For Foodies : Development News

An Italian restaurant chain is saying buon giorno to Greater Baltimore as it expands its presence in malls owned by General Growth Properties Inc.

Buca di Beppo Italian Restaurant is spending $1 million to open a 250-seat eatery at White Marsh Mall by the end of October.
The company will hire 80 to staff the 7,000-square-foot restaurant, says John Thall, Buca’s senior vice president of business development.

Owned by Planet Hollywood, the Orlando-based chain operates 88 U.S. and seven international locations, including restaurants in   Gaithersburg and Washington, D.C. It recently signed deal with General Growth Properties to open 10 restaurants at its malls in Texas, Illinois, Georgia and six other states.

“Malls attract a lot of energy,” Thall says. The company is looking at regional sites in Southern Maryland, Chesapeake Va., and Winchester, Va., for additional locations.

One of the restaurant’s distinct features is a wine rack holding used, empty bottles. Customers sign the bottles they order and they are left on display in the restaurant, leaving a “good memento for people who want to come back,” Thall says.

Writer: Julekha Dash; [email protected]
Source: John Thall, Buca di Beppo

Baltimore Burger Bar, a restaurant specializing in farm-to-table 'foodie' burgers, plans to relocate  from its present location on the Avenue in Hampden to another spot on the same street with a larger kitchen.

Store Owner Anisha Jagtap says she is spending $50,000 on the move and renovation and hopes to open the new location by the end of September.
 
The new space is currently zoned as retail space and Jagtap will go before the city's zoning board Aug. 21 for approval.
 
Currently housed in a two-story, 1,400-square-foot space at 830 W. 36th St., Baltimore Burger Bar will relocate to 840 W. 36th St. to a 1,200-square-foot space.

Jagtap also plans to construct a 166-square-foot addition as well as provide outdoor seating, making the overall space larger and more conducive to table service. The additions and renovations are pending approval and are scheduled to happen along with the restaurant opening this fall. 

 
The Burger Bar sources their food locally and offers "not the average burger," Jagtap says. A current menu item includes "The Squash Blossom," which includes grassfed beef, stuffed squash blossom, smoked bacon, chevre, and strawberry basil ketchup.
 
At the new location, Jagtap plans to take a "classic French approach" to the menu that is still developing, and offer coursed dinners throughout the week. She also plans to add organic, cage-free chicken wings.
 
Additionally, Jagtap plans to add wait staff to double her staff from three to six.
 
Source:  Anisha Jagtap, owner and executive chef of Baltimore Burger Bar.
Writer: Alexandra Wilding, [email protected]

There's a new place for Canton residents to indulge their cravings for sashimi and a spicy tuna roll.
 
The Sushi Place opened this month at 2224 Fleet St. in a space formerly occupied by Tijuana Tacos.
 
The business is the first restaurant for co-owners Billy Malkin and Eugene McDowell who  work as contractors. Construction and renovation on the location started three months ago and the space has been totally gutted and remodeled as a 23-seat restaurant, says Manager Ron Choi.
 
The Sushi Place offers of menu of nigiri, sashimi, and specialty rolls, which include a spider roll with deep-fried soft shell crab and spicy mayo and the yellowtail basil roll made with yellowtail and topped with mozzarella cheese, tomato, and balsamic vinegar.
 
Prices for the specialty rolls range from $12 to $15, and appetizers range from $4 to $7.
 
Choi says restaurant management aspires to specialize in great customer service and wants to create a friendly, neighborhood sushi bar atmosphere.
 
"We kind of felt that when people come home they don't want to leave their parking spots, so we kinda felt like this is a good idea. We'll specialize in the people that live around Canton. It's a great neighborhood, great people live in Canton," Choi says.
 
The restaurant employs 10 and is currently hiring for sushi chefs, delivery people and servers.
 
The Sushi Place opens daily at 12 p.m., and closes at 9 p.m. except on Saturdays and Sundays when it stays open until 11 p.m.
 
 
Source: Ron Choi, manager of The Sushi Place
Writer: Alexandra Wilding, [email protected]
 

Baltimoreans who grab lunch on the go will soon have authentic West African and Caribbean food on the menu.
 
Baltimore resident Kia Tangara, a native of Mali, will start operating food truck Motherland Mobile Kitchen in various locations downtown Aug. 15.
 
Motherland will operate during the week in the morning until 3 p.m. or 4:00 p.m. depending on business. The selection will include African, Caribbean and American dishes including lamb, tilapia, plantains, chicken, cassava leaves and rice, couscous, lamb and chicken gyros and kabobs. All dishes will be priced between $5 and $10.
 
