A new wine bistro, Gitan Bistro Crú, opened quietly a few weeks ago in Canton with former Birches chef Brian Bruso and his wife Marnie working in the kitchen. The new restaurant serves tapas with a...
Executive chef Daniel Henry, formerly of The Capital Grille in Baltimore, will be offering upscale cuisine at Towson Tavern, which opened this week.
To start, the restaurant has a light-fare menu ($4...
Heavy Seas Alehouse is scheduled to open Feb. 15 in the space previously occupied by Diablita near Little Italy. Chef Matt Seeber, former executive chef at Tom Colicchio’s Craftsteak at the MGM Grand...
Woodberry Kitchen and VOLT again make Washingtonian’s “100 Very Best Restaurants.” The magazine’s January issue is available on newsstands now, though the restaurant results aren’t posted online yet...
“We’re fine. We’re going strong,” said Waterfront Kitchen’s chef de cuisine Levi Briggs yesterday as he was preparing for a busy dinner service. Waterfront’s consulting chef is Jerry Pellegrino,...
A Food Network truck and Chris Ford, executive pastry chef at Wit & Wisdom in the new Four Seasons, will be at the Whole Foods Market in Harbor East from 4-8 p.m. today, collecting customer...
Snakehead will be on the menu at the next Fresh Thoughts Dining Series dinner, along with crab, blue catfish, and more. Chad Wells, the executive chef at Alewife Baltimore and an avid angler, will be...
The Chameleon gets a positive nod this week from The Washington Post's esteemed restaurant critic Tom Sietsema. The dining review's headline says it all: "Good karma found at this Chameleon." Read...
Riptide by the Bay in Fells Point has hired a new chef, updated the menu, and will be introducing fine dining in a refurbished second-floor dining room in the spring.
"It was always a long-term goal...
On the menu, chicken salad, tomato aspic, meatloaf, and more. Chef Tina Perry, formerly a sous chef at The Chameleon in Lauraville, will be re-creating these familiar dishes that were once served in...
