Restaurants in North Bethesda

Meskerem Ethiopian Restaurant takes its name from the first month of the Ethiopian calendar, which typically signifies the end of the three-month rainy season and the beginning of more favorable weather. The chefs draw inspiration from this sense of joyous bounty while preparing the menu of spicy stews, sautéed meats, and puréed vegetables, which they serve atop family-style platters perfect for sharing. Instead of relying on the silverware or grease troughs typically found in many American restaurants, they line each communal platter of entrees with spongy injera, a sourdough bread made from teff or fermented whole wheat that allows diners to scoop individual bites off the serving trays. The injera's slight tang lends a distinctive flavor to the rest of the cuisine, which includes lamb in a mild blend of string beans, carrots, and potatoes as well as collard greens in a berbere sauce, a spicy concoction that draws heat from its eponymous Ethiopian pepper.

The owners also work to replicate and share Ethiopia’s high regard for community and relaxing meal times by inviting guests to cluster around their low-slung tables and recline on one of the dining room's 100-year-old chairs.

Exercising high standards and the great restraint needed to not eat their own products, the family owners of The Bean Bag have been pleasing the palates of area eaters for the past two decades. The savory menu features mainly New York–style deli sandwiches ranging from the basic to the behemoth. Super sandwiches ($5.99 to $7.99) come filled with your choice of protein (roast beef, baked ham, tuna, turkey, veggies, and more) served atop bread selections like rye, wheat Kaiser, or a bagel. More-advanced creations (dubbed "colossal combinations," $6.99 to $10.99) include the hummos and tabouli sandwich (with cucumber, sprouts, and tomatoes) and the New Yorker (corned beef, pastrami, Swiss, and coleslaw on rye). Visit relatively greener pastures with a tasty salad ($4.99 to $8.49) or spoon-sip a variety of soups (four to six daily) or homemade chili.

Family owned and operated, Zorba's has been preparing fresh and wholesome dishes since 1984. Main bites include modestly priced sandwiches, salads, pizzas, and other entrees. Equip your grabber mitts with a classic falafel ($7.95), gyro ($7.95), or herbivorean vegetable pita wrap filled with grilled cucumbers, tomatoes, Greek olives, bell peppers, and tzatziki sauce ($7.75). Please Poseidon with a trident-friendly salad such as the classic Greek ($6.75 regular), or top your standard Grecian greens with a few slices of gyro with the Delphi salad ($10.75). Freshly made specialty pizzas ($15.35–$18.25) are great to serve a table of hungry Spartans who, after the first bite, have been known to exclaim, "This. Is. Pizzzzaaaaa." Accompany your meal with a glass of red, white, or retsina wine (a pine-resin-flavored white) ($3.95 per glass), and sweetly cap it all off with baklava ($4.35), traditional galaktoboureko ($3.75), or other memorable dessert options.

Nestled inside the northwest quadrant of Washington DC, this neighborhood gem houses an atmosphere swirling with pleasantries and pixie dust. Attentive servers promptly deliver well-portioned plates like devastating rhymes in a rap battle. Menu options lean toward the Indian side of the edible fence with an infusion of American flair in their preparation.

Antonio's menu is stocked full of moderately priced eats, including multiple savory vegan options. Their jerk chicken is so well loved it is available in nearly every form—on a sandwich with lettuce and special sauce ($5); atop a salad ($6.95); as a straight-up entree with rice, peas, and salad ($8.95); or mini-sized as a sandwich for kids, Polly Pockets, and other mini-eaters ($3.50). Other main plates include stewed oxtail ($10.75), vegan shrimp with coconut-mango salsa ($13.95), and curried shrimp roti with potatoes ($12.50). Add a side of fried sweet plantains ($2.75), among other sides, or a sip-tastic imported or domestic beer.

When the owners of Lounge 201 decided to revamp their business, they wanted to move toward something that looked more like a “modern tavern.” Their efforts yielded The 201 Bar, which has more than 50 bottles of craft beer, 30 bottles of small batch wine, and bartenders who mix cocktails by hand. The drinks complement a mix of seafood dishes and delightfully referential sandwiches such as the Elvis’ Peanut Butter Sandwich with bananas and bacon. The spirit of the old business wasn’t abandoned altogether, however. The best parts are still in tact, such as the private rooms available for all manner of party, gathering, or celebration.