Though they all share the same name, all eight of McLoone's Restaurants' locations have their own interior charm. With dining rooms adjacent to off-track betting facilities, McLoone’s Woodbridge Grille and McLoone’s Bayonne Grille are peppered with an energetic ambiance that fills their brightly colored spaces. Televisions at every table keep diners abreast of the results of each race, and the big screens plastered around the restaurants also broadcast NFL, MLB, and college games. Like an indecisive bride’s wedding, each location’s bistro-style menu includes both casual and elegant dishes, from seasoned thai chicken wings and Black Angus burgers to new york strip steak and mango salmon.
The charm and simplicity of the Maine lobster shack is heaved ashore at Georgetown's Tackle Box, which popped onto Bon Appétit's radar as one of the Best Seafood Restaurants of 2008. Just inside the door on a pocked brick wall, a weathered Old Glory greets diners as they stand before the counter's chalkboard menu to check on the day's fresh catch and wonder if sailors wear their ties in a figure-eight knot. Since Tackle Box shoulders a steadfast commitment to sustainability, each meal can vary, as cooks fry or grill the bounty of fishermen's nets that may swell with haddock or catfish.
Diners can choose smoked trout to pair with hand-cut fries or mac 'n' cheese, all of which they can enjoy at a fire-red picnic table. For an extra kick, fingers may dip fare or put out a burning dynamite fuse in a classic tartar or spicy marinara sauce.
Inspired by local ingredients and bistro-style flair, Nage's executive chef crafts contemporary American dishes that range from pan seared strip loin with roasted potatoes and squash to Chesapeake crab cakes with sweet potato gratin and pumpkin soubise. Nage enhances the American classic mac ?n? cheese with chunks of lobster, a three-cheese mornay sauce, and english peas to create one of their most popular dishes. To ensure a guaranteed table, Nage would greatly appreciate patrons making a dinner reservation.
Franklin D. Roosevelt, Amelia Earhart, Robert Frost, and Calvin Coolidge were some of the first inhabitants of the walls of Occidental Grill & Seafood, where their autographed photos have since been joined by more than 1,500 statesmen, power brokers, and celebrities. Throughout the restaurant’s nearly 110 years in business, its various menus have served as a mirror to the major events of the 20th century, from the conserved portions that addressed the food shortage during World War I to the 1924 victory banquet for the World Series–winning Washington Senators. Today, following a massive renovation in its 100th year, executive chef Rodney Scruggs achieves the difficult task of paying homage to the past in forward-thinking dishes. Scruggs himself boasts quite the history in the culinary realm. His first job after studying culinary arts at Newbury College was—perhaps not so coincidentally—the Occidental, where he worked his way from a line cook to an executive sous chef. His career led him through some of the area’s most notable eateries before he returned to the Occidental, where he furthers simple combinations of fresh, local ingredients with refined touches and careful preparation. To wit, crispy soft-shell crab is accompanied by a sweat-pea puree, and roasted virginia rack of lamb hails from Border Springs Farm and sits beneath a coating of demi-glace. In addition to American craft beers and wines from around the globe, diners can honor the eatery’s legacy by sipping classic cocktails such as a rickey from Washington circa 1883 and a sidecar from 1920’s London. Surrounded by the aforementioned autographed photos, the main dining room exudes old-school elegance. From high, recessed ceilings, ornate bowl-shaped chandeliers dangle over white tablecloths in front of burgundy leather booths and windsor chairs. The wine room has a slightly darker décor, as the wine bottles lining the walls reflect the rich-chocolate color of high-backed leather chairs.
Jimmy’s Grill, located at Washington DC’s Maine Avenue fish market, is a below-sidewalk-level food dispenser dishing out crab cakes, fried catfish platters and more to hungry customers. Oddly located inside a white structure that forms one end of the seafood shopping area, the process for ordering at Jimmy’s is anything but standard. Instead of receiving a menu, or sitting down at a table where waiters come by to refill the waters, this faster-than-fast casual eatery sports an outdoor menu of the day’s offerings. Once you’ve chosen your meal, bend down to the shop’s open window to place your order, then queue up with everyone else again to await your bag of goodies. A curious way to grab lunch? Definitely. But the fresh seafood options and relatively cheap prices make it more than worth it for lots of folks.
Located 17 stories above the ground, The Vantage Point Restaurant serves each dish with a side of breathtaking views. Walls of windows overlook Washington D.C., allowing guests to gaze out at the Potomac River, historic Georgetown, and the place where the president's private zeppelin used to sit. Its chefs forge American cuisine from several different menus. Customers at the bar can nibble a crab cake sandwich, while dinner guests devour chicken parmesan served over a bed of angel-hair pasta. The kitchen also beckons to taste buds with aromas of prime rib and shrimp scampi. Inside the eatery, sunlight spills across stained wood tables and brick accents, completing the warm experience of The Vantage Point.