At Loco Hombre restaurant, food is supposed to be fun

TIDBITS

June 12, 1994|By Karol V. Menzie

The colorful sculptures on the wall are done, the bright Fiesta ware is ready to go to the tables, the menu is set and chef Gary Brown is ready to start cooking when Loco Hombre, the newest restaurant in the Dopkin-Kaplan family, opens for lunch tomorrow.

"It's casual dining," says Edward Dopkin, president of the Classic Catering People, which also runs the Pavilion at the Walters, and Classic To Go cafe at the Inner Harbor. "It's made to look and feel fun."

Diners at the Roland Park establishment -- the name means "Crazy Man" -- can choose fajitas, quesadillas, tacos, enchiladas, burritos, soups and chili, salads, sandwiches and platters; all items cost between $4 and $14. There will be specials at dinner, such as fresh seafood.

The restaurant, at 413 W. Cold Spring Ave., will be open seven days a week for lunch and dinner, with brunches Saturday and Sunday.

*Two Maryland restaurants have won American Automobile Association Four Diamond awards from the Maryland Division of AAA Mid-Atlantic. That means, AAA says, that Hampton's at the Harbor Court Hotel in Baltimore and the Inn at Perry Cabin in St. Michaels offer high levels of service, hospitality and upscale features. Fewer than 4 percent of the nearly 30,000 restaurants rated by AAA achieve the award, AAA says.

Cookbook is designed for delicious simplicity

"Absolutely Delicious!" is a new cookbook written, hand-lettered and illustrated by Linda Allard, a New York fashion designer and accomplished cook. The book, from Random House ($24), grew out of the collections of recipes she used to give to friends as Christmas presents. "Cooking does not have to be grand or complicated to be good," is her philosophy. Here is a sample, which she notes "is delicious served warm or at room temperature as a salad."

Broccoli with oil and lemon

Serves 3 to 4

1 medium bunch of broccoli

juice of 1 lemon

2 to 3 tablespoons good olive oil

1 clove garlic, cut in slices

salt and freshly ground pepper

Clean the broccoli and cut into medium-sized florets. Steam until tender. Transfer to a bowl. Add the lemon juice, olive oil and garlic, and salt and pepper to taste.

Tidbits welcomes food news -- new products, food-related news events, local cookbooks, mail-order finds, openings and closings restaurants and food shops. Send press releases to Tidbits, Attn.: Karol V. Menzie, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

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.