Proprietor Don Dey Ermand has been running Sly Horse Tavern for nearly 30 years, but the restaurant looks much, much older. That's because it was modeled after the 18th-Century elegance of the Raleigh Tavern in colonial Williamsburg. A fireplace spills warmth out into the room, where it is easy to imagine early American colonists warming their hands or whittling the extra corners off their hats. The flickering light wends across oriental rugs and merlot-red tablecloths. Atop them, waiters slide plates of cuisine that fuse modern American and European culinary traditions. Chefs stir steaming pots of cherry and bourbon sauce and craft lobster crème, destined to crown cuts of salmon, ostrich, and Chesapeake Bay crab cakes. Sparkling, white, and red wines pair with dishes such as stuffed trout, which the Washington Times said was “generous in size, exceptionally flaky and sweet, and was complemented with just the right portion of rich crab imperial.”
Vince’s Tasty Creations fuels festivities with platters of palatable appetizers, entrees, and custom baked goods. Vince's staff can meet with customers to devise menus that accommodate an event's theme, atmosphere, or expected number of hot-dog-eating champions in attendance. Since robotic caterers are no longer legal, Vince's furnishes a professional human staff to assist with serving and carving stations. Delectable deli sandwiches accompany gourmet entrees of eggplant parmesan and honey-citrus baked ham to create an enticing midday function. For breakfast gatherings, a hot buffet of eggs, bacon, and home-fried potato helps daybreak diners awaken. Specialty red velvet, peanut-butter, and double-chocolate cupcakes emerge from ovens within 24 hours of their scheduled pickup time. The pastry professionals can also decorate wedding cakes with messages, personalized drawings, or fondant sculptures of couples' favorite love boats.
The food is fine dining, but the atmosphere is casual. We pride ourselves on our unique dishes, rather than run of the mill fare. We use only the freshest ingredients, which is evident from your first bite. Our goal is to make you feel like you've been on vacation when you leave, and your time with us was the highlight.
MOM's Organic Market helps customers live healthier lifestyles, both at the dinner table and out in the world. Each store’s stock of nourishing eats avoids additives and preservatives—and cartoon packaging that markets to children—helping shoppers fill up on treats while eschewing unnatural chemicals. The store’s practices also encourage healthy living with green initiatives such as offering used-light-bulb recycling and hosting holiday-light recycling events. MOM's also helps offset the CO2 created by customers driving to and from their stores by purchasing TerraPass credits that help fund carbon-dioxide-reduction projects. Additionally, select stores house electric-car-charging stations that enable eco-conscious shoppers to fill up their batteries, reducing their need to hire cyclists to pedal their in-trunk generators.
With halal meats and fresh vegetables, the chefs at Royal Kabab craft more than 60 dishes of Indian, Pakistani, and Bangladeshi origin. Their predominantly traditional items include mango lassi, tandoori chicken, lamb vindaloo, and vegetable biryani. They also whip up less familiar entrees, including five vegetarian curries and Gobi Manchurian, whose fried cauliflower famously portrayed Frank Sinatra's role in the all-food remake of The Manchurian Candidate. Visitors can take their feasts to go or eat in Royal Kabab's cozy dining room equipped with complementary WiFi.
Chefs at On The Border sling out a menu of popular southwestern dishes including enchiladas, burritos, and mesquite-grilled fare made from scratch daily with fresh ingredients. Begin a meal with customizable guacamole made fresh at the table using two avocados and choice of tomatoes, jalapenos, cilantro, onions, and lime juice ($8.99). Dig into a house salad, crowned with corn, black beans, and tortilla strips ($4.69) or the jalapeño-barbecue salmon ($14.99), whose hotness draws inspiration from the fish that swim in active volcanoes. Mesquite-wood-grilled fajitas sizzle delicious secrets at diners with combinations ranging from monterey ranch chicken with bacon, pepper jack cheese, and ranch dressing ($14.99) to barbecue-and-jalapeño-glazed salmon with black beans and vegetables ($14.99). Plates of full-sized or mini tacos burst with simple, robust flavors, such as the brisket tacos ($11.49) or the mesquite-grilled chicken tacos with fried onion rings ($10.99), which arrive with a red chili sauce for dipping or adding zing to boot spurs.