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.
In 1988, Haydee and Mario Vanegas realized their lifelong dream of owning and running their own restaurant. With Mario running the kitchen and Haydee manning the bar, the entrepreneurial duo share the flavors of Mexico through a menu that puts traditional fare, such as sizzling shrimp and steak fajitas, alongside American classics, such as buffalo wings. Live music plays throughout the week, a dance floor hosts leg-shakers, and Sunday karaoke sessions let crooners exhibit their golden pipes as they sing through a medley of all national anthems.
Jumbo shrimp sautéed with garlic-cream sauce. Pan-seared pork in a white-wine sauce. New york strip steak and quail. Many of the menu items at El Paraiso Tex-Mex Restaurant expand on the restaurant’s designation as a spicy, south-of-the-border-inspired eatery. There are plenty of staples, too, such as burritos, chimichangas, quesadillas, and enchiladas. Most come stuffed with vegetables, ground beef, shrimp, or chicken, and all feature a dollop of guacamole, a scoop of pico de gallo, or a troll’s spoonful of sour cream.
Alive Juices' drinks aren't technically alive. They are, however, brimming with natural enzymes and unaltered nutrients?thanks to the fact that the company presses each freshly before bottling and never pasteurizes. Ayurvedic principles and modern nutritional research come together in eight low-calorie juice blends that strike a balance between savory and semisweet. All are made with garlic, sprouts, ginger, lemon, and apple, but also feature combinations such as beets and kale or red bell pepper and mint. The juice-makers punch up their recipes with a blend of herbs and spices, and use USDA-certified organic produce when possible.
Juices are provided as part of weight-loss programs and full cleanses, and may be used as part of meal-replacement plans that also include fruit and nut snacks rather than just pictures of steaks with Xs drawn over them. To sweeten the arrangement even further, Alive Juices also delivers its packages to customers' homes and offices throughout the DC area.
If comfort food is supposed to evoke a sense of ease and familiarity, the Impossible Double Hank burger breaks rather severely with tradition. With its intimidating name and heaps of lettuce, tomatoes, onions, bacon, and cheddar, the burger forces the brave patrons of Hank’s Tavern & Eats to confront their most delicious fears. Though less overwhelming than the double-portioned hamburgers, the tavern’s shrimp po’ boys, baby back ribs, and fish burritos are made with similarly fresh ingredients and prove just as tasty. While digging into these and other hearty eats, patrons can follow local sports on 20 TV screens and guesstimate their height by lying facedown on the 50-foot bar.