Croustille Café authentic French bakery opening in Pikesville

If all goes well with construction, permits, inspections, etc., Croustille Café is scheduled to open in the Pikesville Shopping Center by year’s end.  The 3,800 square foot authentic French bakery will be occupying a portion of the former space held by Rite Aid.  The shopping center is located on Pikesville’s main thoroughfare, Reisterstown Road. 

Paris, France is where baker/owner Moshe Mimoun mastered his craft and is bringing his in-house freshly baked breads (can you say baguettes?), Danish, fruit-filled brioche, turnovers, strudel, biscotti, madeleines, tarts and French-styled cookies to his café.  Personally, I’m looking forward to his Gaufres waffles -Flemish waffles, or Gaufres à la Flamande, which are a specialty of northern France and portions of western Belgium. 

The café portion of Croustille will serve breakfast and lunch with a focus on bagels, custom-made salads, sandwiches and in-house made ice cream.

“That section of Reisterstown Road is extremely pedestrian friendly with many businesses and residents located within walking distance, and we envision our bakery and café becoming a central gathering spot for both local residents and businesspeople,” explained Mimoun. “To facilitate lingering, a section of the bakery and café will contain a lounge area to encourage groups of people to gather, socialize and conduct business. There will be booths and also high-top tables to address the needs of different audiences. We believe young people in particular will gravitate to our environment.” 

       

Mimoun and his family operated several bakeries and supermarkets in France and he intends to instill these traditional cooking and baking principles in this new concept. 

Croustille in French translates to “crunchy” – did I mention real French baguettes, sure I did, but it is worth mentioning again.   

Bienvenue Croustille Café

International Chef Nick Malgieri comes to Baltimore area

It isn’t often that a chef of such renown comes to the Baltimore area, and to be teaching a cooking class, but Chef Nick Malgieri will teaching at Basic Kneads, A Culinary School on Friday, December 6^th. It will be a night of learning, sipping wine and tasting the holiday inspired recipes prepared.  Students are invited to bring any of the 12 cookbooks by Chef Nick Malgieri for personalized inscriptions. This is a rare opportunity to learn from the master.  Seating is limited.

Learn more about Chef Malgieri and details on this fabulous Holiday cooking class at Dara Cooks at Baltimore Post Examiner. 

Big score on retro candy Mallo Cup

Mallo Cups, the combination of milk chocolate with crunchy bits of infused coconut covering a soft, gooey marshmallow center – a childhood favorite that I have rarely seen anymore.  In past visits to Ollie’s Bargain Outlet, I found Mallo Cups and scooped up these delicious denizens of the confectionery world. That first bite took me back to my childhood in the ’50s and hanging out at the corner drug store, we called it Docs, where Walbash and Sequoia Avenues converge and met up with Rosedale Road.  Those were days of nickel candies and fountain cokes.

Enjoy the balance of the story at Dara Cooks at Baltimore Post Examiner.

Chef Li leaves popular Grace Garden Restaurant

Since the news broke that Chef Li chef/owner of Grace Garden restaurant was leaving his 14 year old restaurant, Grace Garden has been packed to the brim with devotees of his authentic Chinese cuisine.  Whereas Grace Garden will physically remain, the heart and soul has departed as Chef Li and his wife, Mei takes a respite. After that, Chef Li said, “I may go work at the casino or take a job in a restaurant other than Chinese.”  Where ever he goes, there will be abundant followers.

Read the full story at Baltimore Post Examiner - Dara Cooks 

True Chesapeake Oyster Co. Restaurant opens in Whitehall Mill

There is so much good to say about the True Chesapeake Oyster Co.: their location, décor, partnerships, drinks, food and dare I say oysters! 

Oysters are at the crux and heart of this restaurant; they are at the center of this friendship/partnership of oyster farmer Patrick Hudson of True Chesapeake Oyster Co. from St. Jerome Creek in Southern Maryland, award-winning Executive Chef Zack Mills, and Nick Schauman – founder of The Local Oyster.  True Chesapeake Oyster Co. is the first Maryland oyster farm to open a restaurant. Bring in another award-winner, Chelsea Gregoire, the general manager and beverage director to round out an already outstanding hospitality team.  Everyone mentioned above is a story unto themselves and deserves more than this mere mention.  

