Tis the season for Summer Restaurant Weeks

Restaurant Weeks are here and lunch, brunch and dinner specials abound and run through August 8^th.  Here are some on my picks:

HOWARD COUNTY RESTAURANT WEEK  July 23 – August 6^th

Ananda for  atmosphere and new age Indian cuisine

The Turn House for great patio dining

Grille 620 because you are a winner with anything Chef Fabio Mura prepares – call the restaurant for the menu because it isn’t posted on Howard County’s Restaurant Week page

BALTIMORE CITY RESTAURANT WEEK  July 27 – August 5th

If Italian is your thing – good menu selections can be found:

Sotto Sopra Restaurant

Cosima

Germano’s

Do you want dinner with a view – consider

The Boathouse

Gunther & Co – stunning interior and beautiful deck – added bonus, free parking

BALTIMORE COUNTY RESTAURANT WEEK  August 3^rd – August 18^th

My number one pick for a beautiful drive, patio dining and a menu selection I personally find appealing

The Manor Tavern

Restaurant Weeks afford you the opportunity to taste test new restaurants or support your favorite dining spots.   

Again, I will express my pet peeve for restaurants who invest in being part of Restaurant Week and don’t put up their menus – why bother participating.

Ed Kim's Mi & Yu Noodle Shops expanding

Mi & Yu Noodle Shop reminds me of Tampopo, a 1985 Japanese comedy of many subplots, but at its core, making that perfect bowl of slurpable ramen noodle soups and we aren’t talking those packaged dried noodles with the flavor packets.  One might call Mi & Yu Noodle Shop a Ramen—ya, where ramen is a specialty and the soups are a reflection of the chef’s culinary prowess.  Chef Edward Kim worked months perfecting and creating his own broths, his own culinary spin on the ideal bowl of ramen. 

READ MORE at Dara Cooks at Baltimore Post Examiner 

Taste of Pikesville is back for the 6th year

Personally, I’m looking forward to 6^th Annual Taste of Pikesville on Wednesday, April 26^th from 6:30 to 9 pm – each year it gets bigger and better with over 45 plus restaurants and caterers participating with signature dishes to taste.  Not to worry about beverages, there will be beer, wine, and cocktails for those who care for an adult beverage.  This enjoyable event takes place at the Double Tree by Hilton, Baltimore North-Pikesville at 1726 Reisterstown Road at the Beltway. General admission tickets are only $48 – purchased in advance and $55 at the door.

Read the full story at Baltimore Post Examiner - Dara Cooks Blog

Restaurant Association of Maryland announces finalist for 2017 Stars of the Industry

This is a ride-by post, a simple cut an paste of those in the restaurant industry who have garnished the notice of the general public and are finalist in the Restaurant Association of Maryland's 2017 Stars of the Industry Awards. You as the public get to vote who walks away with the award. 

Voting is open March 8-29, 2017 for the statewide Stars of the Industry Awards celebrating Maryland’s most elite restaurants and hospitality professionals. The dining public can vote for their favorites online at marylandrestaurants.com/awards and on Facebook, facebook.com/marylandrestaurants. 

Winners will be announced on Sunday, April 30th at the Restaurant Association of Maryland’s Stars of the Industry Awards Gala – Cirque. Each winner will get statewide bragging rights and the opportunity to display their 2017 award-winning logo on their website, menus and other promotional materials. The following restaurants and restaurateurs have been nominated as the top finalists in each category:

Maryland's Chef of the Year, presented by Oracle:
1. George Batlas – Manor Tavern
2. Brigitte Bledsoe – Miss Shirley’s Café
3. Scott Chambers – La Ferme
4. Jeremy Hoffman – Preserve
5. Enzo Livia – Il Pizzico

Craft Brew Program of the Year, presented by Evolution Craft Brewing Company:
1. The White Oak Tavern – Ellicott City
2. Tapp’d – Bethesda
3. World of Beer - Baltimore
4. Frisco Tap House - Gambrills
5. Oscar's Alehouse – Eldersburg

Maryland's Favorite New Restaurant:
1. Alchemy Elements – Bel Air
2. Sello’s Italian Oven & Bar – Ocean City
3. Duck Duck Goose – Bethesda
4. RockSalt Grille– Westminster
5. Slice New York Pizza- Towson

Maryland's Favorite Restaurant:
1. Iron Rooster – Annapolis
2. Madrones - Frederick
3. Mission BBQ – Statewide
4. Mon Ami Gabi – Bethesda
5. The Prime Rib – Baltimore

