Rye

Fall cocktail season is in full swing, and if you're like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin. Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well. Cue the apple brandy heavy October Buck. It was supposed to be called the September Buck as a tribute to the Orioles, but as owner Doug Atwell put it, "We didn't think the O's would make it to the playoffs.

Old is new, new was old two weeks ago. For what it's worth, this is nothing ... new. Whether it be the churning tides of fashion, music - or in our case, alcohol - the contributions of shows (well, really just one show) like "Mad Men" have renewed an interest in the classics. Without exception, especially classic cocktails. The Harvey Wallbanger, the Old Fashioned, Box Car, Rob Roy and the granddaddy of them all: The Manhattan. The Manhattan is the very definition of "classic cocktail.

On June 29, 2008, HOWARD H., beloved husband of Shirley C. (nee Likens) Rye, devoted father of Janet A. Hash and her husband Ronald, William H. Rye and his wife Rebecca and the late Howard J. Rye and his wife Gail. Also survived by four grandchildren, Timothy Rye and his wife Laura, Carrie Rye, Lindsay Hash and Sarah Rye. The family will receive friends at the E. F. Lassahn Funeral Home, P.A., 11750 Belair Road (Kingsville) on Monday and Tuesday 2 to 4 and 7 to 9 P.M. Further viewing at St. Paul Lutheran Church, on Wednesday 10:30 to 11A.M.

Fall cocktail season is in full swing, and if you're like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin. Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well. Cue the apple brandy heavy October Buck. It was supposed to be called the September Buck as a tribute to the Orioles, but as owner Doug Atwell put it, "We didn't think the O's would make it to the playoffs.

On April 16, 2005, EUGENE J., beloved husband of Sylvia (nee Allen); devoted father of De Wayne Rye and Annette Chadwell; loving grandfather of Matthew Logue. Funeral from the E. F. Lassahn Funeral Home (Kingsville), 11750 Belair Road, on Wednesday 12 noon. Interment Parkwood Cemetery. Visiting Tuesday, 3 to 5 and 7 to 9 P.M.

Suddenly on March 7, 2006, ROBERT "Bobby" RUSSEL RYE; dear fiance of Brenda Wolf; loving father of Elizabeth Sharon and Tyler Anthony Rye; beloved son of Betty Vermillion and the late Jim Rye and stepfather Butch Levanowski; loving brother of Carolyn Rye and Christine and Kenny Pilkerton. Devoted grandson of Helen Vermillion; nephew of Linda Amos; uncle of Chelsea and Charles Dialtus. The family will receive friends at Fink Funeral Home, P.A., 426 Crain Highway South (at 5th Avenue) on Friday from 3 to 5 and 7 to 9 P.M., services will be held on Saturday at 2 P.M. Glen Lutheran Church, 106 Carroll Road, Glen Burnie.

Bond Street Social's grand opening in October was loud, glitzy and packed with people - a rarity for Baltimore. That's not a dig; all that pizazz is required for places seeking to establish themselves as a "hot spot. " Some months earlier, another bar that also serves a tapas-style menu, Rye , opened less than two blocks away, and to much less fanfare. It's ideal for young urban professionals who want smart design, smaller crowds and a cocktail menu that sets itself up as one of the city's most ambitious.

It was a moody Saturday, the kind of day you want to be anywhere but outdoors. A friend of mine called and suggested we kill the morning at a show of antique advertisements at the Timonium Fairgrounds.Before long I was looking over old tin trays from long-vanished Baltimore breweries, timetables from the B&O Railroad and beautifully crafted advertising signs from many different companies. I watched a collector friend walk out with a knockout -- a finely rendered mirrored panel promoting Sherwood rye.He looked as though he'd bagged a rare item, and he had. He also had just the look my grandfather had one long-gone Christmas morning.

Rye is the kind of bar every neighborhood wishes for — creative takes on classic drinks, friendly service, warm atmosphere and, as a bonus, talent in the kitchen. It might be a bar, first and foremost, but thanks to chef Benjamin Polson, Rye is also a surprisingly good restaurant. Owner Ryan Perlberg, whose family also owns the nearby upscale hot dog joint Stuggy's, didn't plan to open a restaurant, but he realized that when people go out for a drink, they also need to eat. Atmospherically, Rye feels like a bar, with friendly service and more cocktails than entrees.

To the rest of the world, it's the 4200 block of Chapel Road in Perry Hall, but one look tells you why the locals call the road that takes you to Maryland's only cut-rose farm "Sweetheart Lane."Along the lane, a family of German descent tends 13,000 fragrant red, pink, yellow, salmon and white rose bushes that thrive in five hothouses warmed by a vintage coal furnace.Each day, these roses bloom and flower and their thorny stems get snipped by hand, thus the cut-rose farm, as opposed to one that simply propagates roses.

