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No. 100: Woman's Industrial Kitchen
Reviving the historic lunchroom at the Woman's Industrial Exchange sounded like the kind of impossible task issued to heroines in fairy tales, like picking lentils out of the ashes. But Irene Smith, who gained an ardent local following with her Souper Freak food truck, has pulled off a happy ending. The tomato aspic and chicken salad are back.
• Restaurant info.: Woman's Industrial Kitchen, 333 N. Charles St., Woman's Industrial Exchange, downtown, 410-244-6450, www.womansindustrialkitchen.com (Amy Davis, Baltimore Sun photo /October 19, 2011)
Reviving the historic lunchroom at the Woman's Industrial Exchange sounded like the kind of impossible task issued to heroines in fairy tales, like picking lentils out of the ashes. But Irene Smith, who gained an ardent local following with her Souper Freak food truck, has pulled off a happy ending. The tomato aspic and chicken salad are back.
• Restaurant info.: Woman's Industrial Kitchen, 333 N. Charles St., Woman's Industrial Exchange, downtown, 410-244-6450, www.womansindustrialkitchen.com (Amy Davis, Baltimore Sun photo /October 19, 2011)
Clementine is teaming with Boordy Vineyards for a Maryland Harvest Dinner, which will be served on Monday at the Harford Road restaurant.
Designed to complement wines from Boordy Vineyard's limited quantity Landmark Series, the menu from Jill Snyder includes seared scallops with celery root cream, oyster mushrooms and a fennel and radish salad; local braised rabbit with Everona Dairy 'Piedmont' sheep's milk gnocchi, baby carrots, Brussels sprouts, candied chestnuts and chervil; house-cured bacon-wrapped duck meatloaf and, for dessert, Charlottetown Farm goat-cheese cake with tangerine and fig.
The Maryland Harvest Dinner is held on Monday at Clementine, 5402 Harford Road. The cost is $85. Call 410-444-1497 or go to clementine.com.
Follow Baltimore Diner on Twitter @gorelickingood
Designed to complement wines from Boordy Vineyard's limited quantity Landmark Series, the menu from Jill Snyder includes seared scallops with celery root cream, oyster mushrooms and a fennel and radish salad; local braised rabbit with Everona Dairy 'Piedmont' sheep's milk gnocchi, baby carrots, Brussels sprouts, candied chestnuts and chervil; house-cured bacon-wrapped duck meatloaf and, for dessert, Charlottetown Farm goat-cheese cake with tangerine and fig.
![Best reviewed restaurants of 2012 [Pictures]](http://www.baltimoresun.com/media/thumbnails/photogallery/2012-01/67682797-27121952.jpg "Best reviewed restaurants of 2012 [Pictures]")
Follow Baltimore Diner on Twitter @gorelickingood
