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February 1, 2010

Monday Morning Quarterbacking: Linwoods

LinwoodsDessert.jpgOne morning I woke up at 4 and didn't have anything better to do, so I got down one of my Julia Child cookbooks and made boeuf bourguignon.

We had it for dinner that night and it was fabulous, so we had the leftovers the next night and it was even more fabulous.

The third night we went reviewing, and what should be on the specials menu at Linwoods but "Julia's Boeuf Bourguignon." How weird was that?

Of course, I assumed Julia was Julia Child; but now that I think about it, it could have been Linwood Dame's sous chef for all I know. I didn't order it, but I did have a better-than-usual yardstick to measure the dish against when one of my companions did.

Sorry, I realize I should have a photo of the boeuf bourguignon, but one wasn't taken. This dessert will have to do.

(Algerina Perna/Sun photographer)

 

Posted by Elizabeth Large at 10:56 AM | | Comments (9)
Categories: Monday Morning Quarterbacking
        

Comments

Julie is omnipresent, and I, for one, have no objection at all.

What do you figure that red squiggle-thing to be?

When my wife and I took our (one and only) visit to Linwoods, we experienced many of the things you noted in your review, but we did not view them as positives. We thought the food was exceptionally bland; the ingredients were quality, but we expected that the mark-up would at least get us a bit of imagination in their preparation. You mention that regulars were greeted as old friends, and I would agree. However, since we were not regulars we felt that our server largely ignored us in favor of those he already knew. Overall, it was a very disappointing--yet expensive--meal at a place that's very close to our home to which we were hoping to very much enjoy returning.

captcha: goose had
actually, it was the salmon, but close!

There is nothing better than servers who treat the regulars great to the detriment of new customers, when you are a regular and nothing worse when you are new customer. My only trip to the then premier restaurant in St. Louis (Tony's) was my last due to our server ignoring us to take care of regulars. All my trips to Chez Panisse in Berkely, CA have been with friends who are good friends with everyone that works there and those visits have been fantastic. Including getting to skip the two hour long line to get a table immediately.

I have to disagree with the comment Mitch made about the servers. I am hardly a Linwoods regular, and I've always had very positive experience with both the greeters and servers at Linwoods.

Although EL says they handle the noise well, she must have been there on a quiet night. Because the few times I've been lately there has been a lot of loud conversations and people yelling from one table to another. Or, maybe I've been there on noisy nights.

My biggest thing (and I know this is petty) is that the last couple of times I've gotten what used to be the worlds best onion soup, it has been too salty to eat, and their food has just failed to dazzle. On that, I do agree with Mitch. Everything is just kind of meh but meh done very well.

Don't be modest EL, whose Boeuf Bourguignon was better?

Mine. EL

I find it interesting at the former chef of Linwoods - Roddy Doacasse (sp?) - now has his own restaurant - Sabor - and you gave it 3 and half stars while Linwoods comes up with3. And Sabor is considerably less for entrees than Linwoods!

EdG, maybe less with better quality?

Or maybe Elizabeth really ahtes Sabor and hopes they will go out of business! (joking!)

Considering the steak prices at Linwood I would assume the meat is USDA Prime but there is no mention of that on the menu. Does anyone know?

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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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