A list of notable places I'd like to try someday.
Pazo 1425 Aliceanna Street, Baltimore, MD 21231 - Harbor East $$$$
Big and small plates of the Mediterranean
Woodberry Kitchen 2010 Clipper Park Road, No. 126, Baltimore, MD 21211 - Clipper Mill $$$
An ever changing menu featuring fresh and local ingredients of the Chesapeake region
Tapas Teatro 1711 North Charles Street, Baltimore, MD 21201 - Station North $$
Seasonal and fresh small plates ranging many international flavors
Sofi's Crepes 1723 North Charles Street, Baltimore, MD 21211 - Station North $
Sweet and savory crepes (including breakfast options)
sometimes dining Somewhere in Waverly $$
Not a restaurant, but a 'supper club' where skilled members of this cooking collective plan a prix fixe dinner series. Menu depends on the seasonal and local ingredients available. Cost is based on the cost of the food prepared. Dinners are infrequent and reservations are required due to limited seating. BYOB/W
Friday, September 23, 2011
Food in Baltimore City Part 2
A continuation of Part One
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
Geisha 201 North Charles Street, Baltimore, MD 21201 - Downtown $$
This is my 'sushi place'. Located blocks away from the Inner Harbor, they are usually blasting loud techno music. Fresh, high quality fish is the only kind Chef Kim uses. He is highly trained in the art. They recently added new rolls on their menu. I've heard some people say service can be off, but I don't usually go until 9 in the evening. If you don't fancy sushi, there's the typical Japanese and Korean fare as well.
Samos 600 Oldham Street, Baltimore, MD 21224 - Greektown $$
Patisserie Poupon 820 East Baltimore Street, Baltimore, MD 21202 - Jonestown $
I'm a little biased because I worked here for 3 1/2 months this past summer. Freshly baked breakfast pastries, beautifully glazed mousse cakes, French cookies, and what I like to call, "adult" chocolate chip cookies. Although I've read about the service being truly horrendous, the bakers and the chef, Joseph, are such humble, modest, hard-working, talented people that care about their work. There is a location in Georgetown in D.C., but this is where all the busy bees are baking all the pastries.
*** Price range is what they have for retail. Pricing of wedding and special event cakes are another ball game ***
Greg's Bagels 519 East Belvedere Avenue, Baltimore, MD 21212 - Belvedere $$
Hand-made bagels everyday at this mom and pop store. My favorite is the vidalia onion bagel although they have 6 or 7 different kinds. I worked next door so I went there so many times they would start to recognize me. And when I didn't have enough money to pay, I would give them an IOU. There's a laundry list of kinds of salmon they have prepared along with daily specials. They close at 3 on the daily, so get there early to get your choice of bagels.
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
Geisha 201 North Charles Street, Baltimore, MD 21201 - Downtown $$
This is my 'sushi place'. Located blocks away from the Inner Harbor, they are usually blasting loud techno music. Fresh, high quality fish is the only kind Chef Kim uses. He is highly trained in the art. They recently added new rolls on their menu. I've heard some people say service can be off, but I don't usually go until 9 in the evening. If you don't fancy sushi, there's the typical Japanese and Korean fare as well.
 |
| I'm on a boat! |
Samos 600 Oldham Street, Baltimore, MD 21224 - Greektown $$
Best Greek food in the city. I consumed Greek food for the most part during ages 17-24, so I've developed a palate for it. The first Greek restaurant I worked at had taramosalata (or 'taramo' for short), a creamy blend of fish roe, potatoes, olive oil, and lemon juice. Every Greek restaurant I went to didn't have this dip, and I hadn't found this dip until I ate here a year ago. If a Greek yiayia cooked for me, it'd be like this.
Di Pasquale's 3700 Gough Street, Baltimore, MD 21224 - Highlandtown $$
They have a meatball sub here that is like no other. You get a homemade bagette with the insides dug out and meatballs, sauce, and melted mozzerella stuffed inside. It's what you would expect an Italian market to look like: homemade breads on the shelf, a huge deli case with lots of homemade and imported Italian cheeses and meats, Italian sodas, candies, pastas, and pastries surround you. There's an extensive selection of affordable wines and beers sold here as well. And if you fancy yourself some Guido memorabilia, you will find it here too. |
| The Greek like murals that remind of the Motherland |
Di Pasquale's 3700 Gough Street, Baltimore, MD 21224 - Highlandtown $$
 |
| A deli case full of housemade salads and antipasti |
 |
| Oh! Just like the Motherland! |
Patisserie Poupon 820 East Baltimore Street, Baltimore, MD 21202 - Jonestown $
I'm a little biased because I worked here for 3 1/2 months this past summer. Freshly baked breakfast pastries, beautifully glazed mousse cakes, French cookies, and what I like to call, "adult" chocolate chip cookies. Although I've read about the service being truly horrendous, the bakers and the chef, Joseph, are such humble, modest, hard-working, talented people that care about their work. There is a location in Georgetown in D.C., but this is where all the busy bees are baking all the pastries.
