THE BTS COOKBOOK AND RESTAURANT GUIDE
2023 Edition
HELLO | HOLA | BONJOUR | XIN CHÀO ΓΕΙΆ ΣΟΥ | ًب ا مرح | こ ん にちは | ZDRAVO Welcome to the 2023 edition of the BTS Cookbook and Restaurant Guide. In celebrating National Culinary Month and diversity at BTS through food, we hope you'll try one, or a few, of these amazing recipes or check out a new restaurant! The book is organized in sections starting with recipes (appetizers, mains, sides/salads, and dessert) and then restaurant recommendations alphabetically by state. Thank you to all of our team members for their recipe and restaurant contributions, as well as sharing sentimental food- related memories, traditions, and more.
TABLE OF CONTENTS
RECIPES Appetizers
Cochon Pêche Fromage Frit | Chane Kent . . . . . . . . . . . . . . 4 Spanakopita | Penny McEntee . . . . . . . . . . . . . . . . . . . . . 5-7
Main Courses
Bollos Pelones | Sergio Andara Navas . . . . . . . . . . . . . . 8-10 Catfish Coubion | Chane Kent . . . . . . . . . . . . . . . . . . . 11-12 Golumpki | Tracy Sheth . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 St. Augustine Minorcan Clam Chowder | Kevin Brown 14-15
Sides & Salads
Fattoush | Vicky Liu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 M&M Salad | Matt Baumann . . . . . . . . . . . . . . . . . . . . . . . 17
Desserts
Lemon Ice Box Pie | Kevin Brown . . . . . . . . . . . . . . . . . . . 18 Roll and Cut Cookies | Jennifer Mignone . . . . . . . . . . . 19-20
RESTAURANTS Delaware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21-26 Florida, Georgia, Texas . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Iowa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28-29 Virginia & Washington DC . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Appetizer
Cochon Pêche Fromage Frit
Recipe by: Chane Kent Cuisine: French
Servings: Varies
Prep Time: 2-5 min Cook Time: N/A
Ingredients:
Directions:
Pork rinds (spicy or plain, your preference) Plain or flavored cream cheese (can substitute with smoked whitefish salad) Your favorite caviar
1.
Fill middle of pork rind with cream cheese or smoked whitefish salad. Top with your favorite caviar. Serve
2. 3.
Notes:
Pairs well with charcuterie.
Appetizer
Spanakopita
Recipe by: Penny McEntee Cuisine: Greek
Servings: 12
Prep Time: 20 min Cook Time: 60 min
Ingredients:
Directions:
For Filling -
1. 2.
Preheat oven to 325°F Squeeze out any excess water from the spinach In a pan, brown onions and garlic - once done, let cool Thoroughly mix and combine all the filling ingredients Unroll phyllo sheets and place in between two slightly damp kitchen towels Prepare a 9 1/2 x 13" baking dish by brushing the bottoms and sides with olive oil Assemble the spanakopita Line baking sheet with two sheets of phyllo, letting them cover over the sides and brush with olive oil Add two more sheets in the same manner and brush with olive oil, repeat until 2/3 of the phyllo dough is used
1 medium onion, chopped
1 bunch of green onions, chopped 2 cloves of garlic, minced 16 oz. frozen, chopped spinach, thawed and well drained 1/2 cup chopped fresh parsley 1 cup feta cheese, crumbled 1/2 cup ricotta cheese 2 large eggs, lightly beaten 1 package (16 oz.) phyllo dough 1 cup of olive oil, more if needed Pastry brush
3.
4.
5.
6.
7.
For Crust -
Directions continued on next page
Appetizer
Spanakopita
Recipe by: Penny McEntee Cuisine: Greek
Servings: 12
Prep Time: 20 min Cook Time: 60 min
Directions (Continued):
7. Assemble the spanakopita (continued)
Evenly spread the spinach and feta filling over the phyllo dough Lay an additional two sheets of phyllo over the filling and brush with olive oil Continue to layer brushing until you have used up all the sheets Brush the top with olive oil and sprinkle with a few drops of water 8. Fold the flaps or trim the sides - if folded, brush with olive oil 9. Cut partway through into squares (ONLY PARTWAY) 10. Bake in the oven for 1 hour or until the phyllo is crisp and golden 11. Remove from oven, finish cutting into squares and serve
Notes: Seasoning are interchangeable – if you don’t like parsley don’t use it. Melted butter is an appropriate substitute for olive oil.
