This May, Towson will welcome Perennial, a new restaurant under the watchful eye and culinary expertise of Chef Jay Rohlfing and designed by Patrick Sutton of Patrick Sutton Interior Design.
Located at 1 Olympic Place (corner of York Road and Olympic Place) in the heart of Towson, Perennial will offer dishes steeped in American tradition with ingredients sourced from local purveyors that strengthen its ties with its community and establish the foundation for an extraordinary dining experience. The design will reflect an intimate, refined American dining experience which embraces a garden-like setting organized into three indoor spaces; an elegant conservatory dining room with capacity for 44, a more casual masculine bar/lounge with rich wood paneled walls and ceilings that can accommodate 32, and a private dining area that can host up to 25 people for events and celebrations. Wrapping the dining spaces will be a covered, outdoor terrace that can accommodate 75 diners year-round as it will be equipped with state-of-the-art heaters for cold weather. The centerpiece to the outside terrace, and from which the restaurant name was derived, will be everblooming greens and foliage sourced from Maryland’s nurseries.
“The past year has been an evolution of thinking, imagining, inventing, pondering and testing that led us to create what will be an unparalleled dining experience for people who live and work in the Towson area as well as for those throughout the Baltimore region,” says Chef Rohlfing. “We are excited to bring a new and modern dining concept to Towson and to be a part of the thriving community.”
The restaurant will be open seven days a week for dinner and bar service beginning at 5 p.m. The inaugural dinner menu from Chef Rohlfing will feature starters and brick oven flatbreads including Crispy Lobster Tail served with a Wildflower Honey Vinaigrette, a Perennial Caesar salad and a Mushroom and Caramelized Onion flatbread. Entrees include a house-ground Sirloin Burger topped with Roasted Garlic Mayonnaise and Aged Cheddar and served with Fries; a NY Strip Steak served with Fingerling Potatoes and Pickled Peppers; Ocean City Scallops served with a Spring Pea Salad and a Tarragon Vinaigrette; and Tempura Flounder served with Vegetable Slaw, Chow-Chow Dressing and Remoulade. Perennial will also offer homemade pasta and an in-house charcuterie program.
The beverage program will include seasonally inspired craft cocktails as well as spirit free cocktails. A diverse wine list will also include a reserve list of highly sought-after vintners.
Chef Rohlfing has two decades of experience in the restaurant industry since earning his degree from the Pennsylvania Institute of Culinary Arts in 2000. Since then, he has worked at prestigious restaurants such as Linwoods and Cunningham’s.
Joining Chef Rohlfing in the management of Perennial is Erin Watson as general manager. Watson comes to Perennial with more than 20 years of experience, most recently as a managing partner for Bloomin Brands. Her enthusiasm for the service industry is rooted in her family's lifelong work in education and hospitality and she has a proven history of achievement in guest satisfaction and employee retention. Watson also recognizes the importance of giving back and has established long lasting relationships in community organizations.
“As owners of Towson City Center, we are ecstatic to collaborate with award-winning Chef Rohlfing and acclaimed designer Patrick Sutton to bring their vision to Towson. Perennial will be beautiful, lively and welcoming, and we cannot wait to get started,” says Michael Fader of MileOne Holdings, the owners of Towson City Center.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.