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.
If there's one thing that shapes the food at Carmelo's Italian Restaurant more than the chefs, it's Mother Nature. In the tradition of the Northwest and Sicily, the kitchen uses only local, organic ingredients when possible, and imports some Old World staples straight from Italy. The result is a menu that shifts with the seasons. Using a base of penne noodles splashed with a vodka sauce or the thin crust of a pizza, chefs might feature spinach, red peppers, or feta cheese grown in a nearby field. And since Carmelo's is a BYOB eatery, diners can complement their meal with a hand-selected bottle of wine or jar of bathtub gin.
Former commercial airline pilot Rodrigo Albarran, copiloted by his family and team of chefs, flies vibrant Mexican plates across the runway of R&R Taqueria's eight-stool counter. Though the salsa-spangled morsels emerge from a pair of modest eateries situated at an Elkridge Shell station and the White Marsh Mall food court, the dazzling menu garners praise from a bevy of media palates, including that of Guy Fieri's Diners, Drive-Ins and Dives and the Washington Post. Critics laud the zingy salsas prepared throughout the day, tender handmade tamales, and pastor beef marinated slowly in a blend of onions, dried chilis, and pineapple. R&R also loads fresh tacos with lamb or beef, then dapples each with onions and sprigs of fresh cilantro, following the culinary traditions of Mexico City and Mexican-cheese support groups alike.
Caribbean Dutch Pot Restaurant's owner and culinary captain, Ras Prince, layers plates with traditional Jamaican fare. Prince draws from spice-heavy Caribbean recipes, incorporating chicken, goat, and seafood to silence stomach rumbles without diners having to snack on soundproof insulation. Events such as karaoke, culturally focused open-mic-poetry nights, and live reggae bands on Saturdays and Sundays further imbue the intimate space with a spirited, tropical atmosphere. That atmosphere will be carried over to Woodlawn Memorial Park in July when the Restaurant hosts a Reggae Jerk Festival. Inside the restaurant, elements of Caribbean design, such as bamboo accents and tables topped in reed placemats, complement brightly colored walls and free wireless internet routed through a coconut.
Get those baby back ribs at Outback Steakhouse. Outback favorites include more than just those famous ribs. Patrons also rave about their Grilled Chicken on the Barbie and the Teriyaki Steak Medallions. The Bloomin’ Burger takes onions on a burger to a new level, and the Classic Blue Cheese Wedge Salad won’t put a wedge in your wallet. Great food does not have hit high on the calorie meter. For meals under 600 calories, Outback offers a six ounce sirloin, a meal of grilled salmon or grilled chicken. Gluten free and vegetarian options are available. Visit Outback’s website for promotions, gift cards, nutrition facts and information on how to order takeout. Guests can now order online as well. Patrons are welcome in large groups or with children as well, and reservations are encouraged. Go down under at Outback Steakhouse.
The menu at Arlon's is even more accommodating than the carryout policy. Spanning classic dishes of American, Italian, and Indian cuisine, everything is available for preparation for gatherings large and small. Submarine sandwiches and stromboli are served among other popular hand-held eats, while entrees include house-made crab cakes and tandoori-style chicken and fish curries. Between all these eclectic dishes, though, the chefs are hard at work crafting their signature dish: thin-crust pizzas made with fresh dough and and a trusty sauce recipe. House specialties include the buffalo chicken pizza drizzled in spicy sauce and bleu cheese, and the seafood pizza, which features shimp and crabmeat seasoned with cocktail sauce and Old Bay.