Poker chips clatter onto tables in nervous drumrolls, accenting the throaty guitars and soaring keys of cover bands at H2O Bar and Grill. Pint glasses leave cool rings of condensation nearby, hinting at suds such as Magic Hat. Patrons’ chatter slows as plates arrive, bearing inventive burgers infused with horseradish and swiss cheese, marinated in Guinness, or covered with crabmeat like a guy getting fired from a job at a catering company. The oaky scent of slow-cooking pork drifts past the ranks of tap handles and liquor bottles that stand beneath flat-screen TVs at the bar.
Rodgers' Banana Pudding Sauce stems from a family tradition. As a child, Reggie Rodgers used to wait eagerly to lick the bowl clean after his mom made banana pudding. As an adult, he continued the same tradition, except this time, he was the pudding chef and his two daughters watched with eager eyes. When they reached adulthood and Reggie retired from the Navy, his daughters suggested they start a banana-pudding business and sell the creamy treat in jars so other families could experience what they did growing up. Reggie agreed, and using his family recipe, Rodgers' Banana Pudding Sauce was born.
It could be jarring to step off an Arlington street and into a Bolivian home, but Sibarita Restaurant makes an easy transition with warm decor and authentic Bolivian cuisine. Bright yellow and orange walls are hung with intricate metal artwork, and a rear entrance opens up onto a patio lined with potted tropical plants and thatched grass-roof tables that a family of jaguars could call home. The kitchen staff specializes in a range of traditional Bolivian dishes represented by an expansive menu. Guests can savor marinated churrasco steak, tender grilled lamb, vegetable stew with steak cooked in beer broth, or the silpancho, which was recently raved about in the Washingtonian. Other dishes include Bolivian-style fried chicken with plantains and a variety of sandwiches topped with jalape?os and fried eggs.
For more than 30 years, the chefs of Kabuto Japanese House of Steaks have sent cuts of sirloin steak and broccoli branches flying across a sizzling flat-top grill with the dexterity and flair of hibachi-style cooking. Stationed at traditional teppanyaki tables, chefs sear fresh vegetables and proteins before diners, catering each dish to specific dietary restrictions, food allergies, and needs to eat strictly dinosaur-shaped meats. Behind the sushi bar, seaweed-and-rice cylinders burst with cuts of fresh tuna and bright salmon, and bar seats provide unobstructed views of maki assembly lines.
Soya carefully balances spectacle and serenity: while hibachi chefs display searing and flipping prowess at fiery tableside grills, a large fish tank bathes the dining room in soft light. The tank contributes to the "inviting and relaxing" vibe cited by the Daily Press, which also praises the "clean taste and variety" of the restaurant's sushi. Like scuba divers armed with waterproof makeup, the kitchen preps fresh seafood daily, then pairs it with rice and veggies for colorful maki rolls and nigiri. Japanese entrees such as stir-fried noodles and teriyaki meats round out the menu.
So Unique Candy Apples satisfies sweet teeth with a selection of more than 60 different flavors of candy apples, made by hand in Roanoke, Virginia. Clients delight loved ones or treat themselves to fruits smothered in rich chocolate, chewy brownies, birthday cake, or colorful hard candy.