From its waterfront perch on the Prince William marina surveying the Occoquan River, this delectably lively eatery boasts fresh sea and land fare along with friendly, attentive service in both its indoor and outdoor dining areas. Settle in with menu offerings such as the mussels, which flex their succulence in marinara or garlic-infused sauce ($11), then cruise down the flavor highway while clutching a crab-cake sandwich ($13) or doffing a beret to the french dip, horseradish-laden beef seasoned and topped with gooey swiss cheese ($11). The eight-ounce filet mignon packs a pugilist punch of juiciness ($23), and the blackened mahi-mahi enjoys its reign atop linguini while being flanked by shrimp in a beurre-blanc sauce ($26).
It's early in the day when the airplanes land on Virginia soil, bearing fresh seafood from such far-off places as Maine, Hawaii, and Japan. Lumbering trucks transport the cargo to the little town of Sterling, where Hooked Seafood & Sushi Bar chefs await to fillet and prepare the catches for the night's dinner. The sushi chefs carve plump morsels of eel, tuna, and scallops in traditional Japanese style before rolling them into intricate rolls adorned with mango, caviar, and tempura. Meanwhile, other chefs tend to grills of sizzling teriyaki dishes and simmering pans of lemongrass halibut and stuffed trout. The Hooked team has been crafting these fresh sushi dishes and innovative specialties for the last six years, earning accolades from Northern Virginia Magazine and Taste of Reston in the process.
Vibrant photographs of the chef's dishes flash across the flat screen in the sleek dining room, casting a glow on the tall stools that line the sushi bar. Cushy booths surround vibrant red tables, and glimmering curtains dangle above the dining room. On the outdoor patio, a dancing fountain gushes with streams of water alongside a central fireplace roaring with flames. The staff strives to recreate an apropos oceanic atmosphere at the restaurant, lighting up seating areas in shades of turquoise and sea-green and requiring all servers to master basic seal calls.
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.