Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
Over the roaring, 1,800-degree char grill, the chefs of Greystone Grill sear medallions of beef, soused in peanut sauce. They also sizzle freshly caught filets of mahi-mahi and ahi tuna alongside blackened shrimp, in addition to grilling skewers of rosemary-marinated chicken. Their selection of 'green' wines from vineyards that grow the fruit for vinos without use chemicals or pesticides includes Californian chardonnays and an Argentinean malbec. The Greystone staff also maintains a wine room with audio-visual and Internet capabilities, allowing for multimedia presentations. The staff renders the eatery comfortable for guests by decorating the interior with sleek wood accents and elegant stonework and barring the cast of any Stephen King movie from staring at you while you eat.
At Roma’s Pizza, patrons will find something interesting on the menu: Mexican food. Though specialties in hand-tossed pizza and stuffed subs both hot and cold headline the restaurant’s menu, chefs also sizzle fajitas, ladle jumbo shrimp over spanish rice, and slather nachos with cheese. Ten years of experience aids the staff in preparing such a lengthy selection, that, of course, includes both traditional, New York–style circular pies and doughy Sicilian squares. They also bake strombolis and calzones, press paninis, and toss fresh salads.
Jesse Wong was born in Taiping, Malaysia. In 1984, he left for Washington DC, where he discovered a passion for the culinary arts and began his training to become a chef. Over the next 14 years, he worked his way up through the industry—from a dishwasher to an executive chef. He has since lent his name and know-how to Jesse Wong's Asean Bistro, where he evokes Asia's diverse cultures and customs through atmosphere and food. At the full bar or inside a bistro-style dining room, visitors can sample his Atlantic salmon, pan-fried and sautéed noodles, Burmese-style pork, and chicken simmered in green curry or teriyaki sauce. On most nights, this dining space also features live entertainment such as piano music or—on the weekends—performances from solo jazz vocalists, trios, and quartets.
When laid out item by item, Lucky Inn's lunch and dinner menus could possibly span the entire length of the Great Wall of China. The lengthy lists keep the eatery’s chefs busy crafting favorites such as general tso’s chicken, beef with broccoli, and shrimp in garlic sauce, as well as noodle dishes of the lo mein, chow mein, and chow fun varieties. Meat-free fare arrives in the form of orange-flavored tofu and sautéed snow peas, harvested by ski instructors during slow days.
Before diners can even begin to rifle through East Moon Asian Bistro’s vast menu of inventive sushi rolls, fiery curries, and exotic noodle dishes, they must first tackle the question of where to sit. There’s the sleek dining room, with its black Silestone tabletops, cushy booths, and artwork lining the walls. But there’s also the sushi bar, where flat-screen televisions beam down on sushi chefs as they slice up fresh fish before diners’ eyes. Glimmering lanterns festooned with zigzags and stripes create a funky counterpoint to the color schemes of both areas.
But once seating arrangements have been decided and orders have been placed, the real fun begins—diners can sit back with a cocktail and watch as servers bring forth a parade of pan-Asian dishes from the kitchen. Plates of crispy spring rolls are soon followed by chicken coconut soup, shrimp teriyaki, and the tofu-vegetable specialty lauded by reporters from Ellicott City Patch as “crispy and fresh.” Platters of sushi burst with salmon, lobster, and crabmeat and arrive decorated with elaborate flourishes—such as fresh caviar and bright flowers that can accurately predict who loves you and who loves you not.