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Bill Crouse, one of Baltimore’s most likable and talented chefs, is now atSláinte Irish Pub and Restaurant and Woody's Rum Bar and Island Grill. He started last Friday as executive chef at the restaurants owned by Patrick Russell,who also owns Kooper's Tavern, a PR spokesman said.
The chef—who grew up in Aberdeen and has three associate degrees from the Pennsylvania Culinary Institute in Pittsburgh—was cooking up some fine meals at Sotto Sopra before heading to the Fells Point restaurants. I just spoke to Bill on the phone, and he has great food plans for the restaurants.
For Sláinte, he wants to focus on the "best ingredients" to create inventive, European gastro-pub cuisine, he said. For Woody's, the menu will upgrade the Caribbean influence with items like whole roasted pork, pulled pork, and fish tacos. Revising the menus should take about a month, he said.
Bill is excited about the new venture and eventually will also be involved in Kooper's Tavern, he said. Also, he'll be offering cooking classes—something he did with great success at Sotto Sopra.
I’ll be looking forward to seeing what he brings to the kitchen at Sláinte, pictured, and Woody’s.
