NEWS
By Richard Gorelick | October 1, 2009
Kolpers is that roadhouse restaurant you see, and wonder about, whenever you're biking, hiking or driving the back way into Hampden or Woodberry. It turns out that's the backside view of Kolpers, from which it looks like a small-town party palace. Approached from the front, though, Kolpers looks more like a place you'd go for a quiet sit-down dinner. This makes Kolpers a mullet restaurant ("business in the front, party in the back"), and a little bit frustrating, too. There is a bar world here and a dining world, and they feel disconnected, although they don't have to be. The bar, even early on a weeknight, feels like a friendly hangout for regulars, with folks around the bar enjoying light fare - quesadillas, burgers and ribs.
NEWS
By Elizabeth Large | July 20, 2008
My rule of thumb in ordering at the new Riptide by the Bay in Fells Point is this: If it goes with beer, go for it. That means, for instance, you will be perfectly happy with the steamed crabs. They are homegrown, cooked to order with a seasoning mix that involves a lot of Old Bay but also some other ingredients like extra red pepper. Ours were meaty and not waterlogged. Come to think of it, Riptide may be Fells Point's only crab house. Obrycki's and Mo's are nearby, but they aren't in Fells Point proper.
NEWS
By Julie Rothman | June 11, 2008
Martha Nielson of Trenton, N.J., was hoping someone would have the recipe for a Crab Imperial dish similar to the one she and her husband used to enjoy on their trips to Maryland. It was served at Busch's restaurant in Cape St. Claire. The restaurant closed several years ago and though she has tried many recipes for Crab Imperial, none has come close to the light and fluffy one with a cheesy topping that was served at Busch's. Unfortunately, we did not receive any responses from our readers for a Crab Imperial with a cheese topping.
NEWS
August 3, 2007
Mary Ann Hofmeister, a homemaker who enjoyed gardening, died of renal failure July 26 at Brighton Gardens in Towson. The former Lutherville resident was 87. Born Mary Ann Costen in Princess Anne, she attended Somerset County schools. She moved to Baltimore in the late 1930s and met her future husband, Charles Albert Hofmeister, a Bethlehem Steel metallurgical engineer. They married in 1942 and lived in Sparrows Point until moving to Lutherville in 1955. She retired to Salisbury in the l980s and lived there until this year, when she and her husband moved to Towson.
NEWS
By Elizabeth Large | June 10, 2007
Food ** 1/2 (2 1/2 STARS) Service *** (3 STARS) Atmosphere *** (3 STARS) The Crackpot in Bel Air, a sibling to the Baltimore institution of the same name, looks like it belongs in a marina. You expect to see the water from the windows. Of course, what you actually see is a parking lot and a Target, but the illusion is good. When the owners of the original Crackpot decided to expand after 28 years, they spared no expense. This is a crab house deluxe, with two kitchens, an interior waterfall and fishpond, and its own seafood market.
NEWS
February 21, 2007
You walk up to the display case, where you examine all sorts of fresh fish and seafood. You make your pick. You choose how you'd like it cooked - broiled, fried or grilled - and, perhaps, what kind of sauce you'd like with it. You choose two side dishes. Ten minutes later, your meal is delivered to you. Are you at one of Baltimore's finest seafood restaurants? You could be. But you could also be at Parkville's newest seafood place, Conrad's Crabs & Seafood Market. Obviously, not your usual seafood market.
NEWS
By SLOANE BROWN | July 19, 2006
If you've driven around Padonia and York roads lately, you may have noticed a new face on the corner. Rib 'N Reef has taken the spot vacated last November by Gibby's. John Bartsocas, who bought the space with his nephews George Tragas and Pete Vavaroutsosos, says while you won't find steamed crabs on the menu, there's plenty of other seafood to choose from. And then some. The menu is extensive. Let's start with the appetizers. They include crab imperial ($11.95); ahi tuna wrapped in nori and panko, flash-fried and served with a warm sake dipping sauce ($9.95)
NEWS
By ELIZABETH LARGE | December 11, 2005
FOOD *** ( 3 STARS) SERVICE *** (3 STARS) ATMOSPHERE ** (2 STARS) Let's face it. Haussner's is a hard act to follow. Not so much because of the food. In its last years, I never heard people say the food was why they ate there. But Haussner's was one of the few restaurants that could be legitimately described as a Baltimore landmark. It was wonderfully fun to be sitting at one of the white-clothed tables, even if your fish was overcooked or the famous strawberry pie didn't have much taste.
NEWS
By Sloane Brown | August 18, 2005
August may be the time for folks to go away. This year, it seems it's also the time for some local restaurants to disappear. The popular Owings Mills bistro Due closed recently. However, its food can still be found in its sister restaurant, Linwood's, right next door. One of Linwood's managers, Rachel Zundell, says the Due menu was rolled into that of Linwood's. The Due space is being turned into a catering venue. Linwood's Restaurant, 410-356-3030, is at 25 Crossroads Drive. Lunch is served 11:30 a.m.-3 p.m. Monday through Friday.
NEWS
By Karen Nitkin | July 28, 2005
Sometimes the big chain restaurants -- the ones with the loud commercials on television and the paste-on-a-smile themes -- remind of a gaudy cubic zirconium ring. They're so bright, with their oversized portions, colorful menus and "Hi, I'm Suzy" service, but they're not the real thing. And then there's Brewers Hill, a small, imperfect diamond among local restaurants. It is a real Baltimore restaurant, not part of a chain, and in its own way it s just right. Given the choice between a giant fake hunk of glitter and a small diamond, I think most of us would choose the diamond.