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ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | December 4, 2008
Betty & Jake's Tavern is a slice of old Catonsville. Now owned by Dorothy Day, it's been around for more than 35 years, which should qualify it as an institution. Outside, Betty & Jake's is a featureless free-standing building on a quiet corner (the big sign out front is cool, though), and the interior is basically a U-shaped bar with a few tables smashed into the corner. It reminds me a little of a bowling-alley lounge, without the rented shoes. Based on a weeknight dinnertime visit, people show up at Betty & Jake's more for friendship, inexpensive beer and television than for food.
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NEWS
By Kit Waskom Pollard, Special To The Baltimore Sun | July 5, 2012
Charles Village Pub is all grown up — mostly. Before the January 2011 fire that destroyed its building, Charles Village Pub in Towson drew a local lunch crowd, but it was mostly known as a bar for college kids. It was a fun place for after-school beers. CVP is still a good place for drinks. But these days, thanks to a newly rebuilt interior and revamped menu that puts a local spin on traditional bar food, it's a nice place for a meal, too. After the fire, the building had to be completely reconstructed.
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NEWS
May 28, 2002
Andrea L. "Angie" Haigley, known around Ocean City as the "Shrimp Salad Queen" for her contest-winning recipe, died Sunday at Peninsula Regional Medical Center in Salisbury from complications of a stroke. She was 60. An Ocean City bartender for many years after moving there in 1985, Mrs. Haigley was born in Baltimore and graduated from Eastern High School. She was active in many charities and was a member of the Blue Ribbon Social Club. At the time of her death, she was manager of the bar at Salvatore's Restaurant in Ocean City.
EXPLORE
By Donna Ellis | September 21, 2011
Vinegar is one of humanity's oldest condiments, and when it comes to mealtimes, it can be among the home cook's best friends. Vinegar is made by acetic fermentation, a process that basically converts alcohol into acid. Most countries produce their own vinegars, typically based on the most popular alcohol there. So, France and Italy produce wine vinegars. Spain brings you sherry vinegar. Asians distill rice wine (e.g. sake) vinegar, while Great Britain creates vinegar from beer (malt vinegar)
ENTERTAINMENT
By Rob Kasper and Rob Kasper,rob.kasper@baltsun.com | November 6, 2008
Pappas Seafood Carry Out 1801 Taylor Ave., Parkville; 410-665-4000; open 10 a.m.-8 p.m. Sunday-Thursday, 10 a.m.- 9 p.m. Friday-Saturday In March, the Pappas family took over Hale's, a fixture on the local seafood scene. In addition to presiding over the popular Parkville restaurant, the family also operates a carryout in a sparkling glass-fronted building across the street from the restaurant. Each side of the street has its own kitchen and cook. I was startled when I called the carryout and the woman taking my order asked if I wanted my bowl of Maryland crab soup to be hot or cold.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | February 13, 2003
Downtown workers, take note. You can now go French for breakfast and Middle Eastern for lunch - all at the same new restaurant. Bon Appetit, which opened last week at 203 E. Redwood St., offers a bit of both cuisines. It's a reflection of the owner's personal history. Dgavad Azimzadeh says he is of Persian descent but lived most of his adult life in France before moving to the United States a few years ago. The eatery's breakfast menu offers American standards such as eggs, bacon, toast and coffee, as well as crepes.
FEATURES
By Lou Cedrone | June 15, 1991
GIBBY'S SEAFOOD 2318 York Road, Timonium. Open 10 a.m. to 9 p.m. Mondays to Thursdays, 10 a.m. to 9:30 p.m. Fridays and Saturdays, and 10 a.m. to 8 p.m Sundays. Call 561-5225. Mention crab cakes and the first word that comes to mind is pricey. Not so at Gibby's Seafood, a carryout on York Road a few blocks from the Timonium Fairgrounds.Two crab cakes, heavy with crab, cost you $7.95, and with that you get your choice of two side dishes, among them tomato-cucumber salad, macaroni shrimp salad, potato salad or cole slaw.
