Motorists traveling on Park Heights Avenue should prepare for temporary and long-term lane closures until fall 2015, as the Maryland State Highway Administration makes repairs to the bridge that carries the street over I-695.
The $5.6 million repair includes removing and replacing the riding surface and concrete sidewalks, replacing a steel beam that was damaged by trucks, replacing the overhead bridge lighting with light poles, rehabilitating the concrete supports and abutments at each end of the bridge, cleaning and painting the steel and reconstructing the pavement on the approaches to the bridge, according to an SHA news release.
The project should be completed by fall 2015, weather permitting.
The bridge will remain open to vehicles and pedestrians throughout the project, which began last week. Crews began single-lane closures on the bridge last week between 9 a.m. and 3 p.m. Monday through Friday and between 7 p.m. and 5 a.m. Sunday through Thursday, with closures ending the following morning. Single-lane closures on I-695 under the bridge will occur between 9 a.m. and 3 p.m. Monday through Thursday and between 9 a.m. and 1 p.m. Friday.
Nighttime single- and double-lane closures on I-695 will occur between 7 p.m. and 5 a.m. Sunday through Thursday, with closures ending the following morning.
Beginning this fall, one lane in each direction will be closed 24 hours a day until the project is finished.
“SHA encourages drivers to plan ahead for extra commuting time on Park Heights Avenue and drive with caution in the I-695 interchange work zone,” SHA district engineer David Peake said in a statement. “Pedestrians should also look ahead for changing traffic patterns in the work zone and stay within the designated crossing area on the bridge.”
For questions about the project, contact SHA’s District 4 Office, Construction Division at 410-229-2420, 866-998-0367 or firstname.lastname@example.org.
Meat lovers rejoice, because there’s a new kosher game in town that rivals in both price and quality the wood-paneled, white-tableclothed varieties that have for years plied their trade in offering decidedly treif hunks of juicy steak.
The brainchild of Accents Grill and Cocoaccinos owners Lara and Larry Franks, Serengeti aims to do for Baltimore kosher cuisine what such establishments as Ruth’s Chris and Capital Grille have done for everybody else; its mission is to be no less than the final authority when it comes to competitively priced, high-quality dining that, while offering gourmet flavors, focuses on, as Lara Franks said in her South African lilt, “giving diners a healthy portion of protein at a good value.”
With a décor heavy on earth tones and angular designs and metal antelope heads hung on the walls, Serengeti evokes the spirit of an African hunting lodge or a rustic cabin. On a recent Wednesday evening, the place was packed, and a hurried Franks, who serves as hostess, revealed that the indoor location — the OU-supervised restaurant sits behind Accents in the Atrium mall at the Greenspring Shopping Center off of Smith Avenue — has had steady dinner and lunch crowds ever since a soft opening in late June. Reservations, she said, are highly recommended.
That the restaurant gets by essentially on word of mouth — Serengeti is just now beginning an advertising campaign — is a testament to the niche its owners identified several years ago, said Phil Rosenfeld, who manages the front of the house. “The idea is a classy steakhouse, something that was missing from the Baltimore kosher scene.”
Appetizers run from $7.50 for the soup of the day — it happened to be beef brisket split pea this particular night — to $17 for what Rosenfeld said is the restaurant’s most popular dish, a plate of sweet and spicy bourbon-braised short ribs served over creamy grits and topped with crispy onions. The meat, offering a substantial dose of smokiness with a hint of spice against a background of peppercorn, falls off the bone, while a tuna ceviche tower ($12) presents alternating layers of diced raw fish on “crackers” of tortilla chips and dollops of avocado cream.
For the main course, the Franks, along with Chef Daniel Neuman — a returnee to Baltimore after stints in New York kosher catering outfits — are taking an all-encompassing approach. Their menu leans heavy on steaks to be sure — grilled rib eyes can be ordered on the bone or boneless in both 12-ounce and 16-ounce cuts, spice rubbed or accompanied by one of three house sauces — but diners can also choose from braised lamb shank with red wine reduction ($27), a fish dish, two chicken entrées ($18), a vegan lentil shepherd’s pie ($18) or four entrée-sized salads ($15-$25). The chili-rubbed seared steak tournedos with peppercorn sauce ($42 for 16 ounces/$32 for 12 ounces) comes as thick as any chophouse filet and just as tender, while the grilled honey chipotle marinated rib eye steak ($32 for 16 ounces/$25 for 12 ounces) evokes images of Texas ranch hands enjoying a meal of well-deserved barbecued sustenance after a hard day’s work.
Eight different sides can be ordered al a carte and sandwiches include lamb burgers, hamburgers, grilled chicken and veggie varieties. Desserts run between $6 and $9.
A prix fixe option, at $50 per person, includes an appetizer, salad or soup, entrée with a side and desert.
For his part, Neuman relishes the chance to interact with his diners one on one, although he admitted that the cooking arrangement has taken some getting used to as both Accents and Serengeti share the kitchen.
“I’ve got two lines here going on simultaneously!” he shouted as assistants and wait staff scurried to and fro. When he was reminded that hotels and cruise ships frequently have multiple restaurants using central cooking facilities, he laughed: “Cruise ships! They have bigger kitchens!”
Franks, who got her start in the restaurant industry by running corporate lunch counters and catering kitchens in Southern California, said her foray into kosher dining and move to Baltimore a decade ago has been interesting. She and her husband preside over an ever-expanding empire of restaurants and, judging from the mix of people, Jewish and non-Jewish, patronizing their newest establishment, they seem to be answering a need. Less than a month since opening, some patrons have already become regulars and order without the help of the menu.
“When we designed this, we made sure that we were comparable and competitive to the non-kosher steakhouses in the area,” said Franks. “We know what the standard is on the open market and we’re going to deliver that same quality.”
Serengeti is located at 2839m Smith Ave. in Baltimore. For reservations, call 410-413-6080.
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