Nostos Restaurant quells the moans of ravenous stomach sirens with lunch- and dinner-menu selections made with extra-virgin olive oil, Dodonis feta cheese, and fresh Mediterranean fish. Noontime noshers wrap their hands around the Greek–style burger known as pita bifteki, which comes slathered with tzatziki and is swaddled in a pillowy pita pocket ($13). Show off kindergarten-honed sharing skills with Nostos’s toothsome roster of mezedes (small plates), including a htapodi xidato that features marinated octopus backstroking in a flavorful pool of olive oil, vinegar, and herbs ($11 lunch, $12 dinner). Chefs slow-roast arnaki fournou, the boneless leg-of-lamb entree ($16 lunch, $17 dinner), and they season the fresh grilled sea bass ($26 lunch, $27 dinner) with pure olive oil, lemon, and mermaid tears. Unclothed pitas dive gleefully into dips such as zing-infused taramosalata, a lemony fish-roe mousse ($6 lunch, $6.50 dinner).
The third and newest outpost of owner Asad Sheikh's culinary empire, Curry Mantra 3 shares the rich flavors of traditional Indian cuisine through a spread of curry dishes. The menu, which was praised by the Washington Post, points out signature "must try" items, such as lamb aamwala cooked with mango in a tomato and onion sauce or the vegetarian saffron malai kofta—cottage cheese dumplings served with a creamy saffron gravy. Guests can also enjoy tender entrees and fresh breads cooked in Curry Mantra 3's tandoori ovens, all while seated in an elegant dining room where a gleaming statue stands as a sentinel watching over meals and patiently waiting for someone to offer him their leftovers.
Beyond Tequila Grande's vibrant, kitsch-rich dining room, chef and owner Renu crafts Mexican dishes that have earned accolades for flavor and authenticity from publications such as the Washington Times. A far cry from her native Indian cuisine, the chef carefully incorporates signature Central American flavors such as mango, roasted chilies, and habaneros across the menu.
The hacienda-style building's bright wall-size murals evoke an idyllic farmland brought to life, depicting the agricultural practices and accidental kitchen fires that gave birth to the distinctive cooking style. An outdoor patio adds fresh air to the list of amenities to be enjoyed, sheltered from the sun by umbrellas and the shade of blossom-bearing trees.
Since opening their first location in 1996, Robeks' associates and franchise owners across the country have been passionate about the benefits of healthier eating, and what they can do to help guests maintain active and healthy lifestyles, all through portable smoothies. Customers can step up to the counter and order from a menu of fresh, premium ingredients in unique, made-to-order combinations. Robeks Premium Fruit Smoothies aims to create innovative ways to reach the daily recommended 9-13 servings of fruits and vegetables without compromising on flavor. Each Robeks Premium Fruit Smoothies location makes a concerted effort to support the neighborhood it resides in, through local organizations, such as Save the Children.
At Koi Asian Bistro, executive chef James Y. Park crafts a pan-Asian fusion menu that integrates fresh, local, and organic ingredients. Park draws from more than 20 years of experience, which includes stints collaborating with the original Iron Chefs in Japan, cooking in South Korean restaurants, and unearthing new seafood recipes in Atlantis. The menu showcases wholesome, flavorful bites such as a honey-butter sweet potato appetizer, monkfish pate, and a spicy tuna vampire roll. Chefs display entrees and sushi rolls in eye-catching arrangements replete with artfully drizzled sauces and unfussy white dishes.:m]]
Chefs at I-Thai Restaurant & Bar lean on the sweetness of shredded mango, the distinctive aromas of kefir lime leaves, and the bright greens, yellows, and reds of spicy thai chili pastes. Inside the dining area, natural light streams in through the windows, flitting through the steam that rises from marinated cornish game hen grilled with spicy sour herb sauce and deep-fried duck crowned with chili sauce and basil leaves. During lunch hours, a buffet near the full bar brims with vegetables, fried rice, and noodles like lyrics written by a hungry musician. The simple black-and-white interior contrasts sharply with the colorful food, letting green papaya and crimson peppers shine.