At Let's Dish!, families select healthy, hearty meals to eat at home without having to dedicate valuable time to planning, shopping, or preparation. After placing an order online, patrons stop by the shop at a scheduled time to assemble dishes that are made from fresh ingredients, customized to taste, and then, like Sleeping Beauty, frozen to prevent them from aging. Meal menus rotate monthly and include homestyle selections, such as pork tenderloin, New Orleans-style andouille pasta toss and santorini chicken kabobs with summer orzo salad. The preassembled Dish-n-Dash entrees allow for speedy pickup service, freeing families to spend more quality bonding time sorting the mail by size and color.
Husband and wife Tom and Sandy Nash might as well have mustard flowing through their veins. They both boast rich pasts in food service, as they explain in an article in the Baltimore Sun. Tom spent 18 years as co-owner of a deli in Silver Spring before launching Charter Deli with Sandy, who has plenty of expertise to lend to the venture thanks to growing up in a family of grocers.
Their New York–style deli stacks thin-sliced meats such as corned beef, pastrami, kosher bologna, and genoa salami to create sandwiches whose surrounding bread nearly quakes from the weight. All sandwiches, from basic BLTs to those piled high with shrimp salad, can be made on the customer’s choice of bread and with the customer’s choice of condiments. Morning meals include bagels with lox and scrambled-egg sandwiches.
A kickboxer earlier in his life, chef Robert Gadsby honed his culinary skills as executive chef in kitchens across Europe, Asia, and the United States, but it was his competitive spirit that earned him a chance to face off against Mario Batali on the Food Network's Iron Chef America. Gadsby's Bar American in Columbia is the product of several years' work and the chef's pursuit of excellence. The menu here is more American than a bald eagle throwing out the first pitch at a baseball game, featuring foods from cross the country, including Washington mussels, Oregon truffles, Wisconsin Cheese, and California wines. In the sleek modern dining room, visitors can indulge on Carolina-style pulled pork and seared Nantucket Bay scallops, all while enjoying open views of the kitchen and rustic stone accents.
The Thai cuisine at Cha Ya Asian Bistro is accented by creative sushi rolls. Playful flourishes characterize the bistro’s dining room, from retro sci-fi hanging lamps to mod chairs that encircle the bar and tables along the curved wall of windows. The colors, both in the décor and sushi, compliment the culinary traditions of Thailand, which emphasizes spices in a range of brilliant reds, greens, and yellows. Patrons settle down near a sun-drenched yellow wall, sampling those flavors in curries, bowls of lemongrass seafood or chicken, and crispy duck. The sushi chefs show off their artistic inclinations in rolls packed with or broiled salmon or other maki folded into the shape of a heart like a poet’s tax returns.
At Nichi Bei Kai, the owners seek to present authentic slices of Japanese culture for American consumption, from Teppan-style tableside cooking to beautifully plated sushi rolls. During meals, cooks juggle knives and fire, flipping ingredients before them as they fry rice; dice chicken, steak, and seafood; and fill plates with hot eats. Meanwhile, behind the sushi bar, sushi chefs perform knife work no less impressive, if far more delicate. They dice fine rolls of seafood, rice, and vegetables into perfectly even, bite-sized chunks after measuring each diner’s mouth with only their well-trained eyes.
When Lord Baltimore granted 370 acres of land to the Reverend James Macgill in 1730, he never imagined that a restaurant would be built there. Macgill and his descendants lived on the homestead for more than 200 years before selling it for restaurant development in the 1960s. Today, their stately columned mansion provides a pastoral backdrop for lunch, dinner, and brunch. Intimate candlelit dining rooms foster a romantic atmosphere, which has prompted frequent proposals inside the restaurant. Voted Howard County's finest dining by Howard Magazine in 2013, The Kings Contrivance Restaurant plays host to flickering lights that illuminate plates of pan-seared filet mignon, roasted duck breast, veal, and saut?ed shrimp, all selections on a traditional menu with hints of European and Asian influence. The knowledgeable staff can suggest the best wine to pair with any dish.