Make sure you squeeze all excess water – there is a lot!
When working with phyllo, place dough in between slightly damp kitchen towels. The dough is paper thin so breakage happens, just keep layering.
Be sure to brush each layer for peak flakiness.
Appetizer
Spanakopita
Recipe by: Penny McEntee Cuisine: Greek
Servings: 12
Prep Time: 20 min Cook Time: 60 min
Notes (Continued):
Can be a main dish, side dish or served as appetizers depending on how you use the phyllo.
For appetizer size, cut phyllo into 2" strips. Brush olive oil between the two strips and place a tablespoon of filling at the end of the strip and fold corner until you reach end of strip.
Main Course
Bollos Pelones
Recipe by: Sergio Andara Navas Cuisine: Venezuelan
Servings: 14
Prep Time: 20 min Cook Time: 35 min
Ingredients:
Directions:
For Stuffing -
Prepare the filling: 1. 2.
2 tbsp of corn oil 1 cup of onion, finely chopped 3 cloves of garlic, minced 1/2 cup of green bell peppers, diced 1/2 cup of leeks, sliced (white and pale green parts only) 1 lb. ground beef 2 tbsp tomato paste 23-25 green olives stuffed with red peppers Salt and pepper to taste
Heat the oil over medium-high Sauté onions until translucent and then add garlic, pepper, and leeks, then cook for 5 min Add in ground beef and using a wooden spoon, break the meat and cook for an additional 5 min Add in the tomato paste, olives and mix until well combined Taste and season with salt and pepper as necessary Reduce heat to low and simmer for 5-10 min or until most of the liquid is evaporated In a small saucepan, add the oil Sauté onions until translucent Add the canned, diced tomatoes and season with salt and pepper to taste Cover and let simmer (~20-25 min) Remove from heat and set aside
3.
4.
5.
6.
For Sauce -
2 tbsp of corn oil 2 cups onions, finely chopped 1 can (28 oz.) diced tomatoes Salt and pepper to taste
Prepare the sauce: 1. 2. 3.
For Dough -
2 1/2 cups of chicken broth, warmed 3 cups Harina PAN or cornmeal 2 tbsp of corn oil
4.
5.
Directions continued on next page
Main Course
Bollos Pelones
Recipe by: Sergio Andara Navas Cuisine: Venezuelan
Servings: 14
Prep Time: 20 min Cook Time: 35 min
Directions (Continued):
Prepare the dough: 1. Mix chicken broth and cornmeal until there are no lumps 2. Let stand for 5 minutes then add the corn oil and knead until smooth 3. Divide the dough into 14 equal-sized balls and then set aside Assemble: 1. Take a ball of dough and make an indent in the center with your finger - the indent should be big enough to place the filling 2. Add 1-2 teaspoons of the filling 3. Bring the edges together carefully with your fingers and re-form into a ball again 4. Repeat until no dough is remaining To Cook: 1. Fill a large pot halfway with water and bring to a boil over medium-high heat. 2. Reduce the heat to low and place the stuffed dumplings in the hot water and cook for 10 mins - you’ll know when they ready when they float 3. With a slotted spoon, transfer them to a serving dish. Top with the tomato sauce and serve immediately.
Notes:
Please see the next page for notes.
Main Course
Bollos Pelones
Recipe by: Sergio Andara Navas Cuisine: Venezuelan
Servings: 14
Prep Time: 20 min Cook Time: 35 min
Notes:
This is very special recipe for me - it is not only my comfort food but one of the first dishes I learned to cook with my beloved grandma and my nana when I was just a little kid. Thanks to this recipe, I was able to be a contestant on the TV show MasterChef Latino. Though I did not win, I was proud to show this part of the world a good dish from my home country.
