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ENTERTAINMENT
By Richard Gorelick | January 17, 2012
Brewer's Art, Roy's, and The Wine Market have new menus, and a few of what we've been told might be the big food names of 2012 are already showing up. Hello, cauliflower. Hey, there Korean-inspired dishes. It's long been the way of Brewer's Art to release new entree and appetizer menus in shifts. And so it goes. The new entrees launched last Thursday and the new starters are scheduled to start on Wednesday.  Chef David Newman is introducing three brand new entrees - a grilled Texas quail with a chestnut and foie gras stuffing, Hudson Valley duck confit with creamy grits and Tokyo turnips and a Resurrection-braised short-rib pot roast.
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NEWS
By Kit Waskom Pollard and For The Baltimore Sun | October 3, 2014
Although it's only minutes from the busiest parts of Howard County, the Highland Inn feels removed from the hustle and bustle of the area. From the pretty setting to the well-executed, classic food, dinner there is a welcome respite from everyday troubles. The Highland Inn's owner, Brian Boston, made his local reputation at the Milton Inn in Baltimore County. Like the Milton Inn, the Highland Inn is nestled in a quiet country setting. Peaceful and charming, the space, in an updated farmhouse, is a little less formal than the Milton Inn, but it is lovely enough to make a meal feel special.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | October 18, 2012
Food just sounds better in French. Here's a slice of Tersiguel's menu: Choucroute Garnie a L'Ascacienne, Cassoulet Carcassonne, Coquilles St. Jacques and Boeuf a la Bourguignonne. Even huitres sound more appetizing than oysters. At Tersiguel's, you'll be feeling wonderful before you even see the menu. There aren't many restaurants around as deeply and sincerely pretty as Odette and Fernand Tersiguel's bastion of fine dining, which since 1990 has occupied the whole of a 19th-century townhouse on Ellicott City's Main Street.
ENTERTAINMENT
By Kit Waskom Pollard
For The Baltimore Sun
| June 19, 2013
Based on its name, you might think MoonShine Tavern is strictly a place that's good for shots and not much else. And while it does deliver on the shots - its moonshine menu is a mile long - with a talented kitchen staff offering sophisticated twists on casual Southern food, Boston Street's newest addition deserves a closer look. During our Thursday-night visit to the Canton spot formerly occupied by The Gin Mill, MoonShine's rustic space - polished a bit, but mostly unchanged since the Gin Mill days - was moderately busy, but with more drinkers than diners.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | March 22, 2012
On a recent, unseasonably warm Thursday night, Federal Hill was jumping with people out on dates - out for happy hour, out for dinner. But Spoons, the laid-back coffee shop that's been a Cross Street fixture since 1999, was quiet, with just a few tables filled. With a menu featuring an intriguingly global mix of comfort foods and service that's friendly and prompt, Spoons is worthy of a little more bustle at dinner time. But, please, not too much more bustle. When the restaurant's owners, Shane Anderson, John Allen, Bernard Kayes and Deborah Cogan, decided last fall to add dinner to Spoons' repertoire, they recognized that the mellow atmosphere offered a welcome alternative to many of Federal Hill's more manic spots.
NEWS
By Kit Waskom Pollard and For The Baltimore Sun | October 3, 2014
Although it's only minutes from the busiest parts of Howard County, the Highland Inn feels removed from the hustle and bustle of the area. From the pretty setting to the well-executed, classic food, dinner there is a welcome respite from everyday troubles. The Highland Inn's owner, Brian Boston, made his local reputation at the Milton Inn in Baltimore County. Like the Milton Inn, the Highland Inn is nestled in a quiet country setting. Peaceful and charming, the space, in an updated farmhouse, is a little less formal than the Milton Inn, but it is lovely enough to make a meal feel special.
ENTERTAINMENT
By Kit Waskom Pollard
For The Baltimore Sun
| June 19, 2013
Based on its name, you might think MoonShine Tavern is strictly a place that's good for shots and not much else. And while it does deliver on the shots - its moonshine menu is a mile long - with a talented kitchen staff offering sophisticated twists on casual Southern food, Boston Street's newest addition deserves a closer look. During our Thursday-night visit to the Canton spot formerly occupied by The Gin Mill, MoonShine's rustic space - polished a bit, but mostly unchanged since the Gin Mill days - was moderately busy, but with more drinkers than diners.
