2003 Seasonal Menu Specials Sustainability 
Restaurant Clicks
NOVEMBER 24, 2021
Many venues have private rooms for special occasions, a work dinner, a work party, or a wedding reception. Dead Line focuses on serving local, seasonal cuisine. With a customizable menu and dedicated server, the experience is quality. The tahini marinated chicken and the hanger steak flatbread are delicious menu options.
The Wine Knitter
AUGUST 29, 2020
Many of the wines are what remain from my days with the “Restaurateur” These special wines quietly wait for me to open them, always tempting me to pour bittersweet memories into my wine glass. Here are the notes from Château Cap De Faugères for the 2003 vintage. Check out my stories on the menu at right.
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Restaurant Clicks
NOVEMBER 21, 2021
A special brunch is offered on Sundays. The menu offers vegetarian options. Chef Scoot Cooper created a tasting and a prix fixe menu highlighting seasonal and sustainable produce and ingredients. I recommend the tasting menu to experience all Le Papillon offers! Le Papillon opened in the spring of 1977.
Restaurant Clicks
SEPTEMBER 14, 2021
Thames Oyster House is a cozy restaurant specializing in oysters and enjoys a privileged location on the harbor in historic Fells Point. Their raw bar features several oyster varieties, along with other raw shellfish and fish that you can mix and match off their menu. Thames Street Oyster House. Make a Reservation. Order Online.
Restaurant Clicks
DECEMBER 8, 2021
Kaiseki is a traditional Japanese cuisine that incorporates fresh seasonal ingredients and presents foods in near-natural variations. The menus vary depending on the season. Chef Michael Cimarusti uses sustainable ingredients from both local areas and international ports. The Hainan chicken is a favorite in the community.
Modern Restaurant Management
NOVEMBER 24, 2021
Franchising for Heroes is the creation of Pivotal Growth Partners manager of strategic projects and special initiatives and former police officer, Martin Parker. “I wanted to do something that allowed me to continue to serve but on my own terms”, said Charles Rankin, a co-creator of FFH, Veteran and Former FBI special agent.
Modern Restaurant Management
NOVEMBER 20, 2019
Since then, the couple has worked to streamline operations and build-out the menu, while also repositioning the brand for expansion. “The restaurant appeals to consumers from all walks of life and we just see so much potential in this concept and its menu. The menu may vary by location.
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