Potomac Pizza?s chefs toss and stretch fluffy, nonfat, and cholesterol-free dough into pizzas lauded by the Washington Post for ?returning pizza to its good name? in a world of national chains. The DC-area pizzerias create each pie with freshly-made sauce and a selection of 24 toppings, such as grilled chicken, eggplant, feta cheese, and Canadian bacon. Potomac Pizza?s kitchens also whip up calzones, and other Italian specialties such as lasagna and veal parmesan, served in Potomac?s dining rooms or nestled into boxes for takeout and delivery orders.
The philosophy at Growlers Brew Pub is an open-minded one. That means their house brews can take nearly any forms. The usual menu includes more traditional concoctions such as the Broken Shovel Stout, a midnight-colored beer made with roasted chocolate and black malts; the Kingpin Kölsch, a Cologne-native with a subtle fruit aroma; and the Alleyway Amber, brewed in the traditional French biere de garde style. And then there's the more daring seasonal menu, where beers might be infused with Sriracha or Old Bay seasoning. And rounding out the menu is gourmet bar-fare, such as a fiery chorizo burger, a smoky grilled cheese with pulled pork, and grilled salmon with roasted garlic sauce.
Vibrant murals and golden accents ornament the modern interior of Tandoori Nights, where chefs craft palate-pleasing Indian dishes. Tandoori specialties emerge piping hot and ready for stop-motion-animation performances from a clay oven, where boneless chicken breast swathed in yogurt, cream cheese, ginger, and garlic transforms into the malai kebab. Curry sauce flavors goat, chicken, and a school of Bombay-style fish and shrimp, and samosas lock flavorful bites inside pastry shells. Fluffy rounds of garlic-and-butter-topped naan swoop in to sop up leftover sauces or happy tears spilled by piles of biryani after they finally comprehend their own deliciousness.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.
The Melting Pot transforms date nights and friendly outings into rich, sensory experiences by gathering diners around communal pots of fondue and adorning their tables with sumptuous four-course feasts of cheese, salad, chocolate, and steakhouse fare. Bubbling pots of emmentaler, lager-laced cheddar, and creamy fontina quell urges to engage in skewer swordfights as guests eagerly dip and slather slices of crisp granny-smith apples or crusts of artisanal bread. Creamy peppercorn ranch and decadent burgundy-shallot vinaigrette drape plates of crispy salad greens and roma tomatoes before servers parade out the pièce de résistance—fresh shrimp, sesame-crusted ahi, and succulent slices of filet mignon that bathe in roiling pools of coq au vin and bourguignonne. As a tasty digestif, dessert-savvy diners coat brownies, marshmallows, and unlucky car keys in cauldrons of milk, dark, and white chocolate.
Traditional spices and culinary techniques from both the northern and southern regions in India guide chefs as they craft more than 100 dishes. They skewer prawns marinated in an almond cream and sprinkle spices atop roasted eggplant. In the kitchen, a clay oven heartily bakes ginger lamb chops and bread stuffed with dried fruits. The chefs also cook up their own phaal curry dish, described as “excruciatingly hot curry, more pain and sweat than flavor,” on the menu. As a reward for taking on the phaal, they offer a free bottle of beer or fire extinguisher to any diner that finishes it.