The Elephant opens a speak-easy, Rye comes to Port Covington and In Bloom will offer special Old Line State ingredients.
The duo will work together to offer a diverse, seasonal menu with a focus on Maryland ingredients. The space has a main dining room, an herb and vegetable garden and the back dining room and courtyard are available for private dining and special events.
The Elephant opened just over a year ago in Mount Vernon in a rebranded version of the Brass Elephant restaurant. Now, they have unveiled their speak-easy concept (think hand-crafted cocktails, small plates and globally inspired street food), called Upstairs @ The Elephant. It features two lounges that showcase a 32-foot white marble bar from Italy, backgammon and a traditional billiards room lined with Tiffany stained-glass windows.
The Rye Street Tavern opened in Port Covington adjacent to the Sagamore Spirit distillery with two-time James Beard Award-winning chef Andrew Carmellini at the helm. The restaurant pays tribute to the neighborhood taverns of Baltimore’s industrial era and offers American fare with a focus on locally grown ingredients, farm-raised meats, sustainable seafood and raw bar.
Stanford Kitchen, part of the Blueridge Restaurant Group that operates sit-down restaurants in Columbia and Rockville (as well as Orlando, Fla.), is coming to Baltimore County in early 2018.
The restaurant has a lease in the former Stone’s Cove Kitbar right off Owings Mills Boulevard. The restaurant will feature made-to-order American food, an open-air kitchen and a large patio. The concept will be slightly smaller in size than the Stanford Grill in Columbia, which, FYI, serves ginormous portions.
Showroom, a new café and performance venue, is slated to open soon at Motor House, a nonprofit arts hub, gallery and performance space at Station North in downtown Baltimore.
The owner of the Local Oyster will open Second Line early next year in Remington. The restaurant will offer Maryland seafood and live musical entertainment.
Keep an eye out for Baltimore’s first Food Truck Week, set for Nov. 6-12. No other details yet — stay tuned.
And since October is “Breast Cancer Awareness Month,” the station has created a promotion called “Dining with the Devils” that offers a special “Sips & Sweets” menu with a portion of the proceeds to benefit TRD.
Menu items will include “Mammograham’s” (a yummy s’mores like treat — think marshmallow smashed between graham crackers), “Red (devil) Velvet Cake” and “Ta-Ta-Tini” and “Trainwreck” cocktails with Manatawny Still Works handcrafted spirits.
FYI, the Red Devils are celebrating 15 years of supporting families in their fight against breast cancer. (baldwinsstation.com) (the-red-devils.org)
If you’re looking for serious fun and tasty food, it’s time to head to Points South Latin Kitchen in Fells Point. The menu has Central and South American-influenced cuisine, and everything they serve is whipped up in their dedicated gluten-free kitchen.
Every Wednesday, they have drag bingo and every Sunday is drag brunch. Owner/managing partner Bryson Keens has def street cred. Before opening Points South, he was the managing partner at Roy’s Hawaiian Fusion Cuisine, the restaurant group headed by famed chef Roy Yamaguchi.
On Oct. 14-15, B’more’s historic Federal Hill neighborhood will transform into an Oyster Lover’s Paradise when Oysterfest (the brainchild of the folks from Ryleigh’s Oyster) hits the streets!
Highlighting the seafood-studded food festival is the seventh annual Baltimore Oyster Shucking Championship, live entertainment, oyster-openers competition, fried oysters, grilled oysters, smoked seafood, craft beer, wine and more than 10 types of raw oysters.
Top photo: Points South Latin Kitchen
Randi Rom is the president of RJ Rom & Associates, a marketing, branding, events and public relations firm specializing in the hospitality and entertainment industries. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at email@example.com.
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