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June 11, 2010

Dogwood Mac and Blue

Mac and BlueI was on the phone with Baltimore-based restaurant consultant Diane Feffer Neas yesterday, interviewing her for a story for next week's Taste section.

Out of the blue, she mentioned her new favorite restaurant in town is Dogwood. (And no, she's not doing work for the Hampden restaurant.)

And her new favorite dish? The side of blue cheese mac-n-cheese that came with her Dogwood ribeye steak.

“I have to tell you, I’m still dreaming about that blue cheese mac-n-cheese,” she said. "And my girlfriend -- I made the mistake of letting her taste some and she ate half of it."

Mac and Blue, as Dogwood calls it, is made with ruffled bow tie pasta, artisan blue cheese and ginger breadcrumbs.

"Umami to the max," is how Neas described it.

You can get the pasta along with a 14-ounce grass-fed Hereford Ribeye Steak and rosemary demi glace for $33. 

Or it can be ordered as a side dish for $7.  

 

Dogwood photo

Posted by Laura Vozzella at 6:40 AM | | Comments (2)
        

Comments

Not sure if I'm losing it, but last week when I was at the Hon Fest, I could have sworn there was a sign in the window at The Dogwood for a Market Dinner - 3 course, $20 - every Sunday, using produce they bought that day at the market. Called today and they said they were closed on Sundays and had no idea what I was talking about.. Does anyone have more info?

You're not losing it. I have a feeling you were looking at 13.5% wine bar. I'm pretty sure they do a Sunday market dinner.

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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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