Read the full story at Dara Cooks at Baltimore Post Examiner

BRD opens 2nd location in Federal Hill

Slightly different than the Trashmen’s song 1963  Bird is the Word, this BRD is becoming the word in Baltimore with their creative fried chicken sandwiches (sandos in BRD language ), wings and BRD bites. BRD is committed to sourcing the highest quality chicken; they use boneless chicken thighs that never received hormones, antibiotics and are fried in 100% peanut oil.

Read the full story at Dara Cooks at Baltimore Post Examiner 

Birroteca takes on the Devil

The Red Devils charity that advocates for patients and their families affected by breast cancer has a commitment from Baltimore’s Birroteca Restaurant for donating a portion of the restaurant’s proceeds throughout an ENTIRE YEAR.  I emphasize YEAR LONG so as not to be mistaken for a restaurant doing a one-night benefit. Birroteca is known for its rustic Italian fare and oh so many craft beers (60) in Baltimore’s Hampden neighborhood. 

Read the full story at Dara Cooks at Baltimore Post Examiner.    

Hash revival

What is hash? Well, in the ’60s or later the hash I knew was not edible, but it could surely give you the munchies. Hash, in the edible world, has been around eons, usually chopped or cubed leftover meat, potatoes, and seasonings seared up in a sauté pan and topped with an egg. My Aunt Hannah was a master of making a mean hash, insanely tasty with leftovers from her fridge. Hash is not just for breakfast, it is any time of day you want a nosh or a hearty meal. Read the full story at Baltimore Post Examiner Dara Cooks

Summer Restaurant Weeks are Back

The Turn House - Steak Frites

 The summer heat is surely upon us and who wants to spend time in the kitchen or over a hot grill when dining out is especially cost effective with multiple restaurant weeks kicking off.  Discount dining with varying dining deals are available in each region.  Check out all the upcoming summer restaurant weeks in the area along with Washington DC and New York City - click through at Dara Cooks at Baltimore Post Examiner.

Ananda - Gobinda

Live! Casino & Hotel presents David's Private Select Dinners

Have you ever been faced with what whiskey, bourbon, rum, tequila to try? Sure, you have!  Beyond straight up and on the rocks, are you curious as to how would they taste in a cocktail, what would mix well with them?  If I have described you, then the series of Private Select dinners David’s Restaurant in Live! Casino & Hotel just might be the night out you are looking for?  Every third Thursday of the month, an ardent spirit is featured and paired with a chef-crafted 4 course dinner.

Read the full story at Dara Cooks at Baltimore Post Examiner

Thursdays Meats and Beats at Gordon Ramsay Steak House

Meet, meat, and enjoy the beat at Gordon Ramsay Steak in Horseshoe Casino in Baltimore every Thursday night when they extend the happy hour an additional hour to 8 pm with a DJ spinning music that will have you bouncing in your seats.  

Happy hour kicks off normally Monday through Friday from 4 pm to 7 pm with $5 bites and sips. 

Bites

• A5 Fries
• Pimento Cheese
• Pork Belly Bites

Sips

• Domestic Beers - Coors Lite, Miller Lite, Blue Moon
• Sunny G - Absolut, Patron Orange Citronage, Triple Sec, Mango Purée and Sprite
• Honestly Eye - Jim Beam, Sweet Vermouth, Amaretto and Simple Syrup
• Gemini Moon - Rumchata, Ginger Liqueur, Half & Half with Cinnamon Sugar Rim

Grey Goose is the sponsor for Meat and Beats Thursdays,  so indulge in the tasty concoctions featuring their vodka. 

Free parking at the casino makes an ideal spot to pop in and avoid the evening rush hour home.  Stay for dinner and partake of their dry aged beef (the meats in the Meats and Beats Thursdays).  

