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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | October 8, 2012
Meli has closed in Fells Point. A representative from the Kali's Restaurant Group, which leases the space in the Admiral Fell Inn, confirmed the closing. Kali's Restaurant Group will reopen the space after some renovations with a new concept, which is still being developed. Construction on the space is due to start after Kali's opens the old Admiral's Cup -- no relation to the Admiral Fell Inn. That opening could be as early as this Saturday. Meli opened in 2007 to positive reviews.
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ENTERTAINMENT
Wesley Case and The Baltimore Sun | February 5, 2014
We almost missed all of the fun. On a recent Saturday night, a friend and I sat idly at the main upstairs bar at Anastasia, the Italian restaurant by Kali's Restaurant Group that replaced Meli in Fells Point last month. There were 20 or so patrons, fragmented into smaller groups, scattered between our area and a second bar by the entrance. An annual Fells Point bar crawl was winding down, and the neighborhood's energy level - noticeably depleted after 12 hours of raging - permeated here, too. After a Heineken ($6)
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | November 25, 2013
The Kali's Restaurant Group will open Anastasia, an Italian restaurant, in the Thames Street location where it used to operate Meli. The menu of approachable Italian food - think pastas, panini, charcuterie and gourmet pizzas - is from executive chef Ryn Dorsey. The wine program will offer bio-dynamic and sustainable options, according to Tracey Wise, the restaurant's general manager. When Anastasia opens, it will serve dinner only but will soon add lunch service, and eventually breakfast service, too, Wise said.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | November 25, 2013
The Kali's Restaurant Group will open Anastasia, an Italian restaurant, in the Thames Street location where it used to operate Meli. The menu of approachable Italian food - think pastas, panini, charcuterie and gourmet pizzas - is from executive chef Ryn Dorsey. The wine program will offer bio-dynamic and sustainable options, according to Tracey Wise, the restaurant's general manager. When Anastasia opens, it will serve dinner only but will soon add lunch service, and eventually breakfast service, too, Wise said.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 20, 2011
At Bluegrass Tavern, Patrick Morrow's food fit the atmosphere to a T. It was as though the restaurant were designed around his culinary leanings, which are rooted in the vernacular of the American South. What I loved most about Bluegrass (and this is still true under Morrow's replacement, Ray Kumm) is how much in sync everything was. The servers at Bluegrass were wholly and enthusiastically behind Morrow's food, and Christopher Coker's wine list and bourbon-obsessed cocktail menu were perfect complements.
NEWS
By ELIZABETH LARGE | February 27, 2008
Meli (1636 Thames St., 410-534-6354), which rhymes with "belly" and means "honey" in Greek, has just opened in Fells Point; and it couldn't be sweeter. Honey is a theme that runs throughout, not just in the patisserie attached to the restaurant and lounge. Gourmet honey is used in various dishes, from the lavender-infused honey that glazes the salmon ($18) to the Italian strawberry honey on the pork tenderloin with quail eggs and crispy potatoes ($19). Everything on the menu, says managing partner Kenneth Petty, is priced under $20. This is the third in the Kali's Restaurant Group, along with Kali's Court and Mezze.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 18, 2008
Food *** (3 stars) Service *** (3 stars) Atmosphere *** (3 stars) Naming your restaurant after one ingredient can be a dangerous thing. As appealing as it might seem, it does limit the chef unless the ingredient is something commonly used in both sweet and savory dishes, such as, say, butter. Vasilios Keramidas and the Kali's Restaurant Group decided to take the chance. But when they opened their patisserie and bistro to complement their fine dining and midprice options (Kali's Court and Mezze)
NEWS
By ELIZABETH LARGE | May 2, 2007
First there was the upscale Kali's Court in Fells Point. Then its small-plates bar, Mezze, had great success next door. Now a third restaurant in the group, Meli, is due to open this summer down the street in the Admiral Fell Inn at 1640 Thames St. (No, it's not taking over the space True, the inn's restaurant, occupies.) Meli, which means "honey" in Greek, is an ambitious project, with more than 6,000 square feet on the ground and basement levels. Theodore Losin, who will be one of the managers, describes it - probably more modestly than it deserves - as a European cafe.
