A farm-to-fork restaurant, The Farmhouse Gambrills recently opened in Anne Arundel County, at 2383 Brandermill Boulevard in Gambrills. This new hotspot is a fresh concept from the Crofton-based Titan Hospitality Group, the folks behind the popular Blackwall Barn & Lodge in Columbia and Gambrills and The Lodge Annapolis.
Inspired by those sister concepts, The Farmhouse provides a localized, rustic experience, working closely with area farmers and fishermen and fisherwomen.
In recent years, consumers have been buying more local foods, with the locavore movement increasing our knowledge of why local foods (sustainably sourced from area purveyors) are better for consumer health and community economies.
Titan supports farms across Maryland and Virginia to source its produce, dairy, meat, poultry and seafood. In my humble opinion, there’s a distinct and superior difference between bringing in “outside” food and using homegrown ingredients. There’s a freshness of course, but the products are also more flavorful.
Titan also owns Blackwall Hitch in Baltimore and Annapolis and Smashing Grapes in Columbia.
(For information, visit titanhospitality.com and farmhousegambrills.com.)
Rye Not?
Clyde’s Restaurant Group has opened its 13th property, the “new” Rye Street Tavern, a waterfront restaurant at Baltimore Peninsula.
Just south of Federal Hill, Baltimore Peninsula — formerly known as Port Covington in South Baltimore — is one of the biggest development projects in the nation. It is in the midst of a multi-year transformation that has turned the former industrial port into a mixed-use hub for water taxis, distillery visits, movie and concert viewing, shopping trips, parks and residential properties.
Carefully crafted menus at Rye Street will change seasonally and feature Southern-influenced cuisine. Charm City native John Navarria brings more than two decades of culinary expertise to his role as executive chef at Rye Street Tavern. He honed his skills with stints at Roland Park’s Petit Louis Bistro, creating classic French culinary traditions, and at Brennan’s Restaurant in New Orleans, where he contributed to that iconic bistro’s legacy as a premier Creole destination.
At Rye Street, check out the “sea-cuterie” board — grilled jumbo shrimp, Maryland blue crab in drawn butter, Oysters Rockefeller, grilled bread and cast iron steak frites – as well as the 8-oz. New York strip steak, French fries, watercress, shallot-Dijon sauce and wild Chesapeake Bay Rockfish.
They also have “Boozy Shakes”: Baltimore Affogato: Sagamore Rye Whiskey, Espresso, Maple, Branca Menta and Vanilla Ice Cream. Rye Street’s cocktail menu will prominently feature Sagamore Spirit Rye, which is produced in the award-winning distillery adjacent to the restaurant.
(For information, visit ryestreettavern.com.)
Viva la Village!
Sol Oaxaca, a family-oriented Mexican restaurant, is slated to open next spring at the Village of Cross Keys.
Sol Oaxaca is named after the southern Mexican state and pronounced Soul Wah-ha-kah. The restaurant will be in the space formerly occupied by Donna’s Café. The menu offers traditional family recipes with a modern twist, created with locally sourced ingredients.
Look for seasonally curated beverages featuring a variety of Mexican and craft beers, margaritas, artisanal cocktails and a large selection of fine tequilas.
Always Ice Cream Company, Cece’s Roland Park and Easy Like Sunday are already open for business at Cross Keys. At press time, Zavino’s Italian Marketplace is slated to open in the Village. Also, Kneads Bakeshop will open there in the fall, as well as a Chinese restaurant in the winter.
(For information, visit crosskeysbaltimore.com.)
At The Top
Hotel Revival Baltimore recently announced the appointment of Amy Hessel as its new executive chef.
Chef Hessel’s culinary journey began after a childhood move to Houston, and subsequent returns to her hometown of Baltimore. She attended culinary school at the Baltimore International College, and most recently served as the executive chef at The Tilted Row in Bolton Hill.
At Hotel Revival, Hessel will oversee the culinary operations for Topside, the hotel’s rooftop restaurant (with its stunning views of Mount Vernon and the rest of the city), the Dashery Cafe, and B-Side Cocktails & Karaoke, a small-bites destination.
(For information, visit hotelrevivalbaltimore.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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