Gordon Ramsay Steak at Horseshoe Casino Baltimore
1525 Russell Street - Baltimore
443.931.4254
www.caesars.com/horseshoe-baltimore/restaurants/gordon-ramsay
Instagram  @gordonramsaysteakbaltimore
Facebook: @GRSteakBmore
Twitter: @gordonramsayGRR

Culinary Mecca in White Marsh: Richardson Farms

Many of you reading this column already know of Richardson Farms, a one-stop-shop for not only produce, dairy, poultry, furniture, house baked goods, but finger licking ready-to-eat, home-styled comfort food like your granny would make.  Located on Ebenezer Road less than a mile off Route 40 Richardson Farms is Disneyland for food-centric enthusiasts with hand rolled butter, extra virgin olive oil refill station, greens so beautiful that you will want to eat kale, and so much more.  

The ready-to-eat food selection is a culinary mecca: rotisserie chicken, house cured deli meats (no nitrates), chopped salads, apple cakes to their big seller, individual chicken pot pies.  They have just introduced their Spring sandwich selection and let me tell you they were all unique, well-sized and priced reasonably.  Read the full story and view the snapshots at Dara Cook at Baltimore Post Examiner.

Something new: Cheese Wraps in Cheddar, Jarlsberg and Parmesan

My food curiosity was piqued when I heard about Folios: malleable, low-carb, lactose and gluten-free, 100% cheese wraps.   Eventually I received one 4-pack of each cheese: Cheddar, Jarlsberg and Parmesan. With them in hand I was all set to play, taste and now share my findings.   

What makes them great is that they are slightly baked 100% cheese discs that one can form into a tortilla- stuffing it with whatever your imagination can come up with.  If not in a roll, how about making it a frico; lightly melted in the microwave and shaped.  The creativity is endless.  I played with all three flavors and my preference was the Jarlsberg, which lends itself to working with fruit flavors as well as savory and the Parmesan.  For some reason the Cheddar, the natural sodium level registered heavy with me. Read the full story at Dara Cooks at Baltimore Post Examiner.

French Laundry chefs create gluten-free baking mixes

Great strives have been made over the years to create real options for those with gluten intolerances.  This is not an affliction I have although I have numerous friends who for various medical reasons cannot tolerate gluten.  With that in mind, I like to taste gluten-free edibles at various food shows to see if there is an outstanding product for my friends. One of my favorites is Cup4Cup Pie Crust Mix that produces light and flaky pie dough.  After I tasted the pie crust I was told it was gluten-free, I was truly surprised. 

The Cup4Cup Pie Crust Mix is one of numerous gluten-free mixes developed by the chefs from the James Beard and Michelin award winning restaurant, the French Laundry; multi-purpose flour, multigrain bread, fried chicken mix, muffin mix, cake mixes, cornbread, pizza crust, chocolate brownie and pancake. Read more at Dara Cooks at Baltimore Post Examiner

Alma Cocina Latina: Put them on your bucket list

Celebrating their four-year anniversary this April, Alma Cocina Latina ranks as one of Baltimore’s finest restaurants and the premier Venezuelan restaurant in the United States.

Visually light and airy in décor with tropical plants adorning the surroundings, slat back chairs are a perfect match for the walnut and teak wood tables, turquoise is the accent color of choice and the open kitchen mesmerizes one with its activity.

Read the full review and enjoy the snapshots at Dara Cooks at Baltimore Post Examiner.

Sip, Savor...and All That Jazz

A password or special knock, eyes peering through a slot in the door, you had to know someone. Someone with an “in”. You had on your best suit. Hair slicked back and the lovely lady on your arm had rouged her knees, feathers in her hair and ruby lips. She might have been his wife, his special lady or even his mother. They were the best of society. Back in the day that was how you got into the local Speakeasy. But we have the inside scoop for you. Join us for a night of fine food paired with wines, cool jazz and so much more.

Consider this for a Mother’s Day gift – an evening of food, libations and music at Cured /18^th & 21^st in Columbia on Monday, May 13^th from 6:30 pm to 9:30 pm. 