Maryland's Favorite Bar or Tavern:
1. Dock Street Bar & Grill – Annapolis
2. Fish Head Cantina – Halethorpe
3. Harborside Bar & Grill – Ocean City
4. Nottingham’s – Columbia
5. The Point in Fells – Baltimore

Heart of the Industry:
1. Garret Hadel (Bartender) - Jimmy’s Famous Seafood
2. Manny SanJuan (Manager) - Captain Dan’s Crabhouse
3. Hilary Hogarty (Server) - Elkridge Furnace Inn

Wine and Beverage Program of the Year:
1. Dry 85 – Annapolis
2. Jules – Ocean City
3. Bond Street Social - Baltimore
4. The Tasting Room – Frederick
5. Wine Market Bistro – Baltimore

Job fair scheduled for Fell's Point Sagamore Pendry Hotel

Sagamore Pendry Hotel that is slated to open in Fell's Point later next month is holding a job fair this Saturday, January 14, to fill positions in Culinary, Engineering, Food & Beverage, Guest Services, Housekeeping and more.

Sneak peek at Ruth's Chris Steak House in Pikesville redux

Happenstance and with my phone handy General Manger of Ruth’s Chris Steak House, Tom Isabella, offered an impromptu Facebook Live Tour showing off the recent updates in furnishing, lighting and carpet redux at their Pikesville location. Initially the video had some WiFi connection issues, but it clears up so do enjoy the tour along with the short slideshow.

Normally open for dinner only, they have been open for lunch during the holidays which ends this Friday. They are offering a prix-fixe menufor New Year’s Eve. They are still accepting reservations for New Year’s Eve. 

Since I was at Ruth’s Chris Steak House at lunchtime, I dove into their crab stack appetizer for a light lunch; colossal blue crab peaks perched above a fresh medley of avocado, mango with a spicy rémoulade sauce.  Luckily, my friends like to share so I savored a bite or two from her  ahi tuna appetizer with an Asian sweet, sour dressing. 

There are restaurants that are meant for you to eat and run, that is not Ruth’s Chris Steak House – they want you to sink into the cushioned chairs and richly appointed banquettes and dine. 

Ruth’s Chris Steak House

1777 Reisterstown Road

Pikesville, MD  21208

410 837-0033

www.ruthschris.com/restaurant-locations/pikesville/

Facebook

Instagram: @ruthschris_pikesville Twitter: @RuthsChris_PIK

Cha cha changes: B & O American Brasserie

They say timing is everything; well mine might just be a bit off sync in my review of the newly renovated B & O American Brasserie in the Hotel Monaco. Off sync or on sync, as I sit to write my take on a recent meal, The Baltimore Sun food reviewer Suzanne Loudermilk just published her review of the B & O American Brasserie and I concur with her 4 stars.  

Read the full story and watch the slideshow  in my Dara Cooks Baltimore Post Examiner column

The Milton Inn continues to impress

It all adds up! Take a historic 1740 fieldstone building, an inn for travelers for 100 years, one that was a school for boys for 50 years, a private residence and then in 1947, a restaurant, The Milton Inn.

People plan vacations around where they dine and The Milton Inn, which is located in Maryland’s Hunt Country, is just one of those unique establishments where everything from the award winning wines, the local Maryland edibles from the Chesapeake tributaries to rolling lush hills of county farms, rich décor and service make gatherings there so memorable.

On a recent visit to the Milton Inn, a media dinner for the press, we tasted dishes from their C. 1740 Lounge Small Plates menu (starting at $12 per plate) available in the C. 1740 lounge, mingled at a small cocktail reception and toured the restaurant taking in all the recent renovations.  The Milton Inn and Chef Boston’s vision of décor and cuisine always impresses. Being November the Milton Inn, refreshed from the extensive exterior and interior renovations was decked out to ring in the holiday season with panache.

Chesapeake Farm to Table launching Chesapeake Farm to Home

It was early evening out at the Maryland State Line off 83 North where I met numerous local, sustainable farmers at Oak Spring Farm; all of them are part of the food hub www.ChesapeakeFarmtoTable.com. The evening titled Fall Harvest Feast had chefs, caterers and restaurateurs enjoying the bounty of Chesapeake Farm to Table food hub farmers, ranchers, beekeepers, and dairies. Restaurateurs and chefs had round name tags and the farmers were square, all in the desire to open dialog between the two. Even the seating for dinner had restaurateurs sitting across from the farmers to learn, share and commiserate.

