Infused with the culinary methodology of Italian and Greek cuisine, Bellagio Pizzeria's menu of pizza, pasta, and sandwiches is expertly culled from fresh ingredients. Served with dip-worthy blue cheese dressing and crunchy celery, buffalo wing appetizers whet the appetite with their savory piquancy, and bubbly 2-liter sodas cleanse the palate for impending pizza slices. At 18-inches across, pies are capable of spanning most scale models of the Grand Canyon, and come freshly baked with your choice of two toppings from Bellagio Pizzeria's stockpile that includes imported ham, ricotta cheese, steak, and shrimp. As today's Groupon is valid for dine-in, carryout, or delivery, hunger havers can transform nearly any locale into an impromptu pizza party, be it at home, at the office, or on the witness stand.
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.
It takes moxie to name your eatery after the world's tallest mountain. But the culinary team at Mount Everest Restaurant earns the appellation by whipping up a mammoth menu of classic and lesser-known Indian dishes. Cooks cover all the staples—from lamb rogan josh to chicken skewers cooked in tandoor ovens. Housemade cheeses simmer in curries or creamy mountain sauce, made according to a secret recipe passed down through generations of Himalayan yetis.
Beyond Indian entrees, the menu includes low-fat Nepali options such as cauliflower sautéed in Nepalese spices and garnished with cilantro. Libations from a fully stocked bar complement each aromatic dish, served under sparkling chandeliers and amid paintings of the famous summit.
Captain Tony Vicari hauled his first catch out of the Chesapeake Bay at the age of 13 with his father. The two still work together capturing crabs. They personally catch each one served at Waterman's Pride Seafood, where the cooks steam the creatures to order on the same day they were nabbed from the sea. In addition to serving buckets of crabs and crab legs, the marine eatery serves platters of flounder fillets, housemade jumbo lump crab cakes, and stuffed or butterfly shrimp. A raw bar features mussels, oysters, and clams to accommodate their fear of fire.
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato soufflé. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.