Shrimp, Jack & Cheddar Cheese, Peppers, Chilis & Onions. Served with Sour Cream, pico de gallo & Guacamole.
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
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
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
Tilapia, chipotle mayonnaise, mango salsa, and cabbage slaw served with Mexican rice & beans
Wine Pairing – Alamos Chardonnay Glass 9 Bottle 30
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
Fresh tuna sashimi layered with a fresh mango salsa and avocado
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
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 half chicken served with coleslaw & white corn on the cob
Wine Pairing * Chateau St Jean Merlot Glass 11 Bottle 38
Scrambled Eggs, Bacon, Sausage
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
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
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
ADD A FRESH BAGEL & CREAM CHEESE TO ANY EGG ENTRÉE
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
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
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)
CORNED BEEF & CABBAGE 25
Flavorful corned beef accompanied with braised cabbage, boiled new potatoes
and drizzled with a zesty dijon sauce.
IRISH STEW 25
Tender cubes of lamb stewed with carrots, pearl onions, wild mushrooms,
peas & new potatoes. Served over rice.
SHEPHERD’S PIE 23
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
Thursday, February 14th thru Sunday, February 17th!
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
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