Although Prudhomme’s Lost Cajun Kitchen occupies a nearly 200-year-old brick hotel and former speakeasy replete with underground tunnels and a reputation for hauntings, the restaurant nevertheless exudes a warm, lively vibe. For 24 years, aromas of fried shrimp and blackened catfish have drifted through the dining room, whose dark wood walls display a jumble of American antiques and artifacts as owners David and Sharon Prudhomme rove around greeting guests.
Owner and chef of Josephine’s Restaurant, Daniel LeBoon learned to cook the old fashioned way—from other cooks—and spent his formative years on the line at establishments like Georges Perrier’s Le Bec Fin in Philadelphia and Alain Ducasse’s Hôtel Vernet in Paris. Armed with experience—and a certification as a professional sommelier—he opened Josephine’s Restaurant and started preparing his own culinary creations. He chose a classic log home as his venue, which was first built in 1792. Exposed beams hang over the dining room, flanked by log and stucco walls. Amidst this rustic charm, LeBoon artfully crafts every plate he sends out of the kitchen. He pairs his meals with an investigated and curated list of up-and-coming wines, which don’t require the extra-large trailers that more star-powered wines need.
A totem pole shaped like a four-scoop ice-cream cone stands as a beacon in front of Jim Mack's Ice Cream, beckoning passers-by to experience the nostalgic establishment's homemade ice cream, 24-hole miniature-golf course, and resident black bear, Ricky. The ice-cream stand and snack shop, which opened in 1958, crafts a menu of ice cream, malts, burgers, hot dogs, fries, and other specialties. The outdoor picnic area allows guests to enjoy their treats to the sounds of chirping birds and whistling winds, which also serve as the mini-golf course's full-time commentators. The expansive, family-friendly facility also features a pinball arcade and a miniature zoo. Llamas and goats roam the petting-zoo area, grazing from the delicious pellets that grow in children's hands. The facility's mascot, Ricky the bear, also greets guests from inside of her large enclosure where she climbs on logs and tells jokes for nickels.
For more than 25 years, the Chesapeake Crab Connection’s fleet has ventured out into deep waters in pursuit of the region's sweet and succulent hard-shell blue crabs. After reaching the shore, fishermen ship the steamed, frozen, and live crustaceans throughout the country alongside fresh fish, lobsters, shrimp, clams, and oysters. Crab mallets, festive crab-printed paper, and oyster knives supplement feasts, and freshly prepared seafood lump cakes and soups reduce the time spent fishing for your family’s dinner every night.
Fiorentino's heirloom Italian menu culls rustic flavors from the Calabrian countryside. Baked lasagna stitches together hot italian sausage, slices of handmade meatballs, fresh basil, and four italian cheeses into a culinary quilt ($12.95), and made-from-scratch spaghetti and meatballs cloaks cravings in a patchwork of rich noodles ($5.95–$9.95). Sample a four seasons pizza with artichoke hearts, mushrooms, sun-dried tomatoes, and spinach ($8.95 for a 10", $13.95 for a 14") or personalize a pie with a bevy of toppings. Fiorentino's light menu, served all day everyday, features paninis, sandwiches, and à la carte pastas with healthy substitutes such as broccoli or whole-grain pastas available to fill in for full-flavored pasta, risotto, or potatoes on extended vacations ($1 extra). Kid-friendly staples such as cheese ravioli ($4.95) appease baby teeth as parents play tug-of-war with the house-cut filet mignon ($22.95).
Armed with 20 years of experience, the brewmasters at Mr. Steve's Homebrew and Wine Supplies help amateur boozesmiths notch the proper equipment and wisdom to craft homemade beer and wine. Bring beer dreams to foamy fruition with the Brewer Best kit (a $75 value), which includes the containers, tubes, and other necessary gewgaws, but excludes bottles and patience. A variety of ingredient kits (a $40 value) can facilitate the production of about 50 bottles of beer in a wide range of flavors and species, including standbys such as irish stout and brown ale or seasonals such as Summer Delight. Alternately, find a way to fill up empty water balloons with a winemaking equipment kit (a $115 value) and ingredient kit (a $100 value). The kit enables budding vintners to produce about 30 bottles of riesling, pinot grigio, cabernet sauvignon, or myriad other varieties.