The Parva Restaurant Bar & Lounge offers Latin American (Colombian) inspired cuisine at 7904 Woodmont Ave., Bethesda, MD. The restaurant is located three blocks from the Bethesda metro. Parking is available at the meters on the street or at a public garage one block away. The restaurant is open for dinner from Tuesday to Friday, and for lunch and dinner on Saturday and Sunday. The restaurant is closed on Monday.
The Parva Restaurant Bar & Lounge combines Colombian cuisine with some Asian condiments.
The restaurant has modern furniture, ceramic tile floors and it is dimly-lit. You will need to put the menu close to the candles to be able to read it.
After you place your order, a sweet corn bread appetizer is brought to your table. A chutney made of cucumbers and apples with teriyaki sauce accompanies the bread.
Empanadas (Beef or Chicken) are traditional Colombian turnovers with shredded beef or chicken served with Colombian sauce. The empanadas are deep-fried and the crust is chewy rather than flaky.
La Paisa Moderna is a modern version of a famous Colombian dish consisting of a combination of marinated tender top sirloin, Colombian sausage, fried pork, white rice topped with a poached egg, stewed beans, hogao, plantain wafer, arepa (corn cake) and a mixed green salad with avocado. The hogao is a condiment in Colombian cooking made of a savory mix of tomatoes, onions, garlic, and cilantro sautéed until soft and fragrant.
The Passion Fruit Rose entrée consists of grilled salmon steak with passion fruit glaze served with an imported Andean potato puree on a bed of tropical salad, and garnished with asparagus spears. A swirl of sweet soy sauce decorates the plate.
On a second visit to Parva, I was disappointed that the Argentinean NY steak was not available. I had to settle for the Lomo Saltado.
The Lomo Saltado consists of sirloin beef strips tossed with onions, green peppers, tomatoes, batons of potato and served with white rice. The dish is like a version of Mexican fajitas but with french fries stirred in, but the sirloin is tougher than the skirt steak used in fajitas.
Pescado Caribe Boiled tilapia fillet with calamari, scallops, and shrimp sautéed with Caribbean sauce and served with white rice and steamed vegetables. Don't order this dish. The texture of the fish and the combination of flavors in the white sauce do not work well together.
Call the The Parva Restaurant Bar & Lounge at (301) 312-6488. Find more information about the restaurant at its web site: www.theparva.com