Discount Food & Drink - NEW website

Who’s your Dining Mama? I am! I love going to my fine dining restaurants, having a mojito at my favorite drinking holes but we all love food and drink bargains and you can find that at http://www.600block.com/. It isn’t just about your food and drink, there is shopping in there as well.

Yes, it is another internet “community” but you don’t have to live there to enjoy the 200 food and drink specials.

Who’s your Dining Mama now!

Which Baltimore chef is on Top Chef-Season 5?

Which Baltimore chef is rumored to be a Top Chef contestant? Hear is what Baltimore Foodies newsletter just said:

"Back in our July 28th e-mail, we told you that: "Top Chef Season 5 is now filming in New York City. You do not want to miss this season! Why? I can't tell you yet. But, I recommend, highly, following the blogs about the filming this season. It could be turn out to be very interesting." Well now, two months later, filming is basically finished, and word is leaking out. There are sixteen cheftestants on Top Chef this season. One of the best food blogs, Eater.com, has received intel on eight of them. Among this eight, is one of our favorite chefs, from right here in Baltimore.

Ladies and gentlemen, according to multiple sources, Executive Chef Jill Snyder, of Red Maple, is one of the sixteen chefs battling for Top Chef honors. Eater.com has some of the best coverage of this year's Top Chef competition. And to keep all the info in order and easy to digest, they have created Eater's Great Top Chef Map.”

One Table - Two Views

Thanks to the great deal I got at Baltimore Dining Deals, I was able to purchase a $50 gift certificate for Bicycle Restaurant at half price. I sent an e-mail to the Baltimore Food Examiner, Juliette Goodwin, to see if she was up to the challenge of both of us writing a story about a dinner together at Bicycle. I informed her I had the first $50 of the meal and she was game. I love Juliette’s sense of humor and dry wit and knew the dinner would be entertaining. We agreed to post our stories at the same time so you can read both sides of the table.

To Bicycle, To Bicycle We Go

I’m a kind of start at the beginning of the story type of gal, very chronological in how I write.

Initially, our reservations were for 8:30 p.m. but Juliette’s husband was able to come home early to take charge of the twins. Those of you who have read Juliette’s postings know that she is a stay-at-home mother to fraternal twins that are on the precipice of the terrible twos. In real life she is an artist and writer. Juliette adjusted the reservations to 7:30 and she chose to dine on the patio enjoying one of the few, low humidity summer evenings in Baltimore.

I will state this; there was no lull in the conversation the whole evening, but then, I’m loquacious by nature. Juliette and I are pretty diverse in age, background etc.: she is a young modern whose parents were writers and I’m a modern senior whose parents were retailers. Her husband is an architect, handy around the house changing the environment and my husband is a flea market aficionado who takes 4 hour naps on weekends. We are from different worlds but our glue, our link together, is a passion for food.

The getting to know-you-better conversation started in the car: husband, family, background, so by the time I parked on Light Street we were heading into the serious food conversation.

The patio at Bicycle was quite lovely; I easily forgot I was in an urban setting.

Let the Ordering Begin

Our waitress approached and asked about beverages. I asked if they did fresh lemonade and if so, if they could muddle some fresh basil in the beverage. Our waitress, who also held the bartender’s position, informed me there was no fresh lemonade or basil though there was lemonade on tap. Since we were sitting next to the garden, I snitched a couple leaves of fresh mint and put it in my lemonade.

Juliette and I decided to go with two soups: Spicy Corn Soup with Crab with grilled corn salsa and chive/cilantro cream ($7) and Chilled Melon Soup with cream fraiche, almonds and chives ($5). We ordered two appetizers as well: Sautéed Shrimp with fava beans, chorizo, pearl onions and red pepper reduction ($13) and the Tuna and Avocado Tartare ($12). Our big plate choice was Duck Two-Ways with a rendered duck breast, spicy duck spring roll, kohlrabi two-ways, tamarind, Korean chili sauce ($24).

We were deep in conversation when we realized the waitress did not announce the specials and when questioned, she advised us there were none for that evening. Chat, chat, more chatting and voila, the first course of soup arrives. Being diligent food bloggers, we both pulled out our cameras and as consummate foodies had already agreed to share the food.

Juliette has a passion for summer tomatoes, and who can blame her. She has blogged extensively on their glory. This is called a set up. Watch the little snippet video of Juliette.