Cocktails

Artisanal Cheeses and Charcuterie

Lemongrass-Infused Chicken Skewers with a Thai Chili Glaze

Tuna Tartar with Micro Greens

Signature Cocktails

Smoked Old Fashioned - Rowan’s Creek Bourbon, Brown Sugar Simple Syrup, Smoked House Bitters

Giggle Juice - Prosecco, Orange Liqueur Soaked Sugar Cube

Amuse

Prosciutto Di Parma, Bleu Cheese Crumbles, Fig Jam, Crostini

1st Course (wine pairing)

Grilled Watermelon Salad - Lavender Infused Watermelon, Frisee, Mache, Spiced Walnuts, Apple Cider Vinaigrette

2nd Course (wine pairing)

Scallop & Pork Belly - House Smoked Pork Belly, Charred Corn Puree, Pickled Shallots, Grilled Pineapple

3rd Course (wine pairing)

Sliced Filet Mignon - Wild Mushroom Ragout, Poached Teardrop Tomatoes

4th Course/ Dessert

White Chocolate Mousse - Dark Chocolate Cup, Strawberries

The perfect composition of fine dining, speakeasy-inspired cocktails & live music

This special evening is a Sun Insider Dining event, $65 for members, non-member price (early bird by April 15^th )$70 – plus ticketing fee.

The Taste of Pikesville & Owings Mills is back

You know spring has sprung when you see this great food and beverage event put on showcasing Pikesville and Owings Mills’ eateries. Enjoy food, festivity and fun at The Taste signature event taking place Tuesday, Apr. 9, from 5:30 to 8 p.m., at The Suburban Club (7600 Park Heights Ave., Pikesville, Md. 21208).  

Highlighting Pikesville, Owings Mills and surrounding areas, this 8^th annual fundraiser will feature signature dishes from 45+ restaurants and caterers, along with complimentary beer, wine and cocktails. Adding to the fun will be music, the People’s Choice and celebrity judge competitions and other surprises.

It has always been a sellout crowd, at least the past four years when I have attended.  I’m excited to taste offerings from new businesses to the area like Il Palio, Stanford Kitchen, Costco and Brendali as well as neighborhood staples like La Food Marketa and Ruth’s Chris Steakhouse

To date, participating vendors are as follows:

Cuisine

Atrium Village

Bravo

Bonefish Grill/Outback Steakhouse

Brendali

Clean Cuisine

Costco

Double Tree

Edible Arrangements

Gourmet Again

Gourmet Girls

Il Palio

Island Quizine

Knish Shop

La Food Marketa

Mezcal

North Oaks

Outlaw BBQ

Pariser’s Bakery

Pearlstone Center

Rincon Italiano

Ruth’s Chris Steak House

Saval Food

Simply Elegant @ Grey Rock Mansion

Stanford Kitchen

Stone Mill Bakery

Wegmans

Zeffert & Gold

Beverage

BC Brewery

Belle Isle Moonshine

Boordy Wines

Foundry Row Wine & Spirits

Great Shoals

Hidden Hills

Old Line Spirits

Lyon Distilling Co

Sandy Bottom Cocktails

Wild Kombucha

Admission at $48/person in advance and $55/person at the door – includes all you can eat and drink, goodie bag and complimentary valet parking. To purchase tickets or learn about vendor or sponsorship opportunities, visit  www.tasteofpikesville.com or call the Chamber at 410.484.2337.

Event proceeds will support the Baltimore Hunger Project a 501(c) 3 non-profit charity that feeds hungry children on weekends during the school year. The remainder will support the Pikesville Owings Mills Regional Chamber of Commerce’s efforts to improve Pikesville and Owings Mills in order to attract more people and businesses.

About the Pikesville Owings Mills Regional Chamber

The Pikesville Owings Mills Regional Chamber of Commerce (POM Chamber) is dedicated to promoting and improving the business community in Pikesville, Owings Mills and the surrounding areas.  The POM Chamber works in partnership with the residential communities and local government to create an environment that is a great place to live, work and shop. For more information, visit www.pomchamber.org.

