In production since 1988, Mackintosh Fruit Farm introduces city slickers to country life with seasonal crops available for handpicking and a meandering corn maze. Harvesting hands can make their way through rows of ginger gold, gala, golden delicious, york, and fuji apples, filling containers with up to eight pounds of potential pie-fillers or impressing dates by playing catch with squirrels. Couples may alternatively opt to adopt a newborn pumpkin from Mackintosh's patch to serve as protective porch guardians during late-October monster invasions, then find their way through a maze of corn, where seven game and activity stations entertain along the way. The corn maze takes most people an hour to navigate, though delays can result from sightings of a translucent James Earl Jones.
The windows at Panorama at the Peak provide picturesque mountaintop views of Maryland, West Virginia, and Pennsylvania, and the weekly changing menu provides tastyesque dishes constructed from organic produce and produce from local farms. Start your square meal on a round note with an order of lamb meatballs served with feta-dill dipping sauce ($8.99). If you'd like to keep your meal as light as a globetrotting eccentric's hot-air balloon, try a crunchy toasted-walnut watercress salad in a Pennsylvania Dutch–inspired bacon-and-onion dressing ($7.29). Roll Thanksgiving into a conveniently portable sphere with turkey croquettes, three pan-fried cakes served over local apple-cranberry compote ($18.99). Panorama offers vegetarian and gluten-free dishes, and its efforts to provide cruelty-free meats have earned it the Certified Humane label from Humane Farm Animal Care.
The flavors of the Southwest add a spicy touch to all the dishes at Poblanos Southwest Grill. Guests stroll up to the counter to order jalapeño poppers, chile rellenos, steak fajitas topped with peppers and onions. With the build-your-own option, they can customize tacos, burritos, and taco salads to their personal tastes using a choice of three marinated Mexican-style meats, shrimp, or vegetables. For a slightly fancier meal, guests can opt to order the pan-seared cod atop a bed of cilantro lime rice, hand cut flank steak with chimichurri, or a half peruvian chicken in a casero sauce, paired with a hot cup of coffee.
In 2009, Southern Louisiana native Melissa Crosswhite decided to show the nation's capital what Cajun cuisine is really about. With eight generations of family recipes in her hand, she set up shop in a historical 18th-century home. Soon enough, the mouthwatering aromas of her spicy étouffée, jambalaya, and gumbo filled the house and out onto the street, where it started drawing crowds from Maryland, Washington DC, and West Virginia. Today, diners enjoy meals prepared from those same trusted family recipes, including blackened chicken, alligator, and fried oyster po' boys. All sandwiches are made with New Orleans' famous Leidenheimer bread, spicy chipotle sauce, and the laments of a poor, poor boy. Guests enjoy their meals on a quaint patio or amid the historic home's Mardi Gras masks, crimson walls, and vintage touches. Chef Crosswhite's dessert skills can put a sweet cap on any creole feast with pecan pie and authentic Café Du Monde beignets.
Bentz Street Sports Bar serves up a menu of classically comforting favorites alongside entertainment that's ideal for the athletically inclined. Kick off mealtime by sinking fingers and teeth into a basket of wings bathed in a choice of sauce selections, such as sweet and spicy thai, Cajun, or Old Bay ($9 for 10, $16 for 20). Sandwich savorers may delve into a hearty bacon cheeseburger accompanied by made-to-order potato chips ($9.50), or sink teeth-hooks into a Belly Buster fish sub, a crispy, fried haddock nestled in a sub roll and sided with tartar sauce ($10). Heartier appetites can be swiftly satisfied with a 10 oz. New York strip steak ($18), accompanied by two platepanions such as french fries, a twice-baked potato, or miraculous room for dessert.
The chefs at Griff's Landing scour docks for freshly caught seafood to stuff plump crab cakes into massive, thick sandwiches and fry shrimp, clams, and scallops in flaky batter. Servers bear platters through the dining room's lime-green walls and tropical murals to tabletops covered with white cloths. Ornamental lights beam down from the tiki bar, where bartenders dole out beer, wine, and specialty cocktails. Outside, a wooden deck stretches out over a cheerful front patio to protect diners from sun, rain, and clouds that aren't fully nailed to the sky. Throughout the week, the restaurant hosts special events ranging from Wednesday-night trivia contests to Friday-night dance parties.