Jim Mikula returns to Weber'sRestaurateur Jim Mikula...


Jim Mikula returns to Weber's

Restaurateur Jim Mikula returns to the city when he reopens Weber's on Boston (845 S. Montford Ave.) at the end of the month. He was one of the original owners of the bar-restaurant when it opened in Canton in the early '90s. He was also a partner in Bohager's and the Neon Moon.

More recently he's been involved with the Timber Creek Tavern in Kingsville, whose talented chef, Bruce Clarke, will be in charge of the food at Weber's as well.

Why did he decide to buy Weber's back? Denis Manneville, the former owner, was anxious to sell and made him an offer he couldn't refuse, Mikula says.

"It was always one of my pet projects," he adds. "And I haven't been in the city in a while."

New Water's Edge

Water's Edge opened quietly a couple of weeks ago in the space where the Red Star used to be at 906 S. Wolfe St. in Fells Point. As you might guess from the name, it has a nautical theme and specializes in seafood. Specialties include crab cakes and jambalaya, but there are also dishes like pork tenderloin and beef medallions on the menu. Entrees are priced from $8.95 to $19.95.

Meat and more at Puffins

Changes are afoot at Puffins (1000 Reisterstown Road). The restaurant, long known for its natural foods and heavily vegetarian menu, is now serving sirloin strip steaks, ostrich and several new seafood dishes. Look for favorites from the old menu and from Sin Carne's menu among the new offerings.

Sin Carne was the Mexican restaurant next door, owned by the same folks. It's been replaced by Minato -- the Sushi Bar at Puffins. Running it is Alex Tran, an owner of Minato on North Charles Street.

Mexican carryout

Stuck in a downtown office building and hungry for Mexican food? Hampden's Holy Frijoles has just opened a carryout at 420 N. Charles St. The menu will be the same as the mother restaurant's -- mostly vegetarian dishes. The Charles Street Holy Frijoles is open Monday through Friday from 10 a.m. to 5 p.m.

Chinese pizza

"We make Chinese pizza," the letter read. "Real Chinese style dumplings, soft rice noodles, thin rice noodles, soy bean shredded pork, crispy beef Beijing style. We try to make good food [at] a good price." The writer was Chi Yang, owner of the new Young's Noodle House (1116 Light St.) I got hungry just reading about the homemade dumplings and the hand-rolled noodles and hand-wrapped wontons.

I'm not sure why it's Young's and not Yang's, but in any case the place is carryout and self-service eat in. Take cash; no credit cards are accepted.

Fatten up, kid

First my kid asked for a milkshake made with skim milk at the new Avenue Ice Cream Shoppe, at 900 W. 36th St. in Hampden. When she was told there wasn't any skim milk she asked for 2 percent. The guy behind the counter looked at her and said, "Miss, we only serve fat here." Not only that, but the ice cream is Edys'. My kind of place.

Breakfast at Donna's

The latest Donna's opened yesterday at Bibelot bookstore in the Village of Cross Keys. Those who lament the closing of the Village Roost in the Cross Keys Inn -- surely Baltimore's most famous place for a power breakfast -- will be glad to learn that this is the first Donna's to serve full breakfasts, including french toast, omelets, scrambled eggs and Italian sausage, and a breakfast rotolo (a flour tortilla filled with eggs, cheese and other good things). Bagels, scones and croissants are also on the menu. And coffee.

Spanish at Patrick's

Shades of Tio Pepe. Chef Tomas Sanz now runs the kitchen at Patrick's of Cockeysville, but next week he'll have a special menu featuring some of the dishes made famous at Baltimore's premier Spanish restaurant (sole and bananas with hollandaise, for instance). Patrick's Spanish menu, available through Sept. 26, will include a four-course dinner for $17.95 as well as a la carte dishes.

Table Talk welcomes interesting tidbits of restaurant news. Please send suggestions to Elizabeth Large, Table Talk, The Sun, 501 N. Calvert St., Baltimore 21278; fax to 410-752-6049; or e-mail to elizabeth.large@baltsun.com.

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