York Blue Moon's decor, like its new American cuisine, is at once simple and elegant. Blue-striped awnings hang over the tall windows, while blue-cushioned booths and hardwood tables line walls hung with original artwork and fancy hats donated by nice old people. Even this attractive setting doesn't distract from the aromas of the menu, which fuses Southern and other regional American cuisines. Moroccan-style spring lamb, jumbo lump crab cakes, gorgonzola and onion-crusted filet mignon, Thai-style seafood stew, and other dishes are made for pairing with a brief list of more than 40 wines
For over a decade, Harbour House Crabs has been delivering fresh Maryland blue crabs and premium seafood all across the United States. Each order is hand seleceted fresh from the East coast and shipped directly to your door, as quickly as the next day. The crabs come perfectly seasoned, steamed, and packaged with care.
The crab selection includes heavy blue crabs, which are more than 6 inches in size, or choose from Harbour House's famous hand-made Jumbo Lump Cakes. Alternatively, little neck clams and jumbo shrimp can make for an appetizing start to a meal. You can also order dinners for two that come complete with crabs, handmade crab cakes, and espresso bean brownies to share with a seafood-loving buddy.
Using an original recipe, Henry Schmidt shaped ground meat and all-natural spices into Schmidt's Sausage Shop's first German-Hungarian links. That was back in 1961; today, his grandsons Doug and Don still depend on Henry's methods to create the shop's namesake delicacy. In addition to kielbasas and bratwursts made with local meat, Doug and Don imbue some links with cherry and hardwood flavors in an on-site smokehouse. Besides classic brats, Schmidt's stocks dry-cured sausage and bacon, as well as sauerkraut made with hand-shredded Lancaster cabbage barrel-cured for four to six weeks. Schmidt's also rolls out seasonal products such as pigs in a blanket for fall, as well as a summer variation: pigs in a beach towel.
Originally founded in 1860, some of Broad Street Market's first customers were the 300,000 Union soldiers who passed through nearby Camp Curtain during the Civil War. Today, the long-established market—recognized on the National Register of Historic Places in 1974—caters to a more local crowd with 25 different vendors whose wares take up three city blocks. Visitors can pick up organic and locally grown produce, bring home freshly prepared meals, or acquire new covered-wagon carburetors. Historically, different nationalities and ethnicities flocked to the market, and this diversity among guests and merchants continues today, as noted by a 2011 feature in the Huffington Post. Boasting Indian, African, Japanese, Haitian, and French cultural influences, the market's vendors may be indoors or outside, depending on the weather.