Sala Thai's multitalented chefs prepare fresh sushi rolls that share billing on the menu with traditional Thai cuisine. Meals begin with zesty appetizers such as Pinky in the Blanket—deep-fried shrimp swaddled in an egg-roll wrapper ($6.95). In a split second, the entire table vanishes and reappears in a cloud of curry-scented smoke, revealing sizzling entrees such as chicken lemongrass ($8.95–$12.95) and scallop pad phed with spicy hot chili, garlic, and bamboo shoots ($10.95–$14.95). The diner with the quickest chopstick draw will enjoy the first bite of sushi offerings that include the smoked-salmon-cream-cheese roll ($6).
Wings over Washington's friendly staff paints its menu of winged masterpieces with a delicious palette of 18 flavors and five buffalo-sauce styles. Chomp on the seven-wing paper-airplane plate ($5.99) while your in-flight crew devours the 60-wing B-17 bomber ($44.99). Boneless wings are hand battered, sold by weight, and provide countless hours of fearless feasting for dining dentures. Beat your personal best by speed-eating a half-pound DC-3 of boneless bites ($6.49), or gather a group of airship aficionados to demolish the 6 lb. zeppelin of spineless wings ($59.99), adding orders of french fries ($2.49 for a small) and onion rings ($2.99 for a small) to dam up teriyaki and honey-mustard reservoirs. Flight-phobic diners can stay grounded with hamburgers ($5.99) and half racks of ribs ($8.99), sharing napkins and sticky high-fives with their wing-eating amigos.
Jos? Velasquez, the co-owner of Moroni & Brothers Pizza Restaurant, crafts the eatery?s dough himself. The mounds?blends of flour, yeast, honey, salt, and olive oil?then get hand-stretched into crusts that Washingtonian magazine laud as ?excellent canvases.? Upon those planes, custom combos of more than 25 toppings scatter, such as mussels and buffalo mozzarella, before baking in a brick oven. The result, raves the Washingtonian, is pizza with ?more finesse? and ?more soul? than its chain counterparts.
But pizza is only half the story at Moroni & Brothers. Rather than rounding out the menu with easily ignorable pizzeria eats or plastic food replicas, Velasquez includes zesty Salvadoran and Mexican specialties. On the Salvadoran side, the culinary team whips up tongue stew and saut?ed pork chops, as well as El Salvador's national dish: pupusas. On the Mexican side, cooks stuff quesadillas with spinach and fill tacos with grilled fajita beef to add a bit of zip to a common dish.
Wings often come in three basic degrees of heat: mild, medium, or hot. But the wing-makers at DC Wings explore the spectrum of heat intensity, and their offerings range from the mild sweet-onion barbecue to the spicier Ahh Hot and Mouth On Fire to the hottest offering of all, a wing covered in molten lava.
These hot wings only skim the surface of DC Wings' more than 25 flavors, which include options such as citrus chipotle and cajun teriyaki. The sauces douse orders of up to 100 jumbo wings or more than six pounds of boneless wings. Besides its saucy namesake, DC Wings supplies plenty of other tasty treats, from racks of ribs and heaps of fries to wraps filled with cheeseburger fixings.
Red Derby’s modestly priced beer list includes both macro and craft brews—Heineken, Moo Thunder, Black Tokyo—and all of them are served in cans. When the weather is nice at this cash-only spot, the mostly younger crowd congregates on a patio strung with twinkle lights and shaded by colorful umbrellas.
The bakers at the sister-owned cheesecakery use fresh ingredients to create creamy, handmade confections. This Groupon is good for 12 two-inch microcakes, and you can mix and match among the original flavor, chocolate, strawberry, and cookies 'n' cream to assemble a delicious dozen. The bite-sized baked goods are perfectly portioned to prevent guilt-induced post-cheesecake regret, and as such make a fitting gift for calorie-counting suckers for sweet or someone who underwent a surgical procedure that replaced his or her human mouth with the mouth of a striped bass.