Sandella's upscale flatbread chain is spreading rapidly to form a robust crust of healthy pizza and paninis surrounding the Baltimore region and beyond. The secret of Sandella's proprietary brick-oven flatbread is kept by skilled property managers, who ward off teen detectives' regular attempts to solve the menu's mystery of health and taste fusion. Configure your body's bread-intake valve for a provolone & veggie panini ($4.99), or sneak away from your dust cloud from fighting cartoon characters for a brazilian chicken grilled flatbread ($5.99). This Groupon is not valid for alcohol purchases, but perfectly valid for 100% crushed-fruit smoothies and fountain sodas.
The pastry chefs at Gone Cupcaking Across America share a wealth of gourmet cupcake experience with aspiring dessert artisans, in flavors that include whisked buttercream atop classic vanilla, chocolate, and red-velvet cake bases, and more exotic choices such as Grand Marnier or peaches 'n' cream. At lessons, students learn piping techniques, how to make frosting, and how to make iced flowers without the hassle of fertilizing regular flowers with milk and butter.
Whether seated on a patio overlooking stretches of grass or within a cozy dining room aglow with hanging lights, guests at Donna’s are treated to an array of tasty, upscale American dishes. The menu boasts a selection that changes weekly and may include quinoa and homemade falafel, five-spice ribs, salmon on cold noodles, or homemade tacos. From the expansive wine lists, guests select a glass of dry sparkling prosecco to pair with pizza or calamari or sip a seasonal cocktail such as the pineapple caipirinha. In addition to crafting delicious meals, the team at Donna’s offers cooking classes, during which they bake rustic breads, make pastas by hand, and quiet the melodramatic death throes of Italian vegetables.
Let’s be honest, if a restaurant isn’t beautiful on the outside, it’s in our nature to doubt how good it is on the inside. Look no further and doubt no more! Maxie’s Pizza Bar Grille has a beautiful exterior that is simply the beginning of very tastefully done décor. With dining options outside and in, as well as at the bar, diners have a few great options about where they eat and how their environment interacts with them. The big draw of Maxie’s isn’t just the building, though. Maxie’s Pizza Bar Grille offers great pizzas—either the whole pizza or by the slice—and loaded down with toppings! Diners can also get some great wraps, pastas, sandwiches and salads here, along with a large selection of entrees at dinner! If you’re in Charles Village and in the mood for Italian, check out Maxie’s!
When 18-year old Casey Jenkins enrolled in the US Marine Corp, his only intention was to serve his country. After spending time as a line cook, however, he began a love affair with the culinary arts. When service ended, he took his skills to the next level by enrolling in the Culinary Institute of America. Over time, he honed his skills and eventually opened Darker Than Blue Cafe, known throughout Baltimore for its pairing of live jazz performances with low-country southern cuisine made from fresh, local ingredients.
The restaurant has garnered praise, voted Baltimore’s Best Soul Food by Voice Places. Diners sip peach-mango tea during all-you-can-eat Sunday jazz brunch, when live music fills the restaurant for a more melodious backdrop than a recording of Harvey Fierstein reading The Grapes of Wrath. They can also bring their own libations to enjoy with dinner, which features classics such as chicken and waffles topped with whipped cream, Cajun shrimp served over salmon cakes, and baby-back ribs.
Recently featured in the Washington Times, Gertrude's is a salt-stained bastion of coastal cuisine, with a menu chock-full of Chesapeake classics. Chef and owner John Shields, a nationally acclaimed coastal-fare innovator, author, and crab whisperer, named the restaurant for his grandmother, Gertrude Cleary. Grandma Gertrude's traditional Baltimore crab cake recipe lives on at her namesake restaurant with a dinner order of Gertie's crab cakes ($20), which arrives dressed with a choice of eight sauces, including the Creole or three-mustard. It's served with a choice of sides such as apple and fennel coleslaw, hush puppies, or grilled rosemary potatoes. Other maritime entrees, such as the citrus barbecue shrimp ($24) and the Chesapeake rockfish imperial ($30), recognize each other from the Shark Week extras' green room and happily provide diners fishing for Bay fare authenticity with transcendent catches for immediate consumption. Also available are Gertie's seafood Creole ($24) and locally raised beef burgers ($10).