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FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | November 15, 1998
In the review of Legal Sea Foods in today's Home & Family section, the service should have received two stars, for fair or uneven.The Sun regrets the errors.The world is in a sorry state when this is the first thing on a restaurant's menu: "Our pristine shellfish comes from cold New England waters and is inspected for purity by state certified Registered Sanitarians in our own microbiology laboratory."OK, it's sad. But a few of Legal Sea Foods' fat, icy-cold, briny-sweet oysters slithering down your throat will cheer you right up. Follow them with several plump littleneck and cherrystone clams, accompanied by Legal's lime and chili salsa, and you won't be able to keep from smiling.
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FEATURES
By Michele Scicolone and Michele Scicolone,EATING WELL | December 17, 1997
In humble apartments and grand houses of southern Italy, families feast in sumptuous style on Christmas Eve. These incredible meals, like most holiday traditions in Italy, are informed by the national religion, Catholicism. Christmas Eve is the last day of Advent, a month-long period of preparation for the birth of Christ. As a reminder of the significance of the date, Catholics traditionally abstained from eating meat, one step away from fasting. Over the centuries, however, the humble fish dinner served on Christmas Eve, known as Il Cenone, became a lavish feast, albeit meatless -- a sort of compromise between the solemnity and the joyousness of the occasion.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | April 20, 1997
Here we are again at 500 HarborView Drive, now J. Leonard's Waterside, formerly Pier 500.I was here as a reviewer only two years ago; but now the place has a new name, a new owner (a partnership led by J. Leonard Schleider, owner of Cameo Caterers) and a new upscale American menu. There's even a new motto: "Fine Dining in a Casual Way." That means you can stop in after the ballgame for tournedos Atlantis with Madeira demi-glace.I'm not unhappy about being here again, because this is a wonderful setting for a restaurant.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | March 2, 1997
When we drew up to the gravel parking lot of Crew's Quarters, which was filled with pickup trucks, my friends looked at me in astonishment. I had told them we were going to a Spanish restaurant in Essex. The rambling structure with the "Crab House" sign on it did not look promising.But the chef, Jose Villanueva, is Spanish; and while there is something for everyone on the menu, including steamed crabs in season, his forte is food like shrimp in garlic sauce and paella.If Crew's Quarters doesn't look like a Spanish restaurant from the parking lot, it looks even less like one once you're inside the dining room.
NEWS
By NEW YORK TIMES NEWS SERVICE | February 23, 1997
Pollution levels have fallen at more than 100 sites along the nation's coastline, including Hog Point on the Chesapeake Bay, according to a federal program that closely monitors contaminant levels in mussels and oysters.But coastal pollution is still a major problem in many areas of the United States, with numerous shores closed to swimming and shellfishing, and some undergoing expensive cleanup programs.The study monitored 14 elements and compounds. The elements under study were arsenic, cadmium, copper, mercury, nickel, lead, selenium and zinc, all of which can be harmful to humans and sea life in high concentrations.
ENTERTAINMENT
By Sandra Crockett and Sandra Crockett,SUN STAFF | October 10, 1996
Long before Fells Point was known as a trendy place to go for great crab cakes and mussels -- or before it was known as weekend party central -- it was a working man's port with a lofty history."
FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | September 11, 1996
Inspiration for today's menu comes from George Goins, the spa chef at the Doral Spa in Miami. The recipes are light in fat and calories yet delicious enough to serve for company.The salad features slices of fresh tomatoes and oranges fanned over a bed of romaine lettuce. For a dressing, you need only combine some raspberry vinegar with a drop of olive oil and drizzle over all.The dessert can be easily concocted by mixing 1 tablespoon fresh lime juice and 2/3 cup powdered sugar with 8 ounces of softened reduced-fat cream cheese.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 26, 1995
It's a great marketing ploy. You print up a bunch of bumper stickers that say "Eat Bertha's Mussels," and you actually get people to put them on their cars. Not relatives of the owners. Random people.Note that the bumper stickers don't say "Bertha's Mussels Are Good." They simply tell you to eat them. And people do. Suddenly Bertha's Dining Room, a Fells Point bar, is known for its mussels all over the city, maybe the state. People flock to Bertha's for its mussels.Bertha's serves the specialty of the house with eight different sauces, ranging from melted butter to an anchovy, tomato and garlic butter.
SPORTS
May 13, 1994
The live aquatic bait ban in effect at Baltimore City's three reservoirs will be modified to allow the use of state-certified, zebra mussel-free bait, Mayor Kurt. L. Schmoke announced yesterday.Live bait had been banned to protect the reservoirs from accidental introduction of zebra mussels, which can attach to live bait. The inch-long shellfish multiplies rapidly and has clogged large water intake structures.Now if you use live aquatic bait, you must have a receipt from a state-certified bait shop in your possession, dated no more than 48 hours from purchase.
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