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Found 15 results

  1. per Tagliata website. I was drawn in by the squid ink campanelle - with peekytoe crab, sea urchin cream sauce, chili, basil, & breadcrumbs. The pasta was wonderful, and so was the crab meat. The cream sauce had no discernible sea urchin flavor though 😥 The bolognese was also an excellent pasta dish. I would say their small selection of pastas are equal if not better than Cinghiale. The chicken parm was decent.
  2. I'm spending the night at Admiral Fells Inn just to check this place out. The menu looks as creative as Del Campo when it first opened, but slightly cheaper. Will report back later.
  3. For me Charleston still sits at the pinnacle of "fine dining" in Baltimore. For better or worse, the East Harbor location is now ultra-trendy, close by the water (ask to sit in the front if you want a view) and steps from several other chi-chi restaurants like Roys and Flemings and all that is Fells Point. Inside is serenity itself: richly appointed, comfortable and refined. Do not bring young children. Don't even think about it. The menu is split between prix fixe and a la carte. I enjoy Cindy Wolf's cornmeal crusted oysters - six or seven for a first course with lemon-cayenne mayonnaise are
  4. I'll be staying at the Inner Harbor during the next two nights, and I need help in terms of dining. Where should I dine? Charleston? Anywhere in Little Italy? Greektown on Eastern Avenue? It doesn't need to be fancy, but it needs to be good - tomorrow (Saturday), and the next day (Sunday) would be of great help - can anyone come up with suggestions? I've been to Matthew's Pizza twice recently, so I'm somewhat Matthew's-Pizza'd out - Price isn't an issue IF it's rocking-good, but I'd rather pay $50 a person for great Greek cuisine than $150 a person for mediocre upscale dining.
  5. I finally got around to try Cinghiale near the harbor. It's an Italian restaurant that is part of Cindy Wolf's Charleston group in Baltimore. The place divided into 2 sections, the more casual bistro-like Osteria, and the fancy Enoteca. However, you can order off both menus no matter where you sit. Since we were more slobbed out, we ate in the Osteria, but I ended up ordering off the Enoteca menu, which is like a prix fixe that you can also add wine pairings with each course. The food was really delicious- I started with La Carne Cruda- a raw veal tenderloin topped with poached quail egg.
  6. Has anyone been to the Baltimore location? This was a staple when I was a Student at Syracuse University in the late 90's. I loved that their menu listed occasions they cater for: weddings, divorces, etc.
  7. Have actually been a few times to Bagby as it was a favorite of my sister-in-law when she lived in the area. They have nice thin crust pizzas and are pretty quick on service. Decent variety of local beers as well. The other night we had the gourmet meat and gourmet vegetarian pizzas plus spinach and caesar salads. Salads are nice shareable portions. While wood fired, it is not neapolitan style, and does not make any pretenses to be. It has a more sturdy crust than what I have experienced with neapolitan, but is still very crispy without getting tough. Toppings are fairly generous, especially n
  8. So Apropoe's is a at its core a hotel restaurant, though it tries to give all pretenses not to be. It is stylish with extensive lounge seating with a large bar area in addition to dining near the large windows fronting the harbor. It is very dark, but the tables have lights about two feet over them that they turn on when someone is seated there. Upon arrival, we were greeted as indifferently as possible by the hostess. Not a great start to the evening and led to my own uninspired choice for dinner. I had the Poe burger, which was really just scary because it was so ineptly prepared. Requeste
  9. Roy's proved to be a perfect spot for a surprise birthday dinner we attended last night. We were obviously not the only people who thought so, as there were numerous birthdays being observed during the time we were there. I had not heard of the restaurant before this, but the host and guest of honor had eaten at other locations and wanted to try the Baltimore one. Seeing how many locations there are, I'm wondering why I'd never heard of it before . From the moment we arrived at the valet stand outside, service was pleasant, attentive, and overall quite good. It took a little while for our tab
  10. I went to LAMILL Coffee inside the Four Seasons, just adjacent to Wit & Wisdom this weekend for breakfast. Pastry chef Chris Ford is responsible for a lot of the pastry and food at this location as well. I had a nice cafe con leche to start. We tried the delicious bacon cheddar scone, the beignets with lemon curd to dip them in, and a cinnamon brioche macaroon. The macaroon was large- about 2 inches in diameter. At 11am, With & Wisdom's kitchen also supplies some savory options like an egg mcmuffin using Benton's ham.
  11. I stopped in here after working late (they serve food until 1am) in Baltimore one night a couple of weeks ago (been out the country since then) and left very impressed. They've done a great job converting a former warehouse into a stylish, multi-tiered restaurant. I grabbed a seat at the large bar, where the extremely friendly and knowledgeable bartender (I wish I could remember his name) took great care of me as the only solo diner amid the crush of drunk businessmen and cocktail drinking hipsters. I had: Braised veal cheeks - served with artichokes, mushrooms, pine nuts and some reduced br
  12. I'm very much looking forward to a Japanese restaurant run by an actual Japanese chef in Baltimore. Most places are currently Korean or Chinese run sushi & roll places. Pubu, Japanese for "pub", located in the Four Seasons at Harbor East is scheduled to open next week. They are planning to serve izakaya style food from chef Michael Mina and chef Ken Tominga (Hana in Sonoma). I'm thinking of making it a dinner for Mother's Day weekend. I will certainly report back.
  13. The just opened restaurant, Vino Rosina, located in the Harbor East area of town is helmed by former Top Chef contestant Jesse Scandlin, formerly of Abacrombie. The concept is supposed to be a wine bar with tapas dishes. 507 S. Exeter (Bagby bldg) (410) 528-8600
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