To get a sense of The Greene Turtle's commitment to the neighborhood, one need only sit at the bar and look up. Dozens of mugs hang above the counter, emblazoned with the pub's logo and a unique number—each one belongs to a recurring patron. The Mug Club awards its members with draft-beer discounts and other specials, but more importantly, it allows loyal patrons to feel as though they own small slices of the venue without tattooing their names on the bartender's arm. This sense of shared familiarity is what fuels the entire franchise, which refrains from calling its locations "restaurants" in favor of friendlier terms: gathering places, communities, havens.
Many of the locations contribute more than mugs to their districts. Staff members who participate in the annual Tips for Tots program donate the entirety of one day's tips to a nearby Toys for Tots initiative, and Tuesday Funds for Friends events benefit local organizations. These efforts have been chronicled by press sources such as Food and Drink magazine, with features that liken The Greene Turtles' philanthropic generosity to the generous portions of comfort food that leave the kitchens.
From cheeseburger sliders and flatbread pizzas to handmade lump-crab cakes, the offerings on the menu embrace barroom traditions along with ingenuity. The steak and chicken entrees arrive with classic sides of green beans and yukon gold mashed potatoes, whereas the eastern shore mac ‘n’ cheese updates a comfort staple with chopped bacon, lump crab, scallions, and Old Bay seasoning. Diners can enjoy their meals by the glow of private flat-screen TVs—there's one in every booth—or beneath one of many larger televisions broadcasting sports games throughout the venue.
In the kitchens of Brasas Grill, El Salvador native Claudia Rivas brings culinary touches learned across Puerto Rico, Argentina, and Peru to her preparation of saffron-infused paella and chilean sea bass. The grill's slate of Latin-American dishes "couldn't be more different from the chicken fingers and burgers served at all the places around it," according to a 2012 review in the Washington Post Express. Reviewer Kristen Page-Kirby singled out the ceviche, as well as the "wine-infused, chewy steak-and-potatoes dish called solomillo al jerez." Elsewhere on the menu, meaty combination plates recall Brazilian-style churrascaria, setting Angus steak and barbecue ribs alongside lobster tails, mussels, and andouille sausage.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
From India to Bangladesh and everywhere in between, Southeast Asian cuisine embraces distinct foods that overlap in ingredients and cooking methods. Pho D’Lite culls the healthiest all-stars from each region, starting with pho from Vietnam. Swimming with a variety of toppings and a choice of meat such as beef or meatballs, the eatery’s namesake soup shares space on the menu with loaded vermicelli bowls and housemade curries. Only the highest quality ingredients infiltrate each dish, including organic tofu, antibiotic- and hormone-free meat, and fresh produce.