Grabbagreen, “where great tasting, healthy food meets the speed and convenience of traditional fast food,” recently opened in Hunt Valley Towne Centre. Their menu is preservative-free, naturally gluten-free and GMO-free.
The franchise, which has 25 locations, is the first in Maryland.
Meanwhile, Molina Pizze & Polpette, a modern take on a New Haven-style pizza and meatball shop, opened at R. House in Remington. Molina will feature handcrafted pizza sold by the slice or the whole pie, made with house-fermented doughs and sustainable ingredients baked in an Italian-made stone hearth oven. And they have gluten-free pizza, too.
NEW MENU ROLLOUTS
A new seasonal menu (cocktails, too!) is available at Wit & Wisdom at The Four Seasons Hotel, featuring comfort food with an Eastern Seaboard twist. Tasty selections include Wagyu steak sliders, blue crab custard, lobster potpie and roasted bone marrow. FYI, I had the Wagyu rib-eye and it was way tasty, clean and flavorful.
Locally sourced, seasonal menu options at the B&O American Brasserie in the Hotel Monaco include sweet tea chicken, rainbow trout and duck wings. They also have specials each night of the week including build-your-own tacos on Mondays and cassoulet on Wednesdays.
The Elephant on North Charles Street has a new executive chef, Orlando Amaro.
The Venezuelan native recently worked as exec chef at Station 4 Restaurant in D.C., and the new menu echoes his global experience.
Arômes, the French restaurant in Hampden, has closed. Word on the street is that they will open another concept in downtown Baltimore called Chez Hugo.
Parts & Labor in Remington’s fine dining atmosphere has changed to a more casual vibe featuring sandwiches and snacks.
Executive chef/owner Jason Hisley is leaving La Cakerie to launch a boutique bakery. Cake by Jason will be a high-end cake shop (they’ll also offer other baked goods, classes and catering) and is expected to open in early 2018 in Timonium.
Jason has serious culinary cred having attended Johnson & Wales University in Rhode Island and The Restaurant School in Vitznau, Switzerland. And he won both “Cake Wars” and “Cupcake Wars” on the Food Network. Find Cake by Jason on Facebook.
Fells Point’s Diablo Doughnuts is moving to Federal Hill early next year in the spot formerly occupied by Felici Café on Light Street. Look for an expanded focus on special events and kids’ parties.
Master mixologist Brendan Dorr (head bartender at B&O American Brasserie and president of the Baltimore Bartenders’ Guild) and his business partner, Eric Fooy, next spring are opening Dutch Courage, a gin bar at 2220 N. Charles St. The very cool building was built in 1851 and features a huge courtyard that’s almost as big as the interior.
Restaurateur Ali Sadeghi, owner of the way popular Grille 620 in Ellicott City and River Hill Grill in Clarksville, will open a bar and restaurant next year at Turf Valley Towne Square in Ellicott City called Mad Chef Kitchen & Bar.
OK, not exactly local news, but very cool. Now, you really can have breakfast at Tiffany’s. The Blue Box Café has opened on the fourth floor of the Tiffany & Co. flagship store overlooking Fifth Avenue in New York City.
Dishes include avocado toast, truffled eggs and smoked salmon bagels. The café is decorated in Tiffany’s signature blue and you can order a take-home cake in the shape of the blue Tiffany’s box. (#decadent)
Looking to get an early start celebrating the new year? Check out the amazing Tall in the Saddle band at The Cove at Citron at Quarry Lake at Greenspring on Saturday night, Dec. 23, from 8:30 to midnight. Doors open at 7:30 and tickets are just $10. To reserve a spot at the pre-New Year’s bash, text your name and number of people to 410-913-5556.
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.
Top photo: Executive Chef Jason Hisley of Cakes by Jason (Handout photo)
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