Traditional Indian spices flavor the tandoori, curry, and rice dishes served at Masala Magic. In the kitchen, chefs marinate boneless chicken in yogurt before sliding the dish into a clay oven, simmer pieces of lamb in a creamy spice-infused sauce, and dunk homemade cheese cubes into buttery makhani sauce. During the lunchtime buffet, patrons can gather curries, veggies, and mounds of rice to pile onto their plates or pour into the motorcycle helmet they prefer to eat out of.
With a vibrant décor featuring more colors than a Lisa Frank Trapper Keeper, Zoe's is an energetic and flavorful stop for good-for-you grub. An original recipe breathes new life into the Zoe's Original chicken-salad sandwich with white chicken on seven-grain bread. Feast on the Mediterranean tuna pita, stuffed generously with albacore, capers, red onions, olives, lettuce, and tomato. All sandwiches are $7.35 and include a freshly made side. Toastier tastes include roll-ups (spinach, steak, chicken) and kabobs (shrimp, chicken, salmon). Zoe's also offers pita pizzas, such as the veggie pita pizza ($7.95), side dishes, and a small selection of sweet treats. If you're hurrying home from a high-flying job combing the earth for naturally bejeweled eggs and simply don't have time to make dinner, check out Zoe's dinners for four, such as the Greek chicken marinara dinner ($24.95), featuring four charboiled chicken breasts, orzo pasta, Greek salad, and pita bread.
Originally built in the 1800s as a hog and dairy farm, the historical Russell House was made over in 1997 as the site of Daks Grill. The flagstone-covered restaurant welcomes guests seven days a week, serving up fresh soups and grilling USDA Choice steaks, such as the 14-ounce new york strip and tender 8-ounce seasoned filet mignon. During the warmer months, diners can enjoy their food on the spacious outdoor patio while keeping an eye on suspiciously bunny-like cloud formations.
At both Buffalo Philly's locations, wing-eating patrons can choose to toss succulent wings in their choice of sauces. At the Daniel Stuart Square location 9 sauces line up for duty, and at Smoketown Road up to 12 available sauces stand at the ready—including barbecue, teriyaki, Cajun, and lemon pepper. No matter what sauce is chosen, wings come with a dip-ready side of ranch or blue cheese. As the eatery's name suggests, patrons also frequently stop by for photos with the resident talking buffalo named Phil, or order up one of the chicken or beef Philly cheesesteaks.
To taste Portia Brown and Wayne Brooks' epicurean creations, you first need to know the secret location. They don't call one kitchen home, but host pop-up dinners throughout the DMV area. Each event is at a new location—including private homes and clubs—which is only revealed close to its date and to those who have reserved a space. The details of the menu are always a surprise, too, but the expert chefs specialize in modern takes on classic French dishes. A typical atypical meal delights guests with four- to seven-course meals paired with wine and inventive cocktails. They keep their events small to connect with their diners on a personal level and engage them in the food, while also fostering bonds among guests without playing ice-breaking games of Musical Chairs.
Portia and Wayne's elite training backs up their efforts in exclusivity: they have both mastered their crafts at Michelin-star restaurants in New York, and Portia graduated as valedictorian of The Art Institute of Washington and Wayne hails from Johnson & Wales. They developed Project Studio Supper Club to "redefine the creation of edible art." A quick glance at their masterpieces shows that the duo has achieved that goal. Their plates are painted in bright yellow sauces, lacy foams, spindly nests of sprouts, and steak centers so rare they glow a deep crimson.
Since 1988, Papa Petrone's Take 'N Bake has been filling home kitchens with the scents of fresh-baked pizzas and pastas. Using California-grown tomatoes and Grande mozzarella, cooks create pizzas that can be customized with a variety of toppings—such as italian sausage, feta cheese, fresh broccoli, and jalapeño peppers. Once completed, the staff wraps each raw disk to prepare it for baking in customers' home ovens, whose balmy temperatures also finish the shop's signature ScrambleBread, scratch-made lasagnas, and hearty egg-white pastas. Papa Petrone's assortment of take-home bakeables has earned the shop numerous oven beeps of approval and a wall filled with press and awards.