John Houser III has shown his kitchen ignorance yet again ("Drink Up," LIVE, June 17). First: A kitchen getting "slammed" can most certainly overcook a dish. In fact, when a kitchen (even a home kitchen) is overloaded, the first thing that goes wrong is that things get overcooked.
Second: I can't believe for a moment that Mr. Houser visited One-Eyed Mike's more than once. Professional restaurant reviewers visit an establishment at least three times to determine the quality of the kitchen. I've been going to One-Eyed Mike's for over two years.
It is not fine dining, but it has a good, consistent kitchen (and I do know a quality kitchen — my son is a chef in Los Angeles, and I am a pretty darned good cook myself). Never have I had the meal Mr. Houser described.
As a matter of fact, I was just at One-Eyed Mike's last night. We had the prosciutto-wrapped asparagus; they were so good that we ordered seconds. I had the diver scallops; they were perfectly cooked. There was no sand in the arugula, and the bacon was crisp and yummy. I do, however, think the sauce overpowered the delicate scallops. One of my dinner companions had the stuffed lobster and called it "the best I've had outside of Bar Harbor." Four of us had salads; there was not a grain of sand in any of them.
Finally, One-Eyed Mike's is a quality establishment and a quality kitchen, its customers keep coming back over and over, and the neighbors never complain. Furthermore, the owner, Mike, actively works to support and improve Fell's Point and Baltimore City.
Where is Elizabeth Large or someone who knows and understands food and restaurants? I didn't always agree with her, but at least I respected her. Maybe Houser needs to open both eyes to appreciate One-Eyed Mike's.
Kathy Alexander, Baltimore