Porter's pair
We all know the plight of golf widows. How about kitchen widows?
Chefs work such long hours, they hardly have time for their spouses.
Porter's, the Federal Hill restaurant that reopened a week ago, has solved this problem for one culinary couple.
It has two co-chefs, Peter Livolsi and Jennie Casserly. They're getting married in May.
Let's hope they like working together.
Livolsi has been chef at Petit Louis, Pazo and Three... . Casserly also worked at Three... .
I'd hoped to chat with one or both chefs today, to hear about the menu at Porter's, which closed in October. Neither one was available and the Web site doesn't post the menu yet. Owner Kevin Cooper was out, too, when I called.
"I haven’t been there yet, but my wife walked by Saturday evening and found it packed," he writes. "Mostly adult crowd, some with kids. Menu included seared scallops, halibut and venison. Looks like a good start."
Peter Livolsi, top left, when he was at Pazo. Sun file photo
Comments
Glad to hear those two are back in a kitchen in Baltimore. I miss them from their days at Three.....
Posted by: Summer | March 30, 2010 2:07 PM
I believe the owners/chef of Chameleon Cafe are a husband/wife team as well.
Posted by: PCB Rob | March 30, 2010 2:10 PM
We have already dined at Porter's twice since it opened (we live a few houses away) and LOVE the new menu!
I was always fond of the old Porters' menu with more traditional "bar food", but the upgrade in Porter's v2.0 is a welcome change. Prices have been kept reasonable and everything so far has been delicious!
Thankfully they didn't renovate the atmosphere. Still as chill as ever.
Posted by: Drew | March 30, 2010 2:40 PM
No chefs available to talk to YOU, no website and no owner????
Posted by: Paul | March 30, 2010 2:44 PM
I have to agree with Paul. I'd love to see a menu! Website still says coming soon...
Posted by: BaltBabs | March 30, 2010 3:24 PM
Ate at the new Porter's on Saturday and it's amazing! I had the Meatloaf Melt and my wife had the Falafel. Both were truly outstanding. Easily the best pub fare we've had in Fed Hill. Welcome back Porter's!
Posted by: Robert | March 30, 2010 4:27 PM
many husband and wife teams out there...dogwood, The wolf/forman group, Woodberry etc....Also a great non fiction work out there titled The Wife of a Chef.. no need to look to far to find spouses in the biz...
Posted by: kit | March 30, 2010 9:30 PM
I have been there twice since the reopening. The first time was just two days after the grand opening. Things seemed a little off in service but it wasn't bad. Food was phenomenal. Was there again Monday night. Service was smoother but the waiter still didn't know what the specials were. Bottle of wine was reasonable and food was just as good if not better than the first time.
Posted by: g c | March 31, 2010 5:26 PM
Small Plates
Chesapeake Fries- our hand cut fries tossed w/ Old Bay & topped w/ chilis, scallion, bacon, Virginia Ham, Lump Crab & cheddar cheese $9
Shrimp Cakes- served w/ whole grain mustard cream sauce $8
Green Chili Ribs- tender pork ribs in a mild green chili sauce garnished w/ queso asadero, radish & cilantro $8
Flat bread- topped w/ roasted garlic, wilted spinach and a medly of grated cheeses $6
Venison- blackened, served over Yukon Gold potato puree w/ rum buerre blanc & bing cherries $12
Grilled Cheese- grilled Haloumi cheese layered w/ toasted sesame bread & arugula. Finished w/ red wine honey vinaigrette $5
Wings-w/ old bay, spicy chili or pineapple bbq sauce. $ 7
Thai Mussels- steamed in lemongrass & ginger scented chicken stock w/ scallions, chilis, cilantro and finished w/ coconut milk $10
Eggplant Puttanesca-fried eggplant topped with mozzeralla, puttanesca sauce & pecorino cheese $6
Buffalo & Blue Chicken Dip-served warm w/ grilled flatbread $6
Salads Small & Large
House- goat cheese, cucumber, baby tomatoes, croutons & toasted sunflower vinaigrette. $5
Frissee- w/ sunny side fried egg, chorizo & crispy potatoes, finished w/ warm sherry vinaigrette $7
Romaine Wedge- pomegranate seeds, crispy pancetta, house Roquefort dressing $6
Blackened Salmon- thinly sliced, rare salmon over spinach, avocado, tomato, red onion w/ cucumber dill vinaigrette
