Al Tiramisu - Italian    
 

2014 P St. NW                                         Chef Luigi Diotaiuti
Washington, DC 20036                            Chef Grillardin
202-467-4466
http://www.altiramisu.com

Enter beneath the welcoming awning and make your way past the buzz of the friendly neighborhood bar into the narrow stucco-walled dining room. A faux fireplace adds to the warmth, as does the gregarious chef, encouraging you to celebrate Italian-style. Al Tiramisu is romantic enough for couples despite close tables and also casual enough for families and groups, with prices that aren't too hard on the wallet.  Fresh fish is the feature here, but it's not alone.  Start with the daily risotto, fragrant with trademark white truffles, or paper-thin carpaccio, beef or tuna, drizzled with olive oil. The gnocchi, made with ricotta, is tender and light, and calamari is grilled, not fried.  Try fettuccine tossed with a subtle veal ragu or puffy pillows of spinach agnolotti. Veal scaloppini with proscuitto is both delicate and rich. Tiramisu seems an obvious dessert choice, until you sample the house-made pannacotta.

Fleming's is located next to the Marriott Waterfront at the far end of Fells Point. This restaurant is part of a nationwide chain of upscale steakhouses (think Morton's or Ruth's Chris) that are partially owned by Outback Steakhouse. The interior of Fleming's is darkly lit and masculine -- and frequently loud. This is definitely the place for a hungry carnivore. The steaks are available from eight- to 22-ounces, and range in price from $17 to $30. Rubbed with seasoning and butter, the steaks are aged Mid-western beef. They arrive cooked to your liking and dipping sauces are served on the side.  Fleming's also offers a few non-beef options like chicken, seafood steaks, lobster and crab legs.  Like some of its competitors, Fleming's offers a la carte dining -- side dishes must be ordered separately. If you have any room left, mouth- watering desserts like creme brulee and Key lime pie are available. The wine list is four pages long, and some 100 wines are offered by the glass, for an average of $10 a glass. This is a great place to impress a date or a client -- just don't forget to bring your appetite and your wallet!

There is something pleasantly surprising about the reserved simplicity of chef-owner Nino Germano's approach to Italian cooking. In the heart of the abundant competition of the Little Italy neighborhood, one might easily be tempted to out-class the rivals. But Germano keeps it basic with a comforting variety of classic dishes ranging from veal to chicken and seafood, with appropriate layers of pasta to fill you up.

At the risk of angering parents everywhere, Roy's is the one place where it's acceptable -- even encouraged -- to think about dessert before your meal. The hot dark chocolate souffle at this new dinner-only arrival to Baltimore's harbor takes time to prepare, and the menu suggests ordering it long before your plates are clean and the piped-in Hawaiian music has whisked you away to the islands.   Roy's eclectic fusion blend of Hawaiian, Asian and South Pacific cuisines generally hits the mark, something some restaurants with multiple locations can't claim. You can start your meal with a shrimp stick, baby back ribs Szechwan, Kailua pork triangles or shellfish pot stickers.  Entrees are divided into two groups: mai ke mai (from the sea) or mai ka'aina (from the land). Seafood lovers will enjoy the blackened ahi, Hawaiian style butterfish and lime-seared tiger shrimp. Landlubbers can feast on pepper-grilled filet mignon, honey-mustard beef short ribs or center-cut pork chops. Mixed plates featuring both tastes also are available. If you can't quite decide, and many people can't -- follow the menu's suggestion and let your server be your guide.

If you ask, you’ll find out that "sotto sopra" means upside down, which seems like a strange name for a restaurant that’s on the right track. Since it features Northern Italian cooking (prepared by Italian chefs), you won’t find spaghetti and meatballs. Instead, plenty of veal plates and outstanding risotto dishes, which change nightly, fill the menu. In fact, the kitchen has earned a reputation for its risotto. Also look for offbeat and rich pasta and seafood dishes, nothing like the usual Italian-American fare. Everything here is made from scratch, including the pastry, of which the pastry chef is pretty proud.

The oldest of Maryland's wineries, Boordy Vineyards is nestled in the Long Green valley of northeastern Baltimore County.  Fine wines, champagne, and port are crafted in a historic 19th-century fieldstone barn. Special events are held throughout the year, including intimate tastings in the cellars, summer evening dance concerts, and open air festivals. Boordy's bucolic setting and old world charm allow you to forget that you're only a half-hour from downtown Baltimore.

The Wineshop is open Monday through Saturday - 10am to 5pm and Sunday 1pm to 5pm
Tours are given on the hour from 1 to 4pm.
Admission is free for groups smaller than ten.
Special events are held throughout the year

Email: wine-info@boordy.com
Website: http://www.boordy.com  

Descriptions are excerpted from marylandwine.com   (copyright 2003)