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By Richard Gorelick and The Baltimore Sun | November 15, 2011
Baltimore has announced the dates for its winter dining promotion. The dates for Winter Restaurant Week are Jan. 20 - 29, 2012. There are changes. Lunch, which had been a three-course option, priced most recently at $20, And the fixed price for dinner menu, which had been $35 for three courses will now be either $30 or $20 for three courses. Participating restaurants will be able to offer one of those dinner options but not both. The changes are in response to diner feedback, according to a spokeswoman for Visit Baltimore, which co-produces Baltimore's restaurant weeks.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | June 16, 2014
 Have you ever wondered what Korean barbecue would taste like on Jewish-style potato latkes? How about a Korean variation on a traditional savory noodle kugel? Well, your wait is almost over. This Thursday, from 7 to 10 p.m., Hersh's and Dooby's are collaborating on a A Jew-sian Mashup , a dinner featuring a number of Jewish-Asian fusion meals like the latkes and kugel dishes, as well as a few side-by-side comparisons, like pork-belly dumplings from Dooby's and kibbeh from Hersh's.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | June 16, 2014
 Have you ever wondered what Korean barbecue would taste like on Jewish-style potato latkes? How about a Korean variation on a traditional savory noodle kugel? Well, your wait is almost over. This Thursday, from 7 to 10 p.m., Hersh's and Dooby's are collaborating on a A Jew-sian Mashup , a dinner featuring a number of Jewish-Asian fusion meals like the latkes and kugel dishes, as well as a few side-by-side comparisons, like pork-belly dumplings from Dooby's and kibbeh from Hersh's.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | January 3, 2014
Welcome to Dooby's, which sounds like the worst bar in Key West but which is invested with a great deal of forward-looking style by its owner, Phil Han, whose lifelong nickname is "Dooby. " Dooby's opened in late October and got right to work filling niches in Mount Vernon. Not that there weren't other nearby options, but you know how much difference a few blocks makes in the city. The area around the Washington Monument is its own micro-neighborhood, and it was missing something.
ENTERTAINMENT
By Peter Jensen and Peter Jensen,Sun Staff | November 25, 1999
There is nothing which has yet been contrived by man by which so much happiness is produced as by a good tavern or inn.-- Samuel JohnsonEngland's 18th-century sage was off only slightly. The one thing more satisfying than a good tavern is this: an unexpectedly well-made dinner at a tavern.Surely, first-time customers to this modest roadhouse near Gunpowder Falls at the northern end of Baltimore County aren't prepared for seafood cooked to just the right level of doneness, perfectly steamed vegetables or a delightful cheese and lentil fritter.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | June 15, 2008
Food **1/2 (2 1/2 stars) Service *** (3 stars) Atmosphere *** (3 stars) Saute, a fancy new bar-restaurant, opened in March where the Duck Inn was in Canton. It generated a lot of buzz, and it's the kind of place I would normally review a month or so after it opened. But, like Three... near Patterson Park, there was considerable turmoil in the kitchen after the first few weeks. The executive chef, Cyrus Keefer, left and was replaced by Mark Suliga, who had been at Cosmopolitan and Dooby's, and then Brian Mathias, formerly at Hampton's, Joy America and Brasserie Tatin.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | November 2, 2011
Ten Ten opens Thursday in the Bagby Building. Ten Ten will launch directly into seven-day-a-week lunch and dinner service, with menus credited to executive chef Mark Davis, formerly of Woodfire in Severna Park and the Baltimore Country Club. They were still being tweaked on the eve of the opening.  The dinner menu is a compact and hearty affair, full of bold fall ingredients and flavors. The ten appetizers ($6-$11) include steak tartare, duck-fat fries with chive creme fraiche, Medjool dates wrapped in grilled bacon and seared sea scallops with cauliflower puree.
FEATURES
By Sylvia Badger | May 1, 1993
Bamboo House Yorktowne Plaza, York and Cranbrook roads, Cockeysville. Hours: Monday-Thursday, 11:30 a.m.-10:30 p.m.; Friday, 11:30 a.m.-12 a.m., Saturday, 12:30 p.m.-12 a.m., Sunday-12:30 p.m.-10 Phone: 666-9550The Bamboo House Mandarin Restaurant has been in this location for 19 years. During that time, the owners have opened restaurants at Harborplace and in the old Greenspring Inn.Lunch and dinner carryouts account for about a third of their business at this location.My order was from the dinner menu, which is more extensive and expensive than lunch, but the portions are much larger.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 6, 2012
Bluegrass has posted its Valentine's Day menu. The February menu is up and running, too, at the South Baltimore restaurant. Ray Kumm's Valentine's menu begins with an amuse bouche and canapes before launching into the meal proper. Appetizer choices include tuna tartare, venison carpaccio, wild-boar scrapple and Cherry Glen goat ricotta. Entree options are seared scallops with chorizo, Maine mussels and saffron risotto, red snapper with Russian tea broth, chocolate braised sort ribs with turnip-green porridge and rack of lamb with sauce Robert.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | December 22, 2011
When did Yabba Pot close? It's been at least since Oct. 15. A mainstay of the neighborhood most people call Lower Charles Village (technically, it's Barclay).  The Yabba Pot was made a lot of vegans happy for a long time. But my vegan scouts tell me that the Yabba Pot could also be frustrating, changing prices and ordering procedures on a seeming whim. The good news for the neighborhood is that a new restaurant is up and running at 2431 St. Paul St. It's Calle's Cucina . The good news for vegans is that chef/owner Carl Vahl is going to include vegan and gluten-free options on his Italian bistro menu.
