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Article History Lutherville (Map, News) - While the name bears every mark of being just another window-front store competing for the affections of the community, Stone Mill Bakery answers the call with a gourmet menu to satisfy even the most persnickety food connoisseur.
Nestled in the heart of Greenspring Station, in a bustling business center amid rows of professional buildings, the bakery says it specialize in soups, sandwiches and salads, with bread to rival the best in Baltimore.
Ordering over a large display counter is a perfect amalgam of seeing and believing. Patrons are enticed by demonstration plates showing off Caesar salads, a corned beef reuben on rye, or a honey ham and French brie. For the more discriminating, the menu serves trendy options such as hildas marinated cucumber with goat cheese served on a baguette. Want to eat like a champ and not leave hungry? The Stone Mill club sandwich is generously stacked with house-roasted turkey breast, provolone, roasted red peppers, sprouts and garlic aioli. Surely, Stone Mill Bakery lost sight of “play it safe” standard fare and what a bakery is supposed to be a long time ago, making itself a viable breakfast and lunch option.
In keeping with this spirit, I too threw caution to the wind, opting for the portabella mushroom sandwich, with roasted red peppers, fresh mozzarella bits and balsamic vinaigrette, served with a side of potatoes. Nothing disappointing here. Neither was the sandwich short on taste. My wife was less daring in choosing the “almost famous” tuna salad sandwich. And with breads baked fresh daily, customers can order anything from pan de mie to calamata olive bread.
Although a crammed dining room packs in about 20, the food is worthy enough to help reconcile the need for elbow room. Subsequently, Stone Mill Bakery broke the land speed record. No sooner had we found our seats when our food arrived. A wait staff that has mastered the need to get the lunch crowds in and out without the added pressure of imposition is a rare find.
IF YOU GO
Stone Mill Bakery
Greenspring Station
10751 Falls Road, Lutherville
410-821-1358
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Comments from Examiner Readers
12:15 PM MST on Mon., Mar. 17, 2008 re: "New eateries may bud in Haight-Ashbury"
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7:27 AM MST on Fri., Oct. 5, 2007
re: "Chef Paolino’s dishes pasta with pizazz"
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8:42 AM MST on Wed., Sep. 12, 2007
re: "Chef Paolino’s dishes pasta with pizazz"
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12:51 PM MST on Mon., Jun. 25, 2007
re: "Powell brings Jamaican spice to Penn Quarter restaurant"
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5:39 PM MST on Mon., Jun. 4, 2007
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Gaza George said:
Let them eat and drink. Too many hemp products can be harmful to the multinational restaurant bottom line. Go liquor holes.
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Examiner Reader said:
I was very surprised by the comment. When we go to eat at Chef Paolino, I always take the kids to a table first and either my husband or I order for all of us. Our first time there, we all took a menu to a table and then my husband went up and ordered for the family. I think the writer just misunderstood.
255 agree | 231 disagree
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Examiner Reader said:
On the evening of 09/07/07 my family and I went to eat at this restaurant for dinner at 5:30 pm. Being our first time there I questioned if they would seat us or should we seat ourselves. The employee advised me we had to go order our food then we could seat ourselves. I ask him if I could please sit first. In my arms was my handicapped 5 year old daughter who from Spinal Bifida can not walk, my husband was carrying our 3 month old son and I had 3 other children with me ranging from 7 to 9. I explained to him I could not continue to hold her and go order my food due to her wait. It would be impossible to hold her and order, pay, ect. Even after explaining why I needed to be seated first he refused to do so. My family and I had to leave that establishment and to say the least was very dissatisfied with our first experience at the Chef Paolino Cafe.I believe this restaurant needs to change there process of ordering and seating customers. This process is very difficult for the handicapped
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Anon said:
Chef Alex Powell's enthusiasm for his work and his creations comes across well in this article. As a food connoisseur and a lover of island flavors, it will be my priority to visit the 701 Restaurant. The chef takes me back to my own roots where the belief is that you can never go wrong with simple, natural ingredients. Way to go chef and welcome to DC!
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Examiner Reader said:
Sounds like a typical visit to most restaruants these days. Steak are always "iffy" I try to avoind them because a chef will tell you fat on a steak helps retain juices, but I don't like fat. Also, if I see a sauce on anything I avoid it. especailly at a place where I have never eaten. I had a friend that was a professional chef. I was grilling steaks at my house one day and asked him to show me how he made his steak taste so good. He rubbed both sides with salt.
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