Avenue Kitchen & Bar offers a bit of everything.
IT'S ONE OF THE MORE CONSISTENT REALITIES IN THE RESTAURANT WORLD: An establishment that tries to please everyone usually winds up pleasing no one. With the possible exception of old-school Greek diners, we’ve found that a kitchen concentrating on one type of cuisine and attempting to perfect it is much more likely to succeed than one that tries to provide customers with a quesadilla appetizer before their main course of veal parmigiana.
This story is from the February 2018 edition of Baltimore magazine.
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This story is from the February 2018 edition of Baltimore magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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