FW&D Review of Cheesetique

This month FW&D visited Shirlington, which has become a dining destination in its own right, thanks to its recent expansion to include new restaurants, as well as the relocation of the award-winning Signature Theater to the neighborhood. As a result, Shirlington now has more dining options than ever before, with three new restaurants slated to open soon: Café Pizzaiolo, Lotus Grill & Noodles, and Medi. See the end of the review for a run-down of all the restaurants in Shirlington and pick one to visit!

Shirlington is Cheesetique’s second location. Originally established in Del Ray in 2004 by Jill Eber, Cheesetique offers two distinct wine and cheese experiences. The front of Cheesetique is a “gourmet specialty cheese boutique specializing in hard-to-find selections from around the world” according to the website. The storefront, painted yellow, is visible to passersby via floor to ceiling windows, creating a bright and cheery space for browsing. A large, refrigerated counter showcases beautiful cheeses and meats from around the world. On the opposite side of the store, gourmet crackers, sauces, antipastos, and more beckon to be paired with the cheese and meat. The center of the store features, of course, wines from all over the world.

Cheestique Store

Cheeses and Meats

The Cheese & Wine Bar, separated from the store by a half wall of wine and hostess stand, provides a casual, yet intimate dining experience with low lights, candles, and subtle music playing in the background. The “tin” ceiling, dark wood, warm red accent wall, and large colorful posters complete the ambience. An antiqued mirror running behind the bar and chalk boards on the wall display easily changeable tidbits of information, including wine specials and charts of recommended cheese and wine pairings to help the diners make decisions. Red accents, including lamp shades, shelves, and candles, bring the room together.

The night that FW&D visited, the relatively small dining area was completely packed, so on a Tuesday night we found ourselves taking a seat at the bar with what looked like some regulars, although the hostess graciously offered to move us to a table opening soon. FW&D noted the quality finishes used in the restaurant, including the marble top of the bar, which closely resembled a marble that FW&D had selected for a personal renovation job. The crowd that night consisted mostly of talkative professionals in work attire. The atmosphere was lively, though it was not difficult to talk and be heard.

The Cheesetique staff really knows their wine, and they do their best to educate their customers, splitting the wine list into descriptive categories. Whites were categorized as fresh, lush, or sweet; reds were light, smooth, or bold. Each category featured at least three different selections, with most wines available by the glass or bottle. “Fizzy” wines, rosés, dessert wines, and a large beer selection rounded out the menu, with the beer also grouped into helpful categories like crisp, fruity, malty, hoppy, roasty, or boozy. To further educate customers, Cheesetique offers monthly cheesemonger classes taught by Jill Eber, and wine classes featuring experts in the field.

Cheese and Wine Categories

The first thing you notice about the menu is its simplicity–a variety of cheese and meat boards, soups, salads, small plates, macs, sandwiches, flatbreads, grilled cheeses, and desserts. However, a closer look reveals unique dishes like Burrata (mozzarella curd), Nicoise Salad, Billy Goat Mac (with chèvre), Gluten-Free Mac (potato pasta), or Gjetost and Banana—a Norwegian, salty-sweet grilled cheese on cranberry walnut bread, which they recommend with bacon. What you’ll remember about the menu is the combination of delicious ingredients consistently prepared each time.

The first dish that FW&D sampled was the Pear and Gorgonzola Flatbread, with Gorgonzola Dolce, fresh pears, toasted walnuts, and a caramelized port-balsamic reduction. The presentation was beautiful, the flatbread drizzled with the balsamic, topped with crushed walnuts, and served on cheeseboard. The dish seemed simple but was full of flavor and cooked perfectly, leaving the sweet pear with a pliant yet still-firm texture. The thin flatbread crust had just the right amount of give and crisp to it. We asked for advice on a wine pairing, and the bartender recommended the Santorini, a very crisp and tart Greek white. The wine complemented the dish, providing a good balance to the strong Gorgonzola flavor.

