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Dec 22, 2006 12:40 PM

New place in Glen Burnie

From Wednesday's Maryland Gazette. Anyone going to try it?


OK - so this isn't going to fit on one line and the link dies, I've added a space, cut and paste both lines without the space and it should work now.

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  1. Dead link...try again...

    1. to see the link, you need to paste both lines into your clipboard, copy it somewhere so that you can convert it into one line, and then paste the entire .html line into your browser.

      Or you can go to, and then scroll down to "Business" and open the story that says, "Restaurant featuring top chef to open in Glen Burnie."

      Fair use quote: "A well-known restaurateur hopes to spice up life in the heart of Glen Burnie, opening an Italian eatery next week in a spot that's been closed since a devastating fire six years ago."

      Chef is Mike Wagner, who worked at Piccolo's and taught at AA County CC.

      2 Replies
        1. You need to know about "Tiny URL" - Firefox even has it as an extension. It makes posting links so simple.

          3 Replies
          1. re: Atlantis

            Oh thanks - that's cool. OK - here's a link that works


            1. re: cbauer

              Last link did not work--"outdated"

          2. The place is called MJ Wagner's Via Mia. It is open now, though the official grand opening is 1/9. I went there last night and the foor and atmosphere are wonderful. Here's their website with their menu

            1 Reply
            1. re: paul3mac

              Looks very cool - can't wait to try it! Thanks for the link.

            2. Hmmm. I posted a long, detailed review of this place based on my visit on Friday, but it seems to have been yanked for reasons unknown. Rather than retype it all (GRRRRR), I'll just say "Two thumbs up!"

              7 Replies
              1. re: Warthog

                Mike Wagner was a chef for me at HCAT. I was an active diner at Aida Bistro. He was never given control of a restaurant he brought to notariety. So now it is his turn. He has a gift with food. He butchers his own meats, researches for the real ingredients and puts it all together. The tastes are there, intense where needed, deep when required...just sit and eat and ponder the tastes and flavors of your palate. You are now in Michael's country.

                1. re: Scott Strong

                  Your mention of the flavors matches my experience. The seafood bisque I had was made memorable by a touch of some sort of hot pepper, and the Penne Putanesca demonstrated a nice balancing of the strong flavors of good olives, anchovies and capers.

                  In both dishes, the chef took the trickier course of using good quality ingredients with bold flavors, and balancing the flavors, rather than the more common approach of using milder flavors so that a lack of balance would be less noticeable if it occured.

                  Good ingredients and good balance were the things that stood out in my meal.

                    1. re: cbauer

                      Check the "menus" link on the web page - it has the prices listed.


                      1. re: Warthog

                        I did see that, but I was looking for a "value for price". In other words, did you feel that you got what you paid for.

                        1. re: cbauer

                          Yes. I think that they're pricing just about right for what I got, particularly on the entree. In order of "bang for the buck", I would say the entree was a very good value. The soup was a tad higher than I'm used to paying, but the portion size and quality was well worth it (just might not order it as often at that price point). The dessert was the only possible clinker - a little higher than I'd like - maybe a buck or two lower (even with a slightly smaller poriton) and I'd say nothing, but even so, it's not outrageous.

                          None of it was a rip-off, though I have a feeling that conveying "this is a *serious* restaurant, not a neighborhood joint or a diner" may factor into the slightly higher pricing on the ancillary dishes. I guess my main question is how their pricing model will play in Glen Burnie. For example, their soup pricing might not cause a blink of an eye in Baltimore or DC, but one wonders how it will play in a neighborhood where most of the competing restaurants will ask "You want a cup or a bowl o' dat, hon?" when you order soup.

                          In other words, even if the pricing is right in the abstract, is it right for the locale and the expectations of the customer base? Time will tell.

                          1. re: Warthog

                            Thanks, that's exactly the info I was craving. Let's hope this place sticks around and that word will get out.