Tangara promises fresh ingredients. “It’s about buying everything fresh, cooking with fresh foods, and using different spices,” Tangara says. She will order lamb from a Philadelphia farm and is searching for venues in the Baltimore area that can supply fresh meat.
 
Tangara purchased her food truck in Philadelphia for $25,000 after comparing prices on Foodtruck.com. She plans to keep Motherland as a food truck rather than opening a physical eatery.
 
“It’s like having a restaurant already, but you don’t have to worry about paying high prices for electric or gas,” Tangara says. “A restaurant can deliver food, but with a food truck, people get to know you personally and follow you.”
 
Tangara would like to purchase a second food truck within the next six months for family members to operate in Virginia under her guidance. Tangara would like to eventually have a handful of food trucks, turning Motherland Mobile Kitchen into a small-scale company.
 
Tangara is currently searching for two employees: a driver and someone to run the grill.

Writer: Jolene Carr
Source: Kia Tangara, Motherland Mobile 

A new business in Federal Hill aims to serve up Mexican fare with tacos and tequila.
 
Banditos, a 160-seat restaurant opened last week at 1118 S. Charles St. in the space formerly occupied by the Taco Spot, says General Manager Ellen Provins.
 
Owners Sean White and Andrew Dunlap spent a month renovating the space which includes new flooring and a bar custom made from old tobacco barn wood from Maryland, Provins says.
 
Provins believes that Banditos' location in the “heart of Federal Hill” near Cross Street Market and across the street from Mother’s will draw a lot of customers.
 
"Anyone who comes to Federal Hill, comes here," Provins says.
 
The menu at Banditos consists of tacos, quesadillas and appetizers. Taco options include grilled mahi-mahi with papaya salsa, harissa, and corn nuts and buffalo mushroom tacos with grilled celery, pickled peppers and blue cheese.  The tacos range in price from $6 to $14.
 
Unlike other restaurants that serve Mexican fare, Provins says Banditos serves "foodie" tacos, or those made with more gourmet ingredients.
 
Chefs Matt Singer and Cyrus Keefer, the former executive chef at 1524 Gastropub, created the menu at Banditos. Singer serves as the executive chef at Banditos.
 
The restaurant has an extensive tequila menu including blancos, reposados, anejo, and mezcals. They also offer specialty cocktails like a margarita verde and a Jalisco sour. 
 
The restaurant employs 27 employees and management expects to hire more employees in the fall.
 
Source: Ellen Provins, general manager of Banditos
Writer: Alexandra Wilding, [email protected] 

The options for outdoor dining in Baltimore just got bigger.

Downtown Baltimore’s Ruth’s Chris Steak House at the Pier V Hotel expanded last month with a waterfront patio and bar. The addition also includes a 100-seat dining area that will hold private events and handle the overflow business it gets on Valentine’s Day and other busy nights, Owner Steve DeCastro says.

The restaurateur says he spent about $250,000 on furniture, landscaping, kitchen equipment and retractable awnings. The money was also spent on gutting out the interior of the space, which has held a number of different eateries over the years. Most recently, it held Pizzazz Tuscan Grille.

DeCastro says the Pier V Hotel owners had repeatedly asked him to expand his restaurant to take over the 1,700-square-foot spot. But then they finall made him a deal he couldn’t refuse, DeCastro says.

The restaurant will start offering live music this week in the 112-seat lounge and deck, including steel and three-piece bands, and serve a lite-fare menu. Items cost between $9 and $17.

“I think the patio is the best view of the city and I got a great deal on it,” DeCastro says. “We turned it into a beautiful space.”

Meanwhile, the restaurant owner is one of many who are recovering from the deadly storms that left more than 600,000 without power. DeCastro, who owns four Ruth’s Chris restaurants in Greater Baltimore, reopened his Annapolis eatery July 5, after five days without power.

He estimates he lost at least $100,000 in business. Because he had to sanitize and prepare everything from scratch, it was like opening a new restaurant. 

De Castro owns a second downtown Baltimore Ruth's Chris on Water Street and one in Pikesville. 

Writer: Julekha Dash; [email protected]
Source: Steve De Castro, Ruth's Chris Steak House

Phaze 10 opened this month in Mount Vernon and plans to offer American food, specialty drinks and live entertainment such as jazz and open-mic nights. While the business will start in Baltimore, the company eventually plans to expand to additional locations outside the area, Managing Partner Tony Randall says.
 
