The cheese steak! Beef that’s perfectly browned but never dried out and provolone melting into the steak creating a savory amalgam tucked into a crusty, fresh sub roll.
Our pick is the German-style ham sandwich, served nearly overflowing with Black Forest ham and sharp cheddar cheese between slices of whole wheat toast.
The oatmeal is not the glue-like rolled oats of your childhood but a bowl full of wholegrain oats topped with an assortment of fresh seasonal fruit. It'll keep you full all the way to lunch.
The Samoa doughnut is covered with Sugar Shack’s fantastic caramel (used on many other varieties), toasted coconut, and chocolate frosting.
The excellent, crunchy chips are a great addition to an all-beef footlong hot dog you could share with a couple of friends.
While they're known for NY-style pizza, they also take that same wonderful pizza dough and stuff it with mozzarella, creamy ricotta, and any of their pizza toppings to make a tasty calzone.
Thai Diner is a welcome break for the West End office crowd with quick service and a variety of flavorful dishes, including the 'Amazing Thai'.
We love the tender carne asada and spicy house-made chorizo tacos, both of which are covered in a tasty salsa verde.
Try the kumara (that's Kiwi for sweet potato) and chicken pie. The flakey, buttery crust literally and figuratively holds it all together.
The Smith Cross Road cocktail is a coupe full of Virginia warmth to complement a crisp fall evening.
The apple pie is as good as it gets--the sweet crumb topping, tender filling, and the crust! The cheese is optional, of course.
The brisket sandwich is piled with slices of gloriously smokey meat cut just the right thickness. It's finished off with some onions, jalapeños, and their tangy sauce on a toasted bun.
For dinner try the Goan Lamb Vin d’alho. The meat is extraordinarily tender and well-seasoned, while the chili-tomato sauce demands an order of naan to soak up what’s left behind.
For breakfast that looks as pretty as it tastes, get the parfait. Lamplighter’s own granola tops off layers of yogurt and fresh fruit, inside one of these lovely, faceted Mason jars.
How do you make a grilled ham and gruyere sandwich, covered in creamy béchamel sauce, even more comforting and rich? You put a fried egg on top and call a croque madame.
Their variation on shepherd’s pie--beef instead of lamb–will fill you up with its layers of minced meat, carrots, peas, and mashed potatoes.
We may be hundreds of miles from The Big Apple, but Chiocca’s knows how to do a classic pastrami on rye right: thin slices of hot pastrami piled high on toasted rye bread with a side of chips.
The pigs in a blanket use spicy Andouille sausage instead of standard links. Each half is tucked inside a sweet and delicate pancake.
The "Cheese" is a beautiful arrangement of apple, spätzle, smoked duck lardons, escarole, date puree, and cheese sauce, all centered around the star ingredient: slices of Cabot cloth-bound cheddar.
