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August 9, 2009

Next Sunday's review: 13.5 % Wine Bar

13.5winebar.jpg

 

Suzanne Loudermilk and I are going to have to stop meeting like this. This is the second time we've reviewed a new restaurant on the same night. (The first was at Taverna Corvino in Federal Hill.)

Last week at the 13.5 % Wine Bar in Hampden, Suzanne, the restaurant critic at Baltimore magazine and a friend from when she worked at the Sun, was sitting at a table next to ours.

It's hard to keep a straight face when we run into each other on the job. I keep thinking about the poor server who might have both our tables.

Maybe we should just pool resources and start reviewing together. We'd get to try more food, which could only be to the readers' advantage. ...

Anyway, I was able to answer one burning question when I got into a conversation with the bartender at 13.5 %: How do you pronounce the name?

He told us there was a lot of discussion about it, but the staff has settled into "13-Five" when they answer the phone.

Look for my review of the food at this so far very popular venture in next Sunday's Arts & Entertainment section.

(Barbara Haddock Taylor/Sun photographer)

Posted by Elizabeth Large at 8:21 AM | | Comments (6)
Categories: Review Preview
        

Comments

funny coincidence... Glad to see a Hampden restaurant getting reviewed by two local celebrities.

Jeeze........
I hope those are chairs in the pix.

I really question the folly of parking "My" posterior in one of them.

I still maintain it's hip to be square and clueless.

I pronounce it Chad Ocho Cinco.

I thought maybe you and Suzanne were on a double date with the owners to see Transformers 2. ■|:o)

I just visited the website and so far no list of wine or beer. If not in the review maybe you could list the wines available here.

I drove by on Saturday - that place was hoppin' by 1pm.

I thought the web address said 13.Swinebar(dot)com.

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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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