Hospitality : Development News

BangBang Mongolian Grill, a create-your-own stir-fry restaurant that touts its heart-healthy fare, will open Valentine's Day in   Canton's Can Co. building.

Midwestern snowstorms delayed the shipping of equipment for the 4,000-square-foot restaurant, pushing the expected opening from last fall until now, says Dr. Shawn Dhillon managing partner for the restaurant. Additionally, the restaurant didn't want to hasten their building process to compromise quality, says Dhillon.
 
Bangbang Mongolian Grill replaces the former Austin Grill, which closed over a year ago at The Can Company.
 
Additionally, the restaurant plans to employ 45 to 50 people on its staff from workers in the kitchen to managers. The majority of the hiring has been completed, says Dhillon.
 
Dhillon expects the second Mongolian Grill to open in early March at 15752 Annapolis Rd. in Bowie.
 
Along with his partners, Dhillon plans to open an additional four grills and is currently scouting locations in Annapolis, Washington, and Virginia.
 
The format of the restaurant allows patrons select from their choice of chicken, beef, pork, seafood, and vegetables with choices of spices and sauces making for a meal that Dhillon believes is healthy and balanced.

Writer: Alexandra Wilding
Source: Dr. Shawn Dillon, BangBang Mongolian Grill

The president of Baltimore-Washington Beer Works is moving ahead with his plans to start a Charles Village brewpub and hopes to start brewing his first barrels in May. Stephen Demczuk says he is also developing a new Edgar Allen Poe series of beers with names such as Pendulum Pilsner, Tell Tale Hearty Ale, and the Cask of Amontillado.

The planned Charm City Brewery will be located in a 50,000-square-foot former bottling company at 401 E. 30th St. in Baltimore's Charles Village neighborhood. The terms of the lease have been agreed upon and lawyers are handling the final details, Charm City Brewery CEO J. Hollis B. Albert III says.

But Demczuk says he has abandoned plans to open a brewpub in the former legendary Haussner's restaurant in Highlandtown because the project would have been too expensive and the building was in poor condition.

Demczuk was working with a local developer to turn the vacant building at Eastern Avenue and Clinton Street into a brewpub for the company known for its "Raven" lager.

For now, Demczuk is focusing on Charm City Brewery, which will be a cooperative of several brewers including Oliver Breweries and a brewer relocating from Chicago called LPB LLC.

While the participating brewers will contribute to the cost of the facility and ingredients, Charm City Brewery will brew beer for the individual brewers using their formulas. This will allow the brewers to focus on marking their products and developing new brands, Demczuk says.

Zoning limits the ability for the brewery to include a restaurant. Instead, the brewery will offer tours and tastings. Additionally, the brewery is considering offering workshops for the public on how to brew, says Albert.

Albert declined to state how much has been invested in the property.

Writer: Alexandra Wilding
Sources: Baltimore-Washington Beer Works president, Stephen Demczuk; J. Hollis B. Albert III,  chief executive officer of Charm City Brewery.

The owners of Milk & Honey Market will open their second cafe in the former Chesapeake restaurant, furthering their plans to breathe life into a cornerstone neighborhood building that has been empty for decades.

Ernst Valery says Milk & Honey Cafe will open by the fall at 1701 N. Charles St., which is in the Station North Arts and Entertainment District.

Valery says the new restaurant will not sell groceries like the Mount Vernon store and will only function as a coffee shop. The sleekly designed Milk & Honey Market in Mount Vernon sells cheeses, bread, eggs and imported food items. It opened late 2010.

Developing the former Chesapeake restaurant is key to Station North’s ambitions to become a thriving arts and entertainment destination. The neighborhood has gotten several new cafes, bars, theaters, artists’ studios and housing in recent years. But it still houses many vacant buildings and will lose anchor tenant Everyman Theatre when it moves to the west side in the fall.

Valery says the building will house two restaurants. Valery and his Milk and Honey team will open one restaurant while another unnamed Baltimore operator will spearhead the other. Philadelphia restaurant owners Mauro Daigle and Annie Baum-Stein are joining Valery and his wife Dana to open the restaurant.

Valery declined to say any more about either restaurant as details are still being finalized.

All total, the two restaurants and Milk and Honey Café will employ 50.

