For Foodies : Development News

Movies have returned to Pikesville for the first time in 27 years with the Nov. 1 opening of the Pikes Cinema Bar and Grille.

Ira Miller, the owner and operator of the Rotunda Cinemas in Hampden, operates the new Pikesville theater in the historic Art Deco building that also houses the Pikes Diner & Crab House. The cinema consists of two, stadium-style theaters that seat about 75. The theater will show a mix of first-run films, art films and independent movies. 

Pikes Diner Owner Wil Reich has spent about $200,000 to renovate the building at 921 Reisterstown Road. The project also received $50,000 from the Baltimore County Department of Planning.

Miller came up with the idea of turning the front of the diner into a movie theater, Reich says.

"I’d like to take credit but I can’t. Miller approached me with the idea."

Reich subdivided the approximately 7,000-square-foot, circa 1930s building. Reich is turning the front portion, about 3,000 square feet, into the theater space.The rear portion remains a restaurant but with a new menu that serves a combination of seafood, burgers and Mexican cuisine.

The Baltimore County Council approved a zoning change in April that will allow movies to return to the location. The building originally opened as a movie theater in 1934.  It has gone through several changes since closing as a theater in 1986.
 
After an extensive renovation, it reopened as an Italian grocery store. It then became a kosher restaurant before Pikes Diner opened in the rear portion of the building. Pikes Diner last year changed its name to Pikes Diner & Crab House. The restaurant has a separate entrance; the marque from the original movie theater remains atop the front of the building.
  
Reich says that because the last movie ends around 11 p.m., the future Cinema Bar and Grill will stay open later than the current Pikes Diner to accommodate patrons. Reich also owns Jilly’s Bar & Grill, located across the street from the Pikes Diner, and it too will adjust its hours, he says.

Source: Wil Reich, Cinema Bar and Grill
Writer: Barbara Pash
 
 

A Baltimore chef who has worked for the Wine Market and Fleet Street Kitchen opened a casual contemporary restaurant in an industrial building on the edge of Little Italy Oct. 15.

The 1,350-square-foot By Degrees Cafe serves soups, salads and sandwiches for lunch and half a dozen entrees for dinner. By Degrees serves lunch at the counter and relies on wait staff for dinner.

Located in the redeveloped Fallsway Spring building at 415 S. Central Ave., the restaurant will hopefully appeal to young professionals in the neighborhood and adjacent Harbor East, Owner Omar Semidey says. 

Semidey says he wants to offer a small, intimate dining experience for diners who want an alternative to the massive, swanky eateries in tony Harbor East. By Degrees will seat 50 in the dining room and another six at the bar. 

He describes By Degrees as a “third-day” restaurant. When you have a friend in town, you take him somewhere nice the first day. The second day you cook dinner at home. And the third day you’re ready to eat out again, but somewhere that offers "solid food that doesn’t break the bank.” Most entrees at By Degrees cost less than $17 and soups around $5 and sandwiches under $10.

“The goal is not to revolutionize the culinary landscape, but shift it by degrees,” Semidey says.

Semidey is working with a silent business partner, whom he declined to name. He also declined to say how much he and his business partner will spend on the restaurant, financed with cash. 

The building’s developer Larry Silverstein is responsible for refurbishing several other properties in East Baltimore, including the Union Box Co. and the Holland Tack Factory, home of Heavy Seas Ale House and My Thai. 

Writer: Julekha Dash
Source: Omar Semidey, By Degrees Cafe

Famous Dave’s Legendary Pit Bar-B-Que will open its new Timonium location Nov. 4, the restaurant's 10th location in Maryland.

The restaurant began construction just north of the Maryland State Fairgrounds in April, at 2301 York Road.

It will serve its ribs, chicken wings, beef brisket and the Texas Manhandler sandwich. a 6,000-square -foot pad site where site work is being done and a parking lot is under construction.

