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Greek-American. This sleek Mizner Park destination combines Maryland and Greek dishes, reflecting the flagship Ouzo Bay in Baltimore. You'll find classic Greek dishes done right here: the spanakopita, dolmades and baklava are excellent. A large variety of fish are flown in daily and served whole or deboned, but always...
Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Prime short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp.
The "Best Spaghetti & Meatballs Ever" dish is pretty darn close to being just that. The burrata with tomato carpaccio, melt-in-your-mouth Dover sole almondine, orecchiette con sausage and linguine vongole are part of a very good menu. From Sicilian fish salad to veal piccata, a light calamari fritti to...
An impressive wine list of some 250 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes tasty breaded and fried artichoke hearts, and ravishing
Sink yourself into oversized booths with elegant white tablecloths and prepare to dive into excellent signature bone-in steaks. The menu includes chops and a diverse array of fresh fish and pasta dishes.
Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don’t be surprised when your waiter pulls you up on the table to dance.
The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses.
Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes
Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as mussels mariniere, coq au vin and steak tartare.
Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out Nick Laudano’s custom-made ovens.