To Dine, Per Chance to Enjoy

The cool melon soup was a great contrast to the rich, spice-laden flavor of the corn soup with crab. I could have used more acidity in the melon soup, a bit more lemon and pinch of salt to heighten the flavor of the melon – we still cleaned both bowls.

I talked cooking, dining, food styling and Juliette talked children, finding a cheesecake that was dairy-free, her parents, work and food. I asked about the blueberry cake she posted recently and she responded it was a family recipe from her grandmother – no butter, one uses Crisco. I made it, in fact, snacking on it as I write. YUM! I added some lemon zest to the batter.

Aaah ha, the shrimp and tuna tartare arrived. My photo of the tuna tartare was blurry, so I hope Juliette’s story has a better picture. I have had the tuna tartare at Bicycle before when Barry Rumsey was chef, and I remember it as okay. I believe Chef Batey has put a bit more spice to the accoutrements and I liked it.

Both Juliette and I wanted to enjoy every last bit of the red pepper sauce with the shrimp appetizer when we realized there was no bread on the table. I’m not sure if they normally bring bread, bread sticks or flat bread to the table at Bicycle or if it was an oversight: although, it was a shame to waste the sauce and I, for sure, wasn’t going to lift the plate and lick it* – at least not in front of Juliette.

As the guests on the patio thinned out and the dark of a lovely evening set upon us, our waitress, delivered our Duck 2-ways. It was artfully split on two plates by the kitchen so we didn’t have to break it up at the table – scoring big points on service.

The duck was rendered of fat, served medium rare on the kohlrabi puree along with a duck eggroll. The tart tamarind flavor was a great counterpoint to the richness of the duck. A good dish should always carry through to the tongue’s sweet, salt, bitter and sour receptors along with a richness that coats the tongue and adds to the flavor lasting and varying textures - this dish did it all.

We passed on dessert; we were sated and glad to stretch our legs walking back to the car.

The conversation was continuing as I started driving Juliette home when alas, that emergency call from Juliette’s husband asking how soon will she be home, the children were acting out. At least she had a couple hours of down time to herself. I, on the other hand, was under no time restraints – the husband, as I call him, hits the sack around 8 p.m.

IMHO (In My Honest Opinion)

With tip, and we gave 20% before tax, the bill came approximately to $84.00 – two soups, two appetizers, one entrée and two beverages (non-alcoholic). Considering the value-quality ratio, I score Bicycle high and I recommend it to those who love bold flavors.

As for dining with Juliette, considering the conversation-quality ratio, I score her high on my dining companion list and recommend her for those who love lively conversation, dry wit and want to talk serious food.

* Licking the plate: Where as I have been tempted many times to get every last bit of deliciousness off a plate, I would never pick it up and lick it. The statement was literary license, emphasizing how much I enjoyed the sauce and a small attempt at humor. Let me quote John Merrick, “I am not an animal!” (Can you remember what movie that quote is from?)

For more info:
Bicycle
http://www.bicyclebistro.com/

1444 Light St

Baltimore, MD 21230
(410) 234-1900

Baltimore Food Examiner - Dinner with Dara
Juliette Goodwin

Where Are They Now?

I was quite shocked when Chef Barry Rumsey and his wife, Deborah Mazzoleni, decided to sell there very popular, highly recognized restaurant, Bicycle. It seems the urban life wasn’t for them anymore, so they packed up the family and moved to Oregon selling Bicycle to Chef Nicholas Batey.

What has spurred on this commentary is a soon-to-be posted story on a recent visit to Bicycle with the Food Examiner. Both of us have written our views of the evening's dining and hopefully will be posted in the next couple of days. In doing research for my story, I have found Chef Rumsey and his wife, living out their dream in Mosier, Oregon. Their restaurant, Good River Restaurant, views the Columbia River Gorge in Oregon. Check them out and drop a note, I’m sure they would love to hear from you.

Food Network Features Baltimore Purveyors

In early June, the Food Network was in Baltimore filming Road Tasted with the Neelys (Paula Deen’s sons are no longer affiliated with the program). The Neelys travel the US tasting hand-crafted and unique foods that are deliverable nationwide.

My favorite pie guy, Rodney Henry of Dangerously Delicious Pies (www.dangerouspies.com) will showing off his Pie-Style featuring his steak, mushroom, onion and Fontina cheese pie. Henry, as I wrote earlier, recently opened his second restaurant, Savory House in Hampden. The show was filmed at his Light Street location.

