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!
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.
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.
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.”
My Three Sons whips up hot and cool comestibles with a Mediterranean theme, sourcing many of its ingredients from local farms and dairies. The Edgewood menu boasts pitas resplendently stuffed with pesto chicken ($6.99–$7.25) and greek salad ($6.99–$7.99). A mixed greens salad stars a team of roasted walnuts, cranberries, pears, feta cheese, and balsamic vinaigrette dressing ($5.99–$6.25). Although prices and food items vary between the Edgewood and Churchville menus, both locations concoct a homemade soup of the day, made by the family’s matriarch, who simmers hearty ingredients along with a life lesson about pyramid schemes. Dine in or take eats elsewhere, such as Broom’s Bloom Dairy to thank the cows who’ve donated themselves for the cheese in My Three Sons’ cheeseburgers ($5.50–$5.99).
The gourmet treats at Häagen-Dazs delight discerning palates with a variety of frozen goodies in indulgent flavors. Made from top-quality ingredients, Haagen-Dazs ice creams and sorbets confidently fill cups and top cones ($3.73–$5.61) or blend into shakes ($6.38) and smoothies ($6.38) in an attempt to lose taste-bud tails. Each Dazzler's three scoops of ice cream settle under whipped-cream peaks, with flavors including Dulce Split, Mint Chip, and Rocky Road ($6.38). Patrons select toppings, sauces, and ice-cream flavors to form customizable sundaes ($4.73-$7.12), or deploy straws to taste a Sorbet Sipper ($6.38), which is made of sorbet and then sipped.
From a kitchen inside the Clarion Hotel, executive chef Jeff Kirby concocts a diverse spread of Southwestern-influenced dishes from sandwiches and Tex-Mex favorites to tender, perfectly cooked steaks. Kirby and company keep the Maryland crab soup and other crowd-pleasing dishes on the menu and conceive new menu additions and daily specials to keep diners on their toes and to prevent cooking utensils from dulling due to complacency.