Barbara Haddock Taylor, Baltimore Sun
June 24, 2010
Andrew Weinzirl took over as executive chef at this Locust Point restaurant in mid-October, but his opening menu already suggests a man on a mission. At The Wine Market, an entree like a roasted bistro steak with potato-kohlrabi gratin and Syrah-shallot marmalade suggests a clear vision of the direction Weinzirl will be taking his kitchen.--Richard Gorelick
Venue address: 921 E. Fort Ave.