Hunter’s Bar and Grill




Mexican Night

Shrimp Quesadilla

Shrimp, Jack & Cheddar Cheese, Peppers, Chilis & Onions. Served with Sour Cream, pico de gallo & Guacamole.

Beef Burrito

Flour tortilla filled with angus beef, beans & rice topped with cheese and served with guacamole & pico de gallo

Wine Pairing – Grayson Cabernet Glass 9.50 Bottle 34


Shredded chicken with onions, peppers, tomatoes and 3 kinds of cheeses in a flour tortilla topped with a queso sauce served with Mexican rice and sour cream.

Wine Pairing – Dreaming Tree Crush Glass 10 Bottle 36

Carne Asada

Grilled marinated steak served with Mexican rice, pinto beans, sliced avocado, pico de gallo and corn tortillas

Wine Pairing – Shoofly Shiraz Glass 10 Bottle 36

Chicken Fajitas

Strips of fresh grilled chicken with onions and peppers served with Mexican rice & beans and corn tortillas

Wine Pairing – Kenwood Pinot Noir Glass 12 Bottle 48

Fish Tacos

Tilapia, chipotle mayonnaise, mango salsa, and cabbage slaw served with Mexican rice & beans

Wine Pairing – Alamos Chardonnay Glass 9 Bottle 30

Steak Fajitas

Strips of fresh steak grilled-to-order and served with corn tortillas, onions, peppers, served with Mexican rice & beans

Wine Pairing – Grayson Cabernet Glass 9.50 Bottle 34



Brothers Fred and Murray Berman are Montgomery County natives with roots in community and family history in the restaurant business.

Formerly Hunter’s Inn, which opened its doors in 1977, the local eatery was purchased and renamed in 2002 by Fred Berman.

Before bringing his brother Murray in on the restaurant business, Fred was the ultimate businessman who has owned various entities such as Danny-Yo’s frozen yogurt, The Great Cookie, and Munch Time-Sub Shop. His M-Street Liquor and Deli. Lines went out the door with employees of embassies and the National Geographic Society. He was the original owner of That Amore off Shady Grove Road, and he has a restaurant in Crystal City called Fred’s Place. After all the exciting restaurateur ventures, Fred later gave Bo-Jangles of Bethesda to Murray, a previous and successful music distributor. He and his wife, Sylvia, ran it for three years, making Murray a first-time restaurant franchiser.

Fast forward to Hunter’s Bar and Grill, where they have teamed up to make “The Cheers of Potomac” their own for all to enjoy.

“It’s an interesting business, and we both always wanted to do it,” Murray says. “Being in business with family is like a marriage; it has its pros and cons. Unless it’s a really big deal, we get along great. We drink together, we eat together, we still love each other.”

Murray and Fred split the responsibilities, from determining food specials and purchasing ingredients to building repairs and hiring staff. Most of their kitchen staff has been with them for more than a decade. It’s that loyalty—that of both their staff and their guests—that Murray says sets them apart.

“Every time I go to a restaurant that’s a ‘chain,’ it’s run by managers,” Murray says. “I have nothing against managers; some of them are terrific. But my brother and I own this place. For us, it’s personal. This is our living. This is what we do, and we have to make sure that our customers are happy all the time. You don’t get that with management.”

The relationships the Berman brothers strive to forge with their clientele is the most rewarding aspect of the job, according to Murray.

“The variety of people that you meet is unbelievable,” he says. “Some good, some bad. But most of our customers are regulars. About 90% of them come in often, and it’s a pleasure. It’s a lot of hours and a lot of work, but it’s not like sitting at a desk and typing into a computer all day long and not really interacting with anybody except the people in the office. We have hundreds of people that we meet and greet all the time; it’s really neat.”

The biggest challenge they face is keeping up with regulations, allergies and the ever-changing preferences of their diners’ palates, which Murray says they do their best to accommodate.

Almost everything on the menu is made from scratch, from soups to sauces and dressings. Murray says their food is not over the top, but consistent. A new guest might consider that they’re known for their burgers and mussels. And while Hunter’s is about quality over quantity, it’s also worth noting that portion sizes are generous.

“We give good food at a good value,” Murray says. “And we pour a great martini—biggest one in the county: 10 ounces. I feel like, sometimes, life is a ride that we need to enjoy. I like good food, food that tastes good. You gotta have fun with it. For a neighborhood restaurant, our food’s pretty damn good.” Read More

Celebrating Father’s Day

Celebrating Father’s Day

Friday, Saturday and Sunday Dinner Specials



Tuna Tartare 15

Fresh tuna sashimi layered with a fresh mango salsa and avocado


New York Strip Steak 38

Creekstone farm Angus NY strip steak aged 6 weeks served with a baked potato and asparagus

Wine Pairing * Avalon Napa Valley Cabernet Glass 16 Bottle 60

Rockfish 32

Pan seared with shiitake mushrooms, roasted peppers, lemon-garlic white wine sauce & served with white rice and sautéed julienne vegetables

Wine Pairing * Raeburn Chardonnay Glass 12 Bottle 40

Fried Chicken 24

Fried half chicken served with coleslaw & white corn on the cob

Wine Pairing * Chateau St Jean Merlot Glass 11 Bottle 38

Mother’s Day Brunch Buffet

Mother’s Day Brunch Buffet

11:00 AM till 2:30 PM

Scrambled Eggs, Bacon, Sausage

Smoked Salmon

Carved Roast Beef, Baked Ham
Chicken Piccata, Grilled Salmon

Bagels & Cream Cheese

Salads, Fresh Fruit, and Desserts

Juices, Ice Tea, and Coffee are included.

