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October 19, 2009

The answer to the mystery restaurant

I called the woman who had the fabulous new restaurant tip around noon, and she sounded like a) I had woken her up and b) she didn't have a clue why I would be calling her. But after I jogged her memory she told me the restaurant was Gutman's in Canton Arts and Entertainment. I asked her for a phone number. (I already knew it doesn't have a Web site yet.) She said it was in her phone and she would have to call me back.

She hasn't yet. I'm going home.

Posted by Elizabeth Large at 5:33 PM | | Comments (5)
        

Comments

Too Funny. That was my guess but I didn't comment before. I just walked by there and it seemed dead the other day. I think they have a chef's table.

I thought it might be Diablita in Little Italy East (or Harboreast North). I drove by and it looked like it was open this evening. Not sure what their menu is like

I will tell you, not only is their marketing terrible but unless they paint the outside of their establishment it will always look like hookah's. I also took a moment to stop in and look around a few weekends ago and it was absolutely dead. They have three sections - A "lavish" sports bar (kind of looks like a swingers den, key bowl anyone?), a full-service restaurant (the menu is an absolute scramble, just a lot of mixed flavors - really weird) and a raw bar which was absolutely empty minus the few bartenders that looked absolutely depressed to be in a such a dead spot on a weekend night.

It's too bad that what looks like a lot of money was invested for such a poor executed plan. Just my opinion but it was a very awkward environment.

I actually stopped by this place on Friday and had some of the oysters in the Raw bar. (Its called the Black Pearl)
They were great I'll be back for more I'm sure.

The number is 410-982-0088. Its in the Yellow pages.

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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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