New Restaurant

Call it Langermann's Junior. The same team behind Langermann's in Canton - chef Neal Langermann and partners David McGill and Mark Lasker - have opened a new restaurant, just south of Federal Hill, in South Baltimore. The location, 1542 Light St., was recently the home to 1542 Gastropub and before that, the Reserve. Langermann's on Light, as it's known, opened on Sept. 10. "Basically we've always liked Federal Hill," McGill said. "We spent a lot of time looking there before opening the Canton location.

Call it Langermann's Junior. The same team behind Langermann's in Canton - chef Neal Langermann and partners David McGill and Mark Lasker - have opened a new restaurant in South Baltimore. The location, 1542 Light St., was recently the home to 1542 Gastropub and before that, the Reserve. Langermann's on Light, as it's known, was open on Monday for bar service. Dining service was to begin on Tuesday. What's on the menu at Langermann's on Light? Pretty much the same fare, we've been told, as at the original Langermann's: Southern-inspired cuisines like Charleston shrimp and grits, maple smokehouse-rubbed Duroc pork chops, Cape Fear scallops and Miss Ellie's fried green tomatoes.

A new information box will accompany this Sunday's review of Family Meal, Bryan Volaggio's new Frederick restaurant. At a glance, you'll be able to see, along with the information we've always provided about hours of operation, prices and location, some additional context that readers have been encouraging us to provide. We are now including notes about parking and reservations as well as, when applicable, about dietary considerations and accommodations for children. We'll also let you know about the noise level.

Chef Mark Littleton has groupies. During his stints at a string of pubby Baltimore restaurants, including Simon's, Lulu's and Annabel Lee Tavern, Littleton developed a strong following, thanks to his inventive take on comfort food. In July, Littleton and his fiancee, Cheryl Gavoni, opened Adam's Eve in the old Crossroad's Bar and Restaurant space in Canton. And just last week, we overheard a few of Littleton's fans gushing about him. "We used to go to Annabel Lee's all the time when the chef was there," one patron said.

Dante Liberatore already knew the value of participating in a "restaurant week" - a special promotion in which restaurants offer various discounts and special menus to showcase their establishments. With restaurants in Harford and Baltimore counties, he had seen these types of events be successful in promoting the industry overall. So last year, he decided it was time for Carroll County - where he operates Liberatore's in Eldersburg - to join the trend. In 2011 Liberatore joined with Ken Lurie, owner of Bud's at Silver Run, and the two pitched the idea to the Carroll County Chamber of Commerce and the Carroll County Department of Economic Development/Tourism Office.

Would you rather be loved or respected? The Mo's group of seafood restaurants and markets gets a lot of the former and not much of the latter. When Anthony Bourdain chose Mo's to represent Baltimore dining on a 2009 "No Reservations" episode, Baltimore foodies were annoyed. Why Mo's, of all places? Mo's might not be where you'd send someone to form a lasting impression of Maryland seafood. But two locations near the Inner Harbor have outlived a number of highfalutin seafood restaurants that weren't as smart about catering to tourist tastes.

If close proximity to a great pizza joint doesn't raise property values, it should. Good pizza makes a neighborhood eminently more livable. Fortunately for the people living in and around Govans, in northern Baltimore City, Toss is a great pizza joint. The decor is bare bones and the service is casual, as befits a pizza place, but the food is terrific. Toss's owners, Cem Ari and Murat Mercan, understand the potential that pizza, served in a welcoming space, has for a neighborhood.

The Food Market is the restaurant that everyone wanted. The new Hampden hot spot from Chad Gauss, formerly of the City Cafe, has been open only for five weeks, but it established itself as a favorite in no time flat. As executive chef at City Cafe, Gauss performed the neat trick of satisfying a conservative customer base while raising their expectations. It was a brilliant balancing act, but with a place of his own - his partner is Elan Kotz, a front-of-house veteran of Aldo's in Little Italy - Gauss gets to be Gauss.

Chick-fil-A will celebrate the opening of its new restaurant in Forest Hill on July 26 by giving away a free year's supply of Chick-fil-A to the first 100 adults in line grand opening morning. Chick-fil-A's "First 100 Celebration" has become a hallmark of each grand opening since the chain first held the event in Arizona in 2003. The latest Chick-fil-A First 100 celebration will be at 1980 Rock Spring Road, where the chain will award a one-year supply of free Chick-fil-A Meals (52 certificates)

Poncho N Pepe's is a party place. Even on a Wednesday evening, the bar is packed and tables are filled, often with large, laughing groups. Everybody, from the hostess to the waiter, is friendly. It's bright, festive, and most of all, fun. The Crofton restaurant opened in April in the space that housed Jasper's for more than two decades. Land and Sea Group, which owns Poncho N Pepe's along with several other area restaurants (including Buddy's on Main Street in Annapolis and Yellowfin Steak & Fish House)