More than 50 loose-leaf teas line the shelves at Iris & Ivory Teahouse & Cafe. To provide suitable pairings for these brews—which range in flavor from subtle and earthy to fruity and complex—the café serves traditional accompaniments, including quiche and made-from-scratch scones with lemon curd and devonshire cream. An array of house-made sandwiches, such as cranberry-chicken salad and roast beef with wasabi-horseradish mayo, round out the menu. The teahouse also holds special-event dinners and formal teas in its lushly appointed Iris Room.
Mish Farms is unlike any other local business. We have been raising beef cattle for over 40 years and we retail our product at our meat market which is on our farm. Our beef is raised ALL NATURAL, without the use of antibiotics, steriods or hormones. We are a family owned and operated business.
Blue Dining’s newly remodeled, 36-seat dining room is a sight to behold, but guests often have a hard time ungluing their eyes from a menu divided almost equally between seafood and meat entrees. This menu can be customized for private parties, though it’s hard to improve on a regular selection that includes lobster risotto, Maryland crab cakes, and sushi-grade ahi tuna alongside grilled racks of lamb. On “Diva Tuesdays,” live entertainment distracts guests from their attempts to memorize all 50 varieties of vodka on offer at the upscale bar.
The Flame BBQ’s two soul-food kitchens sling slow-cooked pulled pork, collard greens, and brisket onto plates and catering trays. Rolls sop up the barbecue sauce that smothers spare ribs, pulled chicken, and beef. Stack a Mac meals, a Flame specialty, fold barbecued meat into creamy mac ‘n’ cheese that is accompanied by a cup of sauce and several high-fives. Other unique offerings include brisket burritos bundled in a tortilla and catered whole-roasted pigs, piglets, or lambs.
Over the past two centuries, travelers and neighbors alike have stopped for a hearty meal at the spot where Hoover's Restaurant now stands. In the early 1800s men on horseback rode up to what was John Duff’s Tavern and the property was home to an ice-cream stand in the 1940s. Today, the historic site is the location of a German-American restaurant run by third-generation chefs Bob and Amanda Hoover. They've stepped into the kitchen to finish what their family started, churning out a hearty spread of German and American favorites, from wiener schnitzel and kielbasa to roast chicken and Maryland crab cakes. And every October and April, right when the first Bavarian flags start fluttering down from beerlogged clouds, they spread out their popular Oktoberfest buffet. Hoover’s Restaurant does not serve alcohol and advises customers to bring their own beers, wines, and spirits.
Barrel Junction is the product of 20 years of cooking and soul-searching. While Ronald A. DeLuca Jr.'s glittering trophy case full of gold-plated steaks is a testament to the virtuosity displayed at his four previous restaurants—among them Blue and Pangea—his true culinary passion is something simpler: "fresh, satisfying comfort food," to quote the chef himself. After impressing the critics at his Pittsburgh-area restaurants, he spent six months operating a specialty taco and hot-dog restaurant in a rustic corner of Colorado. His penchant for approachable food reignited, DeLuca returned to open Barrel Junction, where he fuses his critically acclaimed technique with his love for comfort and simplicity. A carefully selected roster of 22 craft beers complements burgers and barbecue sandwiches, hot dogs heaped with toppings, and hand-tossed white, red, and deep-dish pizzas.