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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | September 28, 2012
Verde Pizza Napoletana is open in Canton. The Montford Street location was the home for years of Birches, and before that, the Wild Mushroom. The specialty at Verde is Neapolitan pizza, with toppings like prosciutto di Parma, imported buffalo mozzarella and wild mushrooms. The menu breaks down, simply into salads and red and white pizzas. There are a few menu innovations worth noting. Most of the pizzas include the ingredient fior di latte mozzarella , which is simply good mozzarella made from cow's milk.
ARTICLES BY DATE
ENTERTAINMENT
By Kit Waskom Pollard
For The Baltimore Sun
| October 3, 2013
There's something welcoming about Joey B's, the new Federal Hill restaurant and bar from Joseph Bivona, who also owns The Grille at Peerce's in Phoenix. At this low-key new city outpost, Bivona has put his management skills to good use. Joey B's is casual and fun with a menu that has a few misses, but adds some new twists to typical Federal Hill bar cuisine. Scene & Decor Maybe it's the fresh red and black paint job, or it's the cute sports art on the walls, or maybe it's just because we visited Joey B's during a downpour: Whatever the reason, we found the place inviting, cozy and warm.
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ENTERTAINMENT
By Kit Waskom Pollard
For The Baltimore Sun
| October 3, 2013
There's something welcoming about Joey B's, the new Federal Hill restaurant and bar from Joseph Bivona, who also owns The Grille at Peerce's in Phoenix. At this low-key new city outpost, Bivona has put his management skills to good use. Joey B's is casual and fun with a menu that has a few misses, but adds some new twists to typical Federal Hill bar cuisine. Scene & Decor Maybe it's the fresh red and black paint job, or it's the cute sports art on the walls, or maybe it's just because we visited Joey B's during a downpour: Whatever the reason, we found the place inviting, cozy and warm.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | October 17, 2012
Verde Pizza Napoletana is a family establishment. But don't let that scare you. You won't find arcade games, or even crayons, in the Canton eatery, which opened in September in the former Birches space. You will find good Neapolitan pizza, helpful service and — yes — kids. After 7 on a recent Friday night, the place was busy, though not packed. Despite the highchairs posted at tables both inside and out, the vibe was urban-cool, with reclaimed wood and exposed brick walls and a sparkling white open kitchen.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 25, 2012
Verde Pizza Napoletana is open in Canton. The South Montford Avenue location was the home for years of Birches, and before that, the Wild Mushroom. The dining room and bar, which formerly had a woodsy New England appearance, have been thoroughly remodeled. The redone interior, a sleek hybrid of European brasserie fixtures and midcentury American furnishings, is ready for its shelter magazine close-up. The specialty at Verde is Neapolitan pizza, with toppings like prosciutto di Parma, imported buffalo mozzarella and wild mushrooms.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | October 17, 2012
Verde Pizza Napoletana is a family establishment. But don't let that scare you. You won't find arcade games, or even crayons, in the Canton eatery, which opened in September in the former Birches space. You will find good Neapolitan pizza, helpful service and — yes — kids. After 7 on a recent Friday night, the place was busy, though not packed. Despite the highchairs posted at tables both inside and out, the vibe was urban-cool, with reclaimed wood and exposed brick walls and a sparkling white open kitchen.
NEWS
By Stephen G. Henderson and Stephen G. Henderson,SPECIAL TO THE SUN | November 13, 2002
For many centuries, the names of Anthony and Cleopatra have provided food for thought. Those with an historical bent can chew over what role the Egyptian queen played in Rome's decline. The literary may savor retellings of their doomed romance by Shakespeare, Dryden and Shaw. And, for those with campier tastes, there are Liz and Dick, and their magnificent mess of a movie that nearly bankrupted 20th Century Fox in 1963. Whatever your appetite, however, Anthony and Cleopatra probably haven't conjured images of cheese.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Staff Writer | July 29, 1992
It's been a long day. A long hot day. And now you're faced with the prospect of a long hot evening, with dinner somewhere in the middle.Stop sighing. Everything will be fine. You can shower, fix a cool drink and in no more than 15 or 20 minutes put a beautiful, nutritious and cool meal on the table.It takes a little planning and shrewd shopping, so you have the ingredients on hand. But we know it can be done, because a couple of people who know well how horrible East Coast summers can be told us exactly how to do it.For instance, there's Nick Sheridan of Cuisine Catering of Baltimore; does he cook during the summer heat?
ENTERTAINMENT
By Kathryn Higham and Kathryn Higham,SPECIAL TO THE SUN | August 7, 1997
With Frank Sinatra crooning "High Hopes" in the background, we got to thinking Pecora's in Little Italy is just the kind of place Old Blue Eyes might have fancied back in his hometown of Hoboken, N.J.It's a place where marinara reigns supreme, where tradition outranks cutting edge, where cigar smoke wafts from the bar, and the chef checks on your table during dinner.It's tiny and dark, with black walls and a black leather couch up front. Downstairs, about 20 tables, set against a wall of smoked mirrors, are covered in red over white tablecloths.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | August 8, 2011
Sotto Sopra has a tantalizing restarurant week menu, I think. Take a look. Essentiallly, it's the regular Sotto Sopra menu but I like how Riccardo Bosio has figured out a way to keep on a few of the higher-ticket items without sacrifcing quality -- simply charge a premium for them. How was opening weekend for Summer Restaurant Week. I was in Pittsburgh, where they've never heard of restaurant week.  I did hear from a reader who had a bad RW experience, complete with last-minute switcheroos and hot-house tomatoes.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | September 28, 2012
Verde Pizza Napoletana is open in Canton. The Montford Street location was the home for years of Birches, and before that, the Wild Mushroom. The specialty at Verde is Neapolitan pizza, with toppings like prosciutto di Parma, imported buffalo mozzarella and wild mushrooms. The menu breaks down, simply into salads and red and white pizzas. There are a few menu innovations worth noting. Most of the pizzas include the ingredient fior di latte mozzarella , which is simply good mozzarella made from cow's milk.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 25, 2012
Verde Pizza Napoletana is open in Canton. The South Montford Avenue location was the home for years of Birches, and before that, the Wild Mushroom. The dining room and bar, which formerly had a woodsy New England appearance, have been thoroughly remodeled. The redone interior, a sleek hybrid of European brasserie fixtures and midcentury American furnishings, is ready for its shelter magazine close-up. The specialty at Verde is Neapolitan pizza, with toppings like prosciutto di Parma, imported buffalo mozzarella and wild mushrooms.
BUSINESS
By Richard Gorelick, The Baltimore Sun | August 27, 2013
The owners of Barrett's Grill at the Hunt Valley Towne Centre will open a restaurant in the Glyndon location that was the site of Mia Carolina until earlier this year. The new restaurant will be called Glyndon Grill , according to Michael Sipes, who co-owns both Barrett's Grill and the new restaurant with John Barrett. Glyndon Grill will operate with a different menu and chef than Barrett's but will also focus on in-house, made-from-scratch preparations, said Sipes, who added that Glyndon Grill will also likely be more casual than Barrett's Grill, which he and Barrett have owned since 2011.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | November 19, 2003
Many restaurants treat carryout patrons like second-class citizens, forcing us to wait in cramped vestibules or to stand awkwardly near a cash register. Not so at Vinny's Cafe. A somewhat upscale Italian restaurant on Holabird Avenue in Dundalk, Vinny's features a separate room for carryout, a space that is welcoming and well-attended. The walls are painted with a green and gold pattern, and the sound system cranked out old pop standards. You can even buy a beer or a glass of chianti while you're waiting.
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