Midtown BBQ & Brew's cooks begin with organic and locally raised meats, slowly smoking them in-house to create dishes that the Baltimore Sun called "unapologetically traditional, rich and charmingly displayed on the plate." Ribs, pulled pork, and housemade sausages share space with sides like spicy crab mac ‘n’ cheese and southern cornbread. An ever-expanding drink selection features macrobrews alongside local creations and imported bottles.
Local-band performances, open-mic nights, and art exhibitions frequently drop in to occupy the restaurant's upper floors. Downstairs, trivia and karaoke keep diners entertained between bites.
When Lord Baltimore granted 370 acres of land to the Reverend James Macgill in 1730, he never imagined that a restaurant would be built there. Macgill and his descendants lived on the homestead for more than 200 years before selling it for restaurant development in the 1960s. Today, their stately columned mansion provides a pastoral backdrop for lunch, dinner, and brunch. Intimate candlelit dining rooms foster a romantic atmosphere, which has prompted frequent proposals inside the restaurant. Voted Howard County's finest dining by Howard Magazine in 2013, The Kings Contrivance Restaurant plays host to flickering lights that illuminate plates of pan-seared filet mignon, roasted duck breast, veal, and saut?ed shrimp, all selections on a traditional menu with hints of European and Asian influence. The knowledgeable staff can suggest the best wine to pair with any dish.
Whether it's a quick barbecue lunch between corporate presentations or a grandiose wedding banquet amid mountain views, High Point Catering knows how to make a meal memorable. For more than 40 years, the company has been honing its serving skills with meals freshly prepared onsite throughout the Washington, D.C. area. Its dishes run the gamut from gourmet selections such as lobster ravioli and bleu-cheese-studded filet mignon to their specialty: Texas-style beef brisket, Carolina-style pulled chicken, dry-rubbed spareribs, and other classics of the barbecue grill. Though they excel at adapting their culinary tools and 24-hour playback of the Iron Chef theme music to any environment, many party-planners might rather come to them. With sweeping views of Sugarloaf Mountain and Little Bennett Regional Park, the 150-acre expanse of High Point Farm lends not only a picturesque backdrop to important events, but also a zipline, paintball, water slides, and a host of other adrenaline-pumping amenities.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.
In the kitchens of Brasas Grill, El Salvador native Claudia Rivas brings culinary touches learned across Puerto Rico, Argentina, and Peru to her preparation of saffron-infused paella and chilean sea bass. The grill's slate of Latin-American dishes "couldn't be more different from the chicken fingers and burgers served at all the places around it," according to a 2012 review in the Washington Post Express. Reviewer Kristen Page-Kirby singled out the ceviche, as well as the "wine-infused, chewy steak-and-potatoes dish called solomillo al jerez." Elsewhere on the menu, meaty combination plates recall Brazilian-style churrascaria, setting Angus steak and barbecue ribs alongside lobster tails, mussels, and andouille sausage.
Zaggora's founder Dessi was scrambling. She needed to lose a little weight before her wedding, but none of the weight loss products she used seem to move the needle. Eventually, she took matters into her own hands, inventing her own effective method for slimming down. Zaggora's multi-layer capris, tops, shorts, and blazers put the heat naturally emitted by the body during exercise to work burning more calories. A 2012–2013 study conducted by ETScience at University of Southern California showed users wearing Zaggora used less energy to achieve high cardio levels and burned anywhere from 6–18% more calories and than those wearing standard exercise clothing.
Made from a comfortable bioceramic material, the shorts' ThermoFit technology smoothes thighs and other dimple-prone areas by warming body tissues and increasing their metabolic rate. This process boosts energy expenditure before and after exercise, and aids in eliminating cellulite-causing toxins.