Snacking State-by-State: Alabama II - Fried Catfish - in Bacon Grease!

(Originally the second half of the complete "Snacking State-by-State: Alabama" post)

Perhaps I should have just chosen one - and for future states, that's pretty much what I will do. So to keep this from becoming the Fannie Flagg version of Julie & Julia here (and to actually use a recipe from her Whistle Stop Café Cookbook), I chose just one more recipe.

Snacking State-by-State: Alabama

Official Name: State of Alabama
State Nickname: Heart of Dixie
Admission to the US: December 14, 1819 (#22)
Capital: Montgomery (4th largest city)
Other Important Cities: Birmingham (largest), Mobile (2nd), Huntsville (3rd)
Region: South (Deep South, Gulf Coast); East South Central (US Census)
RAFT Nations: Gumbo; Corn Bread & BBQ
Bordered by: Florida & the Gulf of Mexico (south), Georgia (east), Tennessee (north), Mississippi (west)
Official State Foods: pecan (State Nut), blackberry (State Fruit), peach (State Tree Fruit)
Some Famous & Typical Foods: cornbread, gumbo, large mouth bass, catfish, pie (especially pecan and sweet potato), fried pies, mayonnaise-based BBQ sauce, fried green tomatoes

Catfish, as the "Alabama Food" website points out, is one of the most important types of seafood in Alabama. You grill it, you boil it, you bake it, and of course you fry it. Add to that how important a dish catfish is in the Deep South (and one of the less expensive, to boot), and such a favorite fish in Alabama, it just seemed like the obvious choice.

(Also, just for full disclosure: I've dated a few men from Alabama. Woof.)

The recipe: Fried Catfish

The ingredients for catfish fried in bacon grease. Yes, bacon grease

I had most of the ingredients for this delicious fish fry. In fact, the catfish was all I had to buy. That is, until I read the fine print: bacon grease. Fannie Flagg recommends frying the fish in bacon grease. Now, I am no stranger to bacon grease. My mother's mother (God rest her soul) used to cook with it, though apparently it took second place to butter or oil. I confess that I haven't cooked much with it in the past. I thought I would have to buy some bacon (What, I don't have bacon just lying around the house?) to make some up. No need: I had some in the fridge.

Again, the only ingredient I actually had to buy was the catfish (about $6/lb - 3 fillets ended up being a pound, enough to last me a few meals). This was enough to halve the recipe. Other ingredients I needed:

*bacon grease (noted - you must make your own, of course, by frying up bacon. I truly have no problem with that) - I still used the 1/4 cup that the recipe recommends
* 1/4 teaspoon of salt (check)
* 1/8 teaspoon of pepper (check)
* hot sauce (optional - I had no Tabasco, but "El Yucateco" was in my fridge, and that chipotle-based sauce packs quite a wallop as it is)
* 1'/2 cup each self-rising flour and cornmeal (white, I assume - check and check)

This is about as simple a recipe as you can get, but deceptively so. You can't just jump into it. Basically, you douse both sides of your catfish with salt, pepper and hot sauce, and let them sit for about 10 minutes.

Meanwhile, heat up that bacon grease - in a cast iron skillet, please - and prepare the flour and cornmeal. I was so tempted to add Old Bay, through sheer force of habit. It would not have been a problem really. Old Bay is almost as popular throughout the South as it is right here in its place of origin. But I figured I ought to stick to the recipe as written this time. Experimentation is for later.

When I was ready, I dredged the catfish in the flour and cornmeal, and fried it up. I have always been incompetent at keeping the flour on the fillet. Usually when I fry things, it comes right off. That's my fried green tomato problem, by the way.


And to some extent, the same thing happened here, as you can see. Oh well. I can't win everything. At least some of the dredging stayed on.

I honestly wasn't sure if my minimal amount of bacon grease was going to fry the fish through, especially in 8 to 10 minutes. Apparently, my brain confused "frying" with "deep frying" (Am I even qualified to write a food blog anymore?). The bacon grease was just fine for frying up two fillets of catfish. The third? I froze that to use later. Ten minutes later, the catfish - delicious, plump, a little golden brown and slightly crispy on the outside - was done.

This exercise made me realize just how much I have been missing by not frying more things in bacon grease, which imparts a nice bacon aftertaste to the catfish. Oh my. Fish with a bacon-y flavor? I just never would have thought to do this. The catfish is beautifully plump and flakes nicely. That's the wonder of cast iron cooking there.

