| Aug 23, 2012
| 5:52 AM
Our troupe of chefs enter the kitchen still reeling over the Grand Canyon field trip. “What a filling!” says Thierry. Or maybe that was “feeling”. Tricky French accent.
He also reveals he’s feeling much more competitive...
| Sep 5, 2012
| 8:43 AM
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is printed here. This week, Shanti Lewis, RD, CNSD, weighs in on...
| Oct 25, 2012
| 6:52 AM
A delicious, enjoyable dining experience is what one hopes for when venturing out for a meal. To help hone your search for a satisfying bite, Howard Magazine polls its readers each year. Here are the winners of our 2012 Best of Dining survey.
| Jun 23, 2012
Hardly anything at Pabu grabs you by the lapels.
The last and latest restaurant to open at the new Four Seasons Hotel Baltimore, Pabu calls itself an "izakaya," the Japanese name for a drinking establishment that serves food. The izakaya craze has landed...
| Jun 18, 2012
| 4:00 AM
June 18 is International Sushi Day. It just is. On International Sushi Day, it is customary to eat sushi.
In observance of International Sushi Day, RA Sushi Bar Restaurant in Fells Point is offering complimentary Tootsy Maki, one of its most popular...
| Jun 26, 2012
| 6:18 AM
Maryland diners have been taking their own wine into BYOB restaurants for years, but those include only establishments without beer and wine licenses. Beginning Sunday, Maryland diners will be able to take their bottles into some licensed establishments....
| Jan 18, 2012
| 9:20 AM
Real Chablis from Chablis, France, is an electric, kinetic glass of wine. One sip skates across your palate like Hans Brinker on ice. The second sip has your electrons vibrating at a higher level. It bursts with a minerality that echoes the sea. Small...
| Sep 26, 2012
| 5:21 AM
Walking into Yama Sushi in Ellicott City, the first thing we noticed were the polka dots.
Posted behind a long bar, two busy-looking sushi chefs sliced fish and rolled rice with seaweed. Instead of the severe white coats usually favored by their...
| Oct 6, 2012
At Tark's Grill, diners arrive early for a shot at Table 601, with views of the patio scene and the goings-on at the bar. At Hampden's hot new Food Market, regulars have started zeroing in on the two quiet tables by the front window.
And at Kali's Court,...
| May 7, 2012
| 5:27 AM
It's finale time! Make some party noises, put on some party hats, drink some party beverages, whatever floats your finale boat. I'm gonna dive in because of all the stuff that is happening, but I will foreshadow that this ending is not as predictable as...
| May 29, 2012
| 7:07 AM
Looking for some new places for your eating-out repertoire? We caught up with some of chefs in town to find out where they go when they're not dishing out fare at their own spots.
Note: All restaurants are in Baltimore unless otherwise indicated.
| Jul 24, 2012
| 11:39 AM
Say it with me now: Shisoito. That's She. Sew. Eeto. In other words, what you get when Shiso Tavern, the new Asian-fusion restaurant in Canton, takes the typical Latin-American Mojito recipe and moves it further East — Japanese style.
So what makes...