Things are definitely happening in the Village.
The Baltimore-based Atlas Restaurant Group recently opened Nine Tailed Fox in the Village of Cross Keys. This new Chinese dining experience features bold flavors and a menu inspired by regional specialties.
Nine Tailed Fox offers an approachable take on traditional Chinese cuisine – chicken xiao long bao, crab and sweet corn soup, Peking duck, cumin lamb, and salt-and-pepper prawns.
FYI, the restaurant’s name comes from Chinese mythology; the nine-tailed fox, known as huli jing, is a supernatural being capable of shapeshifting. (ninetailedfoxbalt.com)
Meanwhile, Tikka Shack Indian Grub, a fast-casual, fusion Indian cuisine restaurant, has opened at 10290 Mill Run Circle at the Mill Station shopping center in Owings Mills.
According to its social media, Tikka Shack’s menu offers “a variety of traditional Indian dishes, as well as simplified pairings, and options for both the newbie foodie and the curry connoisseur. Tikka Shack is a Masala Wok concept.”
The Masala Wok concept refers to a dish where ingredients such as chicken or vegetables are stir-fried in a wok with a tikka masala sauce.
The menu includes naan tacos, samosas, bowls, vegetarian bowls, naan pizzas and wings. There’s also a kid’s menu and vegetarian and gluten-free options. And you can pick a dish, pick a protein and pick a spice level.
Another local Tikka Shack location is in White Marsh. (tikkashack.com/owings-mills)
It’s All Greek
Another recently opened dining spot is The Big Greek Cafe. It’s located at 10917 Boulevard Circle near Stevenson University in Owings Mills.
This family-owned, fast-casual restaurant is known for its authentic Greek dishes, including souvlaki, gyros, salads, spanakopita, moussaka and falafel. And baklava cheesecake!
One social media reviewer recently stated, “Sometimes you don’t need new and inventive, you need basics done right.”
Couldn’t agree more. Opa! (biggreekcafe.com)
Naval Gazing
Over in our picturesque, historic state capital on the bay, Captain’s Daughter, a coastal-inspired restaurant celebrating Delmarva-centric flavors with a contemporary twist, is now open in the Westin Annapolis hotel.
Fred W. Malek, CEO of District Hospitality Partners, which owns the hotel, is a U.S. Naval Academy graduate who had a grand vision when opening Captain’s Daughter — to marry East Coast sophistication with the charm of a contemporary maritime kitchen.
The restaurant’s design and menu showcase locally sourced seafood, farm-to-table produce, elevated comfort fare, and a crafted cocktail selection that pays homage to Naptown’s nautical heritage and ties to the U.S. Navy.
Menu highlights include salmon and crab benedict, blue crab carbonara, and naval surf & turf. (captainsdaughterannapolis.com/)
Attention lighthouse lovers: at the site of the former Bo Brooks and Drift Bar in Canton, Pusser’s Landing recently opened at Lighthouse Point. It offers a British-style Caribbean bar with island-inspired cocktails and fresh, locally sourced seafood with tropical flavors.
Pusser’s Landing is a great location to enjoy the passing boats and enjoy a slice of their delicioius key lime pie. (pusserslanding.com)
Over in HoCo, Elliott’s Craft Kitchen recently opened at 8330 Benson Drive in Columbia, featuring locally sourced ingredients from Howard County farmers.
Some menu options include seared rockfish and black & blue burgers with Creekstone Farms beef (which in my opinion is the best tasting beef ever). They also have a crab cake platter (single or double) with mashed potatoes, haricot verts and chocolate mousse cake!
Elliott’s also has a great kids menu, too — chicken tenders, kid-sized burgers, buttered noodles and grilled cheese. (elliottscraftkitchen.com)
Missing Mack
Sadly, we bid adieu to Crust by Mack, a Black-owned, family-run bakery and events space which recently closed its retail location at Harborplace.
The business will still do catering and special events, but the retail counter is no more. Their Maryland crab hand pie (the size of your hand) is a pastry-filled treat with sweet blue crab and will be missed by the legions of fans in and around Baltimore. (crustbymack.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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