Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn; $20.95 for a large) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in the Berkeley vegan, a faux-cheese veggie pizza (with marinara, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $10.50 for a small), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut; $8.95).
Chandeliers made of shimmering gold scales light up red-and-gold damask wallpaper. Tomato-red chairs stand out boldly against a bar lined with white tufted leather. The bold hues that decorate Panache Restaurant's Tysons Corner location match the bold flavors of its Italian dishes. Chefs stuff lobster into house-made ravioli and slow-braise lamb to make their specialty house ragù. Grilled free-range Angus filet mignon pairs with a choice of more than 150 wines. An outdoor seating area hosts al fresco dining, and music from a live jazz band harmonizes with patrons' satisfied "mmm's" on the second and fourth Friday of every month.
Inside this elegant eatery, undulating mirror segments reflect glimpses of signature kebab and kahari plates precariously stacked along the waiter's arm. Below small ceiling lights arranged like a constellation, tables are festooned with traditional clay-oven tandoori and masala dishes—but this is a small part of Noorani's ample repertoire, which ranges from Indian and Pakistani fare to a completely separate menu of traditional Chinese dishes. The staff prepares fresh fish and chicken coated in zesty sichuan, ginger soy, and orange sauces over noodles or tender rice. Guests, meanwhile, can load plates with cuisine from the 15-item daily lunch buffet and question regulars about Noorani Kabab House's live entertainment. The merriment syllabus presents comedy nights, concerts, and some guy who used a single chopstick to eat a bowl of hot-and-sour soup.
Cena offers time-strapped families and plan-aheaders quick, economical, and delicious dinner options good to take home or on vacation. While the menu changes every two weeks, current offerings include the stuffed beef tenderloin, rolled with fresh spinach, roasted, peppers, and mozzarella, while a mango cilantro sauce and fresh peppers and onions top the hearty Caribbean chicken. Each half-sized entree from Cena's rotating menu feeds three people. Cena also features a small Bolivian river's worth of wines, and the well-informed staff will happily assist part-time winos in choosing a suitable bottle to pair with your meal or C-SPAN marathon. The crisp, fruity notes of Maso Canali pinot grigio agreeably complement Cena's pork tenderloin in shallot sauce, while the floral tones of L'Ecole No. 41 Chenin blanc go gorgeously with the mahi-mahi fish tacos, like hot dogs sitting in the bleachers of a hot-dog-eating contest.
The culinary-travel specialists at Epitourean create food-focused itineraries for adventurous eaters, highlighting authentic regional cuisine in its own setting through tours, cooking classes, and gourmet meals. This deal takes the culinary curious to central Virginia, an area known for its rolling wineries, southern seasonings, and seafood fresh out of Chesapeake Bay. The retreat takes place at The Lafayette Inn, an 1840-era Federalist mansion that has served as both a saloon and a Civil War hospital. Current innkeepers Alan and Kaye Pyles have transformed the antebellum manor into a cozy setting for sampling local produce and wines from the surrounding Piedmont region. The culinary adventure begins with a chef's tasting menu of five or more courses, each paired with a vintage from the wine list. Although dishes frequently vary to showcase seasonal ingredients, chefs often draw from the main menu, which includes lump crab in garlic cream, fried green tomatoes, and Southern Comfort shrimp and grits. The following night, Alan—who doubles as the inn's executive chef—leads an intimate, hands-on cooking class in the onsite restaurant. Visitors transform into moonlighting sous-chefs as Alan teaches culinary tricks of the trade, leading disciples in mincing, whisking, broiling, and searing basketball box scores onto chicken breasts.Inside The Lafayette Inn's guests rooms, four-poster beds, crocheted quilts, and locally produced bath products enhance the inn's homey charm. The Monroe room boasts a gas fireplace with a carved mantelpiece, and the Washington room honors its namesake with portraits of the first president. Each day, a cooked-to-order breakfast serves omelets and french toast, and inn staff will help to plan a self-guided wine tour through the surrounding countryside and provide an artisanal cheese basket.
Roma Ristorante Italiano has been owned and operated by the Giambanco family since 1976. After crossing turbulent seas of marinara during their voyage from Palermo to Brooklyn, the Giambancos' culinary prowess and authentic Italian recipes finally landed on American soil in 1968. Chefs continue to cook the family’s homemade Southern Italian cuisine, which includes pastas, hand-tossed gourmet pizzas, and seafood. Their extensive dessert menu tempts sweet teeth with delicate profiteroles and sheep's milk ricotta cannoli. The dining room oozes comfort and charm with striped banquettes, a colorful mural of the Colosseum, miniature street lamps, and potted plants strung with white lights. Roma Ristorante Italiano's recently remodeled lounge, full bar, onsite banquet hall, and catering services ensure that parties can break bread and celebrate Italian culture without applying for a gondolier’s license.