The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Monday, March 17, 2014

DuClaw Brewing shouldn’t be overlooked

DuClaw Brewing Company wasn’t ever much of interest to me; I thought it was a brew house that happened to serve “bar” food. Not being a beer drinker, I had no inkling to step inside their doors. Fast forward an email from their world traveled, world trained corporate chef who wanted to prove they are much more.  Did he succeed? The answer is yes. 

In fact, I’m sad that the Bel Air, Bowie and Arundel Mills locations are so far away from my home in Pikesville because this is the type of neighborhood place I would enjoy for our Friday night’s out for casual dining or lunch with the girls. Maybe, just maybe, they might consider coming into the Wegman’s project in Owings Mills.

Why all the love, well let’s start with a diverse menu. The menu is reflective of  Du Claw’s Corporate Chef Gianni Leopardi’s culinary roots from Italy and on through Monte Carlo, New York, San Francisco, and Los Angeles. His jobs in the Middle East to North Africa and eventually for the Peninsula Group in Hong Kong and Beijing and stints in Hawaii and the Bahamas, New Hampshire and his own restaurants in Sarasota, Florida all are evident in the ever changing menu at DuClaw.  

Check out the video, slideshow and complete story HERE.

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