for foodies : Development News

Jasmine Asian Bistro, the popular Pikesville restaurant, has opened a second location in Timonium at 2141 York Road, just across from the fair grounds. According to John Phang, manager, the owners chose the area because of customer demand.

"We have a lot of customers there and we chose a really good location with a party room large enough for 50 people."

The new restaurant is larger than the original and features a first for Baltimore two tatami rooms - Japanese style dining room - where diners may remove their footwear and relax against a bevy of pillows at the tables that rise just a foot or so above the floor. Each room can seat up to 10. The sushi bar is also larger, seating up to10.

Although the menu still includes many of the favorites fans of the Pikesville restaurant enjoy, there have been a few changes.  "We still sell the best of the best of Asian food - Chinese, Japanese sushi, Thai and Vietamese, but we've made a few additions," Phang says.

Business at the new location, which opened Dec. 14 has been picking up, attracting more customers. "We're doing pretty good now. We even have plans to open new location," he says.

Milan, will officially open on Jan 15, welcoming guests for drinks, small plates or multi-course dinners seven days a week from 5 p.m. to 10 p.m.with extended bar and late dining hours until 1 am.
 
"We are excited to be a part of Baltimore's developing culinary scene and to be able to share the talents of Chef Carey with customers" explains Peter Mooradian, General Manager at Milan.

Dubbing itself, a unique dining destination "where food meets fashion," the restuarant, located at 1000 Eastern Avenue on the cusp of Little Italy and Harbor East will offer its guests an blend of modern Italian cuisine infused with Mediterranean flavor prepared by Executive Chef Stephen Carey. The innovative menu includes fresh grilled steaks, hand-made pastas, bruschetta, flatbreads and Italian-inspired sushi ("sushi Italiano"), as well as top-rated Italian and world wines and blended cocktails inspired by world-renown fashion designers.

Milan's menu was inspired by the Italian and Mediterranean travels of its owner, Smitty. "Everything he saw and tasted while traveling which he documented in a journal, we've used to try and recreate that with this menu. We've created menus that showcase traditional Italian recipes with modern technique," explains Stephen Carey, Executive Chef at Milan. "We're bringing something fresh and innovative to the Baltimore dining scene."

A selection of appetizers, antipasti, bruschettas, flatbreads and salads are available for guests including a selection of three ($12) or five ($19) cured meats and fresh cheeses; Aragosta Pasta e Caci, lobster mac and cheese with chiocciole pasta, smoked gouda b�chamel, white truffle essence, and citus pistacio gremolata ($12); and Caprese di Fungi, portabella mushroom, fresh mozzarella, roasted red peppers, fresh basil and an imported balsamic reduction ($7).

Perhaps the most unusual item on Milan's menu is its "Sushi Italiano," or Italian sushi, an infusion of both Italian and Japanese cuisine. Similar to Crudo, delicate slices of raw fish typcally served with olive oil in Italy, are recreated at the restuarant, and are served with either three ($9) or six ($17) varieties of fresh fish and include Salmon with lemon caper aioli, Hiramasa with a blood orange balsamic glaze, Arctic Char with a basil pesto, Hamachi with roasted red pepper puree, Yellowfin Tuna with red pepper oil and sea salt and White Tuna with lemon oil and pine nuts.

"Crudo is very traditional Italian food, but just hasn't made much over to the U.S. yet. We're the first place to do it in Baltimore. In Italy it's the freshest fish you can have, but raw. I paired each one with a different sauce that would complement that dish. We do sushi rolls by taking the fundamental Japanese sushi and fusing it with Italian and Mediterranean ingredients. We do the rice and nouri but the inside of the rolls are anything but Japanese," says Chef Carey.

Other selections of sushi Italiano include Uva Fogliame Con Salmone, seared salmon, fresh mozzarella, saut�ed mushrooms, sundried tomato, grape leaves and lemon caper aioli ($12) and Milan Rotolo, Avocado, sun dried tomato, fried calamari, nori, seasoned rice, white tuna, yellowfin tuna, basil pesto, and blood orange balsamic glaze ($18).

