Fast Casual Restaurants that feature Healthier Comfort Food. Our menu features award winning Rotisserie chickens that are raised with the utmost care on a vegetarian diet of all natural grains, and are guaranteed free of antibiotics and hormones. Our luscious and juicy chicken tastes better and is better for you.
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.
BGR The Burger Joint’s burgers start with high-quality ingredients—most importantly, all-natural beef from grain-fed cattle, free to run in the fields and given zero hormones, fillers, or antibiotics. The prime beef is dry-aged, blended, and ground fresh to form patties that are grilled over an open flame, and then placed atop buttery, locally made brioche buns delivered fresh each day. The menu focuses on the Legendary Burger, which includes gourmet toppings such as avocado, applewood bacon, and grilled jalapenos. For nonbeef eaters, the menu's selection of burgers also includes turkey and veggie varieties, as well as The Greek, a seasoned lamb patty topped with tzatziki and feta. Burgers are also available in a lettuce wrap or on a salad in a healthy salad bowl.
Diners can request all of BGR The Burger Joint's freshly made fries—from thick-cut yukon gold potatoes to asparagus fries—be topped with parmesan, rosemary, roasted garlic, or a tiny tiara. The staff hand-spins shakes with Gifford's or Breyers ice cream to create extra-thick treats for finishing off meals, and some shops curate their own selection of bottled vintage sodas and offer beer and wine.
Mirch Masala's dishes of chicken and lamb kabobs, fluffy naan loaves, and creamy paneer honor the ancient flavors of the Indian subcontinent. Savory tomato sauce and dustings of ginger and cumin coat chickpeas, lamb, and poultry, while mango lassi and tamarind chutney add touches of sweetness to meals. Like the series of pneumatic tubes that ran under the Silk Road, the selection of Indo-Chinese dishes unite the produce and customs of India and China, fashioning inventive feasts such as ginger-cooked chili chicken entangled by hearty lo-mein noodles.
Despite a broken back, a broken neck, and surviving day to day with a pain pump surgically implanted in his chest, Vietnam veteran Frank Jordan was determined to build his dream project. Beginning with nothing but a 250-gallon propane gas tank, Frank spent more than two years constructing his masterpiece, "Old Smoky," by hand, but due to his injuries, he was unable to see the smoker in action. Rather than let his hard work go to waste, he left his brainchild in the custody of pit master Stephen Adelson, who puts Old Smoky to work steeping brisket and pulled pork in the flavors of real hardwood for 22 hours at a time.
Originally working from the back of his '88 Chevy pickup, Stephen has since expanded into a fleet of food trucks emblazoned in the Carnivore BBQ lion. Within each one, cooks pile the smoked meats—all derived from the heirloom livestock Stephen raises on his own farm—onto Uptown Bakery buns, slathering the sandwiches with homemade North Carolina-style slaw and one of his five homemade sauces, such as organic habanero and Memphis—a sweet, tomato-based brew of more than 20 ingredients. Rather than making hungry customers roller-blade next to the truck's windows, Carnivore BBQ's trucks park at various locations around the city, selling barbecue lauded by the Washingtonian's Best Bites blog.