For more than 25 years, French-born chef Jean-Louis Evennou has filled Café Normandie with Gallic cuisine peppered with flavors from the Eastern seaboard. A chef since the age of 13, Evennou seasons endive salad with strong roquefort cheese and rabbit with tangy dijon sauce and simmers beef bourguignon in another rich sauce. Dinners also include American-inspired recipes such as crab soup with Maryland vegetables, as well as housemade pastries and crème caramel.
In 2008, Café Normandie was certified as a sustainable steward by the city of Annapolis for its eco-friendly initiatives. The restaurant follows intensive composting and recycling guidelines; in addition, it stocks biodegradable carry-out gear and serves its meals on tabletops made of marble salvaged from the ruins of the Louvre.
Each day at Fenton Cafe, Meaza Gabru swirls thin layers of batter on crepe makers in her open kitchen, creating delicate shells for sweet and savory fillings. She stuffs more than 40 different crepes with ingredients ranging from chocolaty nutella and fresh fruit to smoked turkey, cheese, and egg. In fact, her selection of crepes is so overwhelming that the The Voice recommended that locals visit weekly "until the entire menu has been devoured." Bold coffees and espresso drinks accompany Meaza's signature treats, which diners can savor on the outdoor patio or while sending a breakup text to their pancakes.
Back in their native France, Fernand's family owned a farm and Odette's owned a bar in the region of Brittany. When the two met, therefore, it was only a matter of time before they decided to open their own restaurant. But the Tersiguels went above and beyond: they created a chef! Today, their son Michel is the executive chef at their eponymous restaurant.
It was 1964 when, with Michel on the way, the couple first came to New York. Within three days of being hired at Top of the Fair, Fernand was promoted to lead bus boy. And within four years, the Tersiguels had founded their first restaurant, La Poularde. They later opened their second, Chez Fernand, though after nine years of success the restaurant was lost in a fire. Though the experience was upsetting, the couple used it as an opportunity to move downtown to the Old Baltimore Shot Tower.
In 1990 they opened Tersiguel's French Country Restaurant in the heart of Ellicott City, and the family has resurrected their multigenerational commitment to food—and their passion for the industry—by serving seasonal plates of classic French favorites. Escargots, frog legs, and bœuf à la Bourguignonne dance across the menu before house-made chocolate mousse delights palates. Odette's own family recipe is used to make the pâté de Campagne. So deep is the family's dedication to fine food that some customers even sign up just to shadow Michel for a day, following the chef from his 5 a.m. market trip to the kitchen as he prepares that evening's meals and invents his own type of fire to uses in the oven.
Adam Greenberg refers to himself as “the world's pickiest eater,” which may explain Bagels 'n Grinds’ distinctive take on the celebrated baked good. Greenberg’s self-professed culinary perfectionism led him to create a secret 10-step bagel recipe that involves a colossal water-purification system, visible to patrons through a glass wall. With scientific precision and occasional mad-scientist cackles, the newly opened shop's staffers create 16 types of bagels that manage the tricky balance of crisp surfaces and soft insides.
Patrons can smear their bagels with low-fat, housemade cream cheeses infused with ingredients such as strawberries or lox, or opt for one of the café’s other creations, such as Bagnini sandwiches topped with piles of meat or marinated portobello mushrooms. Water from the café's purification system also goes into free-trade organic coffees and three different iced-coffee brews. Custom salads incorporate gourmet ingredients such as hormone-free chicken, candied walnuts, or toasted-parmesan crisps, while six distinctive soups are served in cups or bagel bowls. Non-edible amenities inside the new shop include free Internet access, a semi-private conference area, an 18-foot coffee bar, outdoor patio, and flat-screen TVs.
The stress-healing hands of Lotus Therapeutic Massage's intuitive massage masters ably ease client discomfort. During an hour of measured movements, reflexologists gently compress pressure points on weary feet, hands, and heads, stimulating nerves and promoting the growth of additional brains. Working solely on extremities, therapists increase circulation and relax spastic reflexes. A doTerra essential oil of choice—such as lavender, peppermint, or citrus bliss—accentuates Lotus's calm waterfront environment, allowing patrons to simulate the carefree posture and attitude of driftwood.
Every meal at Eggcellence is freshly prepared for each order using locally sourced ingredients. Shake off last night's reoccurring Wheel of Fortune nightmare with an eye-opening breakfast of succulent crab hash, a concoction of lump crabmeat, poached eggs, and hollandaise sauce ($11.99). The Eggcellence trio of blintzes—crêpes folded with lemon-raspberry cream cheese, banana- chocolate hazelnut, and blueberry sweet cheese and served with a fresh seasonal fruit cup ($8.99)—brings tight-wrapped tastiness to jazz trios and hat-wearing hat tricksters, and the classic eggs Benedict ($7.99) is one of four Benedictine creations in which perfectly poached eggs and hollandaise sauce team up like partners in a buddy-cop movie. On the lunch side of the menu, a fresh spinach salad combines Popeye-fuel with dried cranberries, julienne carrots, and pepper-jack cheese, adding a warm drizzle of bacon-vinaigrette dressing ($6.99; add $3 for grilled chicken). Other midday-meal options include a Reuben ($7.99) and a bowl of chicken noodle soup ($3.79).