NEWS
By Richard Gorelick | November 5, 2009
Cuba de Ayer is the wonderful creation of Jessica Rodriguez, who thought so highly of her mother-in-law's home-style Cuban cooking that she decided to open a restaurant. Her mother-in-law, Mayra Lopez, from Camaguey in Cuba, was, I assume, first flattered and later surprised when this actually happened. Cuba de Ayer graciously serves moderately priced, wholesome, and very tasty food in cheerfully attractive and well-managed surroundings. It's the kind of suburban restaurant that is packed with merry regulars on a Sunday night, the kind of place that people discover by word of mouth and stay loyal to for years.
NEWS
By Rob Kasper | September 30, 2009
When I think of Towson, I rarely think "sushi." I might think of what swims in the closest body of water, the Loch Raven reservoir. Crawdad sushi? Catfish sushi? No, thank you. Even so, I spent an afternoon last week spearing pieces of tuna, salmon and shrimp in downtown Towson, touring some of the town's many sushi restaurants, trying to get to the bottom of why the suburb is something of a sushi stronghold. Even though Towson is awash with sushi spots, I confess that initially I had some trouble swallowing the notion that chopstick-wielding tourists would flock there, which the Baltimore County Office of Economic Development claimed during the tour.
NEWS
By Richard Gorelick | May 7, 2009
Alizee, by my count, is the fourth restaurant to move into the space in the Colonnade once known as the Polo Grill. Probably we came to review it too soon. Some promising amenities, such as a wine cellar with a communal tasting table, haven't materialized yet, and there are still both functional and cosmetic touches to be applied. On the other hand, there's nothing introductory about the prices. But it's not any one thing that Alizee is lacking, but more essentially an identity. There's a vaporous sound to that name, Alizee, that fits a restaurant that doesn't yet feel substantial, or where the food doesn't match the carpeting.
NEWS
By Elizabeth Large | May 3, 2009
When I went back to check, I was surprised to find out that it's been nine years since I last reviewed Sascha's 527 Cafe in Mount Vernon. Because it's close to The Sun, this has been a place I occasionally go for lunch when I'm meeting someone outside the office. By day, Sascha's, located on the first floor of a 19th-century Mount Vernon town house, is set up to provide a quick lunch of good food cafeteria style. At night, like a scene change at the theater, the place becomes a sit-down, not-quite-fine-dining restaurant.
NEWS
By Richard Gorelick | April 16, 2009
Ellicott City's La Palapa makes a good run of it. All at the same time, it operates as a family restaurant, a sports bar, a college-style happy-hour hangout and a few things in between. Mariachi bands stroll on Friday and Saturday nights, and folks take salsa lessons on Thursday night. I wouldn't think of it as a destination restaurant, but as a place to consider if you're in that area. The big attraction here, for my money, is the patio. There aren't too many outdoor-dining options in Ellicott City, and this is a good one. It's walled-in and set back a little from Main Street, so diners don't have to shout their conversations over traffic noise.
NEWS
By Janet Gilbert | December 14, 2008
It won't be long before my kitchen walls are alive with the sound of music. About a month ago, I wandered into a wallpaper store in downtown Catonsville, killing time while my son took a music lesson across the street. I figured it was a nice warm shop in which I could browse without ever feeling compelled to buy anything. After all, there are no impulse-shoppers in the wallpaper category - who pops into a wallpaper store on a whim and comes out with 15 double rolls? When it comes to wallpaper, people typically look, look some more, and finally return to the store to look some more.
NEWS
By LAURA VOZZELLA | October 26, 2008
To "Paper or plastic?" and "Obama or McCain?" add yet another wrenching personal choice: "White napkin or black?" Forget square plates. Small plates. Sauce-drizzled plates. Plate as a verb. The newest craze in fine dining is not on the table but on your lap: the color-coordinated serviette. The idea is to keep lint from marring the dining experience. At the Capital Grille in downtown Baltimore and at the chain's other locations, the staff scopes out what diners are wearing and swaps out napkins accordingly.
NEWS
By JOE AND THERESA GRAEDON | October 20, 2008
The recent melamine scare from China has me wondering. Due to the fact that supplements have little regulatory control, is there a risk that protein powders sold for dieters and muscle builders could contain melamine to increase the amount of protein when tested? Also, should I worry about my children's melamine dining plates? You raise a fascinating question. Chinese producers have apparently added melamine to milk to cover up the fact that it was diluted. The same chemical was also added to the pet-food ingredient gluten to make it appear higher in protein so it would be worth more.
NEWS
By Rita St. Clair | June 1, 2008
I have inherited a collection of decorative plates and serving pieces that were displayed in a large breakfront in my childhood home. I don't have a similarly large cabinet for housing the collection now, so can you give me some suggestions for how to show off at least a few of my favorite pieces? You don't need cabinetry to display this kind of collection. I'm always perusing new books that can help my readers better see some of the many possibilities for designing a personal interior.
NEWS
By Mary Carole McCauley | November 20, 2007
La Jolla, Calif. -- Cry-Baby the musical is tantalizingly, teasingly, heartbreakingly close to success. That makes it all the more frustrating to see success receding in the distance, marching out of Southern California in search of someplace else to settle down. This new song-and-dance extravaganza, based on John Waters' 1990 cult classic film, made its rollicking world premiere Sunday night before a packed audience. Much about it works not just well but brilliantly. And the musical's creators - some of the most talented folks in the business - still have five months to tinker with the off-kilter Romeo and Juliet story before it opens on Broadway in April.