This sophisticated and inviting establishment is the hatchling of master restaurateur and rhyme master, Chef Geoff Tracy. He’s built a menu with great latitude, covering a wide variety of dishes served throughout the day. Sunday brunch features classic egg dishes such as steak and eggs (NY strip, sunny-side-up eggs, and golden Yukon hash, $18.95) and lunchier sandwiches like Lia’s burger with tomato, pancetta, sautéed onion, and provolone ($10.95). Take a lunch break to the Mediterranean with a big salad ($13.95–$16.95) such as the crispy calamari caesar (with tomato, prosciutto, scallions, and grana padano) or a feta, black olive, tomato, and pepperoncini pizza pie ($12.95). Check out the hours each menu is offered here.
Alive Juices' drinks aren't technically alive. They are, however, brimming with natural enzymes and unaltered nutrients—thanks to the fact that the company presses each freshly before bottling and never pasteurizes. Ayurvedic principles and modern nutritional research come together in eight low-calorie juice blends that strike a balance between savory and semisweet. All are made with garlic, sprouts, ginger, lemon, and apple, but also feature combinations such as beets and kale or red bell pepper and mint. The juice-makers punch up their recipes with a blend of herbs and spices, and use USDA-certified organic produce when possible.
Juices are provided as part of weight-loss programs and full cleanses, and may be used as part of meal-replacement plans that also include fruit and nut snacks rather than just pictures of steaks with Xs drawn over them. To sweeten the arrangement even further, Alive Juices also delivers its packages to customers' homes and offices throughout the DC area.
After admiring the lush gardens and historical exhibits of the stately and new renovated Riversdale House, sightseers often stroll the few blocks down to Calvert House Inn for fine dining. Built to pay homage to the hospitality and finery that the Riversdale House was renowned for, the elegant eatery now celebrates its 50th anniversary serving fine seafood to locals and tourists and has garnered praise from local news outlets. Pots bubble and hiss within the kitchen, where chefs fold oysters, shrimp, and scallops into a variety of classic dishes and craft their signature Maryland-style crab cakes from seasoned jumbo lump crab. The versatile chefs also extend their culinary expertise to a variety of land-grown specialties, including freshly ground burgers and premium steaks.
Out in the cheerful dining rooms, diners clink glasses of white wine in intimate booths, their faces illuminated by the glimmer of chandeliers. And to keep the mood convivial, these rooms play host to special events, including karaoke parties, Caribbean music nights, and performances from live bands. On Sundays, brunch diners raise glasses of OJ while live jazz music mingles through the air.
From Old Saigon to Bangalore and everywhere in between, Southeast Asian cuisine embraces distinct foods that overlap in ingredients and cooking methods. Pho D’Lite culls the healthiest all-stars from each region, starting with pho from Vietnam. Swimming with noodles and a variety of toppings and a choice of meat such as chicken, beef, or meatballs, the eatery’s namesake soup shares space on the menu with loaded vermicelli and rice bowls topped with authentic curry and spices. Only the highest quality ingredients infiltrate each dish, including organic tofu, antibiotic- and hormone-free meat, and fresh produce.
Smoothie King smoothies combine fresh fruit, natural juices, and special nutritional enhancers into more than 90 flavors (you can customize, add, and subtract the extras) of icy delight, all of which focus on achieving one of seven nutritional goals. Try an antioxidant-rich Pomegranate Punch with pomegranate, bananas, blueberries, apple juice, soy protein, and Turbinado sweetener to stay healthy. Weight-conscious en-smuthiasts can trim down and float away with the Celestial Cherry High, packed with bananas, black cherry, papaya, Turbinado, and honey, and unpacked with fat. You can also customize any smoothie by adding enhancers or “make it skinny” by cutting out the honey and Turbinado.
The Jerk Pit’s white wood siding and covered porch might lead folks to think they’re stepping into owner Lisa Waddell Rose’s own house—and that’s likely what she intended. The chefs apply spicy blends of seasonings to transform morsels of chicken, pork, fish, and tofu into traditional Jamaican jerk dishes, served alongside other staples such as curried goat and ackee with saltfish. While sipping on Jamaican soda or sweet iced tea, patrons can utilize the Pit’s free WiFi to download sounds of crashing waves or pictures of the Caribbean's blueberry-flavored waters.