On Sunday morning, Florence Tweeted out the Instagram photos from his visit. "One of the best Oyster Houses in the Country/ Ryleigh's in Baltimore," Florence posted. "Blown away... Ask for Dylan walking oyster encyclopedia." Dylan is Dylan Salmon, a longtime Ryleigh's shucker.
There's more news coming out of Ryleigh's. Word got out last week, first in the Baltimore Business Journal, that Ryleigh's will be opening a second location next spring at the old Gibby's spot on Padonia Road in Timonium. We'll have more on that later on that later.
And Patrick Morrow, the chef who helped open the Federal Hill raw bar, has returned to Ryleigh's, after stints at Bluegrass and Meli.
You can see what Morrow's up to at Ryleigh's on Dec. 18, when the Maryland Wineries Association hosts a five-course Winemaker Dinner, featuring pairings from Elk Run Vineyards and Cygnus Wine Cellars. Guests will be able to mingle and chat with winemakers and Morrow, too.
Each course will be paired with one 3-ounce sample of award-winning wine, grown and produced locally. The third course will feature two 3-ouncewine samples. Additional glasses of wine will be available for purchase.
The menu includes panko-encrusted fried oyster with fennel, ham, black garlic aioli; braised lamb ragu; smoked hanger steak and, for dessert, Maytag Blue cheesecake.
The Winemaker Dinner is held at 6:30 p.m. Dec. 18 at Ryleigh's, 36 E. Cross St. Tickets are $80. Call 410-539-2093 or go to eventbrite.com.