Tag: fine dining

Kevin Plank’s Sagamore Pendry Hotel Set to Open March 21


It’s now two weeks to go before the Sagamore Pendry Baltimore Hotel opens in Fells Point.

Hampden’s New CinéBistro Offers Luxurious Dinner and a Movie at the Same Time


Friday is date night. You’ve got a sitter and a couple hours free, but you can never decide between dinner on the town or a good movie in the dark with your sweetie.

Free Parking Offer Starts Today – January 1st in Harbor East!



Wednesday, November 23rd – Sunday, January 1st

Pick up your gifts, goodies and good times, and we’ll pick up your parking! This holiday season enjoy complimentary parking when you shop, dine and play in Harbor East.

A Place at the Table


AA028655Award-winning Baltimore poet Jane Satterfield describes a certain kind of personal fulfillment in food, well chosen.

As I opened the door of the restaurant anchoring a rehabbed grist mill in a gentrified section of town, I paused to breathe in the herbs’ woodsy scent, the smell of roasting meat, and a whiff of yeast escaping the fired-up brick oven. I’m out of my kitchen for the evening, absolved from the happy duty of family dinner, not here to see and be seen like the lively crowd of hipsters in bright skinny jeans and aggressive eyewear who hover at the bar’s edge, martinis in hand.  What mom on an evening out doesn’t smile at the memory of being that young, that free?

Baltimore’s Chefs Put Bay’s Bounty on the Menu

Patrick Marrow, Ryleigh's Oyster Chef. Photo by Steve Ruark.
Patrick Marrow, Ryleigh’s Oyster Chef. Photo by Steve Ruark.

Courtesy Bmore Media – When Ryleigh’s Oyster first opened more than five years ago, the raw bar in Baltimore’s Federal Hill shucked about 500 oysters per week for its most adventurous eaters.

Today, with the oyster’s briny and Chesapeake Bay-friendly reputation luring more patrons to the bar, the place can breeze through as many as 5,000 of the bivalves in a week, Executive Chef Patrick Morrow says. More and more of those oysters are harvested from Baltimore’s backyard bay, thanks to a growing number of local oyster farms.

Eight Types of Ouzo at (where else?) Ouzo Bay


Ouzo Bay

catch of the day fish (2)Admittedly, we here at Catch of the Day have what you could call a sensitive palate. Or maybe you could call it immature (pasta with butter and salt, anyone?) So the first time we were offered ouzo, we were hesitant. The anise-flavored liqueur, particularly popular in Greece and the kitchens of Greek Americans, pulls no punches. The flavor is intense, and what some might call an acquired taste. But you know how it is when a friend has already poured glasses for the two of you, raised his, and begun his toast with, “to my great-great-grandfather, who brought this very bottle of ouzo with him on the boat when he left his homeland, only to arrive in penniless in America…” This is a situation when you can’t get away with clandestinely pouring it into the nearest house plant. But then—amazingly, the stuff is really pretty interesting. And maybe worth having another shot of…and then maybe another…

Prix Fixe Mondays at Corner BYOB



catch of the day fish (2)The song “Manic Monday” confused me as a child. Not knowing yet what the word “manic” meant, I figured it meant loathsome, boring, or otherwise oppressive. After all, most of what I knew about Mondays (and our culture’s dislike for them) came from Garfield cartoons hung in every office, hallway, waiting room, and kitchen. And since Garfield only ever slept and ate, it was difficult to tell why Monday (for him) was different than any other day. And if it was cartoonist Jim Davis trying to speak through Garfield, that also made little sense. After all, isn’t a daily comics artist’s biggest day of the week Sunday? Monday should be Davis’ Saturday. Now, years later, I understand what the Bangles (or Prince, who actually wrote the song) were talking about. Monday means back to work, running around, the daily grind—ah, Manic Monday.

Taste Award-Winning Maryland Wines at Evergreen Thursday: Limited Ticket Availability!




Just because the holidays are over doesn’t mean the fun has to end!  Stave off the winter blues and attend the inaugural  Winter  Wine  at  Evergreen  event  on Thursday, January  10th,  2013,  from 7  to  10  p.m.  at  the  Evergreen  Museum  &  Library’s  Carriage  House.   Sample  over  25  Maryland  wines, all of which have  earned  top  awards  or  are  special  selections  of  tasting  curators  Al  Spoler  and  Hugh  Sisson  of  WYPR’s  Cellar  Notes.    In keeping with the made-in-Maryland theme,   Baltimore  caterer  Chef’s  Expressions  will  serve  passed  hors  d’oeuvres  featuring  locally-sourced  Maryland  ingredients.  

Ecoball 2012: Gourmet Cuisine Meets Green Sustainability


Get ready Top Chef fans and Food Network fanatics. On March 16th Baltimore Green Works will be hosting its fourth annual EcoBall, a culinary competition between the Stratford University Culinary students (formerly Baltimore International College). As we speak — or read — students are perfecting their cuisine to present at the Frederick Douglas-Isaac Meyers Maritime Park & Museum. At $75 for admission, you are pretty much guaranteed delicious and highly creative plates of food, plus a chance to vote for your favorite team of cooks. It’s all very Top Chef-esque. If you haven’t seen the television show, I highly recommend it. EcoBall sounds like the next best thing for us “regular” folks.

Each team usually consists of an upperclassman paired with a freshman. Each team is then assigned a category: soups and appetizers, salads, entrees, or desserts. The competing students will use locally grown ingredients and seasonal spices to construct their unique dishes. It’s Green Works’ way of trying to get more people interested in sustainability and supporting our local farms.

Does the rule of waiting 30 minutes after eating before swimming apply to waiting before dancing, too? Because there will be live music at the event. Donations go to the “Sustainability Speaker Series,” which helps Baltimore Green Works fund more eco-friendly events. I hope to finagle a ticket to EcoBall from a family member, with the excuse that “It’s my birthday,” as my post-college finances are not at all “sustainable.”

Last year’s EcoBall judges included Hugh Sisson from the Clipper City Brewing Company, Michael Fiore of Fiore Winery, Sascha Wolhandler of Sascha’s Restaurant, former BIC student Kevin Miller, and Mix 106.5’s Reagan. No word yet on this year’s judges. According to a CityPaper reporter last year, the sample dish presented to him in practice before the actual event was negatively critiqued by an attending professor for using powdered rather than fresh ginger and having too-plump phyllo dough. The taste was amazing, though. Another bonus — reserve tickets before Valentine’s Day, it’s two for the price of one.