At the 1990 World Cup, soccer striker Roger Miller, also known as Roger Milla, earned international renown for scoring four goals, helping the Cameroonian team reach the quarterfinals. His accomplishment was particularly impressive because he achieved it at the age of 38, when most players have already retired their famed feet to the deep freezer.
Named for this legendary player, the small but vibrant Roger Miler Restaurant honors the flavors of the athlete's homeland with traditional Cameroonian dishes as well as other West African staples. Bright-orange walls and vivid art prints surround patrons as they enjoy dishes such as goat pepper soup and steamed catfish. Side orders of spinach, steamed rice, and Nigerian-style yam fufu accompany the seafood, grill, and vegetarian offerings.
Pronounced ?AH-beets,? Pete?s New Haven Style Apizza sets itself apart from more familiar pie prototypes with a crunchy yet chewy, stone oven-cooked crust. Combining their roots in fine dining with a dedication to fresh and simple Italian cuisine, Pete?s chefs make the gluten-free pizza crust in-house each day and top pies with savory sauce and locally-sourced toppings that are farm-fresh, organic, or made in house.
Pete?s menu also encompasses fresh pastas including homemade lasagna and spaghetti Bolognese. The fortress of feasting also offers a variety of draft and bottled beers, eclectic d?cor, and oven doors that bark out patrons? names when they walk through the door.
Each day at Fenton Cafe, Meaza Gabru swirls thin layers of batter on crepe makers in her open kitchen, creating delicate shells for sweet and savory fillings. She stuffs more than 40 different crepes with ingredients ranging from chocolaty nutella and fresh fruit to smoked turkey, cheese, and egg. In fact, her selection of crepes is so overwhelming that the The Voice recommended that locals visit weekly "until the entire menu has been devoured." Bold coffees and espresso drinks accompany Meaza's signature treats, which diners can savor on the outdoor patio or while sending a breakup text to their pancakes.
The scents of made-to-order sandwiches first started wafting from the doors of The Woodside Deli in 1947, when it began meeting the lunching, snacking, and catering needs of the residents of Silver Spring. Decades of success saw the business overgrow its original location and expand to one in Rockville, where a restaurant menu offers up chewy bagels, meaty diner fare, and philly cheesesteaks dripping with melted provolone cheese. High Holiday and Passover menus offer kosher treats, and catering services can fill bellies at bar or bat mitzvahs, corporate events, and baby’s-first-tax-return parties.
The dark wood façade of Mezeh’s Mediterranean Grill creates a stylish, modern presence in the food court at Annapolis Mall. Patrons walk along the eatery’s glass case, first selecting a base for their meal—salad, rice, tortilla, or fresh-baked pita—to complement one of five fillings, including crisp rounds of falafel and morsels of chicken shawarma. Their dishes can be topped with tahini or spicy harissa sauce, along with vegetable blends such as red cabbage slaw or pickled turnips. All items on the menu are crafted without trans fats or preservatives, making them a healthy alternative to making ham sandwiches out of other ham sandwiches.
Elevation Burger’s grillmasters build environmentally conscious burgers that anchor buns with 100% organic, grass-fed, free-range beef rich with nutritious omega-three acids. A blanket of cheddar cheese and strips of bacon sheath each juicy patty, which comes packed with meat ground onsite and free from the touch of antibiotics, pesticides, and radioactive butchers. Fresh toppings such as caramelized onions and tomatoes customize each meaty handheld, and a bouquet of french fries sizzled in healthful olive oil accessorizes meals. To further bolster its Earth-friendly philosophies, Elevation Burger uses locally sourced ingredients when possible and strives to achieve LEED certifications for all its locations.