Fresh made-from-scratch ingredients collide in Mia Carolina's culinary carburettor, decorating plates and dazzling diners with a tasty fusion of New World and Old World Italian cuisine. Complement nibbles of its crisp bread with a faithful reading of its lunch or dinner menus, which yield appetite- and mind-stoking antipasti such as the cozze marinara's touching seafood anthology ($9 lunch, $10–$12 dinner) and the involtino di prosciutto di Parma's hearty paean to herbed goat cheese, grilled asparagus, and Italy's twinkling ham rivulets ($10). Pie jockeys can saddle up to the flavorful pizza margherita ($9 lunch, $10 dinner) or the veggie-infused capricciosa ($10 lunch, $12 dinner), and pasta promoters can treat their belly to the fettucine alfredo ($9 lunch, $12 dinner). Each tender cut of the veal marsala comes with fortifications of mushrooms, pearl onions, and roasted-garlic mashed potatoes ($23 dinner).
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!
The award-winning Arooga's Grille House & Sports Bar boasts more than 80 flat-screen televisions, ensuring visitors have the best seat in the house, regardless if they?re sitting at the centrally located bar or in the surrounding sports-themed dining rooms. As they root for their favorite NFL running back or reel in horror as a streaker wrecks another perfectly good lacrosse match, diners can feast on an enormous selection of pub classics, such as jumbo-fried Angus hot dogs, house-made mac and cheese mixed with sirloin burger, or wings tossed in one of more than 40 award-winning sauces.
To help wash down bites, bartenders can crack open more than 50 bottled beers and pour from 28 drafts, each kept at 29 degrees using their Blizzard Beer System. Barkeeps can also craft margaritas with a house-made sour mix or pour shots of Arooga's own Sagoora Premium Vodka, made in partnership with Philadelphia Distilleries.
Along with keeping thirsts quenched, Agoora's proprietors work to keep the environment in good shape by recycling grease and taking other eco-friendly measures, earning themselves a nice big green certification.
Though it?s a national brand with locations sprinkled across 14 states, Chevys Fresh Mex doesn?t succumb to shortcuts at any of its restaurants. The expert chefs at each eatery gather together fresh ingredients to prepare the entire menu from scratch, whether they?re infusing chicken enchiladas with chipotles or simmering fragrant cauldrons of their homemade tortilla soup. Even though this hands-on approach harkens back to the foundations of Mexican culinary traditions, chefs also give each dish a contemporary twist?tacos meet flavorful drizzles of chipotle aioli, slow-roasted carnitas mingle with fresh oranges and lemons alongside fajita platters. Meanwhile, bartenders engage in serious agave innovation with top-shelf margaritas in flavors such as prickly pear and spicy mango.
When the tavern opened its doors in 1831 at a depot nestled along the B&O Railroad, the owners didn't know that one day its rooms would shake to the sounds of classic rock. The Woodstock Inn bridges two worlds; though it serves as a showcase for local singer songwriters, country musicians, and classic-rock quarters, it also champions the town's and area's histories. On the dining room walls, mounted jockeys' jerseys recall decades of equestrian sport, photos depict downtown Woodstock in older times, and display cases hold pieces of Harley-Davidson memorabilia. Outside, a hitching post awaits riders bringing their horses in from surrounding riding trails, which were reportedly laid in the 1600s by local Native Americans. Chef Pedro Fajardo and his kitchen crew also draw from local heritage to create a menu filled with regional comfort food such as crab cakes, blackened tuna, and cheesesteak sandwiches. Chefs assemble their core menu and weekly specials from local ingredients, frequently using beef from an Ellicott City farm, bread from a Baltimore bakery, and tomatoes from the tavern owner's farm down the street. Servers ferry these dishes, along with local microbrews such as Flying Dog and Heavy Seas, on trips around pool tables and between rustic wood-paneled walls. The space fills with music during open-mic nights on Tuesdays; live acoustic karaoke on Wednesday; and live country, blues, and classic rock on Thursdays, Fridays, and Saturdays.