Southside Diner
Baltimore, MD


My background is from the Northeast, Long Island boy and when you talk about diners, Ihave to say Long Island Diners are the best for a quick bite. Appetizers were the best during late night after going out with the guys and leaving with a huge appetite. Diners offered a selection of dishes, from bacon and eggs to regular hamburgers and always crispy French fries and maybe a nice dessert cake or pastry.
Ever since leaving New York, I only know of the Double T Diner and the Nautilus Diner. Now the owner of the Nautilus Diner in Maryland was the same owner of the Nautilus Diner on Long Island. My view and obviously his view is if it aint broken why change it.
​Now, regarding the Double T Diner, what can I say, they need to comply with the demands of their customers and that is "give them value" not necessarily good quality but good value. And they sure do!
But Southside, to me is a little different. I order the club sandwich with a crabcake and shrimp salad and included is bacon, tomato and lettuce.  The portion was a typical club sandwich with a dill pickle too. It was delicious. You can actually appreciate the flavor of the crabmeat and shrimp salad. The chicken noodle soup was just as delicious a clean chicken flavor not from the can but definitely homemade. 
I heard from friends that Southside has some good and bad days but this is the food industry but generally they've had mostly great days.
The staff was professional, attentive and friendly.
On a scale of 1-5 with 5 being excellent, my first experience with Southside was a 5.
Keep up the good work and never compromise your quality!

By Chef Woo Can at www.chefwoocan.com
​#chefwoocanlovessouthsidedinerbltimore, #lookingforagreatdinerinmdsouthside 
 

The Red Boat Asian Fusion Restaurant
440 N. Crain Highway, Glen Burnie, MD 21061


I've been craving for Vietnamese food. My buddy had ordered from this place and he loves it. I had to drive him home the other day to pick up his car and we went to the Red Boat Asian Fusion Restaurant in Glen Burnie. Now, when you hear about Vietnamese food, you probably think of this word "Pho" Pho is a noodle soup made with beef or chicken, but if you ask me beef pho is the best tasting in my opinion.
The place is small and yet simple. What is different is that the menu is on the wall. Now, I am always an advocate for simple. The menu was pretty simple and easy to read.
Now, I wanted to try a little bit of each since my buddy says its a delicious place. MY favorite are the Vietnamese spring rolls. Looking to see how they measure up since I already know how to make them. They were made the same day, very crunchy and flaky and the filling was perfect. Excellent! The 2nd item was the bow that my friend said was delicious. Considering that there was a Chinese influence in Vietnam, the steamed bow was typical of Chinese bow with the filling of pork, egg, bamboo shoots and Chinese sausage. BUT it was frozen, probably microwaved. The 3rd dish I ordered were the duck dumplings with cream cheese. I have to say that the wonton round skin was crunchy and definitely chewy. Never had this type of fried dumpling but it was delicious. Didn't really taste the duck since the cream cheese dominated the flavor. I wanted to try the Vietnamese sub Banh Mi so I ordered the pork marinated with lemongrass, fish sauce and brown sugar. The sub was filled with pickled carrots, cucumber. It was simply delicious. I actually tasted the lemon grass.
The presentation was simple but perfect. Your not going to get a typical dining experience as this place is designed for quick take out and so very simple, in delivery. I only wish they had more selection but what they offer was fantastic. Their success as resulted in a chain of the Red Boat, so they hit the right formula of quick eats, simple but tasty and a reasonable price.
This is a very good restaurant and I wouldn't mind going back for more.
On a scale of 1 to 5 with 5 being excellent, I give this place a "5".

By Chef Woo Can at www.chefwoocan.com
​#tryredboatrestaurantglenburnie, #chefwoocanlovesredboat, #lookingforgoodvietnameseredboat
 

