The chef at Langermann’s in Canton was surprised by the comments made by chef Patrick Morrow in The Sun today (Feb. 17). Morrow is opening a new restaurant to be called Bluegrass in South Baltimore, which evidently will offer Southern cuisine, according to the Table Talk column by Elizabeth Large.
When asked to compare his menu to the one at the new restaurant Langermann’s, chef Patrick described his as "more refined. It's not barbecue and collard greens."
Chef Neal Langermann says that while his restaurant is Southern influenced, only about a third of the menu is Southern cuisine. The chef, formerly of Georgia Brown's in DC, says his eponymous restaurant is actually targeting Southern hospitality, not just the food.
"We consider ourselves more American regional," says Neal, who spent several nights on an air mattress in his office recently to keep Langermann’s open most days during the snowstorms. "It leaves the door open for us to do the entire continent."
Yes, you’ll find shrimp and grits, fried green tomatoes, and bourbon bread pudding there. But you’ll also find such items as New York strip, braised beef short ribs, smoked chicken tortelloni, and LA wings with spicy Asian glaze. (See a review of Langermann’s in our April issue.)
"We’re about hospitality and caring," Neal says. "We know people can go anywhere to eat."