A stack of pumpkins, a penguin, and a Barbie doll rarely share an origin story, but the pastry chefs at SugarBakers Cakes have hand-crafted all three from moist cake and frosting. They create cakes that range from classic carrot cakes to lifelike 3D confections, incorporating ingredients such as chocolate mousse, lemon curd, and coconut pecan icing. Honored by The Knot and WeddingWire for their 2014 wedding cakes, the chefs can tailor their designs to suit a wedding?s unique theme or a reception venue.
Three menus, one location. That might be a lot for some restaurants to handle, but not for Alonso's and Loco Hombre. Both welcome guests during lunch and dinner with their own menus?with some overlap?and a third that takes care of hungry dwellers in the bar area. With all those options, It can be hard to make just one dining choice here. Alonso's dinner menu is home to American classics and Tex-Mex flair, with an emphasis on the kitchen's famous burgers and pasta dishes. Then there's Loco Hombre, whose menu adds on a section for anything served in or on a tortilla. The jewels here include a broiled salmon burrito and tacos available with one of eight fillings. But the real action happens at the bar, where drinks are shaken, poured, or blended, be they margaritas or domestic craft beers served in fancy glasses.
The Velleggia family first laid their roots in Little Italy in 1970, establishing a specialty grocery store where they began to sell a combination of imported and housemade Italian foods. Relying on time-tested traditions and natural ingredients, they continue their culinary venture in much the same manner today. The highlight at Casa di Pasta is the store's homemade and hand-cut pastas, from gnocchi and tortellini to 26 kinds of ravioli stuffed with the likes of butternut squash, lobster, or smoked mozzarella and mushroom. Premade pans of lasagna and frozen italian sausages round out the selection of homemade goods that customers can pick up for nightly dinners or to feed groups at parties. Coolers and shelves also brim with olive oils, vinegars, breads, sweets, and cheeses imported directly from the Old World.
Each suite at the Brookshire Suites contains a bedroom and a separate living room furnished with a sofa and oversized desk, providing you with all the amenities that come with the territory and none of the tigers that guard it. Along with fresh bathrobes, you can use a complimentary pass to work out in the nearby MAC Wellness Center, a world-class health club with more than 60 cardio stations, five pools (not stacked unvertically), four squash courts, a sauna, and a variety of yoga, Pilates, and spinning classes in six studios. Type-A guests who like to multi-task will enjoy full access to Brookshire Suites' business center, high-speed Internet, long-distance calling, and complimentary Bible and phonebook (don't mix them up). You'll also be steps away from Harborplace, home to many of Baltimore's finest waterfront restaurants, attractions, and hotspots. Come the dawn, you can load up at the Cloud Club's full breakfast buffet before heading home.
The Economist's globe-spanning scope, comprehensive analysis, and crushing, unflinching grasp on world economics make it required reading for people, people persons, and people-shaped cacti looking to stay up-to-date on world news, politics, and business. In addition to the weekly publications—including the magazine's 20+ Special Reports and its Technology Quarterly—subscribers to The Economist also receive special benefits, such as The World in 2012, a special annual volume that predicts trends for the coming year. Subscribers also get unrestricted access to the online site, with a fully searchable archive dating back to the Neolithic Internet era (1997), as well as free access to The Economist in audio, which includes the option to listen to digital recordings of all print articles or to download them as a weekly podcast. For updates on the go or “on the sitting down on a park bench enjoying the scenery,” access The Economist on an iPhone or iPad—every photo, article, and chart is delivered to subscribers' devices by Thursday at 4 p.m. EST.
In 1983, "Beefalo" Bob DiMartino began a small-scale catering operation built around no-frills, classic recipes of pit-roasted barbecue, growing his business to include a carry-out joint, sports bar, and even an upscale banquet hall. Bob's process is simple: slow cooking beef, ham, turkey, slabs of ribs and morsels of pork and chicken over smoking hickory fires and not cutting corners with gas jets or heat vision. The sports bar garnishes these backyard-style feasts with plates of oysters, lump crab cakes, and strip steak, as well as sports games on 20 big-screen TVs and rivers of cold beer.
True to its roots as a catering outfit, Beefalo Bob's supplies parties of up to 10,000 with bull roasts, crab feasts, and roasted pigs, as well as rentals of tents, tables, and moon bounces. Fancy occasions find a home in the 250-person Reflections Hall, decked out with chandeliers, DJs, a fireplace, hints of sparkly gold, and a wide-open hardwood dance floor.