Miss Fannie suggests that you pair the catfish "with slaw and hushpuppies and you have a meal fit for a king or queen" (p. 56). Honestly, folks, I didn't feel like making hushpuppies from scratch. Fortunately for me, I had picked up some hushpuppy mix with onion from the House of Autry, "The Choice of Southern Cooks since 1812" no less.

I had no cole slaw on hand, alright?

And so ends my hearty hop through the Heart of Dixie. My next project may be easier. Whereas there is no singular dish or food that pops to mind when you think of "Alabama", the same cannot be said for the next state on the list. When you think of "Alaska", you sure as hell don't think of catfish. You think of salmon.

Sources:

Flagg, Fannie. Fannie Flagg's Original Whistle Stop Cafe Cookbook. 1993: Ballantine Books, New York.

Some information also obtained from Wikipedia's "Alabama" page, the "Food" page of the "Alabama Guide.info" website, and the Food Timeline State Foods webpage link to "Alabama", which (surprisingly) says nothing about catfish. Damn Yankees.

Snacking State-by-State: Alabama I - Little Fruit Pie Heaven

(Originally the first half of the complete "Snacking State-by-State: Alabama" post)

For the first installment in this armchair tour of the 50 states, I start in the heart of Dixie itself. And if the Alabama Tourism Department can be believed, this has to be the perfect place to start, as they say right up front on their "Year of Alabama Food" website:

Eat. It's something we've all got to do. But in the South — and particularly in Alabama — it's something we love to do. (Alabama Tourism Department)

Snacking State-by-State: Alabama

Official Name: State of Alabama
State Nickname: Heart of Dixie
Admission to the US: December 14, 1819 (#22)
Capital: Montgomery (4th largest city)
Other Important Cities: Birmingham (largest), Mobile (2nd), Huntsville (3rd)
Region: South (Deep South, Gulf Coast); East South Central (US Census)
RAFT Nations: Gumbo; Corn Bread & BBQ
Bordered by: Florida & the Gulf of Mexico (south), Georgia (east), Tennessee (north), Mississippi (west)
Official State Foods: pecan (State Nut), blackberry (State Fruit), peach (State Tree Fruit)
Some Famous & Typical Foods: cornbread, gumbo, large mouth bass, catfish, pie (especially pecan and sweet potato), fried pies, mayonnaise-based BBQ sauce, fried green tomatoes

If you want a primer on Southern food, Alabama is the perfect place to get it. It's not easy to find a recipe that is specific to just Alabama (at least I haven't found one). Perhaps Fannie Flagg, Birmingham-born author of the ever-famous Fried Green Tomatoes, can give us some insight into at least that one famous and titular dish of her novel of the same name. Although John Shields promises that we in the Chesapeake fry up those green tomatoes too, I've never been able to do it quite well. I shouldn't feel so bad: Ms. Flagg also swears that she is not the best cook, always preferring to eat out when she was younger. She fesses up that she is no cookbook author:

My cooking skills are somewhat limited. To tell you the truth, I was surprised myself when my publisher called. (Flagg, p. 2)

And yet, she manages to produce a primer on the fabulous dishes of the South, as seen from the Irondale Cafe (there is no actual Whistle Stop Cafe) founded by her Aunt Bess many years ago. Again, it's difficult to choose one specific recipe. There is, literally, a dizzying array of recipes that come from Alabama, from pan-Southern classics such as pecan pie, fried chicken and sweet potato rolls to more specifically-Alabamian sweets such as the fried pie, which (in its American form) is said to have originated in Alabama. As such, I felt very much compelled to make some fried pies. I wanted to follow Fannie Flagg's recipe, but it called for a good amount of dried fruit. I opted out, half because I didn't feel like rehydrating fruit, half because I didn't have any lying around in the first place. But a quick internet search later and I found a delicious looking blueberry fried pie from the award-winning Homesick Texan blog (NB: fried pies are not just from Alabama), and the blueberries weren't dried at all. Since I have some blueberries and strawberries freezing a hole in my freezer, this seemed like the recipe to bust them out for.

The recipe: Fried Fruit Pies

For the pie crust, I put my nice new bag of White Lily Flour (about $3.99). I admit that I've never known if we have soft or hard flour in Maryland, but I've seen pastry flour and cake flour (including the ubiquitous Softasilk) in Baltimore stores many times. If these aren't "soft flour" then they are as soft as we get here. The White Lily came from Harris Teeter.