The restaurant has leased space at 2301 York Road in Timonium, according to Eugene Lipman, CFO of property owner A&A Global Industries. Famous Dave’s will go in 

It will be the restaurant’s 10^th in Maryland. Other Greater Baltimore locations include Owings Mills, Bel Air and Columbia. Its Texas Manhandler sandwich consists of beef brisket and hot-link sausages topped with “hell-fire” pickles.

Beyond Famous Dave's, the property contains 37,700 square feet of space that developer York Road 2301 Inc. is renovating for retail space. In that retail center, 20,000 square feet has been leased to the Tile Shop, which has locations in Columbia and Rockville. The Tile Shop will probably start renovating their space in April and could open this summer, Lipman says. A highlight of the Tile Shop will be kitchen and bath displays designed to inspire do-it-yourself home remodelers.

The York Road property under development has been vacant since 2003, when A&A Global Industries, the world’s leading manufacturer and distributor of gumballs, key chains, plush toys and dozens of other vending machine novelties, moved to larger quarters in Cockeysville.

“We looked at that property and tried to rent it and tried to rent it and tried to do a lot of things and finally got to the point where we said ‘It was suited for retail,’ says A&A CFO Eugene Lipman, who says A&A continues to own the property through the York Road 2301 Inc. subsidiary.

Today, the most visible feature of the site are pulverized remains of one of the old buildings on the lot. “The original 40,000-square-foot building that was in the front is going to be a parking lot now.”

Lipman says there will probably be two additional tenants in the retail center, though that space has not yet been leased

This story is an updated version of a news story first published in BmoreMedia December 2012. 
 
Writer: Amy Landsman, [email protected]
Source: Eugene Lipman, A&A Global Industries 

Spike Gjerde, a James Beard-nominated chef and one of Baltimore’s most celebrated restaurateurs, opened his latest venture Oct. 11 in the former Crush space in Belvedere Square. Shoo-Fly Diner is the name of the 5,000-square-foot combination “farmhouse diner” and canning operation.

Former Roy's Restaurant Chef Patrick “Opie” Crooks is the chef de cuisine of the 75-seat restaurant, serving regional comfort foods and classic diner fare. Sourdough pancakes with maple syrup, fried oyster and creamed chipped beef sandwich with toasted butterbread are among the menu items. The menu is divided into various sections: snacks, jars, griddle, eggs, open faced, biscuits and large plates. Menu items cost between $4 and $15 and entrees between $12 and $20. A serpentine-shaped counter that seats 22 is the diner's hallmark.
 
“It’s a diner, but with a heavy dose of Woodberry [Kitchen's] rusticity,” Gjerde says of the new restaurant.
 
The diner is open at 4 p.m. Monday through Friday and stay open until 1 a.m. It serves three meals a day on the weekends. 
 
Gjerde says he will also use part of the kitchen to can, preserve, dry, pickle and freeze vegetables for the enormous quantities of produce he goes through at Woodberry Kitchen. The canning and preserving operation at Belvedere Square is the intermediate step until Gjerde gets his own building for this sort of operation when the Food Hub in East Baltimore opens next year.
 
Gjerde also owns Artifact Coffee, which recently added a liquor license. He is also opening a butcher shop with Seawall Development Co.’s new development in Remington. 

Writer: Julekha Dash
Source: Spike Gjerde, Woodberry Kitchen and Artifact Coffee 

Baltimore’s Hard Rock Café is ramping up for more live music and a new menu following a multimillion-dollar renovation.

Located in a converted power plant building, the 16-year-old restaurant features a 65-foot-high lighted guitar that has become an iconic symbol of the Inner Harbor’s transformation from an industrial waterfront to an entertainment destination. But as longstanding Baltimore restaurants faced more competition, many have refreshed their properties and reinvented their brands. Morton’s the Steakhouse, the 13^th Floor  and Mt. Washington's Pepe Pizza are among some of the restaurants that have been renovated in the past year.

The 200-seat Hard Rock received a spruced up patio, new terrazzo and wood floors, rock memorabilia and sound system as part of its makeover.

