Joel’s Front Yard Steak House has served a hearty menu of varied steak, seafood, and pasta since 1965. Maryland crab cakes ($9.95 for two) start meals with house remoulade and golden-fried flavor. Experience the slow-roasted deliciousness of a one-pound slab of the house specialty, prime rib ($24.95), also available blackened and Cajun-spiced for an additional $1. Cognac tenderloin tips cover char-broiled filet-mignon tips with a cognac-brandy shallot sauce and helpful advice ($21.95), and the seafood pasta scampi throws caution to the wind and tosses sea scallops and shrimp over pasta and garlic sauce ($18.95). Chicken parmigiana takes a classically prepared Italian dish and places it atop the pasta du jour ($16.95). Transform any meal into a surf-and-turf dinner with seafood add-ons including market-price lobster tail or parmesan, scampi, Cajun, or fried fresh sea scallops ($8.95).
Fuji Japanese Steak House, Hibachi, & Sushi's name encapsulates the chefs' dedication to forging a variety of Japan's most iconic dishes. The sushi chefs assemble 35 rolls, filling the Specialty Maki with lobster, onions, spicy salmon, and a honey-wasabi sauce, plating the roll as artfully as Michelangelo’s sculpture of the David’s favorite pizza. In the kitchen, platefuls of vegetables, chicken, and shrimp sear atop hibachi grills, and servings of beef teriyaki and yaki udon round out the menu's selection.
Snow Ridge Ski Resort offers skiers and snowboarders 130 acres of snowy mountain terrain with 500 feet of vertical drop. Six lifts—including four double chairs, a T-bar, and a bunny tow—usher visitors to the top of 22 different trails. Skiers of all stripes will find terrain suited to their particular skill level, including healthy servings of green, blue, and black-diamond runs. A terrain park features a gauntlet of rails and boxes designed for grinding, jumping, and mid-air wardrobe changes.
The resort is also home to a PSIA-certified ski school, where kids as young as 3 learn the ins and outs of proper downhill technique through instructional games and props. For a snapshot of current conditions at the resort, check out the ski report, which includes information on recent snowfall, the percentage of open terrain, and the number of lifts in operation.
Executive chef William Chen deftly wields his over 10 years of culinary experience as he crafts edible works of art at Mitsuba. Plates arrive at tables carefully layered with sushi rolls such as the colorful Mitsuba lobster roll, consisting of tempura lobster, avocado, mango, and marinated crabmeat. The Christmas roll, made up of fried shrimp, spicy tuna, and caviar, is a much better holiday treat than a visit from a money-seeking relative, and it comes with an eye-catching flower garnish. For cooked comestibles, diners need look no further than their own hibachi tables, which double as fiery surfaces upon which chefs sizzle filet mignon, salmon, and scallops.