The allure of Bill Bateman's Bistro increases exponentially with a glance at the wide-ranging menu. Locally lauded for its superlative wings, Bill Bateman's Bistro's offers glazed poultry in a variety of sizes and sauces. Combine cuisines with 10 ($8.49) of the Sweet Thai Chili Wings, or firmly uphold winged tradition with 30 original buffalo wings ($22.99). Fifty Wings from Hell ($36.99) will sate the fire-deprived tongues of fearless wing devourers and can be ordered via a Ouija board that until recently was just a game. The shrimp-melt wrap ($10.99), jalapeñoed Heat Wave Burger ($8.99), and grilled-chicken-topped California Salad ($10.99) are but a few of the numerous bites capable of complementing the various cold draft beers. For the full rundown of possible palate pleasers, see the complete menu for each participating location: Parkville, Severna Park, Glen Burnie, and Reisterstown.
Located inside Mr. Pizza, Yummy Grille prepares a menu of sandwiches and hearty Mediterranean cuisine. Diners can sink teeth into marinated-steak shawarma, chicken-breast kebabs, or a Yummito—the spot's signature tortilla-encased falafel with rice and vegetables.
The esculent artisans at The Olive Tree serenade diners with an extensive menu celebrating seafood and cuisine inspired by regions all throughout Italy. Evening diners can entice taste buds with comestible selections from a far-reaching dinner menu. Rouse appetites with fresh sautéed mussels reclining in a bath of garlic wine sauce ($10.59) before chowing on ricotta-stuffed baked manicotti ($11.99). Exercise incisors on grilled pork chops Italiano, served with grilled veggies and a side ($14.99) or crash a shrimp scampi slumber party jumping on a bed of linguine ($18.99). All entrees are served with unlimited garden salad and enough breadsticks to construct an edible scale model of Michelangelo's David. The dinner menu is rounded out by a variety of homemade desserts, including homemade cannoli ($4.95) and tiramisu ($4.95).
As a small child, Jason Farrell toddled through his family's seafood diner, Marley's Seafood and Subs, acquiring the nautical food know-how and original barbecue recipes that would serve him well when he returned to his childhood neighborhood to found Barbecue, Blues & Seafood. Jason—along with brother Brian and cousin Duane—recently celebrated the restaurant’s first anniversary by grilling an entire pig and regaling guests with the choicest cuts. Jason’s young daughters, Reghan and Julia, tag along with him daily to give their favorite menu items a barbecue-coated thumbs-up.
After nearly 40 years of combined experience in the restaurant industry, Dave and Pam Keohane knew how to please their patrons when they realized their dreams of restaurant ownership and opened Greenhouse Grill in 1990. Inside, cozy booths and warmly toned walls encourage diners to linger over dessert and chat over draft beers and expertly mixed margaritas. All-American starters such as bacon cheese fries and crab dip stop stomach rumbles long enough for guests to peruse the menu, which mingles hand-cut steaks, seafood specialties, and sandwiches accompanied by bottomless fries. The chefs also toss pasta specialties with meats and seafood such as crab and shrimp, and several homestyle specialties ensure whole families or incomplete sets of green army men have plenty of options to choose from.
In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.