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May 9, 2011

Monday Morning Quarterbacking: the Level review

level staffHere's my review of Level in Annapolis. I thought I had covered everything in the review - or as much as one can ever cover everything. But I forgot to mention beer, a reader wrote in to tell me.

Here's a link to the beer listing, which is aa pdf, (grrrr), so I can't simply copy-and-paste it here. Now that I'm looking at it, the whole website is pretty awful, especially considering how fresh everything else about Level is.

I7 bottles and cans, a few imports, a clear attempt at local representation (Heavy Seas, Dogfish) but far from snobby (Bud, Miller Lite, PBR).

They have Dale's Pale Ale in 12 oz. cans, though. What else do you want/need? That was a rhetorical question. Here's a real one - would you not go to Level based on its beer offerings?

Pictured here are executive chef Alfredo Malinis, Jr. (holding the house-pickled local vegetables) and from left, co-owners, John Miller;,Chris Fox, John Hogan, and Andrew Fox.

Posted by Richard Gorelick at 8:55 AM | | Comments (2)
        

Comments

Unless its has absolutely tremendous food (think Kali's or Charleston), every restaurant needs to appeal to me on the beer level. So yes, theoretically I would not go to Level based on the beer list; they have an acceptable list, though. These days, a restaurant's beer list is every bit as important as its wine list.

We LOVE their drinks. So much so that I don't think anyone has ever even noticed the beer list.

We also love the food. The desserts... not so much. Not sure we've tried the plum tart, though.

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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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