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Baltimore's best and especially good Chefs.

Who are the best/especially good Chefs in Baltimore right now?

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  1. I'll state the obvious one- Cindy Wolf (Charleston, Petit Louis, Pazo, Bin 604, etc.)

    1. I'm a huge fan of Edward Kim, but he's between gigs right now.

      5 Replies
      1. re: JonParker

        Edward Kim isn't at Saffron anymore? I thought he just took over their kitchen in 2006, and I hadn't gotten to try out his menu there yet. Damn!

        Edit: Brain fart. Saffron is closed now. Boooo :(

        1. re: beta

          Yes, and I find that tragic. Saffron was damned good, and at least in the first few months after Kim took over one of Baltimore's best bargains.

          I hope he lands somewhere soon.

          1. re: beta

            Sad indeed. Two of my best fine-dining Baltimore meals were at Saffron. The others were from Cindy Wolf and Nasu Blanca.

            1. re: beta

              If I may stray slightly off-topic, does anybody know if Saffron's permanently closed, or just going through another "re-imagining"? As I recall, it started out as Tony Chemanoor's (apologies if I misspelled the last name!) Sub-continental Fusion Cuisine dream, then got closed and re-opened with Chef Kim. Is Tony C. trying again after another hiatus, or is Saffron sold or otherwise gone for good?

              1. re: Warthog

                Right now the plan seems to be finding a new chef as opposed to selling.

          2. Without a doubt, Cindy Wolf. Besides the fact that her restaurants continue to put out the best in Baltimore, she's made a "brand" for herself. I think if you expand the list to include those in the Baltimore area, you'd probably add the Chef from Tersiguel's and definitely Michael Gettier at Antrim 1844 in northern MD.

            2 Replies
            1. re: jrussd

              Send me to the gallows if you will, but I do not believe power money overflowing in gilded buckets or an empire of glamour restaurants decrees chef-demigod status. I can on some regard admire the accomplishments of the Wolf/Foreman allegiance, but my true respect shall always tip to those driven, passionate souls who crank out grand food outside the corporate stranglehold. I despise Pazo for myriad reasons, none of which have to do with the food. Hell, I miss the machine shop that occupied the space for years....you can keep your rabbit terrine and purgatory bread.....I want sheet metal and iron scraps. Charleston can topple into harbor for all I care about blind flagship reverance. I shall always tip my hat to chefs like Karin Tiffany of Peter's Inn, Christian DeLutis at the Wine Market and the entire kitchen staff at the Chameleon.

              1. re: flmx

                Wow--your post says it all, so I won't elaborate much further.

                As for your other named restaurants, I really enjoy Peter's Inn. But, can it really be deemed a great restaurant if they don't offer (most of the time) dessert? That has always bothered me.

                I like Wine Market, as well, but I find their dishes too complicated and the flavors just don't add up. Maybe they need to follow the more is less philosophy?

                And, I love Chameleon. I agree with that selection.

            2. Kevin Miller of Ixia - Blind tasting menu every Wednesday
              Bud and Karin Tiffany of Peter's Inn

              1 Reply
              1. re: FoxBeatus

                I second this: Bud and Karin Tiffany of Peter's Inn

              2. Well like 4 months ago I would def say Edward Sonny Sweetman, but he left to go to Austria for some uber high end resort thing. His sous chef is pretty good. Michael Putnam, he was just in the paper a couple weeks ago but he's in between gigs as well. Seems like good chefs are like sports celebrites on how they switch teams and get traded!!!