Located in Linthicum, Maryland, just a few minutes from BWI-Marshall airport, G&M gets a variety of customers. Although it does no advertising, the popularity of the restaurant comes from its word of mouth reputation. The draw is the crab cake business, which ships all over the country, but G&M's Chef Dimitri Kokoris cooks a variety of dishes including: Italian, Greek, French and American. He has been with the restaurant for about six years.
On MCCN's visit we enjoyed a variety of food including the greatly hailed crab cakes. They were huge, meaty, and delicious, but before the crab cakes came the soup and salad, and boy was the soup something to write home about. I ordered the Cream of Crab soup and the server recommended that I sprinkle some Old Bay seasoning (We are in Maryland!) on what I was already "Mmmh, Mmmh, Mmmh"-ing about. Not surprisingly, it did kick it up a notch, placing the exclamation point at the end of the Mmmh, Mmmh good!
Next was the appetizer — fried calamari! It was very simply good. No fancy seasoning, just a pure fresh taste...and with a squirt of lemon, the enjoyment factor went up even more.
On the international side of things, I went with the Veal Scallopini. Layered with mushrooms and capers, the Veal Scallopini is a unique taste steeped in a lemon, butter and white wine sauce. You will need to like a lemony flavor to really appreciate this dish. The entree combines for a tangy taste tempered with garlic and the saltiness of the capers.
G&M's manager also told MCCN that lasagna is another one of their well-known menu items. Pastas are a hit at G&M with dishes like Shrimp and Chicken Alfredo being the manager's favorite. Other multi-cultural menu items include: Chicken Francaise, spinach pie, Veal Coco Ven, and Baked Manicotti, among others. The restaurant also has carry-out.
If you are looking for quantity, G&M doesn't disappoint when it comes to giving their customers huge portions. My Broiled Seafood platter was almost embarrassing (Almost!). The platter included two very nice-sized shrimp, scallops broiled and seasoned to a tender buttery perfection, seasoned Oyster, two crab cakes and Filet of Flounder. The Filet of Flounder was not awe-inspiring but certainly not awful—just a tad bland. The platter is served with two sides and your choice of tartar, cocktail or lemon butter sauce. One of my sides was a homemade applesauce —a good alternative to a traditional dessert for children.
Now the applesauce is fine, but don't get me wrong...before you leave G&M, you're going to need to get a dessert. If you're too stuffed to eat it there then take it home. It will be well worth it. G&M has its own pastry chef and their not giving up his name because he's supposedly just that good. He gets my vote if the three-layered chocolate cake and baklava cheesecake was any indication of his talent. The chocolate cake was rich, creamy and surprisingly light and the baklava cheesecake was just a "duh!" moment. A "You mean they put these two together?" moment. It was simply delightful and the cheesecake was so creamy and smooth that you already know any combination of strawberry, cherry, or other topping would be just be an enhancement to a fantastic dessert.
For more information about G&M Restaurant & Lounge, click here.