An irreverent and funny look at food: The Robicelli Argument Clinic Podcast

The real tagline for this podcast is “a food podcast for schmucks,” that alone gives you the first hint of what is to come from chefs Allison and Matt Robicelli, their teenaged sidekick  Noah Parker, and  producer Evan Siple, recognized for his work on the award-winning podcast, The City that Breeds.

Food will always be central in the bantering by this motley crew, although you can be assured of off-the-wall discussions (arguments). Beneath all the bickering is humor, off-color comments and occasional truths to be learned. Nothing, I mean nothing, is sacred, no holds barred with this group.  Read the full story at Dara Cooks at Baltimore Post Examiner.

Successful home delivery meal kits spur manufacturers to new innovations

For those of you who don’t know what a home delivery meal kit is, let me enlighten you. A meal kit contains pre-portioned food ingredients along with recipes so the home cook, either those in a time crunch or those lacking the skill set to cook, can create a wholesome home cooked meal.  It is a subscription service, where customers pick the meals they want to prepare and they are delivered to their door. This concept started in Europe just over 12 years ago and quickly surfaced in the United States. Estimates say that this segment of the food business will garnish 1.3% of the food and beverage business by next year.  More popular subscription services are: Hello Fresh, Blue Apron and Freshly, though there are well over 100 services now available.

Food manufacturers have taken this concept and created main course kits for the grocery store; usually with three separate envelopes in one package: whole spices, marinades or seasoning paste, and sauces. The consumer just adds the protein or vegetables. Read the full story at Dara Cooks - Baltimore Post Examiner

Pleasures or Poisons: The Science and Culture of Food

This is year two of Great Talk Inc lecture series, which covers many diverse subjects.  The second in their series is Pleasures or Poisons: The Science and Culture of Food will be held Wednesday, April 17^th at 7 pm at the DoubleTree by Hilton Baltimore North located at 695 and Reisterstown Road.  Tickets are $15

The panel for this evening’s discussion has a PhD in microbiology from MIT (Michael Jacobson), Chef Malcolm Mitchell, restaurateur Alan Hirsh, and a James Beard Award winning writer from the Washington Post (Maura Judkis) . WBAL-TV weeknight co-anchor Deborah Weiner will be the moderator. 

The Great Talk Maryland Series fosters Conversation With A Purpose, enriching and providing interdisciplinary learning and intellectual engagement for the Greater Baltimore and Maryland communities by bringing people together to share live, accessible and interactive conversations featuring distinguished speakers that address relevant issues, including the arts, culture, the humanities, science, social concern and other areas at a wide range of venues in Maryland.

There are five Great Talks a year:  the remaining three after Pleasure or Poisons are Is it Time for Psychedelics in Mainstream Medicine and Street & Conventional Art: the Relevance of Museums Today, and Baltimore: Not Just an American City – For further details www.greattalk.org.

Cooking and baking classes with Chef Liz Sitaras Wilcox

Wow, I thought I knew all the cooking classes in the area, but this my friend is the real deal with Chef Wilcox.  When her initial dreams of being an architect/interior designer were dashed because of her dyslexia, she moved on to her passion; cooking and baking.  With the help of a math teacher, who suffered from dyslexia as well, taught her how to adapt and navigate her disability into a viable way of learning.

She enrolled in the top culinary school in the country, the prodigious Culinary Institute of America (CIA), where she matriculated through two programs earning two degrees; Culinary Arts and Pastry.  While at the CIA she was an intern at The TV Food Network on their shows during their early days featuring chefs  Susan Feniger, Mary Sue Milliken, David Rosengarten, Michael Lomonaco, Emeril Lagasse, Mario Batali, Sara Moulton and more.   