New Owners for Tark's Grill: City Cafe's Bodie and Cardinale

Come October 1, 2016, Gino Cardinale and Bruce Bodie, owners of City Cafe will take over ownership of Green Spring Station's -Tark’s Grill.  City Cafe has been a success and a neighborhood staple in Mount Vernon for 22 years and will remain, continuing to grow.  Cardinale and Bodie’s plans for Tark’s Grill will  slowly evolve. At this time, the name will not change, but interior renovations will take place in 2017.

City Cafe’s popular ala carte brunch will soon be arriving to Tark’s Grill once they take ownership.  James Jennings, executive chef of City Cafe, will partner with Cardinale and Bodie on this new venture. Jennings was recently chef de cuisine at The Food Market and sous chef under Michael Mina in San Francisco. All Tark’s staff will be retained, including kitchen staff, who will work under Jennings come October 1. For those concerned, Tark’s gift cards will still be honored.

Tark’s namesake and co-owner Terry Arenson said Tark’s has always been a labor of love. “We’re Valley area guys and our first priority has always been to do right by this wonderful community. We’ve had a great run, but the time has come to pass the torch. In our careful analysis, City Cafe came up first-rate across every metric. We’re confident that they bring the experience and reputation necessary to succeed.”

Patrons can soon enjoy recent renovations to the courtyard at Tark’s, completion scheduled in September. Tom Peddy, principal at Foxleigh Enterprises, an owner at Green Spring Station stated, “The outdoor area connected to Tark’s will soon be a one-of-a-kind place with a fountain featuring both fire and water. The Italian-made pergola will give those who love dining al fresco the chance to do so for nine months out of the year.”

Fun Factoid:

Tark’s Grill, has had a successful run since 2008, taking over the restaurant spot that once was Harvey’s Restaurant @ The Green Spring Station owned by Harvey Shugarman.  It was also Shugarman who was the food and beverage guru at the old Girard’s night club that occupied the same space, wait for it, City Cafe.  

Tark’s Grill is located at 2360 West Joppa Road in Lutherville/Timonium - Baltimore County and City Cafe is located at the corner of Cathedral and Eager Streets in Baltimore City.

Mason Dixon Master Chef Tournament in full swing - Year 6

In what is the Mid-Atlantic’s biggest culinary competition, the Mason Dixon Master Chef Competition is in full swing vying chef against chef from restaurants in the DMV (District of Columbia, Maryland and Virginia). 

The initial field of 16 chef teams has begun their tiered competitions. Each chef team will have 30 minutes of cold prep time, and just one hour of cooking time to create original appetizer, entrée and dessert courses for the expert judging panel of three, and up to 36 audience guest judges. Dishes are scored on presentation, creativity, difficulty and taste, and at the end of each evening only one chef team will advance to the next round.

The public is invited to the Inn at the Colonnade Baltimore to watch, and possibly judge the competition. Guests gathering around the two kitchens watching the chefs and their assistants take on a themed challenged.  Matches are held Mondays and Tuesdays throughout the summer with the championship for the title of Mason Dixon Master Chef 2016 taking place on Sunday, August 14^th.

Tournament Details

Tickets for  the remaining matches of this summer-long single-elimination chef competition are available for purchase at: http://www.masondixonmasterchef.com. Tickets for most matches are $25 for general admission and $45 for judging experience (including all taxes). In addition, the Mason Dixon Master Chef Tournament donates 10% of the net proceeds of each ticket sold directly to their charity partner Meals on Wheels of Central Maryland (http://www.mealsonwheelsmd.org).

 Competition Dates (5:30pm – 9:00pm):

June 7, 8, 13, 14, 20, 21, 27, 28 -- July 11, 12, 18, 19  -- August 1, 2, 14

 Event Timeline:

·         5:30 p.m. – Happy Hour with Complementary Hors d’oeurves and Wine Tasting by Boordy Vineyards, plus Drink Specials

·         6:30 p.m. – Cold Prep Begins for the Competition

·         7:00 p.m. – Chef Competition

·         8:00 p.m. – Judging Begins, Complementary Dessert and Coffee Served

Mason Dixon Master Chef Tournament 2016 – Colonnade Baltimore - www.masondixonmasterchef.com  -Facebook   Twitter 

The Boathouse's Dockbar opening for al fresco drinking and dining

Come by boat (make a docking reservation), by foot, by bike, water taxi but come to one of the nicest al fresco, people watching, casual dining and drinking locales in Baltimore, the Dockbar. 

