Last night, I was lucky enough to attend a soft opening for friends and family at Birroteca’s new Harford County outpost. Let’s just say, this place is going to do very well in the land of Outback Steakhouse and Bertucci’s. It’s nice for folks up in Bel Air and Fallston to have a locally run option with approachable, delicious food.
The mastermind behind the hugely successful Birroteca (packed every single night in the oddest location ever), is Robbin Haas. He has a knack for making struggling locations succeed. Look at Nickel Taphouse, too. Many restaurants failed in both the Hampden and Mt. Washington locations. But here comes Robbin, giving people what they want — good food, in a warm, casual atmosphere and an excellent beer and wine lists list (truth be told, I love really craft beer…) at prices that are reasonable. There are also craft cocktails and housemade desserts.
While Baltimore has become a pizza town with more choices that I can mention here (Hersh’s and Iggie’s are two of my faves), I’ve gotta fess up that I like the pasta at Birroteca more than the pizza. But, if I were to choose a favorite pie it would definitely be the spicy fennel sausage and mushroom – not your typical sausage and mushroom pie! As for pastas, last night we had a new one, almond and ricotta ravioli. Robbin said to get it, and I usually listen to him. There is no cream in it…the combination of ricotta, celery root and butternut squash creates a flavorful, creamy, slightly sweet dish. I wanted more…but we had to pace ourselves.
I tend not to order the same thing over and over at restaurants. The total exception to this rule, though, is the wild boar bololgnese at Birroteca. Love. And when I said something to the server about how much I adore it, she ordered it for me. I love her.
I’m so happy for my friends in Kingsville, Fallston, Bel Air. Finally a good alternative to all of the chains.
Make a reservation now – they’re on Open Table. Get in there.
- What I miss about dining out in Baltimore - April 29, 2020
- Q&A with Patrick Hudson of True Chesapeake Oyster Co., opening Oct. 9 - October 2, 2019
- Chef Carlos Raba on Good Energy, Mexican Spaghetti and the Road to Clavel - September 12, 2017