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August 23, 2009

Next Sunday's review: Ranazul

Ranazul in Maple Lawn has been on my mental to-do list since it opened, but it kept getting pushed down as other restaurants closer to home needed reviewing. The events of the last couple of weeks got me thinking about it again.

As regular readers know, the owner of Ranazul has teamed up with the owner of Jordan's Steakhouse in Ellicott City to reopen what was the oZ. Chophouse in Maple Lawn. ...

The new restaurant would be known as Carlos and Jordan's Steakhouse. I'm making no predictions now about when and if that will happen, but I do know that Ranazul has been a success where other restaurants in the new Maple Lawn development have failed.

I decided to see why for myself. And it didn't hurt that I need one more Spanish/Mediterranean/tapas place for my sangria story, which is scheduled to appear in next Wednesday's Taste section.

If the tapas craze has run its course, you couldn't tell it from Ranazul. To see what I thought of our food, please look for my review in next Sunday's Arts & Entertainment section.

(Monica Lopossay/Sun photographer)

Posted by Elizabeth Large at 2:33 PM | | Comments (2)
Categories: Review Preview


I have been a lurker for a long time without adding to the Sandbox, but I could not pass up this opportunity to tell people about the awful experience I had at Ranazul.

I won't go into every detail, but we had a large group and from beginning to end of the dining experience, we were treated horribly. Complaints to the manager were received with an indifferent attitude. Never once did he come over and apologize to the table. The most he could be bothered to do was comp a $3 menu item (because the waiter only brought half of the item).

It stands as the worst service experience I have ever had.

The food was fine, but certainly not worth a return visit.

I love Ranazul...great food and drinks. Their Arepas are incredible!

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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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