Vivo Trattoria and Wine Bar Opens at Arundel Preserve

Vivo Trattoria and Wine Bar is the George Martin Group’s (GMG) second restaurant in The Hotel at Arundel Preserve, Hanover, Md.  Vivo follows Grillfire, an upscale American Grill that opened in July 2011. “In this ever-growing area we have been embraced by the community and have developed a loyal following for which I am most grateful.” says George Korten, founder and owner of The George Martin Group. The new rustic Trattoria (less formal than a ristorante, but more formal than an osteria) and Enoteca (wine repository), is open for dinner daily and weekdays for lunch. The Vivo menu features antipasti, homemade pastas, artisanal pizzas and traditional fish and meat entrees.

“It is appropriate that we open during this festive season as Vivo mean “alive” in Italian,” says Corporate Execute Chef Frank Greco. “At Vivo, our goal is to provide a lively place for guests to gather and share great food, wine and company.” Between both restaurants GMG employs a total of 120 local employees from Anne Arundel, Baltimore, Prince George’s and Howard counties.

Charm City Common, a special dining event at the renowned James Beard House in New York City, will take place on February 24th. Baltimore’s Executive Chef Cyrus Keefer, representing Fork & Wrench Restaurant has been invited to showcase his culinary artistry, with a focus on Asian and Italian cuisine. This is the second time in less than a year that Chef Keefer will be cooking at the James Beard House, which is considered one of the pinnacles in any chef’s career. If ya wanna check out Chef Keefer’s master culinary skills, head on over to Fork & Wrench in Canton.

Highland Inn, Brian Boston’s soon-to-be Howard County-based restaurant, today announced Mark Davis has joined the team as Executive Chef. With more than 24 years in the restaurant industry, Davis is creating a menu and will guide the “casual fine dining” restaurant’s vision for seasonal fare at a variety of price points. “I am both excited and honored to join Brian Boston’s Highland Inn team,” said Davis. “I look forward to providing a unique and comforting dining experience for all guests for many years to come.” Prior to joining the Highland Inn team, Davis was the Opening Chef for Harbor East’s Ten Ten and Sous Chef at the Baltimore Country Club. “Chef Davis is a great fit for Highland,” said proprietor (and Milton Inn Owner and Chef) Brian Boston. “His experience in farm-to-table cuisine and his talent working with local, seasonal ingredients will be a treat for diners.” I was fortunate enough to experience the talents of Chef Davis at the opening of Ten Ten. Let’s just say … bummer for Ten Ten.

The owners of High Spot and Stoked restaurants in Cambridge are bringing healthy take-out to the dining scene. Squoze, located at 315 Gay Street, is a carryout and store that carries natural and organic items including wraps, salads and juices. They’re getting rave reviews!

La Cakerie opened a second location on Charles Street in Mt. Vernon. The first location is on Allegheny Avenue in Towson. Executive Chef/Owner Jason Hisley graduated from Johnson & Wales University in Providence, RI with a Bachelors degree in Baking & Pastry Arts and received a pastry certification from the Restaurant School in Vitznau, Switzerland. Ummm-yum!

CH CH CH CHANGES: Celeste Corsaro has been named Social Media Manager for the Foreman Wolf Group (FWG). FWG’s properties include Charleston, Petit Louis Bistro, Bin 604, Pazo, Cinghiale, Bin 201 and Johnny’s. And. Of course, when we say FWG, we’re talking master restaurateurs, Tony Foreman and Chef Cindy Wolf.

This just in from media gal Downtown Diane. Shanna Cooper’s – The Moonshine Tavern, located on Boston Street in Canton has changed its name to Myth & Moonshine. And they’re now serving brunch. DD tells me they have great moonshine (umm … duh) and tasty fare. Check it out!

About the Author

RANDI ROM is a Baltimore special events planner, marketing and public relations maven, freelance writer and head of R.J. Rom & Associates. Have a hot scoop? Contact Randi via e-mail at or by phone at 443-691-9671.

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