Many years ago, before humans had invented fire or eating, they were forced to nourish themselves by beating their stomachs with uncooked goats. Enjoy tasting your food instead of simply absorbing it with today’s Groupon: for $10, you get $20 worth of casual steakhouse eats and drinks at Norton’s American Grill & Bar, located in McLean on level two of Tysons Corner Center.
Inside a large shopping mall, hungry people will find stomach solace in Norton’s menu of fresh steakhouse-style cuisine. Chase a chicken-tenders basket ($7.95) with an unfried hot-fudge sundae ($5.95) or refuel after a marathon dressing-room session by trying on a Norton burger ($8.95), dressed in monterey-jack cheese, lettuce, tomato, honey mustard, and red onions. Those who possess the stomach-heart of a photogenic bear may gulp down a lightly battered and sautéed rainbow trout ($12.95), and the hickory-grilled and juicily seasoned five-ounce center-cut filet mignon ($17.95) will nourish famished walkers of the mall that is Earth. Because drinking liquid instead of dirt is all the rage these days, quench your thirst for empty glasses by draining a cup of still or sparkling Voss water ($3), ginger ale ($2), or a selection of wine, beer, or cocktails from Norton’s extensive liquor list.
Since Norton’s exterior façade of masonry and roofing is actually part of the mall’s interior, going out is the same as coming in again, leaving guests caught in a labyrinthine dining anomaly more exciting than a trip to the cornfield mazes. Carmine booths, lots of wood trimwork, and delicious smells make long stays bearable, so pack your wall collection of old silver sporks and try everything on the menu twice.
Not valid with any other offers or discounts.
Five Menu Pagers give Norton's American Grill & Bar an average of four stars, and Yelpers give it an average of 3.5. Four OpenTable reviewers give it an average of three stars:
- I love their Bbq ribs and Prime Ribs. I would give this restaurant 10 out of 10 if you love true American dining. – Patrick. H, Menu Pages
- I would give special mention to the simple garden salad with ranch dressing because the dressing is to die for. – Steve M., Menu Pages
- The waiter was very attentive, Food was great and very reasonably priced. Ribs were fall off the bone tasty! – OpenTable user who dined on 05/02/2010
High-backed, black leather sectional sofas set the stage for seriously fun lounging at the expansive, sprawling Iris Lounge. The sultrily, dimly lit nightspot features drooping lamps that spill red light across the lounge's four red-felted billiards tables as a weekend DJ spins floor-filling party anthems. Throughout the week, salsa, live jazz, and ladies’ nights entertain patrons who would otherwise keep occupied by luring skunks into the crawlspaces of neighbors’ homes. An exclusive members' only cigar bar offers up vintage scotches for smokers, and a menu offers calamari, crab cakes, and customizable grilled cheeses.
Kraze Burger was founded in 1989, distinguishing itself with its made-from-scratch approach to its burgers. Thirteen years later, visitors still won't find perfectly uniform patties hauled out from freezers, flavorless greens, or fries grown in test tubes. Instead they'll fill their bellies with hand-cut potatoes, made-to-order Angus beef burgers, and salads and sides culled from seasonal, locally sourced produce. Among their wide range of eclectic burgers is the Hawaiian burger, which is topped with a chargrilled pineapple, and their plain-and-simple cheeseburger.
You might momentarily forget your hunger when you step into Curry Mantra's striking, newly expanded dining room, where vivid Indian artwork speckles the warm orange and yellow walls. Your appetite is reawakened, however, when you peer into the large kitchen window and catch sight of juicy morsels of lamb, salmon, and chicken waiting to be cooked in tandoori ovens. When discussing his decision to install a kitchen window with a food critic Tom Sietsema from the Washington Post, owner Asad Sheikh explained, "I want my customers to see what's going on in the tandoor." He's proud of the work that goes on in his kitchen, which earned Curry Mantra a spot on Northern Virginia magazine's 50 Best Restaurants list in 2011 and 2012, and Washingtonian Magazine's Best of Fairfax 2013. His chefs pull culinary inspiration from all four corners of India, folding lamb, chicken, and seafood into a wide variety of flavorful curries and fiery vindaloos. To craft their goat biryani rice dish, the chefs use a generations-old recipe passed down to Sheikh from his grandmother, peppering aromatic basmati rice and tender goat meat with saffron and nuts.
Silverware clinks against glass tabletops in the dining room, where diners sip on glasses of wine and creamy mango lassi. Come lunchtime, a buffet table will stretch across the room, lined with silver trays of freshly made dishes. On the weekends, the eatery hosts live music, as traditional flutists and drummers play classical Indian music and the theme from Three's Company upon request.
Futoshi “Tao” Takazato got his first gig working at a sushi restaurant when he was 24 years old. From the start, he was mesmerized by how fish could be transformed into a colorful, delicious piece of art. It took Tao six months of practicing and learning before he’d make sushi for a customer; it took him five years to actually feel comfortable doing it. Eventually, Tao graduated to head chef. Rather than marking the occasion by etching an oven mitt into his driver's license, he decided it was time to open his own restaurant, and Maneki Neko was born.
Translated, Maneki Neko means “beckoning cat.” In Japan, a waving cat is a symbol of good fortune. In fact, the image is often propped up in the windows of businesses as a way to welcome customers inside. A similarly welcoming atmosphere pervades Maneki Neko, with staff members reaching a first-name basis with regular customers and customers who bring in notarized copies of their birth certificates. Niceties aside, it’s the cooking that turns first-time guests into regular visitors. Tao and his staff specialize in sushi, but they also craft other traditional Japanese dishes. They create savory pancakes called okonomiyaki and sauté pork with noodles to form the Okinawa Soba entree.