Even though Portuguese explorers couldn't pronounce the Swahili name for the African bird's eye chili—pili-pili—the sailors fully embraced its flavor shortly after landing in the region known today as Mozambique. Intrigued by the small, fiery pepper, they combined it with aromatic doses of herbs, garlic, and lemon to create the first peri-peri sauce. That sauce eventually became a wildly popular marinade for poultry, and the tasty concoction made its way to South Africa over the next several centuries. There, in 1987, two friends decided to honor this culinary legacy by founding the first Nando's Peri-Peri restaurant. The eatery continued to remain true to its South African roots, even while expanding to encompass locations in 24 countries across four continents.
Beginning with fresh chickens that never see the inside of a kitchen freezer, the chefs furtively marinate the birds in a secret peri-peri sauce for 24 hours
before grilling them over an open flame. Diners dictate the heat level of
their order, requesting that the grilled chicken arrive relatively mild or
that wings be slathered with even more incendiary spices. The succulent chicken can be plated with hearty side dishes—such as
Portuguese-style rice with herbs and peppers or peas with mint—or served in the form of a sandwich, wrap, or pita. To complement the menus' African flavors, Nando's worldwide locations collectively feature more than 4,000 pieces of African artwork.
BGR The Burger Joint?s burgers start with high-quality ingredients?most importantly, all-natural beef from grain-fed cattle, free to run in the fields and given zero hormones, fillers, or antibiotics. The prime beef is dry-aged, blended, and ground fresh to form patties that are grilled over an open flame, and then placed atop buttery, locally made brioche buns delivered fresh each day. The menu focuses on the Triple D burger topped with an over easy egg, apple wood smoked bacon, grilled jalapeno and cheddar cheese. For nonbeef eaters, the menu's selection of burgers also includes turkey and veggie varieties, as well as The Greek, a seasoned lamb patty topped with tzatziki and feta. Burgers are also available in a lettuce wrap or on a salad in a healthy salad bowl.
Diners can request all of BGR The Burger Joint's freshly made fries?from thick-cut yukon gold potatoes to asparagus fries?be topped with parmesan, rosemary, roasted garlic, or a tiny tiara. The staff hand-spins shakes with Gifford's or Breyers ice cream to create extra-thick treats for finishing off meals, and some shops curate their own selection of bottled vintage sodas and offer beer and wine.
When you stay at Holiday Inn Gaithersburg in Gaithersburg, you'll be minutes from Lake Forest Mall. This hotel is within the region of Strathmore Arts Center and Congressional Country Club.
Make yourself at home in one of the 301 air-conditioned guestrooms. Satellite television is provided for your entertainment. Conveniences include desks and complimentary newspapers, as well as direct-dial phones with voice mail.
Rec, Spa, Premium Amenities
Take advantage of recreational opportunities offered, including an indoor pool, a spa tub, and a fitness facility. Additional features include concierge services and gift shops/newsstands.
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include a business center, dry cleaning/laundry services, and multilingual staff. Self parking is available onsite.
The Melting Pot transforms date nights and friendly outings into rich, sensory experiences by gathering diners around communal pots of fondue and adorning their tables with sumptuous four-course feasts of cheese, salad, chocolate, and steakhouse fare. Bubbling pots of emmentaler, lager-laced cheddar, and creamy fontina quell urges to engage in skewer swordfights as guests eagerly dip and slather slices of crisp granny-smith apples or crusts of artisanal bread. Creamy peppercorn ranch and decadent burgundy-shallot vinaigrette drape plates of crispy salad greens and roma tomatoes before servers parade out the pièce de résistance—fresh shrimp, sesame-crusted ahi, and succulent slices of filet mignon that bathe in roiling pools of coq au vin and bourguignonne. As a tasty digestif, dessert-savvy diners coat brownies, marshmallows, and unlucky car keys in cauldrons of milk, dark, and white chocolate.