For the past five decades, Supano’s has been luring patrons inside with a satisfying blend of music and meat. Whether by Frank Sinatra impersonators, jazz musicians, or a karaoke singer who just stubbed her toe, live tunes supplement the sounds of knives slicing into 20-ounce new york strip steaks and forks sliding into chunks of meaty lasagna. Supano's look is just as classic as its menu. Nestled in an aged brick building with a cobblestone façade, the restaurant emits an old-world vibe complete with warm lighting and photos of famous singers.
Below Supano's Steakhouse is Supano Zone. The underground sports bar fits the mold of a dream man-cave, with LED TVs that show all college games and pro-sports events. A shuffleboard table, dartboards, and a pool table welcome co-ed competition, which onlookers can cheer on while slurping down beers. The bar has long been a cherished place for hosting celebrations: after Baltimore hosted the first Grand Prix, the pro drivers lounged at Supano's and even left behind some memorabilia that is still on display.
Distinguishing itself as one of Baltimore magazine's Best Restaurants in 2010, The Prime Rib invokes the memory of elegant 1940s Manhattan supper clubs with its tuxedoed wait staff, opulent dining room, and extensive menu of succulent steaks and fresh seafood. Prime palates with appetizers such as the maine lobster bisque ($9.95) before rising to larger-portioned plates built on USDA Prime steaks in a range of sizes, from the 8-ounce petite filet mignon ($40.95) to the 12-ounce New York strip ($42.95) and the 12-megaton Las Vegas Strip.
Housed in the polychromatic former mansion of the Jolly Rancher family, Brasserie 10's food is as tongue-stainingly colorful as any sweet, blue watermelon treat. Keep it local with a starter of hot Maryland crab dip ($10), or hopscotch back and forth over the Mason-Dixon line with each bite of the Southern fried-chicken salad with bacon and honey-Dijon vinaigrette ($10). Other favorites include the vitriol-dampening shrimp and grits with parmesan and herbs ($16) and the barbecue salmon ($15).
Over the roaring, 1,800-degree char grill, the chefs of Greystone Grill sear medallions of beef, soused in peanut sauce. They also sizzle freshly caught filets of mahi-mahi and ahi tuna alongside blackened shrimp, in addition to grilling skewers of rosemary-marinated chicken. Their selection of 'green' wines from vineyards that grow the fruit for vinos without use chemicals or pesticides includes Californian chardonnays and an Argentinean malbec. The Greystone staff also maintains a wine room with audio-visual and Internet capabilities, allowing for multimedia presentations. The staff renders the eatery comfortable for guests by decorating the interior with sleek wood accents and elegant stonework and barring the cast of any Stephen King movie from staring at you while you eat.
When ESPN asked chef Mario Batali in 2013 what he was planning to eat during the biggest pro-football game of the year, his Baltimore-related dessert answer was simple: Charm City Cupcakes. With 65 flavors, a choice of mini and regular cupcake sizes, and four area locations, it's easy to see what may have inspired Batali's answer. The bakery’s pastry chefs slather just-whisked buttercream atop classic vanilla, chocolate, and red-velvet cake bases, and they also go more exotic with Grand Marnier or peaches 'n' cream cupcakes. Animals and TV characters often top kids' creations, requiring chefs to call upon the same decorating techniques they reveal to students during their specialty classes. At lessons, cupcake-artisans-in-training learn piping techniques, how to make frosting, and how to make iced flowers without the hassle of fertilizing regular flowers with milk and butter.
Flames shoot in the air from grills while chefs flip, chop, and cook new york steak, lobster, and salmon for diners clustered around teppanyaki tables. At a bar decorated with two giant lobsters and 100 percent fewer flames, the sushi chefs craft personalized maki rolls or specialty rolls with tuna, creamy wasabi, shrimp tempura, and other signature combinations. Red accents carry throughout the restaurant from the napkins and roses decorating the tables to the red shelves lining the full bar stocked with both hot and cold sake and pints of imported beers.