Restaurant Directory
The menu at this branch of a landmark Baltimore deli offers the same legendary corned beef, pastrami and other deli specialties. Third-generation owner Marc Attman is at the helm.
Family-run Ethiopian restaurant with a modest dining room but some exemplary cooking. Don’t miss the vegetarian sampler, and in nice weather, opt for eating outside in the lovely, shaded back patio.
Located in the King Farm neighborhood, this small plates restaurant and wine bar features cuisine that changes seasonally. Some recent offerings include a fig and prosciutto flatbread and quinoa grilled salmon.
From chopped liver to chicken soup, Brooklyn’s serves all the deli specialties, plus more. Think hot pastrami with cole slaw and Russian dressing on pumpernickel.
Hotel restaurant showcases a modern, stylish menu with stone-oven flatbreads, homemade tater tots and locally sourced produce. Local beers on draft and by the bottle, plus regional bourbon and gin.
Everyone from families to expense-account lunchers can find something to like about the big portions of fresh American fare, including chicken pot pie and jumbo lump crabcakes.
This bustling café with pretty green umbrellas on the patio serves up the traditional meat-heavy dishes of Argentina, as well as pizzas and freshly made baked goods. Look for mouth-watering empanadas, beef tongue and sausage specialties.
An out-of-the-way crêperie serving 31 kinds of sweet crêpes and 16 varieties of savory crêpes. Savory versions range from cheese and ham to roasted eggplant with zucchini, bell pepper, sundried tomato, garlic and onion.
Aside from a breakfast buffet, featuring cooked-to-order omelets, waffles, fruit and more, the restaurant offers an extensive menu, from burgers and other sandwiches to crabcakes, short ribs and pasta dishes.
Fried chicken that tastes like it was made by an aproned elder is served up in a clapboard building constructed in 1889. Besides the fab fried chicken, Hershey’s serves up warm rolls, inexpensive prices and live music.
Homemade pupusas, tamales and other Salvadorian specialties, plus a full breakfast menu and a small selection of grocery items.
New York-based Belgian-born bakery/restaurant chain with farmhouse vibe, featuring organic breads, European breakfast and dessert pastries, savory egg dishes, soups, Belgian open-faced sandwiches, entrée salads, wine and Belgian beer by the bottle.
New York-based Belgian-born bakery/restaurant chain with farmhouse vibe, featuring organic breads, European breakfast and dessert pastries, savory egg dishes, soups, Belgian open-faced sandwiches, entrée salads, wine and Belgian beer by the bottle.
New York-based Belgian-born bakery/restaurant chain with farmhouse vibe, featuring organic breads, European breakfast and dessert pastries, savory egg dishes, soups, Belgian open-faced sandwiches, entrée salads, wine and Belgian beer by the bottle.
This family-owned, Ethiopian-Italian restaurant serves classic vegetarian, beef and chicken Ethiopian plates, alongside Italian entrées such as pesto pasta with chicken. For breakfast, try a traditional Ethiopian dish of kinche (a buttery grain porridge) or firfir (bread mixed with vegetables in a red pepper sauce).
Farm-inspired fare in a modern and casual setting; this is the sister restaurant to the phenomenally popular downtown D.C. Founding Farmers. Try the warm cookies for dessert. Voted “Best Restaurant in Potomac,” “Best Cocktails” and “Best Brunch” by Bethesda Magazine readers in 2018, and also “Best Brunch” in 2020.
A diner with a soft European accent. Try the fresh Belgian waffles for breakfast. For those with hefty appetites, the waffle sandwiches are worth the trip, but don’t overlook the homemade soups or light dinner entrées.
Parkway features a bustling back dining room that makes this popular spot so much more than a deli. Longtime waitresses greet regular customers and kids with hugs during busy weekend breakfasts. All-you-can-eat pickle bar.
