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By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | January 9, 1997
Michael Gettier, chef-owner of M. Gettier, decided to close the doors of his Fells Point restaurant at the end of '96, even though his deal to buy Hersh's Orchard Inn in Towson had not been finalized. (The liquor license transfer was approved this Monday.) Hershel Pachino, the owner of the Orchard Inn since 1979, had no comment on the proposed sale.If Gettier does buy the restaurant, don't expect him to change the name to M. Gettier. "I think I'd like to leave it the Orchard Inn," he says.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | October 30, 2013
There's news out of Taneytown. The Antrim 1844 Country House Hotel has announced that Spencer Wolff is the new executive chef at its Smokehouse Restaurant. Wolff replaces Michael Gettier, who left his position at the country house hotel earlier this fall. Gettier is remembered by Baltimore diners for his Fells Point restaurant, M. Gettier, and its follow-up, M. Gettier's Orchard Inn in Towson. Gettier is now running his own Baltimore-based cooking concern, Kerfuffle Foods, which supplies vegetarian cuisine to the wholesale and catering trade, according to the company's website.
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FEATURES
By Mary Maushard | January 31, 1991
Hersh's Orchard Inn is a Saturday night kind of place. A little bustling. A little sophisticated. A little luxurious. The kind of special-treat place that has always brought vibrancy to downtown eating.But wait! Hersh's is not downtown. It's on Joppa Road in Towson.Specifically, that franchise-rich section of Joppa Road just west of Loch Raven Boulevard where you can dine, get gasoline, buy tires and stay the night without ever encountering an unfamiliar name, even if you've never been there before.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | December 24, 2012
Call it manifest restaurant destiny. In 2012, Baltimore-based restaurateurs set about expanding their empires, or at least their brands. Clementine opened a second location in the Creative Alliance in Highlandtown, the team behind Langermann's in Canton opened a second location in South Baltimore, and the owners of Mo's opened a new restaurant in Towson, in the old Hersh's Orchard Inn. And, in December, a version of Baltimore's estimable Prime...
ENTERTAINMENT
By ELIZABETH LARGE and ELIZABETH LARGE,Sun Restaurant Critic | May 13, 1999
Take heart, those of you who miss the original M. Gettier, the Fells Point restaurant that two years ago moved to the burbs and became M. Gettier's Orchard Inn. Changes are planned that may make owner-chef Michael Gettier's new place more like his original idiosyncratic French restaurant.They start with renovations this summer -- relatively minor ones in the dining rooms, but a complete makeover for the lounge. Dan Procttor of Kirk Designs, who was responsible for Gertrude's handsome interior at the Baltimore Museum of Art, will be in charge.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | June 8, 1997
Michael Gettier is a savvy businessman as well as a good cook. He made his reputation with a French restaurant, M. Gettier in Fells Point; but when he moved north and took over Hersh's Orchard Inn in March, he kept it much the same -- thereby not alienating Hersh Pacino's loyal customers.Those who remember M. Gettier's menu of frog legs, sweetbreads and the like may be surprised to find that crab cakes, prime rib and Maryland crab soup share equal billing with more unusual dishes here.M. Gettier's Orchard Inn doesn't have the quaint Gallic charm of the Fells Point restaurant.
NEWS
By Suzanne Loudermilk and Suzanne Loudermilk,SUN STAFF | March 19, 1997
For years, the Orchard Inn in Towson was the place to celebrate prom dinners, birthdays and anniversaries -- and a magnet in a then-sleepy suburb for visiting celebrities and athletes.Brooks and Cal ate there. So did Tom Selleck and Sammy Davis Jr., Joe DiMaggio and Martina Navratilova, George Will and Larry King. The list goes on and on.And much of the credit went to Hersh Pachino, who ran the restaurant for nearly two decades before turning off the lights this year and leaving behind this message on the front sign: "Thanks for the memories."
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | September 30, 1999
In its day, Busch's Chesapeake Inn on Route 50 was the Haussner's of Annapolis. The artwork couldn't compare, but after 53 years the restaurant has the longevity and the loyal following. And the wait staff has been there for a large part of the time the seafood restaurant has been open.Now Busch's is closing, bought out by the WaWa chain of convenience stores. Its last day will be Oct. 3, and its contents will be auctioned off Oct. 11 by Atlantic auctioneers. "There's no real story here," said co-owner Joan Busch.
FEATURES
By ELIZABETH LARGE | January 16, 1994
Hersh's Orchard Inn, 1528 E. Joppa Road, (410) 823-0384. Open every day for lunch and dinner. AE, MC, V. No-smoking area: yes. Wheelchair-accessible: yes. Prices: appetizers, $3.25-$9.95; entrees, $10.95-$25.95.Hersh's Orchard Inn is a restaurant full of inconsistencies. One minute you think this is the best meal you've had in ages, the next you wonder how a restaurant of this quality could possibly serve -- for example -- a clam chowder that tastes as if it came out of a can.It starts as you're seated at your table.
FEATURES
By MARY MAUSHARD and MARY MAUSHARD,The Evening SunThe Sun The Sunday Sun | March 9, 1991
Hersh's Orchard Inn, 1528 E. Joppa Road, 823-0384. Hersh's Orchard Inn is a Saturday night kind of place. A little bustling. A little sophisticated. A little luxurious and a little crowded. A downtown kind of place, in the suburbs. The Saturday night crowd got younger as the evening wore on, but never let up. This is a place with a loyal following. And why? The food is good. The Chicken Contadine ($13.95) was a marriage of fresh, tasty chicken and beautifully prepared vegetables in a light sauce.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 16, 2004
If ever a restaurant space had a checkered past, it would be the one at 1528 E. Joppa Road in Towson. It was once Hersh's Orchard Inn, a much beloved big-ticket restaurant that served classic Maryland food from 1979 to 1997. Then locally well-known chef Michael Gettier bought the space and turned it into a French restaurant, M. Gettier's Orchard Inn. But he closed it after a few years because, he says, he couldn't afford to make the necessary renovations to meet the accessibility requirements.