Pear and Gorgonzola Flatbread

The next dish was the Grown-Up Grilled Cheese, served with potato salad. Cheesetique does grilled cheese right—you can’t go wrong with this dish, with perfectly toasted bread and a nice blend of melted and gooey cheese. FW&D added ham, which brought a subtle smoky/salty flavor. The German-style potato salad, featured large chunks of potato with onion, bacon, and sliced baby dill pickles—a “secret ingredient” that made the dish. The salad, drizzled with an oil and vinegar dressing, was not your typical potato salad, but light and full of flavor. Again, FW&D asked for a wine pairing recommendation, and decided on the Nebbiolo blend, a light Italian red. While tempted by the desserts on the menu, FW&D decided that it had done enough caloric damage for the night and ended the meal there, though we would have loved to try one of the five dessert items, especially the warm Apple Cherry Cobbler served with cheddar.

Grown-Up Grilled Cheese at Cheesetique

All in all, FW&D enjoyed Cheesetique’s delicious, well-prepared food and thinks the ambience is perfect for an after-work happy hour, dinner with friends, pre-theater bite, post-theater drink, or date night. Wine recommendations were thoughtfully dispensed, as were tastings before you committed to a full glass of something that you wouldn’t be happy with. The restaurant features daily happy hours from 3–6 pm, Thirsty Tuesday discounts, and Wine Down Wednesdays with $5 glasses all day. The first Thursday of the month, enjoy live jazz in Del Ray or celebrate Shirlie’s Girls Night Out in Shirlington. For special occasions, Cheesetique offers gift buckets, gift cards, party platters, and catering.

Shirlington Restaurant Mini-Reviews and FW&D Favorite Dishes
 
Aroma Indian Restaurant – With three locations in the DC area, Aroma features authentic Indian dishes and will adjust the spice according to your palate. Tandoori and vindaloo (for those who like spicy) are favorite Indian preparations.

Aladdin’s Eatery – Originating in the Midwest in the 90s, this franchise focuses on authentic, healthy Lebanese food made from scratch with no sulfites, preservatives, or artificial flavors. FW&D recommends the Loubie Bzeit (green beans sautéed with onions, herbs, garlic, and tomato sauce) and the desserts.

Best Buns Bread Company – This official bakery of the Great American Restaurants group, including Carlyle (see below), serves freshly-baked bread, pastries, specialty sandwiches, desserts, and Starbucks coffee. On weekends, the line for breakfast often extends out the door, and first-come, first served sandwiches frequently sell out before lunch.

Bistro Bistro – A long-standing Shirlington restaurant, Bistro Bistro serves a variety of good dishes with an international flair. Enjoy a drink after work or a Sunday brunch featuring waffle and omelet stations. On the weekend, Bistro Bistro offers karaoke to entertain the bar crowd.

Bonsai Grill – This authentic Japanese restaurant is a long-time Shirlington establishment, offering fresh sushi and sashimi, in addition to tempura and teriyaki dishes. Spicy tuna rolls are a favorite of FW&D.

The Bungalow – Around the “back” of Shirlington, The Bungalow caters to sports fans, with big screen TVs, pool tables, dart boards, and foosball. Pool tables turn into dining tables during football season, and happy hour crowds enjoy nightly specials. FW&D favorites include the turkey reuben, and mimosa specials on Sunday for game day.

Busboys and Poets – This recent addition to Shirlington originated in DC and has expanded to four locations in the area. Busboys and Poets features a casual, lounge atmosphere and global exchange fair trade market. The food is fresh and sustainable from local farmers. The menu offers vegetarian, vegan, and gluten-free options. FW&D enjoys brunch on the weekend and lunch weekdays.

Cake Love – Started by former lawyer-turned-Food Network star Warren Brown, this bakery features homemade cakes, cupcakes, and pastries made from scratch.

Capitol City Brewing Company – This restaurant literally brews beer right on site, offering four core beers year round, plus seasonal brews. Its private back room offers a great place to host a party. FW&D recommends the burgers and famous pretzels with horseradish dip appetizer.

Caribou Coffee – A nationwide chain, Caribou Coffee serves 100% Rainforest Alliance Certified coffee and espresso, in addition to smoothies, snacks, and other beverages. FW&D enjoys a cold press iced coffee on a hot day.

