Sunday, October 28, 2012

Mt. Washington Tavern grand re-opening party

Just like turkey, stuffing and pumpkin pie, Thanksgiving in Baltimore wouldn’t be the same without a visit to the Mt. Washington Tavern. This year, the tradition returns on Wednesday, November 21, 2012 beginning at 8 pm when the newly re-built Mt. Washington Tavern hosts a public Grand Re-Opening party to kick-off the holiday season. Baltimoreans young and old will flock to the Tavern to reconnect with old friends and to see and be seen.
At this grand re-opening party, the Tavern will provide drink specials and showcase its new, updated menu, along with the re-design of the restaurant. Highlights of the re-design include a new flow to the building; a seasonal deck adjacent to the Sky Bar; a more accessible dining room and bar space; Chesapeake Bay-inspired artwork; bar areas that will pay homage to horse racing, lacrosse and other local sporting passions; and the return of the shuffleboard table.

The Tavern plans to open its doors to the public on November 1 for regular bar and restaurant service.

Mt. Washington Tavern
5700 Newbury Street
Baltimore, MD 21209


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Sunday, October 07, 2012

Grand opening of the Hunt Valley Joe’s Crab Shack

Joe’s Crab Shack will celebrate the opening of its fifth Maryland location on October 9, awarding the first 100 lucky patrons with free crab for a year and offering guests coupons for free desserts, appetizers and entrees in exchange for charitable donations to support Share Our Strength’s No Kid Hungry campaign, dedicated to ending childhood hunger in America by 2015.

Doors to the new Joe’s Crab Shack, located at 50 Shawan Road, will officially open at 11:00 a.m., and the first 100 patrons in line will receive vouchers for a free Snow Crab Bucket every month for a year.
Guests can donate to Share Our Strength’s No Kid Hungry campaign for the first 30 days after the opening and, in return, receive valuable coupons for their next visit. For every $1 donation, guests receive a free Key Lime Pie; with a $5 donation, a free order of Crab Nachos; and with a $10 donation, a free Classic Steampot.
“We look forward to bringing the beach closer to Hunt Valley, with Joe’s delicious seafood, signature drinks and relaxed atmosphere,” said Joe’s Crab Shack General Manager Lisa Koerner. “We hope our new neighbors will join us on October 9 to support a very worthy cause and be among the first to enjoy our unique menu and festive environment.”
The Joe’s Crab Shack menu showcases a variety of craveable seafood dishes, including Steampots, seafood entrees and mouth-watering crab dishes featuring Dungeness, snow and king crab. Joe’s Steampots are perfect for sharing with friends and family and feature classic tastes to satisfy any appetite.

The Joe’s Crab Shack dining experience wouldn’t be complete without a cool cocktail or delicious dessert. Guests can enjoy one of Joe’s Crab Shack’s signature drinks, such as the Shark Bite, Category 5 Hurricane or take-home Joe’s Mason Jar cocktails. Joe’s also offers a selection of tempting desserts, including its specialty Key Lime Pie and the Crabby Apple Crumble. For a full list of items, go to www.joescrabshack.com/menu.


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Thursday, October 04, 2012

Rusty Scupper celebrates Orioles' Magic

Orioles' Magic is sweeping Baltimore. In honor of the Orioles' upcoming post-season games, the Rusty Scupper is unveiling a series of O's-themed drinks.

All of the drinks will be available in the bar and dining room throughout the Orioles’ playoff run during lunch, dinner and brunch services. The drinks will be available beginning Thursday, October 4 and are available for $6.50each.

The Orioles-themed cocktails are:
  • Orioles Crush: A Baltimore favorite that includes vodka, triple sec and orange juice.
  • Orioles Magic: A light and refreshing drink that features Jose Cuervo Especial Gold Tequila, triple sec, fresh squeezed lime juice and fresh squeezed orange juice.
  • O’Mrum: A tropical drink made up of Bacardi orange rum, peach schnapps, orange juice, pineapple juice and cranberry juice.
  • Orioles Cookie Martini: Dessert in a martini glass made with Kahlua coffee liqueur, crème de cacao, Bailey’s Irish Cream and vodka.

To make reservations or for more information, diners should call (410) 727-3678 or visit www.rusty-scupper.com.


The Rusty Scupper Restaurant and Bar is located on Baltimore’s Inner Harbor at the Inner Harbor Marina (402 Key Highway). Celebrating its 30th anniversary in 2012, the Rusty Scupper features contemporary American seafood dishes and seasonal cuisine by Chef Mark Miranda. The restaurant serves lunch Monday through Saturday starting at 11:30 AM, dinner seven days a week and a Live-Jazz brunch on Sundays from 10:45 AM to 2:00 PM. Happy Hour specials at the bar are offered Monday through Friday from 4:00 to 7:00 PM. A complimentary shuttle service is available to guests within the city limits Monday through Saturday from 5:00 PM to close.




