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By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | January 16, 2000
The hottest trend in restaurants is something called "upscale casual," a strange phrase when you think about it -- hard to define and harder to accomplish. It's an appeal to all those paradoxical feelings Americans have about eating out. We want a laid-back place where we don't have to dress up, a place where we can stop by after work and not spend big bucks. But we're also more sophisticated about food and more health-conscious than we used to be, so we want interesting, fresh food. Rothwells Grille is one of the places that, for the most part, manages this balancing act. The dining rooms are pleasantly unmemorable, with comfortable booths and soothing lighting.
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SPORTS
By Don Markus, The Baltimore Sun | September 14, 2013
Clayton Lambert had not given much thought over the years about his near-state-record fish - until his 12-year-old son, Colton, caught a fish that qualified for one. More than three decades after the elder Lambert's crappie came up 4 ounces short of a Maryland record, his son's 11-pound, 6-ounce largemouth bass broke Rodney Cockrell's nearly 30-year-old record of 11 pounds, 2 ounces. Colton Lambert, a seventh-grader from Huntingtown in Calvert County, was among four anglers honored for their state records at last Saturday's Maryland Fishing Challenge in Annapolis.
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NEWS
By Mark Graham and Mark Graham,CHICAGO TRIBUNE | July 28, 2004
It's hard to find a prettier, easier meal than kebabs on the grill: Entree and veggies are cooked together on single-serve skewers. This recipe turns to a fish duo, salmon and grouper, for the main course. The trick to keeping these fish kebabs tender is to turn them frequently while on the grill: You want the fish to be just cooked through and the mushrooms softened. If using bamboo skewers, soak the skewers separately in water for 30 minutes before skewering the fish and vegetables and placing them on the grill.
ENTERTAINMENT
By DAVID COLKER and DAVID COLKER,LOS ANGELES TIMES | January 5, 2006
His name is Earl. He's my dog - and now a somewhat reluctant but worldwide video star. Recently, Earl became a pioneering participant in three Web-based services that allow users to share their videos with family members, friends and even a global public. This is not the place for us to debate whether home movies are the highlight of holiday gatherings or the worst thing your friends could ever foist on you. But Web sites Grouper.com, YouTube.com and, perhaps inevitably, Google.com - in world-domination mode - contain enough humorous, weird and just plain interesting videos to merit checking them out. And you can add your own for others to delight in or snicker at. Sharing services for still photos have been on the Web since the late 1990s, but it took longer for the online world to be ready for video.
ENTERTAINMENT
By DAVID COLKER and DAVID COLKER,LOS ANGELES TIMES | January 5, 2006
His name is Earl. He's my dog - and now a somewhat reluctant but worldwide video star. Recently, Earl became a pioneering participant in three Web-based services that allow users to share their videos with family members, friends and even a global public. This is not the place for us to debate whether home movies are the highlight of holiday gatherings or the worst thing your friends could ever foist on you. But Web sites Grouper.com, YouTube.com and, perhaps inevitably, Google.com - in world-domination mode - contain enough humorous, weird and just plain interesting videos to merit checking them out. And you can add your own for others to delight in or snicker at. Sharing services for still photos have been on the Web since the late 1990s, but it took longer for the online world to be ready for video.
FEATURES
By Mary Maushhard | April 25, 1991
Gibby's serves some very good food, but in a very loud atmosphere. Not loud wallpaper or loud carpeting. Loud as in din. A din more fitting to a wind-down-after-work bar than to a restaurant where the kitchen seems to have its act very together.We arrived when the bar was full and thought that was the source of the din. We later realized, after the bar area had pretty well emptied, that it was our fellow diners and the harsh acoustics that were creating so much noise.In other words, this isn't a place to cure a headache or to engage in intimate conversation, unless it's intimate conversation shouted to be heard over lots of other people shouting to be heard over.
NEWS
By JOHN RIVERA and JOHN RIVERA,SUN STAFF | October 18, 1995
Four-year-old Khrystalann Pardue seemed a bit wary of the box turtle.She timidly stuck out her finger and touched the shell as the turtle wildly wiggled its body. She shrieked, partly out of fright and partly from pure delight, and pulled back her hand.Khrystalann, a patient at Mount Washington Pediatric Hospital, was one of about 125 people with disabilities who were guests last night at the National Aquarium's "Aquarium Cares" event.It is a nighttime invitation-only event that the aquarium is resurrecting after a two-year hiatus.
FEATURES
By Mary Maushard | November 7, 1991
Mo's Fishermans' Wharf Restaurant at the Inner Harbor boasts of having one of the area's largest seafood menus. While that would be difficult to prove, it is certainly one of the biggest I have seen.The menu lists more than 20 fish, not including shellfish. They can be had broiled, fried, poached, stuffed, Cajun-style or with marinara, bearnaise or hollandaise sauce. Lobster? The menu lists five dishes. Surf and turf? Three, not including the night's "special" cuts topped with shellfish and bearnaise.
SPORTS
By Don Markus, The Baltimore Sun | September 14, 2013
Clayton Lambert had not given much thought over the years about his near-state-record fish - until his 12-year-old son, Colton, caught a fish that qualified for one. More than three decades after the elder Lambert's crappie came up 4 ounces short of a Maryland record, his son's 11-pound, 6-ounce largemouth bass broke Rodney Cockrell's nearly 30-year-old record of 11 pounds, 2 ounces. Colton Lambert, a seventh-grader from Huntingtown in Calvert County, was among four anglers honored for their state records at last Saturday's Maryland Fishing Challenge in Annapolis.
