Behind a distinctive pink-and-purple-painted storefront, Blend of Buckroe's baristas brew individual cups of coffee and espresso drinks. The fledgling cafe enchanted the palate of an Examiner.com reporter, who heralded the shop's selection of light and dark roasts as "delightfully smooth" and "satisfying". Mugs of macchiato and mocha partner with plates of pastries and quiche on the simple café menu, augmented by sumptuous spoonfuls of ice cream. Artwork dangles from the purple walls of the WiFi-saturated seating area, and colorful couch cushions, old-fashioned benches, and an antique barbershop chair nestle patrons as they flip through magazines or compose lengthy sonnets to their favorite Supreme Court justice.
Framed art lines the walls at The Grey Goose, where whimsical paintings of geese and vintage light fixtures set the mood for food. But sight is just one of the senses treated to a feast. The aromas of freshly baked cookies and pastries waft through the dining area to supplant the equally pleasant scents of classic southern meals. Hearty offerings such as the pulled-pork barbecue sandwich meet lavash sandwiches in the form of the veggie burger served up on protein-packed, stone-ground flatbread. The husband-and-wife culinary team of Dana Clark Epstein and Phillip Epstein invite diners to take in a Dinnertainment show while supping at the establishment, where they can hum along to live music or become engrossed in a play while acting out the plotlines with their silverware—napkins make great curtains over a plate stage or a colleague’s face.
The Pirate’s Booty whips up a veritable bounty of freshly prepared pirate-themed plates. The menu proffers delectable gems such as seasoned swords ($2.99) made from thick-cut, skin-on potatoes, and such specialties as the pirate hook ($1.75 each, or five for $7.99), a bacon-wrapped, deep-fried jalapeño stuffed with sausage and cheese. Tattoo a tongue with the specially seasoned Blackbeard’s burger ($6.99) or the Peg Leg chop ($7.95), a tender, batter-fried boneless pork chop. Patrons who sail in with the sunrise can tuck into breakfast plates, such as cinnamon french toast sprinkled with powdered sugar ($3.50) or the Jolly Roger ($2.25), a cheese-topped, oversized muffin filled with eggs and sausage, known to strike hunger into sailors when flown aloft from a ship's mast.
Ocean View Fishing Pier extends 1,690 feet into Chesapeake Bay, enabling anglers to cast their lines into one of the East Coast's most bountiful fishing spots. An onsite bait house and tackle shop equips visitors with the necessary gear, from rods and reels to crab pots and minnow traps. Every day, custom-built vessel the Judith Ann offers the chance to coast away from the pier for half-day fishing adventures, and an onsite restaurant keeps grumbling bellies from scaring away finned targets.
Tim Hortons, the largest quick-service chain in Canada, crossed the border into U.S. territory in 1995 bearing baked goods, homestyle lunches, and their best-selling offering—fresh-brewed coffee crafted from 100% arabica beans. Tim Hortons’ Timbits—bite-size donut holes that double as no-bounce ping-pong balls—come in 35 flavors, and the selection of the donuts Timbits were punched from vary by store and sprawl across a spectrum from apple fritter to boston cream. Lighter fare such as wraps, parfaits, and the recently unveiled egg-white breakfast sandwich complements custom espresso drinks and real-fruit smoothies, which each hold a full serving of fruit for those under 12 feet tall.
The aromas of freshly-cut raw seafood fill the 100-seat dining room at Daiwa Sushi. That, of course, is because the eatery's sushi chefs craft more than 30 traditional maki rolls and 22 sashimi selections. They don't just follow conventional recipes, however—they also express their creativity in 22 eclectic house rolls, many of which feature fish and veggies that have been seared, fried, or marinated in spices. As sushi chefs do their thing, the cooks in the kitchen emit their own melange of tempting scents as they prepare traditional Japanese dishes that range from udon noodles tossed with chicken and tempura shrimp to fish cakes and crab. The dining room hibachi grills, meanwhile, send up plumes of fragrant steam and smoke around simmering morsels of steak, shrimp, and scallops, allowing whoever steals the last piece to vanish unnoticed into the night. To help diners wash down their bites, Daiwa also serves domestic and imported Japanese beers, and curates a compact, yet diverse list of sakes.