It can take an artist years to apply the right brushstrokes to a canvas, but at Corks and Canvas, it only takes one night. During each three-hour painting session, a professional artist walks classes through every step of duplicating a piece of acrylic art. Made up of participants aged 16 and older, the group classes convene at a public venue such as a restaurant. Students can buy food and drinks to snack on throughout the night or smear onto their canvas if they’re tired of painting. For scheduled sessions and private events for adults or kids, Corks and Canvas supplies canvases, paint, brushes, easels, and aprons.
In the early 1960s, fried chicken restaurateur Albert Constantine found himself in direct competition with Colonel Sanders. Constantine knew he had to step up his game. "He had a line outside his store every day,” the restaurateur told Baltimore City Paper. “I figured I could do business like that too." He devised a breading that would feature 21 herbs and spices, and he used his trusty broaster―a type of pressure fryer used for frying poultry―to fry bone-in chicken in 100% peanut oil. The result: crispy chicken that wasn’t greasy. Maryland Fried Chicken was born.
Today the franchise has restaurants in a few different states, and they all serve Constantine’s original recipe for Maryland-style fried chicken. The most popular menu items are the individual and family-size chicken dinners, which come with white or dark meat chicken, southern sides, and buttery biscuits. There are also some bite-size snacks available at the restaurants, such as buffalo wings, hush puppies, and ice cubes.
The maritime chefs at Crab King of Augusta populate their savory menu with fresh seafood and a celebrated garlic dipping sauce. Start off with 1- or 2-pounds of shrimp bathed in steam and seasoning blends, recalling a jacuzzi party hosted by Mrs. Dash. Toothsome morsels of bacon-wrapped scallops and fried oysters infiltrate muzzles after increasing their allure with a bath in Crab King's signature garlic dipping sauce. Tea and soft drinks add refreshment throughout the meal, while a pair or quartet of Sara Lee strawberry shortcake cups provides a better finale than eating a The Cosby Show season eight boxed set.
All styles of homespun cooking share a certain warmth and character, regardless of their regional origins. Bistro 491 proves this by showing how comfort foods separated by an ocean complement each other perfectly. Built off rustic recipes from the French countryside, the plates here incorporate the distinctive flavors of the American South, accessorizing oysters with green-tomato relish or pork chops with macaroni gratin. Much like the order of colors in a rainbow, the menus rotate with the seasons; however, they always marry international styles of home cooking to create upscale yet accessible meals.
The dining room exudes a similarly inviting warmth. A padded bench runs the length of a wall lined with large, framed mirrors and glowing sconces. Opposite this wall hangs an orange and black mural, which adds a small splash of color amid the rows of tables dressed with crisp white linens and flickering candles. The bistro's Old World roots show a bit more in the entryway, which features walls plastered with wine labels.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies including the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.