The menu also includes the traditional pasta and dinner entr�e selections including Ravioli Deconstruito, cold water lobster, jumbo lump crab, shrimp, house made pasta, swiss chard, and pink peppercorn cream sauce ($28). Risotto Capasanta, seared scallops, wild mushrooms, fire roasted corn and white truffle essence ($22), Vitello, 14 oz. veal porterhouse with a wild mushroom risotto cake and smoked tomato demi glace ($38); and Bistecca Con L'Osso, Milan's 20 oz. dry rubbed USDA Choice bone-in ribeye with Yukon gold mash and melted leeks ($42).

House made desserts include Torta di Formaggio, honey ricotta cheesecake with a balsamic strawberry compote and candied rosemary ($8); Milan's Tiramisu ($8); Grand Marnier Cr�me Brulee ($8); and Piatoo di Fromaggio, a selection of Italian cheese ($12).

Milan also offers an extensive selection of specialty cocktails, top-rated wines and bottled domestic and imported beers. Original martinis inspired by the finest fashion houses include the Dolce & Gabbana, Godiva Milk Chocolate Liqueur, Stoli Raz Vodka, a splash of club soda and fresh raspberries ($11) and Gucci Envy, Absolute Apple Vodka, Sour Apple Liquor, and a splash of Midori and pineapple juice ($10). Other handcrafted cocktails include the Passion of Milan, Captain Morgan Passion Fruit, fresh brewed iced-tea, and a splash of lime juice ($8) and a variety of flavorful mojitos ($10-12). Select cocktails will be served at special prices during Milan's happy hour, offered seven days a week from 5-7 pm.

Source: Chef Stephen Carey, Milan
Writer: Walaika Haskins

Hampden residents have received an early present for the holidays! The Dogwood, one of the neighborhood's favorite restaurants, will reopen on Dec. 17.

According to Galen Sampson, co-owner, the financial issues that saw the restuarant shutdown in August have been resolved. He and Bridget, his wife and co-owner, have redoubled their focus on The Dogwood. And while former regulars will find much that they recognize in the new and improved restaurant, there have also been a few changes.

"We've added a community table. It's 12 feet long and 28-inches wide. It's for single diners or anyone else, and its sort of like a bar because anyone can set there," says Sampson.

Other changes include a new Oyster Bar. Where once the restaurant offered a private dining room, there'll now be a bar serving four varieties of locally grown and caught oysters. "People will be able to look out the window on to the Avenue," Sampson continues.

Fans of The Dogwood's seasonal menu, updated six times a year to coincide with the local growing season, will still focus on serving local, sustainable fare. Popular dishes such as Pan-seared trout served with locally farmed baby shrimp as well as a Sweet Potato Gnocchi top a menu that will also now include more casual fare, including Herefordshire Beef hamburgers.

Now, for the bad news, one major change -- The Dogwood will only be open for dinner and will no longer serve lunch. "We're open at 5 p.m. Tuesday through Thursday and close at 10 p.m. Friday and Saturday, the Oyster Bar will open at 3 p.m. and we'll close at 11 p.m.

The Dogwood will also continue to offer its job training program for people in transition who want to learn about the restaurant industry.

"We'll have openings for six people. That's really the best number for us to maintain. We train them in the area(s) they're interested in and where they seem to fit," says Sampson.

Sampson adds that he and Bridget have received a terrific amount of support from both Hampden residents and the business community.

"The support has just been great," he says.


Source: Galen Sampson, The Dogwood
Writer: Walaika Haskins

Finding the balance between a neighborhood cafe and an upscale restaurant is the greatest challenge, according to Tim Hofman, co-owner of The Falls, a new restaurant that opened Dec. 3 in Mt. Washington.

"First and foremost we focus our attention immediately on the neighborhood. We aim to be a community place where people can come when they've dropped their kids of at school, come in after church, or can bring their paper when they're headed into work and they can pause for half an hour, drink their coffee and read the paper. Or, bring their laptop because we have free WiFi."

The Falls, located at 1604 Kelly Avenue, is the second joint venture for Hofman and co-owner, Mike Sproge. "Mike opened The Evergreen on Cold Spring Lane. I came to help him run it shortly after he bought it. We also have a coffee shop on base at the Naval Academy in Anapolis. It's called the Coffee Mess," he explains.

