Mexican without the meat

TABLETALK

January 29, 1998|By Elizabeth Large | Elizabeth Large,SUN RESTAURANT CRITIC

Puffins, the vegetarian-friendly restaurant in Pikesville, has expanded and opened what owner and chef Ken Blue calls a "meatless Mexican cantina." Sin Carne, next to Puffins at 1000 Reisterstown Road, has south-of-the-border seafood and non-red-meat dishes as well as vegetarian fare. There's also a tequila bar with specialty margaritas.

Spanish in Fells Point

The Fells Point spot that was M. Gettier at 505 S. Broadway has reopened as Cafe Madrid, a Spanish restaurant. Co-owner Antonio Aybar promises "authentic Spanish cuisine," prepared by his partner and chef, Jose Gutierrez. Baltimoreans will remember him as "Chef Pepe," owner of the long-departed Madrid in Charles Village. Specialties include tapas, paella, seafood, rack of lamb, duck and steak Diane prepared tableside.

Entree and free wines

Every evening after 8, including weekends, Spike & Charlie's (1225 Cathedral St.) is offering a selection of free wines to anyone ordering a dinner entree from the regular menu. These lesser-known varieties, from all over the world, are usually two whites, two reds and a rose or sparkling wine.

Sample four cuisines

The American Institute of Wine and Food Baltimore Chapter is sponsoring "A Taste of Cuisines From Around the World," starting Feb. 9. The series features tasting menus and talks at four local restaurants: the Ambassador (Indian), the Black Olive (Greek), Grand Palace (Chinese) and Hoang's Seafood Grill (Vietnamese). Call 410-244-0044 for more information.

Save the swordfish

You won't be eating swordfish at Hamilton's in the Admiral Fell Inn anymore. Or at least not in 1998. As part of the current "Give the Swordfish a Break" campaign, chefs at top restaurants around the country have pledged not to serve the overfished delicacy.

"As chefs we are high-profile people," says Hamilton's Robert Taylor in the Jan. 26 issue of Time. "Consumers look at what we serve and take their cues from it."

Wrong number

In last week's item on Weber's, I reversed two digits of the phone number. It should have read 410-276-0800. My apologies.

Table Talk welcomes interesting tidbits of restaurant news. Please send suggestions to Elizabeth Large, Table Talk, The Sun, 501 N. Calvert St., Baltimore 21278; fax to 410-783-2519; or e-mail to elizabeth.largaltsun.com.

Elizabeth Large's reviews of restaurants appear inside the Sunday Today section. This Sunday: Charleston, the restaurant formerly known as Savannah.

Pub Date: 1/29/98

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