for foodies : Development News

A Howard County barbecue joint is cooking up expansion plans.  Smokin' Hot Bar and Grille, which offers pulled pork, pit beef and chicken, plans to enlarge its space and add live music by January.
 
The Glenwood restaurant received approval from the county to expand the restaurant from 2,740 square-feet to 4,100 square-feet. In its expansion, the restaurant will expand to the location next door in the Inwood Village Center. Owner Brett Arnold says he could invest as much as $50,000 in the expansion.
 
In its current configuration, the restaurant's dining space becomes too crowded during the nights that the restaurant offers live music, Arnold says.
 
The space will be used to accommodate the bands that play as well as providing a retail space for the restaurant selling a variety of barbecue sauces and t-shirts, says owner Brett Arnold.
 
Smokin' Hot's sauces have names like Texas Red and Alabama White, and range from the mild Brown Sugar Baby to smoking hot Black Jack.
 
Menu items include Texas braised beef and chilies, pulled pork BBQ, beef stew, corned beef and cabbage, and vegetarian BBQ. While the restaurant is known for its barbecue, Smokin Hot also sells appetizers, seafood such as shrimp scampi, salads, a variety of side dishes and desserts.
 
The restaurant currently employs 30 people and plans to add additional staff after the expansion.
 
The restaurant opened nearly three years ago and Arnold says he's considering expanding the restaurant to other locations including Sykesville, Baltimore, and Washington.
 
"We're always looking, but it has to be the right thing," Arnold says.
 
Source: Brett Arnold, owner
Writer: Alexandra Wilding, [email protected]
 
 

Restaurants in Little Italy will get a new neighbor this winter.
 
Following a total renovation, a new restaurant, Ozra, plans to open at 806 Stiles St. in December. 

The restaurant will focus on Mediterranean and Persian cuisine, serving lamb, beef, and chicken kabobs and Greek desserts, in a contemporary and simple setting, says Reza Holland, a partner in the project. Dinner entrée prices will range from $12 to $22.

"We're surrounded by nice restaurants but we didn't want to compete with Italian food, we wanted to do something complementary," Holland says.

The 2,100-square-foot restaurant near Vaccaro's Italian Pastry Shop will feature outdoor, terrace seating and bar on the second floor. An additional bar is planned for the first floor. 

The owners hope to create a contemporary and clean look inside the restaurant with neutral colors and an emphasis on exceptional lighting. Additionally, one of the partners in the project is an artist who has done architecture and design work and will use that expertise in the design of Ozra, Holland says. 
 
Holland says a group of investors chose the location due to its proximity to the Inner Harbor and an assortment of additional fine dining establishments. Holland says the investors purchased the property in 2009 after it had changed hands many times due to its prime location.
 
Holland says the owners are in the process of selecting a New York chef to develop the menu and train the staff. 
 
From 1906 to 1981, the location was home to Impallaria/Gramigna Bakery, with 18 years of closure during the mid-60s and 70s, according to The Baltimore Sun.
 
According to state property and taxation records, the property was purchased in 2009 for $275,000.
 
Source: Reza Holland, partner, Ozra
Writer: Alexandra Wilding, [email protected]
 

Big changes are in store for Pike's Diner on Reisterstown Road in Pikesville.
 
The restaurant is now known as Pike's Crab House and Grill and is less of a diner and will have a greater emphasis on seafood. The restaurant still serves prime rib, ribs and fried chicken.

Pike's Crab House and Grill opened after $50,000 in renovations that includes two new bars: one indoors and one outside with an 80-foot awning.

Owner Wil Reich says he has also added a wall dividing the restaurant and bar from a 3,000-square-foot area that will hold a store selling wine, beer and liquor. The 7,000 square-foot restaurant is now 4,000 square feet to make room for the retail operation.

Rich says he hopes that excitement about a new concept and demand for a liquor store will draw more customers. Because of the proximity of many other restaurants on the block, Reich says he believes there is a great demand for customers to purchase beer, wine, and liquor after getting carryout. 

Located at 921 Reisterstown Road, the restaurant is on the same block as Jilly's, Mari Luna, and Vernisage Restaurant, among others. Reich also owns Jilly's. 
 
Dinner entrees such as the crab cake platter top off at $25. The breakfast menu will still be available as well during specific hours.
 
Reich has owned the movie-themed diner for six years. The business features life-like statues of various movie stars to pay homage to the building's previous life as a single-screen movie theater. It will continue to feature live music on Saturday nights. The restaurant expects to add an additional 10 employees to the restaurant's current total of 20 employees.
 