The Falls, according to Hofman, has more in common with The Evergreen. "We're trying to make it a little more upscale, less of the college funk that worked really well at Evergreen. We're trying to make the place a little nicer. And, here we have our full liquor license that adds a totally different dimension."

Patrons will be able to stop in for a breaksfast bagel, eggs, or pancakes and a very good cup of joe. The lunch menu includes salads, soups and sandwiches. "That aspect of it is a neighborhood hangout. Teachers can come and grade their papers. Students can come and write their papers. A casual neighborhood place.

As the sun begins to set in the evening, The Falls will undergo a bit of a transformation. "That's our exciting new territory for us. We still want to be a part of the community, but we want to have things here that will be a draw for people across town. Namely our evening menu, which has been exciting to develop, and our wine program has been an important part of what we want to bring to the neighborhood," Hofman explains.

The two owners teamed with Al Spoler, co-hose of WYPR's "Cellar Notes" to develop the restaurants wine list. "We have a small but a full-spectrum wine program that was really exciting to put together. We put a lot of thought into it."

Hofman and Sproge also consider themselves to be beer aficionados. So, the two have built a 10-beer tap system into the bar. The beers will focus on American craft brews based in Maryland, New York, California and the Pacific Northwest. The beers will be available on a rotating basis "so that beer lovers and wine lovers from across the city will find us the spot to go to." he notes.

Though The Falls is currently serving a limited menu, Chef Ian Hommel, who came to the restaurant from Vermont, is a follower of the farm to table movement. "He has a passion for fresh, locally sourced ingredients. We're focusing on a few entrees to start with that are just dynamite."

Examples of the type of cuisine The Falls serves includes a Buffalo Flank Steak from the Gunpowder Buffalo Farm in Monkton, MD. "It's American but draws on different culinary traditions."

"We're trying to find the right balance between upscale and unpretentious. Mike and I would never put on airs. We're trying to make a nice place, but its not a fancy place," Hofman concludes.

The Falls is open daily from 6:30 a.m. to 9 p.m. Their website is under construction, but you can reach them at 410-367-7840.

Source: Tim Hofman, The Falls
Writer: Walaika Haskins

What's the one thing that's been missing from Ellicott City's Main Street? Well, if you ask Evan Brown, he says it was an affordable Italian restaurant.

"One thing we always thought was lacking in the area, especially on Main Street, was an Italian restaurant. You have French. You have American. You have a brewery. You have fusion. You have alll sorts of different things on this street, but nothing that would come anywhere close to Italian cuisine," he says.

Located at 8085 Main Street in Ellicott City, Portalli's will officially open on Dec. 11. The restaurant, which takes its name from Brown's mother's side of the family, serves up traditional Italian fare from all over Italy at affordable prices.

"We encourage courses...so we will have a salad, antipasta and our first course being a pasta dish. The second course being a protein of some sort, whether that be seafood or steak. But, everything is priced accordingly so that you can leave here and not feel like you've spent a ton of money on one dish. Our portions aren't overwhelming because we want people to come in and try the food," Brown explains.

Formerly, Jordan's Steakhouse, Brown and his co-owner Lee Biars, have made some changes to the restaurant to give it a more Mediterranean feel. "The walls were painted like a pumpkin orange, which was a semi-gloss, shiny color, and we tried to dial it down a bit."

So far, during the restuarant's soft launch, diners have given thumbs up to the Spaghetti and Meatballs and their Duck Confit Manicotti.

"We're doing some housemade pastas. As the evolution of the restaurant goes, we're going to try to do more," Brown notes.

Along with the food, wine is a major focus at Portalli's. According to Brown, the restaurant only stocks wines with some sort of link to Italy. And, for diners who are unsure of which wines make the best pairings, he and Biars are there to share their expertise.

Brown and Biars, also owners of Diamondback Tavern, believe that Ellicott City's Main Street is on the verge of becoming a destination for area foodies, and he says they want Portalli's to be apart of what draws people to there.

"Ellicott City has so much character to it. The people who have been here for years have done a great job, but it's not on the map as a dining destination. But as this whole town evolves I think that's what it's going to become. That's why we were really interested in the area," says Brown.

