Chef Alcy De Souza named his restaurant after the Grammy Award-winning song that, in his words, “evokes beauty, elegance, and a dream.” At Grill from Ipanema, Chef Alcy is living his dream, which grew out a childhood spent helping his mother prepare meals for their family in Brazil. He wanted to bring the flavors of Brazil to the US and open a contemporary restaurant that stayed true to the history of Brazilian cuisine, which has roots in the indigenous people as well as immigrants from Africa, Europe and Asia. So for the past 20 years, he and his team have been serving authentic dishes from various regions of Brazil to hungry diners in the Adam’s Morgan neighborhood. Classic entrees include the Brazilian national dish, feijoada, a rich stew of black beans, dry beef, pork, sausage, and smoked meat served with collard greens and rice, as well as moqueca a baiana, a palm oil and coconut milk stew with cilantro, tomato, onion, scallions, green pepper, and a choice of fish. The drink menu also features authentic Brazilian creations, such as fruity cachacas and caipirinhas, as well as Brazilian beers and a soda featuring guarana berries, a fruit found only in the Amazon.
It's hard to miss Junior's Chicken—not only does its cheerful neon sign catch the eyes, but the aroma of sizzling chicken that wafts out through its front door entices the appetite. Chefs scurry about the intimate eatery, roasting the plump Peruvian-style chicken, and showcasing culinary expertise when crafting other traditional Peruvian specialties such as citrusy seafood ceviche and tender lomo saltado beef. They pair dishes with crispy fried plantains, soft yucca fries, and juicy corn. Diners await their meals in the casual seating area, sipping on Peruvian drinks such as chicha morada and Inka Kola soda. Customers can also opt for delivery services to enjoy authentic Peruvian cuisine at home in the company of their family, friends, or collection of garden gnomes that are almost as good as friends.
Otani Japanese Steak & Seafood falls into a familiar rhythm around mealtimes. Chefs man tabletop hibachi grills and sear platefuls of filet mignon, scallops, or chicken right in front of patrons while entertaining them with witty banter, dexterous displays of culinary skill, and their ability to peel shrimp telepathically. Meanwhile, the sushi chefs avoid open flames entirely as they carefully tuck lobster, spring mix, or wasabi aioli into their signature rolls. The entire staff matches the friendly, energetic service of the chefs, striving to greet every guest by name by their second or even first visit.
At The Pollo Factory, three generations’ worth of Peruvian-cooking expertise infuses dishes such as crispy fried yucca and plantains, savory chicken, and ocean-fresh ceviche with years of cherished tradition. The scent of roasting la brasa chicken sends stomachs into quivering, hungry rumbles, and the sight of endlessly swirling rotisserie skewers hypnotizes eyes. Shellfish and squid mingle with zesty citrus marinades on plates of ceviche as scallop paella blends presentation and flavor with colorful yellow rice, red pepper, and green parsley. Other Peruvian specialties such as imported choclo corn, marinated beef-heart kebabs, and olive-stuffed tamales introduce taste buds to new horizons.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.
With plates of curried lamb and pad-thai noodles, the menu isn't the only place where fusion is found at Asian Fusion College Park—the eatery itself is one part restaurant, one part lounge, and one part banquet hall. The restaurant tempts taste buds with a mix of fast-food dishes made from Chinese, Thai, and Indian recipes, including pineapple fried rice, black-pepper calamari, and paneer cheese in a brown sauce. At Varsity Lounge, another culture is thrown into the melting pot in the form of American staples, such as wings and new york strip steaks. After devouring these bites, guests can listen to live music, belt out karaoke, giggle through a comedy show, or shoot billiards. Private events, such as weddings and preschool reunions, unfold in the ballroom, and an Indian catering menu dishes out handi goat masala and vegetable jalfraize.