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January 28, 2009

Brasserie 10 South opens downtown

Brasserie%2010%20South.jpgMy Table Talk column today in the Taste section featured a very nice photo of prawns stuffed with chorizo at the new Brasserie 10 South, but I kind of like this group shot of the staff (caption info below). The restaurant opened earlier this month on Calvert Street near the harbor, and details are in the column.

While you're at it, take a look at the lead story on the baker who created Michelle Obama's birthday cakes. And where was this news first broken? Yes, right here on Dining@Large. ...

Finally, here's the link to the reprint of Top 10 Tuesday a week ago, on favorite foods of past presidents. Even though I know you read it then, you might be interested in which comments made it into the paper.

(Some of the staff at Brasserie 10 South. Left to right, Eva Barbaro (server/manager), sous chef Jacob Raitt, bartender Stephanie Zrinski, sous chef Jesse Curtis, director of operations Tony D'Angelo and head chef Cyrus Keefer. Jed Kirschbaum/Sun photographer)

Posted by Elizabeth Large at 5:16 PM | | Comments (4)


Menu posted anywhere?

I ate there with a co-worker a couple weeks ago right after they opened and loved it. Sandwiches and small entrees. Meals were right-sized, prices were reasonable (for a downtown lunch) and service was excellent. Of course, we were the only customers. I'll be going back.

Dear Elizabeth,
What is the proper procedure (if there's any) for returning a dish that just doesn't look or taste like you thought it would. I ordered a pork dish at a Pikesville restaurant recently. It was an appetizer and I expected dainty pieces of meat in a batter. Instead, I got a number of hunks of somewhat overcooked meat in no batter. I just didn't enjoy it and so I didn't eat it more than one piece. My friends said I should have told the waitress that I wanted to exchange the dish. I thought that since the kitchen fixed the dish as it was described (though I pictured it differently), there was no obligation for the restaurant to take it back and give me something else, or take the price off the bill. Do you or your readers have any suggestions?

Good Reader Helen, I would not expect the restaurant to offer a swap, but a good server should notice an untouched plate, and I would hope that some sort of solution might be offered to you.

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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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