Restaurants in Lowes Island

Food plays your taste buds like a piano, pressing down combinations that elicit sweet and savory harmonies or bitter discordance. While much of what we eat every day plays our tongue keys on a third-grade level ("Hot Cross Buns"), today's deal to Jaipur Royal Indian Cuisine will serve up a symphony of spicies, savories, sweeties, and salties. For $15, you'll get $35 worth of piquant curry, homemade cheese, and spiced meats to share with your seasoned maestro or fourth-chair flautist.

American Flatbread makes its game-changing flatbread foundation using organic flour, which is topped with a fresh, locally grown assortment of veggies, meats, and cheeses. Each one is generally big enough for two moderate eaters or one hungry hippo. The tasty flatbread pizzas are born and blazed inside a primitive, wood-fired oven, giving them a delicious crunch and primal taste signature.

During a massive late ’70s blizzard, then-waiter Generous George opened his namesake eatery with the guidance of his mentor and friend, Nick Latsios. Dishes here live up to their promise, and diners should arrive prepared to gorge. Indulgent cheese-filled pockets become even more of a guilty pleasure when breaded, fried, and sided with a marinara dipping sauce and sprinkling of parmesan cheese ($6). Sea-meat fans will also appreciate the mammoth mountain of shrimp, scallops, sausage, tomatoes, and peppers sautéed in garlic white-wine sauce atop toasty wedges of pizza bread in the seafood Georgie ($13). Those looking for a lighter bite can order one of George's salads, like the veggie-packed tossed ($8) or the Greek farmer's salad ($10). Create your own pizza ($7 for personal, $12 for regular, and $15 for a large), or order one of George's specialty pies ($10–$26). And for those who can't ever get enough carbs, the gluttonous pasta pies ($13–$18) combine the best of both worlds with layers of noodles loaded up on a pizza shell.

The menu harvests local and organic ingredients, creating tasty eats to be savored in between rounds of freeze tag with the friendly servers. Dishes are designed to be delicately paired with a fine wine but are just as tasty alongside a '98 Capri Sun. Start with a classic mouth amuser, including an assortment of three artisanal cheeses ($12) or a plate of charcuterie ($10). There are farmed feastables such as the Parisian herb gnocchi with brussels sprouts, pearl onions, balsamic, and ricotta in a brown butter sauce ($12), or netted nuggets like the pan-seared flounder ($13). Phenomenologists who reject substance dualism will enjoy the chicken and waffles dish, which is actually a deep-fried quail served with cornmeal and herb waffles and drizzled with bacon-caramel syrup ($12).

Antonio's menu is stocked full of moderately priced eats, including multiple savory vegan options. Their jerk chicken is so well loved it is available in nearly every form—on a sandwich with lettuce and special sauce ($5); atop a salad ($6.95); as a straight-up entree with rice, peas, and salad ($8.95); or mini-sized as a sandwich for kids, Polly Pockets, and other mini-eaters ($3.50). Other main plates include stewed oxtail ($10.75), vegan shrimp with coconut-mango salsa ($13.95), and curried shrimp roti with potatoes ($12.50). Add a side of fried sweet plantains ($2.75), among other sides, or a sip-tastic imported or domestic beer.

Since 1950—when it was still known as simply Frozen Custard—staff members at Frozen Dairy Bar and Boardwalk Pizza have applied themselves to the daily task of mixing five custard flavors. In addition to pleasing generations of adoring customers, this dedication earned them a mention in The Washington Post in 2009. Richer than regular ice cream because of its higher butterfat content, slower production times, and well-maintained trust fund, their custard comes in classic vanilla and chocolate as well as a rotating flavor of the day that has, in the past, included mango with diced fresh mango and coconut-and-peanut-butter-fudge swirl packed with pieces of brownie.

In 2007, the owners added New York style pizza to the menu, continuing the tradition of making their menu items fresh each day with hand-tossed dough made from scratch, crowned with fresh toppings, and baked to order in a stone pizza oven. The specialty pies such as Popeye’s favorite—adorned with spinach, roasted red peppers, and eggplant—join fellow Italian specialties such as sub sandwiches served on toasted bread and pasta entrees including baked ziti.