It's always a party at Chipotle Mexican Grill, where the Mexican dishes are so incredibly tasty fans have a hard time containing their excitement (just read the chain of five-star reviews!).
Can't eat gluten? Avoiding fatty foods? Vegan? No problem — Chipotle Mexican Grill offers plenty of options for you.
Don't leave the kids at home — youngsters will love the family-friendly cuisine at this restaurant just as much as mom and dad.
Make the most of the warm summer months by dining outdoors in Chipotle Mexican Grill's beautiful outdoor seating area.
Sound levels can reach upper decibel levels at the restaurant, so sensitive ears beware!
Want to enjoy this restaurant without the wait? Get it to go.
Chipotle Mexican Grill is known for serving great food, and they are able to serve it at your next event with their excellent catering.
Drivers will find quick and easy parking just around the corner from Chipotle Mexican Grill.
Commute by bike to Chipotle Mexican Grill and find easy bike parking.
So head to Chipotle Mexican Grill, where you can expect nothing less than the highest rated Mexican cuisine.
Spice up your every day with delicious Mexican food at Chipotle Mexican Grill.
Isn't it time to experience the taste of Mexican cuisine at Chipotle Mexican Grill's premier restaurant?
Great in the AM or as an after-dinner treat, Panera Bread sells scrumptious baked goods.
Eat out with the little ones at this bakery, and don't waste time scurrying for a sitter.
Getting online is easy with Panera Bread's free and convenient wifi.
Enjoy the cool summer breezes on Panera Bread's seasonally available outdoor seating.
You'll find most people wearing their favorite T-shirt and pair of jeans, as casual dining is Panera Bread's style.
Bring the Panera Bread's great food to your place.
No time to sit down? No worries! This bakery offers a take out option so you can grab your food on the go.
Parking can always be a hassle. That's why we've done half the work for you. Parking available onsite for our guests.
Bicyclists will also find lots of space to safely lock up their bikes.
No matter your needs, whether breads, sweets, or exotic confections, you'll be well taken care of by Panera Bread.
Whether you are looking for a slice of pizza or a whole pizza pie, Silver Spring's Papa John's Pizza offers a wide variety of pizza types and sizes.
The menu at Papa John's Pizza is loaded with gluten-free and low-fat options.
This pizzeria offers convenient carryout and delivery, so diners aren't limited to the pizzeria space.
With meters and potential tickets, you'll thank us for our onsite parking!
If you are looking for a creative and fun pizza joint in town, check out Papa John's Pizza.
The menu at Mezeh has more than one million healthy, heart-conscious combinations, all of which showcase flavors and recipes from across the Mediterranean. While working in open kitchens, Mezeh's chefs spin the restaurant's fresh, all-natural ingredients into these healthy fast-casual meals.
Customers first personalize their order by selecting a base and a protein, such as a flatbread wrap stuffed with chicken shawarma or just-cooked basmati rice crowned with hand-rolled falafel. They then choose from numerous toppings, which range from hummus and couscous to tabbouleh and eggplant caponata, then finally select a sauce. Everything from the house drinks to all of the toppings and proteins are prepared in house daily.
In addition to keeping its patrons healthy, Mezeh helps keep the planet healthy with plant-based flatware and disposables.
If fine food and refreshing beverages are on your to-do list, check out Iceberry in Wheaton Glenmont.
Take it nice and easy at Iceberry, where casual dress is the rule of the day.
Take your vehicle to dinner
nearby parking is plentiful and will not pose a problem for drivers looking to dine.
College students on a budget will love the fare at Iceberry
priced just right and seasoned to perfection, every dish here is worth checking out.
For good times and great food, head on over to Burger King in Wheaton Glenmont.
Take your vehicle to dinner
nearby parking is plentiful and will not pose a problem for drivers looking to dine.
Burger King serves up affordable fare, allowing you to indulge in all of your favorite menu items.
Whether you're in the mood for AM eggs, a midday salad, or an evening entree, Burger King provides service throughout the day.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.