Restaurants in Winchester

Get a hometown hello without running into your old prom date (unless you went to Clifton High) with today's deal for salivary savories in a small-town atmosphere. With today's Groupon, $10 gets you $20 worth of pub grub and drinks at The Main Street Pub. Housed in a quaint green clapboard building with bright white trim, this family business in Clifton is pulled up next to the only remaining railroad crossing in Fairfax County. Camp out at a cozy table amid the hunter green walls and watch the game on TV, chat with regulars about the weather, or perch on a barstool with a drink and chat with the friendly staff about your favorite living castmembers of Veronica's Closet.

American Flatbread makes its game-changing flatbread foundation using organic flour, which is topped with a fresh, locally grown assortment of veggies, meats, and cheeses. Each one is generally big enough for two moderate eaters or one hungry hippo. The tasty flatbread pizzas are born and blazed inside a primitive, wood-fired oven, giving them a delicious crunch and primal taste signature.

During a massive late ’70s blizzard, then-waiter Generous George opened his namesake eatery with the guidance of his mentor and friend, Nick Latsios. Dishes here live up to their promise, and diners should arrive prepared to gorge. Indulgent cheese-filled pockets become even more of a guilty pleasure when breaded, fried, and sided with a marinara dipping sauce and sprinkling of parmesan cheese ($6). Sea-meat fans will also appreciate the mammoth mountain of shrimp, scallops, sausage, tomatoes, and peppers sautéed in garlic white-wine sauce atop toasty wedges of pizza bread in the seafood Georgie ($13). Those looking for a lighter bite can order one of George's salads, like the veggie-packed tossed ($8) or the Greek farmer's salad ($10). Create your own pizza ($7 for personal, $12 for regular, and $15 for a large), or order one of George's specialty pies ($10–$26). And for those who can't ever get enough carbs, the gluttonous pasta pies ($13–$18) combine the best of both worlds with layers of noodles loaded up on a pizza shell.

The menu harvests local and organic ingredients, creating tasty eats to be savored in between rounds of freeze tag with the friendly servers. Dishes are designed to be delicately paired with a fine wine but are just as tasty alongside a '98 Capri Sun. Start with a classic mouth amuser, including an assortment of three artisanal cheeses ($12) or a plate of charcuterie ($10). There are farmed feastables such as the Parisian herb gnocchi with brussels sprouts, pearl onions, balsamic, and ricotta in a brown butter sauce ($12), or netted nuggets like the pan-seared flounder ($13). Phenomenologists who reject substance dualism will enjoy the chicken and waffles dish, which is actually a deep-fried quail served with cornmeal and herb waffles and drizzled with bacon-caramel syrup ($12).

At Shoes Cup and Cork Club, patrons can enjoy a welcoming ambience and striking décor while sampling delectable sips and nibbling on tasty tidbits. Located inside a former shoe-repair shop, the interior showcases eye-catching touches such as brass footrests and wooden shoe cases. Visitors will be able to bring along a friend or reconciled archenemy and sample three wines, such as the McManis Viognier '08 and Paraiso Chardonnay '07, of their choice in 1.5-ounce tasting samples. Each pair will also nosh on one hummus and flatbread platter or fruit and cheese platter, which will soothe palates and meld with complex wine flavors like a smile-inducing pleasure ointment. Additionally, though not included in the Groupon, a varied menu offering coffee, drinks, and hearty fare douses fiery appetites. The laid-back vibe at SC&C is perfect for surfing the Net, writing a text-message novella, or vigilantly anticipating an Elvis sighting. Enjoy tasty bites and savory wines in a relaxing setting with today’s side deal.

Otani Japanese Steak & Seafood falls into a familiar rhythm around mealtimes. Chefs man tabletop hibachi grills and sear platefuls of filet mignon, scallops, or chicken right in front of patrons while entertaining them with witty banter, dexterous displays of culinary skill, and their ability to peel shrimp telepathically. Meanwhile, the sushi chefs avoid open flames entirely as they carefully tuck lobster, spring mix, or wasabi aioli into their signature rolls. The entire staff matches the friendly, energetic service of the restaurant's managers, Sammy and JJ, striving to greet every guest by name by their second or even first visit.