Located seven miles from BWI, the Vietnamese comfort food spot offers oversized bowls made with beef stock that's been slow-simmered for 20 hours with aromatics.
Though you will find the usual souvlaki, grape leaves, and a truly exceptional moussaka, there are also less familiar dishes fashioned from recipes passed down by the owners' Greek-born relatives.
By donating 15 percent of its proceeds to educators in city and county classrooms, the brand aims to reduce out-of-pocket expenses for teachers and ease the overall exhaustion that comes with the job.
We’ve plucked three suggestions for you to check out, but don’t hesitate to take a deeper dive into any of our regional producers—there’s never been a better time to go exploring.
Our salute to the restaurant and bar industry pros who’ve defined the culinary landscape, not only breaking the mold but blazing new trails to tantalize our tastebuds.
Set to release Oct. 14, the new book features dishes culled from manuscripts, oral histories, libraries, and the food historian's collection of over 300 regional cookbooks.
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