Admiral Fell Inn pipes aboard a new chef


November 05, 1998|By Elizabeth Large | Elizabeth Large,SUN RESTAURANT CRITIC

Things are happening at the Admiral Fell Inn. The Fells Point hotel has a new executive chef, Fred Lewis, who has worked at the Engineering Society for the past seven years. He'll be continuing the New American cuisine served in Hamilton's, the inn's fine-dining restaurant. He'll also be in charge of its casual eatery, the Point.

When 1636, the inn's new mid-scale restaurant and late-night venue, opens in December in the basement, Lewis will be responsible for it. Also in his future is the inn's new bakery-deli-cafe, now under construction with an entrance on Thames Street.

Meanwhile, ex-chef Robert Taylor, who left to spend some time with his wife and newborn daughter, is planning to open his own restaurant eventually. "Right now," he says, "I'm laying low."

Awash with seafood spots

With the opening of Legal Sea Foods and before that McCormick & Schmick's, we haven't been hearing much about the Inner Harbor's other seafood restaurants. And many people don't even realize that City Lights is one of them (along with Pisces, Phillips and the Rusty Scupper). It's owned by the group that also owns the Milton Inn, Brass Elephant and King's Contrivance.

City Lights has a new look, a bistro-style decor created by Patrick Sutton Design Associates, and a new chef, John Maxwell. He's a graduate of the Culinary Institute of America, and formerly worked at Red Sage and Gerard's Place in Washington.

Maxwell has created a new menu as of last week, which expands on the Chesapeake Bay offerings of the old one. New dishes include grilled filet mignon with gulf shrimp; mulled oyster stew with fresh apple cider, bacon and spinach; roast duck breast; and house-smoked salmon.

Chef Gettier honored

Michael Gettier, owner and chef of M. Gettier's Orchard Inn in Towson, is getting some well-deserved recognition locally. The Center Club has selected him as guest chef for its annual gourmet dinner this month. He'll also serve as a celebrity chef for Our Daily Bread's annual black-tie fund-raiser in January. Pierpoint's Nancy Longo will be working with him at that event.

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 Large's reviews of restaurants appear inside the Sunday Home & Family section. This Sunday: The Brass Elephant, with a new chef, David Rudie.

Pub Date: 11/05/98

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