Phubs Vietnamese Pho & Subs
150 Dorsey Rd, Ste J, Hanover, MD


I offered to take  friend to the car repair shop where he had his car being worked on. Instead of him using Uber, I offered to drive him there. He offered to bring me to a Vietnamese place that he's been to and he recommended it highly. I took hm up on it.
The place is considered a typical take out place with ample seating. The menu was easy to read separated by appetizers, pho and Vietnamese subs. My buddy loved the pork sub but I choose the Vietnamese spring rolls (fried) and the beef pho. For those that don't know what pho is its a rice noodle soup that comes in chicken and beef flavored, the beef pho is the most popular. It's made with beef bones simmered for a couple of hours with various spice mixes. A Vietnamese restaurant lives or dies by their beef pho.  Everything is self service from drinks t condiments which Hoisin and Sriracha hot chili sauce are the usual. Chop sticks, forks and spoons are available. 
My beef pho came and instantly I inhaled the beef aroma. The rice noodles were extra thin which I prefer but that beef broth was fantastic. Had a hint of cinnamon which is good for you, a little lime, bean sprouts and a bit of Thai basil. The broth was flavorful and a nice balance of spices, not to salty, not sweet but a balanced flavor combination. The beef was also very good and tender.
The spring roll was ok, nice fried and crispy but the filling was I don't know what was inside.
For a quick informal casual food, this was the place to go. The Vietnamese sub order by my buddy was delicious as well.
On a scale of 1-5 with 5 being excellent, I rate the beef pho a "5", it was that tasty and delicious.

By Chef Woo Can at www.chefwoocan.com
#Phubsistheplaceinhanovermdfordeliciousvietnamese, #tryphubvietnamese

Limoncello Italian Restaurant
900 East Fort Ave
Baltimore, MD


A bunch of us went to a happy hour at Limoncello's Italian Restaurant. I have to say that I was impressed with the contemporary style establishment. I considered this a high end eatery. We sat at the bar ordered some drinks and were served a couple of interesting appetizers. I consider this a nice place for a romantic dinner with your loved one or on a romantic date!
There were a number of different appetizers. They offered a prawns appetizers consisting of about 4 prawns. You may say why so few but prawns are considered gigantic shrimp with the head on. There was this marinated sweet sauce and quickly grilled to perfection, so the meat wasn't firm and rubbery.
The other dish served was fresh mozzarella balls. All made fresh at the establishment, semi soft and very tasty.  Now, I am one to appreciate good quality and so far of the 3 dishes, they were excellent. Then there was one dish that we got. I have to say it seemed like a meat appetizer but the slices were literally razor thin. It was filet mignon. Now, I know its an appetizers but when serving  Filet Mignon, there has to be a little thickness so we can appreciate the flavor and texture of real meat. It was cut so thin on the platter that you literally had to scape the plate to get a piece of thinly sliced filet mignon. If I'm going to eat a tender cut of beef, I want something I can appreciate when I take a bite. It's either that or the fact that filet mignon is very expensive and they were just giving us a sampling. But I feel a little thicker would be appreciated.
Although this was happy hour and the appetizers were all that was offered, I would go back and try their luncheon specials or dinner. Their menu was very interesting!
On a scale of 1-5 with 5 being excellent, I rate Limoncello a 4.
A "1" for available parking. I had to park at Starbucks.

By Chef Woo Can at www.chefwoocan.com
#chefwoocansaysyestolimoncelloitalianrestaurant, #romanticitaliandinnerlimoncellobaltimore, @trylimoncellositalianrestaurant

Iron Age Korean Grill
​Cantonsville, MD


Every good thing always comes to pass. That's what happen last night at Iron Age Korean Grill. It was suppose to be a holiday celebration with the guys from work. It turned out to be a nightmare. You see, there was role reversal between the waiter and the customer. Instead of the customer dictating what we wanted, our waiter took the opportunity to put us in our place. we wanted more dipping sauces and the waiter said, "why don't you wait a little a little more before I fill it? We asked for a number of other things and was told, "wait, order one thing at a time, you still have food to finish of." I Chef Woo Can was holding the tongs to turn the meat on the grill and rather than ask to use the tongs, he grabbed it from me without even asking. He was telling us when to order or refill our dipping sauces and his tone and severe sarcasm was totally unnecessary.
Now, as you all know, there is usually a balance between service and food preparation. As you can imagine his behavior was totally unnecessary and unwarranted. in a most unprofessional and tactless manner.
Add this to the formula, we all had drinks and for me when I have a drink and service "sucks" I can go ballistic and on more than one occasion, I asked the guys "should I say something." They said no, but there's only so much that Chef Woo Can take. Being as rude as he was and giving stupid answer to paying customers, I felt it was my obligation to say something. It was suppose to be a joyous event!    
It was pretty apparent that he was tired of running back and forth to cater to customers who for the most part reward his service through the tipping system. So, it was apparent that he might have a slush fund and being nice to us wasn't in the cards.
I said, let me do the Chef Woo Can of asking for service in the only way I can. I waited for him to serve us or even go through the motions of asking if we need anything else. I caught his eye and looked him straight in the eye and TOLD his PLEASE FILL UP OUR SAUCES NOW!
 He looked at me and realized I wasn't playing around. From that point on, he did a role reversal, kept his mouth shut and did what we asked.   We received no backtalk from him. Imagine, if he knew I was a restaurant and food critic as well as blogger and my weekly viewership was substantial, how embarrassing would he be. Maybe the business would be impacted or not, but is his behavior tolerable? I would say NO WAY. Now for me, I've been to Iron Age a number of times and my friends had gone there 3 times before and my other two associates this was their first time. How embarrassed should Iron Age Be? Very embarrassed. I will give a comment on their website and let them know what happened but nothing will be done. They realized they are so popular, it won't even put a dent in their visiting clientele. I would be so sure about that but they are playing the numbers game. This waiter should be reprimanded or even fired. I think he forgot the one rule " The customers always right" Needless to say, We all gave him a shitty tip.

