Following Baja Fresh?s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Kraze Burger was founded in 1989, distinguishing itself with its made-from-scratch approach to its burgers. Thirteen years later, visitors still won't find perfectly uniform patties hauled out from freezers, flavorless greens, or fries grown in test tubes. Instead they'll fill their bellies with hand-cut potatoes, made-to-order Angus beef burgers, and salads and sides culled from seasonal, locally sourced produce. Among their wide range of eclectic burgers is the Hawaiian burger, which is topped with a chargrilled pineapple, and their plain-and-simple cheeseburger.
There's something special about the ground at Good Life Farm. The fields—though now carpeted with veggies—were once home to an abundance of chestnut trees. Each autumn, the nuts would fall from the trees, decompose, and infuse the ground with carbon, nitrogen, and other minerals. While the mighty chestnuts died off in the 20th century, they left behind a powerful legacy: rich, potent soil.
Farmer Larry, the man behind Good Life Farm, uses this foundation to grow a changing bounty of fruits, veggies, herbs, and flowers. Larry plants favorites such as tomatoes and sweet corn, and he also scours over seed catalogs to find new things to grow. Farmer Larry's passion stems from a belief that locally grown food is healthier and better for the environment, humans, and the pack mules that transport us everywhere. To that end, Good Life practices community supported agriculture. Community members pledge financial support to the farm in exchange for a share of the weekly harvest. This system keeps members supplied with fresh, healthy foods, and it helps Good Life compete with nonlocal growers and people with high-tech food replicators.
Farmer Larry also works with the Montgomery County Food Council, which supports the creation of a sustainable local food system, and the Montgomery Countryside Alliance, which educates community members on local agriculture. Good Life Farm does its share to enlighten locals with tours, which teach about crops and farm animals.
Foods from throughout the subcontinent can be found on plates at India Palace Bar & Tandoor. Chefs specialize in dishes from many of India's culinary traditions, from Northern India's charred chicken straight from the tandoor oven to Central India's biryani rice dishes. Using techniques from these varied regions, they cook up a range of dishes that incorporate vegetarian-friendly ingredients, as well as unique meat offerings such as goat and lamb. Chefs cook these meats in sauces that range from the super-spicy masala to the rich and creamy korma. During the lunch hour, they take a spread of their best dishes and create a Pan-Indian buffet. Though dishes change regularly, they always include vegetarian, meat, and dessert options so that guests can indulge in a full meal or pretend they didn't just eat four plates of rice pudding.
Visitors to EN Asian Bistro And Sushi Bar can't help but widen their eyes when met with the sight of spicy General Tso shrimp and specialty sushi rolls stuffed with roasted duck. It's tempting to order the first thing listed on the menu, and those who are patient will have a difficult time choosing from dishes that put an experimental twist on the culinary traditions of Thailand, China, and Japan.
At the sushi counter, chefs prepare more than 35 varieties of fresh sashimi and specialty rolls. Meanwhile, the spicy aromas of Thai chicken and Mongolian beef fill the air. And yet some of the bistro's most unusual dishes don't include meat at all?EN's chefs specialize in turning vegetables into imitation chicken, beef, and dragon, all of which serve as the base for their vegan interpretations of traditional dishes.