Smokin' Hot Bar and Grille specializes in drenching their hickory smoker meats in their house-made barbecue sauces, from pork and beef to entire turkeys. A buttery wooden bar stretches across the edge of the dining room, where visitors quaff drafts of Sam Adams or Smokin Hot's house ale, order classic or flavored martinis, and enjoy live music on Friday and Saturday nights. Beside their beers, the staff prepares smoked wings coated in one of nine barbecue sauces that range in heat from a pleasant brown sugar to a daringly fiery Black Jack. Steaks coated in house rub char to perfection on the grill, which also cooks pairs of 4-ounce cheeseburgers draped in two different sauces. The kitchen also serves hearty house-made mac and cheese four ways: straight, topped with chili, mixed with black beans, or fried with marinara sauce for dipping. Smokin' Hot Bar and Grille’s team prides itself on creating an atmosphere that’s fun and family-friendly, unlike an R-rated seminar on tax deductions.
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.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-sized nuggets, or using it to build historically accurate Austrian villages.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. It also reaches out to the community through fundraising opportunities.
Baldwin's Station welcomed its first locomotive in 1883. More than 100 years later, it welcomed its first diner as the former train station was converted into a restuarant. Stewart Dearie opened the eatery in 1997, hiring executive chef Dustin Heflin to create a menu of inventive New-American cuisine using fresh, organic local produce and meat.
Today, antique train memorabilia in one of the three dining areas still reminds visitors of the restaurant's past, but otherwise, the wood floors, white linens, and views of the Patapsco River speak to an upscale fine-dining experience. Seasonal entrees include the likes of linguine seafood pasta with jumbo sea scallops, shrimp, and mussels, or herb-rubbed pork roulade with garlic swiss chard and a toasted hazelnut emulsion. On select nights, jazz, folk, and bluegrass acts liven up the dining room with acoustic performances.