is changing. Jeff Smith has sold his restaurant, a major player in Baltimore's farm-to-table movement, to executive chef, Andrew Weinzirl. The restaurant will now be known as Maggie's Farm; new signage should be appearing any day now at the Lauraville restaurant.
The news is not a complete surprise. Weinzirl, formerly of the Wine Market in Locust Point, took over the Chameleon kitchen from Smith back in the spring, and the transition to Maggie's Farm began shortly after.
Maggie's Farm, Weinzirl has said, will not be a radical departure from the Chameleon.
Smith opened the Chameleon Cafe in 2001, as a coffee shop by day and restaurant by night.
Follow Baltimore Diner on Twitter @gorelickingood
We've upgraded our reader commenting system. Learn more
about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service
. By commenting, you agree to these terms. Please flag inappropriate comments.