To get a sense of The Greene Turtle's commitment to the neighborhood, one need only sit at the bar and look up. Dozens of mugs hang above the counter, emblazoned with the pub's logo and a unique number—each one belongs to a recurring patron. The Mug Club awards its members with draft-beer discounts and other specials, but more importantly, it allows loyal patrons to feel as though they own small slices of the venue without tattooing their names on the bartender's arm. This sense of shared familiarity is what fuels the entire franchise, which refrains from calling its locations "restaurants" in favor of friendlier terms: gathering places, communities, havens.
Many of the locations contribute more than mugs to their districts. Staff members who participate in the annual Tips for Tots program donate the entirety of one day's tips to a nearby Toys for Tots initiative, and Tuesday Funds for Friends events benefit local organizations. These efforts have been chronicled by press sources such as Food and Drink magazine, with features that liken The Greene Turtles' philanthropic generosity to the generous portions of comfort food that leave the kitchens.
From cheeseburger sliders and flatbread pizzas to handmade lump-crab cakes, the offerings on the menu embrace barroom traditions along with ingenuity. The steak and chicken entrees arrive with classic sides of green beans and yukon gold mashed potatoes, whereas the eastern shore mac ‘n’ cheese updates a comfort staple with chopped bacon, lump crab, scallions, and Old Bay seasoning. Diners can enjoy their meals by the glow of private flat-screen TVs—there's one in every booth—or beneath one of many larger televisions broadcasting sports games throughout the venue.
Glide up by boat or cruise in on a golf cart?however you get to Riverboat On The Potomac, you'll be greeted with panoramic views of the Potomac River and the promise of a long night of eating, drinking, and laying the odds. In the town once dubbed "Little Las Vegas" by the Saturday Evening Post, Riverboat has something for everyone: a breezy patio, cold beers, off-track betting, and a karaoke songbook filled with classic-rock hits by Van Halen and Wagner. Sandwiches, pastas, and dinners are available throughout the week, but the breakfast buffet (open on Sundays until 1 p.m.) remains the most popular dining option.
In the kitchens of Brasas Grill, El Salvador native Claudia Rivas brings culinary touches learned across Puerto Rico, Argentina, and Peru to her preparation of saffron-infused paella and chilean sea bass. The grill's slate of Latin-American dishes "couldn't be more different from the chicken fingers and burgers served at all the places around it," according to a 2012 review in the Washington Post Express. Reviewer Kristen Page-Kirby singled out the ceviche, as well as the "wine-infused, chewy steak-and-potatoes dish called solomillo al jerez." Elsewhere on the menu, meaty combination plates recall Brazilian-style churrascaria, setting Angus steak and barbecue ribs alongside lobster tails, mussels, and andouille sausage.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
In 1993, the basement of a Minneapolis apartment building was transformed into an Italian restaurant, becoming the first Buca di Beppo. The owners soon found themselves riding a wave of popularity and marinara sauce as they opened new restaurants across the nation. Today, the eatery occupies 97 locations nationwide, from San Francisco to Times Square.
At each location, chefs maintain the northern and southern Italian flavors that made the original so popular, with a few American twists. Then they serve it up in massive, family-style portions, making Buca di Beppo a favorite place for hungry families and groups of friends.
For starters, the chefs bake up batches of Cheesy Bread Florentine, a colorful combo of spinach, roma tomatoes, and garlic sprinkled over Italian bread and sealed in place with fresh, melted cheeses. Entr?es are prepared with an eye toward quality and quantity, both of size and selection, complete with Veal Parmigiana, Baked Ziti, and classic Italian-American staples like Ravioli and Lasagna. And in keeping with the convivial atmosphere, they also serve truly decadent desserts. The Mt. Vesuvius Dark Chocolate Cake erupts with melted chocolate, and the Colossal Brownie Sundae towers above other sweets with six scoops of ice cream and tiers of sundae trimmings.