From its waterfront perch on the Prince William marina surveying the Occoquan River, this delectably lively eatery boasts fresh sea and land fare along with friendly, attentive service in both its indoor and outdoor dining areas. Settle in with menu offerings such as the mussels, which flex their succulence in marinara or garlic-infused sauce ($11), then cruise down the flavor highway while clutching a crab-cake sandwich ($13) or doffing a beret to the french dip, horseradish-laden beef seasoned and topped with gooey swiss cheese ($11). The eight-ounce filet mignon packs a pugilist punch of juiciness ($23), and the blackened mahi-mahi enjoys its reign atop linguini while being flanked by shrimp in a beurre-blanc sauce ($26).
At one table, a diner enjoys a forkful of flaky crab meat, dipped in a pool of butter. Across the room, a steaming plate of crawfish challenges eaters with nimble fingers and an appetite for seafood. Crafting each of these succulent dishes are the chefs of New Orleans Cajun Seafood, who help bring the sea to each table—salted and spiced to taste, of course. The restaurant's menu features all the highlights of Southern-style shellfish, including shrimp, blue crab, and clams, as well as catfish and flounder. Diners can request those denizens of the deep be fried in batter, stuffed into a po' boy, or Cajun boiled, and an experienced chef will cook up a fresh batch—except when the live crabs are busy reenacting scenes from "Jaws."
Pho is hard to make. It cooks for hours, filling the air with the smell of rich beef stock as well as cloves and other spices. The chefs at Saigon Saigon, though, put in the time on the complex broth, which arrives at tables with coils of fine rice noodles and fresh peppers and basil. Beneath sprays of bamboo and orchid, there are also bowls of Vietnamese vermicelli topped with lemongrass-kissed slices of meat and a range of curries that showcase the region's colorful spices.
Though they all share the same name, all eight of McLoone's Restaurants' locations have their own interior charm. With dining rooms adjacent to off-track betting facilities, McLoone’s Woodbridge Grille and McLoone’s Bayonne Grille are peppered with an energetic ambiance that fills their brightly colored spaces. Televisions at every table keep diners abreast of the results of each race, and the big screens plastered around the restaurants also broadcast NFL, MLB, and college games. Like an indecisive bride’s wedding, each location’s bistro-style menu includes both casual and elegant dishes, from seasoned thai chicken wings and Black Angus burgers to new york strip steak and mango salmon.
McLean 1910’s executive chef, Gregory Webb, prepares elegant American dishes that emphasize the natural flavors of his ingredients. Dinner diners can nibble on the chilean sea bass ($31), one of many sustainably fished seafood options, or chew through hormone-free meats such as a full rack of baby-back ribs in a savory rub of spices ground in-house ($26). For lunch send teeth crunching through a thick turkey club sandwich ($12), or challenge steamed jumbo mussels ($15) to a feat of gastronomic strength. When the dessert saxophone sounds, diners can gorge on key-lime pie or analyze the multiple levels of cake, hazelnut, and anxiety of influence in the chocolate mousse.
Located 17 stories above the ground, The Vantage Point Restaurant serves each dish with a side of breathtaking views. Walls of windows overlook Washington D.C., allowing guests to gaze out at the Potomac River, historic Georgetown, and the place where the president's private zeppelin used to sit. Its chefs forge American cuisine from several different menus. Customers at the bar can nibble a crab cake sandwich, while dinner guests devour chicken parmesan served over a bed of angel-hair pasta. The kitchen also beckons to taste buds with aromas of prime rib and shrimp scampi. Inside the eatery, sunlight spills across stained wood tables and brick accents, completing the warm experience of The Vantage Point.