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January 28, 2009

The latest on the opening of La Famiglia

Several of you have asked me about La Famiglia, the Italian restaurant that will be replacing Brasserie Tatin. It was supposed to open in January, but -- no surprise -- so far it hasn't.

I e-mailed Dino Zeytinoglu, the new owner, yesterday to find out what was happening, and his reply was in my inbox this morning:

Ms. Large,

We have been working on some slight modifications to the site. We are in the final stages, waiting for fire and health department inspections, and hope to be open early next week.

Thank you for your continued interest.


Here's what I said in my Table Talk column when I reported La  Famiglia's opening: ...

"By the time you read this, Baltimore will have one less French restaurant. Brasserie Tatin in Homewood was scheduled to close its doors last night.

"The good news is that we'll have a new Italian restaurant, La Famiglia.It sounds a bit like Boccaccio North. Gerard Billebault, who owned Tatin with his wife, Gayle Brier, sold the business last week to his general manager, Dino Zeytinoglu, who had come to Tatin from the presently closed Boccaccio in Little Italy. Zeytinoglu is hoping to open his northern Italian restaurant the first week in January, if all goes as planned with the paperwork.    

"He's bringing 16 or 17 staff people from Boccaccio - everyone from chefs to valets to park the cars. (La Famiglia will have complimentary valet parking seven days a week.)    

"Zeytinoglu said he plans to be at his new restaurant every day, 18 hours a day.    

"'We will treat customers like guests at home,' he said.

"He promised that prices will be lower than at Boccaccio, with entrees such as osso buco and soft-shell crabs running from $22 to $26. He also said that 'no fish will go in the freezer,' and he's planning to get his vegetables and fruit locally. The wine list will be mostly Italian and California bottles."    


Posted by Elizabeth Large at 10:58 AM | | Comments (14)


That name reads right out of "The Godfather." I picture Don Vito at a the best table with a glass of wine, holding court.

The sign was lit and the lights were on tonight, looks imminent.

I went to La Famiglia for a private party on Sunday night. They didn't seem quite ready to open (lots of setting up and finishing touches in the dining room) but it did look imminent.

Dottie - I agree - and it makes it all the more appealing for me for some unknown reason!

At one time, there was a popular restaurant in Beverly Hills, California, named La Famiglia. Dining there one night, I saw a man with a long sullen face, eating alone, picking at a bowl of pasta. You had the impression of a poor friendless soul, feeling sorry for himself. Which was sorta' surprising. It was Dean Martin.

this restaurant is set to be one of baltimore's finest. With that talented group from boccaccio. I cant wait...
bravo team la famiglia

tom andrews, I don't know how you could have sounded more like a shill.

I can't wait ... to be one of baltimore's finest. this restaurant with that talented group. Bravo team is set. la famiglia from boccaccio.

thandrew omas, I think you need to recalibrate your shillinator software.

Thank you all for your interest, La Famiglia opened on February 2 for lunch and dinner. Not sure who Andrew Thomas or Tom Andrews are but hope to see you all at La Famiglia.

Is the phone number the same as Brasserie Tatin? I called today for a reservation and it does not seem to be in service. Is there a website?

You can find a temporary blog post with photos, hours, address and phone number at:

New phone number is:


Thanks for your interest!

Please, does anyone know the correct phone number?

The number Rebecca gave is the permanent one now: 443.449.5555. I just called to check, and it is correct. EL

The website is up for La Famiglia

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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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