“It has more of a sleek, contemporary look to it with a lot of lights hanging down at different levels,” says David Miller, director of operations for Hard Rock International. “It’s got a lot of life to it with a lot of vibrant colors that pop and make a great statement.”

The remodeled stage is also now the focal point of the café, featuring a red wall lined with speakers and the Hard Rock Cafe logo in the middle.

“The intent is to have ongoing live music,” both inside the restaurant and on the pier, Miller says.

The Hard Rock Café celebrated its new look Oct. 1 with a private concert featuring Las Vegas indie rock band Imagine Dragons. The band smashed 16 guitars, representing each year that the Hard Rock has been open.

Kitchen managers and corporate chefs at the Orlando, Fla., chain's headquarters are in the process of tweaking its menu and will unveil its new offerings in February.

Writer: Julekha Dash
Source: David Miller, Hard Rock 

Boordy Vineyards toasted the opening of its new $3 million winemaking facility this month, which it's billing as the largest project in its 68-year history.  
 
The 11,500-square-foot building in Hydes is composed of a main production facility, a laboratory, two wine-storage warehouses, a bottling room and a room for shipping wine. 
 
The additional space allows the Baltimore County vineyard to increase production by about 62,000 gallons, to a total of 170,190 gallons. It also allows for more quality control of the fermentation process, says Boordy Vineyards’ Phineas Deford.
 
The new building is located adjacent to the barn that Boordy Vineyards has been using to produce their wines for 34 years. The barn did not allow for a temperature control during the winemaking process, which is a feature of the new building. The previously used barn will be converted into a barrel cellar.
 
Boordy Vineyards will offer tours twice a day, seven days a week, and President Robert Deford says that they will allow guests to tour the facility, as long as the winemaking process is not underway. The winery receives 60,000 visitors per year, making it one of the top tourist attractions in the county. 
 
Vineyard staff has worked to match the architecture of the new facilities with the old buildings on its 240 acres of farmland.
 
“Building a building here of this sort is actually a real responsibility, an aesthetic responsibility, in that it’s going to be here for a long time and we felt that it had to reflect and harmonize with traditional architecture,” Deford says.
 
Boordy Vineyards has also made the building environmentally sound with the roofs facing south so that solar cells can be added once the construction is complete.

Boordy produces a number of white and red varietals, including chardonnay, pinot grigio, merlot and shiraz. The expansion was funded with Boordy's own money and bank loans.

Writer: Daryl Hale
Source: Robert and Phineas Deford

MOM’s Organic Market says it will open a store at The Rotunda, ending months of speculation surrounding which grocer will anchor the $100 million redevelopment of the retail, office and residential project in Hampden.

The Rockville-based company will open a 15,000-square-foot shop, its eighth in Maryland and third in Greater Baltimore. It has stores in Timonium and Columbia. The Rotunda store will be MOM's first in Baltimore City. 

“I really like where [the Rotunda] is located,” MOM’s founder Scott Nash says. “It’s close to I-83. The parking is good. We’re pretty excited about it.”

MOM’s will replace Giant grocery store, which moved less than two blocks away last year to the Greenspring Tower Shopping Center. It’s unclear, however, when MOM's will open. The first new retail shops at the Rotunda will open in 18 to 20 months, but Chris Bell, senior vice president of developer Hekemian & Co. Inc., says he is not sure whether MOM’s or what other retailers will be among them.

Nash says the store will employ between 50 and 60 and feature a “naked lunch” section similar to its Timonium store. This section will feature largely vegetarian fare, including salads, a black bean burger, a beet burger and other food items.

“We think it’s a great addition to the project,” Bell says. “Their customer is the customer we’re going for. These are health conscious, young professionals starting to populate Hampden. We think it will drive a lot of traffic to The Rotunda.”

Construction began this month on the much-anticipated Rotunda redevelopment that was stalled for years due to the recession. City officials and the developer will hold a formal groundbreaking ceremony Wednesday, Sept. 18.

The redeveloped Rotunda will include a total of 83,000 square feet of new retail, a 379-unit apartment building and 1,100 parking spaces. Bell says the retail makeup will likely consist of five restaurants, a gym, coffee shop, pet store and salons. The site is also home to the Rotunda Cinemas.

