New parlor's ice cream is fresh and tempting

Table Talk

July 23, 1998|By Elizabeth Large | Elizabeth Large,SUN RESTAURANT CRITIC

Tom Washburn used to work for Alex. Brown, but he got bored. Lucky us. He's opened Moxley's (25 W. Allegheny Ave., Towson), an ice cream parlor named after his dog. What makes Moxley's unusual is that the ice cream is made on the premises.

If you're thinking Nifty Fifties when I say ice cream parlor, think again. Moxley's is quite contemporary, with bright colors and funky decor.

You can get sundaes, sodas, banana splits, milkshakes and root beer floats, just as you can at an old-fashioned ice-cream parlor. But the draw here is the ice cream itself, in such intriguing flavors as coconut, lemon, fresh peach and banana chocolate chip - as well as the classics, of course. Moxley's is open Monday through Saturday 11 a.m. to 11 p.m., Sunday 4 p.m. to 11 p.m.

Shogun, again

The Japanese restaurant Shogun (316 N. Charles St.) has become Shogun again. When one of the owners left a year and a half ago, the remaining partners decided to change the name to Jpn. to avoid legal problems. Now, says owner John Pletcher, the legal tangle has resolved itself, while a vandal recently broke the restaurant's window and destroyed the Jpn. sign. It seemed like a propitious time to change back to the old name, which most people preferred.

Crabby in Baltimore

Looking for a place to eat crabs outdoors in Southwest Baltimore? Gypsy's Cafe (1101-3 Hollins St.) has turned into the Beer Garden Cafe, with steamed crabs and pit beef served in the beer garden beside the restaurant. Nan Bosley has taken over the restaurant, and brought in Max White from Mencken's Cultured Pearl as chef. They are keeping much of the old Gypsy's menu intact, so you won't have to give up your grilled salmon just to have a place to pick hard shells.

Dine with the chef

Chef's Table Dinners are a lively new trend across the country. The only one I know of in the Baltimore area is at Hamilton's in the Admiral Fell Inn. On the last Tuesday of every month, chef Robert Taylor and his wife, Julianne, share a table with up to 10 guests in the restaurant's wine cellar room. The innovative, five-course dinners cost $85 a person.

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

Pub Date: 7/23/98

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