When Jennifer Lemmons was choosing a name for her business, she decided to combine the names of two of her favorite things: Lorelei, her grandmother, and pralines, a delicious treat that inspires fond memories of her childhood. At Lorelines, she and her crew smother North Carolina pecans with their signature slow-cooked buttery caramel to craft authentic pralines just like the ones Jennifer used to enjoy during trips to her grandmommy’s house. Though pralines are the specialty, they also whip up other confections ranging from chestnut pralines and chocolate-covered espresso beans to peanut brittle, chocolate-covered sea-salt caramels, and coconut-apricot pralines.
Inside the large dining room of Vesuvio’s Italian Kitchen, light floods in through lofty windows over plates of steaming homemade lasagna and lobster-stuffed ravioli, carried hot from the kitchen by servers. Dark booths line a pair of walls, where a mural window looks out through curving arches onto a bright sea, dotted by sailboats and famous philosophers surfboarding. Next to the stone fireplace, rows of tables are arranged across the rustic hardwood floor, and wine and beer flow freely below the tiled awning that hangs over the bar. A range of house specialties populate the lunch and dinner menu, and an expansive salad bar supplies garden-fresh greens.
West End Station’s long list of menu items complements classic pub appetizers with quesadillas, melts, handtossed specialty pizzas, and chicken wraps. Diners can spice up traditional wings ($5.50 for eight) with one of nine sauce varieties, including Baltimore harbor, sweet honey mustard, garlic, and hot Jamaican jerk. Fingers that are usually relegated to handling steering wheels, stamp adhesive, and ice-cold forks can delight in diving for hot jalapeño poppers ($3.75) or a tray of tater tots ($2.50).
Despite its rather insistent name, this second-generation pizza purveyor, serves its signature brick-oven pizzas alongside a variety of Italian dishes, and heaping helpings of friendly local flair. Starting with a crust that falls somewhere between thin and traditional hand-tossed, Just Pizza cooks each savory pie to-order, using fresh ingredients, house-made sauce, and premium mozzarella cheese sourced from only the most outwardly affectionate cows. Dress a large (14") cheese pizza ($10.75) with your favorite add-ons such as sausage (+ $1.25), pineapple (+ $1.25), hot dogs (+ $1.25), or a smaller cheese pizza (+ $9.75). Or, feed an entire army of slice-slingers with the five pound supreme pizza ($19.50), sporting supporting sustenance in the form of extra cheese, mushrooms, onions, green peppers, black olives, beef, sausage, and pepperoni. For diners looking to dine beyond the realm of dough disks, Just Pizza complements its circular comestibles with a toothsome array of fresh salads (starting at $4), baked pastas ($5.50+), and calzones ($5.75+). Because it passed on the opportunity to call itself "Just Tables", Just Pizza is a carry-out only facility, arming patrons with piles of hot, aromatic eatables, and then sending them on their way to feast in the comfort of their own homes.