Find some fast American favorites at Arlington Rooftop Bar and Grill.
No need to miss out on Arlington Rooftop Bar and Grill just because you are avoiding fat or gluten. The restaurant has tons of options that can accommodate your dietary needs.
Drinks all around! Pair your dinner with a beverage from Arlington Rooftop Bar and Grill's full bar.
Parents appreciate Arlington Rooftop Bar and Grill's kid-friendly attitude, and little ones are often seen dining out with the adults.
A private room is available for reservation at Arlington Rooftop Bar and Grill for those nights when you take the whole gang out to celebrate.
Al fresco eating options are also available at Arlington Rooftop Bar and Grill, which offers a lovely patio seating area for warmer months.
Catering services are also available.
For those in a hurry, the restaurant lets you take your grub to go.
Street parking is available, or, on busy nights, a nearby lot is another option for drivers.
Don't feel like driving? Public transportation is right around the corner, with available stops at Courthouse Metro (Orange) and Clarendon Metrorail (Orange).
Your bill at Arlington Rooftop Bar and Grill will typically run less than $30 per person, so bring the whole gang!
Breakfast, lunch, and dinner are all served at the restaurant, but reviewers rate the dinner menu the highest.
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.
Since opening their first location in 1996, Robeks sends their customers well on their way to consuming their recommended daily intake for fruits and vegetables, all through a portable smoothie. Customers can step up to the counter and order from a menu of berry, tropical, and ?power? smoothies, the latter of which are named for extra boosts of vitamins A and C, fiber, and protein infused in the drink. Nearly a dozen different supplements lend their revitalizing nutrients to the menu, helping create power smoothies like the metabolism-boosting Venice Burner and the protein-packed MuscleMax. Robeks also offers gourmet stuffed pretzels and oatmeal raisin and chocolate chip ?power? cookies. Each Robeks location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children. Robeks also offers free medium favorite or classic smoothie with $30 gift card purchase.
Tracy O’Grady, an acclaimed chef who once ran the kitchen of Kinkead’s Restaurant, teamed up with Kate Jansen, a cofounder of Firehook Bakeries, to craft Willow Restaurant’s modern continental menu. Their dishes draw on traditional culinary techniques from both French and northern Italian cooking blended with high-end American ingredients. Though complex in flavor, all of the entrees—from the braised lamb shank to the roasted wild alaskan halibut to the pepper-crusted seared top sirloin steak—are prepared with straightforward, simple techniques.
Hoping to create a tranquil and relaxing sanctuary from the stressful pace of the country’s capital, the eatery calms its dining room with deep-purple and burgundy accents, rich fabrics, and mahogany woodwork. The space feels like a re-creation of a 1930s jazz lounge, with black-and-white photographs and glistening silver trays. Two semiprivate rooms with seating for up to 10 can be great for private dinners and upscale Go Fish tournaments, and the larger private dining room can be reserved for events with up to 50 guests.
Named after the owners' youngest daughter Layal and an Arabic word meaning "our nights," Layalina Restaurant makes every meal feel like a family dinner. The staff is dedicated to a high level of service that makes every guest feel at home, whether their local regulars or visiting dignitaries such as the crown prince of Bahrain. The decor adds to the inviting experience, with metal chandeliers casting a warm glow and colorful fabrics draped along the ceiling that evoke a tent canopy or hammocks hung playfully out of reach.
The menu showcases family recipes that blend Lebanese and Syrian traditions to create succulent kebabs and vegetarian dishes that earned praise from Gayot. The Washington Post highlighted flavorful appetizers, including the kafta bil jawz, a signature dish that combines lean beef with walnuts, pepper, bulghur, and an enchanting bouquet of herbs. The Post also recognized the hearty entrees, saying that "it would be a shame to miss out on fried lamb shank with creamy orzo."
No time to giggle about the name—you've got some big decisions to make at Big Buns Gourmet Grill. There are five steps to building a perfect custom burger here, and the bun choice––regular, whole wheat, skinny, or in a bowl––is probably the easiest. It's much harder to choose between the seven types of protein (Angus beef, salmon, and portabella mushroom are but a few) and harder still to narrow down the field of unlimited toppings, choosing from among such offerings as roasted corn salsa, grilled onions, pineapple, and banana peppers. Keep going—there are still premium toppings to select, such as hickory-smoked bacon, Sicilian pepperoni, or an entire beef wellington. Then you must pick your cheese. And that's before you even get to the special sauces and dressings (there are five). From there, burger builders can consider their work finished, unless they want to try and tackle the menu of sides, which includes tempting options such as sweet-potato fries, handspun Nutella or peanut-butter-cup shakes, and a long list of ice-cold craft brews.