"This is a restaurant that's going to be based around the community. Whatever we get a really positive feedback on is going to become a staple of the restaurant. We want to make sure people come in here knowing exactly what they're going to get, understanding the quality and level of service we're going to offer. And then we'll go from there," he adds.

Source: Even Brown, Portalli's
Writer: Walaika Haskins

With a new heating system to keep its patrons toasty warm despite the cold weather, Woody's Rum Bar and Island Grill, a summertime favorite in Fells Point, is now open all year long.

According to Bill Irvin, owner, it was a simple matter of economics and a view that was wasted for several months out of the year. "The real reason we reopened was that we have that space up there and not utilizing it is obviously an opportunity that's passed on. We have what are probably the best views in Baltimore and probably the only rooftop view accessible to the public in Fells Point," he says.

Regularly booked with parties of 200 or more people for Woody's downstairs neighbor, Slainte's Irish Pub, that take up the entire two-floor restaurant, using the second and third floors would mean the first floor could remain open to the general public.

Open Thurs., Fri, Sat., and Sun., Irvin says they are still working out the kinks on the Tiki-esque cocktails and food menu comprised of small bites. Sat. and Sun. the restaurant will also serve brunch.

Located at 821 S. Broadway at Thames, Woody's will be available for parties and will be open New Year's Eve. "It's one of the best spots for fireworks, especially on New Year's. We're going to be open and trying to come up with ideas now. I think we're going to make it costumed-themed and a limited number of people, around 40, with an all-inclusive cocktails."

But, even without a special occasion, party or even much advertising, according to Irvin the word has spread about Woody's new hours and even though it was snowing on Saturday, the rooftop bar was "packed." The rooftop bar is open to Slainte's customers as well, who can just walk on up to there, Irvin says.

Source: Bill Irvin, co-owner
Writer: Walaika Haskins

New Age Dine and Dance (NADDS) is just what Mt. Vernon needed, according to Ron Singer, owner. "Mt. Vernon is a great cultural and entertainment district and the one thing it lacked was a stage. We now have a stage, instruments, a movie theater, the whole shebang."

He believes that if he builds it, they will come. "I have a complete stage. Musicians don't even have to bring their instruments, we already have them on the stage."

Singer sees NADDS, located at 227 W. Chase Street, as a neighborhood destination offering great food and nightly entertainment.
"Mondays we have draped figure drawing and artists can come in and do their sketching. Tuesday we do indie film. Wednesday is comedy night and spoken word. That's our busiest night so far. It's really doing well. Thursday are open mike music. Fridays are DJ night. Saturday we have live music and Sunday is jazz night. We start with a buffet brunch at 11 a.m. and we have a gentleman playing music during that and then it just goes into jazz all night long."

When it comes to food, Singer says he's trying to appeal to both neighborhood residents as well as attendess of the Baltimore Symphony Orchestra and the Lyric Opera House.

"We have a raw bar. We have a very heavy seafood menu and then we have a prime rib special and everything down to a veggie burger and pub grub. We have a 6-page menu because we want to be able to offer college kids who don't have the income to spend a lot of money as well as someone who wants a calamari appetizer or cavier bruschetta something," he says.

A buider by trade, as soon as Singer learned that building housing Tyson's Place and Leon's of Baltimore (located at 870 Park Avenue) was available he jumped at the chance. "I had been looking for some place in Charles Village, Mt. Vernon and Locust Point. When I heard that this building was available and I came and looked at it, I knew in 10 minutes what I was going to do."

The two businesses, formerly connected by a single hallway, are joined by an open lounge area. Singer plans to add a rooftop deck and a second floor to Leon's where patrons will be able to play pool.

"Leon's is the oldest continuous gay bar in the country. We are making small changes, updating the bathroom and opening up the second floor, adding a shuffle board, a dart board to give the guys something to do and a place to talk. I'm really into preserving Leon's," he says.

Though Singer acknowledges that he's taken a little bit of flack over the NADDS acronym, he asks potential clients to stop in and give the restaurant a try. "Tell us what you want. We're really open to ideas and I think people will be very surprised at how good our food is. People should give us a try to see if we're what they're looking for."


