At Quench, Chef Ed Hardy and barman Matt Allred aim to live up to the hype stemming from the Favorite New Restaurant and Best Cocktail Program awards 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. Short ribs are braised for days, bacon is cured in-house, and fresh ground lamb meatballs fill out the seasonal risotto with fresh local ramps. Quench also plates healthy fare such as edamame hummus served with local cucumbers and apples and a fresh and locally caught fish of the day, all complemented by inventive cocktails. The seasonal dessert menu of house-made ice cream sandwiches and rhubarb cobbler round out the dining experience.
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 scratch-made weekday lunches.
Evie and David Cohen founded David's Beautiful People in 1973 with one goal in mind: to create a welcoming, down-to-earth space for clients to get modern haircuts. To that end, David has traveled the globe for more than 50 years, touching down in destinations such as Italy, Germany, and France, where he’s picked up talented stylists, devoured obscene amounts of Nutella, and learned the latest haircare techniques. He is a member of the prestigious Intercoiffure organization, and some of his hair handiwork—inspired by the Gilded Age of The Great Gatsby—was featured in Washington Life’s September 2012 Balls & Galas issue. The precision of David and his team’s cutting skills has kept some of the original clients coming back for nearly four decades. This customer loyalty earned the establishment recognition as a top vote getter in Bethesda Magazine’s 2011 Best of Bethesda contest.
The large, bustling salon is divided into two rooms: one for cuts and another for color services. The coloring room features an advanced ventilation system to help clients and stylists recover their breath. The crew also offers mani-pedis and silk-wrap nails.
Though they sound like names for Paul Bunyan's fists, redwood and burlap are two of the key components for crafting bagels at Ize's Deli & Bagelry. When Angie and Lee Greenberg move their bagels from a broiling kettle to a stone oven, the two materials work to form a pleasantly crispy bagel exterior. Angie and Lee also prepare handmade spreads and cream cheeses to schmear their doughy creations in flavors like strawberry and scallion. This process is a family endeavor—Angie's parents assist in the kitchen to ensure that all bagels are prepared in small, fresh batches.
Guests seated in the cozy dining area reap the benefits of the Greenbergs' lunch and breakfast labors. In addition to their New York–style bagels, the owners serve up omelets, knishes, soups, and deli sandwiches stacked with savory meats. On some of the sandwiches, they swap bread for the venue's namesake: the Empire, for example, features layers of hot roast beef, cheddar, and horseradish mayonnaise on an onion bagel.
Though the staff delights in passing out meals to their countertop customers, they also arrange artful platters for catered events. The gourmet smoked-fish platter nestles lox, whitefish, and tuna salad amid lettuce and imported cheeses, and party servings of bagels and subs accommodate feasting groups.
In the dead of night in 1976, the Abi-Najm family boarded a cargo ship bringing only what they could carry; an escape from Civil War in Lebanon called for a quick getaway. They traveled across the ocean to safety in Arlington, Virginia, where they were able to open a small cafe in 1979. To save money, they changed the eatery?s name from ?Athenian Taverna? to ?Lebanese Taverna? so that they only had to update one word on the eatery?s marquee.
From these modest beginnings grew a series of eateries that today comprises of six cafes and four quick-service caf?s, all still operated by the Abi-Najm clan. One look at the menu explains the success: chicken shawarma, spicy hummus, lamb tartare?all Lebanese staples that helped the restaurant earn a spot on Northern Virginia magazine's list of 25 Iconic Eats. There's even kibbeh, or stuffed meatballs, which blend ground beef, lamb, almonds, and pine nuts into fried spheres suitable for felling miniature bowling pins on top of the table before entrees arrive. The decor is as striking as the cuisine; inside the Bethesda location, light filters through the colored glass lanterns that decorate the dining room.
"Our bodies and minds are closely interconnected. Our state of mind is expressed in physical phenomena, and, conversely, physical phenomena reflect our state of mind," says Dahn Yoga founder Ilchi Lee, "Nothing is impossible. Keep working on it until it's possible. There is no failure, just the gradual process of success." To make this challenging, yet hopeful philosophy accessible to all, Lee combined the Eastern concept of chi energy with his own brain-management system, developing a distinctive program that unlocks inner peace and sweeps up brain clutter caused by the daily stress of always having to find Waldo. Warm-up yoga maneuvers awaken muscles before 30?40 minutes of breathing, stretching, core practice, and meditation?including a signature brain-wave vibration technique that aims to calibrate mental and physical energies. Cool-down exercises ease the body back into quotidian functionality before a 10-minute teatime invites socialization among participants while bolstering pinkie endurance. Dahn Yoga is also taught at independently owned and operated franchises called Body & Brain Yoga.
CEO Peter Harvey believes that a quality gym staff must demonstrate more than technical expertise. "Service doesn't only mean showing someone how to do an arm curl," he says. Certified personal trainers develop workouts that zero in on each person?s specific goals, giving clients the skills to pole-vault over impassable plateaus. By steadfastly refusing to hand out fish in favor of putting on master classes in fishing, they help clients become self-sufficient, educating them on fundamentals.
During these one-on-one sessions, and in solo workouts, guests set calories ablaze atop rows of continually updated equipment. Treadmills, recumbent bikes, and strength-training tools line the walls.
Members can also drop in for as many group classes as they can muster. Inside a separate studio, stationary cycles whir in time with galvanizing music, kickboxing strikes arc through the air, and barbells rise with each BodyPump rep. For more meditative practices, Pilates sessions and several types of yoga enhance flexibility and focus.