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ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | March 21, 2002
After a little less than a year on the job, Michael Rork has left the Polo Grill (4 W. University Parkway) and gone back to the Eastern Shore. He had been functioning as the Polo Grill's executive chef while running his own restaurant, Michael Rork's Town Dock, in St. Michaels. "The original intent wasn't permanent," he says. "I'm the type of guy who likes to do more and more and more, and I can do more and more and more at my own little restaurant here. My focus is here, and my family is here."
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NEWS
By ROB KASPER | March 28, 2007
I had two reactions to the news that Hampton's, once the dining mecca of Baltimore, had closed to the public: I was curious, and I was sad. As a journalist, I wanted to know why. The answer I got from Edwin Mendez was that the luxurious 65-seat dining room was being converted to accommodate banquets and private parties. "There is such a large demand for private parties that we should have made this decision some time ago," Mendez, food and beverage director of the facility, told me. Harbor Court, the upscale Light Street hotel that served as home to Hampton's, was built by Los Angeles billionaire David Murdock.
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ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | February 24, 2000
If anything can save the beleaguered Peerce's Plantation in Phoenix, it's owner Peerce Lake's latest and smartest move. He's hired Michael Rork, one of the area's genuine celebrity chefs, as Peerce's consulting executive chef. "Mike can put us on the track we want to be going," says Lake. Rork, who six years ago left Hampton's in the Harbor Court Hotel to open his own restaurant on the Eastern Shore, will be at Peerce's for the next six weeks pretty much full time. (He started yesterday.
NEWS
By ROB KASPER | May 11, 2005
ST. MICHAELS - It seemed a little early in the year for fried green tomatoes. But then again, these were not your everyday fried green tomatoes. They were the cultured kind, the type that keeps company with crabmeat, lobster and curry. Man, were they good. They were part of the second course of a dinner prepared by Baltimore chef Cindy Wolf, who had journeyed to the Eastern Shore to collaborate with chef Michael Rork at his Town Dock Restaurant in St. Michaels. The four-course meal, with matching wines, was part of the St. Michaels Food & Wine Festival, a weekend of culinary adventures that drew hungry crowds to St. Michaels and Tilghman the weekend of April 30. Rork, who for eight years was executive chef at the Harbor Court Hotel, left Baltimore in 1994 to run his own restaurant in St. Michaels.
FEATURES
By Rob Kasper | August 27, 1997
NEW YORK -- A New York waitress in search of Chesapeake Bay rockfish ducked into the kitchen of the James Beard House, where she worked. "I hear the fish is fabulous," the waitress told visiting chef, Michael Rork, owner of the Town Dock Restaurant in St. Michaels.Rork smiled as the waitress ate a plate of herb-crusted rockfish with creamed sweet corn and tomatoes. The waitress was sampling Chesapeake Bay victuals that soon would be served to a crowd of diners filling the Greenwich Village townhouse turned headquarters of the James Beard Foundation.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | May 10, 2001
Celebrity chef Michael Rork wasn't able to work his magic on Peerce's Plantation last year when he came on board as consulting executive chef. He'll have an easier job of it as executive chef of the Polo Grill (4 W. University Parkway), a job he took over last week. Tim Walker is running the kitchen day-to-day as his chef de cuisine. Rork made his name in Baltimore at the deluxe Hampton's in the Harbor Court Hotel. Seven years ago he left for a quieter life on the Eastern Shore, opening Michael Rork's Town Dock Restaurant in St. Michaels.
FEATURES
By Lan Nguyen and Lan Nguyen,Evening Sun Staff | October 2, 1991
Michael Rork, a towering, silver-haired chef made even taller by his stiff, snowy-white toque, seems like the adventuring Gulliver in a world of walk-in freezers, stainless steel counter tops and six-burner stoves. In the Harbor Court Hotel's kitchen, where pots and pans seem Lilliputian when he stands over them, he's got a big order to fill.He's cooking and feeding more than 70 food critics this week -- eaters who'll nit-pick and quibble among themselves about the richness of his sauces, the colors of his fish, the texture of his vegetables.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 14, 2000
Think of this as yet another chapter in the melodrama of dinner at Peerce's Plantation. At least this one has a happy ending. For those of you who aren't up to speed, a quick reprise: When I reviewed Peerce's last June, I had mediocre food and bad service. I wasn't surprised to hear that the place, once one of the area's premier restaurants, had filed for bankruptcy protection last October. Then early this year owner Peerce Lake made a smart move. He hired local celebrity chef Michael Rork as a consulting chef.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | July 1, 2001
How good the food is at the Polo Grill is in some ways beside the point. Its charm lies in the fact that it's one of the last of Baltimore's Grand Old Restaurants. I'm thinking of restaurants in the tradition of the Chesapeake and Danny's, if anyone still remembers them. Not that the Polo Grill is that old, but it has the same feeling to it. The handsome dining room offers understated luxury but isn't off-putting. It's the sort of room guests feel comfortable in whether they're dressed to the nines or in khakis.
