Washingtonian Magazine: The East/West mash-up at this slick-looking sports bar filled with Beatles memorabilia turns up such curiosities as kimchee quesadillas and tacos stuffed with galbi (marinated short ribs).
Washingtonian Magazine: Try one of the soups, such as the restorative beef soup with noodles, egg, and turnips or the clam-and-tofu soondooboo with a red-pepper broth and an egg whisked in for richness.
Washingtonian Magazine: While you don’t want to miss the grilled meats, other parts of the menu are worth exploring. Those include chul pan stocked with baby octopus and pork, as well as a scallion-studded seafood pancake.
Washingtonian Magazine: While the soondubu is the star of the menu, there are other gems. The selection of pa jun—egg-and-scallion pancakes with seafood, kimchee, or vegetables—make for good additions to the table.
Washingtonian Magazine: The veggie sandwich is one of the best things on a menu that abounds in bacon and pork. Also good: Shrimp with green-onion rémoulad; gumbo; turkey-meatball sandwich; crawfish pot pie.
Washingtonian Magazine: The produce here is bright and fresh and tossed into an array of salads, including a noteworthy one with shredded beets, walnuts, and garlic. Also good: Carrot salad with garlic and chili peppers.
8110A Arlington Blvd (Gallows Rd., Entrance to Shopping is on Gallows), Falls Church, VA
Thai Restaurant · 26 tips and reviews
Washingtonian Magazine: Try the crispy salmon, a moist filet encased in a crunchy shell and set on steamed jasmine rice. Or a dish of deep-fried bay scallops tossed with basil, scallions, and red peppers.
Washingtonian Magazine: This colorful cafe specializes in hearty portions of Bolivian cooking. Adventurous eaters will have lots to choose from, including soups with beef kidney & beef tripe, both available Sat. and Sun.
Peruvian Restaurant · Ballston - Virginia Square · 83 tips and reviews
Washingtonian Magazine: Considered the king of the area’s Peruvian-chicken houses. A tip to up your chances of a getting a great chicken: Prime time might mean waiting in line, but the birds won’t sit in a warmer.
Mexican Restaurant · Colonial Village · 61 tips and reviews
Washingtonian Magazine: The kitchen’s skill is evident in its mole, a sauce that involves no fewer than 15 ingredients and lots of hours. The rich and nutty version here comes ladled over chicken enchiladas.
Washingtonian Magazine: The kitchen gets many things right, whether it’s perfectly greaseless yam-and-shrimp cakes from the fryer, beautifully glazed pork skewers off the grill, or well-balanced salads.
Washingtonian Magazine: We recommend: Fried risotto balls with mozzarella and roasted eggplant; Margherita pizza with buffalo mozzarella; chorizo pizza with onion and roasted red pepper; prosciutto-and-arugula pizza.
Burger Joint · Colonial Village · 132 tips and reviews
Washingtonian Magazine: Of all the restaurants Pres. Obama has visited in Washington, the only one to have merited a 2nd visit is this bare-bones burger joint. The patty is 10 oz. of prime, aged beef and eats like a steak.
6395 Seven Corners Ctr (Leesburg Pike near 7 corners), Falls Church, VA
Thai Restaurant · 50 tips and reviews
Washingtonian Magazine: The kitchen makes its own lemongrass-laced pork and roasts a perfect, plump quail. But there are rewards up and down the menu, and many of the best dishes don’t make meat the star.
Washingtonian Magazine: The 149-item menu has many good entry points, but we like to start with the shrimp toast—airy baguette halves slathered in shrimp paste and deep-fried to a crisp —or a round of spring rolls.
Washingtonian Magazine: Begin with the superb veggie combo platter, which includes fine renditions of baba ghanoush, hummus, tabbouleh, and foul (fava beans). It’s a good primer for the zesty, garlicky flavors that abound.
Washingtonian Magazine: Start w/ something from the fryer—such as batter-dipped squash batons or bundles of watercress fritters dipped in tamarind-chili sauce—then balance it with the crunchy, earthy pickled tea-leaf salad.
Washingtonian Magazine: There might not be a better value than the $4.99 refillable bowls of sul leung tang, a soup made by simmering beef bones for 48 hours and studding the broth with beef slices and rice noodles.
Washingtonian Magazine: The warm pita holds spit-grilled pork and is finished with a handful of crispy French fries. Dips such as kalamata-olive tapenade and tyrokafteri make nice shares with lightly griddled pita.
Washingtonian Magazine: Each pie’s tender crusts hold fillings made with locally raised meats. There’s a traditional Cornwall-style ground-beef-and-potato pasty, but we preferred the Philly cheesesteak, laced w/ provolone.
8607 Westwood Center Dr (at Leesburg Pike), Vienna, VA
Persian Restaurant · Tysons West · 88 tips and reviews
Washingtonian Magazine: The stars of the menu are the generous entrées, particularly a spicy, cilantro-rubbed chicken tandoori kebab. The juicy ground-beef chelo kebab kubideh impressed with its meatloaf-like flavors.