For almost 50 years, Virginia Ballet Company and School has borrowed from the rich, centuries-old traditions of Russian ballet to mold fledgling tip-toers into strong, agile, and graceful dancers. Following the expertly adapted choreography of the studio's late co-founding artistic director, Tania Rousseau, a cast of professional dancers prepares students ages three and up to participate in school-run classical productions, granting them the opportunity to twirl into important roles such as The Nutcracker or The Helicopter Propeller. The company hosts classes of varying difficulties in a studio with raised, spring-loaded floors that reduce injury, fixed and portable handrails, and wall-length mirrors for checking and correcting posture.
Saphira, the matriarch and founder of Saffron Dance, didn?t even exist 20 years ago, much like ?I survived Y2K? bumper stickers. Saphira was known as Rachael Galoob-Ortega, a lawyer who practiced in DC and Florida for a decade. But her high-power career and hefty paycheck couldn?t extinguish her passion for dance. And so she became Saphira, an international belly-dance artist and instructor with numerous accolades, including being featured in American Belly Dancer, a documentary about belly dance in the United States.
Saphira opened Saffron Dance six years ago, and along with 18 fellow instructors, channels her years of expertise into dance courses that get progressively more challenging from week to week. Welcoming all levels, her classes teach both Egyptian-inspired belly dance and community-focused tribal belly dance. Regardless of the class type, Saphira and her teachers encourage pupils to express their unique voices through dance, all while keeping proper alignment, mastering precision, and having fun.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Inside The Salsa Room, Latin artists such as Marc Anthony, Oscar D'León, and Gilberto Santa Rosa croon to diners pouring over a menu of steak and seafood dishes. Drawing on influences from Latin America and the Caribbean, the club's chefs construct a menu bursting with spicy, flavorful ingredients like a piñata full of jalapeños. Chorizo adds a splash of flavor to breakfast, lunch, and dinner dishes, creating taste-bud-tempting fare such as the house specialty guiso de garbanzos con chorizo—a blend of chickpeas, beef, and spanish chorizo in a tomato-based creole sauce. On Wednesday at 8 p.m., salsa and bachata dance instructors take to the floor to lead patrons in the rhythmic steps and sly glances that compose Latin choreography.
With shuffleboard, foosball tables, and 20 HD LCD TVs, First Down Sports Bar & Grill is a choice spot to catch a game or play your own. But first things first: fuel up before the big game by picking from the 40 flavors of wings that earned their way into the Washington Post’s Best Wings in the DC Area feature. There’s spicy Italian pepper wings, garlic butter madness wings, and wings drenched in a blazing fire sauce, for which you’ll have to sign waiver or provide proof of dragon ancestry in order to indulge. If things get too spicy, don’t panic; there are 20 ice-cold draft beers––and a brownie sundae––waiting to put out the fire.
Saigon Saigon's immersive Vietnamese menu features pho noodle soups, spicy curries, and entrees of lemongrass chicken or roast pork. Diners sip wine while nibbling small plates of shrimp-topped baguettes, mushroom-stuffed spring rolls, or skewers of marinated chicken satay. Main courses appease appetites with stir-fried noodle dishes, or Chef Vu's specialties of rice topped with Saigon sausage and lemongrass pork, flank steak in sizzling hot pots, and filets of ginger-infused salmon. Chefs garnish dishes with colorful fresh veggies and fragrant herbs, and diners enjoy their feasts amid the warm-colored walls and sprigs of bamboo of the interior or in the open air of the patio.