baltimoresun.com

« The Mr. Rain's get-together | Main | Baltimore Restaurant Week begins tonight »

January 20, 2011

Meanwhile, on another blog -- the Atlanta letter

John Kessler, the chief dining critic for the Atlanta Journal-Constitution, stirred up a hornet's nest with this Open Letter to Atlanta Chefs.

What would you put in an open letter to Baltimore chefs?

Posted by Richard Gorelick at 11:12 AM | | Comments (14)
        

Comments

STOP DOING FUSION of cuisines you have yet to master. It's an insult.

Posted by: Baltimocker | January 20, 2011 12:12 PM

I second Baltimocker. Fusion should only be attempted professionally when you have BOTH cuisines mastered. Don’t do it just to do it. There is SO much bad Fusion food out there, and very little that is done right.

Posted by: Masa Harina | January 20, 2011 12:22 PM

I agree with the comment that each restaurant should have a signature dish. One that is somewhat unique and they make better than anyone else in town. Of course the rest of the menu has to be good too. But I think it's a great idea.What restaurant in Baltimore has this? I can't really think of any off the top of my head besides the Chiparellis salad,which I like. Unfortunately I'm not a fan of the rest of the food.

I agree. A good Top Ten idea

Posted by: Tman | January 20, 2011 2:16 PM

Well now, Tman's got a top 10 idea!

Posted by: charlie brown | January 20, 2011 2:42 PM

DaMimmo's veal chops are their signature dish, and I guess you'd have to call the Penne Rotundo Ammici's signature.

As for what I would tell B'more chefs..hmmm...some of you make lousy crabcakes...give it up; we can tell. And NO MORE TAPAS.

Posted by: Frequent Little Italy Restaurant Visitor | January 20, 2011 4:26 PM

typo in the 4th paragraph

Posted by: M&M | January 20, 2011 8:27 PM

As a pure amateur, I enjoy experimenting with fusion in my kitchen.

But then, my friends are adventurous (and kind enough to wait till I turn around for spit-takes), and my livelihood doesn't depend on whether or not anyone enjoys it.

Posted by: El Generalissimo | January 20, 2011 10:11 PM

One of my favorite chefs once said (to paraphrase):

"Fusion is Confusion."
- Carmen "Titita" Ramirez
El Bajio, Mexico City

Posted by: Jay C. | January 21, 2011 12:02 AM

Not so much for chefs but for the owners. Feature local beer and wine in your restaurants. Some of the best beer in world is brewed in the area (Victory, Dogfish Head, Heavy Seas, Flying Dog, etc.) so serve it instead of or in addition to Bass, Guiness, BudMillerCoors, Dale's, Stone, Rogue, and the rest.

Posted by: Mark | January 21, 2011 7:22 AM

@Mark

Beer yes...wine not so much.

I thought Kessler nailed it.

Posted by: another point of view | January 21, 2011 9:45 AM

@another point of view

Some people actually like wine made east of the Rockies. I agree with you though. Maryland beer = world class.
Maryland wine = second class.

Posted by: Mark | January 21, 2011 10:05 AM

I'd like to see more micro-brews on the beer list, including those from Maryland. FYI - Not all Maryland wines = second class. Blank Ankle Vineyards (http://www.blackankle.com/) in Mt. Airy makes exceptional wines! I'd love to see more restaurants carry this local wine. I'm also a little tired of fancy mashed potatoes - as the Atlanta review said - how about more creative vegie sides (smashed rutabaga, anyone)?

Posted by: jt | January 22, 2011 2:41 PM

I loved this letter. Especially #2. So many times (for brunch especially) I find myself thinking, "I could have made a better meal at home." In which case I'm paying a lot of money just to not have to wash dishes.

Signature dish: For me I go to Salt solely for the duck fat fries and truffle aioli. I like the other stuff too, but its the hankering for the fries that gets me in the door.

Posted by: Nicole | January 24, 2011 3:29 PM

levitra medication
cialis tablets

kamagra sildenafil

online viagra
viagra professional

cialis professional

herbal gnc viagra online

Posted by: Mubcundaacend | May 9, 2011 8:49 AM

Post a comment

All comments must be approved by the blog author. Please do not resubmit comments if they do not immediately appear. You are not required to use your full name when posting, but you should use a real e-mail address. Comments may be republished in print, but we will not publish your e-mail address. Our full Terms of Service are available here.

Verification (needed to reduce spam):

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.
-- ADVERTISEMENT --

Recent posts

Top Ten Tuesdays
Most Recent Comments
Baltimore Sun coverage
Restaurant news and reviews Recently reviewed
Browse photos and information of restaurants recently reviewed by The Baltimore Sun

Sign up for FREE text alerts
Get free Sun alerts sent to your mobile phone.*
Get free Baltimore Sun mobile alerts
Sign up for dining text alerts

Returning user? Update preferences.
Sign up for more Sun text alerts
*Standard message and data rates apply. Click here for Frequently Asked Questions.
  • Food & Drink newsletter
Need ideas for dinner tonight? A recommendation for the perfect red wine? Baltimoresun.com's Food & Drink newsletter is there to help.
See a sample | Sign up

Categories
Blogroll
Monthly Archives
Stay connected
Powered by Movable Type 3.36