Over the roaring, 1,800-degree char grill, the chefs of Greystone Grill sear medallions of beef, soused in peanut sauce. They also sizzle freshly caught filets of mahi-mahi and ahi tuna alongside blackened shrimp, in addition to grilling skewers of rosemary-marinated chicken. Their selection of 'green' wines from vineyards that grow the fruit for vinos without use chemicals or pesticides includes Californian chardonnays and an Argentinean malbec. The Greystone staff also maintains a wine room with audio-visual and Internet capabilities, allowing for multimedia presentations. The staff renders the eatery comfortable for guests by decorating the interior with sleek wood accents and elegant stonework and barring the cast of any Stephen King movie from staring at you while you eat.
For the past five decades, Supano’s has been luring patrons inside with a satisfying blend of music and meat. Whether by Frank Sinatra impersonators, jazz musicians, or a karaoke singer who just stubbed her toe, live tunes supplement the sounds of knives slicing into 20-ounce new york strip steaks and forks sliding into chunks of meaty lasagna. Supano's look is just as classic as its menu. Nestled in an aged brick building with a cobblestone façade, the restaurant emits an old-world vibe complete with warm lighting and photos of famous singers.
Below Supano's Steakhouse is Supano Zone. The underground sports bar fits the mold of a dream man-cave, with LED TVs that show all college games and pro-sports events. A shuffleboard table, dartboards, and a pool table welcome co-ed competition, which onlookers can cheer on while slurping down beers. The bar has long been a cherished place for hosting celebrations: after Baltimore hosted the first Grand Prix, the pro drivers lounged at Supano's and even left behind some memorabilia that is still on display.
Distinguishing itself as one of Baltimore magazine's Best Restaurants in 2010, The Prime Rib invokes the memory of elegant 1940s Manhattan supper clubs with its tuxedoed wait staff, opulent dining room, and extensive menu of succulent steaks and fresh seafood. Prime palates with appetizers such as the maine lobster bisque ($9.95) before rising to larger-portioned plates built on USDA Prime steaks in a range of sizes, from the 8-ounce petite filet mignon ($40.95) to the 12-ounce New York strip ($42.95) and the 12-megaton Las Vegas Strip.
Most of the tables at Ginza Of Tokyo aren't just tables?they're also home to giant flat-iron skillets, heated from below to create a blazing-hot surface, otherwise known as a teppanyaki grill. Hibachi chefs expertly wield knives and spatulas to saut? and prepare premium meats and vegetables. Chefs keep their tables engaged while they're creating savory dishes, taking orders from the dinner menu. Ginza Of Toyko is also home to a number of expert sushi chefs, who slice filets of raw fish to roll into maki cylinders or drape over mounds of perfectly cooked sushi rice.
Candlelight combines with the warm glow of sconces and chandeliers to illuminate the plush leather chairs and crisply draped tablecloths at Venegas Prime Filet. Completing this picture of fine dining are dishes of filet mignon, pasta with chunks of lobster meat in a white-wine cream sauce, and 32-ounce Aussie Wagyu rib chops ferried by waiters who speak in your choice of accent. As they relax over a glass of wine or sip cocktails, diners should consider following dinner with a caramelized banana split lavished with rum caramel.