Carlyle – Known for its consistently excellent food and setting the standard for great service, Carlyle never fails to please. FW&D favorites include Sesame Crusted Seared Rare Tuna Salad, Sautéed Jumbo Lump Crab Cakes, and Simply Grilled Filet Mignon. Sunday brunch is a truly delicious experience.

The Curious Grape – Originally a wine shop on “the strip” in Shirlington, The Curious Grape expanded and relocated next to the Energy Club and now features a wine bar/restaurant in addition to a wine shop. FW&D has yet to eat here; perhaps this will be a choice for a future review.

Extra Virgin Modern Italian Cuisine – This Italian restaurant describes itself as offering “traditional Tuscan cuisine, with a modern flair.” The restaurant features live music weekly in its elegant, upscale lounge. FW&D recommends the pizza and a chicken wiener schnitzel dish not on the current menu.

Guapo’s – This festive, family-friendly Mexican restaurant is always bustling, and a fun place to go for a birthday celebration (wear a sombrero!) or with a large group. You can’t go wrong with the Tacos al Carbon, Sizzling Fajitas, or Seafood Burrito. The Cadillac margarita packs a punch.

Hilton Garden Inn – While not officially a restaurant, the Hilton Garden Inn offers a good happy hour, and the local crowd is beginning to discover its charms.

Johnny Rockets – With locations nationwide, Johnny Rockets is a throwback to a simpler time and resembles an old-fashioned malt shop complete with a jukebox at every table. This family-friendly, fun restaurant offers hamburgers, hot dogs, sandwiches, shakes, floats, and more for the kid in all of us.

Luna Grill & Diner – Another Shirlington veteran, this diner offers traditional American food like meatloaf, daily specials, weekly specials like ½ price burger or ½ price pasta nights. FW&D enjoys the brunch menu, particularly the omelets and breakfast burritos, served every day until 3 pm.

PING by Charlie Chiang’s – PING, another long-standing eatery, was renovated recently to include a sleek bar and updated menu featuring traditional Chinese and Japanese dishes; sushi; unique small plate specials; and steamed, diet-friendly dishes. FW&D enjoys the appetizers, drinks, and take out.

Samuel Beckett’s Irish Gastro Pub – Featuring authentic Irish beverages and fare, Beckett’s has become a popular recent addition. Some of FW&D’s favorite dishes include Open Faced Irish Smoked Salmon on homemade brown bread (lunch only), Pan Roasted Scallops with Irish potato cakes, and Sam’s Lamb Burger topped with Cashel blue cheese.

Robeks Fruit Smoothie & Health Eats – This nationwide franchise offers juices, smoothies, blends, and shakes, touting fresh ingredients. The entire storefront opens to the public on nice days. Literally step off the sidewalk and place your order!

Subway – Tucked on the back side of Shirlington, you’ll find a Subway for the times when you want a quick, reliable bite. FW&D recommends the chicken breast on wheat.

T.H.A.I. Shirlington – This popular restaurant offers consistently good Thai food prepared by a chef who grew up in Thailand. The traditional menu includes many vegetarian dishes and many different spice levels. FW&D enjoys the green curry dishes and drunken noodles if you like spicy foods.

Yogi Berry – This recent addition to Shirlington capitalizes on the popular trend of self-serve frozen yogurt. Enjoy traditional flavors as well as exotic ones like taro root and mango. Add your own toppings for a truly unique dessert!

For a more detailed review of all these great eateries and restaurants, click HERE.

FW&D Review of Tommy Thai Restaurant and Lounge

This month’s restaurant review took us to Springfield, very close to the new FW&D office. FW&D visited Tommy Thai, in the Kmart shopping center off Old Keene Mill Road. Two friends/clients of FW&D, who live in Springfield, alerted us to this fairly new restaurant and joined us for this review. Tommy Thai has been around for a few years and boasts elegant décor, outdoor patio with seating, and private party room for 20 guests (and karaoke!). It is open for lunch and dinner daily, and offers catering, carry-out, and free delivery.



