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February 17, 2011

Wolf, Foreman and Charleston itself among James Beard semifinalists

cindyThe James Beard Restaurant and Chef award semifinalists were announced today.

On the list:

Best Chef (Mid Atlantic) -- Cindy Wolf (Charleston)

Charleston is also a semi-finalist in the Outstanding Service category, competing on a national level.

Also a national-level nominee, Tony Foreman, in the Outstanding Wine Service category, for Charleston

I'll have updates and links as soon as I can.

Baltimore Sun photo/Kenneth K. Lam

Posted by Richard Gorelick at 5:14 PM | | Comments (7)
        

Comments

Anybody know anything about Te Amo in Canton on the square?

I'll post on Te Amo a bit later today

Well deserved on all counts. I hope Chef Wolf wins this time!

Well deserved recognition! We are lucky to have them both here in Baltimore.

Best of luck to both! Well-deserved recognition for outstanding dedication to food and wine.

How did you get both of their BIG heads in that picture?

Went to Te Amo in Canton, was greeted by the most obnoxiously overbearing man who I believe was the owner, Steve, who kept badgering us to go upstairs, when all we really wanted to do was sit at the bar and maybe have a bite to eat. We almost left because he would not stop bothering us, but against my better judgement, we stayed. We started out with the Red Sangria, which was delicious. Upon reading the menu and expecting spanish dishes, besides the Paella, the only spanish on the menu is the writing, which if you do not speak Spanish, is a little pretentious. The dishes we ordered were the meatballs, the ribs, and the chicken satay, all very amatuerly presented and kind of boring, but I will say the peanut sauce on the chicken satay was the best I have ever tasted. When we finally did venture up to the "Piano Bar", There was no Piano player, just videos of artists playing the piano behind the actual piano, pretty lame. Just a thought, if you are going to advertise a piano bar, you might want to invest in a piano player. All in all, besides the bartenders Sean and Carrie, who were an absolute pleasure, I cant t hink of a reason I would ever return to Te Amo

I have become quite familiar with the menu at Te Amo and they use Spanish seasonings in nearly all of their dishes, even the meatballs, which are the best I have ever tasted and their ribs that they smoke themselves, disagreeing with opinion above. Much more impressed that they only use fresh items for their menu and nothing is frozen...kinda hard to find in just about any other restaurant around. As for the piano bar, I have listened to a number of piano players, including Tony Sciuto on Saturdays and it's great up there..nice to see something new for a change than beer and wings and screaming. I have also met the owners several times and they have been more than accommodating, especially when they took care of a party of 12 of us on short notice. Totally impressed for a place that just opened in Canton in March and actually cares about their customers.

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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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