After walking under Kabuto's red gate and through its ornately decorated doors, guests walk past miniature gongs and framed scrolls illuminated by yellow and blue lighting fixtures set in the walls. Experienced hibachi chefs toss and catch shrimp, deftly ladling teriyaki or soy sauce over piles of veggies and meat or flinging it upwards to catch in the brim of their 10-gallon hats.
The aroma of baking bread wafts from Great Steak's kitchen, where sandwichsmiths pack quality cuts of meat into sandwiches, wraps, and burgers. Their renowned philly cheesesteak reaches skyward with grilled sirloin steak, onions, and provolone cheese, and their extensive selection of specialty sandwiches pairs with sides including baked potatoes, fries, fruit bowls, and parfaits. To help patrons make health-conscious choices, the menu's nutrition facts are available online and the chefs whip up a selection of low-carb and low-fat sandwiches, wraps, and salads served in the absence of exploding forks. Patrons can place an order for pickup with the convenience of the restaurant's online menu and request catering to feed large groups.
At Sakura Japanese Steak House & Sushi Bar's teppanyaki tables, chefs put on a show for guests. They prepare hibachi dinners with special Japanese dressing, fried rice, shrimp sampler and oriental vegetables, along with house seasoning and sauces. The menu has many other options, too, exemplifying all that Japanese cuisine has to offer.
Joe Helbing captained Howlett's tavern for 13 years before deciding to explore a new career path, only to discover he missed the clink of beer glasses and the chatter of happy guests. Having reaffirmed his passion for the restaurant biz, Joe reopened his restaurant, where he continues to serve the original Howlett's memorable menu of steak-house favorites.
Deep in the kitchen, chefs grill a variety of hand-cut steaks, ribs, and fresh seafood dishes. To craft their signature crab cakes, they season fresh lump crab with a savory rémoulade. Come lunchtime, they turn their attention to making thick paninis and hearty burgers and shaking their fists at the relentless midday sun. Guests linger over last sips of cocktails and final bites of housemade pecan pie at tables that speckle the spacious dining room.
The chefs at Bull Branch marry local and international ingredients in a menu of salads, shareable tapas, and entrees that strikes a balance between succinct and eclectic. Served in a intimately lit Bohemian setting that The Washington Post describes as "that perfect blend of casual and sophisticated, elegant and honky-tonk," dishes such as hummus, curries, and pulled pork harness the flavors of the Mediterranean and Middle East, Southeast Asia, and down-home America. Occasional live music in the evenings complements the pan-continental cuisine, as does a serving staff of UN delegates who, upon request, sprinkle borders of salt and pepper to delineate your entree and sides.
Gleaming hubcaps, old-fashioned Coke signs, and garage memorabilia decorate the walls inside The RumbleSeat Grill, creating a vintage vibe that conjures up memories of the past. The menu aims to do that, too: cooks prepare such favorites as fried catfish and meatloaf, using fresh ingredients and typically making everything from scratch. At Sunday brunch, they whip up midday treats, such as lump-crab benedict and made-from-scratch sausage gravy over biscuits, as Rumble Seat signature concoctions and classic drinks flow behind the bar. Antique cars are often parked by the entrance, extending the restaurant's automotive theme to the outdoors.