The enticing aroma of wood-fired pizzas wafts throughout the natural wood dining room at Fontina Grill. Diners can order these pies piled high with succulent shrimp fra diablo, vodka sauce, or truffle oil, and the Italian offerings don't end here. The menu features linguini with clams, eggplant parmigiana, and parmesan-crusted veal. On weekends, brunch dishes appear in the form of nutella-topped dessert pizza, wild mushroom omelets, and crab cakes with poached eggs. Diners can pair their meals with drink specials, or opt for catering in the event of a special occasion or if they decide to hibernate for the rest of winter.
At Bobby’s Crabcakes, patrons can sample top-notch fishy fare without exposing themselves to surprise high-seas glacier attacks or searching for tasty crustaceans in the frigid depths of mall fountains. Bobby’s has pulled in fishnets full of accolades, as well as carracks of customers toting grumbling stomachs and crab-cracking mallets. Dinner and lunch menus offer a variety of surf fare, such as the crab-cake platter with fries and slaw ($26.50) and broiled Atlantic salmon with fresh herbs and sautéed French beans ($17.95). Additionally, frequent land dwellers petrified by the mystical ocean and its bevy of creatures and underwater super-villain lairs can opt for delectable ground-based grub. Tantalizing chicken marsala with roasted potatoes ($14.95) or a juicy chophouse burger ($11.95) will undoubtedly douse fiery appetites and cheer up souls reeling from la terra trema. Additionally, refreshing drinks will spark belting about the aquatic adventures of the past and cure scurvy with a twist of lemon juice.
Since 1987, Seven Seas has served the Washington metropolitan area with authentic Chinese cuisine, featuring a number of entrees that go well beyond the standard offerings. Browse the lunch or dinner menus for a variety of savory seafood selections, such as the fresh squid, sautéed in a black-bean sauce, then garnished with green peppers, onions, and jalapenos ($12.95). Or try the lightly battered shrimp topped with premium walnuts ($16.95). Those leaning toward chicken can keep leaning, eventually falling face-first into the string bean Szechuan, which features minced chicken stir-fried in a light brown sauce ($9.95). With chefs who have experience with Mandarin, Cantonese, Szechuan, Taiwanese, and American methods of cooking, Seven Seas’ massive menu will satisfy even the pickiest of diners. To drink, Seven Seas offers a hodgepodge of Oriental and Californian wines, plus premium sake, such as the Sho Chiku Bai Organic Nama ($16), a libation that’s as balanced as a tabby-cat gymnast.
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.
As ceiling fans cool down the dining room at The Ice House Cafe, plates of American regional seafood arrive tableside, treating tongues to a blend of East Coast, West Coast, and southern recipes fused with French, Asian, and Italian flavors. Across the way, at the chilled oyster bar—flanked by framed vintage photographs and brass and woodworked detailing—chefs ladle out scoops of half-shell clams and oysters, each autographed by the sea captain who caught them. And on Friday and Saturday nights, diners get down and sip on the rhythms and beats generated by live jazz performances.
Bright murals of fish swim across the walls of Steamers Seafood House, where diners sit at tables with black-and-white-checkered tablecloths—or enjoy the scenery from a large, outdoor deck—and chomp crabs, steamed-spiced shrimp, salad, and burgers. An aquatically themed menu celebrates crab with snow-crab legs, crab-cake platters, all-you-can-eat Maryland blue crab feasts, and mysterious choruses of “Under the Sea” every time diners turn it over. When not slurping oysters and mussels from the shell, tearing into a crabmeat burger, or dining on ribs, patrons watch sports on HDTVs stationed throughout the restaurant.