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September 23, 2010

The Black Tulip cafe coming to Harbor East

Dutch ConnectionNobody blinks at a cafe in a bookstore. But in a flower shop?

The Dutch Connection of Harbor East will open what it calls a European-style cafe in its shop Oct. 1. On one side of the walk-in cooler, you'll find the usual flowers; on the other, yogurts, water and juices.

The Black Tulip -- fun name, I think -- will also serve Novo coffee (a Denver brand), teas, chai and pastries from Patisserie Poupon. In a few weeks, they hope to add a light lunch menu.

"It’s a pretty unique concept -- I think a very logic one," owner Paula Dobbe-Maher told me. "In a flower shop, we create such a pleasant environment -- beauty and color -- it’s almost asking for people to sit down and enjoy it."

She plans to have guest lectures and other events at the shop, located in The Bagby Building, 1008 Fleet Street, across the street from Whole Foods.

"We want to bring some life to this little area," Dobbe-Maher said.

She'll have about eight tables inside -- they hadn't arrived yet when I talked to her yesterday afternoon and she wasn't sure of the number -- and perhaps five more in an outdoor seating area.

The Black Tulip will be open from 7 a.m. to 6 p.m. Monday through Saturday and 9a.m. to 4 p.m. on Sunday.

The best time to go might be 3 p.m., when they'll be baking cookies (with Patisserie Poupon dough) right in the shop.

You'll have to settle for fine pottery and glassware to go with your flowers at The Dutch Connection's Belevdere Square location, above. Only the Harbor East location will have the cafe. Sun file photo

Posted by Laura Vozzella at 5:13 AM | | Comments (0)
        

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner 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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