The menu is filled with fun foods for all pico de gallo and guac, Chesapeake Crab Dip, The Boathouse’s famous Mojo’s pimento cheese, wings and those are just starters.  Sandwiches, salads, raw  bar and let’s not forget the drinks; Crushes in multiple flavors, margaritas, draft  and can beers and let’s not forget the grape, by the glass or bottles of wine.  Be sure to check out the extensive taco bar.

As Annie sings in the Broadway show and movie, “the sun will come out!” soon, I hope.

The DockBar will have live music on Wednesday and Friday evenings from 6-9 pm and Saturday and Sunday afternoons from 4-7 pm. The DockBar will be open seven days a week weather permitting, beginning at 3:30 PM Monday - Friday and 11:00 AM Saturday & Sunday. Additionally, Happy Hour Specials include $5 Orange Crushes, half priced wines by the glass, and special beer and cocktail prices.

Dock Bar at the Boathouse – 2809 Boston Street, Batlimore, MD  410 773 9795  www.boathousecanton.com  Twitter & Instagram @boathousecanton  Facebook

Taste of the Town at Baltimore County Public Library Towson branch

No secret password for this speakeasy, the Foundation for Baltimore County Public Library (BCPL) kicks off their 5^th annual Taste of Towson with a roaring 20’s theme at the BPCL Towson branch at 320 York Road on Saturday, May 14^th from 7 p.m. to 11 p.m.   Sample food and drinks from some of the Baltimore County’s finest restaurants and caterers, enjoy live jazz music and bid in a fun, eclectic silent auction, all for a great cause! Tickets are on sale now at $75 per person, and can be purchased at any BCPL branch, online at www.foundationforbcpl.org.

Participating local restaurants include BB's Cafe, Bill's Seafood, Cafe Troia, Charles Village Pub & Patio, Jake's New York Deli, Kathmandu Kitchen, La Cakerie, Kooper's North/Kooper's Jacksonville, McFaul's IronHorse Tavern, Nando's Peri Peri, Noodles & Company, Prigel Family Creamery, Truffle Butta Bistro and Wegmans Hunt Valley.

This year's event will be hosted by local authors, Gregory and Nicole Priebe, the "alcohologists" behind A History of Drinking, the cocktail blog that pairs random and often obscure historical events with appropriate cocktails. Active in the national and online cocktail communities since 2009, they have created custom cocktails for Hiram Walker, Crown Royal and many other brands. Gregory and Nicole will demo one of their favorite Maryland cocktails, and each guest/couple will receive a complimentary copy of their book Forgotten Maryland Cocktails: A History of Drinking in the Free State. The Priebes will be signing books at the event. There will also be signature cocktail for the event.

The Foundation for Baltimore County Public Library provides additional resources to enrich the Baltimore County Public Library’s commitment to empower the citizens of Baltimore County to explore, learn, create and connect. The Foundation funds important early childhood literacy programs like the Read Rover bookmobiles, Summer Reading Club and both Storyville early learning centers, as well as many other vital programs such BC Reads in Baltimore County. For more information, visit their website at www.foundationforbcpl.org.

A utopia for locavores and foodies alike: Annapolis's Level Small Plates Lounge

A media invitation to enjoy all the new spring dishes and cocktails created by mixologist Josh Miller and Executive Chef John Brown at the highly praised Level in the heart of downtown Annapolis could not be turned down. 

Our evening kicked off with cocktails first, a chance to taste the new spring additions which are lighter and fruitier, a sign that summer isn’t too far away; Level Gimlet (Finlandia vodka, fresh lime, sugar cane, lime foam), Strawberry Phil (Bluecoat gin, strawberry, thyme, lemon, sugar cane, soda water) , Weekend at Bernie’s (Ron Zacapa rum, grilled pineapple, pressed lime, orgeat) or the Acai Smash ( Finlandia vodka, Cedilla, mint syrup, lemon).  Scratch made syrups and daily, fresh squeezed fruit juices are the gospel for the best cocktails according to Level’s libation master, Josh Miller.

Read the full story and watch the slideshow at Examiner.com / Dining

Greek and Korean food mashup - 1 day only - Brusco and Dooby's

Are you one of the great food explorers, stopping at no end to taste what is new and unique then you don’t want to miss this melding of ethnic flavors from Brusco and Dooby’s.

