| Jan 20, 2013
NORTHERN TERRITORY, Australia — It was a terrible thing to admit to myself, but my teenage daughters are a bit spoiled. My own youth involved riding public transportation, taking bug-infested hikes, sailing competitively in thunderstorms and...
| Jan 4, 2013
| 10:59 AM
Let's just say that Ray Lewis had better not pull a Brett Favre and, like, come back.
Kooper's North is really taking Ray Lewis' retirement to heart. The Mays Chapel Pub is going all out with its tribute to the 10-time All-Pro linebacker, who will be...
| Jan 5, 2013
| 11:44 PM
If you want to know anything and everything about the Salton Sea, go see Al Kalin.
This seems to be the unofficial consensus in the Imperial Valley.
For Kalin, the Salton Sea is a fertile place of escape, recreation, wonder and business.
| Apr 10, 2013
| 6:00 AM
Bill Taibe isn't a sentimental guy. But there's something about cooking at the James Beard house. It gives him goose bumps. "I think about all the people who have cooked in that kitchen," he says. Taibe has been nominated for a James Beard Award –...
| Apr 17, 2013
Michael's Cafe is nearly 30 years old, but it's still hot.
On a recent Thursday night, the Timonium restaurant was hopping. The warm, wood-filled bar was packed, and by 8 p.m., so was the dining room. Since its opening in 1984, Michael's has expanded...
| Dec 26, 2012
| 11:22 AM
J. Paul's has embraced its location.
The Harborplace restaurant, which originally opened in 1997, reopened last June after an eight-month renovation. With six months under its belt, the revamped restaurant's food is mostly on point, but the staff...
| Dec 22, 2012
Maybe it's the nip in the air. Maybe it's the proximity to the holidays, but this time of year I'm craving oysters. And I don't mean a measly half-dozen but a giant iced platter of glistening raw mollusks ready to be slurped down with Champagne or a...
| May 17, 2013
| 6:23 AM
The best thing about O'Leary's Seafood Restaurant is how tricky it is to describe.
Not so many years back, I'd have called O'Leary's eclectic, which became a byword for both a type of menu and the kind of place that served it. Offering a relaxed version...
| May 15, 2013
| 1:43 PM
Guests at Saturday's Preakness will get the first slurp of the Skinny Dipper, a new oyster from True Chesapeake Oyster Co., an oyster farm in St. Mary's County.
The Skinny Dipper will be supplied to Baltimore-area restaurants beginning this summer,...
| May 15, 2013
| 6:46 AM
Learn and Grow Series with Art in the Garden
Linda Miller, Artist and Virginia Master Naturalist, will help children 7 and older create a botanical portrait in colored pencil or watercolor from plant materials they select in the Williamsburg Botanical...
| May 16, 2013
| 10:19 AM
Overall impression: Sage's menu includes sections devoted to oysters and pizza, risotto and organic meat and poultry. Throw in beef bourguignonne and meat loaf, and it's hard to know what kind of restaurant Sage wants to be. None of it is particularly...