264 JULY/AUGUST2015 | BETHESDAMAGAZINE.COM
Jaimie Mertz, 25
BIO BITS: Grew up in Gaithersburg,
attended L’Academie de Cuisine’s
professional pastry program after
graduating from the University of
Maryland in 2011.
THE GOODS: All cakes, cupcakes,
brownies, granola, muffins and savory
snacks are gluten free (instead of
regular flour, Mertz uses a mix of
white and brown rice flours plus
potato and tapioca starches). Many
are also vegan, but not nut-free.
TASTE TEST: Best bet is the dark
chocolate gluten-free Bonfire
WHERE TO BUY:
9 a.m. to 1: 30
p.m. Sundays, Bethesda Central
Farm Market, 7600 Arlington
Road, Bethesda. Items can also
be purchased online, plus Mertz
will prepare custom orders.
THE RED BANDANA BAKERY
dine | TABLE TALK
Michael Harr, former executive chef at Bethesda’s Food Wine & Co.,
has resurfaced in Gaithersburg at Largent’s Restaurant & Bar, at 654
Center Point Way. The plan is to rebrand the sports bar into a dining
destination; at press time, the downstairs had just been remodeled,
and Harr’s preliminary menu was in place. By summer’s end, the
restaurant will also have a new name: Kentlands Kitchen.
Silver Spring’s Katerina Georgallas, who’s been selling Greek pastries
at area farmers markets, was scheduled to open a retail location of
Baklava Couture in June at 10560 Metropolitan Ave., Kensington.
Georgallas will be sharing the shop with her brother-in-law, Chris
Panagiotopoulos, a former partner in Bethesda’s Mamma Lucia
restaurant who now runs a catering company called Talia’s Cuzina,
offering Mediterranean and Italian cuisine. Baklava Couture will sell
pastries, Greek breads, coffee and pantry goods, and Talia’s Cuzina will
offer sandwiches, salads and dinner carryout.
Update on Bethesda’s Lot 31 development at Bethesda and Woodmont
avenues: Silver, the Silver Diner’s upscale-diner concept, is shooting for
a late August opening; while PassionFish, Passion Food Hospitality’s
signature seafood restaurant, anticipates docking in early September.
Also making debuts in late summer-early fall are Miso Café, an Asian
fusion eatery; Samovar, a Russian eatery that will be run by a father-daughter team who have been caterers for Washington, D.C.’s Tajikistan
Embassy; and Finnegan’s Wake Irish Pub, offering traditional Irish fare.
All will be in Rockville Town Square. In downtown Bethesda, Soup
Up DC plans to open in September in the former Bang & Olufsen
space. Fall will also bring an addition to Westfield Montgomery mall:
Shanghai 66 Innovative Kitchen, from the owner of Rockville’s Bob’s
Shanghai 66 and Bob’s Noodle 66.
Meanwhile, June saw the closing of
100 Montaditos in downtown
Bethesda. The restaurant is moving to a new location in Washington, D.C.