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Ahi yellowfin dry rubbed and quickly seared. Generously sliced and placed atop chilled sweet seaweed salad. Served with cucumber wasabi, sweet Teriyaki glaze, and freshly diced mango salsa.
Soft fresh Mozzarella hand breaded and flash fried 'til golden brown. Served with warm marinara sauce. Topped with shaved Parmesan and balsamic vinegar glaze.
House smoked, hand pulled, and cast iron roasted pork. Placed atop crisp wonton chips and draped with smokey cheeses, pico de gallo, and tangy bbq sauce.
Sweet lumps of crab loosely bound with herbs and spices. Cast iron grilled to perfection and served with coleslaw, mango salsa, and cucumber aioli.
Plump hand breaded shrimp flash fried 'til golden. Rolled in Chef Kirk's original firecracker recipe. Served on a bed of crisp greens and topped with scallions and Holland peppers.
Served with Feta cheese crumbles, Roma tomatoes, Greek olives, grilled gyro, pita, and vinaigrette.
Crisp Romaine with mild blue cheese, walnuts, cra'sins, and blackened chicken.
Served with shaved Pecorino Romano and garlic rye croutons.
Fire roasted tomatoes stewed with fresh basil, chicken stock, and cream.
(8 oz.) Local Bethesda beef, hand formed and cast iron grilled to a perfect medium. Topped with onion, hickory bacon, and American cheese. Served on a warm kaiser roll with lettuce, tomato, thousand island, and wedge cut steak fries.
Slow roasted, shaved fresh ribeye piled high and cast iron grilled with peppers and caramelized onions. Topped with Provolone on a hoagie draped with Manchego cheese sauce. Served with beer battered onion rings.
Mediterranean spiced lamb topped with cucumber, tomato, Bermuda onion, Greek olives, Feta cheese, and Tzatziki spread. Served in a large pita with crisp Romaine and a side of house cut waffle chips.
Fresh local flounder diamond scored and flash fried to golden perfection. Draped with Rakies Island sauce. Served with fresh mango salsa, garden herbs, battered steak fries, and crisp green beans.
Fresh Atlantic salmon pan roasted with rosemary panko crumbs. Served on warm potatoes and green beans draped with creamed spinach florentine, topped with Bruschetta and balsamic vinegar glaze.
A half dozen flash fried shrimp, golden grilled crabcakes, and crisp hand breaded fish filets. Served with cool southern style coleslaw, battered steak fries, and endless cocktail and tartar sauces.
A boatload of plump shrimp, hand breaded, perfectly seasoned, and flash fried to golden perfection. Served with cool southern coleslaw, thick cut steak fries, and Creole tartar sauce.
Farm fresh chicken breast marinated and stuffed with garden spinach, blend of cheeses, char grilled, and topped with tomato cream. Served with roasted garlic whipped potatoes and fresh sautéed vegetables.
Marinated farm fresh chicken char grilled to perfection and generously sliced atop fettuccini noodles. Simmered in (4) cheese Alfredo cream with sun-dried tomatoes and fresh baby spinach.
Slow roasted certified Angus prime rib, lightly blackened and topped with mild blue cheese. Placed on warm roasted garlic mashed potatoes with buttery grilled asparagus spears. Finished with natural cooking Jus and turbo fried tobacco onions.
(10 oz.) Hand cut trimmed New York strip marinated in herbs. Served with cast iron grilled buttery flame grilled asparagus spears, roasted garlic whipped potatoes, and turbo fried tobacco onions.
Trimmed pork spare ribs cooked on Rotisserie low and slow. Mopped with honey cider bbq sauce. Char griled with cool southern slaw, smokey collard greens, and battered steak cut fries.
(22 oz.) To-go cup.
(16.9 oz.) Bottled water.
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