The restaurant world has changed, at least for the discernible future, according to Christophe Goulle, GM at Stone Creek in Montgomery. Upbeat and without hanging crape, he had this to say: “We’ve never seen something like this. We have problems with deliveries, we have product that doesn’t …

Made-to-order is and has been a catchphrase in the restaurant biz for who knows how long. Made-to-order is better than food that sits around under a warming light, waiting; no question. Christopher “CT” Todd, operating partner of Sugar n’ Spice, offered a variation on that theme during a rec…

“A cozy, relaxing bar,” is how Owner-Operator-Chef Laurent Degois of Chez Renée described Chez Albert, the place he and wife Catherine have been working at for more than a year now. “It is a French bar, not a sports bar, not a family bar. Only 21 and older. We do have TVs (two) but running s…

The circle of life encompasses much in Jewish tradition.  For Mindy Cooper of Matt’s Bakery, that circle extends to recipes sent forward from a distant, often murky past.  Cooper is co-owner of Matt’s Bakery, along with husband Matt, who is chief baker of the eponymous enterprise. The apple …

Before anyone panics, there will be NO changes at Marx Hot Bagels to the tuna salad, the egg salad and all the rest of everybody’s favorites. But the setting, the physical table-chair-counter inside of the bagel deli, is getting a total remodel, top to bottom, stem to stern.

“We’re one of the only places where you can get a lot of the traditional foods that come out at Rosh Hashanah,” says Karen Chriqui, who, along with husband Avner, owns and operates Kinneret Grill in the Dillonvale shopping center.  

Back in 2014, when Ward Bahlman decided he’d hitch his star to a Breadsmith franchise, he wanted his son, Will, to go to bakers’ training with him. “Okay, I’ll go,” Will said, but stated his allegiance to the BBQ place where he was working at the time.  Will was not planning on changing from…

To say that a pide is to Turkey what a pizza is to Italy may be a stretch. No cigar, but it is close, according to Fahri Ozdil, owner-operator of Café Mediterranean. “People in my homeland of Turkey, they even eat this dish for breakfast, with Turkish tea.  The dish, it is common in Turkey, …

Effectively combining ingredients to produce wonderful flavors likely is the essence of being a chef. Achieving those flavors with simple ingredients is a trick that few pull off. That is why Bridget Lieb of Sacred Beast thinks so highly of the salmon with brown butter entrée husband Jeromy …

If you are planning to host a gathering, small or large, you may be in the market for catering. Y.Y. Davis of Marx Hot Bagels asks that you consider his food trays for most gatherings, and perhaps the Marx food truck for large, sprawling events. 

Coming out of the darker days of the pandemic is an exhilarating experience for some in the restaurant biz, including Rainbow, the 1-named GM at Asian Paradise. “In general, we’re doing okay, everything is okay,” she said, an irrepressible smile spilling out of the mask she wears as a habit …

Do you have a sweet tooth? The question arises because Sweet Butter Bakery has introduced a few new items, and a couple more are close to ready for prime time, all in the sweet category. We tried some: babka in two varieties, sticky buns, black and white cookies, and challah (yes, challah), …

“It’s a lot of food,” says China Gourmet’s GM Jesse Lear, speaking of the traditional Peking duck dining experience.  “We do the whole meal, which serves up to four people.”

If you are a regular reader of the Dining Out column, you likely recall the rave revues given the whipped ricotta cheese appetizer under the Bread & Spreads section of Red Feather’s menu. Briefly, this dish features house-made ricotta cheese, a drizzle of honey, a sprinkle of chives and …

The dining room is open: finally! This is good news for those of us who have been waiting for Johnny Chan 2 to graduate from carryout only to dine-in service.  Frank Shi, proprietor of the venerable Chinese eatery, has been among the most careful in protecting his staff and his patrons from …

Comfort food comes with its own cachet.  Generally, such foods possess a nostalgic or sentimental value that is personal in nature. Mom’s chicken soup. Grandma’s egg salad. Aunt Ruth’s blintzes. That could explain the recent popularity of cabbage rolls at Artemis Mediterranean Bistro. “Cabba…

Turns out a pandemic has caused ripple effects in the dining-out world from white tablecloth establishments to breezy sidewalk cafes. This, according to Donny Arnsperger, managing partner at Walt’s Hitching Post, who, along with business partner Bronson Trebbi, feel elated that long-time din…

Picture this: a hot summer day and a busload of kids—Jewish day-campers—show up at a gas station and go absolutely nuts over the self-serve yogurt and ice cream machines inside. And the toppings too. They are permitted to eat any of the soft-serve products and dozens of the toppings as well!…

Given Matt’s Bakery is kosher, one might think traditionally Jewish items are all or at least most of what a patron would find there. One would be wrong to think so. This, according to Mindy Cooper, co-owner of the bakery, along with husband Matt, chief baker of the eponymous enterprise. “We…

The concept of team applies to more than just athletes and sports, of course.  In fact, terms such as “teamwork” and “team player” are well worn words in the nomenclature of American business at all levels. For Stone Creek Dining Company in Montgomery, the concept of team and its benefits ar…

Imagine the response one might receive from a second-grade lad or lass if asked to guess what “ratatouille” means. My own field of misconceptions includes thinking that ratatouille originated in Italy. Turns out, the dish is French, generally believed to have taken shape in and around Nice i…

Restaurants come and go, and the comings and goings too often are spaced remarkably close together — here today, gone tomorrow. So, when an 80-year anniversary is celebrated in the restaurant biz, that is a big deal. Sugar n’ Spice on Reading Road is an octogenarian this year, having been fo…