ENTERTAINMENT
Wesley Case and The Baltimore Sun | February 5, 2014
We almost missed all of the fun. On a recent Saturday night, a friend and I sat idly at the main upstairs bar at Anastasia, the Italian restaurant by Kali's Restaurant Group that replaced Meli in Fells Point last month. There were 20 or so patrons, fragmented into smaller groups, scattered between our area and a second bar by the entrance. An annual Fells Point bar crawl was winding down, and the neighborhood's energy level - noticeably depleted after 12 hours of raging - permeated here, too. After a Heineken ($6)
NEWS
By Richard Gorelick, The Baltimore Sun | November 23, 2013
The Kali's Restaurant Group will open Anastasia , an Italian restaurant, in the Thames Street location where its used to operate Meli. The menu of approachable Italian food — think pastas, panini, charcuterie and gourmet pizzas —is from executive chef Ryn Dorsey. The wine program will offer bio-dynamic and sustainable options, according to Tracey Wise, the restaurant's general manager. When Anastasia opens, it will serve dinner only but will soon add lunch service, and eventually breakfast service, too, Wise said.
NEWS
By Richard Gorelick, The Baltimore Sun | November 23, 2013
The Kali's Restaurant Group will open Anastasia , an Italian restaurant, in the Thames Street location where its used to operate Meli. The menu of approachable Italian food — think pastas, panini, charcuterie and gourmet pizzas —is from executive chef Ryn Dorsey. The wine program will offer bio-dynamic and sustainable options, according to Tracey Wise, the restaurant's general manager. When Anastasia opens, it will serve dinner only but will soon add lunch service, and eventually breakfast service, too, Wise said.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | October 8, 2012
Meli has closed in Fells Point. A representative from the Kali's Restaurant Group, which leases the space in the Admiral Fell Inn, confirmed the closing. Kali's Restaurant Group will reopen the space after some renovations with a new concept, which is still being developed. Construction on the space is due to start after Kali's opens the old Admiral's Cup -- no relation to the Admiral Fell Inn. That opening could be as early as this Saturday. Meli opened in 2007 to positive reviews.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | October 4, 2011
Roy Yamaguchi is back in town on Wednesday, Oct. 5 to celebrate the tenth anniversary of Roy's Baltimore. Chef Yamaguchi will be joined by Roy's Baltimore exec chef Raymond "Opie" Crooks and other chefs. The $100 evening will include wine, music and gourmet food stations executed by the James Beard Award-winning Yamaguchi, along with Crooks and other great chefs, including Rey Eugenio, the opening chef at Roy's Baltimore, Nino Germano ( Germano's ) Patrick Morrow ( Meli )
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | May 20, 2011
At Bluegrass Tavern, Patrick Morrow's food fit the atmosphere to a T. It was as though the restaurant were designed around his culinary leanings, which are rooted in the vernacular of the American South. What I loved most about Bluegrass (and this is still true under Morrow's replacement, Ray Kumm) is how much in sync everything was. The servers at Bluegrass were wholly and enthusiastically behind Morrow's food, and Christopher Coker's wine list and bourbon-obsessed cocktail menu were perfect complements.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,Special to The Baltimore Sun | May 31, 2009
Tia Johnson believes in fashion. "I believe it says a lot about your personality and who you are," she says. "And at the same time, I guess how you're dressed on any given day can explain the kind of mood you're in." When we "glimpsed" the 28-year-old Towson resident in Fells Point's Meli Patisserie & Bistro, she was wearing a fabulous mini-dress and boots. "That night, I was in a very outgoing, fashionable, ready-for-the-world mood," says Johnson, a conflict specialist with the law firm of Ober-Kaler.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 18, 2008
Food *** (3 stars) Service *** (3 stars) Atmosphere *** (3 stars) Naming your restaurant after one ingredient can be a dangerous thing. As appealing as it might seem, it does limit the chef unless the ingredient is something commonly used in both sweet and savory dishes, such as, say, butter. Vasilios Keramidas and the Kali's Restaurant Group decided to take the chance. But when they opened their patisserie and bistro to complement their fine dining and midprice options (Kali's Court and Mezze)
FEATURES
By Nancy McVicar and Nancy McVicar,Fort Lauderdale Sun-Sentinel | December 7, 1993
That bum knee -- the one you use as an excuse for not exercising -- might be a candidate for a new type of surgical repair.Dr. Paul Meli, an orthopedist who practices at Holy Cross Hospital in Fort Lauderdale, Fla., is one of a handful of doctors in Florida doing the procedure that uses cartilage from cadavers to cushion the knee joint."
NEWS
By ELIZABETH LARGE | February 27, 2008
Meli (1636 Thames St., 410-534-6354), which rhymes with "belly" and means "honey" in Greek, has just opened in Fells Point; and it couldn't be sweeter. Honey is a theme that runs throughout, not just in the patisserie attached to the restaurant and lounge. Gourmet honey is used in various dishes, from the lavender-infused honey that glazes the salmon ($18) to the Italian strawberry honey on the pork tenderloin with quail eggs and crispy potatoes ($19). Everything on the menu, says managing partner Kenneth Petty, is priced under $20. This is the third in the Kali's Restaurant Group, along with Kali's Court and Mezze.
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