The wonderfully simple recipe I used from Lisa (aka, the Homesick Texan) - of lard (no lard here, so I used palm oil shortening), flour, salt and water - was bigger than I needed it to be, so I halved it. By the way, you really should roll out your own pastry crust - and the Amateur Gourmet's (friend's) recommendation for rolling it between sheets of wax paper makes it pain free and hardly messy at all.


The pie filling was slightly more complicated, if you consider grating lemon rind complicated: blueberries & strawberries (both from the freezer), cinnamon, lemon rind and juice, sugar, a little flour and water were all I needed to boil together before spooning it into 5" discs of pie crust.

Ahhhhh, what a freeing activity. The little Chinese-style bowl in the corner is about as close to 5" as I could find. Yes, I measured.

Seal it up and fry each pie up in a cast iron skillet with at least an inch of hot oil at 350°F for about a minute on each side. It's quick, it's easy - it's gorgeous.


And you should've heard the sounds coming out of my mouth as I was eating the leftover fruit filling that had gooped up on the side of the pot.

Sources:

Flagg, Fannie. Fannie Flagg's Original Whistle Stop Cafe Cookbook. 1993: Ballantine Books, New York.

Homesick Texan, The (Lisa, aka Homesick Texan). Easy as fried pie. Posted July 1, 2008.

Alabama Tourism Department. The Year of Alabama Food. 2005.

Some information also obtained from Wikipedia's "Alabama" page, the "Food" page of the "Alabama Guide.info" website, and the Food Timeline State Foods webpage link to "Alabama", which (surprisingly) says nothing about catfish. Damn Yankees.

Bad kitty, this is mah pot pah!

I don't know how the Food Network avoided the South Park treatment for so long.

Ep. 1414: "Crème Fraiche". Picture from 37prime.com

Tales from Dogfish Head Land

I am a fan of most varieties of Dogfish Head. Here's another one I have to recommend: their Saison du Buff, a collaboration among Dogfish Head, Victory Brewing Company and Stone Brewing Company. As the label says, it is an "ale brewed with parsley, sage, rosemary & thyme". It leaves a nice, light, crisp and, indeed, herbal flavor. Now if they could only do a basil-flavored beer.

2010 Irish Festival... in Limerick

I went to the 2010 Maryland Irish Festival this past Sunday (again, thanks Dara). I had hemmed and hawed because the last time I went, it was so CROWDED and commercialized, not anything like the intimate affair the city held for a few years in Canton (I really miss that one). This one was as crowded, and almost as commercialized, but since it was spread out throughout the entire Cow Palace, the crowd was much, much more manageable, and the experience much more enjoyable.

I wanted to give this festival my typical food haiku treatment, but for obvious reasons an Irish lyrical form seemed more appropriate.

From the time I first entered Cow Palace,

I definitely felt much more Irish:
Celtic knickknacks in bags -
Did I mention the flags?
And the fat kilted guys: too hard to miss.

I don't mean to sound quite overbearing,
But some outfits I found somewhat erring.
Amidst soccer jerseys,
Sweaters and Irish tees...
Lady, what in the fuck are you're wearing!?


There's no shortage of good clothing to buy,
For the tackily-dressed, please give a try.
A Gaelic footballer's shirt,
No, not yet covered in dirt,
Or a kilt (yes, it's Irish)? WOOF! Oh my...

There was nary a shortage of song.
Just for that, I could stay all day long.
All quite talented folk,
Wasn't their fault - no joke -
But the LOUD speaker feedback was wrong.

For five dollars, colcannon made me full.
For five more, a Smithwick's Irish red ale.
With no shortage of plates:
Corned beef and cabbage? Great!
And that most Irish of snacks, the pretzel?!?

My ancestors, from Italy & Ireland,
Came too far south for me to face this trend.
One thinks you'd hear no more
Here, of that "Jersey Shore",
So for the love of God, make this dumb show end.

As I left, there were young lads and lasses
Showing skills learned in Irish dance classes.
I'm not much for stepdancing,
But I found it entrancing
'Cuz the dancers kicked mean Ceolas asses.

Like a pig with an apple in its mouth

A rockfish with citrus in its mouth.


I honestly have nothing to add to this. Seen at Wegman's on Sunday.

Louisiana-Bound

I'm heading to New Orleans for a conference this weekend. I will be there for a very short amount of time, and probably won't report back until I get back. But stay tuned next week for a bit of food adventure in the Crescent City.

