Cooking began as a hobby for Reda Asaad. Along with his wife Nadia, the local Arabic teacher would often host barbecues for friends and students, feeding the masses with dishes such as his signature grilled chicken with a marinade of aromatic Middle Eastern spices. After friends and students alike continued to insist that the couple open a restaurant and share their recipes with the public, the Asaads founded Bistro LaZeez. They never lost sight of their cuisine’s backyard barbecue roots, though. As Reda explained to The Washington Post, “what I cook in the restaurant is what I cook at home.”
Garlic, coriander, cilantro, turmeric, and cardamom appear throughout the menu and reinforce its Mediterranean and Middle Eastern origins. In addition to roasting kebabs, all-natural lamb and tender beef, Reda still prepares his signature antibiotic- and hormone-free chicken dishes, which helped Bistro LaZeez earn a nod on
Bethesda Magazine's 2013 list of 25 Favorite Ethnic Restaurants as well as win the magazine's 2010 award for Best Grilled Chicken. The selection also includes vegetarian items—such as traditional falafel and hummus—as well as a number of gluten-free dishes.
Although the menu is steeped in classic, homespun tradition, Bistro LaZeez’s dining room appears to embrace a more modern ambiance, complete with clean lines and a simple color scheme. Dark walnut chairs and olive green banquettes flank the room’s tables, which complement the neutral earth tones of the walls. Three small crystal chandeliers hang above the booth-lined wall, casting their light across the white marble bar and the sandy tiled floors.
Bethesda's Bangkok Garden Restaurant offers a traditional menu of Thai dishes in a relaxed setting.
If you're avoiding fat or gluten, you can still eat great at Bangkok Garden Restaurant, which offers a number of low-fat and gluten-free choices.
Toast your evening out at Bangkok Garden Restaurant with a glass of beer or wine from their lengthy drink list.
Save money on a sitter — kids are welcome to join the table at Bangkok Garden Restaurant.
Business casual dress, tasty food and a classic atmosphere makes this a great place for any occasion.
Impress the visitors at your next gathering by calling in Bangkok Garden Restaurant for catering.
Grab your food and chow down when you're ready with the restaurant's carry out and delivery options.
Drive to lunch or dinner at Bangkok Garden Restaurant and find easy parking in a lot close by or on the street.
At Bangkok Garden Restaurant, diners can make use of the safe bike rack.
Bangkok Garden Restaurant's mid-priced fare will typically cost you about $30 per person or less.
Breakfast, lunch, and dinner are all served at the restaurant, but the dinner menu is the real standout.
A basic understanding of Greek can help you understand the vibe at Yamas. The restaurant takes its name from the Greek word meaning "to your health," or "cheers." You might hear that often at the bar, where the staff mixes cocktails such as the Yamas Martini?made with Ketel One vodka and served with feta-stuffed olives. A glance at the menu also reveals the word "mezze," or small plates such as hummus and calamari, which make the perfect complement to drinks or handfuls of feta-covered Opa! fries.
Beyond those shareable plates, Yamas' chefs specialize in gyros (of the lamb and beef variety) and rotisserie chicken, which they marinate in lemon and spices. Fresh ingredients are key to these recipes, including naturally-raised meats and local organic produce.
The restaurant also embodies Greece in visual ways. The national colors of blue and white define the decor, and a painting of a Grecian beach covers much of the walls. That mural serves as the backdrop to occasional live entertainment, including an open-mic and comedy night on Saturdays.
Head Chef Duarte Rebolo‘s career began on his native island of Maderia, where he cooked for tourists before embarking on a journey that saw him creating luxurious dinners on Celebrity Cruise Lines and working with world-renowned chefs at the Watergate. Today, Rebolo recreates the authentic tastes of Portugal with Tavira’s menu of fresh seafood, goat-cheese-stuffed peppers, and colorful pasta. Music from a live classical guitarist mingles with the scents of mussels, steaks, and warm apple tatins. Diners sip fine wine at the full-service bar, or dine on lunchtime sandwiches of marinated lamb or dinners of grilled chicken in spicy piri-piri sauce. The bill of fare celebrates Portugal’s rich maritime history with ample selections of salted cod, salmon, and shrimp, as well as a pop-up book insert detailing all the fish that got away from Prince Henry the Navigator.
At both of Himalayan Heritage’s locations, chefs pull marinated chicken and lamb from charcoal clay ovens. The tandoori dishes are a staple of Indian cuisine, but Indian is only half the story here. Much of the menu is dedicated to Nepalese food, which, as Tom Sietsema explains in his glowing Washington Post review, is similar, but not the same. For an introduction, he recommends the momo—dumplings made of spiced minced chicken or vegetables that are steamed inside flour dough and served with aachar or chutney sauce.
Diners enjoy their meals at white-linen covered tables in a dining room with bright orange walls and a golden ceiling from which intricate lanterns hang. The space is flush with cultural artwork, including a large thangka painting that acts as a blimp in an emergency if you add enough balloons.
Boloco aspires to delight diners with the unexpected and strives to take care of its employees and the planet in the process. The Boston-based business first opened in 1997 as Under Wraps. But in 2005, it changed its name to Boloco, realizing wraps incited some terrible feelings - often involving alfalfa sprouts. With the fresh name came a new mantra, "Globally Inspired Burritos."
Despite winning an award for "stupidest name change", Boloco's menu has steadfastly offered customers globally inspired burritos and burrito bowls alongside smoothies and shakes, such as the Jimmy Carter, infused with all-natural peanut butter and premium ice cream. Boloco also uses eco-friendly practices, recognizing that today that might mean corn cups and utensils, but tomorrow it could mean driving to work in cars fueled by guacamole.