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Waterfront Kitchen greenhouse project kick off party

With a goal of funding both capital improvements and an operations budget for an expanded Living Classrooms BUGS (Baltimore Urban Gardening for Students) program, Waterfront Kitchen is taking its seed-to-table commitment to the streets.
“We’ll be replacing the existing BUGS greenhouse on Caroline Street with a larger, state-of-the-art facility,” says Waterfront Kitchen co-owner Michael Klein. “And we’ll be moving the existing greenhouse to another location within Living Classrooms’ Target Investment Zone.” The project is organized in collaboration with Living Classrooms’ Rising Star and director of Exeter Gardens Hasdai Westbrook.
The goal, says Klein, is to greatly expand the number of children able to experience both the joys and the educational value of growing fresh vegetables, herbs and flowers. “We’re building on the commitment we made when we opened Waterfront Kitchen,” he says. “It’s clear that greenhouse and garden activities are enriching kids’ lives and teaching them invaluable skills.”
Both Klein and restaurant co-owner Chuck Nabit share this commitment with Chef Jerry Pellegrino, who works with kids in the greenhouse and gardens, and brings them into the restaurant’s kitchen to cook and share meals based on the vegetables they grow.
“The party we’re having on October 11 is a fundraiser,” says Klein. “But more importantly it’s an invitation for the community to join us in this project. It’s a way to show support for building healthier lives for city kids.” Living Classrooms’ BUGS program teaches inner-city grade school children gardening, nutrition, life skills and much more.
Date October 11, 2012
Time 6:30 pm
Place Maritime Park, 1417 Thames Street, Baltimore, MD 21231
Event Cocktail reception followed by a four-course dinner with wine, live music for dancing and a live auction
Cost $125/person. Tickets must be purchased in advance.
Reservations http://shop.waterfrontkitchen.com or call 443-681-5310

Tuesday, October 02, 2012

Fleming's Prime Steakhouse & Wine Bar "sweet charity" cocktail for a cause

Fleming’s Prime Steakhouse & Wine Bar in Baltimore, 720 Aliceanna Street, announces their latest Cocktail for a Cause: the “Sweet Charity.” For the entire month of October, 100% of the sales of “Sweet Charity” will be donated to The Leukemia & Lymphoma Society, the world’s largest voluntary non-profit health agency dedicated to funding blood cancer research. The cocktail will be featured on Fleming’s popular “5 for $6 ‘til 7” bar menu and available after 7pm for $9.95.
 Created by Fleming’s Director of Wine Maeve Pesquera, the new “Sweet Charity” cocktail is elegant and floral combining Lillet Rose infused wine, St. Germain Elderflower Liqueur and soda water, served over ice in a wine glass with a raspberry garnish.
“Each year, Fleming’s is proud to donate to a cause we feel passionately about, and this year is no exception. The Leukemia & Lymphoma Society is near and dear to many of our guests. Last year’s Cocktail for a Cause benefited breast cancer research and raised over $60,000. This year we hope to top that.” says Pesquera.
Nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders — with a unique wine list known as the Fleming’s 100,® which features over 100 wines served by the glass. Fleming’s was launched in Newport Beach, California, in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator’s annual Award of Excellence. For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit FlemingsSteakhouse.com.

The Leukemia & Lymphoma Society® (LLS) is the world's largest voluntary health agency dedicated to blood cancer. The LLS mission is to cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families. LLS funds lifesaving blood cancer research around the world and provides free information and support services.

RA Sushi to host Boo Bash Party

Have a ghoulishly good time on Halloween at RA Sushi Bar Restaurant’s Boo Bash party. On October 31 from 7 p.m. to close, party the night away with spooktacular food and drink specials, a costume contest, and a guest D.J.

Boys and ghouls are encouraged to dress up for the Boo Bash costume contest. Those dressed to kill will have the opportunity to take a bite out of some serious treats, including a $100 RA gift certificate for the first place winner and a $25 RA gift certificate for second place. To keep the Halloween bash going all night long, a special guest D.J. will spin a haunting mix of beats.

During the event, enjoy a variety of “Boo Bites,” including Voodoo Crispy Chicken: crispy chicken, sautéed with onion, green pepper and Japanese pumpkin; tossed in a sesame chili sauce ($6); Vampire Shrimp: lightly battered spicy shrimp and shishito peppers tossed with Japanese pumpkin, ramen noodles and chili sauce; served in a crispy lettuce cup ($8); and the Spider Roll: tempura battered Japanese pumpkin, crispy soft shell crab, kaiware sprouts, kani kama crab mix rolled in rice and soy paper; topped with shredded daikon; served with spicy mayo and eel sauce ($10).