*** Price range is what they have for retail. Pricing of wedding and special event cakes are another ball game ***
Greg's Bagels 519 East Belvedere Avenue, Baltimore, MD 21212 - Belvedere $$
Hand-made bagels everyday at this mom and pop store. My favorite is the vidalia onion bagel although they have 6 or 7 different kinds. I worked next door so I went there so many times they would start to recognize me. And when I didn't have enough money to pay, I would give them an IOU. There's a laundry list of kinds of salmon they have prepared along with daily specials. They close at 3 on the daily, so get there early to get your choice of bagels.
 |
| Greg himself |
Thursday, September 22, 2011
Food in Baltimore City Part 1
Baltimore isn't known for great food. I have a love/hate relationship with this city, and I can see why most people choose to stay away from parts that are not the Inner Harbor or Fells Point: crackheads, drugs, violence, and the overall grimeyness of it all. If you dig deep, though, you can find great places to eat. I would not and will not call myself a "foodie", but I will call myself a fan of great, fresh food with highly discriminating tastes. Here are the places that have been no-fail in food and service for me.
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
B&O American Brasserie 2 North Charles Street, Baltimore, MD 21201 - Downtown $$$
This restaurant occupies the original Baltimore & Ohio Railway headquarters and is connected to the Hotel Monaco in Downtown. Beautiful, gorgeous architechture: tall ceilings, dark wood tables, huge windows, leather walls, and grand chandeliers. It has that 1960's, Mad Men feel in their decor. Great for dates. Raved as one of the best restaurants in Baltimore, they serve American cuisine made with seasonal and local ingredients.
Salt 2127 E. Pratt Street, Baltimore, MD 21231 - Butcher's Hill/Upper Fell's Point $$$
I'm so lucky to live blocks away from this establishment. An ever-changing menu featuring New American cuisine made with fresh, local, and seasonal ingredients. The food itself is fine-dining in its quality and portions (think: opposite of TGIFRidays), but the decor is modern and hip. And they have Duck fat fries!
Johnny Rad's 2108 Eastern Avenue, Baltimore, MD 21231 - Upper Fell's Point $$
Imagine if a skater/punk grew up and opened a pizzeria-tavern. Throw some 80's punk records and old, worn skate decks on the wall, along with a logo that's a mirror image of the Black Flag logo -- Rad's in Upper Fell's Point is what you get. But in no way is this place close to being a dive bar. Pizza here is borerline gourmet. You get fresh ingredients on soft, crispy crust. I don't drink, but they def have an elaborate list of beers. I've come here so much with my boyfriend that our server remembers our order. UGH So embarassing to have become what I never wanted to become: a 'Regular'.
Sip & Bite 2200 Boston Street, Baltimore, MD 21231 - Canton $
Greasy spoon serving the best breakfast food with the occassional special in between. Typical Greek fare is served in diner portions at a cheap price. Open 24 hours except on Tuesdays (for now anyways). Love love love this place. Never a disappointing meal here (eat your heart out, Blue Moon Cafe!). Plus, George Clooney has eaten here!
Pete's Grill 3130 Greenmount Avenue, Baltimore, MD 21218 - Waverly $
Not a single table in sight here; only a counter that seats no more than 15 people. If you want a seat here, you can wait or come back a later time. But keep in mind that they close at 1 pm everyday. I used to live a couple blocks from here and I easily rolled out of bed into a seat here. They have lunch options, but I always just ordered breakfast. Cheap, plentiful, and quick.
