Double Dragon has dished out Chinese and other Asian fare since 1970. Classic Chinese dishes such as chicken chow mein, moo shu pork, and wonton soup headline the menu, alongside chef’s specialties such as the Four Season, featuring brown sauce over shrimp, beef, and pork. Pad Thai, seafood curry, pupu platters, and recipes from other neighboring culinary traditions round out Double Dragon’s pan-Asian menu.
Sprout Natural Choice is a vegetarian restaurant and juice bar. But with its farm-fresh produce, freshly baked breads, and creative wraps and sandwiches, it's also an alluring change of pace for meat eaters. All menu items include a vegan option, too. Ultimately, it's not about being a vegetarian at Sprout Natural Choice?it's about a healthy lifestyle, starting with quality produce, 100% natural juices, and foods with a direct health benefit.
The eatery takes its commitment to health to the next level with an onsite nutritionist and dietitian. And its menu proves that nutritious does not have to equal boring or bland. Take the Baltimore cheezesteak?with thinly sliced vegan beef, layered with romaine lettuce, red and green peppers, tomatoes, vegan cheese, and caramelized onions on a soft hoagie roll?or the Southwestern salad or wrap packed with romaine, black beans, red peppers, roasted corn, green onions, and a cilantro-lime dressing. Those feeling inventive can design their own salads or wraps, topping greens with "throw-ins" (avocado, sesame seeds, or feta, to name a few); proteins such as baked tofu, seitan, chickenless strips, texturized vegetable protein (TVP), or chickpeas; and a freshly made dressing. The juice bar keeps the variety going with an assortment of smoothies and raw-juice blends.
Formerly known as Honey Pig Dumpling, Honey Pig Chicken now broadens its menu beyond steamed bundles of flavor. Even when she isn't present, the pink cheeks and puckered lips of co-owner Mickey Kim still watch over Honey Pig Chicken. Depicted as a warm, friendly cartoon, Kim looks out from a banner that hangs over the counter inside the Catonsville Lotte Plaza's Asian grocery store. That playful personality is reflected in Honey Chicken's aesthetics as well as its menu, which encompasses seven sweet-bun dumplings: beef bulgogi, pork, mixed vegetables, curry with potatoes, shrimp, chicken, and kimchi with ground beef. Newer dishes include spicy Korean-style fried chicken or pork and ddukbokki—a traditional plate consisting of fish and spicy rice cakes.
What Candle Light Inn considers home, others call a landmark or monument. The house in which the restaurant resides has been part of the Catonsville community since the mid 1800s, when it was first built into the area's rolling farmland and called Five Oaks Estate. Since its birth, the building has survived various name changes, a multitude of owners, and even a fire in the 1970s, which left it vacant and with a terrible cough until the present owners, the Lombardini family, purchased it in 1979.
Today, the inn has fully recovered, and models a host of renovations that includes a covered outdoor patio canopied by forestry and surrounded by landscaped gardens. Different tones swirl through each of the house's quarters, along with the wafting scents of the hearty American fare that fills plates for lunch and dinner daily.
Jennings Cafe's epicurean curators craft an immense menu from family recipes that helped earn it a spot on the Baltimore Sun's 2009 list of Top 10 All-American Restaurants, and staff members deliver dishes with Zagat-recognized service. Crunch into a combination of fried openers on the Superfecta platter piled with classics including mozzarella sticks, breaded mushrooms, and chicken tenders accompanied by a cadre of dipping sauces ($10.95).
Twenty-two different varieties of pho noodle soups emerge from the Pho Saigon kitchen in pristine white bowls, enveloped in a cloud of steam and a gingery fragrance. The massive bowls are filled to the brim with goodies—tender steak, plump meatballs, fresh vegetables, thin rice noodles—and come with plates of crunchy bean sprouts and fresh lime wedge garnishes. Servers set these bowls down on tabletops, alongside orders of crisp summer rolls and grilled pork, shrimp, and beef vermicelli noodle dishes. They offer diners a choice of utensil, including chopsticks, forks, and inflatable foam hammers.