Make your next meal a pizza party! Meadows Subs and Pizza in Upper Marlboro's Melwood neighborhood is a tasty departure from your weekday routine.
A healthy lifestyle starts with the food you eat, and Meadows Subs and Pizza is creating innovative healthy meals.
Find the perfect vintage to complement your meal — this pizzeria offers a fine selection of wines, beers, and beyond.
Let the kids come too! Little ones love the food and atmosphere at this pizzeria just as much as their parents do.
Enjoy this pizzeria's cooking from your own home with their carryout and delivery options.
At Meadows Subs and Pizza, you can find ample parking that is readily available any time of day.
The average check at Meadows Subs and Pizza will stay below $30 per person, so it's a relatively affordable option.
So when you need a quick solution for lunch or dinner, stop by Meadows Subs and Pizza and enjoy a hot and tasty pizza.
In life, there are few things better than pulling the arm of a slot machine, watching the wheels spin their mad dance, and hearing the klaxons that signal a big, fat jackpot. In fact, the only thing that might rank higher is "doing that exact thing, except on a cruise ship." That dream becomes reality at Blue Horizon Casino Cruises, where players live the lives of Vegas-style gamblers aboard a well-appointed cruise ship. After taking on passengers in Palm Beach, the ship heads to international waters, where players can partake in games ranging from slots and bingo to craps, roulette, and blackjack. The gaming isn't the only facet of Vegas found aboard Blue Horizon's cruises; guests can also hit the buffet at Rebecca's Grille, grab tapas-style bites at K.T. & Jessie's Place, or revel in live music at Deck Three's lounge.
One of the more inexpensive fast food restaurants in District Heights, visitors of Long John Silver's won't break the budget for a good meal and enjoyable experience. Whether you are heading there for the great quality, lightning-fast service, or both, you will never leave this restaurant unsatisfied.
No specific attire is required, so feel free to dress casually and comfortably. Also, while the prices may be low, you can bet that the ingredients will be fresh. In fact, you should easily be able to enjoy a good meal for nine or ten bucks, and can probably get in and out for just a fiver if you try.
If you're in a hurry, the menu has plenty of items that are well-suited to eat on the go.
A quick-service chain with nearly half a century of success, a trip to this Long John Silver's is definitely worthwhile.
Pack a panini for lunch or pick up some pasta salad at Casablanca Cafe and Deli, a deli that attracts all types of taste buds.
It serves everything including gluten-free and low-fat options.
Just through the door at this restaurant, you can claim your food. No delivery required.
Casablanca Cafe and Deli will even bring the amazing food from their kitchen to yours.
Save some dough on parking at Casablanca Cafe and Deli.
Casablanca Cafe and Deli may cost you a little bit more than some spots, but this deliciousness is fairly-priced (and well worth the few extra bucks).
Avoid the hunt for an ATM and stop by one on your way to Casablanca Cafe and Deli, a local cash-only restaurant.
So the next time you're looking for delicious items from a classic deli, Casablanca Cafe and Deli has you covered.
Come for a tasty meal at IHOP that the whole family will love.
The gluten-free and low-fat fare at IHOP will leave you happy and full.
The dress code at IHOP is as relaxed as the ambience, so wear whatever suits you.
The food is prepared and packaged, just waiting for your pickup.
If parking is a concern, you'll be happy to hear that there are many convenient options in the area.
Store your bike at a nearby rack and enjoy a bite to eat at IHOP.
The breakfast dishes at the restaurant really bring the crowds in, though lunch and dinner are also served.
Night owls and early risers alike will appreciate that the restaurant is open 24 hours a day.
So when you need to cure your hunger craving, visit IHOP and treat yourself to a tasty American dish.
For fresh maki, District Heights' Hanabi Japanese Steak and Seafood has got you covered.
Healthy food is in, as it should be, so come here for a tasty, low-fat and gluten-free bite.
Little guys and gals will also love dining at this restaurant, which offers a family-friendly environment (and menu).
For those in a rush, the restaurant lets you take your food to go.
Save time and money with nearby parking options at Hanabi Japanese Steak and Seafood.
At Hanabi Japanese Steak and Seafood, you can ease your appetite and please your pocketbook
the menu offers a selection of mid-priced, budget-friendly meals.
When you are in the mood for authentic Japanese cooking, make your way over to Hanabi Japanese Steak and Seafood.
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.