Snacking State-by-State

Map of North American food traditions, as outlined by Slow Food USA's RAFT (Renewing America's Food Traditions)

For a while, I have been very interested in exploring the different foods that this country has to offer. The major problem is that I can't travel from state to state. I just don't have that kind of time or money. What I can do is get to know some of the recipes and food traditions from across the country right from my own home. It's not quite the same thing, but it's a start.

The challenge: try to prepare a recipe from each state in the USA, plus the District of Columbia. I will also add Puerto Rico to the mix, for an even 52. My desire is not to find the quintessential dish from each state. That's not possible, save for a small handful of states. Most states are in the opposite boat: every state has several key dishes, and many states have the same one. My desire is not to find the quintessential dish from a given state, just a quintessential one. I know I'll be leaving something out, lest I want to go insane.

The timeline and the goal: one state (etcetera) every few weeks. Here's the frightening part. My goal is to complete this in two years - one state every fortnight (er, two weeks). Notethat there is a good chance I will get off track, and will take longer than this. There's also a small chance that I'll get really motivated and finish this much sooner. But if everything goes as planned, this will end around early November 2012.

This is going to be a major, long-term project, but I am trying recipes all the time. This is just one recipe for each state and then some. Other projects will be going on, other travels will take place, and I'm still racing around the Beltway updating that other long-term project. This is more of a culinary social studies project than anything else.

I will be using a few sources.

• Whenever possible, I will use cookbooks, internet resources, travelogues and other sources that specifically address the cuisine of the state in question.
• In doing this project, I will try to also explore a broad cross-section of the US's multicultural landscape in the process.
  
• If I know people from a given state who can give me some advice, I am all ears.
• Note the map at the top of this post. Slow Food USA is championing the restoration of the US's many disappearing food traditions. I know my culinary roadmap will not let me just explore "moose" or "clams" from those areas where those traditions are key, but some will pop up. Except maybe for the moose, if it's too pricey or I can't find any.
• And of course, I will try to spend as little money doing this as I can.

This state-by-state culinary armchair travelogue starts later this month. I'm going in alphabetical order. First stop: Alabama.

Harris Teeter is going to bankrupt me if I'm not careful

Oh, Harris Teeter, that gorgeous, gleaming North Carolina-based supermarket chain, how you entice me with your delicious cheeses and dessert items. Ever since I picked up some extra work in Howard County this semester, I have made it a habit to swing by the Columbia Harris Teeter location after work on Fridays.

I would move into this place if I could.

I know: yes, it is just a supermarket. But there's something about going for the first time into a supermarket chain that you've never entered or seen before. I felt the same way the first time I ever entered a Wegman's (sometime in 2006), a Whole Foods (that would be 2004) or a Trader Joe's (waaaaaay back in '97 after moving to SoCal, back when the East Coast was largely TJ's-free).

This is a massive supermarket, and really, you could just never leave this place if you could get away with it. Just as with Wegman's, which carries a plethora of Northeastern items we can't find too easily in Maryland, Harris Teeter does the same thing for us coming from the other direction: a variety of Southern and specifically Southeastern brands we don't often find here. This includes not only big brands of everything from fry mixes and varieties of cornmeal to the whole Dixie Crystals product line, but also smaller, independent brands. Thanks to my newly-found willingness to try the free samples when offered instead of running in the opposite direction, a new favorite of mine is Augusta's Pimento Cheese. Based out of Charlotte, Augusta's Creations specializes in sinful and delicious pimento cheese (check out their online store). Oh dear! It comes in regular and jalapeño. I like hotter. Guess what is in my fridge right now. Go on.

I also must confess an addiction to their bakery section, not far from their section of cheeses chock full of free samples, and next to their deli which is always streaming with people getting sandwiches (unless they opt for the Asian food bar, which even has dim sum). I have become particularly addicted to Harris Teeter's petit fours (12 for $5). I often get a half dozen and devour them in the car before I even get home. If you let them warm up to room temperature, they are luscious. I have tried petit fours from a few area supermarkets. Supermarkets where I have seen petit fours include the Fresh Market, Wegman's and Harris Teeter, and HT's really are at least a half-cut above. Fresh Market's are tasty also. I can take or leave Wegman's petit fours. Not a big fan. I'll spend my money at Wegman's on their delicious $6 mini white cakes with vanilla buttercream frosting instead.

