Olde Towne Inn head chef and owner Donnell Long has delighted diverse clientele with his exemplary culinary skills, from Michael Jordan to U.S. Senator Vance Hartke. After graduating top of his class from the Washington Culinary Institute, he catered for prestigious events and groups including the Washington Mystics, helped establish the Stonefish Grill, and has recently appeared on the Wendy Williams Show and as a guest chef at the Social Safeway in Georgetown.
At Olde Towne Inn, Chef Long serves American fare with sophisticated flavors. Notable menu items include the Hawaiian barbecue rib eye, a double-cut Virginia pork chop, and seafood fettuccine with fresh scallops, shrimp, and crab. During brunch, patrons can go savory with catfish and cheese grits or sweet with Belgian waffles drizzled with honey butter. Live jazz bands color both the Sunday brunch and dinner Wednesday-Friday with soulful sounds and rippling melodies that can muffle the sounds of rumbling bellies.
The high levels of artificial preservatives and chemicals in modern pizza are the number-two cause of crow’s feet and dry mouth in America. Today's Groupon gets you $20 worth of fresh, organic pizza for $10 at zpizza, an oasis of natural, full-flavored pie in a wasteland of modern preservatives. zpizza offers bubbly pizza that’s safe for vegans, vegetarians, the gluten-shy, and snooty gourmands. Handcrafted rusticas join hot and cold sandwiches, crisp salads, and pasta on a menu full of organic options.A: Awful pizza. B: Bad Pizza. C: Crummy Pizza. D: Dad, I don’t eat pizza, I’m vegan now. E: Eat it, Stephanie, your mother worked hard on that pizza. F: Forgivably bad pizza, made by enthusiastic children.G: Gosh, this pizza is bad. H: Hey, everybody! I found an almost-untouched pizza on the bus!I: Insufficient portions of pizza. J: Just kidding, I’m not dying. I just wanted you to come over because I can’t finish this pizza. K: King Ralph wouldn’t even eat this pizza, and Wikipedia defines him as an “easy-going slob”! L: Lackluster pizza. M: Mediocre pizza.N: Not very good pizza. O: Okay pizza. P: Pizza (Italian, pronounced pit.tsa) is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. Originating from Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a pizzeria. The phrases pizza parlor, pizza place, and pizza shop are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.Q: Quietly hand me the pizza, and no harm will come to your beloved tarantula. R: Respectable pizza. S: Satisfactory pizza. T: Tony! Why come’a you don’t talk’a with’a fake Italian accent for the nice’a customers? U: Unexpectedly good pizza.V: Very good pizza. W: Whoah, who made this pizza, an angel? X: X-rays are a government conspiracy to increase your xenophobia and make you purchase xylophones. Y: Yikes! This pizza is so good it’s scary! Z: (see above)
Situated in a Federal-style mansion, The Grille at Morrison House's historical exterior belies its distinctly modern cuisine. Drawing on produce and meats sourced from Virginia farms, executive chef Brian McPherson and his staff translate classic French dishes into distinct, American iterations. Lavish appetizers feature foie gras pastrami torchon, scottish salmon tartare with american caviar, escargot, and selections of cheeses and charcuterie. Entrees include red-wine-braised short rib beef bourguignon, crispy duck breast in a port reduction, and Pineland Farms ribeye with cashel blue cheese butter. Conscious of diners' varying dietary needs, cooks tailor the menu to vegan, vegetarian, and gluten-free specifications on request. Two distinct dining areas give guests a choice of atmosphere. The Dining Room boasts airy windows and summer tones, contrasted with The Grille's rich woods, red leathers, and piano brunches on Sundays. The venue earned accolades from the Washingtonian for its meticulously plotted wedding dinners, which invite brides to toss escargot to the next lucky lady.
Even though the banquet hall at Medieval Madness is eternally stuck in the 15th century, its court isn't content to perform the same show forever. Every four months, the troupe updates its production of comedy and knightly combat, swapping out nods to politics and modern life as often as kings jail their favorite jesters for disobeying the fashion police. Each evening's reverie begins with a four-course meal served family style at long banquet tables. Like the show, the menu regularly rotates, though it always includes a succulent pear sauce crafted from an 800-year-old recipe, a perfect complement when drizzled over roasted meats or smeared on an opposing clan's coat of arms. Throughout the evening, guests watch on as the duke and duchess lob insults at each other, wenches break into tawdry songs, and knights fully clad in chain mail part the tables to challenge one another in exhilarating sword fights.
There's something unmistakably Italian about Toscana Grill. Maybe it's the white marble and ebony wood accents in the dining room, or maybe it's the hospitality with which the servers greet each guest. In all likelihood, it's probably both of these things?plus a menu of northern Italian dishes crafted with local produce and herbs.
All of the traditional favorites are here, including eggplant parmigiana, spinach ravioli alfredo, and chicken marsala with mushrooms. But it's not all classics. There are also plenty of genre-bending pizzas, such as one topped with shrimp, white-wine sauce, butter, and garlic. A bottle of wine from the bar makes a perfect companion to any meal, especially if you dress it up like a person and pretend that it can talk.
At Let's Dish!, families select healthy, hearty meals to eat at home without having to dedicate valuable time to planning, shopping, or preparation. After placing an order online, patrons stop by the shop at a scheduled time to assemble dishes that are made from fresh ingredients, customized to taste, and then, like Sleeping Beauty, frozen to prevent them from aging. Meal menus rotate monthly and include homestyle selections, such as pork tenderloin, New Orleans-style andouille pasta toss and santorini chicken kabobs with summer orzo salad. The preassembled Dish-n-Dash entrees allow for speedy pickup service, freeing families to spend more quality bonding time sorting the mail by size and color.