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...
The Hamilton-Lauraville corridor will soon have another food choice in the neighborhood. Megan and Shawn Lagergren, the owners of Tooloulou, are hoping to open sometime this month.
The restaurant's...
A cookbook is always a great holiday gift for the food person in your life. And a signed one is even better, especially if it’s by Bryan Voltaggio, chef/co-owner of VOLT in Frederick. His popularity...
We found out this afternoon. The chef responsible for the cuisine at the new Four Seasons restaurants shared his first impressions of Baltimore, what other city restaurants he’s visited, and what he’...
Seared beef heart, bull testicles, and pork tails. That’s just part of the menu that executive chef Sarah Acconcia at 13.5% Wine Bar in Hampden has created for a special offal dinner.
“It’s the way...
The dress rehearsal is over. Phillips officially opens for dinner this evening in its new location in Power Plant. I stopped by this morning to talk to the chef.
While we were chatting, people kept...
Finally, VOLT makes it easier to reserve a table, especially its famous Table 21 in the kitchen. From now until Dec. 31, the restaurant in Frederick will be taking reservations for the entire month...
