(Photo from the restaurant's Facebook page.)
Townhouse Kitchen + Bar has named Chef Bryan Perdue to lead its staff in Baltimore. Chef Perdue grew up in Ocean City, MD and began working in restaurant kitchens at the age of 15. Perdue has worked as a pastry chef, Artisan bread baker, fine dining chef and consultant where he was responsible for creating entire menus and concepts from scratch for various restaurants. Perdue has been honored with awards for the best crab cakes in Ocean City, MD, as well as the best fish and chips in Baltimore, and now brings his talent and experience to Townhouse Kitchen + Bar.
At Townhouse, Chef Perdue will create his signature American fare with Latin, Asian and Mediterranean influences. The menu showcases market fresh ingredients and offers a wide variety of shared plates, salads, fire grilled skewers, tacos and more. Townhouse will feature more than 40 local beers on tap, as well as a unique table tap system located at four individual tables for diners. Townhouse will be the first restaurant in Baltimore to implement the table tap system.
[Correction: The same system was in use at The Falls, now closed, and is available at Leinenkugel's Beer Garden.]UPDATED AGAIN: They are now telling me it's an entirely different system, with booth taps as opposed to a table with a tap tower in the center.)
Townhouse Kitchen + Bar will offer happy hour specials weeknights from 3 p.m. - 6 p.m., as well as brunch on Sundays from 11 a.m. - 3 p.m. Townhouse will be open daily for lunch and dinner from 11 a.m. - 2 a.m. Townhouse is located at 1350 Lancaster Street in Baltimore, Md. and offers valet parking for diners. For more information, call 443-268-0323 or visit www.townhousebaltimore.com. [Website not fully functional yet.]
Townhouse Kitchen + Bar will be part of the Restaurants-America group which owns and operates over a dozen restaurants nationwide, ranging from casual kitchen and bars to contemporary steak houses and wine bars.
17 May 2012
Another Multitap To Open, This One in Harbor East
Rumors of proposals for this location have floated about for over a year, but the pre-opening press release finally arrived (edited and slightly corrected version below):