Cazabe translates to yucca root, an ingredient that appears often in traditional Dominican cuisine. Other identifying characteristics of the country’s gastronomic traditions include fried salami, yellow rice, and shrimp. These elements have recurring roles on Cazabe’s menu, along with a diverse selection of burritos, fajitas, and seafood-centric dishes. To complement meals, the restaurant frequently hosts events such as a Sabados Latin Night, replete with dancing and a live DJ.
For chefs, essential tools typically include the spatula, the knife, and the wooden spoon. At The Double Dipper Ice Cream Parlor & Cafe, the most important tool is the ice-cream scooper. The staff uses it to spoon out its selection of Hershey’s ice cream, which can be enjoyed alone or as the foundation of a milk shake, root-beer float, smoothie, or specialty sundae. The staff also serves coffee and muffins in the morning and roast-beef sandwiches and chili-cheese dogs in the afternoon.
Sculptures of simple wooden sailboats glide across the wall behind Sake House's sushi bar, where chefs bend intently over long filets of fresh fish. In front of them in the dining room, tables draped with tidy white tablecloths stand out against the dark, wooden walls, and platters littered with colorful sushi travel on the arms of servers. Behind the bar, bottles of chilled sake wear poetic labels such as "Bamboo Dew", "Soaring Cloud", and "Black River", and at hibachi tables, chefs deftly manipulate their knives across steaks and lobsters or carve their initials into broccoli trees.
At RG's BBQ Cafe, an experienced BBQ chef loads sandwiches with cuts of pulled pork, barbecue beef, and pit ham or turkey. The kitchen's meat arsenal also includes 6- or 12-piece wings and fried chicken, baby back ribs, lamb shanks, smoked quail, and barbecue chicken. The culinary team also bakes fresh corn bread daily and whips up beans and collard greens.
Not many restaurants list Cap'n Crunch on their menu. Even fewer use it as one of their signature ingredients. But for the chefs at Chamberlain's Factory Grill, the classic cereal has the perfect blend of sweetness and crunchiness for coating their signature dishes during breakfast, lunch, and dinner. Freshly prepared Angus burgers are given a touch of sweetness, thanks to slices of sweet tomatoes. And when chefs aren't whipping up fish 'n' chips or handmade sandwiches, they're stocking their display case with a rotating selection of desserts. They blend milkshakes from 1 of 16 flavors of ice cream, bake brownies and lemon bars. Guests enjoy these goods in a family-friendly dining room with televisions that show cartoons.
Praised by the Washington Post as "undoubtedly the most stylish gathering spot in the Maryland suburbs," Ranazul's chic, comfortable interior sets the tone for shared plates and conversation over bottles of wine. Traditional cold tapas arrive at tables during dinner as slabs of raw salmon over seasoned avocado and briny seaweed, or tender, pan-seared scallops surrounded by potatoes, spring vegetables, and crab meat. Meals are paired with selections from a wine list replete with more than 220 bottles and 32 options by the glass, from light, sparkling prosecco to sustainably-farmed pinot noir from New Zealand.