by Kerri Gaither
Sunday marked the start of Carroll County’s
annual Restaurant Week where local eateries are offering special menu’s at
Patch spoke with a few participating restaurants and found out exactly what is so ‘special about their specials’.
Memories Charcoal House, Mount Airy
Andrea Harding, vice president of Memories admits that her favorite dish on the special Restaurant Week Menu is the Surf & Turf, an 8 oz. flat iron and crab leg cluster.
“I enjoy my steak medium rare hot off the grill and you can't go wrong with a Alaskan snow crab leg cluster to top the meal off, the best from both the land and the ocean,” Harding said.
If you haven't been to Memories, Harding said the restaurant buys local meats and is known for its lump crab cakes.
“Memories Charcoal House has been in business for over 19 years now. Our famous crab dip is the same recipe we have used since day one,” Harding said. “Our lump crab cakes with no filler are a customer favorite. Our beef is local from Wagner's meat locker in Mount Airy and taste like no other's when cooked on our grill.”
Salerno’s Restaurant & Catering, Eldersburg
Suzanne Reamer of Salerno's Restaurant & Catering is looking forward to the Jumbo Lump Crab Cake that is on their special Restaurant Week Menu this week; because as she says:
“Summertime to most Marylanders means anything with crab.”
Also, while Salerno’s is known for its seafood dishes, Reamer points out that the menu is not exclusively seafood.
“There is something on our menu for everyone!”
Blue Bistro Catering, Westminster
Lori Javier, one of the owners of Blue Bistro Catering, is excited to offer clients her favorite Fried Tomato BLT on this week’s Restaurant Week Menu.
“It's unique - it's taking a classic dish and putting a modern twist with the Parmesan encrusted tomato and lemon mayonnaise with fresh spinach,” Javier said.
For those who have never visited Blue Bistro before, Javier points out that it is not just a traditional deli.
“We have a wonderful chef/owner, Melissa Fordham who creates wonderful dishes and different sandwich combinations along with house made soups and a fantastic salad bar- where you choose your toppings and we do the rest, Javier said.
Blue Bistro offers Bistro Night dinners (Friday & Saturday- 5:30-8:30 p.m.) where the chef makes unusual and classic dinner fare. Blue Bistro is B.Y.O B. on those evenings so Javier encourages diners to bring their favorite wine to enjoy with the restaurant's unique dishes.
I Love Grilled Cheese, Eldersburg
Vic Corbi, Co-Founder and President of I Love Grilled Cheese explains that all of the restaurant's sandwiches are featured during restaurant week, but their most popular is their signature: Crabby Melt.
“It’s simply Maryland! Our house-made crab dip is perfectly seasoned and loaded with sweet claw crab meat. We top it off with Monterey Jack cheese and grill it up on our ciabatta bread,” Corbi said.
Corbi points out that his restaurant is perfect not only for grilled cheese lovers but also for those who are fans of uniquely hearty sandwiches and creative new soups.
“For the summer we are featuring one of our favorite specials -- the Natty Brat. Brats, cheddar cheese, hot relish and finished with our house made Dijon sauce. For those who have not visited our comfort casual restaurant they should truly come and give us a shot. They will be totally pleased,” Corbi said.
Liberatore’s Ristorante, Eldersburg/Westminster
Pino Liberatore, owner and operator of Liberatore’s
Ristorante, takes great pride in all of the food served at his restaurant.
“That being said, if I had to pick a favorite, it would be Chicken Pino, named after myself, and my own personal creation,” Liberatore said. “ It is two chicken breasts, lightly breaded, topped with sliced tomato and mozzarella cheese and set in a Marsala Wine sauce... simply delicious.”
The Liberatore family prides themselves on quality, consistency and on providing an excellent customer experience.
“My family has been in the restaurant business for over 40
years -- Liberatore's Ristorante and Catering itself just celebrated our 25th
anniversary -- so my menu is the culmination of all these decades of
experience, as well as the wealth of knowledge I gained growing up in an
Italian/Argentinian family, where the center of the home was the kitchen,”
Liberatore said. “We look forward to
participating in Restaurant Week and serving Carroll County for many years to