Tommy Thai serves what’s known as Thai fusion, explaining on its website, “Our intent is to marry traditional Thai dishes with common American flavors to create new cuisine that fine diners everywhere can appreciate.” The restaurant offers a wide variety of choices on its menu, including appetizers, soups and salads, grilled entrées, noodles and fried rice, curry dishes, and vegetarian entrées. FW&D ordered a mix of these different choices, and certainly appreciated each of them as promised.

For starters, FW&D tasted some popular Asian appetizers, Spring Rolls and Chicken Satay. The Spring Rolls were stuffed with cellophane noodles, cabbage, carrot, celery, and mushroom, and were served piping hot and fresh with a sweet dipping sauce. The Chicken Satay, served with a peanut sauce, was also sweet but not overly so.

Spring Roll Appetizer

In looking around at the other diners, FW&D noticed that many people ordered the whole fish, so we asked the waitresses to bring us one to experience for ourselves. The dish was Crispy Flounder, offered with a choice of chili and garlic sauce or triple flavor: sweet, spicy, and sour sauce. We chose the chili and garlic. The fish arrived as an impressive display that took up the entire plate, leaving no room for the accompanying sides of rice and broccoli. Equally impressive was the sauce, served “family style” in a large vessel. The servers recommended either dipping the fish, pouring some on individual plates, or pouring the entire contents directly over the fish. Since the sauce was very spicy, we chose to dip it or pour it on our individual plates to allow each of us to control the level of heat. The servers said the level of spice could have been adjusted during the cooking process if requested. The beautiful whole fish was indeed very crispy, which some found enjoyable while others remarked that they would have liked the fish to be a little moister. But overall, FW&D decided this was the best and tastiest dish of the night.



A close second favorite was truly a fusion dish called Bangkok Jambalaya, a unique combination of Cajun and Thai flavors. The dish consisted of shrimp, chicken, and sausage with onion, bell pepper, garlic, and tomato and fresh basil in a Cajun cream sauce with hint of Thai red curry, served over penne pasta. The sauce was deliciously seasoned and complex—spicy, but not overly hot. Even those of us who don’t normally like spicy food enjoyed the dish because it was so rich with flavor. The basil really accented the Thai twist on this traditionally Cajun dish.



Next up was the Cashew Chicken, a more traditional Asian dish with sautéed roasted cashew nuts, garlic, and scallions in a light soy sauce and served with rice. This tasty dish would have stood out on its own, but compared to bold flavors of the other dishes, it seemed a bit mild in comparison. Yet it was definitely enjoyable—in particular the sauce had a nice, slightly sweet taste.



The final dish we sampled was Pineapple Shrimp Fried Rice with shrimp, pineapple, bell pepper, dried cranberry, curry powder, and garlic stir-fried with rice and egg. The dish was very hearty but not too heavy. The rice seemed almost delicate, lending the dish a light, fluffy texture. While fried rice tends to be a traditional dish, this version offered a couple of new twists, including delicious sautéed pineapple and dried cranberries, which gave it an unexpected and different quality. The pineapple could have made the dish too sweet, but it was well balanced and nicely seasoned.



All in all, FW&D enjoyed and would recommend Tommy Thai. The portion sizes were just right, and we nearly finished off all the dishes, leaving no room (unfortunately) to taste the desserts. The service was appropriately quick and the servers were pleasant, adding to the overall experience. If you enjoy well-prepared Thai food and fusion food that blends tastes from a variety of cultures, Tommy Thai is a good place to try.

Restaurant Reviews – Back by Popular Demand!

Restaurant Reviews – Back by Popular Demand!

FW&D Review of Ramparts Tavern & Grill, Alexandria, VA

After a brief hiatus, FW&D is excited to resume its monthly restaurant reviews! This month, FW&D visited Ramparts Tavern & Grill, a favorite of Alexandria and Arlington locals for over 30 years. Walking in the door, you sense that Ramparts is the kind of place where “everyone knows your name.” While Ramparts has been around practically forever, it was sold about 3 years ago and is now under new management.





