Getting your piece of pie, more

TABLE TALK

August 20, 2008|By ELIZABETH LARGE

If Rodney Henry had his way, we'd all be eating pie for breakfast, lunch and dinner. He did his part recently to make sure that happens by opening Dangerously Delicious Savory House (3547 Chestnut Ave., 410-662-7437) in Hampden where Finnerteas was.

Every day the Savory House, an offshoot of Dangerously Delicious Pies, offers seven to 10 pies: savory, sweet and quiche (which Henry considers separate from the savory pies because of the eggs and cream). Lunches and dinners consist of a meat pie like steak or pork barbecue, which comes with a salad and a side item such as coleslaw. Prices for the savorys range from a slice ("a big hunk o' pie") for $6.50 to $7.50 to an individual pie (such as crab imperial) for $12 to $15.

As of now, the Savory House seats only about 30 people, so reservations are a good idea. The summer hours are 9 a.m. to 4 p.m. Monday through Wednesday, 10 a.m. to 10 p.m. Thursday through Saturday and 10 a.m. to 4 p.m. Sunday.

"Everybody's really gotten behind it," said Henry of his new venture. "It's been really cool."

WOODBERRY CHANGES Nelson Carey and the Gjerdes, partners in Woodberry Kitch en in Woodberry/Hampden, quietly but amicably parted ways earlier this year.

"I still have a wonderful relationship with Spike and Amy, but my focus has to be here," said Carey of Grand Cru, his Belvedere Square wine bar. He was working at Grand Cru six days a week and then spending his evenings at Woodberry.

"Two 60-hour-a-week jobs was more than I can handle," he said with a laugh.

"I miss the excitement [of Woodberry] and working with a different customer base, but this business is doing better [with my full attention]. It's bittersweet."

Sales of the wine bar's small plates have increased noticeably, Carey said, because of the economy. It's a cheaper way to eat out. He's invested in new kitchen equipment and plans to expand the menu after Labor Day.

Meanwhile, Woodberry is doing its own expanding, with a new "processing kitchen" where the Gjerdes can do pickling and canning to stretch the locavore season.

When I spoke to Spike Gjerde I also asked him about the Woodberry coffee bar, Artifact. It's no longer part of the restaurant, but he says he's looking for an off-premise home for it because he wants to stay in the coffee business.

TSUNAMI CHANGES The changes at Tsunami behind Little Italy are even more major. The Annapolis-based restaurant has a new executive chef, Trever Champion, who took over when the former chef, J.J. Minetola, left to go to pastry school. Champion had been the sous-chef at Tsunami since it opened last November. The new sous-chef is Nadia Humphries.

The restaurant also has a new general manager, Kimberlin Bower.

By Sept. 1, Tsunami is hoping to have a new menu in place.

"The 'Tsunami staples' will be kept - the steaks and whole fish - but everything else will be changed," says spokeswoman Susan Milukas. "There will be more of a French influence and a lower price point for the main plates."

Her tentative name for the new fusion menu: "French/Asian? Frasian?"

elizabeth.large@baltsun.com

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