All new in Little Italy


Capriccio in Little Italy has a new owner and a new chef. They are one and the same: Rocco Gargano, who's been in the restaurant business in one capacity or another for more than 20 years. (Baltimoreans know him as the manager and maitre d' at Da Mimmo for the past three years.)

Gargano has created a completely new menu of authentic Italian dishes. Prices are moderate for a white-tablecloth restaurant, with entrees ranging from $9.95 to $19.95. His signature dish is lobster tails Veneziana -- lobster with shrimp and scallops in a white wine and cream sauce with a touch of tomato.

Unlike at some white-tablecloth restaurants, children are welcome. "I'm a grandfather," Gargano explains. (He has a separate room set aside for families with kids.) For reservations, call (410) 685-2710.

Salmon galore

Greg's Bagels in Belvedere Square has the largest selection of smoked salmon in ... not Baltimore, not Maryland, not the United States, but ... the world. At least according to owner Greg Novik. Pin him down and you'll find he offers 15 varieties to go on his hand-rolled, honey-cooked bagels. The salmon is shipped here from Scotland, New Zealand, Iceland, Canada and Alaska. Pretty impressive, even if it isn't the world's largest selection.

Find of the Week: The international buffet at the Trillion House for $9.95. The restaurant is buried in the Kenwood Shopping Center in Rosedale (6241 Kenwood Ave.), and there's not loads of atmosphere. But the buffet is a worth knowing about. True, the owners hedge their bets by serving mostly Chinese staples. But it's good Chinese food, and each week a few dishes from a different Asian country are featured -- Indonesia, Sri Lanka, India or Malaysia. The price includes soup, salad and iced tea.

If you aren't interested in the buffet, the Trillion House has separate Chinese and Indonesian menus.

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.

Pub Date: 12/05/96

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