Thai-ChiPaul Chot, a native of Thailand, wanted to open a...


November 16, 1995|By Elizabeth Large


Paul Chot, a native of Thailand, wanted to open a restaurant that specialized in both Thai and Chinese cuisines. He brought his Thai chef, Sam Ho, from Malaysia. His Chinese chef, Hong Lee, last worked at Joey Chui's Greenspring Inn. He had designer Rebeka Gurfinchel, known for her interiors at the Greenspring Inn and Liberatore, create a stylish dining room. The result is the newly opened Thai Orient in the Valley Centre in Owings Mills. Specialties include such dishes as fresh fish in lime sauce, shrimp in roasted chili sauce, Szechuan crispy chicken and Panang beef. Baltimore's most ambitious vegetarian restaurant yet, Now and Zen, has opened at 11 W. Preston St. The food is all organic, with many macrobiotic dishes and no diary, eggs, meat or fish is used. Lunch and dinner are served Tuesday through Friday, with brunch Saturday and Sunday. You can get lots of soups and dishes like quiches made with tofu instead of eggs, curries, vegetables in lemon-miso-tahini sauce over rice and sweet potato or pumpkin pie. Brunch includes four kinds of pancakes: buckwheat, seven-grain, spelt and blue corn.

High-style Obrycki's

This one is hard to believe: Baltimore's long-time favorite crab house, Obrycki's, is having a six-course wine dinner on Nov. 20. FTC The evening starts with crab and artichoke bruschetta and ends with creme brulee.

Remember when you used to pick hard shells there and wash them down with a pitcher of beer?

Table Talk welcomes interesting tidbits of restaurant news. Please send suggestions to Elizabeth Large, Table Talk, The Sun, 501 N. Calvert St., Baltimore 21278. Or fax to (410) 783-2519.


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