Supper Thyme's goal is to de-stress the breakfast, lunch, and dinner hours by inviting visitors to craft hearty and nutritious meals beforehand. After perusing the monthly rotating menu, customers can select an assortment of calorie-conscious, family-friendly, or organically inspired dishes and schedule an appointment to come in and assemble the ingredients. Staff members then gather all of the necessary ingredients and utensils, ensuring that each meal can be assembled in as few as 10 minutes. In between portioning out servings, visitors can enjoy a snack while listening to music or chatting with fellow attendees in the shop’s casual, low-stress kitchen environment. The meals can remain safely frozen in homes' freezers, with easy-to-follow cooking instructions allowing customers to quickly thaw and cook entrees whenever they might need to feed families, guests, or a lost restaurant reviewer.
When talking about his commitment to his store, Andrew Maggitti recalls the only day he didn’t open his shop himself¬—the day his son was born. But the new dad was back at it that very evening, overseeing the shop's daily bread kneading and sauce bottling to keep the goods flowing for his loyal customers. An award-winning executive chef and caterer, Andrew has cooked in restaurants across the country, but he seized the opportunity to showcase his passion for Old-World Italian cuisine when an old farmhouse in the area went up for sale.
Inspired by his Italian grandmother’s recipes, Andrew now rolls out meatballs and simmers from-scratch tomato sauce, helping the kitchens of locals to look and smell just like the ones he grew up in. Like the iconic delis of Baltimore’s Little Italy, he wraps capocollo subs in thick butcher’s paper and offers a small dining nook where customers can share his hot deli fare and whisper nutrition facts to one another. But it is the human bonds that come with being a part of his customer's lives, Andrew says, that ultimately connect his deli to its Old-World traditions. “Whether it’s me or my wife,” Andrew says, “you’ll always see a recognizable, smiling face when you walk in.”
A blue and gold-leaf sign emblazoned with ornate fraktur script welcomes guests into Josef's Country Inn, hinting at the restaurant’s old-fashioned European charm. Like a formalwear bathrobe, the dishes here are simultaneously homey and elegant: try the wiener schnitzel, crab-covered chicken Baltimore, or pork medallions, all of which have rich flavors and elegant presentation. There’s something for every meal of the day: for brunch, shrimp salad and eggs benedict; for lunch, a bacon-topped burger, and for dinner, Chilean seabass.
There’s a warm, cozy ambience to the interiors here: chairs and drapes are decked out in floral print, chandeliers glow overhead, and the walls are covered in framed portraits and parchment-colored paper.
Since Bella Pizza first opened its doors in 1992, shortcuts haven't been a part of the chefs' repertoire. Instead, they personally hand-make each disc of pizza dough from scratch, and begin every morning by simmering sauces out of fresh tomatoes, garlic, basil, and spices. From that quality start, the pizza experts can create one of their specialty artisan pizzas—sized to feed two people or one black hole—or customize thin-crust pies to guests' specifications. And the toppings are just as fresh as the dough they adorn, ranging from bacon and grilled chicken to sausage and black olives. The menu of Italian-American favorites also features hot sub sandwiches, pasta dishes, and wings served with one of five house-made sauces.
The warm, homespun vibe of the cuisine is echoed in the pizza parlor's decor. Reclaimed barn wood adorns a portion of the cozy space's walls, alongside framed photographs and accent mirrors. A handful of small tables invites pairs or groups to gather and share a slice, along with some lively conversation.
Special sushi rolls with monikers such as Godzilla or Angel let the chefs at Fuji Sushi flaunt their talents. They fill the rolls with diverse ingredients such as blackened tuna, deep-fried salmon, wasabi mayo, and lobster salad. Cooked options include Japanese classics such as chicken teriyaki and shrimp udon soup, as well as pan-Asian options such as Thai red curry with salmon and pad Thai. Desserts such as tempura-fried ice cream round out the meal.