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June 3, 2010

Where the chef goes on his night off

Oceanaire cuisineEver wonder where chefs eat out on their night off?

Benjamin Erjavec of The Oceanaire Seafood Room e-mailed me recently to say how much he likes the "great pub food" at Second Chance Saloon in Columbia.

Tucked away in the Oakland Mills Village Center -- what isn't tucked away in Columbia? -- the saloon is in the spot once occupied by Last Chance Saloon.

Erjavec lives nearby, and he often comes in for a bite after work or on his days off.

And what does the chef who turns out seafood dishes like $46.95 Dover sole select for himself from the Second Chance menu?

"Old Bay wings are probably his favorite," said Wendy Binder, one of Second Chance's owners.

Those set the chef back $7.99.

While it serves simple pub fare, Second Chance does it right, Binder said.

"We make everything, down to our chips," she said. "Our tortilla chips and potato chips are all homemade. We cut and batter our fried vegetables. We do everything fresh."

The saloon, at 5888 Robert Oliver Place, opens its patio bar for the season Friday night with acoustic rock music outside. The "all-girl" rock band Wicked Jezebel will perform inside from 9:30 p.m. to 1 a.m.

When Chef Erjavec gets his fill of Oceanaire cuisine, he heads to Second Chance Saloon for wings. Sun photo by Amy Davis
Posted by Laura Vozzella at 2:45 PM | | Comments (5)
        

Comments

I think Bourdain said it best when asked where chefs like to hang out.

(paraphrase)Where ever the beer is cold, cheap, and plentiful, the people don't mind you reeking of cooking fish all night, and the backs of the toilets are flat enough to do a line off of. That's a chef's hang out.

I will say I have had the wings at 2nd Chance and they are out of this world

Sounds like a great seafood restaurant to go to.

Link Spam @ 4:15

I strictly recommend not to wait until you get big sum of money to buy all you need! You should just get the home loans or secured loan and feel yourself comfortable

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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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