A collaboration between Joyce Salazar and her husband, Peruvian chef Ricardo, La Casa de Tapas crafts small plates from traditional Peruvian, Spanish, and Mediterranean dishes. The menu, which was nominated for a Silver Spoon Award from Susquehanna Style magazine, ranges from vegetable paella and fried Latin American cheese to slow-cooked filet tips in house cilantro sauce and sautéed shrimp with margarita sauce. Barkeeps complement bites with South American cocktails handcrafted with local fruits and served in a hollowed-out soccer ball. Meanwhile, the resident sommelier curates a wine list of imported reds and whites from South America, Spain, and Italy. Meals unfold in what Flip Side describes as a "chic atmosphere with salmon-colored walls" and upbeat Latin American music playing in the background.
Though the menu is full of sandwiches, the staff at Raemi's Cafe keeps things interesting by making classic favorites with a little twist. They dip whole-wheat bread in vanilla egg batter before grilling the Monte Cristo, and for the italian roast beef, they layer cheddar, beef, and housemade sauce atop asiago-crusted bread. On the menu, the wraps are described as "ridiculously large," and it's easy to see why with all the ingredients they enfold. Naimese chicken is drizzled in a hot-sweet sauce and wrapped up with broccoli, carrots, cabbage, and tomatoes, and the Mexico City's jalapeño cheese tortilla holds seasoned beef, salsa, cheddar, and avocado. When corporate clients plan big lunchtime meetings or breakfast after a sleepover, they assemble a meal with help of the café's catering staff.
Inside the ovens at Crazy Tomato, pizza crusts bubble up around an adventurous selection of toppings, including chopped steak, fries, roast beef, and feta cheese. Cheese-stuffed stromboli issue jets of steam across the pies and toasting sandwiches, which cooks scoop up to pack with dine-in, takeout, and delivery orders. Against the applause-like sound of crackling oil, fryers spill forth 1-pound servings of fries made exclusively from freshly cut potatoes shaped like Renaissance-era kings.
To get a sense of The Greene Turtle's commitment to the neighborhood, one need only sit at the bar and look up. Dozens of mugs hang above the counter, emblazoned with the pub's logo and a unique number—each one belongs to a recurring patron. The Mug Club awards its members with draft-beer discounts and other specials, but more importantly, it allows loyal patrons to feel as though they own small slices of the venue without tattooing their names on the bartender's arm. This sense of shared familiarity is what fuels the entire franchise, which refrains from calling its locations "restaurants" in favor of friendlier terms: gathering places, communities, havens.
Many of the locations contribute more than mugs to their districts. Staff members who participate in the annual Tips for Tots program donate the entirety of one day's tips to a nearby Toys for Tots initiative, and Tuesday Funds for Friends events benefit local organizations. These efforts have been chronicled by press sources such as Food and Drink magazine, with features that liken The Greene Turtles' philanthropic generosity to the generous portions of comfort food that leave the kitchens.
From cheeseburger sliders and flatbread pizzas to handmade lump-crab cakes, the offerings on the menu embrace barroom traditions along with ingenuity. The steak and chicken entrees arrive with classic sides of green beans and yukon gold mashed potatoes, whereas the eastern shore mac ‘n’ cheese updates a comfort staple with chopped bacon, lump crab, scallions, and Old Bay seasoning. Diners can enjoy their meals by the glow of private flat-screen TVs—there's one in every booth—or beneath one of many larger televisions broadcasting sports games throughout the venue.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
The Staubs Landing provides two unique atmospheres for your casual dining experience. Whether you choose our sports pub or our dinning room, you'll experience some of the areas finest cuisine including fresh seafood, hand cut steaks, light salads and over stuffed snadwiches. You dont need to be dressed up, just hungry!