Welcome to MaGerk's Pub and Grill. We are located in the historic downtown area of Bel Air. Come on in and enjoy one of our Philly Cheese Steaks or a Jumbo lump crab cake! We've recently expanded and our new side has plenty of seating, Shuffleboard, and several plasma tv's for all the games!
YogaFresh keeps palates cool in the summer. They blend fat-free frozen yogurt teeming with probiotics and a slew of fresh fruits and active yogurt cultures. Never made from powder and water, flavors rotate daily, and have included cookies and cream, banana, and vanilla, topped with fresh strawberries or pineapples, or blended into smoothies.
YogaFresh is at the same location as SoupsFresh and JuiceFresh.
After emigrating to Baltimore from Palermo, Italy, Gioacchino Vaccaro wanted to share the pastries of his homeland with his new neighbors. In 1956, he founded his eponymous pastry shop, an establishment that has since expanded to include four locations. The culinary team dishes out cannoli that ensconce homemade ricotta filling, three-tiered rum cake, and crunchy biscotti cookies.
Beyond pastries, the eateries toast paninis and stuff classic mufalato sandwiches with Italian pepper ham, mortadella, and salami. To complement their meals, visitors can sip hand-crafted espresso drinks, such as cappuccinos in traditional “Italiano” style and house style, served with a dollop of whipped cream. For more adult pours, patrons can opt for assorted martinis, beers, and dessert wines.
At Sizzling Bombay, the vibrant orange walls and glimmering chandeliers are nearly as bold as the spices that infuse each of the dishes leaving the kitchen and leave their stamp on diners’ tongues. Kebabs skewer pieces of chicken, shrimp, and lamb as curry clings to bite-sized morsels with the grip of a great-aunt’s cheek pinch. An Indo-Chinese menu section parades around with pad thai selections, and desserts end meals on sugary notes, filling plates with rice pudding or milk balls soaked in rose-flavored sugar syrup—instead of a heap of sugar cubes begging to be turned into a fort.
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
A flame erupts, nearly as tall as the chef standing just inches away. In just a moment, however, the blaze retreats, vanishing as suddenly as the splash of wine that conjured it. Such a sight is commonplace in the kitchen of Vittorio Scotto and Diego Colamonaco, who grew up steeped in the passion for food and healthy living that characterizes their homeland, Italy. After moving to the United States, the duo opened Scotto's Café to celebrate the flavors of their upbringing and give diners a more personable alternative to chain restaurants. Each day, rich aromas float from the kitchen into the dining space, tantalizing diners as the chefs finish dishes with drizzles of freshly prepared sauces. The culinary team also portions meals in bulk to cater events ranging from birthday parties to millinery-school graduations.