Sowing the seeds of garden-fresh deli fare, Nature's Table Cafe has sprouted 75 locations in 10 states since its founding in 1977. Health-conscious menus bloom with vegetarian and gluten-free dishes alongside classic sandwiches filled with roast beef and grilled chicken breast. Cheesy paninis melt under the heat and meaningful glances emanating from a hot press, while more modest wraps conceal Mexican-, Mediterranean-, American-, and Thai-style fillings. Suffused with the essence of jasmine, rice bowls offer bellies a refreshing salad alternative, though Nature's Table Cafe's salad selection draws in loyal taste buds with fresh veggies and surprising combinations of grilled chicken, fruit, and chèvre cheese. Catering services unfailingly fill bellies at office parties, family get-togethers, and black-tie duck soirees.:
A product of longtime best friends and entrepreneurs Lonnie Moore and Mike Malin, whose The Dolce Group has launched successful eateries across the globe, Ketchup reinterprets childhood favorites in a sleek, contemporary atmosphere. Diners saunter through a space alive with a red, white, and black color scheme, relaxing in curvy, red banquettes or futuristic-looking chairs designed by Ludwig Mies van der Rohe. The tabletops and slatted room dividers boast comic-book-style pop art, ready to transfer onto any on hand Silly Putty, and the walls talk with whimsical portraits of ketchup and mustard bottles holding hands and Heinz bottles fading into clouds of pointillism.
Meanwhile, in the kitchen, chefs spin memories of Shake ’n Bake and macaroni washed down with Kool-Aid, creating gourmet masterpieces. Lobster finds its way into mac ‘n’ cheese, and hot dogs benefit from Kobe beef—both in the dog itself and in the chili on top. And there are plenty of options when it comes time for french fry dipping. Ketchup flavors such as root beer, ranch, and chipotle pay homage to the restaurant’s moniker, livening up Angus burgers topped with market-fresh heirloom tomatoes and Irish cheddar cheese. Moore and Malin's jazzed-up comfort food has even caught on at a sister location in Saudi Arabia, and the duo is opening another site in Istanbul, Turkey.
At Let's Dish!, families select healthy, hearty meals to eat at home without having to dedicate valuable time to planning, shopping, or preparation. After placing an order online, patrons stop by the shop at a scheduled time to assemble dishes that are made from fresh ingredients, customized to taste, and then, like Sleeping Beauty, frozen to prevent them from aging. Meal menus rotate monthly and include homestyle selections, such as pork tenderloin, New Orleans-style andouille pasta toss and santorini chicken kabobs with summer orzo salad. The preassembled Dish-n-Dash entrees allow for speedy pickup service, freeing families to spend more quality bonding time sorting the mail by size and color.
Provincial French cuisine abounds at Yves' Bistro, an intimate dining hub that bookends the day with breakfast and dinner menus. Whether it's a classic sirloin served with steak frites and maitre d' butter or a plate of penne carbonara drenched in a parmesan cream sauce, Yves' dishes are culled from revered French recipes renowned for their bold flavors and refined preparation. Suds gush from foam-flecked taps at an onsite bar, where bartenders mix top-shelf spirits, pour robust wines, and accept tips in upturned berets.
Situated in a Federal-style mansion, The Grille at Morrison House's historical exterior belies its distinctly modern cuisine. Drawing on produce and meats sourced from Virginia farms, executive chef Brian McPherson and his staff translate classic French dishes into distinct, American iterations. Lavish appetizers feature foie gras pastrami torchon, scottish salmon tartare with american caviar, escargot, and selections of cheeses and charcuterie. Entrees include red-wine-braised short rib beef bourguignon, crispy duck breast in a port reduction, and Pineland Farms ribeye with cashel blue cheese butter. Conscious of diners' varying dietary needs, cooks tailor the menu to vegan, vegetarian, and gluten-free specifications on request. Two distinct dining areas give guests a choice of atmosphere. The Dining Room boasts airy windows and summer tones, contrasted with The Grille's rich woods, red leathers, and piano brunches on Sundays. The venue earned accolades from the Washingtonian for its meticulously plotted wedding dinners, which invite brides to toss escargot to the next lucky lady.
Since opening their first location in 1996, Robeks sends their customers well on their way to consuming their recommended daily intake for fruits and vegetables, all through a portable smoothie. Customers can step up to the counter and order from a menu of berry, tropical, and ?power? smoothies, the latter of which are named for extra boosts of vitamins A and C, fiber, and protein infused in the drink. Nearly a dozen different supplements lend their revitalizing nutrients to the menu, helping create power smoothies like the metabolism-boosting Venice Burner and the protein-packed MuscleMax. Robeks also offers gourmet stuffed pretzels and oatmeal raisin and chocolate chip ?power? cookies. Each Robeks location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children. Robeks also offers free medium favorite or classic smoothie with $30 gift card purchase.