Source: Wil Reich, owner Pike's Crab House and Grill
Writer: Alexandra Wilding, [email protected]
 

It's been almost a year since Mt. Washington Tavern was gutted by a two-alarm fire, but the iconic neighborhood watering hole will reopen to the public Nov. 7 after more than $4 million have been spent on the renovations.

Destroyed last Halloween, the popular "Cheers" type bar anchored the North Baltimore neighborhood of Mt. Washington. After the fire, Owner Rob Frisch vowed to local news outlets that the bar would return. And it has, with a few design and layout changes. 
 
Owner Rob Frisch hired SMG Architects to do all of the design of the 10,000 square-foot building for their expertise in the renovation of historic properties. The new tavern will feature three different and unique bar spaces, Frisch says.
 
The front bar is now one level, which creates a wide, open space. It will have exposed stone and hickory flooring. The area previously called the "Garden Room" will become the "Chesapeake Room," with a waterfowl theme. A fireplace has also been added to the room.
 
The upstairs Sky Bar used to be a seasonal bar, but it has been converted to an enclosed, year-round bar with collapsible doors and a large, wooden deck. A new kitchen will allow the tavern to add variation to its menu.
 
Frisch expects to hire an additional 12 to 15 people to add to the tavern’s staff of approximately 70 people. Construction and renovation started on the tavern in January after the building was demolished.
 
The tavern will host a grand opening party on Nov. 21 at 8 p.m. to kick-off the holiday season.
 
Source: Rob Frisch, owner, Mt. Washington Tavern
Writer: Alexandra Wilding, [email protected]

After a season of closure for renovations, the Belvedere's the 13th Floor will open Oct. 4 with a new design and concept.
 
Known for its dramatic views of Baltimore, the restaurant and lounge located in the Mount Vernon neighborhood has been closed since April.
 
The restaurant's parent company Belvedere Restaurant Group focused on creating a new look and approach for the space by hiring local PR firm Vitamin to rebrand the spot, Owner Sondra Goad says. The restaurant group is spending $500,000 on the renovations. 
 
Interior designer Joley King hoped to design a space that combines a modern aesthetic with reminders of the building's historic past including some of the original steel columns. The building will also feature custom designed stained glass as well as artisan steel furniture in a tribute to Baltimore's steel history, Goad says. 
 
"The 13th Floor will be a place to unwind, to talk, and to connect, while being above the daily grind in one of Baltimore's most historic landmarks," Goad says.
 
Goad says the bar and restaurant will cater to an upscale crowd as well as expanding the uses of the space to focus on private, catered events and wedding parties.
 
A Beaux Arts style building, the Belvedere is listed on the U.S. National Register of Historic Places. The former hotel was the premier lodging in Baltimore in the first half of the 20th century with guests such as John F. Kennedy, Woodrow Wilson, and Clark Gable. In 1991, the building converted to condos with restaurants and bars remaining open to the public.
 
Other businesses inside the building, now a condo complex, include the Owl Bar and Truffles Catering.
 
Source: Sondra Goad, owner of Belvedere Restaurant Group.
Writer: Alexandra Wilding, [email protected]

Most turtles are not known for their speed, but the planned growth of The Greene Turtle Sports Bar and Grille is anything but slow.
 
By the end of 2014, the Maryland company plans to open an additional 16 to 20 restaurants, including a major expansion in Long Island, N.Y., Greene Turtle CEO Bob Barry says. The restaurants will be a mixture of company-owned and franchise locations. The company hires 60 employees at each location that opens. The average Greene Turtle location seats 220 in the dining room and another 120 in the bar area. 

The company and franchisees could spend as much as $36 million on the expansion while the company's staff of 1,800 employees could grow by 1,200 workers across the mid-Atlantic and Northeast, Barry says. Greene Turtle restaurants are, on average, about 7,000 square feet. 

So how has the Edgewater company been able to expand so rapidly? A report released by food consulting company Technomic suggests that restaurants focused on franchising such as The Greene Turtle have grown the most during tough economic times. By focusing on expanding their brands, franchise restaurants can also move into locations vacated by closing businesses, according to the report. 

Barry says that because more people have home entertainment systems, The Greene Turtle needs to provide more for customers than flat screens to watch sports games. They have focused on trying to make the venues family-friendly.

The company currently has 34 locations, and plans to expand to 40 by March 2013. They will open an additional three locations in 2013, and 10 in 2014.
 
Construction began on the restaurant's newest location at the White Marsh Mall, and should open in January. Plans for the location include an outdoor patio with a roof for winter and summer outdoor dining.
 
