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Taylor Gourmet’s Unloads Lots of Meatballs

Plus, it’s tea time at Park Hyatt

Taylor Gourmet’s new Devil’s Pocket hoagie is vegan, with crispy sumac cauliflower, jalapeño tahini sauce, cucumber herb salad, leafy frisee, pickled red onion, roma tomato, and olive oil.  
Photo: Taylor Gourmet

ANNAPOLIS—Chick & Ruth’s Delly, an absolute trademark in Maryland’s capital city has been sold — though thankfully, it’s not closing, reports Anne Arundel First Alert on Facebook. 52 years after opening, the family business has been sold to Keith Jones, who, according to a statement from the restaurant, has been a customer for years.

CHEVY CHASE—Hillary Clinton has continued her tradition of buying pizzas — this time, in DC, she bought them from Comet Ping Pong, the site of the a shooting last year, reports The Daily Mail. The ‘za went to a local literacy program.

MULTIPLE LOCATIONS—Taylor Gourmet’s new fall menu just dropped at all 14 area locations. Meatballs are a big ingredient for the season, found in the T. Harrison Hoagie (hand rolled spicy meatballs, Mom’s house marinara, sweet provolone, banana peppers, fresh basil, and crispy onions). There’s also risotto balls with roasted butternut squash and sage.

DOWNTOWN—Sixth Engine just added some new German-themed food and drink offerings in celebration of Oktoberfest. There’s speatzle mac, bratwursts with sauerkraut, and a sausage flight, while Oktoberfest beers include Weihenstephan Oktoberfest and Flying Fish Oktoberfish. Specials run until Tuesday, October 3.

WEST END—Park Hyatt has a new three-course tableside tea service for the fall. Think: pastries with accompaniments, savory bites from the cheese and charcuterie station, seasonally inspired small plates, and custom desserts. Available on Sunday afternoons from 3 p.m. to 4:30 p.m. Priced at $55 per adult and $30 for kids.

Park Hyatt’s sea service includes a freshly brewed pot of tea. Order additional pots for prices spanning from $8 to $300.
Photo: Park Hyatt

MT. VERNON TRIANGLE—Starting Tuesday, Arroz has a new three-course prix fixe lunch option for $25, plus tax and gratuity. Executive chef Michael Rafidi’s lineup for the menu includes burnt eggplant with Moroccan flatbread, za'atar, pine nut, black garlic, as well as a heirloom squash sandwich with onion sofrito, Mahon cheese, and harissa.

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