The kitchen crew at Kasey’s Seafood fries, grills, and steams local delicacies, including more than 10 types of fresh fish and five sizes of male and female crabs, and packs them for carryout. Respecting traditional preparations, cooks use no pork products in their creations, which also include hearty homemade soups and Southern-style sides such as hush puppies, collard greens, and mac and cheese. To accommodate the day’s other meals—breakfast, lunch, and fourth lunch—they also assemble deli sandwiches and platters of steak and eggs.
In the kitchens of Brasas Rotisserie & Grill, El Salvador native Claudia Rivas brings culinary touches learned across Puerto Rico, Argentina, and Peru to her preparation of saffron-infused paella and chilean sea bass. The grill's slate of Latin-American dishes "couldn't be more different from the chicken fingers and burgers served at all the places around it," according to a 2012 review in the Washington Post Express_. Reviewer Kristen Page-Kirby singled out the ceviche, as well as the "wine-infused, chewy steak-and-potatoes dish called solomillo al jerez." Elsewhere on the menu, meaty combination plates recall Brazilian-style churrascaria, setting Angus steak and barbecue ribs alongside lobster tails, mussels, and andouille sausage.
The Carolina Kitchen is the most amazing and popular southern cuisine restaurant chain in the nation. It was created to offer its guest taste buds an amazing journey through the South. From the moment One enters, they are transported to another world; designed to stimulate the soul and indulge the senses.
Chef Timothy Dean, a former contestant on Bravo's Top Chef Season 7, builds gourmet burgers with certified grass-fed Angus beef free from hormones and antibiotics. Even though Dean honed his culinary skills under chef Jean-Louis Palladin at the Watergate Hotel and later at Paladin in New York City, he chose to focus on more casual cuisine for his own restaurant. According to a 2012 article in the Washington Post, Dean says, "I've always been in fine dining but I realized that people are just not spending that kind of money anymore." So he decided to pair his gourmet finesse with food that is accessible to everyone.
That decision paid off because his burgers earned him a rave review in the Baltimore Sun, which proclaimed, "The vibe is fast food, but the food – burgers, fries and gourmet pizzas – is worthy of white tablecloths." His burgers come crowned with classic toppings such as american cheese, vine ripe tomatoes, and bibb lettuce as well as inventive combinations such as The Baker burger with housemade jalapeño aioli and fried onions.
Along with signature burgers, Dean also features hand-tossed pizzas topped with jerk chicken and thai basil and sides of sweet potato fries with honey. For dessert, patrons may sip thick, handcrafted milk shakes in flavors including dark chocolate, vanilla bean, or strawberry. Sweets include red velvet cupcakes, Belgium chocolate-chip cookies, and Kahlua chocolate-chip brownies.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.