Adam Greenberg refers to himself as “the world's pickiest eater,” which may explain Bagels 'n Grinds’ distinctive take on the celebrated baked good. Greenberg’s self-professed culinary perfectionism led him to create a secret 10-step bagel recipe that involves a colossal water-purification system, visible to patrons through a glass wall. With scientific precision and occasional mad-scientist cackles, the newly opened shop's staffers create 16 types of bagels that manage the tricky balance of crisp surfaces and soft insides.
Patrons can smear their bagels with low-fat, housemade cream cheeses infused with ingredients such as strawberries or lox, or opt for one of the café’s other creations, such as Bagnini sandwiches topped with piles of meat or marinated portobello mushrooms. Water from the café's purification system also goes into free-trade organic coffees and three different iced-coffee brews. Custom salads incorporate gourmet ingredients such as hormone-free chicken, candied walnuts, or toasted-parmesan crisps, while six distinctive soups are served in cups or bagel bowls. Non-edible amenities inside the new shop include free Internet access, a semi-private conference area, an 18-foot coffee bar, outdoor patio, and flat-screen TVs.
Inside HoneyBaked Ham, 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 makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
Whether seated on a patio overlooking stretches of grass or within a cozy dining room aglow with hanging lights, guests at Donna’s are treated to an array of tasty, upscale American dishes. The menu boasts a selection that changes weekly and may include quinoa and homemade falafel, five-spice ribs, salmon on cold noodles, or homemade tacos. From the expansive wine lists, guests select a glass of dry sparkling prosecco to pair with pizza or calamari or sip a seasonal cocktail such as the pineapple caipirinha. In addition to crafting delicious meals, the team at Donna’s offers cooking classes, during which they bake rustic breads, make pastas by hand, and quiet the melodramatic death throes of Italian vegetables.
After emigrating to Baltimore from Palermo, Italy, Gioacchino Vaccaro wanted to share the pastries of his homeland with his new neighbors. In 1956, he founded his eponymous pastry shop, an establishment that has since expanded to include four locations. The culinary team dishes out cannoli that ensconce homemade ricotta filling, three-tiered rum cake, and crunchy biscotti cookies.
Beyond pastries, the eateries toast paninis and stuff classic mufalato sandwiches with Italian pepper ham, mortadella, and salami. To complement their meals, visitors can sip hand-crafted espresso drinks, such as cappuccinos in traditional “Italiano” style and house style, served with a dollop of whipped cream. For more adult pours, patrons can opt for assorted martinis, beers, and dessert wines.
Cup Love cools off tongues with classic low- and non-fat frozen yogurt in flavors such as strawberry and vanilla, salty caramel, cake batter, and cookies and cream. Its self-serve machines also dole out creamy Fage Greek frozen yogurt. As a result, Cup Love was voted to have some of the best fro-yo in Baltimore by CBS in 2012.
The shop further satisfies sweet teeth with housemade cupcakes in flavors such as coconut, banana-toffee, and s'mores. Many of the cupcakes are gluten free, low in sugar, and made with multigrain flour, resulting in a dessert that's both healthy and tasty, unlike dark-chocolate-covered peas.