Using healthy, natural ingredients, chef Lisa Honick crafts a diverse menu of fully prepared breakfast, lunch, and dinner fare, as well as sundry entrees, sides, and desserts that long for the finishing flames of customers' home ovens. Early morning biters can grab a seat in the bright café dining room and hang a fang on the thick-sliced challah French toast, topped with rum-glazed bananas and candied pecans ($7.95). Classic lunchtime deli fare includes the moonlight in Vermont, a roasted turkey breast sandwich that lures lazy vampires away from daytime television and swaddles tongue buds with Vermont cheddar, apples, cranberries, Euro greens, and boursin spread ($7.95). Dinner entrees to go, such as the chicken marsala or glazed corn beef with pineapple sauce, arrive at hungry tables accompanied with salad, two side dishes, rolls, and dessert ($17.95/person, all dinners).
Gourmet Again emphasizes fresh groceries and homemade goods in its myriad marketplace departments. In addition to fresh meat, seafood, and produce options, guests can spring for picnic fare or fall into a summer lunch with Gourmet Again's extensive deli menu. Here, shoppers can top their choice of bread—options include rye, pita, Kaiser roll, multi grain, whole wheat, and French roll—with meats, condiments, and extras such as bacon, cheese, and sun-dried tomatoes. Indulge in egg salad ($4.95), dominate the Old Dominion flavor of Virginia baked ham ($7.50), or sink mouth hooks into jumbo shrimp salad ($9.50). Baked goods are also plentiful, with a wide assortment of daily-changing oven offerings such as pastries, fresh fruit pies, and homemade cookies.
The Sip & Chow Tasting Tour guides culinary adventurers across a carefully chosen menu of savory snacks and sweets, exotic wine and liquor, and specialty beers. Each admission ticket grants diners 15 samples from a panoply of dishes and desserts, such as a mac 'n' cheese plate baked with fresh sausage, jumbo crab, and pulled pork slow-cooked in a secret Southern sauce as mysterious as the password to Robert E. Lee’s screensaver. Each bon vivant also receives 15 alcohol samplings that enable tasty combinations of creamy rice pudding, Corsendonk Abbey brown ale, and lucid dreams about living in a Masterpiece Theatre production. Sip & Chow Tasting Tour gourmands can expect to consume and imbibe the equivalent of four glasses of wine and a large plate of victuals before returning home sporting food-sated grins.
Within a 272-year-old fieldstone building, the aroma of pan-seared seafood and glazed meat drifts through dining rooms as patrons clink together glasses of fine wines. The location didn't always have such a refined air; throughout its history it served as a rest area for travelers and a prestigious school for boys. It wasn't until 1947, when Ivan Drechsler purchased the location, that it was restored and established as a country inn.
Today, executive chef and owner Brian Boston, who was recently named 2011 Chef of the Year by the Restaurant Association of Maryland, crafts upscale American dishes in the Inn's bustling kitchen. Plates of artisan cheeses and steaming bowls of fresh Maryland crab soup travel to the dining room, warming up stomachs for later courses more efficiently than a series of lunges beside one's table. Entrees such as the 12-ounce grilled rib-eye steak and wild-mushroom-stuffed phyllo star in the inventive, upscale menu next to sides of grilled summer vegetables.
Nearly 200 handpicked red and white wines age gracefully in an underground wine cellar, which rests beneath colonial-style dining rooms illumined by tabletop candles and crackling flames from a rustic stone fireplace. The Milton Inn Restaurant requests that male guests don jackets, a prerequisite that arose after the short-lived “shirtless cummerbund” fad of the late 1980s. Diners that commute via four-wheeled steed can deposit their vehicles in the eatery's free parking lot.
A stack of pumpkins, a penguin, and a Barbie doll rarely share an origin story, but the pastry chefs at SugarBakers Cakes have hand-crafted all three from moist cake and frosting. They create cakes that range from classic carrot cakes to lifelike 3D confections, incorporating ingredients such as chocolate mousse, lemon curd, and coconut pecan icing. Honored by The Knot and WeddingWire for their 2014 wedding cakes, the chefs can tailor their designs to suit a wedding?s unique theme or a reception venue.
Three menus, one location. That might be a lot for some restaurants to handle, but not for Alonso's and Loco Hombre. Both welcome guests during lunch and dinner with their own menus?with some overlap?and a third that takes care of hungry dwellers in the bar area. With all those options, It can be hard to make just one dining choice here. Alonso's dinner menu is home to American classics and Tex-Mex flair, with an emphasis on the kitchen's famous burgers and pasta dishes. Then there's Loco Hombre, whose menu adds on a section for anything served in or on a tortilla. The jewels here include a broiled salmon burrito and tacos available with one of eight fillings. But the real action happens at the bar, where drinks are shaken, poured, or blended, be they margaritas or domestic craft beers served in fancy glasses.