Restaurants in Mitchellville

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More than a breeding ground for revolution, hip hats, and lovelorn sea turtles, Rhode Island Reds keeps your mitochondria busy with a mouthwatering menu of gourmet pizzas, homemade soups, salads, signature sandwiches, wine, beer, and more. Reds is renowned for its Roman-style thin-crust pizzas (eight slices of gormondo tomato pie cost $10). Try the Broforino, made with garlic pesto sauce, onions, anchovies, and fresh tomatoes; or dine on a prosciutto, pineapple, mozzarella, and tomato-herb gravy pie. Sandwiches ($6.50 each) such as the Joe Di Maggio (a salami sandwich on a baguette with mozzarella, tomatoes, and garlic pesto dressing) or the Black Friday (turkey breast and Swiss with a smear of cranberry sauce on rye bread) are served weekdays until 3 p.m. Customize your sandwich's condiments or design the entire thing yourself; Reds' ingredients are fresh, usually organic, and often locally sourced. Plus, there are vegetarian and vegan options available.

Yelpers give the Pratt Street location 3.5 stars, and 72% of Urbanspooners like it:

Taking its name from U.S. Congressman and Freedmen's Bureau official John Mercer Langston, Langston Bar & Grille maintains a connection to tradition with its country-style meals of shrimp and grits, black-eyed peas, and barbecue ribs. The eatery blends haute cuisine with home cooking, not only on its Southern-tinged menu—which features dishes such as wild-caught fish fried in cornmeal batter and Angus beef burgers—but also in a classy lounge atmosphere of art-decked walls, patio seating, and a full-service bar. Like a barbecue smoker full of chips from free-range hickory trees, the foods themselves infuse a touch of healthy, responsible eating to the rich and satisfying flavors of Southern cuisine, with organic veggies and sides such as baked cabbage, string beans, and collard greens. Guests can complement their home-style feasts with slices of sweet potato pie, glasses of wine and beer, or sweet-smelling imported cigars.

In the dead of night in 1976, the Abi-Najm family boarded a cargo ship bringing only what they could carry; an escape from Civil War in Lebanon called for a quick getaway. They traveled across the ocean to safety in Arlington, Virginia, where they were able to open a small restaurant in 1979. To save money, they changed the eatery’s name from “Athenian Taverna” to “Lebanese Taverna” so that they only had to update one word on the eatery’s marquee.

From these modest beginnings grew a series of eateries that today comprises of six restaurants and four quick-service cafés, all still operated by the Abi-Najm clan. One look at the menu explains the success: chicken shawarma, spicy hummus, lamb tartare—all Lebanese staples that helped the restaurant earn a spot on Northern Virginia magazine's list of 25 Iconic Eats. There's even kibbeh, or stuffed meatballs, which blend ground beef, lamb, almonds, and pine nuts into fried spheres suitable for felling miniature bowling pins on top of the table before entrees arrive. The decor is as striking as the cuisine; inside the Bethesda location, light filters through the colored glass lanterns that decorate the dining room.

“A synthetic turf-covered love letter to Washington.” That’s what Fritz Hahn of the Washington Post had to say about H Street Country Club after visiting the nearly 7,000-square-foot bar at the heart of the Atlas District. Yet Hahn wasn’t talking about the eatery’s decadent food; he was commenting on the space's devilishly tricky indoor golf course. During each nine-hole outing—for adults 21+—putters encounter the Lincoln Theatre, Ben’s Chili Bowl, and the titanic grasping hands of a half-submerged Marion Barry. As if a trip to the links wasn’t enough to work up an appetite, the entire first floor of H Street tempts gamers with skee-ball, shuffleboard, and wall-vs-human staring contests—all within an arm’s reach of margaritas, mojitos, and other specialty drinks.

Upstairs, a glass panel filled with retired golf balls gazes out over artist and contributing decorator Lee T. Wheeler’s talents, which alight upon everything from the sculptures crafted from repurposed birdhouses to the bar’s cushy lounge seating. The design sets the stage for executive chef Pablo Cardoso’s upscale take on classic Mexican food, with tables welcoming grilled skirt steak splayed over "cowboy" beans, a half chicken paired with yuca, and fajitas stuffed with still-sizzling shrimp. For dessert, the chef stuffs crisp empanadas with sweet mangoes, topping the confection with creamy ice cream and a note to get out of gym class for a week.