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1515 Rhode Island Avenue NW

This restaurant has a Southern concept to its food, thanks to Chef David Guas, such as pimento cheese, muffuletta sandwiches, grits topped with bacon, and beignets. This menu also includes confection, such as a baklava croissant made by pastry chef, Tressa Wiles. Other highlights from the menu include "Thick Mint" cookies (blown-up versions of the signature Girl Scout cookie), a vegetarian "Hippie Melt" sandwich. and chicken, egg, and tuna salads packaged in 8 ounce containers.