Also featured is Lexington Market’s Faidley’s Lump Crabcakes (www.faidleyscrabcakes.com) and Gracie’s Gotcha Ginger products (www.graciesginger.com) which are available at 33rd Street Farmers Market.

The show will air Tuesday, August 26th.

Shark Repellent alla Julia Child

It was a friend’s birthday party, it was a crab feast, and it was under a tent in the same location where Julia Child had her first crabs (and I was there). This stirred a conversation about all the current hoopla about Julia being OSS in World War II. If you have read anything about Julia Child, the fact that she was with the OSS was not a secret: although, it is news to the general populous as certain documents from the war have become unclassified.

My friend, Margaret Sullivan, the production manager/producer of two of Julia Child’s Emmy award-winning television series, Baking with Julia and In Julia’s Kitchen with Master Chefs, started to share stories that Julia told during down time between filming scenes. Margaret explains that Julia didn’t want to make a big deal about her time in the OSS: she didn’t want to be called a hero. Julia said “I didn’t carry a gun and I didn’t put my life on the line.” Sullivan paraphrases Julia, “she had a wonderful time, a gal from Santa Barbara going and living in Ceylon where she eventually met her husband, Paul Child.

Julia was an office organizer by day and she like others, were encouraged to go to receptions and cocktail parties in the evenings to see what they might learn by keeping their eyes and ears open. At the end of the evening’s festivities, all who attended would report back to the OSS stenographers who took notes on what the attendees remembered. Julia told Margaret, "it was amazing what facts got leaked at the parties." Being with the OSS was as much social as it was work for Julia.

When they were filming one of Julia’s shows she was asked when she started cooking. Sullivan remembers her saying, “I could boil water for tea but my first big recipe was shark repellent that I mixed in a bathtub for the Navy, for the men who might get caught in the water.”

Another Julia Tidbit

When Julia and her husband moved to Paris, Julia enrolled in the Le Cordon Bleu Cooking School. The classes she initially signed up for were for the wives, a diversion of sorts. She soon found these classes lacking substance and joined the much harder program for the men returning from war looking for culinary careers.

About Margaret Sullivan: She is affiliated with Maryland Public Broadcasting and has been the production manager/producer on Pierre Franey, Jacques Torres, Steven Raichlen, Joan Nathan and of course, two of Julia Child's cooking series.

As for the photograph, this picture was taken in 1999, I remember distinctly Julia telling her assistant, Stephanie, that if they had time before they left Baltimore, she wanted to go see Eyes Wide Shut with Tom Cruise and Nicole Kidman. I’m in the photo behind the pole – one of my better profiles.

Food Challenge

A friend of mine challenged me to create a recipe using Pama Liqueur (http://www.pamaliqueur.com/), the world’s first true pomegranate liqueur. Pama’s ruby-red nectar highlights the sweet-tart flavor of the pomegranate fruit with an alcoholic kick.

My grandmother treated me to my first taste of the pomegranate’s juicy seeds that are squished together, side-by-side, like the audience at Jonas Brothers concert. I love tart/sour flavors tempered with sweet (lemonade, mojito) but I don’t like sweet and sour concoctions like a red barbecue sauce or sweet and sour chicken – too cloyingly sweet for my taste.

Like a matador challenging the bull with a red cape the bottle of Pama has been sitting on my counter, tempting and teasing me to get started. So I did.

Recipe Development

I wanted all the flavor profiles of the tongue to be engaged: sweet, salty, bitter and sour along with a fat that would enhance the longevity of the flavor on the tongue. My end goal was to come up with a glaze/sauce for chicken and pork. I created three recipes, similar but not the same.

Recipe One – Pama Dessert Syrup

1 cup Pama Liqueur
1 tsp honey
1 tsp Asian fish sauce
1/8 tsp ground black pepper
¼ tsp Dijon mustard
3 sprigs fresh thyme
½ Tbsp unsalted butter

Combine the Pama Liqueur, honey, Asian fish sauce, ground black pepper, Dijon mustard in a medium-small saucepan and mix so the honey and Dijon mustard evenly disperse. Add the fresh sprigs of thyme. Turn the burner up to high and let the mixture reduce to ¼ cup. Remove the thyme sprigs and stir in the butter. As the mixture cools it will thicken. Refrigerate once it comes to room temperature

In tasting the finished product I couldn’t help thinking this would delicious over vanilla ice cream or drizzled on pancakes/waffles. It would be good on chicken and pork as well but this still tends to be a bit tarter and the ice cream is a perfect foil.

