Monday, June 29, 2015

The Oceanaire offers special Menu for two, July 1 -7

The Oceanaire Seafood Room is celebrating red, white and blue with a dinner for two from July 1 -7. This three-course menu plus a bottle of wine is available for $60 and offers selections including:

First Course (choice of) 
  • Clam Chowder
  • Calamari
  • House Salad
  • Chef Seasonal Selection
  • Caesar Salad
  • Tuna Poke
  • Crab Cake 

Second Course (choice of) 
  • Black and Blue Salmon
  • Fin and Shellfish Stew
  • Chef Seasonal Selection
  • Shrimp Scampi
  • Chicken Chop 

Third Course (choice of) 
  • Cheesecake
  • Key Lime Pie
  • Strawberry Shortcake
  • Ice Cream Sundae
  • Baked Alaska 

Wine (choice between a bottle of)
  • Campanile Friuli Grave Pinot Grigio 
  • 14 Hands Columbia Valley Market


Friday, June 26, 2015

Charles Levine to open first restaurant called Citron in Summer 2016

Charles Levine
Charles Levine, owner and president of Charles Levine Caterers, announced today plans for Citron, a full-service restaurant coming in 2016 to Quarry Lake at Greenspring in Baltimore County.   

“Citron is a natural extension of my experience in the food industry and a longtime dream of mine,” said Levine. “In working with clients for the past 30 years, nearly all have encouraged me to open a restaurant, but it was not until I found the perfect location – the Quarry – did the vision really start to take shape.”  

Levine will break ground for Citron next month with plans to open in the summer of 2016. Located on the north side of Quarry Lake, the 10,500-sq-ft. restaurant will feature a dining room and bar – that can seat a total of 230 guests – as well as private event spaces. Citron will also feature outside patio and waterfront deck seating.

“Our travels to many of the world’s best and most interesting restaurants have helped inspire our vision for Citron,” said Levine. “The menu, the physical layout, color palate and design elements are shaped by what we’ve seen and experienced over the past 30 years.”

Quarry Lake at Greenspring was developed by Obrecht Properties and Beazer Homes following a master plan of mixed-use office, retail and residential space within a gated community.  

“We have been very selective in developing the retail component of Quarry Lake, and have looked long and hard for the perfect restaurant operator for this unique location,” said Thomas Obrecht, Chairman of Obrecht Properties. “We entertained numerous opportunities over the years, but it wasn’t until we connected with Charles were we sure that this was the perfect fit.”

James Colimore of Colimore Architects Incorporated, the designer of three of the park’s office buildings, will design Citron’s exterior to complement the existing architecture of Quarry Lake at Greenspring. Colimore will also serve as architect of record for the interior of the restaurant.

Jenkins Baer Associates will be the restaurant’s interior designer of record. The interior design concept for Citron will pay homage to the restaurant’s namesake with a clean and modern, yet warm and comfortable design. The restaurant will evoke a mid-century modern feeling with whites, walnut woods, and grey tones featured throughout.  

Leading the Citron kitchen as executive chef will be Dan Benedix. Together, he and Levine are developing a menu that will feature contemporary American cuisine with a mix of fresh fish, grilled meats, composed salads and handmade desserts. The bar will serve handcrafted cocktails, craft brews, fine wines and an extensive selection of top-shelf spirits.

Benedix earned an associate’s degree from the Pennsylvania Institute of Culinary Arts. He has held various sous and executive chef positions at the Four Seasons Hotel in New York and Chicago where he trained under two highly recognized chefs, Mark Baker and Robert Sulatycky. Most recently, Benedix served as the executive chef at Greenspring Valley Hunt Club. 

“Dan and I are in total sync with our vision for Citron, and we look forward to sharing our concept with the Baltimore community,” said Levine. 

Levine is owner and president of Charles Levine Caterers, a premium catering company that offers full-service catering and event planning to corporate, institutional and private clients in the mid-Atlantic region. Levine leads a stunning 30-year career in the food service industry having catered for five U.S. presidents, the National Football League and The Rolling Stones among others. 

Citron will be open seven days a week for lunch and dinner. The restaurant will also provide valet parking. For more information about Citron,  visit


Thursday, June 25, 2015

Best Burgers In Baltimore « CBS Baltimore

Check out my CBS Local article

Best Burgers In Baltimore « CBS Baltimore

Best Bars With A Patio In Baltimore

Check out my CBS Local article

Best Bars With A Patio In Baltimore « CBS Baltimore

Best Barbecue In Baltimore

Check out my CBS Local article

Best Barbecue In Baltimore « CBS Baltimore

Best Restaurants For Father’s Day Dinner Weekend In Baltimore

Check out my CBS Local article....

