When the tavern opened its doors in 1831 at a depot nestled along the B&O Railroad, the owners didn't know that one day its rooms would shake to the sounds of classic rock. The Woodstock Inn bridges two worlds; though it serves as a showcase for local singer songwriters, country musicians, and classic-rock quarters, it also champions the town's and area's histories. On the dining room walls, mounted jockeys' jerseys recall decades of equestrian sport, photos depict downtown Woodstock in older times, and display cases hold pieces of Harley-Davidson memorabilia. Outside, a hitching post awaits riders bringing their horses in from surrounding riding trails, which were reportedly laid in the 1600s by local Native Americans. Chef Pedro Fajardo and his kitchen crew also draw from local heritage to create a menu filled with regional comfort food such as crab cakes, blackened tuna, and cheesesteak sandwiches. Chefs assemble their core menu and weekly specials from local ingredients, frequently using beef from an Ellicott City farm, bread from a Baltimore bakery, and tomatoes from the tavern owner's farm down the street. Servers ferry these dishes, along with local microbrews such as Flying Dog and Heavy Seas, on trips around pool tables and between rustic wood-paneled walls. The space fills with music during open-mic nights on Tuesdays; live acoustic karaoke on Wednesday; and live country, blues, and classic rock on Thursdays, Fridays, and Saturdays.
Bakers Park's cakesmiths are visual artists, using buttercream and fondant like a painter uses watercolors and buttercream. They draw from a large palette, mixing batter into flavors such as chocolate or red velvet. Eventually, all of these components come together into an elaborate design, such as a birthday cake shaped like a giant cheeseburger, or a baby shower cake that looks like a kid's shoe. And while they specialize in these sorts of cakes, not everything the bakers create is destined for a party. They also make cookies, cupcakes, pies, and other everyday treats.
Though their processes are meticulous, there are no secret recipes at Bakers Park. The bakers happily teach the tricks of their trade to curious would-be confectioners during cake classes.
Wings To Go's cooks paint with a palette of 20 house sauces, imbuing fresh chicken morsels with spicy, tangy, and sweet flavors. Sauces ranging in intensity from mild all the way to homicide coat menu stars boneless buffalo wings ($7.79 for 10; $14.99 for 20), which can also arrive drenched in a blend of garlic and fresh-grated parmesan or soaked in a Chesapeake Bay flavoring that salutes the tastes of Maryland's seaside. House dipping sauce complements a plate of buffalo shrimp ($7.99 for five; $9.99 for 10), while the Southern-style chicken sandwich ($5.99), like a bachelor who's run out of body wash, bathes in barbecue sauce. The lengthy list of sides includes straight cut and syrup-less waffle fries ($2.99–$4.99), cooling coleslaw ($2.75–$5.75), and fried pickles ($4.99).
Bedazzled Treats bakes confections that please the eye as much as the palate. Flower-pedal-shaped frosting and swirls of blue and white adorn owners Monet and Troy's creative cupcakes, which are often topped with candy or strawberries. Beyond the creamy cupcakes, Bedazzled whips up innovated parfait shooters spiked with moscato, fruit kebobs that skewer chocolate-drizzled pineapple, banana, and kiwi, and sheet cakes decorated with personalized messages such as "Happy 5th Birthday" or the riveting final chapter of War and Peace.
Polished chrome, checkered floors, and red, vinyl booths decorate New Towne Diner. The eatery recalls classic diners of the 1950s so well that acute ears can hear the ghosts of poodle-skirted gals and slicked-back greasers sock-hopping across the floor and extolling the wonders of this new NASA thing. Reubens, cheeseburgers, and stacks of pancakes peacefully coexist on their comprehensive menu, packed with classic diner fare from breakfast to dessert. Lox-and-onion omelets are morning highlights, and later-in-the-day staples include teriyaki chicken or beef marinated in housemade sauce. Its dessert case, populated with fresh-baked pies and cakes, was the focus of their listing with the Baltimore Sun, which claimed it "always provides reason enough to stop in."