Cast a spell with one of RA’s “Potent Potions” such as Grape Ghoulade with Three Olives Grape Vodka, blue curacao, cranberry and fresh lemon; the Sinners Sangria mixed with red wine, fruit juice, and a large dose of Satan's elixir (sake); the Frozen Swampwater, a spine tingling blend of sparkling white wines, Cruzan Rum, yuzu, peach and strawberry purée; and the Berry Bloody, with Bacardi Dragonberry, strawberry purée, fresh lemon juice, Japanese Yuzu, and a splash of soda. The Potent Potions are all $8 each.

Grab a broomstick and fly into RA Sushi to celebrate Boo Bash! For more information, visit RA’s Facebook page at www.facebook.com/RASushiBaltimore.


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Fleet Street Kitchen is now open

Locally owned and operated, Bagby Restaurant Group announced today that Fleet Street Kitchen, a 120 seat contemporary American restaurant located at 1012 Fleet Street, between Little Italy and Harbor East in the historic Bagby Building, opened on September 20, 2012.

The approximately 4,500 square-foot bar and restaurant is an exciting new addition to the dining scene in downtown Baltimore, combining exceptional food, drinks and service in a sophisticated yet comfortable atmosphere.

The menu will reflect the distinctive style of Executive Chef Chris Becker, which is rooted in classic methods while embracing modern techniques. It will feature a changing collection of seasonally inspired selections with an emphasis on locally sourced, ethically raised, sustainable ingredients. Many of the herbs, vegetables and seasonal greens that will be used are grown nearby on Cunningham Farms, which is owned by the restaurant group owner, David Smith.
“We are pleased to distinguish ourselves with food which is grown on our own farm,” said Smith. “This allows us to offer our guests the freshest ingredients, picked at their prime.”
Accompanying and enhancing the kitchen's offerings is an extensive and diverse offering of wines, beers and specialty cocktails, along with distinctive coffees and teas.

At Fleet Street Kitchen, Chef Becker will combine both traditional and modern techniques, crafting elegant dishes that reflect his intense devotion to his craft. A Baltimore native and graduate of the Baltimore Culinary Institute, Becker spent time in the kitchens at The Brass Elephant and Linwoods before joining the Wine Market in Locust Point. It was then that he was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b newspaper.

In addition to Becker, the restaurant team includes: Chef de Cuisine Omar Semidey, Executive Pastry Chef Bettina Perry, General Manager Nico Bustos, and Beverage Director Tim Riley.

The new restaurant will add to the energy Bagby Restaurant Group has created since opening Bagby Pizza Company in October of 2009, and TEN TEN in November of 2011.

Fleet Street Kitchen is available for group events and private dinners. For hours and reservations please call 410-244-5830 or visit www. fleetstreetkitchen.com, fleetstreetkitchen on facebook, and twitter @fleetstreetfood.


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Gordon Biersch to open first Baltimore location in Harbor East

Gordon Biersch Brewery Restaurant is set to open its first Baltimore location at 1000 Lancaster Street on Monday, October 29, bringing a made-from-scratch menu with California-influenced cuisine and handcrafted German lagers to Harbor East.

The 9,500 square foot location will feature an on-site brewery, where Head Brewer Chris Cashell will create signature lagers and seasonal brews in-house to be served in the restaurant and bar. These brews include Hefeweizen, a traditional German wheat beer with subtle notes of banana and clove; Czech Pilsner, a classic Bohemian-style Pilsner with a rich golden hue, medium-bodied and boldly bittered with spice, signature Saaz hops from the Czech Republic; and Schwarzbier, a light-bodied, dark lager with a dry, roasted coffee finish. In addition to its award-winning beers, Gordon Biersch will serve a wide-variety of appetizers and entrees for every taste – from premium burgers, salads and pizzas, to fresh seafood and steaks. Jacob Pulcher will serve as the Baltimore location’s Executive Chef.
“The vibrant Harbor East community is the perfect place for us to introduce ourselves to diners in the area,” said Jon Jones, General Manager. “Baltimore has become a city known for its food and we are eager to bring our fresh handcrafted beers and made-from-scratch menu items to the area for the first time.”
The restaurant will seat nearly 300 diners in an upscale, casual atmosphere, with additional seating on the outside patio for 50 people. The new location will employ a staff of 75-80. Hours of operation will be Sunday and Monday 11 a.m. – 10 p.m. (bar 11 a.m. – midnight); Tuesday through Thursday, 11 a.m. – 11 p.m. (bar 11 a.m. – midnight); and Friday and Saturday, 11 a.m. – midnight (bar 11 a.m. – 2 a.m.).
Gordon Biersch is an upscale casual brewery restaurant known internationally for award-winning, handcrafted beers. Gordon Biersch features a fresh, made-from-scratch California-inspired menu that can be found in 20 states across the country and the District of Columbia. For more information, please visit http://www.gordonbierschrestaurants.com.

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