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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | February 28, 2014
If Scoozi, the new contemporary Italian restaurant in the Village of Cross Keys, doesn't rise to the level of destination dining, it does provide Baltimore diners a pleasant alternative. The restaurant opened in December in the space at the Radisson Hotel at Cross Keys formerly occupied by the Village Roost, a restaurant best known for its power breakfasts back in the day when that term was still in vogue. We're talking the 1980s. In more recent decades, the Village Roost fell out of fashion, and it wasn't a big surprise when the hotel closed it as part of a larger remodeling and cooked up this new concept to take its place.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | February 14, 2014
In his planning for Highland Inn, Brian Boston wanted to create a place that had the same solid attitudes about American cuisine as the Milton Inn, his long-running special-occasion restaurant in northern Baltimore County . But Boston said he wanted Highland Inn, which is near Clarksville in southern Howard County , to be more accessible, the kind of place where folks would want to come once a week instead of just...
NEWS
By Richard Gorelick, The Baltimore Sun | February 1, 2014
Vivo Trattoria & Wine Bar, a new restaurant at the Hotel at Arundel Preserve, has the burnished looks of a good Tuscan-inspired trattoria. And its mid-priced menu of antipasti, pastas, pizzas and Northern Italian entrees has a kind of broad appeal that's in short supply these days. On first glance, it's the kind of place that a work group might turn into a favorite payday destination, or where friends from Baltimore and Washington might meet up for a Saturday night dinner. Everybody likes eating good Italian food in a pretty room.
NEWS
By Richard Gorelick, The Baltimore Sun | January 28, 2014
The restaurateurs Tony Foreman and Cindy Wolf have released new information about Petit Louis Bistro in Columbia , the first Howard County venture for their Baltimore-based Foreman Wolf restaurant group. The restaurant's public opening in early February will be preceded by a series of dining events to benefit Howard County charities. The events include two luncheons, on Wednesday and Friday , and four dinners, scheduled for Tuesday through Friday evening. The restaurant is accepting reservations to all of the events, each of which will feature a fixed-price menu, including a choice of appetizer, main course and dessert.
NEWS
By Richard Gorelick, The Baltimore Sun | January 25, 2014
The British-born chef Robert Gadsby carries an impressive resume, complete with apprenticeships under world-famous chefs, executive chef positions at acclaimed restaurants in Los Angeles and Houston, and even an appearance on "Iron Chef America. " The latest stop for the well-traveled chef is an out-of-the-way Columbia office park, where he has opened Gadsby's Bar American in a space that was formerly a Greystone Grill, one of several that operated in Maryland. On a Saturday night in January, when the place was crowded with diners — some of whom were taking advantage of a restaurant-week promotion — Gadsby's kitchen and staff were clearly struggling to keep pace.
NEWS
By Richard Gorelick, The Baltimore Sun | January 21, 2014
Joseph Poupon, the owner of Patisserie Poupon , is preparing to open a downtown cafe version of his patisserie. Cafe Poupon will be located in the cafe space at 225 N. Charles St. The storefront space adjoins the Grand Historic Venue, the former Masonic Lodge now operated as an event space by the Embassy Suites Baltimore hotel. Unlike the Jonestown patisserie on Baltimore Street, which sells only pastries, the new location will offer a menu similar to that at Poupon's store on Wisconsin Avenue in Washington, namely breakfast and lunch fare like omelets, quiches, brioche and baguette sandwiches, and nicoise salad.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | January 20, 2014
Sarah Acconcia, the former executive chef at 13.5% Wine Bar, will be the chef at Le Garage Beer Bar & Frites, a French restaurant opening this spring in the former Dogwood space on 36th Street. Inspired by the success of new French restaurants in major food markets like New York and San Francisco, Le Garage will serve "working-class" versions of French classics and reinvented peasant dishes, according to a press announcement for the new restaurant. "We wanted to create a place with approachable, French food that our friends would crave and could afford," Acconcia said.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | December 27, 2013
The year 2013 was, for the most part, a positive one on the Baltimore dining scene, except perhaps for trend-spotters. For every sign, there was a counter-sign. The sudden closing of a restaurant was followed by an unexpected, or at least not highly publicized, appearance of a new place. One restaurant would make itself over into an informal version of its formal self, and across town, a fine-dining establishment would open. Small plates continued to spin. Farm-to-table concepts continued to matter, but restaurants started to present them differently.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | December 10, 2013
A new restaurant, The French Kitchen, has opened in the Lord Baltimore Hotel. Acquired in August by the Miami-based Rubell Hotels, the Baltimore Street property is currently undergoing a multi-million dollar renovation. The French Kitchen is the first public space to open as part of the overhaul to the 1928 hotel which was known as the Radisson Plaza Lord Baltimore before its purchase. The French Kitchen's menu includes French classics like salade nicoise, boeuf bourguignonne and croque madame.
NEWS
By Richard Gorelick, The Baltimore Sun | December 7, 2013
When eating is your job, dining out is always partly work, even when you're not doing it for the purpose of writing a review. There are worse ways to make a living. The meals presented here are the 15 best I've had this year. They're a mix of review-dinners and some that I ate in my off hours. They were the best times I had in restaurants this year. Always, always the food mattered, but so did other things, like the company I was with and the score of the Orioles game. A blow-out at Charleston It helps sometimes, going in, to have a hypothesis.
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