A well-known Baltimore City resident has moved to the 'burbs. After closing its Lancaster Street location a year ago, Victor's Cafe now can be found in Timonium.
Owner Victor DiVivo says he was forced to leave his waterfront location because of plans to build a Four Seasons Hotel on that spot. But he wasn't about to leave the restaurant business. And he decided on the old Donna's space in the Timonium Crossing shopping center because the parking was easy. And free.
He describes the space itself as a "typical cafe, very comfortable, very cozy." There are lots of warm Mediterranean colors, and tables to seat about 45 inside and a few more outside, weather permitting. There's also a counter for carryout, all that's available until 5 p.m. Table service is offered from 5 p.m. to 10 p.m.
Fans of the old Victor's will be happy to hear that he's offering a similar menu. But much like the restaurant itself, he says it's not as big as his old one, because of a smaller kitchen.
It includes a selection of cold and grilled sandwiches, like shrimp salad ($6.99); an Italian cold-cut sub ($6.25); and grilled portobello mushroom with mozzarella, roasted red peppers and fresh basil ($6.25). There are also a few panini: cheese steak ($5.75); grilled chicken with peppers and onions ($5.45); and eggplant parmesan ($5.25).
The salad menu includes Caesar ($4.99); spinach, blue cheese and walnuts ($4.99); and a chopped salad ($5.75) - all of which can be topped with grilled chicken, blackened shrimp or tuna salad ($1.45 to $2.75).
Those items are available all day. Starting at 5 p.m., there are about a dozen possible dinner entrees, such as spaghetti or penne with a light sauce of plum tomatoes, toasted garlic and basil ($8.95); risotto with pesto sauce and shrimp ($12.95); chicken marsala ($10.95); and sausage and peppers, served with spaghetti ($10.95).
Then there's the new addition to Victor's menu - so important, in fact, that he briefly named the new eatery after the dish, Pizza Rustica, before deciding that the old name was a better choice.
"It's the new big thing. ... It started in Rome about 10 years ago, and now it's making its entrance into the U.S.," he says.
"The key is in the flour. It's different [than other pizza-crust flours]. The crust is much thinner and very soft. ... I love it. I have it every day!"
It is so soft that the pizza is cooked in large bakery pans and cut into 16 pieces. DiVivo says half a Pizza Rustica is the same as a large round pizza.
