Located on Maryland’s eastern shore, Ocean City draws crowds to its wooden 2.5-mile long boardwalk, named on a list of the "10 great places to have some fun on a boardwalk" by USA Today. There, local fisheries bring in fresh scallops, lobster, and crab, and candy shops craft creamy fudge and molasses taffy. Kids can ride the ferris wheel and play the antique clown-head water-balloon race game at Trimper's Amusement Park, which has brightened the coastline for more than 100 years. Escape the crowds at Assateague Island Natural Seashore, a 37-mile stretch that runs from Ocean City down into Virginia. There, salt marshes and seaside forests create a scenic setting for bird watching and hiking. Since horseback riding is not permitted on the island from May 15 to October 8, the early spring is the most opportune time to see the beach from the saddle of a horse or a mobile mechanical bull.
When Lois Margolet first opened Capriotti’s Sandwich Shop in Wilmington, Delaware, 36 years ago, she and her brother Alan worked from the second story of a boarded-up building, roasting 10–12 whole turkeys every night and churning out a “real turkey lover’s” sandwich each day. Today, Capriotti’s has expanded across 12 states, each location stacking the same award-winning hot and cold sandwiches, racking up such accolades as The Best of Las Vegas 2012 and Best of Delaware 2012 prizes from the Las Vegas Review-Journal and Delaware Today, respectively. Though the shop is still known for its slow-roasted-turkey creations—such as the Thanksgiving-inspired Bobbie, named America's best sandwich by AOL's Lemondrop.com, piled with cranberry sauce and stuffing—its menu now ventures into the realm of roast beef, italian deli meats with such sandwiches as the capastrami, cheesesteaks, and vegetarian treats, such as meatless chicken and turkey.
We are a locally woman owned business. We pride ourselves in the fact that we use fresh local ingredients and make everything from scratch. Our secret motto is "World Domination Through Gelato" and we are realizing that dream one taste at a time!
At Nage’s cozy dining room and wine bar, guests share small plates of truffle mac-n-cheese, mussels, and ricotta gnocchi paired with glasses of wine or specialty cocktails. The chefs use seasonal, local, and organic ingredients in their tapas and entrées, such as sirloin steak frites and Chesapeake crab cakes, making popular modern dishes with a tip of the hat to tradition. Exposed brick walls, low-hanging lights, and a chalkboard specials menu set the scene. Nage features live acoustic music every Friday night, as well as weekly wine tastings and ladies’ nights on Wednesdays.
Conjuring authentic Italian cuisine, the chefs at Lupo di Mare cook a variety of upscale pastas, entrees, and dishes. A true team player in Mediterranean cooking, olives—marinated and served with sun-dried tomatoes and herbs ($4)—start the meal by proving their tasty batting average, and the lobster bruschetta pitches a perfect culinary game on crostini with lobster, rosemary-lemon cream, white beans, and chili oil ($11). Tiny balls of gnocchi kindle a loving bond with herb-whipped ricotta while wading through a red sea of tomato sauce ($16). With roasted mushrooms and fragile baby green beans, tender veal cutlets covered in a rich marsala demi-glace never find themselves dining alone ($22). The pan-seared sea bass—caught off the coast of the famous, sun-baked Italian city of Pan—cloaks itself in sweet corn, pancetta risotto, spinach, and white balsamic butter ($26). Because consuming Italian food without wine is practically a crime, Lupo di Mare supplies a long and varied list of whites, reds, and dessert wines to complement any dish.
Under the watchful eye of owners Jose Perez and Yolanda Pineda, Mariachi Restaurant's culinary team builds homemade Mexican, Spanish, and Latin American cuisine from a catalogue of authentic and fusion-based recipes. The hearty dishes run the gamut from grilled chicken breast resting atop homemade durango sauce to charcoal-broiled pork marinated with imported Mayan spices that singe the true date of the apocalypse into the meat. Barkeeps man the restaurant's two watering holes, keeping fine wines and spirits flowing as feasts unfold in a dining room ornamented with white linens and paintings on the wall. Mariachis amble through semiprivate dining rooms to enliven soirees, and on the second-floor outdoor patio, guest sup alfresco overlooking the beach and boardwalk below.