My Three Sons sprang into existence because one Harford County mother wanted to share the simple Mediterranean meals she made for her three sons with the public. Today, her simple counter-service restaurant has expanded from its original Churchville location, adding branches in Edgewood and Jarrettsville. The Jarrettsville site features low lighting, upscale entrees, and local wines from Fiore Winery. The dishes at all three locations highlight fresh, local ingredients from Harford County businesses, such as Level Farm beef and Broom's Bloom Dairy cheese. The hot, molten core of the menu is built on more than a dozen pita sandwiches, stuffed with fillings such as gyro meat, pesto chicken, and grilled eggplant or zucchini. Other items range from New York?style pizzas to platters of beer-battered fish or marinated meat.
Venetian Palace serves up Italian cuisine and American classics in an atmosphere that the Baltimore Sun called "bright and cheerful, just like the very efficient waitstaff." Chefs charbroil tender steaks and center-cut pork chops, knead fresh pizza dough, and sauté chicken breasts in marsala wine sauce. Platters of broiled seafood hint at the restaurant's close proximity to the water, and a full bar stocked with international wines suggests the secret vineyard in the basement.
Supper Thyme's goal is to de-stress the breakfast, lunch, and dinner hours by inviting visitors to craft hearty and nutritious meals beforehand. After perusing the monthly rotating menu, customers can select an assortment of calorie-conscious, family-friendly, or organically inspired dishes and schedule an appointment to come in and assemble the ingredients. Staff members then gather all of the necessary ingredients and utensils, ensuring that each meal can be assembled in as few as 10 minutes. In between portioning out servings, visitors can enjoy a snack while listening to music or chatting with fellow attendees in the shop’s casual, low-stress kitchen environment. The meals can remain safely frozen in homes' freezers, with easy-to-follow cooking instructions allowing customers to quickly thaw and cook entrees whenever they might need to feed families, guests, or a lost restaurant reviewer.
A flame erupts, nearly as tall as the chef standing just inches away. In just a moment, however, the blaze retreats, vanishing as suddenly as the splash of wine that conjured it. Such a sight is commonplace in the kitchen of Vittorio Scotto and Diego Colamonaco, who grew up steeped in the passion for food and healthy living that characterizes their homeland, Italy. After moving to the United States, the duo opened Scotto's Caf? to celebrate the flavors of their upbringing and give diners a more personable alternative to chain restaurants. Each day, rich aromas float from the kitchen into the dining space, tantalizing diners as the chefs finish dishes with drizzles of freshly prepared sauces. The culinary team also portions meals in bulk to cater events ranging from birthday parties to millinery-school graduations.
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
At Sizzling Bombay, the vibrant orange walls and glimmering chandeliers are nearly as bold as the spices that infuse each of the dishes leaving the kitchen and leave their stamp on diners? tongues. Kebabs skewer pieces of chicken, shrimp, and lamb as curry clings to bite-sized morsels with the grip of a great-aunt?s cheek pinch. An Indo-Chinese menu section parades around with pad thai selections, and desserts end meals on sugary notes, filling plates with rice pudding or milk balls soaked in rose-flavored sugar syrup?instead of a heap of sugar cubes begging to be turned into a fort.