Specializing in teppanyaki, Samurai’s chefs grill fresh scallops, strip steaks, and salmon at cooktops built into the tabletops of their Japanese-style dining room. This tableside preparation ensures that every hibachi entrée is delivered with their just-seared flavors intact, while maki filled with yellow tail, avocado, or eel are rolled behind-the-scenes and presented on combination platters.
Through an entrance marked by natural woods and a screen of latticed rice paper, the interior of Cafe Ima opens up into an expansive dining space replete with a sushi bar and rows of hibachi tables where chefs deftly manipulate fresh, sizzling ingredients on steel tableside grills. Crafting an extensive menu, highly trained chefs slice, dice, and flip succulent morsels of steak, seafood, and veggies on flat-topped hibachis to create a culinary experience more entertaining than Penn and Teller's famous cooking show in Vegas. Meanwhile, Café Ima's experts behind the sushi bar slice slabs of fatty tuna and freshwater eel into sushi and sashimi, and craft specialty maki rolls filled with deep-fried shrimp, smoked salmon, and broiled eel.
Those lured to Best Deli with neon signs reading Subs and Deli won't be disappointed by more than 30 sandwiches lined with ingredients such as hot pastrami, corned beef, and Virginia-style baked ham. Beyond thinly sliced meats and cheeses, skilled sandwich makers can occupy whole-wheat, rye, and kaiser buns with low-fat chicken salad, coleslaw, and even fresh asparagus. The catering menu showcases fresh food for any occasion, including salads that serve dozens and 4-foot party subs that pass roller-coaster height restrictions.
From 1989 to 2008, Bernia Socha's family served as co-owners of Wagshal's Delicatessen, a DC staple among locals and celebrities since 1925. But when the commute from Northern Virginia to DC got too daunting for Bernie, he decided to work closer to home, and this meant establishing his own namesake delicatessen in Fairfax. Now, he and his wife, seasoned deli owners, re-create some of Wagshal’s finest New York–inspired sandwiches along with a new menu of comfort foods praised by the Washington Post in 2009.
Freshly baked french baguettes and Jewish-style rye breads hold up to 1 pound of traditional proteins, such as Virginia baked ham and German bologna, as well as beef tongue, pastrami, and Nova Scotia salmon. Year-round, the deli enhances any meal with Italian illy coffee and more than 20 condiments for any sandwich. Traditional egg breakfasts are served up only in the morning, and to-go dinners of baked ziti and a chicken roasted over a flute of beer and herbs are toted out of the diner in the evening. During the chillier months, Bernie and his chefs create housemade soups and chilies that are meant to immediately warm the soul and unfreeze frostbitten stomachs.