Entrepreneurship : Development News

When George Dailey, chef and owner of On the Hill Cafe in Bolton Hill, learned that the former home of The Bicycle at 1444 Light Street in Federal Hill was available for lease, he knew it was the opportunity he and his wife had been waiting for to open a second restaurant.

"The Bicycle was a very famous restaurant in Baltimore and a gorgeous spot. When we saw that the place was coming up for rent, we jumped at it. We'd been toying with the idea of opening a second restaurant for a while and couldn't find the right spot. We came, we looked at it and we knew it was the right time," he explains.

And so Centro Tapas Bar was born. The couple settled on a tapas bar, he says, because "we love that way of eating. You have a choice of ordering four or five dishes at a time and then you share. That family-style way of eating, sharing with friends is fun and a different way. Other restaurants that don't have that but have appetizers, we actually go for the appetizers."

And rather than being a potential hindrance, the economy proved to be a boon, according to Dailey. "That's the reason why we're here. The economy is giving people who wanted to do a restaurant or another business the opportunity to do it. In a good economy we wouldn't be able to do this because this place would not be available and [its leasea] would be stronomically priced."

Opening a tapas bar is smart business in the current economic climate says Yvonne Edwardsen, managing partner. "This is the perfect type of thing for people now. They can stop in get a glass of sangria and a few small plates and leave full at a reasonable price."

Dailey and Edwardsen say they've made only a few cosmetic changes to the space. Adding a gray monochrome color scheme that allows the food to take center stage. Other than that the restaurant's three dining rooms, open kitchen and enclosed garden remain pretty much the same with seating for about 100 people.

Centro Tapas serves a variety of tapas and big plate dishes, some classic Spanish dishes and others with a Latin American influence. "The Latin American are kind of a new tapas with things like Mexican dishes, Peruvian dishes and from all over Central and South America. We're trying to do a combination of the New and Old Worlds," Dailey explains.

As the weather becomes warmer, diners will be able to enjoy seating in the enclosed garden and Edwardsen says there are plans to start a Sunday brunch in a few months with traditional breakfast fare as well as some dishes from the tapas menu.

Sources: George Dailey, Yvonne Edwardsen, Centro Tapas Bar
Writer: Walaika Haskins

For Sean Dunworth, owner of the Catonsville Gourmet, popular seafood restaurant and market located on Frederick Rd,  the time just seems right. Two years after he opened the seafood restaurant, Dunworth is ready to launch a new venture, Regions.

"We were thinking about expanding [Catonsville Gourmet], which is about 80 percent seafood, but we wanted to open something smaller that we could use as a banquet facility and would allow us to expand our cuisine," he explains.

Scheduled to open in about a month, Regions will be located at 803-805 Frederick Road in Catonsville. It will feature cuisines from seven  regions around the world including Italian, French, Asian, Cajun, classic Maryland, Southwestern, and a comfort food. Each week the restaurant will feature small (tapas) and big plate selections from each of those regions.

"You can come and get a selection of small plates. And we'll be doing a lot more chicken and beef, not just seafood. The comfort food will be like spaghetti and meatballs or chicken pot pie done in a little more gourmet way," Dunworth says.

The restaurant will seat about 35 people and have a much more intimate feel. "Regions is going to be more contemporary and hip than Catonsville Gourmet. It will have chocolate/burgundy walls with handpainted murals and subdued lighting," he says.

According to Dunworth, Regions will be a good place for a first date or a special occasion. And, unlike Catonsville Gourmet, the diners will need to make reservations for Regions.

A Catonsville native, Dunworth says that something like Regions will be a good addition for the area, providing an alternative to the quick food restuarants selling hamburgers and sandwiches on Frederick Road.

Source: Sean Dunworth, Catonsville Gourmet
Writer: Walaika Haskins

Hanover, Md.-based Frank Parsons, Inc., a wholesale office supplier, has opened a Frank Parsons Express plus, the company's next generation of wholesale stores. In addition to the usual inventory of paper, envelopes, and ink, which have been the foundation of the company's existing stores, Frank Parsons Express plus will stock a full line of office supplies as well as an extensive selection of colored and textured papers that are unavailable at most office supply stores.

Argentinian native Maximiliano "Max" Gonzalez never imagined he'd own an empanada restaurant in Little Italy. A professional tango dancer and teacher in Argentina, Gonzalez says he came to Baltimore to help spread his culture and teach people how to tango.