Source: Ron Singer, owner
Writer: Walaika Haskins

Fans of Nicholas Batey who shed a few tears when his South Baltimore restaurant, The Bicycle, closed its doors earlier this year now have a reason to rejoice. Batey is back in the kitchen. This time, however, he's left behind the global theme and instead has chosen to concentrate on his take on Italian cuisine.

Ullswater, located at 554 E. Fort Avenue, may not sound like the name of an Italian restuarant, says Saundra Batey, co-owner, and that's because it isn't.

"Ullswater is a place in England. You'll see paintings of it around the restaurant. When [Nicholas] was at culinary school, looking at the picture calmed him. He was all alone and could only afford that one painting. He'd go and stare at it when he was lonely. So, he decided that Ullswater was a unique name. We know it doesn't sound Italian," she explains.

The former site of the Sly Fox bar, Batey says she, her partners Monique, Mary and Michael Faulkner, and her husband chose the location because they wanted to create a neighborhood restaurant that was affordable. "We've always loved the area. When we went looking for a restaurant we wanted to keep it in the neighborhood. We noticed that this building was empty and when we walked in it was perfect."

The Bateys and Faulkners completely renovated the two-floor restaurant. "We tore out the back part of the building and redid that, added crown molding. We changed everything. It's basically a brand new restaurant with a brand new bar. The bar is the main attraction."

Ullswater, which opened officially on Nov. 16, will seat up to 100 people. "We didn't want to make it overwhelming and chose to kept it small and intimate," Batey notes.

The restaurant is geared towards families and offers family-style dining for parties. The menu is what anyone familiar with Nicholas Batey might expect. "It's his take on Italian food. One favorite, so far, has been Batey's mozzarella sticks. Forget the frozen and breaded nightmares that are a bar mainstay. These are made with mozzarella, prosciutto, basil, wrapped in phyllo dough and served with a pomodoro sauce.

Another hit is Ullswater's Shrimp Trio. Shrimp prepared three ways, wrapped in pancetta, fried and chilled, served with a sundried tomato cocktail sauce.

"His meatballs in bolognese sauce are very popular and his green bean salad," Batey says.

The menu is changing a bit as the restaurant gears up to begin serving lunch. "We're starting to serve burgers and paninis and will be open for lunch starting next week."

For those who lament the the loss of Bicycle, the Batey's plan to add some of their loyal customers' favorite dishes to the menu. "They aren't Italian but we want to cater to our Bicycle clientele."

Source: Saundra Batey, co-owner
Writer: Walaika Haskins

Drive around Baltimore's Seton Hill and you'll see plenty of businesses, a few hairdressers, and of course Maryland General Hospital. What you won't find are many -- read: any -- non-fast food restaurants where residents and area workers can get a bite to eat and hangout for a while.

So, when Coconuts bit the dust earlier this year, Lisa Markiewicz, who owns the building, figured it was her chance to fill a vital gap in the neighborhood. "That area is surrounded by some great neighborhoods, but that particular spot there isn't anything within walking distance that offers decent food, an inexpensive wine list, a nice variety of flavored beers in a casual loungey setting. I think that it's long overdue for that area."

Markiewicz says she's always liked the area because of its arts and culture and that now she's adding to the neighborhood by offering affordable food for all comers - the Maryland General crowd, State Office Building employees and area residents. "I'm excited to cater to the neighborhood. I really am."

Waterstone Bar & Grille, located at 311 W. Madison Street, will officially open "by the end of the week." The restaurant, open at 3 p.m., will feature a small plate menu that will include lamb chops, seared Ahi Tuna, stuffed grape leaves, mini burgers, vegetarian dishes and salads. "We'll have a nice variety because we want to cater to all crowds," Markiewicz explains.

The restaurant, styled along the lines of a European bistro, will seat about 50 people. According to Markiewicz, Waterstone will have weekly specials including $5 small menu items on Mondays, chef specials on Tuesdays, 1/2 price wine bottles on Wednesdays, $5 Martini Night on Thursdays, and daily "Happiness" happy hour from 3 p.m. to 6 p.m. with $3 beers, $4 wines and martinis and a $5 menu. The weekends will feature live entertainment.

"Our tag line is 'eat.drink.lounge.Waterstone." We want you to come in eat, drink and lounge. We even have a small lounge area. I envision people coming in have wine and our cheese and fruit trays and relax after their day," she says.

