At Olive's Bistro & Lounge, the delicate flavors of its breakfast, lunch, and dinner entrees are rivaled by their presentation: cuts of mahi-mahi sit glazed in a pool of teriyaki sauce that rolls across a wide plate; halves of spicy crab wrap balance atop a bed of greens garnished with strawberries.
Adjacent to the lobby of the Coast Anabelle hotel, the bistro's lounge serves specialty martinis over a polished, stone-topped bar beneath LCD TVs. A covered patio combines the feel of the indoors and outdoors, enrapturing the senses and confusing the wind, which doesn't know if it's allowed to blow there.
Hill Street Cafe doesn't cut any corners in their approach to American, home-style cooking. At the restaurant, they cook fresh turkey breast, bake rolls and breads, and whip up dressings, soups and sauces from scratch each day. Guests can taste the hard work and attention to detail while digging into the menu, which exudes a familiar sense of Americana with its two-egg breakfast plates, fully loaded burgers for lunch, and savory pot roasts, and fresh pasta for dinner. The menu also reflects America's melting pot of cultures with Italian feasts of ravioli and spaghetti, as well as Mexican specialties such as breaded cod tacos, huevos rancheros, and homemade salsa.
Walk into Arde's Bistro and you'll find the restaurant's matriarchal namesake Arde hard at work in the kitchen, her daughters Nina and Sareen by her side. The trio crafts a bounty Greek, Armenian, and Lebanese dishes, made with well-honed recipes that Arde concocted during her many years of restaurant experience. The result is a range of exotic dishes such as char-broiled lamb kebabs in a juicy marinade and lamb and beef gyros drizzled in a yogurt cucumber sauce available in plates and catering. Most of their dishes can also be served in a wrap, which allows customers to eat them on the go without installing a banquet table in their car's passenger seat.
While Not a Burger Stand does sneak a 7-ounce burger onto its menu, its staff focuses more so on mid-Atlantic comfort food and Maryland seafood. While enjoying the breeze on a covered outdoor patio, diners can share steamed artichokes, sweet potato fries, or smoked hot wings while awaiting pulled-pork or beef brisket sandwiches. Hearty plates of shrimp and grits, chicken and dumplings, or ribeye steak come with sides such as mac and cheese or horseradish mashed potatoes.
Ask Lourdes Limon why her raspados taste so good. She'll say, "Por que los hice con amor"—"Because they're made with love." Now that her sons have taken over the family business, they use the same secret ingredient, but they've added a few new specialties. Supplementing the shaved ice treats that give them their name are freshly squeezed juices, chili-imbued slush-drinks, and healthy fruit salads. But the raspados remain the main event. Flavors include exotic fruit such as guava, tamarind, kiwi, and jamaica, as well as more decadent flavors such as caramel, egg nog, cookies and cream, and plain water.