"A few years ago I started doing empanadas for my students so that they could experience more about Argentina. After a short time, people started calling me in advance to place orders. It developed into a business when I realized people really liked my empanadas," he recalls.

As demand for his empanadas increased, Gonzalez eventually began selling the tasty treats at local farmer's markets in Owings Mills and Highlandtown. Selling at the markets also helped him weather the warm summer months when people are less interested in being inside dancing, preferring instead to be outside.

"We started to get a crowd with people standing in line for our empanadas. Business exploded and I didn't have the space at home any more to keep making the homemade empanadas. We started renting a commercial kitchen and commercial storage to keep up with the demand," Gonzalez continues.

In September 2009, he hit the big time, at least regionally, when a Virginia-based Latino grocery store approached him about selling his frozen empanadas.

"After we got that account, we realized we couldn't just rent space any more." So began a search for a permanent location. Gonzalez search started in Fells Point, but he quickly found a location in Little Itally, a former deli.

"Empanadas is not a fast food but it's a fast snack or meal. We found this place on S. High Street. This place was actually perfect. It had everything that we needed, a oven, deli cases, refrigeration."

Though small, the 313 S. High Street shop will seat about 30 guests -- 10 at the "empanada bar" and another 20 at tables. With a new liquor license expected in a few weeks, Gonzalez says he'll add table service and also begin serving Argentinian wines and international beers.

His empanadas are traditional but witha gourmet flare. "We experiment with different flavors. You have more options for cheese, vegetables and meats. We have traditional beef, chicken, ham and cheese, a mixed vegetable that people request all the time. Then we have weekly specials -- three or four. Each country has an empanada and we try to represent each of those. Bolivia has a potato empanadas and another region combines brown sugar with ground beef," he explains.

In addition to his empanadas, Gonzalez also sells a variety of foodstuffs from Argentina.

"I'm so happy because this has been such a positive outcome," he says.

Source: Max Gonzalez, Max's Empanadas
Writer: Walaika Haskins

Tucked away just off the corner of Howard and 27th Streets is Sweet Sin, a gluten-free cafe. The cafe, opened in October 2009, is the brainchild of Richard D'Souza and his wife, Renee, a Baltimore native.

"We moved to Baltimore from Hawaii for business reasons. My wife has Celiac's disease and is a pastry chef. She wanted to create something better than what was currently on the market. Five years ago there was almost nothing in the market and what was there was a lot like the sole of your shoe," D'Souza says.

Finding the location at 123 W. 27th Street, the former location of Charm City Cakes was a stroke of luck. "I didn't have a lot of money. The rent was dirt cheap and we liked the neighborhood," says D'Souza.
 
In five years and with just $8000, the couple had created a wholesale business selling their gluten-free cookies to national chains such as Whole Foods as well as regional chains including Wegmann's. "Every month we're in a new state."

The pair decided to invite the public into their shop with a retail location after they moved the bulk of their baking to a new location in Rosedale. "I was going to be paying rent for this place not matter what. A cupcake shop seemed like a good idea and people had been telling me they needed some gluten-free food, so I started cooking gluten-free food."

Sweet Sin was the result, but its only the beginning. With the recipes he's developed, D'Souza says he and his wife will expand their operations to include a restaurant next door in the former location of Three Sisters. He's just waiting to get a liquor license approved and expects the restaurant to open in about two months.

Source: Richard D'Souza, Sweet Sin
Writer: Walaika Haskins

Plenty of folks turn to matchmaking services to find a date. So, why not turn to one to find cash for your company? That's the idea behind Utah firm Funding Universe LLC, which hooks up entrepreneurs with would-be investors.
 
Here's how it Funding Universe works. Companies pay Funding Universe $99 to assess their investment needs. After analyzing the entrepreneur's credit history and business, the company offers a list of potential investors and lets them know where they should go to a bank, venture capital firm, or angel investors for cash.

If the business needs some tweaking, then Funding Universe tells the entrepreneur to revise his pitch. The business owner can do that on his own or tap Funding Universe's expertise, paying anywhere between $500 and $3,500 as a consulting fee.

Broke Blake, CEO of Funding Universe, is scouting the Baltimore area with plans to open an office within the next three to six months. The office will likely wind up in one of the Emerging Technology Centers offices in Canton or Charles Village. Blake is not sure yet which he will pick for the 1,000 to 2,000 square foot office.

"We'd like to make that happen soon," he says.

The company is also on the hunt for a regional director to head the office. Though the office will only employ a handful of people, he hopes it will nonetheless have a big impact in helping companies get funding.