Writer: Julekha Dash
Source: Ernst Valery, Milk and Honey

Woodberry Kitchen’s Spike and Amy Gjerde will open a coffee shop at Hampden’s Union Mill this spring.

The 1,500-square-foot café will serve breakfast, lunch and dinner. Allie Caran, the lead barista at Woodberry Kitchen will manage the store, Spike Gjerde says.

Also still in the works is Half Acre, a fast-casual eatery that the Gjerdes will open at 3801 Falls Rd. in the middle of this year. The 75-seat restaurant will serve lunch and dinner and employ 30, Gjerde says. The restaurant is also opening an office at Union Mill for about half a dozen employees at the cafe and restaurants.

The café will be under construction next month and open in March or April, says Michael Morris, the real estate manager for the Gjerdes’ restaurant ownership group behind Woodberry Kitchen, Artifact and Half Acre.

One of the area’s first farm-to-table restaurants, Woodberry Kitchen is one of the Baltimore area’s most popular restaurants. It earned the accolade of Bon Appetit magazine, which named it one of the Top 10 Best New Restaurants in America in its September 2009 issue.

Writer: Julekha Dash
Sources: Spike Gjerde, Woodberry Kitchen; Michael Morris, real estate manager

The owners of Coal Fire Pizza will open a fourth restaurant at the Village at Waugh Chapel shopping center in May.

Principal Owner Dennis Sharoky was drawn to the new development because of other planned businesses, such as Wegmans, Target and Dick’s Sporting Goods that will hopefully make it a popular destination in the county. The Baltimore County native has invested close to $600,000 in the new 110-seat pizzeria.

The Village at Waugh Chapel is a 71-acre project that combines retail, office, and senior-living units. Existing businesses include LA Fitness, Caribou Coffee, Marshalls and Robert Andrew Day Spa. More businesses within the development are set to open throughout 2012.

Coal Fire Pizza specializes in coal-oven pizzas made with a choice of three sauces and topped with sliced mozzarella that's made daily.

"I just tried a pizza out of a coal oven and I fell in love with it and I thought no one does this around here. I think I can do this," Sharoky says.

The coal fire burns more intensely, creating a bake that leaves the pizza slightly charred. Customer response has been favorable and has allowed the business to expand, says Sharoky.

"It's a unique pizza to this area," says Sharoky adding that people from New York come to have pizza at Coal Fire that tastes similar to what they ate growing up.

Sharoky opened the first Coal Fire Pizza two and a half years ago and has steadily expanded the business that he describes as "upscale casual." Each restaurant has outdoor seating and a bar, but is also family friendly.

Coal Fire Pizza's executive chef, Steve Santos, was looking to move from West Virginia to the Baltimore area and joined the team as the menu was being developed.

While Sharoky says the company is not aggressively expanding, they do hope to open locations in Baltimore City eventually. While Sharoky didn't give any specific locations, he says he's been approached to lease space in Canton.

Coal Fire Pizza's additional locations are in Ellicott City, Gaithersburg, and Frederick.

Writer: Alexandra Wilding
Source: Dennis Sharoky, principal owner of Coal Fire Pizza

Friday and Saturday night karaoke at Hampden’s Clipper Mill Inn will return in February after being shut down by the city in May for lack of an entertainment license.

Employees say they anticipate its return as the singing had boosted the bar business by nearly 70 percent. The karaoke night drew a young crowd of college students as well as locals, featuring songs from the 1960s to current popular music, and had been a neighborhood fixture for more than 10 years.

The bar received preliminary approval for a live entertainment license Dec. 8 from Baltimore City’s liquor board. The license is conditional upon inspections by various city agencies including the city’s health and fire departments.

The license also contains conditions that were agreed upon between the bar owners and local groups, including the Hampden Community Council. Those conditions include limiting the live entertainment to karaoke, and hosting karaoke only on Friday and Saturday nights and setting a decibel limit, says Hampden Community Council President Adam Feuerstein.

Voted Baltimore’s best karaoke night by the City Paper two years ago, the bar received several noise complaints from neighbors in May. In November, bar staff met with the Hampden Community Council to win community support for the karaoke nights, Feuerstein says.

Bar owner Robert Markarovich could not be reached for comment.

