Himmelrich's restaurant expands to six nights

Table Talk

October 15, 1998|By ELizabeth Large | ELizabeth Large,Sun Restaurant Critic

Changes are afoot for Billy Himmelrich, owner of the Stone Mill bakeries and cafes and the French restaurant Ecole in Green Spring Station, Lutherville, which tomorrow becomes Appetite.

Trained in France as a chef, Himmelrich will be going into the restaurant business full time. He'll be working with chef Bill Griffen, whose resume includes Charleston and Harbor Court. The new place will be open six nights a week. (Ecole was open only on the weekends.) Himmelrich's brother Alfie is taking over the responsibility of the wholesale bakery business.

The restaurant will no longer have a prix-fixe menu, nor will reservations be taken. Offerings will expand to include entree salads, pizzas and a kids' menu. "We're really going to start from scratch," says Himmelrich. He describes the food as "based on classical French cuisine with a contemporary twist." One thing stays the same, though: It's still BYOB.

Ruby Lounge returns

The Donna's chain, which sold its Ruby Lounge restaurant at 800 N. Charles St. last spring, has taken it back as of this Tuesday. "It just wasn't working out for the current owners," says Alan Hirsch, co-owner of Donna's. The change happened so quickly that details hadn't been worked out as of this writing, but Hirsch promises that customers "will see the return of familiar faces in the staff." That includes, of course, Donna Crivello. David Smith, who managed the Pavilion at the Walters, the Wild Mushroom and Donna's at the BMA, will be the new general manager.

Santi in Hagerstown

Remember Champagne Tony? That was the nickname of Pauli Santi, who opened Champagne Tony's in Federal Hill, then moved on to Champagne Tony's in the Belvedere and left there to open Santi's in Essex. Now he's turned up in Hagerstown, as the chef of the new Roccoco at 20 W. Washington St. From all accounts, the decor is hip and the food sophisticated. The menu offers fusion cuisine, says Santi, with Italian, French and Asian elements. Appetizers are a specialty, and of course his famous grilled Caesar salad is on the menu. Entree prices run from $12 to $22.

Arizona in Annapolis

Annapolis soon will be getting what general manager Doug O'Connor thinks is the city's first Southwestern (as opposed to Mexican) restaurant. Arizona Bar & Grill should open this month at 1803 West St. with a moderately priced menu of fajitas, chili, quesadillas and entrees like poached salmon with cilantro lime butter.

Japanese in Towson

I've been hearing good things from Japanese friends about a new restaurant in Towson, Sushi Hana (6 E. Pennsylvania Ave.). The menu for this small, family-run eatery includes all the usual favorites: sushi and sashimi, of course; tempura; teriyaki; and traditional casseroles like sukiyaki and shabu-shabu.

New at Weber's

Weber's on Boston (845 S. Montford Ave.) has a new chef and will soon have a new menu. Tom Hook, a graduate of the Culinary Institute in Hyde Park, N.Y., has been named executive chef of the Canton bistro. His credentials include the kitchens of the Country Fare Inn and the Brass Elephant. Most recently he was executive chef for Altland House in Abbottstown, Pa. He plans to rejuvenate Weber's French Continental menu and expand the light-fare offerings.

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 410-752-6049; or e-mail to elizabeth.largaltsun.com.

Pub Date: 10/15/98

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