Supplying all materials, Art By The Glazz's artist-led painting sessions kindle brush-wielding talents during hour-and-a-half sessions. Aprons protect against stray paint, but Art By The Glazz still recommends wearing old clothes. After engaging with music, laughing, and winning game prizes, each artist takes their finished masterpieces home, ready to be mounted on a wall or hung from the dining-room chandelier.
BGR The Burger Joint’s burgers start with high-quality ingredients—most importantly, all-natural beef from grain-fed cattle, free to run in the fields and given zero hormones, fillers, or antibiotics. The prime beef is dry-aged, blended, and ground fresh to form patties that are grilled over an open flame, and then placed atop buttery, locally made brioche buns delivered fresh each day. The menu focuses on the Legendary Burger, which includes gourmet toppings such as avocado, applewood bacon, and grilled jalapenos. For nonbeef eaters, the menu's selection of burgers also includes turkey and veggie varieties, as well as The Greek, a seasoned lamb patty topped with tzatziki and feta. Burgers are also available in a lettuce wrap or on a salad in a healthy salad bowl.
Diners can request all of BGR The Burger Joint's freshly made fries—from thick-cut yukon gold potatoes to asparagus fries—be topped with parmesan, rosemary, roasted garlic, or a tiny tiara. The staff hand-spins shakes with Gifford's or Breyers ice cream to create extra-thick treats for finishing off meals, and some shops curate their own selection of bottled vintage sodas and offer beer and wine.
Situated in a Federal-style mansion, The Grille at Morrison House's historical exterior belies its distinctly modern cuisine. Drawing on produce and meats sourced from Virginia farms, executive chef Brian McPherson and his staff translate classic French dishes into distinct, American iterations. Lavish appetizers feature foie gras pastrami torchon, scottish salmon tartare with american caviar, escargot, and selections of cheeses and charcuterie. Entrees include red-wine-braised short rib beef bourguignon, crispy duck breast in a port reduction, and Pineland Farms ribeye with cashel blue cheese butter. Conscious of diners' varying dietary needs, cooks tailor the menu to vegan, vegetarian, and gluten-free specifications on request. Two distinct dining areas give guests a choice of atmosphere. The Dining Room boasts airy windows and summer tones, contrasted with The Grille's rich woods, red leathers, and piano brunches on Sundays. The venue earned accolades from the Washingtonian for its meticulously plotted wedding dinners, which invite brides to toss escargot to the next lucky lady.
Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.
Even though the banquet hall at Medieval Madness is eternally stuck in the 15th century, its court isn't content to perform the same show forever. Every four months, the troupe updates its production of comedy and knightly combat, swapping out nods to politics and modern life as often as kings jail their favorite jesters for disobeying the fashion police. Each evening's reverie begins with a four-course meal served family style at long banquet tables. Like the show, the menu regularly rotates, though it always includes a succulent pear sauce crafted from an 800-year-old recipe, a perfect complement when drizzled over roasted meats or smeared on an opposing clan's coat of arms. Throughout the evening, guests watch on as the duke and duchess lob insults at each other, wenches break into tawdry songs, and knights fully clad in chain mail part the tables to challenge one another in exhilarating sword fights.
Provincial French cuisine abounds at Yves' Bistro, an intimate dining hub that bookends the day with breakfast and dinner menus. Whether it's a classic sirloin served with steak frites and maitre d' butter or a plate of penne carbonara drenched in a parmesan cream sauce, Yves' dishes are culled from revered French recipes renowned for their bold flavors and refined preparation. Suds gush from foam-flecked taps at an onsite bar, where bartenders mix top-shelf spirits, pour robust wines, and accept tips in upturned berets.