With halal meats and fresh vegetables, the chefs at Royal Kabab craft more than 60 dishes of Indian, Pakistani, and Bangladeshi origin. Their predominantly traditional items include mango lassi, tandoori chicken, lamb vindaloo, and vegetable biryani. They also whip up less familiar entrees, including five vegetarian curries and Gobi Manchurian, whose fried cauliflower famously portrayed Frank Sinatra's role in the all-food remake of The Manchurian Candidate. Visitors can take their feasts to go or eat in Royal Kabab's cozy dining room equipped with complementary WiFi.
Since its first event in 2008, the Chesapeake Bay Wine Festival has steadily added to its multisensory feast of libations, food, and live sounds. Originally conceived to highlight Maryland's wines, beers, and local delicacies, the festival now brings wines from around the world to its bayside location. White tents shield tasters from rain, sunburn, and any curious fish who might try to leap into their goblets. Each year, the festival benefits an array of community- and family-focused organizations.
Since 1933, servers and entertainers at Blob's Park have led crowds in authentic bouts of stein hoisting and singing over platters of delicious German cuisine. A hefty beer list stocks gatherings with a frothy selection of delicious libations, with familiar, neighborly domestics, such as a Yuengling lager, or exotic German imports, such as the Augustiner Edelstoff. Authentic German entrees sneak up and bear hug taste buds with savory servings of Nurnberger weisswurst and sauerkraut or schweinschnitzel, a dish of breaded pork loin with cranberry and tomato salad. In addition to dishing out sudsy brews and appetizing meals, Blob's Park treats lederhosen-laden guests to musical acts such as the folksy accordion waltzes of Leon Umberger & The Rheinlanders or the energetic shows of The Hubcaps, which celebrate the sounds of roots rock as well as Aerosmith's little-known back catalog of polka hits.
Adam Greenberg refers to himself as “the world's pickiest eater,” which may explain Bagels 'n Grinds’ distinctive take on the celebrated baked good. Greenberg’s self-professed culinary perfectionism led him to create a secret 10-step bagel recipe that involves a colossal water-purification system, visible to patrons through a glass wall. With scientific precision and occasional mad-scientist cackles, the newly opened shop's staffers create 16 types of bagels that manage the tricky balance of crisp surfaces and soft insides.
Patrons can smear their bagels with low-fat, housemade cream cheeses infused with ingredients such as strawberries or lox, or opt for one of the café’s other creations, such as Bagnini sandwiches topped with piles of meat or marinated portobello mushrooms. Water from the café's purification system also goes into free-trade organic coffees and three different iced-coffee brews. Custom salads incorporate gourmet ingredients such as hormone-free chicken, candied walnuts, or toasted-parmesan crisps, while six distinctive soups are served in cups or bagel bowls. Non-edible amenities inside the new shop include free Internet access, a semi-private conference area, an 18-foot coffee bar, outdoor patio, and flat-screen TVs.
Proprietor Don Dey Ermand has been running Sly Horse Tavern for nearly 30 years, but the restaurant looks much, much older. That's because it was modeled after the 18th-Century elegance of the Raleigh Tavern in colonial Williamsburg. A fireplace spills warmth out into the room, where it is easy to imagine early American colonists warming their hands or whittling the extra corners off their hats. The flickering light wends across oriental rugs and merlot-red tablecloths. Atop them, waiters slide plates of cuisine that fuse modern American and European culinary traditions. Chefs stir steaming pots of cherry and bourbon sauce and craft lobster crème, destined to crown cuts of salmon, ostrich, and Chesapeake Bay crab cakes. Sparkling, white, and red wines pair with dishes such as stuffed trout, which the Washington Times said was “generous in size, exceptionally flaky and sweet, and was complemented with just the right portion of rich crab imperial.”