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February 25, 2009

More on La Famiglia

Famiglia1.jpg

 

In today's Table Talk column in the print edition I talk more about the new La Famiglia, which finally has a permanent phone number. (See previous post.)

The place has generated a lot of interest for two reasons: first, Brasserie Tatin, which it replaced, had a following; and second, Boccaccio in Little Italy, where most of La Famiglia's staff came from, had even more of a following....

My column also includes some reopening news.

And then there's the print edition of last week's Top 10 for your amusement. This was actually a fairly timeless one (Italian cold cuts), but next week's (a recap of Mardi Gras places) will take all my fudging skills.

The main reason I link to Top 10: the Print Version is so  you can see which comments made it in.

(Barbara Haddock Taylor/Sun photographer)
Posted by Elizabeth Large at 5:24 PM | | Comments (5)
        

Comments

It's funny what happens unexpectedly during a transition.

A friend of mine has lived a couple of floors above the restaurant space in the building for some time. Now that La Famiglia is open he/she noticed that the noise level has increased dramatically, especially from the kitchen. In fact when she/he complained, the apartment management did not delay in moving him/her to a different apartment (with a much better view!) for no increase in rent.

EL (or anyone else out there)--

Is LaFamiglia in the same space that once occupied that french restaurant Jeaniers (sp?)..???

Yes, Donny B. It was Jeannier's before it became Brasserie Tatin a few years ago.

Yes it is, Donny B

Thanks. I haven't been up to that area in years. That's a fantastic part of the city, one of my favorite parts of town to drive through.

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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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