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Washington DC & Baltimore Italian Baltimore

Baltimore Italian follows a pattern

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Baltimore Italian follows a pattern

Whitemarshjohn | Jan 13, 2008 06:58 PM

When I was growing up outside of New York my family would visit basic, red sauce type restaurants where a little money would go a long way and food choices were not much more complex then lasagna, ziti, spaghetti and meatballs, raviolis and pizza. Most of these restaurants were influenced by people from Southern Italy with their Americanized version of Italian. These days you can find much fancier Italian cuisine which includes truffles, foi gras and numerous types of fish and seafood. Northern Italian and Tuscan influence have taken hold in some Italian restaurants.. I found an interesting article about red sauce Italian restaurants in New York City (places like Little Italy and Arthur Avenue in the Bronx) and thought it was amazing how Baltimore and other cities have followed a similar pattern toward more varied and sophisticated Italian cuisine.
http://query.nytimes.com/gst/fullpage...

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