NEWS
By Kit Waskom Pollard, Special To The Baltimore Sun | July 5, 2012
Charles Village Pub is all grown up — mostly. Before the January 2011 fire that destroyed its building, Charles Village Pub in Towson drew a local lunch crowd, but it was mostly known as a bar for college kids. It was a fun place for after-school beers. CVP is still a good place for drinks. But these days, thanks to a newly rebuilt interior and revamped menu that puts a local spin on traditional bar food, it's a nice place for a meal, too. After the fire, the building had to be completely reconstructed.
NEWS
By Jacques Kelly | April 27, 1992
You'll never be surprised by a hefty check at Kirby's Restaurant and Deli.There aren't any.The lunchroom in the 400 block of W. Redwood St. operates on the honor system. When it's time to leave, your tab is dictated by what you've eaten, your memory and your standard of personal honesty."People seem to like it this way," says Sam Sudano, the ever-trusting 31-year-old co-owner of Kirby's. "It also saves time for the waitresses. They don't have to tabulate checks. Some people say we lose 5 percent [in receipts]
FEATURES
By C.P. Cook | October 10, 1992
Cross Keys Deli/Timonium 2880 York Road, Timonium Crossing, Timonium. Hours: Monday through Friday from 8:30 a.m. to 8 p.m., Saturday from 8:30 a.m. to 6 p.m. and Sunday from 8:30 a.m. to 4 p.m. Call (410) 561-8896; fax: (410) 561-0850Fried chicken from the Cross Keys Deli used to be a treat reserved for special trips to the Village of Cross Keys. Not anymore. Since the Timonium location opened last summer, folks north of the Beltway have been finger-licking their way through those famous drumsticks.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | July 29, 2011
A reader responded to our recent roundup of classic Maryland crab houses: "Take a trip to Glen Burnie and find Seaside on Crain Highway. Best crabs in town. … You need to move around to the other side of town. " In a follow-up conversation, the reader said, "Seaside is not a fancy place, but they are always crowded because so many people know how fantastic their steamed crabs are. They also have a full menu, and everything else we have tried has been delicious: crab soup, salads, onion rings and other crab dishes.
EXPLORE
By Donna Ellis | April 1, 2011
Location is by no means the only thing the Stained Glass Pub has going for it. This younger version of its Silver Spring sibling already has earned itself word-of-mouth praise and many regulars. Billed as a “family restaurant and sports bar,” this Dorsey Road eatery, which replaced Joe Theismann's in October 2008, is noted for pizza and pub grub. The ambiance is quite relaxed - lots of wood, an ample bar and nicely divided dining areas. The menu is accessible, too. All your pub favorites, many of them done up with creative touches that make the food more fun. Plus entrées that feature everything from jumbo lump crab cakes or New York strip to Mom's lasagna or Aunt Peggy's meatloaf or the popular seafood gumbo.
ENTERTAINMENT
By Karen Nitkin, Special to The Baltimore Sun | September 2, 2010
If you grew up eating gefilte fish, bagels with lox and corned beef on rye, and if you've lived in the Baltimore area for any length of time, chances are you've tucked into a heaping plate of Jewish-style food at Suburban House more than once. Since 1965, this casual restaurant has been a local landmark, serving up classics like matzo ball soup, blintzes and brisket to generations of loyal customers, Jewish and otherwise. It was never exactly fine dining — the kugel could be a bit heavy, the soups a bit salty — but it tasted home-made.
ENTERTAINMENT
By Richard Gorelick and Richard Gorelick,Special to The Baltimore Sun | December 4, 2008
Betty & Jake's Tavern is a slice of old Catonsville. Now owned by Dorothy Day, it's been around for more than 35 years, which should qualify it as an institution. Outside, Betty & Jake's is a featureless free-standing building on a quiet corner (the big sign out front is cool, though), and the interior is basically a U-shaped bar with a few tables smashed into the corner. It reminds me a little of a bowling-alley lounge, without the rented shoes. Based on a weeknight dinnertime visit, people show up at Betty & Jake's more for friendship, inexpensive beer and television than for food.
