Rothwell plans changes in Sisson's menu

Table Talk

May 14, 1998|By Elizabeth Large | Elizabeth Large,SUN RESTAURANT CRITIC

Now that Bill Aydlett, formerly chef and part-owner of Sisson's (36 E. Cross St.), has left, the kitchen has been taken over by Bill Rothwell. Rothwell has worked as a sous chef at Pierpoint, Sisson's and most recently at the Oregon Grille. He plans to broaden the brew pub's Cajun-Creole menu to include vegetarian and non-spicy offerings, more salads, more sandwiches and some crab dishes.

"There are things I'd like to have done before," he says, "but it was someone else's kitchen." He plans, for instance, to use larger shrimp in the shrimp Creole and "refine" the sauce.

Meanwhile, Aydlett, who was involved with Sisson's for more than a decade, is taking a "semi-sabbatical" from the restaurant business.

Henige at Shanghai Lil's

Craig Henige came to Baltimore to help open Sfuzzi, which is an Italian restaurant, and most recently has worked under Nancy Longo at Pierpoint, cooking regional American fare. Judging from that background, you might not expect him to end up as executive chef of Shanghai Lil's (2933 O'Donnell St.), which should open by the end of the month.

Canton's newest restaurant will have a traditional Chinese menu, with specials including Thai, Indonesian and Malaysian dishes. World War II memorabilia, including pieces of a fighter plane, will decorate the brightly colored dining room and bar.

Coming to Canton

Add the Austin Grill to Spike and Charlie Gjerde's the Atlantic and a Donna's Coffee Bar - all restaurants that will be tenants in the American Can Co. building in Canton. The Tex-Mex restaurant, scheduled to open in September, has been a hit in Washington, which now has five of them. Spokeswoman Lynn Beahan describes the decor as "casual and funky, designed to look like a real Texas road house." Everything is made from scratch in house, starting with the tortillas. The specialty is a "swirly," made from swirling together fresh lime and strawberry frozen margaritas.

Great Chefs

Brian Mathias of Joy America, Spike Gjerde of Spike & Charlie's, Mark Henry of the Oregon Grille, Galen Sampson of Hampton's at Harbor Court and Jennifer Price of the Wild Mushroom will be the chefs taking part in the Great Chefs and Champagne event at Boordy Vineyards in northern Baltimore County. It's a celebration of the release of Boordy's 1995 Blanc de Blancs and involves, as you might expect, lots of food and wine. The party takes place May 31, from 1 p.m. to 4 p.m. Cost is $50 a person. Call 410-592-5015 for more information and reservations.

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 e-mail to

Pub Date: 5/14/98

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