Advertisement
HomeCollectionsTempura
IN THE NEWS

Tempura

ENTERTAINMENT
By John Lindner, Special to The Baltimore Sun | December 12, 2010
Kyodai bills itself as Baltimore's only rotating sushi bar. The concept is simple, if at first unintentionally amusing: You sit at the bar with your napkin, chopsticks, soy, wasabi and ginger. The sushi-tenders roll up various concoctions, cut them, usually into quarters, plate them, and place them on a shiny silver conveyor belt that chugs along the inside perimeter of the bar. And as they pass, you reach up and pluck down plates that look right for you. No menu. No wondering what it might look like.
Advertisement
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | September 27, 1998
Our dinner at the Charred Rib's new and more spacious location - half a mile away from its old location on York Road - didn't start off as well as it might have. We had had reservations for a week, so we weren't happy about being put in the Outer Siberia room behind the bar - a brown box of a room with no pictures on the walls. Of course, not everyone can sit in the two pretty main dining rooms when the restaurant is this busy. But we wanted to.Not only was our dining room ugly, it was noisy.
NEWS
By SLOANE BROWN | January 11, 2006
As 2006 kicks off, a couple of Baltimore hangouts are hoping to combine the old with the new. In the basement of the Belvedere Hotel, Kamikazis has just opened where Kobe Teppan closed last November. It, too, is a sushi/hibachi Japanese restaurant. And it, too, is hoping to hook B-more's late-night crowd. But Kamikazis manager Hillary Herlehy says she and owner James C. Foster hope to ratchet things up a notch. To start with, Herlehy says they've tried to give the place a slightly more "energetic feel."
NEWS
For The Baltimore Sun | June 4, 2013
Third in a three-part series. There's no denying that soft-shell crabs are a little weird. They're slimy and slippery when raw. Cooked in a sandwich, their spindly legs and grabby claws poke out from the slices of bread and make some people wonder, "Do you seriously think I'm going to eat that?" And although even some lifelong crab-loving Marylanders believe soft-shell crabs to be a different species than the well-known blue crab, they are in fact the same creature. Soft crabs are simply blue crabs that have recently molted, shedding their hard shells to reveal a paper-thin exoskeleton that hardens within hours.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | July 8, 2011
Fleming's Prime Steakhouse & Wine Bar is one of the Harbor East residents celebrating its 10th anniversary in Baltimore this year. Steak rules here, and you'd be foolish to disobey. I haven't had a more satisfying rib-eye than the one Fleming's recently served me. I loved looking at it and eating every robust bite. Fleming's signature steak preparation involves seasoning with kosher salt and black pepper and finishing with butter and parsley. This makes the beef, USDA prime, both outstandingly flavorful and gorgeous.
ENTERTAINMENT
By Richard Gorelick | September 11, 2008
SAMBUCA FRIEND SQUASH The more casual side at Cinghiale - the enoteca - keeps getting more accessible. So get a plate of late-summer bliss - firm yellow squash enveloped in a crispy batter, pleasingly salty with just the faintest whiff of anise. Better yet, have them as an accompaniment to executive chef Julian Marucci's Roman fried chicken (R.F.C.), where the tempura-like batter seems to be suspended in air over the juicy skin beneath ($16). Eat it outside, with a glass of Frascati. Try the Sambuca Fried Squash at Cinghiale, 822 Lancaster St. 410-547-8282.
NEWS
By Baltimoresun.com Staff | March 8, 2005
If you like the Ravens and you like sushi, you should be twice as happy about the recent signing of free agent cornerback Samari Rolle, whose name sounds like it would taste delicious on a plate with wasabi and pickled ginger. In honor of the newest Raven, we pondered just what a sushi Samari Roll should look and taste like. Here are some of our suggestions. Pick your favorite, then submit your own ideas. Tempura eggplant and sauted purple onion, to match Samari's new uniform color, with eel (hopefully he's slippery on the field)
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | July 10, 2013
A few years ago, Billy Malkin decided there was a lack of high-quality sushi delivery along the Baltimore waterfront. So he convinced a friend, Eugene McDowell, to partner with him on a place of their own. Before opening the Sushi Place in Fells Prospect last July, Malkin and McDowell were not restaurant-industry veterans. They were sushi lovers and businessmen; both own local construction companies. Their business acumen shows. With personable service and a menu stacked with creative, well-executed sushi and Asian food, the Sushi Place has earned its considerable popularity.
SPORTS
By Ken Rosenthal | February 12, 1998
Noodles. They're everywhere in Japan. Green noodles, white noodles, thick noodles, thin noodles. The Japanese inhale them like french fries.Rice and sushi are the more well-known staples of the Japanese diets, but if you're on the run, noodles are the way to go.Soba noodles, made from soba flour, are so popular that some Japanese eat them three times a day. They're often served in a broth with all other kinds of goodies - spinach, tempura shrimp, you name...
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | February 24, 2011
I must confess that until I visited Umi Sake, my image of sushi eaters was that they were young, svelte jet-setters. Not here. At Umi Sake, sushi is mainstream America. There are families with small children, plus-size people out for an evening, as well as eaters who do indeed look like members of the svelte set. They fill this Cockeysville restaurant, a low-rise building squeezed between a gas station and a Mercedes-Benz dealership on York Road. There is a small bar and lounge, as well as two good-size dining rooms with low ceilings and white wallpaper.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.