The restaurant currently employs 24 and is hiring for additional bartenders, servers and cooks. 
 
The multi-level, 6,000-square-foot, upscale restaurant and carry-out grill at 855 N. Howard St. offers Southern food with a Caribbean twist including barbeque spare ribs, salmon and crab cakes, Randall says.
 
Prices range from $15 to $25 for an entree in the restaurant, and entrees from $5 to $15 in the grill carryout location.
 
Randall wants to create a location for a mature crowd that enjoys the atmosphere and nightlife of D.C. or Philadelphia, but with the unique spirit of Baltimore and closer to home.
 
"We tried to create a place that we imagined we'd like to go to," Randall says.
 
The restaurant will focus on bringing live jazz and neo-soul acts in addition to open-mic nights and comedy. It has live entertainment slated Wednesday through Saturday nights.
 
A Baltimore native and graduate of Morgan State University, Randall has long been involved with the music and entertainment industry in Baltimore. A 30-year IT professional, Randall and his business associates founded a computer-consulting firm, TT Systems Inc. and the partners have invested in the new business together.
 
Source: Tony Randall, managing partner of Phaze 10
Writer: Alexandra Wilding, [email protected]
 
 

A design collaborative composed of university officials and architects have found a permanent home at the North Avenue Market building in Station North.
 
D Center members moved this month from their temporary home at 218 W. Saratoga St. in downtown Baltimore to the 3,500-square-foot spot at 16 W. North Ave. Money from the Robert W. Deutsch Foundation and the National Endowment for the Arts is funding the move and D Center programming, which will include exhibits, lectures and other events that will involve collaboration among artists, architects and academics, says D Center Board President Klaus Philipsen.
 
During the past year, D center collaborated with numerous partners, including the Creative Alliance’s Art to Dine For series, the Transmodern Festival, and Wide Angle Youth Media. D center has also formed ongoing partnerships with area colleges and universities, who use D center’s exhibition and meeting space to conduct classes and hold design reviews.
 
D center has also formed ongoing partnerships with area colleges and universities, who use D center’s exhibition and meeting space to conduct classes and hold design reviews.

Home to Liam Flynn’s Ale House and Baltimore Print Studios, the North Avenue Market is undergoing a $1 million makeover. The addition of D Center is the latest development in the Station North Arts and Entertainment District that has seen a number of new restaurants, housing and shops in recent years. One of its long-vacant buildings is getting a Flemish beer-themed restaurant and a Milk and Honey Market.

Writer: Julekha Dash; [email protected]
Source: Klaus Philipsen

A new, locally brewed beer is coming to a pub near you.
 
After months of preparation, Union Craft Brewing in Woodberry will launch two styles of beer this month. The brewery also plans to open its tasting room to the public in mid-July. Union Craft is one of several new breweries and beer-themed restaurants to debut in the last year. 
 
On June 29, Union Craft Brewing will launch Duckpin Pale Ale and Balt Altbier, a German-style Altbier at a launch party at Max's Taphouse in Fell's Point. The beers will be on draft and also in specialty firkins, or small kegs, with slight variations to the original which make them one-off rarities, says Union Craft Brewing Co-owner Jon Zerivitz.
 
"I'm super excited, really nervous, but really ready to take the plunge into this. I'm feeling incredibly humbled and grateful for the support the city has shown us so far," Zerivitz says.
 
Following the launch, kegs of the two styles of beer will roll out to "better beer bars around the city," Zerivitz says.
 
The company launched with an $800,000 investment from private sources and Zerivitz says it has taken the whole investment to build the company.
 
Located in a 7,200-square-foot space in Woodberry right outside of Clipper Mill and near the Jones Falls River, Zerivitz says he found an ideal setting to start Union Craft Brewing.
 
"Manufacturing is often pushed to the outsides of the city. We tried to find a space within city limits. We have a reverence for Baltimore and its history, and Woodberry was ideal," Zerivitz says.
 
The space was at one time an annex for the original mill and has served a variety of different functions over the years including a furniture company and most recently a large-format sign company.
 
The tasting room will be open to the public and offer tastings, tours, and beer to-go.
 
Zerivitz started Union Craft Brewing with co-owner Kevin Blodger, an award-winning brewer with nine years of experience at various breweries in the area.
 
"Him and I collaborate on recipes…he uses his vast knowledge to make them come alive," Zerivitz says.

The company plans to brew about 1,000 barrels in its first year of operation. They expect to launch a seasonal as well as some special single-batch beers. 