$14
Asian Chicken- grilled, marinated chicken over cabbage, carrot, cucumber, bean sprouts & crushed peanuts w/ soy ginger vinaigrette $12
Soups
New Potato- finished w/ buttermilk & garnished w/ cheddar and chives $4
Curried Vegetarian Lentil- just a bit of heat, garnished w/ chopped scallion $3
Sandwiches
w/ hand cut fries or house salad
Meatloaf Melt- on homemade potato bread w/ bacon & pepperjack cheese
$9
Chicken- grilled or fried, on sesame bread w/ scallion aioli, pickles, arugula & swiss $9
Falafel-traditional garbanzo and bulgar wheat patties on grilled flat bread w/ cucumber tomato relish & sesame tahini yogurt sauce $7
Turkey Gyro- on flat bread w/ cucumber yogurt sauce, feta, tomato/olive relish & mixed greens
$8/9
Coddie Sliders- made from fresh cod, on homemade potato rolls w/ remoulade sauce, lettuce & tomato $7/8
Porter’s 10oz Burger- on Kaiser w/ horseradish aioli, cheddar & crispy fried onions $9
Bison burger-lean ground bison, encrusted in peppercorn, seared medrare w/ blue cheese & grilled mushrooms on a Kaiser roll $11
Salmon Powerhouse- grilled salmon, cucumber, sprouts, avocado, red onion & whole grain aioli on toasted whole grain
$10
Entrees
Blackened Venison- served mid rare over Yukon Gold potato puree, sautéed swiss chard & finished w/ rum buerre blanc & bing cherries $24
Meyer Lemon Risotto- lemon scented risotto w/ Gruyere cheese, finished w/ grilled asparagus and crispy shitakes
$14
Meatloaf- smashed cauliflower, seasoned kale and beef gravy $13
Seared Chicken- airline chicken breast, seared and served w/ parmesan potato puree, sautéed asparagus/shitake/scallion blend, finished w/ pan gravy. $15/16
Braised Pork Belly- finished crispy on the griddle w/ cheddar grits, sautéed broccolini & finished w/ apricot relish
$15/16
Seared Ribeye- twice baked potato, sautéed mixed vegetables, finished w/ truffle oil compound butter $19/20
Pasta du jour- Pasta made fresh daily. Inquire w/ your server for today’s special. ($ depends on ingredients)
Seafood is received fresh daily, based on seasonal and local selections. Inquire w/ your server for today’s specials.
$ market
Artisinal Cheese Plate
(Inquire w/ your server for our cheese menu)
3 choices for $9
5 for $15
Served w/ crispy bread wafers, seasoned nuts and quince paste.
House Made Desserts
$5/6
Strawberry Shortcake
Espresso Pot du Crème
Chocolate & Peanut Butter Mousse
Banana Macadamia Cobbler
Posted by: Jennifer Casserly | April 1, 2010 9:31 PM
Small Plates
Chesapeake Fries- our hand cut fries tossed w/ Old Bay & topped w/ chilis, scallion, bacon, Virginia Ham, Lump Crab & cheddar cheese $9
Shrimp Cakes- served w/ whole grain mustard cream sauce $8
Green Chili Ribs- tender pork ribs in a mild green chili sauce garnished w/ queso asadero, radish & cilantro $8
Flat bread- topped w/ roasted garlic, wilted spinach and a medly of grated cheeses $6
Venison- blackened, served over Yukon Gold potato puree w/ rum buerre blanc & bing cherries $12
Grilled Cheese- grilled Haloumi cheese layered w/ toasted sesame bread & arugula. Finished w/ red wine honey vinaigrette $5
Wings-w/ old bay, spicy chili or pineapple bbq sauce. $ 7
Thai Mussels- steamed in lemongrass & ginger scented chicken stock w/ scallions, chilis, cilantro and finished w/ coconut milk $10
Eggplant Puttanesca-fried eggplant topped with mozzeralla, puttanesca sauce & pecorino cheese $6
Buffalo & Blue Chicken Dip-served warm w/ grilled flatbread $6
Salads Small & Large
House- goat cheese, cucumber, baby tomatoes, croutons & toasted sunflower vinaigrette. $5
Frissee- w/ sunny side fried egg, chorizo & crispy potatoes, finished w/ warm sherry vinaigrette $7
Romaine Wedge- pomegranate seeds, crispy pancetta, house Roquefort dressing $6
Blackened Salmon- thinly sliced, rare salmon over spinach, avocado, tomato, red onion w/ cucumber dill vinaigrette
$14
Asian Chicken- grilled, marinated chicken over cabbage, carrot, cucumber, bean sprouts & crushed peanuts w/ soy ginger vinaigrette $12
Soups
New Potato- finished w/ buttermilk & garnished w/ cheddar and chives $4
Curried Vegetarian Lentil- just a bit of heat, garnished w/ chopped scallion $3
Sandwiches
w/ hand cut fries or house salad
