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May 16, 2008

Clearing off my virtual desk for the weekend

I'm sitting here waiting for Mel Carter to call me back. What I know about Mel Carter could be written on the head of a pin, but I got his name through a process that started with my checking the Baltimore City liquor board hearings scheduled for next Thursday.

There I learned that Demetrios Stravrakis had applied for a new Class B beer, wine, and liquor restaurant license. To get one of those babies you have to pony up $500,000 in capital investment, have a minimum of 75 seats, and have 51 percent of your sales be food. ...

The location of the new restaurant is 938-40 S. Conkling St. and it doesn't have a name yet. Stravakis referred me to his operating partner, Mel Carter for the details; but he did tell me it will open in early to mid-summer.

"It has to be open by early September. I promised my daughter she could have her sweet 16 party there," he said.

* Next week I'm going to find out more about Granny's in Owings Mills (in the Boulevard Corporate Center, 10995 Owings Mills Blvd.). Henry K. Miller says it's new and good.

Basically, down home cooking like "grandma used to make." Well, not mine; she was from Russia. Lots of good breakfast food served all the time, i.e., omelets, waffles, pancakes (yummy, corn bread pancakes with pecan syrup) creamed chipped beef on home made biscuits, home made corned beef hash, etc. 

He also gave me the following tip. I hope they put "she loved tips" on my gravestone.

While I'm giving out tips...Micho's has a prime rib special on Wednesday nights. Sixteen oz. prime rib with baked potato for $16.95. Terrific value. 

* Zagat's local editor Marty Katz had a lot of good intel for me, including the fact that Riptide by the Bay opens this weekend, tonight for drinks, Monday for food. It's at 1718 Thames, 410-732-3474. He describes it as "serious seafood, real kitchen." Thanks, Marty.

* And then, of course, there's the e-mail from Stephen Weingard that I open and it starts (no greeting):

You owe us a dinner. I relied on you and tried Abacrombie. And it was four of us, so please send cash (you're no longer reliable) of $130.  Only a $130 you say?  You'll see why. What a mistake. Did we go to the same restaurant?  None of the food you spoke so glowingly about was available to us, except the bread and duck. Allow me to elaborate: 

As if anything was going to stop him.

You see why it's so much fun to be a restaurant critic? 

 

 

 

Posted by Elizabeth Large at 4:33 PM | | Comments (6)
        

Comments

I send letters like that to local weathermen at least once a week.

Any one know a place that serves truly home made corned beef hash closer in than Owings Mills?

Before you get too excited, we returned to Granny's and I tried the hash. It was alleged to be home made and it may well have been, tasting a bit different than the canned variety. Having said that, I don't think I'd order it again. It was o.k., but undistiguished. Everything else was quite good, so Granny's is still high on my list of local, interesting, not-too-pricey places. Your mileage may vary.

Speaking of tips: Ryan's Daughter has 1/2 price burgers Thursdays after 7.

The corned beef hash at Chick and Ruths in Annapolis is homemade, but that's probably just as far if not farther from Federal Hill than Owings Mills.

i was just ego-googling. small world.

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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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