Source: Lisa Markiewicz, owner
Writer: Walaika Haskins

With the NFL season in full swing, Peope for the Ethical Treatment of Animals (PETA) has released its annual ranking of teams doing the best job of satisfying their fans' growing hunger for healthy, humane, and Earth-friendly vegetarian options. With more delicious vegetarian food available at sporting events than ever before, the animal-friendly org has had to double its list of winners. Among the stadiums that made the cut - M&T Bank Stadium, home of the Baltimore Ravens.

Ravens fans have their choice of many meat-, dairy-, and egg-free options (some of which are available only in premium or club seating areas), including meatless burgers, crudit�s, vegetable wraps, vegetable burritos, hummus, and fresh fruit.

"Ravens fans love defense, and there's no better way to defend animals from abuse while defending yourself from heart disease and obesity than to go vegan,"says PETA Director Dan Shannon. "The best way for people to sack potential health problems and hit pay dirt for animals and the environment is to choose vegan foods every chance they get."

Taking first place is Oakland�Alameda County Coliseum, home of the Oakland Raiders, whose spicy Tex-Mex burrito clinched the win. TheSan Francisco 49ers' Candlestick Park came in a close second.

Rounding out the top 10 are the Green Bay Packers' Lambeau Field, the University of Phoenix Stadium home to the Arizona Cardinals, Cleveland Browns Stadium, the Minnesota Vikings' Metrodome, the Georgia Dome homefied for the Atlanta Falcons, the Pittsburgh Steelers' Heinz Field, and Qualcomm Stadium home of the San Diego Chargers.

Source: People for the Ethical Treatment of Animals
Writer: Walaika Haskins

Two new businesses opened their doors Monday on Water Street in Downtown Baltimore. The aptly named Water Street Tavern and the Crepe Seller, located at 102 and 104 Water Street are the latest ventures from a local family that has owned several eateries in the Baltimore-Washington area.

"We've been in the restaurant business, combined with our family for over 50 years. It's a Mom and Pop and Son," says Vince Arosemena, owner.

While some may wonder why the Arosemenas opted to start a not one but two businesses given the current state of the economy, according to Arosemena "this is a great time to open something new."

"There's less competition, obviously and its more advantageous to get a good lease. The tavern business is what my family has always done and the with the Crepe Seller, we were looking for a new concept," he continues.

His parents found what they were looking for during a trip to a convention in Florida. While attending the event, the couple saw a food vendor with a huge line. "[My fahter] told my stepmother to 'go get me whatever they have, it must be good.' So, they fell in love with it and over the 3 days they were there, that's all they ate, three meals a day," says Arosemena.

The Crepe Seller, located on the bottom level at 104 Water Street is take-out only and offers a wide variety of savory and sweet crepes, including So Cal Chicken Crepe, with marinated chicken breast, roasted peppers, Gruyere cheese, pesto sauce, lettuce and tomato; a veggie crepe with artichoke hearts and hearts of palm, sauteed portobello mushrooms, roasted red peppers, alfalfa sprouts, baby leaf spinach, tomatos and smoked Gouda. There's a Chicken Cordon Bleu crepe as well as more standard wraps such as a Fajita Steak and Raspberry Chicken.

Dessert crepes take a more traditional tack filled with a variety of ingredients, including fresh fruit, Nutella, cinnamon, sugar. The Crepe Seller is open from 11 a.m. to 2 p.m., however the kitchen remains open, serving diners at the Water Street Tavern.

The Tavern features a beautiful wooden bar and dining tables and offers a menu that includes crepes, panini and New York deli-style sandwiches.

Arosemana says the Tavern will have a third floor dining room that will open in a few weeks. That area will be available for private parties.

The family chose Water Street for their new businesses because they remember when the tiny little area was a central draw for people who came to Downtown.

"I'm from Bowie and I remember back into even the mid-90s this little area on Water Street was one of the premier places in the city to come. Itwas extremely well-known. My older sister would bring me to Water Street. And though it was little it was the place to be. Over the years, with Power Plant Live and other things that opened up in the city, things slowed down. We're sincerely trying to bring it back," he says.

