Restaurants in Glassmanor

At Henry's Soul Cafe, the smell of crispy, lightly breaded chicken mingles in the air with the sweet scent of signature sweet-potato pie—just as it's been doing since 1968. Amidst this mouthwatering perfume, chefs concoct down-home southern soul food such as fried fish, smoky ribs, smothered pork chops, and mounds of creamy mac 'n' cheese. Each day, they lovingly bake their specialty sweet-potato pie, which is as wholesome, famous, and orange as Santa Claus after a bad spray tan. When Henry's green T-shirt-clad staff isn't doling out plates of rib-sticking fare, they strive to better their community by supporting charities that help the homeless, the blind, and children in need.

Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.

Since 1988, Papa Petrone's Take 'N Bake has been filling home kitchens with the scents of fresh-baked pizzas and pastas. Using California-grown tomatoes and Grande mozzarella, cooks create pizzas that can be customized with a variety of toppings—such as italian sausage, feta cheese, fresh broccoli, and jalapeño peppers. Once completed, the staff wraps each raw disk to prepare it for baking in customers' home ovens, whose balmy temperatures also finish the shop's signature ScrambleBread, scratch-made lasagnas, and hearty egg-white pastas. Papa Petrone's assortment of take-home bakeables has earned the shop numerous oven beeps of approval and a wall filled with press and awards.

Originally built in the 1800s as a hog and dairy farm, the historical Russell House was made over in 1997 as the site of Daks Grill. The flagstone-covered restaurant welcomes guests seven days a week, serving up fresh soups and grilling USDA Choice steaks, such as the 14-ounce new york strip and tender 8-ounce seasoned filet mignon. During the warmer months, diners can enjoy their food on the spacious outdoor patio while keeping an eye on suspiciously bunny-like cloud formations.

In French, sur la place translates to "on the square," and it's also an evocation of a popular song of the same name by Belgian musician Jacques Brel. To further remind diners of their eatery's Belgian roots, owners Loren and Peter Gomes display pictures of the famous Grand Plaza of Brussels on their wall, as well as a replica of the plaza's iconic Manneken Pis statue and a framed lock of Jean-Claude Van Damme's mullet.

Executive chef Samuel Encarnacion helms the duo's kitchen, infusing complex flavor profiles into a menu brimming with more than 20 varieties of mussels and classic Belgian dishes such as steak frites and flemish stew. These authentic entrees populate tables in a dining room studded with exposed-brick walls, tomato-red drapes, yellow accents, and shelves hoisting up more than 30 varieties of Belgian beer.

While most restaurants have made some memorable deliveries, not many can say they sent doggie bags full of chicken wings to 1600 Pennsylvania Avenue. President George Bush and his Secret Service agents ordered up a mess of wings and chowed down on the spicy flavor that first made Wingos famous back when it opened in 1983. Today, the small Georgetown storefront still serves up its original recipes in varieties such as teriyaki, lemon-pepper, and nuclear-spicy hot wings alongside a selection of half-pound Angus burgers, hot dogs, cheesesteaks, and cold-cut sandwiches. During the summer, they open up a Coney Island–style ice-cream window and dole out scoops in pints, floats, milkshakes, or carved into the face of your favorite Mount Rushmore president.