A utopia for locavores and foodies alike: Annapolis's Level Small Plates Lounge

A media invitation to enjoy all the new spring dishes and cocktails created by mixologist Josh Miller and Executive Chef John Brown at the highly praised Level in the heart of downtown Annapolis could not be turned down. 

Our evening kicked off with cocktails first, a chance to taste the new spring additions which are lighter and fruitier, a sign that summer isn’t too far away; Level Gimlet (Finlandia vodka, fresh lime, sugar cane, lime foam), Strawberry Phil (Bluecoat gin, strawberry, thyme, lemon, sugar cane, soda water) , Weekend at Bernie’s (Ron Zacapa rum, grilled pineapple, pressed lime, orgeat) or the Acai Smash ( Finlandia vodka, Cedilla, mint syrup, lemon).  Scratch made syrups and daily, fresh squeezed fruit juices are the gospel for the best cocktails according to Level’s libation master, Josh Miller.

Read the full story and watch the slideshow at Examiner.com / Dining

Brunch all day Sunday: FLAVOR Restaurant in Mt. Vernon

Executive Chef Julia Belton brings serious street creds to FLAVOR: A graduate of the Culinary Institute of America, Cornell’s Business Hospitality School and working at the 3 starred Michelin rated Eleven Madison Park under Chef Daniel Humm.

I had met Vanna and Julia Belton, FLAVOR owners, about six weeks ago to talk about the Women Chefs and Restaurateurs organization and it was at that time they invited me back as their guest. Brunch it was going to be.

The new FLAVOR Restaurant, Bar and Lounge, formerly located in the spot known as the Midtown Yacht Club and Midtown BBQ , has cleaned up the former’s act --- no more peanut shells on the floor. A total remodel on the Mt. Vernon space on Centre Street, FLAVOR is fresh, clean and bright. The muted pale grey washed brick façade with a large picture window, lets plenty of light in the main dining room and bar. Wood floors, well placed mirrors, off white wainscoting and light grey walls open up the small space to feel very spacious and airy.

Watch the slideshow and read the full story at Examiner.com/Dining

Small plates, big flavors at the historic Milton Inn in Sparks, Maryland

The Milton Inn has always been a special occasion restaurant with beautifully decorated rooms, linen tablecloths and that added plus of being in a visually stunning historic stone building circa 1740. The executive chef and owner, Brian Boston and I go back quite a ways, back to his days as an executive chef at Pier 500 where he hosted members of my Epicurean Club in his kitchen for a cooking class.  If he wasn’t growing a beard for Movember that is streaked with grey, you would think he is younger than he is. Chef Boston has won numerous awards and recognition for his culinary expertise over the thirty years plus in the Baltimore food scene.

Recently, Chef Boston invited the media out to a preview of the Milton Inn’s new “small plates” menu being served in Hearth Room and C. 1740 Lounge daily both for lunch (Monday thru Friday)and dinner with the exception of Saturday. This is not like 10 small plate offerings there are 26 small plate offerings, diversity – something for everyone. Most small plates are priced at $12 a piece with supplemental charges on a handful of dishes like the Pan Seared Foie Gras or the Venison Short Loin.  The menu offers up suggested wine pairings with each dish with an up charge of $4 per 2 ounce pour or a 4 ounce pour for $7.  

Read the full story and enjoy the slideshow HERE.