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Chef-Tenders and Appetapas Coming to Maryland

Missy Frederick is the Cities Director for Eater.

When Northern Virginia Magazine critic Stefanie Gans reviewed Stone Cove's Kitbar back in April, she noted the place had a corporate feel. And sure enough, the restaurant is already expanding, with one location slated for Owings Mills and more to come.

The restaurant's concept has a lot to do with combining things and making up new words. Stone's Cove works to integrate its restaurant and bar as seamlessly as possible. It's staffed by "chef-tenders" (combination chef/bartenders) and has menu items like "appetapas" (you guessed it; tapas meet appetizers). A spokeswoman said the Owings Mill location will be the same concept as the Herndon restaurant, and open in early 2013 within Boulevard College Center. CityBizList has some additional details on the location.

It won't be the last for Stone's Cove. Founder B.J. Stone told Eater that the concept does plan to expand further "as our success dictates."

· Smash Up: Blended Words, Corporate Intimacy & Guy Fieri in Herndon [NoVa Mag]
· All Previous Stone's Cove Kitbar Coverage [-EDC-]

[Photo: Stone's Cove Kitbar]