From the restaurant's website:
"In 1995, Karin and Bud Tiffany took over the bar from Pete [Denzer] after Karin had been working there for several years serving food. Since they’ve been running it, the menu changes every week with the exception of the salad, garlic bread and steaks, which are always a constant. The place has evolved from being known as mainly a bar to now known predominantly for its outstanding cuisine. ... The crowd is very diverse, and although it is no longer known as a biker crowd, it an eclectic one. It still draws ‘motorcycle enthusiasts’ as well as lawyers, doctors, actors and lots of neighborhood folks."
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"A dish of braised veal cheeks in orange bordelaise warmed us happily on a cold winter night; potato-crusted day-boat scallops in a leek beurre blanc made our seafood-loving friend smile. And a heavenly dessert of Belgian chocolate pot de crème assured that the good vibe lasted long after we left the premises."
— Baltimore magazine
From the restaurant's website:
"In 1995, Karin and Bud Tiffany took over the bar from Pete [Denzer] after Karin had been working there for several years serving food. Since they’ve been running it, the menu changes every week with the exception of the salad, garlic bread and steaks, which are always a constant. The place has evolved from being known as mainly a bar to now known predominantly for its outstanding cuisine. ... The crowd is very diverse, and although it is no longer known as a biker crowd, it an eclectic one. It still draws ‘motorcycle enthusiasts’ as well as lawyers, doctors, actors and lots of neighborhood folks."
Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
"A dish of braised veal cheeks in orange bordelaise warmed us happily on a cold winter night; potato-crusted day-boat scallops in a leek beurre blanc made our seafood-loving friend smile. And a heavenly dessert of Belgian chocolate pot de crème assured that the good vibe lasted long after we left the premises."
— Baltimore magazine