As guests round the corner on their way to Captain James Landing, the first thing they see is the majestic prow of a ship looming over the street, as though ready to set sail across the pavement. This illusion dramatically heralds the maritime theme of the restaurant, where diners enjoy the fruits of the sea alongside the water. When the weather is warm, guests can dine on the waterside patio, crushing crabs and swigging cold beer in harmony with the soothing sounds of gently lapping waves and Aquaman's soft sobbing. Inside feels no less festive, with picnic-style benches lined up beneath a mounted marlin and lamps repurposed from wooden steering wheels.
Todd Conner's menu features contemporary American cuisine and regional fare made with fresh ingredients. Ahi Tuna Bites, seared and served with Cusabi dip ($10.99 for 4) or Fell's ultimate crab cake ($14.99) can be washed down with a glass of wine from the fully stocked bar. The Build-Your-Own Angus Burger ($8.99) encourages amateur architects to construct a buttress of ground beef deliciousness from a list of twelve toppings. Sharing plate space with all entrées are Todd Conner's house-made chips, which were voted Baltimore's Best Chips in 2009 by Baltimore Magazine.
Talara pulsates with vibrant Art Deco hues and patrons passing tapas, seviche, paella, and an array of Latin and South American specialties. Seven different seviche styles, each with a different mix of fresh seafood, are available from the seviche bar; nosh a 2 oz. serving of traditional seviche ($8) or choose two ($15) or three ($21) different preparations, such as the Peruvian-style tiradito or the curried tropical fruit. Tapas options include Portuguese-style mussels ($9), mini tostadas ($8), and empanadas stuffed with pulled pork and queso blanco ($9). Mid-sized plates, such as coconut-shrimp tempura ($14) and chili-rubbed salmon ($16), fill any appetite bucket to the brim. View the complete menu here.
When Thailand native Penelope Chungsakoon and her husband, Bangkok native Tom Chungsakoon, opened Thai Yum Restaurant in 2010, the Baltimore Sun declared it the city's "best Thai restaurant." It's a testament to the ardent work ethic of Penelope and Tom, who flavor each beautifully plated dish with spices hand-ground in their open kitchen.
Besides staples such as massamun curry, the duo crafts Thai specialties such as duck breasts coated in curry-roasted peanut sauce and frog legs saut?ed in garlic and chili paste. Feasts unfold inside a dining room of shiny hardwood flooring and white brick walls decorated with traditional artwork depicting animals such as dragons and elephants.
The sandwich assemblers at The Corned Beef Factory know that the best sandwiches are built carefully, and not just thrown together. They pile deli meats and cheeses onto Kaiser rolls, sub rolls, or pieces of rye or white bread before dressing them with Russian dressing, mustard, and other accoutrements. Sandwiches can be paired with homemade sides such as crab soup or coleslaw, or desserts such as lemon meringue pie, red velvet cake, or strawberry cheesecake. The Corned Beef Factory also caters events, offering sandwich and salad trays or a five-foot submarine sandwich that can be stuffed with a few crowbars and delivered to a buddy in jail.