Arosemana hopes to resurrect the Water Street block party next summer with neighbor Vellegio's Italian Restaurant.

"We're going to bring back that block party atmosphere," he says.

Source: Vince Arosemana, owner
Writer: Walaika Haskins

The AAA auto club has awarded 10 hotels and two restaurants in Maryland with its AAA Four Diamond rating for the year 2010. For the first time, the Hilton Baltimore Convention Center Hotel is the latest area hotel to be included among the club's top rated hotels.

Announced last Thursday at the Maryland Tourism and Travel Summit in Ocean City, the designation is given to restaurants and lodgings that must undergo a thorough inspection by one of AAA's 65 full-time, trained professional evaluators. These evaluators assess the cleanliness, ambiance, amenities, and service of some 60,000 hotels and restaurants throughout the United States, Canada, Mexico, and the Caribbean.

"AAA Four Diamond winners know the language of customer satisfaction as they consistently deliver premier experiences, complete with superior personal service, first-class amenities and impressive surroundings," says Ragina C. Averella, Manager of Public and Government Affairs for AAA Mid-Atlantic.

"Only establishments that meet the extensive quality criteria required to become AAA Approved receive a AAA Diamond rating. The two components work in sync � AAA Approved offers the stamp of quality and AAA Diamond ratings show where establishments fit in the spectrum from basic to luxury," Averella adds.

Also earning a spot on the 2010 list were the Baltimore Marriott Waterfront Hotel, which received the top rating for the eighth consecutive year, the Gaylord National Resort & Convention Center on the Potomac, National Harbor and  Hilton Suites Ocean City Oceanfront, both making the list for the second straight time; the Hyatt Regency Baltimore, for the 29th year in a row; Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina, Cambridge, which made the grade for the seventh year; the InterContinental Harbor Court Baltimore for the 23rd time; Loews Annapolis Hotel for the fourth straight year; Renaissance Baltimore Harborplace Hotel, earning its 22^nd consecutive mention and Cumberland's Rocky Gap Lodge & Golf Resort for the ninth year.

Baltimore's Charleston topped the list of Four Diamond restaurants making its seventh consecutive appearance on the list. Other area restaurants included Sherwood's Landing in St. Michaels.

"The AAA Diamond Awards represent the quality of Maryland's hospitality industry, and I could not be more proud of today's recipients," says Gov. Martin O'Malley. "In these historically challenging economic times, it's important that we maintain the highest standards of customer satisfaction, particularly in our tourism and hospitality sectors. While there is still much work to be done before our economic recovery transforms into prosperity, top quality hotels and restaurants are an essential ingredient to any economic turnaround."

"We are delighted that the AAA Four Diamond awards were presented to the 2010 winners at the Maryland Tourism and Travel Summit," says Mary Jo McCulloch, President of the Maryland Tourism Council. "The winners set the standard for the rest of the industry to follow. It is fitting that they were recognized in front of their peers in the hospitality and tourism industry at Maryland tourism's premier event. It is truly an honor for everyone involved."

Establishments and their ratings will be listed in the 2010 AAA TourBook® guides, in print, and on AAA's website, www.AAA.com. And in response to growing interest in green hotels, starting in 2010, AAA will highlight AAA Approved lodgings that have been eco-certified through a well-established government or private program.

"This recognition is especially important as many businesses, including hotels and restaurants strive to maintain their status of excellence, particularly during these challenging financial times. In many cases, most of us are often doing just as much or even more with fewer resources," Averella continues.

The current AAA Diamond Ratings® system was introduced in 1977 for hotels and 1989 for restaurants. It continues to be recognized as the most trusted rating process for North American restaurants and lodgings.

Source: AAA, automotive club
Writer: Walaika Haskins

 

What's the best way to turn the masses on to the vegan lifestyle and show them how delicious food free of animal products can be? Open a vegan cafe and bakery. That just what Emily did. The new vegan eatery, located at 4901 Springarden Road in the Stone Mansion,just along the border of the Mt. Washington neighborhood, opened its doors Nov. 1.

"I'm a vegan and we have our dessert business, which is a 100 percent vegan. We really do it for animals and people's health and the environment it's just a much better way to live your life. The vegan lifestyle is great," says Emily.