Shops at The Rotunda will face a central plaza that will hold farmers’ markets, music festivals and other gatherings, Bell says.

Bozzuto Construction Co. is the general contractor while the Design Collective is the project's architect.

Writer: Julekha Dash
Sources: Chris Bell, Hekemian & Co. Inc; Scott Nash, MOM's 

HarborQue BBQ & Catering will be serving its Carolina-style pit BBQ in a new, larger location in Federal Hill early next month.

The restaurant will move to 1125 S. Charles St., the former spot of Kirby’s Szechuan if it gets its beer and wine liquor license approved Sept.12. 

Owner Kelley Stewart says she hopes the new spot will bring her more business by putting her closer to sports fans attending games at M&T Bank Stadium and Oriole Park at Camden Yards.

“I like the fact that it’s right in Federal Hill. We’ll gain more exposure.”

The new spot will seat 75 inside and another 20 outside, versus 50 seats at the current spot.

Developers planning a retail and apartment project in Locust Point have acquired HarborQue’s current site at 1421 Lawrence St.

Stewart employs 15 at HarborQue and Out of the Blue café, on the corner of Hull and Fort avenues.

HarborQue’s menu items include pulled pork, pit beef and smoked turkey breast. The menu will be more or less the same at the new spot but Stewart says she will add brisket, which is now a special weekly item. 

Writer: Julekha Dash
Source: Kelley Stewart, HarborQue

The developer of The Metro Centre at Owings Mills has moved one step closer to bringing restaurants to the multimillion-dollar residential and retail project.  

David S. Brown Enterprises' application to the Baltimore County liquor board for three restaurants to serve alcohol at the site was approved Monday.
 
The company is in various stages of negotiations with prospective restaurant tenants, says the developer's attorney David Mister. 

For restaurants coming into a big project like this, they need to be able to say, "‘Yes, you will have a liquor license,'” says Mister, of Mister, Winter & Bartlett LLC.
 
The liquor board’s Chief Administrator, Michael Mohler, says Metro Centre would control the licenses until close to completion of the project, then likely transfer them to the restaurant operators.
 
A decision on license requests is ordinarily granted at the conclusion of the hearing. Asked before the hearing if he expected the licenses to be granted, Mohler said “there was no reason not to grant” the licenses.
 
Located near the Owings Mills subway stop, so far a six-story building housing a branch of the Baltimore County Public Library and Community College of Baltimore County and an adjacent parking garage have opened. Two five-story buildings with retail on the street level and 232 apartments above and a four-story office building are expected to open this fall.

More construction is to come. When completed, Metro Centre will encompass more than 1.2 million square feet of office space; 300,000 square feet of retail and restaurant space; 1,700 residential units; and, a 250-room hotel. Maryland and Baltimore County have spent more than $57 million on the infrastructure; the rest is privately funded.
  
Baltimore County has a limited number of liquor licenses, the number depending on the population in each of its 15 election districts. Mister says on-site restaurant licenses were available in the 4^th election district, Metro Centre’s district, and the decision was made to apply for three simultaneously.
 
Sources: Michael Mohler, Baltimore County Liquor Board; David Mister, for David S. Brown Enterprises
Writer: Barbara Pash

A Pikesville real estate broker is branching out, with plans to renovate a rowhome and open a grocery store in the city’s Oliver neighborhood in six months.

Janie Cauthorne, owner of Pikesville’s Real Estate Executives, will spend $100,000 to renovate the approximately 2,000-square-foot building at 1800 N. Bond St. The first floor will house the grocery store and a branch of her real estate firm. The second level contains two apartments.

She’s still working out the details, but Cauthorne hopes the as-yet unnamed store will specialize in organic food and will “promote healthy eating” in the community. She will privately finance the renovations.

She estimates that about five realtors will use the office, and the grocery store will employ five.

The building is currently vacant, but it has a history of retail. Cauthorne says zoning board records show the first floor of the building had been a grocery store since the 1940s. 