Blake chose Baltimore because he has a lot of contacts in the region and they convinced him that his service could be useful to the community. Those business contacts include executives from the Baltimore Angels Network and the Maryland Technology Development Corp.

"I really want to cultivate the angel community and get active investors," Blake says.  


Funding Universe has 900 investors and 400 banks in its network, serves 10,000 businesses per month and has 70 employees.


Source: Brock Blake, Funding Universe LLC
Writer: Julekha Dash

A new chef and owner is saying "ciao" to Locust Point's Pazza Luna.

Milan native Davide Rossi and his wife Christa have taken over the neighborhood eatery at 1401 E. Clement St. from Riccardo Bosio. The owner of Mount Vernon's Sotto Sopra, Bosio owned the trattoria for more than three years.

Rossi says he plans to add a host of new Northern Italian menu items to the 65-seat restaurant, which he started running Feb. 2.

The Rossis come to Baltimore after six years running Ports of Italy in Boothbay Harbor, Maine. The couple have put that restaurant up for sale, though if it doesn't get a buyer, Rossi will hire a manager to run it during the busy summer months. 

The two decided to make the move in part because Christa is from Baltimore. Rossi also likes the people and culinary scene here.
"I love Baltimore," Rossi says. "There's great food, great people, great restaurants."

He was also impressed with the receptiveness of his Locust Point neighbors. When they heard that Pazza Luna was getting a new owner, they introduced themselves."That doesn't happen very often in big cities," Rossi says.

Rossi says he his not sure if he will renovate the restaurant's interior. But he is planning a big makeover of the menu. His signature dishes will include lobster ravioli with mascarpone; rack of lamb with a sambuca demi-glaze and beef tenderloin with a gorgonzola brandy truffle sauce. He will also feature fresh pasta and risotto.


Source: Davide Rossi, Pazza Luna
Writer: Julekha Dash

Crystal Brown, a Baltimore native, always knew she wanted to own a boutique. Frequently in the neighborhood, Brown had noticed that there didn't seem to be anywhere for people to go if they just wanted to grab a soda or a quick snack. So, when the barbershop at 830 E. Baltimore Street closed its doors, she knew just what to do with the somewhat abbreviated space.

"I knew I wanted a boutique, but I never envisioned that it would be a candy boutique. I knew there where places where you could get a cheesesteak, but no where to get a snack or anything fun. When the barbershop moved out I said wow this space is very compact. I knew the places I took my kids to the candy store and when used to go the corner store for candy," she recalls.

Brown's first concept for Sugarush Candy Boutique was a bulk candy store, but state health restrictions convinced her that a less complicated approach with penny candies and other tried and true favorites was the way to go.

"Everybody loves candy. I was thinking about a business that would be recession proof and if you look at the numbers, candy and alcohol soar through the recession. Everyone is really excited, especially about the penny candy. They're like 'wow, its really a penny!'"

In addition to penny candies such as Fruities, Tootsie Rolls, Double Bubble and Albert's Chews, Brown says she tries to respond quickly to customer requests.

"Whether it be penny candy or something else, like I try to change up the kind of iced tea I carry, I'm trying to get a feel for what people like. [Customers] come in and ask if I carry a candy, if I don't I tell them I'll order it and I'll call them and they'll say 'I'm on the way!'"

The boutique also offers candy bouquets and baskets. Customers can order them custom made or purchase pre-made baskets and bouquets for holidays, baby showers, weddings and other occasions.

Candy, however, was not the focus of a fundraiser Brown organized last Saturday -- Haiti was. With the help of other local businesses, her high school alma mater, Carver, and others, Brown helped raise more than $1000 selling t-shirts, candy bouquets and other items that benefits the Maryland Red Cross and its efforts in Haiti.

"It was great, how much support we received. Everybody pitched in to make it a big success for Haiti. It was a little community event and people came down to support Haiti," she says.

Going forward, Brown hopes to add gourmet candies from small candymakers and also to expand her merchandise to suit customer requests.


Source: Crystal Brown, Sugarush Candy Boutique
Writer: Walaika Haskins

What's the one thing that's been missing from Ellicott City's Main Street? Well, if you ask Evan Brown, he says it was an affordable Italian restaurant.

"One thing we always thought was lacking in the area, especially on Main Street, was an Italian restaurant. You have French. You have American. You have a brewery. You have fusion. You have alll sorts of different things on this street, but nothing that would come anywhere close to Italian cuisine," he says.