Writer: Alexandra Wilding
Sources: Clipper Mill Inn employees Randy Cullison and Donna Tingler; Adam Feuerstein, Hampden Community Council

Baltimore City’s proposal to increase the tax on soda, water, beer and juice to pay for school construction has some business owners concerned that it will eat into their profits.

“Everyone cares about schools, but this is not the way to go about it, which is on the backs of businesses,” says Rob Santoni Jr., chief financial officer of Santoni’s Supermarket.

The city introduced a 2-cent beverage tax last year and is now proposing to increase it to 5 cents. The tax, combined with revenue from slots and the city’s contribution to teachers’ healthcare benefits, would increase the Baltimore City school’s capital budget by $23 million.

“If we want to grow the city with more families and create tomorrow's workforce and new jobs, we can't afford crumbling school buildings,” says Ryan O’Doherty, spokesman for Mayor Stephanie Rawlings-Blake.

But Santoni, chairman of the Maryland Food Dealers Council, fears more of his customers will shop in the county instead of the city. He estimates that he has lost $500,000 in income due to fewer customer visits since the beverage tax was first introduced.

Writer: Julekha Dash
Sources: Rob Santoni Jr., Santoni's Supermarket; Ryan O'Doherty, Baltimore City

Phillips Seafood is opening an express location at the $500 million Maryland Live Casino near Arundel Mills next year.

Phillips’ Director of Marketing Michelle Torres compares it to the Phillips Seafood Express it operates in the Maryland House Welcome Center in Aberdeen. She says the company has yet to determine the exact square footage and menu of the new spot, but expects it will serve salads, wraps, crab cakes and possibly dim sum.

Opening in the summer, the casino spot will be located in a food court and offer counter service. It will be the local restaurant and seafood company’s second Cordish Co. location. It opened its new Inner Harbor restaurant at Cordish’s Power Plant this month, after 31 years at Harborplace.

It will be Phillips' sixth express location. The others are located at Boston's Logan International Airport, Atlantic City and FedEx Field. The average express location is between 600 and 1,000 square feet and employs five to 10.

Asked whether Phillips will open other spots in Cordish locations, Torres says she is “very hopeful.”

“We see [Cordish] as a long-term partner.”

The casino is slated to include a restaurant operate by Bobby Flay, a Cheesecake Factory and Ruth’s Chris Steak House.

Writer: Julekha Dash
Source: Michelle Torres, Phillips

A Delaware craft brewer is moving to Maryland, where it will tap a larger production facility and open a new restaurant as demand for its drinks grows.

The two-year-old Evolution Craft Brewing Co.  is moving in February from Delmar, Del., to a former ice factory at 201 E. Vine St. in Salisbury. That’s also the site of the 150-seat Public House restaurant and offices for the company that manages it, Southern Boys Concepts. The brewpub will serve homemade sausages, regional oysters and local fish.

Evolution needs the 20,000-square-foot building because it had maxed out on its Delmar, Del., space, says Evolution Founder Tom Knorr. The new building will have the capacity to brew 50,000 barrels of beer a year, or 10 times what it will produce this year. It expects to double production to 10,000 barrels next year.

Primal Pale Ale, Exile ESB and Lucky 7 Porter are among Evolution brews sold in Maryland, Delaware, Washington, D.C., and Northern Virginia. Knorr hopes to soon begin selling his brews in Southeastern Pennsylvania and the rest of Virginia.

Writer: Julekha Dash
Source: Tom Knorr, Southern Boys Concepts

An upscale Italian chain is saying "ciao" to Baltimore's Inner Harbor this spring.

Brio Tuscan Grille will open a 230-seat restaurant and bar at 100 E. Pratt St. by early April, says Saed Mohseni. The CEO of Bravo Brio Restaurant Group Inc. says the company spends between $2 million and $3.5 million to open each new restaurant.

The Columbus, Ohio, firm operates 93 restaurants under the Brio Tuscan Grille, Bravo Cucina Italiana and Bon Vie Bistro flags. The location — the former site Legal Sea Foods — will hopefully attract tourists, business travelers and office workers given its central downtown location, Mohseni says.

The 8,000-square-foot restaurant will contain an open-air kitchen with stainless steel and stone to create a "Tuscan villa" sort of look.

Menu items will cost between $8 and $22.

Pratt Street will hold the third Brio in Maryland. One is located at the Annapolis Towne Centre while another spot will open in Bethesda Feb. 7.