Learn more about Chef Wilcox's classes at Dara Cooks at Batlimore Post Examiner

St. Patrick's Day celebration at Guinness Open Gate Brewery and Barrel House

There is no other place to celebrate the “wearing of the green” than Baltimore’s Guinness Brewery. Newly opened, this is the first year Guinness Open Gate Brewery and Barrel House will be open for a St. Patrick’s Day celebration, and what a party it will be with live music, brewery tours, a pint or two, and a menu of Irish favorites.

The celebration for the public begins Saturday, March 16^th with two session, 10 am to 3 pm and 5 pm to 10 pm and then Sunday, March 17^th with two sessions, 10 am to 3pm and 5 pm to 10 pm.  Tickets are $15 and include your first can of beer (choice of Draught or Blonde), a donation to charity, and a commemorative button. Festivities include an Irish beer tap take over, limited edition merchandise, a holiday-themed food menu, and the debut of the new Guinness Food Truck.  Limited edition brews have been created just for this celebration and only available for two to three weeks:  rye stout and a new IPA.   

Read more about their extensive St. Patrick's Day celebrations open to the public at Dara Cooks at Baltimore Post Examiner.

Dine and Drink Around the World: When caterers throw their own party

photo by Michael Temchine

Each  year, the Baltimore Chapter of NACE (National Association for Catering and Events) throws their annual fundraiser – a party with a purpose*.  The bonus is Baltimore’s top caterers, party planners put on an evening of eye catching décor, exceptional culinary treats, and beverages for everyone’s taste, in fact it is a contest and they are all in it to win it. They are showing off what they do for their clients, how to throw the perfect party.   Guess what, you are invited, it is Wednesday, March 13th 5pm to 10pm at the Radisson Inner Harbor  – tickets for this outstanding event are a mere $99 per person (all inclusive)

Over 300 guests  are anticipated for this international-themed fundraiser, which invites the public to “experience how the event industry throws a party.”  The cocktail celebration kicks off with hors d’oeuvres and tasting stations from Fogo de Ciao and the Radisson Inner Harbor, beverages from Founders Brewing Co. and Tito’s Vodka, and live entertainment.

Next, guests will “travel” to a number of countries. Each destination will have a customized vignette featuring signature delicacies, specialty cocktails and décor. Voting will take place for the Best International Experience Award among the following teams:

• SPAIN

Caterer: Eleven Courses
Designer: Innovative Party Planners

Beverage Pairing: Lyon Distilling Company

• ITALY

Caterer: La Tavola

Designer: Nick Codd

Beverage Pairing: Baltimore Spirits Company

• AUSTRIA

Caterer: Chef’s Expressions
Designer: Eric Henning Magic

Beverage Pairing: Lanterna Wines

• THAILAND

Caterer: The Pantry Catering

Designer: To Be Announced
Beverage Pairing: Aaron Joseph of R Bar

• MEXICO

Caterer: Camden Yards

Designer: Tira Lynn Events

Beverage Pairing: Espolon Tequila

Adding to the fun will be gaming tables, a photo and video booth by Maryland Mojo, silent auctions including a trip to Florida, raffle and additional beverages from Breakthru, Full Tilt Brewing Co., J. Lohr Vineyards & Wines, Fiji Water and Tito’s Vodka. The evening will conclude with an After Party featuring desserts, a coffee bar from Zeke’s Coffee and additional entertainment by Sly 45.

Tickets to Dine and Drink Around the World are $99 per person. For more information – including a full list of sponsors – or to purchase tickets, visit www.baltimorenacefundraiser.com. For additional details on social media, visit #nacedineanddrink on Twitter or www.facebook.com/Baltimore-NACE-Fundraiser.

 *A “party with a purpose,” Dine and Drink Around the World is intended to raise over $30,000 to support the following nonprofits: St. Francis Neighborhood Center, The National Association for Caterering and Events, and The Foundation of NACE.

Bakery, Restaurant, Bar: Charmed Kitchen does it all!

