Navigating restaurant dining and wine selections can be challenging for many patrons, especially those less familiar with wine terminology or evolving dining trends. Elazar Sontag, a seasoned restaurant critic, offers guidance on several common questions related to dining experiences, wine choices, and restaurant etiquette.
When confronted with a complex wine list, Sontag recommends engaging directly with the restaurant staff, particularly sommeliers, who often welcome the opportunity to introduce guests to new wines. He suggests focusing on personal taste preferences, such as fruitiness or acidity, rather than attempting to use specialized wine vocabulary. Approaching sommeliers conversationally can lead to a more satisfactory selection.
Addressing concerns about the rising volume levels in restaurants, with noise sometimes exceeding 100 decibels, Sontag notes that such issues have garnered significant objection. To aid diners, noise levels are routinely included in his reviews to help patrons gauge the environment before visiting. While some noisy restaurants are popular, reaching sustained high decibel levels remains uncommon.
On the subject of inconsistent food quality, Sontag advises regular diners to consider whether a subpar dish is an isolated incident or indicative of a decline. For occasional lapses, it may be best to move on without complaint. However, if changes seem persistent, providing discreet feedback to a trusted server can be constructive without being confrontational, especially for those with friendly relationships inside the restaurant.
Portion shrinkage has become a growing concern amid rising food costs, particularly for expensive ingredients such as scallops. Sontag acknowledges that many establishments have reduced serving sizes to manage expenses, a trend echoed by recent diner experiences. He suggests that customers inquire about portion sizes prior to ordering to avoid disappointment. This proactive approach can prevent awkward situations when meals do not meet expectations.
When considering qualities that define a great crab cake, Sontag highlights the importance of sweet crab meat, balanced seasoning, and an accompanying sharp sauce. He also emphasizes the value of serendipitous dining discoveries, recounting personal experiences of finding exceptional meals unplanned during travel. While curated restaurant lists are helpful, he encourages diners to remain open to spontaneous options for memorable experiences.
For those enjoying ramen in the Washington, D.C., area, Sontag recommends Menya Hosaki for its quality broth and noodles, particularly appealing to younger diners.
Solo diners often face concerns about occupying tables intended for groups. Sontag reassures that if restaurants seat solo patrons at two-top or four-top tables, it is a deliberate decision that does not warrant guilt. Generous tipping and polite behavior remain the best practices.
Regarding review practices, Sontag states he samples dishes variably, sometimes eating full portions and other times just tasting, while often taking leftovers home or sharing with fellow diners to minimize waste.
On the topic of menu transparency, Sontag advocates for all restaurants to list prices online, emphasizing the importance of clear pricing for consumers. He noted, however, that some skepticism about price availability, such as with Georgetown’s Oak Room, may stem from misperceptions, as their menu prices are accessible.
Finally, he explains the common industry practice of listing items as “Market Price” results from fluctuating ingredient costs, especially for fresh seafood, necessitating real-time price adjustments.
Overall, Sontag’s insights provide practical advice aimed at enhancing the dining experience by encouraging diners to communicate openly, manage expectations, and remain curious in their culinary explorations.