many will make a decision not to go this restaurant because of a post like this.

It is not right that heresay can damage a restaurant like it does on boards like this. Especially heresay from restaurants that I have been to countless times, organized several dinners for 30-35 or more, organized get togethers for lunch, for dinner and pizza at the bar and have yet to have the kind of experience that some people post about. It is not right that a career launched as a teenager first coming to D. C. can be threated by irresponsible people posting on a board like this. Especially someone who is as passionate about food as anyone who ever typed a word on here. And, who genuinely cares about what he bakes and what he serves.

I just don't believe it.

[hillvalley]

If Rocks was here he would lock the thread and end the conversation. He would also ask that you take the conversation to PM. Let's do him a favor and move on on our own.

[DonRocks]

If Rocks was here he would lock the thread and end the conversation. He would also ask that you take the conversation to PM. Let's do him a favor and move on on our own.

[Thanks hillvalley - I deleted 8 posts, and will continue to delete more if needed, and also lock the thread if it becomes absolutely necessary. There are credible people here reporting their experiences (for example, I know that Manguito is both credible and lacks any agenda). I also have no doubt that Roberto is capable of making world-class pizza - I've seen him do it. The points have been made, and yes, let's please take the arguments to PM for now. Cheers, Rocks.]

[Heather]

And the beat goes on....

"la di da dee dee..."

Ahem. Think I'll head there for lunch today, to see if my first impression still holds. I'll be at the bar between 11:30 & 12 if anyone would like to join me.

[itwinelover]

I wouldn't have believed it either, until I experienced it for myself about a week ago. It was truly strange to see Roberto at the pizza oven all night, and then get a pizza with no cheese. For my pizza (the Capri) - one menu listed it with parmesan, the other with mozzarella. I would have taken either!

I was at the restaurant saturday night and it was really packed.

Roberto was NOT at the pizza station all night.

He had a cooking class from 7 to 10 and stayed at the pizza station only until 6:30.

I was there and saw him working NEAR the pizza station but not AT it.