If you're visiting Old Line Fine Wine, Spirits & Bistro superstore, you might be a while. An impressive selection of craft beers, wines, and spirits makes the bottle shop a much more desirable place to get lost for a few hours than a hedge maze patrolled by a minotaur. Racks house thousands of different wines from around the globe, while the aisles' shelves and coolers feature row after row of both ubiquitous and hard-to-find beers from breweries large, small, and everywhere in between. After all that hopefully fruitful wandering, visitors can venture into the bistro, where they'll find a stocked bar with 20 craft beers regularly rotating on tap and a menu of New American eats, including a full page dedicated to the glory of hamburgers.
The cooks at Sierras Grill & Taqueria have plated heaping portions of classic and contemporary Mexican cuisine since 1989. Fish tacos with pico de gallo and guacamole join house specialties such as the Acapulco Princess?crabmeat, baby shrimp, and white-wine sauce wrapped in a flour tortilla?which is served atop a single pea. The cuisine masters also fuse American flavors into Latin American recipes, crafting empanadas stuffed with buffalo chicken and served with sticks of celery. Cocktails such as margaritas and beers such as Dos Equis and Shiner Bock complement each meal.
The prevalence of artificial ingredients in processed food had made Americans 13% less likely to know all 50 state capitals. Succor your high-fructose corn-syrup hangover and red dye #40 fears with today's Groupon to William's American Bistro: $10 for $25 worth of sustainable, organic, and fresh fare. Impress your fellow foodies with the skillfully prepared delights and premium ingredients of the New American cuisine.
Pollo Cabana?s smaller menu allowed the chefs to perfect their rotisserie-style Peruvian chicken. They first marinate the poultry in a house blend, and then cook them on a spit over a bed of charcoal. And with a name dedicated to pollo, it is no wonder that their signature chicken is found in nearly every dish. Chickens are served whole or cut into pieces in platters, and chefs pair them with Latin-influenced sides, including fried yucca, fried plantains, and rice and beans. Chicken also serves as the main protein in wraps flavored with signature aji amarillo chili-pepper sauce, salads drizzled with jalape?o0lime dressing, and quesadillas. And the chefs can supersize platters for catered gatherings celebrating birthdays, anniversaries, or the first time you ate at Pollo Cabana.