Located at 8085 Main Street in Ellicott City, Portalli's will officially open on Dec. 11. The restaurant, which takes its name from Brown's mother's side of the family, serves up traditional Italian fare from all over Italy at affordable prices.

"We encourage courses...so we will have a salad, antipasta and our first course being a pasta dish. The second course being a protein of some sort, whether that be seafood or steak. But, everything is priced accordingly so that you can leave here and not feel like you've spent a ton of money on one dish. Our portions aren't overwhelming because we want people to come in and try the food," Brown explains.

Formerly, Jordan's Steakhouse, Brown and his co-owner Lee Biars, have made some changes to the restaurant to give it a more Mediterranean feel. "The walls were painted like a pumpkin orange, which was a semi-gloss, shiny color, and we tried to dial it down a bit."

So far, during the restuarant's soft launch, diners have given thumbs up to the Spaghetti and Meatballs and their Duck Confit Manicotti.

"We're doing some housemade pastas. As the evolution of the restaurant goes, we're going to try to do more," Brown notes.

Along with the food, wine is a major focus at Portalli's. According to Brown, the restaurant only stocks wines with some sort of link to Italy. And, for diners who are unsure of which wines make the best pairings, he and Biars are there to share their expertise.

Brown and Biars, also owners of Diamondback Tavern, believe that Ellicott City's Main Street is on the verge of becoming a destination for area foodies, and he says they want Portalli's to be apart of what draws people to there.

"Ellicott City has so much character to it. The people who have been here for years have done a great job, but it's not on the map as a dining destination. But as this whole town evolves I think that's what it's going to become. That's why we were really interested in the area," says Brown.

"This is a restaurant that's going to be based around the community. Whatever we get a really positive feedback on is going to become a staple of the restaurant. We want to make sure people come in here knowing exactly what they're going to get, understanding the quality and level of service we're going to offer. And then we'll go from there," he adds.

Source: Even Brown, Portalli's
Writer: Walaika Haskins

Unusual times call for unusual enterprises. That's the philosophy of Baltimore-based graphic designer and graffiti artist Adam Stab, whose boutique End Times Trading Post � a collaboration with Ginny Lawhorn � will bring a bounty of one-of-a-kind, custom-made merchandise to Fells Point starting in October.

"The name is basically my take on where we are on the timeline of the human experience," Stab says of End Times, located at 1709 Aliceanna Street. "There's kind of a put-up-or-shut-up desperation to how we're seeing humanity handle our own growth and technology. Are we on the precipice of doing ourselves in, or will we be forced to the point where things are so rough we're going to figure it out? Whatever direction we go, I feel like we're at the end of where things have being going and at the beginning of what's next."

Given Stab's worldview, it's no wonder End Times' merchandise will be a study in deconstruction. The boutique is guaranteed a home run with its couture clothing, designed in-house, made entirely of reused, donated clothing. A Tommy Hilfiger shirt could end up a pair of women's shorts; a dress might emerge from a DKNY skirt.

"Everything's a cultural web, a remix of the original. We respect the origin of the style, but we break it down in the studio and take it in different a direction," says Stab. But don't let the couture concept scare you: this proprietor's adamant that these one-of-a-kind garments be affordable. A one-piece dress could be as little as $55; tops and shorts sets around $80.

End Times, which opens Oct. 3 during the Fells Point Fun Festival, will also offer a wide array of highly stylized accessories. Stab and Lawhorn are partnering with a Philadelphia-based firm to offer custom-painted tennis and are bringing in jewelry from local artists, some of it "rough-and-tumble, gritty and urban" and some delicate and floral. All will be from small runs, which should ensure that patrons' purchases won't pop up on everyone else's necks, wrists and fingers like mass-marketed trinkets from H&M.

"We have a desire to run a boutique that will help recreate the atmosphere Fells Point used to have, when the stores were eclectic and it was easy to have a fun shopping day because prices were reasonable," say Stab, who moved with his family to Baltimore as a teenager and recalls riding his skateboard regularly to the neighborhood. ("It was my available getaway," he says.)

In the interest of providing gift options for its patrons, End Times will devote its wallspace to artwork from local artists and will also invite local artists to avail themselves of a vast quantity of 1950s and 1960s molds that Stab has inherited. Stab hopes the artwork they create from the molds, which of course will be for sale, will offer customers a fresh but equally quirky alternative to the plastic Japanese toys and tchotchkes that are now en vogue.

