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.
Fresh made-from-scratch ingredients collide in Mia Carolina's culinary carburettor, decorating plates and dazzling diners with a tasty fusion of New World and Old World Italian cuisine. Complement nibbles of its crisp bread with a faithful reading of its lunch or dinner menus, which yield appetite- and mind-stoking antipasti such as the cozze marinara's touching seafood anthology ($9 lunch, $10–$12 dinner) and the involtino di prosciutto di Parma's hearty paean to herbed goat cheese, grilled asparagus, and Italy's twinkling ham rivulets ($10). Pie jockeys can saddle up to the flavorful pizza margherita ($9 lunch, $10 dinner) or the veggie-infused capricciosa ($10 lunch, $12 dinner), and pasta promoters can treat their belly to the fettucine alfredo ($9 lunch, $12 dinner). Each tender cut of the veal marsala comes with fortifications of mushrooms, pearl onions, and roasted-garlic mashed potatoes ($23 dinner).
The Woodstock Inn wants to be your favorite place. We serve fresh, delicious hand-crafted American food in a relaxed pub atmosphere. Familiar favorites and tempting daily specials are offered in the restaurant and bar. along with a wide selection of liquors, wines and beers. Live music from some of the best bands around.
Wings To Go's cooks paint with a palette of 20 house sauces, imbuing fresh chicken morsels with spicy, tangy, and sweet flavors. Sauces ranging in intensity from mild all the way to homicide coat menu stars boneless buffalo wings ($7.79 for 10; $14.99 for 20), which can also arrive drenched in a blend of garlic and fresh-grated parmesan or soaked in a Chesapeake Bay flavoring that salutes the tastes of Maryland's seaside. House dipping sauce complements a plate of buffalo shrimp ($7.99 for five; $9.99 for 10), while the Southern-style chicken sandwich ($5.99), like a bachelor who's run out of body wash, bathes in barbecue sauce. The lengthy list of sides includes straight cut and syrup-less waffle fries ($2.99–$4.99), cooling coleslaw ($2.75–$5.75), and fried pickles ($4.99).