Broadneck Grill and Cantina
Restaurant news and culinary trends throughout the Chesapeake Bay region
Our region continues to see new restaurants, bakeries, and more open. And the perfect way to show our support is to eat locally! I have a few new ways for you to do that now!
On the Dining Scene...
Annapolis Town Center recently introduced another eatery. Tatte Bakery & Cafe will be taking over the spot formerly home to Brio Tuscan Grille. Tatte is known in Washington, D.C., and Massachusetts for their artisan pastries, breakfast items, and unique cafe atmosphere. In addition to breakfast, Tatte has a quiche menu, salads, shakshuka, bowls, sandwiches, and more. Find a full menu at tattebakery.com.
Broadneck Grill and Cantina π recently celebrated 30 years in the Cape St. Claire community with a party! On July 27th, Broadneck Grill and Cantina’s loyal patrons enjoyed live music by 24 Karat, food, drink, and dessert specials all to celebrate one of their community’s favorite restaurants. Continue enjoying and supporting the Cantina with dinner tonight! You can also order takeout online at broadneckgrill.com.
Roberto’s Pizza and Italian Restaurant
Six years ago, owners of Roberto’s Pizza and Italian Restaurant announced that they would be retiring from the restaurant business after 15 years in Easton. The family has been running an auto repair shop since closing the restaurant, but announced on Facebook at the end of June that they have signed a lease and Roberto’s Pizza is coming back! Keep an eye on their Facebook page, facebook.com/robertospizza2, for updates about their new location at 8168 Elliott Road, Easton.
Rhonda and Glenn Rogers, the owners of Nothing Bundt Cake in Annapolis, have opened their second location. Now we can enjoy the unique flavors of bundt cakes and bundtinis at the Waugh Chapel Towne Centre in Gambrills. Grab a cake for any occasion at nothingbundtcakes.com.
Moby Dick House of Kabob recently opened a new location in Annapolis at 2496 Riva Road. Be sure to stop in and enjoy their salads, sandwiches, and, of course, kabobs. The Annapolis location is Moby Dick’s 31st within Maryland, Virginia, and Washington, D.C. Find a full menu, hours, and even more locations at mobyskabob.com.
At the beginning of August, Melting Pot in Annapolis launched a brand-new Fondue Happy Hour. This happy hour features half-priced cheese and chocolate fondue favorites from 5 to 7 p.m. Monday through Friday at the bar. It’s fondue o’clock somewhere, right? Find more information at meltingpot.com/annapolis-md.
At the end of June, Lasang Pinoy celebrated their first year of business! Lasang Pinoy offers Philippine cuisine in Annapolis with dishes such as pancit, whole red snapper, turon, smoothies, and so much more. You can support Lasang Pinoy at the Annapolis Mall! Find a full menu at lasangpinoyllc.com.
Star Ingredient: Coconut
Thanks to its prosperous cultivation in tropical cultures, coconut is one of those foods you just can’t help associating with warm weather, poolside retreats, and beach vacations. Hey, it’s even an indulgence you can feel good about. Coconut has been hailed as good for your heart and, as an alternative to butter, it’s said to potentially be able to help you lose weight. Ready to find healthy ways of incorporating coconut into your diet during the last of our warmer weather days? Here are a few suggestions:
Coconut Pineapple Smoothie
Ingredients
- 2 cups frozen pineapple chunks
- 1 banana, peeled and chopped
- 1/4 cup cucumber, peeled and chopped
- 1 cup coconut milk
- 1/4 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 scoop protein powder of choice (optional)
Combine ingredients in a high-power blender and process until smooth. Serve garnished with shredded coconut flakes if desired.
Tropical Coconut Rice
Ingredients
- 2 cups brown rice
- 2 cups pineapple chunks
- 1 can (13.5 ounces) unsweetened coconut milk
- 1/4 cup sweetened coconut flakes
- 1 tablespoon curry powder
- 2 teaspoons garlic
- 1 teaspoon ground ginger
- 1 lime
- 1 cup cashews (roasted and salted)
Crush the pineapple with a fork or potato masher. Whisk in the coconut milk, then transfer to a saucepan and add 2 cups of water. Bring to a boil. Add the brown rice and reduce the heat to low. Cover the saucepan, allowing the rice to cook for approximately 45 minutes. Check occasionally and add more water if necessary. When the rice is cooked, stir in the garlic, ginger, curry powder, and coconut flakes. Fluff with a fork. Finish with a squeeze of lime and cashews on top.
