Come Casual - Dine Fine
With an award winning menu, Christopher Daniel invites you to indulge in a juicy steak or sit down to one of our fresh daily fish specials. With a variety of wines on our list, you are sure to find the right taste to accompany your meal. Top off the night with dessert or a martini from fiVe, our private lounge.
- Christopher Ellis
- Head Chef & Owner -
- Head chef/owner brings Baltimore County a taste of exquisite dining set in a casual atmosphere.
- Jay Teramani
- General Manager -
- A lifelong restaurant professional who has been with Christopher Daniel since 2008 oversees all aspects of the operation. Jay was formerly with The Harryman House Restaurant in Reisterstown for 15 years.
- Bonnie Kerin
- Banquet Coordinator -
- Bonnie will guide you with flair and elegance to the perfect party.
- Joe Dougherty
- Dining Room Manager -
- Joins the Christopher Daniel team after working at some of the finest restaurants in Baltimore and Chicago.
- Eric Myers
- Beverage Manager -
- A veteran mixologist who has been with Christopher Daniel for over 2 years creates all of our signature cocktails and martinis.
PRESS
- 2010 Baltimore Magazine's 50 Best Restaurants:
...For some reason, this restaurant often gets overlooked, and we don't know why. We usually can count on a great meal here. Our only minor gripe would be that the interior looks dated—basic wood chairs with unexciting blue cushions, yesterday's plum/mustard color scheme, and dining areas with little personality. But the place is comfortable, the service is pleasant, and the food surpasses the lack of verve in the room. The menu promotes beef (although there are many other items listed), and, indeed, the eight-ounce Angus New York strip merits attention. Medium rare, slightly charred, it's a slab that speaks to meat eaters. Fish lovers won't be disappointed either with choices like the Chilean Parmesan-crusted sea bass as an entree or starters like BBQ shrimp with creamy smoked-Gouda grits. Save room for the car bomb Guinness chocolate bread pudding with the Jameson sauce and Bailey's ice cream that will knock you off your feet.- 2006 Baltimore Magazine's 50 Best Restaurants:
"...Even steak, the restaurant’s signature dish, comes with a range of sauce options, from a port wine reduction to one made of “exotic mushrooms.” The potatoes au gratin make a sinfully satisfying accompaniment...you can always trust that what appears on your plate will be undeniably delicious."