BUSINESS
By Amanda J. Crawford and Amanda J. Crawford,SUN STAFF | October 9, 1999
The bank holding the mortgage on Peerce's Plantation of Phoenix has filed a foreclosure lawsuit against the restaurant and tentatively scheduled an auction of the property for Oct. 29. But the owner insists his restaurant will remain open.First Mariner Bank filed a foreclosure lawsuit Sept. 21, said John Wise, the substitute trustee and First Mariner attorney with Thomas & Libowitz PA of Baltimore. According to documents filed in Baltimore County Circuit Court, the 62-year-old picturesque restaurant owes nearly $1 million.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | September 30, 1999
In its day, Busch's Chesapeake Inn on Route 50 was the Haussner's of Annapolis. The artwork couldn't compare, but after 53 years the restaurant has the longevity and the loyal following. And the wait staff has been there for a large part of the time the seafood restaurant has been open.Now Busch's is closing, bought out by the WaWa chain of convenience stores. Its last day will be Oct. 3, and its contents will be auctioned off Oct. 11 by Atlantic auctioneers. "There's no real story here," said co-owner Joan Busch.
NEWS
By ELIZABETH LARGE and ELIZABETH LARGE,SUN RESTAURANT CRITIC | June 6, 1999
The Orchard Market & Cafe is one of those rare examples where location, location, location doesn't have much to do with success.I defy anyone to find this restaurant easily. I've been there half a dozen times and still usually miss the turn onto Orchard Tree Lane from Joppa Road. (Hint: it's immediately east of that other Orchard restaurant, M. Gettier's Orchard Inn.)But somehow over the decade that the Orchard Market has been in business, it's built a devoted clientele, who are happy to come to a storefront in a strip shopping mall for Persian dishes like garlic eggplant chicken and aash soup.
ENTERTAINMENT
By ELIZABETH LARGE and ELIZABETH LARGE,Sun Restaurant Critic | May 13, 1999
Take heart, those of you who miss the original M. Gettier, the Fells Point restaurant that two years ago moved to the burbs and became M. Gettier's Orchard Inn. Changes are planned that may make owner-chef Michael Gettier's new place more like his original idiosyncratic French restaurant.They start with renovations this summer -- relatively minor ones in the dining rooms, but a complete makeover for the lounge. Dan Procttor of Kirk Designs, who was responsible for Gertrude's handsome interior at the Baltimore Museum of Art, will be in charge.
FEATURES
By Elizabeth Large | October 21, 1998
From your pumpkin, toasty little snacksAs you carve your jack-o'-lantern, take a few minutes to separate the pumpkin seeds from the strings. Coat the seeds lightly with a little vegetable oil and spread on a coookie sheet. Dry in a 225-degree oven for about 1 1/2 hours. Season with salt, freshly ground pepper or Mexican seasoning and toast in a toaster oven, stirring once, or bake at 350 degrees in the oven until lightly toasted.A Halloween treat so easy, it's scaryIf you like to make your own Halloween treats, here's one that's easy enough for kids to do: Dip sourdough pretzels in melted white chocolate, place them on waxed paper and decorate with candy corn or colored sprinkles.
FEATURES
By Elizabeth Large | October 21, 1998
From your pumpkin, toasty little snacksAs you carve your jack-o'-lantern, take a few minutes to separate the pumpkin seeds from the strings. Coat the seeds lightly with a little vegetable oil and spread on a coookie sheet. Dry in a 225-degree oven for about 1 1/2 hours. Season with salt, freshly ground pepper or Mexican seasoning and toast in a toaster oven, stirring once, or bake at 350 degrees in the oven until lightly toasted.A Halloween treat so easy, it's scaryIf you like to make your own Halloween treats, here's one that's easy enough for kids to do: Dip sourdough pretzels in melted white chocolate, place them on waxed paper and decorate with candy corn or colored sprinkles.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 16, 2004
If ever a restaurant space had a checkered past, it would be the one at 1528 E. Joppa Road in Towson. It was once Hersh's Orchard Inn, a much beloved big-ticket restaurant that served classic Maryland food from 1979 to 1997. Then locally well-known chef Michael Gettier bought the space and turned it into a French restaurant, M. Gettier's Orchard Inn. But he closed it after a few years because, he says, he couldn't afford to make the necessary renovations to meet the accessibility requirements.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | December 28, 1997
What a year for area restaurants 1997 has been. You don't often find restaurant stories on the news pages unless a kitchen catches on fire or several customers get infected with E. coli.But there was such intense interest in the high-profile Milton Inn in Sparks that its closing in September made The Sun's front page. Remarkably, the staff moved practically en masse to a new location in the Admiral Fell Inn in Fells Point. That new location, however, happened to be Savannah, known for its New Southern cuisine and its wine cellar.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | June 8, 1997
Michael Gettier is a savvy businessman as well as a good cook. He made his reputation with a French restaurant, M. Gettier in Fells Point; but when he moved north and took over Hersh's Orchard Inn in March, he kept it much the same -- thereby not alienating Hersh Pacino's loyal customers.Those who remember M. Gettier's menu of frog legs, sweetbreads and the like may be surprised to find that crab cakes, prime rib and Maryland crab soup share equal billing with more unusual dishes here.M. Gettier's Orchard Inn doesn't have the quaint Gallic charm of the Fells Point restaurant.
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