One day only, this Friday, May 6^th from 11 a.m. to 8 p.m. come to Cava’s luncheonette Brusco at  1302 Fleet Street in Harbor East for a mashup of Mediterranean and Korean flavors.  Get your falafels with kimchi-cucumber, and soy ginger, or lamb dumplings and other great casual bites that blends Dooby’s, Korean inspired café’s cuisine and Brusco’s modern day flavors from Greece:

● Falafels // kimchi-cucumbers, soy-ginger ($6)

● Lamb Dumplings // spicydill vinaigrette ($7)

● Gyro Buns // tomato, feta, harissa, tzatziki, spicy hummus ($7)

● Korean BBQ Gyro // wasabi crema, tomato, pickled onions ($9)

● Korean Fried Chicken Sandwich // tzatziki slaw, spicy pickles ($9)

● Greek Salad // choice of Korean BBQ gyro or Falafel ($10)

● GREEKOREAN fries // spicy-G sauce, creamy feta, oregano ($3.5)

● Kimchi Potato Salad ($3)

● Fruity Pebble Rice Krisipies ($3)

● HoneyGreek Yogurt & Black Sesame Gelato custom made by Dolcezza Gelato ($5)

 “We’re fortunate to have an amazingly collaborative community of chefs and restaurants to

give rise to mashups like these. I’m particularly excited about this popup, as the flavors go

so well together. It’s really a dream come true to merge both Greek and Korean casual fare.”

Phil Han, Dooby’s

No reservations necessary, it is simple counter service – you can order online through www.orderup.com

Where: Brusco’s in Cava – Harbor East – 1302 Fleet Street – Baltmore, MD  11 am to 8 pm.

www.doobys.com  Instagram: @doobysbmore  Facebook: DoobysBmore

www.eatbrusco.com Instagram:  @eatbrusco  Facebook: EatBrusco 

A new taste of spring at B & O American Brasserie

B & O American Brasserie’s Executive Chef Mike Ransom, Mixologist Brendan Dorr and their teams seasonally adapt and brighten their menus.  The rich, warm tones, leather appointments and décor of that of a high end rail car in its heyday add to the 2 story restaurant’s atmosphere.  Located in the former B & O Railroad headquarters, the obvious inspiration of a time passed. Not so the menu.

Attuned to the here and now, one can enjoy what is fresh with B & O’s seasonal updated menu additions.  For example, their winter cocktail menu was called The Spice Box, cocktails with the aromas of an evening by the fire – cinnamon, star anise, allspice and clove. Now that spring has sprung and the B & O American Brassiere’s Paris in Springtime cocktail list is offering the likes of the Dandy Lion; Clear Creek Brandy, Royal Combier, Dandelion Tea, Lemon Jack Ruby Tonic and Soda, The Jazzman; Barsol Pisco, Lillet Rosé, Jasmine Syrup, Lemon, Egg and the cocktail that passed my lips was Purple Rain; Lavender infused Novo Fogo Cachaca, Lemon, Honey-Apple Shrub – so smooth and well balanced. 

Check out full story and slideshow at Examiner.com / Dining 

Restaurant Association of Maryland announces Stars of the Industry 2016 awards

Each year, through restaurant goers based nominations in multiple categories in the food industry, the Restaurant Association of Maryland narrows it down to the finalists for recognition for a job well done. Who is the Chef of the Year, Craft Brew Program of the Year, Restaurateur of the Year, Favorite New Restaurant and more were announced this evening at the Stars of the Industry Awards Gala. 

The Baltimore Marriott Waterfront Hotel ballroom was packed with the who’s who in the Maryland restaurant industry, dressed to the nines indulging in tasty tidbits at the Spice of Life cocktail reception and then on the Moonlight in Morocco themed awards, dinner and dancing. 

