The chefs at Griff's Landing scour docks for freshly caught seafood to stuff plump crab cakes into massive, thick sandwiches and fry shrimp, clams, and scallops in flaky batter. Servers bear platters through the dining room's lime-green walls and tropical murals to tabletops covered with white cloths. Ornamental lights beam down from the tiki bar, where bartenders dole out beer, wine, and specialty cocktails. Outside, a wooden deck stretches out over a cheerful front patio to protect diners from sun, rain, and clouds that aren't fully nailed to the sky. Throughout the week, the restaurant hosts special events ranging from Wednesday-night trivia contests to Friday-night dance parties.
In the mines of northeastern Pennsylvania, workers heave loads of clean-burning anthracite coal and ship them to businesses such as Coal Fire, where chefs scoop the same coal into their 900-degree ovens to bake pizzas and wings. Before baking the pies, the chefs hand-toss the aged dough, then cover it with one of three original sauces and thick, house-made mozzarella cheese, as well as only the freshest produce and toppings such as sun-dried tomatoes and pepperoni. Outside the kitchen, servers slide across the polished floorboards, delivering platters of steaming pizzas and frosty drinks from the full bar.
Chic neighborhood restaurant and wine bar serving "French with a flair" cuisine. Bar offers wine, craft beers and mixology cocktails - all in a fine dining, but unpretentious atmosphere. Retail shop features more than 400 varieties of wine and craft beer.
Tacos and tequila are pretty standard fare at any Mexican restaurant. But Casa Rico Tacos & Tequila ups the ante with gourmet fillings such as tilapia drizzled in chipotle cream sauce, and pork carnitas with roasted pineapple and red onions. As for the house tequilas, they're infused with spicy flavors including cinnamon and tres chilies. The latter goes into one of the restaurant's many specialty margaritas, a fiery concoction made with mango, fresh mint, and passion fruit involved in a torrid love triangle.
Since 1987, Casa Rico has been serving recipes crafted by owner and executive chef Renu. She prepares many regional specialties, including molcajete?a stew with cactus, potatoes, and cheese?as well as a Monterey-style grill combo with skirt steak and chipotle shrimp. In keeping with the food, the dining rooms have a south-of-the-border look; Mexican art hangs on pink and yellow walls, Spanish tile covers the ceiling, and striped blankets add a colorful touch to banquet tables.
Scott Nash started MOM's Organic Market in his mom's garage. He repurposed the space as a warehouse for organic goods, dispatching orders to local buyers. When he outgrew the space, he rented an actual warehouse, and then a bigger one, eventually outgrowing the home-delivery business and replacing it with a retail outlet. From there, the business mushroomed like a naturally grown, pesticide-free mushroom—it now maintains 10 retail locations across Maryland and Virginia. Each location subscribes to a single mission—to protect and restore the environment. Store managers stock organic and local products whenever possible, and reduce waste by minimizing packaging. To power their stores, they call upon natural energy sources, such as wind and the earth's molten core. As an added benefit, they buy in bulk to keep prices low and author recipes that transform organic produce into delicious meals.