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It's quite simple: Steamed crabs taste better when eaten while looking at the water, Bo Brooks offers reliably large, meaty (and, alas, pricey) crustaceans at a primo waterfront location with stellar harbor views in both summer (on the spacious outdoor deck) and winter (from the comfortable heated dining room). The crabs are always excellent here. The only other menu items you need concern yourself with are the crab soups--Maryland is spicy and veggie-laden, the cream of crab thick and lumpy with back fin--and the house special gargantuan onion rings. OK, you can also have the soft-shell crab sandwich.
"Wine shop where you can enjoy a glass of wine or cocktail at the bar or outside. In addition to wine, choose from a unique selection of gourmet artisan cheeses, savory snacks, specialty brews, spirits and accessories. In Store Tastings every Tuesday $25 per person."
"Super cool coffee shop in the old firehouse on O'Donnell Sq in Canton. Great cozy ambiance, unbelieveable gourmet desserts, pies, cakes, ice cream. Homemade breakfast and lunch sandwiches & salads. Free wi-fi."
"FIELD HOUSE, located in the heart of Canton, offers a combination of an energetic, state of the art atmosphere of a sports bar, with the uniqueness of a classic American pub feel, making it the best place in the city to watch your favorite team!"
A little bit of Margaritaville in Canton, this tropical-themed bar and grill serves up pub grub with a special bent toward seafood.
On the outskirts of Canton, Geckos' serves surprisingly good Southwestern cuisine in cheerful Santa Fe-influenced surroundings. The food tastes fresh and wholesome (a dandy mango-chipotle sauce shows up several times on the menu), and there are good selections for vegetarians, like the wild-mushroom-and-cheese enchilada packed with shiitake, cremini, and portobello mushrooms, sun-dried tomatoes, and feta and goat cheese. Seek out the chilaquiles, a “poor-man's lasagna,” and the persuasive Key lime pie. The multilevel dining areas help diners avoid the college-crowd ambiance packed into the bar and around the pool tables.
Canton restaurant serving toppings-heavy burgers named after celebrities.
Trendy restaurants are popping up all over East Baltimore, but oblivious Ikaros just keeps on doing what it has done so well for so long: classic Greek fare served in a simple whitewashed dining room. Home to Baltimore's best moussaka, Ikaros also serves a standout taramasalata and gargantuan kebabs. And we are reasonably sure that this is the only restaurant in town that serves flaming cheese.
"Southern. Inspired." is Langermann's motto, and it shows in many of the dishes, from the biscuits and jalapeno-spiked cornbread to appetizers such as fried green tomatoes and catfish fingers. Skip the crab cakes in favor of savory shrimp grits.
Herb Schwartz, owner of this tiny Canton gallery, specializes in capturing Baltimore neighborhoods and street scenes in pen-and-ink sketches and watercolors.
A smoky, divy, kitschy joint that serves tortilla chips in a hub cap until 1 a.m. on weekends, Nacho Mama's is a Canton institution that combines a shrine to Elvis and walls covered with Natty Boh paraphernalia with messy Mexican food and a touch of Cajun flavor. Mama's serves chunky guacamole, chicken and beef fajitas, gigantic wrappitizers (like a crazy pre-dinner burrito), fish tacos, heavy-duty salmon and pork and jambalaya specials, meaty enchiladas, and plenty of crabby apps. Traditional quesadillas, burritos, and tacos are brightened with such unexpected choices as artichoke hearts, feta, andouille, smoked Gouda, and portobellos. Be patient--the places gets hoppin', so just put your name on the list and get a cerveza at the bar while you wait.
In addition to the expected wings, coconut shrimp, and variously outfitted burgers (served on good corn-dusted rolls), this eager Canton tavern trots out an ambitious roster of food--pecan-encrusted grouper, and a sesame-encrusted tuna tower. The results have been uneven, especially the sometimes funny-tasting sauces, but soups and the toothsome steak sandwich are safe bets. Warm service, spiffy presentations, and the finished look of the dining room--dark blue paint and starchy white tablecloths--compensate for a lot. Dine early--the place clubs it up around 9 p.m. Brunch on Sunday and Saturday features creamed chipped beef, a breakfast lasagna, and a Bloody Mary “smorgasbord.”
A handsome bar/restaurant offering an ambitious menu of pubby staples and big-deal entrees (rack of lamb) with a beguiling Greek influence throughout. Lunch served Saturdays only.
If Claddagh's owners are sentimentally Gaelic about the bar, they're less so about the menu, which is free of cabbage and lamb stew but delivers terrific crab cakes and steaks. The kitchen is capable of some clunkers, but who could ever hold a grudge when everyone's this nice?
Baltimore City Paper, 501 N. Calvert Street, P.O. Box 1377, Baltimore, MD 21278
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