FEATURES
By Rob Kasper and Rob Kasper,SUN STAFF | March 20, 2000
A vintage restaurant, Peerce's Plantation in Phoenix, has a new home-grown chef, Michael Gettier. The matchmaker was Michael Rork, chef and owner of the Town Dock restaurant in St. Michaels, who came across the Bay Bridge to help stop another landmark restaurant from going out of business. On Gettier's first day at his new restaurant last week, he sat out on the patio with his new bosses and his pal Rork, soaking up the sunshine, taking in the view of the shimmering waters of Loch Raven Reservoir, telling tales of restaurant life.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | June 9, 2004
Some of Maryland's most creative chefs and their upscale restaurants can be found where you'd least expect them. Don't look for them in Baltimore or Annapolis. These eating places are located across the Bay Bridge, in quiet little towns once known for shore food like crab cakes and fried oysters. As recently as three years ago, the popular Zagat Survey restaurant guide lumped Eastern Shore restaurants in with Annapolis ones. In the current guide, places on the other side of the Bay Bridge have a section all their own. Nineteen are listed.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | March 21, 2002
After a little less than a year on the job, Michael Rork has left the Polo Grill (4 W. University Parkway) and gone back to the Eastern Shore. He had been functioning as the Polo Grill's executive chef while running his own restaurant, Michael Rork's Town Dock, in St. Michaels. "The original intent wasn't permanent," he says. "I'm the type of guy who likes to do more and more and more, and I can do more and more and more at my own little restaurant here. My focus is here, and my family is here."
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | July 1, 2001
How good the food is at the Polo Grill is in some ways beside the point. Its charm lies in the fact that it's one of the last of Baltimore's Grand Old Restaurants. I'm thinking of restaurants in the tradition of the Chesapeake and Danny's, if anyone still remembers them. Not that the Polo Grill is that old, but it has the same feeling to it. The handsome dining room offers understated luxury but isn't off-putting. It's the sort of room guests feel comfortable in whether they're dressed to the nines or in khakis.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | May 10, 2001
Celebrity chef Michael Rork wasn't able to work his magic on Peerce's Plantation last year when he came on board as consulting executive chef. He'll have an easier job of it as executive chef of the Polo Grill (4 W. University Parkway), a job he took over last week. Tim Walker is running the kitchen day-to-day as his chef de cuisine. Rork made his name in Baltimore at the deluxe Hampton's in the Harbor Court Hotel. Seven years ago he left for a quieter life on the Eastern Shore, opening Michael Rork's Town Dock Restaurant in St. Michaels.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | July 13, 2000
Some of Baltimore's landmark restaurants have died lingering deaths as tastes and neighborhoods changed, but not Bo Brooks. The Bel Air Road crab house has reinvented itself as a Canton tourist attraction while updating its menu to appeal to 21st century tastes. Bo Brooks recently reopened at 2701 Boston St. in the Baltimore Marine Center. The biggest difference in the new location, according to manager Kristen Olsson? "We hired a chef." The menu offers seafood like arctic char and Chilean sea bass as well as such old-time favorites as fried hard shells and crab fluffs.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 14, 2000
Think of this as yet another chapter in the melodrama of dinner at Peerce's Plantation. At least this one has a happy ending. For those of you who aren't up to speed, a quick reprise: When I reviewed Peerce's last June, I had mediocre food and bad service. I wasn't surprised to hear that the place, once one of the area's premier restaurants, had filed for bankruptcy protection last October. Then early this year owner Peerce Lake made a smart move. He hired local celebrity chef Michael Rork as a consulting chef.
NEWS
By ROB KASPER | March 28, 2007
I had two reactions to the news that Hampton's, once the dining mecca of Baltimore, had closed to the public: I was curious, and I was sad. As a journalist, I wanted to know why. The answer I got from Edwin Mendez was that the luxurious 65-seat dining room was being converted to accommodate banquets and private parties. "There is such a large demand for private parties that we should have made this decision some time ago," Mendez, food and beverage director of the facility, told me. Harbor Court, the upscale Light Street hotel that served as home to Hampton's, was built by Los Angeles billionaire David Murdock.
FEATURES
By ROB KASPER | June 8, 1994
Two of Baltimore's most celebrated chefs, Michael Rork of the Harbor Court Hotel and Mark Henry of the Milton Inn, are moving to Maryland's Eastern Shore to run their own restaurants.Tomorrow will be the last day at the Harbor Court for Rork whose eight-year reign at the Inner Harbor hotel brought its posh Hampton's restaurant national honors, including being repeatedly named as one of the Distinguished Restaurants of North America. Friday Rork will be in St. Michaels running the Town Dock, a 250-seat restaurant that he and his wife, Betsy, purchased.
FEATURES
By Rob Kasper and Rob Kasper,SUN STAFF | March 20, 2000
A vintage restaurant, Peerce's Plantation in Phoenix, has a new home-grown chef, Michael Gettier. The matchmaker was Michael Rork, chef and owner of the Town Dock restaurant in St. Michaels, who came across the Bay Bridge to help stop another landmark restaurant from going out of business. On Gettier's first day at his new restaurant last week, he sat out on the patio with his new bosses and his pal Rork, soaking up the sunshine, taking in the view of the shimmering waters of Loch Raven Reservoir, telling tales of restaurant life.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | February 24, 2000
If anything can save the beleaguered Peerce's Plantation in Phoenix, it's owner Peerce Lake's latest and smartest move. He's hired Michael Rork, one of the area's genuine celebrity chefs, as Peerce's consulting executive chef. "Mike can put us on the track we want to be going," says Lake. Rork, who six years ago left Hampton's in the Harbor Court Hotel to open his own restaurant on the Eastern Shore, will be at Peerce's for the next six weeks pretty much full time. (He started yesterday.
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