Announced just yesterday on their Facebook
page, Fells Point’s 8 Ball Bar &
Grill is closing at 814 South Broadway. The
meatball centric restaurant and bar opened its doors February, 2016 which had
previously been Tapas Adela. In their Facebook farewell notice they reminded
folks, “to continue to shop local, eat local, BE local.” There will be lots of specials happening
building up to their grand finale on Monday, April 2nd.
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| Chef Ashish Allfred |
In a press release received yesterday comes
the news that Bethesda Chef Ashish Alfred is bringing his popular French-style brasserie
to Fells Point this summer in the same location. Southern Living magazine named Bethesda’s
Duck Duck Goose (DDG) Maryland’s best restaurant.
Everything you want to know at this time is
in the press release, so let me just paste it all for your edification and
review.
“The new Duck Duck Goose will bring its fresh
take on the classic French brasserie, focusing on seasonal ingredients prepared
through simple, time-honored cooking methods. Guests will savour delicious,
expertly-prepared cuisine spanning classical to modern Parisian influences.
Chef Alfred has a simple description of his creations: “good food, done well.”
As in Bethesda, guests will be treated to an unparalleled standard of service
from the moment they arrive. But Alfred is adamant that the new Baltimore
location isn’t going to be a clone — no Duck Duck Goose, The Deuce here. Instead,
he says it will have its own unique personality and flair.
Unique to Baltimore: the facility’s front and
rear private outdoor patios, large centralized bar, and busy Fells Point
locale, perfect for catering to locals and tourists. Chef Alfred plans to offer
more small plate options than in Bethesda. The average entree is expected to
cost less than $24. In peak times, Duck Duck Goose will accommodate about 85
people at 22 tables and the bar, plus more at the outdoor cafes. With its
five-star location near the water and posh atmosphere, Alfred plans to tap into
Fells Point sophisticated nightlife scene and serve food and cocktails late
into the night. It will be the ideal place to start, enjoy and/or end the
evening.
The culinary star has competed on Food Network’s Cutthroat Kitchen and Chopped. Chef Al, as he’s often called, trained at the French Culinary Institute in
Manhattan, and sharpened his skills in some of the best kitchens in NYC. He is the chef and owner of the Alfred Restaurant Group’s three restaurants (George’s Chophouse, also in Bethesda, is the third). Alfred
opened Duck Duck Goose in Bethesda in 2016, and it quickly became the destination
for casually elegant dining, fine wine tastings,
weekend brunches and intimate, late-night cocktails.
Chef Al is also candid
about his long running drug and alcohol addiction issues, which started when he
was in his late teens. He credits his passion for creating recipes and cooking
among the reasons he’s been sober now for three years. In addition, he’s named
his latest restaurant after his late brother George, who was also critical in
helping him find the road to sobriety.”
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