A Toothy Bite
Countess Nicole’s samarle is a version of Romania’s national dish of slow-cooked cabbage rolls filled with beef and pork.
Dracula’s Kitchen offers fun and flavor while clearing up the historical record of one of history’s most notorious characters
By April and Andrew Bartel
The dining area and large bar at Dracula’s Kitchen. Credit: Mark Youngblood
The Dracula’s Castle-themed mural in the dining area at Dracula’s Kitchen. Credit: Mark Youngblood
There’s a certain thrill in stepping through the doors of Dracula’s Kitchen & Bar, a place where gleaming red neon, sleek design, and centuries-old storytelling meet. Despite the name and playful nod to one of history’s most notorious figures, this Hagerstown newcomer is less about myth and more about meaning. It’s a restaurant grounded in heritage, hospitality, and the quiet pride of two seasoned entrepreneurs who built a life in Washington County.
Daniel and Nicoleta Pribag, the husband-and-wife team behind Dracula’s Kitchen, are no strangers to the restaurant world. With multiple ventures under their belt, they bring both experience and intention to their latest concept. Originally from Romania, Daniel explains the creative process. “We wanted to present the real story of Dracula...It is a very well-known tale,” however embellished.
Many folks equate Romania with Gothic castles, mythic monsters, and blood-thirsty counts, a la Bram Stoker’s classic novel. However, the inspiration behind the fantasy is Vlad Țepeș III or “Vlad the Impaler,” a real 15th-century ruler of Wallachia. While his brutal methods have long fueled legends, he is also remembered in Romania as a defender of his people and a leader who protected villagers against outside threats.
Anti vampire garlic bites.
“We wanted to present the real story of Dracula...It is a very well-known tale.” —Daniel Pribag
Traditional chicken wings disguised as bat wings.
The name “Drăculea” itself comes from his father, Vlad “Dracul,” Vlad the Dragon; making “Dracula” the son of the dragon. It is a fitting title for a warrior and an interesting entree into this rich and varied culture. His story is detailed at the restaurant with life-sized statues and a mural.
The Pribags immigrated to America in 2002, joining family members who have lived here since 1965. “It is the best place to be on Earth,” says Daniel. He and Nicoleta are now citizens. “I have visited so many places, but there is nothing compared to the United States.”
For its owners, Dracula’s Kitchen & Bar represents a playful blend of new American favorites and classic Romanian fare. Rather than leaning into kitsch or seasonal novelty, the Pribags created a space that feels contemporary and polished. Diners gush about the space’s minimalist lines and glowing red accents, saying that it feels more like a big-city concept than a small-town eatery.
Drac’s bloody burger speaks to the fare of American food in a Romanian theme.
“We don’t want people to think this place is just for Halloween,” Daniel says. “It is something to enjoy all year round.”
The experience unfolds gradually. On certain nights, guests can expect themed movie screenings (like classic black-and-white Dracula films), live music, or even karaoke. Since the restaurant only opened in January, the owners are keen for feedback on the events calendar and menu. Weekends bring energy and crowds, while weekday evenings hint at what’s to come, including expanded entertainment and patio dining as the weather warms.
The atmosphere is remarkable, but the lifeblood of Dracula’s Kitchen is food you can sink your teeth into. “We’re trying to offer something unique to Hagerstown. We want to make a difference,” Daniel says.
Romanian crepes with banana and chocolate drizzle.
He credits Nicoleta, the chef behind the Romanian offerings, for bringing traditional recipes to life with care and authenticity. One of the most popular meals is Countess Nicole’s Sarmale. Their version of Romania’s national dish, sarmale are slow-cooked cabbage rolls filled with a savory blend of beef and pork, served with bread and sour cream. Another standout is Vlad’s Impaler Mici (or mititei). These tasty bites are skinless sausages grilled until caramelized and juicy, seasoned with garlic and spices, then served with mustard and a side of fries.
Look out for the Papanași, too. An occasional special, these traditional Romanian doughnuts are made with cheese and topped with sour cream and fruit preserves.
These dishes, rich in flavor and history, are meant to introduce diners to a cuisine that is both rustic and refined. Romanian food often centers around comfort; slow-cooked meats, fermented vegetables, and layered flavors that reflect centuries of international trade across Eastern Europe.
Cheese, bacon, scallions, and fries in a tribute to Vlad the Impaler.
Early visitors praise everything from the house-made sauces to the attentive service and the owners’ pride in sharing a taste of Romanian heritage. They note both the quality of the food and the warmth of the experience.
What makes the menu especially inviting is its balance. There are plenty of familiar favorites. Branded burgers are among the restaurant’s top sellers, including creations like the Sunrise Slayer, topped with bacon jam and a fried egg. Their pizza has a strong following among guests, alongside creamy Alfredo pasta, fresh salads, crabcakes, and wraps designed for quick weekday lunches. Diners seem to love eating like renaissance kings, too, as they heft a smoked turkey drumstick known here as the Castle Feast Leg.
Credit: Mark Youngblood
First Bite appetizers align with Romania’s convivial “tapas” style gustări, snacks and light meals with catchy names like Bat Wings (chicken wings), Castle Carpathian Rolls (pepperoni rolls), and Transylvanian tenders. Their calamari and spanakopita each get high marks from diners.
“We want to make sure everybody can come and eat,” Daniel says. “It’s nothing too crazy.”
That philosophy extends to the bar, where playful, themed cocktails like “Dracula’s Kiss” (a mix of vodka, strawberry purée, and lemonade) add a touch of fun. The Golden Fang pairs pineapple juice with tequila while the Burning Castle is a creamy concoction with vanilla vodka, Bailey’s chocolate liqueur and a Graham cracker rim garnished with torched marshmallow. Plans are underway to expand offerings with imported Romanian wines and spirits, further deepening the cultural experience.
Still, for all its thematic flair, Dracula’s Kitchen never loses sight of its purpose. It is, at its core, a neighborhood restaurant that happens to tell a story. More than vampire myth, food becomes a bridge connecting a family’s journey from Romania to Hagerstown. And it sets one historic record straight in a most delicious way.