Part restaurant and part sports bar, Ramparts is divided into two distinct areas. In the restaurant, warm colors, dark wooden beams, and interesting art on the wall lend a casual yet inviting atmosphere. A bar along the back is highlighted by a brick red accent wall with shelves to the ceiling containing backlit bottles of wine. The effect is quite beautiful. A sign near the bar says “Food & Friends,” which sums up what Ramparts is all about. On the sports bar side, you’ll find 21 HD flat screens, live music Wednesday to Saturday, and trivia nights. A large private room offers rental space for parties and events. Ramparts has something for everyone!

The restaurant features daily lunch, dinner, and happy hour specials; a kid’s menu; special events like wine pairing dinners; and an extensive beer and wine list (more than 80 of each!) from all over the world. Each day, the menu has a special theme. Monday features half price burgers, Tuesday is “Super Supper,” Wednesday has 45 cent wings, Thursday is ribs night, Friday features steak specials, Saturday offers half off bottles of wine, and Sunday showcases comfort food.

The menu reveals an elegance and sophistication, courtesy of Chef Jermaine Keys. While relatively new to the restaurant world and to Ramparts, Chef Keys has a vision and expertise that he seems born with. Chef Keys stepped out of his busy kitchen for a few minutes to talk with FW&D, and told us that he grew up inspired by the wonderful food his mom and grandmother prepared. However, he never cooked with them, he always preferred to do his own thing and come up with his own creations. And luckily, at Ramparts he is encouraged to do just that. He makes two to three specials each day in addition to the extensive regular menu. His cooking boasts a Southern flair, as his family was originally from North Carolina. For Chef Keys, cooking is not just a job. He loves what he does, and that comes through in his food.

To get a true sense of the menu, FW&D headed back to Ramparts 3 times over the course of a week to sample several of its nightly specials. Needless to say, the waiters and staff got to know our name, and were very friendly and helpful.

Monday Night, Half Price Burgers

Due to the popularity of half price burger night, FW&D arrived late to avoid the crowds, around 7:45 pm. However, the place was still packed, with a 15–20 minute wait. There was not even a seat at the bar. The room had a smoky haze from the constant firing up of the grill. The special burger menu had over a dozen choices, with 8 oz Certified Angus burgers as the norm. We ordered the MexiCali burger and Healthy Turkey burgers and complemented with a glass of Dynamite Cabernet Sauvignon wine.



The MexiCali burger was blackened and topped with pico de gallo, guacamole, roasted red bell peppers, and sautéed onion. When the burger arrived at the table, it was a colorful spectacle to behold. Ordered medium rare, the burger was cooked perfectly. The seasonings on top didn’t overpower the juicy goodness of the burger, and the kick of the pico de gallo added a spicy touch. The selected side for this burger was fries, which were cut thick with the skin on.



The Healthy Turkey burger was enhanced by the flavorful and satisfying toppings of avocado, roasted red bell pepper, and sautéed onion. While onion can be overpowering, this was sliced thinly and allowed to caramelize to bring out a sweet flavor and delicate texture. Both burgers were served on a Brioche roll that was strong enough to hold up to the big burgers, but not too much bread. The side for the turkey burger was baked beans, which had green peppers and onion, and a nice sweet-smoky flavor. FW&D didn’t leave the restaurant until after 9 pm, and the place was still packed.

Tuesday “Super Supper”

On Tuesday night, FW&D returned for “Super Supper,” where the chef prepares 5 meat/fish choices—you choose one, but get all 5 sides. It was indeed super! In addition, the menu featured an appetizer special and another fish special.



We started with the appetizer special, the Thai Chili Sizzling’ Shrimp. Boy, did it live up to its name! The dish featured Tiger shrimp with roasted red pepper, grilled onions, cabbage, tomatoes, and chick peas in a Thai chili sauce that was a beautiful glaze over all the ingredients. It arrived piping hot, literally sizzling on an iron skillet. Smoke from the skillet rose for the next few minutes, making it hard to take a photo! The sauce was definitely the star here, very spicy yet with enough sweet to balance and keep it from being too much.



