The creative spark in the New American Asian cuisine at Ippin Mono Kitchen is down to one man: Chef Sylva Senat. Trained at New York City restaurants like Aquavit and Buddakan, the French-speaking Haitian native brings an upscale, international sensibility to the restaurant's menu of sushi, noodles, and fusion dishes. Citrus panko adds extra bite to a shared plate of beef short ribs, while fresh oysters from the raw bar pair with the delicate flavors of champagne-yuzu mignonette sauce.
Located in Arlington, The Ritz-Carlton, Pentagon City is minutes from Fashion Center at Pentagon City and DEA Museum. This 4.5-star hotel is close to Jefferson Memorial and Lincoln Memorial.
Make yourself at home in one of the 366 air-conditioned rooms featuring minibars and flat-screen televisions. Your room comes with a pillowtop bed. Relax and take in city views from the privacy of your room. Pay movies provides entertainment, and wired and wireless Internet access is available for a surcharge. Bathrooms have makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Enjoy a range of recreational amenities, including an indoor pool, a sauna, and a steam room. Additional amenities include complimentary wireless Internet access, a concierge desk, and babysitting/childcare (surcharge).
Satisfy your appetite at the hotel's restaurant, which serves breakfast, lunch, and dinner, or stay in and take advantage of 24-hour room service. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a 24-hour business center, business services, and audiovisual equipment. Event facilities at this hotel consist of conference/meeting rooms and a ballroom.
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.
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.
Chef Morou Outtara initially drew inspiration from the simple, uncomplicated recipes of traditional Italian trattorias when he designed the menu at Kora Restaurant. However, he elevated his cuisine by introducing the modern flair that earned him a finalist spot on the Food Network's The Next Iron Chef. In addition to hand rolling his own meatballs and making fettuccini in-house, Outtara demonstrates a willingness to experiment by making spaghetti from sunchoke flour and creating gluten-free quinoa linguini. Even the pizzas emerge from the wood-burning oven with inventive toppings such as caramelized pears and sweet chili sauce. Widely spaced damask patterns adorn the dining room's eggplant-purple wall—a small touch that manages to echo the menu's commitments to traditional as well as contemporary influences. Neutral gray booths and stainless steel accents embrace the Zagat-rated restaurant's modern vibe a bit more clearly, as does the four-paneled piece of pop art, which depicts a young girl in vibrant shades of red, yellow, green, and mauve.
One cupcake looks much like another, which is why Red Velvet Cupcakery's pastry chefs pay such careful attention to what makes them different: the ingredients. Even before a Red Velvet customer takes a bite, they'll probably smell the presence of European butter, Valrhona chocolate, Maldon sea salt, local dairy products, French-style buttercream, and accents made from 24K gold leaf.
That difference was tasted by Washington Post Express, which concluded that Red Velvet's devil's-food cupcake "is sinfully satisfying" with its rich buttermilk cake topped with Valrhona bittersweet-chocolate ganache. It likewise hailed the red-velvet Southern Belle's whipped cream-cheese frosting as "simple, elegant, and too scrumptious for words." To ensure fresh cupcakes?and to keep their wastebaskets available for crumpled-up paper during "writer's block" montages?Red Velvet donates each day's remainders to local shelters and nonprofit organizations.