Ryleigh's Oyster: Home of the Yandawich
It's not a sandwich, it's a Yandawich. Inspired by and named for Ravens offensive guard Marshal Yanda, the Yandawich is a take on the mammoth pork tenderloin and pickle sandwich that Yanda looks forward to on his trips back home to Iowa. That's what the folks say at Ryleigh's Oyster
, who came up with the Yandawich in honor of the 315-pound, fifth-year lineman out of Cedar Rapids, a regular customer at their Federal Hill restaurant. The Yandawich subs in a corn-and-poached oyster salad for the Iowa pickle, a nice Maryland touch. And the Yandawich's stout mustard was inspired by Yanda's drink of choice says Ryleigh's owner Brian McComas. (Lloyd Fox, Baltimore Sun /April 21, 2008)
The old Kolper's Tavern on Clipper Road, more recently known as the Mill Steakhouse, will reopen this fall as Birroteca -- the name is a play on "enoteca," which today pretty much means a chic place that serves wine.
The chef at Birroteca will be Robbin Haas, who was named one of the top 10 chefs in America by Food and Wine magazine back in 1994. Haas' resume is extensive, both as a chef and as the principal in Robinhaas Concepts, a restaurant consulting firm.
His credits include the Montauk Yacht Club in Montauk, N.Y., Phillips Seafood restaurants (for whom he redesigned the Phillips restaurant in Atlantic City, N.J., Chispa in Coral Gables, Fla., and, more recently, Nokiate and Bistro Cinq in Antigua, Guatemala.
Birroteca will feature 24 beers on tap, pizza and charcuterie.
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