For the entrees, we sampled grilled swordfish with maple orange glaze and the Corvina with tomato basil cream sauce. The swordfish was cooked perfectly and was a generous portion. Again, the glaze was the star of the dish. The maple orange sounded like it might be too sweet, but again it was perfectly balanced and the glaze shone through every bite. The 5 sides were crab-stuffed cornbread muffins, roasted veggies with smoked bacon, Cajun shrimp fried rice, corn pudding, and baked beans. The cornbread muffins were more savory than sweet, and the crabmeat gave them a nice hearty texture. The veggies were delicious and made you feel virtuous until you remembered they were cooked with bacon. The Cajun shrimp fried rice had a nice authentic flavor to it, with a little spicy kick. But the winning side of the evening was the corn pudding. It was sweet and had a creamy, almost silky, texture. We would have been happy with a plateful!



The Corvina, a mild white fish, was lightly breaded then pan seared and served over a sauté of pappardelle pasta with capers, roasted red bell peppers, crab meat, artichoke, and tomatoes. Reading all the ingredients, we worried that the dish would be too heavy, yet it was prepared with a remarkably delicate touch. All the ingredients worked well together. The capers gave an unexpected tang, and the tomato basil cream sauce had a slight kick that kept the dish from being too mild.



Thursday, Ribs Night

Thursday night was our final sampling at Ramparts. Chef Keys takes his time preparing the ribs, and they are some of the best that FW&D has tasted in the area. The chef’s secret is roasting them with herbs, brown sugar, and olive oil for 3–4 hours, then grilling them. For the special, you get your choice of 7 sauces/rubs, and 2 sides. We chose a half rack with the Carolina BBQ sauce, and a half rack with the ginger chili dry rub. The BBQ meat was so tender, it literally fell right off the bone. The vinegar-based Carolina BBQ sauce was tangy and little sweet. The ginger chili rub was delicious and spicy, and luckily the ginger did not overpower it. FW&D commented that we would buy that rub if Chef Keys sold it, it was that good! For sides, we selected potato salad and fried okra. The potato salad contained large chunks of redskin potatoes with the skin on, topped with a creamy sauce flavored with scallions and bacon. We chose the okra because when do you ever see okra on a menu? It had a pleasant soft texture, and thankfully it was not “slimy” as okra is known to be.



In addition to the ribs, there were two other specials on the menu, and FW&D also sampled the fried chicken with cornbread stuffing, topped with brown gravy and finished with a side of sautéed spinach with grilled onions and smoked bacon. Talk about Southern comfort food at its best! The batter coating had a nice flavor and was provided just the right amount of crispiness. Inside, the chicken was cooked to perfection: tender, juicy, and moist. The cornbread stuffing was nice and dense, and it contained shredded chunks of chicken to add to the texture.
Fried chicken with cornbread stuffing



Overall, FW&D was thrilled with our experiences at Ramparts and now considers Ramparts one of our local favorites. We would recommend it for many different occasions. It can be the perfect spot for a drink while watching the game, a girl’s night out, date night, family gathering, or a private party. If you are looking for “upscale comfort food” expertly and lovingly prepared, Ramparts is an excellent choice. FW&D looks forward to returning soon!

FW&D Review- Silver Diner in Springfield

FW&D found another local jewel. We met up with some of our friends to review a timeless classic local favorite - Silver Diner in Springfield, near the Mall. Come for family time, date night or a quick bite.

Read the review here...

FW&D Review- Twisted Vines

FW&D found another local jewel. Facing Columbia Pike in Arlington is a perfect spot for a date night or a quick bite. FW&D met up with friends old and new to review our newest discovery - Twisted Vines Bottle Shop & Bistro…READ MORE HERE

This blog article is from FW&D

We do Kitchens, Bathrooms, Roofing,

Windows, Doors, and more!

