Caught daily, bushels of Maryland blue crabs are available live or steamed; lobsters, fresh fish, crab, shrimp, and calamari

Hot and cold sandwiches made from local ingredients pair off with seven rotating drafts and more than 700 microbrews and imported beers

Pork loin with spanish-chorizo hash offsets brunch dishes of peppered bacon and oven-roasted potatoes amid candlelight

Under tutelage of skilled chef, students use fresh ingredients to build a Thai meal with salad roll, soup, and main course

Diverse brunch menu includes brie and asparagus omelets and shrimp and grits; dinner includes truffle mac 'n' cheese and rock shrimp pizza

Highly marbled sirloin and fillets pair with handcrafted desserts, wines from expansive, award-winning list, and live jazz

Chef Carriker crafts foie gras and lamb cheeks from local, organic ingredients as bartenders shake up cocktails with house-infused spirits

Locally sourced ingredients pile into Northwest omelets, prime rib, stuffed mushrooms, and potato-crusted wild salmon

Flavorful, internationally-inspired dishes pair with margaritas and sangrias amid colorful murals and international decor

Psychedelic pizza place offers gourmet-pizza varieties, crusty calzones, and craft brews, as well as vegan and gluten-free options