Matthew Kenney is at it again, folks, and he’s bringing it to Charm City.
The visionary celebrity chef, entrepreneur, educator and author who specializes in plant-base cuisine is slated to open a pair of restaurants — Double Zero and Liora — in July in adjoining spaces at 414 Light St. in downtown B-more, near the Inner Harbor.
Kenney is the founder of Matthew Kenney Cuisine (MKC), a lifestyle brand whose philosophy is that the future of food is plant-based.
Double Zero offers a healthy perspective to pizza from a wood-burning oven, small plates and a varied list of organic, bio-dynamic wine in a casual environment. For the uninitiated, bio-dynamic wines are sustainable, chemical and sulfite-free, grown with natural, clean-farmed ingredients. This is the fourth location for Kenney’s popular pizza concept.
A more elevated concept, Liora offers a locally sourced, seasonal menu (gluten- free options are available) reflecting an innovative approach to such local culinary faves as crab cakes, as well as barbecue and carefully crafted MKC dishes.
Bryson Keens, formerly of Points South Latin Kitchen and Roy’s Restaurant, will run the MKC enterprise in town as general manager. Both restaurants will operate under the premise that the experience of healthy dining can be also quite delicious and improve the manner in which the world eats.
By the way, there is an onsite parking garage for Double Zero and Liora. (For information, visit matthewkenneycuisine.com/double-zero-baltimore and matthew kenneycuisine.com/liora)
All Fired Up!
The back parking lot of Ryleigh’s Oyster, at 22 W. Padonia Road in Lutherville- Timonium, is now the home of The Woodpile BBQ.
During the summer, The Woodpile will present a global barbecue series featuring wood-fired meats from different cultures and culled from the tastes and traditions of their customs.
The series kicked off in June with an Argentine menu of whole barbecued lamb served with tortillas, charred apple salsa and chimichurri. (For information on the series, visit facebook.com/TheWoodPileBBQ.)
Meanwhile, The Garden Grill at The Manor Tavern in northern Baltimore County’s Monkton community has reopened.
This bucolic oasis in the heart of steeplechase country has a gorgeous outdoor dining area overlooking the tavern’s farm.
The seasonal menu reflects the bounty of the farm, harvested just in time for your meal to be served. The Tavern brings new meaning to the concept of farm-to-table, and they serve breakfast, brunch and dinner. (For information, visit themanortavern.com.)
Just Peachy
To celebrate the whimsical nature of summer, Topside at Mount Vernon’s Hotel Revival launched a new cocktail with a decidedly Madonna-themed name: “Papa Don’t Peach.”
A light combination of both sweet and sour, consisting of peach oleo, rhubarb-infused birch beer reduction, Sfumato rhubarb amaro and Buffalo Trace bourbon, it’s the newest permanent addition to Topside’s beverage menu.
Topside diners can also order a “zero- proof” version of the drink as a part of the hotel’s spirits-free cocktail program.
Topside is a rooftop restaurant and bar that overlooks the Mount Vernon neighborhood and offers seasonal, craft cocktails and a seafood-centric menu. (For information, visit jdvhotels.com.)
Round and Round
Nothin’ like a good bagel, right?! Family-owned THB Bagelry + Deli recently celebrated the opening of its sixth store at Owings Mills’ Mill Station shopping center, 10288 Mill Run Circle, with a ribbon-cutting ceremony conducted by the Pikesville-Owings Mills Regional Chamber of Commerce and featuring a slew of local political dignitaries.
Founded in 1999, THB Bagelry + Deli serves New York-style bagels, deli and signature sandwiches, salads, coffee and smoothies. Other locations include Canton, Charles Village, Columbia,
Timonium and (natch) Towson. (For information, visit eatthb.com.)
What’s Brewin’
Congratulations go out to Ron and Gail Furman, owners of Max’s Taphouse in historic Fells Point, for taking fourth place in USA Today’s “Best Beer Bar” awards.
BTW, from July 14-18, check out Max’s “Baltimore Beer Week,” featuring beer cruises. Enjoy more than 40 taps from local breweries, grab some carryout and take a “sea cruise” (as the old song goes) on the water taxi as the tour guide regales you with the history of Charm City. (For information, visit maxs.com.)
Randi Rom is president of RJ Rom & Associates. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at randirom@comcast.net.
Cacio e pepe’s sharp cheese and smack of black pepper are a nice balance to eggy-creamy matzah brei.
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