For the past five decades, Supano’s has been luring patrons inside with a satisfying blend of music and meat. Whether by Frank Sinatra impersonators, jazz musicians, or a karaoke singer who just stubbed her toe, live tunes supplement the sounds of knives slicing into 20-ounce new york strip steaks and forks sliding into chunks of meaty lasagna. Supano's look is just as classic as its menu. Nestled in an aged brick building with a cobblestone façade, the restaurant emits an old-world vibe complete with warm lighting and photos of famous singers.
Below Supano's Steakhouse is Supano Zone. The underground sports bar fits the mold of a dream man-cave, with LED TVs that show all college games and pro-sports events. A shuffleboard table, dartboards, and a pool table welcome co-ed competition, which onlookers can cheer on while slurping down beers. The bar has long been a cherished place for hosting celebrations: after Baltimore hosted the first Grand Prix, the pro drivers lounged at Supano's and even left behind some memorabilia that is still on display.
When laid out item by item, Lucky Inn's lunch and dinner menus could possibly span the entire length of the Great Wall of China. The lengthy lists keep the eatery’s chefs busy crafting favorites such as general tso’s chicken, beef with broccoli, and shrimp in garlic sauce, as well as noodle dishes of the lo mein, chow mein, and chow fun varieties. Meat-free fare arrives in the form of orange-flavored tofu and sautéed snow peas, harvested by ski instructors during slow days.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
As a small child, Jason Farrell toddled through his family's seafood diner, Marley's Seafood and Subs, acquiring the nautical food know-how and original barbecue recipes that would serve him well when he returned to his childhood neighborhood to found Barbecue, Blues & Seafood. Jason—along with brother Brian and cousin Duane—recently celebrated the restaurant’s first anniversary by grilling an entire pig and regaling guests with the choicest cuts. Jason’s young daughters, Reghan and Julia, tag along with him daily to give their favorite menu items a barbecue-coated thumbs-up.
A small piece of the Deep South thrives at Wild Cajun Seafood and Bar. That's because all of the restaurant's crawfish hails from Louisiana, as do its chefs. These chefs also incorporate fresh catches from the nearby Mid-Atlantic coast, meaning Maryland crab cakes sit side by side next to po'boy sandwiches stuffed with crispy tilapia fresh from the fryer. Elsewhere on the menu, the gumbo's dark, smoky roux complements its chicken and sausage and shareable pots of Cajun-style, steamed seafood mix crawfish, shrimp, and king crab legs with sausage, corn, and potatoes.
Much like its menu, Wild Cajun Seafood and Bar's dining room demonstrates a general passion for the wide-open oceans. One wall features an enormous, floor-to-ceiling mural of a seascape at sunset, complete with actual sails jutting out over guests' heads. High-topped tables are scattered throughout the vast, intimately lit space, providing diners with unrestricted views of the flat-screen televisions broadcasting sports as well as commercials for vintage particle accelerators.
The enticing aroma of wood-fired pizzas wafts throughout the natural wood dining room at Fontina Grill. Diners can order these pies piled high with succulent shrimp fra diablo, vodka sauce, or truffle oil, and the Italian offerings don't end here. The menu features linguini with clams, eggplant parmigiana, and parmesan-crusted veal. On weekends, brunch dishes appear in the form of nutella-topped dessert pizza, wild mushroom omelets, and crab cakes with poached eggs. Diners can pair their meals with drink specials, or opt for catering in the event of a special occasion or if they decide to hibernate for the rest of winter.