Conrad's Crabs puts the locally caught moneycrabs where its customers' ravenous mouths are as they live up to their "We catch our own" slogan. Waterman Tony Conrad brings in as much seafood as Poseidon allows, from crabs to fresh whole fish (both market price). A fusion of a seafood market and a carryout restaurant, Conrad's has a full menu of locavores' delights. Seafood can be purchased raw or steamed to order, with the fresh-caught fish and crustaceans going for market price daily. Long-standing selections include Conrad's Steamer Combo (six each of jumbo shrimp, oysters, and clams with a pound of mussels, $22.50) and entrees such as fried hard crab ($13.50), six fried oysters ($13.50), and a pint of Maryland crab soup ($5).
Customization is the word at Dominick's Pizza, where guests can tailor hand-tossed pizzas and overstuffed subs to their liking. Thick, Sicilian-style crusts form serving platters for a choice of 20 toppings, including italian sausage, capicola ham, and sweet peppers. Jumbo wings come in more than a dozen flavors, including Cajun and barbecue. Bolstered by nearly 50 years of history, the pizzeria also specializes in pastas as traditional as an Italian matron’s weekly spaghetti-weaving parties.
Visit Cafe Euro and you might spot Dana Buric, brewing specialty coffee drinks and boxing European pastries alongside her son Dani and daughter Ira. They slice up fresh meats and vegetables for paninis and shower hearty pastas in savory dressing. Committed to recreating the relaxed atmosphere of a traditional European coffeehouse, they encourage guests to linger on the plush chairs of their sunlit cafe while enjoying complimentary Wi-Fi.
Charcoal Grill’s titular grill crisps the outside edge of beef slowly in order for flavors to soak into the meat. At its peak crispness, certified Angus beef moves from grill to mouth in thin slices held between kaiser rolls or rye bread. Charcoal Grill's other meaty options include slow-cooked pulled chicken, barbecued pork, and chicken wings that come in 13 flavors. Wings fill orders big and small, from individual portions to batches of up to 200, sating even the hungriest of competitive-eater houseguests.
Herb & Soul chefs B. Taylor and David Thomas operate under a simple mantra with several implications. When they say their mission is to "feed the soul," they mean that their fried chicken, short ribs, and Georgia bread pudding are more than just items on the menu—they’re nourishing reminders of the home-cooked meals of childhood.
They also mean that they do their best to foster long-standing relationships with local farmers and stock their small, down-home establishment with organic produce, grass-fed meats, and sustainably sourced fish. Herb & Soul's support of sustainable agriculture benefits the environment as well, since the restaurant converts its waste into compost and recycles its oil on the kitchen’s slip 'n' slide.
The allure of Bill Bateman's Bistro increases exponentially with a glance at the wide-ranging menu. Locally lauded for its superlative wings, Bill Bateman's Bistro's offers glazed poultry in a variety of sizes and sauces. Combine cuisines with 10 ($8.49) of the Sweet Thai Chili Wings, or firmly uphold winged tradition with 30 original buffalo wings ($22.99). Fifty Wings from Hell ($36.99) will sate the fire-deprived tongues of fearless wing devourers and can be ordered via a Ouija board that until recently was just a game. The shrimp-melt wrap ($10.99), jalapeñoed Heat Wave Burger ($8.99), and grilled-chicken-topped California Salad ($10.99) are but a few of the numerous bites capable of complementing the various cold draft beers. For the full rundown of possible palate pleasers, see the complete menu for each participating location: Parkville, Severna Park, Glen Burnie, and Reisterstown.