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October 6, 2010

First annual Downtown Baltimore oyster week


Sixteen restaurants will participate in the inaugural Downtown Baltimore Oyster Week, which will run from Monday, October 18 through Sunday, October 24. The Downtown Partnership is spearheading and organizing the promotion.

Total bonus: participating restaurants will be collaborating with the Oyster Recovery Partnership on collecting shells for recycling and raising awareness about the restoration of Maryland's oyster population.

I'll let you know when I know who's serving what.

Participating restaurant roll call:

Abacrombie, Charleston, The Capital Grille, Corks, Diamond Tavern, Grille 700, Morton's, Petit Louis  The Oceanaire, Phillips, Pickles Pub, The Prime Rib, Ryleigh's Oyster, Talara, Tio Pepe, and Waterstone Bar & Grille.


Posted by Richard Gorelick at 7:01 AM | | Comments (5)


My step-grandfather uses oyster shells to mix paint for his decoys. There's a wax statue of him in the Havre de Grace Decoy Museum, I hear. I've never been there, though. I think it's kinda weird to check out a statue of someone who I see in person several times a year.


so there is a decoy of him in the decoy museum?

Hahahah YES!
If someone fierce comes looking for Pop Pop Speed, I tell them he's at the museum. Sneaky sneaky!

Sam, I have blessed boats built at the museum as they enter the water for the first time. I have wandered through the collection many times. It would be helpful to me if you could give me an estimate of the size of your step-grandfather's statue. After all, many of the things here are life-size, many are, just ... well ... decoys.

Blessing boats? Do jet skis count? I think it would be a good idea to get my shoes blessed, because whenever trouble happens, aaarg, I'm wearing shoes.

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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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