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October 19, 2008

Next Sunday's review

BS%20AL%20RESTREV%2026%20E%20KAWAJIRI.jpgThis rather ominous photo is from Red Maple, the tapas lounge in Mount Vernon. Once I heard its executive chef, Jill Snyder, had been chosen as a contestant on Bravo's reality show Top Chef, I had to go try the food for myself. 

I had reviewed Red Maple when it first opened, but she wasn't the head chef then, so I had never tried her cooking. 

To find out what I thought you'll have to read my review in next week's Arts & Entertainment section or online, but I will say both this time and last I was impressed that the staff seemed genuinely glad we were there -- even though we aren't nearly cool enough for the surroundings. (Well, maybe I am, especially when I'm wearing the silver Corso Comos Gailor gave me for Mother's Day; but the rest of my companions aren't.)

And now off to the block party.

(Chiaki Kawajiri/Sun photographer)

Posted by Elizabeth Large at 4:43 PM | | Comments (3)
Categories: Review Preview


Speaking of cool.... when my son was a senior in high school (not his favorite sport), he designed a shirt for the inevitable pep rally before homecoming. Seniors were to wear white, but plain wasn't good enough. With a little graphic ingenuity, he cut and pasted a Canadian maple leaf (you know the one) onto a Soviet era logo (you remember that one too) and added the slogan :"Maple for the Masses." Even a little red in the color scheme shouted out against the orange and brown of the school's official colors.

A little socialism seems just about right for the times. Go Jill! And if you don't win, blame it on the corrupt capitalists who are ruining our world.

Well, I certainly would not have been cool enough since I had to "google" Corso Comos.

so, why were you bumped out of the Sunday paper? Vis a vis for your restaurant review?

Huh? EL

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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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