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December 14, 2010

Velleggia's on Water Street is now Supano's Steak House

The Velleggia's on Water Street has been renamed Supano's Steak House. A week-long grand opening celebration for the renamed eatery, featuring reduced drink prices, ends Thursday, December 16th.

 
Posted by Richard Gorelick at 2:21 PM | | Comments (5)
        

Comments

Da da da daaaa , da ...

Hey, where did the trumpeters go?

I think its official name is Velleggia's Italian Seafood Restaurant of Little Italy on Water Street Presents Supano's Steak House.

That was a joke but I see it listed in various ways:

Open Table
Supano's Steakhouse, Italian & Seafood Restaurant

Yelp
Supano's Steakhouse

Citysearch
Supano's Steakhouse Prime

Best of all on Allmenus.com they are listed as:
Supano's Pizza & Pasta
110 Water St
Baltimore, MD 21202

Ho ho ho!

You can still see the old signage that this guy added to Velleggia's in Little Italy that has it being an Italian & Seafood Restaurant, Wine Bar, Osteria (?) and Gelateria.

They had to change the name after original owners Frank and Nazz Velleggia successfully sued the new owner after the Little Italy location was abandoned and he slapped the name on the vacant former Water Street Exchange. Trademark!

I guess they are a Mexican restaurant too since I spy cheese quesadilla ($9.99) and chicken tacos under "Pasta" on one menu.

Yelp has one review and it, surprise!, is 5 stars. Here it is for your general amusement:
Amazing Italian food!. Quality steaks and seafood!. Don't miss this gem of place!.

Interesting.

And now Little Italy has two bookends: Mo's and Supano's.

Oh, it's on!

Is Supano Italian for thief?

My Italian to English dictionary says that it means "nozzle".

In Italian, su pane means "on bread" which is what he will take from you.

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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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