McLean 1910’s executive chef, Gregory Webb, prepares elegant American dishes that emphasize the natural flavors of his ingredients. Dinner diners can nibble on the chilean sea bass ($31), one of many sustainably fished seafood options, or chew through hormone-free meats such as a full rack of baby-back ribs in a savory rub of spices ground in-house ($26). For lunch send teeth crunching through a thick turkey club sandwich ($12), or challenge steamed jumbo mussels ($15) to a feat of gastronomic strength. When the dessert saxophone sounds, diners can gorge on key-lime pie or analyze the multiple levels of cake, hazelnut, and anxiety of influence in the chocolate mousse.
Behind the scenes at Zen Bistro & Wine Bar, the kitchen staff prepares a range of Pan-Asian specialties—including sushi rolls, entrees, and Asian-style tapas—to serve alongside their carefully selected wines or cocktails. Meanwhile, patrons can soak in the serene décor of the interior or the newly remodeled outdoor patio, gazing at stone fountains and lush plants while resting after a long day of re-painting neighborhood taxi cabs into police cars.
Made to be shared with tablemates, the tapas dishes include specialties like fried-chicken curry puffs, crunchy calamari with mixed greens, or crispy wonton spring rolls. Dinner specialties include five-spice roasted duck, braised lemongrass lamb chops, and hawaiian chicken with pineapple and cashew nuts.
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.
Drawing on years of experience in the kitchens of Nobu, Nine Steak House, Nove Italiano, and Ampm Restaurant, Chef Tony assembles a host of fresh ingredients to craft his artisanal pizzas. He enhances the crispy prosciutto pizza with artichoke hearts, sun-dried tomatoes, and fresh basil and layers provolone cheese and yukon potatoes over the marinated chicken pizza. Additionally, gourmet salads provide an opportunity to sample house-made dressings and roasted-garlic vinaigrettes without the awkwardness of ordering them “on the rocks.”
Some of Jeff Heineman's earliest memories involved scouring sandy beaches for clams that he and his grandfather "Freddy" would then bake together. These formative culinary experiences instilled in Jeff a deep love for New England–style seafood, inspiring him to become a chef and eventually open his Mid-Atlantic take on a northeastern lobster shack, which he named Freddy's Lobster & Clams in honor of his grandfather.
The menu's Maine lobster rolls, fried clam strips, and ocean-fresh steamer clams exemplify this passion and help create a pleasantly anomalous eatery that Bethesda Patch described as "a seafood shack you’d typically find in Bar Harbor or Nantucket." However, the menu doesn't stop at the shoreline. The cooks also grill half-pound sirloin and short-rib burgers, and they load plates with crispy chicken paillard, grilled asparagus, and rosemary roasted potatoes with sage gravy.
The laid-back, casual inspiration behind the menu also influences the restaurant's décor, which features simple wooden booths and picnic tables amid walls lined with nets and fishing bobbers. This cozy setting creates a neighborhood vibe where visitors can feel comfortable lingering long enough to enjoy one more beer—and there are plenty to choose from, as Freddy's offers more than 100 ranging from hoppy IPAs to dense stouts made with malted black holes.