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October 1, 2007

Dogwood reopens

restrev.jpg

 
Often when a restaurant closes a long time for renovations it's not a good sign. In the case of the Dogwood in Hampden, however, my fears were unfounded.

A friend I trust has eaten there since it reopened recently and says the space is much nicer, and the food just as tasty.

Dogwood, by the way, was awarded Best New Restaurant in Baltimore Magazine's Best of Baltimore 2007 issue, so I guess it's good it did reopen.

It's hard to fault the place, which is about as eco-gourmet as local restaurants come, for anything except it doesn't have a liquor license yet.

Tip: It's worth getting on Dogwood's e-mail list to get deals you wouldn't know about otherwise.

Tip No. 2: The restaurant has its own parking lot in back. 

(Kenneth K. Lam/Sun Photographer) 

Posted by Elizabeth Large at 12:00 PM | | Comments (5)
        

Comments

What is the website for the Dogwood? I havent found it yet.

The link when you click on Dogwood works for me. Doesn't it work for you?

The link in the original posting works fine for me. I really like the new blog feature showing the most recent comments, by the way--I would have missed most of the current comments otherwise.

Which reminds me, is Mamie's gone for good? I know it was supposed to reopen in the old Northern Police Station, but haven't heard anything for a very long time.

I've heard it's a problem with the renovation of the building. If anyone knows anything more, please post below...

Mamie's is gone for good. Problems with the new building failing to be properly built and renovated left Mamie's owner a financial and emotional wreck, and she had to give up trying to reopen the restaurant.

I'm so sorry to hear that! I loved the quirky decor and the Wednesday night lobster, and always enjoyed the service there.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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