The Carolina Kitchen is the most amazing and popular southern cuisine restaurant chain in the nation. It was created to offer its guest taste buds an amazing journey through the South. From the moment One enters, they are transported to another world; designed to stimulate the soul and indulge the senses.
Chef Timothy Dean, a former contestant on Bravo's Top Chef Season 7, builds gourmet burgers with certified grass-fed Angus beef free from hormones and antibiotics. Even though Dean honed his culinary skills under chef Jean-Louis Palladin at the Watergate Hotel and later at Paladin in New York City, he chose to focus on more casual cuisine for his own restaurant. According to a 2012 article in the Washington Post, Dean says, "I've always been in fine dining but I realized that people are just not spending that kind of money anymore." So he decided to pair his gourmet finesse with food that is accessible to everyone.
That decision paid off because his burgers earned him a rave review in the Baltimore Sun, which proclaimed, "The vibe is fast food, but the food – burgers, fries and gourmet pizzas – is worthy of white tablecloths." His burgers come crowned with classic toppings such as american cheese, vine ripe tomatoes, and bibb lettuce as well as inventive combinations such as The Baker burger with housemade jalapeño aioli and fried onions.
Along with signature burgers, Dean also features hand-tossed pizzas topped with jerk chicken and thai basil and sides of sweet potato fries with honey. For dessert, patrons may sip thick, handcrafted milk shakes in flavors including dark chocolate, vanilla bean, or strawberry. Sweets include red velvet cupcakes, Belgium chocolate-chip cookies, and Kahlua chocolate-chip brownies.
In its former lives, the space now occupied by J'Ollies Restaurant was a biker bar, a seafood restaurant, and a pub. When J'Ollies moved in, though, that space was transformed into a family-friendly restaurant where diners can feast on pancakes and waffles straight from the griddle, or homemade biscuits bathed in sausage gravy. They can even create their own omelet, filling a hearty three-egg and cheese package with meat and veggies. Later in the day, lunch and dinner options include American classics such as beer-battered cod, meatloaf, and grilled cheese sandwiches.
French-trained executive chef Jhon Smith presides over Main Street Brasserie's seasonal menu of sandwiches. Duos chatter happily over a time-tested Main Street Club sandwich or a hot italian sandwich, which plumps up a 9-inch sub with a protein trinity of ham, salami, and capocollo blanketed in buffalo mozzarella and imbued with the subtle flavors of a balsamic reduction. From the stage of a savory round roll, a black-bean veggie patty with mushrooms, onions, and hummus flaunts fistfuls of crisp veggies like a farmer on payday, and the half-pound all-beef burger lures in carnivores with a siren song of melodious grilled mushrooms and bacon strips. Reward jaw muscles with sips from a 16-ounce fountain drink or ward off food-induced dips in consciousness with an invigorating mug of coffee.
MOM's Organic Market helps customers live healthier lifestyles, both at the dinner table and out in the world. Each store’s stock of nourishing eats avoids additives and preservatives—and cartoon packaging that markets to children—helping shoppers fill up on treats while eschewing unnatural chemicals. The store’s practices also encourage healthy living with green initiatives such as offering used-light-bulb recycling and hosting holiday-light recycling events. MOM's also helps offset the CO2 created by customers driving to and from their stores by purchasing TerraPass credits that help fund carbon-dioxide-reduction projects. Additionally, select stores house electric-car-charging stations that enable eco-conscious shoppers to fill up their batteries, reducing their need to hire cyclists to pedal their in-trunk generators.
After admiring the lush gardens and historical exhibits of the stately and new renovated Riversdale House, sightseers often stroll the few blocks down to Calvert House Inn for fine dining. Built to pay homage to the hospitality and finery that the Riversdale House was renowned for, the elegant eatery now celebrates its 50th anniversary serving fine seafood to locals and tourists and has garnered praise from local news outlets. Pots bubble and hiss within the kitchen, where chefs fold oysters, shrimp, and scallops into a variety of classic dishes and craft their signature Maryland-style crab cakes from seasoned jumbo lump crab. The versatile chefs also extend their culinary expertise to a variety of land-grown specialties, including freshly ground burgers and premium steaks.
Out in the cheerful dining rooms, diners clink glasses of white wine in intimate booths, their faces illuminated by the glimmer of chandeliers. And to keep the mood convivial, these rooms play host to special events, including karaoke parties, Caribbean music nights, and performances from live bands. On Sundays, brunch diners raise glasses of OJ while live jazz music mingles through the air.