NEWS
By Stephen B. Awalt | December 16, 2012
Here they are, the greatest generation, looking pretty ordinary: armed now with carts and canes, bragging about their grandchildren, complaining about their doctors and relishing their deserts. Every other Monday night I visit my father at the Annapolis retirement community where he lives, and I have come to know the dinner menu as well as a bit about his friends from the World War II generation. At 90 my father doesn't say so much, but he and his dinner companions like the company of younger people (at 53, I count as younger)
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | November 21, 2012
These restaurants are open for Thanksgiving service. In most cases, reservations are either required or advised. On Tuesday morning, a few restaurants were booked solid or close to it. Prices and times are subject to change. Always call. Boston Market (6336 York Road, 410-372-0220; 1317 Reisterstown Road, 410-484-2400; other locations; bostonmarket.com): Boston Market  is offering a special $10.99 Thanksgiving Day Meal, which includes roasted turkey breast with two home style sides, freshly baked cornbread and a slice of apple or pumpkin pie. Hours vary.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | September 26, 2012
Paul Newman thought it should be eaten with a spoon. Baltimore restaurant owner Sascha Wolhandler calls it "a fabulous amalgam of flavor in every bite. " It's the chopped salad, and it's having a field day in Baltimore. A chopped salad featured on the summer restaurant week menu at Heavy Seas Alehouse proved so popular that it's been put on the permanent dinner menu. Sergio Vitale, co-owner of Chazz: A Bronx Original, is considering making the lunch menu's steakhouse salad a dinner item, too. "It's definitely the No. 1 most popular lunch item and people ask for at dinner, too," Vitale said about the salad, which he says is an homage to a version served at Ruth's Chris Steak House.
SPORTS
By Richard Gorelick | August 22, 2012
Grand Prix of Baltimore organizers are hoping that an early closing time and redesigned traffic patterns will help both race attendees and Baltimore residents connect with their favorite restaurants over Labor Day weekend. Little Italy is definitely hoping for a bigger turn-out than last year, when expected crowds failed to show up for dining al fresco. The restaurants of Little Italy have been laying the groundwork for this year's race since the day last year's race ended, and High Street will again be blocked off to traffic.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 9, 2012
Valentine's Day is coming to the Avenue, and Hampden restaurants are posting their love menus. Galen Sampson at The Dogwood has come up with a special Valentine's menu, available as either a $62 four course dinner or piece by piece. The special Valentine's menu which is available beginning Friday, begins with American caviar on corn blini and baked Chesapeake oysters stuffed with crabmeat. The main course is a surf and turf, featuring a whole-roasted Creekstone beef tenderloin and a butter-poached lobster tail.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | February 6, 2012
Bluegrass has posted its Valentine's Day menu. The February menu is up and running, too, at the South Baltimore restaurant. Ray Kumm's Valentine's menu begins with an amuse bouche and canapes before launching into the meal proper. Appetizer choices include tuna tartare, venison carpaccio, wild-boar scrapple and Cherry Glen goat ricotta. Entree options are seared scallops with chorizo, Maine mussels and saffron risotto, red snapper with Russian tea broth, chocolate braised sort ribs with turnip-green porridge and rack of lamb with sauce Robert.
NEWS
By ELIZABETH LARGE | July 4, 2007
If you think the new Yellow Dog Tavern (700 S. Potomac St., 410-342-0280) sounds like another in a long list of places in Canton that specializes in bar food, you'd be wrong. Co-owner and head chef Anita Scheiding describes the fare as "home-cooked, casual fine dining." The new owners converted the space where Mike's Happy Hour bar used to be into a two-story restaurant with a "casual upscale environment." In other words, don't dress up; but don't expect Buffalo wings either. Dinner entrees range from a vegetarian platter for $9.99 to roasted sea bass with mushrooms and a tequila-lime sauce for $24.99.
SPORTS
By Richard Gorelick | August 22, 2012
Grand Prix of Baltimore organizers are hoping that an early closing time and redesigned traffic patterns will help both race attendees and Baltimore residents connect with their favorite restaurants over Labor Day weekend. Little Italy is definitely hoping for a bigger turn-out than last year, when expected crowds failed to show up for dining al fresco. The restaurants of Little Italy have been laying the groundwork for this year's race since the day last year's race ended, and High Street will again be blocked off to traffic.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | January 25, 2012
It's full steam ahead at the B&O American Brasserie, which has just rolled out its new winter dinner, lunch and bar menus and launched a couple of social-media promotions.  Beginning Feb. 8, B&O American Brasserie will begin Wind Down Wednesdays, with 50 percent off bottles of wine during dinner service. And B&O will be reaching out to diners with social media offers. Rotating deals like 50-cent oysters, $1 sliders and $3 flatbreads will click in when diners check into the restaurant's Facebook page when placing their order.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | January 19, 2012
Vino Rosina has a new menu from Chef Sajin Renae. They sent a bunch of other menus over, too. Let's take them one by one, staring with Renae's revised dinner menu. New in the seafood section, a non-traditional clam chowder with Middleneck clams with cream of celery root, roasted potato hash and smoked bacon. The grilled polenta appetizer is now served with a roasted red-pepper bisque, Piave Vecchio cheese and crispy shallots. The Duroc pork chop now gets a honey-mustard glaze and a salad of herb-roasted potatoes and apples.
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