Three of the company’s new locations will be in Delaware including in Dover and Newark. Construction is underway at the location in Dover and the restaurant plans to open February 2013.
 
The company is also scouting locations in central Pennsylvania, including the areas of York and Harrisburg.
 
Source: Bob Barry, CEO and President of The Greene Turtle
Writer: Alexandra Wilding, [email protected]
 

For lovers of art and gourmet coffee, a new partnership just might get you buzzing.
 
Q at The Walters, an authentic Seattle-style espresso bar opened this week at The Walters Art Museum. The 300-square-foot espresso bar and cafe serves coffee, pastries, pre-made wraps, salads and sandwiches.
 
"We love this space. I have never been in a museum. It's the first time for my concept," say owner and operator Ashley Stark-McCauley.
 
Stark-McCauley runs three additional coffee bars in the Baltimore area including cafes at Johns Hopkins University and at an office building in Hunt Valley. 

As for expanding, Stark-McCauley says she's scouting other locations in Baltimore and is also considering adding locations in office buildings in New York City.
 
After completing her undergraduate and graduate studies in Seattle and working as a professor, Stark-McCauley says she wants to bring an authentic Seattle coffee experience to her hometown of Baltimore. She launched her first coffee business almost 20 years ago.
 
The model is very different than a traditional business model because she operates inside host institutions that require her to work with existing space as opposed to being able to completely remodel a location, Stark-McCauley says. 
 
Stark-McCauley will add roughly four employees, and has invested $25,000 in launching Q at the Walters.
 
Q at The Walters will be open during regular museum hours, which are 10 a.m. to 5 p.m. Wednesday through Sunday. Just announced by the museum are Thursday evening hours when the museum will stay open until 9.pm.
 
She hopes to eventually offer early morning hours for residents of Mount Vernon.
 
Source: Ashley Stark-McCauley, owner of Q at The Walters
Writer: Alexandra Wilding, [email protected]

An entrepreneur will bring gluten-free Shepherd’s pie, pizza, mac and cheese and other foods to Ellicott City next month, investing $150,000 to open restaurant One Dish Cuisine.
 
One Dish Cuisine is moving from a 1,200 square-foot wholesale facility at 300 East Gittings St. in Federal Hill to a 3,000 square-foot kitchen and eatery in Ellicott City’s Taylor Village Center at 8001 Hillsborough Road.
 
All menu items are gluten, soy and casein free, while most are also peanut, nut, egg, dairy, corn and fish free and incorporate organic ingredients. Dishes include comfort food staples that normally aren’t available to people with food allergies, including Reuben melts on mock rye and pumpernickel, steak, wings and soups. The café will primarily serve lunch and dinner but offer muffins and coffee in the morning, and eventually weekend brunches. Chef and owner Maureen Burke encourages customer requests and plans on hosting themed nights like Italian, Thai and Chinese.
 
Burke began experimenting with gluten-free cooking and baking when she was diagnosed with Celiac Disease in the 80s. “I started making recipes for breads and pizza crusts, and nobody knew that they were gluten-free,” Burke says. She continued experimenting when her nephew was diagnosed with autism two and a half years ago, requiring him to also follow a gluten-free diet. Burke says there are 900,000 people with food allergies in the area’s 60-mile radius alone.
 
One Dish Cuisine started as wholesale facility in June 2010 where Burke would make, freeze and ship products to retailers and hospitals like Crofton’s the Irish Channel Restaurant, Severna Park’s Freedom Bakery and Washington, D.C.’s Children’s National Medical Center.
 
Burke wanted to relocate from Federal Hill for more space and parking opportunities. She will continue to ship her foods and also offer a freezer for customers at the café. There are currently six employees but Burke plans to hire four more.

Writer: Jolene Carr
Source: Maureen Burke, One Dish Cuisine

A landmark Fells Point bar will undergo a $1 million expansion with the goal to open next spring or summer, the owner says.
 
The Horse You Came in On Saloon plans to take over a 1,700-square-foot space next to their current location on Thames Street to create a new dining and music area, says owner Eric Mathias.
 
The new space at 1628 Thames St. will be part of The Horse You Came in On, but will feature separate musical acts, its own bar, a dining area, and have will have a slightly different atmosphere and furnishings from the other bar. The expansion will double the bar's space to 3,700 square feet.
 
The project has received approval from the zoning appeals board and support from the Fells Point Residents Association. Construction on the new space is slated to begin in the next 45 days, Mathias says.
 
