Soretti's specializes in serving a robust menu of authentic, home-style Ethiopian fare, which is traditionally eaten with injera, a light, spongy flatbread that serves as an edible utensil. For dinner, embark on a culinary odyssey with the gomen be-ayib, (collard greens with homemade cheese, herbed butter, and toast, $6.95) before tongue-hopping to the veggie combo #1 ($11.50), which features red lentils, cabbage, potatoes, split peas, string beans, carrots, and tomato salad. Meatier dishes including the beef tibs ($11.50) sautéed with jalapeño, onions, and herbs, cater to carnivorous cravings. Soretti’s also features a lunch menu and traditional weekend coffee service with eggs, toast, and omelettes. With its butter-hued walls and cozy tables, Soretti’s interior is as warm and inviting as diving off a springboard into a tub of margarine. Reservations are recommended for parties larger than six.
Squisito's chefs bake 14 specialty pizzas either on New York-style or square flatbread crusts. Extending their menu into Italian territory, they also make a dozen pasta entrees, six seafood dishes, and chicken or veal entrees such as the mushroom- and capellini-based marsala. All of Squisito's food is made to order, and the restaurant's concept is fast and casual, like a bunny in boat shoes.
Executive chef and Highland Inn owner Brian Boston knows his way around a kitchen. The celebrated chef, who has won awards from Zagat and Wine Spectator, to name a few, opened Highland Inn to combine his passions for fresh, seasonal food and fine wine. Brian and his culinary team look to local farmers to supply the restaurant with its ingredients, pouring these elements into a menu of traditional and contemporary American dishes that complement a wine list featuring 150 pours.
At dinner, diners can dig into duck breast from Maple Leaf Farm, or a Maryland crab cake served with a crispy polenta cake with pickled yellow tomato relish and lobster sauce. The eatery also churns out lunch and brunch, the latter of which features crabmeat omelets and fried dough with vanilla-infused maple syrup and powdered sugar.
If you're visiting Old Line Fine Wine, Spirits & Bistro superstore, you might be a while. An impressive selection of craft beers, wines, and spirits makes the bottle shop a much more desirable place to get lost for a few hours than a hedge maze patrolled by a minotaur. Racks house thousands of different wines from around the globe, while the aisles' shelves and coolers feature row after row of both ubiquitous and hard-to-find beers from breweries large, small, and everywhere in between. After all that hopefully fruitful wandering, visitors can venture into the bistro, where they'll find a stocked bar with 20 craft beers regularly rotating on tap and a menu of New American eats, including a full page dedicated to the glory of hamburgers.
The cooks at Sierras Grill & Taqueria have plated heaping portions of classic and contemporary Mexican cuisine since 1989. Fish tacos with pico de gallo and guacamole join house specialties such as the Acapulco Princess?crabmeat, baby shrimp, and white-wine sauce wrapped in a flour tortilla?which is served atop a single pea. The cuisine masters also fuse American flavors into Latin American recipes, crafting empanadas stuffed with buffalo chicken and served with sticks of celery. Cocktails such as margaritas and beers such as Dos Equis and Shiner Bock complement each meal.