Growling stomachs can hamper stealth operations, spoil belly dances, and, in extreme cases, induce dogs to attack. Quiet whimpering tummy tones with today's Groupon to Christopher Daniel in Timonium. Choose between the following options:
- For $20, you get $40 worth of American fare and drinks during dinner.
- For $10, you get $20 worth of American fare and drinks during lunch.
Head chef Christopher Ellis sautés up a selection of mouth-watering meals, which ranked Christopher Daniel among Baltimore magazine's 50 Best Restaurants of 2010. In an elegant yet casual interior of calm, yellow walls and white table linens, diners can attack savory starters, such as the freshly shucked oyster stew with melted leeks, spinach, and Pernod ($7), or the fried goat cheese with portobello mushroom carpaccio and truffle vinaigrette ($10).
Meat-munching patrons devour steak dinners ($19–$35), and flora feeders can enjoy the chef's vegetarian bento box, a masterfully crafted mélange of pumpkin tortellini, sugar snap peas, and tempura vegetables served with a potato scallion spring roll ($16). Take a lunch break to feast on grilled-salmon BLTs with basil aioli or turkey burgers smothered with avocado, pico de gallo, and melted jack cheese ($11 each), instead of napping through the noon hour underneath your desk.
Matchmakers can pair meals with wine from the voluminous vino list, choosing from the 2008 Michael Sullberg cabernet from Sonoma ($8/glass, $28/bottle), or the 2007 sauvignon blanc from France ($7/glass, $24/bottle).
- The menu promotes beef (although there are many other items listed), and, indeed, the eight-ounce Angus New York strip merits attention. Medium rare, slightly charred, it's a slab that speaks to meat eaters. Fish lovers won't be disappointed either – Baltimore
- The food was delightful, reasonably priced and served quickly. I would recommend this place for business or pleasure without hesitation. – OpenTable reviewer who dined on 3/2/11
Take a quick glance at Christopher Daniel's appetizers, and you might think you're at a seafood joint. After all, a bulk of those offerings—from cornmeal fried oysters to ahi tuna tartar with soy-truffle vinaigrette—hail from the ocean.
When it comes to entrees, however, head chef Christopher Ellis showcases an equal passion for land and sea. Alongside maritime mains, he sears every eight-ounce Angus new york strip into "a slab that speaks to meat eaters," according Baltimore magazine).
Wines by the bottle and glass can complement each feast, and stronger libations await diners in the restaurant's martini bar, fiVe. There, surrounded by 10 HD flat-screens, fiVE's bartenders tirelessly craft cocktails and martinis by hand.
106 W Padonia Rd.
Timonium, Maryland 21093Get Directions