Source: Adam Stab, End Times Trading Post
Writer: Lucy Ament

When Mindy Alezra and her family fell in love with a vacant building on the corner of S. Ann and Gough Streets in upper Fells Point, the juxtaposition of the two names brought to their minds the tormented, ear-bereft Dutch painter. It was only after they'd settled on the name Van Gough Caf� for a first-floor coffee shop that they discovered locals pronounce Gough "guff" and not "go." Oh well. They dig the name and they're sticking with it.

Alezra, who purchased the imposing three-story brick building at 300 S. Ann St. with her husband Max and daughter and son-in-law Loni and Nick Diamond, says she's wanted her entire life to open a cafe.

"This building was calling to me saying, ok this is it, this is your opportunity," she says. "I want to know people, so I always wanted a little coffee shop where regular customers would come in, like in the bar Cheers. A place where they would know who we were and we would know who they were."

Alezra and her team capitalized on the exposed brick, hardwood floors and massive, hardwood bar to establish a relaxed atmosphere for the 900-square-foot caf�, which opens next month. There will be the requisite wi-fi, couches, tables and bar stools, and also plenty of artwork by local artists on display in keeping with the caf�'s name. The cafe will offer standard coffee shop fare, including specialty coffees, smoothies, paninis, sandwiches, salads, and bagels from Goldberg's New York Bagels on Reisterstown Road.

But the quartet's contribution to Fells Point development doesn't stop there. They have also renovated the top two floors into an 1,800 square-foot single-family home boasting six bedrooms, six bathrooms, a whopping 24 windows, and a brand new electrical wiring throughout. The home will be available to rent in a few weeks, Alezra says.

Fells Point has not only proven the ideal neighborhood for a coffee shop, says Alezra, but exceedingly helpful to business owners. Support from the community facilitated the permits process, she says, and a grant from Fells Point Main Street has enabled the new owners to redo the building's 1920 fa�ade.

"We love Fells Point," says Alezra, who with her husband came to Baltimore six years ago from Milwaukee. "It's quaint, it has so much character. It's just a unique and amazing place."

Writer: Lucy Ament
Source: Mindy Alezra, Van Gough Caf�

Baltimore Ravens linebacker Ray Lewis and Maryland residents Marc and Laura Rosen are teaming up to bring a 63,000-square-foot family entertainment venue to Hunt Valley Towne Centre in Hunt Valley, Md.

MVP Entertainment, which opens early next year, will feature an upscale-dining and express restaurant, a sports bar, two high-tech golf simulators, a coffee and gelato bar, a memorabilia/pro-shop, billiard tables, and 38 bowling lanes equipped flat screen televisions and state-of-the-art entertainment technology.  The facility will also have several private reception areas with their own bowling lanes and catering for corporate events or private parties of more than 2000 people.

"This concept is unique in that it offers so many different entertainment choices under one roof," says Laura Rosen. "Whether you're dining in our premier restaurant and bar, attending a private event in our VIP lounge, or just bowling with family or friends, MVP Entertainment will be exciting and high energy."

Brian Gibbons, CEO of Hunt Valley Towne Centre developer Greenberg Gibbons, notes that "with the range of dining and entertainment options, the facility offers something for everyone in the community. It will be great for senior citizen leagues, kids' parties, corporate outings, adult fun and much more."

Formerly the Hunt Valley Mall, Hunt Valley Towne Center was converted into a 980,000-square-foot lifestyle center boasting 260,000 square feet of space in an open air "Main Street" environment. The centre, which opened in 2005, features a 140,000-square-foot Wegmans and a collection of nearly fifty shops and sit-down and casual restaurants.

An invitation-only groundbreaking ceremony for MVP Entertainment, which plans to expand to cities "anchored" by professional sports franchises, will be held on Sept. 15.

Writer: Lucy Ament
Source: Greenberg Gibbons

Restaurant-goers who like to eat where it's edgy will delight in the arrival of The Reserve, a new Federal Hill eatery that's brought a jolt of industrial chic to 1542 Light Street. After a soft opening, owners Andrew Dunlap, Sean White, and Thomas Brown recently unveiled the restaurant's full menu and it has brought business up to a rolling boil.

"I think The Reserve brings a whole new atmosphere to Federal Hill," says Brown. "It's kind of like bringing a D.C. type place to Baltimore but not taking it too far. D.C.-style bars don't usually work in Baltimore; every time I've seen them come they never last."

