Restaurants

Frozen margaritas temper heat from classic Tex-Mex dishes such as fajitas & burritos slathered with cheeses, guacamole & sauces

Chefs prepare Asian fusion cuisine such as mongolian hot pots, where diners boil morsels of thinly sliced meats & seafood in spicy broth

Chefs cover never-frozen crusts with house-made sauces & fresh toppings & serve sammies, desserts & pastas in traditional pizzeria

Sweet & spicy sauces top seafood, steak & chicken prepared with global influences in spacious, club-like atmosphere

Chefs assemble chicken-teriyaki wraps with sautéed mushrooms, onions & peppers & ladle preservative-free soups made fresh daily

Chef Pauline preps authentic Jamaican meals such as oxtail, curry goat & jerk chicken in tropical restaurant with sea mural & reggae nights

Grill-masters sling burgers, steaks, wings & seafood in eatery with whimsical, nautical-themed décor

Naan lauded as “hot” & “fluffy” in Washingtonian, 12 tandoori specials & other Northern Indian fare served in orange-hued dining room

Chefs expertly craft gourmet pastas, tender steaks & fresh seafood in candle-lit elegance of recently remodeled dining room

Prohibition basement hosts decadent handhelds, including lobster club, & hearty pub entrees to wash down with 60 brews