When we heard that executive chef Christopher Paternotte left Taverna Corvino (1117 S. Charles St., 410-727-1212) in Federal Hill, we wondered how it would affect the restaurant, which opened less than a year ago. As far as the food, the menu is similar to the one offered under Paternotte. The new chef de cuisine Justin McGaunn, a former sous chef at the now closed VIN in Towson, has wisely kept the Italian-inspired small plates and family platters such as meatballs in a sage-and-marsala cream sauce ($10, small plate) and stuffed eggplant with onions, roasted peppers, chestnuts, and Gorgonzola picante ($9, small plate). But the atmosphere is different. It's more casual—perhaps because we went on a weeknight and had to sit in the bar area. That's fine. But, alas, we wanted to be in the more secluded dining room, which is a few steps up and to the rear of the restaurant. Our server told us the restaurant only uses that space as needed, mostly on weekends or for special events. Diners might want to know that, depending on what type of experience they're seeking.
What's going on at Taverna Corvino?
Issue date: February, 2010