Mt. Washington's Bauer going upscale in Hunt Valley

TABLE TALK

June 09, 1995|By Elizabeth Large

Mt. Washington Tavern owner Ted Bauer is in the process of renovating the 145-year-old structure that once housed the Oregon Ridge Store in Hunt Valley. If all goes well, an upscale restaurant, tentatively named the Oregon Grill, will open in the historic building at Shawan and Beaver roads in six months or so. It will be more formal than the tavern, with jackets required and an American menu of steaks, lobster, prime rib and crab dishes.

* Local restaurants are getting creative about the kinds of breads they serve -- in fact, sometimes the bread is the best part of the meal. I'm not suggesting that's true of the following places, but here are some of the best breads I've had out lately:

Morgan Millard makes its own half-biscuit, half-roll studded with sunflower seeds. Customers love them so much that the restaurant sells them by the dozen.

You don't usually think of Afghanistan when you think of bread, but the Helmand serves warm little triangles unlike anything I've had before. They're irresistible. It may not be authentic, but I ask for butter with them.

Profusions has delicious selections from Dorothea's Breads in its bread baskets: apricot, Tuscan white and herb-cheese.

It costs extra, but go for it: "Renza's bruschetta" at Pierpoint is a puffy, freshly baked loaf made from potato bread dough with a little marinara sauce on top and freshly grated Parmesan.

* After 114 years, the Woman's Industrial Exchange is holding its first fund-raiser. One hundred dollars, $65 of which is tax deductible, will buy you four Tuesday afternoons of bridge, including bridge lessons, and box lunches provided by the Exchange. The bridge afternoons will be held at the Village of Cross Keys from 12:30 p.m. to 3:30 p.m. on June 13, June 20, June 27 and July 11. Call (410) 252-1898 for more information.

* Starting June 20, Rudys' 2900 will offer fixed-price ($19.95), soup-to-dessert dinners on Tuesdays, Wednesdays and Thursdays through the summer months. In June, the featured entree will be a whole Maine lobster.

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