Chefs at Zeïtoon pack a menu of grilled Mediterranean specialties with fresh produce sourced from fair-trade and eco-friendly farms. Traditional starters such as falafel, bruschetta, and tzatziki served with pita bread complement crisp salads, and entrees such as kebabs and gourmet pizzas use halal meats. A multitude of vegetarian options are also available, including pastas, salads, and pizzas. As they wait for their meals, patrons can peer behind the sleek green counter to watch chefs deftly flip kofta patties and juggle olives with baby-size carbon footprints.
At The Pollo Factory, three generations’ worth of Peruvian-cooking expertise infuses dishes such as crispy fried yucca and plantains, savory chicken, and ocean-fresh ceviche with years of cherished tradition. The scent of roasting la brasa chicken sends stomachs into quivering, hungry rumbles, and the sight of endlessly swirling rotisserie skewers hypnotizes eyes. Shellfish and squid mingle with zesty citrus marinades on plates of ceviche as scallop paella blends presentation and flavor with colorful yellow rice, red pepper, and green parsley. Other Peruvian specialties such as imported choclo corn, marinated beef-heart kebabs, and olive-stuffed tamales introduce taste buds to new horizons.
The chefs at The V Eatery & Brew House transform a bounty of ingredients sourced from Virginia’s rich soils and seas to a menu of fine eats paired with craft beers. They batter freshly-netted cod with Catoctin Kolsch beer and spice up risotto with diced butternut squash and parmesan cream. To pair with their flavorful dishes, they select an elite array of 14 craft beers, 6 of which are brewed in-house to flow from their taps. And to keep things fresh, they rotate these brews regularly, with headliners such as Fat Tire amber ale and Avery’s White Rascal.
To occupy diners’ eyes and ears while their tastebuds are enjoying the food, The V Eatery host live musical performers every Tuesday through Saturday. They also plan to round out their selection of meals by adding a Sunday brunch once they get their license from the National Brunch Association, otherwise known as the NBA.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Chefs use grass-fed beef, cage-free chicken, and steroid-free pulled pork that hail from sustainable sources to craft a bounty of tortilla-wrapped treats that take their names from the likes of Caddyshack, Fletch, and Seinfeld. It's this dual mindset of serious food and irreverent attitude that tinges every one of the eatery's southwestern morsels, from the Art Vandalay burrito to the John Coctostan quesadilla. As the kitchen staff crafts their daily batch of guacamole to join the lineup of six zesty salsas, diners choose from a list of more than 20 ingredients to fill out the entree that will soon be conjured before their eyes. Because dishes are made to order, each finds easy customization for vegetarian, gluten free, and low-calorie diets, and the absence of microwaves, trans-fats, and MSG keep eats wholesome. Meanwhile, a complimentary accompaniment of chips and salsa turns portions into full meals faster than an industry-grade blow-up ray.
It's early in the day when the airplanes land on Virginia soil, bearing fresh seafood from such far-off places as Maine, Hawaii, and Japan. Lumbering trucks transport the cargo to the little town of Sterling, where Hooked Seafood & Sushi Bar chefs await to fillet and prepare the catches for the night's dinner. The sushi chefs carve plump morsels of eel, tuna, and scallops in traditional Japanese style before rolling them into intricate rolls adorned with mango, caviar, and tempura. Meanwhile, other chefs tend to grills of sizzling teriyaki dishes and simmering pans of lemongrass halibut and stuffed trout. The Hooked team has been crafting these fresh sushi dishes and innovative specialties for the last six years, earning accolades from Northern Virginia Magazine and Taste of Reston in the process.
Vibrant photographs of the chef's dishes flash across the flat screen in the sleek dining room, casting a glow on the tall stools that line the sushi bar. Cushy booths surround vibrant red tables, and glimmering curtains dangle above the dining room. On the outdoor patio, a dancing fountain gushes with streams of water alongside a central fireplace roaring with flames. The staff strives to recreate an apropos oceanic atmosphere at the restaurant, lighting up seating areas in shades of turquoise and sea-green and requiring all servers to master basic seal calls.