Mexican entrees lauded by the Washington Times for the incorporation of authentic flavors such as mango and roasted chilies

South Indian crepe-like dosas comes stuffed with curries, chutneys & veggies, while more than a dozen entrees showcase crisper draw

Small plates of falafel, lamb chops, saganaki, and spanakopita based on owner's family recipes

Experienced chefs perform tableside pyrotechnics to prepare Japanese hibachi alongside succulent sushi such as deep-fried Volcano roll

Crispy calamari & smoky trout make up menu with ingredients culled from sustainable suppliers at eatery with lobster traps & picnic tables

Executive chef James Oh wields 23 years of experience to craft pan-Asian fusion fare with fresh, organic ingredients

Contemporary international cuisine ranging from San Francisco--style cioppino to gnocchi served in room amid trickle of fountains

Tandoori chicken & naan, baked in clay tandoors, accompany vibrant red, yellow & orange interior to create a Punjabi atmosphere

Italian chef Domenico Cornacchia creates authentic fare in trattoria-style eatery with raves from Viva Tysons & Washingtonian magazines

900-degree coal-fired ovens char thin-crust pizzas & bake seasoned chicken wings, served alongside salads, sandwiches & pasta