Some business relationships start with an idea. For Arnie Morton and Klaus Fritsch, it began with a fantastic hamburger made by Klaus and an uncertain moment in the kitchen when Arnie demanded to know who made his dinner. The story could’ve ended badly, but Klaus made an amazing hamburger and the rest, as they say, is history. Since that fateful day, Morton’s has over 69 locations all over the country. It was founded on amazing food, but the most important thing at Morton’s, for both the customers and employees, is respect and hospitality. That strong desire for happy patrons has led Morton’s to expand their award-winning menu to include an impressive selection of wine, beers and cocktails as well as gluten sensitive and soy sensitive menus. Morton’s believes that no one should leave disappointed or worse, sick! You can’t go wrong with a visit to Morton’s!
Jump to: Reviews | That's the Spirit! Captain Bonnie Barnacles: In an era when most women were relegated to sitting at home by the fire knitting children to help with chores, Bonnie Barnacles dreamt of more. Stowing away on the S.S. Anti-Authority in 1778, she quickly organized a mutiny, dazzling her crusty shipmates with her cutlass juggling and partial memorization of the alphabet. Today, she and her forsaken crew still haunt the harbor, turning a pretty pence with their home jewelry-making workshops and inspirational cassettes.
On the third floor of the Hyatt, the team at Bistro 300 has worked wonders with Twinkies and tomato soup. They prepare their own version of the doughy dessert with chocolate dip and whipped cream, leaving out the plastic wrapper. As for the soup, it's available for lunch or as a dinner appetizer, and it's won praise from The Baltimore Sun for its "aromatic and richly spicy" mix of tomatoes from Hummingbird Farms.
Suffice to say, the kitchen here doesn't shy from reinvention. It combines regional ingredients—including Maryland crab, of course—into contemporary plates for breakfast, lunch, and dinner. The Baltimore Sun also lauds Bistro 300's commitment to eco-friendly eats, noting that chefs serve up arctic char and black sea bass instead of less sustainable options, like salmon or fish that have starred in Disney films. Seafood is indeed a focus, as evidenced by the mix of shellfish in the sweet-corn cioppini, though chicken pappardelle and a dry-aged new york strip steak also grace the menu.
Each meal does come with a view, though the scenery varies depending on where you sit. Some diners glimpse the harbor through a full wall of windows, while others gaze into a large, decorative pool that stretches throughout the room.
Saying that someone “wrote the book” on a topic is usually an exaggeration. Not so for photographer David Muse, whose resume not only boasts breathtaking glimpses of Baltimore’s coastline, but also the book he penned entitled Photographing Baltimore, Annapolis, and MD’s Eastern Shore. David’s combined encyclopedic knowledge of photographic techniques and the city he calls home harmonizes perfectly into his walking photo safaris, which lead students through the visual splendors of the ocean side city while imparting camera fundamentals. During his Inner Harbor Tour, which was praised by Andrea Sachs of the Washington Post, Muse inspires his students to capture stories of the city as they point their lenses at the harbor's bobbing boats, towering World Trade Center, and wavering reflection the iconic Domino Sugar sign, all the while expounding on optimal aperture openings and which flash settings can blind a rabid Ravens fan. All of David's events—from his historic Fells Point photo safaris to his wildlife photography weekends and West Virginia countryside workshops—all weave in his expert tips, hands-on instruction, and thoughtful, professional critiques of each student's work.
Come to Sullivan's Steakhouse to enjoy a succulent filet mignon, with a fine cabernet sauvignon alongside it--is there anything more luxurious? Whether you're coming on Thursdays or Sunday for their $7 select drinks and entrees, or simply to just dance the night away at one of their live music events, there is something for everyone here at Sullivan's Steakhouse. Take advantage of their private dining amenities that allow you to seat up to 80 guests in their prestigious library area or up to 50 guests on our patio. Sullivan's also provides a national private dining program that allows our loyal customers to book gatherings at any one of our steakhouses anywhere in the country, which include special menu packages and reward programs. Whether you're having a corporate outing, a birthday party or a family get-together, know that Sullivan Steakhouse can provide the finest customer service available.
At each Moe's Southwest Grill location, the same signature three-word greeting tickles the eardrums of each diner who enters the doors: ?Welcome to Moe?s!? Inside, chefs prepare a bounty of fresh burritos, fajitas, and tacos filled with grass-fed beef, cage-free chicken, grain-fed pork, and fresh veggies. The staff caters to diets of all sorts with high-fiber guacamole, gluten-free sour cream, and hand-diced pico de gallo made in-house every day, all of which complements hormone-free meats and organic tofu. In all, they use more than 20 wholesome and often sustainably acquired ingredients?one for each subliminal but positive message in the average PSA. As a mellifluous embellishment to the ambience, a sound system plays songs solely performed by deceased artists to honor their musical legacy.