By Chef Woo Can at www.chefwoocan.com
#ironagekoreangrillneedstoworkoncustomersatisfaction, #watchoutforpoorservice, #waitercntrolthecustomer, #waitersarepretty arrogant
#chefwoocanwitnessedpoorrudeservice  

The Essen Room
25 Hooks Lane, Pikesville, MD

Being raised in a Jewish Italian neighborhood, I was surrounded by Jewish and Italian cuisine. Since moving to Maryland, I lost touch with good Italian food. For Jewish food, I haven't had good traditional Jewish food in Maryland for a long long time, until recently last week, I was introduced by my friend to "The ESSEN Room" Deli. My heart was beating so fast, I was salivating for a nice Pastrami sandwich on rye, with a nice yellow mustard. The place was immaculately clean. Service was top level. The server asked how can they help me. I said, well I'll take a Pastrami on rye with fresh coleslaw, pickles were free, I asked for a Matza Ball soup, the matza ball was huge but fluffy with chicken noodle and carrots. They could had had a little more broth, but who's complaining. Then I saw fresh chicken chop liver with a balance combination of rendered chicken fat, saute onions was excellent. Believe it or not the secret to a good Patrami sandwich is the fat. Yes, most may say, let's take the fat out and eat a leaner Pastrami. I feel and strongly believe that fat not only adds moisture but most importantly, taste.
To complete my meal, I had to have the pickle, it was a half and half sour pickle. Nice crunch and fresh taste. 
So, if your a transplant from New York, you gotta make this your place for delicious Jewish food. I want to go back for the fresh corn beef, the knishes and the natural casing hot dogs.
On a scale of 1-5 with 5 being excellent, I give the Essen Room a 5.

By Chef Woo Can at www.chefwoocan
​#chefwoocansaystheessenroomjewishdeliisfabulous, #freshpastramionryeattheessen, #choppedchickenliverreview
 

Barracudas Locust Point Tavern
Baltimore, MD


Now, I have to say this. Not all restaurants are designed for everyone. Some customers go for the value, other go for the presentation and others go for the taste. Barrucudas  is that type of Tavern. Now, I myself is not a Tavern kinda chef. The place offers fresh seafood, lots of different sandwiches and platters.
I went with co-workers and I like I always feel, 1st impressions on the food, whether it be the presentation or how's its served is very important to me. My other view and I often shake my head in amazement how a waitress or waiter that is in charge of bringing the food and looking at the customer as a source of a good tip, you would think that if a platter of dill infused fried chicken (which aroused my curiosity and interest) is burnt, why would you as the waitress want to bring it out to the customer? I guess I will never understand, but it left a bad taste in my mouth. It was so burnt that when I did try to grab the chicken, the coating broke off.  When I saw the waitress and told her the chicken was burnt, she was taken back like "How So?
Needless to say, there was 1 strike. Then I ordered what the other guys which was a crab cake, shrimp salad, bacon, tomato, lettuce sandwich with (lots) of special sauce oozing from the sides. Now try to imagine, the sandwich as being huge, so huge I couldn't even pick it up until I separated the lettuce from the tomato from the shrimp salad and all the sauce all over the place. With lots of homemade fries taking over half the platter, some will say its delicious and great value but I prefer to have a sandwich that I can pick up and eat properly. I couldn't even take a bite as it was served. Look, I'm not Guy Fieri who makes a reputation of taking that huge bite!
This Tavern wasn't my cup of tea but as a restaurant critic not every place will be the same.
On a scale of 1-5 with 5 being excellent, I give Barracudas a 4, in turns of value, freshness but a 1 for the professional service by the waitress. I think she needs to know that not only must she serve, but also to use common sense that the meal is not presentable.

By Chef Woo Can at www.chefwoocan.com
#chefwoocanbarracudasisok, #tavernfoodgotobarracudasinbaltimore