Read restaurant reviews, Table Talk columns and more by The Sun's new restaurant critic, Richard Gorelick.
Cleveland-based restaurant expands to mid-Atlantic
Dinner here when only six or so people have shown up can be a little uncomfortable. It can be downright spooky, actually, and, at a particularly low moment during the evening, it occurred to me that Louisiana has turned into a zombie restaurant.
Brique is capable of producing over the course of an evening, moments of ravishing pleasure. This surprise element, the presence of a chic and forward-looking restaurant in a quiet, retiring town of 2,000 people, adds to the allure of a place like Brique.
The seafood restaurant remains an Old Bay-free zone and that's just fine.
The food is carefully prepared and simply presented, without flamboyance or artiness. La Tavola's strongest suit is its lineup of pasta dishes, a few of which can compete for top ranking in or out of Little Italy.
Stanford Grill's guiding principle apparently is to keep an upscale experience affordable, familiar and accessible.
The menu is a compact but harmonious arrangement of fresh and appealing ideas, and because the chef has the skills to back up his imagination, what sounds appealing on the page comes through on the plate, often better.
Regions, a new restaurant from the folks at Catonsville Gourmet, is a welcome addition to the upscale casual category