D.C. gourmet shop opens in Pikesville

November 10, 1991|By Linda Lowe Morris

The folks at Sutton Place Gourmet, a chain of three stores in and around Washington, looked at Pikesville and decided there was room here for more cherambolas and chocolate truffles.

So they took over the space in the Festival at Woodholme that used to hold the Gourmet Shop, refurbished and expanded it and just opened up shop last week.

Sutton Place Gourmet has taken the concept of a gourmet store to the heights. It's been called by NASFT Showcase, a specialty foods trade magazine, "one of the most respected specialty food stores in the country." Bon Appetit magazine called it "terrific."

The new store in Pikesville will have just about everything imaginable in food displayed like jewels in a jewelry store: fresh produce including organic and exotic produce; all kinds of freshly baked breads, rolls and pastries; imported and domestic cheeses; homemade pastas; fresh and dried herbs; bulk and packaged gourmet candies and chocolates; meats and seafood; fresh cut flowers; and thousands of canned and frozen specialty foods items like extra virgin olive oils and flavored vinegars.

There is a large prepared food area with things like grilled salmon, fajitas and burritos, pasta salads, and vegetable entrees displayed on plates and platters. The items are weighed and packed to order, then packaged in a take-home container that is microwaveable.

"You can literally come in here seven nights a week and take out your dinner and have different things every single night," says president and part-owner Mark Berey. Mr. Berey, 38, took over as CEO last year when the company was bought by a group of investors from Jeffrey Cohen, the man who built the company.

The store also caters to the hungry with an 85-seat cafe and an ice cream counter. An entire in-store kitchen, which is partly open to view, makes the prepared foods for the retail counter as well as hot foods for the cafe.

There is also a full deli with meats, salads and sandwiches made to order.

Meats will be cut or fish filleted to order. "You could come in and say I'm having a dinner party for six people and I'd like to do a whole tenderloin or a rolled something and work with our butcher to basically design your menu," Mr. Berey says. "We'll custom cut anything you want to work out your menu plans."

The store offers a number of different gift baskets, which are featured in a full-color brochure.

The Pikesville store is over 14,000 square feet of slick tile and stainless steel. Larry McWilliams, who was formerly with Graul's Market in Ruxton, is the general manager of the new store.

Sutton Place Gourmet is located at 1809 Reisterstown Road. The hours are 9 a.m. to 9 p.m. Mondays to Saturdays and 9 a.m. to 8 p.m. on Sundays.

7+ The telephone number is (410) 484-5501.

Roland Park's new cafe

A new restaurant just opened in Roland Park on Cold Spring Lane in the space that used to be Fiske's cafe and catering


It's called, simply enough, the Roland Park Cafe and it offers not only a sit-down, white-tablecloth restaurant for 65 but a gourmet LTC carryout that serves up salads, sandwiches and hot entrees.

The owners are Iam and Bill McKechnie, a husband and wife who formerly worked for Fiske's, and Sonny Kongkraphun, who is also a co-owner of M. Marinelli & Son bakery. Mr. Kongkraphun, who like Mrs. McKechnie comes from Thailand, has been baking Italian breads, rolls and desserts for most of the restaurants in Little Italy for 25 years.

The menu is basic Maryland favorites: lump crab cakes, French onion soup, Maryland crab soup, clams casino, roast beef club sandwich, grilled Reuben sandwich, linguini marinara, cornish hens, lamb chops, flounder McKechnie, chicken in garlic sauce. Desserts, baked daily along with the fresh breads and rolls, include cheesecake, chocolate layer cake, apple pie and cherry pie.

The menu also has a sprinkling of Thai dishes: satay, spring rolls, egg rolls, occasionally won ton soup and other things as a special. The owners plan to add more soon.

The carryout section has its own selection of items and anything from the menu is available for carryout. For Thanksgiving, the cafe is offering to do the cooking. Dinner serving 6 to 8 people is available for carryout or delivery on Thanksgiving morning. The cutoff date for orders is Nov. 14.

On Sundays the cafe serves brunch, currently from a separate menu but soon buffet style as well.

While their application for a liquor license is being processed, the owners invite customers to bring their own wine, which they will open and pour.

The Roland Park Cafe is located at 413 Cold Spring Lane. The hours are 10 a.m. to 11 p.m. Mondays to Thursdays, 11 a.m. to 11 p.m. Fridays and Saturdays and 11 a.m. to 4 p.m. Sundays. The telephone number is (410) 889-2233.

McHenry's opts for variety

Look for a new menu at McHenry's Restaurant in the Sheraton Inner Harbor Hotel. It's based on the idea of sampling lots of different tastes.

Diners can order small servings of a number of things or a sampler platter with three different items.

The menu, developed by McHenry's new chef Ronald Andrews, includes fettucini tarragon, cream of crab soup, seafood carbonara, chicken with salsa and goat cheese, rigatoni with white beans and lamb, snapper with chili-corn sauce, crab cake with mustard sauce, veal Stilton and swordfish Nicoise.

The Sheraton is located at 300 S. Charles St. The dinner hours are 5 to 11 p.m. daily. The telephone number is (410) 962-1818.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.