Recipe Two – Pama Glaze and Sauce

1 cup Pama Liqueur
2 tsp honey
2 tsp Asian fish sauce
1/8 tsp ground black pepper
2 tsp Dijon mustard
1 clove garlic, smashed
3 sprigs fresh thyme
½ Tbsp unsalted butter

Combine the Pama Liqueur, honey, Asian fish sauce, ground black pepper, Dijon mustard in a medium-small saucepan and mix so the honey and Dijon mustard evenly disperse. Add the smashed clove of garlic and fresh sprigs of thyme. Turn the burner up to high and let the mixture reduce to ¼ cup. Remove the garlic and thyme sprigs and stir in the butter. As the mixture cools it will thicken. Refrigerate once it comes to room temperature

The garlic and increase on a selection of other ingredients really added a depth of flavor, much more savory and ideal for saucing and glazing chicken, duck and pork.

Recipe Three – Pama Dressing Syrup

1 cup Pama Liqueur
2 tsp honey
2 tsp Asian fish sauce
1/8 tsp ground black pepper
2 tsp Dijon mustard
1 clove garlic, smashed
3 sprigs fresh thyme


This is the same recipe as number two with 2 changes:

1. reduce to ½ a cup
2. eliminate the butter

Combine the Pama Liqueur, honey, Asian fish sauce, ground black pepper, Dijon mustard in a medium-small saucepan and mix so the honey and Dijon mustard evenly disperse. Add the smashed clove of garlic and fresh sprigs of thyme. Turn the burner up to high and let the mixture reduce to 1/2 cup. Remove the garlic and thyme sprigs and let it cool to room temperature. Refrigerate once it comes to room temperature.

Use this as a substitute for vinegar for a salad dressing. I would use two parts oil (extra virgin or canola oil) to one part Pama syrup. Think arugula or mesclun greens with goat cheese and nuts for your salad. You can also use this as a bread dipper by adding it to a dish of extra virgin olive oil. When the syrup separates from the oil, let it.

*****

In the end, I had about a shot of Pama left over, so I did what any pomegranate lover would do and enjoyed the Pama straight up.

Gazpacho Ole!

I thought I would share my gazpacho ole recipe so you can enjoy the summer produce bounty. It is delicious, simple and there is no cooking required on the soup. Blend your vegetables, oil, vinegar and pour in a big bowl holding tomato juice. Pretty simple.

I run two batches in my blender by splitting everything in half. I like to give a rough chop to the big vegetables so they process easier in the blender or food processor: i.e. green pepper in 8ths.

You can dress this chilled soup with a bit of crabmeat, poached shrimp or scallops on top along with the croutons.

Gazpacho Ole ~ Serves 8

SOUP
46 ounces tomato juice

1 medium green pepper, seeded, rough chop -- divided in 1/2

1 each cucumber, ends removed, rough chop -- divided in 1/2

1 medium red onion, peeled, rough chop -- divided in 1/2

2 large tomatoes, rough chop -- divided in 1/2

5 radishes trimmed and rough chop -- divided in 1/2

2 cloves garlic - separated

1/2 cup plus 1/2 cup extra virgin olive oil

1 each lime, zested fine and juiced -- reserve separately

1/3 cup sherry vinegar -- divided in 1/2

salt to taste

TORTILLA CROUTONS

1 teaspoon ground cumin

1/4 teaspoon fine sea salt or kosher salt

1/4 cup canola oil

2 to 3 each 8-inch corn tortilla, cut into 1/4 inch by 3 inch strips

SOUP: In a very large bowl pour the tomato juice. You will be adding to it later.

In batches, add half the green pepper, cucumber, red onion, tomatoes, radishes, garlic, extra virgin olive oil, lime juice and sherry vinegar to your blender. Start to blend on slow and then increase to high. When processed pour the contents into the bowl with the tomato juice. Repeat the same process for the 2nd batch. Stir well and chill until serving.

TORTILLA CROUTONS: Combine the reserved lime zest, ground cumin and sea salt. Heat oil in a 12 inch fry pan until near smoking. Add the tortilla strips and fry till lightly golden and crunchy.

Drain the tortilla strips on paper towel and immediately dust with the lime, cumin, salt mixture. Croutons can be made up to 24 hours ahead and stored in an airtight container. There will be plenty so treat the cook and have a couple.

Serve the soup in chilled bowls and top with the tortilla croutons.