Best Restaurants For Father’s Day Dinner Weekend In Baltimore « CBS Baltimore

Best Spots In Baltimore For A Father’s Day Drink With Dad

Check out my article for CBS Local...

Best Spots In Baltimore For A Father’s Day Drink With Dad « CBS Baltimore

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items. The Chef brings his love and appreciation for fresh seafood and natural ingredients to the award-winning restaurant and hopes to become a mentor and teacher for others who join him in the B&O kitchen.

To start with try one of the following starters that are perfect for sharing:
  •      Octo Taco with charred octopus, chorizo verde, celeryherb salad, pumpkin seed vinaigrette, and jicama shell.  These tacos are a great new twist to a seafood taco. 
  •      Raviolo with house ricotta, farm egg, crispy shitake, brown butter, pea tendrils, and shaved Parmesan.  The crispy shitake are amazing.

For the main dishes try one of these delectable entrees:
  •      Roasted Chicken Panzanella with arugula, tomato, pickled spring onion, polenta croutons, feta, and a parsley vinaigrette.  The polenta croutons are a nice addition to the most and delete chicken.
  •      Market fish with spring vegetable ragout, pickled ramp, yellow tomato coulis, and Spanish chorizo.  The fish is cooked to perfect and the chorizo adds a nice spice to the dish.
  •      Chesapeake soft shell crab with crushed leeky potatoes, green tomato salad, chili-lime butter, and crispy corn.  This soft shell delight will offer no lefts overs and the leaky potatoes are divine!

 The cocktails are always sure to please.  Try a vintage adaptation with the Cardamom Daiquiri with The Real McCoy 3 yr. Rum, Lime, Velvet Falernum, and Cardamom Bitters.

La Cuchara launches Firkin Nights in partnership with Union Craft Brewing

Monday nights just got a little tastier! Starting June 29, two Woodberry neighbors—La Cuchara, Baltimore’s new Basque restaurant, and Union Craft Brewing—are teaming up to bring La Cuchara diners an exclusive beer each week. Using La Cuchara’s bold, Basque ingredients such as piquillo peppers and saffron, Union Craft Brewing will create limited quantity beers in small casks known as firkins.

“By combining traditional Basque flavors with Baltimore beer, we’re offering our customers an experience unique to La Cuchara” said restaurant co-owner and bar manager Jake Lefenfeld. “It’s truly the best of both worlds.”

Firkin Night will be held at La Cuchara every Monday, beginning at 5:00pm. For guests who show up early, beer from the firkin will be available at a special price. The first Firkin Night will be held on Monday, June 29, featuring Union’s Old Pro Gose infused with saffron, preserved lemon and Muscat.


Famous Dave's New $7.99 Lunch Deal

Famous Dave’s announced the launch of the “Quick ‘Que Deals” lunch promotion at the Columbia, Laurel, Timonium, Owings Mills, Annapolis and Bel Air locations every Monday through Friday from 11 a.m. – 4:30 p.m.

The “Quick ‘Que Deals” lunch promotion includes a meal and fountain soda, iced or sweet tea for $7.99. 

Includes: Choice of 1 side
  • Georgia Chopped Pork
  • Texas Beef Brisket
  • Barbeque Pulled Chicken

Lunch Size Salads
Includes: Corn Bread
  • Dave’s Sassy Barbeque Salad
  • Chicken Caesar Salad
  • Southwest Chopped Chicken Salad

Soup, Salad & Potato Specials
Includes: Corn Bread
Choice of 2
  • Dave’s Famous Chili
  • Dave’s Famous Soup
  • Side Salad (Garden or Caesar)
  • Loaded Baked Potato

credit:  Famous Daves

Monday, June 22, 2015

by @thefoodmarket "Duck and Cherry - corn puddin' | spinach | spaetzle | pecan #thefoodmarket #hampdensfinest #findingfortessa" #yummy

via Instagram

by @fsbaltimore "Happy Hour @witwisdomtavern just got a little bit happier with half off its entire Tavern Menu! Yes, that means the lobster corn dogs, house-made charcuterie, oysters and much more is ALL half off...see you soon! #Baltimore #happyhour #fstaste #witonthewater #harboreast" #yummy

via Instagram

by @cunninghamscafe "Lemon Thyme Bars are a new favorite here! Guaranteed to counteract the Monday Morning Blues. #cunninghamscafe #bagbygroup #towsoneats #baltimore #towson #pastrylife #monday #yum #bakery #VSCOcam" #yummy

via Instagram

by @musselbar "Oh happy day!! New happy hour bar menu!! Featuring 10 dollar half pots of Mussels and 10 dollar wood fire pizzas. #mussels #pizza #barfood #ballston #arlington #arlingtoneats #rwrestaurantgroup #happyhour #instagood #instayummy #instafood #eats #ballstonbid #featureoftheday #feature #daily #madetoorder #dailyfeature #feature #beer #wine #cocktails" #yummy

via Instagram

The French Kitchen celebrates Bastille Day

Join The French Kitchen for a special Bastille Day celebration featuring champagne, canapés and classic French cuisine.

