The restaurant is located on Columbia Pike near the Cinema and Drafthouse. The entrance faces the drive-thru of McDonalds, not the street, so be careful of your directions. Their hours of Operation are Monday – Thursday from 11:00 am - 10:00 pm; Friday from 11:00 am – Midnight; Saturday from 10:00 am – Midnight; and Sunday from 10:00 am - 10:00 pm. Nachos and salsa are ready as you are seated.
FW&D started with platanos fritos, served with Abi beans and sour cream. The combination was subtle, but well meshed. The beans were well cooked, with just the right amount of garlic, and salt. The consistency of the beans, sour cream, and fried plantains altogether is a real treat, and highly recommended if you are unsure about an appetizer.
The sampler plate, one of the “Abi Especiales” has more than enough flavor for a discerning palate, and more than enough food to please. This sampler comes with a pupusa (a flour tortilla, stuffed with your choice of pork, cheese, beans, loroco, or all of them), nachos with cheese, shredded cabbage and carrots with a soft lemon under-flavor, rolled crisp tacos with minced meat and vegetables, and a quesadillas. This is a great platter for watching the game on their multiple televisions.
There were at least 40 items to choose from for the main courses, steak, chicken, pork, shrimp, scallops, and other more exotic meats to savor. FW&D kept it relatively conservative with the dinner order, and we were not disappointed with any of the dishes chosen. For those who care to try, there is green hot sauce that is worth trying. It has a definite kick, but not for the extreme spice-lover.
The first plate to arrive was the Arroz con Pollo, a garlic and white wine chicken and rice plate. The chicken was tender and juicy, and all the vegetables were fresh. The white wine sauce did not overpower the dish, but added a subtle flip to the flavoring.
Fajitas del Mar is a classic, succulent dish of sautéed tail on shrimp and scallops in a garlic sauce. They serve them piping hot and on a bed of sliced green peppers and onions with flour tortillas for serving. You may not even use the tortillas.
The New York steak (cooked to order) with shrimp and scallops, called Especial de la Abuela was flavorful. The shrimp and scallops had a smooth sauce, almost creamy, with sliced peppers, onions, and white rice with vegetables that were well prepared and nicely combined.
Any New York steak lover is going to appreciate the Carne Asada, cooked to order. Carne asada can be prepared with a marinade, but this one was not. It was served with chimol, a fresh salsa made with lemon juice and diced vegetables such as cilantro, radish, and onion. Served with tortillas, Abi beans, and rice, this dish is simply prepared and quite delicious.
For dessert, we chose to order Nuegados, which is fried yucca (cassava). It is a typical Salvadoran treat made the traditional way. The root itself is not sweet, but the honey drizzled on top makes up for that. They are quite tasty.
The staff gave impeccable service, with wonderful attitudes. They were more than happy to answer questions and were more than accommodating. For the size of the meal, we were pleased overall with the service, atmosphere, the food, and pleasantly surprised with the price. When you are ready to try Salvadoran for the first time, or already know, and need dynamic Salvadoran for a snack or a meal, FW&D is here to tell ya, this is the place to go.
This blog article is from FW&D.
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