Where to find the Finer ThingsThe Finer Things in Life...

TABLE TALK

April 10, 1997|By Elizabeth Large | Elizabeth Large,SUN RESTAURANT CRITIC

Where to find the Finer Things

The Finer Things in Life Cafe (10921 York Road, 410-329-1391) is Hunt Valley's best-kept restaurant secret. (Some would argue that the Hunt Valley Szechuan is. But that's another story.) Even though the cafe has been open since January, I only heard about it recently. The Finer Things has seating for only 18 people, takes no credit cards and is BYOB, but people are lining up for owner Donald Fisher's duck and pear salad, shrimp in lobster garlic sauce and emu Milanaise.

The cafe has proved so successful that Fisher is expanding next door in May -- but there will be seating for only about 18 more people. Oh well, Finer Things is also a thriving carryout business, so get your shrimp and goat cheese pizza to go. When I have lunch at a small, intimate restaurant like owner-chef Ed Rogers' La Tesso Tana (58 W. Biddle St., 410-837-3630), the last thing I expect to see on the menu is roast suckling pig. But there it was.

I like knowing the kitchen of this pretty little Italian restaurant is so inventive. But I have to admit neither my dining companion nor I was very adventuresome. I had a good salad of greens, smoked chicken breast, feta cheese and pine nuts, while my friend enjoyed her tortellini with cream sauce and wild mushrooms.

Dinner and Flamenco

Baltimore's newest Spanish restaurant, Sevilla (4700 Eastern Ave., 410-522-5092), now offers flamenco shows Saturday nights -- but not every Saturday night. Call first. The next one is scheduled for April 19. This is the spot where Rio Lisboa and, before it, Rio Madrid used to be.

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.

Pub Date: 4/10/97

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.