Since the age of 6, Irvin Seo has been helping his mother cook traditional Korean food in their family kitchen. A latchkey kid, he was the one his mom called from work to check on the soups simmering all day on the stove top, asking him to add a potato …Read More »
Natasha Brown Wainwright and Ginny Marks each credit some kind of divine intervention for their launch into sweet start-ups. For Wainwright, it was a call out of the blue from a QVC broker with an invitation to showcase her Natasha’s Just Brittle on the home shopping station. “It was a …Read More »
Any restaurant opening is a big deal: a hopeful, creative and occasionally chaotic attempt to invent a place that nourishes the community. But the stakes feel higher for the team behind the Light House Bistro, the newest arrival to Annapolis’ downtown dining scene. The launch of the 50-seat eatery at …Read More »
Single Malt Duo Highlandtown’s Old Line Spirits is the newest jewel in Maryland’s craft-distilling crown.
Quick, what do the Scottish Highlands and Highlandtown have in common? No, an artisanal haggis eatery hasn’t opened on East Pratt. But a single malt distillery has: Old Line Spirits, the latest addition to the state’s bourgeoning craft-distilling scene. It was launched in February within a 25,000-square-foot industrial building at …Read More »
Clever Rabbit After honing his culinary chops at Cinghiale and Pazo, Chef Julian Marucci looks to put his personal stamp on two new restaurants.
Julian Marucci, who grew up outside of Philadelphia, worked at the Foreman Wolf restaurant group’s Charleston and then was tapped as sous chef when FW opened Cinghiale. Within a month, Marucci took over as Cinghiale’s chef, later assuming the same role at FW’s Pazo. Recently, Marucci and David Goodman, who …Read More »
I remember my mother, an avid subscriber to Woman’s Day, planning our family’s meals each week. The magazine’s suggestions for entrees and sides—spaghetti with green salad, baked chicken with potatoes and peas, beef goulash and broccoli—were accompanied by detailed shopping lists. I am a poor planner when it comes to …Read More »
Fine Dining: The Sequel Chef Brian Boston aims to honor the Milton Inn’s classic dining tradition while making room for today’s more casual diners.
Brian Boston is celebrating 20 years as chef/owner of the Milton Inn, which in turn is marking 70 years in business. Boston started his career as a teenager at Peerce’s Plantation, attended the Culinary Institute of America and was sous chef at the Brass Elephant in the 1980s. He worked …Read More »
When Donna’s Coffee Bar opened in Mount Vernon’s elegant, old Park Plaza building in November 1992, it sent the neighborhood (and the city) crashing into a wholly unexplored coffee universe, a culture that had been quietly brewing in Seattle and San Francisco. In fairness, the coffee revolution established its local …Read More »
Addicted to Lamb Helmand owner Qayum Karzai and chef Assad Akbari have built a beloved restaurant empire
Qayum Karzai came to the U.S. in 1969. In 1985, Karzai’s cousin Assad Akbari joined him. While Karzai’s brother, Hamid Karzai, took a different path back in Afghanistan (eventually becoming its president), Qayum furthered his restaurateur career, opening Helmand in Baltimore in 1989, followed by Tapas Teatro, b Bistro and …Read More »
Wine School A wine lover sits down with a wine expert to ask about food and drink pairings, flavor identification and more.
If you’re going for snob appeal, nothing works better than dropping the “s word”: sommelier. Julie Dalton wants to change all that—she’s sommelier at Michael Mina’s Wit & Wisdom restaurant at the Four Seasons Hotel in Baltimore. Winner of the 2012 Ruinart blind-tasting challenge in Washington, D.C., and runner-up in New York’s …Read More »