Rockafellas eradicates hunger with exotic-yet-hearty sandwiches and classic pub-style eats in a lively, welcoming setting. After quieting belly rumblings with the restaurant's bevy of appetizers, diners can daintily slurp a soup du jour ($3.49 for a cup) or breadlessly feast upon entree-sized salads wearing chilled salmon ($9.99) or an array of zesty, confused taco accouterments ($7.99). The rollicking eatery specializes in signature burgers, with beef portions ranging from quaint quarter-pound ($6.39) to walloping whole-pound ($9.79) patties. Burgers arrive bedecked in festive disguises such as the Santa Fe, with its cloak of guacamole, bacon, and pepper-jack cheese concealing the fact that it's actually from Albuquerque, and the confoundingly chicken-less Cordon Bleu, with thinly sliced ham, mozzarella cheese, and dijon mustard. Turkey ($6.99), vegetarian ($7.99), and buffalo burgers ($8.99) are available for the beef-averse, as well as a suite of non-burger sandwiches and desserts.
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.
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.
At Quench, owner Michael Holstein and barman Matt Allred aim to live up to the hype stemming from the Favorite New Restaurant award they earned from the Restaurant Association of Maryland. They, along with their team of chefs, go beyond simply making food and mixing drinks—they prepare artful dinner specialties and unique, out-of-the-box cocktails. Though their meal creations arise out of seemingly simple ingredients—local produce, house-ground meats—the team crafts wildly creative send-ups of typical pub fare in addition to traditional comfort foods. Baby back ribs are braised for days in homemade cherry cola, and Natty Boh beer cheese, local crab, and nacho cheese chips add local flavor to mac 'n' cheese. Quench also plates healthy fare such as herb-roasted chickpeas and edamame hummus served with local cucumbers and apples, all complemented by inventive cocktails, and the seasonal dessert menu includes house-made donuts and gluten-free flourless chocolate cake. The drinks, with clever names such as Sex in the Burbs and Django Juice, draw on a palette of blood-orange juice, house-made foams, and uniquely infused spirits. Mixology classes prepare students to delight party guests, and Quench also hosts events such as Saturday and Sunday brunches scored by live music, and weekday lunches that feature 10 dishes priced at $10.
At Stella Restaurant, head chef Ray Niederhausen uses the techniques he honed at Stratford University's School of Culinary Arts to showcase a menu built around the use of fresh fish and local, seasonal ingredients. Seafood is the house specialty, making an appearance in everything from a signature lobster guacamole to a spinach-and-artichoke dip made richer with crab, and all fish arrives fresh each day and is never frozen or allowed to watch TV. While his grills sear savory lines into swordfish steaks or grouper fillets, Chef Ray is hard at work satisfying the meat-eating masses by braising tender lamb shanks or hand cutting steaks from slabs of certified Angus beef. To pair with their chef's culinary creations, owners George and Stratton Liapis have curated a collection of wines from around the world, and tastefully showcase many of the colorful empty bottles in elegant and whimsical wall sconces. Guests enjoy the artful plating of each selection in the streamlined waiting room, where silvery schools of painted fish dance by the light of hanging globe lamps and the sounds of the rapping wait staff.
Whether it's a quick barbecue lunch between corporate presentations or a grandiose wedding banquet amid mountain views, High Point Catering knows how to make a meal memorable. For more than 40 years, the company has been honing its serving skills with meals freshly prepared onsite throughout the Washington, D.C. area. Its dishes run the gamut from gourmet selections such as lobster ravioli and bleu-cheese-studded filet mignon to their specialty: Texas-style beef brisket, Carolina-style pulled chicken, dry-rubbed spareribs, and other classics of the barbecue grill. Though they excel at adapting their culinary tools and 24-hour playback of the Iron Chef theme music to any environment, many party-planners might rather come to them. With sweeping views of Sugarloaf Mountain and Little Bennett Regional Park, the 150-acre expanse of High Point Farm lends not only a picturesque backdrop to important events, but also a zipline, paintball, water slides, and a host of other adrenaline-pumping amenities.
Gee whiz, Skip, is it true that Cheeburger Cheeburger's been voted Best Burger in 29 Cities? Yup. This is a real 1950s-style hot spot. This is a place that takes pride in serving additive-free, 100% all-natural Angus beef and frothy milk shakes in thousands of possible flavors. Amidst vintage-inspired decor, cooks fry freshly cut Idaho potatoes and onion rings in cholesterol-free peanut oil and top American-bred, vegetarian-fed beef with more than 25 toppings. Modern day soda jerks also add one of more than a dozen syrups to flavored sodas and scoop ice cream into floats fizzing with cola, root beer, Dr. Pepper, or the lesser-known Pepper sibling, Gary, who forever lives in the shadow of his brother's medical degree.