As the owner of Sage Cakery, a new bakeshop in Urbana, Nikkie Byrd is fighting a losing battle with her better angels.
I’ll give it to Tony Brusco and Jesse Rogers — they know how to sell a restaurant.
There’s only a handful of things that I could eat every day without getting sick of them. Pupusas are one of them. And luckily, the ones at Pupuseria La Cabanita are some of the best in town.
“Is this your first time here?” asked Deb King, eying the stack of pastry boxes in my arms. “I can always tell.”
The main incentive for starting Maxwell’s Kitchen, said executive chef Jeff Beard, was need.
Banksy is a leitmotif at The Art Gastropub in Hagerstown, a shiny new establishment whose name is a fairly frank testament to its commitment, in the words of co-owner Anissa Harshman, to “nontraditional art.” He’s just one of the artists featured on the graffitied walls of the restaurant, so…
If you follow the culinary industry, you’ve probably noticed an all-too-familiar pattern over the past few months.
Look up Wilcom’s Inn online and you’ll find dozens of reviews devoted to the exterior of the building — sandy colored plaster with the restaurant’s name adorned in brick-red block letters.
There are ghosts at the Old South Mountain Inn. Just ask owner Chad Dorsey, who bought the Boonsboro restaurant almost 20 years ago.
The night ended with a red rose.