New Concept Luckie's to Host VIN's Staff

Hot Off the Internet from VIN:

"As all of you know VIN is temporarily closing due to Towson Circle Phase Three construction. We are proud to announce that key members of our VIN family, including Billy Peterson, General Manager and Justin McGaunn, Sous Chef, have been selected to work with an exciting new restaurant concept, Luckie's Tavern, which opens mid September at Power Plant Live! in downtown Baltimore. We wish them the best in this endeavor.

It has been such a pleasure to serve all of your during VIN Part I and we eagerly anticipate what the future holds."

Big Apple Dining

Every July, I attend the International Fancy Food Show in New York City and where I dine is probably as important as the show. I view my expenditures for dining more generously in New York than I do at home. I wouldn’t spend $21.00 for a hamburger in Baltimore; although, I did spend it in New York. The Big Apple is food central for me: where great cuisine, atmosphere and service reign supreme - well worth the dollars and always an adventure.

Sheridan Square Restaurant

My first night in the city I met my friend, Suzanne Fass, a former chef who has turned her talents to editing and indexing cookbooks. While waiting for Suzanne and her husband, Paul, to arrive at Sheridan Square, I perched myself at the bar. The Australian or was it New Zealand bartender was fun to talk to and she was willing to mix up my summer fave cocktail, a lemon-basil martini – a new cocktail for her.

The recently opened Sheridan Square Restaurant is in the West Village. Suzanne used to work with their Executive Chef, Gary Robbins (formerly of The Russian Tea Room). The dinner was great, we shared 3 appetizers and 3 entrees and chef sent out one of every dessert they offered along with port. He eventually joined us at our table to chat. When chef discovered I blogged, he held up his fingers in the sign of the “cross” reflecting his distain for food bloggers. I took no offense and laughed, I understood his frustration. It was a very good meal, enhanced with good friends, free desserts and port.

Chef Robbins has recently left his position at Sheridan Square.


dell ‘anima (of the soul)

Our last night in New York, my friend and I dined at dell ‘anima in the West Village. I chose dell’anima for multiple reasons: an acquaintance of mine is one of the owners, Jamie Tiampo (food photographer and culinary expert), the manager Joe Campanale, is a former Babbo sommelier and thirdly the chef, Gabriel Thompson, a Le Bernadin and Del Posto alum. The restaurant is not large, the tables are very close together and reservations are highly recommended. There is also seating at the bar and in the back at the kitchen counter. When I go back, I’m reserving the kitchen counter for the very, up-close view of the kitchen at work.

I kicked off with the Tonnato Aioli Bruschetta which was very good. Other bruschette selections that night were Chickpea with preserved lemon, Rapini Pesto, Soft Scrambled Egg bottarga and Avocado with sea salt. My companion and I shared the Arugula, Lemon and shaved Parmigiano Reggiano salad which was quite large. We even sent a salad tasting to Sotto Sopra’s Riccardo and Monika Bosio and their Executive Chef, Bill Crouse who were dining at the kitchen counter.

The pasta, oh, was absolute heaven. I had the Garganelli with mushroom ragu and my friend had the Farfalline with hen-of-the-woods mushrooms, asparagus, and ricotta salata. The Bosio’s sent over a sampling of Tagliatelle alla Bolognese and the Capellacci with carrot purée, ricotta, sweet peas along with a wonderful Spumanti Lambrusco Bianco “ Lambrusca”; Lini NV from Emilia Romagna.

My friend had munched a bit more than I at the Fancy Food Show and was full; but I continued on, trying their Chicken “al Diavolo” on roasted fennel. This was a boneless half chicken rubbed with a spice blend containing smoked paprika. I must say the chicken was cooked to perfection; both the thigh and breast were moist. There was no room for dessert so we packed up ourselves, took a walk, sat in a park and then rode the subway back to Central Park South.



BLT Market

After we wrapped up a couple more hours at the Fancy Food Show, my friend and I headed to BLT Market for lunch, our final splurge. The highly touted, BLT Market (Bistro Laurent Tourondel) is in the Ritz Carlton at the corner of the Avenue of the Americas and Central Park South. A beautifully appointed restaurant, whose menu is all about the seasonal foods. Featured in July's menu were black bass, flounder, soft shell crab, fluke, mussels, lobster, zucchini flower, Vidalia onion Swiss chard, morel, porcini, summer truffle, cavaillon melon, rhubarb and more.

