Mouthwatering scents from traditional tagines trickle through the horseshoe arches of this Moroccan eatery, offering olfactory hints at dishes served up à la carte and family style. Make a bold beginning with a bastilla appetizer, a bastion of Moroccan fare filling thin phyllo dough with chicken or vegetables ($14.99, $24.99 for medium). Next, sink teeth into entrees of vegetarian and meaty varieties, such as the lamb tagine with raisins and almonds in a sweet sauce ($15.99) or vegetable-studded couscous ($12.99). Families, friends, or barbershop quartets can feed on Fez's family-style feasts, which include soup or salad, a bastilla, a tagine or couscous, dessert, and Moroccan mint tea (starting at $46.99). The bistro's bar is open late on weekends to accommodate nocturnal noshers.
Wolf Trap's productions all take place in America's National Park for the Performing Arts, where the company will fill the stage with musical theatrics and entertain more than 7,000 enthralled audience members on the lawn and in the covered seating area. The lawn seating offers elevated views for downward stage viewing, complete with benefits that chair-bound seating can only dream of. Lawn-based groundlings get to bring their own picnic, complete with any beer, wine, or beverage they desire (except kegs, which are prohibited, and whiskey bongs, which are strictly forbidden by common sense). As you gnaw your way through a dinner of comically oversized turkey legs, lose yourself in the story of a bubbly blond lawyering her way to singcess or the Von Trapps escaping Nazis on the wings of impossibly catchy lyrics. Unlike a musical evening at the Worf Trap, Wolf Trap productions are guaranteed to never end in dismemberment by bat'leth.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.