Olde Towne Inn head chef and owner Donnell Long has delighted diverse clientele with his exemplary culinary skills, from Michael Jordan to U.S. Senator Vance Hartke. After graduating top of his class from the Washington Culinary Institute, he catered for prestigious events and groups including the Washington Mystics, helped establish the Stonefish Grill, and has recently appeared on the Wendy Williams Show and as a guest chef at the Social Safeway in Georgetown.
At Olde Towne Inn, Chef Long serves American fare with sophisticated flavors. Notable menu items include the Hawaiian barbecue rib eye, a double-cut Virginia pork chop, and seafood fettuccine with fresh scallops, shrimp, and crab. During brunch, patrons can go savory with catfish and cheese grits or sweet with Belgian waffles drizzled with honey butter. Live jazz bands color both the Sunday brunch and dinner Wednesday-Friday with soulful sounds and rippling melodies that can muffle the sounds of rumbling bellies.
Marlon J. Love, the visionary artist behind M.J. Love Photography, is all about love, whether it be his wife, his craft, or the vibrant cities from which he draws inspiration. A sketch artist and photographer from an early age, Marlon finally let his talents see the light when he decided to make photography his trade. The Brooklyn native hasn’t looked back since, mainly because he’s been busy photographing weddings, family portraits, and events. Marlon strives to capture his subjects’ true emotions in each photograph, which led him to develop a 100% satisfaction guarantee, which includes a complimentary reshoot or a full refund.
The Carolina Kitchen is the most amazing and popular southern cuisine restaurant chain in the nation. It was created to offer its guest taste buds an amazing journey through the South. From the moment One enters, they are transported to another world; designed to stimulate the soul and indulge the senses.
Chef Timothy Dean, a former contestant on Bravo's Top Chef Season 7, builds gourmet burgers with certified grass-fed Angus beef free from hormones and antibiotics. Even though Dean honed his culinary skills under chef Jean-Louis Palladin at the Watergate Hotel and later at Paladin in New York City, he chose to focus on more casual cuisine for his own restaurant. According to a 2012 article in the Washington Post, Dean says, "I've always been in fine dining but I realized that people are just not spending that kind of money anymore." So he decided to pair his gourmet finesse with food that is accessible to everyone.
That decision paid off because his burgers earned him a rave review in the Baltimore Sun, which proclaimed, "The vibe is fast food, but the food – burgers, fries and gourmet pizzas – is worthy of white tablecloths." His burgers come crowned with classic toppings such as american cheese, vine ripe tomatoes, and bibb lettuce as well as inventive combinations such as The Baker burger with housemade jalapeño aioli and fried onions.
Along with signature burgers, Dean also features hand-tossed pizzas topped with jerk chicken and thai basil and sides of sweet potato fries with honey. For dessert, patrons may sip thick, handcrafted milk shakes in flavors including dark chocolate, vanilla bean, or strawberry. Sweets include red velvet cupcakes, Belgium chocolate-chip cookies, and Kahlua chocolate-chip brownies.
To say Capital Teas? founders, Manelle and Peter Martino, know tea might be a bit of an understatement. Fifth-generation tea merchant Manelle?s great-great-grandfather, Francis Van Reyk, was a Dutch tea planter who immigrated in the 1870s to present-day Sri Lanka, where he planted and managed the Diyagama Tea Estate, from which the Martinos now source their Great Grandfather?s tea. Manelle?s family has been in the tea trade ever since, a tradition she has carried to her own specialty tea business, which has boutique locations throughout the Washington D.C., Northern Virginia and Maryland area. Additionally, Peter has become a popular speaker at World Tea Expos, where he frequently educates and inspires the tea world.
In addition to tea from Sri Lanka, Capital Teas carries more than 200 loose teas and herbal infusions from 18 countries including India, China, Japan, Malawi, and Kenya. A sniffing wall dispenses wafts of black, oolong, and green teas, and knowledgeable employees drift around the store?s tasting stations to explain each flavor?s nuances.
Capital Teas also pairs customers with accompaniments such as teapots, infusers, treats, and artisanal honey. In-store patrons may sample free tea samples?which are brewed fresh daily?while online purchasers receive a free sample with every order.
Sowing the seeds of garden-fresh deli fare, Nature's Table Cafe has sprouted 75 locations in 10 states since its founding in 1977. Health-conscious menus bloom with vegetarian and gluten-free dishes alongside classic sandwiches filled with roast beef and grilled chicken breast. Cheesy paninis melt under the heat and meaningful glances emanating from a hot press, while more modest wraps conceal Mexican-, Mediterranean-, American-, and Thai-style fillings. Suffused with the essence of jasmine, rice bowls offer bellies a refreshing salad alternative, though Nature's Table Cafe's salad selection draws in loyal taste buds with fresh veggies and surprising combinations of grilled chicken, fruit, and chèvre cheese. Catering services unfailingly fill bellies at office parties, family get-togethers, and black-tie duck soirees.: