Paloma's takes flightThey ought to name it Phoenix, not...


November 04, 1999|By Elizabeth Large | Elizabeth Large,SUN RESTAURANT CRITIC

Paloma's takes flight

They ought to name it Phoenix, not Paloma's. (Paloma is Spanish for dove.) It's the latest restaurant and club to rise from the metaphorical ashes of the Eager House at 15 W. Eager St. "We named it after Mom's dove, which we got from the Humane Society in bad shape, patched up and is now beautiful," explains Charity Deeb, daughter of one of the new owners. But instead of patching the restaurant up, the new owners did some knocking down of walls to create new spaces, including a lounge with a fireplace and a dance floor with live entertainment on the weekends. The rooms are decorated in deep jewel tones with a decor straight from the '30s.

As for the dining room, right now the dinner menu is limited to a few American entrees: pastas, burgers, salads and soups. The hours are 4 p.m. to 2 a.m. Sunday through Wednesday, and 4 p.m. to 4 a.m. Thursday through Saturday. After midnight a full breakfast is available, including omelets and French toast. As the kitchen gets its act together, the dinner menu will be expanded and "get more fancy schmancy," says Deeb.

A real Irish `snug'

Judging from the success of Timonium's new Irish pub, An Poitin Stil, diners will flock to the Sean Donlon (37 West St., Annapolis) when it opens after Thanksgiving. Named after the Irish politician, the restaurant-pub will be perhaps the area's most authentic yet. Owners Ona and Ted Joyce are recently from Ireland. They plan to fill the traditional rooms with historic photographs and artifacts that trace the emigration of the Irish to the United States. The rooms will include a "snug," where ladies historically would have eaten. (They didn't mix with the gentlemen.) As you would in Ireland, you'll order at the bar and be seated at a table when the food is ready. Don't expect just traditional pub fare like corned beef and cabbage and Irish stew, though. The kitchen will serve up New Irish cuisine, using lighter, fresher ingredients and techniques.

Feels like Deja Vu

It's Deja Vu all over again, namely next door. The small bar at 4 E. Cross St. in Federal Hill has expanded into the neighboring building and has just opened a dining room on the first floor with a game room above. The food is classic bar fare: appetizers, burgers, steamed shrimp and club sandwiches.

Claddagh less of a pub

Pretty soon you won't be able to call it a pub anymore. Claddagh Pub (2918 O'Donnell St. in Canton) has just opened a more formal non-smoking dining room with an Irish music theme (fiddles on the wall and so on). It's done in royal blue with mahogany trim. Co-owner Vivian Clarke calls the menu "upscale pub food," which includes a veal chop, prime rib and fresh fish. Sounds like a restaurant to me.

Meanwhile the Bayou Blues Cafe at the Avenue in White Marsh has completely remodeled its lounge; it now has twice the seating capacity. The specialty there is New Orleans-style steak-house fare.

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 410-783-2502; or e-mail to

Pub Date: 11/04/99

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.