“Let’s go to Hannah’s!” That’s the new catchphrase going around Towson since Hannah’s Cafe, a family-owned eatery, opened recently at 215 Washington Ave., suite 100.
Hannah Seidman launched her new breakfast/lunch hotspot with support from her parents, “Miss Sue” and Lee Seidman. At one time or another, all of the Seidman family members have worked in the restaurant biz, including Hannah. She caught the cooking bug after a stint at a cooking camp with Chef Nancy Longo of Pierpoint Restaurant, which spurred her on to attend Johnson & Wales University in Rhode Island, which has a prestigious culinary arts program.
Hannah’s menu is comprised of dishes that the whole Seidman family has enjoyed at holiday dinners, special occasions and during regular supper get-togethers. Menu items include “Thanksgiving … on Bread” (house-roasted turkey, cranberry sauce, stuffing, on sourdough), old-fashioned pancakes, lots of different salads and omelets, as well as bagels and lox or with a schmear. Nothing too fancy, just good, healthy food!
FYI, Hannah’s is totally kid-friendly, and you can have a kids’ cooking party for birthdays and special occasions there. (letsgotohannahs.com/)
Meanwhile, Doozy’s Diner, a classic American eatery, opens this month in the spot formerly occupied by Duesenberg’s American Café and Grill in the heart of Catonsville.
A go-to favorite, Duesenberg’s stayed empty until three young veterans of the hospitality industry decided to create Doozy’s Diner as their first venture as owners and partners. General manager Chris Santiago was the driving force at Encantada at the American Visionary Art Museum, Birroteca, Baldwin’s Station and Cunningham’s.
Executive Chef Steve Colegrove, a graduate of the Baltimore International College, honed his skills at restaurants including Leelynn’s Dining Room and Lounge, Sauté Restaurant & Bar and Café Azafran. Steve’s wife and partner, Stephanie, serves as business and marketing manager.
The completely revamped diner is bright, comfy and cheery with a splash of ‘70s funk decor. The menu offers traditional yet next-level classics, as well as American Southwest offerings. Look for a wide array of omelets and sammies.
Specialties include the “Crabby Patty” (crab and cheese on an English muffin, poached egg and Old Bay hollandaise), the “SOS” (creamed chipped pastrami on toast), catfish nuggets, stuffed sopapillas, stacked enchiladas, and burritos that are so large, Chef Steve said, “they’re bigger than my children!” (doozysdiner.com/)
Kid Stuff
People often ask me which local restaurants are particularly kid-friendly. Here are some suggestions from Liora, my adorable 5-year-old neighbor.
Liora, 414 Light St.
(Provided photo)
“Of course, I love Liora because that’s my name. In Hebrew, Liora means ‘my light’ and the restaurant named Liora is on Light Street. I went here for brunch to celebrate my fifth birthday. It’s a vegan restaurant, which is perfect for me because I do not eat meat. I had the hazelnut pancakes, which came with fresh berries and coconut whipped cream. They were delicious!” (matthewkenneycuisine.com/liora)
The Charmery
“I had never heard of such cool ice cream flavors before. Usually, I get plain chocolate or vanilla, but at The Charmery I tried salty caramel as well as ‘Saturday Morning Cartoons,’ which has Frosted Flakes and Lucky Charms! The spoons change color as soon as they touch the ice cream.” (the charmery.com/)
The Hub Asian Food Hall
“This is a great food court to try new Asian foods (Korean BBQ, Japanese ramen, Taiwanese bubble tea) and very yummy desserts! You can order by speaking to the person at the counter or on a computer. Even if your family wants food from different counters, you can order once at the computer rather than going to four different places!
“I recommend that kids try the ramen or the stir-fry. I like to ask that they don’t make my food too spicy. The desserts are very special. Kids will love bubble tea from Gong Cha. It’s Taiwanese milk tea and comes in many flavors like matcha, caramel, winter melon and brown sugar, but I like strawberry with boba, which are chewy tapioca pearls. It’s a dessert that you can eat and drink at once.
“There’s also a traditional Japanese seating area where you can try sitting on a mat on the floor while you eat!” (thehubfoodcourt.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.
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