The spot serves up serious aesthetics (think: lovely glassware, kababs and tahdig on silver trays, and thoughtful garnishes) that are uncommon in strip-mall dining.
The new Ellicott City restaurant specializes in variations of suancai yu, a bowl of tender whitefish in a slightly sour broth made from pickled mustard greens.
Smith shares how the six-part series came to be—with a little help from design queen Joanna Gaines—and her recipe for these beautiful blood orange tarts with meringue.
The 62-seat boîte has provided chef Matthew Oetting a place to pursue his passion for taking classic dishes and transforming them with his own sophisticated spin.
After weeks in soft-opening mode, Prima Dopo—which translates to "before and after" in Italian—opens as a spot for dinner, drinks and snacks, or a nightcap.
Thanks to jerk chicken master Jeff Brown—plus some other spiced and fried chicken purveyors—the entire market is often perfumed a bit like the best imaginable state fair.
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