ENTERTAINMENT
By Rob Kasper and Rob Kasper,rob.kasper@baltsun.com | November 6, 2008
Pappas Seafood Carry Out 1801 Taylor Ave., Parkville; 410-665-4000; open 10 a.m.-8 p.m. Sunday-Thursday, 10 a.m.- 9 p.m. Friday-Saturday In March, the Pappas family took over Hale's, a fixture on the local seafood scene. In addition to presiding over the popular Parkville restaurant, the family also operates a carryout in a sparkling glass-fronted building across the street from the restaurant. Each side of the street has its own kitchen and cook. I was startled when I called the carryout and the woman taking my order asked if I wanted my bowl of Maryland crab soup to be hot or cold.
NEWS
By SLOANE BROWN | November 8, 2006
A well-known Baltimore City resident has moved to the 'burbs. After closing its Lancaster Street location a year ago, Victor's Cafe now can be found in Timonium. Owner Victor DiVivo says he was forced to leave his waterfront location because of plans to build a Four Seasons Hotel on that spot. But he wasn't about to leave the restaurant business. And he decided on the old Donna's space in the Timonium Crossing shopping center because the parking was easy. And free. He describes the space itself as a "typical cafe, very comfortable, very cozy."
FEATURES
By ELIZABETH LARGE and ELIZABETH LARGE,Restaurant Critic XTC | March 27, 1993
Sfuzzi, 100 E. Pratt St., (410) 576-8500. The food is cucina rustica gone high-style. The format is yet another upscalerestaurant chain. The result is one of Baltimore's hottest new eateries. If we'd had nothing but first courses and desserts, I'd have nothing but good to say about Sfuzzi. My recommendations: warm portabella mushrooms with asparagus tips, Tuscan white bean soup, baked eggplant, pizzas and dessert. Try the creme brulee, the cappuccino pie or the tiramisu. What didn't we like?
FEATURES
By Kevin Cowherd | February 9, 1991
Something says seafoodHASSLINGER'S538 Cranbrook Road, Cockeysville. Open Sunday, Tuesday, Wednesday and Thursday from 10 a.m. to 8 p.m., Friday and Saturday from 10 a.m. to 9 p.m. Closed Monday. Phone: 628-7577.Something about this place makes you think seafood. The huge marlin on the wall? Codfish cakes, oysters, crabmeat, etc., peeking from the counters? The carry-out menu with drawings of ocean waves and smiling fish? The nautical motif of the posted menu? Hmmm, that could explain it. At any rate, this is not the place to sing out: "How's the meatloaf today?"
NEWS
By LINELL SMITH and LINELL SMITH,SUN REPORTER | July 18, 2006
When temperatures soar into the triple digits, Weight Watchers leader Karen Paris gets a hankering for pink lemonade sugar-free snowballs and frozen grapes. Nutritionist and athlete Colleen Pierre reaches for blue Gatorade and fat-free Pringles. At Obrycki's crab house in East Baltimore, customers request more crab mesclun salad, shrimp salad - and lots of water. July in Baltimore is a time when food cravings go lighter and leafier - at least for some. Little Italy's pasta remains a summer mainstay.
NEWS
By SLOANE BROWN and SLOANE BROWN,SPECIAL TO THE SUN | October 19, 2005
If you're up on the scuttlebutt, you know the restaurant at the Woman's Industrial Exchange is about to reopen. You know that the interior has been almost totally revamped. It's modern industrial now, with lots of light greens. The famous black and white checked floor is about the only original element that remains. And that includes the name. When the new place opens, it will be known as Chef's Express. The title brings its own nostalgia with it for new owner Jerry Edwards. Jerry says that was the name of his first business, a little sandwich shop he opened in Towson 24 years ago. That shop has since closed, but Jerry Edwards' Chef's Expressions catering business is flourishing.
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