Call it Langermann's Junior. The same team behind Langermann's in Canton — chef Neal Langermann and partners David McGill and Mark Lasker — have opened a new restaurant, just south of Federal Hill, in South Baltimore. The location, 1542 Light St., was recently the home to 1542 Gastropub and before that, the Reserve.
Langermann's on Light, as it's known, opened on Sept. 10. "Basically we've always liked Federal Hill," McGill said. "We spent a lot of time looking there before opening the Canton location. And it's always been in the back of my mind. The new space fits our business model perfectly."
What's on the menu at Langermann's on Light? Pretty much the same menu, we've been told, as at the original Langermann's: Southern-inspired cuisines like Charleston shrimp and grits, maple smokehouse-rubbed Duroc pork chops, Cape Fear scallops and Miss Ellie's fried green tomatoes. That sort of thing.
Langermann's on Light is at 1542 Light St. For more information, call 410-528-1200 or go to langermanns.com.
Lucky 27 For 27 days, participating merchants and restaurants in Ellicott City are offering discounts and specials featuring the number 27. The event began last Friday and will continue through Oct. 10. Among the special 27-themed promotions lined up are a 27-inch chicken sandwich at Diamondback Tavern (3733 Old Columbia Pike, 410-313-8530, diamondbacktavern.com) and a special No. 27 beer at Ellicott Mills Brewing Co. (8308 Main St., 410-313-8141, ellicottmillsbrewing.com).
So, why 27? It's the uniform number of Baltimore Raven Ray Rice. The promotion was inspired by the support the popular running back gave, through social media, to the businesses struggling in the aftermath of Ellicott City's Aug. 22 train derailment.
"As if the … train derailment wasn't tragic enough, now I'm hearing that businesses are suffering really bad, Rice wrote on his Twitter blog. "Please go and support businesses and restaurants on Main Street."
The event, 27 for Old EC, is being promoted through a Facebook page, and will include an online auction including Ravens football items. An updated list of vendors will be posted on Baltimore Diner.
What's up, doc? Dirty Carrots, whose all-
"We have a solid base of very loyal customers, both wholesale and direct, who have been asking from the get-go if we have a brick and mortar store," said Dirty Carrots owner Lisa Muscara Brice. "Now, the time is right, thanks to the following we have created for ourselves."
But don't worry, Muscara Brice said that Dirty Carrots' farmers' market presence will be "seamless."
Dirty Carrots joins three other Baltimore Farmers' Market vendors who have recently spun their market success into fixed locations. The Verandah, a retail and lunch spot on the Avenue in Hampden, is from Radhika Sule of Roland Park Rustic Gourmet. Nikki Lewis' marshmallow treats are now served at the Mallow Bar, a dessert cafe she opened February in Rosedale. And Eula McDowell spun off her Savory Bean Soups into The Big Bean Theory, a full-time operation she opened last November at Owings Mills Mall.
The bakery will be open daily from 7 a.m. to 1:30 p.m., serving roasted coffee from High Grounds Roasters along with the bakery's vegan muffins, coffee cakes, pastries, cookies, cupcakes, cakes, whoopie pies and blondies.
Dirty Carrots is at 600 S. Wolfe St.. For more information, go to dirtycarrots.com.
Events and reminders The annual Dining out For Life is Thursday. Participating restaurants are again donating at least 20 percent of proceeds to Moveable Feast to help feed those in Baltimore living with HIV/AIDS. For a complete list of restaurants go to diningoutforlife.com. And if you want to do it twice, know that Gertrude's (10 Art Museum Drive, 410-889-3399, gertudesbaltimore.com) will be holding its Dining Out for Life event on Friday night.
Monday, the American Visionary Art Museum hosts Farm to Chef, a culinary completion featuring some 30 Baltimore chefs who are partnering with local farms to create innovative recipes. The event is a benefit the Days of Taste, a program that brings together chefs, farmers and community volunteers to introduce elementary school children to the basic elements of taste and to teach them how their food travels from farm to table. Tickets are $79. For more information, call 410-244-0444 go to farmtochef.com.