Beyond a bakery
Business has been booming ever since Wolford's moved down the street three weeks ago and opened an expanded bakery and cafe at 31 W. Chesapeake in Towson. Besides its own baked goods, the new place offers seven pastas every day, homemade soups and gourmet sandwiches like sauteed fresh vegetables on rosemary foccaccia. There's even an espresso bar. Hours are 7 a.m.-7 p.m. weekdays, 8 a.m.-6 p.m. on Saturdays and 9 a.m.-5 p.m. Sundays.
The National Aquarium is getting a new restaurant, but it's not some chic little museum cafe.
"Name brands are the popular thing right now," says Douglas Nevling, head of food and beverages for the aquarium, "and pizza is the No. 1 fast food."
So look for a Pizza Hut to open in the marine mammal pavilion by early April.
According to Chef, a trade magazine, the lowly margarita is becoming a premium cocktail in upscale restaurants. The idea is to emphasize fine tequilas rather than fruit flavors.
"We're trying to educate consumers that margaritas are not icky sweet. They have some dryness to them and the 100 percent agave tequila gives them a flavor and nose like a fine wine," says one Santa Fe restaurant owner. (Tequilas must be at least 51 percent sugar from the Mexican blue agave plant; 100 percent is premium.)
A gracious letter
Restaurants often aren't gracious when I criticize them, and I don't blame them. But I got a very nice letter recently from John McDonnell, director of operations of That's Amore restaurants. In response to my complaint that it was hard to tell the various items on the Festa Amore sampler apart, he writes, "We have changed [it] so that it always has a pesto sauce, a marinara sauce and a cream sauce on the platter and a greater variety of preparations. (We also decided to lower the price.)" That sounds good to me.
Table Talk welcomes interesting tidbits of restaurant news. Please send suggestions to Elizabeth Large, Table Talk, The Sun, 501 N. Calvert St., Baltimore 21278. Or fax to (410) 783-2519.