Robbin Haas, one of Food & Wine's 10 Best New Chefs in 1994, is planning to open a craft beer/artisan pizza restaurant in the Hampden-Woodberry area by the end of September.More details at the link above.
The Baltimore restaurant will be called Birroteca (a beer version of an Italian enoteca) and will feature a number of craft brews, wine, small plates, charcuterie, artisan cheeses, and desserts in addition to organic artisan pizzas. "It's the way people like to eat," Robbin said.
It's located in the space formerly occupied by Mill Steakhouse Tavern, 1520 Clipper Rd., not far from Woodberry Kitchen. "It had all the bones," Robbin said. He's redecorating and was checking out the reclaimed goods at Second Chance when I talked to him.
UPDATE: I spoke with Robbin Haas; the plan is to offer 24 drafts, and 24-48 bottled beers, as well as wine, cocktails, and pub grub/small plates. The building is being renovated currently, with plans to reopen by the end of September. And they've signed on for Baltimore Beer Week.
1 comment:
While I'm hopeful and cautiously optimistic about this new place, I have to confess it's reaching the point that I've become extremely nervous whenever I see the expression "craft beer/artisan restaurant." After the Heavy Seas Alehouse and Of Love and Regret pub, my wallet is worn out by this new wave of "gourmet, artisan" craft beer restaurants in Baltimore.
Hopefully in this case "Artisan Pizza Restaurant" isn't code for selling a 10 inch pizza with quail eggs and foie gras on it that sell for $30 a pop.
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