"Our expansion is kind of an example of the amount of work, commitment and passion that myself and everyone else has for the Horse, the neighborhood and what we do," Mathias says.
 
The Horse You Came in On opened in 1775 and claims to be America's oldest saloon. According to the saloon's website, it is the only bar in Maryland to exist before, during, and after prohibition.
 
Mathias says the saloon wants the concept of the new space to be relevant to Baltimore and Fells Point, and is considering a prohibition theme, but no final decisions have been made.
 
Source: Eric Mathias, owner
Writer: Alexandra Wilding, [email protected]
 
 

Two Baltimore hotels are refreshing their restaurants as they renovate their properties. 
 
A new hotel restaurant will come to downtown Baltimore in late April once the Baltimore Tremont Plaza Suites Hotel converts to Hilton’s Embassy Suites. And the Baltimore Marriott Inner Harbor at Camden Yards is rolling out a new menu and farm-to-table concept this month after hiring Executive Chef Bill Downes from the Mayflower Renaissance in Washington, D.C., for its restaurant the Yard.
 
Brickstones will open first in Baltimore and then expand nationally in other Hilton properties, Project Manager John Hardy says. His Atlanta company, the John Hardy Group Inc., is overseeing the construction as the Tremont’s makeover into an Embassy Suites. The concept revolves around an open show kitchen with pizza and rotisserie ovens and made-to-order omelets and buffet stations for breakfast. The restaurant will also serve lunch and host a managers’ reception in the evening at the bar with drinks and snacks.
 
Designed by Hilton with Next Step Design serving as the food and beverage consultant, Brickstones Grill will replace Tug’s Bar and Grille.
 
The new restaurant is part of an overall renovation that will include updates to the lobby, health club and 300 guest rooms.
 
The Baltimore Marriott Inner Harbor is relying on One Straw Farm, Albright Farms and other local suppliers as it rolls out new signature items, Downes says. The idea is to take classic Baltimore dishes and put a modern twist on them. His creations include crab pot pie topped with phyllo pastry and a brownie sundae topped with Goetze’s Candy Co. caramels.  
 
The hotel wants to “elevate” the sports bar to suit local tastes that have become more sophisticated and boost the food and beverage sales at the 524-room hotel, General Manager Onahlea Shimunek says. The changes will hopefully help it appeal to locals and not just guests.

Writer: Julekha Dash
Sources: John Hardy, the John Hardy Group; Bill Downes and Onahlea Shimunek, Marriott

No eggs? No dairy? No problem, says the owner of a new vegan bakery in Fells Point. 

Dirty Carrots will open Saturday at 600 S. Wolfe St. in the space formerly occupied by Smedly's, a popular coffee shop and will sell vegan baked goods including salted caramel cupcakes and whoopee pies.

There are three other vegan bakeries in Baltimore, according to VegBaltimore.com. 
 
Owner Lisa Muscara Brice says it's her goal to provide a vegan option for Baltimore residents and to show them how delicious vegan food can be.
 
She calls the Fells Point neighborhood where she set up her bakery a "phenomenal" place with a "great mix of people where I've felt welcomed from the moment I've been down there." 
 
For now, the bakery will offer carry-out treats and coffee in the same space where Brice bakes all of her treats including wholesale orders for places like Red Emma's Bookstore Coffeehouse and the Baltimore Farmer's Market.
 
Eventually, Brice hopes to have table serve but she says she's growing slowly.
 
"Baby steps get you there often," Brice says. Ultimately, Brice wants to continue growing her wholesale business, as well as additional retail locations.
 
To get her business off the ground, Brice participated in the Women Entrepreneurs of Baltimore Inc. program. The program aided her in writing a business plan and helped her to formalize a concept for the bakery.
 
Source: Lisa Muscara Brice, owner of Dirty Carrots
Writer: Alexandra Wilding, [email protected]

Coffee connoisseurs looking for in-house roasting in Midtown will soon have a specialty coffee shop for espresso fixes and coffee cravings.
 
TriBeCa Coffee signed a lease for a 1,300 square-foot space at 1210 N. Charles St. where owner James Jean will spend as much as $250,000 to open the 30-seat coffee lovers paradise. Jean expects to open the Mount Vernon shop by early November.
 
TriBeCa is one of a number of artisan and specialty coffee shops that have opened recently in Baltimore. This summer, Spike Gjerde's Artifact Coffee opened in Hampden and Lamill Coffee opened at the Four Seasons Hotel Baltimore.
 
Located near the University of Baltimore close to the intersection of Charles and East Preston Streets, TriBeCa coffee will feature coffee beans from multiple origins, various brewing methods and store-roasted coffee beans.
 