Start with champagne and canapés served on the outdoor terrace (weather permitting) from 6:00-7:00 p.m. Then, enjoy the first course of French Onion Soup, Mini Quiche and Green Mache Salad. Select one of three main courses including Roasted Cornish Hen, Salmon En Croute and Choucroute - a classic Alsatian family recipe of sausage and sauerkraut from Executive Chef Ziegler’s mother. To end the evening, an Eiffel Tower dessert trio and a glass of champagne will be served.

Tuesday, July 14, 2015
Starting at 6:00 p.m.

The French Kitchen
Located at the Lord Baltimore Hotel
20 W. Baltimore Street
Baltimore, Maryland 21201

Reservations are required and can be made by calling 410-539-8400.

$45.00 per person. Tax and gratuity are extra.

The Lord Baltimore Hotel is located at 20 W. Baltimore Street, Baltimore, MD, 21201 in the heart of downtown Baltimore and within walking distance to many local attractions. Recognized by the Historic Hotels of America as the “Best City Center Historic Hotel” in 2014 and USA Today as one of the 10Best Historic hotels in America, the hotel towers over the Baltimore skyline at 23 stories and offers 440 new guest rooms and suites, more than 20,000 sq. ft. of meeting and event space and dining options including the French Kitchen, LB Tavern and LB Bakery. In partnership with the Lord Baltimore Hotel, The Classic Catering People, Baltimore's premier catering company, is the exclusive caterer for local, social and corporate events held in the Lord Calvert Ballroom. Additionally, art plays a major role in the hotel design with more than 2,500 pieces of artwork displayed throughout the building. Originally built in 1928, the hotel was purchased in 2013 and completely renovated by Rubell Hotels. The Lord Baltimore Hotel is a member of Historic Hotels of America, the official program of the National Trust for Historic Preservation, and is listed on the National Register of Historic Places. More information on the hotel can be found at

Sunday, June 21, 2015

Great Last Minute Father’s Day Gift - Mason Dixon Master Chef Deal!!

Looking for the perfect Father’s Day gift for Dad? Why not bring him to the Mason Dixon Master Chef Tournament this Monday, June 22nd?
For this Monday only, we are offering a discount off of both Judge Experience and General Admission tickets. Come see two great chefs battle it out in the competition kitchen right in front of you, while you enjoy a complementary wine tasting by Boordy Vineyards, passed hors d’ouerves during Happy Hour, and a dessert and coffee bar -- all for just $20 (including tax and a 10% donation to charity), when you enter the Special Father’s Day code “SAVE5” at checkout.
Or splurge on Judging Experience tickets and let Dad enjoy a taste of each of the 6 dishes being prepared by Chef Andrew Maggitti of Chartwell Country Club and Chef Lanydrek Christ Pandzou of Colony South Hotel. Plus, vote and help decide the winner for the night, all for just $40.
Order TODAY, this deal is only good until midnight Sunday, June 21st.
Enter "SAVE5" at checkout to receive the discount.
More Info:
Happy Father’s Day!

Saturday, June 20, 2015

Rusty Scupper Hosts July 4th Crab Feast

Rusty Scupper Restaurant and Bar will host its annual Independence Day Topside Crab Feast on Saturday, July 4th from 6:30-10:00 PM. Celebrate July 4th with live entertainment from a Dance Masters DJ and the best view of the City’s fireworks from the restaurant’s third floor lounge and deck. Enjoy the all-you-can-eat buffet of #1 jumbo male crabs, hot dogs, hamburgers, fried chicken, salads, fruit and more, as well as great drink specials and giveaways.

Rusty Scupper’s July 4th Crab Feast

Saturday, July 4, 2015
6:30 PM – 10:00 PM

Rusty Scupper Restaurant and Bar
402 Key Highway
Baltimore, MD 21230

$99.00 for Adults
$49.00 for Children (10 & Under)
*Plus 20% service charge and 6% tax*
Reservations for the July 4th Crab Feast are required. This is a prepaid event so all reservations require a credit card guarantee. To make a reservation, call 410-727-3678. For more information, visit


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