"There is no limit to the number of styles we might produce except for fermentation capacity and demand for our flagship Pale Ale and Altbier. We do also plan to expand the flagship line," Zerivitz says.
 
Source: Jon Zerivitz, co-owner of Union Craft Brewing
 Writer: Alexandra Wilding, [email protected]
 
 
 

Fresh, local produce is now just steps away for many Fells Point residents.  
 
Fleet Street Market, the brainchild of lawyer-turned grocer Claudette Torbey, opened this month at 2001 Fleet St. with a mission to provide fresh, local and organic foods for neighborhood residents.
 
For Torbey, the market is half about food and half about community. She saw the need for a neighborhood grocer and decided to pursue it hoping to improve the community along the way.
 
"I wanted fresh produce within walking distance. I live five blocks away, and I was frustrated to have to get in the car," Torbey says.

The owner says she is trying to source as many local products as possible in the 1,100-square-foot Fleet Street Market.
 
The store has everything from produce from Calvert Farms to local artisan producers supplying jams, granola and salsas.
 
There's all frozen pasta from Little Italy, fresh bread from Hamilton Bakery, milk from Trickling Springs Creamery, in addition to meat, cheese, sushi, cupcakes and other desserts. Torbey plans to make sandwiches on-site as well.
 
One comment on Yelp, a website that allows users to post reviews of local shops and restaurants, describes it as "Whole Foods meets corner bodega."
 
Tobey says the reaction from the community so far has been extremely positive.
 
"The neighborhood has really come out…people are saying hello, kids are here. I hope people enjoy shopping when they are here," she says.
 
 
Source: Claudette Torbey, owner of Fleet Street Market
Writer: Alexandra Wilding, [email protected]
 

The owner of a Belgian brasserie slated for the Station North Arts and Entertainment District says he is eyeing a September opening for De Kleine Duivel if construction stays on schedule.
 
The 2,700-square-foot restaurant will serve Belgian beer along with Flemish and French dishes, including a Flemish stew, moules frites and ratatouille, Owner Paul Kopchinski says. Patrons can also order Belgian waffles for dessert and Saturday and Sunday brunch.
 
Kopchinski says he’s not sure yet how much he will invest in the new restaurant at 1709 N. Charles St., but says he’ll meet the $200,000 threshold needed to get a new liquor license.
 
Kopchinski says he plans to hire about 20 to staff the restaurant, which will offer outdoor seating.
 
De Kleine Duivel will join Milk and Honey Market and one other restaurant in the Station North spot that has been vacant for a quarter of a century. Developer Ernst Valery says he expects all of the businesses to open in the fall. The city’s second Milk and Honey will operate as a café rather than a market. Valery says he couldn’t yet share any information on the second full-service restaurant that will open in the fall.
 
The new businesses will finally bring more activity to a dormant corner of the neighborhood that has been steadily gaining new eateries, art galleries and events, but will lose an anchor tenant in the fall when Everyman Theatre moves to the west side.
 
Kopchinski had originally eyed Hampden for his beer-themed restaurant before settling on Station North.

Writer: Julekha Dash
Source: Paul Kopchinski, De Kleine Duivel 

A happy hour mojito will soon only be steps away for workers at Johns Hopkins Hospital.
 
Cuban Revolution Restaurant and Bar will join Teavolve and Milk & Honey Market as the newest restaurant in the John G. Rangos Sr. Building at The Science + Technology Park at Johns Hopkins.
 
Owner Edward Morabito plans to open the 106-seat restaurant serving Cuban fare Sept. 1. He is investing $938,000 in the new business, according to testimony at the Baltimore City Liquor License Board hearing where the restaurant received conditional approval for its liquor license.
 
The items on the menu range from tapas to pressed sandwiches and wraps to entrees. Some of the highlights include handmade empanadas, steak chimichurri, garlic shrimp, and seared sea scallops. The restaurant will also offer live jazz music.
 
A longtime government official turned restaurateur, Morabito owns and operates two additional restaurants in Providence, R.I., and Durham, N.C., with similar concepts and menus. 
 
More than 30 people will be employed at the location and hiring will include people from the community surrounding the restaurant, Morabito says. The science and technology research park has come under fire for not including enough people in the surrounding community in its development plans. 
 
Morabito calls Baltimore a 'dynamic city,' and was drawn to the collaborative aspect of the redevelopment of the area around the Johns Hopkins medical campus.
 
Just north of the Johns Hopkins Hospital, the Rangos Building is part of a more than 80-acre urban redevelopment project under the direction of the East Baltimore Development Inc. which will include housing, retail and office space, research labs, and more.
 
