Michael’s Café, a family-owned and operated restaurant established in Baltimore Country and known for its award-winning crab cakes, today announced the opening of their second restaurant located in White Marsh-Middle River, MD along with the addition of new Corporate Executive Chef Josh Vecchiolla. The new restaurant occupies over 9,900 square feet in the recently developed Greenleigh at Crossroads just off Interstate 95 and Route 43. Drew Beier from SMP Architects and Steve Dellis, Owner Operator of Michael’s Café, designed the new space. Henken and Gains served as the General Contractor for this location. Chef Josh Vecchiolla will bring a modern take on classic dishes along with local influence, while bringing consistency and determination to the team.
Michael’s Café in White Marsh-Middle River provides a large 40 seat bar, dining areas and a conference room, all of which accommodates up to 210 guests. The indoor space is approximately 9,000 square feet and the front of house contains a bar, community farm table, conference room and restrooms, while the exterior space will include 900 square feet of outdoor dining and lounge area, which will be added in spring 2019. The White Marsh-Middle River restaurant location is three-fourths the size of the 12,388-square-foot Timonium restaurant which expanded four years ago to include an outdoor patio, indoor bar redesign, dining area and back bar.
The new restaurant features a modern sleek décor with muted tones of gray, navy and earth shades, along with a minimal pop of bronze, brass, and natural elements. The indoor bar features a white marble bar top, 40 bar stools and eight flat screen TVs allowing guests to enjoy sporting games while dining. A sizable rustic community farm table allows for large groups to dine in the bar area. The dining room is decorated with bench, booth and table seating with warm lighting ambiance and natural elements such as mineral glass and twisted manila rope. A barn door separates an additional seating area which doubles as a conference or special events area.
Chef Vecchiolla brings his dynamic menu creations to Michael’s Café adding to the Michael’s Chop House, including all USDA Prime grade hand-selected steaks, a Raw Bar, and Steamer Selections. His specialty menu items include seasonal and local ingredients paired with the center of the plate item. Menu changes will occur several times a year to highlight local vendors and farmers. The new winter menu was recently launched, featuring Chef’s favorites such as Scallops and Grits, the Cheeseshank sandwich, Cioppino, and Pork Bolognese.
The Scallops and Grits, Vecchiolla’s take on the classic Shrimp and Grits, combines some of his “childhood memories of growing up in New England with my love for Southern food. We source some of the best grits possible from Anson Mills in South Carolina and add copious amounts of butter and spicy cheddar until they’re creamy and rich. That paired with the scallops and pork belly gravy makes for a perfect bowl of comfort,” stated Chef Josh Vecchiolla.
Chef Vecchiolla began his culinary journey in his grandfather’s kitchen, where his love and passion for cooking came alive. He began working in restaurants at the age of 17 and worked in the front and back of the business, advancing to accept his first Sous Chef position at Parts & Labor in 2014. He then worked in the event food shed at Woodberry Kitchen before he signed on as the Executive Chef at Towson Tavern.
“We are excited to have Chef Vecchiolla serve as our Corporate Executive Chef at both the Timonium and White Marsh-Middle River locations. Josh knows that the food culture is constantly evolving and it is imperative for a menu to align with our current and future diners. We look forward to what he will bring to our restaurants,” said Steve Dellis, restaurant Owner Operator.
Michael’s Café in White Marsh-Middle River offers happy hour deals from 3-7pm Monday- Friday featuring $6 Prosecco, $6 Sparkling Rose, $6 Moscow Mules, $6 Maryland Mules, $3 Maryland beers, $1 off Bud, Bud Light, Coors Light, and Miller Lite, $1 off all wines by the glass and $1 wings and Buck-A-Shuck Oysters from 3-5pm. Live music will be performed on the first Friday of each month beginning at 8pm. Brunch is offered on Saturday and Sundays from 10am-4pm.
Extensive beverage menu of top shelf liquors, moderately priced wines by the bottle or glass, local wine such as Boordy Riesling, and a full array of domestic and imported beers along with local craft beers including selections from Union Brewing, Heavy Seas, Brewers Art are available. Hand crafted cocktails, such as Hold Fast, featuring Kraken Black Spiced Rum, cinnamon syrup, lemon juice, angostura bitters, and Malibu Rum are among those offered.
“Over the past five years, we spent much time searching for the perfect geographic location to expand. We are thrilled to be opening this second family-owned and operated restaurant in White Marsh-Middle River and believe our new clientele will enjoy the overall Michael’s Café experience. We look forward to providing quality food, service and atmosphere in another part of the county with a new Corporate Executive Chef at the hub,” said Dellis.
A Grand Opening event will take place in May to celebrate the new restaurant location and the addition of Corporate Executive Chef, Josh Vecchiolla.