Writer: Amy Landsman
Source: Janie Cauthorne, Real Estate Executives 

The new owners of the Grand Historic Venue in downtown Baltimore is giving the ornate property a $500,000 facelift and adding new menus to modernize the event space in the next six months.
 
“We want to kick it up a few notches,” says Amy O’Connell director of sales and marketing.
 
The owners will start the renovations to the Grand in about 90 days and wrap up in six months, O’Connell says. The space will get new lighting and furniture so it looks more chic and modern. The Grand also has a new Food and Beverage Director, Cecil Rajendra, who will update the catering menu within the next 30 days to offer more farm-to-table, local and international fare, O’Connell says. The Grand hosts banquets, weddings, conferences and other events. The former Masonic Lodge debuted in 2006 after a $27 million renovation. 
 
The facelift comes after Garrison Investment Group and Chartres Lodging purchased the event space and attached hotel, which it renamed the Embassy Suites Downtown Baltimore. Formerly called the Tremont Plaza Hotel, the hotel officially became the Embassy Suites June 17. The Hilton brand property received a $14 million renovation, including new rooms, an updated lobby and lounge areas and new amenities so it looks more contemporary. It also got a new restaurant, B’more Bistro, which specializes in Chesapeake Bay cuisine.
 
The goal of the rebranding, O’Connell says, is to appeal to the “Hilton traveller,” someone who expects a certain level of quality from the Hilton brand. 

Writer: Daryl Hale
Source: Amy O'Connell, Embassy Suites

I scream, you scream, we all scream for ice cream on the Avenue in Hampden.
 
The Charmery opened at 801 W. 36^th St. at the former location of the Chestnut Pharmacy July 20. The 1,400 square-foot, 15-seat store offers 16 flavors of ice cream made onsite, waffle cones and a dipping station. Flavors include Old Bay Caramel, Md. Mud and Lemon Stick. The Fat Elvis is a mixture of peanut butter and bananas. Other treats include vegan sorbets, homemade sodas and root beer floats. The Charmery will serve homemade hot chocolate in the winter.
 
Canton residents David and Laura Alima say they thought Hampden’s main drag was an ideal spot for an ice cream shop because there aren’t many other ice cream places in the area. The couple was also impressed with how supportive the neighborhood is of local businesses. 

The Alimas make most of their ice cream, brownies and cookies from local ingredients, like dairy, eggs and butter from Trickling Springs Creamery. 

It was always the couple’s dream to open an ice cream shop. The pair would visit area ice cream shops and carry a “black book” filled with ideas, Laura Alima says. Her husband attended the Frozen Dessert Institute in Missouri, which offers a course on running an ice cream store. Laura Alima will keep her job as marketing director for Timonium catering company Chef’s Expressions. 
 
The Alimas say they made a “substantial” investment in the shop, funded by a small business loan and personal savings. They signed a 10-year lease for the space and will employ nine part-time. The pair are applying for an outdoor seating license.
 
 
Writer: Jolene Carr
Source: David and Laura Alima, owners of Charmery

The world is looking sweet for Midnite Confection’s Cupcakery, which launched a food truck last month. The venture isn't just icing on the cake for the Federal Hill bakery. The owners hope the the food truck will spread the word about its confections and help them find a good home for a planned second store.

“We want to explore other areas beyond where we are,” says Sandra McNeil, co-owner with her son, Aaron McNeil, of the bakery, at 1051 South Charles St. “We’re looking for possible expansion in storefront operations.”
 
At a cost of under $100,000, the food truck venture is so new that McNeil hasn't established a set routine. During the weekday, the truck spends two days in Washington, D.C., and two days in Baltimore City. 
 
The truck is usually in Baltimore on Wednesdays and Thursdays from 11 a.m. to 2 p.m. but, depending on parking availability, not always in the same place each of those days. Sometimes it can be found on Monument Street by the University of Maryland downtown campus, at Harbor East or at the Johns Hopkins University campus -- all neighborhoods under consideration for a second store.
 
