Each day, the Timonium and Frederick branches brew eight different types of coffee (Annapolis brews six per day), mining from the Baltimore Coffee & Tea Company's coffee reserve, a treasure cove of 120 different varieties of beans. Types of coffee ($1.60 for 12 oz.) are offered on rotating basis, with flavors such as coconut cream and pumpkin spice introducing new aromas to bored taste buds, as well as Swiss Water–decaffeinated varieties for those that love the taste of coffee but find themselves inadvertently building a shrine to Grease after two cups of regular joe. Introduce yourself to the well-crafted wares of Mother Earth with a cup of tea ($1.95 for 20 oz.)—the shop features more than 1,000 kinds of leaves for consumption, from medicinal herb tea to an Eastern Shore variety—or go full throttle with an espresso concoction ($1.50–$4.25).
Terri's Cafe and Bakery's chefs plate classic American fare concocted from local beef and dairy, fresh game, market-fresh fish, and breads baked in-house. Inspired by American country kitchens, chefs smother homemade biscuits in sausage, chipped beef, or chipped-venison gravy, and dress light buttermilk or hearty buckwheat griddlecakes in toppings such as blueberries and chocolate chips. Ladled with spiced fig sauce or cranberries and nuts, baked brie warms up lunch-time palates for one of 18 bun-bound delights such as turkey breast roasted in-house, Maryland crab, or 8-ounce burger patties of bison or local beef. Knives come out at dinner to spar for bites of Kansas elk strip steak and engage in fencing matches across tables, and forks pirouette in angel-hair pasta tossed with plump shrimp and garlic. Pairs can dip into a dense, velvety bowl of local South Mountain Ice Cream to get their recommended daily intake of frozen dairy.
At Shoes Cup and Cork Club, patrons can enjoy a welcoming ambience and striking décor while sampling delectable sips and nibbling on tasty tidbits. Located inside a former shoe-repair shop, the interior showcases eye-catching touches such as brass footrests and wooden shoe cases. Visitors will be able to bring along a friend or reconciled archenemy and sample three wines, such as the McManis Viognier '08 and Paraiso Chardonnay '07, of their choice in 1.5-ounce tasting samples. Each pair will also nosh on one hummus and flatbread platter or fruit and cheese platter, which will soothe palates and meld with complex wine flavors like a smile-inducing pleasure ointment. Additionally, though not included in the Groupon, a varied menu offering coffee, drinks, and hearty fare douses fiery appetites. The laid-back vibe at SC&C is perfect for surfing the Net, writing a text-message novella, or vigilantly anticipating an Elvis sighting. Enjoy tasty bites and savory wines in a relaxing setting with today’s side deal.
The staple of any coffee shop is the coffee. But at Dolce's bistro, the caffeinated bean shares the spotlight with freshly made sushi. From nigiri to specialty rolls, each handmade dish is stuffed with a variety of seafood—including Atlantic smoked salon, spicy jumbo lump crab, and tempura whitefish—before being paired with pineapple, avocado, and honey wasabi sauce. The staff keeps busy at a dark wood counter, brewing java and splashing in single, double, and triple shots. They serve noncaffeinated drinks in the form of fruit-based smoothies, and their italian sodas are authentically Italian, like Ferraris, Roberto Benigni, and objects that lean.
Before chefs can begin cooking in the Jumbo Jumbo Cafe kitchen, they must undergo extensive training from co-owner Johnny Yen. Johnny introduces them to recipes from his native Taiwan, demonstrating how to fry squid until its crispy and tender, as well as how to properly season traditional beef noodle soups. Once the chefs have mastered Taiwanese techniques, they can join Johnny and fellow chefs in the kitchen to whip up fiery wings, tangy rice dishes, and the crispy fried chicken lauded as a must-try by reporters from the Washington Post. The chefs also extend their culinary expertise towards a variety of Chinese classics, including Szechuan beef, kung pao chicken, and sweet and sour shrimp.
Meanwhile, out in the dining room, Johnny's wife and co-owner Cathy captains a team of friendly servers. As they celebrate their 10th anniversary, they blend up tapioca tea drinks and smoothies in a variety of fruity flavors, including plum, pineapple, and coconut. The staffers obligingly answer any questions about the menu, such as if it likes anyone in the restaurant more than a friend, and suggest their favorite dishes.