Washingtonian Magazine: Jaeger schnitzel is a thin cut of veal topped with a homey mushroom-cream sauce and served with a mound of sautéed vegetables such as carrots and zucchini.
Washingtonian Magazine: Appetizers of sambosa and bulanee, perfectly fried triangles filled with beef, potato, or leeks, make for outstanding starters. For entrées try one of the stews or rice dishes.
Washingtonian Magazine: We like our burgers dressed the old-fashioned way, with cheddar, lettuce, tomatoes, pickles, and grilled onions, alongside a double chocolate shake and sweet-potato fries.
2411 Mount Vernon Ave (at E. Uhler Ave.), アレクサンドリア, VA
チーズ専門店 · Del Ray · 59個のヒントとレビュー
Washingtonian Magazine: In the mood for something gooey and indulgent? Look to the bronze-crusted, three-cheese macaroni or one of the six grilled cheeses.
Washingtonian Magazine: This eclectic American cafe, part of Cathal Armstrong’s growing empire, features the same farm-to-table dedication as its higher-end sibling, Restaurant Eve, along with cocktails from Todd Thrasher.
Washingtonian Magazine: What to get: Polenta-filled agnolotti; potato-leek soup with smoked cod; beet salad; rib eye with salsa verde; garlic-crusted cod with ham and potato; peanut-butter/chocolate tart.
Washingtonian Magazine: Chef/owner Cathal Armstrong likes to keep things fresh, so this tasting room/bistro/lounge is a constantly evolving mash-up of his Dublin upbringing, French technique, and New World sensibility.