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May 20, 2009

Joss sushi, Red Springs Cafe and the ocean

joss2.jpg

Today's Table Talk column in the Taste section led with an item on the opening of Joss Cafe & Sushi Bar in the spot where Kawasaki was. I had to tread delicately about the relationship between the two restaurants because I'm not sure what it is, and I hope people will judge the new place on its own merits. Certainly the Annapolis Joss has lots of fans.

I also mention the new Red Spring Cafe, which I wrote about earlier. I got an e-mail today from them saying they had updated the Web site and they do sell more than chocolates. So someone there has a sense of humor. ...

And, of course, there was Top 10 Redux, although there was no way to link to the previous posts in print, so it was a little strange. But maybe it lured readers to the blog itself.

I'm sitting here writing this in a room where if I peer out the window I can just see the ocean, by the way. Now I better go out and look for some beach restaurants.

(Kenneth K. Lam/Sun photographer) 

Posted by Elizabeth Large at 4:12 PM | | Comments (5)
        

Comments

You mean the Sun won't put you up in an ocean front room?

The Table Talk column also mentioned Meli, where we ate on Mother's Day. The food was very good but they seemed overwhelmed and not at all prepared for the afternoon crowd.

We were seated at 2:00 and got our 3 omelets and burger about 3:30. I'll give them one more chance on a non-holiday to see if service improves.

Also, I just walked by Paolo's in Towson; any idea when it closed? There were people inside, sweeping the floor and rearranging fixtures so maybe something else is on the way.

I love Joss in Annapolis! And not just because for many years, a polaroid of me celebrating a birthday (or anniversary?) at that restaurant was pinned up right next to the door. Did Kawasaki close?

Did Kawasaki close?

You could say that. The FBI gave them a very bad review.

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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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