FEATURES
By Janice Baker | December 2, 1990
Some restaurants wrap their arms around you and murmur a private vocabulary in your ear. They have tastes in food and behavior that seem as correct to you as the perfect perfume. Others are more workaday, like a dress that will "do." They're not romantic, they're not material for the movies, but are for nights when you're hungry for food and comfort, and don't want to work hard over the ceremony of dinner.For some diners, Bolongo Bay may be the first sort of restaurantbut for me, it's the second.
NEWS
By Mark Graham and Mark Graham,CHICAGO TRIBUNE | July 28, 2004
It's hard to find a prettier, easier meal than kebabs on the grill: Entree and veggies are cooked together on single-serve skewers. This recipe turns to a fish duo, salmon and grouper, for the main course. The trick to keeping these fish kebabs tender is to turn them frequently while on the grill: You want the fish to be just cooked through and the mushrooms softened. If using bamboo skewers, soak the skewers separately in water for 30 minutes before skewering the fish and vegetables and placing them on the grill.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | January 16, 2000
The hottest trend in restaurants is something called "upscale casual," a strange phrase when you think about it -- hard to define and harder to accomplish. It's an appeal to all those paradoxical feelings Americans have about eating out. We want a laid-back place where we don't have to dress up, a place where we can stop by after work and not spend big bucks. But we're also more sophisticated about food and more health-conscious than we used to be, so we want interesting, fresh food. Rothwells Grille is one of the places that, for the most part, manages this balancing act. The dining rooms are pleasantly unmemorable, with comfortable booths and soothing lighting.
FEATURES
By NEW YORK TIMES NEWS SERVICE | November 30, 1997
I will be going to Sarasota, Fla., for a few days in late December and want to catch a marlin. Where can I charter a boat? How much would it cost?You're fishing off the wrong pier. Charter-boat operators we contacted said that while a marlin might be found in the deeper parts of the Gulf of Mexico, the fish is more like the baseball team that has adopted its name: It lives closer to Miami, in the Atlantic.But that doesn't mean there aren't some challenging angling opportunities off Sarasota.
NEWS
By JOHN RIVERA and JOHN RIVERA,SUN STAFF | October 18, 1995
Four-year-old Khrystalann Pardue seemed a bit wary of the box turtle.She timidly stuck out her finger and touched the shell as the turtle wildly wiggled its body. She shrieked, partly out of fright and partly from pure delight, and pulled back her hand.Khrystalann, a patient at Mount Washington Pediatric Hospital, was one of about 125 people with disabilities who were guests last night at the National Aquarium's "Aquarium Cares" event.It is a nighttime invitation-only event that the aquarium is resurrecting after a two-year hiatus.
FEATURES
By Mary Maushard | November 7, 1991
Mo's Fishermans' Wharf Restaurant at the Inner Harbor boasts of having one of the area's largest seafood menus. While that would be difficult to prove, it is certainly one of the biggest I have seen.The menu lists more than 20 fish, not including shellfish. They can be had broiled, fried, poached, stuffed, Cajun-style or with marinara, bearnaise or hollandaise sauce. Lobster? The menu lists five dishes. Surf and turf? Three, not including the night's "special" cuts topped with shellfish and bearnaise.
FEATURES
By Mary Maushhard | April 25, 1991
Gibby's serves some very good food, but in a very loud atmosphere. Not loud wallpaper or loud carpeting. Loud as in din. A din more fitting to a wind-down-after-work bar than to a restaurant where the kitchen seems to have its act very together.We arrived when the bar was full and thought that was the source of the din. We later realized, after the bar area had pretty well emptied, that it was our fellow diners and the harsh acoustics that were creating so much noise.In other words, this isn't a place to cure a headache or to engage in intimate conversation, unless it's intimate conversation shouted to be heard over lots of other people shouting to be heard over.
FEATURES
By NEW YORK TIMES NEWS SERVICE | November 30, 1997
I will be going to Sarasota, Fla., for a few days in late December and want to catch a marlin. Where can I charter a boat? How much would it cost?You're fishing off the wrong pier. Charter-boat operators we contacted said that while a marlin might be found in the deeper parts of the Gulf of Mexico, the fish is more like the baseball team that has adopted its name: It lives closer to Miami, in the Atlantic.But that doesn't mean there aren't some challenging angling opportunities off Sarasota.
FEATURES
By John Woestendiek and John Woestendiek,SUN STAFF | January 14, 2002
What's in a name? When it comes to "lake trout" - that fried fish fare so unique to Baltimore it's almost a trademark - lies. Two for starters. Touted for decades on restaurant signs across the city, "lake trout" is filleted, breaded and deep-fried here at a clip of tons a week, then served up - usually in tin foil with two pieces of white bread - to customers who often assume that, based on its name, they are eating trout from a lake. But "lake trout" is neither. And if you are one of the few who already knows that, who has been told - perhaps by a frank fishmonger - that "lake trout" is actually "whiting," caught in the bay or ocean, well, that's not exactly right, either.
FEATURES
By Janice Baker | December 2, 1990
Some restaurants wrap their arms around you and murmur a private vocabulary in your ear. They have tastes in food and behavior that seem as correct to you as the perfect perfume. Others are more workaday, like a dress that will "do." They're not romantic, they're not material for the movies, but are for nights when you're hungry for food and comfort, and don't want to work hard over the ceremony of dinner.For some diners, Bolongo Bay may be the first sort of restaurantbut for me, it's the second.
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