Main Course
Recipe by: Chane Kent Cuisine: Cajun French Catfish Coubion (Koo-Be- Yawn) or Courtbouillon
Servings: 6
Prep Time: 35 min Cook Time: 90 min
Ingredients:
Directions:
4 strips of smoked bacon, chopped
1.
Cook your rice with your preferred method (I use a rice cooker and it typically takes ~45 min) In a dutch oven or cast iron pot, add bacon and brown over medium heat Remove bacon and set aside Add 1/4 stick of butter to the pan drippings and once melted, add in the flour to make a roux Stir for ~6-8 min or until the roux is a nice peanut butter- like color Add the remaining 1/4 stick of butter along with the bell peppers and onions, 1 tsp of pepper and Cajun seasoning, and 1/2 - 1 tsp of cayenne Sauté for ~5-7 min and then add the garlic
3-4 lbs of catfish 1/2 stick of butter
1 cup chopped of each of the following: bell peppers, onions 2 cloves of garlic 2 cans (28 oz.) of tomato sauce 1 bay leaf 4 tbsp flour 2 tsp black pepper 2-4 tsp Cajun seasoning to taste (Zatarain's, Cajun Two Step, Tony Chachere's - used in lieu of salt) 2 tsp cayenne pepper 1/2 carton (16 oz) of seafood stock 1/2 cup of green onion tops, chopped (optional) 4 cups of medium or long grain white rice, cooked
2.
3. 4.
5.
6.
**You can add more, but you can't take away!
7.
Directions continued on next page
Main Course
Recipe by: Chane Kent Cuisine: Cajun French Catfish Coubion (Koo-Be- Yawn) or Courtbouillon
Servings: 6
Prep Time: 35 min Cook Time: 90 min
Directions (Continued):
8. Continue sautéing until the vegetables are soft 9. Add seafood stock, tomato sauce, bacon pieces, and remaining black pepper and Cajun seasoning, bay leaf, and half of the green onions 10. Cover and let simmer for ~30 min, stirring occasionally 11. Check the seasoning by tasting the sauce and adjust accordingly 12. Add the catfish fillets and immerse in the sauce 13. Continue cooking at a simmer until the catfish is tender (~10-15 min) **Do not stir; if needed, you may pick-up the covered pot and shake gently from side to side - you want to keep your fillets whole 14. Turn off the heat and let stand for 5 min 15. Serve over white rice and garnish with remaining green onion tops
Notes: Redfish, trout or flounder can all be substituted for catfish.
Picture taken from the Emiril website
Main Course
Golumpki/Rolled Cabbage (Deconstructed)
Recipe by: Tracy Sheth Cuisine: Polish
Servings: 6-8
Prep Time: 20 min Cook Time: 90 min
Ingredients:
Directions:
1 lb. ground beef 1 onion, diced 2 cans of tomato soup 1/2 cabbage, cut into 1" pieces 1/2 cup rice, uncooked 1 cup chicken broth Salt to taste
1. 2. 3.
Preheat oven to 350°F In a pan, brown the ground beef In a large bowl, combine all the ingredients and mix well
4.
Lightly spray a 9" x 13" baking pan with Pam (or cooking spray of your choice) Pour the mixture into the baking pan, cover with foil, and bake for 1 hour After 1 hour, pull the pan out, mix, replace the foil, and bake for an additional 30 minutes
5.
6.
Notes:
Growing up, my grandmother used to make golumpki (rolled cabbage). This is an easy, deconstructed version that I make. I freeze the other half of the cabbage for the next time I want to make this.