I was first motivated to go there when I found out that they carried a particular favorite brand of mustard that few others in the area carry. I thought it would be much cheaper to buy Raye's Mustard right off the shelf than mail ordering a jar all the way from Maine (Yes, a proudly Yankee mustard available only in a Tarheel supermarket chain. Go fig). I couldn't find the specific Raye's Mustard that I wanted, but it didn't matter really. I was already hypnotized by all the other stuff they had. By the way, you should see their wall of mustards. It's impressive. I just wish that, among all the boxes of Morton's Salt products and all the containers of kosher salt that they actually carried Morton's Kosher Salt, which was conspicuously absent (perhaps they were just out that day). A negligible criticism for a supermarket I'm liking more and more with each visit.

Exits 1, 2 and 3A-B Revisited

I had serious plans to resume my explorations of the Beltway and its foodie finds. I would revisit places that I originally visited, explore new locations, report on those that have succumbed to the Great Recession, etcetera, etcetera.

That was half a year ago.

Since then, life has happened, and I went on a most restful sabbatical, causing me to put off my return to the Beltway Snacking series. Plus, the first post is always the toughest, since that's the one that pretty much sets the tone for the rest of the series.

When I first got the notion to revisit the exits from my first culinary tour around the Baltimore Beltway, I was not quite sure how I would go about it. I thought I might seek out new places I did not even know about the first time, maybe taking note of which places had closed down before. It dawned on me as I was going back into Glen Burnie just how ambitious this project has been and would have to be. Perhaps tackling each exit one at a time takes longer, but it preserves the sanity. Biting off a few at once? Now there's a task. So because I have a desperate need to organize myself (HA!), I'll break down these revisits in a somewhat different way than before.

Restaurants that have shut down - Well this is pretty self-explanatory: places that I visited or wanted to visit, but can't now because they ain't there no more, hons. NB: If something shut down and I missed it, please help me out and let me know what I missed.

Restaurants I didn't get around to the first time - These are the places in my "Places to look up later" section from the first go-round, as well as places that commenters recommended to me that I didn't even think about. These are also places that both I and my commenters just completely missed altogether. As with the first go-round, I will try to avoid places I have blogged about in the past, though I may play hard and fast with this rule if I need to)

Restaurants that have since opened - This one isn't hard, people. Just as the recession has taken out some places, so have others opened up since.

Exits 1, 2 and 3A-B -
Section of the Beltway - the Glen Burnie Section (S. Baltimore City, N. Anne Arundel County)
Towns & neighborhoods along the way - Hawkins Point, Curtis Bay, Pasadena, Brooklyn Park, Glen Burnie
Routes that branch off - MD 173, MD 10, MD 2

Places that have shut down since I last visited

Of the various restaurants I mentioned on the first go round, none have really shut down. One notable location that never made it into the Beltway Snacking series but is now gone speaks volumes about this recession: Krispy Kreme. There used to be a stand-alone Krispy Kreme restaurant right across from the MVA, complete with the ditzy teenage boy who had no idea what "Do you have any hot ones?" meant. Well, young Master Clueless has probably found another job by now, and you have to go to Royal Farms to find any Krispy Kremes around these parts - or the Harris Teeter all the way out in Columbia.

Restaurants that have since opened

In Krispy Kreme's place has opened up Ayubi's Chicken and Kabob (map). This location, which had been open just a few months once I got there, has a mix of foods I hadn't really anticipated: fried chicken (think New York Fried Chicken) and lake trout, ice cream, and a full menu of Afghan and Central Asian kabobs, lawands and pullows (pilafs). Notable is the inclusion of the area-famous kaddo borawni made known to Bawlamorons at the wonderful Helmand restaurant in Mount Vernon. Though I didn't get to try Ayubi's version (I think they were out of pumpkin or something), I did order a typical lamb kabob with an Afghan pullow and bread. Half an hour later I had it at home, and I must say it survived the ride. The kabob was juicy and nicely spiced, while the pullow featured nice bits of raisin , carrot and onion. A nice and memorable addition was the finely chopped cucumber and carrot salad that came with the dinner. All of this came to about $10 before tax and drink, and was quite a change from the donuts that were being served there just twelve months before.

A particularly filling meal from Ayubi's

Restaurants I didn't get around to the first time

When I first hit Exits 1 through 3 (A & B - 4 exits in total), I noted a few restaurants that, for whatever reason, I just did not get around to visiting.

The Olive Tree Italian Restaurant (map) was one that some of my fellow Men's Chorus members suggested to me, and after one performance at a local South Baltimore church, a few of us headed over there. We would've gotten in, too, had it not been for the wait. So the Olive Tree is one that I had to save for another day. Instead, we all met up at Romano's Restaurant (map) for dinner. While others of us got things like spaghetti or crabcakes, I opted for the shish kebab ($15). Extremely filling, and it lasted me a while as a take home dish. Still, I wish I had gotten the crabcake platter instead.