With it's concrete floors and countertops, stainless steel embellishments, and exposed beams and duct work, The Reserve is a study in cool, clean lines. It has an L-shaped bar that stretches across half of the first floor, which is painted in shades of blue, gray and silver, and another in the back, which is used for private engagements. Beer taps are embedded in a stone wall, and patrons are invited to watch the chefs at work through a large open window.

"We're bringing customers very high quality foods at very reasonable, Baltimore prices and in a relaxed atmosphere," Brown says. "Seafood is delivered every day, we serve top of the line filet and we offer a seasonal menu that changes four times a year."

While the entrees cover the standard surf and turf repertoire, it's the preparation at The Reserve that's intriguing. The calamari appetizer comes with a tomato hazelnut vinaigrette; the tuna with a crispy pineapple mille feuille with soy ginger vinaigrette; the bison burger with a jalapeno cream, raw onion, cucumber & red pepper coulis.

Brown says The Reserve will begin featuring sushi on Sundays as well as live music. The restaurant also has a second floor, which will open in three-to-six months.

Writer: Lucy Ament
Source: Thomas Brown, The Reserve

"Small plate" savorers can soon mix and munch at a new Fells Point location: a Spanish tapas restaurant called Adela that's slated to open Oct. 1.

Located on the South Broadway side of the Admiral Fell Inn, Adela is the latest brainchild of Kali's Restaurant Group, which has brought to Fells Point a suite of high quality and sophisticated restaurants at varying price points. (There's the group's marquee restaurant, Kali's Court; the bistro Meli with its elegant, ample entrees all below $20; and Mezze, a Greek/Turkish tapas restaurant on the Thames side of the Admiral hotel).

Darin Mislan, who handles operations for Kali's Restaurant Group, says the success of Mezze has signaled an interest in small plate dining, and that traditional Spanish fare seemed the obvious way to go. The group has created for Adela a traditional Spanish atmosphere, with a mosaic tiled bar, traditional wrought iron, Spanish motifs, and a courtyard boasting a lush garden. The restaurant can seat roughly 120 diners, and includes a private room, accommodating 12, that overlooks the courtyard.

"We're going to have a very active bar and cocktail scene, with a fantastic wine list centered in Spain and specialty cocktails," says Mislan, adding that the menu will include lots of Spanish cheeses and cured meats. "It will be a spot to go and grab a glass of wine and have a bite to eat before going home to have dinner with the family, or a place to bring a group and make a night of it."

Another sign of authenticity? "We're getting very, very serious about sangria," Mislan says. "The chef and bartender have been researching different types, and we have some guys who just got back from Brazil and Spain who are helping us."

A fixture in Fells Point since 1999, Kali's Group hasn't seen a need to branch out to other neighborhoods.

"We've had great success in Fells Point," Mislan notes. "We've had huge neighborhood support. We've always looked for unique and beautiful properties, and because Fells Point is historic district, we find so many here. We're not the kind of group that goes into strip malls."

Writer: Lucy Ament
Source: Darin Mislan, Kali's Group

Dan Brothers Shoes at 1032 S. Charles Street was until recently the last word in shoe repair. But that changed four weeks ago, when Bill Graves, the man with the magic touch, left the shoe store and moved his expertise down the street.

"It's a win-win situation," explains Graves, who says Dan Brothers has freed up its shoe repair area for extra inventory, and Graves, who's now located at 1022 S. Charles Street in Federal Hill, gets his own space to do what he loves. By contract, Dan Brothers will stop shoe repair work entirely and send all its customers to the newly minted Bill Graves Shoe Repair.

Graves will continue to offer the same array of high-quality services, including new soles and heels, shoe dying and covering, orthopedic work, handbag and belt repair, and a leather cleaning service for leather garments. He also offers a wide selection of findings and retail supplies such as polishes, dyes, sprays, oils, laces and cleaners.

Best of all, the shop will replace your heels or soles while you wait. Graves, who brought his two part-time craftsmen with him from Dan Brothers, has created a comfortable reception area in the store and encourages customers to bring their lunch in and eat or watch TV while they wait. Come later in the day, and his daughter will be running the front desk, eager to welcome you.

A native of Baltimore, Graves learned the shoe repair trade at Carver Vocational Technical High School, where a nine-week courses in shoe repair, automobile repair and carpentry were compulsory. He prides himself on his meticulousness and his state-of-the-art equipment, and says that, with his 45 years of experience, even high-end, designer merchandise is safe in his hands.

Bill Graves Shoe Repair is open Mon.-Thur. from 9 a.m. to 6:30 p.m. and Friday-Sat. from 9 a.m. to 7 p.m.