Cooper’s Mill restaurant in the Bethesda Marriott wants you to “Eat Local. Eat Well,” a mantra that decorates its menu and chalkboard. It certainly delivers on the local promise, with Maryland-made Lyon Bakery bread, Stachowski Brand Charcuterie bacon and sausage, Taharka Brothers ice cream, Twin Valley Distillers bourbon and more. It pulls through on the eat well end of the deal, too, with seasonal dishes such as a tender lamb leg braised in hickory syrup from Virginia’s Falling Bark Farm, or giant Atlantic prawns on a bed of grits with melted Monocacy Ash from Montgomery County’s Cherry Glen Goat Cheese Co. While the Marriott shows off our regional cuisine to out of towners, locals can get a taste of it, too.
5151 Pooks Hill Road, Bethesda; 301-897-9400; coopersmillrestaurant.com