To say Capital Teas? founders, Manelle and Peter Martino, know tea might be a bit of an understatement. Fifth-generation tea merchant Manelle?s great-great-grandfather, Francis Van Reyk, was a Dutch tea planter who immigrated in the 1870s to present-day Sri Lanka, where he planted and managed the Diyagama Tea Estate, from which the Martinos now source their Great Grandfather?s tea. Manelle?s family has been in the tea trade ever since, a tradition she has carried to her own specialty tea business, which has boutique locations throughout the Washington D.C., Northern Virginia and Maryland area. Additionally, Peter has become a popular speaker at World Tea Expos, where he frequently educates and inspires the tea world.
In addition to tea from Sri Lanka, Capital Teas carries more than 200 loose teas and herbal infusions from 18 countries including India, China, Japan, Malawi, and Kenya. A sniffing wall dispenses wafts of black, oolong, and green teas, and knowledgeable employees drift around the store?s tasting stations to explain each flavor?s nuances.
Capital Teas also pairs customers with accompaniments such as teapots, infusers, treats, and artisanal honey. In-store patrons may sample free tea samples?which are brewed fresh daily?while online purchasers receive a free sample with every order.
Even though Portuguese explorers couldn't pronounce the Swahili name for the African bird's eye chili—pili-pili—the sailors fully embraced its flavor shortly after landing in the region known today as Mozambique. Intrigued by the small, fiery pepper, they combined it with aromatic doses of herbs, garlic, and lemon to create the first peri-peri sauce. That sauce eventually became a wildly popular marinade for poultry, and the tasty concoction made its way to South Africa over the next several centuries. There, in 1987, two friends decided to honor this culinary legacy by founding the first Nando's Peri-Peri restaurant. The eatery continued to remain true to its South African roots, even while expanding to encompass locations in 24 countries across four continents.
Beginning with fresh chickens that never see the inside of a kitchen freezer, the chefs furtively marinate the birds in a secret peri-peri sauce for 24 hours
before grilling them over an open flame. Diners dictate the heat level of
their order, requesting that the grilled chicken arrive relatively mild or
that wings be slathered with even more incendiary spices. The succulent chicken can be plated with hearty side dishes—such as
Portuguese-style rice with herbs and peppers or peas with mint—or served in the form of a sandwich, wrap, or pita. To complement the menus' African flavors, Nando's worldwide locations collectively feature more than 4,000 pieces of African artwork.
Luna Blu?s walls showcase hand-painted murals of an idyllic Naples coastline, its cerulean hues echoing the dining room?s candles and blue glass accents. While the decor evokes the Italian landscape, the cuisine barrels straight into authenticity. Owner and executive chef Erin Dryden peppers the pasta dishes and stews with fresh seafood, just as cooks in Naples might fill their entrees with fish from the Tyrrhenian Sea. Additionally, sweet Italian sausage or artichoke hearts mingle with colorful cheese tortellini, and an ample wine list complements entrees.
Amid the stately storefronts of historic Annapolis stands Harry Browne's, an elegant eatery that has teemed with gourmet Continental cuisine and international wines for more than 35 years. In the 1930s-era dining room, servers ferry out the restaurant's most acclaimed dishes—steaming bowls of cream of crab soup, platters piled with crab cakes, full racks of lamb, and seasonal specialties. Upstairs in the State Circle Lounge, guests sidle up to a full bar to sip craft cocktails and swirl selections from a wine list more than 100 strong.
Hot Potato serves up tantalizing tubers artfully festooned with an assemblage of imaginative toppings, such as pulled pork, chicken, avocado, and fresh pineapple. Creative diners may customize their baked potato with plain, garlic, or vegan butter, a variety of sour creams or sauces, veggies, and crunchy tortilla strips (add $0.35) or crispy onions ($0.65). Or they can opt for specialty spuds, such as the Wayne's World (pulled pork, collards, house-made coleslaw, and chives, $8.25) or the Madras Veggie Mix (mixed veggies in a mildly spicy, yogurt-based curry sauce, $7.15). Eaters can cut down on the starch with delectable wraps, sandwiches, and Greek or garden salads, and then impetuously add it back to either salad for $0.50.
Dancing Dinosaur, Fancy Spider, and Green Godzilla—they sound like movie monsters, but they're more likely to attract a crowd than to cause people to flee. That's because these are the names of sushi rolls on Katana Sushi's menu, which boasts more than 40 types of hand and specialty rolls made from such colorful ingredients as squash, yellowtail, and mango sauce. Katana's chefs also slice sashimi from red snapper and sweet shrimp, and they craft such fusion entrees as salmon teriyaki and chicken katsu. These entrees arrive accompanied by an entourage of green salad, miso soup, and a mound of rice shaped like the former key grip of Entourage.