Peggy Thalheimer remembers the first time she went to Maison Marconi's. It was 1973, and she had just moved to Charm City.

"My husband told me he was going to take me to the best restaurant in Baltimore," said Thalheimer, who acknowledged that the restaurant, still in its famously dowdy incarnation, wasn't what she was expecting. But she was eventually convinced.

"Very soon it became my all-time favorite restaurant," she said.

Diners like Thalheimer with fond memories of Marconi's still hold out hope that lawyer and Orioles owner Peter Angelos may reopen the beloved restaurant that he closed in 2005, either in its original Saratoga Street home of 85 years or elsewhere.

They miss the Marconi rituals, but they miss specific dishes, too, among them the lobster cardinale, the chocolate sauce and the chopped salad. And occasionally they write in to The Baltimore Sun's Recipe Finder column looking for advice about how to re-create the dishes at home. Last month, a reader requested the recipe for the salad.

But now diners won't need a recipe. The Marconi's chopped salad has returned, at least for a while.

It's found a new life at the Capital Grille on Pratt Street, which has over the years been a second home of sorts for the old Marconi's staff. The salad is still not on the menu, but the servers will offer it to diners through the middle of December.

Thalheimer heard that the chopped salad was back and went down to try it with some friends. She said she used to order the salad every time she went to Marconi's, about twice a month, from 1973 until it closed eight years ago.

"I would say it was about 95 percent the way I remembered it," the Roland Park resident said. "But if you asked me what the missing 5 percent was, I couldn't tell you."

It is the same salad — iceberg lettuce, a bit of chicory, and bits of tomato, egg and anchovy in an emulsified, mayonnaise-based dressing. Slightly pale, a tad runny, the Marconi's salad wasn't made for the Instagram generation, and the mere mention of iceberg lettuce will raise hackles in foodie circles. But each bite of the salad is packed with intense rich and salty flavor.

The only difference is the setting and the ritual. At Marconi's, the salad was prepared in the kitchen but chopped by the waiter at tableside. At the Capital Grille, it's both prepared and chopped entirely in the kitchen. And it's being prepared with the same hands that made it for decades at Marconi's.

Thalheimer said the new setting didn't detract from her enjoyment of the salad.

"That didn't make any difference to me," she said. "I'm just happy to be able to have it again."

JoAnn Levin of Baltimore, whose request in Recipe Finder last month sparked the chopped salad's revival, said she also was impressed with its reincarnated version.

"As soon as I heard the Capital Grille was serving it, we went right down," she said. "The interesting thing was that it did live up to my expectations. I was almost expecting it not to, since memory is a funny thing."

When lawyer and Orioles owner Angelos bought Marconi's in 2000, he talked of relocating it to one of his nearby properties. And when he closed the restaurant in 2005, Angelos told The Sun, "Marconi's is not going to be going away permanently. There will be future announcements in a month or two." But there weren't.

As it happened, the closing of Marconi's coincided with the opening of the Capital Grille.

"Right before we opened, I got a call from Peter Angelos," said Jim Kinney, managing partner at the Capital Grille. "He said, 'I've got a guy for you. His name's Sam. Sam Sara.' "

Kinney hired Sara, who had been Angelos' general manager at Marconi's. Soon after came Ali Morsy, Marconi's head waiter, and Keith Watson, a cook who had worked his way up at Marconi's from dishwasher.

"It was funny," Kinney said. "We started getting people who were coming in here saying, 'We heard Keith was here. Can he make us this? Can he make us that?' "