The highly anticipated Cunningham’s
restaurant at the Towson City Center building made its debut Nov. 22 with a cafe soon to follow.
The 10,000-square-foot restaurant employs 80, Bagby Restaurant Group
Director of Marketing Dave Seel says. Cunningham Café will open early 2014.
Specializing in local, sustainable and seasonal cuisine, Cunningham’s relies on produce from Bagby Group Owner David Smith’s Cunningham Farms in Cockeysville.
Billed as a sophisticated take on mid-Atlantic cuisine, Cunningham's will serve wood-fired flatbreads, grilled seafood and dry-aged steaks. Executive Chef Chris Allen recreates flavors that tap into his childhood in Pennsylvania Dutch Country. Ryan Shacochis, formerly of the Wine Market, has been brought on as the restaurant’s general manager.
The 260-seat restaurant consists of three dining areas, including a bar and a private dining space. The patio will seat another 80 during the warmer months. The modern decor includes big yellow lights that ador the ceiling and a lighted marble bar.
Cunningham Café, a 2,000-square-foot café and bakery on the ground level just under the main restaurant, will feature locally sourced ingredients for breakfast and lunch, fair trade coffee, artisanal bread and pastries. The café will seat 40 indoors and another 20 outside.
Though Towson has lots of fairly casual places serving office workers, students, and the community, Seel says he believes Cunningham’s will fill a gap in terms of destination dining.
“There’s a huge need for new restaurants, different types of restaurants up there,” he says.
Cunningham’s will be the Bagby Restaurant Group’s fourth restaurant. The others are Bagby Pizza Co., Ten Ten and Fleet Street Kitchen, which are all located in Baltimore’s Harbor East neighborhood.
Writer: Amy Landsman
Source: Dave Seel, Bagby Retaurant Group.