Jean was drawn to the location for its ample foot traffic due to its proximity to nearby universities such as the Maryland Institute College of Art, University of Baltimore and Peabody Institute.
 
But Jean will face serious competition from national coffee chain Starbucks, which has a location across the street. By offering coffee at a lower price point, in-house roasting and a complete remodel of a former beauty salon, Jean hopes to encourage customers to get their coffee from TriBeCa as opposed to Starbucks.
 
A former registered nurse, Jean decided to change careers after two years of nursing and learned how to roast coffee while working in the roasting division of Vermont Artisan Coffee and Tea Co.
 
He traveled across the country researching how to run his first specialty coffee shop. He plans to hire five employees to work as baristas. 
 
 
Source: James Jean, owner of TriBeCa Coffee
Writer: Alexandra Wilding, [email protected]
 
 

Federal Hill residents can now get a breakfast fix morning, noon and night.
 
Light Street Café opened this month at 1121 Light St., serving breakfast all day Monday through Friday, 6 a.m. to 10 p.m. and until 2 a.m. on weekends.
 
The roughly 1,000-square-foot space seats 24 but mainly serves as a carryout. Menu items include Town N’ Country coffee and espresso, pancakes, omelets, sandwiches, soups and salads. Meals are modestly priced, like two pancakes for $3.99, three-egg omelets served with bread and home fries for $5.49 and a corned beef or turkey Rueben melt with chips and a pickle for $7.99.
 
Co-owner Chris Tipton and his wife Norma had wanted to open a café for years and have gotten a good response so far from neighbors. One of the biggest compliments from people who live in Federal Hill is that they’re happy it’s not another bar,” Chris Tipton says.
 
Light Street Café currently employs eight and will possibly hire more after the business proves successful.

Writer: Jolene Carr
Sources: Chris Tipton

Gordon Biersch Brewery Restaurant is spending $3 million to open a 329-seat eatery in Harbor East, becoming the latest new establishment to call the growing nightlife and shopping destination home. It's also one of the many breweries and beer-themed restaurants enjoying brisk sales. 

Known for its German lagers, Gordon Biersch will open its third Maryland store at 1000 Lancaster St. Oct. 22. The restaurant will employ around 80 and have at least six beers on tap, says Kelly Wilson, Gordon Biersch’s director of marketing. The building houses Charleston and Harbor Bank of Maryland.

“Harbor East is an attractive urban location that is home to numerous business headquarters as well as hotels to accommodate the business traveler,” the company’s Vice President of Real Estate John Tugman wrote in an email. “Harbor East has potential for growth.”

J. Crew, Anthropologie and MAC Cosmetics recently moved to the area. Last year, the Four Seasons Hotel Baltimore opened last, along with celebrity-chef led restaurant Wit & Wisdom. It added outdoor seating for its Wit & Wisdom bar and welcomed Japanese restaurant PABU this year. The hotel also features artisan coffeehouse Lamill Coffee.

Gordon Biersch executives say they will continue to focus on the Baltimore area after having had success in other mid-Atlantic areas. Beer-themed eateries were the fastest-growing restaurant segment last year, according to Chicago food consulting firm Technomic Inc.

Gordon Biersch' sales grew 22 percent last year. The Chattanooga, Tenn., company operates about 30 restaurants in 20 states. Its two Maryland sites are in Annapolis and Rockville. 

Two years ago, private equity firm Centerbridge Capital Partners acquired the chain, now a subsidiary of CraftWorks Restaurants & Breweries. 

Writer: Julekha Dash
Sources: Kelly Wilson and John Tugman, Gordon Biersch 

The owners of an Anne Arundel County Mexican restaurant are offering area diners a second helping of their burritos, tacos, fajitas and tamales.

The Landaverde family is opening Rinconcito Mexicano at the Odenton Shopping Center by early October, Gloria Landaverde says. 

The business owners are opening the 130-seat eatery because they see a demand for their Mexican fare at their five-year-old Mia Casita, Landaverde says. “Sometimes we get very busy and there’s not enough room.” Patrons wait as long as 30 minutes during busy nights at the Crofton restaurant, she says.

Located on Annapolis Road, Odenton Shopping Center is home to a Five Guys Burgers and Fries, Three Brothers Restaurant and Fashion Bug.

The county recently granted Rinconcito Mexicano a liquor license. It is not affiliated with any other Rinconcito Mexicano restaurants in other cities, Landaverde says.

Writer: Julekha Dash
Source: Gloria Landaverde