The Tillery Restaurant and Bar, located at Metro Centre in Owings Mills, announced a new executive chef, the talented, award-winning Matthew Zafrir, a native of Owings Mills.
The Tillery, located at 10101 Grand Central Avenue, is a full-service, upscale, 70-seat restaurant and bar that serves breakfast, lunch and dinner, along with special holiday prix fixe and buffet menus.
“Growing up in Owings Mills, we were regulars at Attman’s and Eddie’s,” said Chef Zafrir. “Now, after a decade of building relationships with local farms and purveyors, after working in some of the best kitchens in Baltimore and D.C., I am fine-tuning these nostalgic flavors to put out dishes that are both approachable and exciting for modern diners.”
Some meal options from Chef Zafrir may include a daily rotating bread service, such as a sweet potato challah, char-grilled Maryland oysters with Russian dressing, or a potato latke with blue crab gravy.
His “Chicken & Biscuit” entree is more complex than it sounds, featuring a half-chicken, a buttermilk biscuit, maitake mushrooms and spinach sautéed in garlic, finished with porcini mushroom butter and chicken jus, and garnished with delicate microgreens from Finksburg Farms.
For a sweet finish, Chef Zafrir’s Honey Cake — made with local varieties sourced from Owings Mills’ Honey House — is topped with blackberry marshmallow fluff.
There will be special holiday menus created for Chanukah, New Years Eve and Day, Passover and other holidays.
Chef Zafrir began his culinary career at Baltimore’s Woodberry Kitchen in 2015, the same year the restaurant won a James Beard award. Since then, he has worked at several highly acclaimed restaurants in Washington, D.C., including a Michelin-starred, minibar operated by José Andrés and Cranes Spanish Kaiseki.
Most recently, Chef Matthew was at the helm of the historic Tabard Inn, where he focused on highlighting the Mid-Atlantic’s farmers and purveyors. He was named Washington City Paper’s Best Chef of 2024, and the Tabard received an award from 4P Foods for their support of local farms.
A frequent guest live-cooking on local TV in the DMV, he has also appeared on Food Network’s “Beat Bobby Flay.” (thetilleryowingsmills.com/)
Just Chillin’
The Four Seasons Hotel Baltimore is offering a cool and unique winter culinary experience.
In its second season, the “Winter Village Dine” invites guests to celebrate the winter season in style with an amazing rooftop, waterfront views and a rotating multi-course menu crafted by Executive Chef Mackenson Horebe and Executive Sous Chef Trevon Oliver.
Highlights from the menu include Roasted Butternut Squash Soup with Toasted Pumpkin Seeds, and Grilled Wagyu Strip Steak with Red Wine Jus.
FYI, they can accommodate guests with dietary restrictions. Before or after your meal, patrons can enjoy the rooftop skating rink where they serve concession-style bites. (fourseasons.com/baltimore/)
Shake It Up
The Festival at Woodholme Shake Shack recently opened at 1809 Reisterstown Road in Pikesville. The shack will be open from 10:30 a.m. to 11 p.m. daily.
Guests can enjoy all the Shake Shack favorites, from the “ShackBurger” and crinkle-cut fries to hand-spun shakes and limited-time menu items throughout the year, including the new Big Shack-two quarter pound, all 100% Angus beef patties, secret sauce, lettuce, American cheese, thick cut pickles, hand-sliced onions, on three buttered, and toasted potato bun and Roma tomatoes.
What’s Brewin’?
Guilford Hall Brewery and Central Baltimore Partnership have teamed up to release a limited-edition Inviting Light Baltimore Pilsner, inspired by Station North’s Inviting Light public art initiative.
Sales will benefit Station North Arts District programming.
The Inviting Light Baltimore Pilsner will be available for retail purchase at select bars, venues, and events throughout the city, including Metro Art Gallery, Club Car & Foraged Eatery, as well as at Guilford Hall Brewery, located at 1611 Guilford Avenue).
Thanks to this charitable partnership, every Inviting Light Baltimore Pilsner sale will provide support for future Station North Arts programming. (guilfordhall.com/inviting-light)
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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