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January 20, 2010

Milan Table Talk and more on euros



In today's Table Talk I tell you about Milan, the restaurant/lounge that gives its prices in euros as well as dollars.

This gives me the opportunity to mention the comment Danielle made under the post I did on the euro pricing.

She pointed out that the new Grano in Hampden did the same thing when it first opened. ...

I was struck by that when I reviewed it months ago and promptly forgot about it until she mentioned it, although I can't remember whether the euros were on the paper menu or only on the blackboard.

I think Grano could get away with it because a) Gino Troia is a respected restaurateur in Baltimore and b) the pasta bar has no pretensions in any other way so it didn't seem pretentious, just quirky. Also, the euro pricing wasn't on the Web site.

Who knows? Maybe other restaurants in town will start to do this now. As Michael A. Gray so wisely pointed out under the same post:

I think it was Gypsy Rose Lee who said, "You gotta' have a gimmick." The management probably couldn't care less if someone pays the check in Euros, rubles, grickles or pastulas. A whole clutch of restaurant-savvy folk are being reminded of Milan. 

As for Top 10 in the print edition, it's the one on the Top 10 Places for Restaurant Week with a few comments. It didn't generate many comments in the first place, maybe because you made up the list, not me.

(Algerina Perna/Sun photographer)

Posted by Elizabeth Large at 3:05 PM | | Comments (4)


so can i pay in both euros and dollars for the same check? maybe leave the tip in euros? it's easy to wind up with extra euros after trips overseas and this could be a good way to unload them. the dollar is rallying right now.

I must be doing something wrong. I never seem to have left over Euros!

If only I could find a place that took my left over Real. Maybe Fogo de Chao?

The picture looks good enough to eat.

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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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