Three menus, one location. That might be a lot for some restaurants to handle, but not for Alonso's. Both welcome guests during lunch and dinner with their own menus?with some overlap?and a third that takes care of hungry dwellers in the bar area. With all those options, It can be hard to make just one dining choice here. Alonso's dinner menu is home to American classics and Tex-Mex flair, with an emphasis on the kitchen's famous burgers and pasta dishes.
Upholding the time-honored tradition of the cucina, Mamma's crafts a menu of warming Italian fare in a casual and welcoming atmosphere. Savor simple seafood starters such as the fried calamari ($7.99) or mussels marinara ($6.99) before moving mouths to more elaborate entrees. Mamma's veal sorrentina snuggles a fresh cut of veal with prosciutto, eggplant, and mozzarella cheese ($17.99), and the shrimp fradiavolo’s spicy marinara ($15.99) livens up palates and deters milquetoast dates from sampling. Catering to those who prefer circular fare, head chef Eduardo Boteo and his team prepare Mamma's panoply of pizzas topped with fresh ingredients. Weekly dinner and lunch specials are also available for those looking beyond Cucina's core collection.
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 patty purveyors at the recently opened Baltimore Burger Bar frequently update their seasonal menu of grass-fed beef burgers and culinary accouterments. Made-to-order cheeseburgers boast a thick slab of beef blanketed by a choice of cheese, such as chèvre, brie, or blue cheese. A bevy of farm-fresh ingredients mingles in ever-changing toppings and sauces, with previous adornments including a poppied radish-and-onion relish, a pineapple-cucumber salsa, and a Taiwanese squash-basil slaw funneled directly from the source via subterranean pipeline. Enhance your protein intake with extras such as a fried egg or bacon, available for an extra $1 each. Burger dressings include zesty mango ketchup, hot yellow-curry vinegar, or lemon-herbed-ricotta aioli, and a small order of fries gives two or four hungry hands an excuse to spill and sop up savory sauces.