At Ya Hala—named for the Arabic word for "welcome"—chefs revel in the traditional flavors of Lebanon by crafting a menu of tender lamb dishes, sizzling kababs, a homemade daily dish, and flaky desserts sprinkled with syrup and pistachios. The dishes resemble those a traveler might find abroad, from drinks such as syrupy jellab topped with pine nuts to slices of chicken that teach diners the proper pronunciation of "shawarma." During the month of Ramadan, the chefs also serve hearty evening feasts with an Iftar menu that changes daily.
Since opening their first location in 1996, Robeks' associates and franchise owners across the country have been passionate about the benefits of healthier eating, and what they can do to help guests maintain active and healthy lifestyles, all through portable smoothies. Customers can step up to the counter and order from a menu of fresh, premium ingredients in unique, made-to-order combinations. Robeks Premium Fruit Smoothies aims to create innovative ways to reach the daily recommended 9-13 servings of fruits and vegetables without compromising on flavor. Each Robeks Premium Fruit Smoothies location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children.
This sophisticated and inviting establishment is the hatchling of master restaurateur and rhyme master, Chef Geoff Tracy. He’s built a menu with great latitude, covering a wide variety of dishes served throughout the day. Sunday brunch features classic egg dishes such as steak and eggs (NY strip, sunny-side-up eggs, and golden Yukon hash, $18.95) and lunchier sandwiches like Lia’s burger with tomato, pancetta, sautéed onion, and provolone ($10.95). Take a lunch break to the Mediterranean with a big salad ($13.95–$16.95) such as the crispy calamari caesar (with tomato, prosciutto, scallions, and grana padano) or a feta, black olive, tomato, and pepperoncini pizza pie ($12.95). Check out the hours each menu is offered here.
Nostos Restaurant quells the moans of ravenous stomach sirens with lunch- and dinner-menu selections made with extra-virgin olive oil, Dodonis feta cheese, and fresh Mediterranean fish. Noontime noshers wrap their hands around the Greek–style burger known as pita bifteki, which comes slathered with tzatziki and is swaddled in a pillowy pita pocket ($13). Show off kindergarten-honed sharing skills with Nostos’s toothsome roster of mezedes (small plates), including a htapodi xidato that features marinated octopus backstroking in a flavorful pool of olive oil, vinegar, and herbs ($11 lunch, $12 dinner). Chefs slow-roast arnaki fournou, the boneless leg-of-lamb entree ($16 lunch, $17 dinner), and they season the fresh grilled sea bass ($26 lunch, $27 dinner) with pure olive oil, lemon, and mermaid tears. Unclothed pitas dive gleefully into dips such as zing-infused taramosalata, a lemony fish-roe mousse ($6 lunch, $6.50 dinner).
The third and newest outpost of owner Asad Sheikh's culinary empire, Curry Mantra 3 shares the rich flavors of traditional Indian cuisine through a spread of curry dishes. The menu, which was praised by the Washington Post, points out signature "must try" items, such as lamb aamwala cooked with mango in a tomato and onion sauce or the vegetarian saffron malai kofta?cottage cheese dumplings served with a creamy saffron gravy. Guests can also enjoy tender entrees and fresh breads cooked in Curry Mantra 3's tandoori ovens, all while seated in an elegant dining room where a gleaming statue stands as a sentinel watching over meals and patiently waiting for someone to offer him their leftovers.