You can shop in their chef’s pantry. The idea of being able to purchase the same farm-crafted, small-production culinary treasures and quality kitchen tools and accessories that the chef uses come together at BLT Market’s in-restaurant retail space.

Once seated, a warm baguette that was stuffed with a herb-butter mixture was put on the table - so good, so lush, and hinted of good things to come. My friend wasn’t very hungry and opted for the Mache Salad with deviled quail eggs, Parmesan cheese, and watermelon radish with country croutons ($16). I went for the grilled Black Angus burger with blue cheese and Parmesan garlic rosemary fries which were accompanied with a mini jar of ketchup and Dijon mustard ($21). Watching people meander Central Park filled any slow conversation moments with my friend. It was a lovely lunch and I enjoyed the environment as much as the food. There is al fresco dining; though on a warm day one might get an aromatic hint of the horse-drawn carriages from Central Park.

When I crave anything BLT, I have Laurent Tourondel’s new cookbook, Bistro Laurent Tourondel and have prepared his pho recipe. The recipes for Lemongrass Rock Shrimp Risotto and Cornish Hen Diablo have caught my eye and seem perfect for entertaining. The recipes are not for beginners but are doable for the cooking enthusiast.


~~~
I would happily return to these 3 restaurants; though, with new culinary adventures around every corner in New York City, I am enticed to try new restaurants on each visit.

Footnote: Sorry to say I left my camera in Baltimore - that is why you are lacking visuals.

Another Community Heard From on Restaurant Week

The Pikesville Chamber of Commerce had their big shindig this past weekend, Dancing in the Streets, with antique cars, food vendors and the big musical guests, the Hubcaps. Since it is my “hood”, the husband and I ventured to the heart of Pikesville where people were lounging in their lawn chairs, some were dancing in the aisles on the Pikes Diner’s parking lot and others drooled over the antique cars.

I bumped into Jamie Luna, owner and executive chef of Mari Luna Mexican Grill, who was selling Fajitas in front of his soon-to-be opened Mari Luna Latin Grill, located in the original Mr. Chan’s restaurant location. Jamie gave me the tour of the bar area, dining room and the upstairs dining deck-it looks great!. Opening is tentative for the beginning of September with a ribbon cutting ceremony mid-September. Chef Luna comes to the table with great credentials from the award-winning Citronelle and the Steve DeCastro restaurants, Babalu and Blue Sea Grill.

This week, the Pikesville community is offering their own restaurant week specials. The discounts vary for the different restaurants but Mari Luna Mexican Grill (since the Latin isn't open yet) and Pasticco's Italian Kitchen are both offering buy one entree get the second one 1/2 price. If you have a PDF reader you can click HERE for the flier on the details of the restaurant week specials

ReDiscover Pikesville Restaurants
SPECIAL OFFERS ALL WEEK!
August 4 – August 10, 2008

Customers must mention "ReDiscover Pikesville" when placing their orders to receive the discounts.

Participating Pikesville Restaurants and Eateries:

Caramel's Pizza and Ice Cream
Fountainside
Fuddruckers
Jilly's
Mama Leah's Gourmet Pizza
Mari Luna Latin Grille
Noodles & Co.
Olive & Sesame
Pasticcio Italian Kitchen
Pike's Diner
Subway
Vernisage


For more info: http://www.pikesvillechamber.org/

Many Restaurants Are Extending Restaurant Week Specials

If you couldn't get to all of your favorite restaurants during Restaurant Week you have a 2nd chance. Numerous restaurants are extending the Summer Restaurant Week's specials. Each are a bit different: some offer just dinners, some have extended it for another week, and some for the entire month of August.

I have received e-notices from a selection of restaurants who are offering extensions and I randomly called restaurants on the www.baltimorerestaurantweek.com list. I did not call all of them, sorry - I'm leaving a little leg work up to you.

My best piece of advice is to call the restaurant you are interested in and see if they are continuing and what they are offering.

Here is the list of restaurants I've put together ~ check them out to see how they are extending the promotion.

Babalu
Bicycle
Blue Agave
Blue Sea Grill
Brass Elephant
Brasserie Tatin
Pazza Luna
Prime Rib
Ruth Chris
Sotto Sopra

All the restaurants' phone numbers can be found at www.baltimorerestaurantweek.com.

Please, be courteous and don't double book reservations, don't "no show." I heard one restaurant had over 200 no shows over a couple of nights. Read my previous story.

Go, have a good time and come back and share your Baltimore's Summer Restaurant Week adventures.