New bar, grill in Canton Square


March 15, 2006|By SLOANE BROWN

Canton Square has a new resident. If all goes according to plan, Granite Bar and Grill should be opening this week in the space previously known as Rick's Cafe Americain.

It's a space that owners Kristi and Jason Taylor are very familiar with; Jason Taylor says he bartended and managed Rick's for more than five years.

There's a lot the couple has done with that space. Jason Taylor says he and his wife wanted to give their place a sleek, citified "classy but casual" feel. And the name certainly gives you an idea of how they did it. Taylor says the horseshoe-shaped bar is covered in black galaxy granite. The dining tabletops are granite.

FOR THE RECORD - Correction: The phone number for the new Granite Bar and Grill in Canton is 410-675-1880. An incorrect phone number was listed in last week's column.

The countertops in the restrooms are granite. The concrete floor has a unique acid stain. The walls have been painted a "metallic champagne." There's lots of halogen ribbon and drop lighting to further the effect.

A previous dining area has been revamped into a lounge - with black leather couches, loveseat and ottomans - that overlooks the bar. Add to that a few plasma TV screens scattered about the place.

Taylor says Granite offers a menu both for bar-food fans and those seeking something a bit nicer. There are almost two dozen appetizers, including beer-battered onion rings ($4.95), seared tuna ($8.95) and the "ultimate meatball": 8 ounces of ground meats and spices served in a pomadoro sauce with fresh ricotta and basil ($5.95).

The list of almost a dozen salads includes New York strip salad ($9.95), tortilla salad ($7.95) and tomato/feta or mozzarella tower ($6.95).

There are grilled fresh-dough pizzas ($6.95 and up), as well as burgers ($7.95 and up), and a variety of hearty hot and cold sandwiches ($5.95 for tuna salad to $15.95 for crab cake).

You've got pastas ($9.95-$19.95) and entrees like baby back ribs ($15.95), steaks ($17.95-$23.95) and several fish options: swordfish, tuna, mahi-mahi, tilapia and the fish of the day ($14.95-$18.50). You choose how you'd like the seafood prepared and what kind of sauce you'd like with it.

Granite Bar and Grill, 410-342-7474, is at 2903 O'Donnell St. Its planned hours are 11 a.m. - 2 a.m., seven days a week.

Fells Point cafe

A coffeehouse in Fells Point has had a change of owners, a change of names and a bit of a face-lift. The Wydeye Cafe, at Aliceanna Street near Broadway, is now Cafe Latteda.

New owner Jessica Obst closed it for a couple of weeks to "add a bit of me to it," and reopened a couple of weeks ago. She says she's replaced the old, funky furniture with clusters of comfy couches, chairs and a chaise in the back.

Her father remade the counter up front so people can comfortably sit there now. There's a large table made from an old door that holds two computers that customers are welcome to use. Or they can sit at one of the other small "Italian-style" tables to enjoy their coffee drinks, frappucinos or fruit smoothie and a pastry.

Obst says she also offers about six sandwiches made to order, from a peanut butter and jelly ($2.50) to an "applewich" of smoked ham, sliced apple, fontina cheese and a little bit of maple syrup on a panino with walnuts ($4.95).

In addition to the eats, Obst says every Sunday evening, Cafe Latteda will host a poetry reading from 4 p.m. to 7 p.m. And from 5 p.m. to 9 p.m. the first Friday of every month, there will be an art show featuring the work of a local artist.

You'll find Cafe Latteda at 1704 Aliceanna St. It's open 7:30 a.m. to 2 p.m. and 4 p.m. to 7 p.m. Monday through Thursday; 7:30 a.m. to 2 p.m. and 4 p.m. to 9 p.m. Friday; and 10 a.m. to 8 p.m. Saturday and Sunday.

If you have information regarding a local restaurant's opening, closing or major changes, please e-mail that information to sloane@sloane or fax it to 410-675-3451.

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.