Though 200 domestic bottles, craft beers, and imports reside on the drink menu at Hop Heads Ale House, the bar’s draft selections are some of its most popular brews. With a rotating selection of kegs on 11 taps, servers encourage guests sample bright and foamy brews culled mostly from small-batch breweries. To accentuate the flavors of each pint, the kitchen crew at Hop Heads crafts pub specialties such as rib-eye-cheesesteak sandwiches and chicken wings smothered in one of eight sauces. Wraps come stuffed with the likes of seared ahi tuna or veggies, and fresh soups are tapped fresh from local soup trees. The bar also runs a daily happy hour from 2 p.m. to 6 p.m. each day, in addition to nightly specials and live music every Friday and Saturday night.
Behind a cheerful sign, By The Scoop Ice Cream Shoppe's staff scoops 24 flavors of hand-dipped ice cream, 8 italian-ice varieties, and vanilla and chocolate soft-serve custard. Heaps of ice cream pack into freshly baked waffle cones, and dollops of real-fruit italian ice and creamy gelati hop atop waffles and brownies. A highly customizable treat, sundaes bask beneath combinations of more than 20 toppings. Homemade ice-cream cakes and pies of sundry shapes and sizes bear vibrant designs, birthday tidings, or pictures of a loved one's beloved smartphone. Confections are spun from family recipes, and a chalkboard invites pastel doodles. Bright red tabletops speckle the shoppe’s interior as frozen treats soften in the sunlight of the outdoor seating area.
Infused with the culinary methodology of Italian and Greek cuisine, Bellagio Pizzeria's menu of pizza, pasta, and sandwiches is expertly culled from fresh ingredients. Served with dip-worthy blue cheese dressing and crunchy celery, buffalo wing appetizers whet the appetite with their savory piquancy, and bubbly 2-liter sodas cleanse the palate for impending pizza slices. At 18-inches across, pies are capable of spanning most scale models of the Grand Canyon, and come freshly baked with your choice of two toppings from Bellagio Pizzeria's stockpile that includes imported ham, ricotta cheese, steak, and shrimp. As today's Groupon is valid for dine-in, carryout, or delivery, hunger havers can transform nearly any locale into an impromptu pizza party, be it at home, at the office, or on the witness stand.
On a nearly 100-degree day in July 2013, ABC2 News reported that Z-Burger offered free milkshakes to customers who uttered a secret password. Generous to its community on occasions such as these, Z-Burger also offers an abundantly generous selection of flavors every day. For instance, take the shakes—praised as "just the right amount of sweet" on Washingtonian's list of top Dirt Cheap Eats—which come in 75 flavors, including apple pie, s'mores, and bananas foster. Z-Burger has also been written about in a number of newspapers, including the Washingtonian, City Paper, Washington Post and Washington Business Journal, and has also been featured on The History Channel, ABC, CBS, NBC and Fox.
There's almost as much variety when it comes to Z-Burger's namesake. The juicy beef, turkey, and veggie patties can be crowned with customizable combos of more than 20 free toppings. Running the gamut from traditional to unusual, said fixings include banana peppers, sauerkraut, and Z-Burger's special sauce, harvested from the rare special plant. Fresh-cut fries and onion rings accompany kosher hot dogs and Philly-style cheesesteaks alongside burgers. Buses are welcome at Z-Burger.
It takes moxie to name your eatery after the world's tallest mountain. But the culinary team at Mount Everest Restaurant earns the appellation by whipping up a mammoth menu of classic and lesser-known Indian dishes. Cooks cover all the staples—from lamb rogan josh to chicken skewers cooked in tandoor ovens. Housemade cheeses simmer in curries or creamy mountain sauce, made according to a secret recipe passed down through generations of Himalayan yetis.
Beyond Indian entrees, the menu includes low-fat Nepali options such as cauliflower sautéed in Nepalese spices and garnished with cilantro. Libations from a fully stocked bar complement each aromatic dish, served under sparkling chandeliers and amid paintings of the famous summit.
Captain Tony Vicari hauled his first catch out of the Chesapeake Bay at the age of 13 with his father. The two still work together capturing crabs. They personally catch each one served at Waterman's Pride Seafood, where the cooks steam the creatures to order on the same day they were nabbed from the sea. In addition to serving buckets of crabs and crab legs, the marine eatery serves platters of flounder fillets, housemade jumbo lump crab cakes, and stuffed or butterfly shrimp. A raw bar features mussels, oysters, and clams to accommodate their fear of fire.
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.