Executive chef Gian Piero Mazzi fell in love with food at a young age, when he was growing up in the Liguria region of Italy. His mother’s passion for cuisine planted the seeds for his infatuation, which he cultivated during formal culinary schooling in Florence as well as an internship in France. After honing his skills in the kitchen, Mazzi ventured across the pond, earning new fans stateside when he showcased his recipes at an event at the James Beard House in 2002. But that was just the beginning. Today, at two locations of Piero's Corner, he and his team hand make an assortment of authentic pastas, including ravioli stuffed with Maine lobster or a blend of spinach and portobello mushrooms. The menu highlights Chef Mazzi's hometown cuisine, with a focus on fresh seafood. Entrees include blackened tilapia and shrimp served with fruit salsa as well as scallops wrapped in prosciutto and arranged on a bed of spaghetti carbonara. Pizzas are made to order and baked in a brick oven, as are calzones stuffed with ingredients such as ricotta, ham, spinach, and tomato sauce. A gluten-free menu features pastas and doughs imported from Italy, whose climate doesn’t support gluten. Both of Piero's Corner’s locations facilitate mini European getaways, with brick arches framing murals of Italian landscapes, and columns reminiscent of classical architecture supporting their ceilings. In Fairfax, diners can eat or sip wine al fresco beneath red and white umbrellas.
When you stay at Washington Dulles Airport Marriott in Sterling, you'll be in the business district and convenient to Center for Innovative Technology Complex. This hotel is within the vicinity of Learning Tree Reston and Reston Town Center.
Make yourself at home in one of the 368 air-conditioned guestrooms. Cable programming and video-game consoles are provided for your entertainment, while high-speed (wired) Internet access (surcharge) keeps you connected. Bathrooms feature shower/tub combinations, complimentary toiletries, and hair dryers. Conveniences include desks and complimentary newspapers, as well as direct-dial phones with voice mail.
Rec, Spa, Premium Amenities
Be sure to enjoy recreational amenities, including a health club, an indoor pool, and a spa tub. Additional amenities include concierge services, gift shops/newsstands, and wedding services.
Enjoy a meal at a restaurant, or stay in and take advantage of the hotel's room service (during limited hours). Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and audiovisual equipment. Event facilities at this hotel consist of conference/meeting rooms, banquet facilities, and exhibit space. A roundtrip airport shuttle is provided at no charge.
In the words of owners Ali and Homerya Darugar, Russia House Restaurant aims to cultivate "the warm feeling that you are dining at your aristocratic grandmother's table." Indeed, Mrs. Darugar's years of professional chef experience are anchored in the childhood days she spent in her own grandmother's kitchen. So when the Darugars opened their restaurant in 1992, they naturally combined fine dining with a homey attention to detail and a commitment to addressing every guest as "Czar."
In the sun-flooded, linen-cloaked dining rooms, plates of French-influenced Russian, Continental, and Georgian cuisine rack up stellar reviews five stars at a time. Unfussy dishes of stuffed cabbage and lamb casserole share tables with elegant platters of filet mignon and other tender meats in rich, complex French sauces. Depending on what they order, guests may also witness Russia House's flair for culinary drama: many entrees are prepared tableside.
When flames leap out of the tabletops at Matsutake Sushi & Grill, diners applaud rather than dash to the exits. Skilled chefs carefully orchestrate each pyrotechnic display as they man tableside hibachi grills, flipping and searing buttery scallops or thick cuts of filet mignon in front of diners. As they douse platefuls of flame-kissed vegetables and meat with garlic butter, lemon, or their signature sauce, they dazzle guests with adroit knife skills and their ability to keep hoards of roving balloon animals at bay. For more delicate eats, the restaurant's sushi chefs roll tightly wrapped maki and slice orders of fresh sashimi behind the open-view sushi bar.
Framed artwork and Japanese-style silk screens lend a traditional feel to the red-walled dining room, although dangling pendant lights, a flat-screen television, and a holographic waitstaff imbue it with modern accents. Outside, guests chopstick into entrees al fresco on the open-air patio.
At TurCuisine, servers deliver plates of creamy hummus, thinly sliced doner kebab, and plump, juicy dolma, helping the eatery earn an OpenTable Diner's Choice Award for Best Mediterranean Restaurant. Succulent chicken and lamb kebabs or cheesy pide pizzas round out lunch and dinner, while breakfasts and brunches of halloumi cheese, scrambled eggs, olives, and salami plates start off mornings in the traditional Turkish manner. Flaky baklava cakes cap off meals with sweet notes of nut and honey.
Like the food, the surroundings cultivate a cosmopolitan vibe, with streamlined furnishings decked out in bold red and white—the colors of the Turkish flag. On select nights, belly dancers help create an exotic atmosphere by twisting their midriffs, swirling gossamer scarves, and delivering seductively phrased lectures on the Ottoman Empire.
When creating their expansive menu of what the Washingtonian lauds as a "representative selection of the finer cookery of India," recently merged with Harvest of India, SupperClub of India's chefs infuse each dish of northern Indian cuisine with their own personal styles. Meat-laden dishes include jumbo prawns marinated with mint before being grilled over charcoal and chicken cooked in a blend of almonds and cream. Along with their solid lineup of entrees, eggplant smothered in spicy tomato onion masala and other vegetable-based dishes are among items that inspired the Washingtonian to name SupperClub of India the "perfect restaurant" for vegetarians. Meals unfold in a dining room where Indian music underscores the sound of skilled diners chewing in syncopation.