Timothy's adds to casual dining in Fells Point

Fells Point has a new restaurant - and this one is right on the water. Timothy's opened this week in the space previously occupied by Piccolo's and, most recently, Brown's Wharf Restaurant. But in contrast to its fine dining predecessors, Timothy's is casual all the way. General manager Tony Lombardi says the space was extensively renovated for that purpose. Now, there's a large bar separated from the dining area by a big saltwater fish tank. The bar offers two big TVs and seating for 45. Nine more televisions are located throughout the place, though most folks may prefer the water views visible from most of the dining room, which seats about 200.

Lombardi describes the menu as American cuisine. Many items are the same as those offered at the two other Timothy's locations - in Newark and Wilmington, Del. But Lombardi says this Timothy's menu has added a Baltimore flavor - several crab items including Maryland crab dip ($10.99), Maryland lump crab cakes ($19.99) and Old Bay seasoned shrimp dishes - such as a shrimp salad plate ($10.99) and steamed shrimp ( 1/2 lb. for $9.99).

Appetizers are pub classics like Buffalo wings ($6.99) and barbecue ribs ($15.99). The ribs are a Timothy's specialty ($13.99-$15.99). Other entrees include five steak choices ($14.99-$17.99), chicken imperial ($15.99), hot sandwiches ($6.99-$11.99) and burgers ($6.99 and up). There are also soups and salads.

You'll find Timothy's, 410-522-5820, at 1629 Thames St. Lombardi says the restaurant will offer the full menu from 11 a.m. to 1 a.m., seven days a week, but that may change as business dictates. The bar is open until 2 a.m. daily.

Craving coffee?

If you live or work in Glen Burnie and wish you had a non-chain coffee house to call your own, now you do. Cravings just opened next to Anne Arundel Community College's Glen Burnie satellite center. And you'll find more there than just the full array of espresso concoctions. Cravings offers breakfast and lunch all day. Other than baked goods (with the exception of the yummy banana bread) and gourmet desserts, everything is made in-house. Right down to the potato chips.

"We slice them up and fry and salt them right here," says Melissa Moore, Cravings' operations manager. Those chips ($1.75) can be had with one of the lunch items, like the house specialty - curried chicken salad ($5.25-$6.25). Other choices include quiche ($4.50), sandwiches and wraps ($4.75-$6.25) and soup ($4.50). The all-day breakfast menu includes egg sandwiches ($2.25-$3.25), other egg dishes ($3.75-$6), pancakes ($5.25) and cinnamon French toast ($5.25).

There's seating for 35 at several tables, along with four armchairs and three computers with Internet access.

Cravings, 410-761-3222, is at 111 Crane Highway. Its hours are 7 a.m. to 9 p.m. Monday through Thursday, 7 a.m. to midnight Friday and Saturday, and 8 a.m. to 3 p.m. Sunday.

Brass birthday

A Baltimore eating institution, the Brass Elephant, is celebrating its 23rd birthday with a new chef at the helm. After working for years in restaurants in New York City and resorts in Colorado, Curtis Lincoln has been quietly making a few changes in the Brass Elephant kitchen since he arrived a few months ago.

Some examples of things coming out of his kitchen: an all-natural chicken with a roasted-garlic crust, smashed blue potatoes, morels, braised ramps (wild leeks) and an herb jus ($16); and halibut with sweet pea and applewood smoked bacon risotto ($22)

You might want to think about helping the Brass Elephant celebrate its birthday between June 24 and June 30. The restaurant will offer certain items that were there on its first menu 23 years ago - and at 1980 prices.

You'll find the Brass Elephant, 410-547-8485, at 924 N. Charles St. It's open for dinner from 5:30 p.m. to 9:30 p.m. Monday through Thursday, 5:30 p.m. to 11:30 p.m. Friday and Saturday, and 5 p.m. to 8 p.m. on Sunday. Its bar - Tusk's - is open until 2 a.m.

Table Talk welcomes interesting tidbits of restaurant news. Please send suggestions by fax to Sloane Brown at 410-675-3451, or by e-mail to [e-mail].