Restaurants in Baltimore

Lenny's menu (click here for St. Louis and here for Webster Groves) is a favorite for its premium deli meats, chicken and tuna salad made from scratch, signature hot pepper relish, and hearty portions. A regular-sized Lenny's club, which costs about $6 (prices vary by location), is 7.5 inches long and has about half a pound of meat and cheese. The large versions (around $9–$10) are 15 inches long and have a pound of proteins. These humongous hoagies are heavy enough to keep your body on the ground during one of St. Louis's many gravity outages.

Lenny's is a known in lands near and imaginary for premium deli meats that are sliced to order, chicken and tuna salad made from scratch, signature hot pepper relish, and hearty portions. A regular-sized Lenny's club, which costs about $6 (prices vary by location), is 7.5 inches long and has about half a pound of meat and cheese. The large, $10 versions are 15 inches long and pack about a pound of protein and veggie vitamins. Lenny's service is always fast and friendly. Check out the menu for a full list of options including the famed Italian sub with provolone, ham, prosciutto, capicola, and genoa salami.

The chefs at India Palace embrace traditional Indian recipes and cooking techniques, customizing the spice of each entree to meet diners’ preferences. In the kitchen, an imported tandoor uses smoldering mesquite charcoal to raise temperatures within its clay walls up to 550 degrees, roasting marinated servings of chicken, lamb, or shrimp as thoroughly as a deep-fryer full of magma. For their vegetarian options, the chefs can toss vegetables with house-made cottage cheese or aromatic basmati rice.

According to Patch, India Palace also features a small market next door to the restaurant, which emphasizes fresh produce, assorted varieties of rice, and traditional spices from India and South Asia.

A fire snaps fingers of flame behind the brick storefront as alarmed figures run to and fro, cradling and dragging valuable objects through the doors and into the daylight. These altruists weren't carrying gold, or silver, or fine statues, but photographs signed by Johnny Unitas. Patrick's Restaurant has recovered since this disaster, keeping intact a collection of artwork and sports memorabilia carried over from the Golden Arm, a restaurant opened by the Colts football legend. Framed photographs and Tiffany lamps hanging over the bar bear the Johnny Unitas label, and Golden Arm’s recently restored mural gazes from the wall out over chattering visitors.

The main dining room provides a foil to the bustling bar area, surrounding visitors with a calm sea of white-clothed tables, chandeliers, and glass windows etched with pairs of courting sweethearts. From the foyer, interior studio windows grant glimpses into the restaurant’s wine cellar, filled with towering racks that hold up to 2,500 bottles, exactly enough for one person to learn to juggle wine bottles. Strains of Dean Martin, Ella Fitzgerald, and Frank Sinatra warble throughout the space, launching smoky harmonies through tendrils of steam rising from varied dishes.

Head chef Carole Brosso lets an education at the Culinary Institute of America and certification from the American Chefs Association shine through in simmering pasta sauces and reductions destined to cloak plates. Carole takes diners’ palates on European tours through a menu of italian pastas, French-inspired seafood, and Spanish recipes, drawing upon local meats, and fish and shellfish brought in daily from an area fishery, and seasonal veggies still laced with notes of a scarecrow’s perfume.

There is more to chef Mohammad Rahman’s menu than the staples that diners have come to expect from an Indian restaurant, although crowd favorites do have reserved places. Rahman and his wife, Salma Khanam—who is the restaurant’s maitre d’—incorporate flavors from their homeland of Bangladesh, including fish fry combos and shak bhaji (made with custom-spiced spinach). Halal meats such as fish, lamb, goat, and chicken star in rich curry dishes, nicely accompanied by warm naan fresh from the tandoor oven. The eatery's lunch buffet pits stomachs against a bounty of dishes, piled high with delectables to reward diners who wore their nicest stilettos. Kitchen of India’s environment is warm and romantic, with white tablecloths serving as elegant yet neutral complements to colorful paintings and carved sculptures.

Herb & Soul chefs B. Taylor and David Thomas operate under a simple mantra with several implications. When they say their mission is to "feed the soul," they mean that their fried chicken, short ribs, and Georgia bread pudding are more than just items on the menu—they’re nourishing reminders of the home-cooked meals of childhood.

They also mean that they do their best to foster long-standing relationships with local farmers and stock their small, down-home establishment with organic produce, grass-fed meats, and sustainably sourced fish. Herb & Soul's support of sustainable agriculture benefits the environment as well, since the restaurant converts its waste into compost and recycles its oil on the kitchen’s slip 'n' slide.