Call us at 703-933-8900

or visit us at

WWW.FAIRWD.COM

FW&D Review- Vienna's Maplewood Grill

Would you like some piano with your dinner? Well, sometimes FW&D does. Not only that, the food was marvelous! With awesome food, great atmosphere, and live music, the Maplewood Grill in Vienna is definitely a place you can come to for a night of enjoyment.  Looks good huh... well click the pic to read the review! Should you have an idea for a restaurant review, submit it here. If it is chosen, you can join us for the review! This blog article is from FW&D We do Kitchens, Bathrooms, Roofing, Windows, Doors, and more! Call us at 703-933-8900 or visit us at www.fairwd.com Look's good huh... well, click here read the review!!!

FW&D Review- Open Kitchen Bistro

The strangeness of the Open Kitchen story is what lured FW&D to give them a try. Once again, we brought some of our client favorites to join us on another edible journey. Read more...

This blog article is from FW&D.

We do, Kitchen Remodeling, Bathrooms, Roofing, Doors, 

and more.

Call us at 703-933-8900

or click here to visit our site 

and learn more about us!

RESTAURANT REVIEW TIME!

The night ended with four full stomachs, and great conversation enjoyed by all. FW&D will definitely be back, and soon. Read our review here!

House Dynasty
7550 Telegraph Road
Alexandria, VA 22315
703-922-5210

Should you have an idea for a restaurant review, submit it here. If it is chosen, perhaps you can join us for the review!

This blog article is from FW&D.

We do Kitchen Remodeling, Bathrooms, Roofing, Doors, and more.

Call us at 703-933-8900
or click here to visit our site and learn more about us!

Happy New Review!!!

Those who know the Northern Virginia eating area are not surprised to hear about the many wonderful restaurants on the Little River Turnpike corridor. FW&D was given a tip about an Afghan Restaurant hidden away on Rt 236 (in the shopping center with Total Wine & More) that would easily rival any Gourmet Afghan restaurant in the area. With the help of one of our clients, who was actually born and raised in Zabul (a province in the south) Afghanistan, we were treated to excellent fare, with charming little anecdotes about the culture and traditions about the food preparation.

To walk into Maizbon is to enter another world. The walls are adorned with stripes, tambourines, mirrors, traditional clothing, a horse statue, lanterns, rocks, etc. One would think that all the different details would not blend well, but the eclectic infusion in the décor flows nicely from area to area, with each different room standing alone while still blending into the overall feel of the atmosphere.


You must try the Chai tea. The richness of the cardamom and mint definitely shine through, but in a way that is distinctly Afghan. The waitress was quite clear, “this is not American Chai.” The service saucer was quaint, and with an asymmetrical saucer, you need not worry about where to put your spoon, when it’s not resting on top of the teacup that is. Also available are their Yogurt Mint drinks called Dogh, a bold coffee called Qahwa, and Black Chai tea.


There are some appetizers that are also served in larger portions as an entrée. There were great choices on the menu; from eggplant to pumpkin, Afghan fries and meat dishes, and of course naan, which is a leavened, oven-baked flatbread. Depending on the area in the Middle East, the size and thickness of naan varies, but it always tastes wonderful. Afghan naan is served large and flat, and you will really enjoy it, especially with the various juices and sauces available. FW&D took their time enjoying reading the menu, and listening to the anecdotes about Afghan food and culture, as well as making our choices for what to eat.


Ned ordered the fries. How "American".

You may chuckle at the idea of Afghan fries, but they were seasoned lightly and served with a spicy sauce that is better than ketchup. The medallion cuts are not crispy fried as most American fries are, but they were soft and hot, with the spices well meshed throughout the meat of the potato. You almost don’t need the sauce, but it is too good to leave untouched.


Burtaa is dish made of eggplant, “grilled, peeled, mashed, [and] spiced, with herbs and light tomato sauce added and then mixed with garlic yogurt sauce.” It is light, heady, rich and savory, but with subtle undertones that really bring out the blend of spices. Scooped up on the naan, you will more than likely lean back, close you eyes, and sigh while you take your first bites.


Many people say that Afghan food is full of meat, even the vegetarian dishes. The Salata-e-Watani is an Afghan country salad that remains true to its vegetarian roots. Chopped cucumbers, onions, tomatoes, parsley and some cilantro, are marinated in lemon mint vinaigrette. Resting on lettuce, this salad is a tad piquant. There is no one overpowering flavor, and considering the vegetables and spices used, this is no small feat.


