Big Ragout Sandwich pulled braised pork & veal shoulder, brisket in hollowed-out crusty bread & topped w/ fresh mozzarella & Parmesean; served on bed of fries; looks good!
Spicy Ox Tail pan-seared & then braised for 4-7 hrs; served on mashed potatoes & topped w/ braising juices; offered occasionally...need to call to check if serving that day; looks good
Buffalo Drumsticks buffalo sauce, pickled cabbage, blue cheese; looks good
Opor mild Candlenut Curry (similar to macadamia nut, but milder & more earthy) w/ shallots, garlic & other multi-layered Indo spices; served w/ turmeric, coconut, lime leaf rice; choice of chicken or tofu & veggies (Guy got chicken); looks good
Rendang most famous dish in Indonesia & Chef B's specialty; slow cooked, spicy tender beef stewed in coconut milk, galangal, lemon grass & a mixture of magical Indo spices; served w/ coconut, turmeric, lime leaf rice; looks good!
Wild Mushroom Cobbler best seller; appetizer: shitake, crimini & oyster mushrooms in a savory reduced cream, baked in the wood-fired oven w/ cheesy biscuit atop; looks good
Wood-Oven Roasted Oysters local kumamotos w/ a roasted onion & smoked chili beurre blanc; "some of the best oysters I've ever had" -Guy Fieri
Chicken Bisket fried chicken breast on homemade biscuit w/ housemade red pepper jelly served w/ pimento cheese grits & house pickles; available only on weekend brunch & Wed (check website for update menu); looks good
Cheese Plate homemade farmer cheese on a bed of cucumbers, tomatoes and olives topped with fresh herbs and drizzled with olive oil; served w/ pita bread
Filet Mignon Kabobs marinated medallion-sized filet mignon, skewered & cooked on a Himalayan salt block; served w/ baked fresh daily pita bread, homemade yogurt sauce & a Mediterranean salad; looks good
Lamb Korma top seller; spiced lamb in tomato-based sauce; looks good
Grandma's Pizza Pie pizza w/ San Marzano tomato sauce, fresh mozzarella, EVOO, basil & oregano
Pappardelle ai Funghi Melenzane Salsiccia special item (not available on regular menu); homemade large noodles w/ cherry tomato, mix mushrooms, eggplant & sausage; looks good
Porcini Cascioni stuffed piadina w/ porcini mushroom, sausage & gorgonzola; like an "Italian quesadilla"; looks good
Rosette homemade pasta sheets rolled & stuffed w/ cooked prosciutto & fontina cheese w/ cream, black pepper & nutmeg; available only on Thursdays (check website for current info); "ham & cheese sandwich meets lasagna"; looks good
since 2010; serving fresh authentic Italian cuisine; open M-F during lunchtime only (closed on weekends); long lines; Other Recipes: Pasta al Pesce (Seafood)
open in 1938; sportsbar w/ flatscreen TVs, arcade games, skeetball & a bowling alley; burnt down in December 14, 2010...they re-built 6 mo. later...all firemen eat for free on Dec. 14th
Dirty South Biscuit southern fried chicken tenderloin, bacon, runny egg, muenster & pepper jack cheeses w/ sausage gravy
Not My Momma's Meatloaf house made meatloaf w/ ground beef & pork, fried egg, caramelized sweet onion, arugula, tomato, aged cheddar, herb aioli & Texas Pete hollandaise served on a toasted bun; "this is outstanding!" -Guy Fieri; looks good
Catellis Ravioli meat or cheese filling with butter garlic, Domenica's sauce or meat sauce; Guy had meat filling w/ Domenica's (butter-garlic) sauce; "this is one of the best raviolis I've ever had"-Guy Fieri; looks good
family-owned originally opened in 1935, closed in 1991 and re-opened in 2010; Chef Domenica Catelli is a recurring judge on Iron Chef America, a guest on CBS News and Oprah and Friends, with Dr. Oz on XM radio, an expert for WebMD.com and has been featured in Southern Living Magazine, WebMD magazine and Oprah.com; brother Nicholas Catelli used to work in Guy Fieri's restaurants
"Inspired By My Upbringing In Panama, Central America - Fishing With My Dad In Both The Pacific And Atlantic Oceans, Picking Fresh Mangos At The Bus Stop For Breakfast & Epic Surfing Trips (I Vividly Remember My First Barrel). I Wanted To Bring That Feeling To Wrightsville Beach With A Staple In The Panamanian Diet, Ceviche, Tropical Fruit, Plantains, Etc.." - Hunter Tiblier, Owner.
#63 (101 Tastiest Places to Chowdown); opened in 1987; local favorite; City Paper awarded "Baltimore's Best" from 1991-2005; "when I roll back into Baltimore, there's one joint I gotta check out...Chaps Pit Beef"-Guy Fieri (his second showcasing of Chaps)
Gulas (Bosnian-Style Goulash) beef cut into squares, cooked in salt, pepper, red bell peppers, olive oil, parsley; served w/ homemade white butter rice, fresh homemade bread & cabbage salad; looks good
opened in 2001; family owned & operated restaurant specializing in Yucatecan food, maintaining the authentic flavor of this original Southeast Mexican Cuisine
