While I'm linking, I might as well link to my Top Chef story. It was interesting to report, because I was only allowed to speak to one chef yesterday afternoon, Bryan Voltaggio. Someone from Bravo has to listen in to all media interviews -- I guess in case someone forgets him- or herself and says, "I won! I won!" ...

There was an episode of Gilligan's Island where radioactive seeds washed up on the island. Each vegetable gave one of the castaways a cliché super-power. Gilligan ate spinach and had great strength. Maryanne ate carrots and had super vision. Mrs. Howell ate sugar beets and became a full-on hard-tweakin' crank-head.  
 
Here's a new game. You pick the food and the superpower it would give you or wish it would. It can be any kind of food or beverage. It doesn't have to have any traditional association. 
 
I'll go first: ...

I'm a little late with it; Bill sent it last July. But his question is still relevant.

While I'm at it, I'm going to ask what makes fried chicken Maryland-style? You never hear other states getting credited for fried chicken -- except, of course, Kentucky, and that's just a fast food gimmick, isn't it? ...

Our Shallow Thought guru and guest poster John Lindner continues his series of tavern reviews. One of these days he's going to order rare duck breast on a bed of frisee, and I'm going to have a heart attack. Here's John. EL

Among the things the Tidewater Grille in Havre de Grace gets right is its view.

You can sit outside under an expansive umbrella, marvel at the trains clattering along a delicate bridge high above the Susquehanna, wonder what creature just thrashed the surface of the water, pretend to count ducks and geese in their shoreline promenade as you surreptitiously people watch; and you can gauge the state of civilization based on how many times the hostess fails to hold open the patio door for the patrons she is ushering to table.*

What I hadn't heard was that a Maryland restaurant has a second contestant, Bryan Voltaggio of Volt in Frederick. His brother Michael, originally from Frederick and last chef de cuisine at Jose Andres's Bazaar in Los Angeles, is the third Marylander on the show.

Since I'm never sure he even reads my blog, that was startling. It's also a bit awkward because I've already announced I was doing Tex-Mex restaurants. It would be one thing if I were listing, say, summer treats; but a specific cuisine seems like a slap in the face of francophiles. ...

Last night as Gailor and I were walking through a restaurant to our table, we passed a couple texting, each on his and her own phone. It looked very odd.

I don't mind people texting at other tables in restaurants -- in fact, I much prefer it to their talking on a cell phone -- but I wouldn't want anyone to be doing it at the same table where I'm eating. ...

Over a year ago I promised I'd do a Top 10 list of the best Tex-Mex. I started to, and then it turned into restaurants that were authentically Mexican.

Suggestions are welcome, and also some thoughts on what makes a great Tex-Mex restaurant. Is it the beer list? We're not looking for subtlety here, right?

Is there one dish on a menu that tells you this is Tex-Mex and not purely Mexican?

(Karl Merton Ferron/Sun photographer)

My name is [deleted], and you have referred to me in two of your articles now - from [deleted]. First off, I would like to thank you for commending my service. It is not too often we, as servers, recieive compliments - particularly of that magnitude - in this industry. Without your comments i am not sure i would have been hired at the new restaurant that i am currently working at: Blue Hill Tavern in Brewers Hill. I left [deleted] because the head cook and the owner assaulted me on the way into work one morning, leaving me with a concussion. The best part of the story is that it was about a Cobb salad two nights previous - such a triviality. Well, anyway, i mainly wanted to thank you for your recognition, as it helped me get my current job. You have a strangely powerful - if not prophetic at times! - voice in the world of Baltimore dining, and it is an honor to have been included. On another note, i encourage you to check out Blue Hill Tavern - it is absolutely beautiful, and the food is phenomenal. 

Here I am. Back again. The big news today seems to be the Blue Hill Tavern, which I wrote about awhile back. It opened this weekend, and already I've gotten an e-mail from a reader I trust and a phone call from someone who asked about it back in May.

Midnight Sun Sam says people were calling him asking if he'd gone before it even opened. What's up with that? Genuine excitement or a media campaign?

(Photo courtesy of Blue Hill Tavern's Web site)

I always wondered why certain restaurants, particularly chains,  put their drink, beer and wine lists on their menus. To me, it always makes the restaurants seem less, I don't know, refined if it doesn't have a separate wine list. Now Gailor has told me why. (It's great having a daughter in business school who's learning cool marketing things.)

The answer should be obvious: Restaurants sell twice as many (or anyway, a lot more) when the drinks are on the actual menu.

I guess you can avoid looking at a separate drinks list, but if you see the word "margarita" and a description of the lovely frosty alcoholic goodness next to the fajitas, you won't be able to resist.

(Algerina Perna/Sun photographer)

Today, of course, there's no Monday Morning Quarterbacking because yesterday there was no review.

When I was a freelancer at the beginning of my career, never a week went by that I didn't have a review in the paper. This wasn't so much dedication to my craft so much as being paid by the review. Not to mention the free meals. ...

Then I look down and realize what I've done -- I don't do it that often, honest -- put it back and take the guest copy instead. All is well.

But once recently I never got around to noticing. I got home, realized what I'd done and was stymied. Of course, the restaurant would get paid, signature or no signature, but the server wouldn't get a tip. Or would he? Would the restaurant just add 15 or 18 percent?

I don't know because I immediately mailed the merchant's copy back to the restaurant. ...