You will really enjoy the Roumi Panir. Most of the entrees offer this or Garden Salad as a side compliment. You must try the Roumi Panir, if only once. The tomato medallion is nicely portioned, and crisp. The toppings; feta cheese, mozzarella, roasted peppers, roasted tomatoes, and fresh mint, are served on top a bed of balsamic vinegar and lightly covered in olive oil. The presentation alone is premier, but the flavor and texture is a additional benefit.


The Mantu was so good as an appetizer that you can feel free to enjoy it as a main dish, as we did. The minced meat dumpling spiced with onion and topped with meat sauce and yogurt was an instant favorite, and had to be enjoyed a second time as an entree.


Kabobs are a well known item, and you will not be disappointed with Maizbon's. The chicken is marinated overnight to ensure full flavor before it is cooked. The portion for a dinner is quite large, so be sure that you save room.


According to our guest, most Afghan dishes have lamb. This explains why you will absolutely love the Lamb dishes. FW&D started with the Mahicha Palau, which is a bone-in lamb shank dish, where the lamb is slow cooked in a broth of caramelized onion broth. Served with brown rice, this lamb was so tender; you could eat both it and the rice with a spoon.


Du Piaza is an Afghan dish normally cooked in a teapot. The marinated onions and split peas are simply excellent, and served on a bed of naan. This lamb has a subtly different flavor than the Mahicha Palau, but it is still juicy, tender, and succulent. The onions were well-cooked but not wilted, and the split-peas were spicy without losing their flavor. The naan did not disappoint, and was a welcome addition to the presentation of the food and the dish itself.


FW&D's dish of the night was a sautéed pumpkin dish called Kadu. The firmness of the pumpkin, the mixed flavors of olive oil, turmeric, dry mint, yogurt paprika, and an elegant but spicy exotic sauce will surprise you. The pumpkins sweetness remains, but colored with the spice mixture, it is an excellent appetizer or main dish, and tastes even better as leftovers.


This is the first time FW&D stuffed ourselves to the point where we had no desire for dessert. Firni, an Afghan pudding made with rose fragrance, pistachios, and milk, Vanilla Saffron Ice Cream, Baklava, or Maizbon’s own Ice Cream with dates almonds and pecans, are available. If you come to Maizbon and have the dessert, please tell us what you think!

Maizbon has a lunch buffet seven days a week catering to the professional on the go, and private events are available. “Maizbon Afghan Grill is open 7 days a week between 11:30am to 2:30pm. Dinner is served between 4pm to 10pm.” The flavoring of each dish, coupled with the portions and affordability, makes us here at FW&D believe that you will enjoy it at least as much as we did. Chef/Owner, Waheed Afzali, has definitely outdone himself with “the unique tastes of traditional Afghan delicacies”, and FW&D will definitely be back.


Maizbon Afghan Grill
6244-K Little River Turnpike
Alexandria, VA 22312
703.914.1700
703.914.1701 fax
info@maizbon.com
www.Maizbon.com

This blog article is from FW&D.

We do Kitchen Remodeling, Bathrooms, Roofing, Doors, and more.

Call us at 703-933-8900
or click here to visit our site and learn more about us!

Just in time for Thanksgiving- FW&D's Restaurant Review!

If you like traditional Salvadoran food, Restaurante Abi Aztec Grill & Bar is a local restaurant on Columbia Pike that is sure to give you just what you are looking for. No reservations, no ties; you can watch the game, and it is open seven days a week, even offering discounts to Military Personnel 11-2 Monday thru Friday. The food is good, from time-honored Salvadoran and Mexican recipes, and quite easy on the wallet for such savory fare. Opened in 1986, and named after the wife of the owner, nicknamed “Doña Abi”. She began taking orders and making pupusas from her Arlington home. The rest, as they say is history. We were given the tip to try this restaurant by one of our clients.


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. 

We do Kitchen Remodeling, Bathrooms, Roofing, and more.

Click here to visit our site and learn more about us! 

Or call us at 703-933-8900.