Each of Wing Zone’s 15 sauces comes accompanied with a number. The digit doesn't signify the amount of ingredients, nor is it a tool for easier ordering. Rather, the sauce’s number, much like the scores given to candidates during presidential debates, denotes a spectrum of spiciness, with 1 being mild and 4 being too hot for its own good. Original wings, boneless nuggets, and crispy fried shrimp come dressed in up to four of the zesty flavors, such as garlic parm, Ragin’ Cajun, and, the hottest of the hot, Nuclear habanero. Aside from dressing up chicken and fish, the Wing Zone kitchen also churns out plainly dressed chicken tenders, stacks of burgers with bacon and cheese, and extinguishes burning taste buds with banana cheesecake or chocolate brownie bites.
3rd Base Sports Deli and Pub plays televised sports for fans seeking a streamlined menu of sandwiches and other classic pub fare. Revel in the primal pleasure of meat on the bone with 12-piece sauce-spun chicken wings ($8.99) or split a serving of cheesy bacon fries or tater tots ($3.99). Ring the liberty bell of deliciousness with a large steak and cheese sandwich ($7.99) or savor a tangy large buffalo chicken sandwich ($7.99). Between bites, guests engage in geometrically elegant games of pool or watch their favored franchise fight for victory on the venue's flat-screen TV.
As spotlighted in the Daily Press, the confectionary skills of Bella Cakes' owner, Anna Lilly, bloomed in time to pull her family from the brink of bankruptcy. Now, with a booming business that was voted "Best of the 757" in 2013 by HamtptonRoadsMag.com, Lily leads a crew of bakers that swathes a weekly rotating cast of fluffy cakes in homemade buttercream icing and stuffs their cores with 12 creamy fillings, contributing a portion of weekly cupcake proceeds to charitable causes. In addition to freshly baked cookies, muffins, and bread, the boutique bakery specializes in wedding cakes whose dazzlingly detailed fondant exteriors and towering tiers provide ample cover for bouquet-hunting bridesmaids. Lilly also happily works with clients to design custom cakes and can even invent new flavors to suit particular palates.
Prasit "Ken" Khachenrum's culinary journey spans more than 11,000 miles. In his native Thailand, the young chef began mastering the dishes of his home soil at Grand Hyatt Hotel in Bangkok. Later, after landing a position with Commodore Cruise Lines, the globetrotting Khachenrum continued plying his skills while sailing beneath the Caribbean sun. Upon deciding to settle in Washington, DC, Chef Ken worked through the city's restaurant scene on his way to becoming sushi chef at Yosaku Japanese Restaurant, opening his first restaurant in Yorktown in 2002, and finally, opening Thaijindesu. Thaijindesu—translated from the Japanese word "romanji," meaning "Thai people"—invites guests into an elegant spiral of Thai and Japanese flavors. Chef Ken places bowls of steaming noodles and curries beside fresh rolls of sushi, uniting regional nuances on a single menu rather than uniting two menus with Velcro.
At first glance, Keagan's Irish Pub and Finn McCool's don't seem so different. Both are thoroughly Irish establishments, serving traditional dishes of shepherd's pie, bangers 'n' mash, and fish ?n? chips in dining rooms adorned with dark woods and stonework accents. Both also feature regular karaoke nights and live-music acts that regale patrons with songs so catchy they're under investigation by the CDC. But Finn McCool's stands out from its sister restaurant in one important aspect?its seafood bar, replete with broiled oysters and clams, steamed shrimp and snow crab, and saut?ed mussels that arrive to tables solo or in hefty combination platters.
If the murals in Tuscany Ristorante Italiano's romantic dining room didn't tip you off to the eatery's Italian influence, the scents coming from the kitchen would. In there, chefs sauté Gulf shrimp, cuts of veal, and fillets of fish before tossing them with the house's pasta and sauces. They also craft traditional thin-crust pizzas using their own freshly made dough, basil, and natural cheese to capture traditional Italian flavors. The shop opens its doors from breakfast onward and begins building light breakfast dishes as well as bistro sandwiches and salads that burst with spinach, grilled chicken, and goat cheese, just like a farmer's piñata.