*** Note: I don't drink so my price ranges and psuedo reviews of these places do not take in consideration beverage menus ***
$ Cheap
$$ Moderate
$$$ Expensive
$$$$ Breakin' da bank
B&O American Brasserie 2 North Charles Street, Baltimore, MD 21201 - Downtown $$$
This restaurant occupies the original Baltimore & Ohio Railway headquarters and is connected to the Hotel Monaco in Downtown. Beautiful, gorgeous architechture: tall ceilings, dark wood tables, huge windows, leather walls, and grand chandeliers. It has that 1960's, Mad Men feel in their decor. Great for dates. Raved as one of the best restaurants in Baltimore, they serve American cuisine made with seasonal and local ingredients.
 |
| Quite 'Mad Men'-esque |
Salt 2127 E. Pratt Street, Baltimore, MD 21231 - Butcher's Hill/Upper Fell's Point $$$
I'm so lucky to live blocks away from this establishment. An ever-changing menu featuring New American cuisine made with fresh, local, and seasonal ingredients. The food itself is fine-dining in its quality and portions (think: opposite of TGIFRidays), but the decor is modern and hip. And they have Duck fat fries!
Johnny Rad's 2108 Eastern Avenue, Baltimore, MD 21231 - Upper Fell's Point $$
Imagine if a skater/punk grew up and opened a pizzeria-tavern. Throw some 80's punk records and old, worn skate decks on the wall, along with a logo that's a mirror image of the Black Flag logo -- Rad's in Upper Fell's Point is what you get. But in no way is this place close to being a dive bar. Pizza here is borerline gourmet. You get fresh ingredients on soft, crispy crust. I don't drink, but they def have an elaborate list of beers. I've come here so much with my boyfriend that our server remembers our order. UGH So embarassing to have become what I never wanted to become: a 'Regular'.
 |
| Caprese, the only pizza I order here |
Sip & Bite 2200 Boston Street, Baltimore, MD 21231 - Canton $
Greasy spoon serving the best breakfast food with the occassional special in between. Typical Greek fare is served in diner portions at a cheap price. Open 24 hours except on Tuesdays (for now anyways). Love love love this place. Never a disappointing meal here (eat your heart out, Blue Moon Cafe!). Plus, George Clooney has eaten here!
 |
| Except on Tuesdays |
Pete's Grill 3130 Greenmount Avenue, Baltimore, MD 21218 - Waverly $
Not a single table in sight here; only a counter that seats no more than 15 people. If you want a seat here, you can wait or come back a later time. But keep in mind that they close at 1 pm everyday. I used to live a couple blocks from here and I easily rolled out of bed into a seat here. They have lunch options, but I always just ordered breakfast. Cheap, plentiful, and quick.
 |
| Apparently, Micheal Phelps has dined here after boning girls all night |
Wednesday, September 21, 2011
One last deep breath
I'm currently in West Virginia with just less than a week before I start the Pastry Arts Program at L'Academie de Cuisine. I will be attending school four days a week, while I work EVERYDAY of the week.
Hey, I'm still young. I can do this, right? I may have to take a lot of speed, but it's do-able!
I'm nervous, but confident. What will my instructors expect of me? Better yet, what can I expect of me?
I've been working in professional kitchens for the past three years with at least eight hours each of those days. There's that fear that I will let myself down if I don't get it 'right' the first time, or I'll feel dumb and inadequate. It's embarassing. People watch you and criticize you. Not that I can't take the criticism... I just expect more of myself most of the time. When you do the same recipe over and over, you get used to how it's supposed to be and you become a perfectionist and control freak. And when I'm my own worst critic all of the time, it's so hard to not stress over the little things.
However, I've been there before. Every budding chef has. The point where you don't have any idea how to read a recipe or how to roll the brioche or how soft to whip the whites. It just takes some time and plenty of patience.
But for now, I'll enjoy the fresh air in West Virginia.
Hey, I'm still young. I can do this, right? I may have to take a lot of speed, but it's do-able!
I'm nervous, but confident. What will my instructors expect of me? Better yet, what can I expect of me?
I've been working in professional kitchens for the past three years with at least eight hours each of those days. There's that fear that I will let myself down if I don't get it 'right' the first time, or I'll feel dumb and inadequate. It's embarassing. People watch you and criticize you. Not that I can't take the criticism... I just expect more of myself most of the time. When you do the same recipe over and over, you get used to how it's supposed to be and you become a perfectionist and control freak. And when I'm my own worst critic all of the time, it's so hard to not stress over the little things.
However, I've been there before. Every budding chef has. The point where you don't have any idea how to read a recipe or how to roll the brioche or how soft to whip the whites. It just takes some time and plenty of patience.
But for now, I'll enjoy the fresh air in West Virginia.
Subscribe to:
Posts (Atom)