FEATURES
By Catherine Cook and Catherine Cook,Distinction Editor | March 6, 1994
It's time to lighten up.Slip off that sweater. Unclutter that living room. And, best of all, relax. Spring is just around the corner.After one of the coldest winters on record, we're ready to trade in heavy wools and down parkas for something soft and light.Fashion Editor Vida Roberts is predicting an airy season for women, with simply cut silhouettes and layers of featherweight fabrics.Want to play the ingenue? This is your season to seem sweet and pure in a pastel wisp of a dress.For men, the look remains relaxed.
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.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | January 13, 2012
Tavern on the Square has opened in the Canton. It's in the old Fins space. Mel Carter, the general manager and part owner of Blue Hill Tavern , also in Canton, purchased Fins last September and, for a few months, kept things as they were. Right after the new year, Carter says, he closed the property for one week. Fins reopened on Monday with a cosmetic makeover, a new menu and new name. The new interior, Carter says, is decorated with black wood furniture and trim and vintage black-and-white photography of old Baltimore.  Carter describes the menu at Tavern on the Square as "contemporary American bar fare with a focus on game oriented dishes.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | October 18, 2012
Food just sounds better in French. Here's a slice of Tersiguel's menu: Choucroute Garnie a L'Ascacienne, Cassoulet Carcassonne, Coquilles St. Jacques and Boeuf a la Bourguignonne. Even huitres sound more appetizing than oysters. At Tersiguel's, you'll be feeling wonderful before you even see the menu. There aren't many restaurants around as deeply and sincerely pretty as Odette and Fernand Tersiguel's bastion of fine dining, which since 1990 has occupied the whole of a 19th-century townhouse on Ellicott City's Main Street.
ENTERTAINMENT
By Kit Waskom Pollard, Special To The Baltimore Sun | March 22, 2012
On a recent, unseasonably warm Thursday night, Federal Hill was jumping with people out on dates - out for happy hour, out for dinner. But Spoons, the laid-back coffee shop that's been a Cross Street fixture since 1999, was quiet, with just a few tables filled. With a menu featuring an intriguingly global mix of comfort foods and service that's friendly and prompt, Spoons is worthy of a little more bustle at dinner time. But, please, not too much more bustle. When the restaurant's owners, Shane Anderson, John Allen, Bernard Kayes and Deborah Cogan, decided last fall to add dinner to Spoons' repertoire, they recognized that the mellow atmosphere offered a welcome alternative to many of Federal Hill's more manic spots.
ENTERTAINMENT
By Richard Gorelick | January 17, 2012
Brewer's Art, Roy's, and The Wine Market have new menus, and a few of what we've been told might be the big food names of 2012 are already showing up. Hello, cauliflower. Hey, there Korean-inspired dishes. It's long been the way of Brewer's Art to release new entree and appetizer menus in shifts. And so it goes. The new entrees launched last Thursday and the new starters are scheduled to start on Wednesday.  Chef David Newman is introducing three brand new entrees - a grilled Texas quail with a chestnut and foie gras stuffing, Hudson Valley duck confit with creamy grits and Tokyo turnips and a Resurrection-braised short-rib pot roast.
NEWS
By ELIZABETH LARGE | November 5, 2008
Here are 10 great restaurant duck dishes. Note that the restaurants are in alphabetical order: 1 Charred rare duck breast paired with duck confit at Abacrombie near the Meyerhoff 2 Duck meatballs with braised cabbage, bacon, apples and Calvados sauce at the Brewer's Art in Mount Vernon 3 Pan-roasted duck breast, roasted root vegetables, speckled butter beans at Charleston in Harbor East 4 Smooth but assertive duck liver pate at Clementine in...
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | August 4, 2011
I do love looking at Restaurant Week menus. Some of them are so lame! Salt Tavern in Upper Fells Point has a good one. It looks freshly considered -- although, that's a given at Salt, where Jason Ambrose and company regularly overhauls the menu. Also, the RW menu at Salt has more than the usual number of choices but is still focused and manageable. What do you think about Salt's RW menu -- if you haven't been for a while, does it tempt you to go back. First Course (choice of one)
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