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 the Foreman Wolf team opened Pazo back in 2004, it seemed a big step for Baltimore. The soaring space, elegant nightclub vibe and on-trend small-plates menu conjured more glamorous cities. Charm City’s restaurant options have expanded since then, and Pazo’s owners decided it was time for a facelift. Their …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 »
Here to Stay For 32 years, Barry Fleischmann was the Innovative Gourmet behind the catering company of the same name. Now he’s shifted branding to stay in one place—namely, the Fort Avenue revolving door that has been everything from the short-lived Ullswater to Breadbangers sandwich shop, which went stale in …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 »
Charles Levine recently opened Citron at Quarry Lake, joining La Food Marketa in bringing some authenticity to a newly fabricated neighborhood on the shores of a fabricated lake. Levine, who started his career working for his uncle, Alfred Davis (partner to Lenny Kaplan at the legendary Pimlico Hotel), has operated …Read More »
Keep the Change Greg Keating of 206 Restaurant Group wants to make one thing very clear: Five & Dime Ale House is not trendy. “We’re not trying to reinvent anything,” he says of the new Hampden restaurant, which opened in October. “There’s lots of cutting-edge stuff happening [in Baltimore], but …Read More »
Forging Frontiers A locally made documentary explores the issue of food access and the importance of healthy eating.
Back in 1997, the Santa Monica-Malibu Unified School District was in the education system vanguard with salad bars in six of its 15 schools. It was a time when most of the nation’s cafeteria food was what Rodney Taylor, then the district’s director of food and nutrition services, calls “heat …Read More »