Another World

Table Talk

August 13, 1998|By Elizabeth Large | Elizabeth Large,Sun Restaurant Critic

Soon there will be two One Worlds. The One World Cafe in Federal Hill, known for its international vegetarian menu, is opening a second location in the space where the University Pharmacy used to be at 100 W. University Parkway. Renovations have just begun, and it may be as long as six months until they're finished.

When they are, the second One World will be a slightly upscale version of the first, says Isabel Fabara, one of the owners. With seating for 125, it will offer table service and serve liquor; but it will also have a juice bar, a carryout window and a pool table. Like the original cafe's, the menu won't be strictly vegetarian. The new One World will also serve salmon and tuna and egg dishes.

Food kiosk at the BMA

Donna's at the BMA is closed, and John Shields' new restaurant, Gertrude's, isn't scheduled to open in the space vacated until this fall. What's a hungry museum goer to do? Well, if sandwiches and salads suit you just fine, you're in luck. Shields and company are operating a kiosk in the Baltimore Museum of Art's sculpture garden Tuesday through Sunday from 11:30 a.m. to 3 p.m. until Gertrude's opens. Lunch food, sodas, beer and wine are available - weather permitting, of course.

New at Bohager's

Bohager's (Eden and Fleet streets) is planning to enclose one of its main decks this fall and serve steamed crabs on it year round. Other news from the Canton bar and grill: A new chef, Bill Buebel, is on board; his specialty is seafood. A graduate of the Baltimore International College, he's worked under Paul Prudhomme in Louisiana and prepared regional Chesapeake cuisine on a Florida TV cooking show. His recipes combine the flavors of Cajun, Bahamian and Maryland cooking.

NTC Fish story

The trend hasn't really hit Baltimore yet, but the trade magazine Restaurants U.S.A. reports that restaurateurs are serving whole-fish dishes in many cities with great success.

"People look for new and different things these days; anyone can get a char-grilled fish," says one chef.

The biggest problem for customers seems to be the head of the fish. One restaurateur admits that when he walks through his dining room he occasionally sees that the diner has carefully covered the head with a tomato slice.

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: 8/13/98

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