One location that I had passed often but never ventured to try was Martitha's Restaurant (map). This restaurant offers up a combination of Mexican, Salvadoran, Guatemalan and Honduran offerings that will pleasantly fill you up. One day I ordered some take out, waiting with a major soccer game on the flat panel TV hovering behind the bar, tuned in to Univision. Martitha's is an unassuming, homey little restaurant, with the various flags of Latin America hanging around the counter. Don't let that unassuming atmosphere daunt you. Order away! I ordered a breakfast dish of three bean and scrambled egg tacos ($10 - UPDATE: this is known as a baleada) that came with Salvadoran slaw, lettuce and tomato, and what seemed like enough slices for a quarter of an avocado. I had to order a nice thick pupusa along with it. This was gone before I even got home. I'm a sucker for a good pupusa.

These are not pupusas.

When I first visited Glen Burnie, I got about as far as the intersection of Crain and Ritchie Highways, where you can and must visit the likes of Pho Miss Saigon (which I reviewed the first time around), and Thai Café (which I did not - the sister and I headed there the other day after I helped her find a dress for a big anniversary dinner). Ann's Dari Creme (map) is much further down Ritchie Highway, nestled right in front of Marley Station Mall (looking much better inside, I might add), and across from the Plaza Garibaldi Mexican Restaurant (map) which I still have not ventured to. It had been a while since I first visited Ann's. I'm talking decades here. The place is an area institution, and after listening to a little blurb about it on the Midday with Dan Rodricks show on WYPR (NB: please continue doing that County by County segment) I was reminded of this comment from commenter TW on my original Beltway Snacking post about Exit 3:

You definitely should hit Ann's again. Cheeseburger sub or a footlong or get someone to split with you and get half of each. Banana milkshake to go with.

It was settled. I had to go back. The folks at Ann's are quite efficient. They've been doing this for years, and they know how to get you in and out and get you your food fast. I did order the foot long, but opted merely for the vanilla shake. Hey, I like vanilla. I should have eaten it there while it was still warm, but even 45 minutes later in the comfort of my apartment, the foot long was still pretty good. It would've been excellent had I eaten it right away. As for the milkshake: oh good Lord, I haven't had a milkshake as good since my last visit to In N Out when I last visited California. Thick, very strong of vanilla, very cold. It's a memorable milkshake. All this for about $5.

That's a lotta milkshakes...

So, what did I miss?

Perhaps there will be yet another future installment of the Beltway Snacking series. If so, there will always be places that I fail to get to the first or second time around. I could write a whole series just on the restaurants I have missed. But I'm not doing that. I will just let y'all give me some suggestions. So: what else did I miss in Curtis Bay? Pasadena? Glen Burnie and around Marley Station?

Places I got back to

Ann's Dari Creme (ice cream/hot dogs/fast food) - 7918 Ritchie Hwy, Glen Burnie, MD 21061; Phone: (410) 761-1231

• Would I eat there again? Yes
• Would I go out of my way to eat there again? If I was in the mood
  

Ayubi's Chicken and Kabob (Afghan/lake trout/fast food) - 6604 Ritchie Hwy, Glen Burnie, MD 21061; Phone: (410) 766-9585

• Would I eat there again? Yes
• Would I go out of my way to eat there again? Maybe

Romano's Restaurant (Italian/Greek/American/family-style) - 6905 Ritchie Hwy, Glen Burnie, MD 21061

• Would I eat there again? Yes
• Would I go out of my way to eat there again? Maybe, but only if there is no wait

Martitha's Restaurant (Salvadoran/Guatemalan/Honduran/Mexican) - 602 Crain Hwy N, Glen Burnie, MD 21061; Phone: (410) 424-3974

• Would I eat there again? Yes
• Would I go out of my way to eat there again? Maybe

Thai Café, (formerly Thai Gour Café; Thai) - 7477 Baltimore-Annapolis Blvd #1, Glen Burnie, MD 21061; Phone: (410) 761-8399

• Would I eat there again? Yes
• Would I go out of my way to eat there again? Probably

A few places to look up later

Olive Tree Italian Restaurant (Italian) - 7005 Ritchie Hwy; Glen Burnie, MD 21061; Phone: (410) 761-8237

Plaza Garibaldi Mexican Restaurant (Mexican) - 7917 Ritchie Hwy, Glen Burnie, MD 21061; Phone: (410) 761-2447