Plus, ways to help the restaurant industry, and why tuna crudo is on every menu.
The pozole rojo at Cielo Rojo in Takoma Park. Kainaz Amaria/NOTUS
Welcome to Talk to Tom, the dining advice column that aims to point you toward good meals, steer you from the dross and solve your pressing restaurant queries. Look for a fresh Q&A every Thursday in this space.
Questions and comments can be submitted to TalkToTom@notus.com. Submissions may be edited for length and clarity.
I don’t have a ton of money, but I’d like to support the industry. What’s the best way to back those restaurants we love besides just dining there?
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