You really can't miss the Chicken On The Roof Grill. As diners approach this local barbecue joint, they're greeted by the sight of a large, inflatable chicken head atop the otherwise unassuming brick building. The next thing that hits you is the smell of smoked meats and pit beef simmering in the kitchen. The chefs here specialize in all things meat?be it polish sausage, half racks of ribs slathered in barbecue sauce, or Reuben sandwiches piled high with corned beef. You can eat alfresco on warm days, or take home a pound of pit ham to make your own sandwiches or build a trap for the Big Bad Wolf.
It's rare to see the same meat and seafood preparations twice on Wat U Makin Jamaican's menu. To create the menu's varied dishes, the culinary team curries goat and stews it with potatoes, simmers beef oxtails with herbs, and marinates pork in savory jerk sauce. Still more techniques flavor the restaurant's seafood dishes?chefs pan-fry fish in housemade escovitch sauce, and pan-sear shrimp before stir-frying it with veggies and jerk spices, which are named for Jamaica's biggest bullies. Vegetarians aren't left out on Wat U Makin's menu?its vegetarian corner includes a meat-free burger made from saut?ed onions, rice, and black beans. For a perfect complement to the zesty entrees, customers can try one of the restaurant's tropical-themed drinks, such as fruit punch, pineapple soda, and smoothies.
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.