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.
Though they all share the same name, all eight of McLoone's Restaurants' locations have their own interior charm. With dining rooms adjacent to off-track betting facilities, McLoone’s Woodbridge Grille and McLoone’s Bayonne Grille are peppered with an energetic ambiance that fills their brightly colored spaces. Televisions at every table keep diners abreast of the results of each race, and the big screens plastered around the restaurants also broadcast NFL, MLB, and college games. Like an indecisive bride’s wedding, each location’s bistro-style menu includes both casual and elegant dishes, from seasoned thai chicken wings and Black Angus burgers to new york strip steak and mango salmon.
The charm and simplicity of the Maine lobster shack is heaved ashore at Georgetown's Tackle Box, which popped onto Bon Appétit's radar as one of the Best Seafood Restaurants of 2008. Just inside the door on a pocked brick wall, a weathered Old Glory greets diners as they stand before the counter's chalkboard menu to check on the day's fresh catch and wonder if sailors wear their ties in a figure-eight knot. Since Tackle Box shoulders a steadfast commitment to sustainability, each meal can vary, as cooks fry or grill the bounty of fishermen's nets that may swell with haddock or catfish.
Diners can choose smoked trout to pair with hand-cut fries or mac 'n' cheese, all of which they can enjoy at a fire-red picnic table. For an extra kick, fingers may dip fare or put out a burning dynamite fuse in a classic tartar or spicy marinara sauce.
Inspired by local ingredients and bistro-style flair, Nage's executive chef crafts contemporary American dishes that range from pan seared strip loin with roasted potatoes and squash to Chesapeake crab cakes with sweet potato gratin and pumpkin soubise. Nage enhances the American classic mac ?n? cheese with chunks of lobster, a three-cheese mornay sauce, and english peas to create one of their most popular dishes. To ensure a guaranteed table, Nage would greatly appreciate patrons making a dinner reservation.
In our nation's infancy, settlers fought each other over the limited edible resources, like sedimentary rocks and lightning. It took James Monroe's invention of agriculture to turn America from a land of petty to a distinctly non-British land of plenty. Commune with your fellow humans over life-giving hoppy nectars and gastronomic delights with today's Groupon. For $15, you'll get $30 worth of bar snacks, brunch, and brews at CommonWealth, the people's gastropub in Columbia Heights. Chef Jamie Leeds of Hank's Oyster Bar has designed a menu that features local produce, grass-fed beef, and sustainable seafood. Prepared to pair perfectly with CommonWealth's rich stouts and refreshing ales, these culinary creations make CommonWealth a destination for foodies and fermentophiles alike to bond over golden beer-battered treats.
Certified etiquette consultant Alexandra Kovach conducts a crash course in dining etiquette, with participants living out the tutorial during a delicious three-course dinner with pre-selected wine. Topics of the course include seating, eating styles, napkin etiquette, toasting, dinner-party hosting, and how to be a good guest. With an open forum style and a limit of 40 people per class, the course allows its participants the opportunity to ask Alexandra about where to put the fork after finishing a meal and how to properly react when someone accidentally pours soup on your unpublished manuscript.