In Canton, new Lagers moves beyond bar food

TABLE TALK

January 25, 2001|By Elizabeth Large | Elizabeth Large,SUN RESTAURANT CRITIC

The specialty is a crab pretzel, a soft pretzel covered with crab dip. You gotta love it. But Lagers, a Canton pub that opened recently at 2522 Fait Ave., is getting serious about its food. Besides sandwiches, pizzas and the usual bar food, the bar-restaurant is now serving seafood, steaks and pasta.

Not a chain

Those who remember the now-closed Lighthouse on Park Avenue might be interested to know that the owners, brothers Thomas and John Dellis, have opened Dellis Bar & Restaurant at 8776 Philadelphia Road in White Marsh. The area has so many chains it's good to know about a new, locally owned place that's serving up homemade soups, crab cakes, steaks and so on seven days a week.

Dialing replaces slaving

Here's my contribution to Super Bowl trivia in honor of the Ravens: A National Restaurant Association survey found that more than half the Generation Y members (18 to 24 year olds) who watched the Super Bowl last year ordered takeout or delivery from a restaurant on game day. Gone are the boomer days when wives and girlfriends slaved in the kitchen over crab dip and chili.

Menus in Braille

Only a few local restaurants offer menus in Braille. Chi-Chi's, Red Lobster and Chili's come to mind. Bob Watson of Braille Enterprises, located in Harford County, tells me Della Rose's in White Marsh and the Silver Spring Mining Company in Bel Air and Perry Hall also have them. He's trying to get more local restaurants interested in providing the service. If you want more information, visit the Braille Enterprises Web site at www.brailleenterprises.com.

A former Philadelphian's last word on cheese steaks

Reader Louise Rogers Feher weighs in on the cheese-steak issue I brought up last week. She has the last word:

"Just read your article on Philadelphia cheese steaks. Note I did not say Philly cheese steaks. As a former Philadelphia girl, the difference between a Philadelphia cheese steak and one made anywhere else is the roll. Unfortunately, many places use what I would call a glorified hotdog roll. For a real sandwich a true Italian roll is needed. The same thing can be said for a hoagie."

Table Talk welcomes interesting tidbits of restaurant news. Please send suggestions to Elizabeth Large, Table Talk, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519; or e-mail to elizabeth.large@baltsun.com.

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