Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
For more than 20 years, Vince’s Crab House has drowned appetites in a menu of sandwiches and platters constructed from fresh-caught crab and seafood plucked from the Maryland coast. Dinner diners can initiate an epicurean voyage aboard a half-pound helping of crab dip topped with yellow cheddar cheese and accompanied by crispy pita chips or indulge in a duo of stuffed jumbo shrimp, filled to the tail with crab cake and crowned in crab imperial sauce.
Al’s Seafood—helmed by the Strzegowski family, who have been entrenched in the seafood racket for nearly 60 years—sates sea-fare seekers with its vast menu of oceanic victuals prepared with fresh, locally sourced fish. Starters such as the shrimp cocktail ($7.95) whet appetites in time for salad-and-veggie-furnished main courses, such as the crab imperial ($18.50) or the linguini-lassoed mediterranean seafood platter ($22.95). Cap’t Doc’s broiled seafood medley ($23.95) unites shrimp, crab, and lobster tail to create a partnership more memorable than Martin Van Buren’s alliance with the Ninja Turtles. Mouths can moor to shore with a bevy of land-based eats, such as the Cajun- or grilled-chicken sandwich ($6.25) or the roasted prime rib ($18.95).
Conrad's Crabs puts the locally caught moneycrabs where its customers' ravenous mouths are as they live up to their "We catch our own" slogan. Waterman Tony Conrad brings in as much seafood as Poseidon allows, from crabs to fresh whole fish (both market price). A fusion of a seafood market and a carryout restaurant, Conrad's has a full menu of locavores' delights. Seafood can be purchased raw or steamed to order, with the fresh-caught fish and crustaceans going for market price daily. Long-standing selections include Conrad's Steamer Combo (six each of jumbo shrimp, oysters, and clams with a pound of mussels, $22.50) and entrees such as fried hard crab ($13.50), six fried oysters ($13.50), and a pint of Maryland crab soup ($5).
Amid the Nutrition Station club's cheerful yellow and orange walls, coaches guide clients to slimmer versions of themselves through a wide range of nutritional and fitness programs. The center hosts group fitness classes, including boot camp and Zumba, along with weight-loss challenges, in which participants are encouraged to shed pounds through exercise and nutrition, verses removing their heaviest toe. During one-on-one nutrition sessions, cushy sofas couch nutrition counselors and clients as they discuss healthy meal plans to fit their lifestyles and weight-loss goals. The Nutrition Station's shelves are lined in Herbalife nutritional supplements, and 94 specialty smoothies sprawl across their chalkboard.
At Newark Natural Foods, visitors peruse 6,000 square feet of natural and organic grocery items, including fresh produce and free-range, antibiotic- and hormone-free meats, eggs, and dairy. The store's staff is committed to helping guests develop healthy lifestyles, trained to help shoppers select items that cater to dairy-free, gluten-free, vegan, or vegetarian lifestyles. Newark Natural Foods also operates as a co-op, allowing health-conscious members to give back to the community.