[Chat] More info on New Restaurant in Charles Village

SLG2700 at cs.com SLG2700 at cs.com
Fri Dec 23 11:12:54 EST 2011


FOR IMMEDIATE RELEASE
TITLE: NEW RESTAURANT OPENS IN CHARLES VILLAGE
DATE: December 19, 2011
CONTACT CARL R. VAHL, CARLVAHLCHEF at MSN.COM - 716-378-5920

Calle’s Cucina, located at 2431-2433 St. Paul Street, former location
of the Yabba Pot, opened on December 15, 2011. Calle’s Cucina offers
Italian Fine Dining on Thursday, Friday and Saturday evenings
beginning at 5:30 pm. followed by an elegant brunch on Sunday from
9:00 am. to 2:00 pm. Lunch is offered Tuesday through Saturday. The
owner and chef is Carl Vahl who also owns and operates Baltimore
Distinctive Home Dining, a private chef for hire company offering in-
home fine dining.

Chef Vahl took possession of the space formerly occupied by the Yabba
Pot Restaurant on October 15 and spent 60 days cleaning, painting and
totally refurbishing the space, turning it into an elegant, European
style Ristorante-Bistro environment with a full, Italian focused menu
and a modern, open kitchen. Chef Calle uses heart healthy Extra Virgin
Olive and vegetable oils and Vegan and gluten free menu items are
available.

Calle’s Cucina is a “bring your own bottle” establishment where
corking and pouring is offered at no charge.
Chef and owner Carl Vahl spent 25 years practicing law in New York
State before retiring in early 2010 and moving to New York City to
attend culinary school at the International Culinary Center’s, School
of Italian Studies and then attending Alma, Italy’s foremost
International culinary program where he took classes in modern and
traditional Italian cuisine from Michelin rated chef instructors.
After spending 6 months in the kitchen classroom Carl apprenticed at
Alla Lanterna a seafood restaurant located in Fano on the Adriatic
Coast of Italy.

Calle’s Cucina offers lunch and dinner take away and local delivery
including gourmet pizza and sandwiches. Chef Carl makes gelato each
day and endeavors to buy all natural, fresh and local ingredients from
local vendors and producers whenever possible.
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