“We’re trying out what places work best and adjust to customer demand,” says McNeil, referring to the food offering. “We’re newbies.”
 
For now, the truck only sells cupcakes for now, but may also offer cookies and bars later this summer. While the bakery has more than 40 flavors of cupcakes, the truck carries six flavors, chosen for their likely popularity, including vanilla bean, black velvet and lemon/lime. The cost is $3 per cupcake, $16 per half-dozen and $30 per dozen.
 
Even though no cooking is done in the food truck, the venture required getting a license from every jurisdiction and from the health department within the jurisdiction to operate. McNeil declined to discuss cost of equipping the food truck or sales so far.
 
“We’ve had some sell-out days and some days where it brings back items,” she says, pointing to factors like the weather and location.
 
McNeil opened Midnite Confection’s Cupcakery in 2010 at the Federal Hill store. Besides retail sales, the bakery caters weddings and corporate events. She says sales have grown 35 percent since opening.
 
Source: Sandra McNeil, Midnite Confection’s Cupcakery
Writer: Barbara Pash

The owners of the Mutiny Pirate Bar & Island Grille are setting sail for Howard County and have their sights set on franchising the concept nationwide.
 
The owners are scouting Howard County for a 3,000- to 4,000- square-foot spot, with seating for up to 150 customers, outdoor dining and good visibility. Brothers Rob Wecker and Steve Wecker spent about $200,000 to open the original bar and restaurant in Glen Burnie two years ago. 
 
Steve Wecker says the Howard County location should open within a year. That's also when they expect to have more details ready on their franchise plans, including how much it will cost. Howard County is where the others operate another restaurant, the popular Iron Bridge Wine Co. 

The Glen Burnie restaurant features 145 types of rum and Caribbean-influenced food. The signature dish is the Shipwreck Burger: a half-pound burger with a grilled cheese and bacon sandwich bun, spiced rum barbecue sauce, tempura onion rings, a fried egg, lettuce and tomato.
 
 “What we tried to do was create something that had a hook, that had a unique marketing program,” Wecker says. “We’re always looking for ways to make the package better, but it is at its core a classic bar and restaurant food with a Caribbean flair.”
 
As for franchising, Wecker says the pirate concept is a great hook that can easily be replicated in cities across the nation.
Wecker says the owners will get financing from banks and private investors. 
 
Writer: Amy Landsman
Source: Steve Wecker, co-owner Mutiny Pirate Bar & Island Grille
 
 
 

The owner of Dooby’s Coffee in Mount Vernon is adding a new neighbor that he hopes will grow small businesses. 

In mid-July, Phil Han is opening the Hatch, an incubator for small businesses and artisans who wish to showcase their work to the Baltimore community. The space will feature exhibits and retail pop-up shops. The Hatch will also offer hands-on support to budding entrepreneurs who need help with accounting, licensing and other aspects of running a business.

“The Hatch is a little bit more about encouraging other entrepreneurs to test out their ideas and products and services so that they then can be convinced to come out here in Baltimore and open up a business here,” Han says.

The 1,200-square-foot space will be located at 4 W Madison St., the site of the temporary location of Dooby’s Coffee. The coffee shop will remain in the same building but move around the corner to a 2,500-square-foot space at 802 N Charles St. when the Hatch opens. Dooby's has received its liquor license for the new space and will serve coffee, pastries, sandwiches and craft beers. The fire-ravaged building was once home to My Thai and Donna's.

For Han, establishing these businesses is about creating a sense of community.

“Given right now as our community and population have been growing, there just aren’t enough local cafes and coffee shops where people are hanging out,” he says.

His goal is to use the Hatch to bring new entrepreneurs to Baltimore, and also new customers to Dooby’s Coffee, which will be expanding its menu to include more restaurant items.

Until these projects are completed, Han says that Dooby’s Coffee will still be offering its full coffee bar, as well as baked goods, pastries, sandwiches and salads.

Writer: Daryl Hale
Source: Phil Han, Dooby's Coffee