The lucky locals of Upper Fells, Butchers Hill and those around Patterson Park have the recently opened, bakery, restaurant and bar, Charmed Kitchen.  They are open 7 days a week from early 6:30 a.m. for takeout Ceremony coffees and the bakery’s offerings from croissants, bagels to Danish pastries. At 9 a.m., seated breakfast service starts (omelets, waffle, and more) and lunch kicks in at 11 a.m.   The grueling schedule continues Wednesday through Sundays with happy hour, small plates, dinner service and full bar in the evening hours. 

Passion is the word that best describes Christa Bruno (chef) and Shadee Holden (baker) and their combined visions for this small, urban corner restaurant-bakery-bar, Charmed Kitchen. 

Enjoy the full story at Dara Cooks Blog - Baltimore Post Examiner

Rye Street Tavern shines in Port Covington

Nestled between the Hanover Street Bridge and Ft. McHenry on Cromwell Street in the ever expanding Port Covington neighborhood, Rye Street Tavern shines brightly, day and night.  Lunch, brunch, social hour, and dinner – there is something for everyone’s taste on their diverse American themed menus. 

On my initial visit when they first opened, the waterfront view of the Patapsco River as the sun was setting was breathtaking. Whether from the bar or the dining rooms, that view was there for all to enjoy.   Though this is not the season to sit out on their lawn in their Adirondack chairs, they surely will be filled to capacity as well as the patio tables come the warmer months.  On my recent visit, as you rounded the corner of the building from their parking lot, the area glistens with string lights, brightening the winter’s night.   It is located next to Sagamore Spirit Distillery whose rye whiskey celebrates the resurrection of this Maryland tradition and is the inspiration for the tavern’s name.  

See all the photographs and the complete story at Dara Cooks - Baltimore Post Examiner

Children's Valentine Celebration at Sotto Sopra Restaurant

What is Valentine’s Day but a day about love, all types of love, including family love!  For the third year in a row, Sotto Sopra Restaurant is continuing their tradition of celebrating families during Valentine’s Day week with a special evening focused on the children.  With that said, they invite parents to bring their children to Sotto Sopra Restaurant at 405 N. Charles Street to celebrate an early Valentine’s Day on Monday, February 11^th.   The children will enjoy this event filled with kid-oriented entertainment, surprises, along with dining on a specially designed children’s menu.  Chef/owner Riccardo Bosio’s daughters, Amelia and Victoria, will be the hostesses for the evening. 

Check out the full menu and details: Dara Cooks - Baltimore Post Examiner 

Your sneak peek: Orto Restaurant opens today in Station North

.
The growing arts and entertainment Station North district in Baltimore, from Maryland Institute of Art and Penn Station to North Avenue, where the Parkway Theatre, Charles Theatre, BIG (Baltimore Improve Group) and Motor House Art Hub adds the Italian inspired, locally sourced Orto Restaurant on Charles Street.

In Italian, Orto translates to vegetable garden and is reflected in their menu.  As their website states, “Our menu is built on the foundations of Italian Food, and culture – simple, fresh, flavorful cuisine served in a welcoming space.”

Read the full review and enjoy the photographs at Dara Cooks at Baltimore Post Examiner.

Fresh and refreshed Severna Park's Cafe Mezzanotte

Trip Advisor lists Cafe Mezzanotte as the number one restaurant in Severna Park and after dining there over the holidays I can understand why.  First impressions always count and I had a lovely young hostess greet me with a smile and warmth that initially set the tone for what was to come.  There was something about her sense of caring that made me feel she might be related to the owner, Kosmas “Tommie” Koukoulis.  Koukoulis is also the owner of Uncle’s Hawaiian Grindz in Harford County.

Cafe Mezzanotte recently went through six weeks of renovations, opening up spaces, new furniture, artwork and interior décor.  Large photographs of scenes from Italy and farms overlooked tables in multiple dining rooms.  The farm theme in the photographs supports the restaurant’s strong commitment to buying from local farms, seasonally and wherever possible eliminating supplies that are GMO. There is a strong sense of supporting the local community – in fact, 50 cents is added to each check as a donation to The Food Project that educates and trains southwest Baltimore youth in food-focused skills.  Read the full story Dara Cooks at Baltimore Post Examiner.