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Mussel Bar coming to Harbor East, and free beer on Election Day in Mount Washington

The beer bottle chandelier at Mussel Bar & Grille in Arlington. The restaurant's owners say the Baltimore version will have similar decorative features.
The beer bottle chandelier at Mussel Bar & Grille in Arlington. The restaurant's owners say the Baltimore version will have similar decorative features. (Scott Suchman/ Balimore Sun)

The Washington-based restaurateur Robert Wiedmaier, whose restaurants include Brasserie Beck and his flagship, Marcel's, is bringing his Mussel Bar & Grille concept to Baltimore.

For his first foray into Baltimore, Wiedmaier has chosen the Harbor East location where Townhouse Kitchen lasted for less than two years. That restaurant, like Mussel Bar, was a first-time operation by an out-of-town restaurant group. Wiedmaier said he's not worried about being perceived as an outsider.

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"We're just going to go in there and give great friendly service and embrace the locality of Baltimore,"; Wiedmaier said. "I've always loved Baltimore. Very few people you meet in Washington were born and raised in Washington. It's full of suits, and it's very conservative. People are from Baltimore."

Wiedmaier opened the first Mussel Bar &; Grille in Bethesda in 2010. The Baltimore Mussel Bar will be the fourth for Wiedmaier's RW Restaurant Group; others operate in Arlington, Va. and Atlantic City, N.J.

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Baltimore's Mussel Bar & Grille will open in Baltimore in early 2015, Wiedmaier said.

 

The Mount Washington Tavern is celebrating its 35th birthday in November. The actual anniversary week is Nov. 17-20, when the landmark tavern will be offering $3.50 pints of its new collaboration with Heavy Seas, Old Hilltop Lager Ale. But the fun starts on Election Day -- anyone who visits the tavern wearing one of those ‘I voted’ stickers gets a free draft beer or glass of house wine. 

• Michael Correll is the new executive chef at Fleet Street Kitchen, the Bagby Restaurant Group announced. Correll comes to Fleet Street Kitchen from another Bagby Group property, Cunningham’s in Towson, where he was the chef de cuisine.

A native of Bel Air, Correll did the bulk of his professional training in Philadelphia, where he graduated from the Art Institute of Philadelphia in 2008. Correll returned to Baltimore in 2013 to help open The Chesapeake, where he was executive sous chef and joined the Bagby Group later the same year. At Fleet Street Kitchen, he replaces Nate Magat, who is returning to California. Correll's first day as executive chef at Fleet Street Kitchen was Oct. 27.

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