The cafe features a menu filled with breakfast and lunch favorites as well as backed goods from Emily's line of vegan baked goods, heretofore only available at Wegman's, Whole Foods, Roots Market, the Health Concern and other local grocers.

"I try to have everything that a normal bakery would have, so that people aren't afraid to try it. That way its easier to convince people that veganism is tasty. I want people to think 'Oh! Veganism is an option,' because they've had something at our cafe."

Guests won't find a menu filled with tofu and other plant-based meat substitutes. "I think we have tofu written once, but most of the time we just say 'Bacon, egg and cheese,' because we want people to feel comfortable ordering," she says.

The kitchen is open from 6:30 am to 2 p.m., serving up breakfast and lunch specials that include a variety of sandwiches, and even a Philly Cheesesteak.

Emily hopes that the cafe will become a gathering place for vegetarians and vegans to meet one another as well as local community memers.

Source: Emily
Writer: Walaika Haskins

Vistors to Baltimore's American Visionary Arts Museum (AVAM) and area residents will be glad to note that a new restaurant has opened in the museum's cafe space, formerly occupied by Joy America. Mr. Rain's Fun House is a highly unique cafe offering guests a dining experience worthy of its place in the AVAM in a sophisticated yet playful setting for both museum patrons and restaurant clientele.

The Fun House menu is the playground of Chef Bill Buszinski who's recipes take traditional American comfort foods and reimagine them to create renditions of these bits of classic "Americana" as they would be if influenced by immigrating cultures and the farm to table philosophy. The moderately priced menu ranges from $10 to $12 for appetizers and $18 to $28 for entrees.

The Fun House also features a carefully assembled wine list that includes international selections with particular emphasis on vintages from small batch producers and family run estates. Cocktails also recieve the Fun House treatment  with both traditional and modern compositions of classic potables, from pre-prohibition flips and slings to contemporary recipes.

During their visit guests will be able to continue their visionary arts tour, taking in exhibiting works from the museum's collection, including a hand crafted mirrored "chandelier" generously donated by artist Bob Benson.

Mr. Rain's Fun House offers seating for up to 70 diners and will be open 6 days a week, Tuesday through Sunday. The restaurant serves lunch, brunch and dinner. All major credit cards are accepted and reservations for dinner are recommended.

Mr. Rain's Fun House is a collaborative venture between Chef Bill Buszinski and Maria Buszinski, former proprietors of The Sputnik Caf� in Crownsville, Maryland and Perez Klebahn, former beverage director of Centovini and I Trulli restaurants in Manhattan.

Source: Perez Klebahn
Writer: Walaika Haskins

When a friend offered Andrea Rani, the opportunity to open a restaurant in Fells Point the experienced restauranteur decided to open what she calls, "a pan-Asian tapas."

"I fell in love with Fells Point right away. The historic setting, cobblestones, brick walkways and the water. Then as I got to know the people in the neighborhood, they're really, really strong, and everyone knows each other. They're so helpful and friendly. It is nice. It's like being back home,' Rani continues.

"This is my fourth and hopefully my last [restaurant]. I have Thai food, Indonesian, Japanese, Korean...I have some sushi," she says. "I make a killer pot pie."

In addition to its small plates, Sam's Kid also offers larger plates including curry, an Asian-style chicken crepe, and all of the dishes include a vegetarian option.

Though the restaurant, currently in the soft opening phase is operating with a limited menu, Andrea says she hopes to eventually expand the menu and even offer diners an Asian breakfast on Saturday and Sunday.

Located at 811 S. Broadway, Sam's Kid takes it's name from Andrea's father Sam. "He passed away in '92. I learned cooking from him. I learned how to love from cooking from him. Although later on I went to cooking school and all that my first love of cooking I learned from him," says the Indonesian native.

Currently, the restaurant has just 12 tables, but as they get closer to the official grand opening in mid-November, Andrea says she will take full advantage of the building two floors with a minimum of 35 tables with seating on both floors.

"I'd like to do a lot of delivery to the offices in the area and catering. We are really good at that. We do take-out right now and have a delivery menu for lunch and dinner," she adds.

Source: Andrea Rani
Writer: Walaika Haskins