The winners are:

Chef of the Year  Raynold Mendizabal – Urban Butcher
Craft Brew Program of the Year   Alewife – Baltimore
Favorite New Restaurant  Preserve – Annapolis
Favorite Restaurant  Lib's Grill – Perry Hall
Favorite Bar or Tavern   Jimmy's Famous Seafood – Baltimore
Heart of the Industry  Brendan McCool (Manager) – Victoria Gastro Pub
Wine and Beverage Program of the Year . Liquid Assets Wine & Martini Bar – Ocean City
Restaurateur of the Year David Dopkin – Miss Shirley’s Café – Classic Catering

Inducted into the Maryland Hospitality Hall of Honor:

Maggie’s – Westminster

Rusty Scupper – Baltimore

Shenanigan’s Irish Pub & Grille – Ocean City

TJ’s of Calverton Restaurant – Beltsville

Western Sizzlin Restaurant – Cumberland

McCormick Cornerstone of the Industry Award:

Glory Days Grill – Statewide

Irish Restaurant Company – Annapolis

Tabrizi’s – Baltimore

Tino’s Italian Bistro – Columbia

Lifetime Industry Award – Rob Beall – Ledo Pizza Systems

The Manor Tavern in Baltimore's northern horse country: Refreshed and fresh

In recent years, The Manor Tavern was bought, a rebirth began, and the expansion and renovations continue.  It was 2015 that The Manor Tavern brought on Executive Chef George Batlas, a seasoned pro, who has taken the tavern to new heights.  For those regulars, certain dishes can’t come off the menu like their gumbo and the crab and turkey club; they are quite good – a couple of my favorites when I worked at the Manor Tavern.  What is exciting are the new menu items, they intrigue me- their beer can chicken, a whole chicken roasted upright in their ovens, perched on a can of National Bohemian beer or their grilled cauliflower steak with lemon herb emulsion – perfect for the vegan in the family.  

Amongst the rolling hills of northern Baltimore County, the heart of Maryland’s horse country sits the Manor Tavern.  The “Tavern” as it is called to its regular patrons, started out as a stables back 1750, it is said that George Washington’s horse slept there. It has evolved from a dirt floor saloon with its latest, and greatest incarnation, a restaurant that embraces the American and regional bounty along with sustainable products from their garden. Local providers’ names; Verdant Valley Farm, Charlottetown Farm, Jarrettsville Creamery, Creekstone Farms, and Stone Mill Bakery dot their menus.

Read the full story and watch the slideshow at Examiner.com  / Dining

Three local restaurants expanding in the Baltimore region.

&Pizza opening first Baltimore location.

Here are 3 new restaurants coming to the Baltimore region. Most of the information below has come from their press releases.  Indulge and go to their websites or social media pages to learn more. 

Basta Pasta, a full service Italian and seafood restaurant/bar has signed a lease with St. John Properties, Inc for a space at Liberty Exchange, at the intersection of Maryland Routes 32 and 25 in Eldersburg. This will be the 3^rd Basta Pasta and the first for Carroll County, the other two one in Fallston and one in Timonium

“The Eldersburg trade area continues to be under-served by restaurants, and Basta Pasta is introducing an extremely popular concept that has been well-received in Baltimore and Harford Counties,” explained Bill Holzman, Vice President of Retail Leasing for St. John Properties. “We envision Basta Pasta appealing to both families and businesses in the local trade area that are looking for a quality dining environment and experience.” 

Read the full story at Examiner.com / Dining 

Frederick Restaurant Week March 6 th to March 12 th

Frederick Restaurant Week Dates and Restaurants Announced! Frederick Restaurant Week is a 7-day promotion that features unique and fine dining options available in Downtown Frederick and the surrounding area. Participating restaurants will offer diners multi-course meals at mouth-watering prices the week of March 6-12, 2016. Featuring 20 restaurants, Frederick Restaurant Week is the perfect ti me to visit a favorite restaurant or try something new. Chefs will prepare delicious multi-course menus. During Frederick Restaurant Week, lunches and dinners are offered at various special prices. All costs are exclusive of tax, beverages and gratuity.

2016 Participating Restaurants:  Alexanders Restaurant L/D Ayse Meze Lounge  L/D Brewer's Alley  L/D Bushwaller's  L/D Cafe Nola D Cellar Door D  Family Meal  L/D Firestone's Culinary Tavern L/D Il Porto  L/D Isabella's Taverna & Tapas Bar  L/D JoJo's Restaurant & Taphouse L/D Lazy Fish L/D Mayta's Peruvian Cuisine L/D Pistarro's  L/D Red Horse D Reina Bar & Restaurant L/D Sumittra Thai Cuisine L/D  Tasting Room L/D Volt D Wine Kitchen L/D L = Lunch D = Dinner     During Frederick Restaurant Week, no tickets or special passes are needed. However, reservations are strongly recommended. Contact the individual restaurants to make your reservations. Restaurant menus and contact information can be found on the website.