The menu at Arlon's is even more accommodating than the carryout policy. Spanning classic dishes of American, Italian, and Indian cuisine, everything is available for preparation for gatherings large and small. Submarine sandwiches and stromboli are served among other popular hand-held eats, while entrees include house-made crab cakes and tandoori-style chicken and fish curries. Between all these eclectic dishes, though, the chefs are hard at work crafting their signature dish: thin-crust pizzas made with fresh dough and and a trusty sauce recipe. House specialties include the buffalo chicken pizza drizzled in spicy sauce and bleu cheese, and the seafood pizza, which features shimp and crabmeat seasoned with cocktail sauce and Old Bay.
The memorabilia inside Birdland Sports Bar and Grill pays homage to sports old and new, including the Colts, Ravens, and Orioles, according to Bmore?s interview with owner Casey Jenkins. The sports-themed eatery features more than a dozen different sliders, pastas, and dishes infused with a Southern flair.
Fusing good eats and colorful blown glass, The Glass Grill’s creative setting offers a menu of American bar fare next door to a fully equipped hot-glass studio. Before shifting through a spread of salads, sandwiches, and soup, dig into an appetizer of crab dip served one of four ways—brimming from a bread bowl, smothered over a pretzel, blanketing a plate of fries, or stuffed into a trio of potato skins disguised as Maine lobster ($10). For a taste-bud-toasting entree, the 5 Alarm Inferno buries an 8-ounce, Angus-beef burger beneath cherry peppers, jalapenos, pepperjack cheese, and buffalo sauce ($7+). The Chicken Chesapeake crowns two grilled chicken breasts with crab dip, imperial sauce, and cheddar cheese guarded by a moat of mashed potatoes patrolled by a battalion of mixed vegetables ($15).
Marianella and her brother Marco assert on their site that they “were raised practically in their mother’s Latin American restaurants.” With such a familiarity with the restaurant industry, the siblings opened their own eatery in 2001, dedicating the menu to the cuisines of Chiapas and Puebla, Mexico and incorporating occasional Peruvian recipes. The hearty and affordable selection of beef-filled burritos, sizzling chicken fajitas, and ceviche earned the restaurant a space on CBS Baltimore’s 2011 list of the Best Mexican Food in Baltimore. Yellow walls, brightly colored tablecloths, and framed pictures of the Mexican desert help create a rustic cantina ambience. Local bands meet at the restaurant every weekend to entertain diners with acoustic performances and lectures on basic typewriter maintenance.
Chef Maclonza Lee crafts authentic southern dishes from fresh, local ingredients, inspired by a cavalcade of Cajun family recipes. Peruse a menu of southerly-seasoned meals, opening with Cajun-grilled tofu or seitan mixed in with vegetables and pita chips ($12). Chef Mac builds a Cajun chicken sandwich by hiring a contractor and deftly convincing thin, grilled chicken slices to wander into a cloud of barbecue sauce, and trapping them between halves of a grilled wheat bun ($10). Diners may also dig through a grilled bounty of classic jambalaya's chicken, andouille sausage, and shrimp ($18).
Captain Tony Vicari hauled his first catch out of the Chesapeake Bay at the age of 13 with his father. The two still work together capturing crabs. They personally catch or purchase each one served at Waterman's Pride Seafood, where the cooks steam the creatures to order on the same day they were nabbed from the sea. In addition to serving buckets of crabs and crab legs, the marine eatery serves platters of flounder fillets, housemade jumbo lump crab cakes, and stuffed or butterfly shrimp. A raw bar features mussels, oysters, and clams to accommodate their fear of fire.