Main Course
Recipe by: Kevin Brown Cuisine: American/Spanish St. Augustine Minorcan Clam Chowder
Servings: 8
Prep Time: 25 min Cook Time: 90 min
I ngredients:
Directions:
1 1/4 lb. salted pork or bacon, diced 1 medium onion, diced 1 green bell pepper, diced 2 medium carrots, peeled and diced 3 tbsp tomato paste 1 tsp each of the following: thyme, rosemary, oregano, minced garlic 1 can (15 oz.) chopped tomatoes 2 cups fish / seafood stock 1 bottle (8 oz.) clam juice 2 cans (6.5 oz) chopped clams*, drained and reserve liquid 3 bay leaves 1-2 datil peppers, seeded and minced, or datil hot sauce to taste 1/2 tsp salt 3 small red potatoes peeled, diced
1.
In large saucepan, cook salted pork or bacon over medium heat, stirring frequently until browned and crisp (~5 min) Using a slotted spoon, remove pork or bacon from pan and let drain on paper towels; reserve the drippings Add onion, bell pepper, and carrots to drippings and cook over medium heat, stirring frequently until just tender (~10 min) Stir in tomato paste, oregano, rosemary, thyme, and garlic and cook for 2 minutes Stir in chopped tomatoes, fish stock, clam juice, reserved clam liquid, bay leaves, datil pepper or sauce, and salt Bring to a boil and then cover, reduce heat, and simmer for 1 hour Stir in potatoes, and cook until tender (~15 min)
2.
3.
4.
5.
6.
7.
Directions continued on next page
Main Course
Recipe by: Kevin Brown Cuisine: American/Spanish St. Augustine Minorcan Clam Chowder (Continued)
Servings: 8
Prep Time: 25 min Cook Time: 90 min
Directions (Continued):
8. Stir in claims and cooked pork or bacon and cook for 5 minutes 9. Serve immediately
Notes: Datil peppers are a locally grown in St. Augustine, FL. They can be ordered online in seeds and pepper form, though the easier route in probably datil pepper hot sauce. You can also bribe Kevin Brown to bring you some :) The pepper is said to be close to a Scotch bonnet pepper though sweeter and more fruity flavored. They are very spicy, and about the same as a habanero on the Scoville scale, so be sure to remove the seeds and you may want to wear gloved when preparing them. This chowder is probably the one local cuisine. The Minorcans were some of the earliest settlers in St. Augustine and the peppers being very local add to the uniqueness. There are annual Minorcan Chowder Debates (cook- offs) for this dish with most local restaurants competing.
Goes great served with cornbread!
Sides & Salads
Fattoush
Recipe by: Vicky Liu Cuisine: Middle Eastern
Servings: 1
Prep Time: 15 min Cook Time: N/A
Ingredients:
Directions:
3-4 radishes, thinly sliced 1/4 onion, diced 3 cups of your choice of salad mix (I use chopped romaine or a spring mix) 1/2 cup grape tomatoes, sliced in half 1 Persian cucumber Chopped parsley 1/2 of a lemon 1 tbsp olive oil 1 tsp sumac and dried mint Stacy's pita chips Salt and pepper to taste
1.
Prep all of your vegetables and begin layering in a large bowl Drizzle juice of half a lemon as well as sumac, dried mint, and olive oil onto the vegetables Taste and adjust with salt and pepper accordingly When ready to serve, top with crushed pita chips for a little crunch and texture
2.
3.
4.
Notes:
One of my closest friends taught me this recipe a number of years ago. On a hot summer day, it's not only healthy but also refreshing. Serve with your choice of grilled chicken or spiced ground beef kebab.
Sides & Salads
M&M Salad
Recipe by: Matt Baumann Cuisine: American
Servings: 12+
Prep Time: 5-10 min Cook Time: N/A
Ingredients:
Directions:
1 bag of plain M&Ms 1 bag of peanut M&Ms 1 bag almond M&Ms
1.
Empty all bags into a large, festival bowl Mix well Serve with ladle
2. 3.
Notes:
I've been to many local events where one is expected to bring a dish to share. Fellow attendees are often amused or ridiculing of the M&M salad, and yet at the end of the event, the salad is invariably all gone. I often serve with a small label that is affixed to a popsicle stick, indicating that the contents are M&M salad for those who are more health conscious.
