Wings over Washington's friendly staff paints its menu of winged masterpieces with a delicious palette of 18 flavors and five buffalo-sauce styles. Chomp on the seven-wing paper-airplane plate ($5.99) while your in-flight crew devours the 60-wing B-17 bomber ($44.99). Boneless wings are hand battered, sold by weight, and provide countless hours of fearless feasting for dining dentures. Beat your personal best by speed-eating a half-pound DC-3 of boneless bites ($6.49), or gather a group of airship aficionados to demolish the 6 lb. zeppelin of spineless wings ($59.99), adding orders of french fries ($2.49 for a small) and onion rings ($2.99 for a small) to dam up teriyaki and honey-mustard reservoirs. Flight-phobic diners can stay grounded with hamburgers ($5.99) and half racks of ribs ($8.99), sharing napkins and sticky high-fives with their wing-eating amigos.
Though they hail from different corners of the world, business partners Aaron McGovern and Arturas Vorobjovas and their shared passion for food begat Russia House. Raised in Lithuania on his father’s traditional Russian recipes, Arturas works with executive chef Andrew LaPorta to pack Russia House’s bill of fare with authentic offerings such as line-caught sturgeon, plump pelmini dumplings, and a selection of caviar. These rich Russian staples grace white tablecloths and elegant place settings inside Russia House's stately interior. Here, mirrors reflect light that bursts through large windows. In the upstairs lounges, plush booths cradle diners and occasional live piano music permeates the airwaves.
Though the interior of Oohhs & Aahhs might be tiny—housing only four maroon-clothed tabletops in all—the flavors bursting from chef Oji Abbott's soul-food dishes are memorably big. So big that they have attracted the attention of celebrity visitors from Redskins cornerback Fred Smoot to rapper Jim Jones, as well as Guy Fieri of Diners, Drive-ins and Dives, who remarked about the eatery's signature wings, "I don't like red buffalo wings. I don't like them anywhere except for here." The reason for these glowing reviews is Oji and co-owner India Wilson's menu of authentic soul food they created using their family's recipes, from meatloaf smothered in homemade gravy to creamy grits cradling fried shrimp. Each grilled or fried protein also comes with two classic southern sides, from gooey mac 'n' cheese to salty collard greens, which, as the Washington Post highlighted, often provides enough food to satisfy two people.
For the Goldilocks oenophile, wines are available in three sizes—wee baby tastes, glasses, and bottles. Pours are organized according to taste and include full-bodied reds and light, crisp whites, with prices starting at $3 for a taste and glasses ranging from $7 to $20. Pair sips with a selection of cheeses ($15 for three), or a charcuterie board served with grilled focaccia. Small plates include grilled calamari ($11), house-made meatballs ($8), and meaty scallops with baby Swiss chard, spring onion, and gingered vanilla velouté sauce ($13). For heavier hunger pains, try a pizza ($12) or a locally raised, dry-aged beef burger ($15). Sonoma also serves moderately portioned pastas, salads, and a smattering of sides. View a complete menu and wine list here.
Certified etiquette consultant Alexandra Kovach conducts a crash course in dining etiquette, with participants living out the tutorial during a delicious three-course dinner with pre-selected wine. Topics of the course include seating, eating styles, napkin etiquette, toasting, dinner-party hosting, and how to be a good guest. With an open forum style and a limit of 40 people per class, the course allows its participants the opportunity to ask Alexandra about where to put the fork after finishing a meal and how to properly react when someone accidentally pours soup on your unpublished manuscript.
Originally founded in the summer of 1969 in Bridgehampton, New York, Bobby Van’s Grill has since expanded to nine locations throughout New York and Washington, DC. Inside each kitchen, executive chefs oversee a menu built on plates of Prime dry-aged USDA beef, fresh seafood, and organic chicken. Servers ferry dishes amid each restaurant's similar but distinctly unique decor of private dining rooms and wine rooms furnished with white tablecloths.
In Washington, DC's New York Avenue location, diners savor their lobster cocktails and veal chops amid marble columns, grand mirrors, and babbling fountains that casually ask them if they're going to finish that. The 15th Street steak house lets visitors wine and dine alfresco on the sidewalk patio, located just one block from the White House.