Ryan Perlberg's mark on Fells Point continues to grow at a rapid rate. On July 13, after three months of preparation, the Stuggy's and Rye co-owner opened Willow, his third establishment in the popular Baltimore neighborhood. Willow is a Latin-fusion lounge focusing on Rye mixologist Doug Atwell and Julia Momose's hand-crafted cocktails and Stuggy's chef Benjamin Poison's take on Mexican food. If Perlberg's expansion resembles a corner of a "Monopoly" board - Stuggy's, Rye and Willow are all next to each other on South Broadway - it was not by design, he says.

The Corned Beef Factory in Highlandtown is just over two years old, a mere infant compared to the revered decades old corned beef establishments that have made Lombard Street in downtown Baltimore a destination for generations of corned beef and pastrami lovers. But the Corned Beef Factory is proof that you don't need almost a century of experience to deliver a great sandwich. The formula for constructing this iconic and delicious sandwich is so simple that it is amazing to see how many restaurants get it wrong.

Gourmet hot dogs must be doing huge business in Baltimore. A year after Ryan Perlberg, co-owner of Stuggy's, opened Rye, a cocktail bar, he's launching Willow. The new bar/restaurant will focus on infusions by Rye mixologist Doug Atwell and revisionist Mexican by Stuggy's chef Benjamin Polson; it's expected to open in late June, Perlberg said. With Rye and Stuggy's beside it, Willow gives Perlberg control over a small fiefdom in Fells. And Perlberg is working on re-organizing ownership of the venues under one partnership tentatively called RP Restaurant Group; he co-owns Rye and Stuggy's under different partnerships.  The group name has not been registered yet with the state, records show; Perlberg says paperwork was filed this week.

This week is is lighter on marquee shows than last, when we had both BRUUUCE and Van Halen. We have Rye Rye and Real Estate, plus a Hunx and His Punx and Big Freedia in our regular round-up of the week's most notable concerts. Ticket prices do not reflect any additional surcharges and taxes.  On Monday , hardcore band Converge plays the Ottobar ($15). And the acid jazz band Incognito are at Rams Head on Stage in Annapolis ($35). On Tuesday , several members of Wham City perform at Whole Gallery as part of their new comedy tour, "the Wham City Educational Seminar.

Rye is the kind of bar every neighborhood wishes for — creative takes on classic drinks, friendly service, warm atmosphere and, as a bonus, talent in the kitchen. It might be a bar, first and foremost, but thanks to chef Benjamin Polson, Rye is also a surprisingly good restaurant. Owner Ryan Perlberg, whose family also owns the nearby upscale hot dog joint Stuggy's, didn't plan to open a restaurant, but he realized that when people go out for a drink, they also need to eat. Atmospherically, Rye feels like a bar, with friendly service and more cocktails than entrees.

For over a year, a group of local bartenders have been informally meeting as Baltimore's first guild for mixologists. They've been operating under the radar for most of that time, only quietly launching a website a month ago. But they will make their big entrance Sunday with their inaugural event, a fundraiser and cocktails showcase at B&O American Brasserie. Dubbed the Baltimore Bartenders' Guild, the group includes some of the most well-known bartenders in the city and some of the most high-profile - Brendan Dorr of B&O, Adrian Ross-Boom of Wit & Wisdom , and Doug Atwell of Rye . So far, there are 15 members from 11 bars, including one that hasn't opened yet. It is a working trade group, one where its members talk shop and liquor vendors sometimes present new products.

A REFERENCE in this space Monday to the hideous treatment of Jewish-style corned beef by a customer at Attman's pretty much ignited a howling cringe-fest in my circles. Friends and colleagues wrote, called and accosted me about the woman from northern Baltimore County who drove to Lombard Street last week to get an Attman's Deli fix, only to order her three corned-beef sandwiches on white bread. Some people think Attman's should have its license yanked for even serving the corned beef that way. The very idea struck most of the rational people I know as sacrilege.

As I noted on Read Street, the reclusive J.D. Salinger recently emerged from his self-imposed exile to try to stop publication of an unauthorized "sequel" to The Catcher in the Rye. Don't expect to see the 90-year-old Salinger in a New York federal courtroom as the literary fight develops over 60 Years Later: Coming Through the Rye, a book that has been published in Great Britain and is headed here. Years ago, Salinger battled an unauthorized biographer and the author of a fictitious interview, using lawyers as his proxy each time.

Don't be fooled. Silo.5%, the new wine bar in Locust Point, stands out for more than their extensive list of vino. The scene - a modern lounge with black leather furniture, intimately arranged; the bar - a clean slate-marble accented in green lighting; and the scenery - a panoramic glass exterior opens to a harbor view. It's a perfect venue for a cool, casual cocktail date. Its drink menu runs seamlessly together with its style - classic with a modern edge. My favorite, Catch U in the Rye, is a spicy, sexy take on an old-school American favorite: the Manhattan.

Bond Street Social's grand opening in October was loud, glitzy and packed with people - a rarity for Baltimore. That's not a dig; all that pizazz is required for places seeking to establish themselves as a "hot spot. " Some months earlier, another bar that also serves a tapas-style menu, Rye , opened less than two blocks away, and to much less fanfare. It's ideal for young urban professionals who want smart design, smaller crowds and a cocktail menu that sets itself up as one of the city's most ambitious.