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November 15, 2010

More on Little Italy's new restaurant -- The Diner

thedinerI posted yesterday about The Diner, the brand new restaurant and pastry shop in Little Italy. I dropped in late yesterday afternoon and met the two awesome German women that Owl Meat Gravy met -- Christa Seiler and Claudia Phillips. Boy are they ever nice. 

The Diner represents their partnership with Walter Webb. There are two separate menus -- their German pastries and traditional dishes and Webb's all-American food. Essentially, there are two operations running under the same roof. I'm not sure new customers will be aware of tha

It sounds like Little Bit of Cub/Big Hunk of America


mydiner Thanks for the photograph, OMG.

This was my attempt. We both had the same idea, showing the crossroads of High & Eastern with the new awning. Mine was pointlessly arty.

Posted by Richard Gorelick at 9:36 AM | | Comments (5)
        

Comments

Pointlessly arty would be waiting for Golden Hour, which I did. I also almost got hit by a car as I was finding the right spot in the middle of Eastern Ave.What a dork.

Ha! Little Bit of Cuba/Big Hunk of America. Classic.

I would like to see the photo in black and white, which is always a ten in the Arty Scale.

And, RG, that is interesting photo angle, and I mean a literal angle.

The food at The Diner is absolutely amazing!! I met the owner Walter Webb his food is well seasoned and the portions are massive. The German women are friendly but I am not sure about the food. However, I see Webb's food to be a big hit in Little Italy since its something different than what you would expect.

Anyone notice that this place stopped schnitzen a couple of weeks ago?

What is going on with this place? It always seems empty and/or closed.

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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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