Writer: Julekha Dash
Source: Saed Mohseni, Bravo Brio Restaurant Group

The Charm City Circulator, Baltimore's free bus service, launched a new route on November 1, 2011. The new Green Route will allow Circulator riders greater access to popular points downtown. The new route includes stops at City Hall, the Maritime Park connection to the Water Taxi and the Johns Hopkins Medical Campus.
 
The Green Route also increases access to the Fell's Point area including Harbor East. Popular attractions for both tourists and locals, including the Reginald F. Lewis Museum, Broadway Market, are features of  the new route. The new Green Line interconnects with the orange Line at Harbor East, but does not have a connection to the Purple Line. It  also allows riders to connect with Metro trains at the Johns Hopkins Hospital and Shot Tower/Market Place stations.
 
The launch of the Green Route also coincides with the addition of a new bus type to the Charm City Circulator fleet. The Orion VII BRT Hybrid bus will go into service as part of the Circulator fleet. The new model of  hybrid bus will be used throughout the Circulator's routes.
 
Financed by Baltimore's parking tax revenue, The Charm City Circulator has carried approximately 3 million riders since its initial launch. The Circulator is slated to expand service to include a new line running from the Inner Harbor area to Fort McHenry in the spring of 2012.
 
Writer: Amy McNeal
Sources: Downtown Partnership, Charm City Circulator
 
http://www.charmcitycirculator.com/route/green-route

The Maryland Wineries Association is toasting a move into a larger space that will give it the room it needs to store supplies to host more events.

The group moved into a 1,200-square-foot warehouse space at 1940 Greenspring Dr. in Timonium. That’s double the size of its former Timonium office, which had been getting cramped for  the three-person staff, Executive Director Kevin Atticks says. 

The new office is located in a warehouse building with a loading dock that makes it easier to bring supplies into the office.
“We’re excited to have more space to be productive,” Atticks says.

The association is hosting more marketing events and needs the room to hold inventory. It just wrapped an event series called Eat, Drink, Go Local that pairs chefs with local wineries.

“The motivation was to connect local wine to the local food movement to bring more chefs and wineries together so they all got to know each other,” Atticks says.

The association is celebrating a major win in Annapolis. It lobbied hard for the recent change in wine shipping laws that allows Maryland consumers to order wine online.

Writer: Julekha Dash
Source: Kevin Atticks, Maryland Wineries Association

Baltimore’s Contemporary Museum is moving into a larger space on Charles Street that will give it more room to host exhibits.

The museum will move in January to 505 N. Charles St., the former Craig Flinner Gallery. The spot is one-third larger than its former Centre Street location next to the Walters Art Museum, which is expanding into this space.

The 5,000 square foot space will give it double the exhibit space of its old venue, Contemporary Museum Executive Director Sue Spaid says. It received $10,000 from Downtown Partnership of Baltimore's Operation: Storefront initiative that aims to fill vacant spots in the city.

Spaid says she likes the location because it is close to Mount Vernon attractions the George Peabody Library, the Baltimore Basilica and the park.

The museum has a $350,000 operating budget and eight-person staff, seven of whom work part-time. Its upcoming exhibits include a retrospective of environmental artist Patricia Johanson.

Writer: Julekha Dash
Source: Sue Spaid, Contemporary Museum

Baltimore’s Harbor East neighborhood just got a little sweeter.

Candy shop the Best of Luck, opened this month at 612 S. Exeter St. in the former Amaryllis jewelry store space. The shop sells nostalgic candies – think pop rocks and Charleston Chews — gift baskets, chocolate-covered pretzels, gummy bears and saltwater taffy. It also features sugar-free concoctions.

After a career in the sports and entertainment industries, store owner Alexis Thompson wanted to start her own business.

“I always had a sweet tooth and a love for different kinds of candies,” Thompson says.

It’s a bit of a career change for the Baltimore-born Thompson, who represented Serena Williams, Boston Celtics’ Kevin Garnett, and pro golfer Michelle Wie as a junior agent at the William Morris Agency.

“I want to be my own boss,” she says.

She spent about $20,000 to open the store next to Whole Foods and hopes that the location next to Fells Point, Canton and downtown will help it get good foot traffic.

Writer: Julekha Dash
Source: Alexis Thompson, Best of Luck