Instead of limiting themselves to one type of cuisine, S & J Crab Ranch has included two of their favorites—Maryland seafood and southern barbecue. Local flavors pile up at the raw bar, where diners can order gulf shrimp by the pound or plates of clams and seasoned mussels; however, as the restaurant’s name implies, crabs are the signature item. They can be steamed and served whole, as jumbo lump crab cakes, or in a creamy soup spiked with a bit of sherry.
Of course, the seafood seeps into the southern-inspired meals as well. A selection of classic southern sandwiches includes fried catfish with creole mustard. Regional cuisine builds out the rest of the menu, giving diners options such as slow-cooked Texas brisket, Carolina-style pulled pork, and st. louis ribs rubbed with secret spices. Even the classic American dishes take cues from S & J’s penchant for the ocean—fresh crab meat bulks up the mac ‘n’ cheese, and pulled pork and barbecue sauce enhance a pile of nachos.
The talented cooks at Jumpers Grille grace tables with tasty dishes of tender pulled pork and chicken, delicious sides, and dollops of signature barbecue sauce. Each juicy portion of meat arrives on a choice of special roll, white, wheat, rye, or wrap, slathered in mild, hot, or honey sauce, and crowned with a medley of toppings including relish, horseradish, Tiger sauce, and onion. Chilly draughts of cola, freshly brewed iced tea, and birch beer quench mealtime thirsts, and piping hot cups of coffee and hot tea warm gullets or melt blocks of ice with love notes embedded in them. Like a blistering banjo solo, the mouthwatering lineup of sides promise a traditional accompaniment to barbecue feasts, with appetizing eats of french fries, mac 'n' cheese, crisp coleslaw, and hearty potato salad.
The sounds of sputtering grill tops, clattering utensils, and lively conversation fill the dining room at Honey Pig Gooldaegee Korean Grill, earning it praise from the Washington Post in 2010 as "one of the most entertaining barbecues around." The menu brims with both familiar and adventurous meats, including pork belly, beef ribs, and pork neck. Diners select a protein-rich spread and watch as the servers sear their orders on solar-heated tableside grills. Although most of the menus revolve around grilled selections, some also feature stews and octopus- or squid-laden servings of chul pan, which Washingtonian magazine called "Korea's answer to Spain's paella." Three of the locations in Ellicott City, Centreville, and Annandale remain open 24 hours a day, six days a week, catering to the late-night crowds.
In its former lives, the space now occupied by J'Ollies Restaurant was a biker bar, a seafood restaurant, and a pub. When J'Ollies moved in, though, that space was transformed into a family-friendly restaurant where diners can feast on pancakes and waffles straight from the griddle, or homemade biscuits bathed in sausage gravy. They can even create their own omelet, filling a hearty three-egg and cheese package with meat and veggies. Later in the day, lunch and dinner options include American classics such as beer-battered cod, meatloaf, and grilled cheese sandwiches.
It's hard to miss Junior's Chicken—not only does its cheerful neon sign catch the eyes, but the aroma of sizzling chicken that wafts out through its front door entices the appetite. Chefs scurry about the intimate eatery, roasting the plump Peruvian-style chicken, and showcasing culinary expertise when crafting other traditional Peruvian specialties such as citrusy seafood ceviche and tender lomo saltado beef. They pair dishes with crispy fried plantains, soft yucca fries, and juicy corn. Diners await their meals in the casual seating area, sipping on Peruvian drinks such as chicha morada and Inka Kola soda. Customers can also opt for delivery services to enjoy authentic Peruvian cuisine at home in the company of their family, friends, or collection of garden gnomes that are almost as good as friends.