I rarely, very rarely, post reviews here, or anywhere, but I LOVE SABOR.

Baltimore County is finally blessed with a great place. I have eaten there multiple times and never had a bad experience.

Chef Roddy has an especially good touch with his soups. The apps and mains I have had have all been very good. And I am a big favorite of his Friday Night pork special.

Anyway, trek up to the County and have a great meal.

Mrs. Flipkid and I ate there on opening night (yeah, I know that's a big no-no, but it turned out just fine). In fact, we had several of the dishes you mentioned in your review.

Aa for the atmosphere not being quite as "cozy" as you might have liked, I have to say that it's no less cozy than Petit Louis or some other bistro-type restaurants in which we have dined.

Of course, it's only ten minutes from our house, so it will go on our "regular haunts" list along with Christopher Daniel, Fuji San (thai), and Patricks (when they reopen).

If the owner of SABOR reads this blog maybe he can explain the corkage fee. I understand a restaurant that has a wine list charging a corkage fee but not a BYOB place. Even though this restaurant sounds good and is close to where I live and work I will not go there because of the corkage fee.

EEL -- in a prior D@L topic, it was noted that it is illegal to bring wine into a restaurant that has a license (at least in Baltimore CIty). That being the case, I assumed that a corkage fee could only be charged by a BYOB restaurant, and that it was intended as a service fee of sorts for providing stemware, opening the bottle, etc., etc. Is the law different in Baltimore County?

EEL- the corkage fee is FIVE dollars. It doesn't matter if you have one bottle or ten bottles... all they will charge is five bucks. Food and service is excellent there- you have to try this place.

I don't know if it is legal in Baltimore County but it is legal in Illinois, Missouri and California where I have eaten most of my meals. I understand places like Chez Panisse charging $25 to bring your own wine instead of buying theirs. Next thing you know if you order only water the table will be charged a fee to add ice to glass, fill it with water, and wash the glass. In these tough times I would think restaurants, especially new restaurants, would try to offer some no cost benefits to draw in customers instead of adding fees to drive up the costs. Maybe I should check and see if I bring my own corkscrew and glass if they will wave the $5. Obviously it is not the money that is bothering me. I know if I can afford to eat out I can easily afford the extra $5.

We just returned from an excellent meal at Sabor, I had the special, a small filet with 2 fried oysters on top, on a bed of potato shreds and a blue cheese sauce with brussel sprouts and carrots on the side. I clearly cannot do justice to the meal in describing it, but it was great. My wife had the braised short rib, she raved about. We both raved about the vegetables. I do not, as a rule, like cooked carrots, these were excellent. The bread was very good. The portions, while not large, left both of us full enough that we did not want dessert. There is no liquor license, so BYOB.