Complimentary Glass of

Champagne or Mimosa

For all Ladies

Reservations (301) 299-9300

Easter SUNDAY BRUNCH @ Hunters

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Easter Specials

Deviled Eggs with Crab Meat
Hard-boiled eggs, stuffed with bacon & chive spread topped with lump crab meat

Steak and Eggs 
NY Strip Steak with three eggs cooked to your preference accompanied by home fries served with a choice of white,
7-grain bread or English muffin

Eggs & Omelettes

Served with a choice of bacon, sausage or Canadian bacon and your choice of white, rye, 7-grain bread or English muffin.

Three Eggs – Any Style 14
Three eggs cooked to your preference served with home fries

Southwestern Omelette 15
Fresh bell peppers, melted jack & cheddar cheeses, spring onion & tomato served with home fries

Spinach & Goat Cheese Omelette 15
Mount chevre goat cheese, sautéed spinach & tomato served with home fries

Build-Your-Own Omelette 15
A fluffy omelet served with your choice of toppings (mushrooms, tomatoes, red onions, bell peppers & cheddar cheese) served with home fries

Additional choice of specialty ingredients for 1 dollar each: Imported feta cheese, goat cheese or Italian sausage

Plain – Sesame – Poppy


Eggs Benedict 18
Toasted English muffins, Canadian bacon, 3 poached eggs, and our home-made hollandaise  served with home fries

Eggs Chesapeake 22
Our classic 3 eggs benedict topped with fresh lump crab meat and home-made hollandaise served with home fries

Challah French Toast 15
Classic challah, braised granny smith apples. Served with bacon, sausage or Canadian bacon

Bagel, Lox & Cream Cheese
Sandwich 16

Choice of Bagel with lox, cream cheese, tomato and onion

Smoked Fish Platter 22
Medley of smoked trout, lemon-pepper salmon & Norwegian smoked salmon, accompanied with sliced onions, tomatoes, choice of bagel and cream cheese

Smoked Salmon Frittata 17
A frittata of smoked salmon with
fluffy eggs, basil, Roma tomatoes, red onion, parmesan, and fresh arugula

Tex-Mex Tostada 17
Crispy fried tortillas topped with scrambled eggs, melted jack cheese, sautéed Italian sausage, red onions, roasted bell peppers & spinach. A house-made pico tops this tex-mex tostada

Complimentary glass of Champagne
or Mimosa served with any brunch item

(Sunday Only 11 till 3)

Featured Beverage: Bloody Mary

St. Patrick’s Day

Join us March 15th, 16th, and 17th
Dinner Friday, Saturday and all day Sunday

½ price Draft Beer * (Sunday Only)

½ price Irish Whiskies & Irish Coffee (Sunday Only)



Flavorful corned beef accompanied with braised cabbage, boiled new potatoes

and drizzled with a zesty dijon sauce.


Tender cubes of lamb stewed with carrots, pearl onions, wild mushrooms,

peas & new potatoes. Served over rice.


Cubes of tender beef slowly stewed with carrots, onions & peas in a rich demi-glace.

Topped with garlic mashed potatoes.

Serving all day plus our regular menu

Join us for Valentine’s Day 2019

Join us for Valentine’s Day 2019

Thursday, February 14th thru Sunday, February 17th!

Soup of the Day

French Onion Soup 9

Topped with onion strings



Crab Meat Cocktail 19

Fresh jumbo lump crab meat served with vodka laced cocktail sauce

Lollipop Lamb Chops 15

Marinated lamb chops grilled, accompanied with arugula tossed in feta vinaigrette served with tzatziki sauce

Sesame Ahi Tuna 15

Pan seared sesame crusted sashimi tuna served on a bed of seaweed salad with wasabi and pickled ginger



(Entrees come with a choice of two Sides)

Filet Mignon 38
Choice of wild mushroom red wine demi-glace or Hunter’s sauce

Frenched Chicken Breast 26
Airline chicken breast with a sherry cream sauce

Chilean Seabass 30
Grilled and topped with a tarragon orange brandy sauce

Shrimp Scampi 26
Jumbo shrimp sautéed in butter, white wine, shallots and garlic over a bed of spaghetti and asparagus (Sides not included)

Prime Rib 40
Slow roasted prime rib with au jus and a side of horseradish


Choice of sides

Asparagus, Broccolini, Haricot Verts, Baked Potato, Scalloped Potatoes



Strawberry Shortcake 10
Apple Crisp a la mode in a heart shaped ramekin! 10

Plus our Regular Menu

  • Filet Mignon
  • Seared Jumbo Sea Scallops
  • Grilled Salmon
  • Corned Beef Reuben
  • Fresh Roasted Turkey Sandwich
  • speg