Maynard’s Cafe's flavor slingers craft a surf 'n' turf menu brimming with oceanic delights and land-locked meats. Dining companions can warm up for competitive chew-offs with the Maynard’s Combo, an amalgam of finger foods that include crab balls, jalapeño poppers, chicken tenders, and steamed shrimp among other handheld poppables. Then order up a heftier entree, such as the chicken fettuccini, crab legs and drawn butter, or fried oysters. The new york strip steak cohabitates with crab cakes and brings two sides to the table. Guests can savor their meals while oogling karaoke performers crooning after 9 p.m. Wednesday–Sunday or watch cards go flying during rounds of Texas Hold 'em or high-stakes Go Fish on Thursdays.
With its sand-colored walls, crisp white pillars, and indoor waterfall, The Seasoned Mariner?s interior mimics the calm surroundings the waterfront that sits right outside. Perched along Bear Creek, the restaurant keeps its doors open year-round to capsize hunger with surf such as crab cakes and seafood platters and turf including burgers and steaks. The creekside decor that surrounds those dishes swells into an elevated dining room, too, where floor-to-ceiling windows afford views of the water and sailboats playing Marco Polo. During warmer months, diners may also take their meals on a pier surrounded by palm trees and exotic flowers.
The pastry chefs at Gone Cupcaking Across America share a wealth of gourmet cupcake experience with aspiring dessert artisans, in flavors that include whisked buttercream atop classic vanilla, chocolate, and red-velvet cake bases, and more exotic choices such as Grand Marnier or peaches 'n' cream. At lessons, students learn piping techniques, how to make frosting, and how to make iced flowers without the hassle of fertilizing regular flowers with milk and butter.
The Otterbein’s Family Bakery was established in 1881 when Adam Otterbein arrived at Fort McHenry from Germany. The original sweet shop sold a full selection of traditional German cakes, breads, and pastries, but the bakery's thin sugar cookies always drew the greatest number of discerning dessertistas. Today's side deal gets you one pound of the time-honored treats, letting you choose your favorite flavor from chocolate chip, oatmeal raisin, ginger, sugar, or lemon sugar. Order a tin to treat your own family to a taste of the Otterbein family recipe, or take a tin to work to show the vending machine it should never have taken your crinkly dollar for granted and that you've moved on for good this time.
Cut from the cloth of 1930s-style delis, Miller’s Delicatessen transports diners back to a simpler time of tastiness with a bevy of comforting dishes and scrumptious sides. Like shopping for a wedding dress, visitors enjoy a buzzing, cafeteria-style atmosphere while ordering from the counter and munching on juicy, flavor-doused meats amid a stylish dining room lined with celebrity photos. Scan the menu for traditional dinners such as the roast-beef brisket with brown gravy ($11.99) and grilled liver and onions ($10.99), or keep high-five dispensers occupied with a corned-beef and pastrami sandwich ($9.99) or meatloaf and bacon sandwich with fried onions and jack cheese ($9.99). Savory soups such as the matzah ball ($3.69) or cold borsch with sour cream ($3.69) will help meaty bites slide friction-free down to blissfully satisfied stomachs.
Chef Maclonza Lee crafts authentic southern dishes from fresh, local ingredients, inspired by a cavalcade of Cajun family recipes. Peruse a menu of southerly-seasoned meals, opening with Cajun-grilled tofu or seitan mixed in with vegetables and pita chips ($12). Chef Mac builds a Cajun chicken sandwich by hiring a contractor and deftly convincing thin, grilled chicken slices to wander into a cloud of barbecue sauce, and trapping them between halves of a grilled wheat bun ($10). Diners may also dig through a grilled bounty of classic jambalaya's chicken, andouille sausage, and shrimp ($18).