Dessert
Lemon Ice Box Pie
Recipe by: Kevin Brown Cuisine: American
Servings: 6
Prep Time: 15 min Cook Time: N/A
I ngredients:
Directions:
1 can sweetened condensed milk 3 egg yolks 1/2 cup lemon juice 1 graham cracker pie crust Whipped cream
1. 2.
Beat your egg yolks Add in the lemon juice and continue mixing with the egg yolks to combine well **Make sure to mix thoroughly because the acidity of the lemon juice cooks the egg yolks Add condensed milk to the mixture and stir to combine Pour the mixture into the graham cracker pie shell and place into freezer until set Top with whipped cream before serving Add lemon slices for garnish
3.
For garnish - thinly sliced lemons
4.
5. 6.
Notes: For a firmer consistency - add a whole egg as well and cook for 25 minutes in the oven to allow it to set more OR there is a version with jell-o mix (that does not taste as good). The recipe above will start to melt a bit if left out. My grandmother used to make this all the time and it is a great cool summer dessert.
Dessert
Roll and Cut Cookies
Recipe by: Jennifer Mignone Cuisine: German
Servings: Varies Prep Time: 15 min* Cook Time: N/A *15 min for dough preparation and 60 min for the entire process
I ngredients:
Directions:
3 cups of flour 1 cup of sugar 1 1/2 tsp of the following: baking powder and salt 1 cup of butter 1 Egg 3 tbsp milk or cream 1 tsp vanilla extract
1. 2. 3.
Pre-heat your oven to 400°F Thoroughly mix all the ingredients together On a clean surface, sprinkle a good amount of flour Place dough on flour and then keep rolling the dough to flatten it Make sure you have flour on the rolling pin and flour on the dough (small amount to make sure it doesn’t stick) One the dough is flattened, take your cookie cutter, dip it into the flour, then start cutting the dough into shapes Take a spatula (stainless steel works best), dip it in flour, then scoop out the shapes Place the cookie shapes on a non-stick cookie pan (do not grease or spray) Bake for approximately 5-8 minutes Take the remaining dough and repeat the steps above until you are done
4.
5.
6.
7.
8.
9. 10.
Notes can be found on the next page
Dessert
Roll and Cut Cookies
Recipe by: Jennifer Mignone Cuisine: German
Servings: Varies Prep Time: 15 min* Cook Time: N/A *15 min for dough preparation and 60 min for the entire process
Notes:
The cookies can be thin (my favorite) or thick; it just depends on how you roll out the dough.
You can decorate the cookies by adding a cinnamon/sugar mix (my favorite), sugar crystals, jimmies, etc.
You can make the cookies for all occasions using different cookie cutters.
Dough may be refrigerated or use it right away.
Flour is key! Make sure you continue to flour the surface and tools each time you roll out the dough, cut shapes, scoop onto the cookie pan.
Bardea Food & Drink Bardea reimagines Italian classics - from the burrata pop tart to seasonal pastas, the food is modern, whimsical and creative. Must order: Beef skewer & hummus with hibiscus chili, green goddess, and pita Vicky Liu | Wilmington Office https://www.bardeawilmington.com/
620 N Market St, Wilmington, DE 19801
Eggspectations Get the Lyonnaise-Style Potatoes - if you like potatoes (home fries), this is the spot!
Jamea Moore | Wilmington Office
507 Stanton Christiana Rd, Newark, DE 19713
https://www.eggspectation.com/pages/chris tiana
JB Dawnson's Restaurant & Bar The baked beans are the BEST and the ribs are also amazing!
Jamea Moore | Wilmington Office
92 N Flowers Mill Rd, Langhorne, PA 19047
https://www.jbdawsons.com/
Sleeping Bird Coffee Though originally focused on craft coffee, make sure you don't sleep on the sandwiches. The 'Bluebird' is my go-to but the 'Eagle' and all the breakfast sandwiches are great options as well!
3111 Miller Rd, Wilmington, DE 19802
Vicky Liu | Wilmington Office
https://www.sleepingbirdcoffee.com/
La Pizzeria Metro My favorite thing to get there is the Rockford Park pizza, savory with just a touch of sweet. I love grabbing it to go and going over to Wilmington Brew Works next door to have a tasty drink with it.
