Z-Burger's namesake burgers are almost as excitingly varied as their fans. The juicy beef, turkey, and veggie burgers can be crowned with customizable combos of more than 20 free toppings. Running the gamut from traditional to unusual, said fixings include banana peppers, sauerkraut, and Z-Burger's special sauce, harvested from the rare special plant. Fresh-cut fries and onion rings accompany kosher hot dogs and Philly-style cheesesteaks alongside burgers.
Shakes, made from Wisconsin custard, come in 75 flavors, including apple pie, s'mores, and bananas foster. Z-Burger has been written about in a number of newspapers, including City Paper, Washington Post and Washington Business Journal, and has also been featured on The History Channel, ABC, CBS, NBC and Fox. Bill Clinton has eaten there on multiple occasions as well.
Cuisine Type: American casual, seafood
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking lot
Most popular offering: Maryland crabcakes, crab pretzels, scallops
Alcohol: Full bar
Delivery/Takeout Available: Takeout only
Outdoor Seating: Yes
In your own words, how would you describe your menu?
[It's an] American-casual menu with many seafood options and classic dishes; [there are] no crazy or hyped-up ingredients.
What is one of your most popular offerings? How is it prepared?
Our crab cakes are the most popular and, along with our crab soups, are the oldest recipe. We've been featured on a Maryland public-television special about the best crab cakes in the Baltimore/Maryland area.
What is one fun, unusual fact about your business?
The building was built in 1928 as a dancehall and picnic grove for [the] residents of Baltimore to enjoy. There was also a speakeasy in the basement during Prohibition. The dance floor is still [the] original. Also, we have one of the oldest liquor licenses in Baltimore County. [It was] issued when Prohibition ended.
Is there anything else you want to add that we didn't cover?
The property is on a point overlooking the Chesapeake Bay. The cove for kayaking is a protected calm-water cove with a sandy bottom. There are beautiful sunsets, Chesapeake Bay wildlife, ospreys, and bald eagles for sight seeing.
Though 200 domestic bottles, craft beers, and imports reside on the drink menu at Hop Heads Ale House, the bar’s draft selections are some of its most popular brews. With a rotating selection of kegs on 11 taps, servers encourage guests sample bright and foamy brews culled mostly from small-batch breweries. To accentuate the flavors of each pint, the kitchen crew at Hop Heads crafts pub specialties such as rib-eye-cheesesteak sandwiches and chicken wings smothered in one of eight sauces. Wraps come stuffed with the likes of seared ahi tuna or veggies, and fresh soups are tapped fresh from local soup trees. The bar also runs a daily happy hour from 2 p.m. to 6 p.m. each day, in addition to nightly specials and live music every Friday and Saturday night.
Behind a cheerful sign, By The Scoop Ice Cream Shoppe's staff scoops 24 flavors of hand-dipped ice cream, 8 italian-ice varieties, and vanilla and chocolate soft-serve custard. Heaps of ice cream pack into freshly baked waffle cones, and dollops of real-fruit italian ice and creamy gelati hop atop waffles and brownies. A highly customizable treat, sundaes bask beneath combinations of more than 20 toppings. Homemade ice-cream cakes and pies of sundry shapes and sizes bear vibrant designs, birthday tidings, or pictures of a loved one's beloved smartphone. Confections are spun from family recipes, and a chalkboard invites pastel doodles. Bright red tabletops speckle the shoppe?s interior as frozen treats soften in the sunlight of the outdoor seating area.
Ribs, burgers, and beers sate appetites at Memphis Belle Saloon, but the saloon's crowded calendar and collection of games draw as many visitors as its kitchen does. As draft handles bow to fill glasses with Guinness and Sam Adams, groups gather for mixology classes or Monday-night poker tournaments. Dart leagues and skee ball leagues meet Tuesdays and Wednesdays. Trivia occupies four hours on Fridays, while teachers enjoy free access to a buffet and stacks of all-they-can-grade Scantrons. Thursdays host programs such as bourbon tastings and wine dinners the educate palates on fine flavors.