Helen's Garden is open til most likely mid-September. Recently stopped in and made a fantastic meal out of tapas menu: scallops sauteed in a brown sugar butter, Korean beef which was perfectly prepared, a house salad with a sweet soy vinaigrette and house made nuts infused with rosemary and seared tuna steak. I cannot say enough about Chef Annmarie's talent. Hopefully you saw her and Chef/owner tom Looney on the recent Food Network's CHEF & CITY episode which highlighted strawberry farm and crab picking, BERTHA's MUSSELS cleaning, CINGHIALE pasta making and Charles Village's DOMINION ICECREAM scooping!
Soon, after permit changes, we hear the spot will be changed in concept to a fresh seafood and raw bar. Sources say that it will be called PLUG UGLY's named after a bad gang of ruffians turned good from the Canton neighborhood and other areas on the East Coast back in the 1850's. Hopefully Annmarie will stay around to open the new joint.
Spots filling up in LOCUST POINT:
Once the spot of Lando Orsino's LUCA's Cafe in Locust Point (the area South of Federal Hill), the neighborhood hangout is now changing in concept to become Barracudas-a Locust Point Tavern. Owned by Chefs Paul Cuda & Billy Hughes, this is going to be an exciting addition to the neighborhood. We learned there will be fresh carved meats, flat bread pizzas, whole fresh fish, burgers and a great atmosphere. Still in the frustrating renovation period, the new Tavern is planed to open mid-September.
Permit process has started on the former Rita St Clair decorated NASU BLANCO to change hands and also for outside seating. The new owners applying are Iron Works' Harry & Frances Pope. Details to follow.
TIP: Not able to make it to the Sunday Farmers Market? We recommend the seasonal farmers' market menu at 13.5% Wine Bar on Sundays. Chef Sarah shops at the Baltimore Farmer's Market on Sunday mornings and then prepares a seasonal feast for diners. 3 courses $20 on the night we went. We sampled a PEACHY menu starting with grilled peaches on micro greens served with a poblano bail sauce for dipping-delicious! We also tried a flight of pinot noir travelling from France to Sonoma, CA to Oregon. A real treat for $22. Try and visit the 13.5% Wine Bar site here.
Bonefish Grill , What a great experience! Recently, Guest Bloggers, Sam & Elaine Blitzstein went to Bonefish Grill in Owings Mills, MD to take the Bonefish Challenge--to taste its consistent fresh approach to healthy eating. Everyday there are many choices of fish from Wild Grouper, Alaskan Halibut and Chilean Sea Bass to Snake River Rainbow Trout and Norwegian Salmon, our market-fresh fish is cooked to perfection over a wood-burning grill and then topped with your choice of one of Bonefish Grill 's complementary Signature Sauces.
Peek of the Week-BACK to SCHOOL Back to School Special Effective today through August 30th – based on availability Discounted room rate of $129 – guest must ask for the "Back To School"special Room rate is a value of 30% off our corporate rate Complimentary internet, pool & fitness room access as well as we have a full service restaurant on property-ALIZEE And, don't forget your fresh baked chocolate chip cookie upon check-in!
All on our fabulous calendar of events--with much more to do in the region!
Cheers for now!
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