The popular Lauraville restaurant The Chameleon is now called Maggie's Farm and has a new chef/co-owner, Andrew Weinzirl. I caught up with Andrew this afternoon to find out more about the change.
He told me that Chameleon's owner Jeff Smith is still involved financially in the new restaurant. But after 10 years of running Chameleon, Jeff turned over the reins to Andrew to focus on a new business called Maryland Farm-To-Table Produce.
Essentially, it's an online food hub, where chefs can go and order produce from area farms. The farmers then deliver the goods to Jeff, who gets it to the restaurants.
Jeff has always had a farm-to-table philosophy. And so does Andrew, who worked with Jeff a couple of years ago before heading to The Wine Market in Locust Point.
Another partner in Maggie's Farm is Matthew Weaver, who, as general manager, handles the front-of-the house operations. "Matt and I are running the ship here," Andrew said. "Our vision is to make it less stuffy."
The tablecloths have been removed, and the menu will have more affordable options, "so people can leave and not break the bank," Andrew said.
He and Matt took over in May and have slowly been making changes. A website should be up and running soon.
A grand opening is being planned in a couple of weeks, Andrew said. The restaurant will be open for dinner six days a week and for brunch on Sundays. It's still closed on Mondays, but that will change soon when the kitchen will offer a four-course, prix-fixe menu that day.
I was also glad to hear that Sarah Acconcia, formerly of 13.5% Wine Bar and Kettle Hill, will be the sous chef at Maggie's Farm.
With a lineup like Andrew, Matt, and Sarah, the restaurant has all the makings of success.
Photo by me