| Mar 18, 2013
| 10:58 AM
Restaurants in Baltimore are sprucing up for spring.
Homeslyce Pizza Bar, with locations downtown and in Riverside, has just added an extensive list of vegan options to its menu, including pizza, calzones, sandwiches and nachos. Homeslyce wants vegans...
| Aug 5, 2013
| 10:03 AM
A beautiful waterfront setting. Little plates expertly prepared by some of the Greater Hartford area's best restaurants. Carefully chosen wines, beers and beverages. The chance to mingle and chat with friends and business associates as well as make new...
| Sep 13, 2013
1729 N. Halsted St. 312-337-6070
With Steppenwolf and The Royal George Theatre just down the street, this dining room makes a stunning setting for a pre-theater dinner or date. Former Charlie Trotter's chef Giuseppe Tentori changes the contemporary...
| Sep 24, 2013
The Food for Thought stage at next weekend's Baltimore Book Festival will present a full slate of talks and demonstrations by Baltimore-based chefs and visiting cookbook authors.
Among the locals are Johnny's barista Lindsay DiFabbio (1 p.m. Friday),...
| May 14, 2013
| 4:53 AM
Company's coming to Pimlico Race Course.
For the throngs expected at Saturday's Preakness, the hospitality team at Pimlico Race Course is bringing in 7,000 pounds of crab meat and 3,000 pounds of aged tenderloin. Did someone remember to get ice? Yes:...
| May 13, 2013
| 8:00 AM
Sawgrass Mills mall, 12801 W. Sunrise Blvd., Sunrise, 954-835-9070, Sushigami.net
Yoav Saffar has made it easy for shoppers to get back to hunting for steals and deals by debuting sushi on a conveyor belt for speedy service, priced by the...
| Oct 11, 2013
| 10:52 AM
An award-winning Italian chef will join Sapphire Laguna executive chef and owner Azmin Ghahreman to prepare a five-course Italian harvest dinner at the South Coast Highway restaurant next week.
Fabrizio Schenardi, executive chef at the Four Seasons Hotel...
| Oct 17, 2013
| 3:26 PM
What I would give to spend an afternoon in the kitchen with chef Fabrizio Schenardi.
To learn how to make gnocchi so soft and light it makes you forget you're eating something made with potatoes.
Or watch Schenardi, 45, executive chef of the Four...
| Jul 2, 2013
Baltimore restaurants at or near the Inner Harbor have put together all-inclusive Fourth of July packages, including picnic-inspired menus and front-row seats for the fireworks. They're not cheap, but at least you'll have something to tell people at...
| Jul 24, 2013
| 10:07 AM
Zack Mills has been named the new executive chef at Wit & Wisdom, A Tavern by Michael Mina, the everyday restaurant at the Four Seasons Baltimore Hotel. His first day in the position was Monday.
Mills, a native of Davidsonville, is the third executive...
| Jul 29, 2013
| 8:40 PM
The Fig & Olive restaurant chain drips with foodie cred.
The eateries, which started in Manhattan, feature fancy olive oils and celebrity sightings. An average diner's check easily breaches $50. The Mediterranean-inspired cuisine is the antithesis of...