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| The new Caffe Benne (from Jessie X) |
- The adventure might be Caffe Bene, which has opened on Rte 40. Another Korean bakery or coffee shop. I don't want to enter the debate about whether there are "too many" of them. But I'll just point out that they're quite different -- both in terms of offerings and qualities. Check out the comments on the prior posts about the new Tous les Jours for observations from Chris, S. Chou and others. Apparently, Caffe Bene is more of a coffee shop than a bakery. Although that photo looks like baked goods!
- Or we may hit up the re-opened retail seafood in the Jessup seafood market. Wild Seafood is open in the location of the former Frank's Seafood. I loved Frank's. It was my spot for crabs. I had posted about the rebirth last month, but Zack just reported that it is much of the same management and staff -- "basically the same store." (Update: Anonymous commented below with a link to Luke Lavoie's Sun article about Wild Seafood.)
- Similarly, Bonaparte Bread appears to be back in business in Savage. Geoberk and others reported that the head baker stayed and that Bonaparte is baking up croissants, breads and pastries.
- New local food blogger working at Colonial Cravings. Jessie X sent me the link. The writer is a UK expatriate. You navigate by going forward or back one post at a time.
- Mara emailed me to say that Tino's Italian Bistro has a new owner. She emailed about a month ago and said they're staying with the same chef and adding a plan to add "farm to table" options in the future.
I live in Columbia and regularly go to Strapazzas/Tino's. Just wanted you to know that we were there today and it is under new ownership. We spoke to the owner [in February] He says they intend to keep the restaurant mostly the same with the same chef and only change some menu items that they considered weak points. He said they intend to add "farm to table" options at a later date.We carefully evaluated the Veal Marsala and the Fettuccine Bolognese and can confirm that it is unchanged. :)
- AIDA Bistro has a new executive chef -- Chris Lewis -- and newly promoted sous chef -- Sylvia Choi. AIDA is still on my list of places that I need to visit. But people talk up their Italian food and their wine selections. I don't post press releases from restaurants, but I like giving shout-outs to the folks who make kitchens run.
I think Chris Lewis is recently of Iron Bridge, our local hangout. I'm hoping the Bridge doesn't suffer from losing him and that he jazzes up Aida's menu a bit. The food is good at Aida, but it's a bit stuffy, that's why we choose to go to the Bridge which is anything but.
ReplyDeleteFor those who care, in spite of rumors that another business was poised to move into Bonaparte's location in Fells Point, I witnessed folks busy in the building supposedly working to reopen it as a bakery--so the Baltimore location may survive as well.
ReplyDeletehttp://www.baltimoresun.com/news/maryland/howard/elkridge/ph-ho-cf-wilds-seafood-0226-20150226-story.html
ReplyDeleteQuick note - Yogopop, off of Meadowridge Road in the same shopping center as Kupcakes & Co, is no more. According to a sign in the window, a Dunkin Donuts is going to take its place.
ReplyDelete~kam
We've eaten at Aida a few times with the new chef. I've really liked the items he's added to the menu, but they have to also keep the favorites. I even liked the beets with my scallops, and I'm not a fan of beets
ReplyDeleteDoes anyone know about the new Yama Asian Fusion that opened up on Route 40 in the same new building as Caffe Bene? They're most likely not associated with Yama Sushi in Dorsey Hall, right?
ReplyDeleteBean and Burgundy Bistro on rt.40 is starting a lunch sushi buffet. Just saw the post on their Facebook page.
ReplyDeleteJust came from Facci's and had the Fettuccini di funghi porcini from the fresh pasta menu. The pasta was wonderful, but one of the porcini mushrooms seemed to be bursting with...worms....I asked the waitress if this was normal, and she obligingly took it to the manager to ask. She said it was normal, and offered a replacement meal, but I continued eating it anyway. I'm not too familiar with mushrooms, but that porcini seemed different from the rest...the pasta tasted wonderful, though there was something gritty in there (I'd guess dirt, or possibly the worms.) However, I came home and did some googling--apparently it IS normal for porcini's to be full of worms :P I'd still go back to Facci, but just a heads up to anyone to avoid porcini's if you get queasy about worms.
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