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.
When chef Jim Wilder put out an ad seeking a front-of-house and catering manager for his restaurant, he had no idea that he'd also find a soul mate. A pastry chef by trade, Karen seemed the perfect business partner, and two years later she became his life partner as well.
Together, the Wilders opened The Wild Orchid Café in 1995 in a homey, cottage-like space. Their recipes and shared cooking style favored locally sourced produce and protein, long before "farm to table" became a foodie catchphrase. In 2010, the restaurant outgrew its original home, and the Wilders pulled up stakes to move to a larger, more modern headquarters with stone columns, generous windows, and lofty ceilings, plus an outdoor patio guarded by blossoming trees.
"We have always cooked like that," says Karen of the pair's propensity for seasonal fare. On any given day, Jim, as executive chef, can be found inspecting the newest produce and meat offerings at local farms.
Jim and Karen work together on recipe writing, and though the menu changes according to what's in season, a few hard-and-fast staples remain. Grilled oysters burst with flavor when smothered in bacon and beurre blanc. Sweet wine, bacon, and grapes enhance sautéed chicken livers, and grilled bison sates appetites with much leaner bites than beef from cows or beefcake calendars.
Private dining rooms accommodate large groups, and one comes with a stone fireplace to warm up hands before they dig in.
In the dead of night in 1976, the Abi-Najm family boarded a cargo ship bringing only what they could carry; an escape from Civil War in Lebanon called for a quick getaway. They traveled across the ocean to safety in Arlington, Virginia, where they were able to open a small cafe in 1979. To save money, they changed the eatery?s name from ?Athenian Taverna? to ?Lebanese Taverna? so that they only had to update one word on the eatery?s marquee.
From these modest beginnings grew a series of eateries that today comprises of six cafes and four quick-service caf?s, all still operated by the Abi-Najm clan. One look at the menu explains the success: chicken shawarma, spicy hummus, lamb tartare?all Lebanese staples that helped the restaurant earn a spot on Northern Virginia magazine's list of 25 Iconic Eats. There's even kibbeh, or stuffed meatballs, which blend ground beef, lamb, almonds, and pine nuts into fried spheres suitable for felling miniature bowling pins on top of the table before entrees arrive. The decor is as striking as the cuisine; inside the Bethesda location, light filters through the colored glass lanterns that decorate the dining room.
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.
As they cross the Spa Creek Bridge and spot the bright-red exterior of the Carrol's Creek Cafe, fans of the restaurant know that they're just a few steps away from a delicious bounty of bay treasures. Planted along the famous restaurant row in the Eastport section of Annapolis, Carrol's Creek overlooks a bustling dock and the city's waters. Such a location hints at the restaurant's specialties, which include Maryland cream of crab soup and herb-encrusted rockfish fillets served over sun-dried tomato pesto risotto. An extensive selection of wine, craft beer, and cocktails complements the restaurant's new-American spread. The views aren't bad, either, since diners can peer out into the bay and watch the sail boats play round after round of Marco Polo.