The idea of offering pizza at a bagel shop has led to a serendipitous development, according to Y.Y. Davis, owner-operator of Marx Hot Bagels. “We’ve been thinking about pizza for a long time,” he said, speaking about adding that item to other meal menu choices offered at his bagel-centric d…

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From scratch is always better where food is concerned, don’t you think? For Erika Hecht and her extended family, that is the essence of Sweet Butter Bakery, a new venture that tastes like success to me. Her “from scratch” recipes we tasted are marvelous. More about the tastes in a minute. He…

Ancient history? Today, January of last year—2020—seems like ancient history to many of us; those halcyon days before the corona virus pandemic grabbed the world by its collective throat. Truly ancient history, though, is part of our present days through the foods we eat, and the methods use…

The month of March (and into April as well) is ideal for trying the at-home convenience meals being offered by Kinneret Grill, according to Karen Chriqui, head of the up-scale eatery. For what remains of March and into April, Chriqui said this: “We’re going to be doing our brisket specials, …

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Few of us may have the pipes to sing as did Julie Andrews when she intoned “these are a few of my favorite things” to the Von Trapp children in The Sound of Music. But most everyone has them—favorite things, that is.  Two of mine are pie and bread, and probably most diners-out feel the same …

Pandemics bring changes, no question. We all know about the hard times that have beset America’s economy, and perhaps nowhere is the pain more evident than in the local restaurant biz.  But there are some quirky upsides to report also.  One of those is the Izzy’s chain of eateries, where san…

For Johnny Chan 2’s proprietor, the question is not if but when patrons may once again grace the tables of the restaurant, eating in the dining area amid others doing the same. Safety of all concerned, diners and staff, is the deciding factor for Frank Shi, owner of the storied Chinese eatery.

Talking to restaurant owners is a fun gig, mostly. That’s because most owners have a fun time doing what they do, and it shows in the way they talk about their business. Sacred Beast’s Jeromy Lieb and wife, Bridget, are exhibit A.  Excited, passionate, enthusiastic.  

We have probably all heard the stories: people shipping Cincinnati’s famous chili or its stellar raspberry chocolate chip ice cream to Timbuktu, figuratively speaking, at least. Yours truly happens to know some of those wildly improbable international shipping stories are accurate events. Th…

Who would have thought it? In the throes of a crippling pandemic, sushi numbers are up at Asian Paradise. GM Rainbow, the single-named, vivacious proprietor at the eatery said this: “Sushi business is very good; increased now, during the pandemic, because people come here for dine-in and sus…

Donny Arnsperger of Walt’s Hitching Post is an appreciative guy. His words: “I just want to say thanks to everybody in the Jewish community for their support and their friendship.  They’ve been so good to us, coming here (during the pandemic), ordering carryout, even buying gift cards way ba…

We, the dining public may want to thank our lucky stars. For what, you ask? For steadfast integrity among some restaurateurs. These conscientious folks choose during this virally uncertain time to do the right thing because it is the right thing to do, regardless the monetary consequences. W…

In the halcyon world of tents, there have been the US Army’s “pup” variety, Barnum & Bailey’s Big Top behemoth, and countless other sizes, small and large. Now, in deference to an increasingly virus-averse public, China Gourmet has entered the fray with its own portable outdoor edifice. …

Anyone who has ever tried to grill lamb chops will know chops can be a tricky business — difficult to reach “just-right” on a grill alone.  The grill marks: yes, easy.  But will they be warm and rare on the inside? Not likely.  In fact, my experience is that to reach warm inside, one must sa…

When Y.Y. Davis came on the scene at Marx Hot Bagels—18 months ago now—he promised no changes to those aspects of the place that Jewish patrons loved. There was the egg salad; the tuna salad; the legion and legendary bagels, seemingly endless wire bins of them, all with bagel pedigrees that …

The whirlwind of virus issues swirling around the restaurant scene has a lot of us blown off course. Chef Brad Bernstein suggests that his Postmark restaurant has created a way you can find a safe harbor and enjoy a “nice meal,” a fine-dine meal, in a setting that suits you, your family, you…

Amid America’s pandemic disruption, one change in the retail business model has gone from fledgling to fully flowered and flourishing just about everywhere—that’s delivery to your door. Before Covid-19 came knocking, we diners-out might hanker for this or that food, and likely would pile int…

Talk about bucking trends.  Stone Creek Dining Company in Montgomery has adapted so well to current dining strictures that recently the chic restaurant is out-performing normal times, according to GM Andrew Schrier. “From a sales standpoint, the month of August we were even with last year, a…

A private table, nestled away from the madding crowd? Is that what you will find at Chez Renee when dining at this authentically French bistrot?  “Not exactly, but very close to that,” says Chef Laurent Degois.  He went on to say that he and his wife, Cathy, have placed partitions between ta…

Sugar n’ Spice’s new location at 1203 Sycamore Street in OTR is building new traditions among its downtown patrons, according to Chistopher “CT” Todd, operating partner of the 2-location eatery.  “For me, it is really awesome to see new families starting new traditions—people experiencing Su…

Carryout sales have always been a notch or two above the norm at Kinneret Grill, according to Karen Chriqui, who owns the place along with husband Avner. “We’ve always had strong carryout here, even dating back years before now. But these days, with the pandemic and all of that, the carryout…

Does the year 1298 of the Gregorian (aka solar) calendar mean anything to you?  If you are from the Middle East, cheek by jowl to Eastern Europe in the area that is modern-day Turkey, probably the date would resonate more.  In that year, Osman I is purported to have founded the Ottoman Empir…

Scholars of antiquity are unclear whether the “staff of life” is bread, or the wheat from which it has been made for millennia.  Clearer is that bread has been a more important, sought-after staple around here since March, when the pandemic took hold of our lives with a vengeance. Ward Bahlm…