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.

In 1957, while in the twilight of their careers as Baltimore Colts in the burgeoning NFL, Alan Ameche and Captain Gino Marchetti opened up the first Gino's with their pal, Louis C. Fischer. Through the years, the crew helped innovate the restaurant industry, especially with the Gino's Giant burger in 1966, whose triple-decker design arguably went on to inspire the multipatty burgers of other national fast-food chains. Ahead of their time, the team later cobranded with Kentucky Fried Chicken to bolster their menu and widen their appeal to the public before Gino's was acquired by the Roy Rogers brand in 1982, leaving many nostalgic for one of the fast-food industry's originals.

It wasn't until 2009, when Tom called up Gino to pose the idea of bringing Gino's back, that fans of the eatery could begin to quell their well-documented nostalgia in anticipation of enjoying Gino’s special recipes once again. Today, the menu boasts off-the-grill burgers, more than 100 flavors of real ice-cream shakes, and the return of the Gino's Giant, slathered in a secret sauce that was kept secret all these years by hiding it inside a modern-day football.

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.

Behind ground-to-ceiling glass windows, giant butterflies flutter in the sunlight. Though they’re only paintings, they cheerfully greet visitors to Vernisage, introducing the upscale restaurant’s often-whimsical atmosphere. Despite the lighthearted decor, chefs practice serious interpretations of traditional Russian, Eastern European, and Middle Eastern fare. They craft grilled shish kebabs, peppery dumplings, crepes, and hearty Russian stews using the same recipes that czars once used to melt invading snowmen armies. Servers pair both chilled and hot fare with a range of Georgian, Russian, and European wines to evoke exotic flavor bouquets. A large main dining hall can accommodate grand banquets, while a separate private dining room hosts smaller groups of up to 30 revelers or 60 children standing on each other’s shoulders.

When John Barrett Jr. and Mike Sipes bought Greystone Grill, they made a few crucial decisions. They replaced some menu items, lowered the prices, changed the name, and retained the original serving staff. But perhaps the most important addition John and Mike made was bringing in John Barrett Sr. to make sure they never succumb to "delusions of grandeur."

In the dining room, chandeliers sprout with purple bulbs and glass planter cases bloom with bonsai-style trees—a natural touch that starkly contrasts with the eatery's industrial, stacked-stone walls and steel-gray banquettes. Servers depart from the kitchen, their arms balancing plates of maryland crab cakes, wine-infused rack of lamb, and fish fillets dressed with mustard and capers. Barrett's chefs also take a modern approach to sandwich making, pairing Angus beef burgers with pineapple, short ribs with chili mayonnaise, and hand-cut fries with shredded Warhol paintings.