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January 19, 2011

Coming and going from Helen's Garden

Some of you must know by now that Tom Looney and Annmarie Langton, the former co-owner and executive chef, respectively, of Helen's Garden in Canton, have rolled out their new food truck, the Gypsy Queen Cafe. I spoke with Looney in late December, when he was snarled in the city's red tape and haven't caught back up with him.

There's no Gypsy Queen website yet, another reason why I've been holding off. It does help to be able to link to something for you to look at. One is coming.

But there is a Twitter feed. Twitter, if you were ever wondering what its purpose was, is a super way to keep track of food trucks. Today, for instance, Gypsy Queen was parked at the corner of Fleet St. and Central Ave. That's right near Whole Foods and right where the #11 bus never shows up on time except probably it would if I was in line at the Gypsy Queen.

Meanwhile, I caught up with Mark Bogosh, one of the owners of Plug Ugly's Publick House, the restaurant moving into the old Helen's Garden space. Bogosh tells me that he's hoping to have the place open by St. Patrick's Day but was not about to make any promises.

Bogosh said that interior modeling to the space -- two adjoining row houses that the new owners are seeking to more fully integrate with each other -- is taking a long time but not necessarily longer than anticipated.

He and I have set up a mid-February phone chat to see how far things have progressed by then.

Posted by Richard Gorelick at 12:59 PM | | Comments (1)
        

Comments

The Gypsy Queen is on Facebook. Provides locations and some menu items. " Hello Hopkins we are at the corner of Wolfe and Ashland come out and eat we are just around the corner!"

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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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