Source: Edward Morabito, owner and CEO of Cuban Revolution Restaurant and Bar
Writer: Alexandra Wilding, [email protected]
 
 

Workers in Hunt Valley will soon have another place to grab some grub.
 
Nalley Fresh, a fast-casual restaurant that serves salads, wraps, rice bowls, and burritos at its downtown location, plans to expand to Hunt Valley and additional locations in the area, says owner Greg Nalley.
 
The 3,000-sqaure-foot, 60-seat restaurant will open Sept. 1 in the Schilling Green II complex currently under construction at 225 Schilling Circle near the Hunt Valley Towne Centre. Nalley will employ at least nine employees at the new location.
 
Nalley says he believes that Hunt Valley is becoming a hot commodity for businesses planning to open and relocate and he hopes to serve the growing community of workers in the area.
 
The restaurant's first location on the ground floor of the Sun Trust building on East Baltimore Street downtown opened last March. The response to the location has been overwhelming, Nalley says.
 
In addition to the Hunt Valley expansion, Nalley says there is room to expand his business and he is currently considering several sites for additional locations.
 
Prior to starting Nalley Fresh, Nalley worked as the Executive Chef for the Maryland Jockey Club for close to 10 years. In 2002, he opened Harvest Table in Locust Point. He sold the business and later opened Nalley Fresh.
 
Writer: Alexandra Wilding, [email protected]
Source: Greg Nalley, owner of Nalley Fresh

Once a grocery store, The Food Market's rebirth as a restaurant will happen just after Memorial Day.
 
After months of construction and a complete gutting and renovation, The Food Market plans to debut chef Chad Gauss' concept of chef-inspired comfort food in approximately two weeks in its new industrial-modern space, says General Manager and Co-owner, Elan Kotz.
 
Kotz describes the menu as known and approachable food, but executed from a chef's perspective. Dishes that Gauss prepared at other locations include Kobe beef meatloaf, linguine with crab meatballs, duck-fat fried cashews with fried catfish served on micro greens, and Heath bar crunch bread pudding. The 3,000-square-foot restaurant on the Avenue will seat 90 people, and will include a 14-seat bar. The restaurant plans to offer free valet parking and a dinner menu available until 1:00 a.m. The restaurant will employ approximately 45.
 
Prior to being a restaurant, The Hampden Food Market was a grocery store that also sold beer and lottery tickets.
 
Kotz and Gauss signed a lease to take over the space in June.
 
Kotz and co-owner Gauss were drawn to Hampden's originality and personality in a place that Kotz says is as much of a neighborhood as it is a destination for visitors. The boutiques, restaurants, and lack of big-box retailers gives Hampden a down-home feel, Kotz says.
 
Baltimore Magazine recognized Gauss, formerly executive chef at City Cafe, as the Best New Chef of 2010.
 
Writer: Alexandra Wilding, [email protected]
Source: Elan Kotz, general manager and co-owner
 

Downtown Annapolis will soon have a new sweet spot.
 
JoJo's Cupcake & Cream expects to open May 25 on Main Street in Annapolis. The shop, which serves gourmet cupcakes and ice cream will be the company's fourth location in less than a year, owner Chris Wright says.
 
Wright invested more than $100,000 to get the 1,950-square-foot Annapolis location up and running.

After opening a shop last June in Easton, the company expanded to locations in Queenstown and St. Michaels. With its new location in Annapolis, the company will employ a total of 40 to 50 people including three bakers across its four locations. 
 
In the long term, Wright is interested in expanding closer to Baltimore and possibly franchising the venture. 
 
The Annapolis location has a party room that can be closed off for private events. Wright hopes to use the space for everything from showers to corporate team events.
 
Wright started the business with his wife in Easton where the couple lives with their young daughters. Wright's wife, a lawyer by training, creates the cupcake recipes and loves baking.
 
"I was trying to find something that would be really family friendly and fun for the girls, a place where they could grow up and learn a good work ethic," Wright says. "A lot has been done with them in mind."
 
The shop features 12 to 16 different cupcakes each day in their shops, the business has 68 different cupcakes that they rotate regularly. Some cupcake flavors include white chocolate raspberry, mint chocolate chip, butterscotch, banana pudding, and caramel apple.
 
The shop's ice cream comes from a local dairy, Kilby Cream, in Rising Sun.
 

 
Source: Chris Wright, owner
Writer: Alexandra Wilding, [email protected]