3101 Miller Rd Wilmington, DE 19802
Kristin Schrag | Wilmington Office https://www.lapizzeriametro.com/
Market Street Grill I love going out for breakfast (not a fan of diners!). This is a cozy little place in downtown West Chester serving delicious eats. My favorite is the Kennett Square Omelet! Afterwards, take a walk through town and enjoy the various shops, foods, sights, etc.
6 Market Street, West Chester, PA 19382
Jennifer Mignone | Wilmington Office
https://themarketstreetgrill.com/
Grain H2O OMG, the Crabby Pretzel. Inexplainable! Simply amazing! A warm, Bavarian-style pretzel topped with crab dip, cheese, and Old Bay.
Jamea Moore | Wilmington Office
3006 Summit Harbour Pl, Bear, DE 19701
https://meetatgrain.com/grain-h2o-pan
Iron Hill Brewery The Cheesesteak Eggrolls will melt in your mouth! Hand's down the best I've ever had.
Jamea Moore | Wilmington Office
620 Justison St, Wilmington, DE 19801
https://www.ironhillbrewery.com/location/ wilmington-de/
Hens and Honey If you like coffee, you will love this place! They serve iced tea and coffee flights (pictured) that are fun, festive, and absolutely delicious! They also serve gourmet toast – my favorite is the 'Beez Kneez'. It’s worth a trip over the bridge!
Jennifer Mignone| Wilmington Office
1422 Kings Hwy, Swedesboro, NJ 08085
https://hensandhoneyshoppe.com/
Mikimotos The top two sushi rolls in my opinion are the Hairy Mexican and Spider. The Hairy Mexican has fried shrimp, avocado, and spicy mayo while the Spider has fried soft-shell crab, cucumber, and masago (capelin roe). Jamea Moore | Wilmington Office https://mikimotos.com/
1212 Washington St, Wilmington, DE 19801
Milk & Honey Cafe The Deep Fried Salmon Hash is my go-to order with deep fried salmon served over cheesy hash browns and a Cajun spinach cream sauce - OMG!
Jamea Moore | Wilmington Office
12500 Fairwood Pkwy, Bowie, MD 20720
https://www.milknhoneycafe.com/
Mrs. Robino's My favorite dish is the meat ravioli. I always say I’m ordering something new and every time that is what I end up ordering. I also like to ask for a bowl of their sauce to dip with bread. The interior is a bit of a throwback but makes some of the best homemade pastas – this is my comfort food go-to!
520 N Union St, Wilmington, DE 19805
Penny McEntee | Wilmington Office
https://mrsrobinos.com/
NY Gyro Grill Serving the closest halal option to the Wilmington office. Their lamb tikka is soft and tasty, and I love all of their kebab skewers.
Juris Omana | Wilmington Office
3541 Philadelphia Pike, Claymont, DE 19703
https://m.facebook.com/nygyrogrill/
Plaza Azteca My favorite dish is the Enchiladas Supreme. YUM! One stuffed with shredded beef, one ground beef, and one shredded chicken topped with creamy chipotle cheese sauce, pico de gallo, and queso fresco!
928 Bear Corbitt Rd, Bear, DE 19701
Jamea Moore | Wilmington Office
https://plazaazteca.com/newark/
Schaefer's Canal House Their crab cakes are ALL crab, no filler!
Jamea Moore | Wilmington Office
208 Bank St, Chesapeake, MD 21915
https://www.schaeferscanalhouse.com/
Tacos Mexigo (Food Truck) Food in food trucks are generally good - I often order the Birria Queso Tacos. If you love birria tacos then you will love Tacos Mexigo. Aside from food truck in Philadelphia Pike, they also have a restaurant in Boothwyn, PA.
Juris Omana | Wilmington Office
Check website for truck hours and location
https://www.instagram.com/tacosmexigo
Taj Mahal The owner is very nice and personable and the Taj Mahal has great Indian food - especially the vegetable samosas!
