Don't wait. Diners are already booking reservations at Cunningham's for its opening date, November 22, and beyond. I can see why after an insider's tour today of the Towson restaurant.
It may just upstage Ouzo Bay on the décor level. Jane Smith, the wife of owner David Smith, has combined rustic and elegant accouterments to create a lovely setting.
There are several dining areas some more formal with white tablecloths; all equally stunning. The floors are hickory; the wood accents are oak; the wine room is cedar.
A crystal "waterfall" of beads hangs over a countertop bar overlooking the open kitchen. The main bar has a white-marble top with a base of rocks hewn from the owners' property, Cunningham Farms.
Cunningham is the maiden name of David Smith's mother as well as the name of the family farm, which provides produce, eggs, lamb, and pork for Smith's other restaurants—Fleet Street Kitchen, Ten Ten, and Bagby Pizza Co., all located in the Bagby Building in Harbor East—as well as the new restaurant.
With a wood-fired grill and a brick oven, Cunningham's executive chef Chris Allenwill be turning out a variety of wood-oven flatbreads and grill items like a 16-ounce Creekstone Farms T-bone steak, a whole Maine lobster, and a house-blend burger.
The menu also includes appetizers like pretzel-encrusted fried oysters and chicken pot pie, pastas, gnocchi, and entrees including Hudson Valley duck breast, seared rockfish, and Dorchester County jumbo-lump crab cakes.
A bakery/cafe component of the restaurant will open in early 2014.
Cunningham's is located in the new Towson City Center, One Olympic Pl., off the Towson Roundabout. There will be complimentary valet parking. For reservations, call 410-339-7730.