Meatloaf Melt- on homemade potato bread w/ bacon & pepperjack cheese
$9
Chicken- grilled or fried, on sesame bread w/ scallion aioli, pickles, arugula & swiss $9
Falafel-traditional garbanzo and bulgar wheat patties on grilled flat bread w/ cucumber tomato relish & sesame tahini yogurt sauce $7
Turkey Gyro- on flat bread w/ cucumber yogurt sauce, feta, tomato/olive relish & mixed greens
$8/9
Coddie Sliders- made from fresh cod, on homemade potato rolls w/ remoulade sauce, lettuce & tomato $7/8
Porter’s 10oz Burger- on Kaiser w/ horseradish aioli, cheddar & crispy fried onions $9
Bison burger-lean ground bison, encrusted in peppercorn, seared medrare w/ blue cheese & grilled mushrooms on a Kaiser roll $11
Salmon Powerhouse- grilled salmon, cucumber, sprouts, avocado, red onion & whole grain aioli on toasted whole grain
$10
Entrees
Blackened Venison- served mid rare over Yukon Gold potato puree, sautéed swiss chard & finished w/ rum buerre blanc & bing cherries $24
Meyer Lemon Risotto- lemon scented risotto w/ Gruyere cheese, finished w/ grilled asparagus and crispy shitakes
$14
Meatloaf- smashed cauliflower, seasoned kale and beef gravy $13
Seared Chicken- airline chicken breast, seared and served w/ parmesan potato puree, sautéed asparagus/shitake/scallion blend, finished w/ pan gravy. $15/16
Braised Pork Belly- finished crispy on the griddle w/ cheddar grits, sautéed broccolini & finished w/ apricot relish
$15/16
Seared Ribeye- twice baked potato, sautéed mixed vegetables, finished w/ truffle oil compound butter $19/20
Pasta du jour- Pasta made fresh daily. Inquire w/ your server for today’s special. ($ depends on ingredients)
Seafood is received fresh daily, based on seasonal and local selections. Inquire w/ your server for today’s specials.
$ market
Artisinal Cheese Plate
(Inquire w/ your server for our cheese menu)
3 choices for $9
5 for $15
Served w/ crispy bread wafers, seasoned nuts and quince paste.
House Made Desserts
$5/6
Strawberry Shortcake
Espresso Pot du Crème
Chocolate & Peanut Butter Mousse
Banana Macadamia Cobbler
Posted by: Jennifer Casserly | April 1, 2010 9:33 PM
Ms. Casserly, in the future, please just give us a link to your website, rather than regurgitating your entire menu on this blog.
By the way, the menu on your website bears little resemblance to what you've posted on this blog. I assume that it's from the old management. You had better update that website, or get a new website, to avoid confusion.
Posted by: hmpstd | April 2, 2010 6:08 AM
Ms. Casserly, thank you for responding to BaltBabs' request. Will Livolsi be updating his tat for this place?
Posted by: chowsearch | April 3, 2010 9:53 AM
HMPTSD - Get a life and or clue!
Ms. Casserly,
Thank you for posting this menu. It looks great! Can't wait to check it out soon.
Cheers!
Posted by: I-Support-The-Draft | April 3, 2010 10:16 AM
I-Support-The-Draft -- playing with your do it yourself lobotomy kit again? You're not working with much grey matter there to begin with. Stop trying to think.
Posted by: Abbie Hoffman | April 3, 2010 11:16 AM
hmpstd - learn to read douchebag, it's almost the same thing. and who cares. its a public blog. go regurgitate on your coverbox of World of Warcraft. It misses having a friend. It's people like you who ruin reading a blog. And your sidekick Abbie.
Abbie Hoffman - You are a disgrace to the real Abbie Hoffman. You should be ashamed. I'm sure your parents are.
Posted by: ain't no mountain high enough | April 3, 2010 11:53 AM
someone else should be ashamed when you are calling someone a douchebag on a public blog? who do you think you are, you jackass?!
I hope you're young enough to GET drafted and get your stupid head shot off, you raving idiot.
Posted by: aint no valley low enough | April 3, 2010 12:11 PM
All right, everybody please take a deep breath now and back away from the keyboard.
Posted by: Dahlink | April 3, 2010 12:37 PM
How old is everyone? I'm sure this is exactly what EL had in mind when she created this blog. To have people in Baltimore destroy each other? Every one is missing the point. FOOD! You all should be ashamed.
Posted by: you all should be ashamed | April 3, 2010 12:38 PM