Dwayne Cole | Wilmington Office
2314 Carpenter Station Rd, Wilmington, DE 19810
https://tajmahalde.com
Wilmington Diner The restaurant is not only clean and well maintained but the staff is friendly, service is fast and they're open 24 hours. I personally enjoy the Spinach Salad Bowl as well as the omelettes.
Dwayne Cole | Wilmington Office
407 Marsh Road, Wilmington, DE 19809
https://www.wilmingtondinerde.com
Woodpeckers Backyard BBQ The brisket is the best. Datil pepper sausage, datil beans, datil corn, and datil cornbread are all local favorites.
Kevin Brown | Jacksonville Office (Carolina Casualty)
4930 State Rd 13, St. Augustine, FL 32092
https://woodpeckers-bbq.com/
Rise Soufflé My favorite thing to get there is Marshamallow Soup and the Smoked Salmon Soufflé.
Traci McPartland | Urbandale Office
5360 W Lovers Ln #220, Dallas, TX 75209
https://risesouffle.com/
Toast On Lenox French Toast, Chicken and Waffles, Smoked Gouda Mac and Cheese, Braised Turkey Collard Greens, Candied Yams - Chef's Kiss!
Jamea Moore | Wilmington Office
2770 Lenox Rd NE, Atlanta, GA 30324
https://www.toastonlenoxatl.com/
100th Street Corner Cafe Chicken fried steak. Great breakfast menu served through lunch and typical diner/café vibe, very close to the Urbandale office.
Eric Grimstad | Urbandale Office
3017 100th St, Urbandale, IA 50322
http://www.100thstcornercafe.com/
7 Stone Pizzeria The House 7 under Specialty is a house favorite. My kids love the Artisan Crust 'Cheese' option with extra cheese.
Jason Skeel | Urbandale Office
9350 University Ave, West Des Moines, IA 50266
https://www.7stonepizzeria.com/
Lachele’s Fine Foods My favorite thing to get there is the “The Lachele” Smash Burger which consists of a smash patty, American cheese, pickle, onion, romaine, and LFF sauce on a sesame bun.
Traci McPartland | Urbandale Office
2716 Ingersoll Ave, Des Moines, IA 50312
https://lacheles.com/
The Club Car Amazing prime rib served nightly. Second best prime rib in town; only beaten by 801 Chophouse in my opinion.
Eric Grimstad | Urbandale Office
13435 University Ave, Ste 200, Clive, IA 50325
https://clubcardining.com/
The Flying Mango Best beef brisket around, I get it every time. However, the rest of the menu is almost as delicious.
Eric Grimstad | Urbandale Office
4345 Hickman Rd, Des Moines, IA 50310
https://www.flyingmango.com/
Katerina's Greek Cuisine This is by far one of my favorite Greek restaurants in the US. You can’t go wrong with what you order, but some family favorites are the tyrokafteri (spicy feta dip), pastitsio (think Greek lasagna) and pork souvlaki. When back in VA, we always make a point to stop there and grab a bite.
9212 Center Street Manassas, VA 20110
Maria Liappis | Wilmington Office
h t tps://www.katerinasgreekcuisine.com/
Taco Bamba Taco Bamba has locations throughout the metroplex and each restaurant has a selection of tacos that are a unique play on the area. Order from the Tacos Nuestros section and you won't be disappointed!
10629 Braddock Rd, Fairfax, VA 22032
Vicky Liu | Wilmington Office
https://www.tacobamba.com/
ArepaZone My favorite dish is Patacon - which is a sandwich made from fried plantain halves (think larger and softer tostones). It is traditionally made with a protein such as pulled chicken, beef or pork, and lettuce, tomato, cheese, avocado, and a sauce. Sauce choices can vary but I prefer what we lovingly call 'pink sauce', a humble mixture of ketchup and mayo.
1121 14th Street NW, Washington, DC 20005
Sergio Andara Navas | Wilmington Office
https://arepazone.com/
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